Tag Archives: Cavender’s

Chicken Pasta Salad ~ Fourth of July 2K11

It’s that time of year again, lake rats: The 4th of July. And in honor of our upcoming trip to Tims Ford, I’m giving up one of my favorite have-around lake snacks: my version of the Chicken Pasta Salad from Bread & Company. [That stuff is way too expensive to buy by the pound, so I piddled around until I figured out a pretty close imitation. Grommet-style.]

This stuff keeps incredibly well, so you can have it pre-boat, mid-beverage and even post-broken-foot if you are as unlucky around water as I seem to be.
And it makes a great base if you’re, say, drowning your sorrows in Firefly so you can limp down to the driveway to play beer die. Not that that’s ever happened.

Anywho, this recipe uses roasted red peppers rather than raw because I ain’t much for the crunch, so tinker with this as you must. Freedom of choice is American as hell.

3 chicken breasts, cut into thin strips
1 package thin angel hair, cooked*
1 can artichokes, drained and coarsely chopped
1 jar roasted red peppers, chopped
1 bunch green onions, chopped (just the green parts)
2 cups mayo (plus as much as you need for your desired level of moisture. Eww. Hate that word.)
splash of Italian dressing (optional)
salt and pepper to taste (or Cavendar’s if you’re Akin through-and-through)

  1. Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
  2. While pasta is still warm, add mayo and all other ingredients.
  3. Cover and chill at least one hour (but this is even better after it sits overnight). Season to taste.

Eat on it. It’s the yum.

*I always undercook the pasta when I know I’m making this a day or two in advance because the pasta will soften as it sits in the fridge. Adjust your level of al dente accordingly.

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Filed under Chicken, Comfort food, Main Course, Pasta, Salad, Side dishes, Snacks

Bakin’s Bacon Tomato Bites

Screen Shot 2015-08-22 at 10.00.33 AMWhile these are not the height of sophistication nor do they require much culinary prowess, they do include 3 of my favorite things: bacon, mayo and tomatoes. Oh, and Emily’s favorite thing: Wheat Thins. (I didn’t understand how deep that love goes until I caught her eating Mama Dunny’s veggie beef soup with them. Cold, straight out of the container. Classy.)

I’d suggest making these 30 minutes before you plan to serve them at the most because the crackers can get soggy, but for 4 ingredients and a 5-minute prep time, you can’t beat ’em. The picture is of the same type of concoction on a crostini – apparently the Internets don’t know about the Wheat Thin shortcut, so we’re very cutting edge here at Triple N. (Though not cutting edge enough to have an original pic… Coming soon.)

1/4 cup mayo
4 strips of bacon, cooked and chopped
1 box Wheat Thins OR bread cut into 2-inch rounds, toasted
1 container grape tomatoes, halved
Cavender’s & chopped basil (optional)

  1. Mix mayo and bacon together. (Feel free to use Bacon Bits if you want to do a no-cook version. Grommet-style still tastes good.) Add Cavender’s and basil if you so desire.
  2. Top Wheat Thins or bread rounds with a teaspoon of the bacon mixture and one half of a grape tomato. Viola. Bites are served.

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Filed under Appetizers, Party food, Pork, Veggies