Monday, June 6, 2016

Buffalo Chicken Pasta Salad

 Won't you join me for some Buffalo Chicken Pasta Salad today out by my waterfall?  It's finally sunny here in Texas, after so much rain, and it's nice to enjoy the sunshine.  I love the old fashioned look of peonies that I remember so well from my aunt's garden in Pennsylvania, with the rows of pretty peonies.  I also remember how much the crawling ants liked them, too!  My peonies had to be purchased from Trader Joe's, as I've never seen any grown here in Texas.

 I'm using the trio set that is one of six that my late Great Aunt Kitty painted for me.  The pretty flowers are the same color as my store-bought peonies.  


The inspiration for this dish came from www.Allrecipes.com, but my adapted version uses feta cheese and ranch dressing in place of the blue cheese dressing.   I also used more dressing because I don't like a dry pasta salad.   Here's my version, if you'd like to give it a try.  It makes for a great summer salad.

Buffalo Chicken Pasta Salad -inspired by Allrecipes


1 (16 ounce) package uncooked rotini pasta (I used penne)
1 packet of Ranch Dressing mix, mixed according to the back of the packet
1/2 cup buffalo wing sauce
1/2 teaspoon black pepper 
2-3 cups of leftover cooked chicken (I used rotisserie chicken)
1/2 cup red bell pepper, diced
2 stalks of celery, chopped
1/2 cup red onion, diced 
about 1/2 cup or more of feta cheese, plus extra for garnishing
parsley, dried or fresh, for garnish
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Stir together the ranch dressing,  buffalo wing sauce, and pepper in a large bowl. Add the chicken, bell pepper, red onion,  cooked pasta, and feta cheese,  and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving. I sprinkled a little parsley on top for color, and extra feta cheese.
I am sharing this with these lovely parties:



  Thank you for your visit!  xo


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Monday, May 30, 2016

Sweet Nothing's Pancakes

 I was visiting bj at Sweet Nothing's one day and she was on a roll with pancakes.  She posted her most favorite pancake of all and since bj is the Queen of Pancakes, I immediately wanted to try them. Here's my tea tray all set up with those glorious pancakes.  My lady vase has a hydrangea from my yard!!  I am so excited this year that the hydrangea bush that my youngest son bought me is blooming.  Last year, I had one measly blossom, but this year, it's a different story. 


 This pretty Rosina, made in England teacup,  was one that I received awhile back from one of Stephanie's teacup exchanges from The Enchanting Rose. The teacup does not have a name, just some numbers, painted in gold on the bottom.  It's so pretty with it's hand painted design, don't you think?


I served these pancakes to my son, who is living here with me, and he said, "These pancakes are so fluffy.  They have to be the best pancakes that I've ever tasted"!  I have to agree.  Make sure that you use buttermilk, like bj suggests, and you will be glad that you did. Bj is the Susan Branch of Texas, and you always leave happy after a visit with her.  To see bj's post, and get the most Fluffy Pancake Recipe , you can visit her here.


(Please ignore my reflection in the window!)

Happy Memorial Day!!

 

I am sharing at these lovely parties:

Thank you for your visit! xo


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Monday, May 23, 2016

Chocolate Chip Cookie Bars


 

 I'm still on a strawberry kick, but just with dishes!  I love using these Pier 1 strawberry plates in the warm months.  The pitcher is from Sur La Table, years ago.


 This pretty teacup is one from my friend Rosie's Mom's collection.  It's called , appropriately, Strawberry, by Royal Grafton.  It looks like a Royal Albert, doesn't it?  It has such a vintage look to it that I just love!

Before we get to the recipe, I wanted to share a picture of two little flowers that were spotted at the Dallas Arboretum!  They are cousins and two of my granddaughters.  My youngest son and DIL invited me to brunch overlooking White Rock Lake, at the arboretum.  What a fun day! 


Oh my, these chocolate chip cookie bars, recipe from King Arthur Flour are so chewy, moist and downright delectable!  Don't you just love making bars instead of cookies?  They're so much easier! I had several opened bags of chocolate chips and butterscotch chips in my pantry (how'd that happen??), and used them all up.

Here's the recipe, if you'd like to give them a try:

  • 2/3 cup butter
  • 2 cups + 2 tablespoons firmly packed brown sugar
  • 3/4 teaspoon salt*
  • 1 teaspoon vanilla
  • 1/4 teaspoon butterscotch flavor or vanilla-butternut flavor, optional (I skipped this)
  • 3 large eggs
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon espresso powder, optional (this adds a nice subtle flavor)
  • 2 3/4 cups flour
  • 3 cups chocolate chips; or a combination of different flavored chips, or chips and nuts
  • *Use 1 teaspoon salt if you use unsalted butter.

Instructions

  1. Preheat the oven to 350 degrees.  Lightly grease a 9" x 13" pan. (Since I used a glass dish, I turned the oven to 325 degrees.  
  2. Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.
  3. Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.
  4. Add the baking powder, espresso powder, and flour, stirring to combine.
  5. Stir in the chips or other additions of your choice.
  6. Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula (or your wet fingers). Smooth the top as best you can.
  7. Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean; in fact, the center of the very middle of the pan may look quite molten when you dig into it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
  8. Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.  I ended up freezing the extra bars.  When I want one, I thaw in the microwave and then heat for a few seconds....sooo good!
  9. Yield: 2 dozen nice size bars.  
I am sharing this with these lovely parties:




 

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Posted by kitty@ Kitty's Kozy Kitchen at 12:00 AM 56 comments
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