Tanjia Ann's Pasta Salad

Tanjia Ann's Pasta Salad
8 oz vermicelli pasta
2 Tbs extra virgin olive oil
2 Tbs freshly squeezed lemon juice
1 Tbs creole seasoning
1/2 cup chopped of the following: celery, red pepper, black olives, & green olives with pimentos
1/4 cup chopped green onions
3 Tbs olive oil mayo
Salt, pepper and red pepper flakes

While bringing your salted pasta water to a boil, break the vermicelli into 1 inch pieces (smaller is actually better).  Boil the pasta for 6 minutes and drain immediately.  While pasta is still very hot add the olive oil, lemon juice and creole seasoning & toss well. Refrigerate for at least 6 hours (overnight even better).
Add the remaining ingredients, toss well and refrigerate for at least two hours before serving.

It only gets better with time.  I enjoyed this a few days later with a small can of tuna for a tasty lunch.

Perfect side dish to almost anything & would be great
with grilled chicken or shrimp for a complete meal

An Update & Our New CSA

My apologies for my lack of posts the last few weeks.  We lost our precious ten year old miniature schnauzer, Alexander, to a cancer of the bone marrow.  It was very unexpected and devastating, but our hearts are on the mend.  I want to say thank you for the sweet messages and comments!  I missed you guys too.
We have added a new member to our family, Walter Knight.  He is a 5 month old Norfolk Terrier & precious as can be.  He came all the way from Great Falls, Montana. Walter coming into our lives was just meant to be.  This breed is extremely hard to find and I feel that his placement with us was definitely a wink from above.  Our 9 month old puppy, Louise thinks Walter is her baby, so sweet!

The Knight's Sir Walter Scott

We have also joined a new Fall CSA from Hampstead Farms. The first two weeks have been very impressive.  Fruits, vegetables, herbs, flowers, and great recipes.

Week one - flowers & herb bouquet, arugula, sweet &
chili peppers, okra, eggplant, sweet potatoes & scuppernogs

Week two - Gorgeous basil bouquet, sweet potatoes, pickled okra,
chili peppers, radishes, eggplant & scuppernogs

Can't wait for this week's box.

I have some wonderful recipes to post this week - a pasta salad you will love to take tailgating & my go with French onion soup.    So please check back tomorrow & thank you again for your kind comments & messages.

Sunday New Potatoes

Simple Sunday New Potatoes
Serves 4

1 pound small red potatoes
Salt & Pepper
Olive oil cooking spray
Creole seasoning
Cheddar cheese
Italian parsley, roughly chopped

Preheat oven at 425 degrees. 
Cook potatoes in boiling, salted water until they are fork tender.  Place the potatoes on your baking sheet and roughly break them up with a fork.  Spray them with the cooking spray and sprinkle with pepper & creole seasoning.  Bake for 25 minutes & remove from oven.  Top with cheese & parsley & bake 5 more minutes.  Serve & Enjoy!

Simple Baby Back Ribs

Simple Baby Back Ribs
Serves 2

1 slab of baby back ribs, cut (if needed) to fit in your pan
Salt & Pepper
1 lemon, halved
1 beer
Sprigs of rosemary & thyme
3 TBs of your favorite barbecue sauce (plus more for serving)
1 TBs grainy mustard
1 TBs Worcestershire sauce

Salt & pepper both sides of the ribs.  Mix together the bbq sauce, mustard and Worcestershire, and spread over the ribs.  Place ribs in roasting pan or crock pot, meat side up.   Lightly squeeze the lemon over the ribs and add the lemon halves in the pan.  Pour 1/2 of the beer in the bottom of the pan & top the ribs with the sprigs of rosemary & thyme. 
Oven method - Cover tightly with aluminum foil & cook at 350 degrees for 1 hour & 15 -20 minutes
Crock pot - Covered on low for 7-8 hours or on high for 3 to 3 1/2 hours.
Let them rest for 10 minutes and serve with extra sauce.  Enjoy!

Ready to roast

Falling off the bone - yummy!

Summer Squash Souffle

Summer Squash Souffle
Serves 6

2 pounds yellow summer squash, quartered and thinly sliced
1 medium onion, finely chopped
2 cups low sodium chicken broth
Grey salt & black pepper
Pinch of red pepper flakes
1 cup light 1/2 & 1/2
2 eggs, lightly beaten
3 tablespoons melted butter
1 cup Panko breadcrumbs
3 tablespoons flour
1 1/4 cups cheddar cheese, grated
1/4 cup grated Parmesan cheese
Dash of hot sauce

Preheat oven to 350 degrees
Add your squash, onion, shake of salt & pepper, & red pepper flakes to your stockpot.  Cover with the broth (and water if needed) so that all of the veggies are submerged.  Bring to a boil and allow the squash and onions to cook for 20 - 25 minutes, you really want the squash to break down.  Drain the squash and onions threw a fine strainer, add to a mixing bowl & mash well. Combine all of the other ingredients plush dash of salt and pepper with the squash, but reserve 1/4 cup of cheddar cheese.  Transfer to your baking dish and bake for 30 minutes.  Remove and top with the remaining cheese and bake for another 10 minutes.  Let is sit for 10 minutes before serving.  Enjoy!