Italian Pasta Salad

This pasta salad is SO good, and totally versatile as well. You could add olives, artichokes, etc to it. I personally just added what we like to it, but you can definitely add or replace ingredients as well to make it your own! 

Salad Ingredients:
(makes a large salad)

1 lb uncooked rotini (corkscrew) 
1 package sliced pepperoni, cut into quarters 
1 package salami (I get the one from trader joes, that size was perfect for this salad), sliced and cut into quarters  
1 tomato diced
1/2 of a medium onion, very finely diced
1 (1 lb.) block mozzarella cheese, cubed
Large handful of spinach, roughly chopped

Dressing Ingredients:

1/3 cup red wine vinegar
1/2 cup olive oil
2 tablespoon sugar
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 teaspoon dried oregano 
1 1/4 teaspoon dried basil
1/4 teaspoon italian seasoning

Directions:

Cook pasta according to the directions on the package. Rinse under cool water. 

Combine the rest of the salad ingredients in a LARGE bowl. Once pasta is cooled add it to the bowl.

In a separate small bowl combine dressing ingredients and whisk until sugar is dissolved.

Combine dressing with the salad and serve! I personally think its better the next day but it can be served immediately as well.

Store in the refrigerator.  

BLT Salad

So I found this recipe on pinterest (Here is the original recipe) and I had to try it. BLT's are probably my favorite salad but I wasn't sure how the whole lime juice thing would go over as the dressing. AND IT WAS AMAZING. Probably one of the best salads ever...in my little old opinion at least. So I had to share!

Serves 2
Ingredients:
-Handful (you know I don't measure anything) of your favorite lettuce. I used a combo of iceburg, spinach and romaine. Chop it all up to your desired size.
-about 1/2 cup or so of corn
-1/2 tomato diced
-4 to 5 slices of cooked bacon, chopped
-4 oz feta cheese
-1 avocado diced
-1 1/2 tablespoons olive oil
-Juice of 1 lime
-pepper to taste

Cook your bacon, and combine everything in a bowl. And your done! SO easy and seriously delicious. The avocado and feta mixed with the oil and lime juice almost make it creamy.

Cuban Black Beans

So that isn't the best picture of this dish, BUT, it's so good I wanted to come on here and post the recipe anyway.

This dish is pretty versatile and you can pretty much serve it however you would like, and with tons of different options for toppings.

Ingredients:

-2 cups dried black beans, rinsed

-1 large onion, diced

-2 bell peppers, diced

-5 garlic cloves, minced

-2 dried bay leaves

-1 14.5 can diced tomatoes

-2 cups chicken or vegetable stock

-3 cups water

-2 tablespoons olive oil

-4 teaspoons cumin

-1 to 2 tablespoons chili powder

-few dashes of cayenne pepper (optional) 

-salt and pepper to taste

Directions:

Combine all ingredients into your crockpot.

Cover, and cook on high for 6-8 hours (mine went for about 7.5 hrs)

Remove bay leaves and serve!

We served ours over brown rice, with lettuce, tomato, and a tablespoon of sour cream. Delicious! 

Chili, Vegetarian Style!

So first, I apologize for the cell phone pictures. AND that these are from the next day when I warmed some over for lunch. I totally forgot to take a picture after I made the dinner, but you get the idea of how it looks. But how it TASTES is what matters right? My husband kept sneaking into the kitchen to eat more, does that tell you it was a hit? lol! 

Ingredients:

1 Onion Chopped

1 Bell Pepper

Few cloves of garlic, however many you liked. I did about 4

Handful of pickled Jalapenos, chopped

1 can of corn

1 28 oz can crushed tomatoes

1 can drained and rinsed black beans

1 cup chicken or vegetable stock

10oz of Brown Rice, I used a packet of Trader Joes frozen Brown Rice (SO good! My go to rice) cooked

1-2 tablespoons olive oil

2 tablespoons chili powder

1 tablespoon cumin

Salt and Pepper to Taste

1/4-1/2 teaspoon of cayenne pepper, optional, but its oh so good! :)

Directions:

If your cooking your rice from scratch, start that first. 

In a large pot, heat olive oil. Dice your veggies. Add the onion, bell pepper and jalapenos. Cook until they soften. I never add the garlic right away, Ina Garten from Food Network taught me to only add it the last few minutes of sauteing to not burn the garlic. But if you prefer to add it while the other veggies cook, you can. 

Once softened, add the garlic and the corn. Cook for a couple of minutes.

Add the spices, beans, crushed tomatoes, and stock. Stir well, and bring to a boil. 

Reduce heat and simmer for around 20-25 minutes. 

Add rice to the pot, you can add pretty much as much of this as you would like. I added the whole pack of the Trader Joes brown rice (found in the freezer section) and it was the perfect amount for us. But you can add more or less for the thickness your going for. 

Top with your desired toppings. We did a little sour cream and shredded cheese. 

YUM. Seriously...YUM. Definitely going to be a new favorite in our house! I plan on making a huge batch of this and freezing some for when Baby R arrives (in about 60 days SAY WHAT!?, I know time is flying) so I can defrost and cook real fast.

Enjoy!