Three Bean Macaroni Salad

I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad. It has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better. And oh, the dressing. Delicious.

Three Bean Macaroni Salad

Cheese Is Optional

I can see adding cubed pepper jack cheese to this three bean macaroni salad to really take it over the top. So I included it in the recipe, though I didn’t make it with the cheese. I trust my judgement on this one.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my regular-ole-macaroni salad. Classic flavor in every bite.

This recipe is based on a recipe from Kraft.

Three Bean Macaroni Salad
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5 from 1 vote

Three Bean Macaroni Salad

I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad in that it has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better.
Course Salad
Cuisine American
Keyword beans, pasta salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 188kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place all of the beans, the bell pepper and onion in a large bowl and mix.
  • In a small bowl, whisk together the mayonnaise and Italian dressing.
  • Pour dressing over vegetables and stir to combine.
  • Add in the pasta and the dill and stir until the pasta is well coated.
  • Add cheese and stir gently.
  • Serve cold or at room temperature.

Nutrition

Calories: 188kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 381mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1mg

Nutritional values are approximate.

Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with my wife that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

Fresh Pasta with Grilled Sausage and Mushrooms

Nicely Delicious And Still Easy

I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

Fresh Pasta with Grilled Sausage and Mushrooms
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4 from 1 vote

Fresh Pasta with Grilled Sausage and Mushrooms

This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.
Course Main
Cuisine American
Keyword mushroom, pasta, sausage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 523kcal

Ingredients

Instructions

  • Grill the sausage until just done. Do not over-cook. Remove from heat and slice.
  • Bring a large pot of salted water to a boil.
  • Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
  • Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper, Cook, stirring often, until the mushrooms begin to brown.
  • Add the diced tomatoes, broth and grilled sausage. Bring to a boil, then reduce to a simmer. Cover and let simmer for 5 minutes.
  • Meanwhile, cook the pasta per package instructions. Drain well.
  • Add pasta to the skillet with half of the cheese. Toss to combine.
  • Serve sprinkled with remaining cheese and black pepper, to taste.

Nutrition

Calories: 523kcal | Carbohydrates: 57g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1419mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 5mg

Nutritional values are approximate.

Cajun Chicken Pasta

I’m pretty selective when it comes to which food-related shows I’ll watch on TV.  I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch. I got this recipe for Cajun chicken pasta from the program.

Cajun Chicken Pasta

Great Flavor. Nice Kick.

I often end up making versions of the recipes Ree presents, and they have always came out fantastic. Like this dish. This Cajun chicken pasta has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead. That wouldn’t be too different but just different enough.

Also try my spicy sausage pasta.

Cajun Chicken Pasta
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5 from 1 vote

Cajun Chicken Pasta

This Cajun chicken pasta has a nice spicy kick, just like I like it
Course Main
Cuisine Cajun
Keyword Cajun, chicken, pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 1972kcal

Ingredients

  • 1 pound fettuccine pasta
  • 3 teaspoons Cajun seasoning divided
  • 3 chicken breast boneless, skinless, cubed
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • ½ large red onion diced
  • 4 Roma tomatoes seeded, diced (a small can of diced tomatoes can be substituted)
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • Pinch cayenne pepper
  • Pinch ground black pepper
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cook pasta per package instructions. Drain.
  • Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
  • Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
  • Add the remaining butter and oil and heat.
  • Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
  • Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
  • Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
  • Reduce heat to medium low and slowly stir in the cream.
  • Add in the cayenne pepper, black pepper and salt, to taste. Don’t be shy with the cayenne, you want the sauce to have some kick!
  • Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
  • Add the chicken and vegetables back to the pan. Stir.
  • Finally, stir in the pasta, mix well, and heat through.
  • Serve garnished with chopped parsley.

Nutrition

Calories: 1972kcal | Carbohydrates: 64g | Protein: 258g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 773mg | Sodium: 904mg | Potassium: 4612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 8mg

Nutritional values are approximate.

Macaroni Salad

The key to this fantastic macaroni salad is the tang of the Blue Plate mayonnaise. Regular mayonnaise just won’t give you that kick. If you cannot find Blue Plate in your area, mix a little fresh lemon juice and Dijon mustard into your usual mayonnaise. It’ll be more like Blue Plate, but nothing, absolutely nothing, is the same as Blue Plate.

