Category: Summer Cooking

Easy Italian Pasta Salad

It’s so sad Summer is almost coming to a close. I can’t believe we are already halfway through August. WOW! No clue where 2021 has gone. I figured I better share this recipe before the snow hits the ground so here goes! This easy Italian Pasta Salad is quick it make and is always a hit! It’s best to make this in advance so the flavors can marry!! Give this a try and you won’t regret it!

Easy Italian Pasta Salad

Ingredients:
1lb multi-color pasta, cooked
3/4 cup cherry tomatoes cut in half
1 green pepper, diced
1 can black olives, cut in half
8 oz block mozzarella, diced (I usually add extra as cheese is the my favorite)
1-2 cups bottled Italian dressing
1/2 packet dried Italian dressing packet
salt/pepper to taste

Directions: In a large bowl mix cooked pasta with the dressing. dressing packet, olives and green peppers, refrigerate. Add in the tomatoes and cheese about 2 hours before serving. The longer this sits the more flavor it will have. This salad is easily customizable. Switch up the cheese for fresh mozzarella or you’re favorite kind. Add diced or sliced salami or pepperoni for an extra kick. Add onions, or red peppers for other veggies you may like. I made this for a family gathering at my brother’s house and he doesn’t like onions. I love them so this salad would be great with some red onions or green onions!

Note: You may need to adjust the seasoning and dressing once the salad sets and is refrigerated. Add more or less depending on taste.

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Healthy Air Fryer Chicken Thighs

I just recently started Weight Watchers again for the new year. It’s time to really get it together. Last year was a mess with eating and I feel like I didn’t focus on the healthy eating as much as I should have. Since I got this air fryer I’ve made so many dishes so it’s definitely helping me eat better. The things you can do with it, are endless.

This chicken recipe is marinated with Greek yogurt. The yogurt makes it super juicy and moist. I love the flavor it gives, too. Instead of using a marinade with oil this is a healthier lighter alternative. You have to give this recipe a try!

Please keep in mind not all air fryers are created equally. You may need to adjust the temp and cook time to your specific model type.

Healthy Air Fryer Chicken Thighs

Ingredients:
1 cup non fat Greek yogurt
2 T ranch seasoning
1 T olive oil
6-8 chicken thighs, boneless & skinless

Directions: In a small bowl mix together Greek yogurt, ranch seasoning and olive oil. In a deep dish pan or zip lock bag add the chicken and cover chicken with the Greek yogurt mixture on both sides. Let marinade for at least 30 minutes or up to 24 hours.

To cook, preheat the air fryer. Spray the basket or rack with cooking spray. Line the bottom of the air fryer with foil for easy clean up. (Note: I have an oven air fryer) Add chicken to the rack and cook at 370° for 17-19 minutes, flipping halfway through. I like the nice charred edges on the chicken, however you can reduce time if you prefer. Check the chicken with an instant read thermometer. The internal temp at the thickest part of the thigh should be 165°. You may need to cook the chicken in batches, or if you have an oven air fryer, you can add 2 racks and rotate racks half way through. Let rest a few minutes before enjoying.

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Chicken Gyros with Tzatziki Sauce

This chicken recipe is a super healthy take on a gyro. It’s made with marinated chicken with Greek yogurt and herbs. The good thing about this is you can put anything else you’d like in the pita. Below I gave a few options. This particular one I made I put feta cheese, onion, tomato and kalamata olives. Yum! This comes out really delicious. It’s super simple to make and great for left overs. This chicken is great even on a salad. The marinade really makes it!

Chicken Gyros with Tzatziki Sauce

Ingredients:

Chicken:
6 chicken breasts, diced
2 T olive oil
1 cup plain Greek yogurt
1/2 lemon juice and zest
3 garlic cloves, grated
2 t salt
2 t pepper
1 t dill
2 t oregano
1 t parsley

Directions: In a medium mixing bowl add the above ingredients except the chicken. Mix well to incorporate. Next add in the diced chicken and mix to make sure all the chicken is coated. Cover and place in the refrigerator to marinate for at least 1 hour and up to 24 hours.

Tzatziki Sauce
1 1/2 cups cucumbers, grated
1 1/2 cup plain Greek yogurt
3 T extra virgin Olive Oil
1 T dried dill, (2 T fresh)
1 T lemon juice
2 garlic cloves, grated
1 t salt

Directions: Once cucumbers are grated wrap in a towel and squeeze out the excess liquid. Do this until most of the excess moisture seems to be removed. Add to a bowl. Add in all the above ingredients. Mix well. Place in the refrigerator to let the flavors marry. Taste and adjust seasoning as needed. Save for later.

Gyro Extras:
Pita bread
Onions
Tomato
Kalamata Olives
Feta Cheese
Cucumbers
Lettuce
Peppers

Directions: Heat a large non stick skillet on medium high heat. Once heated, add in the chicken. Make sure the chicken is completely flat and not overlapping. Turn the pan up to high. Let the chicken cook 3-4 minutes and then mix and let cook another 3-4 minutes. In order to get the nice coloring of the chicken you may need to drain any excess liquid. Sometimes the marinade produces to much liquid. If that happens, just drain out the liquid and that will help the chicken brown and get crispy.

