Chicken Curry Pasta Salad

I love summer, but summer and I only really get along when I have a nice cool place to retreat during those hot and humid dog days of summer. We spent one whole summer without any air conditioning at all...it was HOT. It was that summer that I discovered my love of cold pasta salads for supper. No need to turn on the oven and heat up an already sweltering house. After that summer, we moved into a place with central air and I slowly forgot how much I detest using an oven in the summer. Now we are living in an apartment that we use window air conditioning units and they don't quite get the kitchen as cool as I would like during theses hotter July days....and now I remember why I love cold pasta salads for supper. I'm always looking for new pasta salads to try.

The quest for this pasta salad begins back in the summer of 2008. It was the summer of my sister's wedding and I was throwing a bridal shower for her with one of her best friends, Joy. We had her shower at the Tea Room that Joy's mom, Cindy, owns. My sister, Hilary, specially requested a Chicken Curry Pasta Salad. Cindy is an amazing cook, and this salad is no exception. It revolutionized my pasta salad life and I began the quest of trying to recreate this at home. I had dreams about this salad. Dreams about its spicy warmness. Dreams about is creamy goodness. Dreams of it taunting me because I couldn't figure out that magical ingredient to recreate it. I tried again and again to make something similar and now I think I've gotten pretty close.

The secret ingredient that really pushed this over the edge was mango chutney. It provided the perfect blend of spices and warmth. I used the brand Patak's which I was able to find in the international section at Cub Foods. The dressing is a simple mayonnaise based dressing with some chutney and curry. I used a half and half mixture of light miracle whip and mayonnaise. I thought this combo lended the best of both worlds. If you wanted to lighten it up, you could use a lower fat mayo or do all miracle whip. The ingredients are pretty variable. If you like more chicken or grapes or nuts you can increase those amounts, so I left the recipe pretty variable.

This salad is delish and we will definitely be making this one again and again.

Chicken Curry Pasta Salad
Feel free to toy with the amounts of pasta, chicken, grapes & nuts
This makes one large batch that probably is 8-10 main dish servings

1 lb. pasta, cooked and cooled (recommended shapes bowtie or rotini)
6-8 chicken breasts, cooked, cooled and chopped (I roasted mine in the oven, but you could poach or grill as well)
2 stalks celery
8-10 oz whole cashews
6 cups red seedless grapes
1 c + 2 Tbsp. Light Miracle Whip
1 c. mayonnaise
1/2 c. + 1 Tbsp. Patak's Sweet Mango Chutney
4 scant tsp. curry powder
Sprinkle of Cinnamon
Pinch of Salt
Small squeeze of lemon juice, about 1 tsp

In large bowl, toss together the pasta, chicken, grapes, celery and nuts. Set aside. In a seperate bowl mix together the miracle whip, mayo, chutney, curry powder, cinnamon and salt. Squeeze enough lemon juice to reach desired consistency. (I left mine somewhat thicker, so I probably used only about 1-2 tsp) Serve as is or cover and chill.

Bacon, Asparagus and Parmesan Egg Bake

I love egg bakes. They combine so many of my favorite things about breakfast into one bite...eggs, cheese, hashbrowns, cereal, veggies...oh, yum! Not only are egg bakes delicious, but they are such a low maintenance breakfast. They are truly one of my favorite ways to make Saturday morning breakfast when I have to work later in the day. I don't have to spend time babysitting something at the stove and doing tons of dishes from prep work. I can just pop it in the oven and sit down and enjoy my cup of coffee. Oh egg bake, I love you. My preference for egg bakes are the ones with the hashbrowns baked into them instead of slices of bread. Don't get me wrong the bread ones are good too, but I'm a hashbrown girl at heart.

This egg bake was a shocker for me. This isn't your typical combo of egg bake suspects. Parmesan makes a lovely appearance in this one and it adds the perfect touch. Asparagus is your veggie friend here and it is perfect for spring and summertime when asparagus is at its very best. The original recipe calls for ham, but I much prefer the salty smokey bacon for this one.

Bacon, Asparagus and Parmesan Egg Bake
Yield 12 servings
Adapted from Betty Crocker


1/2 -1 lb. bacon, cooked and cut up
1 lb. fresh asparagus, cut into 1 inch pieces
1 bag (30 oz.) frozen shredded hashbrowns, thawed
1 medium onion, chopped
2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
12 eggs
1 1/4 cup milk
1 (8 oz) container sour cream
2 tsp lemon-pepper seasoning
2 tsp. ground mustard
1 cup cornflake crumbs
2 Tbsp. butter, melted

Spray 9x13 glass baking dish with cooking spray. In large bowl, toss bacon, asparagus, hashbrowns, onion, and cheeses. Spoon into baking dish.

