Pasta Salad

Pasta salad is such an easy summer side or meal.  Plus it tastes better when you make it the day before!

1 lb Ronzoni Garden Delight Pasta, such as Rotini
2-3 Cups of a Variety of Chopped Vegetables (I always use carrots, grape tomatoes, red pepper, snap peas, and cucumbers.  Any combination works!)
1 Tbsp McCormick Salad Supreme Seasoning
1/4 Cup Parmesan Cheese
1 8oz Bottle of Italian or Cesar Salad Dressing (I always use light dressing)

Bring a salted pot of water to boil and cook the pasta.  Drain pasta.

Throw all the vegetables into a gallon sized plastic bag.  Add the pasta and mix around some.  Then add the salad supreme, cheese and dressing.  Seal the bag and mix well.

Refrigerate overnight in the bag to let the flavors really blend.

BBQ Brisket

Brisket is one of the best meals to prepare for a crowd.  This recipe is especially easy since it cooks in the slow cooker.  Also, if you need to make it ahead of time it works too!  I made this the day before, cooled it for an hour, stored it in the fridge overnight and reheated it in the slow cooker the next day.  Be sure to skim the fat off the top before placing it back in the slow cooker.  I reheated mine for about 2-3 hours in the slow cooker on low.  The brisket was delicious!

2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket

In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder.  Make sure sugar and molasses are blended in.  Add the onions.  Sit the brisket on top of the onions.  Add a generous amount of salt and pepper to the top of the meat. 

Cook on low for 8-10 hours.  I usually flip the meat at least once about halfway through.  Using forks, shred the meat just before serving.  Delicious as a sandwich or on its own!

Asparagus & Mushrooms

One kid loves mushrooms and one kid loves asparagus: this seems like a match made in heaven!  It has a very nice flavor, especially if you like bacon.

3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar

In a good sized skillet, cook the bacon over medium heat until nice and crispy.  Remove bacon but reserve the grease in the pan. Set the bacon aside.

Add the butter and mushrooms to the bacon grease.  Saute for about 2 minutes and then add the asparagus.  If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms.  If the asparagus is thicker then keep the heat on medium.  Cook for about 5 minutes and then add the soy sauce and balsamic vinegar.  Mix around and let asparagus cook until tender/done. 

Just before serving, crumble the bacon over top of the asparagus.