Friday, June 25, 2010

Recipes from Jax's Party

Hey ya'll... hope you're having a good Friday. As you can tell by this blog post at 9pm, mine has been super exciting ;) I've had a few people ask for some of the recipes that I made for Jax's party so I figured I would just post them here. First up is my Grandma Bunny's spinach dip. It's TO DIE FOR! After that is my own recipe for pasta salad, which is pesto-based instead of mayo-based. Both recipes make a pretty big amount, so you could probably half them if you don't want too much leftover. Enjoy!

Spinach Dip
2 pkgs frozen spinach- thawed and squeezed dry
2 cups sour cream
2 cups mayo
5 green onions- diced
2 cans water chestnuts- drained and chopped (these are by the Asian foods in the store)
1 packet Knorr's leek soup mix (it's a powder, usually found on the soup aisle or near the salad dressing mixes)

Mix all ingredients together and serve with sourdough or french bread. It works best if it can sit for a few hours... flavors soak into each other and YUM YUM YUM!

Pasta Salad
2 lbs tricolor corkscrew pasta
1 ball of fresh mozzarella (found in the specialty cheeses case)
1 cup roasted red peppers- chopped
1/2 purple onion- diced small
1 cup grape tomatoes- halved
1 7oz (approx.) container of pre-made pesto
salt and pepper to taste

Boil the pasta in a large pot of very salty water for about 8-10 minutes. Drain and set aside or in the fridge to chill. Once the pasta is cool, combine the rest of the ingredients and salt/pepper to taste. If it's too dry then just add extra-virgin olive oil until it comes together. Serve at room temperature.

I hope ya'll enjoy these! Have a happy weekend!

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