Good morning. I know you all have been waiting very patiently for my latest post. Things have just been a little hectic around here. I will explain that in another post. Here are 2 of the recipes that I made for the BYOP. I have to retrieve the other 2 from Mom.
BLT PASTA SALAD
12 oz. corkscrew pasta
1/2 c. milk
12 oz. lean bacon
3 medium ripe tomatoes, chopped
1 T. freshly chopped thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 c. mayo
1/4 c. sour cream
4 T. chopped chives
5 heads of chopped Bibb lettuce (I used Romaine)
Cook pasta in a large pot of salted boiling water as package directs. Drain and toss with the milk in a large bowl; set aside. (I failed to add the milk and used some oil as the noodles were cooked the night before).
Cook the bacon in a large skillet until crisp. Drain and discard all but 3 tablespoons of the drippings. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. (due to the fact part of the salad was made a head I did not do this step).
Crumble the bacon; set aside 1/4 c. for garnish.
Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayo, sour cream and 3 T. chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat.
Garnish with reserved bacon and remaining chives. Serve at room temperature.
Makes a goodly amount. :)
CRANBERRY-PECAN CHICKEN SALAD
1 1/3 c. cooked chicken (shredded or cut into small bite-sized pieces)
2 t. olive oil
salt and pepper to taste
1/4 c. mayo
1/4 c. plain Greek Yogurt
1/2 c. cream or whole milk
2 t. poppy seeds
1 c. celery, chopped
1 T. butter
1/2 c. pecans, chopped
1 c. dried cranberries
Heat a pan over medium heat to cook your chicken with 2 t. olive oil. (I threw my chicken breasts in the crockpot and then shredded the breasts. You could also used canned chicken. Whatever makes your life easier). :)
Place the cooked chicken in a large bowl and season to taste with salt and pepper. Cover and refrigerate until cool.
In a small bowl, mix mayo, yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and again season to taste with salt and pepper. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.
In a small pan, over medium heat, melt the butter. Add the nuts and stir them until toasted, about 4 minutes.
Add the toasted nuts and dried cranberries just before serving, and mix until combined.
Makes 8-10 servings.
Hope you enjoy these recipes. If you have any questions please feel free to ask. I will be more than happy to answer.
BLT PASTA SALAD
12 oz. corkscrew pasta
1/2 c. milk
12 oz. lean bacon
3 medium ripe tomatoes, chopped
1 T. freshly chopped thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 c. mayo
1/4 c. sour cream
4 T. chopped chives
5 heads of chopped Bibb lettuce (I used Romaine)
Cook pasta in a large pot of salted boiling water as package directs. Drain and toss with the milk in a large bowl; set aside. (I failed to add the milk and used some oil as the noodles were cooked the night before).
Cook the bacon in a large skillet until crisp. Drain and discard all but 3 tablespoons of the drippings. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. (due to the fact part of the salad was made a head I did not do this step).
Crumble the bacon; set aside 1/4 c. for garnish.
Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayo, sour cream and 3 T. chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat.
Garnish with reserved bacon and remaining chives. Serve at room temperature.
Makes a goodly amount. :)
CRANBERRY-PECAN CHICKEN SALAD
1 1/3 c. cooked chicken (shredded or cut into small bite-sized pieces)
2 t. olive oil
salt and pepper to taste
1/4 c. mayo
1/4 c. plain Greek Yogurt
1/2 c. cream or whole milk
2 t. poppy seeds
1 c. celery, chopped
1 T. butter
1/2 c. pecans, chopped
1 c. dried cranberries
Heat a pan over medium heat to cook your chicken with 2 t. olive oil. (I threw my chicken breasts in the crockpot and then shredded the breasts. You could also used canned chicken. Whatever makes your life easier). :)
Place the cooked chicken in a large bowl and season to taste with salt and pepper. Cover and refrigerate until cool.
In a small bowl, mix mayo, yogurt, cream/milk, and poppy seeds until combined. Pour the mixture over the chicken and again season to taste with salt and pepper. Add in the chopped celery and mix until well combined. Cover and refrigerate for at least 2 hours.
In a small pan, over medium heat, melt the butter. Add the nuts and stir them until toasted, about 4 minutes.
Add the toasted nuts and dried cranberries just before serving, and mix until combined.
Makes 8-10 servings.
Hope you enjoy these recipes. If you have any questions please feel free to ask. I will be more than happy to answer.
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