Caprese Pasta Salad

 Here's another great recipe I got from the Two Peas & Their Pod blog! This is a great side dish, or add some meat to make it a main dish for lunch or dinner. I like to make a big bowl of it and put it in the fridge to eat for a couple days. I have to adjust it a bit to make it work here in Chaosville but I can add all the fun stuff to my personal bowl with each serving!

THE INGREDIENTS:

2 cups grape tomatoes, halved

8 oz bocconcini

2 TBSP olive oil

1 TBSP balsamic vinegar

1 clove garlic, minced

4 TBSP chopped basil, divided *

1/2 tsp dried oregano

dash of crushed red pepper flakes

salt and pepper to taste

8 oz pasta **

balsamic glaze

* I use 4 tsp dried basil so there isn't anything that looks like *gasp* SALAD in it

** I have used a few different types of pasta. This time I used Ditalini and think it is perfect!

In a large bowl, mix together the oil, vinegar, half the basil, the oregano, red pepper flakes, salt and pepper. Add in the tomatoes and mozzarella balls and allow them to marinate while the pasta cooks.

When the pasta is al dente, drain it and rinse with cold water to cool it down. Add it to the tomato mixture and stir it all together.

To my personal bowl I added some cucumber, Kalamata olive, artichoke hearts and Parmesan cheese along with the garnish of the balsamic glaze and a bit more of the basil.

Frito Salad

Just in time for summer! I had forgotten all about this yummy and easy dish until I was looking for something to take to my brother-in-law's house to have with burgers. I got the recipe from my former neighbor, Misty, so if you love it, thank her!!
The Ingredients:

2 cans corn (I prefer to use 3 cans of Summer Crisp sweet corn, just a personal preference, you use whatever brand you like. I use 3 cans because they are smaller)
1/2 cup diced green pepper
1/4 of a purple onion (this one was small so I used 1/2 of it)
1 cup grated cheese
Miracle Whip to desired consistency
1 bag Chili Cheese Fritos corn chips

All measurements are a starting place. As you add things together, look at the colors. If you want more green, add more bell pepper. More purple? Add some onion. I would recommend some variety of cheddar-type cheese. I used Colby-Jack as it is my favorite but I have used sharp or mild cheddar in the past. You MUST use Chili Cheese Fritos though, even if you don't like them by themselves (I do not) they are a must for the recipe.
Drain the corn and put in a large bowl. Add the diced veggies and cheese. Mix thoroughly.

Start adding Miracle Whip and stirring. When it looks right, taste it, see if you need a little more.

It is perfect if you have time to put this in the fridge and let the flavors come together. Don't add the Fritos until right before you serve it, or they will get soggy.

Try to remember to take pictures before digging in, Fran!!!
It is a really tasty, crisp and refreshing salad that goes perfectly with burgers or BBQ or anything else you might have at your next picnic or family gathering. I hope you like it!

Kinda Sorta Caprese Salad

Once upon a time when I was a skinny mother of one, my fantastic friend Ann had a girls night at her house. She served a classic Caprese salad with the thick slices of fresh mozzarella sandwiched between a slice of Roma tomato and a basil leaf. The whole thing was drizzled with extra virgin olive oil and balsamic vinegar and liberally sprinkled with salt, pepper and grated Parmesan cheese. It was kind of like heaven on a plate. I have periodically craved it ever since.
At my new favorite restaurant, BJ's Brewhouse, they have a "Tomato and Mozzarella" salad that reminded me of this one. It's a different take on it with salad greens instead of the basil but the taste was amazing. I decided to try to make something like it at home for my mom and I to enjoy. Here's how it went:
The Ingredients

1 ball of fresh mozzarella, cut into bite sized pieces You could also buy the little balls that come in a small container
1 carton of small tomatoes such as cherry or grape tomatoes. I found this amazing package of baby    heirloom tomatoes. Halve them if you'd like or leave them whole.
Balsamic Vinaigrette, to taste
Salad greens of your choosing. I like the Half & Half blend or the Baby Spinach

Mix the cheese and tomatoes with the dressing in a large bowl.

Add enough of the greens to make a tasty looking salad.

Put some on your plate, add more dressing if you want to.

So very good and really easy and quick. If you don't quite eat it all the first time, remove any greens (they'll get soggy) and refrigerate the cheese and tomatoes to add to your next salad.