PIMIENTO CHEESE MACARONI SALAD

My mom died 4 years ago and my dad 2 and I'm still not over.  I'm pretty sure most people don't get over it.  Still, after all this time, I have my boo-hoo days.  I just have a good old cry to help release all that missing.  How blessed I was to have parents that I adored.  I wake most mornings and then remember that they are gone but I close my eyes quickly and picture them, really see them, hear them and it always makes me smile.  I am a total believer in guardian angels and know that if possible, my parents (and David's parents that I adore as well) are doing all they can do to help my family with all that is going on right now.  Because all those grandparents LOVED their grandkids so much !

I have lots of food memories associated with my parents- my Dad- chilled Coke in a bottle purchased in a machine at Dad's work.  His bacon "in the waffle" that we all loved!  Bacon anything.  Blueberry pancakes.  I love my steak sauce because he loved his steak sauce.  We had lots of Van Camp beans...and he had strict instructions that you "NEVER" boil them, because it really does change the flavor.  He loved tons of onions in his fried potatoes.  Yum!

My mom and I shared a love of cooking and sharing and, of course, eating. When she died, I bet she had close to 100 cookbooks.  Before the day of convenience everything, Mom was a great fan of "snicky snacks (which is why for a million years, our family celebrates "Snicky Snack dinner" on Christmas eve.)- she loved little munchies.  One of our favorites was a Ritz cracker, with a small wedge of cheese and a slice of sweet pickle and pop it in your mouth!  We always had those little glasses filled with a spread of blue cheese or American cheese or pineapple and cheese or, our favorite, Pimiento cheese.  Stuffed celery was always a treat and never a holiday meal came and went without them...plus there were all those empty juice glasses to use!

My dad wasn't a big lover of macaroni until much later in life but my mom and I LOVED anything to do with mac!  We loved a good cheesy mac and cheese or a hamburger mac and cheese...or a good macaroni salad.  I'm not sure people love macaroni salad in this day as much.  But when I saw this recipe, for Pimiento Macaroni Salad, I got a little nostalgic lump in my throat (oh!  this missing!!!)- and knew Mom would want me to give it a try and then share the recipe with her!  David's not a mac fan either.  Maybe when he's older and a little more mature....but until then, I'll eat the whole bowl by myself! 

PIMIENTO CHEESE MACARONI SALAD

Author: Brandie @ The Country Cook with a variation)

Ingredients

• 1 (16 oz) box macaroni noodles
• 1 (12 oz) pimiento cheese
• ½ cup mayo
• 1 ½ cups diced ham
• ½ cup diced green onion
• salt & pepper, to taste
• and my addition, 3/4 cup sweet pickle relish!!!!

Instructions

• Prepare macaroni per package directions.
• Once macaroni is cooked, drain and rinse macaroni (in a colander) under cool water. Drain well and pour into a large bowl.
• Stir in pimiento cheese and mayo.
• Then stir in diced ham and green onion. Give it a taste and season with salt and pepper, if necessary.
• Chill for about one hour before serving!

Sun-Dried Tomato Cream Sauce and Pavioli

Make this fast and easy dish for Bucket, Feb. 2019- so delish!  It's friend Sophia's recipe she got from a friend who got it from a friend....you know how that goes.  Thank you, friends!

 

 

Sun-Dried Tomato Cream Sauce and Ravioli

2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes 
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli * She used bertolli 20 oz., and there was plenty of sauce

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.



Note: I bought the sun-dried tomatoes julienned so I didn't have to cut them up after.  Look for them.

 I baked chicken tenders dusted with dry Italian Seasoning mix and baked them for about 1/2 and julienned them for the pasta.  I also toasted pine nuts and sprinkled on the top.  Okay, and if truth be known, I also added a couple of oz. of cream cheese and didn't use the cornstarch.  Because, you know, all that cream wasn't just enough for me. lol!

Butternut Squash Gnocchi with Brown butter Sage

This is an "oh my gosh, died and gone to heaven" recipe that Chef Valene made for our Bon Appetit dinner!  Of course, I do love pasta- and gnocchi.....it is fabulous!  When I make it, I'm going to sneak some shrimp into it.  Perfection!

