Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Monday, June 25, 2018

Southwestern "Cactus Needle" Pasta Salad / #CookoutWeek

Welcome to #CookoutWeek!
This is the beginning of a fun week full of recipes for cookouts and summer meals. Read all about it below, and don't forget to enter the giveaway! It is huge! Good Luck!

But first, I want to share with you a salad I love to make and enjoy in the summer when it is hot. This salad is cool and refreshing and it is a great dish for serving a group of family and friends!
I call this dish Southwestern "Cactus Needle" Pasta Salad, not because I used cactus needles, of course, but because I made this salad with little tiny pieces of pasta called "Fideo", and they remind me of cactus needles. This pasta salad also includes little chunks of Chayote, which is a mexican squash, veggies such as tomatoes, onions, and roasted corn, and a homemade dressing that brings all these flavors together perfectly! This salad goes well with any entree, from a delicious steak to a tasty grilled hot dog! 
Southwestern Cactus Needle Pasta Salad
(printable recipe at end of page)


3 1/2 ounces Fideo Pasta (1/2 of a bag)
1 medium sized Chayote
1 red and 1 orange Mini Pepper
1 large Green Onion
1/2 cup Roasted Corn
15 Cherry Tomatoes
1/3 cup cooked Black Beans
1 Avocado
5 ounces Queso Fresco

Dressing
2 tablespoon Mayonnaise
2 tablespoon Sour Cream
1/4 cup Minced Garlic
pinch of Chipotle Chili Powder
1/4 Lime


Boil the pasta according to package directions. It should boil for approx. 7 minutes. Let cool completely.
This is what a Chayote looks like. This one is rather large, and a smaller one would be acceptable for this recipe. Place the Chayote in a pan covered with water. Turn heat to medium high. If it boils, that is fine. A Chayote this large takes about 20-25 minutes to soften. A smaller one will take less. Check for tenderness every 5-10 minutes. Once it is tender, remove from heat and use a peeler to remove the outer skin. It should come off easily. Set aside to cool.
While the Chayote is cooking and cooling, chop the peppers.
Chop the onion, and slice tomatoes in half.
Roast the corn. It is easy to pan roast corn. Melt butter in a frying pan, with the heat on medium high. Add the corn. Let it sit for a minute, then swirl the pan around covering the corn with butter. Let corn cook for a few minutes, then turn corn over as it begins to brown. Remove from heat when you are happy with the  color.
Make dressing by mixing together the mayo and sour cream. Add in the minced garlic. I buy mine from Target, already minced, in a jar. It is amazing! Add in the chipotle powder. Whisk together. Add the juice from the lime. When I need to add fresh juice, I use a garlic press. I have arthritis, and I can't press on the fruit anymore to get all the juice. The garlic press works so well. I roll the fruit to make it tender, then I cut the fruit to fit the press, and do it several times with more fruit if needed. So easy! Whisk everything together and refrigerate.
Now that the Chayote is cooled, remove the seed from the middle, and throw away. 
Slice the Chayote and the chop into bite size pieces. 
Start putting everything together by filling the bowl with the pasta, vegetables, beans, and the chopped Chayote. Hold back the avocado and cheese, and mix in the dressing. 
When you are ready to serve, add the avocado and crumble the cheese over the salad. 
Enjoy the salad!
Thank you for stopping by today! Keep scrolling down the page for a copy of my recipe and read about all the other recipes and the giveaway.! Don't forget to enter!



#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!


This week, we are also hosting a HUGE giveaway thanks to our generous #CookoutWeek sponsors. Enter below to win. Here's what one lucky person will receive:

Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.

A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can't wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.

A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.

Butter-flavored Organic Coconut Oil from our friends at Barlean's. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It's great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes. 

24 Cartons of Vinegar Shots from our friends at Vermont Village. You'll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey. 

