Love Food, Will Share

My Food Journal

Cheese

Berry Salad with Honey Vinaigrette

by 7 Comments

The honey vinaigrette really compliments the feta cheese, pistachios and fresh berries in my Berry Salad with Honey Vinaigrette.

When the weather gets warmer and spring arrives I enjoy making fresh salads. This particular salad is a mixture of iceberg lettuce and mixed greens as the base and I’ve added sweet peppers, pistachios and feta cheese. 

The honey vinaigrette is a basic vinaigrette with olive oil, , champagne vinegar, Dijon mustard and I’ve added honey so you get a nice sweetness to the acidity in the salad dressing.

I’ve chosen to use blackberries in the salad as they were on special at the grocery store this week. Raspberries, strawberries or blueberries would also work well with this salad.

Here are all the ingredients in the salad.

Here are all the ingredients in the salad.

 

 

 

 

 

 

 

Honey Vinaigrette

Honey Vinaigrette

 

 

 

 

 

 

 

Berry Salad with Honey Vinaigrette

Berry Salad with Honey Vinaigrette

 

 

 

 

 

Pour the dressing over the salad.

Pour the dressing over the salad.

 

 

 

 

 

 

 

 

 Enjoy!

Kay Signature

 

 

 

Print
Berry Salad with Honey Vinaigrett

Yield: 4 Salads

Berry Salad with Honey Vinaigrett

Ingredients

  • For the Salad:
  • 1/2 head of Iceberg Lettuce
  • 4-6 ounces of fresh greens
  • 1 Sweet Pepper, sliced
  • 1/2 cup pistacios, chopped
  • 1/3 cup Feta Cheese, crumbled
  • 1 pint blackberries
  • For the Dressing:
  • 1 tsp. dijon mustard
  • 1/4 tsp. garlic powder
  • 3 tbsp. champagne vinegar
  • 1 tbsp. honey
  • Salt & Pepper to taste
  • 1/2 cup olive oil

Instructions

  • Wash and arrange the lettuce and fresh greens on 4 plates. Top each salad with some of the peppers, pistachios, feta cheese and blackberries.
  • Whisk together all of the dressing ingredients and pour some of the dressing over each salad.
https://www.lovefoodwillshare.com/berry-salad-honey-vinaigrette/

 

 

 

 

Mozzarella Pesto Chicken

by 9 Comments

Are you looking for a new way to cook with chicken breasts? Try this quick and flavorful  recipe, Mozzarella Pesto Chicken.

Chicken breasts are sauteed on top of the stove and to them you add pesto, tomatoes and mozzarella. I used some Kale Pesto that I had in my freezer or you can use store bought. I made this recipe with fresh mozzarella and shredded mozzarella. My husband, Mr. B doesn’t care for fresh mozzarella and I love it, so I decided to use both in this recipe.

The layers of flavor come alive with every bite you take. The saltiness of the pesto and the sweetness of the grape tomatoes are a great combination in this recipe.

You can serve the chicken by itself or serve it on top of buttered noodles. This recipe would also be great with my recipe for Roasted Asparagus.

Saute the chicken breasts.

Saute the chicken breasts.

 

 

Add pesto after you have flipped the chicken breasts.

Add pesto after you have flipped the chicken breasts.

 

 

Layer the tomatoes on top of the pesto.

Layer the tomatoes on top of the pesto.

 

 

 

 

 

 

 

Add the mozzarella cheese.

Add the mozzarella cheese.

 

 

Cover the pan and the cheese will melt.

Cover the pan and the cheese will melt.

 

 

 

Mozzarella Pesto Chicken

Mozzarella Pesto Chicken

 

 

 

 

 

 

 

Serve with buttered noodles.

Serve with buttered noodles.

 

 

 

Tasty!

Tasty!

 

 

Lots of flavor!

Lots of flavor!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

Print
Mozzarella Pesto Chicken

Rating: 41

Yield: 4 Servings

Mozzarella Pesto Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt & Pepper
  • 1 tbsp. olive oil
  • 4-6 tbsp. pesto, I used my Kale Pesto or you can use store bought
  • 1 cup grape tomatoes, cut in half
  • Mozzarella, sliced, I used fresh mozzarella and some regular

Instructions

  • If needed, use a mallot and flatten the chicken breasts so they cook faster. Lightly salt and pepper the chicken breasts.
  • In a large sauce pan over medium high heat add the olive oil, place the chicken breasts in the pan. Cook for 4-5 minutes until browned on the one side. Flip the chicken breasts over, they should cook another 4-5 minutes or until cooked through.
  • After you have flipped the chicken breasts, spoon and spread the pesto over the four chicken breasts. Add the tomatoes cut side down on top of the pesto. Now you can add the mozzarella, either fresh or shredded. Place a cover on the pan and let the chicken finish cooking and to melt the cheese.
  • I served this dish over buttered pasta.
https://www.lovefoodwillshare.com/mozzarella-pesto-chicken/

 

Featured on The Chicken Chick

by 1 Comment

My recipe for Feta Pepper Bruschetta was featured on the link party Clever Chicks Blog Hop on The Chicken Chick. I want to thank Kathy at The Chicken Chick , I greatly appreciate it. It’s always nice to be recognized by a fellow blogger.

The featured recipe, Feta Pepper Bruschetta is a unique spin on bruschetta but one you will love!

Feta Pepper Bruschetta

Feta Pepper Bruschetta

 

 

 

 

 

 

The Chicken Chick

 

Enjoy!

Kay Signature

Chicken Tortellini Casserole

by 14 Comments

I have combined chicken with cheese tortellini and a creamy sauce with lots of cheese and turned it into Chicken Tortellini Casserole.

This is purely a comfort food that will make you feel good from your head to your toes. And in case the pasta and cheese were not enough to make it a comfort food, I added in some bacon for safe measure. The sauce is a mixture of cream of chicken, cream of mushroom soup, milk and spices.

For the tortellini, you will want to buy tortellini from the dairy section. You can use frozen tortellini, but you will need to cook the pasta before adding it into the recipe.

You may notice that I only put bacon on half of the casserole, I did that on purpose. My hubby, Mr. B brought me home some smoked bacon bits, it had a very strong smoke flavor to it which I don’t care for, so I gave all the bacon to Mr. B!

Lots of bacon!

Lots of bacon!

 

 

Chicken Tortellini Casserole

Chicken Tortellini Casserole

 

 

Lots of cheese!

Lots of cheese!

 

 

 

 

 

 

 

Creamy Goodness

Creamy Goodness

 

 

Chicken Tortellini Casserole

Chicken Tortellini Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

Print
Chicken Tortellini Casserole

Rating: 51

Yield: 4 Servings

Chicken Tortellini Casserole

Ingredients

  • 6 slices of bacon cut into bite size pieces
  • 2 chicken breasts, about 1 lb., cut into chunks
  • 1 can (10 ¾ ounce) cream of chicken soup
  • 1 can (10 ¾ ounce) cream of mushroom soup
  • ½ cup milk
  • ½ tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. paprika
  • 1, 10-12 package fresh cheese tortellini, uncooked
  • ½ cup Monterey jack cheese, shredded
  • ½ cup cheddar cheese, shredded

Instructions

  • Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray.
  • In a frying pan over medium high heat cook the bacon until crisp. Remove from the pan and set aside. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through. Remove from pan and set aside.
  • In a bowl, combine the two cans of cream soup, milk and spices, stir to combine. Add in the chicken, tortellini and chicken, stir to combine. Pour the mixture into the baking dish. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.
https://www.lovefoodwillshare.com/chicken-tortellini-casserole/