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.

Macaroni Salad

Want A Kick? You Got It!

For a little kick in your salad, add a few pinches (or more) of my homemade Cajun seasoning. Or add cubed pepper jack cheese. Also try my mac and Jack salad and my crazy-good Creole macaroni salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Macaroni Salad
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5 from 1 vote

Macaroni Salad

This macaroni salad really reminds me of a traditional egg salad. Creamy, and crunchy. Well, and it does have eggs in it too.
Course Side
Cuisine American
Keyword pasta, salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 385kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Drain well and let cool.
  • Place pasta into a large bowl. Add remaining ingredients and stir (gently) to combine.
  • Let refrigerate for at least an hour before serving.

Notes

Substitute 1 1/2 teaspoons Cajun seasoning for the salt, pepper and garlic powder for extra kick!

Nutrition

Calories: 385kcal | Carbohydrates: 20g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 705mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring … Continue reading “Taco Pasta”

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception.  The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring of handheld tacos, try this instead.

Taco Pasta

A Delicious Main Dish. And A Side Salad?

There’s a lot of great flavor in this taco pasta. The addition of flavorful meat makes for a quick and easy dinner dish. But you can also serve this as a side dish by just leaving out the meat.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

I love my homemade taco seasoning. I make a huge batch and always have it on hand.

Taco Pasta
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4 from 1 vote

Taco Pasta

Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor.
Course Main
Cuisine American
Keyword pasta, taco
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 740kcal

Ingredients

Instructions

  • Cook pasta per package instructions. Reserve 1/2 cup of the pasta water before draining. Drain well.
  • Brown the ground beef in a large pot.
  • Add onion and cook until just starting to soften.
  • Add the garlic and cook another 30 seconds.
  • Add the taco seasoning and salsa. Stir. Reduce heat and let simmer for 5 minutes.
  • Stir in the pasta, cream cheese and sour cream. Stir until the cheese is melted.
  • Season with salt and pepper, to taste.
  • Serve topped with shredded cheese and jalapenos and/or cilantro if desired.

Nutrition

Calories: 740kcal | Carbohydrates: 54g | Protein: 34g | Fat: 43g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1433mg | Potassium: 712mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1801IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 4mg

Nutritional values are approximate.

Pizza and Pasta Sauce

This is my go-to red sauce. I use it on everything from pizza, to pasta, to meatballs. I always make a double batch of my homemade pizza and pasta sauce and freeze some for later. It is packed with tomato flavor and has the perfect herb flavor. There’s a healthy dose of garlic and shallot to add that richness you want. I am a big fan of this sauce.

Homemade Pizza and Pasta Sauce

Thicker Or Thinner. Your Call

Depending on what you use this sauce for, you might want to puree it slightly in a blender. Or use a blender stick. We prefer our homemade pizza and pasta sauce a little thicker and chunky, even if we use it on pizzas. It’s not tomato juice. I want to not only taste the tomato I want to see it and bite into it!

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Homemade Pizza and Pasta Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 62kcal
Author Mike

Ingredients

  • ¼ cup olive oil
  • 3-5 cloves garlic chopped
  • 2-3 shallots chopped
  • 3 tablespoon fresh thyme chopped (or 1 tablespoon dried)
  • 3 tablespoon fresh marjoram chopped (or 1 tablespoon dried)
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 1 can chopped tomatoes
  • 1 small can tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried red pepper flakes
  • 2 tablespoons fresh basil chopped (or 2 teaspoons dried)

Instructions

  • Heat oil over high heat. Add garlic, shallots, thyme and marjoram and saute for 3 minutes.
  • Add wine and reduce by 1/2, about 3 minutes.
  • Add the two cans of tomatoes. Simmer, stirring often, for 7 minutes.
  • Add 1/2 -3/4ths of the can of tomato paste, sugar, and hot pepper flakes. Simmer an additional 7 minutes, stirring often.
  • Add salt and pepper to taste and add the basil, cook another 1 minute.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 97mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

Stuffed Pasta Shells

Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.

Stuffed Pasta Shells

Spice It Up. Just A Bit.

