Pasta Salad with Tomatoes, Zucchini and Feta

I saw this recipe on The Pioneer Woman this week and it made me excited to plant a garden. Yesterday, I had a luncheon for some special friends from church and we enjoyed this salad.  I did alter the recipe slightly but enjoyed the simplicity of the recipe.

Pasta Salad with Tomatoes, Zucchini and Feta

Adapted from The Pioneer Woman

(printable recipe)

1 lb mini Farfalle (bowtie) pasta

4 tablespoons extra virgin olive oil

juice of  large lemon

1/2 teaspoon salt 

freshly ground pepper to taste

3 zucchini, diced

3 medium tomatoes, diced

8 ounces sun dried tomato and basil crumbled feta cheese 

1/3 cup fresh parsley, minced

Cook pasta until done.  Drain and rinse in cold water.  In small bowl, mix together lemon juice, 3 tablespoons olive oil, salt and pepper.  Pour over noodles in large bowl and toss.  In medium sized frying pan, cook zucchini in 1 tablespoon olive oil over medium heat for 3-4 minutes.  Add zucchini, tomatoes, feta cheese and parsley tossing to combine.  Chill several hours.  

Chocolate Chip Ranger Cookies

I can't believe I have never made Ranger Cookies nor known their puzzling heritage.  They taste similar to a cowboy cookie and have apparently been around since the 20's or 30's.  There are many different stories I read online about this cookie.  Some say they started in Texas after "Texas Rangers" while others say the name was related to "The Lone Ranger" .  I also read that the cookies were served in the school cafeteria of some children in the 50's.  Who knows?  The ingredient that sets these apart from a cowboy or chocolate chip cookie is crushed up cereal.  Recipes called for various cereals but I mainly saw corn flakes.  I used Corn Chex in mine.  My children love them so we will definitely bake them again.

Chocolate Chip Ranger Cookies

(printable recipe)

1 1/2 cups butter, room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
1/2 teaspoon salt
3 cups all purpose flour
2 cups rolled oats
1 cup quick cooking oats
2 cups Corn Chex cereal, crushed
1 cup flaked coconut
2 cups milk chocolate chips


In large mixer bowl, cream butter and sugars.  Beat in eggs and vanilla.  Add baking soda, baking powder, salt and flour.  Mix well.  Stir in oats, cereal, coconut and chocolate chips. Drop by tablespoonfuls onto a cookie sheet.  Bake at 375 F for 10 minutes or until edges are golden and center is set. Cool.  Remove from baking sheet.

Pumpkin Date Muffins

This recipe for muffins is unique because it does not use any flour.  Flour is replaced by over two cups of oat bran.  I have used oat bran in plenty of baked goods before but never as the main dry ingredient.  It is a muffin for those interested in a healthier taste although I did increase the sweetness of the muffin from the original recipe with the addition of agave nectar and dates.   The muffin has a nutty texture.     

Pumpkin Date Muffins
(printable recipe)
2 1/4 cups oat bran
1/2 cup brown sugar
2 teaspoons pumpkin pie spice (or 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/2 teaspoon ginger)
1 teaspoon ginger
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup canned pumpkin
1/2 cup skim milk
1/3 cup canola or vegetable oil
1/3 cup agave nectar
2 tablespoons molasses
1 teaspoon vanilla
1 egg + 1 egg white, lightly beaten
1 cup chopped dates


Preheat oven to 400 F.  Spray muffin pan with non-stick cooking spray.


In medium sized bowl, combine oat bran, brown sugar, spices, baking soda and salt.  Make a well in the middle.  In small bowl, combine remaining ingredients:  pumpkin, milk, oil, agave nectar, molasses, vanilla and eggs.  Pour wet ingredients into well of dry ingredients and combine until dry is moistened.  Stir in dates. Spoon batter into 12 muffin cups.  


Bake for 15 minutes or until toothpick inserted in middle of muffin comes out clean.  Let cool 5 minutes in pan.  Remove.  

