Antipasti Pasta Salad

I know the 4th of July has come and gone (I'll need to remember to do some kind of roundup before the holiday next year), but there are still plenty of cookout days left this summer. And if you aren't a big fan of creamy (read: mayo-based) pasta salads, this one has your name written all over it.


We invited our friends C & D over on July 4. They brought their two sons and all three kids had a blast running through the sprinkler and dunking themselves in the pool. Toddlers are the best, aren't they? While the kids played and tore apart our house, the adults gorged themselves on delicious food. Over time I've learned that D is a picky eater. He's an Italian who doesn't like raw tomatoes. Yeah. I know. But in the time I've known him I've come to learn what things he'll like and this Antipasti Pasta Salad was right up his alley.


As soon as they got to our house and I unveiled the pasta salad, D grabbed a plate and piled it high with big, heaping spoonfuls of this pasta salad. And then cleared his plate. I think he alone ate half the bowl. It always makes me smile when company likes my cooking.


This couldn't have been simpler to make. All the ingredients are ready to eat so the only cooking you're doing is making the pasta. I cut up all the add-ins the night before so all I had to do was cook the pasta and toss everything together to let it chill for a few hours. Simple and extremely delicious. We all gobbled this up but thankfully it makes a ton of food so there was plenty to send home with D in addition to serving as a side dish for the next night's meal.



Antipasti Pasta Salad
As seen in Everyday Food

Coarse salt and ground pepper
3/4 pound short twisted pasta, such as campanelle
8 ounces fresh mozzarella or bocconcini, cut into bite-size pieces
2 jarred roasted red peppers, drained and cut into bite-size pieces
10-15 black olives, cut into slices
10 artichoke hearts, quartered
1/4 small red onion, minced
2 ounces thinly sliced salami, sliced into thin strips
1/2 pint grape tomatoes, quartered
2 tablespoons red-wine vinegar
4 teaspoons extra-virgin olive oil
1 cup lightly packed fresh parsley leaves, chopped

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.

Return pasta to pot and stir in mozzarella, peppers, olives, artichoke hearts, onion, salami, tomatoes, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.

Note: Try this pasta dish with other antipasti ingredients such as tuna, provolone, anchovies, capers, or marinated mushrooms.

Weekly Menu - Week of July 8, 2012

I hope everyone enjoyed their 4th of July and wasn't too confused by the mid-week holiday. I'm still undecided about whether it was a good thing or not having it on a Wednesday. Part of me was happy for a break in the middle of the week but it sure felt like we had two Mondays that week. But then Friday felt like it came extra quick, so that was good. See, still undecided.

I've got a fantastic menu planned for this week. I'm very excited about everything I'm making and it was super simple to throw this menu and shopping list together. I love when that happens.

UPDATE: The meal plan has already gotten thrown by the wayside due to heat and extreme eating at a birthday party. I've revised the menu (more for myself so I know what I need to cook).

Monday - Cuban Burgers, fries

Tuesday - Roasted Tomato, Mozzarella and Arugula Sandwiches (although SP bought spinach instead of arugula so I'll need to modify the sandwiches)

Wednesday - Parmesan Tilapia, asparagus

Thursday - Lasagna-Stuffed Portobellas, arugula salad

Friday - Skillet Penne with Chicken and Broccoli

Creamy Macaroni Salad

I told you it wouldn't be long before I posted another recipe for macaroni salad.

I love a good, creamy macaroni salad so when our friends C & T invited us over for lunch last weekend I jumped at the chance to bring this traditional summer side dish. I had torn out this recipe for Creamy Macaroni Salad from Everyday Food so I thought I'd give it a try. I liked that the main ingredient in the dressing is yogurt instead of mayo, which not only makes it lighter but healthier.


I've never been able to find 8-ounce containers of yogurt in the grocery store. I'm not sure why recipes call for it. All I can find are 6-ounce containers, so I ended up using mayo to make up the difference. Since SP thinks of celery and carrot when he thinks of macaroni salad, I subbed shredded carrot for the radishes in the original recipe. I made this the night before so it chilled overnight. I think it would have done well with a little water or milk to thin it out before I served it, but even without that we all loved this recipe. That huge bowl was almost empty after only 4 adults chowing down. The yogurt and lemon added a wonderful tang and lightness to a dish that's traditionally very heavy and gloppy. The carrot and celery combo was perfect. This is definitely going to be my go-to macaroni salad from now on.