For a kicked-up version use spicy Italian sausage. I did. And I might have slipped in a few good pinches of red pepper flake too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my slow cooker spaghetti and meatballs.

Stuffed Pasta Shells
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5 from 1 vote

Stuffed Pasta Shells

No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. 
Course Main
Cuisine Italian
Keyword stuffed pasta shells
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 334kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Cook pasta per package instructions. Drain well.
  • Meanwhile, cook sausage until done. Drain.
  • Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
  • Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze). Place shells into a 9×13 baking dish that has been sprayed with non-stick spray.
  • In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage. Pour over the pasta shells.
  • Bake for 45-60 minutes or until bubbly hot.

Nutrition

Calories: 334kcal | Carbohydrates: 3g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1216mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg

Nutritional values are approximate.

Vegetable and Meatball Soup

I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.

Easiest Soup Ever.

I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal. I get my vegetables in every bite. Along with a little protein. And some carbohydrates. It’s truly dinner in a bowl!

For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.

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4 from 1 vote

Vegetable and Meatball Soup

This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
Course Main
Cuisine American
Keyword meatballs, soup, vegetable
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 286kcal

Ingredients

Instructions

  • Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
  • Bring to a boil.
  • Stir in the pasta and return to a boil. Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 46mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

Creole Meatballs and Spaghetti

We’ve really been enjoying the big batch of Creole meatballs we made. As appetizers, on subs and over pasta, they are tasty and my favorite part, they have kick! This Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it.

Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs. Topped with a great spicy tomato sauce, this is a great dinner dish. Just add some of our Gotta-Have-It garlic bread and a little salad on the side, and you’ll be in heaven!

Creole Meatballs and Spaghetti

A Great Meal In No Time

I keep these meatballs and sauce on hand for a quick meal. Just heat them up and serve over pasta with some Parmesan and you’ve got dinner. Creole meatballs and spaghetti never disappoint.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my chicken and smoked sausage etouffee.

Creole Meatballs and Spaghetti
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4 from 1 vote

Creole Meatballs and Spaghetti

These Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it. Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs. 
Course Main
Cuisine American
Keyword meatballs, spaghetti
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 377kcal
Author Mike

Ingredients

Instructions

  • Cook the pasta per package instructions and drain well. Divide between two plates.
  • Top pasta with meatballs and sauce.
  • Sprinkle with freshly grated cheese.
  • Serve with warmed French bread.

Nutrition

Calories: 377kcal | Carbohydrates: 74g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 805mg | Potassium: 258mg | Fiber: 3g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 5mg

Nutritional values are approximate.

Creole Pasta Salad

Paul Kirk’s book Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness is full of great recipes. Such as this outstanding Creole pasta salad. We loved the crunch of the bell pepper and celery, the smoothness of the pasta and buttermilk dressing, the pop of the tomatoes, and our favorite, the briny saltiness of the olives. Although I used tri-color Rotini pasta, you can use elbow macaroni instead. Or even wagon wheel pasta.

Creole Pasta Salad

Perfect For That Family Picnic

This recipe serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in! If you want to keep out the heat, just leave out the cayenne pepper.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also check out my other version of Creole pasta salad.

Creole Pasta Salad
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4 from 1 vote

Creole Pasta Salad

This is my take on Paul Kirk’s Creole macaroni salad. It serves a crowd, so it is perfect for a family get-together. It does have some kick, so you might warn grandma before she digs in!
Course Side Dish
Cuisine American
Keyword Creole, pasta salad
Prep Time 5 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 25 minutes
Servings 12
Calories 323kcal
Author Mike

Ingredients

Instructions

  • Cook the pasta per the package instructions. Rinse and drain well and let cool completely.
  • Combine the pasta, tomatoes, cheese, celery, onion, bell pepper and olives in a large bowl.
  • Combine the mayo, buttermilk, garlic, salt, and white and cayenne peppers in a bowl (or jar.. shake to combine) and pour over the salad. Toss to combine.
  • Let set in the fridge for at least 4 hours until well chilled.
  • If the salad seems dry, add in a tablespoon of extra buttermilk and stir to moisten.

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 429mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 1mg

Nutritional values are approximate.