The Perfect Traditional Chili

Everyone needs a traditional chili recipe to keep on hand. Similar to the baked potato soup I recently posted, I have made a few different chili recipes. I was actually close to giving up... but when Russell requested chili one day I began my search for the perfect traditional chili recipe and I have found it. This chili has the perfect amount of spice with a meat to bean ratio that is spot on. Allowing the chili to simmer for 3 hours helps to thicken things up while also enhancing the flavor.

I only made one batch of this chili since I wasn’t sure if this would be my "go-to” recipe.  Now that I know that is it, I will definitely double the recipe the next time I make it to have some leftover to freeze. Russell enjoyed his over basmati rice while I enjoyed mine over fries (chili cheese fries!). Any way you prefer it, this is the perfect traditional chili. The recipe does call for a 12 ounce bottle of beer and after doing some reading, I have come to the conclusion to just use whatever brand you enjoy or have on hand. The original recipe suggest using either black beans, red kidney beans, or pinto beans, I choose to use red kidney beans for a more traditional chili. 

Traditional Chili

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Ingredients:

• 1.5-2 pounds ground beef
• 1 large onion, finely diced
• 3-4 cloves garlic, minced
• 2- 15 ounce cans red kidney beans, drained and rinsed (you could also use black beans or pinto beans)
• 24 ounces tomato sauce
• 12 ounce bottle of beer
• 6 ounce can tomato paste
• 4.5 ounce can diced green chilies
• 2 Tablespoons chili powder
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon cumin
• 1-2 teaspoons cayenne pepper, depending on how spicy you would like your chili
• 1 teaspoon paprika
• 1-2 teaspoons hot sauce, depending on how spicy you would like your chili

Directions:
In a large soup pot or dutch oven, brown ground beef with onion and garlic over medium-high heat. Drain beef of excess grease, if necessary. Add the remaining ingredients to the pot. Bring to a boil and then reduce heat to medium-low. Allow chili to simmer for 3 hours or until thickened. Stir occasionally. 

Top with shredded cheese, green onions, or sour cream, if you would like. You can also serve chili over rice, fries, or even top your hotdog with it. 

Source: Originally adapted from the Southern Living Cookbook, as seen on Peace, Love, and French Fries

Baked Potato Soup

Typically on Sunday mornings, while Russell is watching the college football recaps on ESPN (as if he didn’t watch all the games the day before), I will sit down and plan our menu for the next week. I find this really helpful and keeps me from worrying about what we are going to have for dinner each night during the week. I love adding homemade soups to our menu when the weather gets cooler! This baked potato soup is one of our favorites, and it took me several attempts to find a recipe that we really love. Other potato soups I tried were either too thick or too soupy; but like baby bear says--this soup was just right! :)

I baked the potatoes the night before and fried the bacon the morning we were to have this soup in order to cut down on the amount of time I was in the kitchen at dinnertime. As a result, the soup came together in less than 30 minutes. 

Baked Potato Soup

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Ingredients:

• 4-5 medium to large baking potatoes
• 2/3 cup flour
• 6 cups 2% milk
• 3/4 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 cup sour cream
• 1/2 cup chopped green onions (I omitted)

Toppings:

• Bacon, cooked and crumbled 
• Shredded cheddar cheese
• Green onions, chopped

Directions:

Preheat the oven to 400 degrees F. Line a cookie sheet or large pan with aluminum foil. Pierce potatoes with a knife or fork. Place potatoes on pan and bake for 45 minutes to an hour or until potatoes are tender. After potatoes have cooled, peel and place them in a medium sized bowl. Coarsely mash potatoes and set aside.

In a large soup pot, add the flour. Over medium heat, slowly whisk in milk until smooth. While whisking often, cook over medium heat until thick, about 8 minutes. Add potatoes, cheese, salt, and pepper. Stir until cheese is melted. 

