Classic Pasta Salad

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Classic Pasta Salad

This one has been a long time coming, guys. Whenever I go to a cookout or gathering, this is my most requested dish to bring. And I can’t believe that I don’t have it here on the site yet. Friends are always asking for the recipe, and it will be great to have the link handy from now on!

At any rate, it’s the classic version. Tri-colored rotini, tomatoes, onions, cukes, black olives, cheese, and Italian dressing. But, there area few things that I’ve added it to it to the years that make it special…

First off, fresh herbs – chopped basil, parsley, and oregano bring a ton of freshness to the dish. I usually have an abundance of all of them in the summer, and it’s a great way to use them. Also, celery seed – the brightness and crunch it adds to the dish is on point.

I take a shortcut and use the powdered Italian dressing. I’ve made my own, and used bottled – but nothing compares to the Good Seasons Italian in this application. For someone who makes most of her dressings at home – I love the stuff. I’ve always got a packet in the pantry.

Sometimes I’ll add chopped up pepperoni or salami, or pepperocinis, or chopped bell peppers…but this is my standard. I could live off this stuff in the summertime, and many weeks – I do. It’s my favorite, and I know it will be one of yours too!

Classic Pasta Salad

1 lb tri-color rotini pasta
5 roma tomatoes, diced
2 cucumbers – peeled, seeded and diced
1 red onion, small diced
1 can black olives, drained and olives halved
1 tsp celery seed
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped (or 2 tsp dried)
16 oz shredded cheese (I like a blend of cheddar and mozzarella)
1 packet Good Seasons Italian Dressing (I like the Zesty kind!)
kosher salt
fresh ground black pepper

Prepare salad dressing according to directions on packet.

Cook the pasta in salted water for 7-8 minutes until al dente, and drain.

Combine the veggies, olives and pasta in a large bowl. Add the salad dressing, and toss to coat everything.

Add in the celery seed, fresh herbs, the cheese, and salt and pepper to taste.

Fridge it for an hour or so to let the flavors blend.

Source: adapted from my good friend Crystal’s mom, Ms. Ginny. We miss you, but rest assured your pasta salad lives on!

Blackberry-Basil Vinaigrette

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Blackberry Basil Vinaigrette

Have you guys taken note of all of the gorgeous berries in stores right now? I’ve been enjoying all of them, but hard pressed – I’d say juicy, plump blackberries are my favorite. And, they’ve been REALLY good this year. So when Driscoll’s reached out to me and ask me to come up with blackberry recipe to share with you guys, how could I say no?

While I’ve had my usual fun baking with them, I thought a more savory application would be a fun twist. In an effort to shed a few pounds before sandbar season, I’ve been trying to eat more salads. I always make my own dressings, but have never made one with a fruit puree as the base before. Wow, I’ve really been missing out!

I added a handful of fresh basil to the blackberries before I pureed them, which added a wonderful aroma and freshness. The thick puree acts as a wonderful emulsifier, and the sweetness from the berries really rounds out the flavor. I also used champagne vinegar, for it’s subtle flavor…to really let the blackberry and basil shine. But, white wine vinegar would be an excellent substitute.

I like to serve it over a bed of mixed greens with some candied walnuts, herbed goat cheese, and plenty of fresh blackberries. Makes the perfect simple salad for these warmer days we’ve been having! Would also be wonderful to use as a marinade for chicken or pork. I’ll definitely be trying that in the very near future!

Blackberry-Basil Vinaigrette

1 cup fresh blackberries (about 6 oz)
1/4 cup packed fresh basil leaves
1/4 cup champagne vinegar or white wine vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
2/3 cup olive oil

Puree blackberries and basil leaves together in a food processor or blender. Scrape puree into medium bowl.

Whisk the vinegar, honey, salt, and pepper into the blackberry puree. Slowly pour in the olive oil, whisking constantly, until the oil is completely incorporated into the dressing.

Season to taste with salt and pepper.

Dressing can be kept in an airtight container for up to 1 week in the refrigerator.

Disclaimer: This post is sponsored by the good folks at Driscoll’s. As always, all thoughts and opinions are my own.

Mexican Chorizo and Corn Chowder

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Mexican Chorizo and Corn ChowderA few weeks ago a huge box of goodies arrived on my door sent by the good folks at V&V Supremo. They specialize in Mexican products – chorizo, cheeses, cremas ans sour creams. I have a hard time finding good, authentic Mexican ingredients here in my rural area, so it was a real treat to have so many yummy ingredients at the ready!

I’ve long wanted to make a spin on my Southwestern Potato & Corn Chowder using chorizo for a Mexican twist. So, that’s pretty much what I did. The flavor from the chorizo just melts down into every bite of the soup. Chunks of tender potato and crunchy corn make for a filling soup that fills you up, but doesn’t weigh you down. I used some quesco fresco to crumble on top, and a little fresh cilantro. It was amazing!

I’ll definitely be stocking up on more of their chorizo next time I’m doing a stock-up trip in the big city. It’s great to have around for so many applications, and has so much more flavor than traditional sausage…that isn’t spicy either – just intensely flavored. If you’ve never used chorizo in your kitchen before, this soup is a great place to start! Make this one soon, guys – it’s a winner!

Mexican Chorizo & Corn Chowder

1 Tbsp olive oil
12 oz. pork or beef chorizo, casing removed
1 large onion, chopped
1 red bell pepper, diced
1 poblano pepper, diced
3 cloves garlic, minced
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups starchy potatoes (Russet or Yukon Gold), peeled and cut into 1/2-inch cubes
1 lb frozen corn kernels
1/2 cup Mexican crema or sour cream
1 cup Queso Fresco, crumbled
1/2 cup fresh chopped cilantro, for serving

Heat olive oil in large dutch oven over medium-high heat. Add chorizo and cook, breaking up into chunks until it breaks down – about 5 minutes. Remove with slotted spoon and set aside.

Reduce heat to medium and add the onions and peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an additional minute until fragrant.

Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.

Add the corn, the sour cream, and the cooked chorizo – cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.

To serve, ladle chowder into bowl. Top with crumbled cheese and fresh cilantro.

Disclaimer: I was provided with products courtesy of V&V Supremo. As always, all thoughts and opinions are my own.

Dill Pickle Soup

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Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Dill Pickle Soup

5 1/2 cups chicken broth
1 3/4 pounds russet potatoes (about 5 large), peeled and diced
5 carrots, peeled and shredded (2 cups pre-shredded)
1 cup chopped dill pickles (about 3 large)
1/4 cup unsalted butter
1/2 cup cornstarch
1/4 cup water
1 cup sour cream (or Greek yogurt)
2 cups dill pickle juice
1-1/2 tsp Old Bay seasoning
1/2 tsp fresh dill, chopped
kosher salt
1 tsp coarsely ground pepper
sliced dill pickles (for garnish)
fresh dill (for garnish)

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together cornstarch and water to create a slurry. Whisk into soup, stirring constantly until thickened. Whisk in the sour cream until combined.

Add pickle juice, Old Bay, dill, black pepper, and salt to taste. Cook 5 more minutes and remove from heat.

Garnish with slices of pickles and fresh dill before serving.

Souce: adapted from The Noble Pig