Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

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Labor Day Bash: Butter Burgers

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It's time to celebrate the American Labor movement and all the workers that have strengthened our country!  Labor Day Weekend is the time to have a great big bash with lots of food and fun.

It also is the unofficial end of summer, but we won't dwell on that.  I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.

So let's talk about a main dish for your bash.  Let's talk about BUTTER BURGERS.  Yes, I said "BUTTER" burgers!  You've never tried one?  Well let me tell you that if you want a juicy, moist burger you have to try a butter burger.  It makes sense really...if you want juicy, and not dry meat, you add a fat.  In this case, butter!  I have to give credit for the idea to Paula Deen as she was the first person I saw doing this.  Now when you google it, you'll notice there are more and more versions of the butter burger out there.

BUTTER BURGERS

Today we are making both beef and turkey burgers with the secret ingredient being "butter".  MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.

They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden.  That's my technique and it works wonderfully.  The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH!  Boy is that a moist, juicy burger!

Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side!  The perfect meal to celebrate the holiday.  All American burgers made better with butter!

So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!

Enjoy!





Butter Burgers 

serves 6

1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving:  lettuce, tomato, mustard

Preheat the grill to medium.  Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat.  Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute.  Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center.  Place on a baking wax paper covered tray.

Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like.  (About 10-12 minutes for medium, more for well done)  Toward the end of the cooking place the split buns on the grill to toast.  Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.  

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The BEST Broccoli Pasta Salad

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Labor Day is coming up and a great holiday to celebrate with the last of summer food.  I'm going to be bringing you several posts with dishes to celebrate with.  First up is another great pasta salad.  

Everyone needs an easy yet scrumptious side dish and this is absolutely The BEST Broccoli Pasta Salad I've ever had.  It was adapted slightly from a recipe I found on Pinterest from Tiffany's blog Pics and Pastries.  To me this pasta salad screams summer!

THE BEST BROCCOLI PASTA SALAD

Imagine a pasta salad that includes fresh crunchy broccoli, sweet & tart cherries, and doused in a creamy 3 cheese ranch dressing.  Oh yum!  The combination of sweet/tart (cherries) and spicy/savory (bell peppers) just work wonders with the crunch of the broccoli.  The perfect way to use fresh summer vegetables.  I can truly say this is the best broccoli salad around!

So whether you are having a last summer bash for Labor Day, a summer picnic, concert in the park, or a potluck block party, make this dish!  Everyone will be raving it's praises and asking for the recipe.  The BEST Broccoli Pasta Salad is on the menu!

Enjoy!

Note:  Shared with The Country Cook's Weekend Potluck

The BEST Broccoli Pasta Salad

serves 6

6 oz bow-tie pasta
1/2 - 1 red bell pepper, diced

1/2 - 1 orange bell pepper, diced
1 head broccoli

1/3 cup dried cherries
3/4 cup Three Cheese Ranch dressing (such as Kroger or Kraft brand)

Kosher salt &  fresh ground pepper to taste

In a large pot of boiling water cook pasta according to box directions.  During the last 4 minutes of cooking add the broccoli head to blanch.  Broccoli should turn bright green.  Remove broccoli and drain pasta.  Allow pasta to cool.

Chop broccoli into florets.  Add to medium bowl.  Add diced bell peppers to the bowl along with the cherries. Add cooled pasta and toss to combine.  Add dressing and toss to coat.  Refrigerate 1 hour.  Serve cold or room temperature.  May add extra dressing if needed.

Chipotle Lime BBQ Drumsticks

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We have a holiday coming up and I have the perfect grilled main dish!

Let's break out the grill this 4th of July and make some Chipotle Lime BBQ Drumsticks.  These are soooo easy to make.  You only need FIVE ingredients! ( A major plus) Yep, that is absolutely right, 5 ingredients to the ultimate party dish!  Who doesn't love drumsticks?  These are such a great idea for a great big outdoor bash.  The recipe can be doubled or tripled to accommodate as many people as you want, or it can used as a great, quick weeknight meal.

CHIPOTLE LIME BBQ DRUMSTICKS

Let's talk about the flavor.  I love a good BBQ sauce and usually make my own, however there are time when I don't want to do that, or I am short on time, or need A LOT of it.  That's when I turn to a good bottled sauce.  No shame here.  We all use them.  What's different about this sauce is that I chose a Carolina style sauce which has a mustard and vinegar base, not a tomato one.  Mix that with some Chipotle seasoning and some lime zest and you have one heck of a sauce!

I chose a salt free Southwest Chipotle seasoning by Mrs. Dash.  Now this seasoning has a kick, so if you want it milder add less or more if you want it really spicy!  This seasoning is perfect with the BBQ sauce and then you add the lime zest!  Woooweee!  This is some zesty sauce.  

