Saturday, March 27, 2010
Weekend Cooking: Junior League Favorites
It's pretty well-documented that I'm a big fan of Junior League cookbooks, and I have quite a collection. I've shared a few recipes from various editions in the past, but I thought I'd share my "top five" favorites, the ones I most frequently use.
Some Like It South
Food for Thought
Stop and Smell the Rosemary
Come On In!
Finally, here's my go-to pasta salad recipe, from Food for Thought. It's sooo delicious...it's the dill that makes it so special. I've never gotten anything less than rave reviews when I serve it.
Tri-Color Rotini with Chicken and Broccoli
2 pounds cooked chicken, chopped
6 cups tri-color rotini pasta, cooked and drained
2-1/2 teaspoons salt
1 cup chopped celery
2 tablespoons Creole seasoning
2 cups fresh broccoli florets
1 cup olive oil (I use a little less)
1/2 cup red wine vinegar
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons dried dillweed
Put all salad ingredients in a large bowl. Make dressing and toss all to combine. Chill and marinate at least 6 hours before serving.
Note: I put the broccoli into the colander before draining the pasta, and the hot water steams it.
This post is part of Weekend Cooking, which is hosted by Beth Fish Reads.