Bruchetta Chicken Pasta Toss

Ingredients: (the amount of each ingredient used is up to you.)
Tomatoes (diced)
Fresh basil leaves (chopped)
Olive Oil
Balsamic vinegar
Garlic (smashed)
Parmesan cheese
Salt/Pepper
Pasta (I used fresh egg alfredo noodles)
Chicken breast (sub for different meat or be optional)


1. Cook and drain pasta.

2. In a pan, heat up some olive oil and add some garlic, saute.

3. Cut the chicken breast into strips and add them to the pan.

4. As the chicken is cooking, add some basil.

5. Cook chicken until it starts turning golden brown, then remove from pan and set aside.

6. In a medium size pot, combine tomatoes, basil, garlic, olive oil, and balsamic vinegar. Stir well.

7. Cook on stove top until the basil is wilted and oil is hot.

8. Toss with the pasta and chicken.

9. Add parmesan cheese, salt, pepper, & ENJOY!

*Sauce Recipe by: Aunty Lori*

Creamy, Sweet Strawberry Goodness!

I had this yesterday at lunch and have been thinking about it ever since! 

It's called a Paris-Brest.  It's like a cake made out of cream puff pastry, filled with creamy custard & fresh strawberries, topped with sweet whip cream, powered sugar, and more strawberries! So yummy that I would go back to Prince Court and skip the buffet just to eat it! 

I MUST LEARN HOW TO MAKE THIS!!

Cheesy Orzo with Soppressata

Ingredients:
2 Tbsps. olive oil
1/2 of a small onion (chopped)
1/2 cup Chinese parsley (chopped/optional)
3 cloves garlic (chopped)
2 (14.oz) cans of chicken broth
2 cups orzo
1/2 cup grated Parmigiana cheese
2 cups Soppressata
salt/pepper (to taste)


1. Preheat a medium pot that has a tight cover, over medium heat.

2.  Add oil, onion, garlic, and parsley. Saute for 2 or 3 minutes.

3.  Add broth to the pot and bring to a boil.

4.  Stir in orzo and return broth to a boil.

5.  Cover the pot and reduce heat to simmer for 5 minutes.  Stir occasionally or until liquid is absorbed and pasta is tender.

6.  Remove lid, add in the soppressata and cheese. Stir.

7. Season with salt and pepper & ENJOY!