Karyn’s Pasta Salad with Sundried Tomatoes, Feta, and Basil
8 oz farfalle (bowtie) or rotini pasta, cooked to package directions
3 oz sundried tomatoes, julienne cut (I like Mariani. They are simple sundried tomatoes with no added oil. They come in a plastic package usually located with other tomato products in the grocery store.)
1 cup packed fresh basil, chiffonade cut
4 oz feta cheese, crumbled (also try this with the sundried tomato-basil feta)
2 oz fresh Parmesan cheese, grated
½ c light olive oil
Salt & Pepper to taste
½ c Kalamata olives, pitted and quartered (optional)
Toss first 6 ingredients together, adding Kalamatas at the end. This keeps well for three or four days in the refrigerator. If you are eating this after refrigeration, you made need to toss in a little more oil to revive. This salad is delicious hot or cold, and it is safer for picnics than mayonnaise-based pasta salads.
Chicken BBQ Sliders
Makes 24 sliders
PRINT RECIPE BBQ CHICKEN SLIDER
2 lbs rotisserie chicken, shredded
1 cup of your favorite BBQ sauce
Combine the Chicken and BBQ Sauce in a medium saucepan. Heat to a slow simmer.
24 rolls or slider buns
Olive oil or butter
Preheat a grill pan or broiler on high heat. Brush each side of the buns with olive oil or butter. Grill or broil for about 1 – 2 minutes.
2 cups Jo Ann’s Slaw (recipe below)
Monterey Jack Cheese, sliced
Place cheese on bottom bun. Top with ¼ cup chicken and some slaw. Serve immediately.
Jo Ann’s Slaw Recipe
1 medium cabbage, shredded fine
1 small onion, thinly sliced
1 cup sugar
1 cup white vinegar
¾ cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 tablespoon salt
Put cabbage and onion in a large bowl; top with the sugar.
In a medium saucepan, combine vinegar, oil, mustard, celery seed, and salt. Bring to a boil. Pour hot mixture over cabbage and cool. Cover and refrigerate for 4 hours or up to 2 days.
Vanilla Bean Ice Cream
Makes 1 quart
PRINT RECIPE Vanilla Bean Ice Cream
2 Whole Vanilla Beans
1 teaspoon natural fruit pectin
¼ cup sugar
2 ½ cups whole milk
3 tablespoons milk powder
½ cup sugar
¼ cup Raw Honey
1 ½ cups heavy whipping cream
2 egg yolks
Slice the vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans, combine the pectin and ¼ cup sugar in a bowl and mix to combine.
Add the milk and milk powder to the saucepan. Add ½ cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees.
Chill covered, for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using the manufacturer’s directions.