Fourth of July Recipe: Quick Veggie Pasta Salad 

Image via: Clean and Scentsible

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Ingredients:

1 450g box of your choice of pasta

1 cup mayonnaise

¼ cup red wine vinegar

¼ cup sugar

¼ cup red onion, chopped

3 cups broccoli, chopped

1 cup snow peas

¾ cup red pepper, chopped

½ cup boiled corn

½ cup roasted, unsalted sunflower seeds

½ cup pine nuts

Image via: Sugar and Grace

Instructions:

1. Boil the pasta till al dente or follow the instructions on the box. Drain and rinse with cold water until cooled. The pasta can be stored in a covered box in the refrigerator. Take it out when you are ready to prepare your salad

2. In a small mixing bowl, whisk together mayonnaise, red wine vinegar, sugar and set aside

3. Add vegetables, sunflower seeds, and pine nuts to the pasta and toss to combine. Add the dressing and toss to coat. Cover pasta and chill for at least one hour.

Image via: Bare feet in the kitchen

This vegetarian fourth of July recipe can be quickly converted into a non-veggie one. For those who love their meats, you can change this veggie pasta salad into a non-veg one by simply adding ½ cup of crumbled bacon or ½ cup of boiled chicken to the salad. Toss to combine with the dressing. Add your own touch to the recipe by adding or subtracting the veggies that you like or dislike.

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For as long as I can remember sweet potatoes have been my favorite vegetable. When I was little my dad used to say I wasn’t a couch potato I was a couch “sweet potato”. To this day the memory of my dad calling me this makes me love the vegetable even more. From sweet potato chips, sweet potato pie to sweet potato casserole, their is not a sweet potato recipe I don’t love!

With Thanksgiving around the corner I decided to photograph and make my favorite holiday sweet potato casserole recipe.

Gibson Holiday Sweet Potato Casserole

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Ingredients

5 – 6 Large Sweet Potatoes

1 stick of Butter or Margarine

1/4 cup  Milk

2 Eggs

1/4 cup of Brown Sugar

1/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 teaspoon Vanilla

1 bag of Marshmallows (Mini or Large)

Directions

1. Boil sweet potatoes in a large pot until fork tender and let cool. Ensure there is enough room for potatoes to move around to cook evenly.

2. Once potatoes cool, remove peel and place in mixing bowl to mash.

3. Mash potatoes with a potato masher.

4. Add softened butter and beat with an electric mixer.

5. Add eggs one at a time, blending well after each egg. Add sugar, cinnamon, nutmeg, milk, vanilla.

6. Grease a 9 1/2″ x 11″ casserole dish non-stick cooking spray and spread sweet potato mixture with a spatula. Shake dish gently to remove lumps and to settle mixture.

7. Bake at 350 degrees F for 35- 40 minutes or until casserole turns light brown.

8. Once cooked place thin layer of mini or large marshmallows. Remember they will expand, so don’t place too many! Place back in the oven for 5-7 minutes until lightly browned.

Note: If you make this recipe ahead of time, wait until ready to serve and then heat casserole without marshmallows. Then place marshmallows 5-10 minutes before serving, otherwise the marshmallows will melt.

This recipe can be adapted by adding streusel, brown sugar, nuts, caramel, etc.. At the Gibson’s we try to keep it simple

Enjoy!

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What do you have for Thanksgiving menu? Of course, aside from the traditional turkey recipe that should be on the table, a few side dishes should complete the setup. For instance, you have the soup, appetizers, dips and any recipe that can complement your main dish. If you don’t have any recipe in mind, try the Parmesan Bread Twists recipe you’re your Thanksgiving meal.

The Parmesan Bread Twists recipe is so easy to prepare and quick to make. In fact, you can serve this recipe in less than half an hour. But even if it takes lesser time, its delicious taste remains longer. You will definitely enjoy the crunch and the texture of the recipe. You can have it as your appetizer or dessert. This should bring out a unique twist in your Thanksgiving meal.

Thanksgiving Meal: Parmesan Bread Twists

Image via: Food Network

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Ingredients

• 1 17.3-ounce package frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 1 1/2 cups grated Parmesan (6 ounces)
• 1 tablespoon poppy or sesame seeds (optional)

Procedure

1. Heat oven to 400° F. Cut the puff pastry lengthwise into 24 strips and transfer to 2 baking sheets.
2. Brush each strip with the egg and sprinkle with the Parmesan and poppy seeds, if using. Twist the strips and bake until puffed and golden brown, 12 to 15 minutes. Serve warm or at room temperature.

The whole process should make at least 24 Parmesan Twists. But there’s a twist in this recipe. Not only that you can serve it to your guests but the Parmesan Bread Twists can also enhance your table settings. Simply place 5 – 7 Parmesan Twists in a glass and you now have an edible decorative item on your table. Now that’s a delicious and attractive dish – it’s a two-in-one recipe! So, this coming Thanksgiving, don’t miss the Parmesan Twists recipe in your menu list.

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