Stir in sour cream and green onions and cook on low until soup is heated through (do not boil). Serve topped with bacon, cheese, and green onions.

Source: Originally adapted from Cooking Light, as seen on Two Peas and Their Pod

Summer Corn Chowder

Being gone for two weeks can really throw you for a loop. After we got back from visiting home, it took me a few days to get back into the swing of things. Of course, we also arrived just in time for the temperatures to begin to rise. I don’t think it has been below 100 degrees F here all week, and the forecast for next week offers no relief. To say it is hot is an understatement.

Since it has been so hot the last thing I want to do is turn on the oven, so I have been looking for recipes that require only stove-top cooking. This summer corn chowder was perfect. I made a crab and corn chowder this past winter (which I plan on making again soon) and we loved it; as soon as I came across this recipe I knew I had to make it. Kansas has some wonderful sweet corn that makes this corn chowder heavenly. I paired it with a salad and it made for a great meal!

Also, a few housekeeping items--I hope you like the new design/layout! Up top you will find links to "about me” as well as a recipe index and how to contact me. I also started a Facebook page for my blog (I feel so late to the game), so if you’d like to follow me there, here’s the link: Southern Pink Lemonade on Facebook.

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Ingredients:

• 1 package bacon (about 12 slices) cooked and chopped, grease reserved
• 1 medium onion, diced
• 1 orange bell pepper, seeds removed and diced
• 1 teaspoon thyme (I mistakenly omitted this and it was still great!)
• 5 cups fresh corn kernels, I used the kernels from 5 ears of corn
• 1/2 teaspoon adobo seasoning
• 2 cups half-and-half
• 2 cups chicken broth
• 1 large potato, peeled and grated
• salt and pepper

Directions:

Using about 3 tablespoons of the reserved bacon grease, saute onion and bell pepper for about 5 minutes or until they begin to soften. Add the corn and cook for 2 minutes.

Stir in the adobo seasoning, salt, and pepper. Add the chicken broth and half-and-half and bring to a boil.

Once boiling, add the grated potato. Reduce heat to medium, cover, and cook until potato is cooked through, about 10 minutes. After 10 minutes, check seasonings and adjust as necessary.

Serve with crumbled bacon on top.

Source: Originally from Fine Cooking, as seen on Baked Bree

Roasted Tomatoes and Zucchini Quinoa with Balsamic Dressing

We just returned home from a two-week visit in Alabama. It was great to be back and visit with family. While planning for the trip, two-weeks seems like such a long time--but once the trip starts our time goes by so quickly! We managed to fit in: a weekend at my family’s lake house, a family reunion, a 1st birthday party, several trips to a couple of home improvement stores in preparation for when we move home in just a few months, and many visits with family and friends. Overall it was a wonderful trip and it made us even more excited to get back home.

Picture taken by Russell out on the pier of my family’s lake house.

Just before we left I roasted some tomatoes and they were wonderful. I had to find another way to use them, other than snacking on them, so I roasted a zucchini then tossed it with quinoa and some of the roasted tomatoes. It still needed something else so I tried a balsamic dressing that tied all of the flavors together perfectly. This made the best lunch for a few days and Jake even loved it! While on our trip I could not stop thinking about those roasted tomatoes, and although we just got back a couple of days ago, I have already roasted more tomatoes in preparation to make this recipe again!

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Ingredients:

• 1 cup uncooked quinoa
• 2 cups chicken or vegetable broth
• 1 zucchini, sliced
• salt and pepper, to taste
• 1/4 cup packed, roasted tomatoes
• 3 Tablespoons Balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place slice zucchini on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes.

In a small saucepan place uncooked quinoa and chicken broth. Bring to a boil. Once boiling, cover and reduce to a simmer. Simmer for approximately 15 minutes. Remove from heat and allow to sit with the lid still on for 5 minutes.

While the quinoa is cooking, in a small bowl combine the balsamic vinegar, olive oil, dijon mustard, and sugar. Set aside.

