Chicken Pasta Salad

Earlier this summer, Kendall and I received the blessing of a very special lunch with a distant cousin, Ed, who is 93 and sets a table like this:

The meal included this delicious chicken pasta salad.

In my thank you note, I asked if Ed would share the recipe, and he very kindly did, and I'm so very glad, because this salad is delish!

When I made it, I was far too busy to take photos (next time, sorry), so this is the quick-and-dirty version.

Ingredients:

2 cups cut-up, cooked chicken thighs (I boiled mine.)

2 cups celery, chopped small

1 whole bunch green onions, chopped small

3/4 red grapes, halved

1 11 oz. can Mandarin oranges

2 tablespoons green pepper, chopped small

2 tablespoons pimiento

1/2 cup slivered almonds

 2 cups Creamette rings

Dressing:

1/2 cup sugar (artificial sugar works, too)

3/4 cup mayo

1/4 cup cream

1 tablespoon prepared mustard

Go easy on the mayo, according to Ed; start with 1/2 cup and add more, if needed.

I doubled this recipe for a dinner with 20 of us, and it was way too much, even though everyone raved about it. It completely filled my huge, gold-colored Tupperware bowl.

Fattoush Pasta Salad

When I first found this prize-winning salad, I wasn't sure my family would like it, even though everyone reviewing it raved about it; it contained ingredients we've never been drawn to, such as radishes and "Greek Seasoning" (whatever that is). However, I'm very happy to report we loved it! I made it as a trial-run for a potential graduation party salad, loved it, and then made it again for the party.

I found the recipe via this Pinterest pin. I was a little put-off about the number of ingredients (Was this recipe complicated?), but it's actually very simple, so don't be intimidated. Just get your prep dishes ready :)

For a printer friendly version of this recipe, click here.

Ingredients:
In my photo, you'll see portions for quadrupling the recipe, since I made it for a graduation party. Missing from the photo are the mint and the red onion, which Mr.4444 was shopping for when I took the photo:

1 box Betty Crocker Suddenly Salad Classic pasta salad mix

Dressing:
1/3 cup olive oil
1/4 cup fresh lemon juice
2 tsps Greek seasoning
the seasoning packet from the Suddenly Salad mix

The Rest:
1 1/2 cup coarsely-chopped cucumbers (one good-sized but skinny cuke)
1 cup coarsely-chopped romaine lettuce
1 cup grape tomatoes, halved
1/2 cup thinly-sliced zucchini
1/3 cup thinly-sliced radishes
1/3 cup chopped red onion
1/3 cup chopped flat-leaf parsley
1 cup crumbled feta cheese
2 cups garlic-flavored croutons or pita chips
1 tbls finely chopped, fresh mint leaves

Mix the seasoning packet, olive oil, lemon juice, and Greek seasoning in a small bowl. Set aside.

Cook the pasta.

While the pasta is cooking, prepare the remaining ingredients. When I made this, I didn't have any mint, so I left it out, but I look forward to trying it next time.

Lettuce

Grape Tomatoes

Cukes

Zucchini

Radishes

I just got these stainless bowls (Pampered Chef--killer deal because I sold a bunch of stuff in a book party) the day before the party, and I am totally in love!! Notice the measurements inside the bowl; that made prepping a lot easier, especially since I was making so much.

Feta Cheese

Parsley

(Don't forget the red onion and the mint.)

Garlic-flavored croutons or Pita Chips

I broke them into small pieces.

Throw everything together.

In the interest of full disclosure, I'll confess that I mixed mine in this:

In my defense, it was brand-new, and it is called Homer's "All-Purpose" Bucket.

Add the dressing. Stir.

and refrigerate "for at least an hour." I didn't have an hour the first time I made this, so we ate it right away and found it to be deliciously flavorful. I had some again the next day, and it was still wonderful. I brought party leftovers to work two days later, and people still raved about it, so it holds up well.

Reviewers of this recipe noted that croutons or pita chips get a little soggy after a while, but I didn't think that took away from the salad.

***

As stated previously, I quadrupled this recipe for the party, and in case you're interested in doing the same, here are the amounts I ended up using:
3-4 skinny cukes
4 small, skinny zucchinis 

1 whole red onion
1 full head of Romaine lettuce
2 of the containers of grape tomatoes
3 4-oz containers of Feta cheese
2 bags of pita chips
1 bunch of parsley
1 bunch of radishes

This made more than enough for 50 guests.

