6 Pasta Salads

These 6 pasta salads, are delicious. They didn't disappoint. Everyone went back for seconds. Perfect for a picnic or cookout. Click on link to view recipe. 

Pasta Salad with Bacon and Eggs

American Macaroni Salad

Tuna Macaroni Salad

Macaroni Salad

Tuna Pasta Salad

Deviled Egg Macaroni Salad

Until next time, 

Christine 

Enchilada Pasta

 Enchilada pasta is family favorite. The picky eater loved it. Lots of cheese and beef. Easy, delicious, one pot meal.

Ingredients:

1 tablespoon olive oil 

1 small onion chopped 

1 pound ground beef 

salt and pepper to taste 

1 tablespoon minced garlic 

1 10 oz can enchilada sauce 

1 8 oz can tomatoe sauce 

1 package of fajita  seasoning mix

1 cup cooked penne 

1/4 cup shredded cheddar cheese 

1/2 bag mozzarella cheese 

1 green onion slice,  garnish 

parsley, garnish 

Directions:

In skillet over medium heat, heat oil. add onions, cook 2 or 3 minutes. add beef, cook until no longer pink. add remaining ingredients except cheese and garnish. stir cheddar cheese into mixture. top with mozzarella cheese, green onions and parsley. 

Until next time, 

Christine 

Creamy Potato Hamburger Soup

My boyfriend,  Anthony was excited  about this soup. He went back for more, then took soup to work. I had medium size potatoes in ais soup, but had to run to CVS, when returning  home  he had smashed the potatoes.  

Ingredients : 

Recipe by Christine  at Christjine Pantry 

1pound ground beef 

salt and pepper, to taste 

1 tablespoon garlic powder 

1 tablespoon worcestersire sauce 

1 tablespoon olive oil 

cooking spray 

1 can cream of mushroom soup 

1 velveeta cheese pouches 

5 potatoes,, chopped 

1 small onion, chopped 

1 instant bouillion cube, follow directions on back

Directions:

in skillet heat olive oil over medium heat. add ground beef, crumble beef, salt, pepper, garlic powder, worcestersire sauce. Cook until no longer pink. spray crock pot with cooking spray. Add all ingredients to crock pot, stir well. cook on low for 6 hours. 

Directions :

In. Skillet over medium heat, add oliive oil. Add ground beef,salt, pepper, garlic powder, worcestersire sauce. Chop meat.  Spray crock pot with cooking spray. add all ingredients  stir well. coon on low 6 hours.

Untii next rime, 

Christine 

 

Tennessee Style Potato Salad For Two

 

There are many ways to make potato salad, but if your looking for a mayonnaise egg base salad, you've come to the right place. This is an easy yummy salad. I think you will like this. 

Tennessee Style Potato Salad For Two 

Recipe by Christine Lamb @ Christine's Pantry 

Ingredients:

2 cooked russet potatoes, chopped

2 hard boiled eggs, peeled and chopped

2 tablespoons red bell pepper, finely chopped 

2 tablespoons white onion, finely chopped 

1 teaspoon dell relish

1 tablespoon mayonnaise 

1 tablespoon sour cream

Salt and pepper to taste

1/2 teaspoon garlic powder

1/4 teaspoon yellow mustard 

Direction:

Add cooked potatoes to a medium size bowl and the rest of the ingredients. Gently mix all ingredients together. Cover and chill, untill ready to serve. 

Until next time,

Christine 

 

5 Delicious Food You Can Make In A Mason Jar

Strawberry Chocolate Mousse Jar ~ By Ally's Kitchen ~ Click here for the recipe

If you want something delicious and easy to make, here you go! Mason jar recipes are a great way to bring lunch to work. The canning jars are clear and lets you see all the delicious food in the jar. 

Do you have a mason jar recipe? If yes, let me know in the comments below. Always looking for new ideas. I know y'all have the best. 

Salt and Pepper Garlic Shrimp

Quick to fix. Great weeknight meal.

Cracker Candy

In 1894 Milton Hershey’s started the Hershey Chocolate Company. 

Chicken Fiesta

Copyright 2011 Christine's Pantry. All rights reserved.

Today's recipe came out of necessity. I needed to clean out the refrigerator. I had some leftover rice that needed to be used up. So this is what I came up with. Taste great! I think you will like it to.