Once quinoa and zucchini are done, place them in a medium sized bowl. Stir in roasted tomatoes. Drizzle dressing over quinoa and toss to combine. Serve warm. 

Adapted from: Zucchini, Tomato, and Quinoa Salad with Balsamic Dressing

Slow-Roasted Tomatoes

One of my favorite things about warmer weather is all the fresh produce that comes with it. Since we move so often, I haven’t been able to have my own garden. Russell and I are moving once again in just a few short months and we plan to be in our new location for the long haul. We have already been planning our garden for next year, tomatoes, zucchini, cucumbers, peppers, the list goes on and on. In the meantime, we have been enjoying the fresh produce from the local farmer’s market. 

I have never been a big fan of sun-dried tomatoes. Most of the ones that you buy in the store are dry and leave me wishing they were more flavorful. After I picked up two containers of grape tomatoes, I began to wonder what I was going to do with them other than the obvious answer of eating them on a salad; finally I settled on roasting them. I’m not sure that I would really call this a recipe but instead more of a technique. Once I took them out of the oven I couldn’t help but try one and oh my goodness, they are truly a million times better than anything you buy in the store, they are irresistible. I had to summon all my will power to keep from eating these by the handful. 

I understand turning on your oven in the middle of the summer is probably the last thing you’d like to do, but believe me it is so worth it. Turn it on after the sun goes down and let them roast while you are relaxing on the couch--I promise you won’t be sorry. 

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Ingredients:

• Cherry, grape, or roma tomatoes
• Garlic cloves, unpeeled
• Olive oil

Directions:
Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil or parchment paper.

Halve each tomato and place on prepared baking sheet. Place garlic on baking sheet as well and lightly drizzle tomatoes and garlic with olive oil. 

Bake for approximately 2 and 1/2 hours or until tomatoes look dry and shriveled but still have a little juice on the inside remaining.

After tomatoes and garlic have cooled, transfer to an airtight container and drizzle with more olive oil to prevent them from drying out (I stored mine in a mason jar). Enjoy!
Source: Smitten Kitchen

Baked Portobello Fries with Lemon-Garlic "Aioli"

When I was around 10 years old, we were quickly running out of room in our current house so my parents began house hunting. They found a lovely house that was up for sale due to the previous owner’s pending divorce. Since this couple was in quite the hurry to get everything settled, they had the house listed at a great price. My parents could not pass up such a great deal and we ended up moving in a couple months later. Other than the great deal that they got on this house, there was another contributing factor that helped solidify my parent’s decision. My grandmother (my dad’s mom) lived next door. I know, you are probably thinking of Everybody Love’s Raymond but really, it was different-- it was great!

Since my grandmother was right next door, we often shared dinners together or my mom would have my dad take her a plate. Unfortunately my Nanny has an intolerance to garlic which has resulted in my mom omitting it in just about everything she makes. It wasn’t until I went away to college that I discovered my love of garlic. Now I can’t imagine cooking without it.

These baked portobello fries are better than anything you can order at a restaurant. Besides the fact that these are baked and not fried, the panko coating gives them a nice crunchy, airy texture and the mushrooms themselves are nice and juicy. While the mushrooms are great, the lemon-garlic aioli is what really makes these portobello fries amazing. The roasted garlic flavor added to the citrusy lemon makes for a wonderful combination. Dip your portobello fries in this aioli and you will find yourself unable to stop!

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Ingredients: 

• 2-3 portobello mushrooms, "gills" removed, and sliced 1/4-1/2 inch thick*
• 1/2 cup panko bread crumbs
• 2 Tablespoons flour
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 2 Tablespoons freshly grated parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg

*I saved myself a little bit of time and bought pre-sliced portobello mushrooms since they were on sale at the grocery store. If using whole portobellos, you want to make sure you slice them 1/4-1/2 thick. 

