Old Bay Pasta Salad

{{ OLD BAY pasta salad }}

 This is our family’s favorite go-to summer pasta.  Hope you enjoy it too!

½ pound boneless, skinless chicken breasts, cut in ½-inch strips
1 tablespoon sesame oil
½ cup soy sauce { we used Bragg Liquid Aminos}
1 teaspoon OLD BAY Seasoning
2 cloves fresh garlic, minced
1 teaspoon fresh rosemary

…….

1 package { 13.25 oz. } 100% whole grain pasta, uncooked
1 clove garlic, minced
½ cup fresh parsley, chopped { optional }
1 cup cherry or grape tomatoes, halved
½ cup scallions, white and green parts, thinly sliced
1 cup thawed frozen peas { optional }
1 cup thawed frozen white corn
¼ cup mayonnaise { we like Vegenaise or safflower mayonnaise }
¼ cup ranch salad dressing { we like Low fat Natural Fresh Ranch Dressing }
OLD BAY Seasoning, to taste
toasted pecans*
1 small head romaine lettuce, chopped

directions

In a small bowl, mix oil, soy sauce and seasonings.  Place chicken in large resealable plastic bag or glass dish.  Add marinade.  Turn to coat well.

Place in refrigerator to marinate for at least 1 hour { longer for extra zesty flavor ~ we always marinade overnight }.  Remove chicken from marinade.  Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.  Allow to cool, then cut into bite-size pieces.

Cook pasta in boiling salted water as directed on package.  Rinse under cold water.  Drain.

In a large bowl, toss pasta in with chicken, tomatoes, scallions, peas and corn.

Whisk together mayo, salad dressing and OLD BAY in small bowl.  Pour over pasta mixture and mix well.  Cover.

Refrigerate 2 hours. { optional }

Just before serving, gently stir in the chopped romaine and toasted pecans.  Sprinkle on some additional OLD BAY, if desired.

*to toast pecans ~ pre-heat oven to 350-degrees.  place nuts on a baking sheet and bake for a few minutes, watching carefully and shaking occasionally.   they will be done when golden and fragrant (about 5-10 minutes).  set aside to cool.

recipe ~ lemon loaf bread

{{ lemon loaf bread  }}

This recipe is a favorite at our house, but I only make it on special occasions. 

I made 2 loaves this past weekend.  One loaf because I wanted to share a little something with my girlfriend’s { who were celebrating birthday’s }, and the other loaf for my husband ~ it’s his favorite. 

It’s very lemony, very tasty and very easy to make.  Makes 1 loaf.  Enjoy!

[ LOAF  ]

½ cup { 1 stick } unsalted butter, room temperature
1 cup sugar
2 eggs { room temperature }
1 ½ cups all-purpose flour, sifted
½ teaspoon salt
1 teaspoon baking powder
grated lemon zest  { outer yellow skin — about 1 tablespoon }
½ cup milk

[ Lemon Glaze ]

Juice of one lemon
1/8 to1/4 cup sugar, depending on the amount of lemon juice

…..

Preheat over to 350—degrees.

Grease the bottom and sides of a loaf pan { 9 x 5 x 3-inch }

In a large bowl, cream the butter.   Then, add sugar and eggs, beat well.

In another bowl, sift flour, salt and baking powder together.  Add to creamed mixture alternately with milk.  Stir in lemon rind.

Pour into a greased loaf pan and bake in 350-degree oven for about 40 minutes.

To prepare lemon glaze:  while the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

As soon as you take bread out of the oven, place it on a wire rack.  Poke holes in the top of the bread with a toothpick, then pour the glaze over top of hot bread.

Let bread stand in pan on a wire rack until completely cooled, about 30 minutes.

Carefully turn out on wire rack, right side up.