Tuesday, May 9, 2017

Corn Pasta Salad

This salad was so yummy I didn't even get a picture of it before it was gone. 
Ingredients
Salad
  • 1 lb bag or 4 cups miniature farfelle pasta, cooked, rinsed with cold water, and mostly dry
  • 2 (15-ounce) cans corn 
  • 1 large avocado, diced
  • 3-5 green onions, chopped (I like to slightly saute mine)
  • 1/2 bunch cilantro, roughly chopped
  • 1 tablespoon finely chopped jalapeno (I did not add this, my kids don't like spicy food)
  • 6-8 strips hardwood smoked bacon, cooked, cooled and crumbled (We don't love bacon, but 4 strips was a perfect addition)
  • 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
  • 1 can black beans, drained (or 1 1/2 cups cooked beans if you make your own)
Dressing
  • 1/2 cup Olive Oil Mayo
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • Pinch of salt and ground black pepper
  • Instructions
    1. Corn: if using regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
    2. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans.
    3. In a large bowl combine the cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

    4. Toss together.
    5. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
    6. Toss with the salad and enjoy!
      The original source was from Chelseasmessyapron.com. I've changed quite a bit though. Hers is more of a corn salad and we like more pasta in ours.
    by

Monday, April 10, 2017

Gourmet French Toast & Cinnamon Syrup



Fluffy, thick and delicious french toast that sure beats the cheap wheat bread and eggs that I usually use to make french toast.  A friend from college made this for our dance team (Spring Performing Arts Co.) and I copied her recipe down at the time. I found it in my cookbook last week and was excited to try it again.

Gourmet French Toast

  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 2 T sugar
  • 1 cup milk
  • 2 eggs
Mix and apply to sliced french bread. The batter will seem really thick, but trust me - it makes a yummy coating for your bread.

Cinnamon Sauce 
  • 1.5 cups sugar
  • 3 Tablespoons flour
  • 3/4 Tsp cinnamon
  • 1 Tablespoon vinegar
  • 1 Tablespoon butter
  • 2/3 cups water
Put the above ingredients into a pot and boil until thick.

My family was pretty excited about this switch-up from the usual maple syrup.  My daughter asked me to make it every time we have pancakes. It's easy and yummy enough that I just might oblige.



Hawaiian Pasta Salad

We love this delicious Pasta Salad.  It's a great way to use some of your leftover Easter ham.
Hawaiian Pasta Salad
8 ounces pasta (we like bow ties), cooked el dente and rinsed
2 cups diced ham
1 can pineapple tidbits, drained- save juice
1 red or yellow pepper, chopped
1-3 green onions, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup reserved pineapple juice
1- 2 teaspoons honey
1/4 teaspoon garlic powder
1/2 teaspoon salt
Pepper to taste

In a large bowl, mix together cooled pasta, ham, pineapple, pepper and green onion.  In a small bowl mix together the rest of the ingredients and pour over the pasta.  Mix well and chill for at least two hours.

Friday, April 7, 2017

Egg Salad Sandwiches

 This time of year, we always have egg salad sandwiches made with all of those Easter eggs.  I tried this recipe from one of those cooking videos on Facebook.  It is delicious!  So, here it is, just in time for Easter.  Try it; you'll like it!
Egg Salad Sandwiches
6 large eggs, hard boiled
4 strips bacon, cooked and chopped (optional)
2 T. dried chives
1/3 cup shredded cheese
4 ounces cream cheese
3 Tablespoons mayonnaise (you may want to add a bit more)
1/2 teaspoon salt
1/4 teaspoon pepper

Mash together with a potato masher: Cream cheese, mayonnaise, chives, salt and pepper.
In a large bowl, mash the cooled, boiled eggs.  Add the bacon, cheese, and cream cheese mixture.  Mash all together.  Serve on bread, roll, or croissant. 


Friday, March 24, 2017

Whole Wheat Banana Chocolate Chip Muffins

These muffins are delicious and they're healthy too! I got it from ambitiouskitchen.com and have changed a couple of things but they're so good for you she recommends them as a breakfast muffin. I don't want to lose this recipe so I'm posting it on my blog-yum!

INGREDIENTS
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey or sugar
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt (I used regular plain)
  • 1 tablespoon unsweetened almond milk (I used 2% milk)
  • 1/2 cup chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or use a silicone muffin pan and do not spray it. In a medium bowl, whisk together flour, baking soda and salt.
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.
Thanks ambitious kitchen.com!

Sunday, March 12, 2017

Brown Butter Banana Bread Brownies

Ingredients:
Brownies:
-2 eggs
-3 bananas, mashed
-1 cup sugar
-1 cup sour cream
-1/2 cup butter, softened
-2 tsps vanilla extract
-2 cups white flour
-1 tsp baking soda
-3/4 tsp salt

Frosting:
-1/4 cup butter, softened 
-1 1/2 cups powdered sugar
-1 1/2 TBSP milk
-3/4 tsp vanilla extract

Instructions:
1. Heat oven to 375 degrees Fahrenheit. Grease a 13x9 inch pan.
For the brownie part:
2. In a large mixing bowl, beat together sugar, sour cream, butter, and eggs until creamy.
3. Blend in bananas & vanilla.
4. Add flour, baking soda, salt and blend for 1 minutes. 
5. Spread batter evenly into pan. Bake 23-25 minutes or until golden brown.
6. Cool slightly (warm but not hot) and frost with frosting.
For the frosting part:
7. Heat butter while stirring in a medium sauce pan over medium heat.
8. Watch it carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar 1/2 cup at a time, adding milk as it thickens, then add in vanilla.
9. Pour over the warm banana bread brownies immediately and smooth with a spatula.
10. Cool completely before cutting.

I got the original recipe from sugarapron.com, and I have made a few changes.

Breakfast quiches


Ingredients
  • 12 eggs
  • 1/2 teaspoon seasoned salt
  • 2-3 tablespoons onion, diced
  • 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
  • pepper to taste
  • 1/4 teaspoon garlic powder
  • 1 Roma tomato, diced small
  • 1/4 cup red bell pepper, diced
  • 1/4 cup fresh mushrooms, diced 
  • 1 cup shredded cheddar cheese 
  • 1/2 cup baby spinach, finely shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners or silicone muffin tin.
  3. Saute onion & pepper, then add in seasoned salt & garlic powder, mushrooms & ham, and finally spinach until spinach is wilted and it's all hot.
  4. In a large mixing bowl, beat eggs. Add in hot onion mixture & remaining ingredients and mix together.
  5. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
  6. Serve with toast.
I got the original recipe from sixsistersstuff.com.