Asparagus Pasta Salad

Cossetta's in down town St Paul has a pasta salad called Penne Chicken Salad. It has chicken, asparagus, red bell peppers, green onions and parsley with a vinaigrette dressing. So I tried to make a copy of it. This is what I came up with what was in my refrigerator. It made a large container of it with 6 oz of dried pasta. Cossetta's charged almost $13 for this size. See photo. 

6 oz dried ziti or penne pasta

5 asparagus sticks woody ends snapped off

red onion sliced as much as you like

cucumber diced (I had leftover in my refrigerator)

cherry tomatoes sliced (around 6 whole tomatoes)

parsley fresh chopped maybe 1-2 TBLS

basil fresh 4 leaves chopped

DRESSING

1/3 cup avocado oil

1/8 cup Champaign vinegar (for the tang, you can use other vinegars)

1 tsp salt

1/2 tsp pepper

1 clove fresh garlic, minced

1 tsp dijon mustard 

1 TBL sugar (I used Monkfruit sweetener) 

Boil the noodles as directed on the box.

The last 2 minutes of cooking time add in asparagus to the boiling pasta 

Drain pasta and asparagus under cold water, then pat dry with a paper towel to remove excess water. 

cut up vegetables (tomatoes, cucumber, basil, parsley and onion)

Add vegetables to the cold pasta and asparagus.

Mix together the dressing ingredients and shake to mix

Add enough dressing on pasta and vegetables to coat. you won't use all of it. 

store in the refrigerator .

when you go to eat it if you need to add more dressing because the pasta soaked in the dressing you can freshen it up with the leftover pasta. 

COSSETTA'S INGREDIENTS IN THEIR PASTA

Penne pasta 6 oz to fit the container

chicken chunks

asparagus

red peppers

green onions

parsley

then a vinaigrette 

So you make it how you would like it. I didn't have red bell peppers but I would have rather put them in there instead of tomatoes. it holds up better in the refrigerator. 

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Applebees Oriental Chicken Salad

Dressing

3 TBls honey

1 1/2 TBls rice wine vinegar

1/4 cup mayonnaise

1 tsp dijon mustard

1/8 tsp sesame oil

Blend together dressing ingredients. 

Salad:

3 cups romaine lettuce chopped

1 cup coleslaw blend

3 TBls sliced almonds

Chicken nuggets Optional

Make the salad and pour over as much dressing as you want. 

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Panzanella Salad

I went to a cooking class at Cooks of Crocus hill and we made this salad. It is so good. Worth making it again. This recipe is from the cooking class in St Paul. So fun. 

BREAD:

4 cups cubed French bread

1 1/2 TBls olive oil

salt and pepper

Cut the bread in large chunks, drizzle olive oil over the bread and add some salt and pepper. 

Put in large pan and start to brown the bread. Done when lightly brown and crunchy.

VINAIGRETTE:

1 tsp Finley minced garlic

1/2 tsp dijon mustard

1 1/2 TBls white wine vinegar

1/4 cup olive oil

1/2 tsp salt

1 /4 tsp pepper

Mix all the vinaigrette in a mason jar, put a lid on and shake to mix.

SALAD:

cherry tomatoes, handful cut in half

4 inch English cucumber, thicker slices then cut in half

1 large yellow bell pepper cut into 1 inch pieces

1/2 cup sliced red onions

10 basil leaves, chopped

Mix everything in a large bowl and let sit room temperature for 30 mins before eating. 

Put in a little of the dressing at a time incase there is too much. Add more as needs. 

YUMMM

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This is what an English cucumber looks like. It is usually in the produce section wrapped individually in plastic wrap. It has less seeds, less water in these cucumbers. 

Sesame Pasta Salad with Ginger Dressing

I got this recipe off the internet from little spice jar. It is yummy. The recipe had chicken in it, I didn't add it in for vegetarian, plus a quicker recipe.  It also called for  can of mandarin oranges, but I didn't put those in either. 

