Mexican Pasta Salad

This is the best pasta salad I have ever had. I love the Mexican flavors and the peppers, onions, and chips give it a nice crunch.

Printable Recipe

Mexican Pasta Salad
1 lb bow tie pasta, cooked and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 medium green pepper, diced
1 medium red pepper, diced
1 purple onion, diced
1 can sliced olives
2 cups grated cheddar cheese

Dressing:
1 pkg Fiesta Ranch Dip Mix (If you can't find this use you can use any kind of spicy ranch mix)
1 cup mayonnaise
1 1/2 cups buttermilk

Doritos Nacho Cheese Chips, slightly broken up

Mix together salad ingredients. Mix together dressing ingredients. When ready to serve, toss salad with desired amount of dressing. Stir in the crushed Doritos just before serving.

Past Recipes:
One year ago: Mini Pumpkin Spice Donuts
Two years ago: Monster Pizzas
Three years ago: Shredded Beef Taquitos

Bok Choy Salad

A few weeks ago, we had bok choy in our Bountiful Baskets. I thought this would be one of those weird ingredients that we sometimes get that I end up throwing out. Then I found this recipe for Bok Choy Salad. (I can't remember where I found it.) I thought it looked good and I had nothing to lose since I probably would just end up throwing it away if I didn't try this. I've never had bok choy before but it tastes a little like cabbage. I was pleasantly surprised with this salad. So if you ever have bok choy and you don't know what to do with it, this is a great salad!

Printable Recipe

Bok Choy Salad
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup sugar
1 Tbsp soy sauce
2 Tbsp butter
1/3 cup slivered almonds
1/4 cup sesame seeds
2 (3 oz) pkg ramen noodles, crushed
1 medium head bok choy, chopped
3 green onions, sliced

For the dressing, whisk together vinegar, olive oil, sugar, and soy sauce. Set aside.

Melt butter in a large skillet. Add almonds, sesame seeds, and ramen. Saute until golden. Remove from heat.

Place bok choy and green onions in a large bowl. Sprinkle with noodle mixture and dressing. Toss to coat evenly.

Past Recipes:
One year ago: Costa Vida Sweet Pork Burritos
Two years ago: Butter and Garlic Shrimp Penne
Three years ago: Texas Chili Pile-On

Zucchini Bites

Since it's summertime, a lot of people have an overabundance of zucchini. It's really easy to get tired of eating it. That's why it's always nice to try different zucchini recipes. These little zucchini bites were great. My kids loved them!

Printable Recipe

Zucchini Bites
1 cup grated zucchini
1 egg
1/4 onion, diced
1/4 cup shredded cheese
1/4 cup Italian bread crumbs
salt and pepper to taste

Preheat oven to 400 and spray a mini-muffin tin with cooking spray. Place grated zucchini in a clean dish towel and squeeze to release excess water. Combine zucchini, egg, onion, cheese, bread crumbs, and salt and pepper. Mix well. Fill muffin cups to the top. Bake for 15-18 minutes or until tops are brown and zucchini bites are set.

Makes 12-15

Recipe adapted from The Curious Country Cook

Past Recipes:
One year ago: Baked Southwest Egg Rolls
Two years ago: Lasagna

Pepper Jack Mac & Cheese

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Pepper Jack Mac & Cheese

Creamy Bow Tie Pasta

I'm always looking for great side dish recipes. This pasta recipe was great.  I served this with Cabbage Rolls and my kids loved it so much. I am definitely going to make this one over and over.

Printable Recipe

Creamy Bow Tie Pasta
12 oz pkg bow tie pasta
2 Tbsp butter
2 Tbsp olive oil
2 Tbsp flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp basil
1/8 tsp crushed red pepper flakes
1 cup milk
1 cup chicken broth
1/2 cup parmesan cheese
1/4 cup sour cream

Cook pasta according to directions on package. Drain and set aside. In a medium saucepan, melt butter. Stir in olive oil, flour, garlic, salt, basil, and crushed red pepper until blended. Gradually add milk and chicken broth. Bring to a boil. Reduce heat to medium and cook and stir for 2 minutes or until thickened. Remove from heat. Stir in parmesan cheese and sour cream. Toss with pasta.

