Perfect Pasta Salad...and Project Simplify

 

Living in a place where the climate is warm year round means lots and lots of BBQ's! I love making pasta salads to take since they are so easy to throw together. It also helps that I grew up in the 80's. And we all know that pasta salads and jello salads were hot items to bring to BBQ's and potlucks back in the day. I'm pretty sure that gives me a leg up on making them... right?

So, the next time you go to a BBQ, please make this pasta salad. You'll enjoy it and others will too.

Also on the agenda is Project Simplify hosted by Simple Mom.

My husband and I have, for months, been talking about decluttering our house and selling or donating what we don't need. Then I saw the Project Simplify link shared by Confessions of a Cookbook Queen on Facebook this afternoon.

Perfect! I can declutter along with others... and be entered in a weekly giveaway... major motivation!

If you're interested in all the juicy little details just click on the button under Upcoming Events to the right.

If not, you can follow along as I blog about my decluttering journey.

I promise you it will be an exciting journey... who knows what I'm gonna find hiding underneath stuff.

On second thought, I cringe to think...


Perfect Pasta Salad

• 1 pound Ditalini Pasta, cooked until al dente and cooled
• 1 dozen hard boiled eggs, cooled and chopped
• 1 cup of shredded cheddar cheese
• 1/4 of a red onion, finely diced
• 1 1/2 cup of mayonnaise
• 1/2 teaspoon of season salt

Place the cooked and cooled pasta in a large bowl. Add the chopped eggs, cheese, diced onion, and mayonnaise. Stir to combine. Finally add the season salt. Mix until well incorporated. Store at least 2 hours in the refrigerator before serving. This can be made the night before. You may need to add a little more mayonnaise and season salt if doing so.

I like to boil my eggs, peel them, and store them in the refrigerator a day before assembling the pasta salad. After draining my cooked pasta, I like to run it under cold water to cool it faster.

Printable Recipe here on Tasty Kitchen
Enjoy!

Dr. Seuss Cupcake Toppers...

 

Who doesn't LOVE Dr. Seuss?

I mean, he is legendary for wonderfully written children's books and illustrations. So much so, that the National Reading Association has made March 2nd, his birthday, Read Across America Day an annual event.

Many schools across America celebrate by reading his books, having Dr. Seuss dress-up days, and asking parents to bring in Dr. Seuss themed treats.



A few years back, my daughter's teacher asked that the class bring in a treat to celebrate Dr. Seuss's birthday. I did a little research and found many variations of a Cat in The Hat cookie. I decided to use Oreo Cookies for the base of my treat.

This time around I figured I'd place them on a cupcake and voilà... a Cat in The Hat cupcake topper!

They are super simple to make and everyone will love them. You will get major brownie points when you show up with these in hand... seriously, you will.

Would I steer ya wrong?

Anyway, go make these for your kids class on March 2nd... do it!


Dr. Seuss Cupcake Toppers
Makes 20-25 Cookies

• 3 bags (7 oz) of Life Savers Gummies 5 Flavors
• 1 can (16 oz) Vanilla Frosting
• 1 package (16.6 oz) Oreo Cookies

Begin by separating the cherry red gummies from each bag. Save the other flavors for another use or to snack on later. Fill a pastry bag or large plastic food storage bag with the vanilla frosting. Squeeze it down toward the bottom or corner of the bag. Twist the top to close. Snip the tip or corner off of the bag to begin piping.

Take your cookie and pipe a circle, about the size of your gummies in the center of the cookie. Place a cherry red gummie on top of the piped frosting. Pipe another frosting circle on top of the cherry red gummie and place one more cherry red gummie on top of the frosting.

I was able to get about 50 cherry red gummies out of 3 bags.

Printable Recipe here on Tasty Kitchen

Enjoy!

I'm linking this post up to Tidy Mom's I'm Lovin' It Party and Sweet Tooth Friday. Visit their sites to see all the wonderful links!

"The more that you read, the more things you will know. The more that you learn, the more places you'll go."
~ Dr. Seuss

Mexican Rice...

