Greek Pasta Salad

  

During any kind of pot-luck you can be sure to find your array of mayo-based salads. While I like them as much as the next person, my first love will always be vinaigrette based salads. They are so much easier to keep fresh, especially when it's hot outside and the salad needs to be transported.

This Greek pasta salad is another one of those "what's in the fridge" recipes that just came about. I knew what flavor profile I was going for and just rolled with it. The end result is extremely tasty and can be enjoyed by itself for a quick lunch, a vegetarian dinner or simply served with some grilled chicken, fish or tofu on the side.

Cucumbers, tomatoes and bell peppers add a freshness to this salad that is enjoyable, especially on a hot summer day. The olives, artichokes and feta add a little richness, and the balsamic vinaigrette balances it all out. This recipe comes together quickly and can be made a few hours ahead to let the flavors mingle. I hope you'll give this Mediterranean inspired salad a try for your next pot-luck or casual summer dinner.

  

Greek Pasta Salad

~Serves 8-10~

(Print this Recipe)

Ingredients: 
1 pound Pasta Fusilli

1 English Cucumber, peeled and diced

2 cup Grape Tomatoes, halved

1 sweet red pepper, diced

1/2 red onion, diced

1/2 cup marinated Artichoke Hearts, chopped

4 oz. pitted Kalamata Olives, halved

6 oz. Feta Cheese, crumbled

2 Tbsp. Olive Oil

6 Tbsp. Balsamic Vinegar

2 tsp. Mustard

1/2 Tbsp. Honey

1 tsp. Dried Oregano

Salt and Pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside.

In a large bowl, add the diced vegetables (cucumber, grape tomatoes, red pepper, onion, artichoke hearts and olives). Add the cooked pasta and gently toss together.

In a small bowl whisk olive oil, balsamic vinegar, mustard, honey and oregano. Season with salt and pepper to taste. 

Add half of the vinaigrette to the pasta mixture and toss. Let the salad sit for about 15 minutes at room temperature. Add the other half of the vinaigrette and refrigerate for at least one hour. Before serving gently fold in the feta cheese.

A Susi's Kochen und Backen Original Recipe

Chicken Mac and Cheese

 

I like Mac and Cheese, but it is not one of my favorites, which is truly weird since I love pasta and cheese. I think most of them are just kind of "eh" and I'm always looking for a bit more flavor. I know, I'm strange, blame it on my German genes if you must. On the other hand, mac and cheese is pretty easy to fix and can feed a crowd fairly inexpensively. The few times I've made mac and cheese at home, I've played with different cheese combos and while they were all good and certainly edible, they didn't have me do cartwheels.

I haven't been very inspired to prepare meals in the last few weeks, but when I do feel well enough to cook, I'm usually looking for recipes that utilize either what I already have on hand, or make it easy for my husband (who has been a saint) to pick up a few extra ingredients on his way home from work at the grocery store. I found the recipe for this dish on Tasty Kitchen while I was looking for a quick dinner. It utilizes leftover grilled chicken breast that I already had in the refrigerator but this dish can just as easily be fixed with leftover rotisserie chicken as well. Sharp cheddar cheese, Gruyere and Parmesan add flavor along with crumbled bacon. Milk and heavy cream make this very rich tasting and certainly not diet food (which we will all need come January). Don't fret though, it does have a red bell pepper thrown into the mix, so at least you're getting a little bit of vegetables. However, they are disguised enough that even non-bell pepper lovers (like my daughter) will eat it without complaint.

This is a great dish that easily serves a lot of people. Add a side salad and you have a complete meal that even with all the hustle and bustle of the season is prepared in less than an hour and lets you sit down as a family and appreciate each other.

On a personal note, I wanted to thank all of you for your kind comments and emails regarding my health. I'm still not feeling well, but really miss blogging and all of you. I've made it a goal to pop in a few of your blogs everyday. So while you might not hear daily from me, I'm still around. :o)

If you haven't entered my Holiday Wreath Giveaway, make sure to do so soon, since it closes tonight at midnight and this giveaway is too good to pass up, especially for such a good cause! Also stay tuned for another fantastic giveway coming soon.

