Super Salad

I mentioned last time how Truckin' Man has this new off-roading hobby, and it is having it's benefits. One of those benefit's is the cooking I have been getting to do! I'm crazy right? The club has met at our place a couple times now, working on trail development. As long as they are here, working on our land, we have been providing lunch. They have insisted they don't need lunch, but I love the chance to cook for more than the two of us!

This Super Salad is a dish I knew I had to make for them, but getting the recipe from my mom took a while! Almost like she wanted to keep it a secret! I finally got it from her though, so no more secrets. Mom and Gram have been making this salad for years. It's a crowd pleaser, and easy to make a large batch for big gatherings.  Since our group was on the smaller side, I did make a small batch, but you can easily double this recipe to feed a bigger group. 

As a side note, I found a new pasta that I am in love with in making this recipe. I thought I picked up a box of regular elbow macaroni, but I actually picked up "Elbows". It's like an elbow, but with a twist. And just a little bit ridged... great for holding on this dressing!

Super Salad
1/2 pound macaroni
1/2 cup sugar
1/3 cup white vinegar
1/2 cup sweetened condensed milk
1 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup green bell pepper, chopped
1/2 cup sweet onion, chopped
2 large carrots, grated

Cook macaroni according to package directions until al dente. Drain and set aside to cool.
In large mixing bowl, combine sugar , vinegar, sweetened condensed milk, mayonnaise, salt and pepper. Taste for seasoning, add more salt or pepper if needed.  Add vegetables, mixing until combined. Add cooled pasta, mix well.

Let chill at least 4 hours, preferably overnight.

Enjoy!

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Grace's Baked Beans

So much of my baking and cooking inspiration comes from other bloggers. While I spend plenty of time on Pinterest, Yummly (my new favorite), or flipping through cookbooks, if there is a something specific I am looking for, I often head to my favorite bloggers sites.

That was the scenario when I was looking to make a new bean dish a couple months ago for when we were having company over. I didn't want the traditional saucey baked beans. Maybe I should play it safe more often, but I don't!  I ended up finding something new and different (to me anyway) at A Southern Grace. We loved this recipe, and I can't tell you how many times we have made it since. We have tweaked it a bit to suit our taste.

The name of this dish? Well, I name a lot of my dishes after the blogger where I found the recipe. It helps me keep track of where that recipe came from. Like Mary's Peppercorn dressing and Mandy's Goulash. Now, we have Grace's Baked Beans.

I love all the different beans in this dish. Butter beans always make me happy, can't tell you why, but they do. But, it's the dried spices that really what set this dish apart from others, they take the beans to a different level. We especially love cumin in our dishes, and it works perfectly with these beans. They have such a "Southwest" flavor, that any chili/cumin rubbed meat would be a great main course for this side.

Grace's Baked Beans

1 - 28 oz can baked beans
1 - 16 oz can butter beans
1 - 16 oz can baby butter beans
1 - 15 oz can Great Northern beans
1 14.5 oz can Red Gold Petite Diced Tomatoes with Green Chiles, undrained
1/4 cup dark brown sugar
2 Tbsp ketchup
2 Tbsp Red Gold Siracha Ketchup
2 tsp ground cumin
1 tsp ground ancho chili powder
1 tsp dried oregano
1 tsp black pepper

Preheat oven to 350 degrees. Mix all ingredients in large mixing bowl. Transfer to baking dish and bake for approximately 60 minutes or until desired consistency.


Adapted From: A Southern Grace


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Quinoa & Bean Salad

Quinoa. I was so far behind everyone jumping on the quinoa boat. I just hadn't jumped on board until one day... my friend had brought a quinoa salad to work. I took a sample of this salad and LOVED it.  It was a great salad with bright flavors, the perfect introduction to this lovely grain. I am a big quinoa fan now, and it's always on hand. 

This recipe is the one that my friend shared. You really can't go wrong with this. Even my reluctant husband has requested this dish. Yes... It's that good! I love using as many bright colored onions and peppers as possible to keep it pretty!

