(Make Your Own) Pasta Salad

Pasta Salad - YOUR way!

It's finally hot outside! (and humid...let's not forget that.) All the same, I'm loving every warm, sunny day! Now, during a hard (hot) day of baking and yard work, I was in the mood for a colorful, cold pasta salad - but oh what kind do I make!? How much dressing? How many veggies? How much pasta!? Well, lucky for you, I have already fretted over these questions, and after much estimating (and Pinterest pasta salad recipe searching), I've got a great base recipe for pasta salad! I'll show you how I made my pasta salad, with what was in my "fridge-of-goodies," and explain how you can transform this to make your own pasta salad!


First thing's first - you must assess your ingredients! Use whatever veggies you have on hand, any pasta you find in the pantry - even dare to make it a twist on leftovers! (Plus, there's no need to go out and buy an entire pack of bell peppers if you're only going to use 1/2 cup, or a zucchini if you only need half. See what's hiding in that vegetable drawer, first!) Below are the ingredients I had on hand, cut up and ready to go!

With pasta salad, practically anything goes! It's a canvas for true creativity and posh. For example, you could go vegetarian and substitute beans or eggs for the tuna. Perhaps you have leftover ham or turkey in the fridge? Chop it up and toss it in! You could even try adding fresh dill and cucumbers! (My mind is racing with ideas before my fingers can type now...) If you find your salad is too dry, whip up some more dressing or simply drizzle the salad with a bit more olive oil, garlic salt, and pepper. *I usually use garlic salt in cooking because it tends to add a great hint of flavor. Of course, this does not apply to baking (Yum.. garlic-y chocolate chip cookies - no thanks!)

*As a tip, do not rinse the pasta with cold water to 'chill' it faster for the salad. Doing so could prevent the dressing from properly sticking to the pasta. (No one wants slippery, unflavored pasta, right?) I'd recommend making this salad in advance and keeping it in the fridge until serving (overnight would be ideal, plus then the flavors have time to become better acquainted...) Of course, making it up for that day's lunch may require some quick 'freezing' an hour or so beforehand.

Can we also take a moment to appreciate how colorful and healthy this pasta salad is? Full of veggies, grains, a small bit of healthy fats (from the dressing), those beautiful herbs... (and all topped with a bit of 'posh!' - what more could you possibly ask of a simple salad like this!?) So, next time it's hot and humid, and you're in the mood for a refreshing lunch (or even a side dish to dinner), see what you have for leftovers and create! Make your own pasta salad, and don't forget the posh!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Chicken Cordon Bleu

It's a weeknight....who knows what's for dinner? (or do you say 'supper?') Something full of flavor and fun to make would be nice, right? (Well duh!) Here's where chicken cordon bleu, with its many variations and endless possibilities, comes to the rescue!

This is a very simple recipe, leaving you plenty of room to be creative and add your own flair! Plus, once it's prepared, it just bakes in the oven while you go about the rest of your weeknight business! (Unless you're me, who didn't want to leave the kitchen and practically sat in front of the oven, waiting for it to be done.) 

Part 1: Now, onto making it! I broke the recipe into two parts, to keep it simple. In this first part, I prepared the ingredients, and made up the cordon bleu rolls. It started with pounding the chicken (to death!). As a tip, covering the chicken with plastic wrap before pounding it, will keep the meat from tearing (and it's a bit more sanitary). Start in the center and work your way out for the best results. Once flattened, top with cheese and ham, and roll it up! Also, you can use any type of ham, such as deli slices, leftovers, etc. This ham, below, is leftover from a ham bone we did on the grill earlier in the week. Once all the rolls are made, you're ready for part 2!

Part 2: Not too difficult, right? Next, we make the topping! Seasoned breadcrumbs would do the trick, but where's the fun in that? Be creative here and add whatever seasonings (fresh or dried) you have on hand! Then, after brushing each roll with the egg wash, pat the crumb topping all over the chicken, and top with a tasty garnish (like fresh rosemary leaves).

Bake at 350 degrees for about an hour, or until the inside of the chicken has reached 165 degrees (mine took a little over an hour). Remember, chicken is not one of those meats where "medium" or "medium-rare" will do. It must be cooked all the way! Another way to ensure chicken is fully cooked is by cutting into the thickest part with a sharp knife. If the juices run clear and there is no pink, it's all set!

These made pretty large cordon bleu rolls - 2 were perfect for my family of 3! Also, if you happen to have leftovers...mine made an excellent chicken (cordon bleu) salad when mixed with cranberries, celery, almonds, red onion, a little mayo, and a homemade Greek yogurt dressing. What would you do with your leftovers? What type of bread crumb mixture would you make? Feel free to 'posh' up this recipe as much as your heart desires! It's a great base recipe, with room for creative flair - just go for it!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--