Chicken Mac and Cheese

(Printable Recipe)

Ingredients:

1 pound elbow or corkscrew pasta, uncooked

1 tablespoon olive oil

1 medium onion, chopped

1 sweet red bell pepper, chopped

4 tablespoons butter

4 tablespoons flour

2 cups milk

1 cup heavy cream (or half-and-half)

2 cups sharp cheddar cheese, shredded

1 cup Gruyere cheese, shredded

1 cup Parmesan cheese, shredded

1 generous pinch freshly grated nutmeg

Salt and Pepper, to taste

2 - 3 cups cooked boneless chicken breast (grilled or rotisserie), chopped

6 slices bacon, fried and crumbled

Preparation:

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Boil water for pasta and cook according to package directions. Drain and rinse when cooked and set aside.

In a skillet over medium heat, add the olive oil and saute onions and red peppers until soft, about 5 minutes. Set aside.

In a medium saucepan over medium heat, add butter and flour and whisk together to create a roux. Add milk and cream (or half-and-half), stirring constantly. Add 3 cups of the cheese mixture (reserving one cup to top the dish with ) and the nutmeg. Season with salt and pepper and stir mixture for 5-8 minutes or until mixture thickens.

Mix cooked pasta with the onion/pepper mixture, the chopped and cooked chicken and the bacon.

Add half of the mixture to the greased baking dish and top with half of the cheese sauce. Add the other half of the pasta mixture and top with the rest of the cheese sauce. Sprinkle the dish with the reserved cup of cheese and bake for about 35 to 40 minutes or until the dish is hot and the top is golden brown. Let sit for about 5 minutes before serving.

Adapted from: Tasty Kitchen

Sausage and Mushroom Manicotti

One of the benefits of having a well stocked, fridge, freezer, and pantry is that creating a meal even when time is of the essence is fairly easy. I know, I do feature quite a lot of recipes from cookbooks, magazines and other blogs and find extreme satisfaction if they turn out just like the pictures that accompanies them. However, I also take great pleasure that comes along with the freedom of just "winging" it in the kitchen. Sometimes, these kind of meals make the best dinners. My husband (who is a fantastic cook) loves to cook this way. Unfortunately, many times he cooks something so delicious that he is never able to recreate it a second time, since he never takes notes.

So in order to avoid this, many times I enlist one of my kids to keep me company in the kitchen and take notes of what I'm adding to a recipe. This is how this dish came about. I was tired after our visitors left, fast food was out of the question, but no one wanted to run to the store. After inspecting what my storage had to offer, this is the recipe I created and it happened to produce a wonderful Sunday dinner.

I started the recipe by browning the sweet Italian sausage along with onion, chopped mushrooms and a small amount of salt. After the sausage is cooked and the vegetables are soft, I set the mixture aside to cool. During the cooling time I went ahead and made my basic all-purpose tomato sauce and cooked the pasta. The sauce comes together quickly and I use this recipe as my base for pretty much anything that calls for an Italian inspired marinara sauce. After the meat mixture had cooled, I combined it with some ricotta cheese, eggs, Italian seasonings, parsley and Parmesan. I piped*  the cheese/meat mixture into my cooked Manicotti and placed them in a 9 x 13 pan that had a bit of the tomato sauce spread across the bottom of the dish. When all the pasta is filled and layered into the pan, the rest of the marinara sauce gets poured over the top and finally a generous sprinkling of mozzarella and more Parmesan finish off the dish before baking it for about 1 hour.

I served the Manicotti along side a Caprese Salad and everyone loved it. The kids asked for seconds, and between the five of us the dish pretty much got depleted. I will definitely make this again, there are so many great options of how to make the filling unique by using different vegetables or meats. Certainly a keeper and I hope if you try my version you will enjoy it as well!

* To pipe the filling into the cooked pasta, add the filling to a large gallon size Ziploc bag. Snip off one corner and pipe away. The Manicotti will be filled perfect in no time without the mess!

Sausage and Mushroom Manicotti 
(Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

3 Johnsonville Sweet Italian Sausage Links, casing removed
1/2 medium onion, finely chopped
12 oz. button mushrooms, finely chopped
1/4 teaspoon Kosher salt
15 oz. ricotta cheese
2 large eggs
3/4 teaspoon Kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dried parsley
1/3 cup loosely packed Parmesan cheese, shredded
Susi's All-Purpose Tomato Sauce (recipe to follow)
8 oz. Manicotti Pasta, cooked according to package directions
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Fresh Basil chiffonade for garnish, (optional)

Preparation:

Preheat oven to 350 degrees F.

