Macaroni Salad

Macaroni Salad

 

 

1 lb. box macaroni noodles

 

Cook; drain and set aside.

 

Dressing:

 

Whisk together in bowl.

 

1 cup mayo

1/2 cup sugar

1/2 cup evaporated milk

2 T. mustard

1 T. vinegar

salt & pepper to taste

 

Mix together sauce, noodles, and then fold in the following:

 

cheddar cheese (cut in small cubes)

green pepper (diced)

onion (minced)

 

celery seed (garnish)



 

Macaroni salad is the perfect summer side dish.

Mom's Classic Lasagna

 

Mom's Classic Lasagna

1 lb. ground beef
1 medium onion - diced
1/2 green pepper-diced
2 T. oil
1 lb. can tomatoes
1- 12 oz. can tomato paste
2 cups water
1 T. parsley
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano

8 oz. lasagna noodles
mozzarella cheese
Parmesan cheese

Brown ground beef with onion and green pepper in oil. Add tomatoes, paste, water, and seasonings. Simmer (covered) about 30 minutes. Cook noodles; drain. Alternate sauce, noodles, cheeses. Bake @350 degrees for 45 minutes.

Grilled Chicken w/ Lemon Basil Pasta

I love Pioneer Woman! Not only is Ree a great cook, but she is very real....like I could be friends with her real. She doesn't try to be perfect or too fancy. I love her cooking style and have tried many of her recipes, all of which have been winners!

I tried her Grilled Chicken w/ Lemon Basil Pasta today and it was sooooo good! I improvised a little since I was cooking for two instead of a crowd, but I used all the ingredients on the list. I also tried getting some good pictures, but the finished dish doesn't look near as appealing as the pictures Ree takes.

A link to her version of the recipe HERE and my take on it here:

Marinate 2-3 boneless chicken breast in a mixture of a little olive oil, the juice from one lemon, honey, salt, and basil (from your spice cabinet - I used fresh in the pasta). I marinated in a gallon size ziploc bag for about 5 hours.

Ingredients:

 

8 oz. penne pasta, 1/2 stick butter, juice from one lemon, 1 cup half & half (or heavy cream), 1 cup grated parmesan/romano cheese, salt & pepper to taste, and fresh basil (chopped)

 

Side Note: Fresh basil will turn dark after a few days, so use as soon as possible.

 

 

Directions:

Grill chicken and keep warm until pasta and sauce are ready. Cook pasta; drain and set aside. In pan, melt butter over medium heat and add lemon juice. Whisk together. Pour in half-and-half. Whisk until hot. Add cheese and whisk until melted, then add salt and pepper.
Pour pasta and sauce into a large serving bowl. Stir in basil. When serving, top with sliced chicken breast and sprinkle with a little chopped basil. Serve immediately! DELISH!!!

 

Don't skimp on the basil - it is a great compliment to the lemony cream sauce.

 

Check out Ree's website: Pioneer Woman and tune in to her show every Saturday morning at 10 a.m. on Food Network.

Bang Bang Shrimp with Pasta

 

 

An easy, creamy Bang Bang Shrimp w/ Pasta recipe.

 

 

 

 

 

Sauce

 

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

2 teaspoons minced garlic

juice of 1/2 lime

1 teaspoon Sriracha

pinch of crushed red pepper flakes

 

Whisk together and set aside.

 

 

Pasta

 

8 ounces pasta (I used fettuccine)

 

In a large pot, cook pasta according to package directions; drain well.

 

Shrimp

 

8 ounces medium shrimp, peeled and deveined (I used a 12 ounce bag of shrimp)

1 tablespoon olive oil

2 teaspoons minced garlic

1 teaspoon smoked paprika (I used regular paprika)

Kosher salt and freshly ground black pepper - to taste

2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees.

 

Place shrimp onto a baking sheet. Add olive oil, garlic, paprika, salt and pepper, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

 

In a large bowl, combine pasta, shrimp and mayonnaise mixture.

 

Serve immediately, garnished with parsley.