Grilled turkey breast salad – what can be tastier and healthier than that? I have to admit, there are very few salads that I really like and this is definitely one of them (tuna salad with mayo and celery sticks is another one) and this one is also easy and quick to prepare. Simply buy grilled turkey breast from the nearby store (or grill your own), add some veggies, and you will have this delicious salad ready in no time!
– grilled turkey breast
– red onion
– spring onion
– cherry tomatoes
– iceberg lettuce
Use larger dish, put the lettuce mix at the bottom, then add the halved cherry tomatoes, slices of red onion, cucumber slices, and the other veggies. Cut the boneless turkey breast into small pieces, and add them to the salad. Season with olive oil, salt, and vinegar to taste.
Here goes my quest for the perfect roast potatoes. I guess part of the secret lies in using same size potatoes or cutting the larger ones, so that they all end up more or less the same size.
I have tried quite a few recipes and for some reason or other, I always get better results when I boil the potatoes first and this is exactly how I prepared the spuds that you see on the photo … and yes, they were super tasty.
Once you learn how to roast your potatoes to perfection, you can proudly serve them with your best poultry or meat dishes.
2 lb (1 kg) potatoes
1/3 cup extra virgin olive oil
2-3 tablespoons rosemary
Peel the potatoes and cut the larger ones, so that all the potatoes end up more or less the same size. Place them into a large saucepan, cover with cold water, and bring to boil. Reduce the heat and simmer until the potatoes are tender on the inside (pierce with a fork to check).
Now comes the fun part – rinse the potatoes with cold water, drain them, and leave until all excess water evaporates. Place them in a saucepan, put the lid on, then start shaking the saucepan up and down vigorously until the edges of the potatoes are rough. This is the secret to getting the roast potatoes crunchy!
Pour olive oil in your roasting pan and place it in the oven for a few minutes at 400 degrees F (200 Celsius); take the pan out, add the potatoes, rosemary, and the salt and turn the potatoes until they are all coated in oil. Place the pan back in the oven and bake them until golden brown (approximately 30 to 40 minutes) at 400 degrees F (200 Celsius).
This is super easy and tasty Mediterranean pasta with olives, feta cheese, olive oil, and herbs. Total time for this recipe is 30 minutes, which makes it ideal for last minute lunch or quick dinner. If you want to, you can also add sauted chicken breast as well, simply cut the boneless, skinless chicken breast into small cubes, season with pepper, sauté in olive oil, and add to the pasta. Both the olives and the feta are quite salty, so make sure you add very little or no salt to the pasta and the sauce.
1 lb pasta (fusilli or any other pasta twists)
1/4 cup olives
3/4 cup feta cheese
For the sauce:
6 large tomatoes
3-4 garlic cloves
1 large onion
1 bay leaf
Preparing the sauce:
Chop the onion and saute with olive oil for approximately two minutes, then add the finely chopped garlic and saute for another two to three minutes. Add the peeled and chopped tomatoes, the bay leaf, and cook until the sauce is ready. Add the fresh basil, remove the bay leaf, and run the sauce through the blender.
Cooking the pasta:
Bring a large saucepan of water to the boil, add the pasta, stir occasionally and cook until “al dente;” the pasta should be cooked, but firm. Drain the water and add the pasta to the sauce, then add the halved olives and the feta cheese, sprinkle with a bit of olive oil and decorate with flat-leaved parsley.