7 Easy Ways to Use Up That Zucchini!

Do you find your refrigerator overrun with zucchini each summer? I just can't bring myself to throw any away (I have serious feelings of guilt and remorse if any fresh veggies don't get used in a timely fashion)- so over the years my son John and I have come up with quite a range of zucchini recipes.

Zucchini is a great veggie. It's fairly neutral in flavor and can be crisp, tender or soft in preparation. It is low in calories (about 35 calories per cup) and is entirely fat-free. One cup contains 340 mg. of potassium, 530 IUs of vitamin A and 70 mg. of phosphorus. It's also a good source of fiber if consumed with the skin intact (4 grams per cup).

So how do we use up our overabundance of zucchini?

Here are some really simple recipes:

Broiled Zucchini Cut off ends and slice, end to end, in half. Lay halves on a baking sheet and drizzle with olive oil or dot with organic butter/coconut butter and sprinkle lightly with sea salt and oregano. Broil on the top rack until the tops are lightly browned. A great easy side dish.

Veggie Dippers Slice zucchini into sticks or rounds for serving with hummus or other veggie dips.

Fresh Veggie Dip Who said veggies can't be a main ingredient in the dip as well as serve as a "dipper"?! Puree the following ingredients together in a food processor: 2 zucchini, 1/8 cup red/sweet onion, 4 cloves garlic, 1/4 cup fresh parsley, juice of 1 lemon (about 1/4 cup), 1/4 cup tahini (sesame paste), 2 Tbsp. olive oil, 1 tsp. ground cumin, 1/2 tsp. sea salt, opt: 1 tsp. dill weed. Dip away!

Zucchini Fritters Combine 3/4 cup water with 1 cup bean flour (gram or besan flour, made from channa dal and available from Indian groceries, is an excellent choice), 1/2 tsp. ground cumin, 1/2 tsp. sea salt and a pinch of cayenne. Mix in 1 grated zucchini and cook for a couple of minutes on each side on a hot oiled skillet.

Sauteed Zucchini Saute 1 sliced onion in a couple of tablespoons of olive oil until tender. Thinly slice 2-3 zucchinis and add to saute pan with 1/4 tsp. sea salt and 1/2 tsp. Italian seasoning. Another great side.

Zucchini on the Grill Slice large zucchini into long 1/2" diagonal slices. Toss in a ziploc bag with an oil-and-vinegar-based dressing plus a pinch of sea salt. Grill on each side for a couple of minutes. Tender and tasty!

Zucchini Pasta Many people are surprised by how easy and tasty this recipe is. The trickiest part is finding a spiral slicer (Joyce Chen has a Saladacdo Spiral Slicer that is excellent and inexpensive). It's really worth buying this tool. You could alternatively use a vegetable peeler and make fettucini-style noodles instead of spaghetti-style noodles. In any case, slice raw zucchini into pasta noodles and then top with raw or cooked pasta sauce. The "noodles" are nice and light and a little "al dente". My husband was really surprised by how good this is! You don't feel "weighed down" by it like with traditional pasta.

... oh, and of course there's zucchini bread, zucchini muffins, zucchini cookies and on and on. But this is a good simple sampling. I hope you enjoy trying a couple!

My son and I collaborated on a zucchini recipe booklet, John's Zucchini Book, a number of summers ago. You'll find about 30 other great zucchini recipes in its pages (28 of which happen to be gluten-free). Visit my website to learn more about it. You can also find more zucchini recipes at my blog (information below).

Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. What's left, you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com/ or her WHOLEmade recipe blog at http://www.simplynaturalhealth.com/recipeblog/.

http://EzineArticles.com/6491424

Put Your Crockpot or Slow Cooker to Work For You With This Marinated Pot Roast Dinner

If you have a slow cooker or crockpot sitting around seldom being used, you are failing to use a great kitchen resource. Whether you work outside the home, just have a busy schedule, or like to put a meal on to cook and forget about it for hours, the slow cooker is your best friend. Try this recipe for a great family meal without much effort on your part! Welcome your family home after a busy day with the tantalizing scent of this delicious meal coming from your kitchen. They are sure to appreciate this roast meal and shower you with praise. There is no need to let them know how easy it really was! This Marinated Pot Roast Dinner will no doubt become a family favorite with requests to have it again and again.

