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Caprese Chicken Pasta Salad

Caprese Chicken Pasta Salad

It’s finally that time of the year when you can introduce some lighter fare to your home cooked menu. Whether it’s lunch or dinner (or leftovers!), this Caprese Chicken Pasta Salad has all of the elements of a perfect summer meal. Just toss some bite-sized pasta and mini mozzarella, with fresh basil and tomatoes from the garden and add some chicken for some protein. Then drizzle with olive oil and balsamic vinegar. It’s all the summer flavors you love, reconfigured as a quick and easy pasta salad. When you combine pasta and Caprese, could you ever go wrong? Caprese Chicken Pasta Salad Ingredients 2 cups pasta (any shape) 2 cups chicken, cooked and cut into bite-sized pieces 2 cups mini mozzarella pearls 1 cup cherry tomatos, halved handful of fresh basil, chopped + extra for garnish 1/4 cup extra virgin olive oil 3 tbsp white balsamic vinegar, or balsamic glaze salt pepper Directions Cook pasta until…

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Prosecco’s popularity has experts warning consumers of counterfeits

Prosecco's popularity has experts warning consumers of counterfeits

Prosecco is one of the most popular drinks, but experts warned that the demand for this high quality Italian sparkling wine has meant an increase in counterfeits products. So what is so special about Prosecco? Prosecco is a controlled designation of origin in North east Italy, where sparkling wine, or semi-sparkling, is principally made from the Glera grape variety. Two quality assurance labels help protect the Prosecco region outside of Italy — DOC – Denominazione di Origine Controllata (controlled designation of origin) and DOCG – Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed). Despite these labels, the Food Standards Agengy says they are seeing an increase in the number of knock-offs coming out of Eastern Europe. They’re being passed off as the real deal, but out of the 4,000 samples sent to laboratories for testing every year, around 1,000 are counterfeit. According to FSA wine inspector, Mark Dawson, a…

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Crave-Worthy Recipes

Garlicky Greek yogurt Alfredo sauce

Garlicky Greek yogurt Alfredo sauce

There are a few foods that are banished from every dieter’s personal menu — Alfredo sauce being one of them. The thick, creamy restaurant staple is usually loaded with butter, cream and cheese. While incredibly delicious, it can pack up to 900 calories in just one cup! Even if you’re not dieting, this deliciously simple substitute hits the spot when you’re craving a creamy pasta. It’s perfect with whole wheat noodles as a healthy weeknight meal, or on top of a protein for a more special occasion. It’s so easy to make and so much healthier for you, you’ll say “so long” to that old heavy cream sauce, and you’ll never look back! Garlicky Greek yogurt Alfredo sauce Ingredients 2 tbsp olive oil 3-4 cloves garlic, minced 2 tbsp all-purpose flour 1 cup chicken broth (veggie works, too) 1/4 cup plain Greek yogurt (I used non-fat) 1/4 milk (I used skim milk but you can…

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Crave-Worthy Recipes

Mediterranean tricolored rotini crab pasta salad

Tri-colored rotini and crab pasta salad

I make this recipe no less than 10 times a year. It’s always a hit at friend gatherings. It’s a must at Memorial Day. I never have leftovers when I bring it to work potlucks, and it’s perfect to have ready in the fridge anytime you think people might stop by. Plus, you can prepare it the night before, never worry about keeping it hot, and you can adapt the recipe to make as much as you like. When you have to feed a large number of people, try this pasta salad instead of your go-to lasagne. I made a huge bowl of this for my friends after they had their baby and they appreciated someone finally brought them something lighter and healthier! You can add anything to the mix from shredded mozzarella to sunflower seeds or blueberries. I like tossing in mandarin orange slices for a touch of sweetness and crushed croutons for some…

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More than 40 percent of Americans eat pizza every week

More than 40 percent of Americans eat pizza every week

Your waistline probably already knew this, but pizza is a staple of the American diet. So much so that 43 percent of us eat it at least once a week and 83 percent of us eat it at least once per month. For some of us “at least” are the operative words there. The statistics come from new data analyzed and reported in Technomic’s 2018 Pizza Consumer Trend Report.  Other emerging trends in the report found customers’ have a desire for more authentic pizza offerings (49 percent). No longer willing to just lump all pizza as “Italian” customers want regional pizza experiences, so Italian pizzas from specific areas of the country are on the rise, as is the preference for American favorites. New York-style pizzas, West Coast-style pizzas and even St. Louis-style and Chicago-style are seeing an increased interest in their respective regions. When deciding where to purchase pies, 44 percent of consumers said that high-quality ingredients…

