Sweet Corn Salad

With grilling season in full swing, I like to have a few creative side dishes to take that ordinary grilled chicken (or whatever else we're grilling) and make it seem better than just your average, everyday, run of the mill dinner.

This corn and black bean salad is a big staple in our house. The flavors are fresh, light and fantastic and can be paired with anything from grilled chicken to tacos or eaten as a quick meal with tortilla chips. I was looking for a side dish to go with some fantastic tacos (I'll be posting the recipe soon) and came across this sweet corn salad.

Crunchy and sweet, fresh and light, this salad just screams summer. I loved the mango paired with the corn and the slight heat from the jalapeno. The dressing was light but tasty with hints of  smoky cumin, fresh cilantro, and just good old salt and pepper.

One word of advice. Do not skimp on the corn!!! Don't even think about using canned corn. This salad is all about the corn! The better quality of corn you buy the better the salad! I bought some great corn on the cob from Costco that was a mix of sweet white and yellow corn. Amazing!

Sweet Corn Salad
Adapted from A Farm Girls Dabbles

8 c. fresh corn kernels (cut from 8 to 12 ears of already boiled corn)
1 large mango, peeled and diced into 1/2" pieces
1 pint grape or cherry tomatoes, halved
10 scallions, white and green parts, sliced
2 jalapenos seeded, and finely diced (if you like a little more heat, leave a some of the seeds and the membrane in.The original recipe called for 1/4 c. fresh red chilie but I couldn't find one)
1/4 c. chopped cilantro (the original recipe called for italian parsley)
1/4 c. olive oil
2 T. cider vinegar
2 T. sugar
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper


optional ingredients:
1 avocado, medium dice + 1 T. fresh lime juice
1 can black beans, rinsed and drained



PREPARATION:

In a large bowl, stir together the corn, mango, tomatoes, scallions, red chile or jalapeno, and parsley.

Whisk together the olive oil, cider vinegar, sugar, cumin, salt, and black pepper. Drizzle over all the vegetables and cilantro. Stir until combined.

If adding avocado, stir lime juice gently with avocado, to minimize browning. Don't add the avocado until you are ready to serve the salad.

Servings: 8 to 10

Posted by: Sallie

Southwestern Black Bean Salad

Our love affair with Mexican Food continues. Really similar to this, it was an instant hit. A perfect light summer dish with classic flavors.Toasted corn, black beans, avocado, and tomatoes dressed with a light citrusy dressing that packs a little punch from the chipotle chilies .(If you'd like less spice, just cut down on the amount of chipotle chilies.)

This dish is so versatile. It goes perfectly with any grilled meat and if you've got a bag of tortilla chips it can also be a quick lunch, dinner or appetizer.

Southwestern Black Bean Salad

Cook's Country

• 4 scallion, sliced thin
• 1 TB minced canned chipotle chiles in adobo sauce
• 1 tsp honey
• ¼ cup lime juice (about 2 limes)
• salt and pepper
• ¼ cup olive oil
• 5 cobs of corn
• 2 (16 oz.) can black beans, drained and rinsed
• 2 ripe avocados, pitted, skinned, and chopped
• 2 medium tomatoes, cored and chopped
• heaping ¼ cup finely chopped fresh cilantro

• 1) Make dressing: combine scallions, chipotle, honey, lime juice, ½ tsp salt, and ½ tsp pepper. Slowly whisk in in 2 TB oil. (Dressing can be refrigerated, covered, for one day.)
• 2) Toast corn: Scrape corn off cobs. Heat some olive oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, ~5 minutes.
• 3) Toss salad: Put beans, avocados, tomatoes, cilantro, and toasted corn to large serving bowl. Mix in dressing to taste. Season with salt and pepper in necessary. Serve.
  
  Posted by: Sallie

Olive Garden Salad

This is the delicious salad I love to have with the Zuppa Toscana soup. My husband has been in love with the Olive Garden Salad since the first time we ate there and now I can re-create it at home. It's just like eating out only cheaper and healthier. This salad is a favorite of mine too. I love the homemade crutons which are so easy and way better than store bought. The dressing is the perfect mix of flavorful but not too heavy and then there's the kick from the peppers. Yum. This salad goes great with any pasta dish or with some soft, chewy breadsticks for a delicious lunch.

