Tuesday, February 26, 2013

Tri Color Pasta Salad

Quick, easy and delicious salad.  Full of color and taste!  

Great for parties and side dish wish any meal, and also with barbecue.

 Tri Color Pasta Salad

  • 350gr tri-color rotini dried pasta - cook and drain as instructed in package
  • 3 tomatoes, diced
  • 1 can black olives, sliced
  • ¼ cups red onion, finely diced
  • 3/4 cup parmesan cheese
  • 8 fresh basil leaves, cut into strips
  • 4 tablespoons basil pesto
  • 2/3 cup creamy Caesar dressing
  • 2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
  • ½-1 cup toasted pine nuts (I omitted this, but next time will use!)
  1. Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. 
  2. Top with toasted pine nuts. Refrigerate until ready to serve.

Sunday, February 3, 2013

Cheese, Olive and Turkey Ham Bread

This bread is no type of bread where you need to use yeast of any kind and wait till if foams up.  You don't need to wait any minute to place it in the oven.  It is as if you are baking a cake, but turns out savory type of cake.

A cake filled with olive, turkey ham and cheese.  Great to be cut into slices and placed in a tray presented at any kind of party.  This bread is soft, tasty, and not dry at all.  Great for breakfast, snack, party food, anything really.!


1-2/3 cups all-purpose flour
2¾ teaspoons baking powder
¾ teaspoon salt
4 eggs, at room temperature
½ cup whole milk
6½ tablespoons olive oil
3 tablespoons small-diced turkey or chicken ham
170 gr Cheddar, Gruyere, or Emmental cheese, coarsely grated (about 1½ cups)
2/3 cup pitted sliced black olives 


1. Center a rack in the oven and preheat the oven to 200 degrees C. Butter and flour an 8½-x-4½-inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a medium bowl.
3. In another bowl or in a large measuring cup, lightly beat the eggs, then whisk in the milk, olive oil, and ham. Pour the liquid ingredients over the flour mixture and stir gently to blend. Switch to a rubber spatula and fold in the cheese and olives. Scrape the batter into the pan.
4. Bake the loaf for 10 minutes. Reduce the oven temperature to 190 degrees C and continue to bake the loaf for another 35 minutes or so, until it's puffed and golden, and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and let it rest for 5 minutes, then turn it out. 

Turn the loaf right side up and let cool completely on the rack.


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