sun-dried tomatoes

All posts tagged sun-dried tomatoes

Pesto Chicken and Quinoa Salad (Gluten-Free)

Published January 23, 2014 by jenmatteson

Do you ever feel overwhelmed with the amount of odds and ends in your refrigerator that are on the edge of going bad?  Maybe ‘overwhelmed’ isn’t the correct word – terrified seems more like it.  At least for me.  I hate wasting, and I despise throwing food away because I’ve let it go bad.  In fact, it even irks me when other people let food go bad and have to throw it away.  I know, this is a bit of an issue.  But, there are starving kids in ….  well, you know.  Don’t get me wrong, if it has gone bad, throw it out.  But, my point is that you should be aware of what you’ve got and what needs to be used up before meeting it’s demise.

Pesto Chicken and Quinoa Salad

I truly just threw this salad together one day with a ton of leftover stuff in my fridge (cooked quinoa, shredded chicken and shredded cabbage), and it was so good, I had to re-create it and share it with you.  This is a fantastic, healthy, fresh salad.  It is packed with flavor, it’s quick, and is a perfect weekday lunch!  It’d even be great to bring camping, on a picnic, or even to a potluck.  Bonus, it’s gluten-free! Don’t have these leftovers in your fridge, it’s okay, you could use rice or couscous instead of quinoa (of course, these alternates aren’t GF); turkey or beans instead of chicken; and broccoli slaw, arugula or spinach instead of cabbage.  Get creative!

What has been your favorite recipe you’ve made with leftovers?

Pesto Chicken and Quinoa Salad
Pesto Chicken and Quinoa Salad

Source: Pigzilla Original
Servings:

Ingredients:

1 cup cooked quinoa
1 boneless, skinless chicken breast, cooked and shredded
1/2 cup shredded cabbage (broccoli slaw would be great, too!)
2 tbsp. basil pesto
1/4 cup sun-dried tomatoes
2 tbsp. balsamic vinegar
2 tbsp. olive oil
salt and pepper
2 green onions, chopped

Directions:

1. In a medium bowl, mix together quinoa, chicken, cabbage and sun-dried tomatoes.  Stir in pesto until evenly coated.

2. In a small bowl, whisk together vinegar and olive oil.  Pour over salad a little at a time until coated as desired.  Season with salt and pepper to taste.  Garnish with green onions.

Kimmy JJ’s Sun-Dried Tomato Guacamole

Published June 5, 2013 by jenmatteson

Serendipity.  Did anyone ever really know what that meant until Kate Beckinsale and John Cusack starred in the movie?  Well, I didn’t, but I was also in high school.  So maybe I should have known what it meant…?  This guacamole recipe comes to you courtesy of my good friend, Kimmy JJ.  Just before I tried her guacamole, she informed me that she made it with sun-dried tomatoes.  I love sun-dried tomatoes, but in guacamole??  No, thank you.  Or so I thought.  As I scarfed down this lovely concoction, she told me the story of how this recipe came to be.  It was short and sweet.  She was making guacamole and went to add tomatoes, and realized she didn’t have any.  But she did have sun-dried tomatoes, so she thought, what the heck, and threw them in there.  At least, that’s how I remember the story.

Sun-Dried Tomato Guacamole

I know it sounds unusual, but it is so good!  The sweetness from the sun-dried tomatoes paired with the spiciness from the jalapenos is out of this world.  Using the sun-dried tomatoes that are oil packed really allows the sweetness of the tomatoes to seep into the rest of the dip making it taste even more rich and creamy.  I’m not sure about the rest of the ingredients Kim uses – I just made guac how I usually do, but with the exception of the tomatoes.  Take a risk and try this out next time you’re making guacamole!