Olive Garden Salad
Sister's Cafe

Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice

Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese

For homemade croutons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Posted by: Sallie

Weeknight Meal- Prudy Style

I love grilling this time of year and this meal was excellent. Mexican food is at the top of my list and this is a meal I will be making again. The chicken was moist and juicy with fabulous citrus flavor and a little kick from the jalapeno. The Spanish rice was just how I like it and so much better than the store bought packets. Just about as easy too. The best part though was the corn and black bean salad. I have made a similar recipe from Ina Garten but I actually preferred this one because it tasted much lighter. I added in some avocado and made mine into a rice bowl. I sliced the grilled chicken and then mixed in the rice and salad. I am seriously hoarding the leftovers for lunch tomorrow. Added bonus- this meal is so healthy. Most of the fat comes from the olive oil and avocado which are the good kind of fats. A great, light Mexican meal that is going to be showing up again on my menu really soon.

All recipes are courtesy of Prudence Pennywise

Cilantro Honey-Lime Grilled Chicken

1 lb. boneless, skinless chicken breast (I doubled this for a family of 6) 1/3 c. lime juice plus 1 tsp. lime zest 4 tbsp. olive oil 4 cloves garlic minced or 1 tsp. garlic powder 1 chopped jalapeno or Serrano pepper, optional 1 tsp. each salt and black pepper 2 tbsp honey 1/3 c. chopped cilantro Rinse chicken and pat dry. (I also pounded mine in between two sheets of wax paper. This makes for more even cooking). In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt, pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into Ziploc bag. Add chicken and cilantro and squish to coat. Marinate for at least 1 hour and up to 12 hours. Grill or broil chicken over medium high heat, about 4 minutes per side. Let rest for 5 minutes. Drizzle with reserved marinade and serve.

*I doubled the meat and just used one recipe of the marinade. I left all the chicken in the marinade and skipped the drizzling.*


Corn and Black Bean Salad with Cumin Lime Vinaigrette

1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
1 avocado, optional

Combine beans, corn, tomatoes, onion, cilantro, jalapeno and avocado, if desired in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.


Classic Mexican Red Rice

1 tbsp. olive oil
1/2 white onion, minced
1 cup long grain white rice
1 and 3/4 c. chicken broth, stock or bouillon
6 tbsp. salsa divided

Heat oil in heavy medium saucepan over medium heat. Add onion and rice and saute until rice is toasted, about 5 minutes, stirring often. Add broth and 3 tbsp. of the salsa. Bring to a boil; cover, reduce heat and simmer for 20 minutes. Stir in remaining 3 tbsp. salsa. Let rest for 5 minutes. Fluff with fork and serve.

*I used Costco medium Salsa and the rice was very mild.*

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Halloween Dinner Ideas

Halloween is such a fun holiday. It's so fun to plan themed meals, especially when there are kids involved. I live in the greatest neighborhood where every year we block off our whole neighborhood and everyone brings chili, baked pastas, and every type of treat imaginable.The adults chat and eat while the kids jump in the bounce houses and visit the cotton candy machine.

I still try to do a Halloween breakfast or some type of festive lunch or dinner close to Halloween just for fun. My sister always has her in-laws over for fun Halloween meals. Whatever you do I hope you find something below that you will enjoy and have a fabulous Halloween!

Taco Soup
Ezra Pound Cake.com

2 pounds ground beef
1 to 2 diced onions
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
2 (15-ounce) cans black beans
1 (16-ounce) can pinto beans
1 (15 1/4-ounce) can whole kernel corn, drained
2 (4 1/2-ounce) cans chopped green chiles
1 (1-ounce) envelope taco seasoning
1 (1-ounce) envelope ranch salad dressing and seasoning mix
Garnishes: Corn chips, cheese, sour cream, green onions

1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stove top, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Jack-O-Lantern Quesadillas

My Recipes

Ingredients :
16 (8-inch) flour tortillas, preferably red or orange
8 teaspoons vegetable oil
4 cups grated pepper Jack cheese (12 oz.)

