Simple Pasta Salad

I usually use rotini pasta, but I only had shells. Also, I was out of corn that I always put in my salad. Proof that anything works in this pasta salad! 

1 lb Rotini or You Favorite Pasta, cooked and drained

6 oz can Black Olives, sliced

1 cucumber, diced

1 tomato, diced
6 oz can Southwestern-Style Corn, drained
8 oz (or more) Zesty Italian Dressing*
1/4 cup Collby Jack or Parmesan Cheese, shredded 

Combine the ingredients and toss. If refrigerating to serve later, reserve some of the dressing. The longer the pasta sits, the more dressing it absorbs.

*Some people add pimento, but if you are using the Zesty Italian, it already has the pimento in it.

Baked Fish with Meyer Lemons

This recipe is wonderful! Even kids will love this flavor. I don't like a strong fishy taste, so this is perfect! It's a quick recipe to put together, leaving time for family and friends while it bakes... and it smells heavenly! You don't have to worry about the smell of fish filling your house!

2 fish fillets per person
Talapia, Bass, Catfish or Whitefish (all white meat fish will work)

Flour
Salt & Pepper, to taste
2 yellow onions, sliced
2 Meyer Lemons, sliced thin
1 bottle Zesty Italian or Balsamic Vinaigrette salad dressing

Preheat oven to 350 degrees. Mix the Flour, Salt & Pepper and dredge the fish. Place them in a shallow baking dish so they fit snug. Place lemon slices on the fish, then sprinkle with onions. Pour dressing over the fish (use about 1 cup of dressing). You can add your favorite spice such as dill, basil or garlic to the dressing if you like... just taste it and adjust the flavor. The flour will bake with the dressing and thicken into a wonderful sauce! Bake fish uncovered for about 30 - 45 minutes or until fish is firm and flaky.

Top with lemon slices and bake!

Chicken Bacon Roll-ups

I wanted to come up with something a little different, so I took the smothered chicken recipe and kind of used a roll-up concept on it. It was quiet at the table. That's usually a very good sign! LOL

4 chicken breasts
1 package bacon
1 cup cheese (I used colby jack)
1 bottle of Zesty Italian dressing

Preheat oven to 400 degrees. Pound out each chicken breast evenly. Arrange 2 slices of bacon on each chicken breast, then top with cheese. Starting at the narrowest end of each breast, fold the chicken edge over and roll up each breast into a bundle. Pour a little dressing in a casserole dish and spread out. Place each chicken bundle in the dish. Arrange 2 more slices of bacon on each chicken bundle. Cover with a good coating of Italian dressing, and top with garlic powder and pepper.

Bake for 30 minutes or until chicken is done. If the bacon starts to get too brown, lay a sheet of foil over the dish. Do not seal it or the bacon will get soggy... Unless you like soggy bacon, that is.

Baked Catfish and Hush Puppies

Even though it was a wet weekend, my guys found enough of a break in the weather to catch a couple of catfish...

This one was 20-25 lbs!

Elliott made a crawfish trap.

 So far he's only caught one, but, hey, he caught one!!!

Well, after the fish were cleaned and cut into fillets,
I baked it in Italian dressing, lemon and onion.
Click here for the Baked Fish Recipe

...and Hush Puppies!!!
Click here for the Hush Puppies Recipe

Simple Pasta Salad

1 lb Rotini or Ruffles Pasta, cooked and drained
6 oz can Black Olives, sliced
6 oz can Southwestern-Style Corn, drained
8 oz (or more) Zesty Italian Dressing*
1/4 cup Parmesan Cheese, shredded (not the powder stuff)

Combine the ingredients and toss. If refrigerating to serve later, reserve some of the dressing. The longer the pasta sits, the more dressing it absorbs. 

*Some people add pimento, but if you are using the Zesty Italian, it already has the pimento in it.

Vegetable Confetti Salad

I'm always looking for new side dishes and this one does not disappoint! It is beautiful as well as tasty! I made this for my Wednesday Night crowd at church and it was a hit!

1 cup diced radishes
1 cup diced carrots
1 cup cucumber
1/2 cup diced red and green bell pepper
1/4 cup finely diced red onion
2 tablespoons lemon juice
1 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
6 oz Feta cheese
1/2 cup (your favorite) Italian salad dressing
1 1/2 cups cooked and cooled pasta (optional)
      (I used a Red Wine Vinaigrette and broken spaghetti noodles)

In a large bowl, combine all the ingredients, and toss. Refrigerate until ready to serve. If the pasta is dry, add a little more dressing and serve.

Baked Fish with Lemon and Onion

This recipe is wonderful! Even kids will love this flavor. I don't like a strong fishy taste, so this is perfect! It's a quick recipe to put together, leaving time for family and friends while it bakes... and it smells heavenly! You don't have to worry about the smell of fish filling your house!

2 fish fillets per person
Tilapia, Bass, Catfish or Whitefish (all white meat fish will work)

Flour
Salt & Pepper, to taste
2 yellow onions, sliced
2 Lemons, sliced thin
1 bottle Zesty Italian or Balsamic Vinaigrette salad dressing

Preheat oven to 350 degrees. Mix the Flour, Salt & Pepper and dredge the fish. Place them in a shallow baking dish so they fit snug. Place lemon slices on the fish, then sprinkle with onions. Pour dressing over the fish (use about 1 cup of dressing). You can add your favorite spice such as dill, basil or garlic to the dressing if you like... just taste it and adjust the flavor. The flour will bake with the dressing and thicken into a wonderful sauce! Bake fish uncovered for about 30 - 45 minutes or until fish is firm and flaky.

Ready for the oven... I didn't have any lemons

so I used lemon juice.

...after 30 minutes at 350 degrees.

The Hubby's plate...

 Mine!!! So much better with lemon slices.

I love to eat the baked lemons! YUM!!!