MARINATED POT ROAST DINNER
1 approximately 3 lb beef chuck roast
MARINADE:
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy over all. Set the remaining gravy on table and pass as needed.

Yield: 6 servings

Enjoy!

For more of Linda's slow cooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com/
For her vast collection of old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com/

http://EzineArticles.com/6509929

Low Carb Diet Plan - Maple Walnut Cookie Crumble To Die For!

There are times when you just want a cookie. Right? The problem is you should never have white flour and sugar. Thankfully, there are ways to have something that has the texture and flavor of bakery items without actually having them. And these other things can be just as delicious if not more delicious and satisfying than what's being replaced!

Some folks need time to adjust to less sweetness. Others like it instantly. At this point, I can't stand anything that is very sweet. It just doesn't taste right.

Try this cookie crumble. It does have sweetness. Just not a ton. I think you could surprise yourself! This tastes really good to a lot of folks right away, especially those that have started to eat foods that are better for them.

This recipe is for one serving. You can easily adapt it to be for multiple servings if you wish. I like making one serving at a time. It has only 4 ingredients and takes 2 mins to make. And its very crunchy and fresh when its eaten.

Gather these ingredients.

¼ C Kellogg's All Bran

1 t chopped walnuts

1 t sugar-free maple syrup (I have used Vermont Sugar Free Butter Flavor Syrup)

6 Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips

Mix everything in a small serving dish (a monkey or crème brulee dish is ideal) for 1 or 2 seconds. Using a small spoon such as a demitasse spoon to eat this is suggested. You can savor every morsel!

It would be really good if you can drink a large glass of water (10 to 12 ounces) when you eat this. The fiber will swell and make you feel full and will be better utilized in general.

Nutritional Breakdown:

Item Cals Protein Carb Fat

¼ C All Bran 40 2g 12g(5g fiber).5g

1 t chopped walnuts 17.42g.33g 1.6g

1 t sugar-free maple syrup 3 0g 1g 0g

6 60% cacao baking chips 30.375g.5g 2.25g

Total 90 2.8g 13.8(5g fiber) 4.35g

When you have palatable choices like this, with time, you really can completely phase out all bakery items. For me at this point, I only have cake for significant birthday events and weddings. And I don't feel deprived at all. You can get there too. You just have to start working with different recipes and adjusting them.

Kathy is a healthy eating enthusiast and the founder of Scarfsense, an online boutique that features classic, timeless scarves as gifts. Consider the Scarfsense gift solution before you automatically send flowers or fruit as a gift for birthdays and holidays: http://scarfsense.com/send-fruit

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Kinds of Wheat Grinders

Wheat grinders are handy kitchen tools you can use to process and store your grains. Whether for emergency purposes, or maybe to make your own flour for baking, a good grinder will give you control over your wheat processing.

There are several kinds of grinders out there. This article will give you a rundown of the common types of grinders, and hopefully, by the end of the article, you will be able to decide which one is best for your home and your grinding needs.

One of the most common types of wheat grinders is the stone grinder. This is also perhaps the oldest kind out there. Ancient cultures across the globe who store grain as part of their survival are known to have used various kinds of stone grinders or similar contraptions that weighed hundreds of pounds. In western cultures, these kinds of grinders were turned using windmills, but they can grind a great amount of wheat into flour.

Stone grinders work on a simple mechanism: there are two circular grinding stones. One turns on top of a stationary one. Grooves are etched in the stones that radiate outward. As the grinding stones turn in the wheat grinders, the wheat or other grains pass through the grooves and out into the edges of the stones. Modern grinders work the same way, but are however, remarkably lighter and smaller. And instead of real heavy grinding stones, modern stone grinders are usually made with super hard materials.

Burr grinders are almost identical to stone grinders. However, instead of using stones for grinding, the grinding wheels are made of steel with tiny burrs that protrude out to the sides. These burrs are sometimes referred to as 'teeth'.