Creamy Macaroni Salad
Modified from Everyday Food

Coarse salt and ground pepper
1/2 pound elbow macaroni
2 hard-cooked large eggs, whites roughly chopped, yolks left whole
1 cup low-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 carrots, peeled and shredded
2 celery stalks, thinly sliced crosswise
2 tablespoons finely chopped dill pickle
2 tablespoons chopped fresh chives (I left this out)

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving. Thin with milk or water before serving, if needed.

Recipe Swap Roundup - Burgers/ Sandwiches Part 2

Happy 4th of July! I hope everyone is having a safe, happy and delicious holiday. As we celebrate our nation's independence, many of us will be grilling burgers with friends and family. Who doesn't love a good burger or sandwich? I don't know many people. I also love sandwiches, especially when they're simple to put together. They can make an excellent weekday meal and the options are endless.

Kate made a Roasted Tomato, Mozzarella and Arugula Sandwich, which packed a ton of flavor for minimal effort:


Nicole has a new favorite burger, these Chicken Marsala Burgers:


Jenna thought her Bombay Sloppy Joes were a great introduction to Indian flavors:


Heather loved the crispy, light flavors in her Graceland Eggplant Sandwiches


Cara, a newcomer to the swaps, loves burgers but rarely makes them at home. These Cream Cheese and Poblano Stuffed Turkey Burgers were moist and flavorful:


Melissa loves burgers but her husband isn't a fan so she made her Teriyaki Turkey Burgers for lunch:


Christine's Pulled Hawaiian Chicken Sandwiches exceeded her expectations:


Nichole wasn't sold on her Mar-a-Lago Turkey Burgers, but was happy she tried them:


Lishie enjoyed her Grilled Honey Orange Chicken Sandwiches made with oranges instead of the original tangerines:


Dawn received a simple grilled burger recipe for the swap so she turned it into Sliders and learned that less is definitely more when it comes to burgers:


Coleen was excited to try her Island Burgers with Pineapple-Lime Salsa, which she absolutely loved:


Katie's Pork Sandwiches were so flavorful they didn't even need the slaw in the original recipe:


Jen, another swap newcomer, loves Greek flavors so her Greek Turkey Burgers were a huge hit:


Swap newcomer Stefanie loved her Cuban Burgers:


Jaida's Spicy Pepper Jack Burgers were right up her alley:


Nicole really enjoyed the complex flavors of her Southwest Turkey Meatball Subs with Creamy Cilantro Sauce:


My Balsamic Caprese Panini was messy but so delicious:


Jey's Horseradish Havarti Burgers were a great summer treat:


Kristina ended up making the chicken for her Buffalo Chicken Wraps in the crockpot to save time:


Ashley modified her recipe into Grilled Shrimp Po'Boys, a great twist to the traditional fried shrimp:


Jenni's Prosciutto TBM Sandwich was simple but delicious:


Ammie had some minor mishaps with her Crockpot Pulled Pork, but it all came out delicious in the end:

Beef and Bean Burritos

I'm really getting into beans lately. They're so good for you and versatile to boot. I really need to start keeping a few cans in the pantry for those nights when I don't know what to make for dinner. I remember one of my favorite meals when I studied abroad in England was pasta with tomatoes, red or green bell pepper, onions, garlic and a can of red kidney beans. I cooked all the veggies in olive oil and the oil made a nice sauce for the pasta. It was delicious.

But, I digress. This post is about these Spicy Beef and Bean Burritos, which Jill thoughtfully posted on the day I was planning to make Beef Tostados only to realize the night before that I'd used up all the bacon. Can't make homemade refried beans without bacon (well, you probably could but why would you want to?) And thus these burritos were born.

I omitted the can of black beans from the original recipe, subbing in one pound of ground beef since I'd already defrosted it for the tostados. I also left out the chipotle pepper since I wanted Baby Girl to eat it and swapped the cucumber for avocado since I had one in the fridge that needed to be used up. This recipe makes a ton of filling, so I ended up freezing about half of it. That will come in nice and handy when I need another fast dinner. I made a quesadilla with the leftover filling for lunch the next day that was positively lip-smacking. Unfortunately my tortillas were fajita-size so the burrito I attempted to photograph wasn't really big enough to cut in half, but it was still delicious.

Thanks for saving the day, Jill!

