Kitchen Sink Pasta Salad

We just got back from out of town last night.  I realized this morning that I didn't have anything planned for lunch for me and the munchkin, so I decided to go with an old standby - and personal favorite - this pasta salad.  I call it "Kitchen Sink Pasta Salad" because its totally customizable and extremely "pantry friendly."  You can just see what's in your pantry or fridge and invent a new pasta salad!  Just throw in everything but the kitchen sink!  ;)

Herbed Lentils and Rice

3 1/3 c. veg. broth                                     3/4 c. dry lentils (rinsed)
3/4 c. chopped onion                                 1/2 c. uncooked brown rice
1/4 tsp. salt                                                1/2 tsp. dry basil
1/4 tsp. thyme                                            1/4 tsp. dry oregano (I omit this)
1/8 tsp. pepper                                           1/8 tsp. garlic powder

Italian-Marinated Vegetable Salad

OK folks, I rarely post recipes that I haven't made yet.  In fact, this is the first one.  But I saw this recipe and it looked and sounded so yummy that I couldn't wait to post it!  I found this in one of my old Kraft "Food and Family" magazines.  Anybody remember those magazines?  They used to send them out for free.  Now they charge like $10-$15 a year.  :(  Oh well, I'm still holdin' on to my free copy from December of '08.  :)

1/2 lb fresh green beans, cut in half
2 cups cauliflower florets
1 cup cherry tomatoes, halved
1 cup canned chickpeas (garbanzo beans), drained and rinsed
1 cup sliced stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup Kraft Tuscan House Italian Dressing

Stuffed Mushrooms

This is one of my husband's FAVORITE appetizers.  On Christmas Eve, we like to do finger foods instead of a big meal - since I'm usually prepping lots of stuff for Christmas dinner - and this is the first thing he requests every year.  These are a big crowd pleaser as well.  :)

Pinto Bean Sloppy Joes

This was another recipe that my mother gave me.  She LOVED these.  And, quite frankly, I thought they were pretty good myself!  Now, don't get me wrong.  I love my regular sloppy joes.  I'm a meat eater, baby.  But every once in a while its fun to try something new.  And, if you're skimming this blog and you happen to be a vegetarian, then this is the recipe for you!  :)

1 cup onion, diced
1/2 cup green bell pepper, diced
2 Tbs jalapeno pepper, diced
1 Tbs olive oil
1 Tbs garlic, minced
1 (15oz) can pinto beans, rinsed and drained
1 (6oz) can tomato paste
1/2 cup water
1/3 cup wheat germ
4 tsp blackstrap molasses
1 Tbs paprika
1 Tbs dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
Hot pepper sauce or Tobasco, to taste (can be added to individual servings instead of to the whole batch)

Seasoned Broccoli

I originally found this recipe on the internet.  Now, for the life of me, I cannot find it again.  I found this while looking for a way to make broccoli so that my husband would eat it. - He's not a big fan of broccoli.  He really enjoyed this though.  :)

1 & 1/2 lbs fresh broccoli - trimmed
1/3 cup chicken stalk (low sodium)
1 tsp Mrs. Dash Original Seasoning
3/4 tsp creole seasoning

Corn 'N' Bean Bake

• 1 package frozen cut green beans (I have used canned...just make sure they are drained)
• 1 can whole kernel corn, drained
• 1 can cream of mushroom soup
• 1 cup shredded cheddar cheese, divided
• 1/2 cup of crushed butter-flavored crackers (Ritz)

In a bowl, combine the beans, corn, soup and 1/2 cup cheese.
Spoon into a greased 1-1/2 quart baking dish.
Top with crackers and remaining cheese.
Bake, uncovered, at 350 degrees F for 35 minutes or until heated through.

Stir-fried Asian Style Broccoli

I I originally found this recipe online on food.com.  I always like to give credit (if I know where the recipe came from - Haha!) so here is the link if you'd like to check it out: Stir-Fried Asian Style Broccoli.

(I added some julienned carrots to the mix.) 

Anyway, I can not say enough good things about this recipe.  If you've got picky eaters who refuse to eat broccoli, give this baby a try.  I bet they'll eat it!  Seriously, my hubby is NOT a broccoli fan and he gobbles this up.  The recipe calls for fresh broccoli, but you could also throw in frozen broccoli.  No biggie!  Whatever you have on hand. 

I have served this as a side dish, but I also often throw in some chicken breasts (cut into thin strips) and double or triple the sauce amount and serve it all over jasmine rice.  OH MY GOODNESS!  This stuff is good!!!  (By the way, just a side note, if you have ever wondered why the rice at the Chinese restaraunt tastes so yummy - its because they use jasmine rice.  If you've never used it before, TRY IT!!!!!!!  It will really give your stir fry meal that extra flavor boost.)

Stir-fried Asian Style Broccoli

2lbs fresh broccoli
1 Tbs cornstarch
1 tsp sugar
1/8 tsp salt
1/2 c chicken broth
2 Tbs soy sauce
1 garlic clove, minced
1/4 cup vegetable oil

1.) Wash and cut broccoli; set aside.
2.) Combine cornstarch, sugar and salt.  Add broth and soy sauce, stirring until smooth.
3.) In a wok, saute garlic in oil over Medium-High heat until lightly browned.
4.) Add broccoli; cook 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
5.) Add broth mixture and cook, stirring constantly, for 2 minutes or until sauce thickens.

Oven Baked Seasoned Fries

This recipe was given to me by my sweet mother.  I'm not sure where she got it from, but it was during a time when she was on a healthy/eating well kick.  I thought, "OK, well if its supposed to be healthy then it obviously won't taste that good."   W.R.O.N.G.  These fries are DELISH!!!!  I even mix up a bunch of the "fry seasoning" and keep it in a spice jar so that I have it on hand. - You know, for those "french fry emergencies." Don't act like you don't know what I'm talkin' about.  ;)  Anyway, on to the recipe...

Oven Baked Seasoned Fries

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 large, red potatoes
2 Tbs olive oil, divided

McCormick BBQ Potatoes

This is one of my FAVORITE potato recipes.  I'm a potato girl.  I like 'em fried, baked, roasted, boiled, mashed, smashed....  Anyway you can imagine.  And this recipe is great because its not only delicious, but EASY.  I originally clipped this recipe off of a McCormick Spice advertisement in a magazine.  The recipe originally calls for grilling the potatoes, but I wanted to bake them in the oven so I changed it up a little.  If you would like to see the original recipe, you can check it out here.

McCormick BBQ Potatoes

4 medium red potatoes, cut into 3/4-inch cubes
1 Tbs vegetable oil
2 Tbs McCormick Grill Mates Barbecue Seasoning
1 large onion, cut into thin wedges

1.) Preheat oven to 400 degrees.
2.) Toss potatoes with oil in large bowl.  Add bbq seasoning; toss to coat evenly.
3.) Place potatoes on large, wide sheet of aluminium foil.  Place onions evenly on top of potatoes.  Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packet on baking sheet.
4.) Bake in preheated oven for 40 minutes.