The Adventures of Olive & Gallon: {What's Cookin'?}

Recent Dishes that my family enjoyed...

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{JULY DISHES}

Chicken Salad Sandwiches

Chicken Salad Sandwiches
Serves 3-4

1-2 Chicken Breasts (I had 2 left over from last night's dinner)
1-2 stalks of celery
1 Red Apple
1 cup mayo (I use the Olive Oil Mayo)
Salt and Pepper to taste

Slice the chicken breasts in half, length ways and sprinkle with salt and pepper. Throw on the grill.
Meanwhile, chop the celery and apple into small pieces and add into a medium size bowl. After chicken is cooked (juices run clear) place each breast on cutting board and let them cool.
Dice into bite sized pieces and add to the bowl. Add mayo and a little extra cracked pepper and stir until mixture is coated. Eat as is or as a sandwich in between two pieces of whole wheat toast.
Delish!

Crab, Corn and Potato Boil

This is literally this easiest, most delicious dinner to make! My husband and son LOVE when I make it :)

Crab, Corn and Potato Boil
Serves 3-4

3 lbs Snow Crab Legs (I buy them when they are on sale-$21 for 3lbs)
1 Package of frozen corn cobs (4-6 cobs)
1-2 Russet or 5-6 Red Potatoes -cubed
Fresh Parsley -chopped
Fresh Garlic -chopped
Old Bay Seasoning

In a large pot, bring water to a boil. Add Old Bay Seasoning (amount depends on your specific taste), garlic and then add cubed potatoes. Stir and let boil for 8 minutes. Add corn and bring back up to a boil. Lower temp to medium-high and add crab legs. Cover pot and let it simmer for 7 minutes. Add fresh parsley. Place the crab legs, corn and potatoes in a handled, high sided baking pan and pour a few ladles of the seasoned water into the pan. Serve with a container of hot melted butter and a lemon.

Don't forget the nut cracker!!

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{APRIL DISHES}

Greek Pasta Salad

So easy and delicious! You can serve it hot or cold, with or without Feta cheese and with a big batch-leftovers for tomorrow's lunch!

Greek Pasta Salad
Serves 8-10

1 lb of pasta (I used mini penne and I think mini farfalle/bowtie will work well)
2 cups of chopped cucumbers (use mini persian or English cucumber)
2 cups of grape or cherry tomatoes, cut in half or quarters
1/2 cup of thinly sliced red onion
1/2 cup of fresh basil, chiffonade (or sliced into thin pieces)
1 cup of black kalamata olives (I had some pitted ones so I chopped them)
8 oz of crumbled feta cheese (optional for those who need a dairy free option)

Dressing
1/4 cup freshly squeezed lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons honey
Freshly ground pepper

Cook pasta, in well-salted water, according to package direction. Drain and rinse and set aside.

In a large bowl, add cooked and cooled pasta,cucumbers, tomatoes, onions, basil, olives and feta cheese.

In a separate bowl (or measuring cup), mix ingredients for dressing together. Pour over pasta and vegetables and toss well to coat everything with the dressing. Serve immediately for best flavor.

Pad Thai Curry with Noodles

My husband and I work less than half a mile from each other so a couple days a week we like to go to lunch together. We discovered one of my favorite restaurants ever...Thai Village Cusine. I have tried a couple of different dishes and so far-I have loved every one of them! If you are ever in the 918, stop by and give them a try!

http://www.facebook.com/pages/Thai-Village/101150696599926

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{MARCH DISHES}

Speghetti and meatballs with Mozzarella

French toast with a side of fruit
Daddy was out of town, so mama bear and baby bear had breakfast for dinner

Kung Pao Chicken with Fried Rice

This was DELICIOUS and oh-so easy!

Greek yogurt with blueberries and mango
(This was MY breakfast)

I had to add a little MIO for some flavor :)

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{FEBRUARY DISHES}

Speghetti with meat sauce, green peppers, mushrooms and green onions. Topped with Mozzarella.
(I'd have to say that this was the best speghetti I have ever made!)