Carissa Brown

Menu:

Tomato Salad with Balsamic Vinaigrette

Flat Bread

Pesto Chicken Pasta

Chocolate Trifle

Tomato Salad with Balsamic Vinaigrette:

1 Carton of Cherry Tomatoes            1 Tbsp Basil

8 oz cubed mozzarella                        1 Tbsp Garlic

3 Tbsp Olive Oil                                1/4 tsp Salt

3 Tbsp Balsamic Vinegar                   1/4 tsp Pepper

Halve the cherry tomatoes.  In a serving bowl combine tomatoes and cheese  In a jar combine oil, vinegar, basil, garlic, salt and pepper; cover and shake well.  Pour over tomato mixture.  Chill.

Flat Bread

2 c warm water                                   2 tsp salt 

1 Tbsp sugar                                       4-5 c flour

1 Tbsp yeast                                       1/2 c butter

Mix together water, sugar, yeast, salt and flour.  Let rise 30 minutes.  Grease a large cookie sheet.  Flatten dough in pan with floured hands.  Melt butter and spread over top of bread dough.  Let rise 30 more minutes.  Bake in a 400 degree oven for 20 minutes.

Pesto Chicken Pasta

1 16 oz pkg bow tie pasta                         crushed red pepper (to taste)

1 tsp olive oil                                            1/3 c sun-dried tomatoes, drained,

2 boneless, skinless chicken breast,                cut into strips

  cut into bite size pieces                          2 pkg pesto mix, prepared

Bring a large pot of water to a boil.  Add pasta and cook according to package directions.  Heat oil in a large skillet over medium heat.  Cook chicken until cooked through and golden brown. (You can use oil drained from sun-dried tomatoes.)  Season with red pepper.  In a large bowl, combine chicken, sun-dried tomatoes and pesto.  Toss to coat evenly.

Chocolate Trifle

1 pkg Brownie mix                                       1 pint heavy whipping cream

1 (3.9 oz) pkg instant chocolate pudding     1 (1.5 oz) bar chocolate candy

1/2 c water                                                   1 pkg whipped topping

1 (14 oz) can sweetened condensed milk

                   

Prepare brownie mix according to package directions and cool completely.  Cut into 1" squares.  In a large bowl combine pudding mix, water and sweetened condensed milk.  Mix until smooth.  Beat the whipping cream and fold into pudding mixture until no streaks remain.  In trifle bowl, place 1/2 the brownies, 1/2 the pudding mixture and 1/2 of whipped topping.  Repeat layers.  Shave chocolate on top layer for garnish.  Refrigerate 8 hours before serving.