SpruceHill

My favorite pasta salad

 

Pasta salad is one of favorite summertime foods. Perfect for hot weather for dinner by it's self or with a meal done on the grill. The nice thing about it is that you can change around what ingredients you put in it while keeping the basic recipe the same.

The Ingredients

1 box of pasta (you can uses whatever shape you like, sometimes I uses tortellini)

1 small white onion diced

1 green pepper diced

1 package of sopressata

1 package of herbed salami

1 cup of diced mixed greek olives

1/2 a jar of julienne cut sun dried tomatoes in oil

1/2 cup of pesto sauce

1 cup of mayo

1 TBS balsamic vinegar

1 Tsp Mrs Dash

1 tsp salt

1/4 cup of grated parmesan cheese

 
 

While your pasta noodles are cooking in a pot of salted water, dice the veggies, meats and olives and put them in a large mixing bowl.

 
 
allow your pasta to cook for about 10 minutes then drain and let sit to cool for 5 minutes. The key to good pasta salad is to mix it together while the pasta is still warm.

Toss the pasta and diced ingredients together, then add the pesto, mayonnaise and balsamic vinegar.

 
Add Mrs Dash and salt and toss again, then sprinkle top with Parmesan cheese. Let cool for about 2 to 3 hours. Then serve.

I have served this recipe warm too, it's very flexible and you can add any of your favorite seasonal vegetables.

Home made funnel cakes!

 
On the fourth of July we had a few family members over for a little picnic. It was nice because I had my more difficult chemo and was not up to going out. We had the usual picnic goodies, and as usual my niece C brought her deep fryer as requested. When she brings it over very good things happen. So far we have made boardwalk fries and onion rings. This time we made funnel cakes. I should say the girls made them because I was not in the room. They got together with my SIL and before I knew it funnel cakes were being passed around just like at the county fair. They were sweet delicious and warm, Heaven on a plate.

The Ingredients

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

In a deep fryer of deep skillet, heat about two cups of oil over medium-high heat until hot.

Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

 Using a funnel or a small pitcher or a zip-lock bag with the corner snipped off, drop into hot oil working from center outwards in a web pattern.

 Cook for about 2-3 minutes, we flipped them over to get a nice golden brown color on both sides. 

 Sprinkle with powdered sugar and serve.

They were so good and really easy. Miss E was in charge of the whole undertaking along with my SIL. They did a great job!

I think I need to go out and get a fryer now. 

Sweet bread and butter pickles

It's that time of the year again, the garden is bursting with fresh veggies. I posted this pickle recipe last year but though I would post it again because it's just so good!

3 nice sized cucumbers sliced thin

1 small onion sliced thin

1 cup of apple cider vinegar

1 cup of water

1/2 cup sugar

dill and salt to taste

With all of the fresh veggies available during the summer this is an inexpensive and yummy addition to any meal. If you do not have your own fresh cucumbers in your own garden go out and buy local!

Slice your cucumbers and onions into a bowl using a mandolin slicer if you have one. They make life so much easier. I like my pickles thin but slice them the way you like them, it's all about you.

While you are slicing, in a pan on the stove mix vinegar, water and sugar. Heat until the mixture reaches a slow boil making sure that the sugar is dissolved.

Add salt and dill to  the bowl of sliced cucumbers and onions to taste, I use fresh dill when I can but, dried dill works too. Pour liquid mixture over the sliced cucumber, onions, salt and dill. Chill in the fridge in a covered bowl. They will keep  in the fridge for a good amount of time.

I love eating these right out of the bowl but recently we've been eating them like this. Use the cracker of your choice, everyone has a favorite. Then schmear a little cream cheese on the cracker and pile some of the pickles and onions on top. It's such a good combination of flavors. I could just eat a whole plate of these! Perfect for the holiday weekend!

Fresh local berries and home made jam

One of the best parts of May are the fresh local berries. We have two local farmers nearby that have the most gorgeous berries! We have been enjoying them in the evenings. I like to buy local produce as much as possible. If I don't grow it in my garden I buy it at a local stand.

The berries are so big this year. Hubs has been asking me if I would make home made strawberry jam this year. Since my blackberry jam was such a hit last summer, I thought I would give it a try.

 

Heres what you need

3 quarts of Fresh strawberries

4 cups of sugar

1 box(es) Fruit Pectin

½ teaspoons Butter

1 tablespoon of lemon juice

12 canning jars with two piece lids 

Wash jars and screw bands in hot soapy water; rinse with warm water, or in the dishwasher. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Wash berries throughly, remove tops and cut into nice medium sized pieces. Crush strawberries thoroughly, a cup at a time.

STIR pectin into fruit mixture in saucepan along with a cup of sugar. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in the remaining sugar. Return to full rolling boil and boil for about 10 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids making sure your lids are dry. Screw bands tightly. Place jars on a cool dry surface. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
You will hear the tops popping when they start to cool. This means they are sealing. 

 

I think I would like to make another batch before the berries go out of season. It was so easy, and you can't beat home made preserves!  

It's been a long time since I did a cooking post. It feels great! 

Old Fashioned Rice Pudding

Miss H and I have been craving rice pudding for a few days now. Luckily Hubby got out and got some whole milk for us, so this morning I was on a mission. This recipe reminds me of my dear Great Aunt Catherine, who always had rice pudding ready when we came to visit. I have never been able to find anything close to her recipe until now.

The Ingredients 

• 1 Cup of cooked rice
• 4 cups of whole milk or half and half
• 2/3 cup of sugar
• 1/4 tsp of Salt
• 1 1/4 tsp Vanilla

Mix all the ingredients together in a nice sized pot on the stove.

 
While stirring occasionally cook on medium to low heat until it thickens enough to stand a spoon up in about 20 minutes.

 
You need to keep an eye on it but it's totally worth it. Add a bit of cinnamon if you like on the top before serving, I prefer mine plain. Let it cool just a bit, rice pudding is best if served a bit warm right after you make it.

 
It's the ultimate comfort food. The perfect stuck in the house in the snow in front of the fire snack.  

Enjoy!