Perfect Chocolate Angel Food Cake

Lately, I have not been cooking that much. You see, I am in the process of moving and so the last week or so instead of using my free time browsing recipes and spending my time in the kitchen, I have been browsing for lamps and barstools and spending my time in furniture stores. After spending a long Saturday afternoon trying to pull together a living room, I needed a change of pace. I had been wanting to make a chocolate angel food cake for about a month and I decided to finally make it.

I found the recipe on Baking Bites, a fabulous blog that I always trust when trying something new in the bakery realm. The chocolate angel food cake came out perfect. It had a delicious crispy top and a spongy inside. I really don't know why I put off making this for a month because it was an instant favorite. You can find the recipe for this chocolate angel food cake here.

Lemon Filling

My daughter turned 9 years old yesterday.  She requested lemon cupcakes for her birthday.  I made the cupcake recipe posted here and used only the zest of one lemon for the zest in the recipe.  I also made a homemade lemon filling for the curd that fills the cupcakes.  This filling is a little thinner than a curd with less egg and butter than some curd recipes.  It is very tasty and spread beautifully between the layers of the small cake I made for her.  She wanted to decorate her own cupcakes though so I let her.  I think she did a beautiful job by choosing simplicity in her decorating.

Lemon Filling

(printable recipe)

1 1/3 cups sugar

3 eggs

1 egg yolk

1/2 cup freshly squeezed lemon juice

1 teaspoon lemon zest

4 tablespoons melted butter

1 tablespoon flour

Place sugar, eggs, lemon juice and lemon zest in saucepan.  Whisk together mixing well.  Add melted butter and flour and whisk.  Cook over low on stove top raising the temperature slightly to medium low for a few minutes while whisking continuously.  Keep whisking for 10 minutes until the filling thickens and turns a paler yellow in color.  Remove from stove top; strain to remove zest. Cool. Place in refrigerator with saran wrap pressed against the top of the filling.  Ready for use when cooled completely.  

Spinach Hummus

I really enjoy different varieties of hummus.  Hummus is a satisfying snack or lunch for me.  Lately, I have been enjoying spinach hummus on whole wheat tortillas.


Spinach Hummus
(printable recipe)

1 - 15 ounce can garbanzo beans
1 cup fresh spinach leaves (packed)
2 teaspoons roasted sesame tahini
2 tablespoons safflower oil
1 teaspoon tamari
1 teaspoon lemon juice
1 tablespoon water
1 1/2 teaspoons white vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon sea salt
freshly ground black pepper


Combine all ingredients in food processor until smooth.  Serve with vegetables, pita bread, pita or tortilla chips.

Four Bean Salad

Spring is coming and chilled salads seem more appetizing with warmer weather.  Four bean salad is a chilled salad I make for my husband.  So I decided to show him some love and make this for him. I should make it for him more often since it takes little effort.

Four Bean Salad

(printable recipe)

1 -15 ounce can green beans, drained

1 - 15 ounce can wax beans, drained

1 - 15 ounce can kidney beans, drained and rinsed

1 -15 ounce can garbanzo beans, drained and rinsed

1 cup red onion, chopped

3/4 cup white sugar

2/3 cup white vinegar

1/3 cup vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1 tablespoon minced garlic

In large bowl, combine beans and onions.  In a small bowl, mix together the sugar, vinegar, oil, salt, pepper,celery seed and garlic.  Pour over the bean and onion mixture and toss to combine.  Chill for several hours. Serve.

A Little Bit O' Irish

Irish Soda Bread with Caraway Seeds and Golden Raisins

This traditional bread has an interesting twist: it is made with Greek yogurt!

Chocolate Mint Mini Whoopie Pies

The green-tinted marshmallowy frosting is a festive St. Paddy's day treat.

Date Nut Filled Granny Smith Apples

A tart, crunchy, sweet and creamy snack, a perfect after-school-snack for little leprechauns!

Easy Refried Beans

Refried beans?  Really?  Yes, I am putting a refried beans recipe on here because people request it. My children ask me to make this for them often.  If you are having a large Mexican dinner and want refried beans on the side, this is an easy side dish.   My family loves to make nachos and we use this as a topping on our nachos.  It is great served as a bean dip with tortilla chips.   This can be made in the crock pot also.


