Summer Macaroni Salad with Bacon and Peas

This recipe inspired our salad. We had a lot of fresh peas and it gave us the opportunity to enjoy them fresh out of the pod. We aren't too picky about what shape our pasta is in, we just use what is on hand.


12 oz pasta, cooked according to package instructions and cooled
1 cup fresh peas or frozen, thawed
1/2 cup bacon bits
Canned chicken, optional
1/3 cup Miracle Whip
1/3 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
salt and pepper

Add the cooked and cooled macaroni, peas, bacon and chicken to a large bowl.

Mix miracle whip, mayonnaise, sour cream together. Toss with the macaroni/peas/bacon and refrigerate for a few hours or overnight to let the flavors mingle together.

Baked Zucchini Sticks

These will definitely be back on the menu. Serve them with Sweet Onion Dip. Recipe from King Arthur Flour.

3 medium-size zucchini, about 9″ to 10″ long
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
2 large eggs

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.

Preheat the oven to 425°F. Line a baking sheet with parchment.

Combine bread crumbs, Parmesan cheese and seasoning in a bowl. Beat the eggs in a separate bowl. Dip each zucchini stick in the egg and then roll it in the crumbs. Place on baking sheet.

Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

Easy Fiesta Beans

This is another easy recipe from Recipe that is a nice side with tacos, enchiladas, burritos, etc.

1 16-ounce can nonfat refried beans, preferably spicy

1 15-ounce can no-salt-added pinto beans, rinsed

1/2 cup prepared salsa

2/3 cup shredded sharp Cheddar cheese, divided

4 scallions, sliced

Position rack in upper third of oven; preheat broiler.

Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

Mexican Rice

This recipe comes from Recipe and is really good and simple but it makes a lot of rice.

3  tablespoons  butter

1  small  onion, chopped

1  clove  garlic, minced

1 1/2  cups  long-grain rice, uncooked

1  can  (15-ounce) whole-kernel corn, drained

2  cans  (10-ounce) diced tomatoes with green chilies

2  cans  (14.5-ounce) chicken broth

1  teaspoon  ground cumin

1/2  teaspoon  salt

1  cup  (4 ounces) Monterey Jack cheese, grated

Preheat oven to 350 degrees F.

In a Dutch oven, melt butter over medium-high heat. Add onion, garlic, and rice. Cook until rice is browned, stirring often.

Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.

Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese

Bake, uncovered, for 15 minutes.

Spaghetti Salad

A cool salad for those hot summer days.

1 lb spaghetti
1 16 oz Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces cubed cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1 cucumber, peeled and chopped
8 ounces pepperoni

Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.

In a large bowl place chopped tomatoes, green bell pepper, onion, cucumber and pepperoni. Add Cheddar cheese, and salad seasoning.

Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat.

Chill for several hours before serving.

Quinoa Bake

 I found this recipe on Pinterest. I made it for the first time in New Zealand and had a hard time finding canned chilies. So the one can that I could find were hot! So if you don't like spicy foods watch the chilies and chili powder.

1 cup quinoa, uncooked

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

2 cups chicken stock

1 cup onion, diced (about 1 medium)

1//2 green pepper, chopped

2 cloves garlic, finely chopped

1 cup zucchini, cubed (about 2 small)

1 15 ounce can black beans, rinsed and drained

1 4 ounce can diced green chiles

1 28 ounce can diced tomatoes, drained

1 cup frozen corn

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon chili powder

1/2 lime, juiced

Salt

2 cups shredded monterey jack cheese

 

Preheat the oven to 375ºF. Spray a 9x13 baking dish with cooking spray. Set aside.

Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.

 

Meanwhile, in a large skillet, heat 1tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.

 

Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.

Ultimate Crock Pot Mashed Potatoes

Out of all of the yumminess of the day this has to be our best find at Budget Savvy Diva.  Steve is my butter and sauce man, everything has to have something on it but not these, he ate them plain!  The other fantastic thing is that we made them in the crock pot which made them so easy.  If they are done early just leave your crockpot on warm and do a little relaxing.  You don't have to soak your potatoes but I read that it helps remove some of the starch.

5 Pounds Russet Potatoes - we used red
1 garlic clove minced
1 1/2 cups chicken broth
1/4 cup butter, cut into small cubes chunks
1 1/4 cup light sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup milk, warmed - we left this out, they just didn't need more liquid
2 ounces of light cream cheese

Peel potatoes, optional, and cube trying to get 12 cubes per potato.  This can be done up to 24 hours in advance and soaking them in water.  You can also cut up your potatoes and soak them for 30 minutes and then drain.



