Asian Pasta Salad

This is amazing. You have to try it!!! I don't usually love pasta salad, but this is to die for!

Cook 16 oz bowtie noodles.

Dressing:
1/2 c canola oil
2/3 c teriyaki sauce
1/2 c white wine vinegar
4 T sugar
1/2 tsp salt
1/2 tsp pepper

1/2 bag spinach ( I usually add more the next day)
1 c craisins
2 cans mandarin oranges drained
1 bunch green onions
1 bunch cilantro chopped
1/4 c toasted sesame seeds (you have to toast them yourself in the oven. sometimes I skip this step)
1 c honey roasted peanuts
2 c chicken (or leave this out for a lighter salad)

Mix dressing and pasta. Chill for at least 4 hours. It will be soupy if you don't. Add the rest and toss together before serving. This is a big recipe, so be prepared to give some away or eat it all week! Enjoy!

Layered Mexican Chicken Bake

My sister found this recipe on Picky Palate. I take no credit for it, other than trying it and loving it. There are more pictures on Picky Palate website. This picture is from there!

2 Tablespoons extra virgin olive oil

1 medium white onion, finely chopped

1 anaheim chili pepper (it’s mild), finely diced

1 1/2 Cups chopped sweet peppers

1 1/2 Tablespoons minced fresh garlic

4 Cups cooked/steamed rice (Not minute rice. I use brown rice.)

1 Tablespoon ground cumin

2 Cups cooked shredded chicken breast (Can use canned chicken)

1/4 teaspoon Garlic Salt

1/2 teaspoon dry Ranch Dressing Seasoning (I buy a big container of this from Costco instead of the packets)

1/2 Cup prepared Salsa

1 can corn, drained

1 can black beans, drained

1/2 Cup fresh cilantro leaves, chopped

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet over medium heat. Saute onion and peppers for about 5 minutes or until softened. Stir in garlic and cook for an additional minute. Stir in cooked rice and cumin, reduce heat to low. Transfer mixed rice to a 9×13 inch baking dish.

2. Place chicken breast into a medium skillet over medium heat. Season with garlic salt, ranch seasoning and salsa; mix and reduce heat to low.

3.Pour corn over rice. Next layer the beans, cilantro, chicken and top with cheese. Bake for 25-30 minutes or until cheese is melted.

Roasted Vegetables

I made the best vegetables last night!

Cut up vegetables into 1 inch pieces. I used:

3 large carrots
1 potato
1/2 butternut squash
1 zucchini
Handful Green Beans
1/2 onion

You can use whatever veggies you like/have.

Chop up 2 garlic cloves. Coat with olive oil.. just enough for everything to be covered. Salt and pepper the mixture. Add any other herbs you like.

Either roast in the oven in a casserole dish for 1 hr on 400 degrees, or use the barbeque. If you're going to do that, put the veggies in an aluminum cake pan. Place pan on the grill and barbeque until everything is cooked (about 45 minutes). Stir occasionally.

Turtle Pumpkin Pie

I got this recipe out of the Kraft Foods Magazine. It was amazing!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust
1/2 cup plus 2 Tbsp. Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each)Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed, divided


Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.

Refridgerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Red Pepper Penne Pesto.. and Macaroni Grill Bread

I had a lot of red peppers this week and decided to try a recipe I got off a blog.. www.picky-palate.com It was pretty darn good. Kurt LOVED it and told me I should make it again soon.


1/2 Cup roasted red bell peppers from can or fresh
3 cloves fresh garlic
1/3 Cup parmesan cheese, grated
1/3 Cup pine nuts
1 1/2 Cups basil leaves
1/2 teaspoon salt
1/2 Cup extra virgin olive oil
1 lb Penne Piccolini
**1/4 Cup heavy cream, if desired for a more creamy sauce

1. Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.

2. Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.

Here are my side notes.. I didn't have any basil and it tasted fine without. I didn't like putting a 1/2 cup oil in it, so I did less then a 1/3 cup. And my friend told me that you could use milk in stead of heavy cream. I didn't use either.. I forgot!


***

Like I said before.. Kurt loved it, and I did too, but what I LOVED was the bread. This is my sister's recipe and it is fantastic! It makes two loaves, and last time I put one of the uncooked loaves in the freezer. I pulled it out tonight a couple hours before dinner and baked it like the recipe said and it was great. Enjoy!

Macaroni Grill Bread
1 package of yeast
1 Tbsp. sugar
2 tsp. salt
2 cups of warm water
1 Tbsp. Italian Seasoning (I usually add more it's up to you to see how much you want to add)

Stir together until dissolved

Add 4 cups of flour

Cover and let rise for one hour
Split into two round loaves and let rise for 1 hour
Brush with butter and sprinkle with garlic salt
Bake at 425 for 10 minutes, reduce heat to 400 for another 10 minutes

Seriously, it's amazing.

Chicken Enchiladas and Rice

Chicken Enchiladas:

4 chicken breasts
1 small can mild green chilies
12 oz. jar of mild picante sauce
2 cups heavy whipping cream
10 flour tortillas
2 cups shredded cheese

Broil 4 chicken breasts (season with Season All), shred into pieces. Combine the picante sauce and chilies, and then stir in chicken. If you like enchiladas hot, use medium or hot chilies and picant sauce. pour 1/4 cup heavy cream into bottom of greased 9x13 in. pan. Roll 10 flour tortillas with chicken mixture and place in pan seam side down. Pour 1 3/4 cup heavy cream over tortillas. Sprinkle with 2 cups shredded cheese (I like cheddar and mozzarell). Bake at 350 degrees for 20 minutes. Do not over bake.

Serve with shredded lettuce, diced tomatoes, olives, sour cream, and guacamole on the side.

Rice: (I got this off of another blog and it is delicious. I recommend doubling it.)

1 cup rice
2 cups water
3 cubes chicken bouillon
1/2 tsp dried onion
1/4 bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix.

Ham and Potato Casserole

8-10 potatoes
2 cups ham
1 cube butter
1 large carton of sour cream
1 can cream of mushroom soup
1 1/2 cups grated cheese
1 bunch chopped green onions

Boil the potatoes, let them cool and cut into cubes. Cut ham into cubes. Melt together butter, sour cream, soup, onions, and cheese. When cheese is melted, fold in potatoes and ham. Bake at 350 degrees for 45-60 minutes.