Bowtie Pasta Salad

(Will post picture soon)

1 pkg bowtie pasta

1 large can canned chicken (drain and chop)

1 cup Miracle Whip

1/2-3/4 bottle KRAFT coleslaw dressing (It HAS to be KRAFT coleslaw dressing. It is what makes this whole recipe so good.)

grapes to taste

celery to taste

cashews to taste

Mix together and serve. 

Broccoli Cheese Bite

Made these as a side for dinner tonight and they were too easy and yummy not to include on here.

What you will need:

• 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used a pound fresh steamed broccoli)
• 2 cups of grated cheddar cheese (I used half mozzarella, half sharp white cheddar)
• 3 eggs
• 1 cup of panko breadcrumbs (any will do really)
• salt (I used garlic salt)
• pepper
  

Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.
Sprinkle generously with salt and pepper.

Bake at 375 for 20-25 minutes.
I flipped mine around the 10 minute mark.

So SO easy and yummy.

Mexican Rice

This is super delish!

Ingredients

• 2 Tbsp butter
• 1 1/2 c long-grain rice
• 1/2 c chopped onion
• 1/2 c chopped red bell pepper
• 1 clove garlic, minced
• 2 c water
• 1 (14 1/2-ounce) can Rotel
  
• 1 tsp chili powder (for mild. We like it spicy. I used about 3 tsp)
  
• 1 tsp salt
• 1 c shredded cheddar
  

Directions

Melt the butter over medium heat in a large saucepan. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender (about 4-5minutes). Stir in the water, tomatoes, salt, and chili powder. Bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Grilled Chicken Salad

I got this recipe from here. Every recipe I try from Our Best Bites is delish!

I sorta tweaked the recipe to what I had and use Romano cheese instead of Parmesan and honey-roasted nuts instead of almonds. So SO good

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
Cooked shredded chicken
8 oz. strawberries, sliced
8 oz. blueberries
shredded fresh Parmesan cheese
1 c. sliced almonds, toasted

Berry Poppy Seed Dressing

1/2 c. white wine vinegar
1/2 c. honey (or sugar) (I used a bit more honey than called for)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

Sauteed Corn & Black Bean Salad

Sautee kernels from 3 ears of corn in 2 T of butter until they start to brown slightly in spots. Remove from heat and toss with:
A can of drained black beans
1 sliced avocado (sadly omitted)
2 T chopped green onions
Juice of two limes and
A handful of roughly chopped cilantro

Serve chilled

Summer Fruit Salad

1 cup cubed watermelon
2 nectarines, pitted and cut into chunks
1 cup hulled and quartered strawberries
Zest of 1/2 lime
1 lime, juiced
3 Tablespoons honey
Pinch of salt

In a small bowl, combine zest, lime juice, honey and salt. Whisk until combined.

In a medium bowl, combine the watermelon, nectarines and strawberries. Drizzle syrup over the fruit. Stir well.

Serve chilled for best taste.

Bean Salsa

Ingredients


2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups whole kernel corn
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (4 ounce) can diced green peppers
2-3 roma tomatoes, diced
1 cup Italian salad dressing
1/2 teaspoon garlic salt

Directions

In a medium bowl, combine black beans, corn, onion, bell pepper, diced green peppers and tomatoes. Season with Italian salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Potato Wedges

4 large baking potatoes, unpeeled
4 Tbsp olive oil
1 1/2 tsp kosher salt
1 tsp ground pepper
1 tsp dried rosemary
1 cup fresh grated Parmesan cheese

Set the oven to 425 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, rosemary. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.

Bake the potatoes for 45 minutes to an hour, turning to the other cut side after 25 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with fresh grated Parmesan cheese.