Tomato Basil Pasta

Last summer, one of my favorite instagrammers posted this recipe and I took a screen shot.  I tried it out this week and it was delicious!  It far exceeded my expectations, and was very simple to put together.  It reminded me a little bit like a supreme pizza.

All you need is a box of rotini pasta, 1 jar of tomato basil pasta, a cucumber (peeled, sliced, halved), 1 c. of cherry tomatoes (I quartered them), half a purpose onion (halved and thinly sliced), and 1/3 c. feta.  It also called for basil leaves to garnish, but ain't nobody got time for garnish in quarantine.

I boiled the pasta and then tossed the rest of it together when the pasta cooled a bit.  I put it in the fridge and then I had lunch for a week.

This salad already has me dreaming of summer!

Potato Salad

I'm a fan of potato salad.  Everyone has 'their way', but this is probably one of my favorites, the bottom line, it's all about the dill pickles for me.  This is one from the Pioneer Woman.  I'm cooking through her book of Celebrations (veeeerrrry slowly), and there have been some really good finds along the journey! 
If ever there was a time for potato salad, July 4th is the time. 
Ingredients:  8 medium russet potatoes, 1 1/2 c. mayonnaise, 4 T yellow mustard, 5 green oinions, sliced up from the white to the darkest green, 1 t. salt, 1/2 t. black pepper, 1/2 t. paprika, 10 small dill pickles, 2 T pickle juice, 6 hard boiled eggs, peeled and sliced. 
Instructions:
1.  Cute potatoes (leave the skin on). 
2.  Boil for at least 20 minutes (until fork tender). 
3.  Mash the potatoes until smooth.  Add the mayonnaise, mustard, salt, pepper, paprika, and pickle juice.  Mix well. 
4.  Add the chopped pickles and green onions.  Mix well. 

Slow Cooker Mac and Cheese

One of the gals I work with brought this to a pot luck recently (from frugalginger).  It was a big hit.  I've actually tried a lot of mac and cheese recipes, and this goes towards the top!  Technically, I didn't use macaroni noodles because I was using up some noodles in the pantry, but the results were the same.
Ingredients:  cooking spray, 20 oz of macaroni (cooked), 12 oz of evaporated milk, 1 1/2 c. whole milk, 1/4 c. melted butter, 1 t. salt, 2 eggs (beaten), dash of pepper, 20 oz of sharp cheddar cheese (grated), Paprika (to taste)
Instructions:  
1.  Spray the slow cooker with cooking spray.
2.  Mix the cooled macaroni, milks, butter, salt, pepper, 1/2 cup of the cheese, and eggs.
3.  Pour into slow cooker and top with the rest of the cheese and sprinkle with Paprika.
4.  Cook for 3 hours on low.

Magnolia Mac and Cheese

I got the Magnolia cookbook b/c one of my friends had it at her house and I flipped through it and was so impressed by how easy the recipes were, and it turns out (so far), everything I have tried has been A)  Easy, but more importantly B)  Delicious.  The nutmeg in these macaroni really made the flavor pop.  Now....back to my research!

Magnolia Macaroni

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Ingredients:  24 oz macaroni noodles, 1/2 c. unsalted butter, 1/4 c. flour, 1 T black pepper, 1 t. salt, 1 t. ground mustard, 1 t. nutmeg, 2 c. milk, 1 lb Velveeta cheese (chopped), 2 c. sharp cheddar cheese (grated), 1 c. Gruyere cheese (shredded)
Instructions:
1.  Boil macaroni in salted water according to package instructions.
2.  In a medium saucepan, melt butter over medium heat.  Stir in flour and cook for 1 minute.  Stir in salt, pepper, mustard, and nutmeg.  Add milk and cook until bubbly and thick.  Add Velveeta cheese and Gruyere cheese.  Cook and stir until cheese is melted.  Stir in pasta.
3.  Top with 2 cups of sharp cheddar cheese.  Bake at 350 for 20 minutes until cheese is melted.

Onion Rings

Onion rings are so simple to make, but I rarely make them b/c oil is not my favorite house odor, but sometimes, it's worth it.  I made some last week for a Labor Day get together, and nobody complained about the scent because they are soooooo good.
If you've never made these...or really any fried friend (fried pickles, anyone?), the process is the same.
I soaked rings of onions I sliced about 1/2 inch thick in buttermilk overnight.
When I was ready to make them I pour about an inch of vegetable in a pan and set it to high (so however big your pan is, you need almost an inch of oil so your rings are able to float).
I put about four cups of flour and 4 T of seasoning salt into a dish.

