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Salads, Vegetables

Amazing New Orleans Inspired Pasta Salad

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New Orleans is famous for many things, food being right up there on the list. When I was in New Orleans, I visited The Central Grocer. It is famous for its Muffaletta sandwich. 

The Muffaletta is a delicious combination of Italian meats, cheese and it’s infamous spicy olive salad. All of it is piled high and sandwiched between the best round, crusty loaf of bread you have ever tasted.

It is a must have, when visiting the city.

This pasta salad was inspired by the Muffaletta of New Orleans. It is an amazing pasta salad with a spicy kick. It is filled with Italian deli meats, multiple cheese varieties and homemade olive salad. Your guests will love it! Believe me, you won’t be taking any leftovers home with you.

Amazing New Orleans Style Pasta Salad
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Amazing New Orleans Style Pasta Salad

Recipe by Sheri Tomato

Ingredients

  • 6 cups Fusilli pasta (multi-colored if you can find it)

  • 1 pot boiling water

  • 1/2 cup red wine vinaigrette

  • 1 cup zesty Italian dressing

  • 1 tsp black pepper

  • 1 tsp salt

  • 1/2 tsp Tony Chacheres Creole seasoning

  • 1 2.5 oz can of black olives, chopped

  • 1.2 cyo chopped green pimiento stuffed olives

  • 1 cup hot mix giardideno, drained and chopped

  • 1 cup diced onions (Vidalia if you have it)

  • 1 cup diced celery

  • 1/2 cup combo of jalapeno and pepperoncini, chopped

  • 1 cup chopped fat-free ham

  • 1 cup chopped Genoa Salami

  • 1-2 cups chopped mixed cheese (Swiss, pepper jack, provolone, cheddar, habanero or whatever cheeses you like)

  • 1 cup chopped pepperoni (I like Battistoni)

Directions

  • Boil water and add pasta. Boil till just tender - about 7 minutes. drain and rinse under cold water.
  • Place cold pasta in large bowl.
  • Add salad dressings and seasoning. Mix well.
  • Add meats and cheeses and vegetables. Mix till well combined.
  • Cover and refrigerate overnight.
  • The next day, give it a good stir and serve cold.

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The meats and cheeses can be swapped out, according to your taste. This is a very customizable recipe.

 
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Appetizers, Eggs & vegetables, Vegetables

Cook up a plate of old school corn fritters

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Mom's Corn Fritters
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Mom's Corn Fritters

Recipe by Sheri Tomato
Prep time

5

minutes
Cooking time

4

minutes
Total time

0

minutes

This was one of my favorite side dishes growing. My mom would mix up a big batch. We would eat them as fast as she could make them. Simple delicious way to eat your veggies.

Ingredients

  • 1 egg

  • 1 14 oz can Creamed corn

  • 1/3 cup all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • Oil for frying

  • Butter for serving

Directions

  • In medium sized bowl, whisk egg. Mix in the creamed corn.
  • In separate bowl combine flour, baking powder, salt and pepper.
  • Slowly add flour mixture to egg and corn while stirring with whisk. Mix well until all ingredients are thoroughly combined.
  • Heat frying pan, medium high and add 1 Tbs of oil. Swirl pan to coat it.
  • Working in batches, drop the batter into the hot pan, forming circles. Be sure to leave space between each fritter.
  • Cook for 2 minutes or until top of batter starts to bubble. Flip and cook other side for another minute. If fristters start to burn, lower heat to medium.
  • Fritters are done when both sides are golden brown.
  • Place cooked fritters on cooling rack while cooking the rest of the fritters. This will prevent your corn fritters from getting soggy.
  • Serve hot with a pat of butter atop each corn fritter.

Notes

  • You can store corn fritters in the refrigerator for 3 - 5 days or freeze them in a sealed freezer container for up to 3 months.

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