Let’s Eat

Summer is still here, despite what my husband says. He is like Eeyore. Starting the 3rd week in July, he likes to remind me on a nightly basis how much sunlight we are losing AND that summer is almost over.
Well, I say, “Nay, nay, my friends”. As far as I am concerned, summer is still alive and kicking until that first leaf falls in my yard.
With all that being said, I want to share with you two recipes. The first one is for GREEK PASTA SALAD and the second is for HERBED RED BLISS POTATO SALAD.
Today, I will focus on the pasta. This was just served at my ANNUAL THANK YOU BBQ I put on each summer at my home for my amazing “regulars“.

GREEK PASTA SALAD

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Ingredients:
2lbs penne pasta
1 Green bell pepper, seeded and julienned
1 medium sized cucumber, skin on, seeded, diced
1 pint grape tomatoes, sliced in wheels, discard ends (this step is a slight pain in the ass)
1 small red onion, chopped (grab some tissues, tears will fall)
1 pint crumbled feta
1 16 oz bottle of greek dressing, oil based not creamy
Salt

Boil pasta until al dente (you do not want mushy pasta) in salted water, drain, cold water rinse, drain again

Pasta can be prepped up to 2 days in advance, chill in fridge, then use greek dressing to LIGHTLY coat (just enough to keep pasta from sticking and to let flavor soak in)

Mix together bell pepper, cucumber, tomatoes, onion (place in container and set aside in fridge until 24hrs before serving. Day before consumption, mix in with pasta, add more dressing, again, just enough to coat not soak)

Day of party: mix in feta, add more dressing (enough to wet not soak, I used just under 3/4 of a bottle)

ENJOY the compliments and the taste!

xo, Amy

PS: prep time varies based on your alcohol consumption

Penne Ala Vodka

I am a big fan of “sharing the love”. This young lady is far beyond her years and so is her palate. Definitely worth checking out this new “flog”.
Not to mention she married booze and pasta, two of my favorite things in this world!
Xoxo,
Amy

Young Foodie's Dilemma

Penne Ala Vodka

This was the best meal of my study abroad experience! It is also a home favorite. I got the craving for it after Facetimeing my dad who had said that he ordered it at a restaurant that opened close to our house but he thought mine was better 🙂 (Gotta love him!)

To make – Finely chop onions and garlic and cook in a pan with olive oil. Once soft, add vodka and cook until the alcohol is almost cooked off. (Hint – when you smell the pot, it will be done when the smell won’t almost knock you over lol). Then, place the mixture into a pot with crushed tomatoes. Once the sauce is warmed up, I added ricotta cheese, heavy cream, basil and parmesan cheese. I let the sauce heat up and become a homogenous mixture. (Some people suggest putting the mixture through the blender. I would recommend…

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