Brown Italian sausage in a large pan. Add the onions, mushrooms and salt and saute until soft about 5 minutes. Set aside to cool.

While the mixture cools, prepare tomato sauce. Cook Manicotti according to package directions; drain and rinse in cool water. Set aside.

Beat eggs lightly in medium bowl. Stir in ricotta, salt, basil, oregano and parsley. Add the meat/mushroom mixture and the Parmesan cheese. Stir to combine.

Spread 1 cup tomato sauce over bottom of a 13x9 baking dish. Fill Manicotti with the ricotta mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with mozzarella and Parmesan cheese. Cover with foil. Bake for 45 minutes. Uncover; continue baking another 10 minutes or until cheese is melted. Let sit for about 5 minutes before serving.


Susi's All-Purpose Tomato Sauce

Ingredients:

1 (28 oz.) can crushed tomatoes
1/4 cup red wine
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon granulated garlic powder
1 teaspoon sugar
1 bay leaf
1 tablespoon ketchup

Preparation:

Add all the ingredients to a sauce pan and stir to combine. Bring mixture to a simmer and let cook for at least 30 minutes.

Ragù alla Bolognese

Want to know how I spent my weekend? Besides hanging out with wonderful friends who came to visit we were also baking in the heat and jumping in the pool just to get the slightest bit of relief. Oh yeah, fall is in full swing in Arizona and blessed us with record temperatures of 109 degrees F over the weekend. My head keeps saying, "but it is fall, I want to to wear sweaters, and jeans and eat soups and stews" and my body keeps screaming "cool me off, it's another scorcher, find me the tank top and only feed me ice cream and salads". Quite the conundrum, don't you think?

So seriously, what's a woman (or man) to do when the rest of the country is begging for comfort food, and you as a food blogger have a responsibility to appeal to the crowds? You have to find a happy medium. Something that is comfort food, but also won't make you sit next to your open freezer while you eat that steaming bowl of soup. This is were one of our favorites always helps. Ragù alla Bolognese IS comfort food, but by adding a nice big bowl of salad on the side it fits the "scorcher" requirement as well.

I found this recipe a while back on one of my favorite blogs "Crepes of Wrath". If you haven't visited there, you should. Anyway, I only slightly adapted Sydney's already fabulous recipe to fit our taste and the result ended up "being on the money" as Guy Fieri would say. The recipe starts by sauteing onions, along with celery and carrots in butter. You add in some garlic and bacon, glorious bacon! This gets cooked until the bacon is slightly crisp. Ground beef is added and cooked until no longer pink. Then you throw in crushed tomatoes, diced tomatoes, tomato paste and your usual Italian suspects of basil, thyme and oregano. Season with salt and pepper, some nutmeg, red pepper flakes and bay leaves. This mixture then gets a good dousing of white wine and finally some heavy cream or half-and-half (if you must). The sauce will then hang out for a good hour on your stove which will give you plenty of time to make your salad, cook your pasta and grate your fresh Parmesan (step away from the green can on this dish).

This sauce is out of this world and there are hardly ever any leftovers, but if there are, it tastes just as good if not better the second time around. The sauce is flavorful, rich and has you smacking your lips while eating it. I've served this to friends and family and everyone keeps asking for the recipe which to me always means it is a keeper recipe. I hope you'll give this recipe a try, it is one that works wearing fall gear, but also works while baking in the sun!

Ragù alla Bolognese

(Print this Recipe)

Ingredients:

2 tablespoons butter

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

2 cloves garlic, minced

6 slices thick-cut bacon, diced

1 1/2 pounds ground beef (I use 93 % lean)

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

1/8 teaspoon ground nutmeg

2 bay leaves

1 cup white wine (don't use cooking wine!)

1/3 cup heavy cream or half-and-half

1 pound Pasta

Parmigiano-Reggiano, grated

Directions:

Melt your butter in a large pot or pan over medium heat. Turn the heat up to medium-high heat and then add in the diced onions, diced celery and diced carrots. Cook for 5 minutes until softened then add in the garlic and cook for 1 minute until fragrant.

Add in the bacon and cook for 5 minutes or so until slightly crisp. Add in the ground beef and cook for another 5 minutes or until cooked through. Add in the crushed tomatoes, diced tomatoes, tomato paste, dried oregano, basil, thyme, salt, black pepper, red pepper flakes, nutmeg, and bay leaves. Stir to combine.