 

 

Butternut Squash Gnocchi with Brown Butter Sage

     1 1-pound butternut squash

• 1 tablespoon olive oil
• 1 12- to 14-ounce russet potato, peeled, quartered
• 3/4 cup finely grated Parmesan cheese, divided
• 1 large egg, beaten to blend
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon salt
• 1 3/4 cups (or more) all purpose flour
• 1/2 cup (1 stick) butter
• 2 tablespoons chopped fresh sage
• Additional grated Parmesan cheese

Recipe Preparation

• Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
• Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
• Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
• Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD Can be made 6 hours ahead. Keep chilled.
• Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD Can be made 8 hours ahead. Cover loosely and chill.
• Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

Creamy Shrimp Alfredo

This is a recipe I found lurking in an old blog post (before I had a recipe blog) and thought I needed to move it to the correct place.  It is so easy and yummy!
Creamy Shrimp Alfredo

1/2 lb. linguine, uncooked
2 Tbsp. Kraft Balsamic Vinaigrette Dressing
1/2 lb. uncooked deveined shrimp
3 cloves garlic, minced
6 oz. (3/4 of 8-oz. pkg.) Philadelphia cream cheese cubed
3/4 cup fat-free reduced-sodium chicken broth
1/4 c. Kraft grated Parmesan cheese, divided
1 Tbsp. chopped fresh parsley

Cook pasta as directed on package. Meanwhile, heat dressing i large skillet on medium heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the lat minute. Remove shrimp with slotted spoon; set aside.

Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in Shrimp and 3 Tbsp. Parmesan.

Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.

Swedish Meatball Noodle Soup

Over Memorial Day, niece in law, Melinda, made this delicious soup- really more a stew.  It was so good with crusty bread and salad.  A keeper for sure.  You could probably use Ikea's Swedish meatballs but I'm not really a fan. 

               

Swedish Meatball Noodle Soup (recipe shared by pineycook.com)

---

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 oz. Broad Egg Noodles, cooked al dente according to package directions
• ¼-½ cup sour cream (personal preference)
•                     
• Swedish Meatballs
• 2 slices bread, toasted and torn into pieces
• ½ cup heavy cream
• ½ large onion, minced
• ⅔ pound ground beef
• ⅓ pound ground pork
• 1 egg
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
•                     
• Soup
• 5 tablespoons butter
• 2 carrots, thinly sliced
• 2 stalks celery, chopped
• 8 oz. mushrooms, sliced
• 4 cloves garlic, minced
• ½ cup flour
• 7 cups beef broth
• 1 cup heavy cream mixed with 2 tablespoons cornstarch**
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼-½ teaspoon red pepper flakes

---

Directions

1.To make the meatballs, place the bread into a small bowl and mix in 1/2 cup cream. Allow to stand until bread absorbs the cream, about 15 minutes, then add bread to food processor and pulse until completely broken up (it will look like mushy bread). Add pulverized cream bread to a large bowl. 2.While the bread is soaking, heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add onions and sauté until translucent and softened, about 5 minutes. Add to large bowl with bread. 3.To the onions and bread, add remaining meatball ingredients and mix. Form meat into 1 tablespoon meatballs, approximately 40 meatballs. 4.Melt 1 tablespoon of butter with 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, add half of the meatballs and cook, stirring frequently, until well browned on all sides, approximately 5 minutes. Remove meatballs to paper towel lined baking sheet. Add remaining meatballs to skillet and repeat. 5.Melt 5 tablespoons butter in Dutch oven/large soup pot over medium high heat. Add carrots, celery and mushrooms and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, stirring constantly for 3 minutes. 6.Turn heat to low and gradually stir in beef broth followed by heavy cream. Add Worcestershire sauce, parsley, paprika, red pepper flakes, salt and pepper. Bring soup to a boil, stirring frequently until thickened to desired consistency, approximately 5 minutes. 7.Add meatballs and lower the heat to low. Cover the pot and cook for 5 minutes, or until meatballs are cooked through, stirring occasionally. 8.Stir in sour cream until smooth, followed by noodles. Taste and add additional salt, pepper, red pepper flakes if desired. 9.Garnish with fresh parsley (optional) and serve.