Quinoa and Bean Salad (Adapted from: The Cafe Sucre Farine)

1 lemon, juiced and zested
2 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 tsp honey
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1/2 tsp salt
3 cups quinoa, cooked
1 15 oz can black beans
1 15 oz can garbanzo beans
1/2 cup chopped red onion
1 cup bell pepper, chopped (use as many colors as you have on hand... yellow, red, orange, or green)
3/4 cup cilantro, choppped

In small jar add lemon juice, lemon zest, red wine vinegar, extra virgin olive oil, honey, garlic, cumin, coriander, salt, and pepper.  With tight fitting lid on jar, shake until vigorously for about 1 minute.

Combine remaining ingredients into large bowl. Add about half cup of the dressing, and toss to combine. Let set for at least 30 minutes, but a couple hours is better. Add remaining dressing as needed before serving.

Enjoy!!

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Taco Dip

This Taco Dip is a favorite of mine, that I have been making for years. I don't make it often because it's one of those foods that I just can't be around without eating it non-stop! We had a party this past weekend for my nephews birthday, so I figured we had enough people to eat it up that I would be safe. Or is that the dip would be safe from me?

Use any of your favorite "taco" toppings on this. There is no right or wrong way to make this! I don't measure any of the toppings. Just chop up what you have on hand and sprinkle it around. Add more if your crowd would like more of any of the toppings. I bet to the family that likes olives, they would be great on here. 

While writing this recipe up for you, I realized the day I made this for my nephews party I forgot the shredded cheddar! See... no mistakes with this dip, it is just delicious with whatever toppings you have. 

Taco Dip

8 ounce package cream cheese, softened
16 ounce sour cream
1 1/2 cup taco sauce (mild or medium - whatever heat level you prefer)
2 cups cheddar cheese, shredded
2 cups shredded lettuce
1 Roma tomato, chopped
1 bunch of green onions, chopped
1 sweet red pepper, chopped
1/4 cup cilantro, chopped

In large mixing bowl, beat cream cheese and sour cream with electric mixer until smooth and creamy. Add taco sauce, mixing until combined.

Spread mixture into a 9 x 13 cake pan, or onto two serving plates.

Over top of cream cheese mixture, add toppings. This is the order I add them in:
Lettuce
Sweet peppers
Roma Tomato
Green onion
Cheese
Cilantro

Serve with tortilla chips.

Enjoy!

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Ramp Pesto

If you are lucky enough to have a way to get your hands on some Ramps, this Wild Ramp Pesto is a favorite of ours.  This recipe is just a starting point. I always adjust it depending on my mood, and ingredients on hand. 

This is great added to pasta, or any other dish you would use with a pesto. 

I often freeze the pesto in small portion sizes so I can pull some out during the off season and enjoy it in a dish.

Wild Ramp Pesto

1/4 cup, plus 2 Tablespoons olive oil, divided

8 ounces ramps ( I only use the greens)

1/2 tsp lemon zest

1 Tablespoon fresh squeezed lemon juice

1/4 cup chopped walnuts

1/4 cup grated parmesan

1/2 tsp salt

In large skillet heat 2 Tablespoon olive oil. Add ramps, and saute until just wilted. Set aside to cool.

Add cooled ramps and remaining ingredients to food processor. Puree until almost smooth. Taste and adjust seasoning if necessary.

Store covered in refrigerator or freeze.

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Green Taco Roll-Ups

What? It's January 21st, and this is my first post of the year? Yikes! It has been crazy here with a remodeling project we thought we had time for. I will be happy when it's done, but I am still not sure if we had time for this or not! I will bring you lots more details on that project a little later.

In the mean time.... I had a recipe I made for Christmas that I wanted to share, but I misplaced my notes until they surfaced in a box yesterday. Green Taco Roll-Ups! Perfect appetizer for any football or Superbowl parties coming up!

Make them the day before you need them, then the day of your party, all you have to do is slice, plate, and dig in! My family loved these. Nice flavor, without being too spicy. My husband and my mom ate them with no complaints, so you know they weren't too hot!

Green Taco Roll-Ups

8 ounces cream cheese, softened
6 ounces sour cream
1/4 cup Hatch Chiles, seeds and ribs removed, finely chopped
2 jalapenos, seeds and ribs removed, finely chopped
2 cups shredded cheddar cheese
1/2 tsp cumin
1/4 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ancho chili powder
1/4 cup green taco sauce

1 package flour tortillas (I used the burrito size)
Cilantro, optional

Mix cream cheese and sour cream until well blended. Add peppers, cheese, spices, and taco sauce. Stir until thoroughly combined.
Warm tortilla's in microwave for 10-15 seconds to make them easier to roll. Spread large spoonful of filling onto tortilla, spread evenly. Roll up tightly. Wrap in plastic wrap. Repeat. Refrigerate overnight. Before serving, slice with sharp knife between 1/4 to 1/2 inch thick. Garnish with cilantro if desired.

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I originally shared this recipe for Revolutionary Mac & Cheese way back in 2011. It was my 5th ever blog post. I wanted to share this again for two reasons... One, it really needed a better photo. Second, this recipe has become such a go to recipe in our life, it really needed to be shared again!

I love to cook!  I love to eat!  I was such a picky eater for so many years, I really don't know how my parents handled getting me to eat.  Then something happened years later, I started trying new things and found out how many good foods were out there that I had avoided unnecessarily.

With our love of food, I am continually trying to get away from processed foods and make what we are eating better for us.  Sometimes that is a challenge, but I am learning more and more, that it really is simple.  It's just a matter of having your pantry stocked with the right foods.  We love macaroni and cheese.  Who doesn't, right??  Either you make the box with the packet of powdered cheese and who knows what else... I am sure there is corn syrup in there too, but we will get into my hatred of corn syrup another day.  You can also make the box with the cheese you squeeze out of the packet. Probably better, but is it? I haven't read the ingredient label on that, and will probably just skip that.  Especially after this amazingly easy recipe I have found!  I can't believe how simple it is, and how good it is!!

My search for a macaroni and cheese recipe, led me to a blog named Macaroni and Cheesecake .  Seemed like a good place to start??  5 Ingredients, and 25 minutes for homemade goodness!  I had to try it! The first time making it, I tried the oven finish.  The second time, I skipped the oven finish and loved it even more. 

***Please see notes below

Revolutionary Mac & Cheese

2 cups dried pasta
2 cups milk (I use 2 %)  - More if needed
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard or stone ground


In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently.  Be sure milk does not boil.

Turn heat off, add cheese & salt.  Stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

Oven Finish (Optional)
Place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

***Notes - I have tested this recipe using white and a whole wheat pasta. The amount of milk needed may vary depending on noodle. Add more as needed until the pasta is al dente.

***I have only made this recipe using cheese I have shredded myself. The bags of shredded cheese in the store having a coating on them. Using pre-shredded cheese could impact the results of this dish.

***I have not tested this recipe using American or Velveeta cheese. I have used cheddar only. Shredded by hand.

***I have only tested this recipe on an electric stove top.

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Brazilian Black Bean Soup

For Christmas, my sister and her family sent me several cookbooks.  The cookbooks were different from any I would have ever bought for myself.  Different cooking methods and foods that I typically seek out.  That made these cookbooks fun for me as they are all new recipes!  I sometimes need that little push to break out of my comfort zone and try something new.

One of the new cookbooks is  Moosewood Cookbook.  Very healthy recipes, but don't be scared by that, they are amazing recipes! For my first test, I settled on Brazilian Black Bean soup, it had so much flavor packed in it, I had to try it!! I googled some comments on this recipe, and it was everywhere online, and the reviews all convinced me to make this ASAP!

We loved this soup! I love my winter "warm you up" and "feel good" soups.  As much as this one filled that need, I can tell you that this would also be a delicious soup in the summer.  The orange juice gives it such a bright flavor.  And, the cilantro adds so much to this soup.  The day I went to the store to pick up the cilantro for this soup, I was just amazed at how wonderful the store smelled! Even when I was by the flour picking up my baking supplies, there was such an amazing smell in the store.  I thought maybe I was just REALLY hungry since it was after work. Nope, not the case. The  amazing scent that followed me everywhere, was the cilantro in my shopping cart! I think this is a sign that this snow needs to go away so I can get my garden planted!

