Pasta Salad

So I've never actually made a pasta salad until now because I bought the box pasta salad kit and it almost made me puke, it was sooooooo nasty!!! And so now knowing how simple it really is to make a pasta salad I feel a LITTLE silly for never doing it before. 

What you need:

1 package of tri-color pasta

1 bottle of Italian dressing (I made my own, not so good, so I did it again with Kraft)

A little Italian seasoning (just add as much or as little as you like or skip it all together)

Veggies of choice (I used mushrooms, tomatoes & zucchini - I forgot but I was going to add olives) 

How you do it:

1. Cook pasta according to directions on bag. But basically you boil it for 7-10 minutes and then drain and rise with cold water to cool it off. Then place in a large bowl.

2. While the pasta is cooking you can wash and chop all your veggies. The best part of pasta salad is there is no right way to do it, so really you can add pretty much anything you want and it's still going to be amazing!! 

3. Once you got your cooled off pasta in the large bowl, add your veggies, Italian seasoning and dressing. I would start off with a little of the seasoning and dressing .... you can always add more and you don't want to over do it. Toss it all together. I think it's better after it's chilled in the fridge for a while and all the flavors have settled together, but you can serve it right away too. 

**This is a HUGE batch if you use the entire package of pasta (maybe 8 or more people) so keep that in mind. It keeps good in the fridge for up to 4 days. **

Roasted Cabbage

Ingredients:
1 head green cabbage
Olive oil
Garlic salt, onion powder & pepper, to taste

Directions:
Preheat the oven to 400ºF. Line a baking sheet with foil.

Remove the outer leaves of the cabbage and discard. Cut the cabbage straight down into several thick slices. (It will shrink once baked)

Lay the slices out on the baking sheet, and then drizzle generously with olive oil and seasonings.

Bake for about 20-30 minutes, until the cabbage is starting to brown.

Roasted broccoli

Ingredients:
1 Bag of frozen broccoli florets
2-3 tablespoons of olive oil
Season to taste with: minced garlic, red pepper flakes, black pepper, garlic salt & onion powder

Directions:
1) Heat oven to 400

2) In a medium bowl add all ingredients and gently toss. Then transfer to a small cookie sheet. Make sure you spread them out on the cookie sheet - they cook better if they aren't over-lapping.

3) Bake for 15-20 minutes ... serve as a yummy side dish to grilled chicken or steak or top on a baked potato!!

Baked Spinach Artichoke Dip

Recipe From: Ruth

Ingredients:
1cup mayonnaise

1cup grated Parmesan cheese

1can (14 oz) artichoke hearts, drained and coarsely chopped

1box (10 oz) frozen chopped spinach, thawed and squeezed to drain

1/4cup shredded mozzarella cheese

Toasted baguette slices

Directions:

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes & spinach. Spoon mixture into 1-quart casserole. Sprinkle with mozzarella cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices. 

Fresh Salsa

So this is one of those recipes that you just kind of have to wing it until it's right. This isn't a very clear recipe but just add or don't add what you want and season to taste. I hope it turns out for you as it did for me, because this batch was REALLY tasty, and not too hot, even my 1 year old who doesn't eat anything ate it!!  I was searching for a recipe for salsa that used fresh tomatoes because I have 3 very large plants with a hundred of tomatoes and the only thing I could think of doing with them was salsa. I couldn't find a recipe I liked so I made this one up. I'm not sure how many cups it made but it was in the larges bowl I had and pretty much filled it up, so whatever that is ... a lot :) sorry I don't know! Since it made so much I just put it in  freezer containers and froze it. Just take it out the night before in place in fridge to thaw. My friend said that if it's a little runny so you could add some regular tomato sauce to it. **Keep in mind that when adding your pepper, garlic salt and cumin add a little at a time, you can always add more but can't take it out!! Even though it's a large batch you wont need much seasoning because it's sooo flavorful on it's own.**

Directions:
1. Place in a blender: 1/4 red onion cut into big chunks, 3 garlic cloves cut in half, 1 can of regular Rotel, 1 large fresh tomato cut into big chunks, 1 small hand full of cilantro, 1/2 of a jalapeno (I cut the seeds out). Blend until it's chunky or to whatever consistancy you like. I did mine in fine chunks.

2. Place salsa into a large bowl. Add black pepper, garlic salt and cumin, and fresh lime juice (I used 1 1/2 limes) to to taste. 

3. Cut up all your tomatoes and add to salsa in bowl. I cut up around 10 medium/large "big beef' tomatoes. 

4. Gently mix everything together and taste, add anything you may need to add to make it taste like you like. In my case I needed to add a little more cumin and garlic salt.

It will keep in the fridge for a couple weeks.

Cilantro Lime Rice

Ingredients

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups long-grain rice
• 1 teaspoon kosher salt
• 3 to 4 cups low-sodium chicken broth
• Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
• Chopped fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Yield: 8 servings

* Recipe From: The Pioneer Woman

SPICY Cucumber Slices

Ingredients:
2-3 cucumbers, peeled, halved lengthwise & thinly sliced
2 tsp salt
1/2 cup rice vinegar, regular
1/2 cup water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion

Directions:
1. Place cucumber slices in a bowl, sprinkle with salt and toss well. 

2. Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). Remove reduction from heat and add onion. 

3. Combine the vinegar reduction with the cucumbers (stir well). Refrigerate until well chilled (about an hour).

*Recipe adapted & picture from: Our Best Bites

Mexican Coleslaw

Serves: 6-8 people

Ingredients:

1 head of green cabbage - sliced

1 tomato - sliced

2 tablespoons of chopped cilantro

1/2 of a jalapeno (optional)

1 1/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons red wine vinegar

1 lime - juiced

2 tablespoons canola oil

1 tablespoon + 1/4 teaspoon sugar

Directions:

In a small bowl combine the last 6 ingredients. Mix well.

In a large bowl add first 3 (or 4) ingredients. Add dressing. Put in fridge for at least 30 minutes to allow the flavors to all mix together.

Serve as a side dish or as a topping on your taco.

Cucumber & Tomato Summer Salad

This recipe is from my Father-in-law John. This is comfort food to us and we LOVE it!!  This recipe is just enough to serve 2-3 people {or 1 person ... me, I could eat the whole thing by myself. I'll actually skip dessert and have more of this!} It would make a perfect summer side dish at your next BBQ!

Ingredients:
1 Large ripe tomato
1 Cucumber
1 1/2 - 2 BIG spoonfuls of Miracle Whip
Seasoning Salt
Pepper
And any other seasoning you would like

Directions:

1.Cut up cucumber and tomato into small bite size pieces and place in a small bowl.

2. Add 1 1/2 to 2 BIG spoonfuls of Miracle Whip to veggies. Don't over do it on the Miracle Whip, start with 1 spoonful and add more if you need it. It shouldn't be a think coating on the veggies, just a light amount.

3. It should look kind of chunky but mixed well. The tomato juice will make it a very thin dressing soon and all the small chunks will go away.

4. Mix in your seasoning of choice ... I used these ... and it takes A LOT to kind of mask the Miracle Whip taste, but you just add as much or as little as you like or what taste good to you.

5. Chill in the fridge for 20-30 mins before serving and then remove from fridge and stir well. Use a slotted spoon to serve it because the dressing will be REALLY runny. It's so de-lish!!!

BAKED OVEN FRIES

Makes fries for 2-3 people/servings

Ingredients:

• 3 russet potatoes - peeled and cut lengthwise into even sized wedges
• 5 tbsp. vegetable oil, divided
• Garlic salt, Season Salt, Dried Mince Garlic, Black Pepper to taste or any other seasonings you'd like on them.


Directions:
1) Preheat the oven to 475˚ F.

2) Fill a medium pot with hot water, put on your stove top on high, just before it gets to a boil turn off the heat (you can leave it on the stove) add your potato wedges. Soak for 10-15 minutes.

3) While they are soaking put 4 tablespoons of the oil onto a (foil lined) baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salts, garlic and pepper. Set aside.

4) Drain the potatoes. Spread the wedges out on layers of paper towels. Pat dry with additional paper towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake 5 minutes, then using a metal spatula and tongs, flip each potato wedge keeping them in a single layer and cook for 10-15 minutes. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.

5) When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.


Recipe Adapted From:
Annies-Eats

Healthy Green Bean Casserole

Recipe From: Dot

Makes 4 servings

Ingredients:
Salt & Pepper to taste
French's Fried Onions
1 can of green beans

Directions:
1. Heat oven to 350

2. Open can of green beans. Drain almost all the juice out - maybe leave about 1/8 of juice in the can. Dump the green beans in a small baking dish, top with salt, pepper and a good amount of fried onions.

3. Bake for 20 minutes. Serve immediately {if you don't the onions will get soggy}

Enjoy as a side dish to you favorite meal - in this case it was the best Meat Loaf you'll ever have! :]

Cheesy Potato Casserole

Recipe From: Shayna

Ingredients:

1 can cream of chicken soup

3/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded cheddar cheese
1 package hash browns - thawed

(I also add about 1/8 cup minced onion)

 

Directions:

1. Preheat oven to 350.

2. In a large bowl mix together all ingredients.  

3. Coat a 9x13 baking dish with cooking spray. Spoon everything the baking dish. Top with my cheese if you like. Bake uncovered for 45 minutes, or until bubbly.

Note: you could mix in green onions, jalapeno slices or ham too!

Makes 8 - 1 cup servings.

On Pot, Stove Top, Creamy Macaroni & Cheese

This is BY FAR the best homemade Mac & Cheese I have ever had---sorry mom! :) No joke....sooooo good! 

Recipe From: Laura

The key to keeping this recipe creamy is to make sure the flame is low and to consistently stir the pot. The mac elbows need to be cooked slowly in the milk and any high heat will cause the milk to curl. Don’t leave the pot unattended. Obviously with the stove top, there won’t be that cheesy crust that forms on top. But toppings of toasted bread crumbs or bacon should be a nice exchange.

Ingredients:

2 cups large elbow Macaroni, uncooked
2 cups low fat Milk - if needed, additional 1/4 cup milk or water for final cooking
1 tablespoon Butter
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
Generous dash of Nutmeg
1 cup Grated Cheese, any kind
Optional additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes, black pepper to taste


Directions:
1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.

2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.

3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.

4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!

5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don’t stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!

6. Cook for about 15-20 minutes or until milk has been fully absorbed. If macaroni is not cooked fully, add a little more milk or water  to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.

7. When milk has evaporated, stir in grated cheese of your choice. Stir the  cheese evenly into the macaroni.

8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.

9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.

Serve immediately.

Hard Boiled Eggs

I for some reason can never remember how to make a hard boiled egg and I either have to call my Mom and ask or wing it because I'm too embarrassed to call her. Well I thought I would wing it the last couple times and the eggs were under cooked :C I don't know if this is how you are suppose to do it but this is how I now do it and my eggs are always fully cooked!

You Need:

Small Pot

Eggs

Water

What You Do:

Put the eggs in the pot, cover with hot water, bring to a boil, boil for 15 minutes, then run under cold water for a few minutes to cool down. Crack shells and peel off and you have a perfect hard boiled egg!

Use for deviled eggs, egg salad sandwiches or in your favorite salad!  

The BEST green beans!

What you need:
1 can of green beans - do not drain
pepper to taste - I use about 1/4 tsp.
dried minced garlic - to taste - I use about 1 tsp.
1 big spoon full of Bacon grease
Optional - I add a few slivers of dried garlic just for looks - it adds no taste

Directions:

Place the green beans (and the juice from the can), pepper, garlic, and bacon grease in a small pot on med-high or high. Let it boil and cook until most of the juice has cooked out. It should take less then 10 minutes

Before cooking:

Ready to eat:

Oven Fried Bacon

What you need:

Bacon
Cookie sheet
Foil

Instructions:
*Turn your oven broiler on HI (or low if you want - I'm always in a hurry so I do it on hi).

*Place foil on the cookie sheet. I use a flat cookie sheet so I place on piece of foil on the bottom and then I take a second sheet of foil and fold the sides up and place my bacon inside. The bacon should not touch - if they do the will stick together. You can leave about a quarter inch between of space between each slice of bacon.

*Place cookie sheet with bacon into the oven and bake for 3-6 minutes. Flipping half way between. When the bacon is browned and crisp drain on paper towels. Make sure you watch it because it can burn VERY FAST when cooking on broil! (I burn it all the time because I get distracted by my baby!)

I save my grease in a small container and use when cooking green beans.**post coming soon :)

Spinach Salad

1 bag of Spinach - rinsed and dried
3 hard boiled eggs - sliced
5 strips of bacon - cooked and crumbled 
"Girard's" Spinach Salad Dressing

Place spinach in bowl, top with bacon bits and eggs, pour dressing over the top, mix and serve right away

Notes: I could drink the dressing it's so good, but my husband likes just a little so I just mix the salad with no dressing and then we each add are own dressing. Serve it mixed with the dressing immediately or the salad will become soggy.

Tip: Whenever I fry up some bacon I ALWAYS save the grease. Then I add a spoonful of the grease to my green beans when I make them - add a little salt, pepper and minced garlic ... YUM!!

Balsamic Glaze / Caprese Salad

Oh my gosh ... this stuff is AMAZING!! We were invited over to some friend's home for dinner and she served a caprese salad with this balsamic glaze on it, it was so delicious I had to drive to the Boise Co-Op the next day and pick me up some! It says it can also be used in pastas or as a marinade ... I would just drink it if Eric didn't think I was crazy - it's that good people!

You can get your own bottle online at Gia Russa 

Caprese Salad

Ingredients:
Ripe Tomatoes, Sliced thick
Mozzarella Cheese, Sliced thick
Fresh Basil Leaves Balsamic Glaze

Directions:
Arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle balsamic glaze over the top of the salad, getting a little bit on each slice. Serve as a lunch, with crusty bread, or as a side dish to your dinner.

Mexican Potatoes

My Mom made these tonight as a side dish to my Chicken Enchiladas - They we really awesome - a little spicy but so good! I'm going to take these left overs and make some breakfast burritos for Eric tomorrow. She cut up some potatoes, added salsa, jalapeno slices, sauteed onions, and shredded cheddar cheese. Bake in a greased baking dish at 375 for 25 minutes or until bubbly.

Onion-Roasted Potatoes

Recipe From: Gloria

Serves: 4  

Ingredients:
1 envelope Lipton Onion Soup Mix
4-6 medium all-purpose potatoes, cut into large chunks 
1/3 cup vegetable oil

Directions:
Preheat oven to 425°. Combine all ingredients in 13 x 9-inch baking or roasting pan, bake, for 35 minutes or until potatoes are tender and golden brown.


**Also terrific with Lipton Savory Herb with Garlic, Onion Mushroom or Golden Onion Soup Mix.