Notes *For a lighter version, you may substitute milk but only use 1/4 cup and add more as needed to meatball mixture. **You may substitute milk or half and half, but keep in mind the higher the fat content, the creamier the soup. You can add more sour cream at the end of cooking to help creamify. ***For a less "chunky" soup, add more beef broth and/or heavy cream/milk.

Cabbage, Noodles and Sausage

 

Yum, yum, yum.  I made some Rotkohl (Rodkaal depending on the language) yesterday and since it needs a day for recovery (!)- I found this recipe that sounded delicious to go with it....and it was!!!!  I forgot it had peas and didn't have any but it was fabulous without them.  The color would have been nice. 

 

Ingredients

• 12 oz kielbasa or sausage, sliced
• 2 tablespoons olive oil, divided
• ¼ cup salted butter
• 1 large onion, diced
• ½ head cabbage, chopped (approx. 6-7 cups)
• 1 clove garlic, minced
• ⅔ cup frozen peas
• 8 oz uncooked egg noodles
• salt and fresh ground black pepper to taste

Instructions

 

1. Cook noodles according to package directions, drain and set aside.
2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

Mac and Cheese Spaghetti Squash

Believe it or not, I've never cooked spaghetti squash before but I've pinned some great recipes and started trying some.  I LOVED this recipe.  Feel free to add bacon or broccoli or peas or whatever buzzes you!

Mac and Cheese Spaghetti Squash

3 Tbsp. flour

1/2 cube butter (1/4 cup)

salt & pepper

1/2 cup milk

1/2 shredded cheese, blends are great

2 Tbsp. softened cream cheese

1/2 spaghetti squash, cleaned and cooked

(see below)

Parmesan cheese for garnish

Directions

Preheat oven to 350. Put a few inches of water in the bottom of a small casserole dish and turn the cleaned squash upside down and microwave about 10 minutes.  Turn upside down carefully (it will be hot) and shred with a fork going with the grain-.sideways  Turn out into a greased casserole dish.

 Set aside.

In a small saucepan, over medium heat, whisk together butter, flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and stir in  cheeses until melted and smooth.

Mix with the spaghetti squash and put in hot oven till all is hot and bubbly.  So good!!!

Salmon and Angel Hair Pasta with White Wine Lemon Sauce

Friend, Funny Kathy served this at our "Techie-Bucket" luncheon.  It was fabulous!!!

Salmon and Angel Hair Pasta with White Wine Lemon Sauce

2 large salmon fillets

1/3 c. butter

lemon pepper

1-16 oz. pkg. angel hair pasta

2 bunches asparagus

Preheat oven to 325 degrees.  Place salmon fillets on foil ad place on a jelly roll pan.  brush fillets with butter and lemon pepper.  Seal the foil and bake in the oven for 35 minutes.

Bring water,  2 T. olive oil and salt to a boil.  Cook the angel hair al dente.  Cut ends off asparagus and blanch.

White Wine Lemon Sauce

1/2 cup butter

t tsp. granulated chicken bouillon

1/3 cup flour

3/4 tsp. coarse black pepper

3 cup cream

1/2 cup Parmesan cheese

4 t. lemon zest

1/2 c. 1/2 cup white wine

Saute butter in skillet, adding granulated chicken bouillon, flour and pepper.  Stirring constantly, scorch the mixture until it is golden brown.  Slowly fold in cream, Parmesan cheese, 2 T. lemon rind and white wine.  Simmer 3 to 4 minutes.

To serve, place asparagus on plate.  Add angel hair pasta and broken pieces of salmon.  Drizzle with White Wine Lemon Sauce and finish with fresh ground pepper, grated fresh lemon zest and top with a parsley sprig.  Serve.

Asian Noodle Salad

Made this for our Bon Appetit dinner.  It is a cold noodle salad which is perfect for these hot summer days.  It does make a TON.  The dressing on it is yum.  I served it with Teriyaki Salmon with Sriracha cream and Thai Sweet Potato fries with Sweet Chilli dipping sauce - truly it was the perfect meal.  (oh, appetizer was Baked Cream Cheese with fruit and crackers.)

 

 

Asian Noodle Salad- a Pioneer Woman recipe

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped (I didn't use these)
• Chopped Cilantro

Preparation Instructions

 

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

Chicken in Basil Cream

  I've been wanting to try this Pinterest recipe for quite awhile so I thought I'd try it out for an Easter dinner possibility.  Delish and quick and easy. 

