Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Sunday, September 26, 2010

Pasta Salad - twice!



Last week, I attended a party – one of the last outdoor parties of the year. I was asked to bring a pasta salad, so I decided to try to be very healthy. Instead of regular pasta, I have switched to whole grains, and I have been incorporating more vegetables into our family diet. The salad turned out very well – so well, I made pasta salad again for another party I went to later in the week.

The philosophy was simple, use fresh ingredients that I had on hand for most of my salad. My next door neighbors went to the store and got me some broccoli and other vegetables to help me out a bit, so I was totally set.


The first time I made the salad, I used the following ingredients:


1 lb pasta – your choice. I used whole grain shells - the second time I made the salad.

Broccoli

Mushrooms

Little peppers – they were cute, little red, yellow, and orange peppers

Salami

Tomatoes

Artichokes

Olives

Feta cheese

Green onions


I blanched the broccoli for a minute in boiling water and shocked it in an ice bath. After cooling the pasta, I mixed up all the ingredients and made some dressing. I like a creamy dressing, but again, I am trying to be healthy.


1 fresh squeezed lemon, with zest

1-2 tbsp Balsamic vinegar

1 tbsp Dijon mustard

1/3 cup Olive oil

1 ½ tsp Italian seasoning

Salt and pepper to taste

2 tbsp Mayonnaise

*my measurements are approximate


Wisk together the lemon, vinegar, and mustard. Wisk in the oil, add the seasonings, then mix in the mayonnaise. This doesn’t make a ton of dressing, but it does add a nice fresh taste to the salad without drowning the ingredients.


When I made the salad for the second party, I used prosciutto instead of the salami, and didn’t add any cheese.


I hope you all have a good week!

Sunday, September 19, 2010

Mexican Cheese Dip


I love Mexican food. While we were traveling this summer, we went to two different Mexican restaurants; one in Charleston, West VA, and one in Memphis, TN. At both restaurants, they had this great dip with queso cheese, refried beans, and meat. It was fabulous. I tried to recreate the dip at home.

All I did was make taco meat and refried beans (from a can). I put the beans on the bottom, added the meat, and put queso cheese on top. I garnished with tomatoes and green onions. While what was served at the Mexican restaurants was probably better, mine, for a quick dip, wasn’t bad at all. There was just a drop left.

Enjoy – pasta salad this week. Talk to you soon.