Who can’t love a pasta called Wacky Mac.
It is a wheat pasta combined with dried vegetables. Tomato, spinach, carrots, and even beets.
Wacky Mac Antipasto Pasta Salad
1 pkg (12 oz.) WACKY MAC Veggie pasta uncooked
1/2 cup diced green peppers
1/4 cup pepperoncini peppers minced
1 cup sliced black olives
1/4 cup chopped fresh parsley
1/2 cup finely chopped onion
3 tablespoons sun dried tomatoes diced
1/3 cup vinegar
2 cloves garlic, minced
1/4 cup olive oil
1 ounce sliced pepperoni
Salt and ground black pepper to taste
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Toss all together lightly until well blended. Season to taste. Cover; refrigerate to blend flavors. 10 to 12 servings.
Let’s party at Let’s Get Real Party #88
Oh my goodness! I had been wanting to try this potato salad ever since I saw it on Peas and Crayons .
I wish I hadn’t waited so long. Sriracha and bacon on a spud? Really?
I did substitute chives and a few chopped white onion for the spring onions, since ours are not harvest ready yet. I will have a ball once our onions are ready.
You will have to click the link for the recipe and their inspirational pictures that forced me to go back and do a search to try it.
Did you know you can make fat free potato chips?
They are very good also.
I didn’t know until I ran across one of my favorite little gadgets from Pampered Chef a couple years back. It is a microwave potato chip maker and it looks like this.
It comes with a stack of two disks where you lay your very thin sliced potato seasoned to preferences. ….but no oil. No spray…..nothing.
Potatoes, salt, and microwaved air.
I can zap one tray in 5 minutes on high. Two trays, stacked, takes 10 minutes rotating the trays after 5.
Of course it depends on your microwave wattage, so if you look onto one you have to experiment.
After I bought mine my sis liked it and found another brand somewhere. Paid like half price of what I did mine, wouldn’t you know.
Anyway on with the dip.
Jalapeno Lime White Bean Dip
2 1/2 cups white beans, drained and rinsed
Juice of one lime
2 tablespoons creamy peanut butter
3 cloves fresh garlic
2 tablespoons jarred jalapeños, drained
1 teaspoon olive oil
2 tablespoons fresh cilantro
1/2 teaspoon cumin
Pinch of sea salt
Process in a food processor until smooth. Serve with chips or vegetables for dipping. Keep refrigerated.
I am sharing this with Let’s get Real Friday
And the preferential herb from WHB is..Cilantro ! I would have never guessed. I was going to vote for rosemary.
I hate I couldn’t participate in the WHB festivities this week. I got a sudden opportunity that I couldn’t turn down.
Since becoming caregiver to my ailing aunt I need every break I can get.
I was offered care time to go camping from my sis. We used to rough it quite often before becoming tied down with aging family. If you can call it rough. Here is a pic of our camper.
We have it set up on some land we own at a local lake about an hour from home.
It has all the amenities of home.
Yes that is my bottle of Boones Farm on the counter. I love a cheap date.
We spent our time boating and grilling and making sub sandwiches in our tiny camper kitchen.
my tiny camper kitchen
Here we are on our boat enjoying that sub and some sun.
Anyway I hope your last week went as great as mine.