 Chicken in Basil Cream 

      1/4 cup milk 

1/4 cup dry bread crumbs (I like Panko) 

4 boneless skinless chicken breast halves (4 ounces each) (I used chicken tenders) 

3 tablespoons butter (I added about the same amount of light olive oil.  I think butter by itself burns) 

1/2 cup chicken broth 

1 cup heavy whipping cream 

1 jar (4 ounces) sliced pimientos, drained (I didn't have a jar of pimientos but I did have a jar of pimiento cheese spread and I used that!) 

1/2 cup grated Parmesan cheese 

1/4 cup minced fresh basil 

1/8 teaspoon pepper

Directions

• Place milk and bread crumbs in separate shallow bowls. Dip chicken in
• milk, then coat with crumbs.
• In a large skillet over medium-high heat, cook chicken in butter (and oil) for
• about 5 minutes on each side  Remove and keep warm.
 

 
• Add broth to the skillet. Bring to a boil over medium heat; stir to
• loosen browned bits. Stir in the cream and pimientos; boil and stir
• for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook
• and stir until heated through. Serve with chicken. Yield: 4 servings
•  
• I would definitely serve this with angel hair pasta and pass more fresh Parmesan. 

PINENUT PASTA SALAD

1 lb. pasta, cooked according to package directions (rotini works well)

½ cup pinenuts, toasted (or almonds)

½ red pepper, chopped

½ cup parsley, chopped

2 (4-oz) cans sliced olives, drained

1 (6-oz.) package feta cheese, crumbled

3 to 4 fresh Roma tomatoes, chopped

Dressing

½ cup olive oil (use light- robust is too overpowering)

(I actually used canola oil)

juice of 1 lemon

2 to 3 garlic cloves, minced

fresh ground pepper to taste

Mix together olive oil, lemon juice, garlic and pepper. Combine salad ingredients and pour dressing over. Can refrigerate or serve immediately.

Creamy Lemon Pasta with Spinach & Tomatoes

Creamy Lemon Pasta with Spinach & Tomatoes

 

serves 4-6

 

1-1/2 T. extra virgin olive oil

2 cloves garlic, minced

1 cup heavy cream

2 lemons, zested and juice reserved

1/2 tsp. salt

1/4 tsp. black pepper

1/2 rotini pasta

3 oz. baby spinach

1/4 cup grated Parmesan

1/2 pint grape or cherry tomatoes, halved

 

Set a large pot of water to boil.

Heat the olive oil in a medium saucepan over medium head;  add the garlic and cook for a minute.  Add the cream, the lemon zest and juice, salt and pepper.  Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.

 

Meanwhile, add some salt to the boiling water and add the pasta;  cook according to the directions on the package, stirring occasionally.

 

Drain the pasta and place it back in the pot.  Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.

 

Take the pot off heat and add the spinach, Parmesan and tomatoes.  toss well until the spinach has wilted.  Season to taste and serve hot.

 

Dawn's Lasagna

If you are looking for a new lasagna experience, this recipe from one of my high school girlie friends is a melt-in-your-mouth winner.  I dare you not to like it!


Dawn's Mushroom and Cream Cheese Lasagna
8 oz. lasagna noodles - (I don't care for the precooked ones)

2 lb lean ground beef              
1 large onion chopped             
1 clove garlic minced               

3 large cans tomato sauce
2 (4oz) can mushrooms            
    with juice
salt and pepper to taste
2 tsp oregano 1 tsp. basil

8 oz. cream cheese
8 oz. grated mozzarella cheese (sometimes I add more)
Parmesan cheese

Brown meat, onion and garlic, drain off excess fat - stir in tomato sauce and mushrooms; add seasonings.
Simmer 1 hour - stir a few times - sometimes I add a little more tomato sauce
Cook noodles in salted water until tender. Drain and rinse with cold water
You can double this recipe and use a large pot for simmering - check spices periodically and add more to your own taste

In 9 x 13 baking dish - put 1/3 sauce over bottom of dish - next a layer of noodles
next - sprinkle mozzarella cheese over noodles; next - another layer of noodles
next - slices of cream cheese; next - 1/3 sauce
next - layer of noodles; next - cover with Parmesan cheese
Finally - cover with rest of sauce

Bake at 375 for 30 min - or longer if taking out of the refrigerator.  This freezes nicely for another meal.