So, go on. Get your shopping list made, and make a pot of this soup.  Wait, one more thing.... add a loaf of crusty bread to your shopping list. It will go perfectly with a bowl!

Brazilian Black Bean Soup (Source: The New Moosewood Cookbook)

2 cups dried black beans
4 cups water
1 Tbsp. olive oil
3 cups onion, chopped
10 garlic cloves, crushed
2 tsp. cumin
2 1/2 tsp. salt
1 carrot, chopped
1 green bell pepper, chopped
1 1/2 cups orange juice
black pepper
cayenne pepper
Cilantro (optional)
Sour Cream (optional)

Pick through the dried beans and remove any stones or broken beans.  Rinse beans.  In large pot or bowl, cover beans with 3 inches of water.  Cover and let set overnight, or 10 hours.

Drain beans, and add them to dutch oven with four cups of water.  Over medium high heat, bring to a boil, and cover.  Reduce heat and simmer until beans are tender, about one and a half hours.

Meanwhile, heat olive oil in skillet.  Add onion, 5 crushed garlic cloves, cumin, salt, and carrot.  Saute over medium heat until the carrot is tender.  Add remaining garlic, and the bell pepper.  Saute until all veggies are tender.  Add the veggies to the beans, after they are done cooking.

Stir in orange juice.  Add black pepper, and cayenne pepper, to taste.  Remove from heat, and puree soup with immersion blender.  Simmer over low heat for 15 minutes.

Serve with cilantro and sour cream.

Enjoy!!

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Summer Orzo Salad

Do you ever have "one of those weeks"???? Well, we have had two of those weeks! First, it all started with the day I went to the dentist to get a tooth fixed, and 4 hours later, broke a tooth on the opposite side of my mouth. What are the odds? Then...the biggest hit... Truckin' Man was on his way home, after driving how many miles in the week, only to be 3 miles from home and have someone pull out in front of him. First accident for him ever, so pretty upsetting. Of course, when you are a truck owner, you have no management team to handle all the paperwork for you, but he finally has all the paperwork taken care of. Now, he has to have down time for his repairs. Then... the most traumatic event... My camera died!!! It was a good camera, and did it's time, but when you love taking pictures as much as I do, it just hurts! Well..... since Truckin' Man is home for repairs, he went shopping for my birthday present a few days early, and guess what?? A new camera! I am so excited to learn how to use it. I know what great pictures this camera will take when I learn it, since it's pretty much the same as my bloggy friend Tammy has.  Tammy is over at Our Neck of the Woods, and I absolutely love her photo's!  I am hoping that things are going to be turning around now, and we can have some smooth sailing for a while!

Here is the next recipe I wanted to share with you that is in my seasonal, garden fresh, series! I do love this salad, it is one that I look forward to all summer. I had originally found the recipe on the food network site, but it is gone now. So, I had to try and put this together from memory. I am usually not to good at remembering all ingredients, it seems like I always forget something! But, we loved this. It may have been our most favorite, ever! Truckin' Man didn't even complain about me sneaking squash into another dish!

Summer Orzo Salad

12 ounces orzo pasta
1 Tbsp extra virgin olive oil
2 Tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, grated (you can use zucchini, too)
1/2 tsp lemon pepper
1 Tbsp lemon juice
salt

Cook orzo according to package directions. When pasta is al dente, drain well and rinse. Pour into bowl, and toss with extra virgin olive oil.  Set aside.

Heat olive oil in skillet over medium-high heat.  Add onion, and green bell pepper. Cook for about 5 minutes. Add yellow squash to pan. Add lemon pepper to vegetables.  Cook, stirring often, until the squash is just starting to brown. Remove from heat immediately. Add vegetable mixture and lemon juice to orzo, toss until veggies are completely combined with orzo. Add salt to taste. Add more extra virgin olive oil, if desired. Garnish with parmesan cheese.

Serve room temperature or cold.

Enjoy!

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Beans 'n Greens (with Swiss Chard)

For the next couple posts, I am going to be sharing recipes that are using 

fresh veggies and fruits that are in season. Hope you enjoy them!