Add in the white wine and heavy cream (or half-and-half) and stir. Bring the bolognese to a simmer over medium-low heat and cook for an hour, stirring every so often so that it doesn't burn.

Cook the pasta according to package directions, drain, and add to the bolognese. Stir to combine. Serve and top with some grated Parmigiano-Reggiano. 

Adapted from: Crepes of Wrath

Creamy Bacon, Tomato, and Avocado Pasta Salad

I love BLT's. I love them even more with the addition of avocado, but then ANYTHING tastes better with some of the green creamy goodness in it. It is also no secret if you've been following my blog, that I love bacon. I think just a little bit of bacon goes a long way in flavoring a dish and making it a standout. Tomatoes are another of my favorites, and I use them almost daily in the summer time when they are ripe. So, when I saw the picture for this salad on Photograzing, I had to click on it. I was not disappointed. All of my favorite things rolled into one delicious sounding salad. I was sold!

This salad is another very quickly made dish, which is great, especially during the week with the dinnertime rush a lot of us experience. Bacon is chopped and cooked until crisp.  Meanwhile, pasta is cooked, and while cooking, you can go ahead and chop the tomatoes and make your dressing. A quick dressing of mayonnaise (you can use light mayo as well) with lots of lemon juice, seasonings, and dill is whisked together and then added to the cooked pasta along with the bacon and tomatoes. The salad is chilled for about 30 minutes (fix your sides during this time), and right before serving you add the cut up avocados (any earlier and they turn brown). Done! I told you it was quick.

This salad was a HUGE hit in our house. We loved the tartness of the dressing along with the creamy avocado and smokiness of the bacon. I served it with grilled chicken, but I could certainly eat a bowl of this all by itself and be happy.  The recipe called for dried dill, and while it was good, the next time I will make sure to use fresh dill. This dish will be making many more repeat appearances in our home, and if you like all these ingredients as well, this is a great salad to fix!

Creamy Bacon, Tomato, and Avocado Pasta Salad

(Print this Recipe)

Ingredients:

6 slices bacon, chopped into 1-inch pieces

3/4 pound (12 ounces) dried Rotini pasta

1 cup mayonnaise

Juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 1/2 teaspoons dried dill (or 1 tablespoon freshly chopped dill)

1 1/2 cups tomatoes, seeded and diced

2 avocados, pitted and cubed

Directions:

Cook bacon until crisp. Transfer to a paper towel lined plate. Set aside.

Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.

While your bacon and pasta are cooking, whisk mayonnaise, lemon juice, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, diced tomatoes, and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Right before serving add cubed avocados.

Adapted from: Life's Ambrosia 

Fettuccine with Fresh Corn Pesto

One thing I look forward to every summer is fresh corn. We eat corn year round, but when it isn't in season, I result to the frozen variety. It is most definitely not the same, and to me nothing beats the taste of fresh corn on the cob grilled with just a little bit of butter, salt, and pepper. Delicious! 

Since right now is prime corn season, and you can get it for fairly cheap at the local grocery stores, farmer's markets, and even road side stands, I keep my eyes open for recipes that use a good amount of it.

Looking through the newest edition of bon appetit magazine, this recipe caught my eye. Corn pesto? Now, this was a new one to me. I've made all kinds of pesto before. From the classic with basil and pine nuts, to sun dried tomato pesto and even a Walnut Pesto, which was featured on this blog before. They are all delicious, and each one lends itself to so many different applications. It is certainly one of my favorite condiments to use. So back to the Corn Pesto which had peaked my interested. It is very reminiscent of a classic basil pesto with the pine nuts, Parmesan and olive oil, but also very different at the same time.

The recipe starts by crisping up some bacon. The fresh corn which is cut off the cobs (I used this gadget which works like a dream), is then sauteed in some of the left over bacon grease along with garlic. Some of the cooked corn is set aside, while the rest is added to a food processor along with freshly grated Parmesan and toasted pine nuts. While processing, olive oil is added through the feed tube and the mixture is blended until almost smooth.  Once the pasta is cooked, the corn pesto along with the reserved cooked corn and fresh basil is added. Cooking water from the pasta will help to achieve the desired consistency of the dish.  Finally, the pasta gets the finishing touch by adding the previously cooked bacon and more basil.

