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QVC_Editor

Tara McConnell’s Summer Recipes

by ‎07-01-2015 02:46 PM - edited ‎07-01-2015 02:47 PM

Hi, there!

 

Food, family, and relationships. Those are the three things that mean the most to Temp-tations® creator and designer Tara McConnell, and nowhere are those three loves more evident than in her heartfelt recipes. 

 

TaraMcConnell.jpg

 

Whether it’s for breakfast, lunch, or dinner, any time spent together can be made easy with Temp-tations. This beautiful time-saving entertaining sidekick makes meals relaxed. So invite some friends and family over. And don’t panic at the thought of having a full house—Tara has some great advice on hosting like a pro. “My biggest tip is to not stress about having people over. With Temp-tations, you’ll have the right tools in the kitchen and a beautiful presentation. Remember, your guests are there to see you and spend time together, not judge what you are making!”

 

Here are two of Tara’s favorites:

 

Chicken Caprese

 

Ingredients

Nonstick cooking spray

1⁄4 cup homemade or jarred pesto sauce

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

4 ripe tomatoes, sliced

2 pounds frozen breaded, fully cooked chicken cutlets or patties, defrosted

8 ounces fresh mozzarella, sliced

Fresh basil for garnish

 

Directions

  1. Preheat the oven to 400°F. Spray a 3.5-quart Temp-tations baking dish with nonstick cooking spray.
  2. In a mixing bowl, combine pesto sauce, salt, and pepper. Place tomato slices in bowl and gently toss to coat.
  3. Arrange the breaded chicken in a single layer along the bottom of the greased baking dish.
  4. Top the chicken with alternating slices of pesto coated tomato and the mozzarella, and then drizzle with any remaining pesto from the mixing bowl.
  5. Bake 10-15 minutes or until the chicken is hot throughout and mozzarella is melted and gooey. Serve garnished with fresh basil, if desired.

 

Greek Pasta Salad

 

Ingredients

16 ounces tri-color rotini

1 jar (12 ounces) quartered artichoke hearts, drained and rinsed

1 can (6 ounces) black olives, drained

1 pint cherry tomatoes, halved

4 ounces crumbled feta cheese

1 bottle (14-16 ounces) Greek salad dressing

1⁄4 teaspoon garlic powder

1⁄4 teaspoon black pepper

1⁄2 teaspoon oregano

Fresh oregano sprig for garnish

 

Directions

  1. Boil rotini pasta according to the package directions. Drain and rinse under cold water.
  2. Place pasta in a 4-quart Temp-tations bowl or dish and cover with remaining ingredients.
  3. Toss all ingredients until well combined, cover, and refrigerate for at least 2 hours to marinate before serving, although 4-6 hours is best. Stir well and serve sprinkled with additional oregano or a sprig of fresh oregano for garnish.

 

What’s your favorite summer recipe? If you’d like to share it, please send it to me at QVCInsider@QVC.com and I’ll post it in a future blog.

 

Happy eating!

 

Troy

QVC editor