Antipasto Pasta Salad

Every once in a while, I run across a recipe on a packaged dish that I tweak just a bit to make it my own.  This is one of those . . . thanks to Betty Crocker's Suddenly Salad. 

1 box Betty Crocker Suddenly Salad Creamy Italian

1/2 cup Italian salad dressing

1 cup Genoa Salami Nuggets

4 oz shredded Parmesan cheese

1 diced avocado

1/2 cup sliced black olives

2 cups chopped romaine lettuce

Bring a 3-quart pot of water to a boil  

 Add 1 tsp of salt and contents of pasta

Gently boil for 13 minutes uncovered, stirring occasionally 

Drain pasta.  Rinse with cold water.  Drain well.

In a large bowl, stir together seasoning packet and Italian dressing.  Add pasta, salami, cheese, avocado, tomatoes and olives.

Toss to combine and refrigerate for 1 hour.  

Stir in lettuce just before serving.  Cover and refrigerate any remaining salad.  

Crack Broccoli

Our family eats broccoli frequently, so I'm always looking for ways to change it up a bit, just to keep meals interesting.  This little gem does the trick!  

1/3 cup olive oil

Zest of 1/2 lemon

Juice of 1 lemon

1/2 tsp salt

1/8 tsp red pepper flakes

1 1/2 tsp ranch seasoning (dry powder)

5 cloves garlic, minced

2 1/2 lbs broccoli crowns, washed and broken into florets

1/4 cup almonds, raw and sliced

1/3 cup parmesan cheese, grated

Preheat the oven to 450 degrees.

In a large mixing bowl whisk together the olive oil, lemon zest, lemon juice, salt, red pepper flakes, ranch seasoning and garlic.

Add the broccoli and toss to coat.  

Spread the broccoli onto a foil lined baking sheet.

Roast for 10 - 12 minutes.

Flip the broccoli and add the almond slices to the sheet.  

Roast until the broccoli reaches desired tenderness, about 5 - 10 minutes.  Keep a close eye on the almonds, as they can burn quickly.

Trnafer the broccoli and almonds to a plate.  

Sprinkle with the parmesan and serve.  

 

Crockpot Sweet Potatoes

Thanksgiving is my favorite holiday.  Probably because I'm a foodie!  This recipe is a family favorite not just because it's usually part of our Thanksgiving dinner, but because it's a perfect fall dish.

4 large sweet potatoes

3/4 cup brown sugar

1/4 cup maple syrup

1/2 cup butter

1 Tbsp pumpkin pie spice

1 tsp salt

2 cups mini marshmallows

Spray your crockpot with non-stick spray.

Peel and dice the sweet potatoes into 1/2 " cubes.  Place them in the crock pot.

Add the brown sugar, maple syrup, butter, pumpkin pie spice, and salt.  Stir to combine.  

Place the lid on the crock pot and set it on high for four hours.

Five minutes before serving remove the lid and top with the marshmallows.  Place the lid back on the sweet potatoes and let the marshmallows melt for 3 - 5 minutes.

Serve immediately.

 

Pan-Fried Pork Chops

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 tsp dried oregano
1/4 tsp dried thyme
4 bone-in pork chops, about 1/2" thick
 Olive oil

Put the flour in a shallow dish.  Break the eggs into another shallow bowl and whisk with 1 tsp salt and a few grinds of pepper

Dredge a pork chop in the flour, shaking off the excess.  Dip it into the eggs and then coat evenly with the breadcrumbs.  Set aside on a piece of paper or baking sheet.  Repeat with the remaining pork chops.  

Heat a large skillet over medium heat with enough oil to come halfway to the sides of the chops (about 1/4 cup).  When the oil shimmers, add the chops and fry until golden brown and crispy (3 - 4 minutes on each side). Drain on paper towels briefly.  Serve hot.  

Garlic Pepper Fries

Oh my, I'm a fry snob, but this recipe is so good that I had to give in and try it.  Follow my lead . . . you won't be disappointed. 

4 russet potatoes, cut into 1/4" fries
1 Tbsp olive oil

4 tsp garlic pepper

2 Pinches of salt

Cut the potatoes and pat dry

Combine the potatoes, olive oil, and seasoning and mix well

Add to a prepared sheet pan

 

Bake at 450 degrees for 30 minutes.  

You can find the recipe for garlic pepper on this blog. 

Ultimate Bacon Burger

 Looking for a way to impress your favorite burger lover?  This recipe never disappoints.  