I took the buttermilk covered rings, tossed them into the flour mix until they were well coated.  Then I put them in the hot oil.  Once one side in golden brown (about 3 minutes), turn them over.  The second side usually doesn't take as much time.  I put them on paper towels to drain the oil and added a little more salt.
These were gone so fast I never got a good picture, but....it was worth the effort and the house odor.

(Vegan) Sweet Potatoes

Sometimes I like a little sweet potatoes with my marshmallows, so....I wasn't sure what I'd think about this recipe with a pecan topping instead, but I ended up really loving it.  It still had the fun sweet flavor with a little extra kick, and I was able to share left overs with the vegans that attend holiday dinners at my house, so anytime I can share calories is a good thing.
Vegan, or not, this is a keeper!  I just made a few adjustments to the original recipe from meaningfuleats.com

Sweet Potato with Pecan Topping

Ingredients for Filling:  3- 4 large sweet potatoes (enough for 3 c. once mashed), 2/3 c. soy milk, 1/3 c. maple syrup, 1/4 c. melted vegan 'butter' or coconut oil, 1 t. vanilla, 1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. salt, 1/2 c. apple sauce (I used unsweetend)
Ingredients for Topping:  1 1/4 c. chopped pecans, 1/2 c. flour, 1/2 c. brown suar, 1/2 t. salt, 1/2 t. vanilla, 1/4 c. vegan 'butter' or coconut oil (solid form)
Instructions:  
1.  Peel and chop the sweet potatoes into 2 inch chunks.  Place in pan and cover with cold wate.r  Bring to a boil and reduce to a simmer until they are fork tender (about 20 minutes). 
2.  Heat the oven to 350 and oil a 9x13 casserole pan.
3.  Combine the pecans, flour, sugar, salt, vanilla, and cut in vegan butter with fork until the mix has pea size chunks. 
4.  Drain potatoes and mash until smooth.  Use 3 c. and ad soy milk, maple syrup, vegan butter, vanila, cinnamon, nutmeg, apple sauce, and salt.  Whip to combine.
5. Place in pan and top with pecan mix.  BAke for 25-30 minutes until top is brown and bubbling.

Crockpot Mexican Dish

I made this really simple side dish to serve at a Mexican themed meal recently.  I was looking for something easy to toss together to go along with everything I was monitoring on the stove, and this was perfect because it cooks itself.  You can add any veggies or spices according to your taste.

Crockpot Spanish Rice

Ingredients:  1 c. long grain rice (uncooked), 1 c. water, 1 14.5 once can of diced tomatoes (included the juice), 1/2 c. chopped onions, 1/2 c. chopped green peppers, 1/2 t. salt, 2 cloves of minced garlic, 1 T. ground cumin, 1 T. chili powder
Instructions:  Place all the ingredients in a crockpot.  Stir together.  Cook for 2-3 hours on low until all the water has evaporated out of the rice.

Broccoli and Bacon Side Salad

It's May, which means the BBQs are lighting up again....which means it's my favorite cooking season-side salads!  I made this awhile back for a potluck I was attending.  I really enjoyed it because it wasn't too saucy, but flavorful.   If you like bacon, this is right up your alley.

Broccoli and Bacon Salad

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Ingredients: 
12 oz pkg of spiral pasta, 1 c. mayonnaise, 1/4 c. red wine vinegar, 1/4 c. sugar, 1 t. salt, 2 c. raw broccoli (chopped), 1 c. cheddar cheese (cubed), 1/2 c. roasted sunflower seeds (salted or unsalted), 1/2 c. bacon (cooked and crumbled), 1/2 c. red onion
Instructions:  
1.  Cook pasta according to package.  Drain and rinse with cold water.  Toss in bowl with broccoli, cheese, sunflower seeds, onion, and bacon.
2.  In a separate bowl, whisk together mayonnaise, red wine vinegar, sugar, and salt.  Pour over pasta and toss.
3.  Chill for at least one hour.

Corn Casserole

I brought this to a Christmas Pot Luck last year.  I forgot to take a picture before, and....it was a popular dish.  It really was delicious and easy to throw together.  Is corn ever really a bad idea?  So....this one is a keeper in my book....a keeper and a repeater!

Corn Casserole

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Ingredients:  2 cans whole kernel corn, 1 can creamed corn, 1 c. sour cream, 1 box corn muffin mix, 1 stick of butter
Instructions:
1.  In a bowl, stir together the 3 cans of corn, muffin mix, sour cream, and melted butter.
2.  Pour in greased 9x9 pan.
3.  Bake for 45 minutes at 350 degrees (or until golden brown).  Sprinkle with grated cheese and return to the oven for 5-10 minutes (until the cheese is melted).

