Confetti Pasta Salad

Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

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Confetti Pasta Salad

Inspired by Jason’s Deli Recipe
Course Salad
Cuisine American
Keyword marinated artichokes olives, pasta, pimentoes, Tex Joy Seasoning
Servings 8

Ingredients

  • 16 oz. rotini pasta
  • 1/2 cup vegetable oil
  • 3 Tablespoons lemon juice
  • 1 to 2 tablespoons Tex Joy Steak Seasoning to taste
  • Dash Tabassco
  • 1 -4 ounce jar diced pimento drained
  • 1 -4 ounce can sliced ripe olives
  • 4 green onions sliced

Instructions

  • Cook pasta according to package directions.
  • Combine next 4 ingredients and pour over hot pasta. Toss and store in refrigerator until cool.
  • Toss with pimento, olives and onions. Chill in the refrigerator until serving.

    Santa Fe Cheesecake

    Santa Fe Cheesecake is simply a savory cheesecake; one that can be made ahead of time and refrigerated. After unmolding and garnishing, it makes a beautiful appetizer that takes little last minute preparation. This is a good recipe to keep in your files for easy preparation.

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    Santa Fe Cheesecake

    This was a hit at Ashley and Greg=s wedding reception in PA!
    Course Appetizer
    Cuisine Mexican
    Keyword cream cheese, jalapenos, savory, tortilla chips

    Equipment

    • 9 inch springform pan

    Ingredients

    • 1 cup finely crushed tortilla chips
    • 3 tablespoons butter melted
    • 2 -8 ounce packages cream cheese, softened to room temperature
    • 2 eggs
    • 8 ounces shredded Colby/Monterey Jack cheese blend
    • 1 -4 ounce can chopped green chilies, drained
    • 1 or 2 jalapeno peppers seeded and chopped fine
    • Dash of hot pepper sauce
    • 1 cup sour cream room temperature
    • 1 cup chopped orange or yellow bell pepper to garnish
    • 2 cup chopped tomatoes to garnish
    • 1/4 cup sliced black olives to garnish

    Instructions

    • Preheat oven to 325 degrees. In a small bowl, combine tortilla chips and melted butter. Press onto the bottom of a 9 inch spring form pan and bake for 15 minutes.
    • In a large bowl, beat cream cheese and eggs until well blended. Mix in shredded cheese, green chilies, jalapeno pepper and hot pepper sauce. Pour over tortilla chip crust and bake for 30 minutes. Spread sour cream evenly over warm cheesecake. Run a knife around edge of cheesecake to loosen from pan. Cool before removing rim of pan. Chill thoroughly.
    • Garnish cheesecake with peppers, tomatoes and olives before serving.

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      Pepperjack Stuffed Chicken Breasts

      My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

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      Pepperjack Stuffed Chicken Breasts

      Course Main Course
      Cuisine American
      Keyword chicken, spinach, stuffed
      Servings 4 servings

      Equipment

      • meat mallet
      • thermometer

      Ingredients

      • 4 boneless chicken breasts
      • 1 10 ounce pkg frozen spinach thawed
      • 1/2 cup sour cream
      • 2 cups pepper jack cheese shredded
      • 1 clove garlic minced
      • 4 slices bacon

      Instructions

      • Flatten each breast with a meat mallet to 1/2 inch thick.
      • Drain and squeeze spinach to remove as much moisture as possible.
      • Mix spinach, sour cream, cheese and garlic to make stuffing.
      • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
      • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

      Click here for Confetti Polenta

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        Roasted Tomato Salsa

        Restaurant Style Salsa is a great recipe to keep in the refrigerator for snacking but if I have fresh tomatoes, this is the recipe I use. I love the taste of the roasted vegetables and how the flavors marry. It is a little more trouble, but well worth the effort. Enjoy!

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        Roasted Tomato Salsa

        Recipe from Art Institute of Houston
        Course Appetizer, Party Food
        Cuisine Mexican
        Keyword dip, salsa, tomatoes

        Equipment

        • Food processor or blender
        • immersion blender

        Ingredients

        • 1/2 pound tomatoes core and quarter
        • 1 Jalapeno pepper deseed and quarter
        • 1 small onion peel and quarter
        • 2 cloves garlic peeled
        • 1 pinch cumin
        • 2 tablespoons oil
        • salt and pepper to taste

        Instructions

        • Prepare all ingredients as listed; toss with oil and seasoning and place on a sheet pan. Roast in a 450 degree F oven until roasted.
        • Puree all ingredients together in a food processor or blender. Cool and refrigerate. Taste and adjust seasonings before serving with tortilla chips.

        Notes

        An immersion blender can be used to mix the salsa.

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          Avocado Black Bean Salad

          When I first developed this recipe for a local grocery store, I called it Avocado Salad and added at least four avocados. In fiquiring the costing per serving for Sweets and Eats, I discovered it wasn’t affordable. So I added less avocados and kept the taste the same. It is great to serve as a meal by itself, on a salad plate or as a side for a Mexican meal. I love this salad just as my clients did. It has a lot of versatility; as you can see I used yellow tomatoes instead of red and I used green bell pepper right from the garden. If there is something you don’t like, leave it out. Make it yours- it’s one of those recipes. Enjoy!

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          Avocado Black Bean Salad

          Add two or more avocados- it makes the recipe!
          Course Salad
          Cuisine Mexican
          Keyword avocado, black beans, cilantro, whole kernel corn
          Total Time 30 minutes

          Equipment

          • knife
          • cutting board

          Ingredients

          • 1 pint cherry tomatoes halved
          • 1 yellow bell pepper seeded and 1/2 inch diced
          • 1/2 cup red onion chopped
          • 1 jalapeno pepper seeded and minced
          • 1 -15 ounce can black beans drained and rinsed
          • 1 -15 ounce can whole kernel corn drained
          • fresh juice of 2 limes
          • 1/4 cup olive oil
          • 1 teaspoon salt
          • 1/2 teaspoon black pepper
          • 1 clove garlic peeled and minced
          • 1/4 cup fresh cilantro chopped
          • 2 avocados peeled, seeded and diced

          Instructions

          • PLace tomatoes, pepper, onion, jalapeno pepper, black beans and corn in a large bowl.
          • Mix together the lime juice, olive oil, salt, pepper and garlic. Pour over vegetables and toss well.
          • Just before serving, fold in the avocados and cilantro. Can be served at room temperature or chilled.

          This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

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