This dish was everything and more we ever hoped for. It was creamy and full of flavor, in a way it reminded me of Spaghetti Carbonara. Corn is certainly prominently featured in this recipe and shines in this dish. I served this with grilled steak and a simple side salad. This was a great meal that I will be making for sure the next time I'm entertaining. I thought it was a very unique way to take advantage of summer's corn bounty!

Fettuccine with Fresh Corn Pesto

(adapted from bon appetit)

(Printable Recipe)

Ingredients:

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup pine nuts, toasted
1/2 cup extra-virgin olive oil
10 ounces Fettuccine or Tagliatelle
3/4 cup coarsely torn fresh basil leaves, divided

Preparation:

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to  samll bowl and reserve. Scrape remaining corn mixture into a food processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Pasta With Fresh Zucchini Sauce

Zucchini dishes for me, are reserved typically for the summer time. I remember growing up, my mom's garden produced some giant zucchinis. We would eat several meals off one of them. My mom would make all kinds of different things with the abundance of Zucchini, but one thing I always remember is her stuffed zucchini. It looked literally like a zucchini boat filled full of a hamburger/rice mixture topped with some kind of Swiss cheese, it was delicious but really doesn't have the same effect with the tiny ones found at the local stores. 

These days, my zucchini finds are restricted to supermarkets and farmers markets but I don't think I've seen such colossal zucchinis since being a child in my mother's garden. They are usually much smaller then what I had been used to. Nonetheless, they are tasty and by being the "baby versions" their skin is usually very tender.

I've had the recipe for this sauce in my files for a long time. I believe my sister was the one that gave it to me many years ago. It is a wonderful, light tasting sauce that is perfect for the summer months. The original recipe called for all mascarpone, but I decided to lighten it just a tiny bit by replacing some of it with light cream cheese. The taste was still just as good, and I actually really liked the little hint of tartness the cream cheese lends to the dish. The recipe also calls for diced prosciutto* which is a wonderful addition in this dish but if you would like to keep this a vegetarian meal you can leave it out and still be left with a fantastic tasting pasta sauce. The key to this sauce is to reserve a little bit of your pasta water and add it when tossing the pasta with the sauce since it can tighten up too much otherwise.

I served this recipe over Angel hair pasta since I had it on hand, but any other pasta would just be as delicious. I have also served it over whole wheat pasta before and it was also very good. A little simple side salad with a vinegar based vinaigrette completed this wonderful summer meal for us. If Zucchini is your "thing" as well, I hope you'll give this sauce a try!


*I love the taste of prosciutto in this dish but have made it before using pancetta or bacon which I cooked prior to adding them.

Pasta With Fresh Zucchini Sauce
(serves 4-6)
(Printable Recipe)

Ingredients:

1 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1 pound zucchini, diced
1/4 cup water
1 vegetable bouillon cube
5 ounces Mascarpone cheese
3 ounces light cream cheese
3 ounces Prosciutto, finely diced
Juice of 1 lemon
Salt and Pepper to taste
12 ounces Pasta, cooked and drained
2-3 tablespoons reserved pasta water (optional)

Preparation:

In a large pan cook onions in olive oil until tender for about 5 minutes, add garlic and cook for an additional minute making sure not to burn it. Add Zucchini, water and vegetable bouillon cube. Add lemon juice and season with salt and pepper.

Add mascarpone and cream cheese and cook on low heat until melted. Add the prosciutto, taste for seasonings. Add pasta to the sauce and toss lightly. Add reserved pasta water to loosen the sauce if desired. Serve immediately.

Broccoli-Noodle Casserole

I had this dish the very first time about 15 years ago. My friend and her boyfriend had my husband and I over for a dinner party and this is what she served at the time. I begged her for the recipe and have made this dish time and time again.

The recipe is easy to fix, but you do have to plan ahead a bit. In my version, I added cooked cut up chicken breast to the casserole. You can also serve grilled chicken on the side  but I've also made just the meatless version many times as well. Because of the use of vegetable broth in the dish it is an excellent meal that can be served to vegetarian eaters.

The broccoli, along with the pasta and creamy, cheesy sauce are even better tasting by sprinkling the dish generously with sliced almonds. Who knew that broccoli and almonds were such good "friends".

This truly is a very tasty dish and even kids who usually don't like to eat broccoli trees have been chowing down on this family friendly recipe without complaint.

I hope you will give this wonderful dish a try and maybe 15 years from now you love it still as much as we do!