Lemon-Garlic "Aioli"

• 1/4 cup mayonnaise
• juice of 1/2 lemon
• 2 garlic cloves, roasted and crushed (or finely minced)
• salt and pepper to taste

Directions:

Preheat oven to 425 degrees F. Line a baking pan, such as a cookie sheet, with parchment paper or a silicone baking mat.

In small bowl, beat the egg.

On a plate, combine the panko, flour, oregano, parsley, parmesan cheese, salt and pepper.

One by one, dip the mushroom slices in the egg and then thoroughly coat each one with the panko mixture. Place the mushrooms slices on the prepared baking pan in a single layer and bake 10-15 minutes, turning the slices over half-way through to ensure even browning. 

Lemon-Garlic "Aioli": In a small bowl, combine the mayonnaise, lemon juice, and garlic. Season with salt and pepper to taste. Refrigerate 30 minutes prior to eating, to allow flavors to blend. 

Adapted from: A Cozy Kitchen and Kitchen Goddess

Broccoli Cheddar Soup

Several years ago, before we got married, Russell lived in Oklahoma and suffered through the worst ice storm in years. A few years later, when we lived in Northern Virginia, we went through some of the worst snow storms in decades (our first experience shoveling snow). Jake spent his first week home from the hospital in a blizzard; in Georgia! In short, when we realized we would be facing a Kansas winter this year we weren’t too excited due to our history of carrying terrible weather with us. As soon as we moved to kansas we ordered a snow shovel and an ice chopper so we would be prepared for anything.

Luckily, this winter has been mild compared to most Kansas winters (knock on wood it stays that way!). I believe there has been one big snow storm so far, and that occurred while we were home for Christmas. Even though this winter had been mild, it has still been very cold--as in some days not getting above 20 degrees F cold. A few weeks ago there was sleet and light snow-- and when the weather gets colder, I want soup. I have been on a soup kick (more like obsessed with soup) and have been making a new soup about once a week. It is perfect for when it is cold and snowing and makes great leftovers.

Red birds playing in the snow outside our window. Bailey really enjoyed watching them.

My sister sent me this recipe for broccoli cheddar soup and I could not wait to make it. We always send each other recipes and I can always count on her to send me something great--This soup was no exception. It is very similar to Panera’s broccoli and cheddar soup, but better. I think the best part of the soup is the broccoli, so I used two small heads of broccoli (about a pound) to make sure there was enough for each bite. Russell had his over white rice--while I preferred a crusty piece of French bread.

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Ingredients:

• 1/2 yellow onion, diced and sauteed
• 1/4 cup butter (4 Tablespoons)
• 1/4 cup flour
• 2 cups half-and-half
• 2 cups chicken stock
• 1 lb. fresh broccoli, chopped into bite size pieces
• 1 carrot, grated
• 8 ounce block of mild cheddar cheese, shredded
• salt and pepper to taste

Directions:

In a large pot, melt butter and whisk in flour. While constantly whisking, cook for 3-5 minutes. Add in the half-and-half.

Add the chicken stock and simmer for 20-25 minutes.

Next add the broccoli, grated carrot, and sauteed onion. Cook over low heat for another 20-25 minutes.

Season with salt and pepper to taste and then stir in shredded cheese. Cook until all cheese has melted. Serve over white rice or with crusty French bread.

Adapted from: Food.com

Crab and Corn Chowder

Russell and I have a beautiful kitty named Bailey. If you know me personally, you know that Bailey means the world to me. I always say that he is going to live until I am at least 70. We believe he is part Maine Coon and I am certain he is one of the softest kitties anywhere. Bailey has quite the personality, he greets new people at the door, carries his favorite toy (his green monkey) around with him everywhere, and loves to watch the birds. Most nights he sleeps with us at the end of the bed and greets us in the morning. He is truly one of the best cats.

