Greek Pitas

Place as many chicken tenders as you need in a ziploc bag with 1/2 a bottle of Cardini's Light Greek Viniagrette Dressing. Marinate for a few hours. Grill on the bbq until chicken is done. Slice & serve with the following:

Greek pita flat bread (Papa Pita brand is the best!)

olives

Tzatziki sauce

Feta cheese

Sliced red onion

cucumber

tomatoes

The Best Corn on the Cob

corn on the cob

salt

1 T sugar

1 T white vinegar

Put corn in pot when water is boiling. Boil for 3 minutes then remove from heat. Let sit, covered, 10 minutes then remove from water. 

Poppy Seed Dressing

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Recipe from Our Best Bites

Chicken Mozzarella Pasta

• 1 pound Penne Or Rigatoni
• 2 Tablespoons Olive Oil, Plus More For Drizzling
• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
• Salt And Pepper
• 1 whole Large Onion, Finely Diced
• 2 cloves Garlic, Minced
• 1 jar (25 Ounce) Good Quality Marinara Sauce
• 1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
• 1/2 cup Water
• 2 Tablespoons Minced Fresh Parsley
• 8 ounces, weight Fresh Mozzarella, Cut Into Medium Cubes
• 1/4 cup Parmesan Shavings
• Extra Parmesan, For Serving
• 12 whole Basil Leaves (chiffonade)

INSTRUCTIONS

Cook pasta according to package directions.

Heat olive oil over medium-high heat. Add chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook without stirring for 2 minutes, or until golden. Stir chicken around to brown on all sides. Remove to a plate.

In the same skillet over medium-high heat, add the onions and garlic and stir immediately to start cooking. Cook for 2 to 3 minutes, stirring occasionally, until the onions are deep golden. 

Reduce the heat to low and pour in the marinara sauce, red pepper flakes, and the water. Stir until the onions and garlic are mixed in, then add the chicken back into the pan. Add the parsley, stir to combine, then allow to simmer, stirring occasionally, for about 7-8 minutes. 

Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft. 

Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup Parmesan shavings (or grated Parmesan.) Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

* NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.

via: Pioneer Woman

Best Cupcakes Ever

1 box cake mix

2 boxes pudding

1/2 cup oil

1/2 cup milk

1/2 cup water

5 eggs

Mix the first 5 ingredients. Then add 1 egg at a time while mixing after each addition. This can be made into a bundt cake, but it's best for cupcakes. Bake them at 325 degrees for 14 minutes or until done. Makes about 26-27 cupcakes.

Best Frosting Ever

4 cups heavy whipping cream

2 boxes pudding mix (any flavor, especially like vanilla & cheesecake. DO NOT USE CHOCOLATE!)

Pour pudding into mixing bowl. Add cream and stir slowly until mixed together. (On Kitchenaid mixer, set it at 8-high, for about 30 seconds, until it stiffens).

Crock Pot Chicken Chili

 3 Chicken breasts
1 Envelope taco seasoning mix
1 Envelope Ranch dressing mix
1 Medium onion (diced)
1 can diced tomatoes
1 can black beans
1 can cannelloni (or any white) beans
1 can kidney beans
1 can pinto beans
1 can kernel corn

Put everything in a crock pot in order listed. Do NOT rinse or drain beans. DO NOT STIR! Cook on low for 6-8 hours. Take chicken out and shred with 2 forks. Put chicken back in, stir and serve!