Spicy Beef and Bean Burritos
Modified from Annie’s Eats, as seen on JBean Cuisine

2 teaspoons olive oil
1 small onion, diced
1 lb ground beef
2 cloves garlic, grated or minced
1 teaspoon chili powder
1 teaspoon minced chipotle in adobo sauce (I omitted)
1 teaspoon ground cumin
1 small pinch of cayenne pepper
1 (15 oz.) can black beans, drained and rinsed
1/3 cup water, vegetable broth or chicken broth
Salt and pepper to taste
6 tablespoons of your favorite store-bought salsa

For serving:
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheddar cheese
Diced cherry tomatoes
Shredded romaine lettuce
Diced red onion
Diced avocado
Low-fat sour cream or Greek yogurt
Diced cilantro

Heat the oil in a skillet over medium-high heat. Add the onion and sauté until translucent and slightly brown. Add the beef and cook until no longer pink. Drain off any fat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the skillet. Season with salt and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat and stir in the salsa.

Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, onion, avocado, cilantro and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

Pasta Carbonara with Corn

One of my good friends, and senior year of college roommate, L, came to visit last week. She's a California girl and was back home visiting her family. I'm so glad we were able to get together while she was in town and even more excited that I got to cook for her. We met our junior year when we both studied abroad in England, so it seemed fitting that I had Pasta Carbonara with Corn on the menu the night she ate with us. As I mentioned waaaaay back in August 2006 when I first started this blog, I discovered carbonara in England (of all places) my junior year abroad with my very dear friend, S. We ate it everywhere we could find it. Making carbonara with L, even this variation with the corn, brought back memories of our time together in England. Man, we had a blast. Hard to believe it's been 11 years already.


Anyway, this luscious carbonara was inspired by this Rachael Ray recipe for Pasta Carbonara with Corn and Chiles. I had great success adding asparagus to my carbonara, so corn seemed like a great idea. I ended up combining my usual method for making carbonara with the flavor profile from Rachael's recipe, omitting the chiles because I didn't want it to be spicy.


This was a real winner that would be even more amazing with fresh Jersey corn straight off the cob. You all know my carbonara obsession is legendary but the addition of the corn was wonderful. I love crunching those kernels under my teeth. This is a great summer version of carbonara, made lighter by the corn and the fresh herbs. Everyone cleaned their plates, including Baby Girl.

Pasta Carbonara with Corn
Inspired by Nigella Lawson and Everyday with Rachael Ray

1 pound spaghetti
1/2 lb bacon, chopped
1 large onion, sliced
2 cups corn
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 cup vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta. Cook the pasta according to package directions.

In another large pan that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the corn and garlic and cook for 5 minutes. Add the thyme and parsley, then pour in the vermouth and let it bubble so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Add the drained pasta to the bacon and corn mixture, tossing well to coat with the syrupy sauce. Add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper to serve.

Weekly Menu - Week of July 1, 2012

July 1. How the heck did that happen? I hope everyone is enjoying their summer so far. We haven't been down the shore nearly enough yet, but I'm hoping to remedy that soon with another trip down to soak up the sun and the cool sea breeze. Not to mention a delicious breakfast at our favorite spot.

I'm excited about all the dishes on this week's menu. I'm also excited about having Wednesday off to celebrate July 4th with my family and friends. Have a safe and happy week!

Saturday - I'm making this Creamy Macaroni Salad to bring to our friend's house. We'll eat lunch, the kids will play, we'll go for a swim. It's going to be glorious (although by the time you see this we'll have already been there and back. Ah, the power of scheduling posts).

Sunday - I wanted a simple dinner so I'll take the opportunity to make my swap meal for the Vegetarian swap.

Monday - I loved these Hawaiian Chicken Sandwiches so much I had to make them again. I'll serve them with oven fries.

Tuesday - My exercise class is on a break this week due to the holiday. I'll make another meal from the recent issue of Cook's Country (this one is premium content so I can't link to it) - Skillet Penne with Chicken and Broccoli. I love a good one-pot meal.

Wednesday - Celebrating the 4th of July with friends. We'll have the usual burgers, hot dogs and I want to use up 4 chicken legs in the freezer so we'll boil them on the stove, slather them with BBQ sauce and finish them on the grill. I'm also going to make this Antipasti Pasta Salad (adding in some provolone and artichoke hearts), as well as this Cantaloupe and Mozzarella with Proscuitto and Basil salad.

Thursday - These BLT wraps will be perfect after yesterday's busy day. I'll serve the leftover sides from July 4th alongside.

Friday - Out for dinner to celebrate the end of the work week!