That's a prize pack worth over $750! To enter, follow our sponsors and bloggers on social media by entering your information below: a Rafflecopter giveaway 




Here's a full list of the bloggers participating in #CookoutWeek 2018!  
You can find yummy recipes by checking out any of the links below:








  •   The PinterTest Kitchen
  •   2 Cookin Mamas
  •   A Day in the Life on the Farm
  • A Kitchen Hoor's Adventures
  •   April GoLightly
  •   Authentically Candace
  •   Blogghetti
  •   Body Rebooted
  •   Bottom Left of the Mitten ♥ 
  • Cheese Curd In Paradise
  •   Chef Sarah Elizabeth
  •   Coconut & Lime ♥ 
  • Cookaholic Wife
  •   CookwithRenu
  •   Daily Dish Recipes
  •   Everyday Eileen♥ 
  • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  •   Family Around the Table ♥ 
  • Fix Me a Little Lunch ♥ 
  • For the Love of Food
  •   Frankly Entertaining
  •   Frugal & Fit
  •   Get the Good Stuff! ♥ 
  • Hardly A Goddess
  •   Herbivore Cucina
  • Join Us, Pull up a Chair ♥ 
  • Jolene's Recipe Journal ♥ 
  • Jonesin' For Taste
  •   Karen's Kitchen Stories
  •   Kelly Lynn’s Sweets & Treats
  •   Mildly Meandering
  •   Moore or Less Cooking ♥ 
  • Our Good Life ♥ 
  • Oven Tales By Syama
  •   Palatable Pastime
  •   Sarah Cooks the Books ♥ 
  • Savory Moments ♥ 
  • Seduction In The Kitchen
  •   Strawberry Blondie Kitchen ♥ 
  • Sweet Coralice
  •   Tampa Cake Girl ♥ 
  • Technotini ♥ 
  • That Recipe
  •   The Baking Fairy
  •   The Beard and The Baker ♥ 
  • The Freshman Cook ♥ 
  • The Simple Supper  ♥ 
  •   The Spiffy Cookie ♥ 
  • The Weekday Gourmet
  • This is How I Cook ♥ 
  • Who Needs A Cape? ♥ 
  • Wildflour's Cottage Kitchen  ♥ 
  •  Comment below with your favorite cookout recipe!

  • Yield: 8-10

    Southwestern "Cactus Needle" Pasta Salad

    ingredients:

    3 1/2 ounces Fideo Pasta (1/2 of a bag)
    1 medium sized Chayote
    1 red and 1 orange Mini Pepper
    1 large Green Onion
    1/2 cup Roasted Corn
    15 Cherry Tomatoes
    1/3 cup cooked Black Beans
    1 Avocado
    5 ounces Queso Fresco

    Dressing
    2 tablespoon Mayonnaise
    2 tablespoon Sour Cream
    1/4 cup Minced Garlic
    pinch of Chipotle Chili Powder
    1/4 Lime

    instructions:


    1. Boil the pasta according to package directions. It should boil for approx. 7 minutes. Let cool completely.
    2. This is what a Chayote looks like. This one is rather large, and a smaller one would be acceptable for this recipe. Place the Chayote in a pan covered with water. Turn heat to medium high. If it boils, that is fine. A Chayote this large takes about 20-25 minutes to soften. A smaller one will take less. Check for tenderness every 5-10 minutes. Once it is tender, remove from heat and use a peeler to remove the outer skin. It should come off easily. Set aside to cool.
    3. While the Chayote is cooking and cooling, chop the peppers.
    4. Chop the onion, and slice tomatoes in half.
    5. Roast the corn. It is easy to pan roast corn. Melt butter in a frying pan, with the heat on medium high. Add the corn. Let it sit for a minute, then swirl the pan around covering the corn with butter. Let corn cook for a few minutes, then turn corn over as it begins to brown. Remove from heat when you are happy with the  color.
    6. Make dressing by mixing together the mayo and sour cream. Add in the minced garlic. I buy mine from Target, already minced, in a jar. It is amazing! Add in the chipotle powder. Whisk together. Add the juice from the lime. When I need to add fresh juice, I use a garlic press. I have arthritis, and I can't press on the fruit anymore to get all the juice. The garlic press works so well. I roll the fruit to make it tender, then I cut the fruit to fit the press, and do it several times with more fruit if needed. So easy! Whisk everything together and refrigerate.
    7. Now that the Chayote is cooled, remove the seed from the middle, and throw away.
    8. Slice the Chayote and the chop into bite size pieces.
    9. Start putting everything together by filling the bowl with the pasta, vegetables, beans, and the chopped Chayote. Hold back the avocado and cheese, and mix in the dressing. 
    10. When you are ready to serve, add the avocado and crumble the cheese over the salad. 
    11. Enjoy the salad!
    Created using The Recipes Generator

