Yep, it’s been awhile since I posted a “Wow Me Wednesday” recipe. This will be worth the wait! LOL
Broccoli and Grape Pasta Salad (Originally from Southern Living) 6-8 servings
- 1/2 cup chopped toasted pecans (I just added pine nuts when ready to serve.)
- 8 ounces farfalle pasta
- 3 cups finely chopped broccoli florets
- 1 cup mayo (Best Foods is my choice)
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/3 cup diced red onion
- 1/2 teaspoon salt
- 2 cups seedless red grapes, cut in half
- 6 cooked bacon slices, crumbled
Preheat oven to 350 degrees. Place pecans on baking sheet and toast in oven for 5 to 7 minutes, stirring half way through.
Prepare pasta according to package directions, cooking to al dente. Drain pasta and place in a large bowl.
In a medium bowl combine mayonnaise, sugar, red wine vinegar, red onion, and salt. Whisk well.
Add broccoli and grapes to the large bowl with pasta. Gradually add mayonnaise mixture (I added about 75% of the mayo mixture, then added the rest after it was chilled – it really soaks it up).
Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.
* 12 oz. can Spanish Peanuts
* 12 oz. bag Chocolate Morsels (I use Dark Chocolate)
* 10 oz. bag Peanut Butter Morsels
Combine both bags of morsels and heat over medium heat – continuously stirring. When completed melted, add peanuts. Mix well. Drop by teaspoonful onto wax or parchment paper. Cool. YUMMMMMMMMMMMMM
Makes approx. 40 clusters.
Shiny & Yummy!
Tuna, Capers & Lemon Alfredo
I don’t have a picture of my casserole, I ate it before I remembered to take a pic! But I wanted to post this today. It’s getting cold outside and this is such a quick, delicious and simple “go to” comfort dinner to throw together after work! Mine is a bit different from the pic above but it was too weird to post without anyyyy pic.
Ingredients: (Makes enough for about 2-3 people)
1 can tuna (drained)
1 jar Alfredo Sauce (I use the four cheese kind)
Capers – as many as you like (I like a lot)
1 1/4 cup dry pasta – your choice (i use mini bow tie or mini penne)
Pine nuts – optional
Boil pasta and drain. Add as much of the Alfredo Sauce as you like. Add tuna, squeeze 1/2 fresh lemon juice & add capers. Stir and warm over low heat. Serve topped with pine nuts! YUMMMMMM
That’s it!! Enjoy with some sourdough!
Tomato Basil Artichoke Baked Chicken
I was down in the Springs over the weekend and Amie cooked this for dinner – it was delicious so I thought I’d share! Very simple and very yummy!
Here are the ingredients:
- 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
- Italian seasoning (herbal)
- 1 tablespoon butter
- 7 large artichokes hearts (one 14 oz can), drained
- 7 large fresh basil leaves, chopped
- 1 large roma tomato, chopped
- 2 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 8 oz fresh mozzarella cheese, sliced
And here is the link for the instructions: http://juliasalbum.com/2016/05/tomato-basil-artichoke-baked-chicken/
Here is another fence picket scraps project. I laid down 5 fence picket scraps and drew a pumpkin on them. I used my jigsaw to cut the shapes out, one picket at a time and then I numbered the backs. Clamping the boards down was helpful in the cutting process. It was hard to hold them and cut them at the same time.
Then I took my orbital sander with the heavy grit pad (I don’t remember the number grit) and sanded all the rough edges.
Then I bought some orange and green outdoor acrylic paint at Joanne’s (the kind with the flip tops). I squirted some into a cup and added water, then applied with a sponge brush. I still have some exterior deck stain so I lightly rubbed all the edges and a bit over the orange and green. It drys pretty quickly.
I then used wood glue and my nail gun to attach strips to the back to hold them together and to the bottom scrap for a stand.
Voila!! How stickin’ cute is that!!
I try to give a little “thank you” whenever I’m hosting a gathering. Since I’d decided on a “pulled meat” competition I thought I’d make some dry rub meat seasoning for a little gift.
I found these cute little kraft boxes at Hobby Lobby and I made the tags on my computer using a “business card” template. I forgot to take a picture of all the spices but I just put everything together and used a mini food processor to combine. Then I scooped them into tiny baggie type bags and then put the bags of seasoning into these boxes. Here’s the original link ( http://kneadtocook.com/sweet-spicy-and-smoky-dry-rub) & recipe:
3/4 cup of light brown sugar
2 tablespoons of salt (I used Lo Salt reduced sodium alternative)
1 tablespoon of chipotle chili powder
1 tablespoon of smoked paprika
1 tablespoon of garlic powder
2 teaspoons of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon of ground cinnamon
Directions: Place everything into a mini food processor, Vitamix or you can mix by hand or by adding everything to a tupperware container with a lid. Process until well-combined. Store in a container with a lid for up to 6-9 months.
This can be used on chicken, pork or beef. Rub a generous amount on the meat and refrigerate for best results up to 24 hours or a minimum of 1 hour. Place the meat on a hot grill and cook until desired temperature is achieved. Enjoy!
I made these last night, just in time for my Harvest Party. This is 3 lbs of almonds so I tripled the recipe. Crazy super simple and very yummy!
The recipe calls for 1 cup of almonds but I used 1lb almonds per batch. Here you go: 1 pound whole raw almonds, 1/4 cup water, 1/2 cup sugar, and 1 TBL of pumpkin pie spice (if you can’t find it at the grocery store – the recipe is on the link). Add the water, sugar and pumpkin spice to a large sauce pan and bring to boil. Add the almonds and remove from heat. Stir almonds until well coated and then scoop out onto a parchment paper lined cooked sheet. Use fork to spread apart and let them dry. I leave them out uncovered until they dry, it takes awhile. Then store in airtight container. Perfect treat to welcome in Fall. Great little gift idea too. Here is the original link: http://www.anightowlblog.com/2015/11/pumpkin-spice-almonds.html/