Creamy Au Gratin Potatoes

I tried out these potatoes a few months back.  I halved the recipe, but man....they were delicious...next time I'm making the full recipe.  I actually made them the night before because the recipe takes awhile to bake.  I heated it up for about 5 minutes in the microwave the next evening and they were still delicious.  This will definitely make my potato rotation!

Creamy Au Gratin Potatoes

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Ingredients:  4 russet potatoes (sliced in 1/4 inch slices), 1 onion (sliced into rings), salt and pepper (to taste), 3 T butter, 3 T. flour, 1/2 t. salt, 2 c. milk, 1 1/2 c. Cheddar Cheese (grated) (plus 1/4 c. more to add at the end)
Instructions:  
1. Heat oven 400 degrees.  Grease a 9x13 inch casserole dish.
2.  Layer half of the potatoes on the bottom of the dish.  Top with all of the onion slices.  Add the remaining half of the potatoes.  Season with salt and pepper.
3.  In a saucepan, melt butter over medium heat.  Stir in flour and salt.  Use a whisk and continue to stir for one minute.  Whisk in milk.  Cook until the mix has thickened.  Stir in cheese all at once.  Stir until cheese has melted (about 1 minute).   Pour cheese mix over potatoes.  Cover  with foil and bake for 1 1/2 hours.  During the last five minutes of baking, toss a sprinkling of cheese on top and continue baking until the cheese has melted.

Hashbrown Casserole

There are some things we have for each holiday in my familly.  For Christmas and Easter our potatoes come in the form of a cold salad.  We've never been a mashed potato family....though....everyone likes mashed potatoes.  Huh....weird.  Every time we have a guest join us I always ask them what they have for dishes so they will feel a little more at home, and mashed potatoes are on the agenda.  All that to say-last Thanksgiving we didn't have any guest who didn't grow up at the table, so....I decided to experiment.  I found this copy cat recipe Cracker Barrell for hashbrown casserole and it was a really big hit.  One side note, I had the wrong kind of hashbrowns (I had the cubed instead of the shredded), but there were no complaints.  So....I'm adding this to my rotation.  I have also had this as a breakfast last year.  My pal Amber added some turkey bacon to hers and it was also delicious.

Copycat Hashbrown Casserole

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Ingredients:  2 lbs frozen hash browns, 1/2 c. melted butter, 10 1/4 oz can of cream of chicken soup, 1 pint sour cream, 1/2 c. onion (peeled and diced), 2 c. cheddar cheese (grated), 1 t. salt, 1/4 t. pepper
Instruction:  Mix all ingredients together.  Place in 9x13 inch pan.  Cook at 350 for 45 minutes.  I broiled mine on low for the last few minutes to brown the top.

Vegan Green Bean Casserole

Eating a holiday meal with my family is sort of like the story of Goldilocks.  Everyone has their quirks.  Things they won't eat, will eat, expect to eat, never want to see again.  At most meals-my extended family=7, so I don't know if it's good there are so few considering all the special request, or if we were larger-people wouldn't get to be so picky.  I, of course, am not a single part of the problem (ha!).  So, the goal is always to find things everyone will eat, that actually taste good.  When my brother jumped off the vegetarian wagon straight into vegan -ville I refused to give up all those veggie casseroles.  Someone said they had seen a vegan green bean casserole, so I got to work thanks to hummusapian I have a tasty dish that meets at least one of the guest requirements.  I didn't let the others know it was vegan and everyone was happy.  It also make a TON, so my family has room to grow.

Vegan Green Bean Casserole

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Ingredients: 1/2 c. cashews (soaked for 4 hours or overnight in the almond milk), 1/2 c unsweetened almond milk, french onions (I got a large can b/c we like these a lot),  2 lbs frozen cut green beans, 1 T  olive oil, 1 med onion (diced), 3 cloves of garlic (minced), 16 oz of mushrooms (chopped), 1/8 t ground nutmeg, 1 T soy sauce, 1/4 c dry white wine, ground black pepper (I used a substitution for the white wine-I know the alcohol cooks out, but my brother has been sober over 5 years now and doesn't even cook with it just as a matter of temptation)

Instructions:  Place cashews in the almond milk and soak for 4 hours or overnight.  When you ready blend with a food processor until smooth and creamy.  Set aside.  
Bring a large pot with 2 inches of water to a boil.  Add green beans to boiling water.  Cook over medium for 5 minutes (or until tender).  Drain and run cold water over the green beans to stop the cooking.  Set aside.
In a large skillet heat olive oil over medium heat.  Add onions to hot oil.  Cook for five minutes and then add garlic and mushrooms.  Cook for ten minutes (stir often).  Add nutmeg, soy sauce, white wine, salt, and pepper.  Simmer for five minutes.
Stir in cashew cream and 1/3 c.+ of the french onions.  Stir in green beans.
Spread mix into large casserole dish and top with the remaining baked onions.  Back at 350 for 20 minutes.
*It says this serves 8, but I think you could squeeze in several more people!

