Monday, April 25, 2011

Happy Easter and Recipes For Your Next Cookout!

I was very fortunate that the Easter Bunny made a visit to my house even though I said that I didn't believe in him. How embarrassed am I?! Also, who knew the Easter Bunny was a foodie? He must know me well because look at the treats that he brought me!

And there was more fun to be had this past weekend since we had some friends over for a cookout. We had quite a few things but I'm just going to share a few of the recipes for time's sake.

This time I decided to do something non-traditional with my pasta salad. There's nothing wrong with serving traditional pasta salad, potato salad, cole slaw, etc. But doesn't that get a little boring? So, I tried something different and added a southwestern flair. I had been meaning to try this recipe for quite some time since so many people were recommending it. I'm actually not sure where it came from so I didn't include my source. I really liked it. But the verdict is that my "other pasta salad" is still better, the more traditional one.

Wagon Wheel Pasta Salad


 1 lb wagon wheel pasta
1- 14 3/4 oz. can black beans, drained and rinsed
1 10-oz package frozen corn, let thaw a bit
2 medium tomatoes, seeded and diced
8 oz shredded mexican-blend cheese
1.5 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
salt& pepper
1/2 cup fresh cilantro, chopped
1 avocado diced


Cook pasta. drain and rinse with cold water.

In a large bowl, combine black beans, corn, tomatoes, salsa and cheese. Toss with the pasta and mix well.

In another bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder. Pour dressing over pasta salad. Add cilantro and avocado right before serving, mix well. season with salt and pepper

I made a casserole also to the tune of a southwest theme. This one I had made before and liked. Also, it's so easy!

Corn Casserole (I don't remember where this one came from either or if I made it up way back when)

 1 cup biscuit mix
1-14.5 oz yellow cream corn
2 tbsp olive oil
1 large egg, beaten
½ cup milk
1-4 oz can chopped green chilis
6 oz Monterey Jack cheese, sliced
 Preheat oven to 400 degrees.
Combine first five ingredients.
Spread ½  mixture in greased 8X8 pan.
Sprinkle with chilis and cover with sliced cheese.
Add remainder over top of chili/cheese.
Bake 30 minutes or until top is golden brown.

Beer-Braised Brats
My husband makes these and they are damn good! You will need a large aluminum pan, a grill, uncooked bratwursts, an onion, and two beers (this was for 9 brats.) Basically you put the onion and beers into the aluminum pan and get it heated on the grill. The onions will need to simmer for 15 minutes then you add the brats. The brats will simmer for another 30-45 minutes. Finally, put them on a medium heat grill to crisp the outside (another 10-15 minutes or until done.) You can save the juices and onions from the pan to pour over your brats. Put them on a bratwurst bun and add sauerkraut!


Stephen said...

I want to see the recipe for that amazing dessert!

vinointhekitchen said...

Maybe :-)