Serves 8 as a side dish

Recipe adapted from Taste of Home

Past recipes:
One year ago: Meatball Soup
Two years ago: Stuffed Shells

Baked Oven Fries

I've made oven baked fries before but they've never turned out exactly the way that I wanted them too. Plus they take way too long. Then I tried this recipe. It's a fairly simple recipe, but it's the technique that's different. By soaking the potatoes before cooking, it shortens the cooking time. Plus they're baked at a high temperature to give it a nice crispy texture. They actually tasted like real french fries!

Printable Recipe

Baked Oven Fries
3 large potatoes, peeled and cut lengthwise into even sliced wedges
5 Tbsp vegetable oil, divided
3/4 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste

Place the potatoes in a large mixing bowl. Cover with hot water and soak for 10-30 minutes. Preheat oven to 475. Drain the potatoes. Spread out onto paper towels or clean dry towels. Pat dry with additional towels. Wipe out the empty bowl so it's dry. Return the potatoes to the bowl and toss with 1 Tbsp oil.

Put 4 Tbsp of the oil onto a rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan. Sprinkle the pan evenly with salt and pepper. Place the potato wedges in a single layer on the baking sheet. Cover tightly with foil and bake for 5 minutes. Remove the foil and bake for 15-20 minutes, rotating the baking sheet after ten minutes. Using a metal spatula and tongs, flip the potato wedges, keeping them in a single layer. Continue baking until potatoes are golden and crisp, about 5-15 minutes. Transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste.

Recipe source: Annie's Eats

Past recipes:
One year ago: Butterfly Cake
Two years ago: Ranch Chicken

Sauteed Brussels Sprouts with Bacon

I've always loved brussels sprouts. My family, not so much. We had brussels sprouts in our Bountiful Baskets two weeks in a row and I was so excited. The first week, I roasted them with olive oil and salt and pepper. My 3 year old loved them but my other kids hated them. So when we got them the second time, I found this recipe with bacon. I knew they would be delicious because everything is better with bacon, right? I told my kids they had to try them even though they hated them the first time and guess what? They loved them! Now I'm actually craving this. It was so good!

Printable Recipe

Sauteed Brussels Sprouts with Bacon
3 slices bacon, chopped
1/4 tsp dried thyme
1/2 cup diced onion
1/3 cup chicken broth
1 lb brussels sprouts, trimmed and quartered

In a large skillet, cook bacon until crisp. Remove from pan and drain all but 1 Tbsp of the bacon grease. Add thyme and onion and saute for about 3 minutes or until onion is tender. Add chicken broth and brussels sprouts. Bring to a boil; reduce heat and cover. Simmer for about 6-10 minutes or until crisp-tender. Sprinkle with bacon.

Recipe adapted from Cooking Light

Past recipes:
One year ago: Lindt Chocolate Truffle Cupcakes
Two years ago: Oven Fried Chicken

Tomatillo Salsa

I always get the Mexican pack when it's offered with Bountiful Baskets. It always comes with lots of tomatillos so I love to make this salsa. It's the same salsa from this recipe, but I half the recipe. Not only is it great on enchiladas, it's also great with chips or served with any type of Mexican food. We love salsa in our house! 


Printable Recipe


Tomatillo Salsa
1/2 lb tomatillos, husked (6-8)
1/2 onion, peeled and quartered
2 garlic cloves, with skin on
1 jalapenos
1 tsp cumin
1/2 tsp salt
1/4 cup cilantro
lime juice, to taste


Preheat oven to 400. Place tomatillos, onion, garlic, and jalapeno on a baking sheet that has been sprayed with cooking spray. Roast for 12-15 minutes. Remove skin from garlic and tops from jalapeno. Transfer roasted vegetables into a food processor or blender. Add cumin, salt, and cilantro. Pulse until well combined but still chunky. Stir in lime juice. Refrigerate until ready to serve.

Spinach Salad with Honey Dressing

Printable Recipe

Spinach Salad with Honey Dressing
3 cups spinach
3 cups romaine lettuce, chopped
1/2 red onion, thinly sliced
1 can mandarin oranges, drained
1 red apple, diced
2/3 cup caramelized almonds *
6 slices bacon, cooked and crumbled

Dressing:
1/2 cup vegetable oil
1/4 cup sugar
2 Tbsp + 1 1/2 tsp apple cider vinegar
2 Tbsp + 1 1/2 tsp honey
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp paprika
1/2 tsp ground mustard
1/2 tsp lemon juice

Toss together spinach, romaine, onion, mandarin oranges, and apple in a large bowl.  Sprinkle with almonds and bacon.

