Mexican Street Corn Pasta Salad

This is a great dish as a side or add some chicken for a great summer dinner or without for a vegetarian meal. It has a nice kick to it but it isn't super spicy. If you are sensitive to spice consider adjusting spicy ingredients tasting the finished product and adding more if desired.

Ingredients

2 cups mini farfalle pasta, uncooked
1 16 oz package of frozen corn (about 3 cups any variety) or 3-4 ears of corn
6 strips of bacon cooked and chopped
3 green onions sliced
1/2 of a bunch of cilantro chopped
1 jalapeno finely chopped (you can use less if you like it milder)
1/2 can of black beans (or more if desired)
(optional- 1/3 cup cotija cheese or up to a 1/2 queso fresco, or Mexican blend cheese)
1-2c avocados, chopped
Dressing

1 cup regular mayonnaise (you can use as
2 limes juiced (about 3 tablespoons) plus a little lime zest (about 1/4 teaspoon)
1/8 tsp ground cumin
1/4 tsp paprika
1/2 tsp chili powder (we like the hot blend, it isn't really hot)
1/4 tsp cayenne pepper (can be adjusted according to the desired spiciness)
salt and pepper to taste

Cook pasta according to package directions to al dente (don't forget to salt the water).  Drizzle with a little olive oil. completely drain and cool in a large bowl in the refrigerator for 5-10 minutes.
Cook bacon. Allow bacon to cool, then chop and set aside.
Defrost corn and then cook in a single layer on the stovetop with a little butter in a cast iron or other skillet for about 5 minutes on medium heat. Stir once after 2 1/2 minutes. You want the corn to get that nice roasted look, so don't be tempted to stir it.
If using ears of corn, heat the grill to medium. Pull back husks but do not remove them. Remove the silks and put the husks back up around the ear of corn. Soak the ears of corn in a large bowl with 1 tablespoon of salt for 10 minutes. Remove from water and dry. Place on grill, cover grill, and cook corn for 15-20 minutes turning every 5 minutes. Remove corn from the cob.

Add corn to pasta. Chop avocado, green onions, cilantro, and jalapeno. Add all to the bowl with the pasta and corn. Add black beans, bacon, and cheese if desired. (If you are making the night before hold back the avocado, bacon, and cheese until just before).
In a small bowl mix all of the dressing ingredients together and pour over pasta and stir until combined. I like to let it sit in the refrigerator for a bit in order for the flavors to meld together, but it can be served right away.

Pumpkin Soup

Ingredients:
1 lb smoked bacon, chopped
1 large or 2 small leeks chopped (only the bottom part of the leek not the green)
1 onion, chopped
2 cloves of garlic, chopped
1 large (29 oz.) can of pumpkin
7 cups of chicken broth
1 to 1 1/2 cups cream
salt and pepper to taste

Directions
Cook bacon in a soup pot. When it is almost done add the onion, leeks and garlic. Cook until onions are translucent (about 20 minutes). Add the pumpkin and stir. Add the broth. Mix well and simmer for 30 minutes. Add the cream and salt and pepper to taste.

Zuppa Toscana Soup

Ingredients
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces

Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper  to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.

Serve with a crusty baguette or other bread.

Oatmeal, Peanut Butter, Chocolate Chip Cookies

1 1/2 cups all purpose flour (spoon and level it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)

Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.

Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.

Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.

Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.

Green family favorite chocolate chip cookie recipe

Ingredients:

1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips

Directions

In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.

Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.

Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.

More Freezer Potato Day

After I made the freezer mashed potatoes I made some country potatoes. First I washed and peeled all of the potatoes. Then I used my potato slicer to slice the potatoes like thick french fries.

Then I cubed them.

After that I boiled them for 5 minutes. Finally I drained them and spread them on a baking dish and put them in the freezer for awhile. After they were frozen a little bit I took them off the baking sheet and put them in a freezer ziplock bag.

Grilled Beef Fajitas

2 lbs. flank or beef skirt steak

2/3 cup Kikkoman soy sauce

1/4 cup lime juice

10 flour tortillas warmed

Sour cream (optional)

pico de gallo (recipe follows)

Cut meat into 5-inch lengths and slice horizontally 1/4-inch thickness; place on a rimmed baking sheet. Stir together soy sauce and lime juice; pour over meat. Turn to coat and allow meat to marinate for 15 minutes. Grill over medium-high heat until desired doneness is reached. Cut into small pieces, if desired.

