Sundried Tomato Pasta Salad - great for pot luck!

This pasta salad is sooooo yummy. It's from the Pioneer Woman's website. She has many amazing recipes so check it out! www.thepioneerwoman.com
I made this for tonight's annual Christmas Eve potluck at Grandpa's House! We have been doing this as long as I can remember and it's when the entire extended family gets together. This salad is a make ahead so it's perfect for potluck. I really hope you try this! I used whole wheat pasta to make it a little healthier. Also, I was very excited to find a HUGE jar of pitted kalamata olives at Costco for about $5. Woooohooooo! The dressing is best if you make it the night before :)

Sundried Tomato Pasta Salad

DRESSING INGREDIENTS
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste
_____
SALAD:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-1/2 cup Parmesan Cheese, Freshly Grated

Preparation Instructions

Dressing:

In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:

Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve on a big platter with an extra sprinkling of Parmesan cheese.

I know you want a bite :)

A cute little hostess gift or Christmas present.

This is a cute idea to bring as a hostess gift or as a little something for your girlfriends at Christmas. I made Emeril's Essence (the "BAM" he keeps yelling about on his TV show.) I really like this spice combination and add it to almost any ground meat mixture (in pasta, burgers, chili, meatloaf, etc) or on roasted potatoes/ home fries. I made these ones extra special by using a "sweet smoked paprika" (from Gourmet Warehouse in Vancouver) instead of regular paprika. You can buy the jars at Gourmet Warehouse as well. Ikea also has some cute spice jars that are very affordable. I have more present ideas but can't let the "cat out of the bag" yet or I'll ruin Christmas for friends and family :)



Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

I got two spice jars from one batch :) ENJOY!

Tasty Thai Coconut Shrimp- fast, delicious and healthy

This recipe is great! So yummy, quick and healthy. My husband cheers when I make this "Are we having the peanut butter one??? YAAAAAAAA!!!" This one is on the table in under 25 minutes usually. Feel free to pay around with this recipe. Try whatever veggies you like or have (zucchini, mushrooms, bamboo, or mango (at the end.). Also, the sauce is a balance of sweet, salty, spicy and acid. This is a guide but the exact amounts depends on the specific ingredients you use. So, try it and play around until it tastes right to you. It should be tangy not flat. ENJOY :)

Tasty Thai Coconut Shrimp

2 tsp vegetable oil
4 cloves of garlic
1 tsp ground ginger
2 cups broccoli florets
1 red pepper cut into thin strips
2/3 cup coconut milk (shake before opening)
1 tbsp tomato paste
3 tbsp peanut butter
1/4 tsp red pepper flakes
2 tsp soy sauce
1 tsp fish sauce
juice of one lime
1 cup bean sprouts (optional)
2 cups of raw prawns or shrimp, peeled and rinsed
1/4 cup fresh chopped cilantro

In a bowl, combine the coconut milk, tomato paste, peanut butter, red pepper flakes, soy sauce, fish sauce, and lime juice. Use a whisk to combine.

Heat vegetable oil over medium high heat in a wok or large frypan. Cook the garlic and ginger about two minutes (do not burn garlic or you will have to start again! Burt garlic is bitter and terrible.) Add broccoli and cook 2 minutes stirring constantly. Add pepper and cook another minute.

Add the sauce and simmer for five minutes, stirring regularly. Add shrimp and bean sprouts; cook another two minutes or until shrimp have completely turned pink. Take off heat and stir in cilantro.

I like to serve this over brown rice or brown rice noodles (available at Superstore and Walmart Superstores. I love these noodles because they cook in 4 minutes for a super fast dinner.)

"Entertaining Meatloaf" -Turkey Meatloaf with Feta and Sun-Dried Tomatoes

I love this meatloaf! My girlfriend and I always trade good recipes when we try new ones that we like. This is one she sent me with a "must try, could serve to company" title. The recipe is by Giada De Laurentiis. It is so good, you can easily serve it to company, hence it's nickname "entertaining meatloaf." Your guests might give you a weird look when you tell them that you made meatloaf for dinner, but once they try it they will be very impressed. I usually make this meatloaf when I buy my bulk ground turkey from Costco. I double the recipe and make two. I freeze the second meatloaf (raw) in a cling wrap lined loaf pan. (once it's frozen you can get your pan back :) Simply thaw and cook as directed for an easy weeknight meal. ENJOY!