Broccoli-Noodle Casserole

(Print this Recipe)

Ingredients:

1 1/2 pounds fresh broccoli, cleaned and pre-cooked in salted water for 5 minutes and drained

1 pound Gemelli Pasta or any other favorite pasta, cooked al dente and drained

2 tablespoons unsalted butter

2 tablespoons flour

1/2 medium onion, finely diced

1 1/2 cups vegetable broth

3/4 cup half-and-half or heavy cream

4 ounces Gouda cheese, shredded

Salt and Pepper to taste

2 ounces sliced almonds

1 pound chicken breast, diced, seasoned and cooked (optional)

Directions:

Pre-heat oven to 350° F. Generously butter a 9 x 13 casserole dish. Set aside.

In a medium sized pan melt butter, add onions and cook until onion is translucent. Dust with the flour and cook for another 1 minute while stirring. With a whisk add in your vegetable broth and continue to whisk until thickened. Add half-and-half (or heavy cream) and Gouda, stir until cheese is melted. Taste for seasonings and adjust accordingly.

In a large bowl toss together cooked pasta, broccoli, and chicken if desired. Add the mixture to your buttered casserole dish. Pour the cheese sauce evenly over the top. Sprinkle with sliced almonds and bake in your pre-heated oven for 30 minutes. Let casserole sit for about 5 minutes before serving!

Almost Crab Salad

Many years ago I found a recipe for shrimp pasta salad in one of my cooking magazines. It looked and sounded good for a lighter summer meal. So I went looking through my freezer for shrimp which I could have sworn I had some on hand. Of course there were none, the only "seafood" I could find was imitation crab meat that I had bought in case I ever came across a recipe that would use it.

I figured I might as well try to use it in this salad and needless to say, it's been years. I've never made the original with shrimp since we've been in love with this salad ever since the first time I made it. Many times this is my go-to salad on a busy day since I can make it early in the morning and just let it hang out in the fridge till dinner time. I serve this often as a main dish with just a crusty loaf of bread and fruit (like watermelon) on the side.

The salad has a wonderful flavor combination brought on by the sweetness of the peas and the imitation crab. It also has a little bit of crunch from the green onions and a wonderful tart, creamy dressing that is enhanced with lemon juice and dill.

This salad is a great salad for those hot, busy days, I hope you give it a try!

Almost Crab Salad

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

1 pound imitation crab meat

1 1/2 cups (12 ounces) frozen peas

3/4 cup green onions, finely sliced

1/4 cup fresh parsley, minced

2 tablespoons fresh chives, minced

3/4 cup (6 ounces) plain yogurt*

1/2 cup sour cream*

1 cup mayonnaise*

1/4 cup fresh lemon juice

1/4 cup fresh dill, minced

Salt and Pepper to taste

* Low-fat yogurt, sour cream and mayo can be used with equally good results

Directions:

In a large bowl, combine the pasta, imitation crab, peas, onions, 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.

Susi's German Pasta Salad

Growing up in Germany I was introduced to this pasta salad as a young girl. I guess my mom found the recipe sometime in the 70's in a magazine and it has been a family favorite ever since.

I always looked forward to my mom making this salad. I remember us (my sisters and I) putting dibs on the leftovers if there were any. I introduced my own family to this recipe many years ago and it has been just as well received. My children will also fight over the leftovers, just like I did many years ago with my own siblings.

This pasta salad is made quickly and tastes great with just about anything from grilled chicken, to pork, beef, or sausages. Sometimes I even leave the ham out and make it a true vegetarian option depending on who is eating.  Because of the mild flavor of the canned peas and carrots this salad has proven over and over that it is a favorite with kids even if they are not too keen on vegetables. The dressing isn't as rich tasting due to the sour cream content which will cut the heaviness of the mayonnaise but I've also made this salad time and time again with low fat ingredients with the same great results.

I hope you'll give my German version a try, maybe it will become a family favorite for you as well.

Susi's German Pasta Salad

(Print this Recipe)

Ingredients:

8 ounces Elbow Pasta 

1 (15 ounce) can Baby Peas, drained (I prefer Le Sueur Brand)

1 (15 ounce) can Baby Carrots, drained and sliced (Le Sueur Brand)

1 (6 ounce) pack boiled Ham, diced

1/2 cup pickles, diced

2 tablespoons pickle juice

1 tablespoon white vinegar

Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons prepared mustard

1 tablespoon pickle juice

Pinch of sugar

Salt and Pepper to taste

Directions:

Cook pasta according to package directions, drain and place in a large bowl. Immediately add the pickle juice and vinegar, toss to coat the pasta. Let cool slightly, then add the peas, the carrots, ham, and pickles. Mix together.