Sun-Dried Tomato Guacamole

Sun-Dried Tomato Guacamole

Source: Kimmy JJ
Servings: Makes about 1 1/2 cups

Ingredients:

3 avocados, halved, pitted and chopped
1/2 onion (I used white, but red is suggested)
3 tbsp cilantro, chopped
2 jalapenos, seeded and minced
3 cloves garlic, minced
1 tsp cumin
1/2 lime, juiced
1/4 cup sun-dried tomatoes
Kosher salt

Directions:

1. In a large mixing bowl, combine avocado, onion, cilantro, jalapenos, garlic and cumin.  Add lime juice and mash with the back of a fork to desired consistency.  Add sun-dried tomatoes and salt to taste.

Herb Chicken Mediterranean Pizza – Papa Murphy’s Copycat

Published May 16, 2013 by jenmatteson

Have you ever been so exhausted and in no mood to make dinner?  If not, I want your life!  

Herb Chicken Mediterranean Pizza

A little over a month ago, I didn’t make it to the gym in the morning, so I had gone after work.  This means I usually don’t get home until close to 7:30, and that’s leaving work early.  Not that 7:30 is late, but for us oldies, we are usually in bed by about 9:00 on weeknights, so dinner is usually on the table by about 6:30.  Lame, I know.  So on that particular evening, I stopped by Papa Murphy’s to get us a take and bake pizza.  The deLITE herb chicken mediterranean pizza sounded interesting, so I went with that.  We both really liked it.  So much so, that not only did we devour the entire thing, but it made its way to our kitchen two more times in the next two weeks.

Herb Chicken Mediterranean Pizza

I figured before we spend all of our wedding savings at Papa Murphy’s, I better try to make this at home.  This is also why I pre-made two batches of pizza dough, separated it, and froze it.  This way I could make pizza at the drop of a hat, instead of waiting a few hours for the dough to rise.  I’m pretty sure this was just as good as the take and bake from Papa Murphy’s!  I rolled the dough out really thin so it was similar to their deLITE crust, and it came out perfectly cracker thin and crispy.  The toppings make this pizza ultra light and doesn’t make you feel bad when you grab yourself a second slice…or forth 😉  Because who wants to deal with that guilt, especially when swimsuit season is just around the corner!  Do yourself (and your body) a favor, skip delivery and make this at home.  You can thank me later!

Herb Chicken Mediterranean PIzza

Herb Chicken Mediterranean Pizza

Source: Adapted from Papa Murphy’s
Servings: 1 small pizza, 2 servings

Ingredients:

thin crust pizza dough (use your favorite, I used 1/4 of my whole wheat pizza dough)
1/4 cup olive oil
2 garlic cloves, minced
1/8 tsp dried basil
1/8 tsp dried Mediterranean oregano
1/8 tsp marjoram
1 cup mozzarella cheese, shredded
handful of spinach leaves (10-12), washed and dry
1/3 cup sun-dried tomatoes
1/2 cup cooked chicken breast, diced
1/4 cup feta

Directions:

1. Prepare pizza dough to specifications.

2. In a small bowl, combine olive oil, garlic, basil, oregano, marjoram, salt and pepper.  Brush evenly over pizza crust.  Cover oiled crust with mozzarella.  Evenly distribute spinach, tomatoes, chicken and feta over pizza.  Return to oven and cook until mozzarella has melted and crust is desired crispness.

Pesto Chicken Pockets

Published October 17, 2012 by jenmatteson

I didn’t have a lot of time to make an appetizer for our latest drink tasting party (see French 75 for winning drink recipe :)), so I conjured up this quick and easy recipe with ingredients I already had in my fridge, minus the crescent rolls.  There is an unlimited number of appetizers, snacks and desserts you can make using crescent rolls, and this is the first time I’ve purchased them in as long as I can remember.  Finally General Mills figured out that we don’t always want seams in our Pillsbury Crescent rolls, so they have “seamless” sheets.  I’m not sure how long they’ve had these (please reference my earlier statement regarding how long it’s been since I’ve made them) but I absolutely found it brilliant.

I assembled and baked these little cuties before leaving for the party, and just reheated them in the oven before serving.  We actually forgot about them and they got a little extra crispy, but they were still awesome and vanished quickly.  They seemed to be quite a hit!