Turkey Meatloaf with Feta and Sun Dried Tomatoes
Vegetable oil cooking spray
'/2 cup plain dried bread crumbs
'/3 cup chopped fresh flat-leaf parsley leaves
'/4 cup chopped garlic- and herb-marinated sun-dried tomatoes
2 garlic cloves, minced
2 large eggs, at room temperature, lightly beaten
'/4 cup olive oil
'/2 cup crumbled feta cheese
1'/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Place an oven rack in the center of the oven and preheat the oven to 350°F.

Spray a 9 x 5-inch nonstick loaf pan with cooking spray. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to over work the meat.

Carefully pack the meat mixture into the prepared pan; it will fill the pan halfway. Bake until the internal temperature registers 165°F on an instant-read thermometer, 40 to 45 minutes.

Remove the pan from the oven and let the meatloaf rest for 5 minutes. Use a paper towel to remove any fat that may settle on the surface of the meatloaf. Slice and serve.

Here is the link to this recipe on the food network, however I noticed it's slightly different http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html

Mommy and Me Crochet Hats

I used chunky wool “Viking Naturgarn” for strikking- toving. 100% wool purchased at “Once Upon A Sheep” in Maple Ridge, BC. Not only does this store have great prices, but the profits go towards the local Salvation Army shelter. I also used a large grey plastic crochet hook. The hook is not marked but I believe it’s a size 10. I got it at Michaels and it’s great for hats with the “Chunky” look. I've made up my own pattern many times, but I've never written a patter. So, here goes!




CHILD HAT - for a 3-4 year old. For a smaller hat, skip the 4th row.
Ch2
DC 8 st. into first st. to make a circle. Join with sl. st. Ch 2. (8)
2 DC in each st., repeat around. Join with sl. st. Ch 2. (16)
1 DC in first st. 2 DC in second st., repeat around. Join with sl. st. Ch. 2. (24)
1 DC in first st., 1 DC in second st., 2 DC in third st., repeat around. Join with sl. st. Ch. 2. (32)
HDC in each st. repeat around. Join with sl. st. Ch2
HDC in each st. Repeat around. Join with sl. st. Ch3
sk 1 st, dc in next st, ch 1* around, sl st in 2nd chain to join
1 SC in each st. around for 1 row
Weave in ends, run ribbon through spaces between DC's, tie a bow, and enjoy!

ADULT HAT
Ch2
DC 8 st. into first st. to make a circle. Join with sl. st. Ch 2. (8)
2 DC in each st., repeat around. Join with sl. st. Ch 2. (16)
1 DC in first st. 2 DC in second st., repeat around. Join with sl. st. Ch. 2. (24)
1 DC in first st., 1 DC in second st., 2 DC in third st., repeat around. Join with sl. st. Ch. 2. (32)
1 DC in the first st., 1 DC in second st., 1 DC in the third st., 2 dc in the fourth st., repeat around. Join with sl. st. Ch. 2
HDC in each st, repeat around. Join with sl.st. Ch 2. (next 7-8 rows or until desired length is reached.)
Weave in ends, run ribbon through 3rd row up from the bottom (weave in and out every two stitches) tie a bow and enjoy! The adult hat is made so the ribbon is removable if desired.

Let me know if you find anything that requires a correction.

Red Velvet Cupcakes From Heaven.

These really are the very best Red Velvet Cupcakes ever. I'm not sure where this recipe originally came from, I got it from a friend, who tracked it down from a co-worker. And, I traded one of my very best cookie recipes to get it! I hope you enjoy!!!

BEST RED VELVET CAKE

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 ½ cups granulated sugar
½ cup butter (softened)
2 large eggs
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk (or sour milk)
1 oz No Taste Red Food coloring gel
2 teaspoons white vinegar

For cakes – line bottom of 2 – 9” cake pans with parchment paper.
For cupcakes line pans with cupcake papers.