Pico de Gallo: Sir together 1 peeled, pitted and diced avocado, 1 chopped tomato, 1 seeded and diced jalapeno pepper, 1/2 cup minced red onion, 2 tbsp. Kikkoman Teriyaki Marinade Sauce, 4 1/2 tsp. lime juice and 1 tbsp. minced fresh cilantro.

Freezer Mashed Potatoes

Thanks to Jessica for the freezer meal ideas. I'm starting to want to do this a little more. Baby steps for me. I recently did the pumpkin puree and froze that and I also got 3 lbs of onions on sale and diced most of those up and froze them. Last week I bought 2 ten pound bags of potatoes for .97 at Safeway and this morning I am working on making mashed potatoes in the crock pot to freeze for later. I am also planning on making country style potatoes (the cubed potatoes) to freeze for later. (just call me Mrs. Ore Ida)

I got the recipe from http://www.onceamonthmom.com/

5 pounds Yukon Gold potatoes, peeled and quartered (I'm just using russet)
4 ounces cream cheese, softened
4 ounces sour cream
1 teaspoon salt
1 teaspoon onion salt (I think I just have onion powder so I'll just use that and maybe put in some extra salt)
1/4 teaspoon pepper
2 Tablespoons butter

DIRECTIONS
Peel and quarter potatoes. Place in crock pot. Add water until potatoes are covered. Cook on Low for 7 hours or high for 4 until a fork can easily be poked through them. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8x8 pans, dot with butter. Bake at 350 degrees for 30 minutes. if Freezing see below.


Freezing Directions:
DO NOT BAKE Instead, cover and freeze. To serve: Thaw. Bake at 350 for 30 minutes. Double bake time if not thawed. Since I only have one 8x8 pans I am going to use a trick I learned on another website. I am going to line my 8x8 pan with foil and place the potatoes on top of the foil then I will cover and freeze. After about an hour or so I am going to take it out of the pan and put it in a freezer bag and then start again with the other half of the potatoes.

Serves 8-10

Pureed Pumpkin

Safeway had their Saturday and Sunday sale last week and I got 2 pumpkins for $4.99. I made pumpkin puree today, I had to call my friend Hannah for some tips since I was doing a huge pumpkin and not pie pumpkins like on thriftymom.com. Thanks Hannah!

First off we have our medium sized pumpkin.

Cut the pumpkin in half lengthwise.


clean out all the seeds and guts.

I enlisted the kids to help. Lennon helped too he just had to leave before I got the camera out. Because the pumpkin was so big I had to cut it into quarters. I baked half of the pumpkin at a time.


Place skin up in a 9x13 pan. Add a little water and cover with foil. Bake at 375 degrees for about 1 1/2 hours.

The skin will still be firm but soft on the inside when it is done. I like how Hannah described it - she said "it's like a potato after it has baked" it will smoosh.

Let the pumpkin cool so you can handle it. Then you peel off the skin and put it in the food processor or blender. (Since Hannah told me about the potato thing it made me think of how you can squish the potato out of the peel after it has baked. So I kind of smooshed the pumpkin in the pan to help release it from the skin a bit) Then I used my hands and sometimes a paring knife to get the skin off. It was like peeling sunburned skin! well not that thin of skin but you get the picture. Sorry if that was gross!

Finally I poured premeasured pumpkin puree into plastic containers and plastic Ziploc bags. All of the bags are 1 cup and the plastic containers (except 2) are 2 cups. I ended up with 18 1/2 cups of pureed pumpkin and still have another one to do! Yeah I'm getting out those pumpkin recipes.

Cheesy Sausage Potatoes

Last week Safeway had all their sausages on sale and there was a great coupon because it's Oktoberfest. I bought two Hillshire Farms Beef Polska Kielbasa. Today I used one of them to make dinner. I had my two helper chefs, Meghan and Abby.






First the girls helped me peel 6-8 potatoes and I cubed them.


We boiled them for about 7 minutes.


Meanwhile I sliced the sausage and chopped onions and bell pepper and sauteed until the sausage was brown.

We drained the potatoes and placed them at the bottom of a 13x9 baking dish. Then we placed the sausage mixture on top of the potatoes and then put cheese on top of that and sprinkled a little pepper. We baked at 350 degrees for 25 minutes and here is our final result.