Another type of grinder is the impact grinder. How this kind of wheat grinder works is different from that of the first two types of grinders. Impact grinders use blades that are arranged in rows along a circular wheel. One wheel turns the blades, while one remains stationary. As grain is fed into an impact grinder, the blades that turn at a few thousand revolutions per minute, the blades 'impact' the grain and ultimately turns it into fine flour that is ready for baking.

Now that you know the common types of wheat grinders, maybe you can choose which one is best for you to buy. However, there is one final point to consider when choosing your grinder. All these grinders can also come in electrically-driven or hand-driven grinders. You can opt to buy one which you can just plug to an outlet, or the hand-powered ones.

http://EzineArticles.com/6508549

Some Different Recipes for Your Slow Cooker or Crockpot: Chowder for Vegetarians and Applesauce

Yes, the crockpots and slowcookers are also for those who don't care for meat. Personally, I eat mostly vegetables because I don't particularly like meat. I grew up with pet animals and never enjoyed eating them. My best friend's family ran a commercial chicken farm. I helped out there, especially after her father's death, and decided I would never eat anything that nasty again! Yes, my dislikes are in my head but so be it! But I know there are many of you out there who don't eat meat for more personal or political reasons. That is your choice and that is fine with me. But I realized almost all my crockpot and slowcooker recipes have meat in them. So in honor of you who don't eat meat, here are a couple of recipes for you. But never fear, meat lovers will enjoy these recipes, too. Just add a sandwich or a chicken breast, etc. and make a meal for all. The Chunky Applesauce is a great and easy way to enjoy apples and by substituting Splenda or other sugar substitutes for the sugar, you can make it a diabetic applesauce. It is also a good way to use up apples if you have too many and they are starting to go soft. And forget buying little jars of baby food applesauce. Your baby will love you for making your own.

BELL PEPPER-CORN CHOWDER
1 cup chopped yellow onion
5 cups frozen whole-kernel corn
2 cans (14-oz each) chicken broth*
1/2 cup water
1 medium red bell pepper, diced
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 green onions, chopped

Combine all ingredients, except green onions, in a slow cooker or crockpot; stir to blend and cover the pot. Cook on low to medium setting 4 to 6 hours. Before serving sprinkle each bowl with the chopped green onions and a dash of freshly ground black pepper, if desired.

*Vegetable broth may be substituted. I use vegetable broth and frankly, I think it makes a better chowder. The choice is up to you!

CHUNKY APPLESAUCE
10 large apples
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight or all day (8 to 10) hours. Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.

*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup unless your apples are really tart!

Enjoy!

For more of Linda's slowcooker/crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com/

For her quick and easy recipes visit her at http://grandmasquickfixrecipes.blogspot.com/

http://EzineArticles.com/6511723

Money and The Chocolate of Love

Despite the continuing recession it is estimated that revenues for US chocolates sales could reach about $18 million. Apparently, the down turn in industrial growth has not affected the appetite people have for chocolate. Chocolate lovers owe it to chocolates' background for its success. In reality, if the numbers are right, individuals are finding a lot more ways to enjoy chocolate and fulfill their great craving for this tempting sweet.

Food for the Gods

Give thanks to God for chocolate. Chocolates come from the Amazon, were the first cocoas were discovered in 2000 BC. Largely utilized by the Maya Culture, the word chocolate comes from xocoatl which means bitter water. The Mayas love for cocoa is marked in history thru their wood carvings dating all the way back to about 300 AD. These wood carvings depict pictures of cocoa pods. The Mayan territory increased in 600 AD and they took their cocoa with them to the northern parts of South America as far as the Guatemalan shores. This place became the birthing soil to vast cocoa plantations where the pods were often offered as a holy substance in rituals. The Mayas assume cocoa to be an exclusive food for the consumption of gods.

