Pasta Salad

 

It’s almost summertime and who doesn’t love a fresh made pasta salad?  It’s one of my favorite summertime meals and both my kids love it too and make it themselves now that they are grown.  I found this new condiment (Olive Muffalata) while we were shopping at Costco, that I absolutely LOVE LOVE LOVE!  I see that it is also available on AMAZON if you don't have a Costco membership or friend to take you there!  OMG, I could eat the whole jar in one sitting.  You gotta try it. 

 

2 cups colored pasta, cooked and drained
1 cup chopped ham
1 cup chopped cheese (I used cheddar this time)
½ cup chopped green pepper
¼ cup chopped onion
¼ cup slice black olives
1-2 handfuls of cherry tomatoes, halved
¼-½ cup Olive Muffalata 
¼ cup extra virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. Italian seasoning
Salt and Pepper

Fresh parmesan cheese (optional)

Cook pasta al dente and drain and cool. Combine pasta with all of the vegetables, cheese and ham; toss to combine.  Fold in olive muffalata, olive oil and Italian seasoning.  Sprinkle with balsamic vinegar and salt and pepper.  Add parmesan if desired.   

 

Enjoy♥

© Crackerberries 2024

 

Zucchini Bread

 This is Grammie Averill's old fashion zucchini bread

2 cups zucchini, shredded

2 cups sugar

3 eggs, slightly beaten

1 cup vegetable oil

3 tsp vanilla

1 tsp salt

3 tsp cinnamon

3 cups flour

1 tsp baking soda

1 tsp baking powder

½ cup raisins

½ cup walnuts

Preheat oven 350°

Grease two 9x5 inch bread pans.

In medium bowl combine zucchini, sugar, eggs, oil and vanilla; set aside.  In large bowl combine flour, salt, cinnamon, baking soda, and baking powder.  Mix well and create a well in the center of the mixture.  Pour zucchini mixture into well all at once.  Stir just to combine all ingredients.  Fold in raisins and nuts.  Pour into prepared bread pans. 

Bake 350° for one hour or until toothpick inserted in center comes out clean. 

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

YooHoo

When talking about foods that begin with a Y, Tall Cool ☺ne said YOOHOO was a food. I debated that with him for a bit and then decided to consult with a trusted family member.  Our granddaughter Ella L♥ve says YOOHOO most certainly is a food and here are the pics to prove it.

 

There really isn't much going on for Y unless you want Yams, which are sweet potatoes and I've overworked them so much in the past I really wanted something different.  I have Sandor Katz Wild Fermentation book that that has a recipe in it for yogurt but I haven't tried it yet. Yellow potatoes, but a potato is a potato.  There are yellow-eye beans which are really yummy and I'm actually placing an order from Green Thumb Farms today. (Okay, no I'm not...the shipping is too expensive.)  I'm trying to grow some red kidney beans in the garden this year, but they probably won't grow as well as they grow in Maine.

 This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Hot X Buns

I am sorry for the delay and I appreciate you checking back.  We had company so I was a little behind today.

¾ cup fat free milk

1 tsp. vanilla extract

2 large eggs

4 tbsp. butter, cut into small pieces

2¾ cups all-purpose flour

1/3 cup white rice flour

¼ cup sugar

1 tsp. salt

1 tsp. ground cloves

2½ tsp. bread machine yeast

 

2/3 cups dried cranberries

 

¾ cup confectioner’s sugar

1 tsp. lemon extract

2 tbsp. half & half

 

Place first 10 ingredients in bread machine hopper, in order shown.  Program for the dough cycle.  Pres start and let cycle through.

 

Line a baking sheet with parchment paper.  When the machine beeps at end of cycle, power off the machine and immediately turn the dough out on a lightly floured surface.  Pat dough into large rectangle.  Sprinkle with dried cranberries and press in.  Fold the dough into thirds and knead a few times to incorporate the fruit.

 

Divide the dough in half and roll each portion into a 10” log.  Cut six equal portions and form each portion into a ball.  Place buns two inches apart on baking sheet.  Cover with dish cloth and let rise until doubled in size (about 45 minutes).

 

Preheat oven to 375º

 

Using a sharp paring knife, gently cut a cross into each bun.  Bake in preheated oven 15-20 minutes, until golden brown.

 

While buns are baking, prepare the icing.  Whisk the confectioner’s sugar, lemon extract and half & half together in a small bowl.  Beat until the icing is smooth and firm.