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Crave-Worthy Recipes

One-pot Rustic Tomato Tortellini Soup with kale

One-pot Rustic Tomato Tortellini Soup with kale

Tortellini always feels a bit fancy, despite being fairly cheap and easy to prepare. A package of the frozen stuff can be stored for months in the freezer and will still taste great. The little stuffed pastas can be used a ton of different ways too, especially if you’re looking to create hearty meals, that can please a crowd, without centering a dish around a meat protein. This soup will make you feel like you made something special for yourself, yet it takes just 20 minutes from prep to table. It’s a delicious cross between warm, soothing soup, and comforting pasta that you can effortlessly whip up any night of the week. If you’ve taken the time to create your own pasta, feel free to use fresh tortellini. Just reduce tortellini cook time to about 3 minutes. Rustic Tomato Tortellini Soup with kale Serves 6 Ingredients 1 package (20 oz) cheese tortellini…

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Seasonal

Learn to build a charcuterie board like a pro

Learn to build a charcuterie board like a pro-2

During the holidays, when we’re almost guaranteed to be entertaining, the charcuterie board is a brilliant way to keep guests satisfied until the main course comes out. It’s the ultimate make-ahead appetizer, giving guests a fabulous feast without wasting any precious space in the already over-worked oven. In case you’re unfamiliar, or have trouble pronouncing it (like me and everyone else), it’s shar-kood-er-ee. But you can make it easy on yourself and just call it a cheeseboard. (Technically a cheeseboard is primarily cheese, while ‘charcuterie’ is the French word that refers just to the cured meats. But most people today use the terms interchangeably.) The larger platters are more appropriately named for the types of items that are included. Italians call it ‘antipasti.’ Greeks call it ‘mezze.’ Spanish call it ‘tapas.’ It’s all pretty much the same idea — small servings of each culture’s take on breads, spreads, meats, cheeses and snackable fruits and veggies,…

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National Pizza Day: A Slice of Shared Italian-American History

(Originally published Feb. 8, 2017 for National Pizza Day) This year you will likely eat about 23 pounds of pizza. And you’re not alone in your cheese-laden love affair. Collectively, Americans will devour about 3 billion pizzas before the end of this calendar year. September 20 is National Pepperoni Pizza Day, and we should take a minute to consider whether there is any other single food that has captured our cultural creativity or embraced our ever-changing, national heritage more than this versatile staple? Pizza embodies the region where it is made. For independent pizzeria owners, it’s a labor or love. More than 75,000 pizza restaurants make up 17% of all restaurants nationwide. In the U.S., pizza has become a passion. But of course we know, like most foods, Americans can’t take credit for its invention. The origins of pizza could actually be credited to anyone who first learned the secret of…

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Crave-Worthy Recipes

Caprese garlic bread, a can’t miss

Caprese Garlic Bread, A Can't Miss by Everybody Craves

Garlic bread and sauce can be a meal in my house. But what do you do to give an upgrade to this basic bread staple? Add melty mozzarella, fresh sliced tomatoes and green basil, of course. Serve as a side with pasta, or eat all on its own. Caprese Garlic Bread Serves 6-8  Ingredients 1 loaf Italian bread, halved 1 stick butter, softened 2 cloves garlic, minced 1 1/2 cups shredded mozzarella 2 medium tomatoes, sliced 1/4 cup balsamic reduction 6-8 fresh basil leaves, sliced Himalayan cooking and table salt Directions  Preheat oven to 350ºF. In a medium bowl, add butter, garlic and salt. Mash together until soft and blended. Spread mixture on both halves of bread. Place bread halves on a baking sheet, and bake about 15 minutes or until bread is lightly toasted and just barely brown. Evenly sprinkle the mozzarella over both halves of the loaf. Top with tomato slices, and bake…

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Crave-Worthy Recipes

Restaurant quality at home with roasted red pepper sauce pizza, pasta

It’s good for our tastebuds if we mix things up every so often. Try this roasted red pepper sauce on anything you would typically top with a tomato sauce for an instant, restaurant-worthy upgrade. It’s a unique flavor all on its own, and it will give new life to those dishes you’ve made dozens or even hundreds of times before. It looks like tomato sauce, but the creamy, fiery flavor will surely make you a fan. Roasted Red Pepper Sauce Ingredients 16 oz. jar of roasted red peppers 2 tbsp water 2.5 tbsp butter 3-4 cloves of garlic 1 tbsp dried basil 1 tbsp dried oregano 1 tsp red pepper flakes (optional) healthy dose of fresh cracked pepper 1/3 cup heavy cream (if using on pizza, use 1/4 or less) Directions Add peppers to blender along with 1-2 tbsp of extra liquid from the jar they came in. It’s a bit acidic, but can…

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