10 oz ground beef

2 Tbsp shredded Parmesan cheese

2 Tbsp sour cream

1 Tomato, sliced

2 Burger buns

2 Tbsp cream cheese

1/4 cup baby spinach

3 slices of bacon fried and crumbled

Coarsely chop the spinach

Cut the tomato into 1/4" slices

Combine ground beef and a pinch of salt and pepper.  Form into two equally sized patties (about 5 - 6" round)

In a mixing bowl, combine half the spinach, cream cheese, bacon, sour cream, Parmesan cheese and a pinch of salt and pepper, Mix well and set aside.  

Add 1 tsp of olive oil to a non-stick pan over medium heat.  Add the buns to the pan, cut side down and toast 1 - 2 minutes until brown.  Transfer buns to plates.

Add hamburger patties to hot pan and cook until browned and they reach an temp of 160 degrees.  ( I do 4 minutes per side and then turn a second time and let sit with no heat for another 4 minutes)

Top your bottom buns with spinach and tomato slices.  

Add your hamburgers.

Top with the cream cheese sauce and top bun.  Allow a couple of minutes for the sauce to melt over your hot burgers.  

I like this dish served with Garlic Pepper Fries.  It's definitely different from your ordinary burger and fries!

Garlic Pepper Seasoning

I've been in a mood to mix things up lately and this seasoning blend just does the trick.  Garlic Pepper seasoning is delicious on everything, but so far, my favorite is French fries.  They are the bomb!

8 tsp garlic powder
4 1/2 tsp black pepper
1 Tbsp parsley flakes

Combine all ingredients in a bowl and stir until well blended.

Store in an airtight container.

Use for seasoning meats, grains, starches and vegetables.  

This is a new favorite for sure!

Teriyaki Pork and Brocolli Stir-Fry

2 garlic cloves
1Tbsp seasoned rice vinegar
1/2 tsp garlic salt
1 Tbsp roasted peanuts

6 oz trimmed broccoli

6 oz long grain white rice (cooked)

2 green onions (sliced

1 head of baby bok choy

1/4 cup Teriyaki glaze

10 oz pork tenderloin (sliced)

Bring a small pot with rice and 1 1/2 cups water to a boil.  Reduce to a simmer, cover and cook until rice is tender, about 20 minutes. 

Remove from burner and set aside covered.

Cut the broccoli into small florets.  Remove any discolored outer leaves from bok choy and trim ends.  Halve and remove the core.  Cut into 1/2" pieces.  

Coarsely chop the peanuts.

Trim and cut white portions of green onions into 1" lengths.  Thinly slice green portions on an angle.  Keep white and green portions separate.  

Mince the garlic.

Cut the pork into slices into a single layer and pat dry.  Coarsely chop, if desired.  

Place a large non-stick pan over medium-high heat and add 1 Tbsp olive oil.

Add broccoli to hot pan and stir often, 4 minutes.

Stir in bok choy, 1/4 cup water and a pinch of pepper.  Then stir occasionally until broccoli is tender, 3 - 4 minutes.  

Remove from burner.  Transfer veggies to a plate.  Wipe pan clean and reserve.  

Return pan used to cook veggies to medium-high heat and add 1 Tbsp olive oil.  

Add sliced pork and a pinch of salt and pepper to hot pan.  

Stir occasionally until no pink remains and pork reaches a minimum temp of 145 degrees, 4 - 6 minutes.  

Stir teriyaki glaze, rice vinegar, white portions of green onions, garlic, and garlic salt into hot pan.  bring to a boil.  

Once boiling, stir in vegetables until combined.  Remove from burner and rest for 3 minutes.  

Plate dish, topping rice with stir-fry and garnishing with peanuts and green portions of green onions.  

 

Sweet Chili Pineapple Garlic Shrimp

 

1 lb raw shrimp (peeled and deveined)
1/3 cup sweet chili sauce

2 Tbsp soy sauce

2 Tbsp honey

1/2 Tbsp garlic (minced)

1/4 cup pineapple juice

1 Tbsp olive oil

20 oz pineapple chunks

2 tsp corn starch

2 Tbsp cold water

2 green onions sliced

Rice for serving

In a medium bowl combine the chili sauce, soy sauce, honey, garlic, and pineapple juice.

Add the peeled shrimp to the marinade and stir to coat.  

Heat the olive oil in a large skillet over medium heat. 

Add the shrimp along with the marinade and cook for 3 - 5 minutes, just until shrimp is opaque.

Use a slotted spoon to remove the shrimp to a plate, leaving the sauce in the pan.  

In a small bowl stir together the cornstarch and cold water.  

Add the cornstarch mixture to the saucepan and simmer until thickened.  

Turn off the heat and add the shrimp back to the pan along with the pineapple chunks.  Stir to combine.  

Serve with the rice and top with green onions.