Dark Waters in Gold Goblets

As a hot drink xocoatl is a dark drink that is sweet to the taste. This was viewed by the Aztecs and Mayans to be a sustaining drink and utilized it for a lot of medical purposes. They additionally believed that drinking the dark juice or eating the fruits would deliver them wisdom. Even then, the natives believed in xocoatl's nourishing powers. Their leaders drank gallons of dark chocolate served in gold goblets.

The Bean Pay Ups

Due to its recognition and importance, the cocoa beans grew to become a kind of currency amongst Mayans and Aztecs. They used cocoa beans to trade and procue commodities.

In 1492, Columbus introduced King Ferdinand and his Queen to cocoas but little attention was given to cocoas. Columbus didn't realize the fantastic potential of chocolate; otherwise, he could have been the one who introduced the immense potential of chocolate to Europe.

And so as more and more individuals began utilizing chocolates as an essential currency, its significance grew. For example, an explorer by the name of Hernando de Oviedo y Valdez claimed to have brought slaves and prostitutes using cocoa pods.

By 1519, many parts of Mexico were conquered by Hernando Cortez who was fascinated by xocoatl, more for its currency value than its taste. Cortez cultivated the cocoa tree and made this into a profitable business. He also established multiple plantations making a handsome income for Spain.

Well, could we envision a world where there was no chocolate delicacy in our lives? As a chocolate lover, I have constantly had the yearning to find new kinds of enjoying chocolates. May there always be regular or ordinary chocolate, connoisseur chocolates or home-made, but exceedingly delectable chocolate, as my love and passion for them will always be there!

To find out more about chocolate for love visit chocolate for love. Also, to get immediate access to my FREE email chocolate health mini-course, visit Extraordinary Health Benefits of Chocolate.  Steve Campbell has a keen interest in chocolate, health and nutrition.

http://EzineArticles.com/6449547

What's The Problem With Gourmet Ingredients?

When was the last time you bought some gourmet ingredients? If you're like the overwhelming majority of people, it's likely to be either so long ago you can't really remember, or you may admit to having never actually bought any gourmet ingredients at all yourself. Yet why is this so often the case?

Is it because we don't feel we deserve gourmet food, or that we don't really know what to do with ingredients like that once we've got them? Is it because the local supermarkets don't stock gourmet products, offering instead the general, bland everyday food which sells well? Perhaps it's that we don't entirely know what we mean by gourmet, and imagine that if we buy French food from a restaurant, that's as close as it gets.

Sadly many people have a combination of these misunderstandings and assumptions, meaning that very few of us really tend to go out and choose gourmet items to cook with, or to enjoy as they are. Yet in truth it is neither hard to find such items, nor is it difficult to incorporate them into our everyday cooking. In fact many of your favourite recipes which you can happily put together yourself any day of the week could easily be transformed into something quite extraordinary thanks to just one or two gourmet ingredients being used in place of your normal ones. So first of all, let's challenge any possible assumption that we don't deserve gourmet food.

We have all been born with tongues, taste buds and the ability to enjoy good food. Indeed, eating is a pretty fundamental part of life, and so we might as well enjoy it. It is our right to enjoy the food we eat, but all too often we become so accustomed to the everyday convenience food offered by the supermarkets, that we can become extraordinarily pleased with ourselves if we happen to upgrade our standard beige steak pie for an "Extra Special, Customers' Choice" steak pie, which comes in a different coloured cardboard box. This isn't gourmet food, and it isn't what we deserve to have all of the time.

Now I'm not suggesting for one minute that we all dump our normal food and upgrade to first class gourmet dining for breakfast, lunch and dinner. But there's also no reason why every single meal of every single day has to be of the same standard. It would be great to treat yourself and your family and friends to something a bit special. And to be honest once you find out how easy it is, you'll wonder why you didn't switch sooner. So in terms of deserving gourmet food, if you have a mouth and a stomach, then of course you do.

The next question then is where to buy French food and gourmet items that can be used in your favourite recipes. Unfortunately many of the supermarkets offer a very limited selection, if anything at all, and so it can be hard to find the sort of thing you need locally. However, with the internet just a click away it's actually very easy to buy gourmet French products, by visiting a specialist retailer online, ordering your food and then waiting to have it delivered to your door. It really couldn't be much easier.