Easy Refried Beans
(printable recipe)
1 - 31 ounce can refried beans
1 - 10 ounce can diced tomatoes with green chiles, undrained
2 tablespoons taco seasoning
1 cup shredded cheddar cheese


In medium saucepan, combine ingredients and heat until cheese is melted, stirring occasionally.
Serve.

Sweet Potato Corn and Kale Chowder

I love creamy pureed sweet potato soups. I make it at least a handful of times during the fall and winter months. Now that it's March and spring seems like it might make an entrance soon, when I got a craving for the soup, I decided to add a few other ingredients and make a chowder. The recipe I came up with is so versatile and could be changed depending on what is in season. I served this soup with a favorite of mine: goat cheese biscuits from Joy the Baker. 

Sweet Potato Corn and Kale Chowder

(Printable Recipe)

3 slices thick cut bacon, cut in small pieces

1 celery rib, chopped

1 sweet onion, chopped

1 small red bell pepper, chopped

2 large sweet potatoes, cubed

4 cups chicken stock

1-1/2 cups corn (fresh is best, but frozen will work)

1 cup kale, torn into small pieces

1 tablespoon flour

1 tablespoon butter

1 cup skim milk

Salt and pepper, to taste


In a large pot, cook the bacon until crisp. Set the bacon aside on a paper towel to drain and remove all but a tablespoon of the bacon grease and discard. Add the celery, onion and bell pepper and cook over medium heat until the onions begin to soften. Add the sweet potatoes and chicken stock. Bring to a simmer and cook on low heat until the sweet potatoes are almost cooked through, about 10 minutes. Meanwhile, make a roux by whisking the flour and butter in a small saucepan over medium low heat until bubbly. Whisk in the milk and cook for about 2 minutes until it begins to thicken.  To the soup, add the kale and corn along with the milk mixture. Simmer for 10 or so more minutes on low heat. Season with salt and pepper. Ladle into bowls, sprinkle with the crisp bacon and serve. Serves 4.

Candy Bar Cookies

When the kids have friends over, I try to whip out some cookies since I know they will be looking for snacks.  This week I tried these cookies and they seemed to be a winner.  Peanut butter cookies with chopped up Snickers bars...what could possibly go wrong?

Candy Bar Cookies

(printable recipe)

1/2 cup butter 

3/4 cup sugar

2/3 cup brown sugar

2 egg whites

1 1/2 cups peanut butter

1 1/2 teaspoons vanilla

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups chopped candy bars (Snickers, Butterfingers, Hershey Bar)

Preheat oven to 350 F.  Place parchment paper or non-stick baking mat on cookie sheet. 

In mixer, cream butter and sugars.  Add egg whites beating well.  Add peanut butter and vanilla and combine until blended.  In small bowl, combine the dry ingredients and add to creamed mixture; mix well.  Stir in candy bar pieces.

Place tablespoons of dough onto cookie sheet.  Lightly press on top of cookie dough to slightly flatten.  Bake 10 - 12 minutes or until lightly browned.  Cool.

White Chocolate Ginger Mousse in Phyllo Cups

Last year before A Busy Nest started, I made this dessert for a potluck, took pictures and never posted it on here. So I'm posting it now and looking at the recipe makes me want to make it again, this year!


Anyway, back to the potluck (which I don't remember much about at this point). I wanted to stay as far away from brownies and cookies as possible. Potlucks, in my opinion, are a chance to have small bites of many dishes, so I like to bring things easy to pick off a plate and eat.  A few months beforehand I had a white chocolate ginger mousse that was used in another dessert. After a quick brainstorm, I came up with this dessert. I used the mousse to fill phyllo cups and topped it with a raspberry. In my opinion it was a welcome change to rice krispie treats and store-bought chocolate chip cookies.