Bailey as a kitten being mischievous

My sister and I adopted him while we were in college. Instead of selling pets, a local pet store adopted pets out from the local humane shelter. We got him when he was 9 weeks old and he had a rough first few days, so rough that we were told he might not make it. Luckily, being the strong-willed kitty that he is, he is still with us today.

Bailey’s belly fur and Bailey with his green monkey (pictures taken with cell phone)

Branny over at Branny Boils Over is hosting a charity event called the SOUPer Bowl to help raise money for the ASPCA. I met Branny almost a year ago at BlogHer Food and in addition to being such a kind and genuine person, she is a true lover of furry friends (as my husband and I say). I am dedicating this crab and corn chowder to my favorite kitty Bailey for this Souper Bowl.

Whenever Russell and I go out for seafood the first thing I look for on the menu is crab. I think I could eat crab everyday and never get tired of it. When I first came across this recipe, I knew it would be wonderful. This crab and corn chowder is creamy, decadent, and so easy to make. It has the perfect amount of crab meat and the Old Bay seasoning is spot on. The corn at my grocery store did not look very good so I used frozen corn instead. The chowder still turned out great, but I can only imagine how wonderful it would be with fresh corn.

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Ingredients:

• 4-6 bacon slices, cooked and chopped, grease reserved
• 1 orange bell pepper, diced
• 1/2 yellow onion, diced
• 4 cups chicken broth
• 1/3 cup all-purpose flour
• 3 cups fresh or frozen corn
• 2 teaspoons Old Bay
• 1/2 pound lump crab meat, picked free of any shells
• 1 cup half and half
• 1/4 teaspoon pepper
• salt to taste

Directions:

Using the reserved bacon grease, in a large pot or dutch oven, saute the bell pepper and onion until tender.

Whisk together broth, Old Bay seasoning, and flour until smooth. Add to pot and stir in corn. Bring to a boil then reduce heat to a simmer for 30 minutes, stirring occasionally.

Stir in crab meat, half and half, salt, and pepper. Cook for an additional 3-5 minutes, until thoroughly heated. Serve with crumbled bacon on top. Sprinkle Old Bay on top, if desired.

Source: As seen on So Tasty, So Yummy, originally adapted by Our Share of the Harvest from Southern Living

“Soft kitty, warm kitty, little ball of fur. Happy kitty, sleepy kitty. Purr, purr, purr.” --The Big Bang Theory

Green Bean Bacon Bundles

It’s that time again--moving time. That’s right, Russell and I (and of course the baby) have moved to Kansas. We arrived about three weeks ago and, so far, Kansas isn’t too bad--although, we did arrive in the middle of a heat wave. We spent the month of June organizing and packing for our first move with the little one. As we were preparing to leave Georgia I found myself trying to use as much stuff from our freezer and refrigerator as possible. We have moved frequently in the last 4 years and with each move I have become better at minimizing the amount of food I am forced to throw away.

During this process I discovered we had bacon in the freezer. I do not know how bacon lasted so long in my freezer, but there it was waiting to be devoured! I decided I wanted to use it for something other than the usual breakfast fare. When I came across a recipe for green bean bacon bundles I thought it would be perfect. The brown-sugar and butter mixture adds the perfect amount of sweetness without being overpowering; and the bacon delivers a nice crispness. Overall these were definitely a winner. I served them as a side to our dinner, but they would also make a perfect appetizer.

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Ingredients:

• About 12 slices thick-cut bacon
• 1 pound green beans, ends removed
• 2 Tablespoons butter
• 1 Tablespoon brown sugar
• 2 cloves of garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Preheat oven to 400 degrees F. Line a rimmed baking skeet or 9 x 13 pan with foil and spray with non-stick spray.

Rinse green beans and thoroughly dry. Season with salt and pepper.

Make a bundle using approximately 5-7 green beans. Wrap a piece of bacon in the center of the bundle to hold the green beans together. Repeat with the reaming green beans, placing each bundle seam side down on rimmed baking dish.