 

Remove rolls from oven and place on cooling rack.  Place the icing in a pastry bag, or I use a zip-lock bag (throw away and less clean up) and pipe a cross over the top of each indentation where the cut is on the bun.  Let stand for about 20-25 minutes to set before serving.

 

Enjoy♥

© Crackerberries 2024

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Watergate Salad

 

Okay I'm cheating. (This is actually my grandmother's version.) To be honest, I think hers is way better than the original Watergate Salad.  I've also included a copy of her original recipe

2 eggs, beaten 

½ cup sugar 

Dash salt 

1 cup whipped cream 

1 large can fruit salad, drained, reserve liquid 

7 cherries, halved 

1 can orange mandarin, drained, reserve liquid 1

 small can pineapple chunks, drained, reserve liquid 

1-2 bananas, sliced and sprinkled with lemon juice 

10-15 grapes, halved 

1 pkg. small colored marshmallows 

1 cup chopped walnuts 

½ cup coconut flakes 

Heat juices, eggs, sugar and salt in sauce pan; cook until thickened and bubbly. Stir often. Cool and fold in cream. Set aside. Combine remaining ingredient and gently mix well. Pour dressing over top and fold the fruit in to blend. If desired, sprinkle with tinted coconut, and scoop a dollop of mayonnaise tinted with cherry juice and flavored with honey on top of the salad before serving.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Upside-down Cake

 

(As you can see from the picture, I didn't have sliced pineapple so I used crushed.  Still works.  As I think I've mentioned before, recipes are versatile.  We practice when we make them.)

1 8 oz. can pineapple slices, or crushed works just fine too

2 tbsps. butter

½ cup brown sugar

1 tbsp. water

4 maraschino cherries, halved

1 egg

1 tsp. vanilla extract

1¼ cups all purpose flour

½ cup granulated sugar

2 tsps. baking powder

½ cup milk

¼ tsp. salt

¼ cup butter

Preheat oven to 350º

Place 2 tbsp. butter in round 9x1½" cake pan and place in oven until butter melts (2-3 minutes).  Remove pan from oven and stir in brown sugar and water until syrupy. Arrange pineapple and cherries in bottom of pan. Set aside.

In medium mixing bowl combine flour, white sugar, salt, and baking powder. Add milk and ¼ cup butter, the egg and the vanilla.  Use electric mixer and beat on low until combined and then raise speed to medium high for an addition 1-2 minutes.  

Spoon batter over the pineapple/cherry mixture.  Bake 30-35 minutes until tooth pick comes out clean when inserted into the center.  Cool on wire rack 5 minutes then loosen sides and invert onto plate.  Let cool another 30-45 minutes before cutting and serving.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries. 

Turkey Burgers

 

1 lb. ground turkey

1 small green apple, finely chopped

1 stick celery, finely chopped

1 small onion, finely chopped

1 tsp. poultry seasoning

1 tsp. pepper

¼ tsp. thyme

½ cup Miracle Whip (however Tall Cool ☺ne prefers Duke's mayonnaise)

4 crusty rolls, halved

1 cup cranberry sauce (and dang it I just realized I don't have a link to cranberry sauce) it's special recipe.  I'll have to get that up this weekend.

Lettuce & Tomato (optional)

Oil or spray oil for grilling

Combine first seven ingredients together in medium bowl and mix well.  Shape into 4 patties.  Cool in large skillet over medium heat for about 8 minutes per side (internal temperature should be 165º.  Grill or toast rolls if desired; spread a layer of miracle whip, place burger on bottom and layer with cranberry sauce, lettuce, tomato and more miracle whip.

Makes 4 patties

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Ravioli

 

So I found these lobster stuffed ravioli the other day at the grocery store and thought these will be perfect for the ravioli carbonara that I make.  But I wanted to try them first to see what they taste like and I had heard of fried ravioli but never made it.(Okay, I lied.  After going through my archives, apparently I have made it.)  A lot of recipes call for dipping it in an egg mixture then a bread crumb mixture.  I really just wanted to taste the lobster inside so I skipped that and went for air frying without anything. To be honest I couldn't taste the lobster so I think next time I will use the original recipe and dip them before frying.

