Twenty Minute Tuesday - Bruschetta Pasta with Balsamic Reduction

When the Hubs and I were still dating, we went out with some friends for dinner at TGI Fridays. I remember ordering a pasta dish that was tossed with bruschetta, topped with grilled chicken, and drizzled with a thick syrupy balsamic reduction. It was delicious! As I ate I kept telling myself, "I could recreate this at home, it would be so easy". Since that night we've perfected the dish and it has become a regular in our spring and summer meal rotation.

This dish is so easy that you can have it all done in the time it takes to cook the pasta, perfect for Twenty Minute Tuesday. It is also a great dish to use when teaching someone to cook. My 6 year old loves to help me make it.

Bruschetta Pasta with Balsamic Reduction
Serves 4
1/2 lb of pasta (thin spaghetti or angel hair works great for this particular dish)
1 can petite diced tomatoes
2-3 garlic cloves, peeled and minced
1/3 cup fresh basil, cut into thin strips
1 tbsp olive oil
Salt and Pepper to taste
1/3 cup balsamic vinegar

 Fill a 4 quart saucepan 1/2 to 2/3 full of water.  Generously salt the water (it should taste like the sea).  Bring the water to a boil, and add pasta.  Cook according to package directions.

Pour the balsamic vinegar into a small saucepan and simmer until it becomes a syrupy, sweet reduction. remove from heat and set aside. 

While the pasta is cooking, open the tomatoes and drain off most of the liquid.  In a medium bowl, stir together the tomatoes, garlic, basil, olive oil, salt and pepper.

When pasta is al dente, drain it and toss it into the bruschetta.  Serve immediately.

When serving, drizzle each portion with the reduced balsamic vinegar, and top with freshly grated Parmesan cheese.

*This dish is also delicious topped with grilled chicken, shrimp, or portobello mushrooms.

Twenty Minute Tuesday - Turkey (or Chicken) Salad Sandwiches and bonus recipe, Home Made Pita Bread

Another quick meal idea for a crazy Tuesday.  The hubs has been picking up overtime shifts left and right, so I am beginning to feel like a single mom.  I'm so thankful for a hardworking hubs who wants me to be home with our girls, so in return, I am working hard to make sure he has healthy meal options to take to work.

Tonight is quick, easy, delicious, and uses minimal ingredients.  I always plan for this particular meal after we've had a roast turkey, or chicken.  It is a perfect way to give new life to leftovers and also makes a fantastic picnic too.

There aren't really exact measurements on this recipe, it is more of a "how you like it" recipe, but here is the general idea.

Turkey (or Chicken) Salad

leftover turkey, or chicken, cut into small cubes
3-4 ribs of celery, chopped
2 shallots, minced
small handful of craisins
zest of one lemon
juice of 1/2 -1 lemon
mayonnaise, enough to bind the ingredients together, but not to make them soggy
salt and pepper to taste

In a medium bowl, mix the turkey, celery, shallots, craisins, and mayo together.   Add lemon zest, lemon juice, salt and pepper.  Spoon filling onto bread or into pitas, add lettuce and enjoy.

Pita Bread
adapted from King Arthur Flour

3 cups All-Purpose flour
2 tsp instant yeast
2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 tbsp olive oil

In a stand mixer fitted with a dough hook, combine all ingredients to form a rough dough. Continue to mix for 5 minutes until dough is elastic and smooth.

Place dough in a lightly greased bowl and let it rest for 1 hour.  It may not double in size but it will become puffy.

Divide the dough into 8 equal pieces, roll each piece into a ball.

Pre-heat oven to 500 degrees Fahrenheit.

Using a rolling pin, flatten 4 of the dough balls into 6 inch circles.  (they don't have to be perfect circles, mine are far from perfect).  Place them on a lightly greased baking sheet.  When the oven has reached temperature, place the baking sheet on the bottom rack of the oven.  Cook for 5 minutes.  Move to the middle of the oven and bake again for 2 more minutes (this is to brown the pitas).

Remove from the oven, and cool by wrapping them in a clean dry towel (flour sack towels work best for this part).

Repeat with the remaining dough.

Store them in a plastic bag.

Lemon, Tomato, and Feta Pasta - Twenty Minute Tuesday

I love having a few recipes in our menu plan that take no time at all to put together. Something that takes twenty minutes or less, it usually means it'll be pasta, but there are so many options that pasta never seems to get boring.  I also love that the ingredients are always in my pantry or refrigerator so I don't have to shop at all, it makes it great for those "just need to get to payday" days, we all know we have them, and it helps to have a plan.  Next time you find yourself in need of a quick meal give this one a try, both of my girls gave it two thumbs up.

Lemon, Tomato, and Feta Pasta
Serves 4
1 lb curly pasta, such as rotini or fusilli
1 tbsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 can petite diced tomatoes
pinch of cayenne pepper
Salt and fresh ground black pepper to taste
1 tsp dried oregano
1 tbsp dried basil
Juice of 1 lemon
6 ozs feta cheese, crumbled


Bring a large pot of heavily salted water to a boil.  Add the pasta and stir a few times to ensure that the pasta does not stick to itself.  Cook according to package directions.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat and cook the onion in the oil until softened, about 2 minutes.  Add the garlic and tomatoes and cook until the tomatoes bubble vigorously, about 4 minutes.  Season with cayenne, salt, pepper, oregano, and basil. Simmer for a few minutes.  Remove from the heat and add the lemon juice.

Drain the pasta and toss it with the sauce and feta in a serving bowl.  Serve immediately.