6 ounce bowtie pasta

4 cups chopped romaine lettuce

1/3 cup sliced almonds

1 cup chopped cilantro

1/2 cup chopped scallions

1/3 cup wonton strips

Dressing

2 small garlic, minced

1 1/2 TBls ginger paste

1/4 cup rice vinegar

2 TBls low sodium soy sauce

1 TBls toasted sesame oil

1 TBls toasted sesame seeds

1/4 cup granulated sugar

1/2 cup canola oil

Mix all the dressing together in a mason jar and shake until sugar is dissolved.

Cook the pasta and rinse with cold water and pat dry.

Add all the salad ingredients with pasta.  drizzle on as much dressing as you want.

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Roasted Veggie Orzo Salad

4 large baby bella mushrooms sliced in pieces

1 bunch asparagus (I didn't measure, cut into pieces)

1 yellow bell pepper cut into pieces

12 oz cherry tomatoes cut in half (I forgot to put them in so you don't see them in the pic)

2 garlic cloves (after they cook chop is smaller)

1/2 cup onion large slices (after they cook, cut them smaller

3 Tbls olive oil

salt and pepper

1 cup Orzo

1 1/2 cup water

2 tsp better than bouillon vegetable base

1/2 cup feta cheese (you can use flavored feta for plain)

1/3 cup slices almonds (optional)

2 Tbls olive oil

1 Tbls lemon juice

1/2 tsp salt

1/4 tsp pepper

1 Tbls fresh basil chopped

Preheat oven to 425 degrees

Cut up all the vegetables.  Put mushrooms, asparagus, yellow pepper, tomatoes, garlic, onion, olive oil, salt and pepper in a large bowl and mix. Pour them onto a cookie pan lined with parchment paper.

Bake for 20-25 minutes until vegetables are crisp tender. Remove from oven to cool.

Take 1 1/2 cup hot water and mix the 2 tsp of vegetable base in it. set it aside.

In a small pan add 1 TBLs olive oil and 1 cup orzo.  Cook on medium until the orzo starts to brown, stirring all the time.  Don't let it get burned.  

When the orzo starts to get brown, add the vegetable stock slowly.  Stir and put a lid on it, reduce heat to simmer for 15 mins. 

Dressing: add olive oil, lemon juice salt, pepper and basil to a small mason jar and shake until mixed.

When the veggies are done, add them to a large bowl. when the orzo is done fluff it and add it to the veggies in the large bowl. Add the dressing to the veggies and orzo, mix up.

Add the feta  cheese and almonds if you decide to.  stir and enjoy.

You can eat it warm, room temperature or cold.  

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Mediterranean Salad with Pasta

I didn't measure all my salad ingredients. I just put everything in a salad bowl and added as much as I liked. 

1 bag lettuce trio (iceberg, romain, green leaf)

1/2 bag 50/50 mix (spring mix, spinach)

 Cucumber diced

Grape tomatoes cut in half

Hard salami cut in small pieces 

Pepperoni cut in small pieces

Provolone cheese diced

Feta cheese 

Pepperoncini as many as you want

Rotini pasta cooked (pour some dressing on the noodles until you are ready to dress the salad)

DRESSING

1/3 cup oil (I used canola oil)

1/8 cup white balsamic vinegar

2 garlic cloves minced

1 Tbls white sugar

1 tsp kosher salt

1/2 tsp ground black pepper

Put all the ingredients in a mason jar with a lid, shake until blended. Pour over salad and enjoy

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Spaghetti Salad

1 lbs spaghetti

1 red bell pepper, diced

1 large tomato, diced (I used 1 container of sungold baby tomatoes orange yellow color)

1 english cucumber, diced, about 1 cup or less (has less seeds, but you can use a regular cucumber)

1/2 cup of parmesan cheese (I put it in the blender to make it like sawdust texture)

8 oz of zesty italian dressing recipe below

2 Tbls salad supreme seasoning (I used store bought)

DRESSING

1/2 cup of white vinegar or any kind of your choice

1/2 cup of canola oil

1 Tbls of water

1 1/2 tsp of garlic powder

1 1/2 tsp onion powder

1 1/2 tsp white sugar

1/2 Tbls dried oregano

1/4 tsp ground black pepper

1/8 tsp dried thyme

1/4 tsp dried basil

1 1/2 tsp dried parsley

1/8 tsp celery salt

1/2 TBls salt

1/2 tsp red pepper flakes (optional)

1/2 tsp cayenne pepper (optional)

Mix everything in a mason jar and shake until mixed.