Party-Sized Greek Pasta Salad

Ever since I first made this recipe from Chris, at Mele Cotte (via Pinterest), I can't keep enough of it at the ready; Kyle comes home from work and looks for it in the fridge and is clearly disappointed when he comes up empty.  Since this is the fourth time I've made it in less than two weeks, I've decided to post the recipe here.

Ingredients:

(amounts here are different from Chris's, as I wanted to make a large amount)

1 pound of pasta of your choosing

1 cup chopped red onion

1 pint grape tomatoes

1 can whole black olives

1 huge cucumber

6 ounces of feta cheese, crumbled 

Dressing:

1 cup olive oil

1/2 cup white wine vinegar

2 tsps stone ground mustard (dijon or your favorite)

1/2 tsp basil

1 tsp oregano

1 tsp fine sea salt

While the pasta is cooking, prepare the veggies like so...

Yes, I'm aware that black olives can be purchased sliced, 

but I wanted them cut in thirds (chunkier than I feared the sliced kind might be).

When the pasta is cooked to your taste, drain it and rinse it with cold water. 

Set it aside while you make the dressing. 

Mix the dressing ingredients in a closed container like this one...

Pour over the pasta and mixed veggies.
(Use however much is your preference; you'll probably have plenty extra to use another time.)

Mix and top with oregano and freshly-ground pepper.

Chill for at least a few hours 

(tossing the salad periodically to redistribute the dressing until the pasta has absorbed it).

Yum!!!

Easy Pasta Salad

Is there really such a thing as a difficult pasta salad? I actually thought twice about posting this one, because it's so easy, but then I figured that not everyone is an experienced cook, so I figured it's worth a post. This salad is a nice accompaniment to any summer meal. We're serving it with barbecued beef sandwiches (and ham, and guacamole, and taco dip, and....) for Kyle's graduation party.

Ingredients:
Pasta of your choice (I used rotini this time, but you can use any kind, including spaghetti.)
Veggies of your choice (cukes, Vidalia onion, celery, green pepper, red pepper, tiny tomatoes)
Cheese (optional) Note that I didn't think to add mine til after I took the photo
Olives (optional) I actually changed my mind and left these out (Mr.4444 said, "People hate green olives."
1 bottle of Italian dressing
1 bottle McCormick Suddenly Salad seasoning (not pictured)
pepperoni (optional)
shredded Parmesan (for guests to sprinkle on top)

(Note:  Although this recipe lists the ingredients for one batch, I actually doubled it, so you'll see a lot more at the end of the post.)

While you're cooking the pasta per box directions, dice your vegetables. (Of course, I washed that dirty celery!)  I took the next photo to show you one of my all-time favorite kitchen tools. You know how you get invited to Pampered Chef parties but hate to go for fear you'll spend too much?  Well, I highly recommend that you buy one of these babies, as it is worth it's weight in gold (about $10).

I've had mine for about ten years, and it will still take a finger off if you're not careful. When we're peeling potatoes for booyah, I can peel at least three times as fast as anyone with a old-fashioned peeler (and I don't have the waste I get with a knife.) But I digress, just like I did when I became enamored with this gorgeous red pepper and took this shot...

And now, back to the show!  When the pasta is done, be sure to rinse it in cold water (in a colander, Matty) right away (it stops the cooking and keeps it from getting mushy). Drain thoroughly and put in a large bowl. Add the vegetables, and pour the dressing over all.

Stir. Add salt and pepper if you want.  Chill for several hours, and don't be afraid to stir now and then to mix the dressing through.

 Off to make another dish for the party!!

[Update: Today, when I tasted the salad before serving it, I decided it needed something (it was a little too tame. My sister Mary brought some sliced pepperoni to add, and we also added a bunch of McCormick Suddenly Salad seasoning and some more Italian dressing.  That gave it the kick it needed.]

Baked Mostaccioli

My SIL, Mary Sue (or MerrySue, as she likes to be called) has some great recipes! For example, I got the Confetti Scalloped Potatoes recipe from her, and this one is also incredible. I made it last week, for Kyle's end-of-the-year swimming banquet potluck, and the pan was the first one to go empty.

