I love salads! Here's a yummy one! Tortellini Salad with Greek Dressing!

 Summer is here so enjoy the warmth.  We all like to spend less time in our kitchen and more time being out enjoying the sunshine. This easy salad can be put together in the evening and refrigerated for tomorrow's lunch or dinner.  It is delicious!  Served with Feta or your cheese of choice (Goat cheese if you like)is a delicious summer dish.  Serve it on a bed of nice greens with some fresh watermelon as a side and it'll be a great summer meal.  Enjoy!

Note:  Make it according to directions below and you may even have leftovers for another day.  Just sayin..It all depends on how many you are serving.  When I made it, it was for hubby and I  for dinner so we both loved the idea of leftovers for tomorrow's lunch.  When the dressing soaks into the pasta it makes it even tastier if that is possible.  

Happy Easy Summer Salads from my kitchen to yours,

 

This salad serves 6 to 8 people so adjust accordingly.
I have made it before and it has been enjoyed by many. You can use Tri Color Tortellini for more interest.

2 packages Tortellini(cooked according to package directions)(don't overcook)
1 green pepper chopped
1 red pepper chopped
2 fresh basil leaves chopped ( 1/2 tsp. dried)
1 purple onion chopped
1/4 cup sliced seedless cucumber
1 pkg. cherry tomatoes (sliced in half)
1 - 4 oz. Feta cheese or cheese of choice
Optional green and black olives

The night before serving, prepare tortellini according to package instructions.  Chop peppers and onion..In a large bowl, mix dressing with tortellini, peppers and  onion.  Stir well with large spoon..Cover and refrigerate.  Next morning add tomatoes, basil ,cucumber and olives.  When ready to serve add feta cheese and mix thoroughly.  Serve chilled..Note:  Serves several.  Note:  I used my homemade dressing.. Bottled Greek salad dressing can be used as well.

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp. parsley
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Red pepper flakes

Note:  This salad can be halved very easily..I did it and it serves two nicely using 1 pkg. tortellini. Enjoy!

Ready to serve!

I chopped it by hand!  A little work but worth it.



6/11/12 

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Peaches and Cream Torte today!

I am still learning a lot about my new stove and oven and today I made a fresh peach cream torte.  I'll link the recipe to this blog. It browned beautifully and took less time to bake.  Can't wait to try some other recipes. Here is the link:

http://iliketobakeandcook.blogspot.com/2011/07/peaches-and-cream-cheese-torte.html

Convection Oven (Crust browned very evenly)

Fresh chopped peaches

Regular oven

8/8/2012

Kitchen Tested Macaroni Salad!

 You’re going to love this recipe! First posted 2015 Enjoy!

You may not be feeling summer about this time of the year so make sure you save this recipe because it's kitchen tested for me and you.  Yummy! Look at these colors!!!

I know it's not summer but I was craving macaroni salad and caught this on facebook so even though it's winter we're having it with meatballs and tomorrow with ham sandwiches.  Truth be told I'd say none can be compared  to this baby.

This has to be the best macaroni salad I have ever made! Creamy,sweet, crunchy and definitely not low calorie.  I can't stop eating it!!!! Double yum!

I substituted s few ingredients instead of making an extra grocery run and it's still on the top of my ️Yummy list.

16 ounces uncooked elbow macaroni(12 oz.
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise (1 cup Miracle Whip)
1 (14 ounce) can sweetened condensed milk
½ cup white sugar*(1/4 cup)
½ cup white vinegar *(1/4 cup)
salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, sweetened condensed milk, vinegar, salt and pepper. Add the cooked macaroni and toss gently. Cover and refrigerate for at least 8 hours. Serve cold.


Adapted from Love Bakes Good Cakes

2/15/15

Summer lemon/strawberry Tart

Summer Lemon Strawberry Tart

Crust

Pillsbury refrigerated pie crust softened and baked according to directions

Lemon pie filling

1 cup sugar

 2 T cornstarch

2 T flour

1 1/2 cups water

3 egg yolks beaten

1 T grated lemon peel

1/3 cup lemon juice

1 T butter

Topping

3 cups fresh strawberries, sliced

Heat oven to 450 degrees

Bake pie crust as directed on box for one crust baked pie shell.

Use a 9 inch tart pan with removeable bottom or a 9 in glass  pie plate.

Cool for approx. 15 min.

In a 2 qt. sauce pan, mix sugar, cornstarch and flour.  Gradually stir in water, stirring until smooth.  Heat to boiling over medium heat; cook and stir 1 minute longer.  Remove from heat.  Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well.  Gradually stir egg mixture back into hot mixture.  Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes; stirring constantly.  Remove from heat, add butter; stir until melted.. Let stand approx. 10 minutes

Carefully pour hot lemon filling into crust.  Cool 2 hours; top with strawberry slices.  Refrigerate until  serving time. Remove side of pan. Cover and refrigerate any remaining tart.

Helpful Hint:  Sometimes crust will puff slightly in center during baking, pricking again after baking helps deflate the puffing. One or two pokes should do the trick..

*****p.s. Shortcut for lemon pudding use packaged lemon pie filling cooked on stove according to directions.


Happy Baking and Cooking from my kitchen to yours,

Korean pork spareribs

I love spare ribs. They are messy to eat but a good messy if there is such a thing.

Trying to find beef ribs in a rack (short ribs can be used)was impossible so today's recipe is one using pork spare ribs.

In order to fit them in my large crockpot I had to cut the rack in half which was no problem with a good sharp serrated knife.

Here's the recipe I followed adapting it slightly.

 2 3/4 lb.  pork ribs
1/2  cup soy sauce
1/2 cup brown sugar packed (I used dark brown as opposed to light brown sugar)
 2 T. sesame oil
2 T rice vinegar
2 T minced fresh ginger ( I used 1 tsp. dried ginger)
4 cloves minced garlic 
1/2 tsp. cayenne pepper

Blend soy sauce, sugar, oil, vinegar, ginger and red pepper in a bowl. Whisking is a good idea.

Place ribs in crockpot.  Add sauce. Cover cook on high 6 hours or low 9 hours.

While ribs are cooking shred about 2 carrots on grater. Also cut up about 4 scallions into small slices. Set aside.

After ribs are cooked.  They should almost fall off the bone.  Transfer to platter  

Skim an discard excess fat from liquid.

Sauce:

 Combine 3 T cornstarch and 3 T water,  Remove drippings and place in a sauce pan. Add cornstarch  liquid  and carrots to pan. Bring to a boil over high heat and cook about 2 minutes, stirring until thickened. Top ribs with sauce ,scallions and sesame seeds.


Serve over steamed rice.

From my kitchen to yours,