Southwest Pasta with Beans & Corn

Original Recipe HERE

This is one of those throw-together recipes that surprised me.  I just needed to make something for dinner and grabbed random cans out of the pantry after being inspired by this.  Everyone thought it was great.  I wasn't as sold as the rest of them, but that could be because the evil olives were lurking throughout.

The seasonings are purely to-taste...any amounts or substitutions are possible.  Next time I'll probably go even easier and just do a few shakes of the McCormick Southwestern blend.

Ingredients

12 oz. pasta

1/2 cup mayonnaise [I used light]

1/8 teaspoon cumin

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

1 can (15 oz) red kidney beans, drained [I used pinto]

1 can (15 oz) diced tomatoes, drained

1 can (4 oz) sliced black olives, drained & rinsed

2 cups frozen corn

grated parmesan [optional]

Directions

(1) Begin cooking pasta according to directions.

(2) In a large serving bowl, whisk together mayonnaise and spices.

(3) Add beans, tomatoes, and olives to bowl; mix well.

(4) With a few minutes left on pasta's cooking time, add corn to boiling water.

(5) Drain pasta and corn; mix with beans and tomatoes.

(6) Serve warm or refrigerate two hours.  Garnish with parmesan if desired.

Kid Participation: 

* Measure spices

* Whisk mayonnaise

* Stir all ingredients together

Ritz-Topped Vegetable Casserole

Original Recipe HERE

 

The amount of mayonnaise in this recipe made me cringe, but I thought it was worth trying because the bulk of the dish was straight-up vegetables.  And I'm not above smothering veggies in sauces, condiments, whathaveyou in order to get my kids to eat them...as I pretend that I'm not negating their health benefits by doing so.

 

I couldn't find American cheese in a block, so I diced up several of the individually-wrapped slices.  The pieces stuck together, so I was worried that it would mean pockets of cheese in the finished product instead of a uniform distribution.  Whatever ended up happening with the cheese wasn't an issue, but I would take more time to do it properly.

 

Next time, I will mix the melted butter with the crushed crackers before spreading them over the top.  The coverage was uneven doing it as the original recipe instructed.  Also, I bet this would be even better with the French's fried onions on top (because most things in this world would be).

 

Each kid asked for multiple rounds of this and told me to make it again.  It was super easy, and the original post said that it can be made up to a day ahead.  I'm sure that this convenient meal will be repeated.  Also, I learned that my kids like lima beans (from the frozen veggie medley)...they've been lucky to be spared the dreaded legume thus far, but it turns out it was for naught.

 

Ingredients

1/4 cup salted butter, divided
1 cup finely-chopped celery

1/2 to 1 cup finely-chopped yellow onion

2 to 3 cloves finely-chopped garlic
1 bag (32 oz) frozen mixed vegetables, thawed
2 cups frozen corn kernels, thawed
1 cup (or 4 oz) finely diced American cheese
¾ cup mayonnaise [I used 2/3 cup mayo and the rest Ranch dressing]
1 sleeve Ritz crackers, crushed

 

Directions

(1) Preheat oven to 350 degrees F.

(2) In a medium skillet over medium heat, melt half of the butter over medium heat.

(3) Saute celery and onion until softened, 8 to 10 minutes.  Add garlic toward the end.  Remove from the heat and transfer to a large mixing bowl.

(4) Add mixed vegetables, corn, American cheese, mayonnaise, and Ranch (if using) to the bowl.  Combine thoroughly.

(5) Transfer the mixture to a casserole dish.

(6) In a small bowl, mix together crushed Ritz and melted butter.

(7) Evenly sprinkle the crushed Ritz over the top of the casserole.

(9) Bake for 30 to 35 minutes, or until golden brown on top.

 

Kid Participation:

* Mix vegetables and sauce

* Measure mayo and Ranch

* Crush Ritz

* Sprinkle Ritz

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

Creamy Dill Dip

Original Recipe HERE

This is a handy recipe to have because, while I always have all of these particular ingredients on hand, it's extremely forgiving and can be tweaked to suit preferences.  One could use different seasoned salt or fresh onion and dill.  I wonder if it could be warmed in the microwave and served as a hot dip - maybe with a little shredded mozzarella added to make it more melty?

We ate it with baby carrots and raw broccoli.  Husband and I both thought it was good, but my kids started out enthusiastic and then lost steam.  Neither finished their portion.  My guess is the dill flavor was too strong; next time I will ease up on it.

Ingredients

1 cup reduced fat sour cream
1/2 cup reduced fat mayonnaise
1/2 teaspoon Worcestershire sauce
1 teaspoon seasoned salt [I used Jane's Krazy]
1/2 Tablespoon dried minced onion
1/2 Tablespoon parsley flakes
1/2 Tablespoon dill weed

1/4 cup grated Parmesan [optional]

Directions

(1) Combine sour cream, mayonnaise, and Worcestershire sauce until smooth.

(2) Whisk in seasonings until thoroughly mixed.

(3) Work any lumps out of Parmesan.  Whisk into dip.

