Apples & Angel Hair Pasta

Apples & Angel Hair Pasta

1 (1 pound) box angel hair pasta
2/3 cup olive oil
4 cloves garlic, minced
2 large apples, peeled, cored, diced
1 large tomato, seeded, diced
1/4 cup chopped fresh basil

Prepare pasta according to package directions.  Drain and place back in the pot it was  boiled in.  In medium skillet, saute garlic in olive oil over medium heat until golden brown.

Combine all ingredients. Salt to taste. Mix well.  

Serve with fish or chicken.

When I had this meal in Cape Town, South Africa, I knew I was going to recreate it when I got back home.  I love the fresh simple flavors in this dish.  The diced apple is the star of this recipe.  It's sweet and crisp texture is an unexpected surprise.

Bo, of Bo's Bowl, posted my Baked Pasta recipe.  Please stop by and take a look.  His pictures are so much better than mine are!

Check back on Tuesday, for my last post about my trip to 
South Africa and a helpful travel tip!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Grilled Orange Chicken

Orange Marinade

1 1/2 cups fresh squeezed orange juice or store bought orange juice
2/3 cup olive oil
1/3 cup sliced fresh basil
3 to 5 cloves fresh garlic chopped

In a one gallon re-sealable plastic bag, combine all ingredients.  Salt and pepper to taste.  

Add 4 chicken breasts, seal.  Toss to coat. Place bag and contents in a bowl. 

Refrigerate 6 to 12 hours, turning often.  

Remove chicken from the marinade.  Discard marinade.  Grill, fry, or bake until cooked through.

I love to use a marinade when I am grilling.  It makes the chicken, pork, or beef, so juicy when it is cooked.  The longer you let the chicken in this recipe, sit in the marinade, the more flavor it will have.  Even if you can only let it sit in the marinade for an hour, you will be surprised at what it does for it.

Check back on Tuesday, for my 

Tuesday's Tips & Tricks post about lemons!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Italian Pinwheels

Italian Pinwheels

5 (10 inch) flour tortillas

1 (8 ounce) container vegetable cream cheese, softened

1 (8 ounce) jar sun-dried tomatoes, drained

30 fresh basil leaves

On each tortilla, spread 3 tablespoons vegetable cream cheese, covering top side of tortilla completely.  On each tortilla, sprinkle 3 tablespoons sun-dried tomatoes over cream cheese.

Arrange 6 basil leaves over sun-dried tomatoes on each tortilla.  

Roll each tortilla up into a log shape.  

Wrap in plastic wrap. Refrigerate at least 2 hours before cutting into 1/2 inch slices.

This week at the radio station where I have my show, we are doing an on air fundraiser for Passion Play Ministries International.  The station is full of volunteers.  When I see a room full of people, I see guinea pigs, I mean taste testers.  Today I am testing my Italian Pinwheels on them. 

I came up with this recipe when a friend of mine purchased some frozen appetizers that had sun-dried tomatoes in them.  It got me thinking of ways I could use sun-dried tomatoes in quick and easy recipes.  Italian Pinwheels is one of the recipes I came up with.

At the radio station this week for the fundraiser is Doug Griffin of Your Family Friendly Morning Show with Doug & Kim and his wife Sheryl.  Sheryl is the author of A Scarlet Cord of Hope.  The book is her true life testimony of her journey through guilt, shame, and fear to hope.  It will have you hooked from the first page. 

Today is the last day to enter the giveaway at Bo's Bowl.  Entries will be accepted until midnight (CST) tonight, July 9th.