Monday, May 31, 2010

Classic Mac Salad

Well it's getting to that time again. Where the days are getting hotter and people do not want to slave over a hot stove. Well here is a cold dish for those hot days. Goes great with any barbeque. Now this salad is a bit sweet, so for a less sweet taste, you could either cut back on the sugar or take it out completely.

4 cups uncooked Penne Rigate pasta
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons spicy brown mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1 large onion, chopped
2 stalks celery, chopped
2 hard-boiled, shelled and chopped

Bring a large pot of lightly salted water to a boil. Add the penne, and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, egg and pasta. Refrigerate for a couple hours before serving, but preferably overnight.

Add 1 green pepper, seeded and chopped for an extra zip. Also most people prefer the regular elbow macaroni for their salad but I think the penne is a lot tastier.

Tuesday, May 25, 2010

Romaine and Rottini Chicken Salad

This week's recipe is a simple recipe that took me less than 5 minutes to put together. It was a random dish I threw together while my wife, cousin and I were playing a card game and didn't want to stop playing. It became a big hit.

2 chicken breasts, cooked and diced/shredded
1 1/2 cup cooked and cold Rottini pasta
1 head of Romaine lettuce, cleaned and chopped
1 can of sliced or whole Black Olives
1/2 cup shredded Mozzarella cheese
Italian Dressing to taste
Salt and pepper to taste

In a large mixing/ salad bowl, mix all ingredients together adding salt, pepper and Italian dressing to taste/preference, making sure that the dressing coats everything.

I always prefer a tad more dressing than is really necessary. I just love the taste of the Italian Dressing.

Monday, May 17, 2010

Orange-Maple Glazed Rosemary Chicken

1 cup Orange Juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh Rosemary
½ teaspoon Salt
½ teaspoon Pepper
4 skinless, boneless chicken breasts
2 tablespoons Butter
2 tablespoons of Olive Oil

Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and sauté for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Best served with a cold lettuce or pasta salad. Also try serving with peppered steak fries and carmelized carrots.