A crispy caramelized cookie made with puff pastry, dipped in chocolate.
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Tuesday, September 20, 2016
This month's crazy ingredient challenge is black beans and mayonnaise. Southwestern Pasta Salad uses both with a little heat in every beat.
Southwestern Pasta Salad
Each month our facebook group pick two ingredients to use in a recipe. Sometimes the ingredients mesh together well, sometimes not so easy. This month black beans and mayonnaise were the winners.
Mayonnaise made me think of pasta salad and it was easy to add black beans to the mix. I did want to have a little heat to my salad and BINGO, as I was shopping I found chipolte sauce. This sauce worked perfectly and you could add as much as you want, depending on how much heat you want in each bite.
1 lb Radiotore Pasta cooked
1 bag Bird's Eye Southwestern Corn
1 can 15 oz Black Beans
1 pint Grape Tomatoes
1 cup Shredded Cheese
1/3 cup Mayonnaise
1/3 cup Sour Cream
3 tsp Chipotle Sauce (I used La Costena) *
Cook pasta as directed and cool.
In small bowl mix mayonnaise, sour cream and chipotle sauce together.
Once pasta is cool, add Bird's Eye Southwestern Corn, Black Beans, Tomatoes. Mix together.
Stir in dressing.
Mix in shredded Cheese.
Chill and Serve.