In a small saucepan over low heat, add butter, sugar, and garlic. Whisk until butter and sugar are melted and combined. Using a pastry or marinade brush, brush the mixture over the tops of the green bean bacon bundles.

Cover with aluminum foil and bake for approximately 35 minutes. Remove foil and bake for another 10 minutes or just until bacon gets crispy.

Source: How Sweet it is: Green Bean Bacon Bundles

Cucumber Salad

Although Russell and I move around a lot due to his job, we are both originally from Alabama. If you have never been to Alabama during the summer let me tell you, it is hot and humid! The minute you step outside on a hot July day in Alabama you are guaranteed to become a walking swimming pool. During these hot summer months I prefer to cook food that requires minimal use of the oven or stove--such as this cucumber salad. There are many variations of cucumber salad out there, but this is one of my favorites. The original recipe calls for the addition of white onion; but I prefer it without. This side dish is perfect for those hot summer days when you just want something cold to help cool you down.

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Ingredients:

• 2 cucumbers, peeled and sliced
• 1 cup white vinegar
• 1/2 small white onion, sliced (optional)
• 1/2 cup water
• 3/4 cup white sugar
• 1 Tablespoon dried dill or to taste

Directions:

Combine vinegar, sugar, water, and dill. Add cucumbers and onions. Place in the refrigerator for at least 30 minutes to allow flavors to combine. Best when served chilled.

Source: My sister sent me this recipe a couple of years ago. She originally found it on All Recipes-- unfortunately I am now unable to find the direct link to this recipe on their website.

Black Beans and Rice

Russell’s Nanny (his grandmother) knows I love to cook, so when she comes across a great recipe she forwards it my way. When she sent me this recipe for black beans and rice I was pretty confident that Russell would enjoy it. I added it to my menu to try the following week. Since making this recipe the first time it has become part of my regular rotation of meals and has made an appearance on my menu several times. It is such a simple dish that comes together quickly and has great flavor. I have served it (at different times) with blackened chicken, smoked sausage, and without meat. The black beans alone make it a great meal when you don't have time to add chicken or sausage. Top with regular sour cream, lime sour cream (recipe below), or cilantro lime sour cream (recipe below) to really complete this dish!

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Ingredients:

• 2 tablespoons olive oil
• 1/2 large onion, diced
• 1 large green bell pepper, diced
• 1 teaspoon chili powder
• 3/4 cup uncooked white rice
• 2 cups chicken broth
• 15 ounce can of black beans, rinsed and drained
• salt and pepper to taste

Directions:

In a medium saucepan, heat oil over medium high heat. Add diced onion and bell pepper. Saute until soft, approximately 6 to 7 minutes.

Stir in chili powder and season with salt and pepper to taste. Cook for another minute.

Stir in rice and beans and cover with chicken broth. Cover and reduce to a simmer. Cook for approximately 15-20 minutes, or until rice is tender, stirring occasionally.

Remove from heat and let stand for 5 minutes covered. Fluff and top with sour cream.

Lime Sour Cream/Cilantro Lime Sour Cream: Combine approximately 3 tablespoons sour cream with fresh squeezed lime juice and salt to taste. If you would like to make cilantro sour cream, add chopped cilantro to lime sour cream until desired taste is achieved.

Adapted from recipe received from Russell’s grandmother, original source unknown.

Simmered Italian Rice

It seems like there is never enough time for cooking at the end of the day, especially once Russell gets home from work. Therefore, my goal for weeknight dinners is to plan meals that are quick and delicious. I find myself getting tired of the same old side-items and am always searching for something new to try. I have had this particular recipe saved for some time and recently decided I would give it a try. This dish is very easy to prepare and requires little prep work. I typically enjoy foods that are full of flavor, so I was a little apprehensive of how this recipe would turn out. Luckily, we found it to be a wonderful compliment to our meal. The parmesan cheese really brings all the flavors together and leaves you wanting more!

