Creamy Italian Pasta Salad

This pasta salad is delicious..don't be discouraged by some of the ingredients.. this recipe does take some time to prepare, but well worth it! Props to Shelle Clouse for this recipe :)

• 2 bags of color rotini or bow tie pasta (cooked and cooled) add a little olive oil so they don't stick
• 2-3 cups mayo
• 2-3 Tbsp dijon mustard
• 1 tsp salt
• 1 tsp pepper
• 4-6 Tbsp red wine vinegar recipe or apple cider vinegar
• 1/2 cup sliced black olives or more
• 1 cup cherry tomatoes halved
• 1/2 cup red bell peppers (opt)
• sliced salami
• chopped red onion
• 1/2 cup feta cheese crumbles
• 4-6 Tbsp garlic
• 1 cup grated mozzarella cheese

Mix ingredients well and enjoy!

let the red wine vinegar recipe sit in an air tight container at room temp for about 2 weeks prior

Red Wine Vinegar recipe:

• basil
• oregano
• rosemary
• thyme
• bay leaves
• garlic
• orange peel
• peppercorn pepper
• Red Wine Vinegar

mix herbs 1:1 with about 2 cups vinegar

Baked Chicken Nuggets

3 Skinless, boneleess chicken breasts 1 Cup Italian seasoned bread crumbs
1/2 Cup Grated Parmesan Cheese 1 tsp. salt
1 tsp. dreid thyme 1 Tbsp. dried basil
A capful of vinegar & milk to desired liking

1. Preheat oven to 400 degrees. Place a wire cooling rack (lightly covered with cooking spray) on a cookie sheet.
2. Cut chiken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme, and basil. Mix well, pour into a large ziploc or bread bag. Put the vinegar and milk in a bowl or dish for dipping.
3. Dip the chicken pieces into the melted butter, then drop into the bag with the breadcrumb mixture (Iusually do about 8 pieces at a time). Place the well coated chicken pieces on the wire cooling rack (or just onto a lightly greased cookie sheet) in a single layer. Bake 15 min and then broil for 5 min.

Picture to be added later

Roast Beef Salad, Wheat Pita, Fried Zucchini, & Ranch

Ingredients: Roast Beef salad

• Roast Beef
• Avocado
• Green onion
• Tomato
• Parsley
• Garlic Salt

Tear up roast beef (deli sliced) in pieces, into a bowl. Slice avocado and tomato. Chop green onion (I like to use both green side and white side). Sprinkle parsley and garlic salt to taste, then store in a container in fridge..while you make the pita bread!

Ingredients: Whole Wheat Pita

• 2 (1/4 oz) pkg active dry yeast
• 2 c warm H20
• 1/2 tsp honey
• 1/4 c olive oil
• 1 tbsp salt
• 5 c wheat flour
• cornmeal

In a bowl, dissolve yeast in 1/2 c warm H20. Add 1/2 of the honey, let stand for 5 min. Add olive oil, remaining H20 and honey; mix. Stir in wheat flour and salt; knead onto floured surface (I use wheat flour again). Let it rise in a greased bowl for 30 min covered. Flatten a ball about the size of your fist, dip one side with cornmeal, bake on a slightly greased pan @ 475 degrees for 8-10 min. Cut in half and split with a knife to make a pita pocket!

Ingredients: fried zucchini

• Zucchini
• Bread Crumbs
• Eggs
• Oil

Slice Zucchini to desired thickness. Coat in eggs, previously whisked; then coat in bread crumbs, and repeat again. Prepare hot oil in a pan or a deep fryer (I like using a deep fryer). Fry until golden brown (only fry a few at a time). serve with ranch dip!

Ingredients: Ranch Dip

• mayonnaise
• sour cream
• onions
• parsley
• onion powder
• salt
• paprika
• garlic
• pepper

Mix 1 3/4c Mayo and 2c sour cream with herbs (other ingredients) about 1/1.

Ingredients: Ranch dressing

• 15 saltine crackers
• 2c dry minced parsley flakes
• 1/2 c dry minced onion
• 2 tbsp dry dill weed
• 1/4 c onion salt
• 1/4 c garlic salt
• 1/4 c onion powder
• 1/4 c garlic powder

Mix

• 1 tbsp mix
• 1c mayonnaise
• 1c buttermilk

Put crackers in blender on high speed until powder. Add parsley, onions, dill weed and blend. Stir in onion, salt, garlic salt, onion powder, and garlic powder. Put in a container and store in fridge to stand (best if you prepare in advance)

I love ranch dressing/dip, both are great..sorry I don't have exact specifications, since I usually just estimate when preparing my recipes.

Sprinkle grated cheese on roast beef salad and stuff into pita pocket. Serve with fried zucchini and ranch dip or dressing...and some juice (which happens to be mango/peach).

Enjoy!

Here we go!

Hey girls, our recipe blog is up and running! You can add recipes whenever you want and if possible, try to add a picture so everyone can see what the finished product looks like. If it is a general recipe, it is fine to just find a picture on the internet that looks like the recipe. It is also helpful if when posting a recipe, you type in a label, for example: Dinner, Dessert, Side dish, etc. There aren't any rules to this blog, let's just have fun and share yummy, fun ideas. :)

If you have friends or family who want to participate, email me their info & I can add them. I posted instructions on the sidebar for those who wanted to participate but don't have experience blogging. If you have any problems posting let me know!

~ Ami

Best Guacamole!

GUACAMOLE:

4 ripe Haas avocados
1 medium tomoato, seeded & diced
1/2 c. diced red onion
1 large garlic clove minced
2 T. lime (or lemon) juice
3 dashes Extra Spicy Mrs. Dash seasoning
2 dashes Tabasco
1 teas. salt
1 teas. pepper

Cut the avocados in half, remove the pits, and scoop flesh out into a large bowl. Immediately add lime juice, garlic, onion, & all spices. Using a fork, roughly mash the avocado mixture (I like it chunky but you can mash it until it's the consistency you prefer). Add the tomatoes. Fold tomatoes into avocado mixture. Taste for salt & pepper. Yields: 3 cups.

*The smaller you dice the tomatoe & onion the better! For spicer guac, add more Spicy Mrs. Dash.