    Sunday, November 6, 2016

    Southwestern Potato Bake / #SundaySupper

    With the holidays just around the corner, it is time to start menu planning for those special dinners and parties that are such a big, and fun part of the season! My family and I have certain dishes that are a "must have" every year, and this Southwestern Potato Bake is always on the menu. This cheesy side dish is filled with an array of flavors that can be hotter if you would like, by adding more Anaheim Pepper, and you could transform the taste simply by using a different cheese, like Queso Blanco or Queso Fresco. Anyway you make it, this dish would be a welcome addition to your holiday table!

    Southwest Potato Bake
    (Printable recipe at the end of this post)
    (Serves 4)
    2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
    1/4 cup White Onion~diced
    1/4 + 1/4 cup shredded 4 Cheese
    1 Egg
    1 tablespoon Sour Cream
    1 Roma Tomato~diced
    1/4 teaspoon Anaheim Pepper~diced
    1/4 teaspoon Chipotle Seasoning
    Pan Spray
    Sour Cream
    Avocado
    Tortilla Strips


    In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning. 
    Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
    Bake in oven until done, approx 15-20 minutes. 
    Top with a scoop of sour cream, chopped avocado, and tortilla strips! 
     Thank you for stopping by today!

    Thank you to Caroline from Caroline's Cooking for hosting today's tasty event!
    Scroll down just a bit to see what yummy dishes the #SundaySupper family created for you today! I know you will love them!


    Fruity Side Dishes

    Other Side Dishes

    Potato Side Dishes

    Vegetable Side Dishes

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



    yield: 4print recipe

    Southwestern Potato Bake

    prep time: 20 MINScook time: 20 MINStotal time: 40 mins

    INGREDIENTS:

    • 2 1/2 cups Raw Shredded Hash Browns (I used Simply Potatoes)
    • 1/4 cup White Onion~diced
    • 1/4 + 1/4 cup shredded 4 Cheese
    • 1 Egg
    • 1 tablespoon Sour Cream
    • 1 Roma Tomato~diced
    • 1/4 teaspoon Anaheim Pepper~diced
    • 1/4 teaspoon Chipotle Seasoning
    • Pan Spray
    • Sour Cream
    • Avocado
    • Tortilla Strips

    INSTRUCTIONS:

    1. In a large bowl, mix together hash browns, onion, 1/4 cup of 4-cheese, egg, sour cream, tomato, pepper and seasoning.
    2. Spray each baking cup with pan spray. Evenly distribute the mix between the cups. Divide the second 1/4 cup of shredded cheese, between the 4 cups, and sprinkle over the top of the mix.
    3. Bake in oven until done, approx 15-20 minutes.
    4. Top with a scoop of sour cream, chopped avocado, and tortilla strips!
    Created using The Recipes Generator










     

    Sunday, February 21, 2016

    Orange & Walnut Baby Spinach Salad w/Quinoa & a Citrus Vinaigrette / #SundaySupper

    Today, I am talking about this Winter Salad, just full of wonderful ingredients, like baby spinach, inca red grain quinoa, fresh orange segments, juicy grape tomatoes, and candied walnuts. Top it off with a citrus vinaigrette, and you have a quick to put together salad the whole family will love. This plateful is enough for one if it is the main course, or two if it's a side!

