Monthly Archives: September 2014

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Macaroni Salad

I seriously can not believe that I haven’t shared this recipe yet!  My aunt Janette is an amazing cook (as I have said before!) and this recipe is so simple and so delicious!

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So easy too! Everything can be kept on hand for those last minute get togethers!!!

Macaroni Salad
 
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Macaroni Salad
Author:
Serves: 8-10
Ingredients
  • 1 lb salad macaroni
  • 6 eggs
  • 3 pickles
  • 1 bunch green onions
  • 2 cups sour cream
  • 2 cups mayo
Instructions
  1. Bring a big pot of water to a boil.  Add salt, then the macaroni and eggs.  Cook per directions on package of macaroni (don't worry the eggs will turn our perfect).  Drain the macaroni, and fish out the eggs.  Rinse the macaroni with cold water.  Peel the eggs.
  2. In a food processor roughly chop the green onions, pickles, and eggs.  You want fine pieces but not puree.  Place egg mixture in a bowl with the sour cream and mayo.  Mix well.  Stir in macaroni.  It will seem a little soupy but with thicken up in the fridge.  If you want you can add a little pickle juice with the sour cream and mayo.  Refrigerate until ready to eat.
  3. Eat!

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Watermelon Salad

So, this year I got one watermelon from my garden.  One.  Not sure if the cost of water and the starter, not to mention all of the tender loving care, was worth it.

So what did I do with said watermelon?  Made this salad.

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It’s more of a method than a recipe really.

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But, boy is it delicious.

Watermelon Salad
 
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Watermelon Salad
Author:
Serves: 4
Ingredients
  • 2-3 cups cubed watermelon
  • 4-5 cups arugula
  • ½ cup crumbled feta cheese
  • ½ cup balsamic vingar
  • salt and pepper to taste
Instructions
  1. Place vinegar in a small saucepan, and reduce to about 3 tablespoons.
  2. Arrange the arugula, watermelon, and feta on a serving dish.  Drizzle with reduced vinegar.  Season with salt and pepper.
  3. Eat!

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Summer Spaghetti

I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house.  Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???

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This a simple and easy pasta dish that my mom has been making for years.

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I happened to have three different colors of tomatoes, but you don’t need them.  All of one color is totally fine.

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The whole family loves this pasta dish, even my cute nephew!  (Who doesn’t eat a darn thing!)

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The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!

Summer Spaghetti
 
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Summer Spaghetti
Author:
Serves: 4-6
Ingredients
  • 1 lb spaghetti or angel hair pasts, cooked per package directions
  • 6 large tomatoes
  • ⅓ cup fresh parsley
  • ⅓ fresh basil
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, finely grated or minced
  • salt and pepper to taste
Instructions
  1. Dice the tomatoes and drain for at least one hour. Combine the rest of the ingredients, then toss with the tomatoes and pasta.
  2. Eat!

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Chocolate Chocolate Chip Zucchini Bread

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So, yeah, ummm yum.  This bread is to die for.  I’m not joking when I say that.

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And by adding zucchini it makes it healthy right?  Right.  (BUT!  I have included some tips to make it more healthy at the bottom!)

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I will eat chocolate chocolate chip zucchini bread any day.  I mean, when else can you have cake for breakfast disgused as bread?  With vegetables?

You can’t.  So eat this.

Chocolate Chocolate Chip Zucchini Bread
 
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Chocolate Chocolate Chip Zucchini Bread
Author:
Serves: 24
Ingredients
  • 3 egg
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups shredded zucchini
  • ½ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking powder
  • 2½ cups flour
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees.  Spray two loaf pans with baking spray.
  2. In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients.  Toss your chocolate chips with a little bit a flour.  Add to batter and give a good stir.
  3. Pour batter evenly between the two prepared pans.  Bake for 1 hour in the middle of the oven, or until the bread tests done.  Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
  4. The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.
  5. Eat!