Fiesta Ranch Pasta Salad

Ingredients:

1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)

1/2 can black beans, drained and rinsed

1 package frozen roasted corn

1 green pepper, chopped

1 can of olives, sliced

5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)

10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:

2 cups mayonnaise

1 cup buttermilk

1 pkg. Hidden Valley Fiesta dip mix

Directions:

Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!

Amish Country Casserole

Ingredients:

12-14 oz. box of your favorite pasta

1 tbsp. olive oil

1 large onion, chopped

1 tbsp. minced garlic

1 lb. lean ground beef

1 can tomato soup

1 can mushroom soup

1 cup milk

2 tsp Worcestershire sauce

Salt and pepper, to taste

1/2 tsp paprika

1/2 tsp dried parsley

1/2 cup shredded Colby jack cheese

Preheat the oven to 350 degrees. Spray a large oven dish with cooking spray.  Cook the pasta, in a large pot, per the instructions on the packet. Meanwhile, saute the onion and garlic in the olive oil until soft. Add the ground beef and cook until done.  As soon as the pasta is done - drain and return to the pot. Add the cooked meat, soups, Worcestershire, cheese and milk to the pasta. Stir and season to taste with salt & pepper. Transfer to the prepared oven dish. Sprinkle with paprika and parsley.  Bake 25 - 30 minutes. Sprinkle with parmesan cheese and serve. 

Fettuccini Alfredo with Prosciutto & Peas

Review by Rachael:

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 4 to 6

Ingredients:

2 tablespoons extra-Virgin olive oil

2 shallots, minced

1 teaspoon minced garlic

1 cup heavy cream

Salt & pepper

¼ pound prosciutto, julienned

1 cup frozed peas, thawed

½ cup cup freshly grated Parmigiano-Reggiano, plus more for garnish

1 pound fresh fettuccini

Directions

Heat olive oil in large skillet over medium heat. Add shallots and garlic and sauté for a couple minutes or until tender. Add cream and cook for 1 – 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente (just a couple minutes for fresh pasta). Drain, reserving ¼ cup pasta water. Add the reserved pasta water & drained fettuccini to skillet. Toss to combine pasta with sauce and season with salt & pepper, to taste. Serve, garnish with extra cheese.

After watching The Food Network’s Bizarre Foods I wanted to try Prosciutto that was made in Norwalk, Iowa. After searching their site I found out that they don’t sell that brand near me. On a trip to Target one night I picked up another brand and started my search for how to use it while cooking. I found this recipe & gave it a whirl!

I was a little worried about using heavy cream, but couldn’t find any substitute for it at my local grocery store. You can use fat free ½ & ½ in place of the cream. I didn’t have any shallots so I used onions. I opened my prosciutto and it had a very odd smell & taste to it. Therefore I opted to not use it! Instead I used ham. I think you could also substitute bacon.

Since I didn’t have fresh pasta I started that at the same time as I started the sauce.

This recipe is very easy & SO good! The flavors are wonderful!

Next time I think I would add more onion & garlic to the mix. I would also reserve ½ cup of pasta water instead of the ¼ cup to make the sauce go a little further, but you wouldn’t have to. It was so good; we will be making this again!