Creamy Ambrosia Salad

This quick-to-throw-together side is perfect for summer potlucks and barbecues! 

1 can (15-oz) mandarin oranges, completely drained of liquid

1 can (8-oz) crushed pineapple, completely drained of liquid

1 cup shredded coconut

1 cup mini marshmallows

1 cup light sour cream

Pour all ingredients into a medium bowl; gently stir until completely combined. Cover and refrigerate 2 hours until ready to serve.

Karin's Spanish Rice

For years, I had been on the hunt for a really good Spanish rice recipe, but found no success until my pal, Karin, brought over this dish for dinner one night. It was, by far, the best Spanish rice I’d ever tasted. Fortunately, she was willing to share her secret.

2 c. white rice 
1/4 c. canola oil
½ yellow onion, chopped
bell pepper, any color, chopped

3 cloves garlic, minced
1-8 oz. can tomato sauce
approx. 2 tsp each salt, pepper, cumin
a few shakes of hot sauce
2 c. water or chicken broth

Heat oil in a large skillet over medium-high. Add the rice and cook until golden brown (10-15 min). Add the onion and bell pepper and sauté 5 min more. Add the garlic; sauté for 3 min.
Add tomato sauce, broth/water, and seasonings. Stir and turn up heat to high, bring to a boil. Continue to boil for 2 min. Then, reduce heat, cover, and simmer for 20 min. 

Simple Strawberry-Balsamic Salad

Spice up a spring dinner with the simple, flavorful salad. 

Green or red leaf lettuce (or your favorite), torn into bite-sized pieces 

Balsamic dressing

Strawberries, sliced

Blue cheese crumbles

Chopped walnuts

Toss all ingredients together in desired amounts.

Balsamic Pasta Salad with Chicken

As a main course or side dish, this rich pasta is sure to please your family or a whole crowd!

1 pkg penne pasta, boiled per package directions 

½ cup olive oil

¼ cup balsamic vinegar

¼ cup minced basil

2 T brown sugar

¼ tsp salt

¼ tsp pepper

¼ tsp garlic powder

2-3 boneless, skinless chicken breasts, cooked (Try broiling)

¼ cup grated parmesan

Prepare pasta per package instructions; drain and place in large bowl. Cover and refrigerate 1-2 hours, until chilled.

In a small bowl, whisk together olive oil, vinegar, basil, sugar, salt, pepper, and garlic powder; pour over pasta and stir to coat. Cut cooked chicken into bite-sized cubes and add to pasta(Tip: This is a good way to use up leftover chicken, but if you don’t have any on hand, try broiling raw, seasoned chicken breasts for 8-9 minutes per side). Stir in parmesan. Chill until ready to serve.

*Inspired by Life with Lissy

Creamy Garlic Angel Hair

The sauce in this dish had an amazing flavor, similar to an Alfredo, but with a kick of sweet garlic. It’s terrific on its own, topped with chicken or shrimp, or even as a side.

2 tsp extra-virgin olive oil 

4 cloves garlic, minced

2 T light margarine

¼ tsp salt

½ tsp pepper

3 cups reduced-sodium chicken broth

½ lb angel hair pasta

1 cup grated parmesan cheese

¾ cup half and half

1 tsp dried parsley

Pre-heat olive oil in a large pot over medium heat. Add the garlic and sauté about 1-2 minutes; stir in the butter until melted. Mix in the salt, pepper, and chicken broth. Increase the heat to medium-high and bring to a boil.

Add the pasta to the boiling liquid and cook as long as the package indicates (usually 3-5 minutes). Reduce the heat to medium and stir in the parmesan until melted. Remove the pot from heat and stir in half and half and parsley.

*Recipe modified from The Cheese Pusher

Sweet & Savory Broccoli Salad

I am a pretty picky eater as an adult, but I was even more finicky as a kid. Vegetables and I simply did not get along – especially those of the green variety. Broccoli was one of the worst offenders…until I tried this salad. This recipe made me fall in love with broccoli and it is as simple as it is delicious – I could eat this by the bucket. Maybe even by the trough.

2 heads broccoli, chopped 

½ cup poppyseed salad dressing (I recommend Brianna’s)

¼ cup golden raisins

¼ cup real bacon bits

1/8 cup red onion, diced

Chop broccoli and mix with dressing in a large bowl. Stir in raisins, bacon bits, and onion. Cover and refrigerate at least an hour. Serve cold.

Note: This salad can be served immediately, but is best after sitting for at least an hour to allow the flavors to combine.

5 Minute Mac and Cheese in the Microwave

Don't be skeptical...this is delicious.  The "five minutes" does not count the cooking of the noodles but the preparation of the cheese sauce. There is no flour or butter in this recipe, which I loved. I found this recipe on Pinterest and it is from the blog Picky Plate!

8 oz of cooked pasta
1 cup of whole milk
2 cups of shredded cheese
1/2 tsp salt (original recipe called for 3/4 tsp, I thought 1/2 was plenty)
1/2 tsp pepper

Cook pasta according to the directions on the package.  After pasta has been drained, place it in a microwavable bowl and add in the milk, cheese, salt, and pepper.  Stir together.  Microwave on high for three minutes.  Remove from the microwave and stir then microwave for another 2 minutes. 

Cilantro-Lime Rice

We all have our favorite restaurant recipes. Since the Air Force has moved us to a rather restaurant-desolate city, it’s been my goal to recreate some of our favorites at home. With the nearest Chipotle about 2 hours away, the dish is a great, healthier substitute for their delicious rice and makes a great side dish!

1 cup long-grain or Jasmine rice 

Juice of 1 lime

2 cups chicken broth or water

1 tsp. salt

3 T. fresh cilantro, minced

3 tsp. vegetable oil

In a medium pot, add rice, 1 tsp. oil, broth, and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low, cover, and simmer about 15 minutes. Remove from heat and let sit an additional 5 minutes.

In a medium glass bowl, combine cilantro, lime juice, and remaining oil. Toss with rice until completely mixed.

*Recipe from Skinnytaste

Balsamic Honey-Glazed Baby Carrots

Looking for a new side to impress the holiday guests? Try these deliciously sweet and savory carrots for an elegant and simple dish.

2 lbs baby carrots 

1 tsp Italian seasoning

4 T olive oil, divided

3 T honey

1 T balsamic vinegar

Preheat oven to 400 degrees. Spread carrots onto a large cookie sheet or baking dish. Sprinkle with Italian seasoning and drizzle with 2 T olive oil. Bake about 20 minutes.

Remove from oven and drizzle with remaining olive oil, honey, and vinegar. Bake for about 5 more minutes, until carrots are tender but still crunchy.

*Based on So Wonderful So Marvelous

Black & Blue Berry Jell-O Salad

Many moons ago my mom found this recipe in an old church cookbook. It was such a hit that for 30+ years it has been a permanent feature at every family holiday or potluck. It’s, by far, my favorite of all side dishes and so tasty I usually sneak some for breakfast the next day (if there’s any left!).

2 small packages berry Jell-O (raspberry or blackberry are good too) 

3 cups boiling water

1 can (15-oz) blueberries

1 can (15-oz) blackberries

1 small can crushed pineapple

Topping

1 (8-oz) package cream cheese

1 small Cool Whip

1 cup powdered sugar

Mix Jell-O with 3 cups of boiling water. Stir until gelatin is dissolved. Add berries and pineapple with juice. Refrigerate until Jell-O is completely set (overnight works well).

Blend topping ingredients together with a mixer. Spread over congealed salad. Refrigerate until ready to serve.