To assemble the gyro warm the pita slightly. You can either warm in the oven in foil or the microwave wrapped in paper towel. Add the tzatziki sauce to the pita and top with a few spoonful of chicken. Next top with your favorite toppings. I personally like onion, you can use white or red, tomatoes and some kalamata olives, add some crumbled feta and enjoy!

Note: This chicken is great frozen. You can freeze any extra for another meal. Use any toppings you like to make the gyro delicious to you.

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Herb Crusted Salmon

This salmon dish was a huge hit when I made it. I used a larger piece of Alaskan salmon to make this dish. It can easily be made with smaller portions. Salmon hasn’t always been my favorite. I’ve learned to make it in ways that limit the fish taste to me!! LOL. Give this recipe a try and I’m sure you’ll love it as well.

Herb Crusted Salmon

Ingredients:
1lb Alaskan salmon, skin on
1 cup seasoned panko breadcrumbs
2 t garlic powder
2 t onion powder
2 t dill
2 t parsley
1 t salt
1 t pepper
3 T Dijon Mustard
1/2 lemon, juiced

Directions: Preheat oven to 400°. In a small bowl add in the panko breadcrumbs with the seasoning above and mix together. Add the salmon to a oven safe dish. Pat the salmon dry. Add the dijon mustard and brush over the salmon, fully coating it. Next top the salmon with the panko breadcrumbs. Drizzle with lemon. Place in the oven for 20-25 minutes. (Note: Cook time will vary depending on thickness of the salmon. Also, I prefer mine well done so I cook mine longer.)

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Zucchini & Onion Linguine with Olive Oil

I love making a new dish and especially when you make it and you are SO happy with the outcome.  I love sauteing zucchini and onion with a little olive oil.  That’s where this pasta dish comes in. I just turned it into a deliciously light meal.  Perfect vegetarians meal or those meatless Mondays! Give it a try. You will not be disappointed!

Zucchini & Onion Linguine with Olive Oil

Ingredients:

1 lb linguine
3 medium zucchinis, cut in half moons
1 large onion, diced
3 garlic cloves, minced
2 T extra virgin olive oil
2 T butter
2 t onion powder
2 t garlic powder
2 t oregano
2 t parsley
1 t crushed red pepper, optional
salt, to taste
pepper, to taste
1/4 cup Parmesan/Romano cheese

Directions:  Cook pasta according to the package.  Set aside once done with a drizzle of olive oil.

Heat a large saute pan on medium high heat.  Add in 1 T of oil and let heat.  Next add in the garlic and onion and cook 2-3 minutes, stir often so the garlic doesn’t burn. Next add in the zucchini and let cook.  You will want to cook about 10-12 minutes over medium heat.  Stir often.  You want the zucchini to be very tender.

Season the zucchini mixture with garlic and onion powder.  Add in the pasta and season with oregano, parsley and crushed red pepper (if using.) Mix in the olive oil and butter. Let butter fully melt, completely tossing.  Season with salt and pepper and sprinkle with cheese and serve!

Note: You can omit the butter, it just give it a nice smooth finish.  I prefer the zucchini to be super tender. If you want it to have a bit just cook less time.  Cooking time will depend on the heat and size of the zucchini.  You can use fresh or dried herbs. I made this last minute so I used dried, since that’s what I had on hand. Also, I know I added garlic and onion powder as well as fresh garlic and onion….I always use that! 🙂
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Coconut Cream Dessert

One of my favorite desserts growing up and to this day is a Coconut Cream Dessert my Mom use to make! It’s so light and creamy and a perfect summer dessert.  It’s really simple and just a few steps and you will have this coconut heaven!  Take a look and give it a try!

Coconut Cream Dessert

Ingredients:

Crust:
1 1/2 cup flour
1 cup melted butter
1/2 cup chopped walnuts

Filling:
8 oz cream cheese, softened
1 cup powered sugar
8 oz container cool whip
2 boxes instant coconut cream pudding
3 cups milk
2-3 cups coconut flakes

Directions:  Preheat oven to 350.  In a medium bowl mix together the flour, butter and chopped walnuts.  Once fully mixed, press into a 13×9 glass baking dish.  Bake in the oven until golden brown about 15-20 minutes.  Remove from the oven and let cool. (Note: It’s best if the walnuts you put in the crust are smaller then mine shown, it makes the crust stick better if they are slightly smaller.)

Add 2-3 cups of coconut flakes to a baking sheet. Spread evenly.  Place in oven to toast. Keep a very close eye as coconut can burn super quickly.  You want a nice golden color.  Start with 8 minutes and watch from there.

In a mixing bowl add in 8 oz cream cheese, 1 cup of powder sugar and cool whip.  With a spoon mix until completely incorporated.  Spread evenly over cooled crust.  Sprinkle with toasted coconut.

In another mixing bowl add in 2 packages of coconut cream pudding with 3 cups cold milk. Let set slightly then spread over the toasted coconut evenly. (Note: this will look very lumpy but it’s from the coconut in the pudding.)

Top the pudding layer with the remainder of the cool whip and finish off with more toasted coconut.  Refrigerate at least 4 hours to let set. Cut into pieces and enjoy!

Note:  In my photos it’s a smaller portion.  The recipe is in fact for a 13×9 pan!  Make as much coconut as you like. I LOVE toasted coconut so I always make extra and put more then probably needed and I like to eat it! 🙂

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