Wednesday, August 1, 2018

Greek Pasta Salad

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic."


  • 1 pound Rotini pasta
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (3 ounce) can black olives, drained and chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, chopped
  • 3 green onions, chopped fine
  • 3 tomatoes, chopped
  • Pepperchini's to taste

  • 1 (.7 ounce) package dry Italian-style salad dressing mix

  • Newman's Own Light Balsamic Vinegrette.


  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  3. Just before serving, pour dressing over the salad, and mix well.

Shauna's Chinese Chicken Salad


  • 1 (3 ounce) package chicken flavored ramen noodles
  • 1/4 cup butter
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup blanched slivered almonds
  • 1 large head napa cabbage, shredded
  • 6 green onions, chopped
  • 2 C cooked Chicken, can be breaded or not (Costco shredded rotisserie is wonderful for this)

  • 1/4 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/8 cup white sugar


Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage, chicken and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Thursday, March 29, 2018

Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette Recipe

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.


  • 2 (15 ounce) cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob (about 2 cups)
  • 2 red bell peppers, diced (about 2 cups)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes
  • 1/2 cup chopped fresh cilantro leaves, plus more for garnish
  • 2 Hass avocados, chopped
  • Directions

    1. 1.
      Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill at least 30 minutes and up to over night. Right before serving, add avocados and fold gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.    Recipe from Serious Eats.

  • Creamy Shrimp Alfredo

    Serving: 4 as a main course
    3⁄4 lb fettuccini pasta
    1 lb large raw shrimp, peeled and deveined 1 Tbsp olive oil
    1⁄2 medium onion, finely chopped
    2 Tbsp unsalted butter
    1 garlic clove, minced
    1⁄3 cup white wine (optional)
    2 cups 1/2 & 1/2
    1⁄3 cup shredded parmesan cheese
    Salt and black pepper to taste
    1⁄4 tsp paprika, or to taste
    Parsley, finely chopped, to garnish

    1. Add 3⁄4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al- dente. Drain without rinsing and set aside.
    2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1⁄2 tsp salt, 1⁄4 tsp black pepper and 1⁄4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
    3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1⁄3 cup white wine and boil down until there is only 25% of the liquid left.
    4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1⁄3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
    5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
    Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
    Copyright © 2015 Natasha's Kitchen 

    Shroom Pork Chops

    4 boneless pork chops 
    2 teaspoons olive oil
    salt and pepper to taste
    1 tablespoon butter

    1 1/2 tablespoons flour
    1/4 onion diced
    8- 12 ounces sliced mushrooms
    1 cup beef broth
    2 tablespoons half and half 

    1. Heat the olive oil in a large pan over medium high heat. Season the pork chops on both sides with salt and pepper.
    2. Place the pork chops in the pan and cook for 3-4 minutes per side, just getting nicely brown.  
    3. Place within an aluminum foil "package" and cook at 350 degrees for 7 more minutes or to desired doneness.
    4. Add the butter to the pan to melt, then cook onions until soft
    5. Add the mushrooms. Season with salt and pepper to taste.
    6. Cook for 3-5 minutes or until mushrooms have softened. Stir in the flour.
    7. Slowly pour in the beef broth, whisking constantly. Bring the sauce to a simmer and cook for 3-4 minutes or until just thickened.
    8. Stir in the cream. Pour the mushroom sauce over the pork chops and sprinkle with parsley, then serve.
    Adapted from Life at the Zoo

    Friday, January 5, 2018

    Sweet and Sour Chicken

    • 1/4 cup fresh pineapple juice
    • 2 tablespoons water
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon low sodium soy sauce
    • 2 tablespoons brown sugar
    • 2 tablespoons ketchup
    • 1 tablespoon cornstarch
    • 1 1/4 lbs chicken breasts cut into bite size pieces
    • 1/3 cup cornstarch
    • 2-3 tablespoons vegetable oil
    • 1 medium onion large chop
    • 1 green pepper seeded large chop
    • 1 red pepper seeded large chop
    • 1 1/2 cups fresh pineapple large chop
    • 2 pinches crushed red pepper
    • Salt to taste
    • Optional: Cooked Rice or Chinese noodles
    1. In small saucepan combine pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup and 1 tablespoon cornstarch. On low heat simmer until thickened; whisking frequently. Cover and remove from heat.
    2. In large Ziploc bag combine chicken and 1/3 cup cornstarch. Shake until coated. Heat vegetable oil in large skillet over medium high heat. Add chicken; shaking any access cornstarch off the chicken. Cook until nicely browned on all sides; about 7 minutes. Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate.
    3. Add 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1-2 minutes. Add peppers to skillet and cook for additional 3-4 minutes stirring frequently. Reduce heat to low; add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.
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    The Best Ever Broccoli Salad

    SERVES 12  |  ACTIVE TIME 22 Min  |  TOTAL TIME 30 Minutes

    3 pounds fresh broccoli florets, washed
    1 cup bacon crumbles
    1 cup golden raisins
    1 cup toasted pine nuts (or your favorite nut)
    ¾ cup mayonnaise
    ¼ cup sour cream
    ¼ cup granulated sugar
    2 tablespoons fresh lemon juice
    ½ teaspoon kosher salt
    ½ teaspoon fresh ground black pepper
    ½ medium red onion, diced

    Bring a large pot of water to a boil.  Add broccoli and cook for 30 seconds.  Drain water and rinse with ice cold water or place broccoli in an ice bath.  Drain and set aside.