In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning & mustard with wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full) Cover and refrigerate 8 hours or overnight.

Heat oven to 325 degrees F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.

Sprinkle cornflake mixture over partially baked egg bake. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean an thermometer inserted in center reads 160 degrees F. Remove from oven; let stand 15 full minutes before serving.

**Make sure the casserole meets the center temp and sits for a full 15 minutes otherwise you'll have a soupy mess in your pan**

Carrot Cake

There is a magical place in Bloomington, MN. This is a place where the cakes really are a slice of heaven. This place is called Taste of Scandinavia. They have amazing breakfasts and amazing lefse besides these magnificent towers of creamy indulgence. The very first time I was introduced to the wonder that was this blissful bakery of cakes the only existed in my dreams was by my sister. She wanted one of these cakes for her birthday...I remember the first time I met this cake. It was chocolate raspberry and it forever changed my life and my view of cake. But my rendezvous didn't end there. Bailey's Irish Cream Cake, Creme De Menthe Cake, Black Forest Torte, Chocolate Symphony Torte...and the cake that inspired this quest...Carrot Cake. Oh, the carrot cake. If I were to only eat carrot cake one more time, I would order it from them!

Now this cake is nowhere near their carrot cake. Their carrot cake is full of crushed pineapple, golden raisins and walnuts. This is a simpler carrot cake that I stumbled upon on my quest to their carrot cake of nirvana. My quest does still continue for the ultimate carrot cake with all the fixings, but I think this is my go to basic carrot cake and may provide the perfect base to build off of to reach the ultimate carrot cake full of nuts and fruit. No fluff or fruffy business here though, just good solid basic carrot cake.

Alton Brown from the Food Network has never steered my wrong, so I knew his carrot cake would be worth a shot. Since baking is an exact science, everything in his recipe is measured by weight which is a must with his recipes. The end product is a moist and flavorful cake. I only made one change to this recipe. It calls for grated carrrots; however, after I grated my carrots, I pulsed them in the food processor to have a finer shred of carrot. I should also mention that the recipe calls to make this into 1 layer, but this is a super thick layer. The super thick layer is good...but if you prefer a higher frosting to cake ratio, divide the batter into 2 layers and watch your baking time. If you are going to make this as one large layer, I can't stress the importance of checking the temperature of the center of the cake. It is the only sure fire way to make sure you are cooking through without over cooking. You can also increase the spices from 1/4 tsp to 1/2 tsp if you like a more spiced carrot cake.

You'll have to excuse the excess of pictures. I made this for Easter and was able to use my parents camera which is leaps and bounds better than mine, so enjoy some better quality pictures.

Carrot Cake
Adapted slightly from Alton Brown
Yield 12 servings

unsalted butter or cooking spray for pan coating
12 oz. all purpose flour
12 oz. grated carrot at a medium grate (and pulse in food processor to fine shavings, if preferred)
1 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 tsp. salt
2 oz. brown sugar
6 oz. plain yogurt
1 tsp. baking powder
1/4 tsp. ground all spice
1/4 tsp. ground nutmeg
10 oz. sugar
3 large eggs
6 oz. vegetable oil
Toasted Chopped Pecans for garnish

Preheat oven to 350 degrees F. Butter and flour a 9 inch cake round. Line bottom with parchment paper (or butter and line 2 pans if making 2 layers).

Put carrots in mixing bowl and set aside. In food processor, process flour, baking powder, baking soda, spices and salt for 5 seconds. Add this mixture to carrots and toss until well coated. In bowl of food processor combine sugar, brown sugar, eggs and yogurt. Drizzle in vegetable oil while food processor is running. Pour into carrot mixtures and stir until just combined.

Pour into cake pan and bake on middle rack 45 minutes then reduce heat to 325 degrees F and cook an additional 20 minutes until center of cake reaches 205-210 degrees F. Remove from oven and cook 15 minutes. Turn out onto rack and cool completely. Frost and chill at least 1 hour prior to serving. Garnish with pecans.

Cream Cheese Frosting:
8 oz. cream cheese
1 tsp. vanilla
2 oz. unsalted butter at room temperature
9 oz. powdered sugar, sifted.

Beat butter and cream cheese until just blended. Add vanilla and beat until combined. On low, beat in powdered sugar in 4 batches. Chill 5-10 minutes. Frost cake.

That is thick cake!

But...oh...so...good!