Whisk together all ingredients for dressing. Microwave for 45 seconds. Toss salad with desired amount of dressing.

*To make caramelized almonds, combine almonds with 5-6 Tbsp sugar in a non-stick skillet. Cook over medium heat, stirring frequently, until sugar dissolves and almonds are caramelized.

Recipe adapted from Taste of Home

Mac & Cheese Zombies

We had a Halloween themed dinner a few nights ago. It was a lot of fun! It definitely makes dinners so much fun for the kids.

Printable Recipe

Mac & Cheese Zombies
2 cups milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups shredded cheddar cheese
1/4 tsp ground red pepper
3 cups elbow macaroni, cooked

Preheat oven to 400. Heat milk in the microwave for 1 1/2 minutes.

Melt butter in a medium saucepan over medium heat. Whisk in flour and stir for 1 minute. Whisk in warm milk. Bring to a boil, stirring constantly; reduce heat and stir until it starts to thicken. Whisk in cheese, salt, pepper, and red pepper. Stir until smooth. Remove from heat and stir in cooked macaroni.

Place macaroni in greased muffin tins. Bake for 20 minutes. Let stand for 5 minutes. Remove from pans, turn upside down, and place olives for the eyes.

Makes about 15-18 zombies

Recipe adapted from Family Fun and Southern Living

Loaded Baked Potato Salad

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Loaded Baked Potato Salad

Baked Sweet Potato Fries

I had some sweet potatoes in my Bountiful Basket and I wasn't sure what to do with them. The only thing I could think of was Thanksgiving sweet potatoes but it's the wrong time of year.  I found this recipe and decided to try it. My kids loved it!!! They're good for you too because they're baked and not fried. We had barbecue chicken with sweet potato fries and grilled zucchini. Yum! It made me so excited for summer!

Printable Recipe

Baked Sweet Potato Fries

3 large sweet potatoes or yams
3 Tbsp olive oil
1 Tbsp granulated sugar
1 Tbsp salt
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp dried oregano

Preheat oven to 425. Place 2 rimmed baking sheets in oven while it preheats. Peel potatoes and slice into 1/4-1/2 inch strips. Make sure they're all about the same size for even cooking. Place potatoes in ziploc bag. Toss with oil. Add spices and mix until coated. Place potatoes on baking sheets. Spread out so they're not touching. Bake for 15-25 minutes, turning halfway through, until tender and brown.

Recipe adapted from Mel's Kitchen Cafe

Garlic-Roasted Asparagus

Printable Recipe

Garlic-Roasted Asparagus

1lb asparagus, ends trimmed
1 1/2 Tbsp olive oil
3/4 Tbsp minced garlic
salt
freshly ground black pepper
1 tsp fresh lemon juice

Preheat oven to 425. Place asparagus on a baking sheet and toss with olive oil and garlic. Season lightly with salt and pepper and toss. Bake until asparagus is tender and lightly browned, about 15-20 minutes, stirring twice. Remove from oven and toss with lemon juice.

Recipe adapted from Food Network, Emeril Lagasse

Sesame-Grilled Asparagus Rafts

My husband made this with our Valentine's dinner and it was so delicious! I love asparagus and this recipe definitely takes it to another level.

Printable Recipe

Sesame-Grilled Asparagus Rafts
adapted from Primal Grill

1 lb asparagus
2 Tbsp sesame oil
1 Tbsp soy sauce
1 clove garlic, minced
salt and freshly ground black pepper
2 Tbsp sesame seeds

Snap off the woody ends of asparagus and discard. Trim the ends so they are all the same length. Skewer 4 or 5 asparagus spears together using bamboo skewers or toothpicks. (like a Huck Finn-type raft)

In a small bowl, combine sesame oil, soy sauce, and garlic. Stir with a fork to mix. Brush mixture on asparagus rafts on both sides. Season with a little salt and lots of pepper.

Place rafts on a hot grill until browned on both sides, 2 to 4 minutes per side. Sprinkle asparagus with sesame seeds as they grill. Serve as rafts or unskewered.

