What to make this 4th of July?

Here are some more GREAT posts by Kate...I myself am thinking of making these Mini Caprese Bites for the 4th, along with my Sweet Dilled Macaroni Salad...mmm mmm mmm, can't wait!

Coconut Scented Rice with Toasted Almonds & Mint

Looks so yummy, I love coconut rice! Sounds great to have with a nice stir fry of veggies!  Gotta eat it soon :)

1 cup brown rice, rinsed
2 cups organic coconut milk
1/4 cup shredded coconut, optional
1/4 cup almonds chopped finely
3 sprigs of fresh mint, finely chopped

1. Preheat oven to 350 degrees F. Place rice, coconut milk and shredded coconut in a saucepan. Stir briefly.

2. Place saucepan over high heat and bring to a boil. Cover with a tight fitting lid then lower heat to a simmer. Cook rice for about 25 minutes. After that, check the rice periodically to see if it is tender.

3. While the rice is cooking, place the slivered almonds on a sheet pan and bake for 5-7 minutes or until toasty brown and fragrant.

4. When the rice is cooked to your desired tenderness, fluff it with a fork and sprinkle in about 1/2 the almonds. Add the rest of the almonds to the top of the rice, to serve along with the mint.



Recipe and photo found at Energise For Life.

Lasagna Roll Ups

This Friday night we are having a sweat hearts banquet at our church.  Each of the younger couple are making a dish of lasagna to bring.  So I am thinking of this.  I may do a second one with some venison in it as well...Right now I am sitting here after just having a tooth pulled, so ya, chewing doesn't sound fun! 

1 lb lasagna noodles

15 oz ricotta cheese

1 cup shredded mozzerela

1/4 cup shredded parmesean
1 large egg
10 oz frozen spinach
8 oz chopped mushrooms
2 1/2 cups marinara sauce
salt and pepper to taste
non stick cooking spray, as needed

1.  Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.

2.  While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, mushrooms, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.

3.  When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray/

4.  On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

5.  Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.

6.  Cover the dish in foil and bake for 30 minutes. Serve hot and enjoy!  Great with a green salad and garlic bread!
 
Photo and recipe found at Budget Bytes.

Creamy Avocado Pasta

I am so in love right now, you know that kind, love at first sight, you know it is meant to be...that's me, yep, that's me...sigh.  I so have to go get an avocado and lemon and make this for lunch.  Hey I could even eat this for breakfast!  Thank you a thousand times over Angela, for posting this, I think you are my new best friend!

This dish is super easy to make and can be made in under 15 minutes.  What is not awesome about that?!  This is a great dinner when you are strapped or short on time or just want it, in my case.

1 medium sized ripe Avocado, pitted

1/2 lemon, juiced + lemon zest to garnish

2-3 garlic cloves, to taste 

1/2 tsp kosher salt, or to taste

1/4 cup Fresh Basil, (probably optional)

2 tbsp extra virgin olive oil

2 servings/6 oz of your choice of pasta

Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately and enjoy!

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Recipe from Oh She Glows.

Lemon Garlic Spaghetti

A new twist on spaghetti!  Going to make this for lunch, my mouth is watering and I can't wait!!!  Simple and easy to make, sure to be a pleaser!

4 oz dry spaghetti
1/4 cup grated Parmesan
2 tsp olive oil
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon basil
Salt and pepper to taste

1.  Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.
While that’s starting up, boil up some spaghetti.

2.  When done drain and place back in your pan, add Parmesan, garlic oil with garlic pieces, lemon juice and basil and toss well to coat.  Sprinkle with black pepper and salt, serve and enjoy!
 
Recipe adapted from I Nom Things.

Tuna Stuffed Shells

To make your tuna sing, follow this amazing recipe!  Don't be intimidated by the list of ingredients, most of it I am sure you already have! 

For the sauce:

3 tablespoons butter
3 tablespoons flour
3 cups cold milk
pinch cayenne
pinch nutmeg
1 teaspoon salt, or to taste
1/4 teaspoon dried oregano
1/2 cup grated Fontina cheese (if you don't have try with Gouda or Provolone)
20 cooked jumbo pasta shells

For the filling:
1 tablespoon reserved olive oil from tuna jar
1/2 small onion, diced
1 clove garlic, minced
1/2 cup diced red pepper
1/2 cup green peas
*1 jar Tonnino Ventresca Tuna in Olive Oil, drained
2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup grated Fontina cheese (if you don't have try with Gouda or Provolone)
1 egg, beaten
2/3 cup ricotta cheese
pinch of cayenne
2 tablespoons grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. To start your sauce, combine your butter & flour over medium till it forms a paste, cook for 3 minutes.  Whisk in the cold milk, add cayenne, nutmeg, and salt to taste.  Bring to a simmer.  When it starts to bubble, turn off, whisk in oregano and Fontina cheese, stir in and set aside.

