Creamy Pasta Salad

So my best friend and I pretty much lived on pasta until we figured out in college that we actually liked a lot of other things.  In junior high, we had a tiny salad bar situated at the end of a long lunch line; it had the BEST pasta salad.  I'm pretty sure we had pasta salad for lunch every day.  We've never forgotten how good it was, and we've been on a quest to find that perfect recipe ever since.  Below is our take at 7th grade pasta salad.

What You'll Need:
1 cup Mayonnaise
1 cup Sour cream
Italian seasoning, to taste
Cooked Rotini
1 cup thawed baby peas
2- 2oz cans sliced black olives
1/4 cup capers
1 cup artichokes, chopped
1/2 cup green onions, chopped
Cherry tomatoes, chopped
Genoa salami

Mix all ingredients and let chill.

Enjoy!

Lobster & Crawfish Pasta

Does anyone remember "lob top" from Outback Steakhouse?  Well my boyfriend loved the stuff and still gets disappointed when we visit an Outback and it's no longer on the menu.  So I decided I would try to make my own version.  We served it over steaks and it was great.  Since I cook for just us two, I had left over crawfish and lobster.  So I figured I would make a pasta, of course.

WHAT YOU'LL NEED:

Pasta of your choice, cooked al dente (I used fettuccine)
Butter or EVOO
1/2 cup onion, chopped
1 Tbsp garlic, minced
1 cup mushrooms, chopped
2 Tbsp chives
White wine *optional
1/4 cup low sodium chicken broth
1 can rotel, well drained
1/2 cup heavy cream
2 Tbsp ketchup
1/2 cup lobster claw meat, chopped (imitation is fine)
1/2 cup crawfish tails, cooked
1/4 cup Parmesan cheese, grated

Sauté onions, garlic, chives and mushrooms in oil over medium high heat until onions are translucent.  Add wine once around the pan. Let reduce by half, stirring frequently.  Add chicken broth and rotel.  Bring to low boil and whisk in heavy cream.  Add ketchup and meat. Stir in cheese and let reduce until sauce is thickened. Serve over pasta.

enjoy!

Fried Chicken Tenders

Why buy frozen chicken strips from the super market when you can make then yourself, and they're even better. 

What You'll Need:

1 package boneless skinless chicken tenders or breasts, sliced into thirds

2 cups buttermilk

2 cups flour

1 Tbsp Paprika

1 Tbsp ground mustard

1 tsp cayenne pepper

1 tsp salt 

1. Place rinsed and dried chicken into a bowl, cover with buttermilk.  Let soak at least 15-20 minutes, longer is fine too. 

2. In seperate bowl, add flour and spices.  Wisk in 1/4 to 1/3 cup buttermilk. It will be slightly clumpy but that's what will stick to the strips and add crunchy bits.

3.  Heat 1" of oil (I use peanut oil but canola or vegetable would work) over medium low to medium heat. 

4.  Dredge buttermilk covered tenders in flour mixture until covered nicely. 

5.  Drop into heated oil. Turning after a few minutes.  Cook until nicely browned and internal temperature of 175°.

7.  Place on paper towel covered plate to absorb excess oil. Then eat.

ENJOY!

Skillet Corn Off-the-Cob

Skillet corn just happened one day when Landon brought home the partially shucked corn.  We would usually place whole corn on the cob right on the grill, but having only half the husk, we had to improvise.  So I decided to cut the corn off the cob, put it in the cast iron skillet with butter, Cajun spices, and a splash of lime juice. It was so good we make it almost every time we grill.  

To "de-cob" the corn I suggest the nifty method I found on Pinterest (below).  Use the bundt pan and you won't have corn flying all over the kitchen. Genius.

What You'll Need:

 

Corn on the cob (4-6 cobs)

3/4 - 1 stick of butter cubed

2 tsp. Cajun spice

1 tsp. line juice 

1. Shuck the corn and take off the cob. Add cubed butter, corn, spices and lime juice to large cast iron skillet.  Place on hot grill over indirect heat for 30 minutes, stirring occasionally. You can also do this on the stove over medium high heat. 

