I think I posted the viral TikTok recipe for basically this same recipe except it used feta cheese instead of Boursin cheese. While I haven’t tried this one yet it sure does sound good. I think I might add Kalamata olives to mine. Some fresh basil and/or oregano wouldn’t hurt anything either.
Boursin Cheese Pasta
10.4 ounces Bour sin Cheese (2 packages) 3 cups cherry tomatoes 6 cloves garlic 1/2 teaspoon salt 2 tbsp extra virgin olive oil 1 pound cavatappi pasta 3 cups packed spinach leaves 1/2 teaspoon crushed red pepper Preheat oven to 375. Unwrap Boursin cheese and place in a 13x9 inch baking dish. Scatter tomatoes and garlic around. Drizzle with olive oil.
Bake in preheated oven for 25 minutes or until cheese softens and tomatoes start to burst.
Cook pasta according to package directions. Drain but reserve 1/2 cup pasta water.
Remove cheese and tomatoes from oven and add cooked pasta, spinach and crushed red pepper (if using). Pour 1/4 cup pasta water over the pasta and toss to coat. This will help wilt the spinach as well. Add remaining 1/4 cup of pasta water if pasta seems dry. Season to taste with salt and serve immediately.
—kwc— In the US we tend to think Gr e ek sa lad i s served with lettuce, but the authentic Greek version doesn’t have lettuce, just all the other veggies. Here’s an authentic one. Green bell pepper is traditional but any color will work.
Authentic Greek Salad 4 garden tomatoes sliced into wedges 1 cucumber sliced into halfmoons (thick or thin) 1 green pepper stemmed, seeded and sliced into thin strips 1 small red onion thinly sliced 4 ounces feta cheese in chunks, sliced, cubed, or crumbled 1/2 cup Kalamata olives (I use pitted) Kosher or sea salt to taste For the dressing
1/4 cup extra virgin olive oil 1 tbsp red wine vinegar 1/2 teaspoon oregano Salt and pepper to taste Combine the tomatoes, cucumbers, peppers, red onions and olives in a large mixing bowl. Drizzle with some of the dressing and toss. Top with the feta cheese then drizzle with a little more dressing.
Serve as is or with a slice of pita bread on the side. If preparing ahead, refrigerate, covered, for up to three days.
—kwc— Here’s a recipe for chicken kabobs which sounds very different from most other recipes.
Grilled Chicken Skewers
1 cup full-fat coconut milk 1/4 cup fish sauce 4 cloves gar lic, f inely chopped 1/4 cup lightly packed chopped cilantro, plus more for garnish 1 tsp curry powder 1 tsp freshly ground black pepper 2 pounds boneless chicken breasts Thinly sliced red onion, for garnish In a resealable plastic bag or baking dish, mix together the coconut milk, fish sauce, garlic, cilantro, curry powder, and pepper. (Or, if you prefer to save yourself the chopping by hand, simply toss everything into a food processor or blender and pulse prior to pouring it into the bag or baking dish.)
Pat the chicken breasts dry. Place them on a cutting board and, working with one chicken breast at a time, hold a sharp knife parallel to the cutting board and cut all the way through each to create two skinny chicken cutlets. Then cut the chicken into bite-size pieces or long strips. Place the chicken in the marinade and squish the bag or turn the pieces in the baking dish to coat. Seal the bag or cover the baking dish and refrigerate for 4 to 6 hours. (If you're in a hurry, you can marinate the chicken for less time, although the flavor will be quite faint.)
If using wooden skewers, soak them in water at least one hour before grilling. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
Remove the chicken from the marinade and thread it on the skewers.
Place the chicken skewers on the grill directly over the heat. Cook, turning frequently to char all sides, until the chicken is cooked through, 6 to 10 minutes, depending on the thickness of the chicken. Pile the skewers on a platter or, if desired, use a knife to slide the chicken off the skewers and onto individual plates. Sprinkle with additional cilantro and thinly sliced red onion. Serve immediately.
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