Finally, how do you integrate gourmet ingredients into your everyday cooking? You'll actually find that most of the better online retailers will provide a selection of ideas, suggestions and recipes, such as using goose fat for roast potatoes and vegetables, or using dried porcini mushrooms in your risotto. Take a look online today for gourmet ingredients and places where you can buy French food - your taste buds deserve no less!

For a wide selection of gourmet ingredients, recipes, tips and ideas visit The Good Food Network where you can buy French food and specialist ingredients online.

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Football Season Means Snacking and That Means Dips: Try These Recipes at Your Next Football Party

I live in Texas and in Texas football is king. Even the television series Friday Night Lights was based on hometown Texas football. But from what I see from my readers and Facebook page, etc, I believe the love of football is an American tradition is most cities and towns. And football whether tailgating at local games or have a group in to watch the "big" games, means food. For your next gathering, try these Tex-Mex flavored dip recipes. Sarah is famous for her Taco Dip and loves to share this recipe which is quick, easy, and delicious with either tortilla or corn chips. The Ranchero Cheese Dip cooks in the microwave in minutes. It is delicious served with corn chips, tortilla chips, or fresh veggies for those who want an alternative to chips. The last recipe is a throwback to my 1950s childhood in Southern Indiana.

SARAH'S TACO DIP
1 1/2 lbs. hamburger meat
1 package taco seasoning
1 carton sour cream - 8oz
1 small yellow onion, chopped
1 medium green (bell) pepper, chopped fine
3 medium tomatoes, chopped
1/2 lb cheddar cheese, grated

In a skillet, brown the hamburger meat. Stir meat while cooking to crumble. When meat is browned, drain off fat. Spread meat on the bottom of a 9 x 13-inch pan. Let meat cool 5 minutes. Layer on top of meat mixture: sour cream, onion, green pepper, tomatoes, and top with cheese. Serve with tortilla chips or corn chips.

MICROWAVE RANCHERO CHEESE DIP
1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

1950s ERA CHILI CON QUESO
1/2 cup finely chopped onion
1 tbsp butter
2 medium chopped, seeded tomatoes
1 can (4-oz)diced green chili peppers, drained
1 cup shredded American cheese
1 cup shredded Monterey Jack cheese
1 tsp cornstarch
1 tsp hot pepper sauce
Chips, your choice of tortilla or corn chips

Cook the onion in the butter in a saucepan until the onion is crisp tender. Add the tomatoes and chili peppers. Simmer the mixture over low heat for 10 minutes. Toss the cheeses with the cornstarch and gradually add to the saucepan. Stir constantly until cheeses are melted. Stir in the hot pepper sauce and cook until mixture is heated through. Serve with the chips. This makes almost 2 cups of queso.

Enjoy! And may your team win!!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For her quick and easy recipe collection visit her at http://grandmasquickfixrecipes.blogspot.com/

http://EzineArticles.com/6511850

Cafe Constellation: A Cafe Stuck in Glorious Time Wrap

The British might be long gone but a part of their charm still lingers on in small cantonments across India. Kasauli is one such town that holds on to its colonial past and this is visible across the former garrison's every nook and cranny.

Perched on what could very well be the arterial road of Kasauli, Hotel Alasia has been witnessing the changes around it for over a century now. The hotel's Constellation Café on the ground floor is one of the best examples of a place that is contemporary and yet stuck in some glorious time wrap.

What sets Cafe Constellation apart?

Offering a mix of Indian, Chinese and Continental food, Constellation Café could be best described as one of those things that benefited from the former colonial rulers. The quaint décor, the hand drawn sketches of the township across the wall, the mild mannered waiters and the soothing tinge of green on the walls along with traditional favorites like Shepherds Pie (less than Rs. 360), Mutton Rissole (less than Rs. 235) and Chicken Stew (less than Rs. 235), Constellation Café's Continental fare will transport you in time for a little while.