ENJOY!

Spicy Sausage and Cabbage

My dad HATES cabbage.  I'm not sure why but he doesn't allow my mom to cook it in his house.  So, I didn't discover I actually like cabbage, a lot, until recently.  I think out of boredom I decided I would try to cook some fried cabbage.  And just as most of my cooking experiements start, I googled fried cabbage.  I looked at several recipes and then had in mind what I was going to do. Turns out, it was tasty.  Mom loved it as much as I did and we eat it regularly at my house when dad doesn't come with her.  

What You'll Need:  

1 head cabbage, remove outer layer and center and thinly slice or shred 

Large pot of water

Generous amount Cajun seasoning (I prefer Tony Chachere's). 

2 Tbsp. Butter

1 package smoked sausage, sliced

1/2 onion, thinly sliced

Pinch of sugar

1/4 tsp. Worchestershire sauce

Louisiana hot sauce, to taste

Black pepper, to taste

1.  Bring large pot of water to rolling boil and add generous amount of Cajun spices (sort of like a crab boil). Toss in shredded cabbage and boil for 2-3 minutes or until cabbage is barely soft.  Drain and sit aside. 

2.  Meanwhile, heat butter over medium high heat, adding sausage and onion.  Cook until sausage is nicely browned and onion is translucent.  

3.  Add drained cabbage to pan.  Add a dash of sugar and any more Cajun spice you think it needs.  Add Worchestershire, hot sauce and black pepper. Toss ingredients together. 

4. Remove from heat.  ENJOY!

Bruschetta Chicken

So I wanted to cook something that wasn't pasta for my best friend.  We were celebrating Wine Wednesday and addressing wedding invitations.  So I thought about it and bruschetta chicken was something I had seen on Pinterest a while back and I thought it sounded good.  I certainly enjoyed it and I think my friends did too, as I hope you will. 

What You'll Need:

1 package of chicken breasts ( I prefer the "organic" brand) 

1 cup Balsamic vinegar, divided

2 Tbsp. Extra Virgin Olive oil

1 tsp. molasses 

Fresh basil (generous amount) 

1.5 cups Fresh tomatoes, chopped

Minced garlic

1/2 small red onion, finely chopped

Feta cheese, optional 

1. The night before I trimmed the chicken breasts of any tendons or anything that looks gross. I put it in a large plastic bag and added 1/2 cup balsamic and 1 tablespoon extra virgin olive oil and I threw in about a teaspoon of molasses.  I admit I didn't measure any of it so add enough to generously coat the chicken. And let marinate in the refrigerator overnight or at least a few hours.

2.  Chop the tomatoes and onion and add to mixing bowl.  Add garlic and freshly cut basil. Add enough balsamic vinegar to nicely saturate everything but not make it a soup.  Add remaining olive oil and salt and pepper to taste and let sit.  I also made this the night before.  It should look like the picture below.

4.  I used my porcelain enameled cast iron Dutch oven to prepare the chicken on the stove top but you could bake it or grill it, you choose.  Just be sure to cook it until the internal temperature is 175° Fahrenheit.  Mine had a nice Carmelized color to it.  

5.  Top cooked chicken with bruschetta and feta cheese and you can drizzle a little more balsamic if you choose.  I served mine over quinoa but brown rice, orzo pasta, or whole wheat spaghetti would be good too.  Also, serve with a crusty bread and have the bruschetta on it as well. 

ENJOY! 

Pork Tenderloin

Sorry for the old (and poor quality) picture, but it will have to do.  And note the red juice isn't blood it's from the roasted red pepper and black olive sauce (recipe not included).  I don't remember how I stumbled upon this recipe but I am certainly glad I did.  I remember telling my mom I was making her pork tenderloin and her reply was "uh I don't like pork." This is typical.  She's constantly saying she doesn't like something and then I'll prover her wrong.  This was no exception. She now has this recipe and makes it a lot.  So I hope you will enjoy the recipe as much as my family does.