Preparation :
Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.

Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cutout tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.
Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. Serve immediately.

Dinner In A Pumpkin

All Recipes

Ingredients:

1 1/2 pounds ground beef

1 pound ground pork sausage

salt and pepper to taste

2 tablespoons pumpkin pie spice

2 tablespoons brown sugar

2 (14.5 ounce) cans chicken stock

1 1/2 cups long grain and wild rice mix

1 sugar pumpkin

1 (10.75 ounce) can condensed cream of celery soup

1 (10.75 ounce) can condensed cream of mushroom soup

2 (4 ounce) cans mushroom stems and pieces, drained

2 (14.5 ounce) cans French cut green beans

Directions:

In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Pumpkin Dip

All recipes

Ingredients:

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

Directions:

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Serve with ginger snaps, fruit, graham crackers, etc...

Roasted Pumpkin Soup with Cider Cream

Williams Sonoma

Ingredients:

4 baking pumpkins or kabocha squash, each about 2 lb., quartered and seeded

Olive oil as needed

Salt and freshly ground pepper, to taste

4 carrots, peeled and thickly sliced

6 shallots, thickly sliced

2 celery stalks, thickly sliced

4 garlic cloves, minced

3/4 tsp. freshly grated nutmeg

1 Tbs. minced fresh sage

12 cups chicken broth

1 cup heavy cream

1/2 cup apple cider, reduced to 2 Tbs. and cooled

Directions:Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F.
Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.
In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.

Pumpkin-Shaped Chocolate Cake

Delish.com

Ingredients:

2 package(s) (18.25-oz.) chocolate cake mix, plus additional ingredients as directed on package

1 1/4 cup(s) confectioners' sugar

1 tablespoon(s) (light) corn syrup

4 teaspoon(s) milk

red and yellow food coloring , or orange, if available, optional

1/3 cup(s) chocolate frosting

1 wafer ice cream cone

1 small tube green decorating icing , optional

edible leaf or petal sugar decorations, for garnish, optional

Directions:

Mist two standard 12-cup Bundt cake pans with nonstick cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan. Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white. Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down. Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.

Slithering Snake Sandwich

Better Homes and Gardens

Ingredients
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
Directions
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.

Jack-O-Lantern Sloppy Joe Pie

Taste of Home

1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

*You could easily do this with a pot pie too*

The Ghost of Monte Cristo Sandwiches

adapted from Martha Stewart

4 slices Country Potato Bakery Bread or any high quality white bread
4 slices Baby Swiss Cheese
2 slices Oven Roasted Breast of Turkey
2 slices Sliced Baked Ham
3 large eggs
1/4 cup milk
1/2 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Confectioners' sugar, for dusting (optional)

Directions
Lay bread slices on work surface. On 2 bread slices, place 1 slice cheese, 1 slice turkey, 1 slice ham, and 1 more slice of cheese; top each with remaining bread slice.
Using a 5-by-4-inch ghost-shaped cookie cutter, cut out a ghost-shaped sandwich; repeat with remaining ingredients. Set aside.
In a shallow dish, whisk together eggs, milk, and salt.
In a large nonstick skillet, heat butter and olive oil over medium-low heat. Dip each sandwich in egg mixture to coat well on both sides, and place in skillet. Cook, turning once, until golden brown and cheese is melted, about 4 minutes per side. Serve immediately, dusted with confectioners' sugar, if desired.

*I think I am going to make this as French Toast for a fun Halloween Breakfast.*

Ooey Gooey Pumpkin Cakes

Paula Deen

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans
Directions
Preheat oven to 350 degrees F.
Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.
Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.
Serve with fresh whipped cream and candy topping.

