Lemon Garlic Ch'kun Breasts with Greek Salad Salsa

Ingredients

• CH'KUN:

1  ½ tsp. minced garlic

½ cup lemon juice—8 T.

1/3 cup olive oil—5.3 T.

1/3 cup Dijon mustard—5.3 T

1/2 tsp salt

½ tsp fresh ground Pepper

 6 skinned boneless chicken breast halves, trimmed

pepper

GREEK SALAD SALSA

2 oz. mild feta cheese, cut into ¼ inch dice, or crumbled

2 tomatoes, seeded, cut into

½-inch dice, about 2 cups

 1 cup thinly sliced green onions

or  ½ cup sliced red onion

 1 cup seeded, peeled and diced cucumber

 8 kalamata olives, chopped…or more if you like

 2 T. lemon juice 

1/3 cup olive oil

½ cup finely snipped dill…optional

Scant ½ tsp. salt

Freshly ground black pepper

Directions - This is not my recipe, our friend Sarah Hickman had us over for dinner and we cooked some classy food! Shout out to our homegurl Sarah! I think this recipe is her Mom's.

1. ·      Put chicken in large zip-loc bag. Combine garlic, lemon juice, oil, mustard, salt & pepper in small dish.  Add to chicken. Through the bag, rub chicken breasts with marinade until coated. Chill it in the fridge and let it sit for a while. In the meantime, put on a Miles Davis record to set the mood!
2. This would be bad ass on a grill, but on a pan it works just fine. Cook until cooked through which is about 8 minutes per side. 
3. Combine tomatoes, onion, cucumber, olives, lemon juice, olive oil, dill, salt, pepper in small bowl.  Set aside at room temperature . Just before serving, mix in feta.
4. Cut chicken crosswise into slices.  Arrange on plate, fanning out slices.
   Top with Greek salad salsa.  Drizzle some of the juice over.  Serve warm or room temperature. Serve with rice.
    Here's a link to a good hummus recipe! http://www.foodnetwork.com/recipes/george-duran/white-bean-hummus-recipe/index.html
   
   
   
   
   
   
   
   

Blackout Tortellini

Ok party people. This entry is a huge bummer because I seriously forgot pretty much everything that I put in it. I'm pretty sure I bought one pound of 4 cheese tortellini and followed the directions on the package. For the sauce, I'm going to guess that I used green onion, fresh tomatoes, a texas sweet onion, about 4 garlic cloves, olive oil, basil, oregano, salt and pepper. I also probably topped it off with parmesan cheese. Like always, cook your onions first until almost completely translucent in the olive oil and then throw in your minced garlic. After about 2 minutes, throw in your chopped green onion and add your diced tomatoes last. I folkin love tomatoes so I can't even tell you how many I used. If there were any left over I most likely ate them plain but I can't remember. Add your spices and let that sauce simmer until your pasta is done. After everything looks good, just combine the two pans until they give birth to a beautiful baby tortellini.

Halloween Pizza PIE Zombiefied

Ingredients

• 2 9" Pie Crusts
• 3/4 Cup Parmy Cheese
• 3/4 Cup Motza Cheese
• 1 Cup Mayo
• 7 Tomatoes Diced
• 1 Yellow Onion 
• Black Pepper to taste
• Fresh Oregano
• Fresh Basil
• Crushed Red Pepper Flakes

Directions

1. Preheat your oven to 350 and while that's getting hot, dice up your onion. If your oven takes a really long time like mine to preheat, then you can start dicing up the tomatoes too! So much fun!
2. Have a bearded zombie fry the onion on a pan until translucent and throw the pie crusts in the oven for about 8 minutes. While the crusts are in the oven and someone is manning the onions, in a bowl, combine the 2 cheeses and the mayo and stir until all the cheese is joined. 
3. With the heated crusts, put half of the onions on the bottom of each one making a thin layer. Next, do the same thing with the tomatoes adding pepper on top. On top of the tomatoes, add half of the cheese mixture to each pie and top with basil and oregano and rep pepper flakes. 
4. Pop those suckers in the oven for about 20-25 minutes and then add some more fresh herbs on top to make it look pretty. Oh my god! Garnish with a warm Busch beer.