Pesto Pasta Salad

Original Link: http://homeiswheretheholmansare.blogspot.com/search/label/Side%20Dish

Pesto Pasta Salad
Pesto recipe adapted from Food Network

1 cup packed basil leaves
2 cloves garlic
1/4 cup pine nuts
1/3 cup olive oil
1 tsp salt
1/4 cup Parmesan cheese
1 pound rotini
1/3 cup roasted red pepper strips, chopped
1/3 cup sliced black olives
1/3 cup red onion, chopped
2 oz fresh mozzarella cheese, cubed
1/4 - 1/2 tsp crushed red pepper flakes

Boil a large pot of water over high heat. When the water reaches a boil, add salt and add pasta. Cook according to package directions to al dente. Drain and rinse with cold water. Transfer to a large bowl. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform. Stir in cheese and pour over pasta. Toss to distribute and add red peppers, olives, onions, and mozzarella cheese. Mix in crushed red pepper flakes. Cover and refrigerate at least 30 minutes prior to serving.


My notes: I used store bought pesto instead of making my own. Also, I added more than 1/3 cup of the olives and red pepper strips. I also added more cheese. I just added as much as I thought it needed.

Strawberry Peach Trifle Dessert

I got this recipe from this link: http://www.tasteofhome.com/Recipes/Strawberry-Peach-Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 2 cups fresh or frozen sliced unsweetened peaches
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Additional sliced fresh strawberries

Directions

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.

*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.

Watermelon and Feta Salad

 I first had this as an appetizer on a cruise ship... and LOVED it! So fresh tasting. I couldn't quite tell what it contained besides watermelon, feta, and pumpkin seeds... and it looks like it might have had scallions in it.

Looked up a bunch of recipes and found some included kalamata olives, most included mint. A little olive oil, etc. When I made it for Artichokes, I used the first recipe below (basically), except I omitted the olives, added basil, and forgot to add the pumpkin seeds (oops). Tried to make my own dressing version using their balsamic vinegar and orange juice idea, but it turned the feta brown and I didn't like that (though I could have sprinkled the feta on at the end if I'd plated the salad like above, OR just drizzled the dressing over it instead of mixing it all together). Yuka made the genius suggestion to use lime juice and I agree with that.

Since then, I was looking through one of my breakfast cookbooks, and-- lo and behold-- it had a recipe for "Watermelon with feta cheese and mint"-- and looks perfect! (and with lime) (but no pumpkin seeds). That one is listed second and then a more specific (in terms of amounts) is listed third. Personally, I say just cube your watermelon and feta to 1/2-to-1-inch cubes, mix in some pumpkin seeds, sprinkle over a little olive oil, lime juice, salt and ground pepper, and add a little mint... but I know some people like exact measurements :).

I also realize this is a lengthy writeup for a suuuuper simple recipe, hah.

Oh! One last thing--? BJ's Pizza now has a watermelon and feta salad on their menu! So it MUST be cool! :)

RECIPE ONE--
Watermelon and Feta Salad
courtesy of:  cookingweekends.blogspot.com

The flavours in this light and refreshing salad are amazing; sweet, salty, sour and a bit of mint.
salad
4 cups cold seedless watermelon, cut into bite-sized pieces
1/2 cup feta, cut into 1/2" cubes
1/2 cup Kalamata olives
2 tbsp salted pumpkin seeds
1 1/2 tsp fresh mint, finely chopped
freshly ground black pepper

Divide and arrange the ingredients between 2 plates. Grind a bit of fresh pepper over the salads.
dressing
2 tbsp balsamic vinegar
2 tbsp orange juice

Combine the vinegar and orange juice. Sprinkle evenly over the salads and serve.

courtesy of:  cookingweekends.blogspot.com

RECIPE TWO--
Watermelon with Feta Cheese and Mint
courtesy of: "Breakfasts", Jacque Malouf
serves 4
preparation time: 5 minutes

Sounds unusual, but the combination of salty feta, sweet watermelon, and zingy mint is a deliciously refreshing one.

5 1/2 C watermelon flesh, chilled
7 oz feta cheese
10 large mint leaves, roughly chopped

Cut the watermelon in large cubes, removing as many seeds as you can. Place in a large serving bowl.
Crumble the feta cheese over the watermelon and top with the chopped mint. Sprinkle over some olive oil and lime juice and top with a few grindings of black pepper. Toss lightly and serve.

RECIPE THREE--

Watermelon Feta Salad with Mint

Servings: 8 servings

Kosher Key: Dairy

Total Time: 20 Minutes

INGREDIENTS

• 1 7-8 lb. seedless watermelon, chilled
• 1/2 cup extra virgin olive oil
• 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 cup fresh chopped mint leaves
• 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

• Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.
• Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
• In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
• Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
• Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
• The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.

For food photographs and step-by-step instructions, please visit http://www.theshiksa.com.

Corn Casserole

Corn Casserole

1 Can Corn

1 Can Cream Corn

6 oz. Cream Cheese

1/2 cube Butter

1/2 Chopped Onion

4 oz Can Diced Green Chiles

French Fried Onions (Optional)

Directions: Mix everything together and bake until hot 350 to 375 Degrees.

Spanish Rice

Spanish Rice - Yuka's recipe

1 cup long grain rice (white or brown)
1/2 of an onion diced
1/2 of a bell pepper diced
1/2 cup tomato paste
1 1/2 cups water
Cumin, salt, pepper

Fry rice, onion and pepper in a skillet w/ some corn oil for a few min.
Combine tomato paste, water, and spices.
Add to rice mixture.
Simmer covered for 15 min. until rice is tender.

Notes: you need more cumin, salt and pepper than you think. I don't have this one down pat yet so if you find some good adjustments let me know....I've also seen this made where you just put in a chunk of onion and pepper for flavor and remove before serving, but I like to cut it up and leave it in.

Laura Daines added at note about her rice:
-i add lots of chili powder along with cumin in my mexi rice, and sometimes some jalapeno, cilantro and maybe some carrots (whatever i have). but the chili powder/cumin/onion/tomato paste mixture is key.

Frog Eye Salad

**Warning: This recipe makes a very large amount!

Ingredients:

1 box of Acini de pepe (pasta)

1 Cup Sugar

2 Tablespoons flour

1/2 teaspoon salt

1 3/4 Cup pineapple juice (use drained pineapple juice and add enough water to make full amount)

3 egg yolks (beaten)

1 can crushed pineapple

1 can pineapple tidbits

2 cans mandarin oranges

Small tub of cool whip

Bag of miniature marshmallows

Directions:

1. Cook Acini de pepe. (I only used 3/4 of the box). Drain and rinse with cool water.

2. Mix together the sugar, flour, salt, pineapple juice and egg yolks. Cook until thick. Cool completely and then add to cooked pasta.

3. Once mixture is completely cooled add pineapple tidbits, crushed pineapple, cool whip and miniature marshmallows. (you probably don't want to use the whole tub of cool whip or bag of marshmallows.

4. Mix all together and cool.