Pasta Salad

Now that Summer is just around the corner, (0r at least I keep telling myself that) I thought I'd share my favorite pasta salad recipe.

3c. cooked tri colored rotini

1c. parmesan cheese

1 8oz. bottle Bernsteins Cheese and Garlic salad dressing

1/2c. chopped red bell pepper

1/2 c. chopped red onion

2c. broccoli florets

1/2c. sliced olives

hard salami cut into bite size pieces (to taste)

pepperoni cut into bite size pieces (to taste)

Cook pasta and rinse under cold water to cool. Stir it all together and enjoy.

Chicken Divan

Ingredients

2 (10 ounce) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

Sloppy Joes

I saw this recipe in one of my Gooseberry Patch books and tried it tonight. It was easy and it was good so I thought I would share!

1 lb ground beef
10-3/4 oz can tomato soup
1/2 green pepper, diced
2 T. vinegar
1 t. sugar
1 small onion, diced
2 T. Worcestershire sauce

Brown ground beef in a medium saucepan and drain. Add the remaining ingredients to the beef. Simmer on low heat for 30 minutes, until heated through.

Empanadas

I got this recipe off pbs.org/everydayfood. That's a really good website for some easy recipes if you're looking. If you just wanted these for one meal you could easily half it, but I did the full recipe, made 4 for dinner (with one left over) and froze 4.

For the Filling:

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired. I took them out, but would leave them in next time. They were very mild and I like a little heat.)
½teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes
Coarse salt and ground pepper
1 cup fresh cilantro, chopped

For the Dough:
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
½ cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.

Add onion and jalapeños; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.

Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

To bake fresh or frozen empanadas, preheat oven to 400°. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Key-lime Pie

This is Seth's favorite. Always his birthday dessert. :)

Shortbread crust:
1 1/3 c. flour
1/3 c. packed brown sugar
2/3 c. butter, softened

Preheat oven to 400 F. Grease and flour 12-inch tart pan. (I use a 9in pie pan and it works fine.)

Mix flour and brown sugar. Cut in butter until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10-15 minutes or until light brown.

Filling:
6 large eggs
1 ½ tablespoons grated lime rind
½ c. fresh lime juice (I use key lime juice)
1 c. sugar
6 tablespoons butter or margarine

Whisk together eggs, lime rind and lime juice in a non-aluminum saucepan
over low heat. Add sugar and butter. Cook, whisking constantly, 8
minutes or until lime mixture is thickened and bubbly. Let cool 15-20
minutes.

Pour filling into prepared crust; cover and chill 4 hours or until set.
Garnish with lime slices and whipped cream as desired.

Beef Pot Pie

This isn't a dinner for a night you're in a hurry, but if you make them ahead they freeze up really nicely and then you can defrost in the morning and bake that evening!

Crust:

3c all purpose flour

1c vegetable shortening

1tsp salt

Cut shortening into flour and salt until you get a crumbly consistency. Pour in ice water until you get a sticky dough. (I have never actually measured how much. I do it all by feel..... just add until it's sticky and don't be too shy. You can always add more flour if needed.) Do NOT overwork the dough or the pie crust will be tough and not flaky. Roll out the dough. Makes 3 crusts (a top and bottom and one extra for maybe a delicious custard pie?)

Pie Filling:

(Whatever you like, but this is generally what I do)

1c Chopped up roast beef (usually leftover)

1c Frozen mixed veg

1 potato peeled and diced small (or leftover mashed potatoes work well)

Quartered grape tomatoes

1 can cream of mushroom soup

1 brown gravy packet (or leftover gravy if you have it)

Make the gravy packet (or use leftover gravy) and mix with soup mix in beef, veg, tomato, and potato. Pour into pie shell. Top with 2nd crust and bake at 350 for 1 hour or until golden brown. If you make an extra one, wrap tightly in plastic wrap and freeze. Just defrost the morning you want to bake it and bake as usual!

Okay so this is less of a recipe and more of an "idea."

Chicken Tortilla Soup (Crock Pot)

A recipe I LOVE from "Not Your Mother's Slow Cooker Cookbook." I've edited it a bit for the sake of ease.

Ingredients:
1 -28oz can diced tomatoes, with their juice
1 -10oz can red or green enchilada sauce (I like the red best)
2 medium-size yellow onions chopped (I use about 1/2 of 1 onion)
1 -4oz can chopped green chiles, drained
1 clove garlic minced
3 tablespoons chopped fresh cilantro
2 cups water
1 -14.5oz can chicken or vegetable broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
A few grinds of black pepper
1 bay leaf
3/4 tsp dried oregano
1 1/2 pounds boneless skinless chicken breast, cooked, drained and shredded. (I usually cook mine whole in the soup, pull it out and shred it then return to the cooker)
1 -10oz can Mexican corn, drained

Directions:
Combine the tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 2 1/2 hours.

Add the shredded chicken and corn, cover and continue to cook on low for another hour. Discard bay leaf. (I usually add the corn at the beginning with the whole chicken breasts and then just shred the chicken at the end.

To serve ladle the soup into bowls. Sprinkle each serving with tortilla strips and grated cheese. Top with tablespoon of sour cream, a few slices of avocado and cilantro sprigs. (We like it with chips, cheese, and sour cream!)