Balsamic Chicken Pasta Salad

Even though it's not summer anymore I still wanted to post this recipe! You can be pretty versatile with the veggies you put in.  I'm sure it would be good with all kinds of garden fresh ones.

Simple and Delicious Magazine

Balsamic Chicken Pasta Salad
3 c. uncooked bow tie pasta
4 c. cubed cooked chicken breast
2 c. chopped tomatoes
1/4 - 1/2 c. chopped green onion
4 bacon strips, cooked and crumbled
1/2 c. feta cheese
1/4 c. olive oil
1/4 c. minced fresh basil, or 1 tsp. dried basil
1/4 c. balsamic vinegar
1 T. brown sugar
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese, optional

Cook pasta according to package directions.  Drain and rinse in cold water; transfer to a large bowl.  Add the chicken, veggies and feta cheese.

In a small bowl, whisk together the remaining ingredients, other than the Parmesan.  Drizzle over the salad and toss to coat.  Sprinkle with Parmesan if desired.

Yield: 8 servings

Recipe adapted from Simple and Delicious.

Frosting Update

Since I posted the recipe for that really yummy frosting back in March, I've seen it in a few other places.  Our Best Bites calls it Whipped Buttercream and the Lion House Cakes and Cupcakes cookbook calls it Baker's Frosting.  There are a few alterations here and there between the recipes but they are mainly the same.

I tried making this for some cupcakes for a bridal shower.  It totally failed.  Twice.  So I brought some yummy looking ones made with a different kind of frosting, and some that looked like I spread curdled milk on top of them.  I was desperate though because I had to leave!!

Later, I searched Our Best Bites and I found out a few things.  The big thing apparently is that you have to use name brand butter.  Most especially, not Wal-Mart or Sam's Club butter.  I think I probably used Smith's or Western Family butter the first couple of times I made it and it turned out ok, but these last times it was Wally World's.  Others on their website had trouble with that brand too.  Weird.  Maybe their butter is made with lower quality stuff.

One last thing - don't put it in the fridge!  It separates and you get chunks of butter... bleh!

Anyway, just thought I'd pass that along.  If you're planning on trying the recipe, you may want to splurge on the costly stuff.  Otherwise, just stick with regular buttercream!

Mahi Mahi with Zesty Peach Salsa

Mmmm...mm! This is a tasty combination. I used crushed red pepper in the salsa instead of jalapenos and I used a lot to give it a good kick....but you can use as much or as little as you like. :) The recipe for the salsa originally called for 1 tablespoon of minced fresh cilantro, but I left that out.
I think this would be a great salsa for many kinds of fish, and also for chicken.

Mahi Mahi with Zesty Peach Salsa

MARINADE:
1/3 C. orange juice
2 Tbsp canola oil
2 Tbsp lime juice
1 Tbsp brown sugar
2 tsp grated lime peel
1 garlic clove, minced
1/2 tsp salt
4 (6 once) mahi mahi filets

SALSA:
2 C. chopped fresh or frozen peaches
1/4 C. chopped sweet red pepper
1/4 C. chopped onion
1 jalapeno pepper, seeded and chopped (or crushed red peppers to taste)
2 Tbsp orange juice
2 tsp lime juice
1/4 tsp salt

In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

Slightly adapted from Allrecipes.com

Pumpkin Whoopie Pies with Maple Filling

This recipe caught my eye because Josh loves pumpkin baked goods as do I AND they have maple filling and maple is truly one of the flavors of heaven :o)
Tiernan was my frosting helper - he loves to help in the kitchen!

Filling:
1 cup powdered sugar
1/2 cup butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract (or mapeline)

Cake:
3 cups flour
2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp nutmeg
3/4 tsp ground cloves
6 Tbsp (3/4 stick) butter
3/4 cup packed brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 eggs
1 15-ounce can pumpkin
1/2 cup milk
Nonstick vegetable oil spray

Cake:
In a medium bowl blend together the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Using mixer, beat butter and both sugars until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dre ingredients alternately with milk, beating to blend between additions and ossacionally scraping down sides of bowl. Cover and chill batter at least 1 hour .

Preheat oven to 350. Line baking sheet with parchment; spray lightly with nonstick spray. Spoon a large rounded tablespoon of batter onto baking sheet to form cakes and space several inches apart.
Bake cakes about 10 minutes or until toothpick inserted in center comes out clean. Slide parchment paper onto cooling racks and cool cakes completely.

Filling:
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth.

Spoon desired amount of filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filing.

Tiernan also enjoys eating what he makes. Unless we let him help with vegetables - then he won't try them ;)


Mia was also enjoying her giant cookie and milk. I told Tiernan these are like a cupcake with the frosting on the inside.


This is Josh. He was not interested in trying the treat I made especially because I knew he'd like them!! He wouldn't even look at the camera! But we can all see how cute his curly hair is from the side :o)