Father's Day Menu

We'll be heading off later this week for a well anticipated summer vacation so I won't be posting for quite awhile, but I wanted to leave you with a menu idea for Father's Day. These ribs are one of my Mom's most requested recipes. They are my absolute, all time favorite and quickly became a favorite of my husbands too. I have to admit, I've never even tried another recipe. The sweet of the chili sauce, with the tart from the lemon is a winning combination. I like to use the boneless, country style ribs. They cook up so tender with no annoying bones to worry about. Plus, I think they taste just as delicious baked as they do on the grill so you if you're like me and are clueless when it comes to the BBQ, no worries. Most of this meal can be made the day before so you can both relax!

The Menu:

BBQ Ribs

Potato Salad or Funeral Potatoes

Corn on the Cob

Rolls

Lemon Cake or Texas Sheet Cake

Mom's BBQ'd (or baked) Ribs

from Better Homes and Gardens

2 lbs. boneless, country style pork ribs

For the Sauce:

1/2 c. chili sauce

2 1/2 tsp. prepared mustard

1/4 c. butter1/4 c. finely minced onion (I like to do mine in a mini food processor and get them nice and small)

1 c. Ketchup

1/4 c. brown sugar

1 Tbsp. + 1 tsp. Worcestershire

1/4 tsp. garlic salt

1 lemon sliced

Either- Simmer ribs covered in salt water in saucepan until tender about 45-60 minutes or (my preferred method )-- put ribs in crock pot until just barely covered with salted water. Cook on low for 7 hours. Drain and refrigerate until baking or grilling. (I do this the night before). Meanwhile, prepare sauce. In a saucepan, combine ketchup, chili sauce, brown sugar, butter and onion. Add mustard, Worcestershire sauce, garlic salt and lemon slices. Bring mixture to a boil. Remove from heat.

If Baking in oven: Place hot ribs in shallow roasting pan; pour generous amount of sauce over ribs. Bake at 350 degrees for 20-25 minutes, basting with sauce every 10 minutes.

If grilling: Grill ribs over medium to low coals about 10-15 minutes each side, brushing often with sauce.

Perfect Potato Salad

My Kitchen Cafe

This potato salad was great. I've never had a potato salad recipe I've liked well enough to stick with. I really liked the "dressing" on this one. This recipe also gives you the option of serving it warm or cold. I will definitely be making this again. I think next time I will add pickles too.

Dressing:
2 cups mayonnaise

2/3 cups buttermilk

1 1/2 tsp. dried parsley

1 tsp. salt

1 1/2 tsp. minced dried onions

1 1/2 tsp. garlic salt

1 tsp. seasoned salt

1 tsp. ground black pepper

2 tbsp. mustard

Shake vigorously in jar or blend in blender until well combined.

Salad:

5 lbs. potatoes (red is what I used)

1 cup sliced olives

10 hard boiled eggs, diced

Peel, dice and boil potatoes until tender but not mushy. Drain potatoes well and pour into large bowl. Add sliced olives and hard boiled eggs. If you want to serve it warm--- Pour dressing over warm potatoes until desired "dressing-level" is reached. If you would like it cold pour a thin coating over the potatoes and refrigerate until cold (or overnight). Right before serving add remaining dressing to your liking. The recipe says it serves 6-8 but I would say 10-15.

Lemon Cake w/ Lemon Glaze

This recipe was given to me by my Mother in Law and has been a favorite of both my husband and I for years. The cake is moist and full of lemon flavor and it starts with a cake mix so it's really easy. It's got a nice, simple glaze of powdered sugar and lemon juice which keeps it nice and light, perfect for spring and summer.

Cake

1 box yellow cake mix

1 3 oz. pkg. Lemon Jello

3/4 c. oil

3/4 c. water

4 eggs

1 tsp. lemon extract

Glaze

1 1/2-2 cups powdered sugar

3/4 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes. Bake in greased 9 x 13 pan for 30-40 minutes. When cake is done poke holes with fork all over the top of the cake. Pour glaze evenly over cake and put back in a 200 degree oven for 2-5 minutes just to "bake-in" the glaze.

Lasagna Soup

Picture and recipe from a Farm girls dabbles

From the girl who introduced me to  these amazing red velvet brownie bites, this yummy corn salad, and these lucious lemon bars, comes another amazing recipe, Lasagna soup.