    Reserve a small handful of bacon, raisins and pine nuts for garnish.

    In a medium bowl combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper.  Whisk to combine. Set aside.

    Place broccoli, onion and remaining raisins in a large bowl.  Pour dressing over top.  Toss to coat.  Chill.

    When ready to serve add nuts and bacon and toss well.  Garnish with reserved bacon, raisins and pine nuts.  Serve and enjoy!

    COOK’S NOTES:  Broccoli is even better if you blanch it first (boil quickly and then chill), but you can make this recipe with fresh broccoli too.

    If you prefer you salad crisper:  add onions and raisins to dressing and chill until ready to serve.  When serving assemble salad as instructed above.

    Recipe from The Slow Roasted Italian

    Tuesday, December 19, 2017

    Shauna's Lasagna

    Makes 1 - 13" x 9" pans
    2 rolls of Jimmy Dean Pork sausage, 1 hot and 1 regular
    2 (16 oz) jars marinara sauce
    2 cups of container ricotta cheese
    1 cup cottage cheese
    3 eggs, lightly beaten  
    1/4 c milk
    2 T chopped fresh basil or 1 t dry basil
    1/4 teaspoon black pepper
    12 no-boil lasagna noodles
    1 cup shredded mozzarella cheese, for the top!

    1.Preheat oven to 375 degrees.

    2.Cook sausage in a large skillet over medium heat/high heat for 8-10 minuted or until completely cooked, stirring frequently; drain.  Return to pan.  Reserve 3/4 c marinara sauce for the end.   Stir remaining marinara into meat mixture and both tomato sauce cans. 
    3. In a large bowl combine cheeses,  eggs, milk, basil, and pepper. 
    4.  Spread 3/4 cup reserved marinara sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise). Spread with 1/6 of ricotta mixture, top with meat mixture; repeat layering twice with noodles and ricotta mixture and meat mixture, ending with noodles. 

     5.Pour remaining marinara sauce over pasta. Sprinkle with mozzarella cheese. 
    Cover with foil and bake 45 minutes; remove foil and bake another 20 minutes. If desired, place lasagna under broiler for 2 minutes to brown cheese. Let sit for 10 minutes before serving.

    The "Family" Orange Roll Recipe

    2 cups milk scalded (warmed)
    1/2 cup sugar
    1/2 cup oil
    3 tsp. salt
    2 cups flour
    2 eggs
    2 Tb. yeast
    1/2 cup warm water
    4-6 cup flour

    1/4 lb. butter (margarine OK)
    1 cup sugar
    1 orange peel grated (just the orange part of the rind)

    2 1/2 cup powdered sugar
    Juice of one orange

    Dissolve the sugar, oil and salt in the warm milk. Add 2 cups flour and let sit until spongy. (About 15 minutes). While waiting dissolve the yeast in warm water then add to dough mixture with the eggs.

    Add flour one cup at a time until dough pulls away from the sides of the bowl. Kneed. Let rise until doubled about one hour. (see ** note below)

    Mix butter, sugar and orange rind together. Punch the air out of the dough, and divide into six equal parts. Roll one part into a large circle, spread 1/6 of the filling on the dough. Cut into eight wedges and roll each up like a crescent roll. Place rolls close together on a greased cookie sheet.

    Repeat with the remaining 5 segments of dough. Let rise until almost doubled.
    Bake at 400 for 8-10 minutes, until slightly browned. (ovens are different, watch this stage and adjust as necessary) While baking, mix the powdered sugar and orange juice tongether until smooth and creamy. Spread the frosting over the rolls while they are still warm.

    IF USING  SAF Instant yeast and add it straight to the dough mixture - totally skipping dissolving the yeast in warm water (I still add the water right to the dough bowl) AND the initial dough raising step.

    BBQ Bakes Beans for a Crowd

    Long time family recipe for baked beans, probably made every 4th of July for 30 yrs!

    1/2 lb bacon
    1 large onion, chopped
    1 8 oz can crushed pineapple
    1 #10 can pork and beans
    2 tsp mustard
    2 tsp vinegar
    2 tsp Worcestershire sauce
    1 1/2 cup catsup
    1 1/2 cups brown sugar
    1/4 tbs Red Pepper flakes

    Brown bacon and onion. Drain fat! Mix remaining ingredients in large casserole bowl and stir. Bake covered with foil for 1 hour at 375. Remove foil and bake 45 minutes more 

    OR Mix all the ingredients in a Crock Pot and bake for 3 hrs or until thickened.