Enjoy!!!
Dawn

Cheese Tortellini with Spinach, Peas and Brown Butter

I was on a plane, headed for a girlie friend trip to Newport Beach, perusing a Real Simple magazine and found this good looking recipe.  Since I have a Creative Cooking class coming up (When Life Hands You Lemons...) and we'll be featuring recipes that call for lemon, of course this recipe jumped out at me.  So, if you are coming to class on the 17th, you'll get to sample this.  I thought it was good warm or cold...a perfect accompaniment to a meat meal or it certainly could stand alone for lunch.  My hubby isn't too much of a pasta guy and he really liked it as well.  Next time I make it, I might add shrimp and pine nuts...well, because life is always happier with shrimp and pine nuts in it.

 

 

 

Cheese Tortellini with Spinach, Peas and Brown Butter

 

Ingredients

• 1 pound fresh or frozen cheese tortellini
• 1 cup frozen peas
• 4 tablespoons (1/2 stick) unsalted butter
• 1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)
• 1 medium beefsteak tomato, coarsely chopped
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice (I used more)
• kosher salt and black pepper

Directions

1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.
2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more. (I didn't need to cook it that long.) 
3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.

Taco Pasta Salad

I asked Allison Gibbons to share a quick and easy family favorite at our Creative Cooking class.  This dish is prepared in less than 1/2 hr. and, besides being kid friendly, is yummy.  It's a dish you could spruce up or down.  Loved it.  Making it today for kiddos.

Taco Pasta Salad
(serves 4)

8 oz. uncooked rotini pasta
1 lb. lean ground beef
1/2 cup water
2 T. taco seasoning mix (I used the whole packet)
2 green peppers, diced (I think that is a bit much for kiddos- I'll do one)
4 T. salsa
4 T. fat-free sour cream (find a good tasting one.  We like the one with the cow pattern on it.)
4 T. cheddar cheese, shredded (could be low fat as well)

Prepare rotini pasta according to its package directions.

While the pasta is cooking, brown ground beef in a medium skillet over medium heat until no longer pink.  drain the beef of any excess fat and return it to the skillet.

Add water, taco seasoning and bell pepper to cooked ground beef; simmer until the sauce thickens, stirring occasionally.

While the beef is simmering, combine salsa and sour cream in a small bowl.

Place a portion of pasta on two separate plates.  top with a portion of ground beef mixture.  Sprinkle each with half of the cheese and dollop of salsa-sour cream sauce.  Serve and enjoy (I'd put diced fresh tomatoes on top as well and maybe a few chopped green onions if you want it a titch more adult.)

Not Your School Lunch Anymore!

(repost from my regular blog)

Macaroni heaven can be around any one's corner. I made a simple rue of butter and flour. Added about a cup of milk (with a hint of cream...just because the cream was in the refrigerator and feeling totally left out.) and grated up three kinds of cheeses- Colby, Parmesan and Monterrey Jack. When you add cheese, you need a little dried mustard to pop it. (It is like art...when you want to pop a color, you paint a titch of the color opposite it on the color wheel to bring it to life. It is why Christmas works (red and green.) The same principal applies to teeth. If yours are getting a little dingy and yellowed, don't wear purple lipstick. Just sayin"...... )



While my mac was cooking, I fried up a couple of pieces of bacon for the top. In the same pan, I also threw a couple of finger fulls of grated cheese on the fry pan to make a few cheese crisps to add some crunch to my mac. I didn't want to take the time to toast breadcrumbs for the top but I found some seasoned croutons and crushed them and scattered them on top.

How many ways can you spell heaven?

Brandi came home with the girls...and I told Rylee she needed a bite. Immediately I saw the nose crinkle. I knew she was shutting down on me. "Grandma," she said, "I can't believe you made macaroni and cheese for yourself. Grandpa's not here." (note to self: I didn't know you couldn't eat when hubby was gone....) (also note: I DO feed my MIL who lives downstairs if I really needed an excuse.) She tried not like it but I could tell she was won over. Her comfort food when she comes to my house is cooked noodles with butter with grated cheese sprinkled over it. She doesn't realize I was giving her baby steps to the school cafeteria. Next time she comes, I'm going to have her cook it with me....then she'll BE MINE! (witchie laugh sound effects...)

