What’s Cooking Wednesday: Cady’s Pasta Salad

Pasta salad is my go-to dish whenever we go to a potluck or have friends over. It’s super simple to make, a dish I always have ingredients for in my stockpile and I always get compliments on it.

And, it’s a dish that you can do pretty much anything with. I whipped up a batch yesterday to go with the hamburgers (hubby’s) and portabello mushrooms (mine) that we grilled out for dinner because in my mind, nothing is a better side dish for a cookout than pasta salad. My recipe makes up a HUGE batch of pasta salad (because we eat it like it’s going out of style), so you can half it if you don’t want as much.

2 boxes tri-color rotini
1 bottle Italian salad dressing
1 large can sliced olives
1-2 stalks broccoli
Several handfuls cherry tomatoes

1. Cook pasta according to directions on box.
2. Put into bowl and toss with salad dressing.
3. Add olives, broccoli and tomatoes.
4. Chill in refrigerator.

What’s Cooking Wednesday: Cady’s Mustard Potato Salad

I LOVE potato salad, but since I don’t eat mayonnaise (have you noticed how picky I am??), I have to constantly look to find potato salad that is made with mustard instead. I’ve found that to be quite difficult; in fact, Bi-Lo is the only grocery store I’ve found to carry mustard potato salad.

Since I figured it couldn’t be *that* hard to make (I mean, you’re basically just substituting the mayonnaise for mustard, right?), I decided to whip up a batch. It didn’t take long since there are just two of us eating it. I definitely didn’t have to use as many potatoes.

We made it the same as you would any other potato salad, using Gulden’s spicy mustard to hold it all together. This is one of our favorite dishes, and it was a great addition to our barbecue over the weekend. If you try this, let me know what you think!

10 Russett potatoes
1 small jar Gulden’s spicy brown mustard
2-3 stalks celery
1-2 dill pickles

1. Peel and cube potatoes, boil until soft.
2. Spread potatoes on a cookie sheet for about 10 minutes to cool. While cooling, chop celery.
3. Combine potatoes, mustard and celery in a bowl. Grate pickles over salad.
4. Chill in refrigerator.

What’s Cooking Wednesday: Mushroom Ravioli

I love mushrooms, and one of my favorite dishes when I go out to eat is mushroom ravioli. I tried to recreate it, and I think I did a pretty good job. I used wonton wrappers instead of pasta sheets because I couldn’t find the latter at my store.

I sauteed baby portabella mushrooms in oil with garlic salt and black pepper, and then add a few splashes of soy sauce. There’s nothing better to me than mushrooms in soy sauce. Let me tell you — they were flavorful! I could have eaten the whole pan.

After the mushrooms were cooked, I pulsed them in my blender (since I don’t have a food processor). I ended up leaving several big chunks, which is how I like the filling. Then, I started filling the wonton wrappers. I didn’t measure out how much filling I used for each wrapper, but it wasn’t much. I started out with too much, and it came out of the sides when I sealed them, so I had to use less.

Sealing the wrappers was the most difficult for me, though I think I made it harder in my mind than it actually was. I got very frustrated because they didn’t seem to be sealing, but once I let them sit when I moved on to filling the next wrapper, they sealed.

After I sealed them, I would drop three at a time into my pot of boiling water. I would advice sliding them off of a spatula. It seemed to be less “traumatic”, so to speak, and worked well for us. Boil them for 3 minutes.

The raviolis were a little slimy on the bottom, probably because I put them directly onto a plate when I took them out of the water. Next time, I will put them in one layer on a paper towel. Hopefully that will help a bit. All in all, though, they were really good!

1 package baby portabella mushrooms
Garlic salt to taste
Pepper to taste
Soy sauce
1 package wonton wrappers
Spaghetti sauce

1. Saute mushrooms in oil, adding garlic salt and pepper to taste. Add splashes of soy sauce, and continue cooking.
2. Put mushrooms in blender and pulse until desired texture.
3. Spoon filling onto wonton wrapper. Put another wrapper on top, and seal edges with water.
4. Put wontons in boiling water, cooking for 3 minutes. Serve with spaghetti sauce on top.

What’s Cooking Wednesday: Creamy Tomato and Basil Pasta

This recipe is a favorite in our house but, since I don’t eat cheese, we skip the cream cheese. This is such a great dish for summer because it is cold and light. I usually make it in the summer for get-togethers, whether they be at our house or someone else’s. When I made this, I used dried basil because I didn’t have any fresh herbs, and I didn’t have pine nuts either, so I made it without them. I can take or leave them in the dish. They give it a nice crunch, but it’s also nice just with the tomatoes.

2 lb. tomatoes, chopped (about 3 cups)
1 pkg. (8 oz.) Philadelphia cream cheese, cubed
1/4 cup Kraft special collection sun-dried tomato vinaigrette dressing (or Catalina dressing)
1/2 cup chopped fresh basil
1 pkg. linguine
1/2 cup pine nuts, toasted

1. Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours.
2. Cook pasta as directed on package; drain. Place in large bowl.
3. Add tomato mixture, basil and pine nuts; toss lightly.
4. Keep refrigerated.

Trendy Tot Tuesday ~ 09/03/13

trendy tot tuesday

Wow, it’s been FOREVER since I participated in Trendy Tot Tuesday! I really need to start linking up more to show off my cutie patootie!

Today, I’m sharing a couple of outfits with you. The first is one that Lucy wore to church last weekend. For the life of me, I can’t remember where we got this outfit, but it came with super cute ruffle pants (which she can’t wear because she’s tiny), and it’s so stinking cute!


Bow: Hobby Lobby
Sandals: Target

One of my other favorite outfits right now is a romper we got her from Target.  I never thought I’d be into these one-piece outfits, but it is so stinking cute on her! I did her hair in a side ponytail and then put a headband on her head. I really like the look of ponytail/headband combo. Adorbs!


Romper: Target
Headband: The Children’s Place
Sandals: Target

I’m so glad I have a little girl. I just love dressing her up!!

I’m linking up here. Come join the fun!


The One in which my Husband Eats a Whole Habanero at Once

Y’all – my husband is crazy. He loves anything and everything spicy, no matter how much heat it’s packing. So, when he came home one day and asked me to take a video of him eating a habanero, I wasn’t surprised at all. And you guys? He did it in ONE BITE. That’s a whole lot of pepper!

You know you want to see it? Right?? Here it is! Side note: You can hear our 3-year-old laughing at him in the background. Feel free to join in!

Joe gave a lecture today at work on the science behind spicy foods and showed this video during his presentation. It was a hit! And now? He’s looking for an even hotter pepper to eat!