LoveBites Smoked Salmon Pesto Pasta Salad

 This recipe is quick, easy and delicious,

really good if you are in an after work panic!

As always another option is to have it without the spinach leaves,

or make it richer by stirring in some warm cream.

INGREDIENTS 

• 500g dried pasta (of your choice)
• 1/2 punnet of basil pesto or basil pesto dip
• juice of one lemon (to taste)
• 100-200g of smoked salmon pieces or strips
• 1-2tbspns of capers
• 1 small red onion diced
• a large handful of baby spinach leaves per person
• sea salt, black pepper and parmesan to garnish

TO MAKE

§  Cook the pasta as per the instructions on the packet

§  Once cooked, drain thoroughly and return to the saucepan

§  Stir through the pesto (or pesto dip) till pasta is coated through

§  Break up the smoked salmon into bite sized pieces and stir through the pasta mixture

§  Add capers and lemon juice and onion

§  Season with salt, pepper and parmesan and serve over a bed of baby spinach.

LoveBites Chicken and Spinach Enchiladas

This is a new creation of mine but a variation on a favourite. The flavours mix in deliciously together and the extra chili makes this dish even more appealing for those hot n spicy lovers. It may seem like a lot of prep but its worth it and served just with a side of rocket and your ready to go!

Ingredients

·   2 Chicken boobs, sliced thinly

·   1 Large clove of garlic, crushed
·   1 Tspn cumin
·   1 Tspn paprika
·   2 Tspns olive oil
·   1 Red chili, deseeded and finely diced
·   ½ Tspn chili powder (if you desire more of a bite)
·   ½ Green onion, diced
·   1 Packet of wholemeal or plain tortillas
·   1 Cup grated cheese
·   1 Cup frozen spinach, thawed
·   Can of chopped tomatoes (preferably Mexican flavoured)
·   ½ Cup fresh coriander, roughly chopped
·   Rocket to serve
·   Avocado, mashed or sour cream to garnish.

TO MAKE

• Preheat the oven to 180°
• Combine chicken, cumin, paprika, ½ olive oil, both fresh chili and powder (if using), and set aside in the fridge to marinade for 20 minutes (or as long as you can)
• Chop onion, grate cheese, thaw spinach and chop coriander
• Heat the other ½ oil in a fry pan making sure the oil covers the pan in full. Fry each tortilla on both sides (usually 40seconds each side)
• Sauté onion in a pan over a medium heat, add chicken and fry until cooked through
• Add the spinach to the pan and stir through
• In an oven baking dish place chicken and spinach mixture, and a sprinkling of cheese in the middle of each tortilla and fold in half keeping the ends open, do this to each tortilla
• Empty the can of chopped tomatoes on top of the enchiladas and top with the rest of the grated cheese
• Bake for 10 minutes or until cheese has melted
• Serve with mashed avocado or sour cream and garnish with the chopped coriander
• Serve a side of rocket.