Mexican Corn Pasta Salad

This salad was absolutely delicious.  "The Mr." made the best Mexican-style chicken marinade.  He is the "marinade master" and this was the best one he had come up with yet.  Too bad I didn't pay attention to what he did.  I'll see if I can get it out of him to share with you guys.  Anyway, we grilled some chicken on the George Foreman and served alongside this awesome salad and it was such a bright and fresh meal.  

This pasta salad is loaded with fresh corn, chopped cilantro, Feta cheese, Parmesan cheese and it is all lightly coated in a chili mayonnaise.  I used light Mayonnaise and it actually felt like I was eating a somewhat "healthy" meal.  It wasn't heavy at all.  

I enjoyed the leftovers for lunch the next day and it was even better!

Mexican Corn Pasta Salad

(Printable Recipe) or (Printable with Picture)

8 oz. radiatore pasta

Dressing 
2/3 c. Mayonnaise (I used light)
zest of 1/2 a lime
juice of 1/2 a lime
1 tsp. chili powder
1/8 tsp. smoked paprika, opt.

Salad
3 c. corn (3-4 ears corn)
1/2 c. Feta cheese, crumbled
1/4 c. freshly grated Parmesan cheese
1/4 c. green onions, chopped
2 Tbl. cilantro, chopped
1 avocado, diced, opt.
salt and pepper, to taste

Cook pasta according to package directions; drain and rinse.  Rinsing the pasta will keep the noodles from sticking together.  Set aside and allow to cool and dry completely.  Meanwhile, heat 1 teaspoon of olive oil in a medium skillet over medium heat.  Cut the kernals off the ears of corn and add to the hot skillet.  Saute for a few minutes or until tender; set aside to cool.  Mix together all of the dressing ingredients and refrigerate until ready to use.  

When the pasta is cool and dry, add the cooked corn, Feta cheese, grated Parmesan, chopped green onions, chopped cilantro and diced avocado.  Add the dressing and fold all of the ingredients together until everything is coated with sauce.  Season with salt and pepper, to taste.  Garnish with more chili powder and serve.  Serves: 4-6  

Jenn's Notes:  You could always use canned corn if you would like and skip the cooking part.  I did not add avocado to my salad.   

Slightly adapted from: Cinnamon Spice and Everything Nice

Southwest Quinoa Salad

I FINALLY tried quinoa for the first time a few weeks ago.  Now, I have been saving recipes left and right.  I really liked it, plus it is good for you.

The only down side is, it is not cheap.  I picked up a small box at Walmart for $5, but I'm hoping Winco will have it in bulk for way cheaper.  

This Southwest version can be served hot or cold.  I ate it warm the first night, then the leftovers cold for the next few days.  It is a perfect Summer lunch.  Light and healthy.  

I also think this would be great with some chopped bell peppers and corn or even with some shredded cooked chicken. 

Southwest Quinoa Salad
adapted from: Phil G.
(Printable Recipe) or (Printable with Picture)

1 c. quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions (including green part), chopped
1/2 c. chopped fresh cilantro

Dressing
1/2 Tbl. (heaping) grated lime zest
2 Tbl. fresh lime juice
3 Tbl. extra virgin olive oil
1/2 Tbl. pure maple syrup
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Prepare quinoa according to the package directions.  Meanwhile, whisk together all of the dressing ingredients.  Taste and adjust ingredients, if needed.  When quinoa is finished cooking and all the water has been absorbed, remove from heat and stir in the black beans, diced tomatoes, minced green onions and chopped cilantro.  Pour dressing over the top and toss to coat.  Pour into serving platter and serve warm or cover and chill and serve cold.  Serves: 4-5 as a side dish.

Jenn's Notes: I think this is delicious and I also think it would be good with some chopped bell peppers and corn.

Roasted Red Pepper Macaroni Salad

Remember when I told you the only macaroni salad I like is my Mom's?  Well, I am trying to be more adventurous with my side dishes and macaroni salads are perfect for Summer.

My mom makes her salad with Miracle Whip, which I love, because I love that tang, but "The Mr." wanted to try Mayo with ours.  I know everyone is pretty particular with which one they use, so feel free to switch it up according to your taste.

The Sriracha might seem like an odd-ball ingredient, but I felt like it was missing something and the Sriracha gave us that missing flavor.  It does not make it spicy.  

