Are you still out there??

Are you still out there? Cause I am still out here... It's been a while and I've missed you all! My computer has been giving me a lot of troubles, it went into the shop and I paid out some money to have the guy do basically nothing. Then I sucked it up and bought a new computer... I'm loving it and have been working my way around it and learning a bit here and there. I finally got a chance to upload the 300 pictures that I had on my camera from the middle of October tonight!! So, once I get my family blog back up and running, I will be busting out all the tasty recipes that we have been having around my house! Then hopefully we will be back on track!!

So, don't give up on my yet - I'm making my way back from the land of no computers... It was a sad and lonely place that had me trying to pay bills on my kids' ipods!! Hopefully I won't have to go back there any time soon! :)

Sombrero Pasta Salad

This was a dish that really reminded me of my mom's taco salad. It was super yummy even though it didn't have the crunch that comes with the chips that are usually in a taco salad. I'm sure the whole wheat pasta that I used instead made it healthier! :) I have made this twice already and it was a hit with my family and with the group that I made it for at the potluck that we had!

Sombrero Pasta Salad
(recipe found on pinterest via www.tasteofhome.com)

1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 green pepper, chopped
1 onion, chopped
1 tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or Western salad dressing


Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour.

Pesto Ranch Chicken

Talk about an easy as pie recipe! Thow everything into the crock pot and let it go... Loved the ease of this recipe, yet it had a different taste for my family, using the pesto! It was so great.

Pesto Ranch Chicken
(recipe found on pinterest via picky-palate.com)

8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package ranch dressing mix
1/2 cup chicken broth

Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Cook on high for 3-4 hours or on low for 6-8 hours.

Cheesy Chicken and Rice

Cheesy Chicken and Rice
(recipe found on pinterest via www.southernplate.com)

4 boneless skinless chicken breasts, I left mine frozen
1 onion, chopped
1 (8 ounces) box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 (10.5 ounces) can cream of chicken soup (or use cream of everything mix)
1 (15 ounces) can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, remove chicken and shred. Add in shredded chicken, cooked rice, corn, and cheese. Stir to combine. Serve hot.

Slow Cooked Ham in Cider Gravy

This was a super yummy and easy way to cook up the ham that I had in my freezer. The gravy was good, but a bit tart for my liking... I did not need to use all the cider from the crock pot to make the gravy. I would definitely do that ham again, but make a different gravy for the potatoes we would have on the side!

Slow Cooked Ham in Cider Gravy
(recipe found on pinterest via www.savvyeat.com)

1 1-4 pound ham
2 cups apple cider, unsweetened
3/4 cups maple syrup
3 tablespoons cornstarch

Place the ham in a crockpot and cover with the cider and syrup. Cook on low for 6-8 hours. Transfer the ham to a plate. Whisk the cornstarch with 1/2 cup of the cider on the stove-top over low heat until smooth. Increase the heat to medium-low. Whisking continuously, add the cider a little bit at a time, until it is all in the gravy. Keep whisking as the gravy bubbles until it is thickened. Serve with the ham.

Thai Chicken Salad

I told you I was in a Thai type of mood lately! :) This salad was awesome from start to finish!! VERY simple to throw together, it got my family to try bok choy for the first time and we all LOVED it... I would say that's a great thing!

Thai Chicken Salad
(recipe found on pinterest via www.jocooks.com)

Salad:
1 bag of broccoli slaw about (2 or 3 cups)
1 cup sliced papaya (I couldn't find this, so I used a can of mandarin oranges, which my family loves!)
1 cup sliced cucumber
2 cups baby boy choy, chopped in small pieces (2 small bok choy)
1 red chili pepper, diced (I subbed this for a red pepper)
4 cooked chicken breasts, shredded or cut in small pieces
1/4 cup chopped mint
1/2 cup peanuts or slivered almonds

Dressing:
juice from 2 limes
2 tablespoon olive oil
2 tablespoon soy sauce
1 tablespoon honey
2 tablespoon peanut butter
1 teaspoon fish sauce (I couldn't find this, so I just omitted)
a pinch of red pepper flakes

Add all salad ingredients to a large bowl and toss. In a smaller bowl mix all dressing ingredients together. Pour over salad and toss well.

Thai Peanut Cabbage Slaw

Since I am totally into the Thai taste lately and we LOVE wraps at my house, this was a perfect fit for us! While we could have eaten it as a salad it was a huge hit at my house as a wrap... Very tasty and not a lot of calories so that made it even more appealing!

Thai Peanut Cabbage Slaw
(recipe found on pinterest via www.theyummylife.com)

Dressing:
1 granny smith apple, cored, peeled & chopped
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white rice vinegar
2 tablespoons peanut butter
1 tablespoon water
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper

Slaw:
5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
1/2 red bell pepper, thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 cup raw green peas, fresh or frozen
1/2 cup roasted peanuts, coarsely chopped
2-1/2 cups cooked & shredded chicken breast

Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days. Serve as a side or main dish salad, or use as a wrap filling.