What You'll Need:

Pork tenderloin

Extra virgin olive oil 

McCormick Montreal Steak Seasoning 

1.  Coat the tenderloin with olive oil and add a liberal amount of the Montreal steak seasoning.

2.  Refrigerate overnight if possible.

3.  Preheat oven to highest temp (500°F).  Place tenderloins on rack in baking sheet and add about a 1/4 inch of water.  Cook tenderloin on highest heat for 15 minutes.  It's critical not to open the oven during this time.

4. After the 15 minutes, drop oven temperature to 350°F.  Continue cooking for 30-45 minutes or until the internal meat temperature is 165°.  

5.  Remove from oven and let rest about 10 minutes so the juices can redistribute.  Slice and serve. 

ENJOY!

Original recipe - adapted 

http://www.foodnetwork.com/recipes/rachael-ray/roasted-beef-tenderloin-with-roasted-pepper-and-black-olive-sauce-recipe.html#! 

Penne alla Vodka

Probably my first really successful pasta dish that really got me interested in cooking with out-of-the-box ingredients.  I was in high school and watching Oprah after school, Rachel Ray was her guest star and she was making her You Won't Be Single for Long Vodka Cream Pasta. I think I googled the recipe and made it that night and it was an instant hit.  Except my dad threw a fit over the fact I used his grey goose to cook pasta (which he doesn't eat).  So he bought me my own Heaven Hill just to cook with.  How many high schoolers are getting liquor to cook with instead of drink?  

This weekend is my best friend, Cate's, bachelorette party/camping weekend.  She request her favorite, vodka cream.  I hope everyone else enjoys it as much as Cate & I do!

What You'll Need:

1 box penne rigate pasta 

3 Tbsp extra virgin olive oil 

1 Tbsp butter

2 shallots, minced

2 tsp garlic, minced

1 cup vodka

1 cup chicken stock 

1 can (32oz) crushed tomatoes

1/2 cup heavy whipping cream

Fresh chopped basil

Crushed red pepper flakes, to taste

Salt

Pepper

1.  Add oil and butter to skillet over medium high heat.  When oil is hot add shallot and garlic, sauté for 3-5 minutes until garlic is getting fragrant and dark.  

2.  Add vodka and wait to reduce by half. Add chicken stock and tomatoes and simmer.

3.  Being water to boil (always add some salt), and cook penne about 7 minutes until al dente. Drain.

4.  Whisk in cream to tomato sauce and remove from heat.  Add basil, crushed pepper and any seasoning you'd like.  Toss with pasta.

ENJOY! 

  

Southern Caviar Dip

AKA Texas Caviar... But I'm an Arkansan and I'll rename it as I like.  It could even be Woo Pig Sooie Dip.  Whatever you call it, it's ALWAYS a huge hit at potluck or parties.  

What You'll Need

1 can Shoepeg corn

1 can black beans

1 can Rotel

1 can purple hull peas (or blackeyed)

Drain all except the Rotel 

1 bell pepper, chopped

1/2 cup purple onion, chopped 

1 tsp. minced garlic

1/2 bottle Italian dressing

1 Tbsp McCormick salad supreme seasoning 

Mix everything and chill overnight for best results.

ENJOY

Go-to Pasta Salad

Pasta salad, one of my absolute favorite weekend/summer side dishes (or meal if you love it as much as I do).  You can make it your own by adding any fresh veggies that you love or what's in season.

What You'll Need

1 box Multi-colored spiral pasta (I love the garden delight brand)

1/2 purple onion, chopped

Your color choice of Bell Pepper, chopped 

Black olives, sliced or whole pitted 

Fresh tomatoes, chopped 

Cucumber, cubed

Radish, halved and sliced 

Parmesan cheese or feta cheese

House Italian Dressing, or store bought

House Italian Dressing

1/4 cup extra virgin olive oil 

1/4 cup apple cider vinegar 

1/4 cup red wine vinegar

1 Tbsp sugar

1 tsp sea salt 

Fresh cracked pepper to taste

1/8 tsp red pepper flake

1/2 tsp garlic powder

1/2 Tbsp. Italian seasoning or combination or fresh herbs (basil, thyme, oregano) 

1.  Cook pasta as package directs.  Drain.  Toss with a bit of olive oil. 

2. Chop veggies and add to drained pasta. 

3.  Mix dressing ingredients and pour over pasta & veggies.  Toss all ingredients with Parmesan cheese.

4.  Refrigerate overnight for best results but at least 4 hours.

ENJOY!

