Spaghetti with Garlic Sauce, Chicken Roll Ups, and Tomato Caprese

Once again I'm making Italian food... Yeah, I love it, you know.. This time I'm showing you one of my favorite Italian recipes for the classic tomato caprese, which is a salad you always get in Italy. Today I had it with the best spaghetti I've had in a long time and some most delicate chicken rolls with bacon and other good stuff.

Ingredients:

1/2 lb spaghetti

1 clove garlic

1 bag frozen spinach, thawed

1 tbsp garlic creme cheese

1/4 cup milk

1/4 cup parmesan cheese
Salt and pepper

Chicken Rolls:
2 chicken breasts
2 tbsp tomato paste
1 clove garlic
5 slices of bacon
Fresh basil leaves 
salt and pepper

Tomato Caprese:
3 large tomatoes
1 small onion
1 oz. feta cheese
8-10 olives
olive oil vinegar 

Directions:

1. Boil water and cook spaghetti al dente, and drain. Set aside.
2. Make the chicken rolls meanwhile. Cut each breast into 5 slices, and beat so that they get flat with a kitchen roller. 
3. Mix tomato paste and minted garlic. Add to the chicken pieces and top with half a slice of bacon, a couple of basil leaves and salt and pepper. 
4. Bake in oven or grill for 15 minutes.
5. Make the sauce for the spaghetti by sautéing minced garlic in a little bit of olive oil in a big sauce pan. Add the bag of thawed spinach. Stir for a couple of minutes and add the creme cheese and drained spaghetti. Finish with adding milk and cheese and heat it up.
6. Make the tomato caprese by slicing the tomato and onion into rings. Put on a plate, one piece of tomato one onion ring etc. Top with feta cheese, olives and the vinegar dressing.

Enjoy!

Ruccula with Prosciutto and Avocado

Jeg elsker parma skinke, og jeg tror ikke jeg er den eneste derude! Det er bare en af de mange super lækre råvarer fra Italien, som jo nok er det land i verden, som har de bedste madvarer, hvis du spørger mig. Nå, men derfor tænkte jeg, at jeg ville lave en lille salat med parmaskinke var inkluderet, og her er, hvad jeg kom op med.

As I've told you plenty of times before I love salad. After I came back to Denmark I found that the Italian ham Prosciutto is a lot more common than in America here in Denmark. And with the love for Italy and Italian food that I have, I wanted to come up with a recipe for a salad where this delicatessen is included. 

Ingredients:
handful ruccula
1-2 slices prosciutto
1/2 avocado
1 medium tomato
balsamico and olive oil

Directions:
Wash ruccula and tomato. Cut avocado and tomato into slices. Cut prosciutto as well. Toss with the ruccula and drizzle balsamic and olive oil. 

Two Different Kinds of Dip

Veggies are the best if you have a good dip to spice them up a little. These two are some very classic ones which you can buy in almost every store, but why not make them homemade when it only takes 5-10 minutes, and is so much more healthy and you have control over whats in them. I definitely love that.

Tatziki Dip:

1 cup greek yogurt

1 clove garlic

handful fresh dill

1 tsp lemon juice

salt and pepper

Directions:

Minch garlic and dill, and combine with all other ingredients in a small bowl. In a real tatziki you add cucumbers too, but I used it as a dip for my cucumber and squash instead.

Hummus:

1 can chickpeas

1/2 cup greek yogurt 

1 tbsp feta cheese

1/2 tbsp lemon juice

1 clove garlic

1 tsp cumin

1  handful fresh cilantro

salt and pepper

Directions:

Mix all ingredients in a blender until smooth.