Worth trying at Cafe Constellation

Although one might be tempted to indulge in Continental but Café Constellation's Indian dishes are worth every bite. With generous amounts of methi (fenugreek) in a thick masala gravy, Constellation's Chicken Curry (less than Rs. 435 full and less than Rs. 235 Half) is unlike the image that usually crops up in one's mind. Soft tawa roti plays the perfect accompaniment that makes the food taste even better. Unlike the over-fried yellow dals that one gets at most places, Cafe Constellation's Dal Maharani (less than Rs. 110), is one of the simplest yet lip-smacking preparations that you'd ever try.

Many still think of Kasauli as a sleepy hill town but it's far from anything like that. A place bustling with energy especially on the weekends, the chances of getting stuck in a traffic jam at this altitude is possibility that you need to be prepared for. Alsia's sit-out is one of the best ways to enjoy the serene environs of Kasauli. A narrow cobbled path crisscrossing patches of really green grass with Kasauli's TV tower solemnly looking over, the sit-out is the perfect place soak in some sun and watch life go by. The problem is that for some strange reason food's not served outside and the fumes from vehicles that cross will break the spell. But that little detail notwithstanding Hotel Alasia's Café Constellation sit-out is ideal place to escape into the past for a while.

Café Constellation Rating: 3 ½ out of 5
Café Constellation, Hotel Alasia. The Mall, Kasauli, Himachal Pradesh.
Reservations can also be made at Hotel Alasia's Delhi Office-
705, Chiranjiv Tower, Nehru Place, New Delhi- 110019

I am a Delhi-based author who writes for Buzzintown.com. To know about Restaurants in Mumbai or Restaurants in Delhi please visit Buzzintown.com

http://EzineArticles.com/6513583

Easy Simple Summer Picnic Salads

While it seems our summer is winding down, I know it's just hiding for a few days and will come back for one more big hot performance. So today, I am focusing on some summer side dishes that go great with those late summer and early fall picnics.

Red Tater Salad

6 Cups of Small Red Potatoes, steamed, cut in half.

8-10 Slices of Lean Bacon, fried crisp, cut into ½ inch pieces

¾ Cup Celery, with leaves, cut into ¼ inch slices

1 Medium Red Onion, Chopped

½ Cup of Mayonnaise

½ Cup Ranch Dressing

Salt and Pepper to taste

Using a large bowl, pour in your mayonnaise, ranch dressing and mix. Add your warm but not hot potatoes, celery, onions and mix again. Taste the mixture and add your salt and pepper at this time, then mix again. Add the bacon just before serving so it does not become soggy and mix once more.

The mixture of the mayonnaise and ranch dressing adds another level of flavor to the salad with out having to add more ingredients.

BLT Pasta Salad

3 Cups Corkscrew Pasta, cooked

½ Cup Milk

5 Cups of Bibb Lettuce or Romaine Hearts, chopped coarse [mixture of both will work too]

1 Cup Cherry Tomatoes, cut in half

8 Slices of Bacon, cut in 1 inch pieces, cooked crisp

1 Clove of Garlic, minced

½ Cup Mayonnaise

¼ Cup Sour Cream

Salt and Pepper

Add cooked pasta to a medium bowl, mix in the milk and set aside. The milk will keep the pasta from sticking together and becoming one large lump.

In a large bowl, whisk together the mayonnaise, sour cream and garlic. Add the pasta with milk and stir. Add ¾ cup of the tomatoes, the lettuce and bacon. Fold together until all are coated with dressing. Taste and add the salt and pepper if needed. Pour into your serving platter or bowl and sprinkle the rest of the tomatoes on top. Refrigerate, covered, until ready to serve.

I hope you find joy in serving either or both of these recipes to your families. They are easy to make and can be done before hand and still taste great.

I not only use these recipes for picnics but any day of the week when I am looking for something to please my family and friends. They are also good for those pot luck meal events we get invited to through out the year.

Quick, Easy and Simple is the name of my game....What's yours?

I invite you to join me at http://hassieskitchentable.com/ for more quick easy recipes. Plus ideas and tips on living better for less.

Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in people, cooking and living life to the fullest.

http://EzineArticles.com/6512024