rigatoni with grilled peppers and onions

This salad was SOOOO GOOD!

rigatoni with grilled peppers and onions (Cassie Craves got it from Real Simple) 
2 medium red onions, sliced into rings (I simply halved mine)
2 large sweet bell peppers, cut into quarters
olive oil
kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup grated Parmesan
3/4 cup basil leaves, thinly sliced 

Bring a large pot of water to a boil.  Heat a grill or grill pan to medium-high.  In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Grill, turning occasionally, until tender, 8 to 10 minutes.  Transfer to a cutting board and cut into bite-sized pieces.
Cook the pasta according to the package directions.  Reserve 1 cup of the cooking water, drain the pasta and return the pasta to the pot.  Add the grilled vegetables, spinach, the reserved pasta water and 3/4 cup of the Parmesan to the pasta and toss to combine.  Top with the basil and the remaining Parmesan before serving

firecracker cake

My oldest and I made this cake together and we can't wait to slice into it tonight.  Can you see the bottom layer is blue followed by white then red?  It's going to be pretty and festive!  We have some yummy food planned for dinner tonight and this cake will top it all off.  Happy Memorial Day!  A special thank you to everyone who has ever fought in any way to protect my country's freedom and for everyone who will continue to do so.  God Bless America!

firecracker cake (Spiced)
1 box Betty Crocker SuperMoise white cake mix
water, vegetable oil and egg whites called for on cake mix box
red food coloring
blue food coloring
1 container white icing (or make your own but be sure to add a little lemon extract!)
red, white and blue sprinkles

Heat oven to 325 degrees.  Generously grease a 12-cup fluted tube cake pan.  Make cake batter as directed on box.  Pour 1 cup of the batter into a small bowl; stir in red food color until well mixed.  Pour another cup of the batter into a separate bowl; stir in blue food coloring until well mixed.
Pour red cake batter into bottom of pan.  Carefully pour remaining white batter over red batter in pan.  Carefully pour blue batter over white batter.
Bake as directed on box or until toothpick inserted near center comes out clean.  Cool cake 5 minutes.  Turn pan upside down onto a cake plate.  Cool cake completely, about 30 minutes.
When cake is cool, divide frosting evenly into 3 bowls.  Add food coloring into bowls so you have red, white and blue icing.  Snip one corner on 3 different zip-lock baggies.  Pour each color icing into a baggie.  Drizzle the food coloring onto the cake.  We used each color then went over the cake with each color again.  Sprinkle with sprinkles.

food on a stick

My second oldest daughter came home from school yesterday super excited about a couple of books she got at her school library- a cookbook for "cooking school" and an art book for "art class"- classes that she teaches her younger sister and younger brother.  By the time I got into the kitchen she had everyone in aprons, the food was spread out and every child had an assignment.  The only thing she wanted me to do was to get a cutting board down for her- nothing else.  These little goodies are delightful and it was crazy to me that we had every ingredient on hand. The only thing I wasn't impressed about was the name given to this delectable little appetizer.  Food on a stick?

food on a stick (cookbook:  Better Homes and Gardens Snack Attack!)
utensils:
cutting board
sharp knife
measuring cups
twelve bamboo skewers
serving plaste
plastic wrap

6 ounces sliced salami
6 ounces mozzarella or provolone cheese (we used pepper jack- we love it!)
1/2 cups cantaloupe and/or honeydew melon
1 cup purchased large pitted herbed green olives
3/4 cup cherry tomatoes

On the cutting board use the knife to slice salami and cube the cheese.  Use the mellon baller to ball the cantaloupe or a sharp knife to cut it into chunks.
On six of the bamboo skewers alternately thread salami, cheese, and melon balls.  On the other six skewers thread salami, cheese, olives and cherry tomatoes.  Place on a serving plate.  Cover with plastic wrap and chill up to 2 hours before serving.

spinach chicken salad with garlic balsamic vinaigrette

Was this salad tasty or what?!  The caramelized onions in this salad combined with the avocado and soy nuts was outstanding.  I'll be making this again...and soon!

spinach chicken salad with garlic balsamic vinaigrette (slightly adapted from Dinners, Dishes & Desserts)
6 cups torn spinach
1/3 cup shredded carrots
1 avocado, diced
1 onion, carmelized (I thinly sliced the onion and sauteed it in a teaspoon of butter until the onions browned.  I added a little bit of water when it needed some liquid and kept cooking them and adding water until they were perfect.)
2 tablespoons soy nuts
2 small chicken breasts sprinkled with Pappy's and grilled then sliced


garlic balsamic vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon oregano
1 teaspoon Dijon mustard
2 1/2 tablespoons olive oil
1/2 teaspoon minced garlic
salt and pepper to taste

On two plates, layer spinach, carrots, caramelized onions, grilled chicken, avocado and pine nuts.  Thoroughly combine vinaigrette ingredients and pour onto salad.