After a disappointing version of lasagna soup, I was hesitant to try another, but when I saw this mouthwatering picture on Pinterest, I just had to give it another try especially when I saw it was from Farm girl. All of her recipes have been fantastic and this lasagna soup was as well.

Just as the name implies, it was like lasagna in a bowl. Fire roasted tomatoes simmered with garlic, Italian sausage, onions and spices. Next comes the noodles and last but not least, the cheese. A divine and simple mixture of ricotta, Parmesan, and a dash of salt and pepper just makes the dish. Top it off with a healthy dose of mozzarella and you have one of my new favorite soups.

Because the recipe uses Italian sausage, fire roasted tomatoes and a pinch of red pepper, it's packed with flavor and oh so delicious. I served mine with a big green salad and some yummy bread sticks that I'll be posting soon.

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

posted by: Sallie

Easter Dinner Ideas

I've had a few requests for Easter Dinner Ideas. We're just having our family this year so this is what I'm making:



Honey Glazed Ham

Twice Baked Potato Casserole

Asparagus

Lion House Rolls

Lime Pineapple Delight Jello

Lemon Tart

Hummingbird Cake

Ice Cream Punch



Here are some other ideas



Appetizers:

http://mysisterskitchen2009.blogspot.com/2009/04/loaves-and-fishes.html

http://mysisterskitchen2009.blogspot.com/2009/03/artichoke-dip.html

http://mysisterskitchen2009.blogspot.com/2009/03/phyllo-wrapped-brie-with-apricot.html

http://mysisterskitchen2009.blogspot.com/2009/04/bacon-wrapped-dates.html

Ham with this glaze:

http://allrecipes.com/Recipe/Honey-Glazed-Ham/Detail.aspx



Potatoes & sweet potatoes

http://mysisterskitchen2009.blogspot.com/search/label/Side%20Dishes

http://mysisterskitchen2009.blogspot.com/2009/03/potato-casserole.html

http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe/index.html

http://mysisterskitchen2009.blogspot.com/2009/03/our-first-post.html

http://recipes.pauladeen.com/index.php/recipes/view/sweet_potato_bake/ (really yummy)



Vegetables:

http://allrecipes.com/Recipe/Easy-Asparagus/Detail.aspx
http://mysisterskitchen2009.blogspot.com/2009/04/julias-green-bean-casserole.html
or fresh corn with butter, salt and Pepper



Jello Salad:

http://mysisterskitchen2009.blogspot.com/2009/03/pistachio-jello-salad.html
http://mysisterskitchen2009.blogspot.com/search?q=lime+pineapple+delight


Green Salad:
http://mysisterskitchen2009.blogspot.com/2009/03/strawberry-spinach-bacon-salad.html

Rolls:

http://allrecipes.com/Recipe/Sweet-Dinner-Rolls/Detail.aspx
http://mysisterskitchen2009.blogspot.com/2009/03/lion-house-rolls.html
http://mysisterskitchen2009.blogspot.com/2009/03/texas-roadhouse-rolls-and-cinnamon.html



Dessert:

http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx

http://mysisterskitchen2009.blogspot.com/2009/03/lemon-tart.html

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=387218

http://mysisterskitchen2009.blogspot.com/2009/04/pineapple-upsidedown-cake.html

http://mysisterskitchen2009.blogspot.com/2009/04/strawberry-cheesecake-trifle.html

http://mysisterskitchen2009.blogspot.com/2009/03/peanut-butter-cheese-cake-minis.html



The only thingsI haven't made are the carrot cake & hummingbird cake but they both got 5 star ratings so I'm pretty comfortable with that.



RealMomKitchen.blogspot.com also has quite a few ideas for dinners so go on over and check it out.



Hope you have a great Easter!

Mexican Lasagna

If you like lasagna, you've got to try this amazing Mexican version.

On the recommendation of my friend Jen, I added this to my menu when we went to visit my Mom. It was such a hit that we made it again when my sister and I vacationed together in California.