Garlic Shrimp Quinoa

Another Pinterest recipe that gets two thumbs up! I'll also admit this was my first successful attempt at making quinoa.  The first time I bought the preseasoned garlic and herb stuff that was, well, disgusting.  Stick to the plain quinoa and add your own flavor. There is also a notion of any quinoa dish being healthy, note that this dish is very buttery (hence delicious).  

Note:  I edited this recipe from the original link (below) so the serving size was good for two as a meal itself.  Although it can be served with other dishes.

Recipe:

1 Tbsp. Olive oil

1/4 cup onion, finely chopped

4 tsp. minced garlic, divided

1 cup uncooked quinoa 

1 tsp. chili powder, divided 
2 cups chicken stock (or broth)
4 tablespoons unsalted butter, divided
1/2 - 3/4 lb. raw tail-on shrimp
salt & pepper to taste
fresh parsley
fresh lemon juice

1.  Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.

2.  While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.

3.  Melt the remaining 3 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).

4.  Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

ENJOY!

Original link.

Pancakes for Two

So my boyfriend insists on having  pancakes at least once a week, usually Sunday mornings.  One day I had run out of pancake mix so I improvised.  And turns out that I'll never use a pancake mix again.  Since it's just two of us eating I didn't need to make dozens of pancakes so I figured out the recipe for 6, 4 for him and 2 for me.  Note the measurements are a little odd, but hey it works.  

Also note that since I travel for work so often I use powdered milk since the real stuff seems to just spoil on me. 

Recipe: 

3/4 c. Flour, sifted 

1-3/4 tsp. baking powder

1/2 tsp. salt

1-1/2 tsp. sugar 

1 pinch ground cinnamon

1/2 c. + 2 Tbsp. Milk (ok I'm too lazy and I usually just eyeball it a little over the 1/2 cup... And that equates to about 1/6 cup powdered milk and 1/2 cup water)

1/2 egg 

1 Tbsp. + 1-1/2 tsp. butter (eyeball it)

 1/2 tsp. vanilla extract

1.  Before you do anything place a griddle over medium heat.  I have an electric stove and I put it on 6 before I start mixing my ingredients. Next,  sift your flour and add other dry ingredients to a bowl.  

2.  Melt just over 1 tablespoon of butter (and I only use real unsalted stick butter, I'm not a fan of margarine, but to each their own).  In separate bowl mix you milk, egg, vanilla and butter together.  The easiest way to separate the egg is to crack it in a small dish and mix then pour half of it to the other ingredients.  

3. Now combine your wet and dry ingredients together and stir until it's a thick but not too thick mixture.

4.  Since your griddle is good to go pour the batter and wait until you see bubbles on top to flip.  Be patient. 

5.  After you take them off I like to add a little butter on top.  

ENJOY!

Prosciutto wrapped Asparagus

I wasn't a fan of asparagus until recently and wrapping it in prosciutto just took it to a whole new level.  I actually ate most of it right out of the skillet before my other dishes had finished.  

I cooked in the skillet but this could be a good recipe on the grill too.  

Recipe:

12 asparagus spears 

6 slices of prosciutto 

Butter or olive oil 

Wash asparagus and trim 2 cm off the end.  Cut prosciutto in halves lengthways so you have twelve slices.  Diagonally wrap the prosciutto around the asparagus.  Heat approximately 2 tsp of oil in skillet over medium high heat.  Add wrapped asparagus and cook 2 minutes on each side or until prosciutto is a little crispy.  Remove and serve.

ENJOY! 

Chicken & Sausage Jambalaya

Since it's Mother's Day I'll share my moms favorite dish.  Anytime I ask her what she wants me to cook for her, it's always jambalaya and I've been making it for years.  I couldn't find a picture, which is crazy, but I'll be sure to post one next time I make it. 

