It was a beautiful and HOT day here in Oklahoma today! Record setting temp of 99 degrees today! Michael, Jayson and I spent the morning hitting the on-post yard sales! We walked around and found some really good deals( 8 brand new blu ray movies for a total of $21)Got a air mattress for my brother since he still hasn't been able to find a bed and a couple of decorative lamps. Then went to Walmart and spent way to much money again there lol... But it was for a good cause...We need to get the carpets cleaned and so we needed the stuff to do them with! Man this stuff has gotten expensive!
Anyway finally came home and needed to decide what I wanted to cook for dinner. Even with the AC going it was still hot in here and wanted something easy but filling. I knew I had rotini pasta, black olives and Kraft Tuscan House Italian dressing. So my mind starting forming a thought....Hmmm a version of Antipasto..with my own twists.....
So here is my recipe
1 full box of rotini pasta ( I use Barilla)
1 bottle of Kraft Tuscan House Italian Dressing
2 small cans of sliced black olives ( or 1 can of Jumbo black olives sliced)
1 small pack of pepperoni slices ( used about 12-15 slices)
1 1/2 cups of shredded cheese ( I used a 6 cheese blend from Sargento)
3/4- 1 cup of crumbled feta cheese
1/2 green bell pepper sliced into small chunks(optional)
Cook pasta according directions on box with draining and rinsing in cold water to stop the cooking process and to somewhat chill the pasta. Let the pasta sit for about 2-3 minutes. Making sure there is no water left empty pasta into a large bowl. Add 1/2 bottle of Italian dressing and mix thoroughly. Add in olives and the cheeses. Taking the pepperoni tear them into at least 4 pieces each. ( I know extra work but I like it this way). Mix all ingredients together. Add about another quarter of the bottle of dressing ( I think it would be about 1/2 cup give or take) and again mix well. Cover and put in fridge for at least 20-30 minutes just so the flavors can meld a bit.
This was an easy and filling dinner. This would also be a great side to take to a potluck or any type of get together. As always if you try this let me know what you think!
As is the normal I am always scouting new recipes to try. Michael and the kids will give me their verdict whether the recipe is a keeper or not. More often than anything, most are keepers ( I will admit their has been a couple that I was advised never to make again lol)
I knew I had beef smoked sausage in the fridge but wanted something different that what we had been having. So as usual I wandered over to Pinterest and started looking. Did a search for smoked sausage recipes and found this wonderful recipe. It looked yummy as well as amazingly easy. Of course I always add my own little twist to something but still an easy recipe( Even Christina could make this!)
The original recipe can be found over at Taste Of Home
This is my modified recipe:
2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of mushroom with garlic soup,(or you can use just regular) undiluted
1-1/2 cups french-fried onions, divided
1 cup (4 ounces) shredded cheese,( I used a Mexican 4 cheese blend) divided
Seasonings of your choice ( I used Adobo,Mrs.Dash Table Blend and Iron Skillet Woodsman)
Cook pasta according to package directions. Meanwhile, in a large
skillet, brown sausage over medium heat for 5 minutes; drain. In a
large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup
cheese, seasonings and sausage. Drain pasta; stir into sausage mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
375° for 25-30 minutes or until bubbly. Sprinkle with remaining
onions and cheese. Bake, uncovered, 3-5 minutes longer or until
cheese is melted. Yield: 6 servings.
This is just before going into the oven after sprinkling the cheese and onions on
This is when it was completely done. Look at all that yummy goodness.....If y'all decide to try this let me know what you think!