(4) Store in refrigerator until ready to use (ideally several hours).

Kid Participation:

* Whisk ingredients

* Try it, tell me you like it, and then don't eat it when it's served to you

Potato Salad with Montreal Steak Seasoning

Original Recipe HERE

My mom's recipe is still my all-time favorite potato salad.  However, hers requires Miracle Whip, which I never use except to make that one recipe.  I don't like buying the jar just to use one third of it before it goes bad, nor have I been motivated enough to look for what I'm sure are thousands of other recipes I could use the rest for.  So I rarely make it and have tried a myriad of other potato salad recipes instead.  I've learned I don't like the hot (German?) styles, nor the vinegar-based.  I guess in my head, potato salad must have mayonnaise (or a close equivalent) to be authentic.

So I was excited to try this recipe, and it didn't disappoint.  I had all the ingredients already, so it was easy to throw together.  Everyone in my family happily ate it (although the kids dipped their potato pieces in ketchup, but that was expected...they dip grapes in it, as well, and swirl it into their yogurt...gag).  I had leftovers the next day and realized it tastes even better the next day - I guess so the seasoning has had time to really incorporate (if that's the word) into the mayonnaise.

Ingredients

2 to 3 pounds Yukon Gold potatoes

3 to 4 eggs

3 stalks green onions

1 to 2 stalks celery [optional]

1/2 to 3/4 cup mayonnaise

1/2 Tablespoon Montreal Steak Seasoning [or to taste]

Directions

(1) Peel and halve potatoes.  Place in cold, salted water with eggs.

(2) Bring to a boil and cook for 12 minutes.

(3) Remove eggs and add to ice bath. Boil potatoes a few minutes more or until a knife can be inserted into the potato without resistance. [I found they didn't need any further cooking than the 12 minutes]

(4) Remove potatoes from heat. Drain and chill.

(5) When cooled, slice potatoes and eggs into bite-sized pieces [I only used half the yolks].

(6) Slice green onions and celery.  Add to potatoes and eggs.

(7) Thoroughly combine mayonnaise and steak seasoning.  Pour over potato mixture.  Gently stir together all ingredients and refrigerate until use.

Notes: My eggs turned out perfectly cooked, though two had some splits in the shells.  I may try poking holes in the larger end next time before cooking (would this require instead adding them once the water is already boiling?).

Kid Participation: None, really.

Buffy's Chicken Marinade

This recipe was given to me at my bridal shower by one of my mom's best friends...hence its name.  I get compliments every time I serve this, though the flavor is hard to describe since it's sort of a mish-mash of flavorsa little asian, a little citrus, and a little herb-y.  I was skeptical when I first read the recipe, but I was a convert after my first bite.  It's extremely easy, and even when Husband manages to blacken the outside of the chicken on the grill, it makes the juiciest grilled chicken I've ever had.  So that's a testament to how well it infuses the meat with flavor and a barrier against temperatures hotter than any food product should probably be exposed to.  It also holds up well on the Foreman or broiled (or baked) in the oven, and it's good when turned into chicken salad the next day or shredded over a green salad.

Ingredients

1/4 cup mayonnaise [I usually use lite]

1/4 cup soy sauce

3 Tablespoons olive oil

1 Tablespoon lemon juice

2 teaspoons dried oregano

3/4 teaspoon black pepper

2 Tablespoons water

Directions

(1) Thoroughly whisk all ingredients together.

(2) Marinate chicken at least two hours and up to all day.
(3) Grill 5-7 minutes on each side or until juices run clear and a meat thermometer indicates meat is done.

Notes: None.

Kid Participation: None.

Mushroom Cheese Bread

Original Recipe Found in Taste of Home's 2006 Quick Cooking Annual Recipes

I rely on frozen, not-homemade garlic bread way too often, but we all love it...a hard, lazy habit to break.  So I was in the market for some new variations on a favorite side.  This was an easy way to dress up plain bread and more special than just tossing some shredded mozzarella on the frozen loaf.

I thought that there wasn't enough topping for an entire loaf of Italian bread, so I only used half of one.  This was a mistake, as the topping couldn't melt enough and the bread didn't get as crispy as I'd have liked.

Ingredients

1 cup shredded mozzarella cheese

1 can (4 oz) mushroom pieces, drained or 1 cup fresh mushrooms, sliced thin

1/3 cup mayonnaise

2 Tablespoons grated parmesan cheese

2 Tablespoons chopped green onion

2 teaspoons Italian seasoning [optional]

1 loaf (1 pound) unsliced French or Italian bread

Directions

(1) Slice loaf in half length-wise.  Toast or broil until just crisped (not browned).

(2) In bowl, combine mozzarella, mushrooms, mayonnaise, parmesan, and onion.  Spread mixture over bread.

(3) Broil 5-10 minutes or until lightly browned and cheese is melted.

Notes: I used Italian bread this time, so I'll try French the next.  I'll also add some garlic powder to the cheese mixture.

Kid Participation:

* Mix topping ingredients together

* Spread cheese mixture over bread (if cooled)