Happy Friday Everyone!! Are y’all looking forward to this long Memorial Day weekend as much as I am? Before you head off to sun-filled adventures, take a look at these recipes from our girls night dinner and get some inspiration for your cuisine this weekend!
I brought this Cilantro Pasta Salad, so you’ll get the full step-by-step process for the other dishes, I got the recipes from the girls so you’ll have those!
Whole Wheat short pasta noodles (I used Rigatoni)
1 bunch of cilantro
1 bag of frozen peas
3 small tomatoes
6 oz of Chicken Breasts
1/2 a red onion
I used these roma tomatoes because they were fresh and on sale! Grape or cherry tomatoes would also work well in this dish. If you use larger tomatoes, like I did, use a spoon and scoop out the juicy insides and seeds. This will keep the pasta from getting watered down.
After the pasta is finished cooking, turn off the heat and throw the frozen peas into the hot water with the pasta. Stir around for about 2 minutes. The peas will cook in the water. Peas are tender and can easily be over cooked… which causes them to be mushy. So throwing them in the hot water for 2-3 minutes when the pasta is finished will cook them perfectly. Then strain the pasta with peas normally and boom, you’re done!
Now, onto the girls night! Here are some of the other scrumptious dishes!!
Casey Laine’s Sunset Tortellini
1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1 Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
2 Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3 Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
4 Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.
1 sm. bunch parsley, chopped
3/4 stick of margarine
1 bunch green onions, chopped
2 (8-oz.) pkgs. cream cheese
2 lbs shrimp, drained and rinsed
1 tsp. garlic powder
1 can Cream of Mushroom soup
Tony Chachere’s and Old Bay Seasoning to taste
Sauté parsley, green onions and shrimp in margarine. Add cream cheese, soup and seasonings. Cook on low heat for 10 minutes. Serve with chips, crackers or garlic bread.
*Crawfish can be substituted for the shrimp and it is equally as delicious!
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
1.In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Hope everyone has a fabulous Memorial Day weekend!!