For the dressing add sour cream, mayonnaise, mustard, pickle juice, sugar, salt and pepper in a medium bowl. Whisk together. Taste for seasonings.

Add the dressing to the pasta mixture and toss to coat. Refrigerate for about 2 hours before serving. 

A Susi's Kochen und Backen Family Recipe 

Chicken-Zucchini Alfredo

With the weather heating up and pool season approaching you will start to find some lighter recipes on this blog along with all the other decadent dishes. Cooking light can be quite a challenge for a lot of people. One of the biggest complaints of "cooking light" are the pre-conceived misconceptions that meals will taste boring and bland. If that was the case, my family wouldn't eat any of it but since no meal in our house has ever gone uneaten, I can assure you cooking light, done the right way, is anything but boring and bland.

A lot of times eating light in the summer time is quite easy for us. My husband is amazing on his grills (yes grills, he has several). So many times it is a simple side salad and a grilled "white" meat like chicken, pork, or seafood. But sometimes despite the heat of the southwest I crave comfort food that is rich and creamy tasting. When I found Ellie Krieger's recipe I knew I had to make it. With a few substitutions I had cooked a fantastic meal that was very well received all the way around.

The recipe is pretty straight forward and comes together in about 30 minutes which is always great, since I don't like spending as much time in the kitchen when the weather is so nice. This dish has all the flavor and taste that a "normal" Alfredo recipe would have but with a lot less fat. If you are trying to eat healthier and don't want to give up comfort then give this recipe a try. You can find Ellie's original recipe on Food Network or if you like my substitutions you can try my version.

Chicken-Zucchini Alfredo

~serves 6-8~

(Print this Recipe)

Ingredients:

Kosher Salt

3 tablespoons extra-virgin olive oil, divided

1/2 medium onion, finely chopped

2 cloves garlic, minced

3 (about 1 pound) zucchini, thinly sliced into half-moons

5 (4 ounce) thin skinless, boneless chicken breasts

Kosher Salt and Pepper

16 ounces fettuccine

2 1/2 tablespoons all-purpose flour

1 1/2 cups cold low-fat (1%) milk

1 1/2 cups (12 ounce can) low-fat evaporated milk

1 1/2 cups freshly shredded Parmesan cheese

1/4 cup fresh parsley, chopped

Directions:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add onion, cook until translucent, then add 1 clove garlic and cook for another 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 4 minutes. Transfer to a bowl.

Heat another tablespoon oil in the same skillet over medium-high heat. Season the chicken with kosher salt and pepper and cook through, 4 to 7 minutes per side depending on thickness of meat. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1 cup cooking water; return pasta to the pot to keep warm.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon olive oil in the skillet and cook over medium-high heat, 30 second. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, salt to taste and the cheese; stir to melt, about 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini-onion mixture and parsley, adding the reserved pasta water as needed to loosen (you might only need 1/2 to 3/4 cup). Serve immediately.

Adapted from: Ellie Krieger for Food Network Magazine

Springtime Shell Salad

We are a barbecuing family and since it is barbecue weather year round where I live, I'm always looking for side salad recipes. I have quite some in my recipe files and I'm sure that I will be sharing them with you throughout the next several months. You will be finding recipes for pasta salads, potato salads, rice salads, grain salads and vegetable salads. Nothing is off limits in our house and we are always trying to enrich our meals with new and exciting ingredients. 

This salad came about after I decided to combine two of my favorite salads (pasta salad and English pea salad) into one. The result was delicious. Even my pea hating oldest kid loved this one and had seconds. I will be making this salad again on many more barbecue occasions.

Springtime Shell Salad

~serves 8-10~

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

6 ounces medium or sharp cheddar cheese, cut in small cubes

2 cups baby peas, fresh or frozen

1 medium red pepper, chopped

1/2 medium onion, chopped

1/3 cup sweet pickle relish

1/2 cup mayonnaise

3/4 cup (6 ounces) plain yogurt

1/4 cup chopped pimientos

Salt and Pepper to taste

Directions:

In a large bowl, mix together all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors.This salad keeps well for several days in the fridge.