chicken caesar pasta

This is another cold pasta salad, perfect for summer. And one that I've loved and made many times over the years.



CHICKEN CAESAR PASTA

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

crepes

The recipe for crepes is not hard to find, but it's just one of those things that we don't ever think about making. So we did this week. So easy. Filled them with whipped cream and fresh fruit (raspberries, blueberries and strawberries). Looked rather patriotic, just in time for the Fourth of July.



CREPES

4 eggs
1/4 tsp. salt
2 c. flour
2 1/4 c. milk
1/2 stick (4 Tbsp.) melted butter

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and melted butter; beat until smooth. Heat a lightly oiled 9" frying pan over medium heat. Using a 1/4 c. measuring cup, scoop the batter into the pan. Immediately tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Fill with your favorite fresh fruit, rolled up in the crepe, and sprinkle a little powdered sugar on top.

garlic shrimp linguine

I love seafood, but don't cook with it often (SOMEone in the family isn't a big fan). But when David said he was kind of in the mood for shrimp, I was all over it. We made this together, tweaking a recipe we found on allrecipes.com. This is our version.



GARLIC SHRIMP LINGUINE

1 lb. uncooked linguine
3 Tbsp. butter
2 Tbsp. olive oil
6 Tbsp. cooking white wine
1/3 c. heavy whipping cream
4 tsp. grated Parmesan cheese
6 cloves garlic, minced
3 tsp. chopped fresh parsley
salt & pepper to taste
1 lb. medium shrimp, peeled & deveined

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain. Meanwhile, in a large saucepan, melt butter over medium low heat; add wine, cheese, olive oil, garlic, parsley, and salt & pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently. Increase heat to medium high and add shrimp to skillet; cook for a few minutes or until shrimp begins to turn pink (do not overcook). Add whipping cream. Serve portions of pasta topped with shrimp & sauce. Garnish with parmesan cheese (we prefer shredded over grated for garnishing) and fresh parsley, if desired.

chicken & grape pasta salad

We're in the full swing of summer here and I want to eat foods that are COLD. This pasta salad hits the spot.



CHICKEN & GRAPE PASTA SALAD

3 chicken breasts, cooked & cut into bite-sized pieces
16 oz. pasta shells, cooked
3 stalks celery, chopped
2 c. grapes, halved
1/2 c. slivered almonds, toasted
1 c. mayonnaise (maybe a touch more)
1 Tbsp. dill
1/2 tsp. salt
1/8 tsp. pepper

Mix all ingredients and chill. This makes a big batch (it will fill a large bowl), so it's perfect to share at a BBQ.

corn & avocado salsa

One word for this one: Addicting. My friend Nanci has made this several times. It's become one of her signature things, in my book, and once you have a bite, you'll want to make it your signature too! I finally made it the other day (so easy) and it was gone so fast.



CORN & AVOCADO SALSA

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

chicken noodle soup

This is one of my all-time favorite soups. Perfect for a cooler day, for those of you who are still having a chilly Spring, or ANY day in my book! This is one of those recipes that I've tweaked and tweaked until I got it just how I want it to be.



CHICKEN NOODLE SOUP

2 chicken bouillon cubes (or 2 tsp. granules)
2 cans chicken broth
1 c. chopped carrots
2 c. chopped celery
1/4 c. chopped onion
1/2 (half) can cream of chicken soup
1/4 c. milk
1/2 cube (4 Tbsp.) butter
1/4 c. flour
2 c. chopped cooked chicken (2 pieces)
4-6 oz. egg noodles

Boil chicken until fully cooked. Cook egg noodles. Dissolve 2 bouillon cubes in 1 cup boiling water. Add chicken broth and vegetables to the liquid until tender. In separate bowl, whisk a half a can of cream of chicken soup and milk until smooth. Whisk soup and milk mixture into broth and vegetables. Melt butter then stir into flour. Add to soup mixture. Add chicken and noodles. Optional: Season to taste with salt & pepper or Schillings garlic & herb seasoning.

O'Henry's

O'Henry's are oh! so! wonderful! I don't know how they got their name, but if you're a fan of peanuts & chocolate & butterscotch ... and following the easiest recipe ever ... then you must try these. I made a batch this morning (tonight is scrapbook night at my house).

I got this recipe from my friend Carol, who got it from her husband's grandmother. Not that you'd care, but I just don't want to take credit. : )



O'HENRY's

1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don't chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.

Remove and cut into 1-inch squares.