"When I walk in my kitchen, I am not alone. Whether we know it or not, none of u is. We bring father and mother and kitchen table, every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be." Molly Wizenbery

Thai Fried Rice Noodles

My friend Debbie is the author of

http://thehealthseekerskitchen.blogspot.com/

She is an amazing cook (and amazing person) and this is a favorite recipe that she has developed. Debbie believes in healthy, raw if possible eating and is quick to share her knowledge with others. You'll love this recipe.

Thai Fried Rice Noodles

Serves 2
8 oz. Phad Thai Rice Sticks (Dry(
1 Tbsp. olive oil
3 green onions (use entire stalk) Slice at an angle
1/4 cup water
4 carrots (use a julienne slicer) This tool creates long thin slices
3 cups sliced romaine lettuce
2 cups sliced red cabbage
2 Tbsp. agave nectar or sweetener of choice
1 tsp. paprika
4 Tbsp. soy sauce (Debbie always uses Braggs Amino Acid- look in your grocery dept.)
Lemon slices (a must)
Ground walnuts (oh dang, I'm getting a cankor already. Please use pecans. lol)

In a large bowl, soak the rice sticks in warm water for 30-45 minutes, until tender but firm.

Heat oil in a large skillet or wok. Add minced garlic and sliced green onions. Stir-fry on medium heat for 1 minute.

Add carrots and continue to stir-fry 30 seconds.

Add drained rice sticks. Add 1/4 cup water and continue to stir-fry until noodles are translucent.

When rice sticks start to stick together and stick to pan, add soy sauce, agave and paprika. Stir and cook 1 minute.

Add romaine and cabbage. Turn off heat and stir until mixed well.

Top with ground nuts and a lemon wedge. Squeeze lemon wedge over noodles and enjoy!

Pasta with Chicken and Squash

(this is my daughter Brandi's recipe and it is now one of my favorite dishes. Thanks, sweetie!)

Pasta with Chicken and Squash
　
1 pkg. (16 ounces) spiral pasta
2 cups whipping cream
1 T. butter
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 T. olive oil or vegetable oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1 1/4 tsp. salt, divided
1/8 tsp. pepper
1 lb. boneless, skinless chicken breasts, julienned
1/4 tsp. each-
dried basil
marjoram
savory
dried rosemary, crushed
rubbed sage

Cook pasta according to package directions. Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted. Rinse and drain pasta, add to cheese mixture. Cover and keep warm. In a skillet over medium heat, saute onion and garlic in 3 T. of oil until onion is tender. Add squash; cook until tender. Add 1 tsp. of salt and pepper; remove from the heat and keep warm. Add remaining oil to the skillet; stir fry chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash. Serves 8.
NOTE: I kicked this recipe up a notch by adding 3 oz. of cream cheese to the sauce and topping the whole dish with toasted pine nuts. Yumo!

Spaghettini with Lemon Zest and Chives

Does this look fresh and enticing? The above simple ingredients are what you dress the spaghettini with.

This is about as simple as dinner can get during the summer. Long gone are the days when pasta had to be drenched in sauces (don't get me wrong, if it is a white sauce...like alfredo....I can't get enough.) If you prefer meat with your meal, grill some chicken on the side. Pick a few fresh tomatoes off the vine (you might need to come to my house for that!) and call it a happy day.

Since David was gone last night on a Scout trip, and I had fresh lemons on my counter jumping up and down trying to get my attention, I decided that if I'm wishing for spring or summer, I might as well cook for spring or summer. This was my dinner last night....fresh lemon and pasta. Simple. Delightful.

Spaghettini with Lemon Zest and Chives

Serves 4

1 pound spaghettini, or thin spaghetti
Zest and juice of 1 lemon
1 stick butter, cut into small pieces
1 cup ricotta salata cheese, or Parmesan, coarsely grated (I use Parmesan.)
2 tablespoons fresh chives, or scallion greens, thinly chopped Salt and pepper



In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.





Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl.



Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.


Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.


note: I love having chives in my greenhouse but even if you have them planted outside, during the winter you can brush off the snow and usually find green ones.