The ever so famous simply named - Pasta Salad

It's FINALLY spring and I can FINALLY make Pasta Salad again!!!!!!! This salad is SO FREAKING AWESOME. Well at least my little brother and I think so. I made this last night. It's 9:30am and I'm resisting every thing I have to go get some for breakfast. It's in my Top 5 Favorites.

This dish is perfect for BBQ's, potlucks, weddings, graduations...we've figured 1 batch will serve 8-10 people. Or about 2 if it's just me and my brother.

Tip - let your pasta cool completely before adding the dressing. Hot pasta will absorb the dressing like a sponge. Which is fine, you can always just add more before serving but you'll just be using more and more dressing!

Pasta Salad

1 head broccoli - chopped into bite size pieces
1 tomato - chopped
1 medium cucumber - chopped into bite size pieces
1C shredded (VERY IMPORTANT IT'S SHREDDED!!) Parmesan - I always use more, I love it
1 8oz bottle ranch dressing (more/less to your liking. We like more!)
1 bag tri-color rotini pasta - cooked to al dente and cooled

In a LARGE bowl mix every thing together. Make the pasta salad as creamy as you like! Cover and chill in the fridge at least 3-4 hours. Stir before serving and add more dressing if needed. 1

Turtle Burgers

I saw this pic on Pinterest and had to make them. They made me giggle. It kind of backfired as Marley refused to let us cut her turtle...

I took a pound of ground beef (pink slime free!) and shaped it into 4 shell shaped patties. Get creative here- season the meat, add veggies, add shredded cheese. Go crazy. I cut the strips of bacon in half and then cut those strips in half lengthwise. Basket weave the bacon over the patties, wrapping the loose ends underneath. Cut the hot dogs into head, feet and tail shapes and secure with toothpicks.

Dustin grilled them bottom side down first. They are semi-delicate so turn carefully! And the hot dog pieces will get black and crispy...but to me that's the best way to eat a hot dog! We ate them bunless (oops forgot to buy buns!). A burger, wrapped in bacon, garnished with a hot dog - it screams perfection!

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Creamy Grilled Chicken Piccata

Hey remember this blog? I use to tell you what I had for supper at night...if you, my blog followers feel neglected, imagine how my poor  family feels! Life is getting in the way of cooking and I hate that!!

I whipped this up the other night out at my parent's house. It's so quick and easy! Flavor is a knockout! Add some garlic bread and it's a great meal. I love capers. Tiny little flavor balls!

Creamy Grilled Chicken Piccata

ChickenJuice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated Parmesan cheese

Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the Parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Where I got the recipe - I love this person's blog! 1

Cowboy Casserole

This is basically Tater tot casserole...but for some reason I hate Tater tot casserole so I tweaked it a bit and the kids LOVED it. My husband will eat anything so he's never really a good judge for a new recipe but Marley ate 2 plates. And used silverware which is a miracle.

This is quick, easy and would freeze well.

Cowboy Casserole

1lb ground beef
1 can green beans - drained
1 can corn - drained
1 can cream of chicken soup
1/2C milk
1/2C sour cream
1C shredded Colby jack cheese
20 MINI tater tots (frozen)

Preheat the oven to 350*. In a large skillet brown the ground beef. Drain the excess fat and return to the pan. Stir in the green beans, corn, cream of chicken, milk and sour cream. Mix well. Pour into a greased 9x13 baking dish. Top with the cheese. Sprinkle the tater tots on top. Bake 25-30 minutes until bubbly and the tater tots are golden and crisp.

*I prefer the mini tots...they cook faster but you could use any ol' tot you like! 1

Cheesy Zucchini Enchiladas

These were a great twist on regular enchiladas - and perfect for Meatless Mondays. Light yet filling and you could easily add more veggies...here's the best part - sauce AND tortillas are homemade! Yahoo! Don't be scared - it's soooooooo easy!!!

Flour Tortillas (makes 12)

2 3/4C all purpose flour (plus extra for rolling)
5T vegetable shortening
3/4C very warm water
3/4tsp salt

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.


Cheesy Zucchini Enchiladas

1tsp olive oil
2 cloves garlic (crushed)
2 medium scallions - chopped
1/4C cilantro - chopped
2 medium zucchini - grated
1 1/2C grated Mexican blend cheese
6 flour tortillas

Enchilada sauce:
1 garlic clove -minced
1T chipotle in adobo (VERY SPICY - use more or less depending on your preference for spice!)
1 can tomato sauce
1 can chicken broth (use veggie broth to be 100% meat free!)
1/4tsp chili powder
1/4tsp ground cumin

For sauce: in a medium sauce pan sautee the garlic in some olive oil. Add remaining ingredients and bring to a boil. Simmer 5-10 minutes and set aside until ready to use.

For the enchiladas: Preheat oven to 400*. In a medium skillet over medium high heat sautee the garlic and scallions for 3 minutes. Add the zucchini and cook 4-5 minutes. Remove from heat and add 1/2 cup shredded cheese. Mix well. Divide evenly over the 6 tortillas. Roll up and place seem side down in a baking dish. Top with enchilada sauce and remaining cheese. Bake until cheese is melted and bubbly about 20 minutes. 1

Orange Chipotle Chicken with Cilantro Rice

This was pretty good...not my absolute fave but a quick and healthy meal. I think I would have preferred the chicken grilled.

PS - chipotle in adobe is SPICY! But you can alter how much you put in to suit your tastes!!!

Orange Chipotle Chicken with Cilantro Rice

1 tsp chile powder

1/2 tsp ground cumin

1/2 tsp sea salt, divided

1 tsp safflower oil (I used olive oil)

4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick

Juice 1 medium navel orange (1/3 cup orange juice)

2 tbsp pure maple syrup

1 tbsp chopped chipotle chiles in adobo sauce

1 tsp orange zest

2 cups cooked brown rice (I used white)

1/4 packed cup chopped cilantro leaves

1. In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
2. Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
3. In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

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Creamy Jambalaya Pasta

THIS IS AMAAAAAAAAZING!!!!!! Make it tonight! DO IT! It comes together so quick but looks and tastes like it took tons of time and effort! I thought the Cajun seasoning might have been a little too spicy for my 2 year old but I was wrong. She ate 2 full servings!

Creamy Jambalaya Pasta

1lb  Farfalle pasta
1/2 lb smoked sausage, cut into bite-size pieces
1 cup heavy cream (or half & half or evaporated milk)
2 tablespoons minced garlic
1/4 cup chopped onion or 2 Tbsp minced onion flakes
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/4 cup tomato sauce
1 1/2 teaspoons chopped parsley
Parmesan cheese


In a large pot, boil water for pasta. Salt water. Boil pasta and cook until al dente. Set aside.

Brown sausage in a small skillet over medium heat. Once browned, add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Add white wine to skillet, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes.
Stir in Cajun seasoning, paprika, salt, pepper and tomato sauce. Add cream and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, about 5 minutes. Drain pasta and add to skillet. Toss with parsley and freshly grated Parmesan. 1