Greek Pasta Salad

Ahem...we may or may not have liked this salad so much that we had it twice in a two-week period...This pasta salad is amazing! Everyone loved it. Even HB. I made a simple Caesar Dressing to go with it. Recipe follows:

Greek Pasta Salad

1 1/2 c. uncooked penne pasta
1/2 c. cubed cooked turkey or chicken
1 can sliced ripe olives, drained
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1/4 c. crumbled feta cheese
1/3 c. Caesar salad dressing

Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

Source: Taste of Home

Caesar Dressing
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Source: Food Network

Chow Mein Chicken Salad

Mmm...nice, light salad for a hot summer day. This was a simple salad to make, and to eat, but it was delicious!

 Chow Mein Chicken Salad

4 c. shredded lettuce
1 c. chow mein noodles
2/3 c. cubed cooked chicken
2 green onions, chopped
4 tsp. sliced almonds, toasted
4 tsp. sesame seeds, toasted

Vinaigrette
1/4 c. vegetable oil
4 1/2 tsp. white wine vinegar
1 Tbs. sugar
1/4 tsp. pepper
1/8 tsp. salt

In a large salad bowl, combine the lettuce, chow mein noodles, chicken, onions, almonds and sesame seeds.

In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad; toss to coat. Serve immediately.

Spinach Salad with Japanese Ginger Dressing

We have been enjoying our salads this hot, humid summer. We liked this one a lot. We also added nuts and some Chinese noodles for crunch.

 Spinach Salad with Japanese Ginger Dressing

3 tablespoons minced onion
3 tablespoons peanut or canola oil
2 tablespoons distilled white vinegar
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ketchup
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
10 ounces fresh spinach, (see Note)
1 large carrot, grated
1 medium red bell pepper, very thinly sliced


Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined
Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.

Asian Cabbage Salad

We liked this salad, but we both felt that it was a little one dimensional in taste, and it would be a lot better as a side than a meal (which is what we did). The cilantro helped with the one dimensional taste, but we also added craisins to help it along. That being said, I really liked the use if jicama in this dish. It was nice and refreshing.

Asian Cabbage Salad

1 recipe Peanut Butter Dressing
6 c. shredded cabbage
1 c. fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 c. coarsely shredded, peeled jicama
1/4 c. thinly sliced green onions
1/4 c. sliced almonds, toasted
Fresh cilantro

Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover andn chill for 30-60 mins. Just before serving, sprinkle with tiasted almonds and cilantro.

Peanut Butter Dressing:

In large bowl combine 1/3 c. peanut butter, 1 tsp. curry powder, 1/2 tsp. each of salt, garlic powder, and ground ginger. Gradually whisk in 1/3 c. water, 2 Tbs. lemon juice, and 2 Tbs. olive oil until smooth.
Source: Better Homes and Gardens

Ensalada de Jicama

I recently made a goal to try to cook with an ingredient I have never used before at least once a month. So this month it was Jicama (hick-a-ma). I made a "traditional" jicama salad. I'll just say this: It wasn't amazing, but I could get used to it. It was nice and fresh and juicy, but very starchy. I read that the smaller the Jicama, the better (I guess they are supposed to be more sweet and less starchy). I got the smallest at the store, but it was still pretty big. Anyway...it wasn't bad, but it is just something that I need to acquire a taste for. 

8 oz. Jicama, peeled and cubed (1 1/2 c.)
1 lg. cucumber, sliced
1 orange, peeled and cubed
2 tbsp. lemon juice
3/4 tsp. chili powder
Salt
I also added some red onion 

In large bowl, combine Jicama, cucumber, and orange. Sprinkle with lemon juice and chili powder; toss to coat. Cover and chill at least 2 hours. Just before serving, sprinkle lightly with salt; toss. Sprinkle lightly with additional chili powder, if desired. Makes 6 servings.

Source: Cooks.com

Sweet Potato Biscuits

 I'd be dishonest if I said that I made these. Actually, my husband has made them twice, and they have been great! He is the biscuit maker in the family, and has it down to an art. I can't say I mind that one bit. :)


Sweet Potato Biscuits

2 3/4 c. flour
4 t. baking powder
1 t. salt
1/2 t. cinnamon
2 c. cooked, mashed sweet potatoes (you can use pumpkin as well)
3/4 c. sugar
1/2 c. melted butter
1 t. vanilla

Preheat oven to 450°F. In medium mixing bowl combine flour, baking powder, salt, and cinnamon. In a separate mixing bowl combine sweet potatoes, sugar, melted butter, and vanilla. Combine wet mixture with dry ingredients. You can either do it the easy way and make drop biscuits, or you can kneed it 4-5 times, roll out, and cut with a biscuit cutter. Bake at 450 for 12 mins.

Mango Coconut Ice cream

We had a mango and some cream that needed used. I thought of the perfect way to use them both: why not make ice cream (I know...we eat a lot of it! Daniel got me the ice cream maker for Christmas, and it has been my new favorite toy ever since.) What you see pictured here, is more coconut mango ice cream. I would have preferred to have two mangoes instead of one. But this is what it's made of:


Mango Coconut Ice Cream


2 tsp. lime juice
2 large mangoes, cubed
13 oz. can coconut milk
1/2 c. sugar
pinch salt
2 tsp. vanilla
1/2 c. heavy cream

Put all but the vanilla and heavy cream in a blender, and blend until smooth. Add the vanilla and heavy cream and stir. Cool for about an hour. Follow the manufactures directions for freezing. Freeze the leftovers in the freezer. You will need to set it out to soften for about 15 minutes before serving.