• Original Creations

    Pesto Tortellini Salad

    November 19, 2018 /

    One dish I make year round that is always a crowd pleaser, is my Pesto Tortellini Salad. While the vibrant red, green, and white ingredient colors lend themselves to a holiday inspired side dish, this is really a perfect accompaniment any time of year and it is SUPER easy to throw together in a pinch. Best part? Guests go nuts over this and while it seems like a mature side dish, it is so simple to make that you’ll feel guilty accepting the compliments! 

    Chances are, you already have these handful of main ingredients in the house, but if you don’t they are so easy to grab from any grocery store. In the event you don’t have Tortellini, you can easily substitute this with many different types of pasta, which will work beautifully as well.

    This is also the perfect way to repurpose leftovers if you made a pesto pasta dinner the night before as noted in my earlier post linked here: Orecchiette with Arugula Pesto. 

    The few simple ingredients in this dish are Pasta (your choice), Pesto (store bought or homemade), Fresh Baby Mozzarella, Grape Tomatoes, and Baby Spinach. Season with salt and pepper and gently toss together until well combined. 

    Including cooking time, this dish can be made in under 10 minutes- and who doesn’t love that?! One of the best parts of this salad is that it can be made ahead, which, when entertaining and having other dishes needing to be ready at a specific time, is very helpful. 

    Pesto Tortellini Salad
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    Ingredients
    1. 1 LB Tortellini (or pasta of your preference)
    2. 1.5-2 Cups Basil Pesto (store bought or homemade)
    3. 1 12oz Container of Fresh Ciliegiene (baby) Mozzarella (drained and halved)
    4. 5oz Baby Spinach Leaves (rough chopped)
    5. 5oz Grape Tomatoes (halved)
    6. Salt & Pepper (to taste)
    Instructions
    1. Cook pasta to package instructions and drain. Let cool.
    2. Transfer pasta into a mixing bowl and add tomatoes, fresh mozzarella, baby spinach, and pesto.
    3. Gently combine ingredients together until well coated in the pesto and add salt and pepper to taste.
    4. Transfer onto a serving platter and refrigerate until ready to serve.
    saristotle https://saristotle.com/

     

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  • Inspired Recipes

    Chicken Napoleon

    June 15, 2018 /

    My first “real” job out of college was doing weddings and social events for a banquet hall in Central New Jersey. One of the “perks” of this job was having our executive chef cook a staff lunch at the venue each day. While everything he made was exceptional and highly anticipated, the one dish I could never get enough of was his Chicken Napoleon. 

    The grilled Eggplant, Zucchini, Yellow Squash, and Chicken breasts stacked atop each other, capped with melted Fresh Mozzarella was just so incredibly fresh and satisfying. Finding a balance of healthy and delicious is a rarity, which makes this dish a staple in my house.

    When I left that job for a new opportunity in 2015, I was determined to make my own version of the recipe so I could continue to enjoy it for years to come. Fast forward to 2018 and I remain in the business of catering. While my wealth of knowledge and introduction to new foods has increased over the years, this is still one of my favorite “go-to” dinner options and I know you will enjoy it as much as I do! 

    Chicken Napoleon
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    Ingredients
    1. 6 Chicken Breasts, Thin Sliced
    2. 2 Yellow Squash
    3. 2 Zucchini
    4. 1 Large Eggplant
    5. 1 Ball of Fresh Mozzarella
    6. 1 Cup Chicken or Vegetable Stock
    7. Olive Oil, Salt, Pepper, & Garlic Powder (for seasoning)
    8. Nonstick Cooking Spray
    Instructions
    1. Preheat grill (to approximately 425-450 degrees for best grill marks)
    2. Preheat oven to 350 degrees
    3. Cut vegetables (skin on) into approx 1 inch thick slices, on a bias (diagonal cut rather than round disks) for a larger surface area.
    4. Toss the vegetables into a mixing bowl and coat with olive oil, salt, pepper, and garlic powder. Clean chicken breasts in cold water and dry with a paper towel. Season with salt and pepper. Set aside.
    5. Slice fresh mozzarella into 3/4 inch thick slices- one slice per chicken breast and set aside.
    6. Spray grill with nonstick cooking spray and add vegetables, cooking for approximately 2 minutes per side until grill marks appear, but still remain "al dente."
    7. Once vegetables are removed from the grill, coat with fresh cooking spray and add the chicken. Cook for approximately 4-5 minutes per side or until fully cooked through.
    8. Add stock to the bottom of a 10x15 glass baking dish to prevent sticking and drying out. Lay chicken breasts on the bottom of the dish and stack the eggplant, zucchini, and squash slices (one per piece of chicken). Top with a medallion of fresh mozzarella and place into hot oven.
    9. Cook for approximately 8-10 minutes or until cheese has melted, but not browned.
    10. Serve hot.
    Adapted from Executive Chef Michael Gonzales
    Adapted from Executive Chef Michael Gonzales
    saristotle https://saristotle.com/
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