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California Club Pasta Salad

May 31, 2010 By Kate 8 Comments

Making a pasta salad on a hot day is one of my favorite ways to get dinner on the table during the summer. While I could eat a pasta salad every single night, I don’t think the rest of my family would agree. So we tend to have one about once or twice a week, at most.

Aside from the taste of a pasta salad, I love how stolen moments friendly and summertime-convenient it is. I can through a pasta salad together while the kids eat breakfast and let it hang out in the fridge all day. Plus, it’s so easy to make a big batch, insuring that we have leftovers for at least one lunch.

Since I know pasta salad is a well-loved (in moderation) favorite with all of us, I like to experiment with it to keep things interesting.  There are so many different inspirations I look to when coming up with new pasta salads for us to enjoy. Sandwiches seem to be a sure hit, such as with this California Club Pasta Salad. It has all the elements and taste of a California Club sandwich.

California Club Pasta Salad

  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 1 t. Italian seasoning
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 lb. turkey breast cutlets, fully cooked, cubed and cooled
  • 1/2 lb. grape tomatoes, sliced in half
  • 1 lb. pasta, cooked, rinsed in cold water and drained
  • 1/2 lb. bacon, diced and cooked, cooled
  • 1 avocado, peeled and diced
  • 1/2 – 1 c. sprouts, rinsed
  • Salt and pepper, to taste

1. In a large mixing bowl, stir together mayonnaise, sour cream, Italian seasoning, salt and pepper. Stir in cooled turkey breast and sliced tomatoes. Add rinsed pasta, toss to combine and refrigerate.

2. Just before serving, add the bacon, avocado and sprouts. Toss to combine. Season again with salt and pepper to taste, if needed.

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A Baby, A House, A Lonely Kitchen

May 27, 2010 By Kate 25 Comments

I don’t know if anyone has noticed, or if it’s just my own guilt speaking, but things have been a little slow around here lately. That’s because being a wife and mom take precedence over cooking and blogging. And right now, those first two areas are filling up most of my time.

So, maybe my title gives it away, but let me fill you in on the scoop.

  1. Just when we made the final decision that we were done at four, baby #5 came on the scene. On or around October 19th, I have a feeling life will get a little crazy in our house. But I can’t wait!
  2. After just 24 more dinners cooked in our tiny kitchen, we are moving into a new house with plenty of room for us all. (And loads of natural light in my kitchen. I can’t wait!!)

Although I breezed through my first trimester, I’ve been feeling a little less than uninspired in the kitchen lately. On top of that, packing and planning are now at the top of each day’s must-do list. I’m anxiously awaiting getting settled and setting up shop in my new kitchen.

Until then, we all still have to eat, so hopefully I’ll still have plenty to write about. Although if you have a recipe you’d like to share here, I’d love a few guest posts! (Just email me for details if you’re interested.)

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Oven Fries

May 26, 2010 By Kate 9 Comments

I have had a love-hate relationship with homemade French fries for several years now. Sometimes they turn out just fine and other times they taste great, but their texture leaves something to be desired. With a family of ketchup-loving fanatics, soggy French fries just don’t hold up to the dipping test.

However, I recently stumbled upon a method that has revolutionized homemade French fries in my kitchen. They turn out perfectly crispy every time. And best of all, the method fits in perfectly with my stolen moments in the kitchen.

Oven Fries

  • 5 large russet potatoes
  • 3 T. oil
  • Salt and pepper, to taste (I usually use about 1 T. salt and 1 t. pepper)
  • 1/4 c. Parmesan cheese, optional

1. Fill a large bowl halfway full of cold water. Slice the potatoes lengthwise into ovals about a 1/2 inch thick. Then, slice each oval into individual fries. Immediately place the cut fries into the bowl of water. Place the bowl in the refrigerator and refrigerate for at least 30 minutes or up to a few hours.

2. Place 2 cookie sheets in a cold oven and preheat to 400 degrees.

3. Thoroughly drain water from the potatoes and pat dry. Toss with the oil and salt and pepper. Spray the heated cookie sheets with baking spray or lightly brush on some additional oil. Spread the potatoes onto the cookie sheets in a single layer.

4. Bake the fries until golden brown, about 20 minutes. Sprinkle on the Parmesan cheese, if using, and bake an additional 5-8 minutes, until the cheese is caramelized. (If not using Parmesan cheese, flip the fries after 20 minutes and cook an additional 5-8 minutes.)

Now I have a completely off topic question for all you food-loving readers. My husband and I are going out for our anniversary on Saturday night to The Melting Pot. I love fondue, but this will be our first trip to The Melting Pot. If you’ve eaten there, I would LOVE some suggestions on what to order. I’ve looked at the menu several times and it just makes my head spin with all the possibilities.

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