3. Boil 20 jumbo shells according the the directions on the package. Drain, rinse, and set aside. 

4. Drain your tuna, but keep the olive oil!!!  Use that oil to saute your onions.  Once they are soft add garlic, diced red pepper, and saute till soft. 

5. Place peas in a bowl and add the onion, garlic, and pepper mixture.  Add tuna to this, lemon zest, and lemon juice, and Fontina cheese, beaten egg, and whole milk ricotta cheese.  Add cayenne and mix well. 

6. Use a nice rounded tablespoon full and fill your shells with the filling. 

7. Take 1/3 of your sauce and coat the bottom of your pan with it.  Lay you shells in and top with the rest of the sauce.  Dust with Parmesan and bake for 20 minutes or until golden brown.  Serve with some warm bread and a green salad and enjoy!

Recipe and photo courtesy of Chef John at Food Wishes

Bacon Ranch Pasta Salad

I thought I would be the only one liking this dish since I am a ranch lover, well my husband loved it too!!!  So delicious, wonderful as a side dish on a hot summer day!

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Sweet Dilled Macaroni Salad

Going to make this tonight along with the Peruvian Roast Chicken!


1 13 oz package elbow noodles
6 hard boiled eggs, diced
2 dill pickles, diced
2 cups mayo
1/8 cup apple cider vinegar
2/3 cup sugar
2 1/2 tablespoons mustard
4 thick slices of cheese, cubed
1 tomato, chopped
1 tablespoon dried dill
1 teaspoon fresh cracked pepper
1 teaspoon salt

1. Boil noodles as directed on package. Drain and let cool.

2. Combine remaining ingredients, stir in cooled macaroni. Chill and serve.

Beef Steak Alfredo

I came up with this after eating it at a pizza joint...wow, way better than pizza, at least in my book!  This is definitely one you want to try soon!  Very cream and full of flavor, your taste buds will thank you!

• 12 oz penne pasta
• 1 lb cooked steak, sliced thinley
• 8 oz sliced mushrooms
• 2 cloved garlic, crushed
• 1/2 c butter + 1 teaspoon
• 1 (8 oz) package cream cheese
• 2 cups milk
• 8 oz grated parmesan cheese
• 1/2 teaspoon ground black pepper

1. Boil penne pasta as direscted on package.

2. Sautee mushrooms and garlic with 1 teaspoon butter. Add mushrooms and cook till warmed.

3. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese, stirring with whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan, pepper, and mushroom mixture. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Asian Coconut Rice

Had this today with the pot stickers and pork stir fry dish I made...had to substitute white rice for the jasmine cause the store was out of it...Still was very yummy though.

1 14 oz can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups cooked jasmine rice

1. In a saucepan, combine coconut milk, water, sugar, and salt.  Stir until sugar is dissolved.  Stir in rice.  Bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Spaghetti Carbonara

Crispy bacon and sauteed garlic are tossed with cooked spaghetti, beaten eggs, and loads of Parmesan cheese for a taste you will love.  Serve with garlic bread and a tossed green salad.

1 lb spaghetti noodles
1 tablespoon olive oil
8 sliced bacon, diced
1 tablespoon olive oil
2 cloves garlic, minced
4 eggs
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons grated Parmesan cheese

1. Cook spaghetti until al dente.  Drain well.  Toss with 1 tablespoon of olive oil, and set aside.

2. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.  Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon of olive oil, and heat in reused large skillet.  Add minced garlic, and cook 1 minute more.

3. Return cooked bacon to pan; add cooked drained spaghetti.  Toss to coat and heat through, adding more olive oil if it seems fry or is sticking together.  Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.  Quickly add heavy cream and 1/2 cup Parmesan cheese, and toss again.  Add salt and pepper to taste (remember that bacon and Parmesan are very salty.)

4. Serve immediately with chopped parsley sprinkled on top, add extra Parmesan cheese at the table.