It was good. Bill said it was a hit.

Spicy Chicken and Rice Bake

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drum sticks)
1/2 cup chopped onion
1/2 cup green sweet pepper
2 cloves garlic, minced
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup long grain rice, uncooked
1 teaspoon chili powder
1/8-1/4 teaspoon ground red pepper
paprika

1. skin chicken; set aside.
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breast; 180 degrees for thighs and drumsticks) and rice is tender.

per serving 355 calories, 9 grams fat, 39 g. carbs, 6 grams fiber, 33 grams protein

Better Homes and Gardens cook book

Tuna Cakes

6 servings 2 Tuna Cakes each

2-6 oz. cans tuna, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonaise
2 tbsp. sweet pickle relish
3/4 cup water

Mix all ingredients. Cover and refrigerate 10 minutes. (this helps cakes to firm up)

Heat large nonstick skillet sprayed wit hcooking spray on medium heat. For each tuna cake shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
Cook 3 minutes on each side or until golden brown on both sides. turning over carefully.

(when I made these I made smaller ones to eat with saltine crackers.)

save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk cheese and using light mayo

Nutrition Information per serving

320 calories (260 if using light mayo and 2% milk cheese)
17 grams of fat (11 if using light mayo and 2% milk cheese)
24 grams carbs
19 grams protein

Wheeler Quesadillas

Bill suggested this recipe from a Backpacker Magazine. Just a note that these are spicy so if you want to make some for the whole family you might want a milder cheese too.

8 corn tortillas
2 chipolte peppers in adobo sauce
4 ounces pepper jack cheese
1 cup salsa
2 teaspoons olive oil

grate cheese and chop chipolte peppers. place a tortilla in ligtly oiled skillet; top with some of the pepper, cheese and salsa, top with additional tortilla. Heat until toasted then flip. Toast opposite side.
We made ours with some chicken and avocado. I mixed the pepper jack with cheddar for the kid ones and didn't put peppers on theirs either.

Salisbury Steak

Last night I was faced with a dilemma. I had two pounds of ground beef that was already defrosted (or as my friend Hannah says dethawed) and didn't know what to do with it. It was after 5 and I didn't want to turn the oven on. I didn't want to make meat loaf--it would take too long or hamburgers (I didn't have any buns). What to do? I pull out my cook book The Taste of Home cook book and started flipping through. I found a recipe for Salisbury Steak. I haven't ever made it before but it turned out pretty good. It tasted a lot like meat loaf but it didn't take nearly as long and used ingredients I had in the cupboard.

Salisbury Steak with Onion Gravy

1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided (I used a french onion mix because I had it)
1/2 cup dry bread crumbs (I used Italian seasoned)
1/4 teaspoon salt
Dash pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles (I used instant mashed potatoes instead-its what I had)
chopped fresh parsley, optional

1) In a large bowl beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties

2) In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain if needed. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.

3) Return patties to skillet. Reduce heat; cover and simmer for 15 minuts or unti lmeat is no longer pink. Remove patties.

4) Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.

Since I used 2 lbs of ground beef, I had a few extra patties. Tonight I made spaghetti out of the leftovers!

RIBS

FoodsCo this week has spare ribs on sale for 0.97 per lb. I get there and this thing is huge its as long as the longest baking sheet I have. The whole thing was $10 and I got two slabs of ribs. I was excited. Here is a recipe for barbecue sauce just for fun which I did not use this time but have used it and it is very good but due to time constraints I used KC Masterpiece.

Barbecue Sauce
1 slice of bacon
1 bunch of fresh thyme
extra virgin olive oil
1/2 onion
2 cloves of garlic
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 Tbsp. red or white wine vinegar
1 Tbsp. dry mustard
1 tsp ground cumin
1 tsp ground paprika
ground black pepper

Wrap bacon around thyme bunch and tie with kitchen twine (or you can just wrap it with the bacon and just leave it)
Heat two count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3-4 minutes to render bacon fast and give the sauce a nice smoky taste. Add the garlic and onion and cook slowly without coloring for 5 minutes. Add the rest of the ingredients and stir. Turn heat down to low, cook slowly for 20 minutes to meld the flavors. Strain to remove bacon, thyme, and onion.