A deliciously different version of your typical Italian lasagna, this version is full of  tender noodles, black beans, corn, a mexican spiced (but not spicy)  tomato sauce, ground beef or turkey and olives. Besides all these great ingredients there are mozzarella and cheddar cheese, sour cream and the best----little tender nuggets of cream cheese.

A new family favorite, this is great with corn bread and a green salad.



Mexican Lasagna
Mel's Kitchen Cafe

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Posted by: Sallie

Chicken Fiesta Pasta Salad

I love pasta salads that can double as a main dish. This one's full of good stuff like chicken, bowtie pasta and lots of delicious vegetables. I love the freshness of the cilantro and the creamy kick from the dressing. I got the recipe from a friend and changed it a little to suit my tastes. Throw in a side of rolls and some ice cold lemonade and it's a perfect summer meal.

Chicken Fiesta Pasta Salad

adapted from Sara Layton

2 cups chicken breast cooked and cubed or sliced (season with a little salt and pepper and garlic powder)

1 lb. package bowtie pasta cooked according to package directions * Tortellini is also a delicious substitute*
1 can corn, drained

1 can black beans, rinsed & drained

1 green pepper, diced

1 handful of cilantro, chopped

1 package grape tomatoes, halved or red pepper diced

2 cans sliced olives, drained

1 cucumber, peeled and diced

Salsa ranch salad dressing or 1 package Hidden Valley Fiesta Ranch Dip mixed with 1/2 cup oil and 1/2 cup vinegar.

Cook pasta according to package directions. Drain and cool. Add all ingredients in a bowl. Toss and mix in dressing. Season with salt and pepper.

Posted by: Sallie

Chicken Enchilada Casserole

I know some people are not a fan of the sour cream enchiladas but that is what I grew up on and I love them. It was one of the first things I learned how to make when I was first married and they are still one of my husband's favorite meals. My friend Brittany brought this version to a get together and I loved it. It is a lot easier than the enchiladas because you don't have to roll the individual enchiladas. I like the fact that I can serve this with a salad and feel like it's a whole meal.

Chicken Enchilada Casserole

1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can 4 1/2 oz. diced green chilies
1 cup chicken broth
18 corn tortillas
3 c. cooked chicken breast (season with salt, pepper, and garlic powder and cook in a few tbsp. olive oil) , cubed or shredded
lots of cheese

Cook the chicken and shred or cube. Mix the soups, broth, sour cream and green chilies. Tear up corn tortillas and mix in with the sauce. Mix in cheese to taste. I would say approx 1 11/2 cups. Top with more shredded cheese and bake in a 350 degree oven for 1 hour.

We like it cut into squares and topped with salsa and sour cream.

Salad- Cafe Rio Style

I know there are a million copy cat recipes out there for Cafe Rio Salads. I think I've tried them all. This is one of my favorites because it is so easy to prepare. The meat cooks in the crock pot and the rice and beans are all in one mix. The meat is sweet and spicy and it makes for a great combination with the crisp lettuce, cool dressing and crunchy tortilla strips. They also make delicious leftovers for burritos, tacos or nachos.

I know we're in the minority here but my husband and I prefer the chicken salads so sometimes I grill up some chicken instead using this recipe for Garlic Lemon Chicken . Either way, it's a delicious way to enjoy the taste of take out at home.

Cafe Rio Pork

Ruth Miller

1 boneless pork roast (I usually get a 3 lb roast)

1 pkg. Mc Cormick Grill Mates Southwest Marinade

1 1/2 c. water

1/2 c. vinegar

2 Tbsp. oil

1/4 -3/4 c. brown sugar (I use 1/2 c.)

Put roast in crock pot. Combine remaining ingredients and pour over roast. Cook on low for 4-6 hours (depending on your crock pot). After meat is cooked shred and put back in marinade.

To make the salad you also will need:

1 package Zatarain's New Orleans style Black Beans & Rice, prepared according to package directions.