White Chocolate Ginger Mousse in Phyllo Cups 

(Printable Recipe)

10 ounces cream cheese, softened

1 cup sugar

4 ounces white chocolate, melted

1 ounce melted butter

1/2 ounce crystallized ginger

12 ounce whipping cream

¾ teaspoon pure vanilla extract 

45 phyllo mini shells (you can buy these at the store all ready baked)

45 raspberries, rinsed and dried

Cream together the cream cheese and sugar. Cream the white chocolate with the mixture. Take ginger and soften in a small saucepan with just enough water to cover. When soft, remove from pan and mince very finely. Add to the mixture and cream together. Cream the butter and vanilla in the mixture. Whip the heavy cream to soft peaks in a separate bowl. Fold into the cream cheese mixture. Pipe into baked phyllo shells and top with a fresh raspberry.

Jambalaya with Shrimp and Andouille Sausage

You don't have to attend Mardi Gras to enjoy a bowl of jambalaya and have a fun night with family or friends. I enjoy making this recipe because it is easy and full of flavor.  I bought fresh andouille sausage from The Fresh Market which made this my best tasting jambalaya to date.  I actually thought Fat Tuesday was a couple weeks ago and made it then. My daughter (The Busy Nester) informed me it wasn't for two more weeks. Oh well! I just might make another pot today. Maybe I will get some purple and green beads to wear too!

Jambalaya with Shrimp and Andouille Sausage

(Printable Recipe)

2 teaspoons olive oil

5 ounces Andouille sausage, sliced

1 (14.5 ounce) can diced tomatoes

1 (15 ounce can) tomato sauce

1 onion, diced

1 green bell pepper, diced

1/2 cup diced celery

2 tablespoons chopped garlic

1 tablespoon Creole seasoning-my favorite is Tony Chachere

Salt and black pepper, to taste

2 cups uncooked brown rice

12 medium shrimp peeled, de-veined

1 tablespoon Old Bay seasoning

3 bay leaves

Heat oil in a large pot over medium high heat. Sauté sausage and drain the grease, until brown.  Stir in onion, celery, garlic, bell pepper, until onion is tender and translucent. Add cooked sausage. Cook brown rice according to package instructions. Set aside. Cook shrimp by steaming for 4 minutes with Old Bay seasoning. Add cooked rice, tomato sauce, diced tomatoes and spices. Bring to a simmer and add the cooked shrimp 30 minutes before serving.

Yeast Biscuits

This is a recipe from my very old Home Ec notebook.  Do they still teach Home Ec?  It is a shame if they do not.  It is not my traditional biscuit recipe but I like this because it makes a large batch and can be refrigerated for a week.  Yes, you can have hot biscuits with the greatest of ease for many mornings.  

Yeast Biscuits

(printable recipe)

5 cups self-rising flour

1 teaspoon baking soda

2 teaspoons sugar

1/4 cup lukewarm water

1 package or 1 tablespoon dry yeast

2 cups buttermilk

1 cup vegetable oil

In large bowl, combine flour, soda and sugar.  Mix water and yeast in a small bowl.  Add buttermilk and oil to small bowl with yeast and stir.  Once combined, pour into dry ingredients stirring until combined.  Refrigerate overnight.  

Roll and cut into biscuits.  Bake at 425 F for 12 minutes or until golden.  Makes 2 - 2 1/2 dozen biscuits.

Reuben Sandwich

My husband wanted a Reuben sandwich.  Had I known how easy, tasty and satisfying these would be I would have made them a long time ago.  I think he will be requesting these again!  Sandwiches can be a  real crowd-pleaser when they are made with the right combination of ingredients.  This sandwich has great bread, quality meat, cheese, homemade dressing and sauerkraut for the zing. Oh, and don't forget to include a side salad so no one ends up vitamin deficient.  Some sandwiches can't do everything.