Place potatoes in crock pot along with chicken broth and butter.  We used the 8 hour setting but you could also use the high setting and they should be done in 4 1/2 hours.

Roughly mash potatoes – then add garlic, sour cream, salt, pepper, milk, and cream cheese and finish mashing.

Crustless Zucchini Pie

I keep reading about people that say they wake up in the morning with a load of zucchini on their porch.  That has never happened to me but my two zucchini plants keep me hopping.  I keep trying to find new recipes and here is the latest. I found this recipe on Skinnytaste and Gentry and I both liked it.  Steve ate it but he wasn't a huge fan.  He isn't a fan of quiche either, go figure.  The few changes I made were green onions for shallots, no chives and regular whole wheat flour.  1/6th of pie is 125 calories if fat free milk is used, I had 2% in the house so the calories increased to 129 for 1/6 of pie.

10 oz shredded zucchini, all liquid squeezed out
1/2 cup green onions, chopped - click on link for green onion tip
1/2 cup part skim mozzarella
2 tbsp grated Parmesan cheese
1/2 cup whole wheat flour
1 tsp baking powder
2/3 cup milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Preheat oven to 400°. Lightly spray a pie dish with cooking spray. Combine zucchini, onions, and mozzarella cheese in a bowl.
 
Mix flour and baking powder in a medium bowl. Add remaining ingredients, except Parmesan cheese, to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.
 
Top with Parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Zucchini Tots

It's that time of year when zucchini starts multiplying like rabbits and we need 501,432 ways to use it.  This recipe The Curious Country Cook was quick and easy and low in calories, just 23 per tot.  I used Panko bread crumbs because they half the calories of regular bread crumbs. I used my cookie scoop which holds 1 tablespoon and they fit exactly into the mini muffin cups.


2 cups zucchini, grated
2 egg
1/2 cup yellow onion, diced
1/2 cup Parmesan cheese
1/2 cup Panko bread crumbs
Salt and Pepper

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water- you will be surprised how much liquid comes out but if you skip this part the middle of the zucchini tots will be really soggy.

In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Southwest Egg Rolls

2 cups frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

2 cups shredded Mexican cheese blend

1 (4 oz.) can diced green chiles, drained

4 green onions, chopped

1 tsp. ground cumin

½ tsp. chili powder

1 tsp. salt

½ tsp. pepper

¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Muffin-Pan Potatoes

I found this picture on Pinterest and though they would be good for dinner tonight.  

When I clicked on the link it took me to a dead end so that meant no recipe.  I did a Google search and Martha came to the rescue.  I have modified the recipe so that I use ingredients that I always have in my home.  Steve asked where are the pancakes and eggs were so you could use the recipe for breakfast as well.

Butter, room temperature, for muffin cups

2 medium russet potatoes (about 3/4 pound each)

Coarse salt and ground pepper

1 1/2 tablespoons butter, melted

1/4 cup milk

1 teaspoon flour

Cheese, shredded (optional)

Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes, I used my salad shooter. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. 

Mix melted butter, milk and flour together.  Pour 1 tablespoon of mixture over each. Sprinkle with cheese if wanted.  Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Lemon Dijon Pasta & Peas

Cleaning out the cookbooks and found this recipe that I haven't made in a while.

5 ounces (2 cups) uncooked dried radiatore (pasta nuggets)
2 cups frozen peas
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 tablespoons Dijon-style mustard
1 tablespoon chopped onion
2 teaspoons lemon juice

Cook pasta according to package directions, adding peas during last 5 minutes of cooking. Rinse with hot water; drain.

Meanwhile, in 3-quart saucepan melt butter until sizzling; stir in flour, salt and pepper until smooth and bubbly (1 minute).

Gradually stir in milk and mustard. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes); boil 1 minute.

Remove from heat; stir in onion and lemon juice. Immediately add pasta mixture; toss to coat with sauce.

Ranch Potatoes

This was another delicious recipe from the potluck.

1 pkg Ranch dressing seasoning
1/3 cup Italian bread crumbs
3 lbs. Red potatoes
Seasoned salt
Oil

Wash and cut potatoes into quarters. Dip potatoes in oil then put them on a baking sheet. Sprinkle the mixture of ranch dressing, bread crumbs and a dash of seasoned salt on the potatoes. Bake until soft at 350 for about 40 minutes.