Cashew Salad

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Cashew Salad

Asian Chicken Salad with Hoisin Vinaigrette

I'm always looking for new salad recipes to take to parties. This is a great salad for a pot luck or to serve as a main dish.

Printable Recipe

Asian Chicken Salad with Hoisin Vinaigrette
adapted from My Kitchen Cafe

2/3 cup rice vinegar
1/2 cup canola oil
3 Tbsp soy sauce
6 Tbsp hoisin sauce
2 Tbsp fresh ginger or 2 tsp ground
4 boneless skinless chicken breasts
1/2 head napa cabbage, cut into 1/4 inch shreds (4 cups)
1 head romaine, chopped (4 cups)
1 red bell pepper, sliced
1 cup bean sprouts
3 green onions, sliced
1 cup chow mein noodles

Whisk together vinegar, canola oil, soy sauce, hoisin sauce, and ginger. Remove 1 cup and set aside. Add chicken to remaining marinade and let sit for 10 minutes. Turn on broiler and adjust oven rack to 6 inches from broiler. Place chicken on a baking sheet lined with foil and sprayed. Broil until lightly browned, about 4 minutes on each side. Place chicken on a plate and cover with plastic wrap. Poke holes to vent and refrigerate while preparing salad. Combine salad ingredients. Shred chicken and toss with salad. When ready to serve, toss with dressing and noodles.

Pretzel Jello Salad

My kids wanted to eat the pretzels and I told them they couldn't because it was for the jello. Then my 6 year old said, "Pretzels in jello! I'm not trying that." I know it sounds weird but it is seriously so good. The pretzels make the crust and with the cream layer it kind of tastes like white chocolate covered pretzels. Yum! Whenever I make this for my husband's family everyone goes crazy over it. It's my favorite jello recipe ever. It's technically a jello salad but it actually tastes more like dessert. It's perfect for holidays like Thanksgiving and Christmas but it's great any time of the year.

Printable Recipe

Pretzel Jello Salad


2 cups pretzels, crushed but not fine
3/4 cup melted butter
1 cup plus 1 Tbsp sugar, divided
8 oz cool whip
8 oz cream cheese
1 1/2 cups boiling water
2 (3 oz) pkg strawberry jello
20 oz frozen sliced strawberries

Mix pretzels, butter, and 1 Tbsp sugar. Smooth out in a 9x13 baking dish. Bake at 400 for 12 minutes. Cool for 1 hour.

Beat 1 cup sugar, cool whip, and cream cheese. Spread over cooled pretzels.

Mix boiling water with jello. Reduce heat to low and add frozen strawberries. Stir for about 2 minutes. Spread over cream cheese layer. Refrigerate for at least 2 hours.

Homemade Stuffing

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Homemade Stuffing

Oven-Roasted Potatoes

I love roasted potatoes but they always take way too long to cook. It seems like I'm always waiting for the potatoes to finish cooking while the rest of my food is getting cold. So my husband came up with this way to roast potatoes. If you boil them for 5 minutes it speeds up the cooking time. Then you only have to bake them for about 20 minutes. They came out perfect, exactly the way I wanted them too. So delicious!

Printable Recipe

Oven-Roasted Potatoes


4 cups potatoes, chopped (with or without the skin)
1/2 cup parmesan cheese
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
olive oil

Boil potatoes for 5 minutes. Drain and place on a cookie sheet. Drizzle with olive oil. Sprinkle with parmesan cheese and spices. Mix until potatoes are coated. Bake at 350 for about 15-25 minutes.

Potato Salad

I've never been a huge fan of potato salad unless it's a really good potato salad. This potato salad is amazing! I got this recipe from my sister-in-law. It's always a big hit at our family parties. It is so good!

Printable Recipe

Potato Salad
7-8 large potatoes, chopped and boiled
9 hard boiled eggs, chopped
3 hard boiled eggs, sliced
diced pickles
chopped cheese, cheddar or colby jack
1 cup mayonnaise
1 cup miracle whip
3 squirts ranch dressing
salt
pepper
season-all

Combine potatoes, chopped eggs, pickles, and cheese (however much you like). Mix together mayonnaise, miracle whip, and ranch dressing. Stir into potato mixture. Add salt and pepper to taste and stir. Place sliced eggs on top and sprinkle with season-all.