Boil water, when boiling, snap noodles in half and add to boiling water. when done,  rinse with cold water

Mix all ingredients in a large bowl. 

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Creamy Dill Cold Pasta

Creamy Dill Cold Pasta

8 ounces dried medium shell pasta

1 cup mayonnaise

1/4 cup sour cream

1 1/2 Tbls fresh squeezed lemon juice

1 1/2 Tbls dijon mustard

1 Tbls dried dill (or 1/4 cup fresh dill)

1/4 tsp ground cracked black pepper

1 stock diced celery (or 1/2 cup)

2 tomatoes seeded and  diced (optional, I didn't use it but I think it would be good)

3 Tbls minced shallots

2 chicken breasts, cooked and diced

Or you can add cooked shrimp or cooked salmon

1/2 cup frozen peas

Cook the pasta shells according to the package. drain and rinse cold

In a small bowl, add mayo, sour cream, lemon juice, mustard, dill and pepper.

Mix until combined.

Add celery, tomatoes, chicken and shallots.

Meanwhile at the last minute of cooking the noodles, add in the frozen peas to warm them up.

Drain pasta and peas and rinse with cold water. drain really well. 

Add pasta/peas to the mayo mixture. Mix and refrigerate at least one hour to blend flavors. 

Enjoy!

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KFC Coleslaw Recipe

KFC Coleslaw Recipe

1 bag of coleslaw blend

1 TBLS minced real onions 

1/3 cup white sugar

1/2 tsp salt

1/8 tsp pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 TBLS white vinegar

2 1/2 TBLS lemon juice

Chop cabbage in food processor or to very fine pieces.

Combine all ingredients together (will be runny)

Cover and refrigerate at least 2 hours or night before. 

ENjoy....

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This is what i use. If you don't want to buy it already cut, just finely cut up coleslaw and carrots. 

Broccoli Cauliflower Salad

Broccoli Cauliflower Salad

Fresh broccoli chopped to bite size

Fresh cauliflower chopped to bite size

1 bag real bacon bits 

1 cup mayonnaise (not miracle whip)

1 TBLS white vinegar

2 TBLS sugar

salt and pepper to taste

OPTIONAL INGREDIENTS

red onion Diced (as much or less as you like)

cheddar cheese (as much as you like diced from a block of cheese or shredded) 

Sunflower seeds (as much as you like or none at all)

Dried cranberries (as much as you like)

chop broccoli, cauliflower and bacon in a large bowl.  

Make dressing ingredients: mayo, vinegar and sugar, salt and pepper. 

add to broccoli/ cauliflower. 

Add in optional ingredients if you want.

Refrigerate for a couple of hours to blend flavors or overnight. 

ENjoy...

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Tequilaberry Salad

Tequila Berry Salad

1 head of iceberg lettuce
1 lbs bacon, cooked and crumbled
chopped cauliflower (however much you want)
1 cup mayonnaise (no substitutions)
2 1/2 TBLS white vinegar
1/4 cup white sugar
1 1/2 cup parmesan cheese

Chop Lettuce in large bowl, add bacon and cauliflower.
In a small bowl mix mayo, vinegar and sugar

When ready to eat, mix everything together and as much dressing you like. Toss and serve.

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Easiest Homemade Cheese

I found this recipe on the internet at www.youtube.com/watch?v=MmeXMboUeKQ

She showed how to make this 5 minute cheese. It tastes like mozzarella cheese but crumbled. You can crumble it on a cold salad.  

Easiest Homemade Cheese

2 cups of whole milk, organic, pasteurized. (can not be ultra pasteurized)

1 tsp Kosher salt

2 TBLS white vinegar 

Put the milk and salt in a saucepan, bring the milk to a scald, not a boil. 

When the milk is scalding, add the vinegar. Stir

When it curdles, take off the heat.

Strain with a cheese cloth (I didn't have a cheese cloth, I used a paper towel and strainer under it. be careful, it will rip when you go to squeeze out liquid)

Squeeze out all the liquid.