Romaine Lettuce, chopped

Large Flour tortillas (I usually get the uncooked ones from Costco)
Fried tortilla corn strips

Cheddar Cheese

Dressing

Creamy Tomatillo Cilantro Dressing

from Prudence Pennywise

1/2 cup mayonnaise or whole milk yogurt

2/3 cup buttermilk

1/2 cup tomatillo salsa, such as Herdez

1 fat clove garlic, minced2 teaspoons sugar

juice of one lime

1/2 cup packed cilantro leaves and tender stems

Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour

Creamy Cheesecake Squares with Chocolate Ganache

My family and I were able to visit my sister, her husband and their adorable daughter Anillie for the Labor Day Weekend. Although my sister and I like to be adventerous in the kitchen, sometimes you just need a break and so we went with some old stand bys.  Our Mom's tried and true Famous ribs (although we did do baby back which were just as delicious as the country style), potato salad, and corn on the cob.

The afternoon of we realized we hadn't planned a dessert. A major crime! Searching through recipes we found these cheesecake bars and boy were they good. A delicious graham cracker crust topped with a creamy and slightly tangy cheesecake layer and the ultimate topping a decadent chocolate ganache. I might have just found one of my new favorite desserts!

Cook's Note *Although the recipe states to chill overnight (and they are better that way) we put this dessert together from start to finish in 5 hours and they were still heavenly.*

The original recipe called for Biscoff cookies but we weren't able to find them. We both agreed the crust needed to be doubled (which is reflected in the recipe below) and that it would taste better cooked first.

Plan ahead. These bars need to chill overnight
FOR THE CRUST:
3 cups Crushed Graham Crackers
4 1/2  Tablespoons Packed Brown Sugar
12 Tablespoons Melted Butter

____
FOR THE CHEESECAKE FILLING:
1 cup Sugar
3 packages Cream Cheese (8 Oz Size)
2 Tablespoons Flour
3 whole Eggs
8 ounces, weight Sour Cream
1 Tablespoon Vanilla
_____
FOR THE CHOCOLATE GANACHE:
8 ounces, fluid Heavy Whipping Cream
¼ cups Butter
8 ounces, weight Semi-Sweet Chocolate Chips
¼ cups Confectioner's Sugar
Crust
Mix graham crackers and sugar together. Add butter and stir until combined. Press mixture into a 13 X 9 pan. Bake at 350 degrees until golden brown about 10 minutes. Let cool.


Cheesecake
Preheat oven to 325 degrees F.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy. On medium-low speed, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined. Pour on prepared crust and bake for about 45 minutes.Remove and cool. Prepare ganache.

Chocolate Ganache
Heat cream and butter on stove until just before boiling.Remove from stove and pour the mixture over the top of the chocolate. Stir until completely combined. Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake.Cover and refrigerate overnight.
Cut into bars and serve.Makes about 30 bars.

Posted by: Sallie

Dad's Baked Beans With Sausage

We've hosted a lot of family parties this summer and that usually means breaking out the old bbq. Who wants to cook for 25 people in 100 degree weather?

We usually have your pretty typical bbq food. Hamburgers, kebabs, ribs, etc.  and all the standard side dishes including potato salad, corn on the cob, and baked beans.  My Father in law brought some baked beans he'd been telling us about. Normally, I'll have a small serving of beans and be perfectly content. But these beans? Oh no. One bite and I was already eying the bowl to make sure there were more. I think I actually had thirds. Something about the sweet and smoky beans paired with sausage takes them up a notch. My father in law is now permanently assigned to bring the baked beans.

*The key with these beans is to let them simmer for awhile and let the flavors develop. *


Baked Beans with Sausage

*Plan ahead. These beans need to simmer for at least 1 1/2 hours.*

1 package jimmy dean sausage (just the regular kind in a tube)

1 diced onion

½ cup brown sugar (or more to taste)

2 tsp. mustard

2 tsp. Worcestershire sauce

1 Tbsp. bbq sauce

1 tsp. salt

1 tbsp. molasses

5 or 6   15 oz. cans pork and beans, drained

 Dice onion and cook with sausage until crisp. Drain. Add all other ingredients. Simmer on low, stirring occasionally  (at least 1 1/2-2 hours) to allow flavors to develop.

Posted by: Sallie