Each year I try raising a new veggie in the garden. One that I have never eaten or cooked with before. Just my way of having a little adventure in the garden each year. Some years it works out well, other years.... not so much. This year is a hit! I planted Swiss Chard this spring. Not only is it one of the few seeds that didn't wash away in our floods, it didn't get choked out when the weeds took over. It is a survivor. I think it may be a bit heartier than our lettuce, but I also got really lucky!

It's grown. It's a beautiful crop. Then the dilemma. What do I do with it now??? A friend loaned me her cook book that was put together with some CSA farmers for exactly this purpose. To help give idea's with local and seasonal produce. Score! So, Bean's 'n Greens it was.

Still skeptical. I prepared the dish. I even made prepared dried beans, which I have rarely done. I LOVED it. It was tasty, and healthy. You really could taste the healthiness of the dish. Bigger bonus yet? Truckin' Man loved it too! He did read my mind though, and comment about what a good addition bacon would be. But, we are going to leave this as a meatless dish, and just enjoy it as is!

Beans 'n Greens
1 lb. Dried Black-Eyed Peas
Water
2 Tbsp butter
2 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tsp dried thyme leaves
3 bay leaves
1 large bunch Swiss Chard, chopped ( I used about 3 cups)
salt and pepper

Sort peas to remove any stones. Rinse. Fill large pot with 6 cups water. Add peas. Bring to boil. Boil for 2 minutes. Remove from heat, and allow to stand for one hour. Drain.

Add 4 cups water back to pan. Add 4 cups of the black-eyed peas. (Reserve remaining pea's for another dish).  Bring to simmer.  While peas are simmering, heat butter and oil in a skillet. Add onions and garlic; saute with thyme and bay leaves until onions are tender. Remove from heat.

After the peas have been simmering for thirty minutes, add the onion mixture and the chopped Swiss Chard. Cook for another thirty minutes.  Test peas for doneness, simmer longer if necessary. When peas are tender, remove bay leaves. Add salt and pepper to taste. Don't skimp on the salt!!!

Enjoy!


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Spring Bean Salad

Who's ready for spring?? I am, and I am ready for some spring flavors. I love meatloaf and mashed potatoes, spaghetti and meatballs, but I am just ready for some lighter flavors, textures and so very ready for some in season produce!

It's a little to early for fresh local produce here, but it will soon arrive. In the meantime, I threw together a light, refreshing, tasty bean salad. You can really tweek this to whatever is in season, and how much time you have on hand. Have time to make your own beans, go for it! I typically don't have the patience. The recipe that inspired this salad called for watercress, but that is not yet in season here, so I used baby spinach. But go ahead, use whatever "green" sounds good to you!

Spring Bean Salad (Adapted from Happyolks)

3 15 oz can beans (kidney, garbanzo, butter, great northern - any combination)**
1 red onion, sliced thinly
3 c. baby spinach, rinsed and drained
2 lemons
1/3 c. extra virgin olive oil
1 1/2 tsp. celery flake***
Salt
Pepper

Drain and rinse beans. Add to medium bowl. Add red onion and baby spinach to beans. Juice lemons; add juice and extra virgin olive oil to beans and veggies. Toss lightly.  Season to taste, with salt and pepper. Let rest in fridge overnight for best flavor. Toss lightly before serving. 

**The firmer the bean, the better it will hold up. The great northern beans, somewhat melted into the salad.

***If you like celery, slice up a stalk or two and use in place of the celery flake. I am not a celery girl, so always use "celery flake" as a substitution.


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Roasted Tomato Soup

Tis the season for warm and comforting foods. During this past month, soup has frequently been our main course. There have been so many delicious bowls, but this new soup is running as my second favorite right now.  I was inspired by a soup I found on Pinterest that was from Elizabeth's Edible Experience. I couldn't find the tomatoes that her recipe called for, so I tweaked this based on tomatoes I had in the freezer. 

I have so many different forms of tomatoes in the freezer. Whole blanched, crushed, pureed, marinara sauce, and oven roasted. I LOVE oven roasted tomatoes. When they are fresh out of the oven, I can eat them just like potato chips :) The weird thing about tomatoes in our house - neither one of us like raw tomatoes. Unless, they are made into salsa. You will never ever find a slice of tomato on a sandwich. You will never find a chunk of tomato in a salad. But, if you make 'em up all yummy, we couldn't be happier! If you have never oven roasted tomatoes, My Sister's Kitchens' makes them very similar to how I make mine.

Roasted Tomato Soup (Based on Elizabeth's Edible Experience)

1 Tbsp extra virgin olive oil
1 1/2 c. chopped onion
4 garlic cloves, chopped
3/4 c. chopped fresh basil ( 1/4 c. dried basil)
25 ounces crushed tomatoes (canned or frozen)
6 ounces oven roasted tomatoes (or sun dried )
4 ounces cream cheese (cubed)
2 cups milk (I use 1%)
1/4 tsp. crushed red pepper
1/2 tsp. black pepper
1/2 tsp. salt
Parmesan Cheese (optional)
Croutons or crackers (optional)

Heat oil in saucepan over medium high heat. Add onions, cook for about ten minutes, stirring frequently.  Stir in garlic, cook for one minute.

Add basil, crushed tomatoes and oven roasted tomatoes.  Bring to boil.  Add cream cheese, stirring until melted through.  Remove from heat and using immersion (stick) blender, blend until smooth. Return to heat and stir in milk, salt and pepper. Continue stirring gently until heated through. Taste for seasoning, and add more salt if needed.

Pour into serving bowls and top with cheese or crackers.

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Potato Chili Cheese Soup

My sister and I are complete opposites. Actually, opposites really doesn't seem to fully describe how different we are. I can't wait to get moved south to the Carolina's and be warm, while sis has her family settled in Canada, where they are as content as can be. I love Kevin Bacon, maybe cuz he has bacon in his name or he is just a great actor. My sis can not stand him, she will leave the room if he is in a movie we are watching. Finally, the biggest difference, she and her family are vegetarians. I require my daily intake of meat, be it beef, bacon, chicken, bacon, pork, venison or even... you guessed it bacon. Sis has always been a full believer in organic foods. I never was. Not saying I have changed my mind on all that, but I have stopped saying she is wrong, too. With what she has always been lecturing me on, and what my friend over at Real Food Girl:Unmodified is teaching us, you have to stop and listen.  If Sis is reading this, she might just take that as I am saying she was right about something!

Now that I have brought you up to speed on the lifestyle differences, on to the rest of the story. We were all skyping after Christmas, and I showed them the new immersion blender I got for Christmas. I was really so excited about receiving this gift, and the fact that I finally had one. It was just one of those gadgets I would never buy for myself, and it finally came as a Christmas gift, actually I got two! Guess everyone was listening!

When my brother-in-law saw the blender, he was telling me about his favorite soup to make with their blender. Oh yeah, there is another difference, I love to cook, Sis.. not so much. Brother-in-law does the cooking up there. I have never used one of their family recipes before due to our differences in food choices, but I just love a good soup, and had to trust them on this one. It took a couple days, but they finally got the recipe emailed to me.  Let me just tell you, this soup is O. M. G.  Amazeballs! It has such an amazing flavor from all the peppers and spices, but no heat (Truckin' Man was happy).  I am sure I could have made the soup a little smoother with some more practice with the blender, but I actually like the little bit of texture. I will no longer question their food choices, and look forward to the next recipe!!! 

Potato Chili Cheese Soup (Slightly adapted from The Enchanted Broccoli Forest via My Sis )

4- 5 medium potatoes 
3 cups water
1 T. butter
1 T. olive oil
1 1/2 c. chopped onion
1 3/4 t. salt
1 t. cumin
1 t. basil (I used dried)
2 medium cloves of garlic, crushed
Lots of freshly ground pepper (I used about 1/2 teaspoon)
1 1/2 c. diced green bell pepper
1 c. diced canned green chilies **
3/4 c. sour cream  (I used greek yogurt)
1 c. milk
3/4 c. (packed) grated jack cheese
2 scallions, finely minced (whites & greens) (optional)
Cilantro (optional)

Scrub the potatoes, cut them into small chunks and cook them in the water, partially covered, until tender (about 20 minutes). Cool to room temperature.