16 frozen ravioli (your choice of flavor, they come in many different versions now)

¾ cup panko bread crumbs

1 tbsp. grated parmesan chees

¼ tsp. garlic salt

¼ tsp. black pepper

1 egg, slightly beaten

2 tbsp. milk

Fresh parsley, chopped (optional)

1 cup prepared marinara sauce, warmed

Coat air-fryer basket with cooking spray.  Preheat to 400º 

Cook ravioli according to package directions; drain, rinse with cold water, drain again and pat dry with paper towels.  (Make sure not to over cook).

In a shallow dish combine panko, chees, garlic salt, and pepper. Stir to combine.

In another dish combine egg and milk and mix well.

Dip the ravioli through the egg mixture then dredge through the bread crumb mixture. Place ravioli in a single layer in prepared basket and cook 4-5 minutes until golden and crisp.

If desired sprinkle with fresh parsley and extra cheese. Serve with marinara to dip.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

Quinoa & Queso Snack

 

I know it's lame but the store didn't have quail and I've already done a ton of quiche.

Quickie snack fits right into the challenge

10.1 oz. bag of Chia & Quinoa tortilla chips

15 oz. jar spicy Queso

Candied jalapeños 

Tonic water with quinine 

Lime slices for garnish

Microwave the queso in small bowl for about 45 seconds.  Place chips on small platter and microwave for about 30 seconds.  Pour sauce over chips, top with jalapeño and serve with tonic water garnished with lime.  (Isn't it 5:00 somewhere?  Pass the margaritas please!

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Pork Chops

 

The simplest thing in the world to make is pork chops but too many times they come out dry, over cooked and no flavor.  Why?  Because many people don't know the secret to cooking pork chops. This is simple, easy and trust me when I say, you will never cook them another way.

2 bone-in pork rib or center-cut chops

1 tsp. vegetable oil

Salt & ground black pepper

½ tsp. sugar (it makes all the difference in browning)

Rub both sides of chops with oil and sprinkle with salt and pepper.  Sprinkle sugar on ONE side of chops.

Turn on burner to medium heat.  Place chops, sugared side down in a cold non-stick skillet (cast iron is the way to go), with bony ribs facing center.  Cook until lightly browned (4-9 minutes).  Chops should be sizzling after 2 minutes...if they are not, crank up the heat a little.  

Using tongs, flip the chops and position in same manner with bone facing center. Cover, reduce heat and cook until center of each chop registers 140º on meat thermometer (about 3-6 minutes).  Chops will barely brown on second side.  

Transfer chops to platter, tent with foil and let rest 5 minutes.  Add any juices accumulated in plate back to skillet, turn heat to high and scrap skillet to mix in any meaty pieces and salt & pepper. Adjust seasonings to your liking.  Return chops to skillet, turning to coat with juices.  

Serve chops immediately, pouring remaining juices over top.

Enjoy. ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries

Oriental Octopus

 

27 oz. Octopus, cut into bite size pieces (I used boneless, skinless chicken breast)

½ cup pepper, chopped

1 cup carrots, diced

1 onion, chopped

½ cup fresh mushrooms, sliced

7 small dried hot chili peppers

1 tbsp. minced fresh ginger

1 tbsp. Oriental Five Spices

1 tsp. salt

3 tbsp. soy sauce

3 tbsp. dry sherry

2 tbsp. cornstarch

½ cup chicken broth

1 tbsp. red wine vinegar

1 tbsp. sugar

3 tbsp. vegetable oil

2/3 cup peanuts

 

Combine 2 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. cornstarch and salt in medium bowl and mix well. Add octopus (chicken) and stir to coat.  Let stand 30 minutes to marinate.

 

Combine remaining soy sauce, sherry, chicken broth, vinegar, sugar, and cornstarch in a separate bowl or large measuring cup and mix well.  Set aside.

 

Heat 1 tbsp. oil in wok or large skillet over medium heat.  Add peanuts and cook until golden. Remove and set aside.

 

Heat remaining oil in wok over medium heat. Stir fry carrots for 3 minutes, add chili peppers and stir fry just until peppers start to darken and become aromatic. Increase heat and add octopus (chicken) and stir fry 2-3 minutes and then add ginger, Oriental spice mix, onion, and chopped peppers.  Stir fry 2 more minutes.

 

Add peanuts and mushrooms to mixture, stir cornstarch mixture then add to pan; cook and stir until sauce boils and thickens (1-2 minutes).

Garnish with fresh chives and lemon balm leaf.

Serve over rice or Raman noodles.

Enjoy ♥  

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries