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Posts Tagged ‘pasta’

Some new summer recipes


Are you looking for a good side dish for your next cookout? I tried a new pasta salad this summer which turned out to be very attractive and tasty.

BroccoliBaconRanchPastaSalad
Bacon Ranch Pasta Salad

2 cups broccoli florets, cooked and cut into bite sized pieces (I used 1/2 bag of the MW steamable kind)
a few slices of bacon, cooked crisp and crumbled
1 cup cherry tomatoes cut in half
1 cup shredded cheddar cheese
1 cup peas, cooked (I added these the last 2 mins. of pasta cooking time)
1/2 cup chopped red onion or sliced green onions
2 cups dry pasta (I used elbow macaroni but small shells or rotini would work well)
2/3 cup mayonnaise
1/2 cup milk
2 Tbsps. dry ranch dressing mix (about 1/2 a packet)
1/2 tsp. salt (or to taste)
1 tsp. Johnny's seasoning (optional)

Cook pasta according to directions. I cooked the elbows about 10 minutes and added the frozen peas the last 2 minutes of the cooking time. Drain and rinse with cold water to cool somewhat. In large bowl combine the mayonnaise, milk, dry ranch dressing mix, and Johnny's seasoning. Add the broccoli, bacon, cheese, tomaotes, peas, onion, and pasta. Taste and see if it needs salt. Chill before serving and enjoy. I often find pasta salads dry out after a day int he refrigerator. To remedy this add a little more milk and stir gently before serving.

Here is a picture of the Johnny's Seasoning. I get it at Costco.

JohnnysSeasoning

I served this salad one night with another new menu item. I wanted to try this recipe because we had eaten some similar burgers that were a frozen product from Costco.

ChickenSpinachFetaBurgers

Turkey Spinach Feta Burgers

1 pound ground turkey or ground chicken (I used ground white meat turkey)
2 oz. feta cheese, crumbled
2 cloves garlic,minced
about 4 oz. fresh spinach
1 egg
1 1/2 Tbsps. olive oil
3/4 cup bread crumbs

Saute spinach in olive oil until wilted and then add the minced garlic and cook briefly. Set aside to cool.
In a large bowl mix together the turkey, cheese, egg, crumbs, and cooled spinach mixture. Form into 4-6 patties. Chill or freeze until ready to cook. Grill the thawed patties 7-9 minutes on each side or until well done.

We really enjoyed these and I plan to make them again.


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Parsley Pesto Pasta and a confession


ParsleyPestoPasta

The last produce box that we purchased from Marvin's Produce had a large bunch of parsley in it. After several days it started to look a bit wilted and I remembered a recipe that I had found for Parsley Pesto and decided to try it. The reasons that I had been interested in the recipe initially are because we often have lots of parsley in the garden and because I must confess that I do not really care for either basil or cilantro. If a recipe calls for cilantro I usually substitute parsley and if it calls for basil I substitute dried Italian Seasoning.

Now don't get me wrong, if you invite me over and serve something with either cilantro or basil I will certainly eat it gratefully, but if I'm doing the cooking I will make the changes mentioned above. 🙂

This pesto calls for the green part of green onions which we also have pretty much year round in the garden and almonds which I try to keep in the freezer. Both Rob and I really liked this dish and I plan to try to make a supply of the pesto when parsley is abundant so we can enjoy this frequently.

Parsley Pesto Pasta

Approximately 1 pound of pasta
1/2 cup whole unsalted almonds
4 cups parsley leaves
3/4 cup chopped chives or the green part of green onions
3/4 cup olive oil
1/2 cup finely grated parmesan cheese
salt and pepper

Process almonds in food processor until finely ground. Add parsley, green onions, oil and cheese and process until smooth. Season with salt and pepper.

Cook pasta until done and then drain, reserving a small amount of the cooking water to thin sauce if needed. (I did need some.)
Toss pasta with pesto adding cooking water as desired. Sprinkle with additional cheese.

You can refrigerate the pesto for up to 5 days after preparing it or it can be frozen.

Go ahead and be adventurous and give this recipe a try!

Becka


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