Category Archives: Lunch

Southwest Pasta Salad

21 Wednesday Sep 2016

Posted by in Lunch, Main Dishes, Pasta, Salads

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Today I was looking for a yummy pasta salad to go with Lindsey’s Barbecue Chicken Sandwiches. It is so yummy!

Ingredients-

  • 2 cups mini pasta (measured when dry, I used shells but it would be great with mini bow tie pasta)
  • 1 cup frozen corn
  • 1 cup black beans
  • 3/4 cup assorted sweet bell peppers*
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, (optional)
  • 1/4 cup packed cilantro (~1/3 a bunch), finely chopped
Dressing
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar
  • 5 tablespoons squeezed fresh lime juice
  • 1 teaspoon white sugar
  • 1/4 teaspoon garlic powder
  • 1 and 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt

Method-

  1. Cook the pasta according to package direction. Add in the frozen corn about 1-2 minutes before the pasta is done.
  2. Drain the pasta and rinse it with cold water.
  3. Darin and rinse the black beans. Chop the peppers, I used 1/2 of a green pepper and 1/2 of a red pepper because that is what I had. Halve the cherry tomatoes. I seeded and chopped up two tomatoes because we were out of cherry tomatoes.
  4. Finely chop up the red onion and cilantro.
  5. Stir together the pasta, corn, black beans, sweet peppers, cherry tomatoes, onion, and cilantro.
  6. In a resealable jar, combine all of the dressing ingredients. Shake until combined. Pour the dressing over the pasta and vegetables. Stir to combine. (You may not want to use all the dressing – so add it slowly. I used about half and saved the rest because i know it will need to be freshened up tomorrow. Anyway, it would be good on a green salad, too).
  7. To make ahead: mix all the ingredients and the dressing separate. Store in airtight containers in the fridge and then combine when ready to eat.

Ten Minute Macaroni and Cheese

05 Saturday Sep 2015

Posted by in Comfort Food, Lunch, Main Dishes, Pasta

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Super easy and much better than the kind from the blue box!

3 T of butter
3 T of flour
1- 12-13 oz.  can of evaporated milk
1-16 oz. box of macaroni
1 cup of milk
2 cups of grated cheddar cheese
Salt & pepper to taste

Cook the macaroni according to package directions. While the macaroni is cooking, melt butter in a saucepan and once melted, add flour and cook for 1 minute. Add the can of evaporated milk and the other cup of milk. Stir occasionally until it coats the back of a spoon (about 5 minutes). Remove from heat and let sit, add salt and pepper. After a minute, add grated cheddar cheese and stir until creamy. Add to drained pasta and serve. This recipe makes the equivalent of two boxes of Kraft macaroni and cheese.

Lindsey’s BBQ Chicken Sandwiches

30 Friday Oct 2009

Posted by in Lunch, Main Dishes

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Thanks to my friend, Lindsey, for this yummy recipe. We crave BBQ on this side of the pond.

Thanks for posting Lindsey’s great recipe, Ally! I made these today and we loved them and it was so easy. It makes 5-6 sandwiches.

4 skinless, boneless chicken breast halves
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar (this is the key to make the chicken taste awesome!)
Hot pepper sauce (just a dash)
6 kaiser or French rolls, split
6 ounces shredded cheese (Monterey Jack, Provolone, or Mozzarella)

Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups). (You could also use chicken stock for a richer sauce, or go half and half with chicken stock and water.) Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.

Just a little rambling… it’s great if you need to take a meal to someone, it works well if you want to make it in advance and keep it warm in the crockpot and it makes great leftovers.

Quiche Lorraine

28 Monday Sep 2009

Posted by in Lunch, Main Dishes

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1- 8 inch pie crust
1 small onion chopped
4 oz bacon diced and cooked
½ oz butter
10 tablespoons milk
10 tablespoons cream
2 eggs
2 egg yolks
2 oz cheddar or gruyere cheese grated
Salt and pepper

Roll out pastry crust and put in pan

Preheat oven to 400 degrees. Bake the pastry crust blind. (line with foil and fill with beans) 15 minutes. Remove from oven and reduce temperature to 300 degrees

Fry the onion and bacon together in the butter. When cooked, drain well.

Mix together milk cream and eggs. Add the bacon, onion and cheese. Season carefully with the salt and pepper remembering that the bacon and cheese are salty.

Pour the mixture into the crust and bake for about 40 minutes. Test the center with a knife to make sure it is set.