I love a good muffuletta sandwich, but I normally can't find a good one in this area. This recipe is the next best thing.
MUFFULETTA PASTA SALAD
* 1 (16 ounce) penne pasta
*4 ounces hard salami, cut into small pieces
*4 ounces provolone cheese, cut into small pieces
*1 cup celery, finely chopped
*1/2 cup, roasted red pepper, chopped into bite size pieces (I roast my own)
*1/2 cup black olives, pitted and sliced
*1/2 cup green olives, sliced and pitted
*1/4 cup pepperoncini, finely chopped
*1/8 cup capers
*1/4 cup red wine vinegar
*1/4 cup yellow onion, finely chopped
*1 tablespoon dried oregano
*1 teaspoon celery seed
*1 tablespoon dried parsley
*1 teaspoon salt
*1 teaspoon black pepper
*1 teaspoon worcestershire sauce
*1 teaspoon granulated sugar
*1/2 cup olive oil
~In a small bowl, stir together the vinegar, onions, dried oregano, celery seed, dried parsley, salt, pepper, worcestershire sauce, sugar and olive oil.
~Allow to sit for 30 minutes so that the flavors come together.
~Bring a large pot of salted water to a boil over high heat.
~Add pasta once the water comes to a boil.
~Cook until pasta as directed on package.
~Drain, and rinse under cold water.
~Add pasta to a large bowl.
~Add salami, provolone, celery, pepperoncini, roasted red peppers, black olives, green olives and capers.
~Add dressing to pasta and mix until well coated.
~Serve right away or refrigerate for up to 24 hours.
Wednesday, November 30, 2016
Tuesday, November 22, 2016
I love pecan pie, but I normally only eat a small amount of it because it's so sweet. I love this pie, because it's not a sweet. Great for a Thanksgiving dessert.
PECAN APPLE PIE
*1 1/4 cup pecans, chopped
*1/2 cup light brown sugar, packed firmly
*1/3 cup butter, melted
*2 pie crusts (make your own or buy refrigerated pie crusts)
*1 teaspoons all-purpose flour
*6 medium granny smith apples, sliced and peeled
*1/4 cup granulated sugar
*2 tablespoons all-purpose flour
*3/4 teaspoon ground cinnamon
*1/8 teaspoon nutmeg
~Heat oven to 375 degrees.
~In a small bowl, mix pecans, brown sugar, and butter.
~Spread evenly over the bottom of a 9-inch pie plate.
~Dust both sides of crust with the 1 teaspoon of flour.
~Place dusted bottom crust over the pecan mixture.
~Press down the insides of the pan.
~In a large bowl, combine apples, granulated sugar, 2 tablespoons of flour, cinnamon and nutmeg.
~Spoon into pie crust.
~Top with second pie crust and seal both crusts together.
~Cut 3-5 slits in top of crust.
~I like to lightly sprinkle crust with cinnamon sugar, but this is optional.
~Place pie plate on cookie sheet, to catch any over spill.
~Bake for 45-50 minutes or until crust in a golden brown.
~Remove from oven and allow to cool for 5 minutes.
~Place a large serving place over pie and careful invert pie.
~Cool completely before serving.