Blackened Beans & Grits

Jacques from South Africa first introduced me to Grits and of course I would love them. I love cornbread so why not? I do add corn when I make them. When I saw this recipe on Cooking During Stolen Moments I thought it would be a simple side dish for dinner. I didn't have all of the ingredients that she used so this is my version.

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 15 oz can petite diced tomatoes
Paprika
Oregano
Cayenne pepper
Garlic powder
Onion powder
Black pepper
Coarse salt

Heat oil in a large saucepan over medium heat. Add onion and garlic, cook until tender. Stir in beans and tomatoes. Add seasoning to taste. Reduce heat to low and simmer at least 15 minutes.

3 1/2 cups water
1 1/4 cup corn meal
Corn - optional

Bring 2 1/2 cups water to a boil. Mix corn meal with remaining water in a small bowl. Add corn meal mixture slowly to boiling water, stirring constantly. Add corn now if desired. Reduce heat to low; cook, stirring constantly for 5 minutes or until thickened.

Dreamsicle Fruit Salad

I found this recipe and made it as a last minute take-a-long to a ward activity. I didn't even chill it. They were having a best side dish contest, and I won! I thought I would share it :)

1 (1oz) package sugar free-fat free instant vanilla pudding mix
1 1/2 cups skim milk
1/3 cup frozen orange juice concentrate
3/4 cup fat free sour cream
1 (20oz) can pineapple tidbits, drained
1 (15oz) can sliced peaches, drained
1 (11oz) can mandarin orange segments, drained
2 bananas, sliced
1 apple - peeled, cored and sliced

In a medium mixing bowl, combine pudding mix, milk, and orange juice. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

One thing that I did add: I took Nature Valley Oats & Honey Granola Bars and crumbled them on top! 

Mary's Potato Salad

This is Beau's favorite! I got the recipe from Mary Shaner.

5 lbs red potatoes
1 dozen eggs
1 quart mayo
1 pkg ranch seasoning
2 small cans black olives

1. Cook potatoes until tender. Cook eggs to hard boiled stage.
2. Mix mayo and ranch.
3. Add cubed potatoes and sliced or chopped eggs. (keep 3-4 eggs out to put on top)
4. Sprinkle paprika and parsley flakes on top.

Marinated Tomatoes with Pasta

When I got married many eons ago I was given a cookbook, Better Homes and Gardens Pasta, and this recipe is on the cover and it looks so yummy! This recipe is really great with those fresh out of the garden tomatoes.

4 medium Tomatoes, peeled and chopped
1/4 cup snipped Parsley
2 tablespoons Olive Oil or Cooking Oil
1 clove Garlic, minced
1 1/2 teaspoons dried Basil, crushed
Dash Pepper
8 ounces Fettuccine

Toss together the chopped tomatoes, snipped parsley, oil, garlic, basil and pepper; cover and refrigerate for 2 to 3 hours.

Cook fettuccine in boiling salted water till al dente; drain. Gently toss tomato mixture with fettuccine till well combined.

Potato Casserole aka Funeral Potatoes or Celebration Potatoes

My sister-in-law, Debra, gave me a cookbook from her ward and this recipe was in it. I like it because it is so easy.

2 lbs. pkg. frozen hash brown potatoes, partly thawed
1/4 cup margarine, melted
1 cup sour cream
1 large onion, grated very fine
1 can cream of celery or mushroom soup - I just use two cans of cream of celery
1 can of cream of potato or chicken soup

Mix together. Place in buttered dish or pan. Sprinkle 1 cup grated cheese n top. Cover with foil and bake at 350 degrees F for 1 1/2 to 2 hours.

Rice Pilaf

Very simple recipe that I found on Simply Recipes, I thought it needed a little more flavor but I forgot to add the pepper and cayenne. I also didn't add any seasoned salt because I wasn't sure how it would taste but next time I will add some of all of the above. This recipe makes a lot and I might cut it in half next time. I used my dry packed rice and it came out wonderful.

2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne

Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Serves 6 to 8.

Fettuccine Alla Panna

This is another recipe from Betty Crocker's International Cookbook. In Italian cooking, alla panna indicates a sauce made with butter, cream and cheese. It is served throughout the country but is often associated with the food of northern Italy. This recipe is best known to Americans as fettuccine al Alfredo. Alfredo was a dashing Roman restaurateur who tossed his noodles with a gold fork and spoon given to him by Mary Pickford and Douglas Fairbanks. I love this recipe because it is so easy and so tasty!

8 ounces uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

Cook fettuccine as directed on package. While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.