Fresh Greek Salad

This has become one of mine and Josh's favorite salads lately. Its light, healthy and delicious. Good as a side, or even as the main dish with some fresh bread. Enjoy!

1 can chickpeas, rinsed and drained

1 1/2 cups diced cucumbers

1 1/2 cups diced tomatoes, drained if juicy

2 Tbsp balsamic vinegar

3 Tbsp olive oil

oregano to taste

salt and pepper to taste

1/2 cup Feta

olives, optional

Marinate chickpeas with balsamic vinegar and olive oil in baggie for 2-4 hours in refrigerator.

Mix ingredients together, and use 3 Tbsp of olive oil/vinegar dressing used to marinate chickpeas to dress salad. 

Chicken Pot Pie

Nothing beats homemade chicken pot pie. A good comfort food anytime. Yum!

2 pie shells, a top and a bottom
4 Tbsp butter
1 onion
3 Tbsp flour
salt
rosemary
1/4 tsp pepper
1 can chicken broth
frozen peas, rinsed with water
carrots, cooked
2 1/2-3 cups chicken, cooked and diced
potatoes

 Fry butter and onions together until the onions are soft. Then, stir in the flour. Add salt, rosemary, and pepper. Cook until mixture becomes bubbly. Add chicken broth and stir until sauce thickens. Add peas, carrots and chicken and mix thoroughly. Add to uncooked pie shell. Lay top shell over pie, cut a vent, and cook at 425 for 20-25 minutes.
Enjoy!

chocolate mousse crunch cake

                                                    
I made this for my mother in law's birthday and it was soooo easy and soooo good.  It looks pretty impressive and like you spent all day making it, but it takes very little effort and time and has a huge pay off.  I will definitely be making this again. Can you say y-u-m ?!

Chocolate Mousse Crunch Cake
Recipe by Our Best Bites

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Enjoy,
Emily

Parsley Pesto Pasta with Chicken

I love pesto, but it's usually so expensive to buy and if you're making a traditional pesto with pine nuts and basil, it's even expensive to make.  This is a cheaper, just as delicious alternative.

Ingredients:

 1 lb Fettuccini
1 bunch Italian Parsley
1/2 cup Grated Parmesean
2 Tbsp Lemon Juice
2 cloves garlic
1/4 tsp salt
1/2 cup olive oil
Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you'd think because it will be spread out thin over the pasta.
 Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm with baked or grilled chicken breast. Yum-o