The Best Pasta Salad you have ever tasted

Fresh ingredients, quick vinaigrette and equally pretty and tasty!  

This pasta salad tastes better on day 2 and because there is no mayo it is perfect for a tailgate, picnic or a school lunch box!  It uses fresh ingredients available all year long and comes together in the time it takes your pasta water to boil.  Fill up your big pot with water, grab your favorite knife and let's get cooking!  Like most of my recipes, everything is flexible; orzo can be substituted for penne, red onions can be omitted and if you prefer gorgonzola or goat cheese, go for it!

If you are used to reading my blog, you know you

can follow along with the recipe, or

Click here for a printable version

Pan Fried Chicken Eggrolls

These eggrolls are a family favorite….great for dinner with plenty of leftovers the next day for lunch.  However, if I'm being honest, I tend to eat them cold for breakfast b/c I am always running late.  They are easy to make and kind of fun if you have your kids help you roll them up.  The mix can also be served over rice or just as is if you are avoiding carbs and fried wontons are on the “banned list.”  You will find the wonton wrappers, broccoli slaw mix, shredded carrots, mushrooms and ginger in the produce section at the grocery store. 

This recipe is very forgiving as well….you DO NOT need to measure and if you are don’t have an ingredient, don’t worry.  The mushrooms, ginger and sesame seeds are all optional.
                                         You can add garlic, chopped onions or scallions as well.

I promise you will love these and you will make them at least 2 times a month.  Leave a comment after you raid the fridge in the morning and decide to try these bad boys cold, eating the entire one in a few bites while your coffee is still brewing!

My kids have even help make these....check out Kitchen Kidz

If you are used to reading my blog, you know you
can follow along with the pictures, or

Click here for a printable version

Ingredients:                                                            

Canola or other light cooking oil
1T sesame oil

1 pound ground chicken

½ Tablespoon ginger from a tube
or 1 inch minced fresh ginger

Half a bottle of hoisen sauce

¼ cup soy sauce (give or take)

1 Bag of broccoli slaw

½ bag shredded carrots

1 pound baby portabellas, cleaned and chopped

1 Tablespoon black and/or white sesame seeds

Black pepper

1 package wonton wrappers

Mixture:

Saute 1-2 T canola oil, 1T sesame oil, ginger and a few cracks of fresh pepper for around 1 minute.

Add chicken and continue to brown and break up chicken.

Add soy sauce to chicken while cooking.

When chicken is cooked ¾ the way through add broccoli slaw and carrots, after 4 minutes, add mushrooms.  Continue to toss, mix and cook veggies down.

When chicken is cooked (no longer pink) and veggies are soft add ½ to ¾ bottle of Hoisen and sesame seeds. Toss to coat completely, remove from heat and allow mixture to cool.

Eggrolls:

Gather a small bowl of water for dipping your finger in to seal your eggrolls.

Line up 4-6 wrappers at a time and place a small spoon of mixture towards one corner of the wrapper, do this on a diagonal.

Fold corner over mixture, fold sides in and roll eggroll sealing in the mixture.

Dip your finger in water and lightly wet last corner of wrapper.  This will seal your eggroll up so you can cook it.

Heat about ½ inch canola oil in a huge sauté pan until hot

Add eggrolls to oil and begin to cook (my eggrolls are not submerged in oil at all)

Cook on each of the four sides of eggroll until wonton wrapper is crispy.

Drain on paper towels and serve hot, warm or grab in the morning as you are running out the door and enjoy cold!

Red, White and Blue Fruit Pizza

My favorite holiday is Independence Day, I simply love the 4th of July!
I love there are no gifts to purchase.  I love the attire for the day is bathing suits, shorts, tank tops and flip flops.  I love you can show up to a party with only a watermelon and look like a rock star.   I love this holiday because it is stress free.  Everyone is happy, kids can run wild, the food is simple, the drinks are cold and best of all the weather is perfect for "skinny and tan."

Cheers to summer, the 4th of July 

 and making the perfect

Red, White and Blue dessert!

This fruit pizza has a "not too sweet" 

cookie-like crust, 

cream cheese icing 

and lots of fresh fruit. 

If you are used to reading my blog, you know you

can follow along with the pictures, or
Click here for a printable version

First make the crust:
1 cup softened butter
1/2 cup light brown sugar
2 cups flour
1/2 cup oats
1/2 cup finely chopped walnuts (pecans work too)

Preheat oven to 375 degrees
In a stand mixer, food processor or by hand,
beat butter and sugar until combined
Add flour, oats and nuts
Mixture will be crumbly at first but will press nicely in a cookie sheet.
Press (with your hands) into a greased (cooking spray is fine) 11 x 17 cookie sheet

Bake at 375 degrees for 15-20 minutes however start checking around
13 minutes...you want edges brown but don't want crust to burn

In stand mixer, or with hand beaters cream together 16oz softened cream cheese,
2/3 cup sugar and 1 teaspoon vanilla

Spread cream cheese mixture over cooled crust and top with fruit.
Think Blueberries, blackberries, strawberries, raspberries for Red, White and Blue

For any other holidays or occasions get creative with kiwi, peaches and mango.