Heat oven to 350o.
In a small bowl combing flour, baking soda, salt and cocoa.
In a large bowl with mixer, cream butter and sugar till light.
Add eggs and vanilla and beat well after each addition.
Slowly beat in flour mix alternating with buttermilk beginning and ending with flour mix.
Beat in food coloring and vinegar and continue beating till well blended.

Fill cake pans equally.
Fill cupcakes tins about 2/3 full.

Bake cakes about 25 mins, regular cupcakes 22 mins and jumbo cupcakes 35 mins.
Cool on racks. Then cool in frig for one hour or overnite before frosting.

For cake – split each layer in half using dental floss then put top of one layer upside down – frost. Add bottom half then frost. Add bottom of second layer – frost. Then add top of second layer right side up – frost top and sides of cake.

For cupcakes – frost with whipped cream cheese frosting using large hole in cake decorating kit and a circular motion for each top.

DO NOT OVER BAKE OR THEY WILL BE DRY!


BEST CREAM CHEESE ICING - Cake

8 oz cream cheese (room temp)
8 oz tub Mascarpone cheese (room temp)
1 teaspoon vanilla extract
2 cups icing sugar sifted
1 ½ cups cold heavy whipping cream (35% fat)

In bowl of mixer beat cream cheese and mascarpone cheese till smooth.
Add vanilla and 1 cup icing sugar and beat till smooth.
Add heavy cream and 1 cup icing sugar (gradually) till frosting is thick enough to spread.

BEST WHIPPED CREAM CHEESE FROSTING - Cupcake

1 pkg (8 oz) cream cheese
3 tablespoons butter (softened)
1 teaspoon vanilla extract
2 cups icing sugar

In large bowl with mixer combine cream cheese, butter and icing sugar at low speed till smooth.
Increase mixer speed to high and mix till light and fluffy (about 5 mins). Occasionally turn mixer off and scrape down sides of bowl.
Reduce mixer speed to low and add vanilla. Raise speed to high and mix briefly till fluffy.
Store in frig till somewhat stiff before using. May be stored in frig for 3 days.
Recipe may be doubled for extra frosting.

Greek Chili and Cornbread

Now, this recipe is not "gourmet" but it is delicious, so healthy, and affordable. This meal usually costs less than $3 a serving (depending on where you shop.) At work, I run a group teaching clients with disabilities how to cook healthy and affordable meals. (Many of them have very limited incomes, and I often have to prove that you can cook delicious healthy meals cheaper than fast food.) This is one of the recipes I use for that group. In-fact, the chili and cornbread in this picture was made in group. I hope you give this recipe a try, I really love it!

Greek Chili

2 tsp olive oil
1 package ground turkey
1 chopped red onion
1 diced zucchini
1 chopped red pepper
1 cup chopped mushrooms
2 garlic cloves, minced
1 TBSP chili powder
1 tsp red pepper flakes
1 ½ tsp each cumin, and oregano
1 can diced tomatoes
1 jar of your favorite tomato pasta sauce
1 can sliced black olives
1 can of chickpeas, drained and rinsed
1 can mixed beans, drained and rinsed
1 TBSP packed brown sugar
1 TBSP lime juice
¼ tsp each black pepper and salt
2 TBSP minced fresh cilantro
½ cup crumbled feta cheese

Heat oil over medium heat in a large non-stick pot. Add ground turkey and cook until no longer pink, crumbling with a wooden spoon. Add onion, zucchini, pepper, mushroom, and garlic. Cook until vegetables begin to soften, about 4 minutes.

Stir in dried spices and cook one more minute. Add canned tomatoes with their juice, pasta sauce, olives, chickpeas and beans, brown sugar, lime juice, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 30 min, stirring occasionally.

Remove from heat and stir in cilantro. Ladle into bowls and top with feta cheese.

*note- this gets even better after a day in the fridge! It also freezes really well in individual serving containers for future lunches.


