If your family is anything like ours, then pasta salad is always a hit no matter what time of year it is.
For some it seems pasta salads are only served during the summer when a cool dish is needed. But pasta salads are a delicious dish no matter what the weather is outside. In fact, a pasta salad can be a refreshing treat in the winter when most meals are hearty and hot.
Begin this salad by cooking a 16 ounce box of Rotini noodles according to the package directions.
While the pasta is cooking, seed and dice two Roma tomatoes and chop up broccoli florets making 2 cups. In a small bowl mix two packages of Hidden Valley Ranch Dressing Mix with 16 ounces of sour cream and 1/4 cup plus 2 tablespoons of milk. Mix well until completely smooth.
When the pasta is done, drain, rinse with cold water, drain again and place in a large bowl. Add the chopped tomatoes, chopped broccoli and 5 ounces of cooked bacon pieces. Pour over the prepared dressing mix and combine well.
Enjoy Pasta Salad even in cold weather
The pasta salad can be served immediately while still warm or refrigerated. It stores well in the refrigerator for several days when kept in an airtight container.
This tasty dish can be a meal all on its own or served as an accompaniment to a main course.
Thanks for stopping by today. Do you enjoy pasta salad year-round or only in the summer? What do you like in your pasta salad?
Begin this salad by cooking a 16 ounce box of Rotini noodles according to the package directions.
While the pasta is cooking, seed and dice two Roma tomatoes and chop up broccoli florets making 2 cups. In a small bowl mix two packages of Hidden Valley Ranch Dressing Mix with 16 ounces of sour cream and ¼ cup plus 2 tablespoons of milk. Mix well until completely smooth.
When the pasta is done, drain, rinse with cold water, drain again and place in a large bowl. Add the chopped tomatoes, chopped broccoli and 5 ounces of cooked bacon pieces. Pour over the prepared dressing mix and combine well.
The pasta salad can be served immediately while still warm or refrigerated. It stores well in the refrigerator for several days when kept in an airtight container.
Stuffed mushrooms pair well with steamed broccoli and corn on the cob
Stuffed mushrooms are another one of those dishes that can be prepared in so many various ways that you just can’t go wrong.
Mushrooms are a hit at our house no matter how they’re prepared. I decided to stuff some the other evening, but wanted something different in them. As I gathered my usual suspects of ingredients, I saw a container of a fresh dried herb we had and thought, ‘Why not?’
I started by peeling one small carrot, then used the peeler to cut thin slices of the carrot that I then chopped into confetti. This made about 1/4 cup. Next I finely chopped a white onion for 3 tablespoons.
Stuffed mushrooms sprinkled with cheese ready for the oven
Using 12 ounces of white mushrooms, I cleaned them with a damp cloth and then removed the stems by simply pulling them out. People have different thoughts when it comes to washing mushrooms. Some say you should just dust them with a paper towel, others say wipe them with a damp cloth, and others say you should give them a good wash under the faucet. Since mushrooms soak up water, I like to just wipe mine off with a damp cloth.
After removing the stems, I cut the holes a little more to allow additional room for filling. I finely chopped the extra mushrooms I removed, along with the stems.
I put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. I added a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next I added 1 tablespoon of minced garlic (I use Spice World) and sautéed another 2 minutes. Then came time for the fresh dried herb — I added 1/2 teaspoon of sage that I had rubbed into a powder, mixed well and cooked for 5 more minutes.
Meanwhile, I had buttered a 3 quart casserole dish. When the mixture in the skillet was done, I poured it into a bowl adding 3 tablespoons of dried bread crumbs, 1/4 teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
Combining the ingredients well, I filled the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. I placed them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven. This makes about 5 to 6 servings.
Before I put the mushrooms in the oven, I decided to prepare corn on the cob to go with it.
Corn on the Cob baked in the oven
Pulling back the shucks on the corn, I removed the silks. Next I liberally rubbed a stick of cold butter over each cob. Once they were coated in butter, I sprinkled each with freshly ground Kosher salt, Italian Seasoning, and paprika. I pulled the shucks back down over the corn, wrapped them separately in aluminum foil and placed them on the middle rack of the 350 degree oven. I baked these for 30 minutes. Here again, your baking temperature could be different depending on the size of the corn cob and your oven.
To round out the meal I took a head of broccoli and cut it into florets. You can keep the stem and use it for stock or simply cut it into pieces to use too. This time I just discarded it. I sautéed the florets in a skillet with 2 tablespoons of butter and a touch of Canola oil (about a tablespoon) making sure all the broccoli was covered with the butter/oil. After cooking for 5 minutes, I put a lid on the skillet, turned the heat to simmer and let the broccoli steam for another 3 minutes.
This is how a taste for stuffed mushrooms turned into a complete meal. Thanks for stopping by. If you try one or all of these recipes, come back and tell us how it was or tag it with #thesurprisedgourmet. I’d love to know how it turns out for you.
This yummy dish goes well with steamed broccoli and baked corn on the cob
Ingredients
12 Ounces white mushrooms
¼ Cup carrot (peeled, sliced and turned into confetti)
3 Tablespoons finely chopped onion
2 Tablespoons butter
2 Tablespoons Canola oil
1 Tablespoon minced garlic
½ Teaspoon fresh dried sage (made into a powder)
3 Tablespoons bread crumbs
2 Tablespoons grated Parmesan cheese
Freshly ground black pepper (to taste)
Freshly ground Kosher salt (to taste)
Shredded cheese for topping (optional)
Instructions
Preheat oven to 350 degrees.
Started by peeling one small carrot, then used the peeler to cut thin slices of the carrot , chop that into confetti. This made about ¼ cup. Next finely chopped a white onion for 3 tablespoons.
Using 12 ounces of white mushrooms, clean them with a damp cloth and then removed the stems by simply pulling them out.
After removing the stems, cut the holes a little more to allow additional room for filling. Finely chop the extra mushrooms removed, along with the stems.
Put the chopped mushrooms, onions, and carrots into a heated skillet on medium heat with 2 tablespoons of butter and 2 tablespoons of Canola oil. Add a pinch of freshly ground black pepper, a pinch of freshly ground Kosher salt, stirred well and sautéed for 3 minutes. Next add 1 tablespoon of minced garlic and sautéed another 2 minutes. Then add ½ teaspoon of sage rubbed into a powder, mixed well and cooked for 5 more minutes.
Meanwhile, butter a 3 quart casserole dish. When the mixture in the skillet is done, pour it into a bowl adding 3 tablespoons of dried bread crumbs, ¼ teaspoon of Kosher salt, and 2 tablespoons of grated Parmesan cheese (you could use freshly grated Parmesan).
Combining the ingredients well,fill the mushroom caps with the mixture, placed them in the casserole dish and sprinkled with shredded cheese. Place them in a preheated 350 degree oven for 20 minutes. You may need to cook your mushrooms a little longer depending on their size and the temperature of your oven.