Serve alongside:
My go-to Sloppy Joes
Smokey Mesquite BBQ Bacon Burgers
Cajun Sliders
Easy BBQ Pulled Pork Sandwiches
Buffalo Chicken Sandwiches

Roasted Red Pepper Macaroni Salad

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/2 c. elbow noodles (measure before it is cooked)
2 hard boiled eggs, chopped
1/2 c. celery, diced
1/4 c. green bell pepper, finely chopped
2 Tbl. green onions, chopped
1/4 c. jarred roasted red peppers, 
   patted dry and chopped
3/4 c. Mayonnaise (or Miracle Whip)
1 tsp. Sriracha hot sauce
1/2 Tbl. prepared yellow mustard
1 tsp. lemon pepper
1 tsp. garlic powder
salt and pepper, to taste

Cook noodles according to package directions; drain and rinse well.  Rinsing the noodles will prevent them from sticking together.  Set aside to cool and dry completely.  Meanwhile, stir together the Mayonnaise, Sriracha hot sauce, yellow mustard, lemon pepper, garlic powder, salt and pepper; set aside.  When noodles are cool and dry, add the chopped eggs, celery, green pepper, green onions and roasted red peppers.  Add the sauce mixture and fold together until everything is coated in sauce.  Taste and adjust seasonings, as needed.  Keep refrigerated until ready to serve.  Serves: 4-6

Jenn's Notes: If you like a super creamy macaroni salad, add more Mayo or Miracle Whip.  

My Top 10 Favorite Soups, Salads and Sandwiches of 2012

#1 BUFFALO CHICKEN SANDWICH

This is the sandwich of all sandwiches.  

#2 WEEKNIGHT CHEESY CORN CHOWDER
The amazing flavor of this soup will give you sweet dreams at night.

#3 MOM'S MACARONI SALAD
I have been eating this my entire life and it is, by far, my favorite pasta salad.

#4 GRANDMA'S CLAM CHOWDER
I have also been eating this recipe my entire life.  It is a family favorite.

#5 SLOW COOKER CREAM CHEESE CHICKEN CHILI
This is a nice change from the same old chili recipe.  It's thick and creamy and loaded with flavor.

#6 LIGHTER & LEANER GRILLED PIMENTO CHEESE SANDWICH
I know this sandwich might seem weird and I can't explain it, but I honestly LOVE it.

#7 TOMATO BASIL PARMESAN SOUP
This soup is creamy and flavorful with chunks of veggies.  I really think you will like it.

#8 EASY BBQ PULLED PORK

This pork is so tender and juicy and tastes just as good leftover.

#9 SLOPPY GRILLED CHEESE SANDWICH
Toasty bread with creamy sloppy joe filling and melted cheese.  It totally works.     

#10 MEDITERRANEAN TURKEY PANINI
This sandwich is warm and comforting on a chilly afternoon.

Buffalo Chicken Salad with Copycat Winger's Amazing Sauce

We used to go to Winger's all of the time, but ever since I started cooking, we haven't gone there as much.  Every time we went, I would get the same salad, which wasn't just any salad.  It was loaded with some of my favorite things.  Last time we went, which was clear back on Valentine's Day, I was sad to learn that they had changed their menu and my favorite salad was not the same anymore.  So, I have been trying to re-create it at home and this is my version of that salad I used to love.

Since I have the copycat Winger's Amazing Sauce recipe (which tastes exactly like the real thing to me), this salad tastes just like the one I remember, if not BETTER!  I did change up one thing.  The one I used to get was served with Feta Cheese and Ranch Dressing, but I have recently started to love blue cheese with buffalo sauce.  So, I made a blue cheese ranch dressing instead.  If you don't care for blue cheese, just omit that and add Feta instead.  

Buffalo Chicken Salad

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 very large chicken breast (or two medium-size)

chopped lettuce

4 slices bacon, cooked and crumbled

1 tomato, diced

1/2 c. Cheddar cheese, shredded

blue cheese ranch (combine crumbled blue cheese with ranch dressing)

Winger's Copycat Amazing Sauce

Season chicken with salt and pepper and cook on the grill (indoors or outdoors).  Then, slice or shred and toss in a little Amazing Sauce until coated.  Layer lettuce, chicken, crumbled bacon, diced tomato and shredded Cheddar.  Drizzle more Amazing Sauce and blue cheese ranch dressing over the top.  Serve immediately.  Serves: 2  

Winger's Copycat Amazing Sauce

3 Tbl. Frank's Hot Sauce (has to be Frank's)

3/4 c. light brown sugar

2 Tbl. water

Combine all ingredients and cook until sugar is dissolved.  Heat on low until ready to serve.  Once it is removed from the heat it gets super thick and sticky.  I like to drizzle it over my salad, so I keep it heated right up until I am ready to serve.  

Jenn's Notes: Feta cheese can be used in place of the blue cheese.

Mom's Macaroni Salad

I am so NOT a pasta salad person, except for THIS pasta salad (and one other one).  I can easily pass by them at any lunch or barbeque without thinking twice.  I don't know why, but they have never been my thing.

However, this macaroni salad is my FAVORITE.  I grew up eating it and I still look forward to the few times a year when my Mom makes it.  She makes it on Easter and any other time we barbeque.   

I decided that I needed to learn how to make it.  Of course she has the recipe memorized and doesn't need to measure anything, but I made her sit down and write me a recipe with measurements.    

I tried it last Sunday and it turned out very yummy,  just like Mom's.  This was the first and only pasta salad I have ever made.  So, that's good news for you guys, because you can make this and have it turn out great on your first attempt.  If you are still looking for that perfect salad to take to Easter dinner, this one is a great choice.    