Squash Casserole

I've posted some summer squash recipes before.  They are good.  There is a little something different about each one.  I tried out this one recently via plainchicken and I loved the seasoning in this get up!  It's a keeper for sure.  If you too collect squash recipes....or just like squash and need a new one, might I recommend:

Squash Casserole

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Ingredients:  2 lb yellow squash  (sliced to about 1/4 inch pieces), 4 T butter, 1 small onion (chopped), 1 small green pepper (chopped), 1/2 c mayo, 1 egg, 4 t salt, 1/2 t pepper, 1/2 c cheddar cheese (shredded), 1/2 c bread crumbs
Instructions:  In a skillet cook the squash, onion, and green pepper in butter (until soft).  Pour into a bowl and let it cool for ten minutes.  Add the mayo, eggs, sugar, salt, pepper,  half the cheese, and half the bread crumbs.  Stir to mix.  Pour into a greased 9x9 pan.  Top with the rest of the cheese and bread crumbs.  Bake for 40 minutes.
*You can also refrigerate your casserole just before baking (overnight) and pull it out to bake next day.

Yellow Squash Casserole

I wish I loved vegetables.  I don't.  I do, however, find I really like squash when done right.  Here's a way to do yellow squash right...and I should know b/c....most of my life is about eating vegetables done wrong...or rather, trying to.  

Yellow Squash Casserole

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Ingredients:  4 c. yellow squash (sliced), 1/2 c onion (chopped), 1 roll of ritz crackers (about 30) (crushed roughly), 1 c. cheddar cheese, 2 eggs, 3/4 c milk, 1/4 c. butter (melted), 1 t. salt, 2 T butter (not melted/cubed)

Instructions:  

1.  Place squash and onion in a skillet over medium heat.  Add a small amount of water.  Cover and cook for about 5 minutes (until the squash is tender).  Drain and then add to a bowl.  

2.  In a second bowl mix the cracker crumbs and cheese.  Stir half of the cracker mix into your bowl of squash and onion.  

3.  Into squash and cracker mix, add the butter, and salt.  Spread in a 9x13 inch baking dish. Sprinkle with remaining cracker mix.  Dot with 2 T of butter.

4.  Bake at 400 for 25 minutes until lightly brown.  

Pineapple and Cheese Casserole

I was introduced to this recipe about ten years ago from a gal I worked with at the time.  It sounds like a strange combination, but it really is the perfect mix of sweet and salty.  It soon became one of my favorite side dishes.  It's originally from a restaurant in Myrtle Beach called the Sea Captain's House

Pineapple and Cheese Casserole

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Ingredients: 1 c sugar, 1 c. flour, 2 c. shredded sharp cheddar cheese, 2 c. of canned crushed pineapple (drained), 1 roll of ritz crackers (crushed), 1 stick of butter (melted)

Instructions:

1.  Mix all the ingredients except for the butter and crackers.  Place them in a baking dish.  

2.  Mix the crushed crackers and butter.  Spring the mix over the top of your pineapple mix.  

3.  Cook at 350 for 35 minutes (until the crackers are browned).  

Baked Beans

I'm all about making things from scratch....but when it comes to beans, there are so many ways to jazz up a can of store bought beans and not mess with the rock hunting and soaking required from when you do it starting with a bag o' beans.  This is an easy recipe that was a huge hit the last time I served it!  So...if you are into tasty, easy recipes....and need a side dish....without further ado.

Baked Beans...The Easy Way

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Ingredients:
1 15 oz cans of baked beans (drain somewhat, not totally), 1/4 c. brown sugar, 1/2 onion (chopped), 1/4 c. ketchup, 1 T. mustard, 1 t. Worchesetershire, 1 t. Red Wine Vinegar, salt and pepper to taste, 2 slices of bacon (sliced into 1 inch pieces)
Instructions:  
1.  Mix all ingredients except the beans.
2.  Place in a 9x9 pan.
3.  Add the raw bacon pieces on top.
4.  Bake at 350 for 1 hour (or until bacon is cooked).
*You can also cook this in the crock pot on low for 2 hours.

