A simple pasta salad that packs a lot of flavor. Easy to assemble too! Great served warm or cold. Enjoy! Diane
Bakers Pasta Salad
8oz Salad Noodle
1 Tablespoon olive oil
3/4 Cup Mayonnaise
sliced black olives
2 slices of cooked, crumbled bacon
1/2 Cup Cheese, shredded
3 Scallions diced
1 cup cooked Olathe corn kernels
1/2 teaspoon Salt
1/4 teaspoon Pepper
Cook 8oz of the noodle of your choice. Drain and add olive oil. Fold in all the remaining ingredients. Serve warm or chilled.
Cooks Note: Tuna Salad with sliced green olives makes a great addition.
This is a great way to serve Shrimp. Remember when grilling shrimp to cook the shrimp approximately 3 minutes per side (you want the shrimp to keep its "C" shape - and appear pink and opaque. If it overcooks, it will head towards a closed "C" or an "O" shape *making it a bit tough and rubbery.) I also suggest for those that want to get creative in the future with marinades, remember the sugar content - honey and added sugars will burn - make sure to brush any sugars on near the end of cooking time. As well, garlic can be found in a lot of marinades but, be aware that fresh garlic in oil can scorch on a grill and create a bitter taste. My opinion is, use powdered garlic in marinades for your grilling adventures. Hope you give this Marinade a try - it's excellent! I do make my own Italian Seasoning mix (its linked in the Marinade list below.) Enjoy! Diane
Grilled Shrimp in an Italian Lemon Marinade
2 pounds large raw shrimp, peeled and deveined
1 large Lemon, squeezed for all its juice *at least 3 Tablespoons needed
1/4 Cup Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Italian Seasonings
1 teaspoon garlic powder
1 Tablespoon dried Parsley
1/4 teaspoon red pepper flake, optional *brings a little more "heat"
Rinse shrimp under running water once thawed, if frozen. Remove shells (you can save your shrimp shells to make Shrimp Stock, if preferred.) Place all the marinade ingredients into a large sealable bag with the fresh shrimp, I toss and "smoosh" the bag around to coat all the shrimp in the marinade. Place bag on a plate in refrigerator and let shrimp marinade for at least 30 minutes but, no longer then 90 minutes. While grill is being prepped, its a good time to grab your skewers and thread on the shrimp. I hold the shrimp in a "C" shape and skewer the head and then tail of each piece. I use steel skewers but, IF you are using wooden skewers remember to soak your skewers in water for a good hour so that when they are placed on the grill - so they don't burn! Grill your shrimp for 3 minutes per side, making sure not to overcook.
A Great "side" to this dish is steamed jasmine rice and a vegetable of your choice.
This recipe goes from slow cooker to finishing off in the oven for an all day BBQ grill taste! Great for busy days or weekends. Enjoy! Diane
This is a super versatile item!! From making fresh hummus to utilizing the
by-product which is aquafaba, a vegan egg replacer used in meringues and even cocktails. I love cold garbanzo beans in my pasta salad creations and these are great when mashed and used as a thickener in soups and stews.
I have seen recipes touting "Hummus in a jar" but, when you look at the ingredients and the recipe it is not tested for safety and I see a few questionable items in the jars. I feel more confident sharing the safe way to can the beans and once you open a jar, you can add the proper ingredients for your hummus. Enjoy! Diane
Two Pounds Organic Garbanzo Beans, aka Chickpeas
Pink Salt or Canning Salt
Yield: Seven Pints
This is what I do based off of the Direct Instructions from the NCHFP (safe canning site)
NOTE: AQUAFABA: The byproduct of canning garbanzo beans is "aquafaba" which is the somewhat thicker, viscous liquid that you see when you pour out a can of commercially canned garbanzo beans. It is an Egg Replacer!! It's great for many uses so, when you go to drain your garbanzos to eat - think about how you can use the liquid "aquafaba" before you wash it down the drain. ((hint: think 'Airy Meringues'))
HUMMUS: I blend all my ingredients together in a food processor until smooth
Diane's Kentucky Peach Cobbler
Heat oven to 400f
Let 2 heaping tablespoons butter melt in a 9x13 cake pan in oven,
while oven is heating. Take the pan out of the oven once the butter is melted.
In a large bowl mix together:
1 Cup Self Rising Flour*
1 Cup Sugar
then and add in and mix well until a batter forms:
1 Cup Whole Milk
1/2 teaspoon vanilla bean paste
*Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.