• 6 cups spinach
• ⅓ cup shredded carrots
• 1 avocado, diced
• ½ cup caramelized onions
• 2 Tbls roasted pepitas
• 1 small chicken breast
• 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper

Garlic Balsamic Vinaigrette

• 2 Tbls STAR Balsamic Vinegar
• ¼ tsp ground oregano
• 1 tsp Dijon mustard
• 3½ Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper to taste

Read more at http://dinnersdishesanddesserts.com/spinach-chicken-salad-w-garlic-balsamic-vinaigrette/#GTRKfSRM7VtaEk4j.99

• 6 cups spinach
• ⅓ cup shredded carrots
• 1 avocado, diced
• ½ cup caramelized onions
• 2 Tbls roasted pepitas
• 1 small chicken breast
• 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper

Garlic Balsamic Vinaigrette

• 2 Tbls STAR Balsamic Vinegar
• ¼ tsp ground oregano
• 1 tsp Dijon mustard
• 3½ Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper to taste

Instructions

1. In a bowl combine all of the ingredients for the vinaigrette. Whisk thoroughly. Set aside.
2. In a small saucepan heat oil over medium high heat. Season chicken with salt and pepper. Saute chicken for 6 minutes a side, or until cooked through. Remove from pan, and slice into strips.
3. Divide spinach onto 2 plates or bowls. Top with carrots, avocado, onions, sliced chicken and pepitas.
4. Drizzle the vinaigrette over the salad to serve.

Read more at http://dinnersdishesanddesserts.com/spinach-chicken-salad-w-garlic-balsamic-vinaigrette/#GTRKfSRM7VtaEk4j.99

slow cooker chicken tikka masala

Chicken Tikka Masala is my very favorite recipe.  When I saw a slow cooker recipe I proceeded with crossed fingers that it would be good enough to make again...and again.  It is!  It's not my favorite recipe which is also on this blog but my that recipe takes some doing.  This recipe is PERFECT for a weeknight when I want something delicious and I want something without much effort.

slow cooker chicken tikka masala (adapted slightly from Dinners, Dishes & Desserts)
4 large boneless, skinless chicken breasts (I used frozen...see below)
1 small onion, finely chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 (29 ounce) can tomato puree
1 1/2 cups plain Greek yogurt
2 tablespoons olive oil
2 tablespoons Garam Masala (I omitted because my favorite recipe doesn't call for it)
1 tablespoon cumin
1/2 tablespoon paprika
2 teapsoons salt
3/4 teaspoons cinnamon
3/4 teaspoons black pepper
1 teaspoon cayenne (if you like spicy!!)
2 bay leaves
1/2 cup half and half
2 tablespoons cornstarch
rice for serving
cilantro for garnishing

In your slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper and cayenne.  Add cubed chicken breasts and stir to combine (if using frozen chicken see below).  Add bay leaves and cook on LOW for 6 hours or HIGH for 3 hours.  Twenty minutes before serving, combine half and half and cornstarch.  Add to slow cooker.  Cover and continue to cook for 20 minutes.
Serve over rice and sprinkle with cilantro.

What I have to say:  I forgot to thaw my chicken breasts so before I began this recipe I put 4 large, frozen chicken breasts in my slow cooker and cooked them on HIGH for 1 hour.  I took them out and cubed them and put them back in (they were partly frozen).  I combined all the ingredients like onion, garlic, ginger, tomato puree, etc. in a bowl then poured it into my slow cooker and stirred it up and continued on as though I had used thawed chicken breasts. 

n the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.

Add bay leaves.

Cover and cook for 6 hours on low (3 hours on high)

Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.

Serve over rice. Garnish with cilantro if desir

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
2. Add bay leaves.
3. Cover and cook for 6 hours on low (3 hours on high)
4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
5. Serve over rice. Garnish with cilantro if desired.

Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
2. Add bay leaves.
3. Cover and cook for 6 hours on low (3 hours on high)
4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
5. Serve over rice. Garnish with cilantro if desired.

Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

asian chicken salad with wasabi dressing

Hall of Fame!  I wasn't exactly trying to recreate the salad I enjoyed at The Painted Pony (although I haven't stopped thinking about it) but by golly this salad is outstanding.  It reminds me of eating sushi which I love to do but making sushi is such a production- and never tastes restaurant quality!  I'd rather make this salad- it's a snap to throw together and just as satisfying for me.  Next time I'll add some sliced avocado and some red leaf lettuce (like the salad we had at The Painted Pony) but for today I'm completely and totally satisfied.

asian chicken salad with wasabi dressing (adapted from Joy of Kosher with Jamie Geller)
bagged shredded iceberg lettuce
bagged baby spinach
bagged coleslaw mix
scallions, chopped
cilantro
sliced cucumber
sliced celery
grilled chicken, grilled then refrigerated (yesterday I grilled chicken breasts sprinkled with Pappy's seasoning)

wasabi dressing
1/4 cup Kikkoman's wasabi sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 clove garlic, minced
1/2 teaspoon ground ginger 

I enjoyed this salad served salad bar style!  Place salad ingredients in separate bowls.  Layer the salad: spinach, shredded lettuce, coleslaw mix, etc. ending with the chicken followed by the cilantro. 
For the dressing, whisk all the ingredients together.  I enjoyed a generous amount of dressing on my salad.  I would say the dressing serves 4.

chewy carrot cake cookies

I'm excited about these cookies!  They're just so sweet looking topped with carrot cake candy corn.  I love how crinkly these cookies turned out but I had to frost them with rich cream cheese icing because who can resist that?  Mmmm.....
Husband says: "These are good!  This is like a gourmet cookie."

chewy carrot cake cookies (The Girl Who Ate Everything)
1 cup flour
1 3/4 cup carrot cake mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped pecans (optional...I omitted)

cream cheese frosting
1/2 cup butter
1 (8 ounce) package cream cheese
3 3/4 cups powdered sugar
1 teaspoon vanilla extract

In a mixing bowl, mix sugar and butter.  Add egg, vanilla, baking soda and cinnamon.  Add flour and carrot cake mix.  Take out a sheet of wax paper and plop the dough on top.  Wrap with wax paper and refrigerate for a couple of hours.  This is important step so don't skip.
Preheat your oven to 350.  Roll the dough into balls and place on a lightly greased cookie sheets (I was able to get 30 cookies out of my dough, 8 cookies per cookie sheet).  Bake for 10 minutes.
For the icing, beat the butter and cream cheese until smooth.  Add the powdered sugar and vanilla.  Top each cookie with a carrot cake candy corn.

In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.

In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.

Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.

Slowly add the flour mixture and mix until just combined.

Add the nuts and mix until just incorporated. The dough will be soft.

Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.

Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.

Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.

For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

1 cup flour

1 3/4 cup carrot cake mix

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped pecans

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

3 3/4 cup powdered sugar

1 teaspoon vanilla extract

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

1 cup flour

1 3/4 cup carrot cake mix

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped pecans

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

3 3/4 cup powdered sugar

1 teaspoon vanilla extract

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

1 cup flour

1 3/4 cup carrot cake mix

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, softened

1 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup chopped pecans

Cream Cheese Frosting:

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

3 3/4 cup powdered sugar

1 teaspoon vanilla extract

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

• 1 cup flour
• 1 3/4 cup carrot cake mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
Cream Cheese Frosting:
• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Learn How to Make Perfect Hard Boiled Eggs

 

Instructions

1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
4. Slowly add the flour mixture and mix until just combined.
5. Add the nuts and mix until just incorporated. The dough will be soft.
6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99

• 1 cup flour
• 1 3/4 cup carrot cake mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
Cream Cheese Frosting:
• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Learn How to Make Perfect Hard Boiled Eggs

 

Instructions

1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
4. Slowly add the flour mixture and mix until just combined.
5. Add the nuts and mix until just incorporated. The dough will be soft.
6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.

Read more at http://www.the-girl-who-ate-everything.com/2014/03/chewy-carrot-cake-cookies.html#ljbTJsjo1eeZKRq0.99