Zesty Pasta Salad

After 4 holiday days of gorging ourselves sick, we really needed something light on our stomachs and easy on our efforts.

ONE of our favorite lunch places has a delicious house pasta salad. We were craving the salad, but not the bill. So, we decided to imitate it and I think we did a great job, if I do say so myself.

And it turns out it was SUPER easy to do. So easy, in fact, I ALMOST didn't take a picture to post. But, then I changed my mind, because everyone needs quick and easy recipes. And this one is probably at the top of the "quick and easy list." So, enjoy!

{ZESTY PASTA SALAD}

1/2 lb fettuccine pasta

4-oz feta cheese, crumbled (I think I did one with sun-dried tomatoes)

2 roma tomatoes, chopped

1 small cucumber, peeled and chopped

Italian salad dressing

Salt and Pepper to taste

Cook pasta according to package directions. Keep it al dente, we don't like mushy pasta around here. Rinse the pasta in cold water and put in a large salad bowl. Add the remaining ingredients and mix with Salad dressing to taste. This keeps well the next day too.

Homemade Fresh Lemon Ice Cream

We had our first "campout" with our little guy last night. We decided to camp in Pop & Nana's backyard (my parents). If you saw where my parents live, you would understand why we wanted to camp there. It's absolutely breath-taking. The camping part was hilarious! We didn't get much sleep. Turns out an almost 2-year-old doesn't really get the idea of camping. He thought it was play-time, in the tent with Mommy & Daddy. 

But, the "service" was unparalleled. My mom pampered us, like she always does. And she made "something delicious," like she always does. She found this wonderful recipe for homemade fresh lemon ice cream. It was so yummy! I just had to share. Except, I would say I would cut down on the sugar next time, I think 4 cups is a little much.

Have a wonderful 4th of July weekend. And enjoy some fresh lemon ice cream!

{HOMEMADE FRESH LEMON ICE CREAM}

4 c. sugar

Zest of one lemon, or more if you choose

3/4 c. fresh lemon juice (it was 2.5 lemons)

1 1/2 tsp. lemon extract

2 quarts milk (8 cups)

1 pint cream (2 cups)

Mix ingredients in order as they are listed. Freeze in ice cream freezer.

Potatoes & Green Beans Au Gratin

So, I wanted to give you a little French lesson, but I couldn't find the literal meaning for "au gratin." To me, it just means "topped with cheesy goodness." And that's a good enough description for me. Cheese is one of my down-falls. I eat it absolutely everyday. I know my sister-in-law understands this obsession, as I've literally seen her put shredded cheese on a plate, microwave it, and eat it...just like that. Now, that's my kind of woman. 

This dish is one of those cheesy goodness ones. See? The name says, "au gratin." So you know it's going to be good. I like that there are green beans in it, to make you feel just a little bit better for indulging in a carb smothered in cheese. It worked for me, so it can work for you. Enjoy!

{POTATOES & GREEN BEANS AU GRATIN}

2 lbs. red potatoes, thinly sliced

3 c. milk

2 cloved garlic, minced (I like to use my zester)

2 bay leaves

1 c. green beans (frozen, or if you use fresh, cut them and boil for 3 minutes)

1 c. Monterrey cheese, shredded

1/2 tsp. salt

1/2 tsp. pepper

Pinch of nutmeg

Preheat oven to 400 degrees. In a large pot, combine milk, potatoes, garlic, and bay leaves and bring to a boil. Reduce heat, and allow to simmer for 10 minutes; stirring frequently to prevent milk from burning to bottom (it's a mess!). Remove from heat and let stand 10 minutes. Drain potatoes, reserving 1 cup liquid. Discard bay leaves. Coat a 9x13 pan with cooking spray and arrange half of potatoes in bottom. Arrange green beans over potatoes. Sprinkle with remaining cheese, salt, and pepper. Stir nutmeg into reserved liquid, pour over potatoes. Cover pan with foil. Bake for 20 minutes. Uncover and bake for an additional 20 minutes or until cheese begins to brown.