Tag Archives: keeps well

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

Barrett’s Red Onion Marmalade

This is the caramelized alternative to The Chef’s Ridiculously Perfect Pickled Red Onions, and if they are any indication, you should make a batch and top everything with them immediately.These are great on roasted meat, steak sandwiches, burgers, pizza, brats and even scrambled eggs.

My personal favorite way to serve these is over cream cheese with crackers. Not because of my well-documented cream cheese fixation, but because of the time Katers brought over a bottle of Worcestershire to top cream cheese with when Susu had actually told her to get PickaPeppa. It’s not quite up to the level of the Chicken Parmesan debacle, but it makes me smile nonetheless.

4 red onions, sliced very thin
1/3 cup of honey
1/2 cup of balsamic vinegar
salt and pepper to taste
3 tablespoon of vegetable oil

  1. Saute onions in oil over medium low heat.  Add a good pinch of salt and pepper.  Cook onions for about 1 hour, or until caramelized.
  2. Add honey and balsamic vinegar.  Store in a air tight container in fridge for up to 1 month.

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Filed under Relishes, Sauces, Toppings, Veggies