Ingredients:

8 oz. mostaccioli noodles (I used about 12)
1.5 lbs ground beef (I used 2)
1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic (I used 3)
1 28-oz can tomatoes
1 8-oz can tomato sauce
1 6-oz can tomato paste
1-4-oz can mushrooms (I used 12 oz. of fresh mushrooms)
1/2 cup water
1 tsp salt
1 tsp sugar
1 tsp dried basil (Yeah, that's what's in the baggy pictured, Silly!)
1/8 tsp pepper
1 large bay leaf (Why do they call them bay leaves? I wonder.)
1 lb. sliced mozzarella (I used shredded)
1/2 cup grated Parmesan cheese

In a large saucepan, cook ground *beef, onion, green pepper, and garlic

until meat is browned and veggies are tender. Meanwhile, clean and slice your mushrooms. A very good chef once taught me not to wash mushrooms, but to instead wipe them clean, like so...

Drain the fat off the meat mixture. Stir in undrained tomatoes, sauce, paste, undrained mushrooms (or fresh, sliced), water, salt, sugar, basil, pepper, and bay leaf. Bring to a boil, and reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

While that deliciousness is simmering, put the water on to boil the pasta and read this hilarious post from Matty, who made this delicious dish a little differently.]  BOIL THE PASTA (There-That's for you Matty-types.)  Drain and set aside.

Remove bay leaf from the simmering sauce and stir in the mostaccioli.

Turn half of the meat mixture into a greased 9 x 13 casserole dish. Layer half the mozzarella on top. Top with remaining meat mixture. Sprinkle with Parmesan cheese. Cover with foil (the non-sticky kind or sprayed with olive oil) and bake at 350 degrees for about 35 minutes, or until heated through. Remove foil. Put remaining mozzarella cheese on top of casserole. Bake for another 5 minutes or more.

Serve with garlic bread and a nice salad. Serves a small crowd of hungry young men.

Note: I put this together and stuck it in the fridge (without baking it) for the next night. After school, I ran home and threw it in the oven straight from the fridge, so it took an full hour and a half to cook. It was well worth the wait :)


*I included a pound of venison this time, and it was delicious!

Proof That I'm Not Martha

Here in Wisconsin, we are BIG fans of cheese, so when my friend Heather shared a recipe for homemade macaroni and cheese, I decided to try it. Here's a pic of the ending the first time that I made it (grated cheddar on top).

And here's a pic of the text Kyle sent me from the bonus room, where he was eating some as a snack.

Who am I kidding? It was dinner; just dinner. No meat, no vegetables, nothing else. Just lazy-mom-at-the-computer supper tonight, kids scattered to the wind, etc. (See, I told you I can't lie!)

Do you think Martha Stewart serves macaroni and cheese as the entree? Probably not.

Anyway, here's how you, too, can be Super Mom. While you are cooking 2.5 cups of macaroni, gather your ingredients.

4 T butter (plus more for greasing your pan)
1/4 C flour
1 tsp salt
1 tsp sugar
2.5 C milk
8 oz of Velveeta (yes, I bought 10 times the amount I needed, accidentally)
1 1/3 C small curd cottage cheese
2/3 C sour cream
2 C shredded cheddar

(Plus Lactaid, for when you eat it, if you have something against stomach cramps due to dairy overexposure.)

The cup on the left contains the flour, salt, and sugar. Heather recommended cubing the Velveeta, which was smart. I just realized that the grated cheddar is missing from this photo.

Butter a 2.5 quart casserole dish.
  When the macaroni has been cooked and drained, pour it into casserole dish to await its bath.Then, melt the butter in the saucepan. Add the dry ingredients (flour, salt, sugar) and cook over med high until nice and bubbly. Slowly add the milk, bringing to a boil and stirring quickly to avoid sticking on the bottom.
  Stir til thickened to your satisfaction. Then add the Velveeta and the grated cheese. I call this photo, "Phantom Cheese."

When the Velveeta has melted completely, add the sour cream and cottage cheese;
  stir until cottage cheese is melted, and remove from heat. Pour over cooked macaroni (I stirred it in a little.) For some reason, there's a ton of sauce left over when I make it,

so I just save it for a cheese milkshake later (Just kidding; I freeze it.)

Top with Panko breadcrumbs mixed with 2 tablespoons of melted butter (This is my change to Heather's recipe, and my family wholeheartedly supports it; it adds a delightful crunch!)

Pop in oven, uncovered, at 350 degrees, for 30 minutes.

I would have taken a photo of the finished product with the beautifully-browned, breadcrumb topping, but we inhaled it too quickly.

Thanks, Heather!!

YUMMMM!
For a printable copy of the ingredients and directions only, click here.