    Mushroom Florentine Pasta

    ·       8 ounces (weight) linguine pasta, uncooked (same amount of other pasta may be substituted)
    ·       3 tablespoons all-purpose flour
    ·       8 ounces chicken broth (vegetable broth may be substituted)
    ·       8 ounces whole milk
    ·       1/2 teaspoon salt
    ·       1/2 teaspoon black pepper
    ·       1.5 ounces (3 tablespoons) olive oil
    ·       8 ounces sliced mushrooms
    ·       2 garlic cloves, minced
    ·       3 ounces (weight) Gruyere cheese (or Gouda), shredded
    ·       2 cups fresh baby spinach leaves
    1.    Begin cooking pasta according to package instructions.
    2.    Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
    3.    While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
    4.    Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
    5.    Add shredded cheese, stir until cheese has melted.
    6.    Mix in spinach, allow to wilt.

    7.    Add drained pasta to skillet, toss to coat.

    This delicious recipe brought to you by She Wears Many Hats 

    Monday, April 10, 2017

    Honey Walnut Shrimp

    You're going to want to try this - I won't have to order the Walnut Shrimp at PF Chang's anymore because I can make it myself.  "Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"
    If served with rice I think that 4-5 large shrimp per person is enough.  Recipe modified from Allrecipes.


    • 1/2 cup water
    • 1/2 cup white sugar
    • 1/2 cup walnuts

    • 1/4 cup mayonnaise
    • 2 tablespoons honey
    • 1 tablespoon canned sweetened condensed milk
    • 2 tablespoons lemon juice, then add to taste preferences.

    1 egg white
    1/2 cup corn starch
    • 1 pound large shrimp, peeled and deveined
    • 1 cup vegetable oil for frying


    1. 1. Prepare the Caramel Glaze by heating up 1/2 cup of water until it boils. Add in the sugar and keep stirring until it turns golden color. Add the walnut halves into the caramel. Lower the heat for another 1-2 minutes, then remove the walnuts and place them on a piece of parchment paper to dry. Make sure the walnuts are not sticking together. (DO NOT use regular paper towels as the walnut halves will stick to the paper.)

    2. 2. Whip egg whites in a medium bowl until foamy. Stir in the cornstarch until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the batter, and then fry in the hot oil until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

    3. 3.In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk and lemon juice.  Taste, add lemon juice until the mayo taste diminishes. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

    Tuesday, January 3, 2017

    Buttermilk Caramel Syrup

    This Buttermilk Carmel Syrup Recipe was served at our Ward Christmas Breakfast - it originates from Joy Hartwell.  The taste is amazing.

    1 c butter
    1 cup buttermilk
    1 Tablespoon light Karo 
    2 c sugar
    1 teaspoon baking soda
    1 teaspoon vanilla

    Bring all your ingredients to a light boil except for the baking syrup and vanilla.  Once mixture starts to boil add the baking soda.  Stir rapidly,  the baking soda will make the mixture puff up so cook it in a deep pan.  Once the mixture has cooked for about 5 minutes remove from stove and add 1 t vanilla.

    Friday, July 1, 2016

    Shrimp/Crab Louie Pasta Salad

    I had this salad at Grandma's & Grandpa Rays house the other day and loved it so much that I have made it twice since then.  It is the perfect summer salad.  I personally do not like shrimp so much so I use crab instead of the shrimp.  This serves 6-8 people.

    3 cups spiral shaped pasta, uncooked
    1 cup mayonnaise (the real stuff)
    1/2 cup ranch dressing
    1/3 cup seafood cocktail sauce
    2 tablespoons fresh lemon juice
    1 teaspoon Worcestershire sauce
    salt and pepper
    1 lb medium cooked shrimp, peeled & deveined
    1/2 cup chopped fresh tomato
    1/2 cup sliced green onion
    1/4 cup chopped sweet red pepper
    2 tablespoons chopped fresh parsley

    Cook pasta according to package directions; drain.
    Rinse with cold water to cool quickly; drain well.
    Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
    Stir in cooled pasta and remaining ingredients.

    Serve immediately or cover and refrigerate.

    Wednesday, April 20, 2016

    Curried Coconut Chicken

    So so good!  I found this on but I made two very important changes - I do not cook the chicken until the very end.  I have found that if you cook chicken really long it becomes tough!  I also use tomato paste instead of tomato sauce, that cuts the cooking time down. If you want a runnier sauce then use the tomato sauce as listed 

    10 minutes prep time   50 minutes cook time   Ready in 1h 10m


    2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
    1 teaspoon salt and pepper, or to taste
    1 1/2 tablespoons vegetable oil
    2 tablespoons curry powder
    1/2 onion, thinly sliced
     2 cloves garlic, crushed
    1 (14 ounce) can coconut milk
    1 (14.5 ounce) can stewed, diced tomatoes with juice
    4 T can tomato paste or 1 (8 ounce) can tomato sauce
    3 tablespoons sugar


    1. Season chicken pieces with salt and pepper. Set aside.
    2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 
    3. Pour coconut milk, tomatoes, tomato paste, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
    4. Increase heat to medium, and add chicken.
    5. Cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

    Serve over Rice/Quinoa mix

    Submitted by Shauna Oakes