Once you start making your own rice, you will never buy the boxed stuff again... never.

Ever...

Again.

I use a large nonstick pan for my rice, but my mom makes hers in a cast iron pan. The cast iron lends a wonderful flavor to the rice. There's just something about the cast iron absorbing the flavors, so each batch made gets better and better.

Why don't I make mine in a cast iron pan, you ask?

Well, I did own two cast iron pans when I got married and first started cooking. I completely ruined them. I know, it's totally tragic. I don't know how I forgave myself. I mean, it's a cooking crime to do so. Well... maybe not really a crime, but upsetting to say the least. Those things are expensive!

Anyway, I've thought about buying another one every time I'm shopping at Bed Bath and Beyond, but I always chicken out. Go ahead make your clucking noises...

Moving on...

I thought I'd share this rice recipe that I grew up eating, with you. I hope you like it. I'm not going to lie... it may take some practice to get the rice nice and fluffy. But you know what they say... practice makes perfect.

Mexican Rice

• 1 1/2 tablespoons vegetable oil
• 3/4 cups uncooked long grain rice
• 2 cups boiling water
• 2 sprigs green onion, diced
• 1 whole small tomato, diced
• 4 whole beef bullion cubes, (I use Wyler's)

Begin by heating your oil in a large pan on medium/low heat. Add the rice to brown, stirring occasionally. In the meantime, bring 2 cups of water to a boil in the microwave for 5 minutes. While the rice is browning and the water is boiling, dice your green onion and tomato, and unwrap the bullion cubes.

Once the water has boiled, carefully remove it from the microwave. Turn the heat for your rice up to high and pour the boiling water into the pan, slowly and very carefully. The water will sizzle and steam as you are doing this. Next put the green onion, tomato, and beef bullion cubes into the pan. Stir to combine and allow it to come to a boil. After about 30 seconds, lower the heat to low and cover. Let the rice cook covered for about 20 minutes, stirring occasionally. When the water has almost completely cooked down, remove the rice from the heat and keep covered for 10 minutes. Makes about 8 servings.

Enjoy!

Printable Recipe here on Tasty Kitchen

The cast iron destroyer...

S'mores Cupcakes...

 
I was flipping channels on the television yesterday and decided to stop on HBO. Why? Well, a classic was playing... The Last of The Mohicans.

Yes, I love this movie... L.O.V.E.

The movie score is phenomenal.

Also phenomenal......

Daniel Day Lewis.

Oh, to be Madeleine Stowe's character, Cora. I'll just leave it at that.

Anyway, all the rugged scenery reminded me of something.

Camping.

And my all time favorite camping activity? Making S'mores, hello.

I came across this recipe in the January 2011 Issue of Bon Appetit. It featured Society Bakery, located in Dallas, Texas, and their S'mores Cupcakes.

Heck ya, I was going to try my hand at these!

You should too, because you WILL NOT be disappointed!

Something else that's not disappointing........

Daniel Day Lewis in The Last of The Mohicans.... swoon.


S'mores Cupcakes
Recipe from: Society Bakery in Dallas, TX
Source: January 2011 Issue of Bon Appetit

• 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
• 1/2 cup all purpose flour
• 2 1/2 teaspoons baking powder
• 1 pinch of salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk
• 8 ounces semi-sweet baking chocolate
• 1/2 cup (scant) heavy whipping cream
• 3/4 cup plus one 7-ounce jar Marshmallow Creme
• Nonstick vegetable oil spray
• 12 1-inch pieces broken graham crackers (for garnish)

Preheat oven to 350 degrees F. Line 14 standard muffin cups with paper liners. Whisk graham cracker crumbs, flour, baking powder, and a pinch of salt in a medium bowl. Beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with the milk in 2 additions, beginning and ending with the graham-cracker mixture. Divide the batter among 14 lined muffin cups.

Bake cupcakes until done, about 14-20 minutes. Transfer cupcakes to rack and cool completely.