Ribs
preheat the oven to 350 degrees
foil baking pan
place ribs in pan and sprinkle with salt and pepper
cover ribs loosely with foil
bake for one our turning halfway thorough
remove foil and brush one side generously with barbecue sauce and cook for 15-20 minutes
turn and brush other side with barbecue sauce and cook an additional 15-20 minutes
serve

Spicy Cuban Chicken

Bill found this one for us in a running magazine. It's really good. High in protein and good carbs

2/3 cup nonfat Italian dressing
2 cloves of garlic, crushed (or more)
1/4 tsp. ground red pepper
11 ounces boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
2 tsp. olive oil
1-1/4 medium green bell peppers, chopped
3/4 medium onion, chopped
3/4 tsp. oregano
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
3 cups cooked rice (brown is best)
1-1/4 lbs. canned blacked beans, drained and rinsed
1-1/4 lbs. canned, diced tomatoes
3/4 tsp. fresh cilantro, chopped

Combine dressing, garlic, and ground red pepper in a glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken and refrigerate 30-60 minutes (or overnight). Remove chicken from marinade, drain well, discard marinade.

Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off excess liquid. Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring 4-5 minutes or until vegetables are tender. Add rice, black beans, and tomatoes. Cook 2-3 minutes more, or until thoroughly heated. Garnish with cilantro, serve immediately.

522 calories, 38.4 g. protein, 76.6 grams carbohydrates, 13.1 grams fiber

Ranch Chicken

4 boneless skinless chicken breast halves (1 .b)
1/4 cup ranch dressing (light)
1/3 cup dry breadcrumbs (I like the italian flavored)
2 tablespoons olive or vegetable oil

1. Dip chicken into dressing, then coat with bread crumbs
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Leftovers are great for salads or sandwiches!

Super Easy Enchilada Casserole

This is a super easy quick dinner I got from the Kraft Magazine. You make it in the microwave. Great for a potluck dish, meal to a family or just to have something easy on those busy nights.

prep 5 minutes, Total 30 minutes, Serves 4

1 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
2 tsp chili powder
4 corn tortillas
1 cup Kraft Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup sour cream

1. microwave meat and onions in 2 qt. microwaveable dish on HIGH 4-6 minutes or until meat is done, stirring every 2 minutes.; drain. Stir in tomato sauce, water and chili powder. Microwave 5-9 minutes or until slightly thickened, stirring every 4 minutes. Transfer to a bowl.

2. Place 1 tortilla in same microwave dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2-5 minutes or until heated through. Let stand 5 minutes. Top with tomatoes and sour cream.

Tips: I cooked the meat and sauce mixture in a sauce pan on the stove, but cooked the whole thing together in the microwave for 5 minutes. Also you can add in black beans, corn, olives or whatever you fancy.

Smoothie Recipies

Strawberry-Orange Smoothie

1 cup frozen strawberries

1/2 ripe banana, sliced (optional)

1/2 cup vanilla low-fat yogurt

1/2 cup orange juice

Place strawberries in blender first and run for a few seconds to break up fruit into smaller chunks. Add remaining ingredients and blend on high until smooth. serves 1-2.

Tropical Mango Smoothie

3 ice cubes

1/2 cup pineapple juice

1 cup diced mango, fresh or frozen

1 banana sliced

2 teaspoons lime juice

1/2 tsp grated, peeled fresh ginger (optional)

You know what to do. serves 1

Blueberry Blast Smoothie

1 cup frozen blueberries

1/2 cup frozen peaches

1/2 cup peach or vanilla yogurt

1/4 cup orange juice

serves 1-2

Pumpkin Pie Smoothie

1-15 oz. can pure pumpkin, chilled

1-12 oz can evaporated milk, chilled

1-8 oz. container vanilla yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

1 pint whipping cream, whipped into soft peaks (or just use the can stuff)

Combine ingredients in a blender. Blend on high until smooth. Top with whipped cream and addational pumpkin pie spice.

One Pan Chicken and Potato Bake

For this recipe I used boneless skinless chicken breast (will save on fat and calories) and also fingerling potatoes so I didn't have to cut potatoes which made this recipe even easier. Another Kraft recipe (I'm going through my magazine)

Prep Time: 10 min Total Time:1 hr 10 min Makes: 4 servings

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

430 calories 18g fat