Monday, August 27, 2012

Dresden's menu 8-27

We are headed to Wyoming this weekend to visit my aunt & uncle on their mission. We are very excited to learn more about the Pioneers and do a little camping :)

Until then, here is my menu for the week

Monday: Chicken Quesadillas with guacamole

Tuesday: Chicken & Wild Rice Casserole
UPDATE: This recipe was delicious. My husband doesn't like rice and he had multiple servings of this. I halved the recipe and made it in an 8x8 pan. It took about an hour and 20 minutes to cook. I will for sure be making this one again.

image source

Wednesday: Hamburgers
Friday-Sunday: Wyoming!

Saturday, August 18, 2012

Broccoli Pasta Salad

Hey everyone, it's Kari
I've posted on this blog before but that was pre-baby and now that I'm just barely getting back into blogging (my baby may or may not be almost 14 months old - oops!) Natalie asked me to post this recipe for a salad I made the last time she and her husband (and her bump) came to dinner!
I first saw this recipe on Pinterest and posted it to my board in hopes to someday make it and I'm glad I finally did!
If you like the broccoli salad from Souplantation/Sweet Tomatoes you'll like this too!
The original recipe was a little different from what I ended up making because I tried to use mostly what I already had on hand,

This is the original recipe:
  • 1 cup chopped pecans
  • 1/2 (16-oz.) package farfalle (bow-tie) pasta
  • 1 pound fresh broccoli
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, halved
  • 8 cooked bacon slices, crumbled 
This is what mine ended up being:
  • 10 oz. bow-tie pasta (Instead of 8 oz. - I kinda wanted it to be more hearty)
  • 1 lb. fresh broccoli
  • 1 cup mayo
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup apple cider vinegar (didn't have red wine vinegar)
  • 1 tsp. salt
  • 2 1/2 cups red grapes, halved
  • 6 cooked bacon slices, crumbled (Instead of 8 slices - we ended up using some of the chewy bacon pieces for the burgers)
  • 1/2 cup cashews (didn't have pecans - also didn't roast them)

Cook bow-tie pasta until it is al dente, let cool. While pasta is cooking cut broccoli into bite size florets.
Combine mayo, sugar, onion, vinegar and salt in a small bowl.
Toss pasta and broccoli and grapes in large bowl, pour mayo mixture over. (In the original recipe it says to refrigerate at this point for 3 hours - I didn't have time for this at first, but I do think the pasta was better second day, so if you have time to make it ahead you can stop at this point!)
Before serving toss in bacon and cashews.

It makes for a perfect summer salad and was delicious with burgers and corn on the cob!

Friday, August 17, 2012

Turkey Kabobs (turkey tenders)

My husbands family has these every year on the 4th of July and they are quite popular. For some reason I haven't ever been a fan of turkey, but I really like these and I have slowly been liking turkey more and more.
These are really delicious & lean, and go great with any side dish.

turkey tenders
1 c. 7-Up (I use Sprite)
1/2 vegetable oil
1/4 c. soy sauce
1/2 t. garlic powder
1/2 t. horseradish powder

Cut turkey into chunks and place in ziploc bag with remaining ingredients. Marinade overnight in the fridge. Grill over medium heat for 5-7 minutes each side, turning only once.

About the recipe:
I'll be honest, the first time I read this recipe I thought horseradish powder said worchestershire sauce, how that happened...I have NO IDEA!! So I still replace mine with 1/2-3/4 t. worchestershire sauce and we love it. So if you don't have horseradish powder, use worchestershire sauce.

The turkey tenders I found were in a package from Jennie-O and came in 3 large pieces. For the two of us I used 1 1/2 and froze the rest. The first time I cut them they were large enough to go on the grill alone, the second time they kinda fell apart so we skewered them so they wouldn't fall through on the grill. I recommend cutting them smaller for more flavorful meat. They taste great reheated as leftovers or even cold and shredded on a sandwich.

Monday, August 6, 2012

Chocolate Cake Mix Cookies

This cookie recipe comes from my mom and it's my favorite. I don't like a lot of cookies, but I love these. I will warn you now...they are no where near healthy :)

1 milk chocolate Betty Crocker cake mix
1 8 oz. pkg cream cheese (room temp)
1 cube butter (room temp)
1 egg
1 tsp. vanilla

Heat oven to 350 degrees
Combine cream cheese & butter.
Then add the remaining ingredients- cake mix, egg & vanilla.
Spoon dollops of cake mix on a greased cookie sheet, don't form balls, these are supposed to be kinda chunky and medium to big sized.
Bake for 8-10 mins, these are quite moist so be sure not to overbake them. Bake one sheet and let them cool enough to taste then adjust time from there.

My mom is also known for her cherry chip version of these cookies. Just replace the chocolate cake mix with Betty Crocker Cherry Chip cake mix. My brothers love them.

With my mom half a world away these make her feel a little closer.