Southwestern Black Bean Pasta Salad

 

Southwestern Black Bean Pasta Salad

I can remember when I was ten years old, wishing that I was thirteen. I wanted to be a teenager because I thought that was way cooler than being ten. Then like most, the next significant milestone was 16. I think I may have counted down the days until my birthday that year. I wanted a car but I did not get one.  It continued after that;  being impatient for graduation, first real job, wedding date, birth of a baby. Many other important dates that I looked forward to with anticipation that I now look back on with nostalgia.

Now, God willing, Greg and I will celebrate our thirtieth wedding anniversary in November. I look forward to celebrating that date because I am proud that he has been able to put up with me for this long! However, if life has taught me nothing else, it is to enjoy the moment. I’m still a planner, and I look forward to special days, but I am trying to place more emphasis on the here and the now than the tomorrows. After all, I’m not promised tomorrow. My very wise mother always told me, “don’t wish your life away.” Well, Mama, after fifty-three years I’ve started listening to you!

It’s a bit difficult to transition from serious to pasta salad, but here goes.  😂 My family enjoys anything with a little spice. We love anything with buffalo sauce, and we enjoy some Mexican and Southwestern food too! I recently tried this Southwestern Black Bean Pasta Salad, and my family went nuts. Even if you prefer your pasta salad with little other than pasta, this dressing is amazing! The lime juice and cilantro are the key ingredients in my opinion,  but leave the cilantro out if you don’t care for it.

Southwestern Black Bean Pasta Salad
 
Author:
 
Ingredients
  • ½ c. mayonnaise
  • 2 tbsp. freshly squeezed lime juice
  • 1½ tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 12-oz. rotini pasta
  • 1 can (15 oz.) can whole kernel corn, drained
  • 1 can (15-oz.) can black beans, drained and rinsed
  • 1 pint grape or cherry tomatoes, halved
  • 1 (4.5-oz.) can chopped green chiles, drained
  • ¼ c. chopped fresh cilantro
Instructions
  1. Cook pasta according to package directions. Drain, set aside.
  2. In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin, and salt.
  3. Add cooked and drained pasta, black beans, corn, tomatoes, chiles, and cilantro to the dressing and toss to coat.
  4. Refrigerate covered until ready to serve.

 

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Amye’s Top Recipes from 2016

Amye's-Top-Recipes-from-2016

 

 

One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

Amye's-Top-Recipes-from-2016-2

 

 

 

 

 

 

 

 

 

The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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Asian Beef and Broccoli Pasta Salad

Asian Beef and Broccoli Pasta Salad

 

 

I have been on an Asian kick lately. We had little Asian Sliders for dinner over the weekend. They were amazing, but my family was starving, and I didn’t get pictures. It’s a constant struggle of a blogger and their family. Getting the picture before anyone can touch the plate! That just means the sliders will be on the menu again very soon, and that’s a good thing!

This Asian pasta salad is another new recipe. I found the recipe in an old Fresh Market cookbook that I bought on a recent thrift store/treasure hunt. I’m not much of a yard sale person, but I do love finding a good thrift store! It seems that Savannah has started to enjoy it too so it’s possible that we could get into some trouble together!

Okay, I got a little off subject…back to the salad. This pasta salad is full of fresh, crisp vegetables and with the addition of beef, this salad is a complete meal! You could leave out the meat completely if you prefer or substitute shrimp, chicken, or even pork for the beef.

This salad is a simple, prepare ahead meal, that would be perfect for a weeknight dinner. Toss the pasta mix with the dressing just before serving. If you are feeding less than about ten people, toss a portion of the pasta mix with a portion of the dressing because you don’t want to store the mixed salad for very long. The vegetables will become limp, and you will loose the fresh, clean taste of the salad.

 

Asian Beef and Broccoli Pasta Salad
 
Author:
Serves: 10-12
 
Ingredients
  • Soy Ginger Dressing:
  • 3 garlic cloves, minced
  • 6 tbsp. soy sauce
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. sugar
  • 1 tbsp. sesame oil
  • 2 tbsp. fresh ginger, minced
  • ⅛ c. sweet chili sauce
  • 2 tbsp. mayonnaise
  • 1 lemongrass stalk, sliced thin
  • ¼ c. vegetable oil
  • Pasta Salad:
  • 2 lb. sirloin steak
  • 1 (10-oz.) bottle teriyaki sauce or marinade
  • 1 gallon water
  • 2 tbsp. salt
  • 1 (16-oz.) pkg. rotini pasta
  • ½ lb. broccoli florets
  • 3 medium carrots, julienned
  • 1 medium red bell pepper, julienned
  • 2 c. bean sprouts
  • 3 green onions, thinly sliced
  • ¼ c. cilantro, chopped
Instructions
  1. In the bowl of a food processor, combine the garlic cloves, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, sweet chili sauce, mayonnaise, and lemongrass. Blend into a paste. With the food processor running, drizzle the vegetable oil in a slow stream until well mixed and vegetable oil has been incorporated. Store covered in the refrigerator until ready to use.
  2. Marinate sirloin steaks in teriyaki sauce or marinade for 6 hours or overnight. Preheat grill to medium-high and oil the grates. Grill 5 to 6 minutes per side or until desired doneness. Remove and leg stand 5 minutes, the slice into think 2-inch strips and set aside.
  3. In a large pot, bring 1 gallon water and 2 tbsp. salt to a boil over high heat; add pasta and boil according to package directions, stirring frequently. Add broccoli during the last minute of cooking and remove from heat, drain and rinse with cold water; set aside.
  4. In a large serving bowl, combine pasta and broccoli with beef, carrots, red pepper, bean sprouts, green onions, and cilantro; chill until ready to serve.
  5. To serve, pour Soy Ginger Dressing over salad and toss to evenly coat.

 

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Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
Author:
Serves: 6
 
Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.

 

 

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Shrimp Ceviche

shrimp-ceviche

 

I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!

Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.

This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.

(This recipe appeared in The Courier Herald on October 28, 2015.)

AAA Amye Signature for blog

Shrimp Ceviche
 
Author:
 
1½ lbs. shrimp, peeled & deveined 1 mango, diced 1 small red onion, chopped ½ bunch cilantro, chopped 1 jalapeño pepper, seeds removed & diced 4 limes, squeezed 4 lemons, squeeze ½ orange, squeezed ½ grapefruit, squeezed Salt to taste
Ingredients
  • 1½ lbs. shrimp, peeled & deveined
  • 1 mango, diced
  • 1 small red onion, chopped
  • ½ bunch cilantro, chopped
  • 1 jalapeño pepper, seeds removed & diced
  • 4 limes, squeezed
  • 4 lemons, squeeze
  • ½ orange, squeezed
  • ½ grapefruit, squeezed
  • Salt to taste
Instructions
  1. Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
  2. Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
  3. Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
  4. Serve with corn chips or saltine crackers.
Notes
Best made the day before serving. However, drain off the citrus juice after the specified marinating time.

 

 

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