Sweet Cornbread

3/4 cup cornmeal
1 cup milk
1 cup whole wheat flour
4 tsp baking powder
1/4 cup sugar
1 egg
1/3 cup oil

Preheat the oven to 400F and lightly grease a 9-inch square pan.
Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients.

In a large bowl mix together the flours, baking powder and sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten.

Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan.

Sambuca Prawns- best prawns ever

I've been sailing my whole life growing up and now on my own as a "big girl." I am blessed to have seen some of the most beautiful parts of BC which most do not get to enjoy. A huge part of that experience has always been the SEAFOOD!!!! Love, love, love seafood. I reportedly requested "crab and clams" to feed to all my friends at my second birthday. (Mom convinced me pizza or hotdogs might be a more popular option for my peers.) This is one of my all time favorite seafood recipes stolen from my Momma. Don't worry, they taste nothing like sambuca when they are all done. (I HATE liquorice and I love these.)

Prawns Sambuca

½ c Olive Oil
1 Tablespoon fresh minced garlic
1 Tablespoon minced shallots
16 wild spot prawns without heads (or as many as you can afford/catch)
3 oz dry white wine
2 oz sambucca
¼ diced tomato
1 tablespoon fresh tarragon or 1 tsp dried
salt and pepper to taste
6 Tablespoons butter


Saute garlic shallots in oil until onions are soft. Add wine and sambucca – flambe


Add tomatoes and tarragon, and salt and pepper. Cook for 2 minutes. Add butter and reduce slightly.

Add prawns – cook 2-3 minutes till done. DO NOT OVER COOK. Once they chance color all over, they are done. If your prawns range in size, I would pick the smallest ones out and add them to the pan last.

Serve over fresh pasta for main course or with bread for dipping as an appetizer.

My family loves to serve these at a dock party or on the bow of a boat for "cocktail hour." Toss the shells right overboard :)

Chalkboard Frame

I have made so many of these as gifts! They are very simple to make. All you need is:
- an old picture frame with glass (i get mine at Salvation Army)
- Chalkboard Paint (Home Depot)
- Paintbrush
- flat screwdriver
- staple gun
- Ribbon
- spray paint in the color of your choice
- work gloves to handle glass.

Take the frame apart with the screwdriver to pry the back open. Spray paint the frame (and just the frame) with multiple light coats. Clean the glass with Windex or other glass cleaner. Use paintbrush and paint one side of the glass as directed (takes at least two coats in my experience and a few days to completely dry.) When it is all dry, CAREFULLY put it all back together. I keep the ugly art in behind the painted glass because A)I find it supports the glass nicely, and b)some of the "art" is just too ugly and funny to toss. (I have broken some glass at this stage being impatient, not gonna lie)

If desired, attach ribbon at the top of the frame with the staple gun and tie in a bow. Be careful NOT to staple gun into the glass or you will be starting again. (I fold the ribbon over a few times to create a few layers where I staple it to make sure it's strong.) Lastly treat the ends of the ribbon with clear nail-polish or fray check.

Happy Crafting :)

Not your granny's cabbage rolls

http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-rolls-recipe2/index.html

I made these last night and even fed them to company.  Hubby was completely prepared to hate them, and my girlfriend didn't even tell her husband that I was making cabbage rolls for dinner for fear he would refuse to come.  However, I think they were all pleasantly surprised.  Company happily went home with leftovers for lunch and hubby was keen on lunch leftovers as well. I doubled the recipe and have a pan full for a girlfriend who just had a baby.  They would also freeze really well.  I served these with more brown rice and some steamed green beans, 

I did however, make a few important changes:
I used half canned tomatoes as directed and half plain pasta sauce like Prego. 
I used HALF the cream and 3/4 of the cooked rice. 
I used spicy Italian sausage from Costco instead of plain pork
substitute brown rice for white
grate a small zucchini into meat mixture
and add fresh basil into meat and sauce
oh, and I'd go easy on the sugar....start with half then try. 
Add some Franks Red Hot Sauce into meat and sauce if you like it spicy. 

I hope you enjoy!!!! I really liked them.