Serve along some great potato salad, pasta salad, or corn on the cob and you have one excellent meal!  Treat yourself to something easy at your next outdoor bash, or this 4th of July.  Chipotle Lime BBQ Drumsticks will be the hit of the party!

Enjoy!

Chipotle Lime BBQ Drumsticks

serves 2-3

1/2 cup of Carolina style BBQ sauce (mustard/vinegar based) (such as Heinz)
1 tsp Southwest Chipotle seasoning (Mrs. Dash)
2 tsp lime zest
6 chicken drumsticks
1 Tbls olive oil
salt & pepper

Preheat the grill to medium heat.  Combine the top three ingredient in a bowl and set aside.

Brush the chicken with the oil and sprinkle with salt and pepper.  Grill chicken, covered, for 20 minutes, turning about every 5 to 6 minutes until cooked through.  In the last 10 minutes start basting chicken with the sauce mixture each time you turn the chicken.  Serve.

Savory Garlic Parmesan Potato Wedges

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I think I've been on a potato kick lately. 

A few weeks ago I brought you my go to recipe for Outrageous Oven Fries.  I make this recipe quite often because it's easy, and it goes with so many dishes.

Today we are going to showcase another recipe that is based on some potato wedges we had at a local restaurant we love.  Potatoes  wedges with the skin kept on and fried but topped with a sprinkle of garlic and Parmesan which just melts all over the top! Oh the smell of garlic and cheese on fries is AMAZINGLY good.   

SAVORY GARLIC PARMESAN POTATO WEDGES

MGG was talking about those fries the other day so we set out of try and make them slightly healthier, at home!  To accomplish that is to remove all that fat from frying which baking or roasting does.   I've mentioned before that we ALWAYS make oven fries because it cuts the calories by like a gazillion calories....can't beat that if you are craving fries!  

You're gonna love this recipe as this is soooo EASY to make!  The oven really does all the work and with just a little time you have wonderful Savory Garlic Parmesan Potato Wedges to serve as a snack, appetizer, or side dish.  Make a bunch, because they won't last long!

I find that if you buy smaller russet potatoes they are easier to cut into wedges.  Make sure to give the skin a good scrub since you'll be leaving those on like "home fries".  Using garlic powder instead of fresh allows the garlic to stick to the fries better during baking, plus I use finely grated Parmesan which also help with the coating.  Simple and easy is what I love and these potatoes are gonna become a family favorite in your household, no doubt!

Enjoy!






Savory Garlic Parmesan Potato Wedges

serves 4

3-4 small russet potatoes
4 tablespoons olive oil
2 teaspoons garlic powder
½ cup shredded Parmesan cheese


Preheat oven to 450.  Place a piece of parchment paper on a large baking sheet.  (Easy clean up)

Scrub the potatoes really well.  Leaving the skin on cut the potatoes into wedges.  Place in a medium bowl.

Drizzle with olive oil and toss to coat.  Sprinkle potatoes with garlic powder, tossing to coat well.  Place the cheese on a plate or pie pan and dredge the potatoes in the cheese so that they stick and are coated well.  Place on the prepared baking sheet, skin sides down and make sure they are not touching. 

Bake for 25-30 minutes until potatoes are slightly crispy and golden brown. Serve immediately.

Luscious Lemon Strawberry Angel Delight

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I have to say that I'm totally smitten with citrus this year.  

I recently went on a shopping spree and bought citrus laundry detergent.  You guys!! this stuff is awesome.  Then I went and bought citrus kitchen cleaner, shampoo, body wash, and a even a pint of lemon cream pie ice cream!  I'm in Heaven!!!

So since I'm on a roll I thought I'd carry over the theme and make you a great summer dessert.

LUSCIOUS LEMON STRAWBERRY ANGEL DELIGHT

This dessert is easy to put together.  It can serve a few or a crowd, and is creamy and luscious.  The tart lemon totally compliments the sweet strawberries.  These top some angel food loaf that has been pulled into bite sized pieces.  I placed them all in some cute dessert bowls and layered on the lemon pudding and berries.  Top it with some whipped topping or whipped cream and you are set.

Dessert is done!

This would be the perfect dessert for any BBQ, cookout, or FATHER'S DAY party you may be having. 

Enjoy this all summer long!






Luscious Lemon Strawberry Angel Delight

1 pkg (3/4 oz) lemon instant pudding

2 cups of milk

1 pre-made angel food loaf

1 pint of strawberries, hulled and sliced

whipped topping 

In a bowl combine the pudding and the milk. Stirring to combine until all pudding granules are dissolved. Place cling wrap directly on pudding to avoid a skin from forming and place in the refrigerator to set.  

