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Pasta Salad

Jun30
Pasta Salad

Pasta Salad

Perfect for potlucks, backyard barbecues, or to tote to your favorite picnic spot, this pasta salad is a tasty twist on tradition.

By adding a splash of the liquid from a jar of marinated artichoke hearts, it’s easy to boost flavor in the vinaigrette. And you can use store-bought Italian dressing in place of making the vinaigrette, if desired.

Pack into a Mason jar and attach a fork for a fun and convenient way to savor this summer salad.

Check out The Daily Meal’s 12 Perfect Picnic Recipes for Your Next Outdoor Get-together  including this recipe for Pasta Salad. Enjoy!

PASTA SALAD

1 (16-ounce) package rotini (corkscrew) pasta
1 (7.5-ounce) jar quartered marinated artichoke hearts, drained, chopped and reserving 2 tablespoons liquid
1/2 cup olive oil
1/2 cup red wine vinegar
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 pound sliced provolone cheese, cut into strips
1/4 pound sliced Genoa salami, cut into strips
1/4 cup minced red onion
1 small red bell pepper, chopped
2 medium tomatoes, seeded and chopped
1 (3.8-ounce) can sliced pitted ripe olives, drained
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil

Begin cooking rotini according to package directions.

Meanwhile, prepare vinaigrette. In a medium bowl, combine the 2 tablespoons reserved artichoke liquid, olive oil, vinegar, sugar, salt, oregano, basil, garlic powder, and pepper; whisk until well blended. In a large bowl, combine provolone cheese, salami, onion, pepper, tomatoes, artichoke hearts, olives, Parmesan cheese, and parsley.

Drain rotini; rinse with cold water and drain again. Add rotini to cheese and salami mixture; drizzle with vinaigrette. Toss to combine. Cover and chill for at least 1 hour and up to 1 day in advance. Makes 12 servings.

Loaded Chili

Jan15
Loaded Chili

Loaded Chili

Loaded Chili 2

Loaded Chili

Looking to serve a crowd and score big points at the same time on Super Bowl Sunday? Then make a pot of hearty chili for the big game and you’ll be a surefire winner.

Just right for any get-together, this recipe is easy to prepare and can be ready to serve in less than an hour. Ladle chili into sturdy bowls like these Chef’s Table Soft Square from Oneida and set out dishes of assorted toppings so hungry fans can add what they like.

When it comes to tackling what to make for the Super Bowl, this recipe is sure to score a touchdown. Enjoy!

LOADED CHILI

1 1/2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, chopped
1 cup jarred medium tomato salsa or Fresh Tomato Salsa
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15- to 16-ounce) can dark red kidney beans, rinsed and drained
1 (15- to 16-ounce) can tomato sauce
1 (4-ounce) can fire roasted diced green chiles
2 tablespoons chili powder
1 teaspoon cumin
Regular or light sour cream
Regular or reduced-fat sharp cheddar cheese
Sliced scallions
Corn Chips
In a large saucepan, combine ground beef, onion, and garlic. Cook over medium heat until beef browns and onion is tender, 7 to 9 minutes, stirring frequently. Drain fat. Stir in salsa, undrained stewed tomatoes, kidney beans, tomato sauce, diced green chiles, chili powder, and cumin. Bring to a boil; reduce heat. Simmer, covered, 40 minutes, stirring occasionally. Top with sour cream, cheddar cheese, scallions, and corn chips. Makes 8 servings.

Thanks to Oneida for providing dinnerware

Spiked Eggnog Punch

Dec18

As seen on WKTV NEWSChannel 2

Spiked Eggnog Punch

Spiked Eggnog Punch

Spiked Eggnog Punch

Spiked Eggnog Punch

Gather your loved ones, stir up a creamy concoction, and savor a cup of spiked eggnog punch brimming with old-fashioned goodness.

The tradition of sharing eggnog with those near and dear originated in England centuries ago. Served in small cups known as noggins, the rich beverage was spiked with a variety of alcoholic beverages. The custom continues today, and is made easier and safer, by simply picking up cartons of pasteurized eggnog from the supermarket instead of making it from scratch.

Just in the nick of time for holiday celebrations, this quick to prepare recipe for Spiked Eggnog Punch is a luscious crowd-pleaser. And using this Anchor Hocking Presence 18 piece Punch Bowl Set to serve guests adds a vintage touch to the celebration. The cups may be attached to the bowl for style and practicality—and will encourage them to have a cup of cheer.

So go ahead and indulge with family and friends in a festive potion that’s mingled with seasonal flavors. After all, this is a luscious way to celebrate the time-honored taste of the holidays.

And if you like this recipe, you’ll love the following scrumptious treat for Creamy Eggnog Cupcakes. Easy to make and filled with the flavor of the season, this mouthwatering dessert is perfect for celebrating the Yuletide. To get the recipe, order a copy of Cooking, Baking, and Making: 100 Recipes and DIY Ideas for All Seasons and Reasons

Creamy Eggnog Cupcakes

Creamy Eggnog Cupcakes

 

SPIKED EGGNOG PUNCH

2 (1/2 gallon) cartons regular or light eggnog
2 cups rum, brandy, or whiskey
Freshly grated nutmeg
Fresh, lightly whipped cream

In a large punch bowl, combine eggnog, brandy, and freshly grated nutmeg. Ladle into cups; top each serving with a dollop of whipped cream and a sprinkling of fresh-grated nutmeg. Makes 24 servings.

Thanks to Anchor Hocking for providing photography and serveware
Food Styling by Cynthia O’Connor O’Hara