I Like Eating

Here is a quick recipe that appeared to be a hit at today’s Sunday cookout. It is a simple Rotini Pasta Salad and the bowl was cleaned.  Takes about 15 minutes to make and chill in refrigerator overnight.

• 2 lbs of Tri Color Rotini Pasta
• 8 oz of Kraft Honey Dijon Vinaigrette Dressing & Marinade
• 1 20 oz can of Dole Pineapple Slices in Juice (not syrup)
• 1.5 cups of crushed Walnuts
• 1.5 cups of Raisins
• 1 individual pack of Splenda

Bring rotini pasta to a boil for approximately 7 minutes or until tender. Strain and rinse in cold water until pasta is cool. Pour pasta into large mixing bowl and add 8 oz of Kraft Honey Dijon Vinaigrette Dressing and mix thoroughly. Slice pineapple rings into 1/8 chunks and add to pasta. Pour half of remaining pineapple juice into pasta (do not use pineapple in syrup).  Add crushed walnuts and raisis and mix pasta salad thoroughly.  Add more honey dijon vinaigrette to taste. Sprinke 1 individual pack of Splenda into pasta salad and mix.  Place salad into a fesh serving bowl and serve or chill overnight in refrigerator.

I used the Splenda to cut down on some of the “tangy” taste and it seemed to be just the right amount.

I have decided to keep this recipe as the bowl was cleaned out in no time. Enjoy and modify as you like.

Have a great day…………….eric

Tri Color Rotini Pasta and Pineapple Salad

If you are into barbecue and you are ready to plan your spring and summer roadtrips then take a look at BBQ-Festivals.com.  There is a huge listing of barbecue festivals and cookoffs from coast to coast.  In addition to bbq events there is a wealth of other information from the world of barbecue including a growing list of restaurants, sauces, grills and smokers and much more.

So break out the map and find out where the barbecue compeitions and festivals are for 2009 and hit the road.

Ron over at “The Last Bite” did an exclusive interview with Chef Matt Sigel of Hell’s Kitchen season four.  This is a great interview and some good insight on Matt and the show itself.

Here is a treat for all you Hell’s Kitchen fans! We recently had the opportunity to speak with Chef Matt Sigel of season four. While Chef Matt may have not won the prize of the executive chef position at London West, he did provide fans with a whole lot of entertainment.

The Last Bite wanted to know more about Chef Matt, what got him interested in cooking, and where his passion for the culinary arts comes from. Of course we threw in a few questions about Hell’s Kitchen and Chef Gordon Ramsey:

Read the entire interview at The Last Bite