There a a lot of variations of jambalaya but mine is a chicken and sausage jambalaya with brown rice.  

 Recipe:

1 pkg smoked sausage 

1 lb boneless chicken tenders 

1 Tbsp olive oil or butter

1 medium yellow onion

3-5 cloves of garlic, minced

1 green bell pepper, chopped 

2 stalks of celery, chopped 

1 can Rotel 

2 Tbsp tomato paste 

2 cups chicken stock 

1 cup instant brown rice 

1 tsp. Worcestershire 

1 tsp. Italian seasoning 

Hot sauce (optional)

1.  Add sliced sausages and sliced chicken into skillet over medium high heat with butter or olive oil and sauté until chicken is almost done, add celery, bell pepper, and onion.  Sauté 3 minutes and add minced garlic, continue sautéing 3-5 minutes until garlic is nice and golden.  

2.  Add Rotel, tomato paste, chicken broth, rice, and Worcestershire.  Simmer over low heat for about 30 minutes, stirring occasionally.  

3.  Add Italian seasoning and hot sauce (optional).  Serve hot.  

ENJOY!

Grilled Romaine with Caesar Dressing

So this was my latest Pinterest recipe I tried and I had serious doubts, but I was WRONG!  I will definitely be making this often during the summer grilling months!

I've attached the original link at the bottom. But here's my version.

What You'll Need:

Hearts of Romaine

Olive oil spray

Bacon bits (or make your own)

Parmesan cheese

For the Caesar Dressing:

2 Tbsp. Extra-Virgin Olive Oil 

1 Tbsp. Fresh lemon juice 

1 small clove garlic, minced

1/2 tsp. Dijon mustard

1/8 tsp. Worcestershire sauce

1/4 tsp. fresh ground black pepper

2 Tbsp. Parmesan cheese, freshly grated 

1.  Mix all dressing ingredients together.

2.  Lightly spray romaine hearts with olive oil spray and place on grill for approximately 5 minutes or until they have nice grill color.  

3.  Plate romaine and add bacon bits and Parmesan with dressing.  

ENJOY!

Original link.

Easy One Pan Grill Dinner

This recipe is so easy and was an instant family favorite.  We prefer to cook on the grill but it works in the oven too. 

You'll need russet potatoes, carrots, bell pepper, a large onion, boneless pork chops, chicken breast tenders, sliced jalapeños, a packet of Italian dressing seasoning, and a bottle of Italian dressing.  This recipe is easily adaptable and add whatever veggies your family prefers.

Set up your charcoal grill for indirect cooking or preheat the oven to 400°F.  I use aluminum pans for an easy clean up, but it's whatever works best for you.

Scrub and cut up the potatoes into quarters or half inch cubes.  Add to pan.  

Next, slice onion and bell pepper and add to potatos.  I like to add some of the seasoning on the veggies before putting the meat on top.  

Lay the boneless pork chops or chicken over the vegetables, pour on half a bottle of Italian dressing and top with sliced jalapeños.  Top with remaining Italian seasoning packet.  

Cover with aluminum foil and put on the grill.  

Easy, right? Let it cook on the grill over indirect heat for about an hour and half to two hours.  It depends on how hot your grill is.  You can check and when the potatoes are done, it's ready to eat!

What You'll Need:

Small Russet Potatoes, quartered

Large onion, sliced 

Baby carrots 

Green bell pepper, sliced

Italian dressing seasoning packet

Boneless pork chops or chicken tenders

1/2 bottle of Italian Dressing

Jalapeños 

Aluminum pans or casserole dish

1.  Preheat oven to 400° or set up charcoal grill for indirect cooking.  

2.  Chop or slice veggies.

3.  Add all veggies to pan, lightly season with Italian dressing packet.

4.  Lay pork chops on top of veggies.

5.  Add sliced jalapeños.

6.  Pour Italian dressing over everything and add remaining seasoning packet.

7.  Cover with aluminum foil and cook until potatoes are done.  Approximately an hour and a half.  

ENJOY!