    Orange and Walnut Baby Spinach Salad w/ Quinoa and a Citrus Vinaigrette

    Tuesday, October 20, 2015

    An Autumn Side Dish of Sauteed Apples

    If you love apples, you will love this recipe: An Autumn Side Dish of Sauteed Apples. They are one of my favorites, and I can't eat them without recalling some great memories from when I was a little girl.  Many years ago, back in the 60's, my Dad worked late on Friday nights. This was so much fun for my sister and brother and I because it was a special night at home also. During the grocery shopping earlier that week, we each got to pick out a TV dinner to have on Friday night. Then afterwards we would have root beer or red cream soda floats and watch tv on the pull out sofa. It was fun with a capitol F! My TV dinner was always the one with the meatloaf and the brownie and the sauteed apples! And that began my love affair with sauteed apples!
    I hope you will try this recipe. It is simple and easy to make and it makes a wonderful side dish for Thanksgiving or any special occasion!

    apples, cinnamon, butter, dark brown sugar, granny smiths
    An Autumn Side Dish of Sauteed Apples

    Friday, May 16, 2014

    Seaside Pasta Salad/#KickOffToSummerWeek2014



    Some of the best times of my life have revolved around food. So, I made this Seaside Pasta Salad to reflect the fun times my family and I have shared at the beach. I used the shells for the beach, the egg slices for the sun, the granola for the sand and the goldfish, well, you know. Silly, but fun and tasty!

    Pasta Salad

    Wednesday, November 7, 2012

    Comfort Food at It's Best~Classic Stuffing!

    It is time again for the Crazy Cooking Challenge, and this month we are making stuffing! Stuffing was one of the first recipes I ever made. I remember getting up extremely early, or so it seemed at the time, to make the dressing and stuff the turkey. It had to go in the oven so we could eat at 2:00pm. I have made this same dressing every Thanksgiving since I have been married. Sometimes I added a cornbread dressing, and one time I even made a dressing with walnuts, but I always make this one. 
    Classic Homestyle Stuffing
    (serves 4)
    2 tablespoon Butter
    1 cup Onion, finely chopped
    1/2 cup Celery, finely chopped
    3 cups Milk
    20 slices Bread
    1 teaspoon Poultry Seasoning
    1/2 teaspoon Garlic Powder
    Pepper
    1/2 cup Chicken Broth
    Melt the butter over medium heat.
    Add the onion and celery, and saute until tender.
    Pour the milk into a large bowl.
    Dip the slices of bread into the milk, pull the bread
    apart, and place it in your pot.
    Add the poultry seasoning, garlic powder, pepper,
    and chicken broth.
    Mix well. Stuff your turkey and bake.
    Enjoy!

    Thanks for joining me today!
    Check out the rest of the
    Crazy Cooking Challenge entries:

    Photobucket

    Wednesday, September 19, 2012

    Super Simple Spaghetti Salad!

    I heard the weather man say that Autumn will officially be hear on Saturday at around 7:00 am PST. Well, finally! So, I wanted to hurry up and share this little, super simple, summer side dish that I have made for years, Spaghetti Salad. You will love this recipe because you can tailor the ingredients to fit what you like!
    Spaghetti Salad
    You will want to refrigerate this salad before serving.
    It should be cold when served.
    • 1 Small Onion
    • 1 Red Pepper
    • 2 Roma Tomatoes
    • Spaghetti (cooked and cooled)
    • Raspberry Vinaigrette
    • McCormick Salad Supreme Seasoning
    Chop up your ingredients to bite size.
    Place in bowl with spaghetti. Toss together.
    Add a little dressing. 
    You can always add more, but 
    start with just a little.
    Toss together. Wait a while to add more dressing
    if you think it needs it. Refrigerate until cold.
    Take out of fridge, and sprinkle the top of the salad
    with salad supreme. Toss. 
    Taste the salad. If you want to add more
    dressing, now is the time to do so. 
    Sprinkle top of salad with more 
    salad supreme before serving.
    Enjoy!

    This recipe contains the ingredients that I used this time.
    Over the years I have also used red, yellow,
    and orange peppers, along with onion and tomato.
     That looks very pretty!  I have also used red onion, and 
    Italian dressing. Here are a few other ingredients 
    you could use:
    • small corn
    • zucchini wedges
    • cucumbers slices
    • hard boiled egg
    • garden tomatoes
    Thanks for joining me today!


