the young Chef in training age 4……..~DAD )

Catalina Pasta Salad~ Recipe by Peilo

Super simple. First you boil the noodles, (well of course you do that) anyways be careful that the noodles are fully cooked because bowtie noodles take a tad longer then say an your average elbow noodle. This is Very important. So because of this it’s going to be wise to test a few before pulling them from the boiling water. that is unless u like hard pasta

OK Once the noodles have the right firmness, strain on top the frozen peas. This will help thaw the peas perfectly. Next, of course rinse the noodles. Do this quickly with cold water to again firm them up. (we likem firm) Pour into some type of dish or bowl to mix. Now add the remaining ingredients

Once its all mixed, your going to want to let this set and thicken up.

Ingredients

16 oz Bag of Bowtie Noodles

16 Oz Bag of Frozen Peas

1/2 Cup of Mayo

1/4 Cup of Catalina Salad Dressing

10 Oz Can of Premium Chunk Chicken

additionally you can add chopped onion or celery to add flavor
and crunch. Now some salt and pepper to spice,
and there ya have it ~ Catalina Pasta Salad (with Peas and chicken)

Please, if you enjoyed this recipe, please leave feedback. Comments are always appreciated, Thanks!






My Son Makes Roasted Vegetable Meat Loaf with Balsamic Glaze
Recipe courtesy Bobby Flay  Show

 My son learning from daddy   Who’s coming to dinner?






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Another one of my personal recipes






CREME BRULEE CHEESECAKE RECIPE

      My Creme Brule Cheesecake recipe and slideshow

Well this post is based on a personal favorite of mine. Food! Good old BBQ ribs.

By the way, those or mashed potatoes, that once cooked, got baked for a few minutes with a little shredded cheddar.

 

I bring you a delectable recipe for mouth watering boneless country ribs, with an insatiable sauce that will have you wanting more with a smile on you’re face  

It’s both flavors rich and decadent, and all in the same bite. Let me tell you, this recipe for BBQ sauce is just the best and can guarantee it will blow away anyone that tries it. Including the most skeptical of BBQ connoisseurs.

From the Hershey’s chocolate syrup to the liquid smoke, you can’t go wrong. It’s simple and easy,  and with very little clean up you have an easy meal to look forward to. Just throw away the aluminum foil. But it “MUST” be slow cooked . This recipe is for everyday people looking to sit down to some good comfort food. And I promise, there will be no leftovers~ OK, let’s get going.

Please, if you enjoyed this recipe, please leave feedback. Comments are always appreciated, Thanks!

Start by preparing your area and gathering you’re ingredients. Take an 11 x 7 baking pan, line the bottom and sides with aluminum foil and save a piece to cover. Start mixing the wet and dry ingredients together. (no special order) Put in a pot and bring the ingredients to a slight boil to liquefy the sugars, and then cool.

Start the oil in your pan. Once its hot, place the meat in the pan leaving room so you can rotate the meats position so it is constantly hitting a hot spot in the pan and not simmering in steam. Once browned, toss them into your cake pan and top with the remaining sauce.

Add about an 1/4 cup of water to the pan, but try to avoid the ribs themselves so you don’t liquify the sauce, you want just a tad here and there in the pan. The water helps to tenderize the meat well slow cooking and ensures they don’t dry out, but are moist and juicy and perfectly tender. Now cover! You’re ready to begin cooking at 350′ for 3 hours. No need to check on them. they will be fine. NOW go watch a good movie, and relax. (you deserve it) After 3 hours, remove cover and add the remaining sauce, cook an additional 30 minutes at 250′. Remove from heat, and allow to cool for a moment. You’re ready, time to dive into some goodness ~Peilo

Ingredients

4 lbs boneless country ribs (but any ribs will do)

some simple salt and pepper for rub before browning (spice to preference)

1/8 cup of oil for browning purposes (any oil works)

1/3 cup of diced onions

½ cup brown sugar

1/2 cup white granulated sugar

3 tbsp of white vinegar

Approx 10 drops of Colgin liquid smoke

3 tbsp of Hershey’s chocolate syrup

1/4 cup mustard

1 cup Ketchup

1 cup of Open Pit BBQ sauce (original)