Bring cream just to boil in a small saucepan; remove from the heat and add the chocolate; stir until smooth. Cool ganache to lukewarm. Take an apple corer and push about 1 inch into top of each cupcake; remove cake, forming a hole. Spoon 3/4 cup marshmallow creme into a resealable plastic bag, pushing into the bottom corner. Cut 1/2 inch off the corner. Pipe into holes in cupcakes. Spread 2 teaspoons of ganache over each cupcake. You can do this 8 hours ahead of serving time. Let stand at room temperature.

Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow cream on the sheet. Broil until slightly charred, 1-2 minutes. Spoon dollop of charred marshmallow creme over each cupcake; garnish with piece of graham cracker.

A big thanks to my mother-in-law for suggesting I remove the warm whipping cream from the heat and then adding the chocolate... a great tip! Also, I used semi-sweet baking chocolate since the original ingredient of bitter-sweet baking chocolate was way to bitter. I was able to get 14 cupcakes out of the recipe as opposed to 12, as listed in the original recipe.

Now go and enjoy these cupcakes while watching The Last of The Mohicans.

Albondigas Soup...



  Let me start off by saying that this soup is one of my very favorites... seriously, it is. The Rusten House, a family run Mexican restaurant in my hometown, serves it as a starter dish. Growing up, I ate dinner there with my family about once a week from the time I was a little girl until I left home. When I go home and visit we always hit up the Rusten House... always. To this day, the waiter still remembers my order. Alright, I do get the same thing every time... albondigas soup and cheese enchiladas with rice and beans, so that's probably why he remembers. But I still think it's amazing.

Something I don't think are amazing...... piñatas.

Let me diverge for a moment.

Listen, I know they are supposed to be fun and you get loads of candy, but I have never liked them. Even as a child. I dreaded the piñata at my cousins birthday parties. DREADED.

We would wait in line to be blindfolded, spun around until we were dizzy, and given a wooden stick to beat down a paper mâché cartoon character. All the while, my grandpa who maned the piñata, would move the piñata up and down on a rope so you would miss the thing.... on purpose.... then laugh!

This is why I have never had a piñata at one of my girls birthday parties... even though they have begged... and pleaded...

I know, I know... your thinking I'm a little too sensitive. Your right, I need to get over my piñata phobia.

And I will...... eventually. It's just still too fresh.

Anyway, lets recap. What I think is amazing... Albondigas Soup and the Rusten House waiter remembering my order. Not so amazing... piñatas at birthday parties.

So, here ya go... my version of an amazing soup.

Albondigas Soup

• 2 tablespoons of olive oil
• 1 small onion, diced
• 2 carrots, cleaned and diced
• 4 stalks of celery, cleaned and diced
• 3 cloves of garlic, minced
• 2 1/2 quarts of water (12 cups)
• 10 beef bullion cubes
• 1 pound of ground beef
• 1/3 cup of uncooked long grain rice
• 1 egg, beaten
• 2 teaspoons of salt, divided
• 1 teaspoon of pepper, divided
• 1 teaspoon of season salt
• 1/4 teaspoon of dried oregano

Heat the olive oil in a Dutch oven or large pot on medium heat. Add the onion, carrots, and celery. Cook until softened, about 10 minutes. Add the garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine and cook for about 5 minutes. Next, add the water and the beef bullion cubes. Bring to a boil.

In the meantime, combine the ground beef, rice, remaining salt and pepper, season salt, oregano, and egg in a medium bowl.  Mix until all the ingredients are incorporated. With your hands, gently roll the ground beef mixture into 1 1/2 inch meatballs. This makes about 15 meatballs.

Once the soup has come to a boil, drop the meatballs in and cover. Lower the heat to medium low and let the soup simmer for about an hour or until the rice in the meatballs is cooked. Makes 6 servings.

Enjoy!

I'm linking this amazing recipe up to the Tidy Mom and Dine and Dish Soup-a-Palooza!

Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

Printable Recipe here on Tasty Kitchen

Yours Truly... the piñata hater.