Spaghetti with Tomatoes, Olives, Garlic, and Feta

Light, salty, and delicious. The roasted tomatoes add another depth of flavor.

Adapted from Food & Wine

Ingredients:
~1 pint grape tomatoes
~2 roma tomatoes, chopped
~1/2 cup Kalamata or other black olives, pitted and chopped
~1/4 cup Feta cheese, crumbled (I used a tomato-basil feta)
~3 tbs. drained capers
~3 tbs. flat leaf parsley, chopped
~1/4 tsp. salt
~1/4 tsp. fresh-ground black pepper
~3/4 lb. spaghetti
~6 tbs. olive oil
~3 garlic cloves, minced
~Garlic-infused olive oil, for drizzling

1. Preheat oven to 400 degrees. Arrange tomatoes on a baking sheet and drizzle with garlic-infused oil. Sprinkle with salt and pepper. Bake for 20 minutes or until grape tomatoes have popped or have started to shrivel.
2. In a medium sized bowl, combine olives, capers, feta, salt, pepper, and parsley.
3. Cook pasta according to box directions. Be sure to salt your water! Drain.
4. In the empty pasta pot, heat olive oil and add garlic. Cook for about 1 minute. Add pasta, tomatoes, and bowl of mixed goodies.

Honey-Lime Chicken Enchiladas

From Six Sisters' Stuff, original recipe from Dinner on a Dime

You will want to eat these all the time. An EXCELLENT enchilada dish. The marinade, while so simple, is super delicious.

Ingredients:

Marinade:

~6 tbs. honey

~5 tbs. fresh lime juice (1 large lime)

~1 tbs. chili powder

~1/2 tsp. garlic powder

~1 pound chicken, cooked and shredded (I used ground chicken b/c I had it on hand)

~8 tortillas

~1 pound Monterey Jack Cheese, shredded

~16oz. green enchilada sauce 

~1 cup heavy cream

1. Whisk the first four ingredients and toss in a ziploc bag with the chicken. Let it marinade at least half a day (I cooked the chicken the night before and let it marinade overnight).

2. Pour 1/2 cup enchilada sauce into the bottom of a 9x13 baking dish.

3. Fill tortillas with chicken and cheese. Save the marinade!

4. Mix remaining enchilada sauce with cream and leftover marinade.

5. Cover the top in cheese.

6. Bake at 350 for 30 minutes until brown and crispy on top. 

White Chocolate Pudding with Chocolate-Stuffed Raspberries

An amazingly fast and tasty dessert.

Raspberry idea taken from Pinterest

Ingredients:
~1 box instant white chocolate pudding mix
~1/2 pint raspberries, rinsed and patted dry
~chocolate chips

1. Prepare pudding according to package directions.
2. While pudding sets, place one chocolate chip inside each raspberry.
3. Place 1/2 of raspberries in bottom of bowl, top with pudding and remaining raspberries.