Chicken Fiesta

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

3 boneless skinless chicken breast, cut into piece

1 tablespoon extra virgin olive oil

salt and pepper

1 (10.5 oz) can cream of chicken soup

1 (15.5 oz) can black beans

1 (14.5 oz) can ro-tel*

1 package taco seasoning

2 cups cooked rice

cheese and sour cream, for the top (optional)

Directions:

Heat oil in a large pan over medium high heat. Season chicken with salt and pepper. Place chicken in the pan and cook until no longer pink. Once chicken is cooked, turn heat to simmer, add cream of chicken soup, black beans, ro-tel*, taco seasoning and cooked rice. Stir. Heat through. For the top, add cheese and sour cream, if desired. Enjoy!

Ro-Tel * is a registered trademark of Conagra Food Inc

Chicken With Honey Mustard

Copyright 2011 Christine's Pantry. All rights reserved.

My mom was a wonderful cook and baker. One of my favorite foods growing up was chicken. I love chicken. Yum! Often mom would serve mash potatoes and sliced tomatoes and cucumbers with the chicken. Nothing fancy, just good home cooking. I have so many wonderful memories cooking with mom. I'm happy I get to share my family recipes and recipes that I create with y'all.

What was your favorite food growing up? Leave me a comment below. Love to hear from y'all.

Chicken With Honey Mustard

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 pound boneless, skinless chicken breast

2 eggs

1 cup bread crumbs

1 teaspoon garlic powder

salt and pepper, to taste

2 or 3 dashes Louisiana hot sauce

1 tablespoon minced onions

vegetable oil

honey mustard, recipe below

Directions:

Preheat oil to 350 degrees. Cut chicken into long strips, set aside. Beat eggs in a bowl, add couple of dashes Louisiana hot sauce. In separate dish add bread crumbs and add minced onions, mix. Season chicken with garlic powder, salt and pepper. Fry chicken in hot oil for about 7 to 8 minutes, or until golden brown. Remove chicken and place on paper towel lined dish. Serve with honey mustard. Enjoy!

Honey Mustard:

1/4 cup honey

1/4 cup yellow mustard

1/2 teaspoon spicy mustard

1/4 teaspoon paprika

Mix all ingredients in a small bowl. Serve with chicken. Enjoy!

Ham And Bean Soup

Copyright 2011 Christine's Pantry. All rights reserved.

I love soup. Soup is quick and easy. And one pot wonders. If you have any leftover ham from Easter dinner, this soup would be great. You can add just about anything to pot with stock and call it soup. The foundation of any soup is the stock. You can cook a soup in 30 minutes or less, but it will taste like you cooked the soup all day. Soup is versatile one pot wonders. This is affordable meal. I made this soup for less then $7.00.

Cannellini beans very popular in Italy, especially in Tuscany. Cannellini are related to kidney beans, among others. Cannellini have many health benefits, low in fat, high in protein and high in fiber.

When you get old you need all the fiber you can get. - Giggle -

Cannellini beans are very popular in many types of Italian cuisine. A staple in soups and salads. Cannellini beans makes a great addition to any pantry. I always have beans in my pantry. Low cost, long shelf life. So, give this soup a try, I think you will be happy you did.

Ham And Bean Soup

Copyright 2011 Christine's Pantry. All rights reserved. 

Ingredients:

2 tablespoons extra virgin olive oil

1 small onion, chopped

2 cups cooked ham, chopped

2 (15 oz ) cans Cannellini beans, drained and rinsed

1 teaspoon thyme

1 bay leaf

salt and pepper, to taste

1 teaspoon garlic powder

4 cups chicken broth

parsley, for garnish

Directions:

In a large pot over medium heat, cook onion and ham, stir often, until onion just tender. About 3 to 5 minutes. Add beans, bay leaf, garlic powder, thyme, salt, pepper and chicken broth. Simmer uncovered, about 20 to 25 minutes. Discard bay leaf. Serve in soup bowls and garnish with parsley. Enjoy!

Creole Tilapia

Copyright 2011 Christine's Pantry. All rights reserved.

 Tilapia

When I was a little kid, my dad and I would go fishing. Dad would fill the cooler with soda and water. Mom would make us sandwiches and chips. I'd help dad load the truck up with fishing poles and fishing tackle boxes. Dad would crab the coolers. And off we go with the boat in tow behind us. I was so excited about fishing with dad.

