Pasta Salad

4 cups cooked past - I like tri-colored spirals
1 cup sliced celery
1/2 cup chopped onion
1/4 cup sliced radishes
2 Tbsp chopped parsley
1/2 cup sliced olives
1 cup mayonnaise
2 Tbsp white vinegar
2 tsp mustard
1/2 tsp celery seeds
1 1/2 -2 tsp salt
1/8 tsp pepper

Omelet For Two

Taken from Barefoot Contessa

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
5 extra-large eggs
2 tablespoons milk or cream
salt
freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Chocolate Oreo Pudding Trifle

Taken from Butter and Love

1 unfrosted chocolate cake (use your own recipe or prepare your favorite boxed mix)
4 packages instant chocolate pudding, prepared
1 16 oz. package of Cool Whip Lite (or your favorite whipped cream)
1 package Oreo cookies, chopped and ground in a food processor to make crumbs

Break the chocolate cake into crumbly, bite-sized pieces. On the bottom of a large glass bowl, spread 1/3 of the cake pieces. Top with 1/3 of the chocolate pudding, spreading with spatula. Top pudding with 1/3 of the Cool Whip or whipped cream, spreading with spatula. Sprinkle Cool Whip with 1/3 of the Oreo crumbs. Continue to alternate the layers in this order for a total of two more times, finish off with a final layer of Oreo crumbs to garnish. Chill in refrigerator for at least 2 hours or overnight before serving.

Meatballs

Taken from Butter and Love

Ingredients
1 egg, slightly beaten
3/4 cup soft bread crumbs (1 slice)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tablespoons parsley
1 to 2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef

Directions

In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter.

Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degrees F). Drain off fat. Makes 4 to 6 servings.

Chicken Tikka Masala

From the Clay Oven in Irvine, CA

Masala
3 Tbsp olive oil
2 cups chopped onion
1 1/2 tsp cumin seeds
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp ground coriander
3 cups chopped tomatoes (about 3 medium)

Heat oil in heavy large saucepan over medium-high heat. Add onions and cumin seeds and saute until onions are golden, about 12 minutes. Add garlic and ginger; stir 1 minute. Add coriander; stir 15 seconds. Add tomatoes; reduce heat to medium and simmer until chunky sauce forms, about 6 minutes. Season to taste with salt and pepper.

Chicken Tikka
1/4 cup plus 1 Tbsp olive oil plus additional for brushing
2 Tbsp fresh lemon juice, divided
1 tsp salt, divided
3/4 tsp cayenne pepper , divided
1/2 tsp dry mustard powder, divided
2 lbs skinless boneless chicken breast halves, cut into 1 1/2 inch cubes
1 cup plain nonfat yogurt
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp garam masala


Whisk 1/4 cup olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/2 tsp cayenne, and 1/4 tsp dry mustard in large bowl. Add chicken cubes; toss to coat. Cover and chill 30 minutes, tossing occasionally.

Whisk next four ingredients with 1 Tbsp olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp cayenne, 1/4 tsp dry mustard in large bowl. Add chicken mixture; toss. Cover and chill 3 hours, tossing occasionally.

Preheat oven to 375. Thread chicken pieces onto 6 metal skewers, dividing equally. Brush grill pan with oil; heat over medium-high heat. Working in batches, if necessary, grill chicken with marinade still clinging until dark brown, about 2 minutes side. Transfer to rimmed baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes.

Rewarm onion-tomato masala. Divide sauce among plate. Place one skewer on each plate.