La Madeline's Bowtie Pasta Salad

~la Madeleine's Bowtie Pasta Salad~

16 oz. bowtie pasta

8 Tbsp. pesto

1/2 Cup sun dried tomatoes, diced

1/2 Cup Roma tomatoes, diced

4 Tbsp. Parmesan cheese, grated

1/2 Cup spinach, diced

1/2 Cup green onions, diced

4 Tbsp. Caesar dressing

*Cook pasta until al dente. Let cool slightly. Add all the other ingredients

& mix well. Serve chilled with hot soup or alongside

crusty bread. Enjoy!*

Lemon Butter Chicken Breasts

6 skinless, boneless chicken breast - halves (1 1/2 to 2 pounds total)
1/2 cup all purpose flour
1/2 teaspoon salt
2 teaspoons lemon-pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoon lemon juice
Hot cooked rice (optional)

1. Place each chicken breast half between two pieces of plastic wrap, using the flat side of a meat mallet, pound chicken lightly to 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow dish, stir together flour and salt. Dip chicken into flour mixture, turning to coat each side. Sprinkle chicken with lemon pepper seasoning.
2. In a 12 inch skillet, cook chicken, half at a time, in hot butter over medium high heat about 6 minutes or until chicken is no longer pink, turning once. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
3. Return all chicken to skillet, overlapping pieces slightly and arrange lemon slices around chicken. Drizzle with lemon juice. Cook for 2 to 3 minutes or until pan juices are slightly reduced. Transfer chicken and lemon slices to a serving plate. Pour pan juices over chicken. If desired, serve with hot cooked rice.

Mixed Berry-Limoncello Sangria

1 cup fresh raspberries
1 cup halved fresh strawberries
1/2 cup fresh blackberries
1 medium lemon, thinly sliced
1/2 of a 12 ounce can (3/4 cup) frozen pink lemonade concentrate, thawed
1/2 cup limoncello (Italian lemon liqueur)
1 750 milliliter bottles Prosecco or sparkling wine, chilled

1. In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices. Stir in lemonade concentrate and limoncello. Cover and chill for 4 to 24 hours to blend flavors.
2. Before serving; slowly pour Prosesso into fruit mixture; stir gently. Serve sangria in glasses over ice.

Fresh Strawberry Lemon Pie

1 recipe Pastry for a single crust pie or frozen pie crust
9 cups fresh strawberries, stemmed and halved
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
Several drops red food coloring (optional)
Fresh Mint Leaves (optional)
Finely Shredded lemon Peel

1. Preheat oven to 450 degrees. Prepare pastry for pie crust or use ready made crust (frozen). Bake in oven for 6 to 8 minutes. Cool on a wire rack.
2. For strawberry glaze, in a food processor or blender combine 1 1/2 cups of the strawberries and the water. Cover and process or blend until smooth. In a medium saucepan stir together sugar and cornstarch; stir in pureed strawberries, Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 3 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes without stirring.
3. In a large bowl combine the remaining 7 1/2 cups strawberries and the strawberry blaze; toss gently to coat. Transfer strawberry mixture to the baked shell.
4. Chill pie for 1 to 3 hours. (After 3 ours, the bottom of the pastry will start to soften) If desired, top with lemon peel and fresh mint leaves. 

Crumly Cogwhells Tortilla Soup

Crumly Cogwheels Tortilla Soup

Recipe By     : Crumly Cogwheels & Houston Chronicle, May 1997

Serving Size  : 10   Preparation Time :0:00

Categories    : Mexican/Tex-Mex                  Soups & Stews

   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

    1      bunch         cilantro -- washed well

                         -- (leaves only)

    4                    garlic cloves

    1      small         onion -- chopped

    2                    fresh serrano peppers

    1      can           (10-ounce) tomatoes with green chilies

    3      quarts        chicken stock

    1      can           tomato sauce (8 oz)

    2      teaspoons     ground cumin (cominos) -- (2 to 3)

    1      teaspoon      salt -- (up to 2)

    2      tablespoons   cornstarch dissolved in a small amount of

                         -- water

                         corn tortillas (about 20) -- cut into thin

                         -- strips

                         vegetable oil

    2      cups          shredded grilled or poached chicken

                         -- breasts (about 2 ounces per serving)

    1      1/2 cups      shredded monterey jack cheese -- (up to 1)

                         -- (about 1 ounce per serving)

    2                    avocados -- peeled, pitted and

                         -- sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a

blender or food processor. Heat stock and add puréed mixture with tomato

sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1

hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil

until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top

with chicken and ladle the stock over top. Garnish with shredded cheese and

2 or 3 avocado slices. Makes 10 to 12 servings

Lemony Jalapeno Hummus

You Will Need

• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 2  large garlic clove, minced
• 4 tablespoons olive oil, plus more for serving
• 1/2 to 1 teaspoon kosher salt, depending on taste
• 1/2 teaspoon ground cumin
• 2 to 3 tablespoons water
• Dash of ground paprika for serving
• 1 teaspoon fresh ground pepper
• 1/2 jalapeno

Blend garlic cloves, lemon juice and jalapeno's in blender. Add in chickpeas and all seasoning and blended in blender on high speed until creamy. If needed add in more olive oil. Taste and more seasonings as needed.