Mom's Macaroni Salad

from: Sharon H.
(Printable Recipe)

1 (16 oz.) pkg. salad roni (Ditalini)(about 3 cups)

1-2 cans tiny shrimp, rinsed and drained

3/4 - 1 c. celery, chopped

1/2 c. onion, finely chopped, opt.

    or scant 1/4 c. dried onions that have been hydrated in water

4 boiled eggs, peeled and chopped

Dressing:

2 c. Miracle Whip

2 tsp. sugar

1 Tbl. lemon juice

1 tsp. yellow mustard

Cook noodles according to package directions.  When done, drain and rinse.  (Rinsing them will help prevent the noodles from sticking together in clumps).  Allow to cool and dry completely.  Meanwhile, combine dressing ingredients.  Taste and adjust, if needed.  When noodles are cool and dry, add the tiny shrimp, celery, onion and chopped eggs.  Add the dressing and fold together until everything is completely coated.  Refrigerate until ready to serve.  Sprinkle with paprika before serving.    

Top 5 Soups, Salads and Sandwiches of 2011

#1 BBQ Chicken Salad with Creamy Cilantro Lime Dressing

I am so glad I found this recipe.  It became a favorite of both mine and Jake's the first time we tried it.  I have made this so many times that I lost count!  I would pay big bucks for this salad!

#2 Cheesy Ham and Corn Chowder
This is my absolute favorite way to use up leftover holiday ham!!  My mom bought be a ham that is currently in my refrigerator and I guarantee this is one of the dishes I will make with the leftovers!

#3 Pioneer Woman's Frito Chili Pie
Chili became one of my new favorite meals over this past year.  I love it the day it's made and I love it leftover.  This was a simple and delicious recipe!

#4 Turkey Picadillo Sloppy Joes
These sloppy joes were amazing! One of the best I have ever eaten, if not the best I have ever eaten! The best part is that they are healthy, because they are made with ground turkey and loaded with vegetables!

#5 Chicken Cordon Bleu Panini
I love, love, love this sandwich! It has so much flavor packed in every single bite!  As I am sitting here typing this, I seriously just ran through the list of ingredients, because this sounds so good for dinner?  I have everything, but french bread.  I guess I could always make homemade?

Cafe Rio Type Salads

Cafe Rio is my ALL TIME FAVORITE MEXICAN FOOD PLACE EVER.  I could live on this place.  I love their burritos, tacos, salads, quesadillas, etc . . . . My favorite part is their amazing house dressing, which is a creamy tomatillo ranch dressing.  Oh - it is to die for.  Nothing even comes close to Cafe Rio.

I thought it would be fun to try and make a homemade version of their salad.  I have seen copy-cat recipes all over the internet, so I gave some of them a try.  Well, it wasn't Cafe Rio, but it was still really really good.  It was a lot of work for only two people, but it was still a great way to curb that craving.  This would be fun to have for a family get together.  You could assign one part to each family member and then have an assembly line to make your own!   

Cafe Rio Type Salads

(Printable Recipes)

Shredded Chicken

1/2 bottle Kraft Zesty Italian Dressing

1/2 Tbl. chili powder

1/2 Tbl. cumin

1 1/2 cloves garlic, minced

1 1/2 -2 Lbs. chicken breast

Combine dressing, chili powder, cumin and garlic.  Pour into crockpot and add chicken.  Cook on low for about 4 hours or until done and shreds easily.  Shred meat (with the liquid) and cook 1 additional hour.  (I had enough extra chicken to use the leftovers in another meal during the week).  

Creamy Tomatillo Dressing

1 buttermilk ranch dressing packet

1 c. Mayonnaise

1 c. buttermilk

2-3 tomatillos, husks removed and washed

1/2 bunch of cilantro

1 clove garlic

juice of 1 lime

1 jalapeno, ribbed and seeded

3 green onions, opt.

Add all ingredients to a blender or food processor.  Blend until smooth and creamy.  Taste and adjust ingredients as needed.  Refrigerate for awhile to allow to thicken slightly. (This makes a ton of dressing.  I cut the recipe in half and used it for two different meals during the week and I still have some left over).  

For Serving:

Flour tortillas

Cheddar Cheese, shredded

I made 1/4 of a batch of this Mexican Green Rice

1 can black or pinto beans, rinsed and drained 

chopped lettuce

fresh pico de gallo

crunchy corn strips (I cut a few corn tortillas into 

   strips and fried them in a little bit of vegetable oil 

   until crispy)

Cotija cheese, for topping (I didn't use)

sprig of cilantro, for garnish

Place flour tortillas on baking sheet.  Sprinkle shredded Cheddar cheese over the top of each tortilla.  Bake a few minutes until tortilla is slightly crispy and cheese is melted.  You still want the tortilla to be soft, you only want it crispy around the edges.  Remove from oven and layer with rice, beans, shredded chicken, chopped lettuce, fresh pico, drizzle with dressing and top with crunchy corn strips, crumbled Cotija and top with a spring of fresh cilantro.  Serve.