Reuben Sandwich

(printable recipe)

butter

8 slices rye bread

1/2 pound beef pastrami

8 slices Swiss cheese 

2 cups sauerkraut, drained

1 cup Thousand Island dressing (see recipe below)

Toast bread in toaster.  Toasting may be optional for you.  Heat butter in skillet over medium heat then reduce to low heat.  For each sandwich, place 2-3 pieces beef pastrami, 2 slices of Swiss cheese and 1/2 cup sauerkraut.  Heat sandwiches in skillet until cheese begins to melt.  Remove and place 1/4 cup of dressing on one of the bread slices from the sandwich.  Serve.  

Thousand Island Dressing

1/2 cup mayonnaise

1/2 cup ketchup

2 tablespoons pickle relish

2 teaspoons Worcestershire sauce

1 teaspoon sugar

Combine ingredients in bowl until blended.

Turkey Sausage, Hazelnut and Rosemary Stuffed Mushrooms

Hazelnuts, rosemary, mushrooms and sausage. I love venturing out and finding new flavor profiles beyond the typical tomato + basil, chipotle + lime, you get the idea.


I really love hazelnuts used in savory dishes and am now on the lookout for other recipes using the good old filbert. 


These stuffed mushrooms make a great appetizer and pack a robust flavor in every little mushroom bite. It has a wonderful earthy taste and the crunch from the hazelnuts paired with the other textures make it hard to eat just one!


Turkey Sausage, Hazelnut and Rosemary Stuffed Mushrooms
Adapted from Whole Living
(Printable Recipe)
1 tablespoon olive oil
8 ounces hot turkey sausage
24 button mushrooms, stems removed and minced
1/4 cup hazelnuts, finely chopped
2 garlic cloves, minced
1 shallot, minced
1 sprig rosemary, chopped, plus more for garnish
1 egg, lightly beaten
2 tablespoons panko bread crumbs (whole wheat or regular)
Salt and pepper, to taste 


Preheat the oven to 375 degrees. Heat oil over medium heat. Cook sausage until it is almost cooked. Add chopped mushroom stems, hazelnuts, garlic, shallot and rosemary. Season with salt and pepper. Let cool slightly. Stir in egg and breadcrumbs. Place the mushroom caps on a baking sheet and stuff with the sausage mixture. Bake 25 minutes. Sprinkle with reserved rosemary.

Granola Bars

I was looking for a healthy granola bar recipe; one that wasn't going to be a dessert.  This recipe from Alton Brown really fit my needs.  This is a crunchier firm granola bar that tastes very pure and natural.  It is not chewy or too sweet.  I didn't feel guilty eating more than one and didn't stop at one either. The reviews stated that they get harder after a couple of days.  I cannot say much about that part as nothing ever lasts that long in our home.

Granola Bars

Adapted from Alton Brown

(Printable Recipe)

2 cups rolled oats

1 cup raw sunflower seeds

1 cup sliced almonds

1/2 cup wheat germ

1/2 cup honey

1/4 cup brown sugar

2 tablespoons unsalted butter (plus extra for pan)

2 teaspoons vanilla

1/2 teaspoon kosher salt

1/4 cup dried blueberries

1/3 cup dried cranberries

Preheat oven to 350 degrees.  Butter a glass baking dish (Alton Brown uses a 9 x 9 and I used an 8 x 11.5 pan.) and set aside.  

Spread oats, seeds, almonds, and wheat germ onto a baking sheet and toast 15 minutes, stirring occasionally.  While the oats and nuts are being toasted, combine the honey, sugar, butter, vanilla and salt in a small sauce pan.  Cook on medium heat until sugar is dissolved.

When the oat mixture is done, remove and lower oven temperature to 300 F.  Immediately add oat mixture to liquid mixture and stir.  Add dried fruit and combine well.  Pour into buttered pan and press firmly on mixture making sure it is evenly distributed.  

Bake for 25 minutes.  Cool completely.  Cut into desired amount of squares or bars.  Store in an airtight container.

Four Ingredient Nutella Cookies Revisited

For our new readers, we shared a quick and super simple Nutella cookie back in October. Yesterday we were happy to see the recipe featured on the Tasty Kitchen Blog! You can view our original blog post here or stop on by Tasty Kitchen for a great step-by-step of the recipe. If you have a jar of Nutella, you can whip these up in minutes!