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Ingredients:

• 2 cups chicken broth
• 1 teaspoon of your favorite Italian seasoning
• 3/4 cup uncooked white rice
• 1 cup fresh chopped spinach
• 1/2 cup grated Parmesan cheese
• salt to taste
• additional grated Parmesan cheese for topping, optional

Directions:

Add chicken broth and Italian seasoning to a medium saucepan and bring to a boil.

Add uncooked rice and spinach to the saucepan. Reduce heat to low. Cover and cook for approximately 20 minutes or until rice is tender. Stir in parmesan cheese. Top with additional parmesan cheese for serving, if desired.

Slightly adapted from: Recipe originally found in People Magazine, can be found online at Campbell’s Kitchen: Italian Simmered Rice

Broccoli Salad

I generally do not like raw broccoli, raw onions, or raisins, so why am I posting a recipe which has all three ingredients you might ask--because this broccoli salad is wonderful! I believe my fear of broccoli salad originated from attending potlucks. There would always be this strange green mixture sitting on the table starring back at me that did not look appealing to me at all. One day I was feeling brave and decided to try the dreaded green mixture, it turns out it was delicious and I had been depriving myself of broccoli salad goodness for far too long. I decided with a few small modifications broccoli salad was actually something I could really enjoy.

Since I am the one who does all the cooking in our household (our kitchen stays much cleaner that way :) ), I am the one who does all of the meal planning. There are not too many things that Russell will not eat so I am able to try out a lot of new things. I knew that this broccoli salad was delicious but for some reason, although I knew he would eat it, I was still afraid if Russell was going to like it or not. Not only did he eat it but he went back for seconds and commented on how good it was! Broccoli salad in our house has been deemed a success.

Ingredients:

Salad Ingredients:

• 1 large head of broccoli, cut into flowerettes and stem pieces
• 1 pound of bacon, fried and crumbled (I used Maple flavored bacon)
• 1 cup of sunflower seeds (optional, I chose to omit)
• 1/2 white onion chopped (depending on your taste you may prefer more)
• 1/2 cup golden raisins

Dressing Ingredients:

• 1 cup mayonnaise
• 1/4 cup sugar
• 2 teaspoons vinegar

Directions:

Combine dressing ingredients in a small bowl and set aside. Combine salad ingredients and toss.

Add dressing and mix well. Chill for several hours to blend flavors before serving.

This is another recipe I requested from my sister, she got it from a friend who adapted it from this recipe: All Recipes: Broccoli Salad

Warm Greek Pasta Salad

I have been looking for a simple yet delicious pasta salad recipe. When I called my sister one day to ask her if she had made anything delicious lately and she mentioned this pasta salad recipe, I could not wait to try it! I knew it would be a great dish as all the recipe ideas I get from my sister are always so yummy! This is such a simple dish that can easily be made after a long busy day. This dish is so versatile, it can be served as a side dish or accompanied with chicken as a main dish. I will definitely be making this again!

Ingredients:

• 1 can of crushed or diced tomatoes
• 1 can of marinated artichoke hearts, cut into bite-size pieces with liquid set aside
• 1 can black olives
• 1 1/2 cups feta cheese
• 1/2 onion diced
• 12 oz box of tri-color rotini pasta (or pasta of your choice)
• Italian Spices

Directions:

While pasta is boiling, saute diced onion in olive oil.

Add olives, tomatoes, artichoke hearts, italian spices, and about three-fourths of the feta cheese to the sautéed onion. Let simmer until pasta is ready.

If sauce is too thick add reserved liquid from artichoke hearts, if too thin add more feta cheese. (I used all of the feta cheese and all of the reserved liquid, but I like a lot of sauce.)

Once pasta is done, toss with sauce.

If you would like to add chicken to your pasta, I used the chicken recipe from Annie’s Eats: Chicken Gyros

Warm Greek Pasta Salad Recipe adapted from: All Recipes: Greek Pasta