Pesto Chicken Pockets

Source: Pigzilla Original
Servings: Makes 24 pockets

Ingredients:

12 oz cream cheese, softened
1/4 cup basil pesto
1/4 cup sun-dried tomatoes, chopped
1 can chicken breast
2-8 oz cans Pillsbury Seamless Dough Sheets

Directions:

1. Preheat oven to 350 degrees.  In a medium-sized bowl, combine cream cheese, pesto and sun-dried tomatoes.  Incorporate chicken until all ingredients are well combined.

2. Roll out dough sheets.  Using a pizza cutter, cut each piece twice across the length and three times across the width, making 12 small squares.  Scoop 1-2 tbsp of chicken mixture in the center of each square.  Carefully stretch the corners of each square up and around the mixture, matching all four corners on top.  Pinch corners together tightly.  This will probably leave four small holes, which is fine, or you can choose to press the seams together.

3. Place prepared pockets on a greased baking sheet.  Be sure to leave space between them as they will expand a bit.  Bake for 12-15 minutes, or until golden brown and puffy.  Serve immediately.

Pesto Chicken Pinwheels

Published July 7, 2012 by jenmatteson

I made these along with turkey bacon pinwheels for a day at the beach.  They were awesome.  We had a handful left over after the beach, and they came out late night when everyone was starting to get hungry again.  These are wonderful to have as appetizers since they are an excellent finger food.  You could even just wrap them up and cut in half to take as a fresh, fun lunch.  Anyway you roll it, this is a super excellent combination.

Pesto Chicken Pinwheels

Source: Pigzilla Original
Servings: 4

Ingredients:

1/2 cup onions, diced small
1/4 cup mayonnaise
1/4 cup basil pesto
3 tortilla wraps (I like Mission brand, and used the Tomato Basil kind)
12 slices mozzarella cheese
1 boneless, skinless chicken breast, cooked and chopped small
1/4 cup sun-dried tomatoes, chopped
1/2 cup lettuce, chopped fine

Directions:

1. In a small skillet, heat 1 tsp of olive oil over medium heat.  Reduce heat to low and add onions.  Cook on low for 8-10 minutes, until onions are translucent and tender.

2. In a small bowl, combine mayonnaise and basil pesto.  Spread mixture evenly on each wrap, leaving just 1/4-inch around the edges.  Add 4 slices of cheese to each wrap.  Evenly layer the chicken, sun-dried tomatoes, lettuce and cooked onions.

3. Wrap tightly, being cautious not to tear it, and wrap in foil.  Refrigerate for at least one hour before slicing.

Basil Pesto Turkey Burgers with Sun Dried Tomatoes

Published July 1, 2012 by jenmatteson

There is something about pesto and sun-dried tomatoes that goes so well together; it’s like chocolate and peanut butter, or peanut butter and jelly.  Wait…does peanut butter go with everything?  Okay, well probably not with pesto or sun-dried tomatoes.  Anyway, I’ve made pesto turkey burgers in the past, and since I just made my very own basil pesto, I thought I’d give it whirl with my turkey burgers.  I was a bit disappointed that I didn’t have fresh tomatoes to add to my burgers, but then I thought, well why don’t I give the sun-dried tomatoes a try.  Good thing I did, because it was a match made in heaven and the burgers were super delish.

I served these on sandwich thins with a little Miracle Whip and lettuce.  Raw onions would have been a great addition, but I didn’t really think of it until my first bite of the burger.  Nate’s burger (pictured below) was topped with a mozzarella-provalone mix.

Basil Pesto Turkey Burgers with Sun-Dried Tomatoes

Source: Pigzilla Original
Servings: 4

Ingredients:

1 lb ground turkey, extra lean
1 tbsp olive oil
2 tbsp basil pesto
2 tbsp sun-dried tomatoes, chopped
salt and pepper

Directions:

1. Preheat grill (or skillet).  In a large mixing bowl, combine turkey, olive oil, pesto, and tomatoes.  Season with salt and pepper.  Gentley mix together with hands and form into four patties.

2. Over medium-low heat, grill burgers for 8-10 minutes on each side, or until cooked through.  Serve on buns with desired garnishments.

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