Meanwhile, begin sauteing onions in combined butter and olive oil in large heavy skillet. After several minutes add salt, cumin, basil, garlic, and black pepper. Continue until onions are getting soft (about 8 minutes). Add chopped peppers and saute a few more minutes.  Set aside.

Puree the potatoes in their cooking water. Return puree to large sturdy sauce pan.  Add the saute, plus the green chilies, sour cream, and milk. Puree until well blended.  Heat very gently over low heat.

When soup is hot, stir in cheese and scallions and serve. Garnish with cilantro, if you like.

**Note from Sis:  (Be sure to go through the chili peppers thoroughly and pull our any stems and husks. You just want the peppers)

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Three Pepper Pasta Salad

Where has the summer gone? It seems to have flown by, and I know that fall is approaching as we were below 40 degree's last night! I am looking forward to our first frost. It has been near all I can handle to keep up with the vegetable garden, the flower garden, working... Where is my time to cook, bake and have fun in the kitchen??

With how busy things have been, I have been getting by on quick and easy recipes. I LOVE pasta salads. As much as I hate to admit it, I do like the Suddenly Salads that come in the box. The seasoning blend they use is just a favorite of mine. My Three Pepper Pasta Salad uses a mix, but you can add your own fresh peppers. Since, I use Penne Pasta for this salad, I cut my ingredients to match. Kind of like a thick julienne cut.  My mom just laughs at this salad (and other dishes I make) since I like to keep my ingredients in similar shapes.  I don't deny having my "issues", I can't be the only one that likes their food shapes to match.... Can I??? Tell me yours!

Three Pepper Pasta Salad

13 oz. box Penne Pasta
1 - 1 oz. package Hidden Valley Ranch Salad Dressing Mix
1/2 c. water
1/2 c. olive oil
1 medium size green bell pepper
1 medium size red bell pepper
1 medium size yellow bell pepper
1 medium red onion
6 oz. cheddar cheese.

Directions

Cook pasta according to directions on box. Meanwhile, in small bowl, mix dressing mix together with water and oil. Combine well, and set aside.

Cut peppers, onion and cheddar cheese into thick julienne strips. 

Rinse pasta in cold water.  Add dressing and toss together until thoroughly combined.  Add vegetables and cheese. Toss lightly. Add additional olive oil, if needed.

Let chill for 4 hours.  Serve and enjoy!

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Easy as One, Two, Three

I love to cook!  I love to eat!  I was such a picky eater for so many years, I really don't know how my parents handled getting me to eat.  Then something happened years later, I started trying new things and found out how many good foods were out there that I had avoided unnecessarily.

With our love of food, I am continually trying to get away from processed foods and make what we are eating better for us.  Sometimes that is a challenge, but I am learning more and more, that it really is simple.  It's just a matter of having your pantry stocked with the right foods.  We love macaroni and cheese.  Who doesn't, right??  Either you make the box with the packet of powdered cheese and who knows what else... I am sure there is corn syrup in there too, but we will get into my hatred of corn syrup another day.  You can also make the box with the cheese you squeeze out of the packet. Probably better, but is it? I haven't read the ingredient label on that, and will probably just skip that.  Especially after this amazingly easy recipe I have found!  I can't believe how simple it is, and how good it is!!

My search for a macaroni and cheese recipe, led me to a blog named Macaroni and Cheesecake .  Seemed like a good place to start??  5 Ingredients, and 25 minutes for homemade goodness!  I had to try it! The first time making it, I tried the oven finish.  The second time, I skipped the oven finish and loved it even more. 

Revolutionary Mac & Cheese

2 cups dried pasta
2 cups milk (I used 2 %)
1 cup loosely packed shredded cheddar cheese
1 tsp salt
1 tsp dijon mustard


In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently.  Be sure milk does not boil.

Turn heat off, add cheese & salt.  Stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. Add a tablespoon or more milk to your desired creaminess level.  Gently stir.

Oven Finish:
Place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.