Friday, May 11, 2012

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Pasta with Fried Chickpeas Tomatoes, Olives and Capers
c/o Kitchen Bellicious
1 pound of pasta (your choice)
1/4 cup capers, drained
1/4 cup manzanilla olives, sliced
6-8 cherry tomatoes, halved
1 can chickpeas, drained
1/2 tsp salt and pepper each
1/2 tsp paprika
For the Sauce:
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/4 cup Devo Aged Balsamic Vinegar
1 tsp dijon mustad
1/2 cup extra virgin olive oil
1/2 tsp salt and pepper each


  • Boil pasta according to package directions. Meanwhile, drain the chickpeas on a paper towel and place on a baking sheet. Drizzle with 2 TBSP olive oil, 1/2 tsp salt and pepper each, 1/2 tsp paprika. Toss well and bake at 400 for 10-12 minutes.
  • Saute the garlic in 2 TBSP of olive oil for 3-5 minutes until tender and toasted. Remove from heat and transfer to a glass bowl or jar. Whisk in the remaining olive oil, balsamic vinegar, mustard and salt and pepper.
  • Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.
    • Skinny Buffalo Burger Quesadilla

                              c/o Skinny Taste

                              • 1 lb 100% lean grass-fed ground buffalo
                              • 1 cup pico de gallo
                              • 1 cup shredded reduced fat cheddar jack cheese (Sargento)
                              • 8 small whole wheat flour tortillas, cut smaller if desired (La Banderita)
                              • spray oil
                              • salt and fresh pepper
                              Form 4 flat patties, as thin as you can. Season with salt and pepper. Heat a pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cookburgers about 2 minutes on each side or to your liking. Set aside.
                              Clean the pan and heat on medium heat. Lightly spray with oil and place 4 tortillas on the pan (if your pan is small, you can do one at a time). Place 2 tbsp cheese on each tortilla, then 2 tbsp pico de gallo.
                              Top with buffalo burger, then remaining 2 tbsp pico de gallo and 2 tbsp cheese on each. Place the other tortilla on top; flip and cook until the cheese melts on the other side.

                              Sweet and Sour Rice Noodles
                              c/o Stephanie Cooks Blog
                              10 oz package rice noodles
                              6 ounces cooked chicken, diced
                              2 cups steamed sugar snap peas
                              6 tbsp sweet and sour sauce
                              3 tbsp rice vinegar
                              2 cloves garlic, minced
                              1 tbsp grated ginger

                              1- Cook the noodles according to packaging directions.
                              2- In a small bowl combine the sweet and sour sauce, rice vinegar, garlic, and ginger. Stir well. Pour 1/2 of the sauce into the skillet and heat. Add the chicken, stirring frequently until hot. Add the noodles, stir fry over low heat until the sauce is absorbed.
                              3- Add the snap peas and more sauce, as desired, until evenly and lighted coated.

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                              Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.