Tear the angel food loaf into medium bite size pieces.  Hull and slice the strawberries.  To assemble:  Place pieces of cake on dessert bowl or plate.  Top with about 1/4 c of pudding drizzling over the cake.  Scatter about 1/4 cup of strawberries over the pudding.  Add a dollop or two of whipped topping.  Serve.

Outrageous Oven Fries

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Have you got your Memorial Day bash main dish picked yet?  If not, take a look at these Attention-Grabbing Jalapeno Mushroom Sliders or Baja Chicken Sliders they are easy to make and both make outstanding entrees.  

And what better side dish to go with some yummy sliders than fries. 

OUTRAGEOUS OVEN FRIES

These fries are healthier since they are not fried in oil but baked in the oven.  It's the only way we do fries now.  They come out perfectly crispy on the outside and tender on the inside. 

I jazz up our fries with a spice mixture of paprika and garlic powder.  The combination is a winning formula and it's become our basic recipe.

Who doesn't love fires with their burgers or hot dogs?  And ones with a bit of spice just make them irresistible and additive.  Don't say I didn't warn you....as I can neither confirm or deny sneaking 1 or 5 from the baking sheet, hot from the oven.  Shhh! don't tell anyone! They really are outrageously good!

Enjoy!!





Outrageous Oven Fries

serves 8

4 large russet potatoes, washed and peeled
2 Tbls olive oil
3 tsp paprika
1 1/2 tsp garlic powder

Preheat oven to 425 degrees. Cut each potato into planks and then cut the planks into sticks.  Place them in a large bowl and drizzle with oil, tossing to coat.  Sprinkle on paprika and garlic powder.  Toss to coat.

Place potatoes on a baking sheet, making sure they are level.  Bake 30 minutes or until golden brown, turning over once half way through the cooking time.  Serve warm.

Attention-Grabbing Jalapeno Mushroom Sliders

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Memorial Day is around the corner and it's time to "Spice Up" your Sliders!

Memorial Day always marks the unofficial start of summer which goes hand in hand with grilling.  Since the weather here has been warm enough to grill for a month or so we've already started making great dishes on the grill, but no matter what we always have a cook-out for Memorial Day.

This year we aren't just making any ole' sliders.  Nope!  We are going to "Spice Up" our palate and our lives with a little add-in to the burgers.  We decided to add sautéed jalapenos and mushrooms to the mix to create one irresistibly juicy, and flavorful slider!

ATTENTION-GRABBING JALAPENO MUSHROOM SLIDERS

This is my riff on my favorite burger, the mushroom Swiss burger with a spicy twist.  The mushrooms and jalapeno are sautéed and added to the meat mixture instead of being used as toppings.  This is a lot easier to control than having them sit on top of a small slider.  This created a wonderfully juicy and tasty burger!

They take a little prep work but the end result is an Attention-Grabbing Jalapeno Mushroom Slider!  They are only mildly spicy but you can adjust that to your liking by adding more or less diced jalapeno.  Additionally, the cheese is optional.  We added cheese to about half of our burgers and left the other plain.  Serve with your favorite fixings, and possibly a spicy burger sauce and you are set for a sizzling main dish!

Enjoy!




Attention-Grabbing Jalapeno Mushroom Sliders

makes 12

1 lb ground sirloin (10%)
8 oz sliced baby bella mushrooms
1 Tbls olive oil
Kosher salt
2 jalapenos, finely diced
salt and pepper
Swiss cheese (optional)
12 slider buns, split and buttered


Preheat a gas or charcoal grill, or they may be grilled indoors on a grill pan.

In a large skillet over medium heat, add the olive oil and mushrooms.  Cook mushrooms 3-4 minutes until they start to get tender.  Sprinkle salt over the mushrooms and they will release their moisture and start to turn a golden brown.  Cook an additional 3-4 minutes until golden and remove from the skillet to a cutting board. 

Add the diced jalapeno to the skillet and cook about 3 minutes until softened.  Watch them while cooking as they can burn easily and may pop up on the pan while cooking.

Cut the mushrooms into small pieces and add to a large bowl.  Add the sautéed jalapeno to the bowl as well.  Sprinkle the ground sirloin over the veggies in the bowl. Sprinkle with salt and pepper to season.  Mix until well combined but don't overwork the meat.  Form 12 equal patties and place them on a platter.

Grill patties 3-4 minutes per side for well done patties.  If you are adding cheese, add it to the patties once your flip the burger to the second side.  Add buttered buns to the grill to toast.  Remove patties and buns to a platter.  Serve with condiments and fixings of your choice.