Peanut Noodle Salad - Lindsay Merrill - Camp

 

1. Cook a bunch of soba noodles

   

2. Rinse noodles to cool and mix in 

   a bowl with  shredded cabbage, 

   edamame, and thinly sliced bell peppers.

    

3. When close to serving time, mix with peanut salad dressing 

   (refrigerated section at Trader Joe’s). Sprinkle with 

   cilantro and peanuts. 

Southwestern Quinoa Salad - Lindsay Merrill - Camp

 Ingredients:

1 cup uncooked quinoa

2 cups water, salted

15 ounce can of black beans, rinsed and drained

2 cups corn (fresh is best, frozen is easy- no need to thaw before use)

1 red bell pepper, diced (you can also add some green pepper if you like green peppers)

1/2 an onion, finely diced (original recipe calls for red- I've used both red and yellow and both are good)

fresh cilantro, chopped (about 1/3 cup)

Dressing (can make in food processor)

1 clove garlic, finely minced

1 lime, zested and juiced

3 Tbs extra virgin olive oil

1 Tbs red wine vinegar

1 tsp chili powder

1 Tbs honey

Salt

Pepper

Garnishes: Avocado slices, salad greens, more lime juice, etc

Directions:

1. Cook quinoa by putting quinoa and water in a saucepan. 

Bring to a boil. Reduce to a simmer and simmer, uncovered, 

until liquid has been absorbed, approx 20 minutes. Take off

 heat and cover for 5 min.  

2. Once quinoa is cooled slightly, mix quinoa, beans, and 

vegetables together in a bowl.

3. Whisk dressing ingredients together and pour over salad.

4. Stir.

5. Garnish with cotija cheese, grated (or include on side)

Notes:

Tip: Some say this salad tastes even better the next day 

when everything has marinated in the dressing.

The Best Pasta Salad - Lindsay Merrill Camp Recipe

 Italian Pasta Salad Dressing:

• 1 cup olive oil

• 1/2 cup white vinegar (red wine vinegar works too)

• 1/2 cup water

• 4 teaspoons kosher salt (see notes)

• 4 cloves garlic (or 2 teaspoons garlic powder)

• 2 tablespoons sugar

• 4 teaspoons each dry oregano and dry basil

• black pepper to taste

• fresh herbs if you want! sometimes

   I add fresh parsley, basil, or chives.

Salad Ingredients:

• 2 pound uncooked pasta (preferably rotini)

• one 20-oz. package cherry tomatoes, halved (4 cups)

• 16 ounce fresh mozzarella cheese balls, cut in half if needed

• 16 ounce salami, cut into cubes or thin strips (see notes for types)

• 1 cup pitted kalamata olives, sliced

• 2 cup sliced pepperoncini

• 1 cup thinly sliced red onion

• 1 cup fresh parsley, chopped

Instructions

1. Make Dressing: Blend up the dressing ingredients in a 

   small blender or food processor.

2. Cook Pasta: Bring 4 quarts water + 1 tablespoon 

   kosher salt to a large pot and bring to a boil – salting 

   the water gives more flavor to the pasta itself.

    Cook pasta according to package directions. 

   Drain and rinse pasta with cold water. Toss with 

   a little oil to prevent sticking.

3. Toss Together: Add pasta and remaining 

   ingredients to a very large bowl. Cover with 

   dressing and toss to combine. Add more 

   parsley on top for making it pretty!

Baked Ziti - Lindsay Merrill - Camp

1 16 oz box ziti pasta
½ medium onion
1 TBS olive oil
2 garlic cloves minced
1 lb lean ground beef - or Italian sausage
1 26 oz jar tomato and basil pasta sauce
1/4 tsp salt
3 TBS butter
3 TBS flour
3 Cups milk
1 Cup grated Parmesan Cheese
½ tsp pepper 1 8 oz package shredded mozzarella cheese
1.  Cook pasta according to package directions, drain and return to Dutch oven
2.  Saute onion in hot oil in skillet over medium high heat 5 minutes or until tender.  Add garlic and saute 1 minute.  Add beef and cook stirring until beef crumbles and is no longer pink.  Drain beef mixture and return to pan.  Stir in pasta sauce and 12 tsp salt.  Set Aside
3.  Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.  Cook, whisking contantly 1 minute.  Gradually whisk in milk; cook over medium heat, whisking constantly until mixture if thickened and bubbly.  Stir in Parmesan cheese, remaining 1/4 tsp salt and pepper.  Pour sauce over pasta in Dutch oven stirring until pasta is evenly coated.
4.  Transfer pasta mixture to a lightly greased 13 x 9 inch baking dish.  Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.  
5.  Bake at 350 for 20-25 minutes or until cheese is melted.  Let stand 10 minutes before serving. 

Baked Ziti Recipe

 Ingredients

• 1 pound sweet or hot Italian sausages
  
• 1/2 cup chopped onion white or yellow
• 3 large garlic cloves chopped
• 1 28 ounce canned diced tomatoes
• 1/4 cup pesto
• 10 ounces ziti or penne pasta about 3 cups, freshly cooked
• 4 cups baby spinach leaves
• 6 ounces mozzarella cheese grated or cubed
• 1 cup Parmesan cheese grated

Instructions

• Boil pasta in a large pot of salted water until al dente (still a bit firm). Drain
• Cook sausage, onion and garlic in a frying pan until is cooked through
• Add in tomatoes with juices
• Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes
• Add pesto. Season with salt and pepper if needed
• Season sauce with salt and pepper
• Preheat oven to 375° F.
• Lightly oil 13 x 9-inch glass baking dish.
• Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl.
• Stir in warm hot tomato mixture.
• Place in prepared baking dish
• Sprinkle remaining 2/3 cup Parmesan cheese over
• Bake until sauce bubbles and cheeses melt, about 30 minutes

Cafe Rio Chicken Recipe

 

Ingredients

• 2 ½ pounds boneless skinless chicken breasts (about 4 breasts)
• 1 cup Italian dressing
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic salt
• 1 packet ranch seasoning mix

Instructions

• Place chicken breasts in the bottom of a crockpot – they do not need to be in a single layer.
• Pour the Italian dressing over the chicken.
• Sprinkle the chili powder, cumin, garlic salt, and ranch dressing evenly over the chicken and dressing.
• Cover and cook on high for 2-3 hours, or until the chicken reaches 165°F.
• Shred the chicken with two forks and stir everything together to distribute the seasonings evenly.
• Serve chicken in burritos, salad bowls, tacos, nachos, quesadillas, etc.
   
  Recipe and Image from The Girl Inspired!! 

Instant Pot Pulled Pork

Ingredients 

• 1 Tablespoon Brown Sugar
•  2 Teaspoons Paprika
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1 Teaspoon salt 
• 1 Teaspoon pepper 
• 1/2 Teaspoon cumin
• 3 Pound boneless Pork Roast, Cut into 3-4 inch cubes
• 2 Tablespoons olive oil
• 1/3 Cup apple cider vinegar
• 2 Cups barbecue sauce, divided
• 1 1/4 Cup Chicken or Beef Broth
• 
  

Instructions 

• In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
• Season the cubed pork with the spice mixture and set aside.
• In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
• Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
• Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
• Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
• Add all of the meat along with the barbecue sauce mixture to the instant pot.
• Close the lid and set to sealing.
• Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
• Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired. Recipe and image from The Salty Marshmallow