Monday, September 25, 2017

Cherry Chicken Pasta Salad

This is one of my favorite salads from the grocery deli counter. I don't buy it very often, but enjoy it at potlucks and other events when other people buy it and bring it! So I couldn't have been more thrilled when Lund's and Byerly's released the RECIPE for this salad. I knew from eating it that it wasn't complicated, but I couldn't really place the dressing. Now that I see the recipe, I feel kind of silly. It's so exceedingly simple, that dressing - just prepared poppyseed dressing and mayo!

Although late September is an odd time to be making pasta salad, the 87 degree weather makes it possible - it's just not beef stew time yet, is it? So if you need a simple lunch or dinner, or want to be the envy of everyone at the next potluck - make this salad! It's really delicious.

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Full Plate, Wonderful Wednesday, Foodie Friday, Weekend Potluck, Awesome Friday.

Cherry Chicken Pasta Salad

2 cups cooked, chopped chicken
12 ounces small pasta shapes (like gemelli or small shells)
3/4 cup thinly sliced celery
3/4 cup chopped red onion
1 cup dried cherries, cut in half
3/4 cups mayonnaise
3/4 cups Poppy Seed Dressing
1 tsp. salt
1/4 tsp. black pepper
Spring mix or spinach, for serving

Cook pasta in boiling salted water according to package directions. Rinse with cold water; drain.

In a large bowl, combine chicken, pasta, celery, onion and cherries.

In a large measuring cup, combine mayonnaise, poppy seed dressing, salt and pepper.

Fold 1 cup of dressing into salad, reserving the rest. Refrigerate the salad, covered, several hours or overnight.

To serve, add remaining dressing as needed. Serve on a bed of your favorite greens.

Recipe Source: Adapted from Lunds and Byerlys

Tuesday, September 19, 2017

White Chocolate Brownies

After a tumultuous August, I am glad to be back in the kitchen again, trying new recipes. These brownies seemed like the perfect thing to make after several weeks of non-stop work after a crisis. A white chocolate brownie base, drizzled with chocolate - what's not to love?

I especially appreciate recipes that can be made in one bowl; no mixer required. I really liked these after being refrigerated too, maybe just because it was summer, but I liked the texture after they were chilled. Basically, I like these on a train, in the rain, in a car both near and far. I like my white chocolate brownies, Sam I Am.

Find more inspiration at Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us.

White Chocolate Brownies

1/2 cup butter
6 oz white chocolate (not candy melts or white chocolate chips)
3/4 cup granulated sugar
1 tsp. vanilla
1/4 tsp. salt
2 eggs
1 1/4 cup flour
1/3 cup semi-sweet chocolate chips

Line an 8x8 inch baking pan with aluminium foil leaving an overhang on each side. Spray with non-stick cooking spray and set aside.

In a medium sized microwave-safe bowl, melt together the butter and white chocolate in short 20 second bursts. Stir the mixture after each 20 second burst.

After both the butter and white chocolate are melted, allow to cool slightly. Then whisk in sugar, vanilla, eggs and salt. Whisk together the mixture until smooth and evenly combined, then carefully fold in the flour.

Spoon the mixture into your prepared pan and bake at 350 for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan.

Allow the brownies to cool fully in the pan. Lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 12 squares.

In a small bowl, melt the chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the chocolate over each square.

Recipe Source: Adapted from Just So Tasty
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