Asparagus-Fennel Pasta Salad

This is one of my personal new favorites. It is a warm salad (that has been a necessity for me all winter long) and quite healthy. Definitely worth branching out and giving it a try! (The picture was from online so it doesn't look quite the same... course, it never does look like the pictures, does it?)

45 min | 25 min prep | SERVES 14

1	lb fresh asparagus, trimmed and cut into 3/4 inch pieces
2	medium onions, halved and thinly sliced
1	small fennel bulb, sliced
2	tablespoons olive oil
8	ounces uncooked penne pasta
4	medium tomatoes, seeded and diced
12	pitted Greek olives, sliced
1	cup minced fresh parsley
Vinaigrette
1/4	cup olive oil
1/4	cup lemon juice
2	garlic cloves, minced
1/2	teaspoon Dijon mustard
1/2	teaspoon salt
1/4	teaspoon pepper
1	cup crumbled feta cheese

1. Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil; toss to coat. Bake at 400 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Click here for Nutrition Facts

Ok, so I'll be honest. We didn't do it quite like that. First of all, what are fennel bulbs? We skipped that and just put garlic (so much flavor, it was delicious). And to save time I didn't use any dressing viniagarette or other and it was perfectly moist and flavorful without it. Tim just used Italian dressing. But we added the fetta to the salad. SUPER TASTY!!!

My New Favorite!!!

ok - I HAVE to share this with ya'all because I think that this woman could be my kindred spirit if I ever met her (at least in a lot of ways). She views food the same way I do and her cooking blog is therapeutic for me to read (although I think I've actually gained weight reading her recipes). So - here it is, a little bit of country goodness. I have only tried a few of her recipes, but trust her 100% in the food arena. As a side-note if you have some free time to surf, check out her "confessions" page too - so interesting! Oh, how I would love to live on a ranch with my own cowboy and herd of hoodlums :)

http://thepioneerwomancooks.com

Peanut Butter Balls

So, I'm actually not going to post the recipe, but the link to the Peanut Butter Balls recipe on the Cast Sugar blog. These are super easy and incredibly addicting. Enjoy!

Beef Taco Bake

I am always in need of recipes that I can decide in a minute on what I want to have and something that will be ready in less than 30 minutes. I was surprised when I found this recipe! Amazing and oh-so tasty!!! Sadly, no picture.

1 lb. ground beef
1 can (10- 3/4 oz.) condensed tomato soup
1 cup thick and chunky salsa or Picante Sauce
1/2 cup milk
4-6 flour tortillas (8-inch) or 6-8 corn tortillas (6-inch), cut/torn into 1-inch pieces
1 cup shredded Cheddar cheese (4 oz)

1) In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

2) Add soup, salsa, mild, tortillas and half of the cheese. Cook until heated through.

3) Sprinkle with remaining cheese.

Makes 3-4 servings

Cider Basting For Turkey

Ingredients

1 cup apple cider or juice (I used raspberry apple juice and it was awesome)
1 cup orange juice
1/2 cup lemon juice
1/2 cup butter
Crushed Basil (we used Italian seasoning because that is what we had in the house and it was great)

Directions

Use for a whole turkey or turkey breasts or just to moisten stuffing

Warm butter in a pan. Add cider, orange juice and lemon juice, all flavored with a bit of basil. Cook over low heat until mixed well and baste turkey.

I am sure you are all wondering why the turkey recipe but it was buy one get one free turkeys and you can't pass that up. But this recipe is awesome especially the gravy that you make from the drippings. Nice and Sweet!!!

Easiest Pasta Salad Ever

OK - this one is a summer favorite, even with my kids and is so EASY! Seriously - takes all of 15 minutes to prepare and it's lovely.

1 lb Rotini (I like the multi-colored stuff)
1 bottle Italian Dressing
1 large cucumber
3 tomatoes
1/2 lb mozzerella cheese
1 can jumbo olives

Cook the pasta, drain, add the chunked cucumber and tomato, chunks of cheese and whole olives - pour 1/2-3/4 bottle of dressing over and chill. You might need to add a little more dressing before serving. So yummy, and even good left over :) No-one will know how super easy it is. Perfect for barbeques, picnics and ward parties.