Saturday, July 17, 2010

Reposting this from Facebook

This is one of my mom's recipes that I've always loved and I never make because the only thing in here Gary would eat is the potatoes and salt probably but whatever. I made this Thursday evening and it will be gone by Monday morning. I've had it for breakfast, lunch and dinner.. lol.

Summer Italian Salad

You're going to need:
- 5 cups cooked potatoes (big cubes)
- 1.5 cups celery chopped
- 1 cup diced Provalone
- 3/4 cups Summer Sausage
- 1/4 cup pepperchinis (save the juice)
- 1/2 cup chopped onion
- 1.5 cups sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon oregeno (I use Italian Seasonings instead)
- bunch of cherry tomatoes (I usually cut these in half for salads but I left them whole this time... luhhhazy)

1.Toss together the potatoes, cheese, celery, sausage, onion and pepperchinis.

2. Blend together sour cream, pepperchini juice, oregeno and salt

3. Mix the dressing into the potato mixture.

4. Fold in half of the tomatoes and chill for several hours.

5. Top with the remaining tomatoes.

- I use the whole stick of summer sausage because I just do.. no reason.
- I'm not really sure HOW much pepperchini juice to use measurement wise. I just pour it in until the dressing is thin enough to coat everything in the salad.
- I used 2 cups of sour cream instead of 1.5. I HATE dry salads.
- I used double the banana pepper rings too.

Sunday, July 4, 2010

Lisa's Blueberry Crisp

Ok, the first time I saw this recipe I was convinced that my pregnant sister had lost her ever loving mind and would just eat blueberries even if they were covered in kerosene or something. WRONG!
I made this twice before today. I just had to make sure it was perfect before posting it of course. Then since I ate the other two I had to make it again for pictures... see? I'm good at these excuses things.

Lisa's Blueberry Crisp.

4 cups of fresh blueberries
1 cup of all purpose flour
3/4's cups of sugar
1/2 teaspoon of cinnamon
1/2 cup of mayonnaise

1. Preheat the oven to 350 (175 Celcius)
2. Put the blueberries into an 8 inch square baking dish.
3. Stir together the flour, sugar, cinnamon. Stir in the mayonnaise until the mixture resembles course crumbs. Sprinkle this over top of the blueberries.
4. Bake for 35 to 40 minutes in the oven until the top is lightly browned.


1. you can use frozen berries. Lightly dust them in flour to help with the moisture problem.
2. I like EXTRA crumble and there is only 2 of us so I use half the berries but the entire crumble mixture.
3. The recipe calls for mayonnaise NOT MIRACLE WHIP DO NOT USE THAT DISGUSTING STUFF!!!!!!!!

Thursday, July 1, 2010

Caesar Chicken Pasta Salad

So I got up early this morning and pulled out my crockpot. I threw in 3 chicken breasts and a cup of water with a chicken Oxo cube. Have I ever mentioned just how much I LOVE OXO? They're probably the best bouillon cubes in the world and if any of you would like to try some just holler and I'll send you a few boxes.
So anyway, 4.5 hours later I pull the lid off the crockpot and dive in with 2 forks and shred all this delicious juicy chicken to bits and pieces. I now have a tupperware full of shredded chicken. Why? Because I'm making 2 pasta salads this week that need chicken.

Here's the first one.

Caesar Chicken Pasta Salad

* 1/2 cup Caesar Dressing
* 3 cups pre-cooked chicken breast, skinned and shredded
* 3 cups hot cooked penne pasta
* 1 1/2 cups cherry tomatoes, halved
* 1/2 cup fresh basil, thinly sliced
* 1/2 cup green onions, chopped
* 1/4 cup carrots, shredded
* 1/4 cup fresh parsley
* 1 (4 ounce) package feta cheese, crumbled
* 1 garlic clove, minced

Put it all in a big freaking bowl ... mix and chill.. and EAT IT ...

1. I didn't feel like making a Caesar dressing so I used Marzetti Supreme Caesar Dressing. I also used well over half a cup. I don't like dry pasta salad.
2. I didn't shred my carrots, I used my Pampered Chef chopper and chopped the hell outta them.

3. I couldn't find fresh basil anywhere so I used a bunch of dried basil. Probably a good 3 tablespoons.

4. I doubled the garlic. I really love garlic.