Pasta Salad

I don't even know how I found this website and recipe, but it was good!

There aren't too many amounts given for the ingredients, you just have to balance it how you want it -- I did use a whole package of bacon instead of just a handful of pieces and more sundried tomatoes and pesto than it said to and it was delicious. Also, the recipe says it's better served cold, but I liked it warm and even reheated a bowl of it for my lunch today.

PASTA SALAD

About 500grams spiral pasta
Olive Oil
Sundried Tomatoes
Crumbled Feta
Bacon pieces
Basil Pesto

Cook the pasta and drain (in advance if you have time, it’s better served cold), sprinkle with olive oil.

Cook about a handful of bacon pieces, so they are nice and crispy, add to pasta with any oil in pan.

Cut about a tablespoon of sundried tomato into little pieces, add to pasta with some of the oil from the sundried tomatoes jar.

Stir about 2 tablespoons of pesto into the pasta.

Sprinkle with a small handful of crumbled feta cheese.

Toss everything together, and you’re done!

Spanish Rice (Aunt Jeanie style) and Baked Chicken Taquitos

The chicken taquitos come from My Kitchen Cafe. They are yummy. I've made them twice now. My kids love them and they are even good as leftovers. But as a side note, use a good brand of tortillas or they will crumble as you are rolling them. My mom and I started making them once with Great Value brand and she ended up making a quick run for Mi Casa's.

This Spanish Rice has always been a favorite of mine. My mom got the recipe from Aunt Jeanie a long time ago and now I make it occassionally, too. It's yummy.

The salsa is Jen's Award Winning Salsa. The guacamole is my mom's yummy yummy treat.

Aunt Jeanie’s Spanish Rice

In a 10 inch skillet cook 8 slices of bacon until crisp. Cook 1 onion (1 C.), chopped fine and ¼ C. bell pepper until tender, not brown, in drippings.
Add:
1 lb. crushed tomatoes

1 ½ c. water
¾ C. uncooked long grain rice

½ C. salsa
1 tsp. salt

½ tsp. worchestershire sauce
dash pepper

Cover and simmer 35 to 40 minutes.

Potato Wedges

These potato wedges were delicious. I have made them twice now. The recipe comes from Pioneer Woman.

She gave different ideas for what to put on them. I used: Kosher salt, olive oil, minced garlic, balsamic vinegar, and seasoned salt.

Potato Wedges

4 potatoes (I tripled it the first time I made this, and doubled it tonight. When I doubled it, it filled one cookie sheet.)
1/4 C. olive oil
salt
fresh herbs
Optional ingredients:
2 Tbsp melted butter, cayenne pepper, paprika, minced garlic, 2-3 Tbsp balsamic vinegar

Preheat oven to 450°
Wash potatoes. Cut each potato into 8 wedges. Toss with oil and all the other ingredients you want to use. Roast for 15 minutes. Shake around and stir. Put them back in the oven and check after another 20 minutes to see if they are done. (Mine took longer)

Oven Potatoes

You have probably all made these, but just in case:

Peel, wash and dice potatoes, toss with a little oil and 1 packet of onion soup mix. Bake uncovered at 400 degrees til done and slightly crispy.

One of our favorites to go along with grilled chicken or pork chops, or any meat.

Random Things

Here are some random things I have tried and loved this past week:

Sisters' Cafe Sweet Pork salad-so good! Shara was right, the sweet pork was delicious-I happen to like my sweet pork not as sweet as most, I cut the sugar in half-it was still PLENTY sweet! I made the whole meal and it was fabulous! Steve especially liked the rice. He said he doesn't usually like Spanish Rice, but this one was really good! I will definently make it again and again anytime I make Mexican food.

Here's the rice recipe:

Cilantro Lime Rice
3 c water
3 c Minute rice
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

I also tried Honey-Lime Chicken Enchiladas from Sister's Cafe. They were yummy, too. The chicken was sweet, and the sauce just right to with it. They were easy to make, too.

(Sorry, no picture)

Next, I tried Lace Cookies with Milk Chocolate Drizzle from Stephanie's Kitchen. These were so good. Hard to stop snitching in to. They were a hit around my house! (We ate them before I got a picture, Sorry!)

Chinese Feast-Orange Chicken, Fried Rice, Sweet and Sour Sauce, Egg Rolls

While Marsha was here visiting for her kid's Spring Break, we visited many countries: Mexico (tostadas), Brazil (Feijoada-which was delicious, Thanks, Marsh!!!), Italy (Calzones), and China. We didn't plan this, but it happened anyway.

This Chinese feast turned out so good. We used the eggroll recipe that Marsha already posted. But here are the other recipes we used, and they came from Blog Chef.

Sweet and Sour Sauce-

½ cup vinegar

1/3 cup sugar

½ teaspoon salt

¼ cup orange juice

¼ cup pineapple juice

¼ cup ketchup

2 tablespoons cornstarch

Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.

Orange Chicken

Ingredients:

Chicken-2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)

1 ½ cups all purpose flour

1 eggs (beaten)

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

Orange Sauce-

1 ½ cups water

2 tablespoons orange juice

¼ cup lemon juice

1/3 cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar

½ teaspoon ginger root (minced)

½ teaspoon garlic (minced)

2 tablespoons green onion (chopped)

¼ teaspoon red pepper flakes (we left this out)

3 tablespoons cornstarch

2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Fried Rice

Ingredients:

5 cups cooked leftover white rice (that’s at least 1 day old)

1 medium onion (diced)

6 cloves garlic (minced)

2 eggs (beaten)

1 cup frozen peas and carrots (thawed)

½ tablespoon tumeric

Soy sauce (to serve)

2 tablespoons oil (for frying)

Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.

Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.

Step 3: Serve with soy sauce. (We found we loved it with soy sauce. It was so good after we sprinkled it on.)

Grilled Pork and Asparagus with Kay's Roasted Potatoes

Here is the Valentine's Day dinner I made for us, except Jason did the grilling. The recipe is called Grilled Pork Tenderloin and Asparagus with Peanut Dipping Sauce. I got the recipe from the Family Fun May 2008 issue. I used pork chops instead of pork tenderloin. The marinade was really good. I didn't care for the peanut dipping sauce (it was too tangy for me) but Jason liked it. The potatoes are called Kay's Roasted Potatoes and the recipe came from The Pioneer Woman Cooks! blog. The potatoes were absolutely delicious and I have made them twice since this dinner. All of my kids loved them as well.

Here are the recipes:

Grilled Pork Tenderloin and Asparagus with Peanut Dipping Sauce

1/2 cup soy sauce

1/2 cup rice wine vinegar

2 tbsp. toasted sesame oil

2 tbsp. honey

1 tsp peeled and grated fresh ginger (I used ginger powder)

2 cloves garlic minced

1/2 tsp. lemon pepper

1 lb. fresh asparagus, rinsed and snapped

1 pound pork tenderloin

1/2 c. peanut butter (smooth or crunchy)

Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.

Place the asparagus in a Ziploc bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin using a second Ziploc bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.

Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145 degrees in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150 degrees). Meanwhile, grill the asparagus spears for 2 minutes per side.

Slice the pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.

Here is the link for Kay's Roasted Potatoes

http://thepioneerwoman.com/cooking/2008/12/kays-roasted-potatoes/

Cauliflower Salad

Cauliflower Salad

1 head chopped cauliflower
1 head chopped iceberg lettuce
1 lb. bacon fried crisp and cut up
1 medium purple onion, sliced in rings (I cut my rings in quarters, I like smaller onion chunks)
2 Cups Mayonaisse
1/3 C. grated parmesan cheese
¼ C. sugar
salt and pepper to taste

I also added chopped cashews. I love it with cashews. I've added slivered almonds before, too.

Mix cauliflower, lettuce, bacon, and onion in a large bowl. Stir together mayonaisse, cheese, sugar, salt, and pepper. Pour over salad and do not mix. Let stand overnight and mix before serving.

People always ask for this recipe when I take it to things.

Baked Macaroni & Cheese

I've alway been a huge fan of Baked Mac & Cheese with bread crumbs on top, but I've never made it before. I used America's Test Kitchen recipe and it was delicious! It's so easy too, and I was meaning to take a picture, but totally forgot, sorry!

Baked Macaroni & Cheese

8 Tablespoons unsalted butter
2 cups fresh breadcrumbs ( I didn't use fresh, I used Panko and they were delicious)
1 pound elbow macaroni
1 garlic glove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water (I didn't have any dry mustard, so didn't use)
1/4 teaspoon cayenne pepper
6 Tablespoons all purpose flour
3 1/2 cups whole milk
1 3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
Pepper

Heat oven to 40o. Melt 2 Tablespoons butter and toss with breadcumbs. Bring 4 quard water to a boil. Stir in 1 Tablespoon salt and cook macaroni until almost tender, but firm to the bite. Drain and leave in colander. Wipe pot dry, and add remaining 6 Tablespoons butter and melt over medium heat. Stir in garlic, mutard mixture, and cayenne. Cook until fragant, 30 seconds. Stir in the flour and cook until golden, about 1 minute Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened (6 minutes). Take off the heat and stir in cheeses until melted. Season with salt & pepper. Stir in macaroni. Pour into 9 x 13. Sprinkle with breacrumbs and bake until golden brown and bubbling.

This was delicious. When I make it again, I'll put a picture up, or Tawn can take a picture wen she makes it and put it on!

Potatoes

Marsha asked how I made the potatoes that are in the picture with the Maple Glazed Ribs. I just kind of made it up, so I don't really have a recipe, but here goes.

Sliced potatoes ( I left the skin on because I was lazy)
Butter
Crispy bacon cut into pieces
minced onion
minced garlic
shredded cheese

I cooked the potatoes in a skillet in a little bit of butter until they were just starting to get tender. Then I added the bacon, onion, and garlic and let cook until the potatoes were done. Then I put the cheese on top of it all and let it melt.

Garlic Chicken Farfalle

I made this for dinner on Sunday and it was a hit! I got the recipe from Real Mom Kitchen, and she got it from What's Cookin?, so you can click on either of those to see their nice pictures. What's Cookin actually used Farfalle (bowtie pasta - I just learned that), and Real Mom Kitchen used rotini. It does make a lot - we had it the next day, too, and Jon took some to work.

The bacon was SO good in it, the chicken was good but it would be great without it, too, as a side dish or something. And here's the amazing part---EVERYONE liked it. Nobody whined. A Sunday miracle. Bad part---it is a pricey dish (bacon, chicken, cream, parmesan, marinade).

16 oz. Farfalle (bowtie) pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumbled
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

In the crockpot, cook chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over pasta, add chicken and stir. Sprinkle a little bit more shredded parmesan cheese on top.