Crumble and enjoy!

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Mac Juice for Cold Macaroni Salad

I got this recipe from The Shed.  They call the mayo sauce Mac Juice.  I make the mac juice and add in pasta and whatever else I want.  I don't follow their recipe. I have a daughter who doesn't like much, so I modify it for her.  I cut The Shed recipe in half and it made a half pint of mac juice.  That is a lot of mac juice. If you are making half a box of pasta cut the recipe in half.

Mac Juice

1 cup Helmans Mayonaise 

1/2 cup sour cream

1/2 Tbls dijon mustard

1/4 Tbls black pepper

3/4 tsp kosher salt

1/4 cup + half of 1/4 cup of white sugar 

half of a 1/3 cup of white vinegar

3/4 tsp onion powder

1 tsp garlic powder

Mix all of the ingredients in a bowl. Put in a mason jar and store in refrigerator or boil up noodles and add anything you would like.

diced cheddar cheese

peas

carrots

green peppers

purple onions

diced turkey

The Shed puts in purple onions, cheddar cheese and green pepper

http://theshedbbq.com/blog/2010/12/recipe-mommamias-mac-salad/

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Cheeseburger Salad with Big Mac Dressing

I found this recipe online at can you stay for dinner.  It was so delicious.  If you don't like the salad then make the dressing and eat it on a regular salad like thousand island dressing.  It is so good. yum.

Cheeseburger Salad with Big Mac Dressing

2 tbls full fat mayonnaise

2 tbls full fat sour cream or yogurt

2 tbls ketchup

2 tsp water

1 tsp white vinegar

1 tbls spicy pickle relish (or sweet)

1 tbls minced white onion

1 tsp sugar

dash of tabasco sauce or hot sauce

1 tsp salt, divided

2 tsp olive oil

1 large sweet onion, chopped

2 cloves garlic, minced

1 lbs lean ground beef

1 large head of romaine lettuce, chopped

2 large ripe tomatoes, chopped

1 cup shredded sharp cheddar cheese

dill pickle slices, optional

In a small bowl, whisk the mayonnaise, sour cream, ketchup, water, vinegar, relish, onion, sugar, tabasco, and 1/8 tsp salt. set aside. 

Heat the oil in a large skillet over medium heat.  Add the onion and sauté for 2 minutes, stirring frequently. 

Add the ground beef and cook for 6-7 minutes. 

Add the garlic and stir for 30 seconds.  

Divide the romaine, tomatoes, and cheese evenly among four large bowls.  Divide the beef mixture evenly among the salads. Drizzle each serving with 2 tbls of the dressing.  Serve immediately. 

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Imitation Crab Salad

I found this recipe on the internet and modified the recipe to my liking.  My husband thought it needed celery for crunch. So next time I would put that in, so I added it to the recipe, you won't see it in the pictures. 

RECIPE:

1/2 pound Cavatappi noodles, cooked and drained

1 pound imitation crab meat

8 ounces of a block of cheddar cheese, diced

1 1/2 cups frozen peas

1 1/2 cup celery, chopped

1/4 cup fresh parsley, minced

2 Tbls fresh chives, minced

3/4 cup plain yogurt

1/2 cup sour cream

1 cup mayonnaise, Helmans

1/4 cup fresh lemon juice

1/4 cup fresh dill, minced

salt and pepper to taste

In a large bowl, combine the pasta, imitation crab, cheese, peas, celery, parsley and chives.

In a small bowl, combine the yogurt, sour cream, mayonnaise, lemon juice, and dill.  Season with salt and pepper to taste.

Pour over pasta mixture and toss gently.  Cover and refrigerate at least 2 hours before serving. 

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Chop the imitation crab

dice cheddar cheese from a 8 oz block

I used half a box of Cavatappi noodles

Fresh parsley chopped

make sure you use fresh chives.

Combine in a large bowl

Make sure you use fresh lemons

Mix yogurt, sour cream, mayonnaise and dill in bowl 

I use this brand of yogurt

Mix the dressing with the noodles

Refrigerate for 2 hours. 

Enjoy