    Monday, August 20, 2012

    Southwestern Stuffed Peppers~SRC Day!

    Today is reveal day for The Secret Recipe Club and this month I was so lucky to be assigned the blog, Inquiring Chef. The blog is written by Jess, an American living in Bangkok with her husband Frank. Please stop by and see all her mouthwatering recipes and interesting posts about her amazing life! I was thrilled to see a recipe for southwestern food, as I dearly love the flavors and scents. Just yesterday I was at the grocery, and I realized that there was an incredible aroma in the air, and I was still in the parking lot!! As I walked closer to the store, I realized that the employees were roasting New Mexico Hatch Chili Peppers out in front of the store. Oh my goodness, there is nothing better. My nose was in heaven, and I didn't want to go in to the store. The peppers had just arrived, and the store will roast them for free, if you purchase a case. Unfortunately, I can not use an entire case, but I am glad a lot of people can, because I got the benefit of that satisfying, comforting scent that stayed with me all day, and just made me sigh with pleasure. Oh, so good! 

    Anyway, back to this incredibly, wonderful Southwestern Style Stuffed Peppers recipe!
    You must make this! You will love it! I am giving you the recipe amounts as Jess wrote it. I cut it in half when I made it, as there were only two of us eating, and we ate every bit of it. I did add corn to the recipe and I left out the cilantro. I served them with a steak for my husband and a chicken breast for me. Yum!
    Southwestern Stuffed Peppers
    4 medium Bell Peppers (any color)
    1 1/4 cup Grated Cheddar Cheese
    2 cups Cooked Rice (brown or white)
    3/4 cup Black Beans
    1/2 teaspoon Chili Powder
    1/2 teaspoon Cumin
    1/2 teaspoon Salt
    3/4 cup Salsa
    1/2 small Onion, finely chopped
    1/2 cup Cooked Corn
    3 tablespoon Cilantro, chopped (more for garnish)
    Sour Cream (optional for serving)

    Preheat your oven to 375 degrees.

    Thie first thing I did was make my beans from dried ones. 
    I don't eat much salt, and canned beans have salt.
    You have to start your beans the day before for best results!
     Fill a bowl with water, and pour your beans in.
    Rinse the beans thoroughly to remove dirt..
    Sort them to get rid of any bad beans or possibly stones.
    I sort them as I place them in the pot I will be cooking them in.
    Add 3-4 cups of cold water for every 1/2 lb of beans.
    Let the beans soak overnight, or at least for 6-8 hours.
    Then drain the water, rinse again, and add 6 cups of hot water
    to the beans. Simmer the beans until desired tenderness is
    achieved, about 1 1/2 to 2 hours. You should lid your pot,
    but leave a little escape for the steam. You can't see
    mine, but it is on the side.
    Slice your peppers in half, lengthwise.
    Scrape out the core and remove the seeds.
    Set 1/4 cup of the cheese aside.
    In a large bowl, combine the 1 cup of cheese and the cooked rice.
    Add the black beans.
    Also add in the chili powder, cumin, salt, salsa,
    corn and onion. Add the cilantro also.
    Mix all the ingredients together.
    Doesn't it look so gorgeous?
    Gotta love the colors!!
    Spray your baking dish with pan spray, and then
    arrange the peppers in the dish.
    Place the rice mixture into the peppers. Pack it
    gently to compress  it to get in all the
    nook and crannys of the peppers.
    Bake the peppers until the rice starts to turn
    golden and crisp on the top, and the peppers soften,
    15-20 minutes.
    Remember that 1/4 cup of cheese we
    set aside in the beginning of the recipe? 
    Sprinkle that cheese over the peppers and continue
    baking the peppers until it melts, about 3-4 minutes.
    Remove the peppers and place them on the plate.
    Serve immediately, topping with sour cream if desired.
    Enjoy!
    Thanks for joining me!

    Thanks Jess, for a wonderful recipe that I will make again and again!