OUR FIRST VISITORS!!!
A fun time IS INDEED being had by all, and why not… Jackie’s favorite Aunt, her cousin, his wife and a teenage daughter (teenagers, god help me) have come to our little condo in paradise and we are having the time of our lives!
!Dave here from MY YEAR ON THE GRILL. As always, I am so surprised when I CAN COOK THAT!
But today, I want to be a little less surprised. Meaning… When company is coming and you want to make a good “foodie” impression on them… Do you try an exciting new sounding recipe, create something from the top of your head, do your best tried and true recipe… Or work a new interpretation of a tried and true…
Somehow, I have decided that making the same thing in exactly the same way is not very appealing to me. So, I decided to make one of my better recipes, but add a bit of island flair…
Last week on my “normal” site, I posted a recipe for Terriyaki Bowtie Spinach Salad. I had gotten the recipe from a fellow blogger, Melanie from THE SISTER’s CAFE. I did a very unusual thing for me… I followed Melanie’s recipe as she wrote it. If you go to her post (click HERE), Melanie listed a few additional ingredients as optional. But really, if you have a plate of spinach, do you need to add parsley? Adding the oranges and water chestnuts was already inching the price up. So, unless you have them on hand, do as I did and leave out the craizins and parsley, … Here is what she wrote…
Spinach Salad With Teriyaki Bowties
submitted by Melanie sisterscafe.blogspot.com
16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar
Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).
This sauce is terrific! Beyond terrific in fact. The whole thing blended so well. It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise… a raw whole chicken is $10… A precooked rotisserie chicken is $6… If I can get a good explanation for the price difference, I would be very interested… But in the mean time, I am buying one a week, and posting a series of recipes on what to do with the leftovers… but I digress…