Southwest Pasta Salad

This is not your typical pasta salad, and it's totally worth all the prep work...chopping and chopping and chopping! The dressing is awesome, and would be great on a plain salad as well! Our Best Bites never lets me down!

Ingredients
½ lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about ¾ C or halved cherry tomatoes - I used roma.
1 large red, yellow, or orange bell pepper, diced - I used green bell pepper.
½ C sliced green onions
½ C frozen fresh corn - I used canned corn.
zest from 2 limes
optional: 8 oz diced cooked chicken 
½ C Queso Fresco or Cotija Cheese - I used Queso Fresco.


Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
¼ C white wine or rice vinegar - I used rice vinegar.
4-5 cloves garlic, roughly chopped
1 ½ tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
¾ C canola oil
½ C roughly chopped cilantro



Directions:
1. To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.


2. First zest your limes and place the zest in a large salad bowl.


3. Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.


4. When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.


Makes about 4-6 dinner sized servings or 10-12 side servings


Source: Our Best Bites

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Roasted Asparagus

So...I totally forgot 'What I'm Lovin Wednesday.' So sorry! It totally slipped my mind. My lil man and hubby had a day out together, so I caught up on some stuff I have been wanting to do, and time got away from me, and before I realized it, it was too late...lol! So, we'll just go to a recipe. 

Growing up, I always chose my veggies before the meat or bread on my plate. Everytime. Even today, I could eat a whole plate of veggies for dinner, and be satisfied. Now, don't get me wrong, I am totally a meat and potatoes kinda girl. I will never turn down a big juicy steak. NEVER. But, sometimes, I just like a big plate of steamed, buttery veggies. 

Asparagus is one of those vegetables that I have always loved. I've always eaten it out of a can at home, only fresh in a restaurant or some place like that. I don't know why. Just never thought to make fresh at home. 

When I was looking through my mass of recipes to make for Valentine's day dinner, I came across this one that I have been wanting to try, and I knew it was gonna have to be tried. I LOVED it. I will make it again, but with a few changes. My son ate them like they were candy. Didn't touch his pasta until after he had 3rds of asparagus. {Proud Mommy} The hubby doesn't eat vegetables, maybe corn...lol, so, I halved this recipe which ended up being perfect with a little leftover. 

I'm not much of a garlic fan. Too much of it, in my opinion, can ruin a meal for me. And it doesn't take a lot of it to get to "too much." That it what I would change in this recipe. I would half the garlic, at least. But, if you like garlic, don't change it. I would also cut the oil down. It was a little too much for me. 

INGREDIENTS

2 bunches asparagus, about 2 pounds total

3 tablespoons olive oil

4 cloves garlic, finely chopped

½ tsp salt

½ tsp black pepper

2 Tbsp lemon juice

lemon wedges, for serving

DIRECTIONS

1. Heat oven to 450°. Coat two baking sheets with nonstick cooking spray. Trim and discard tough ends of asparagus. Place spears in a large bowl and toss with olive oil, garlic, salt, and pepper.

2. Place half of the asparagus on each baking sheet. Roast at 450° for 10 minutes, turning halfway through.

3. To serve, place on a platter and sprinkle with lemon juice and lemon wedges.

Source: Family Circle Magazine/May 2010

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Brown Rice with Black Beans

My favorite restaurant is Chili's. They have a Margarita Grilled Chicken there. Ever have it? It is just about the only thing I ever get when I go. My favorite part is the black beans and rice under the chicken. YUM YUM! Of course, you know by now that Annie's Eats is one of my favorite blogs. I check it every day. When she posted this recipe, it reminded me so much of that rice and black bean yumminess at Chili's that I HAD to try it. So, the other night...when we made chicken enchiladas, this was our side dish, and we were NOT disappointed. I love the brightness that the cilantro brings to the dish, and the subtle crunch of the corn, and the meatiness of the black beans. It makes SO much, so next time, I will cut it in half because there is only 3 of us. Definitely could feed a bunch. And honestly, this could be a light lunch on its own, or you could throw in some shredded chicken, and call it a dinner. Hope you like it as much as I did! Enjoy!

INGREDIENTS

4 tsp. olive oil
1 cup onion, chopped fine
1 red bell pepper, chopped fine
3 cloves garlic, minced
1 cup low-sodium chicken broth
2¼ cups water
1½ cups long-grain brown rice
1 tsp. salt
1-2 (15 oz.) cans black beans, drained and rinsed - I used 1.
¾ cup corn kernels (fresh from cob, or frozen and thawed) - I used drained canned corn.
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper

DIRECTIONS

Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven or big oven-safe pot over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt, and cover.  Bake until the rice is tender, 65-70 minutes. (Only took 65 for mine.)

Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.

Source: Annie's Eats

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Broccoli Rice Casserole

Don't you just love a good ole' fashioned recipe. You know...the kind that has been passed down generations. Well, this one was passed down from my grandmother. I just came across it last year, but since then, we've made it numerous times. This dish has made my husband love broccoli again. It's not one of those super-complex-takes-all-day-to-cook kinda dishes. It's one of those so-simple-but-tastes-so-good kinda dishes. I love it. Then, my husband decided to make it even better. One night, I was making it, and he said "Hey, why don't you grill up some chicken, and throw that in there?" And I said, "Why didn't I think of that?" So, I did, and that's how we make it now. YUM YUM!!! Enjoy!!

INGREDIENTS
½ cup chopped onion - I use yellow onion.
4 Tbsp margarine
1 cup uncooked rice - I always use the Boil-in-a-bag rice...never used the regular long grain.
2 cups grated cheddar cheese
1 (10 ½ oz) can cream of chicken soup
2 pkgs. (10 oz) frozen chopped broccoli, barely cooked & drained
2-3 good sized chicken breasts (about 1 to 1 1/2 lbs), if desired


DIRECTIONS
Preheat oven to 350˚ F. Start cooking chicken however you like, if desired. (I just cook them in a skillet.) Meanwhile, saute onions in margarine. Cook rice according to package directions. Mix all ingredients in a large bowl. Put in a greased 2-quart baking dish. Bake at for 25 minutes or until bubbly. 

Green Beans with Bacon

I know what you're probably thinking. Green beans = healthy, boring food. NOT these. I can imagine these aren't the healthiest being all the bacon and bacon fat, BUT they are the best green beans I've ever had. I wouldn't make em without the bacon. NO WAY! The key to them being really good is getting really fresh green beans. They are always a hit, and both of my parents have requested they be at every holiday table. I always make too much so I have leftovers. =) They are that good. Promise. You have to try them!

INGREDIENTS:

• 1/8 pound slab bacon, diced
• 1/2 onion, minced - I use regular ole yellow/Vidalia.
• 1 pound green beans, trimmed - I snap the ends off.
• 1/2 tsp red pepper flakes - More or less for your taste, but this much does make it kinda spicy.
• Salt
• 1/2 cup boiling water
• 1 Tbsp unsalted butter, softened
• 1 1/2 Tbsp white vinegar
• Freshly ground pepper

DIRECTIONS:

1. In a large deep skillet, cook the bacon over moderate heat, stirring, until golden. Transfer the bacon with a slotted spoon to a plate. 

2. Add the onion to the skillet, and cook, stirring, until softened.

3. Add the beans, pepper flakes, and salt; saute over moderately high heat, stirring, for 2 minutes.

4. Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender.

5. Add the butter, vinegar, salt, and pepper. Toss until combined. 

6. Sprinkle with the bacon, and serve.

Recipe Source: Georgia Downard via FoodNetwork.com

Orzo Stuffing with Celery, Cranberries, & Pecans

I've had these cranberries and a box of orzo in my pantry for a while now, trying to figure out a different way to use either of them. I wanted to do something besides a dessert with the cranberries and something other than an herbed orzo...just different. Well, the other night I bought some celery. After I was done cutting it up for snacking, I went to throw away the bag that it came in. I happened to glance on the back and caught a glimpse of the recipe title. I knew I had to try it. I had just about everything for it. So, I did...and I loved it. I think this was so yummy. I LOVE the cranberries and pecans in it. It was also REALLY easy and super quick. I would love to try this for Thanksgiving. It has a very "Fall-ish" taste. I know that's not a word, but work with me. Enjoy!

INGREDIENTS:
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 ½ cups diced celery
• 1 ½ cups orzo pasta, cooked in chicken broth, drained
• ¾ cup dried cranberries
• ¾ cup sliced, toasted pecans or almonds - I used pecans, roughly chopped.
• 3 tablespoon sliced fresh basil - I used a pinch of dried basil, and it tasted just fine.
• 2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper


DIRECTIONS:
1. Melt butter with olive oil in medium skillet over medium-high heat. Add onion; cook 4 minutes or until onions are translucent and golden brown. Add celery; cook 4 more minutes
2. Combine orzo, celery mixture, cranberries, pecans, basil, lemon juice, salt, and pepper in medium bowl; toss gently to combine.





Recipe Source: Dandy Celery package