Chell's Italian Pasts Salad

This is literally the easiest and most delicious pasta salad you will ever make! I'm constantly asked to bring this to BBQ's and pot lucks. You can make it ahead of time and is even better made the night before. 

If you have seen my other recipes, I change recipes up quite often, with this recipe you can add any vegetables you like. I sometimes add green pepper instead of olives or add a half red onion. Suit your taste. This is one of my favorite summer recipes! This time I didn't use black olives. Most always it is included but I didn't have any on hand but it was just as tasty!

I forgot to take a picture of the ingredients so I'll jump straight to the recipe. 

Chell's Italian Pasta Salad

1 box of Rotini pasta 

1 8oz. BelGioiso Fresh Mozzarella Pearls. Hint: You can also use a block of cubed Mozzarella. 

1 cucumber skinned and diced.

1 lb. Genoa cubed Salami. - I never...NEVER change my salami choice! 

1 cup shredded carrot

1 can of medium black olives

Zesty Italian dressing

Cook pasta al dente, strain, and run under cold water to cool. In a large bowl, mix the vegetables and cheese, add the pasta, then coat with Zesty Italian dressing. You only need enough dressing to coat everything. Let it sit in the refrigerator for a couple hours. Enjoy!

All American Eggrolls

My mom used to make these, and then I started making this style of eggrolls when I had roommates. It was fun to make, made a ton, and fed the masses of friends we used to have over. I continue to makes these now. You can change the up the ingredients to your liking. I've added Mushrooms, chicken, corn, whatever you are craving. 

First, I start by browning the beef and onion. You can use any meat really, try a rotisserie chicken, debone and shred it and set it aside. Drain off any fat and then add onion and cook till just about tender. I like my veggies to still have a little bit so I undercook by a couple minutes.

Then I add the carrot and green pepper and continue cooking for a few more minutes. Put off to the side. You really could use any cheese you like. I prefer Colby & Monterey cheese. Get a bag already shredded or use a block.

I start making my egg rolls by separating them. Take your egg and mix it with a little water for your sealer. 

Then load them up with a spoon full of the meat, veggie mix. Add some cheese. and brush some of the egg wash along all sides. 

I fold them by turning in two corners, then roll them up.

In a skillet add vegetable oil. Enough to allow your egg rolls to cook evenly on each side. Let it heat over medium heat then add a few eggrolls at a time. 

Brown on each side and then rest on a baking rack. The egg rolls freeze up very nicely. Although I admit, they never last that long in my house. You can serve immediately. To heat them up, you can place them in the microwave for about 40 seconds and then enjoy!

 

All American Egg Rolls

1.5 - 2lb. Hamburger 

1 package eggroll wrappers

1 small onion

1/2 Cup shredded Carrot

1/2 Cup green pepper

1 Cup shredded cheese

1 egg

salt and pepper

Enough oil to cover the bottom of the pan and up the sides about 1/4 inch. 

Brown hamburger over medium heat, drain the fat and add onion and continue to cook till onion is translucent.

Add the carrot, pepper, and salt and pepper and continue cooking for a couple more minutes. if you like your veggies cooked through continue to cook to your likeness. Set aside to cool some.

Shred the cheese; you can also use a package of already shredded, pull all ingredients together in an assembly line. Mix your egg and a dash of water in a small dish for sealing the edges. Separate the eggroll wrappers on a damp paper towel. 

Place a spoon full of hamburger and veggies in the center of the wrapper, top with a spoon full of shredded cheese.

Wrap by folding two corners in over the hamburger mix, then roll the eggroll. 

In a skillet heat vegetable oil over medium heat. Place your eggrolls in the pan and cook for about 2 minutes on each side. They should be golden brown on each side.