We did a lot of fishing at Lake Champlain. Beautiful lake. Lake Champlain is a natural, freshwater lake in North America. Locate within Vermont and New York, but partially situated across the US and Canada border.

You may have heard about the mystery around Lake Champlain, the Champ. Reminiscent of the Loch Ness Monster, Ogopogo. Champ is a giant aquatic animal that makes the lake it's home. Sightings have been sporadis over time. Locals have developed something of a fondness for the creature. At one of the parks on the lake, there's a huge sign of Champ with names of folks who have seen Champ. I have never seen Champ.

Today, I still enjoy eating fish. I don't get to go fishing as much as I would like to.

I like going to the fish market, and I always have my camera with me.

 Salmon

Creole Tilapia

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

2 tilapia fillets

extra virgin olive oil

nonstick cooking spray

creole seasoning, to taste

Directions:

Preheat the oven to 350 degrees. Spray a shallow baking dish with nonstick spray. Place the tilapia in a baking dish and drizzle olive oil over top of fish, then sprinkle evenly with creole seasoning. Bake 12 to 15 minutes. Enjoy!

Coconut Chocolate Chip Lace Cookies

Copyright 2011 Christine's Pantry. All rights reserved.

If your kids are like mine, the first thing they want after school is a snack. When I was a kid, I looked forward to the after school snack. My mother knew how to bake, and she was a good baker. We always had homemade snacks. I would grab a few cookies from the cookie jar, then walk around the kitchen to see what else mom was baking. Y'all know that saying “got caught with my hands in the cookie jar”, well that was me. I always had my hands in the cookie jar. Mom started calling me the cookie monster.  - Giggle -

I always had my friends over after school. There was a trail of kids walking threw the front door. Looking for goodies. They knew mom was always baking something. And the kitchen was always smelling good.

Coconut Chocolate Chip Lace Cookies

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 cup flour

1 cup light brown sugar

1 cup flake coconut

3/4 cup milk chocolate chips

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable oil

1 egg, beaten

1 teaspoon vanilla extract

Directions:

Mix all dry ingredients in a mixing bowl. Add egg, oil and vanilla. Stir well. Drop by teaspoon on greased cookie sheet. Bake at 325 degrees for 8 to 10 minutes. Cool before removing from pan. Enjoy!

Macaroni Salad With Ham

Copyright 2011 Christine's Pantry. All rights reserved.

 

I love a good macaroni salad. Growing up, I remember all the cookouts we had. Mom grilling hamburgers and hot dogs. She usually had macaroni salad, potato salad, chips, soda and all the fixings you would expect at a family cookout. Many times we would have a cookout at the lake, which was fun. The kids would swim for hours. When dinner was ready, mom would yell “kids dinner is ready”. After we ate, right back in the water we went, swimming until sunset. At sunset we would pack it up and head back to the house.

Still today, I enjoy a cookout with family and friends.

I took my mom's recipe and adjusted it, just a little. I added the ham and changed the seasonings. Taste good!

Macaroni Salad With Ham

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

2 cups cooked macaroni

3 hard boiled eggs, chopped

1 cup cooked ham, chopped

1 tablespoon garlic herb seasoning

pinch salt

1 teaspoon pepper, more if desired

1 tablespoon sweet relish

1 tablespoon spicy mustard

1/2 cup mayonnaise, more if desired

Directions:

Place all ingredients in a bowl. Stir well. Taste, and adjust seasoning if needed. Chill until ready to serve. Enjoy!

 

Mom's Easy Caramel Popcorn

It's national popcorn day! I thought this would be a good recipe today.

Copyright 2011 Christine's Pantry. All rights reserved. 

Ingredients:

3 quarts popped corn

3 cups unsalted mixed nuts

1 cup packed brown sugar

1/2 cup karo light or dark corn syrup

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon baking soda

Directions:

In a large shallow roasting pan, combine popcorn and nuts. Place in 250 degree oven, while pre-paring glaze. In a 2 quart saucepan stir sugar, corn syrup, butter and salt. Stir constantly. Bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove from heat. Stir in vanilla, baking soda, pour over popcorn mixture. Stir to coat. Bake 1 hour in 250 degree oven. Stirring occasionally. Cool break apart. Store in airtight container. Makes about 4 quarts. Enjoy!