Asparagus

I spent the first 30 years of my life avoiding vegetables.  I'm fine with a few mixed in with a casserole.  I've always been a fan of lettuce....with dressing, but a veggie by itself without a truckload of carbs.  No thanks.  And then....I went to Europe and I wanted to experience every piece of the culture, including the food-which included fresh vegetables cooked right....and I loved them.  All these years-who knew that if you skip the can and catch them fresh-they are good?!?!  I've been trying out all sorts of recipes from that point on....I've got a lot of years and vitamins to make up for!  Here's a recipe I found and liked from a friend of a friend.  Sure, it has butter, but a vitamin is still a vitamin even covered with butter.

Asparagus

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Ingredients:  1 lb (washed) asparagus, 1 cup water, 1/4 cup butter, 1/2 teas garlic salt, 1/4 teas. pepper, 2 Table grated Parmesan
Instructions:  Cut off bottom of the asparagus.  Place 1 cup of water and asparagus into a skilled.  Cover and cook on high for 6 minutes.  Move back and forth at 3 minutes to prevent asparagus from cooking unevenly.  Drain the water and add everything but the Parmesan.  Cook until the butter is melted.  Remover and sprinkle with cheese.

Cinco de Mayo: Mexican Pasta

Here's an easy summer salad with a fun twist and lots of vegetables disguised within the noodles.  That pretty much covers all my requirements.  The recipe came from Cara's site.  As far as the noodle shape-jut pick something fun, it's the seasoning that makes it tasty and the noodles that make it fun.
Mexican Pasta Ingredients
1 lb of (fun) pasta, 1 can of black beans (drain and rinse), 10 oz of frozen corn (just throw it in while it's still frozen-it'll thaw over the few hours it sits in the fridge chilling), 2 med tomatoes seeded and diced), 8 oz of Mexican blend cheese (shredded), 1 1/2 c. salsa, pepper (to taste), 1/2 c. olive oil, 1/2 c. fresh cilantro (chopped), 4 T. lime juice, 1 avocado (cubed), 1 T. cumin, 2 garlic cloves (minced), 2 t. chili powder
Mexican Pasta Instructions
Boil and drain noodles according to instructions.  Rinse and drain beans, corn, tomatoes, salsa, and cheese. Add cooled pasta.  In a second bowl whisk olive oil, lime juice, garlic, cumin, chili powder, and pepper (to taste).  Toss in cilantro.  Dice and add avocado right before serving.

Chili Corn Pudding

 There are certain vegetables that just seem to 'go' with certain seasons.  In my head corn...off the cob goes with Thanksgiving.  Corn ON the cob, July 4th.  Here is a recipe for a dish that is filed in my head with 'Thanksgiving' sides.  It's yum.  It's a Martha recipe, so....I knew it would probably be good, but it didn't have 7,345 steps and any special equipment, so...yay!

Chili Corn Pudding 
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Ingredients:  24 oz of frozen corn (or 4 cups), 1 t. coarse salt, 3 green onions (sliced thin), 3 T flour, 2 c. grated Mexican cheese, 5 large eggs, 2/3 c. heavy cream, 1/2 stick unsalted butter, 7 oz of hatch green chilies (diced)

Instructions:  Thaw corn.  Puree 3 c. of corn.  Mix it with 1 c. of whole corn kernels, salt, green onions, chilies, flour, 1/3 c. cheese, eggs, and cream.  Place butter in an 8x8 pan and place it in an oven heated to 350 degrees until it is melted (about 5 minutes).  Pour the batter into the hot dish and sprinkle the top with the remaining cheese.  Bake for 50 minutes.  Let it cool for 30 minutes.  

Brocolli and Rice Cupcakes

 There's not a lot that wouldn't win my vote if it is served in cupcake form.  But broccoli and rice?  If that isn't a beautiful marriage made in heaven, then I'm not a romantic.  Fine, I don't know romance...Anyway, I saw this recipe at daydreamkitcen and I did not pass go.  I did not collect 200.  AND if you have those people in your life that don't like their food to touch....this stays in it's nice little cuplike form on a dinner cake. 
Broccoli and Rice Cups
Ingredients:  1 c. quick-cooking rice, 1 c. chicken stock, 10 oz box of frozen chopped broccoli (thawed and drained), 3.4 c. shredded cheddar cheese (divided), 1/4 c. Ranch Dressing, 2 eggs, 1/2 t. salt, 1/2 t. pepper (to taste)
Instructions:  Make rice according to boxes instructions, BUT substitute stock for water.  Place cooked rice in a large bowl and cool.  Add the rest of the ingredients (but only use 1/2 c. cheese).  Stir and then place in 8, greased muffin cups.  Top with remaining 1/4 c. cheese.  Bake 25 minutes at 350 (tops should be browning and looking crispy).