Italian Pasta Salad

Yield: 8 to 10 servings


1 pound rotini pasta, cooked and drained
2 cups cubed pepperoni or salami
2 cups cubed provolone or mozzarella cheese
2 cups black olives
2 cups garbanzo beans (rinsed and drained)
2 cups cherry tomatoes, halved if large
1 teaspoon dried parsley
1 teaspoon dried basil

For the Dressing:
¼ cup red wine vinegar
1½ tablespoons lemon juice
½ teaspoon honey
1 teaspoon coarse salt
½ cup olive oil

1. In a large bowl, toss together the pasta, pepperoni, cheese, olives, beans, tomatoes, parsley and basil.
2. To make the dressing, whisk together the vinegar, lemon juice, honey and salt (or blend in a blender). While whisking vigorously (or while the blender is still running), slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.
Note #1: You can make this ahead and keep it in the refrigerator for up to a day before serving.
Note #2: You can use fresh herbs in place of the dried parsley and basil.

From: http://www.browneyedbaker.com/2011/04/07/italian-pasta-salad-recipe/

Panini Press Waffle Cone

Prep time: 40 min (including rest time) | Cook time: 30 min | Total time: 1 hr 10 minYield: 14 ice cream cones

INGREDIENTS:

• 1 cup heavy cream
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• 1 tablespoon cornstarch

DIRECTIONS:

1. In a medium bowl with a whisk or electric mixer, whip the cream and vanilla together until it is mousse-like. Sift the remaining dry ingredients together in another bowl. Add the dry ingredients to the cream and stir to make a batter. Let the batter sit for 30 minutes.
2. Preheat the panini grill to medium high heat (about 375°F).

For each ice cream cone:

1. Place a heaping tablespoonful of batter onto the grill and close the lid, completely pressing the batter. Grill for about 90 seconds or until the pressed cone is browned but still malleable; it will be an oblong shape. Carefully transfer the pressed cone to a cutting board or piece of waxed paper.
2. Position your cone mold in the center of the pressed cone, leaving about 1/2″ of space between the long edge of the pressed cone and the pointed end of the cone mold.
3. Working quickly and carefully (the cone will be very hot!), roll the pressed cone around the cone mold to shape it.
4. Leave the cone on the mold for about 10 seconds to set the shape.

From: http://paninihappy.com/make-your-own-ice-cream-cones-on-a-panini-press/

Adapted from Gale Gand’s Waffle Cone recipe on the Food Network website

Oven Roasted Asparagus

Ingredients

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving. 

 From: http://allrecipes.com/recipe/oven-roasted-asparagus/detail.aspx

Slow Cooker Beef Stew

6 servings

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 2 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 1 potato, diced
• 8 carrots, sliced
• 1 1/2 stalk celery, chopped

Directions

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. 
3. Season in the end w/soy sauce for flavor

From: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

Apple Sweet Potato Bake

8 Servings

Ingredients

• 3 cups sliced peeled cooked sweet potatoes
• 3 cups sliced peeled tart apples
• 3/4 cup packed brown sugar
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 dash pepper
• 3 tablespoons butter or margarine

Directions

1. In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender. 

From: Allrecipes.com

Crock Pot Whole Chicken

Ingredients:

Servings:4

• 4 teaspoons salt (per recipe reviews, 2 tsp is better)
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 large roasting chicken (with pop-up timer if possible)
• 1 cup chopped onion (optional)

Directions:

1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Read more: http://www.food.com/recipe/whole-chicken-crock-pot-recipe-33671#ixzz1vC4nNZJA

Vietnamese Summer Roll Dipping Sauce

Peanut Paste Option 1

• 2 tablespoons minced fresh ginger
• 1/4 cup hot water
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons sweet white miso
• 1/4 teaspoon red pepper flakes

Peanut Paste Option 2

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hot chile oil
• 1/2 cup cilantro leaves, finely chopped

Peanut Paste Option 3

• 2 tbsp peanut butter (creamy works best)
• 3 tbsp rice wine vinegar
• 2 tbsp honey
• Splash of soy sauce
• Red pepper flakes, to taste

Peanut Paste Option 4

• 3/4 cup natural-style creamy peanut butter
• 1/3 cup water
• 3 tablespoons hoisin sauce
• 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
• 4 1/2 teaspoons soy sauce
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons chile-garlic paste
• 1 medium garlic clove, mashed to a paste
• 1/2 teaspoon toasted sesame oil

 Sauce Option 1

• 1/4 c sugar
• 1/2 c water
• 1/2 c red wine vinegar
• 2 tb fish sauce or
• 1 tb soy sauce
• 2 ts red chili peppers; ground
• 1/2 carrot; shredded
• 1/4 c peanuts; coarsely chopped 

Sauce Option 2

• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 tablespoon chile paste with garlic
• 1 teaspoon sugar
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced

Satay Peanut Sauce

Yield: SERVES 4-6 as a Dip

Ingredients:

• 1 cup fresh-tasting dry roasted peanuts, unsalted
• 1/3 cup water
• 1-2 cloves garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
• 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• 1/3 cup coconut milk

Preparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
3. Serve warm or at room temperature with my Thai Chicken Satay, Thai Pork Satay, or Vegetarian/Vegan Thai Satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Chinese Style Fried Pork Chops

Ingredients

• 4 pork chops or 4 pork tenderloins
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 dash pepper or 1 dash five-spice powder
• 1 tablespoon minced garlic
• 1 eggs
• 6 tablespoons cornstarch
• oil ( for frying)

Directions

1. Tenderize meat pork with a meat mallet. If you're short on time, pound to at least 1/4 inch thickness or thinner.
2. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes. (I've marinated it as long as 1 day and as little as 10 minutes.).
3. Just before frying, pour cornstarch on top of pork and stir into marinade.
4. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

From: http://chinese.food.com/recipe/chinese-style-fried-pork-chops-124290