May 2: Fresh Pasta Sauce (Summer Pasta)

I am anxious for summer! I love this recipe for a fresh light easy pasta sauce.

4 c chopped tomatoes (you can blanch and remove the skins)
1/2 c chopped fresh basil
2 cloves garlic, pressed
2 TB olive oil
2 TB balsamic vinegar
1 can black olives, sliced
salt and pepper to taste
Angel hair pasta

Cook pasta as directed on pkg. rinse with hot running water.
Saute garlic in olive oil until soft. Add tomatoes, vinegar, olives, salt and pepper and basil last. Simmer for a few minutes is all. Serve over pasta with fresh grated Parmesan cheese. 

May 1: J Dawg Sauce

My kids just told me today about a place called  J Dawgs and the amazing sauce that is on a J Dawg. We found this recipe and made it tonight. My children all said it tastes like the real thing. It was great. 

3/4 c ketchup
3/4 c brown sugar
1/4 c honey
1 tsp soy sauce
1/2 tsp onion powder

Combine ingredients in a saucepan and heat just to boiling on medium heat. Drizzle sauce over your favorite grilled Polish or beef hot dog. Top with your favorite hot dog condiments.  Leave the ketchup behind. Suggested toppings: banana peppers, diced onions, and dill pickle spears and sauerkraut.

April 30: Sesame Noodles

I love Sesame Noodles!

4 TB soy sauce
3 TB brown sugar
2 TB sesame oil
1/2 TB peanut butter
1 tsp hot chili oil
1 TB olive oil
1 TB white sugar
1 small can mushrooms, chopped
3-4 green  onions, chopped
1/2 TB sesame seeds
1 16 oz pkg Capellini Noodles (or angel hair or thin spaghetti)

Cook pasta according to pkg directions. While your noodles are cooking, combine all ingredients but the mushrooms, green onions and sesame seeds into a large mixing bowl. Stir until well incorporated. When noodles are done cooking, strain off all hot water. Immediately add the noodles to the sauce. Add the mushrooms and sesame seeds and toss. Sprinkle with green onions. Serve. 

April 29: Southwest Chicken Chop Salad

A great recipe I found blog watching.

2 c diced rotisserie chicken
1 green pepper, diced
1 c black beans
1 c sweet yellow corn 
2 Roma tomatoes, diced
4 scallions, washed and sliced 
(white and green part)
1 lg romaine heart, washed and chopped
1/2 bunch cilantro, washed and chopped
2 just under ripe avocados, diced
2 cups crushed tortilla chips


Dressing:
1/2 c mayo
1/2 c sour cream
1/2 TB ranch seasoning
1/2 TB taco seasoning
1/2 TB lime juice
salt and pepper, to taste


In a large bowl, stir all salad ingredients together, except the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips. 

April 28: Mexican Cornbread Salad

A co worker brought this salad to a work party a while ago. It is delicious!

1 6-8 oz pkg cornbread mix, 
     made according to pkg instructions and cooled
2 cups mayo
3 tsp chili powder
1 tsp salt
2-3 TB freshly chopped cilantro
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped
1 14 oz can shoepeg or yellow corn, drained
1 14 oz can black beans or pinto beans, rinsed and drained
6 Roma tomatoes, chopped
1/2-3/4 c finely chopped red onion or green onion
2 cups shredded Cheddar cheese 

Crumble cornbread into fine crumbs; set aside. Stir together the mayo, chili powder, salt, and chopped cilantro. In a 4 qt glass bowl or trifle dish, place half of the lettuce, then sprinkle with half the cornbread crumbs. Spread half of the mayo mixture on the cornbread layer. Layer half each of the corn, beans, tomatoes, onions and cheese. Repeat layers with remaining ingredients. Refrigerate at least 2 hours before serving. 

April 27: Macho Nachos

1 can refried bean
1 lg bag white corn tortilla chips
1 medium onion, chopped
1 can chili
(use vegetarian, beef, or turkey chili)
1 c shredded Pepper Jack cheese
1 c shredded Cheddar cheese
1 c sour cream
1/2 c green onion, chopped
1 tomato, diced
1 jalapeno sliced

Preheat oven to 350. Have all ingredients prepared and ready to assemble nachos. In a small saucepan on low, heat refried beans. On a large oven proof platter, spread out tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar cheese. Repeat this layering process until ingredients are used up. Place chips in the oven at 350 until cheese has melted. Remove from oven and place on a heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapenos and serve hot.

April 26: Leftover Chili Casserole

Now, do not hear the word "leftover" and run from this recipe. It is mighty fine.

In a blender, blend 10 oz pkg Fritos  (minus 1 1/2 cups) until it resembles corn meal.

Mix together:
1 sm can enchilada sauce
1 sm can tomato sauce
Chili
Ground Fritos
Place mixture in 9x13 pan.

On top of chili mixture, layer:
Sour cream
Cheddar cheese
Sprinkle 1 1/2 cup of reserved Fritos, lightly crunched up

Bake until warmed thoroughly and is bubbly.