We hosted a party last night, and this was a salad we chose to serve to our guests. Everyone raved about it, and while we had enough to easily serve 30 people, the 10 people in attendance pretty well wiped out the salad... so I guess it's a keeper in my recipe box!
Ingredients
1 lb pasta such as penne, or bowtie (can use whole wheat or gluten-free pasta)
3 cups plain Greek yogurt
1 cup Mayonnaise
3 cloves garlic minced
1/4 cup lemon juice
1/4 cup red wine vinegar
2 teaspoons dried dill
2 teaspoons dried oregano
1/4 cup olive oil
1 1/2 cups halved grape tomatoes
1 seedless cucumber chopped
3/4 cup pitted kalamata olives halved
1/2 cup diced red onion
3/4 cup crumbled feta cheese
Kosher salt and black pepper to taste
Directions
Cook pasta according to package directions. While the pasta is cooking, stir together the Greek yogurt, mayonnaise, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl. Reserve 1/2 of the dressing mixture if you are making ahead*. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated. Pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve. Note: If making this several hours before serving, you will need the reserved "dressing" to stir in, as the pasta will get dry. If serving immediately, don't worry about reserving any dressing. The pasta salad will keep in the refrigerator for up to 3 days.
Cheryl's Mixed Drink Corner
Sea You In Santorini Cocktail
Description
Continuing with the Greek theme... lets try a fun Greek cocktail!
Ingredients
5-6 ice cubes
1 oz Ouzo
1 oz Blue Curacao
1 oz freshly squeezed lemon juice
1/2 oz simple syrup
Ribbon of lemon skin, twisted
Directions
Add all of the ingredients to a cocktail shaker. Shake well and pour into a coupe or martini glass. Garnish with the lemon twist. Serve and enjoy! Preparing a long: Add the shaken ingredients and the ice to a highball glass and top up with soda water. Garnish with the lemon twist. Serve and enjoy!
Russ's Drink Corner
Isle of Skye 30yo Blended Scotch
Description
Ian Macleod Distillers, founded in 1933, has four generations of whisky making experience under their belt. In addition to being one of Scotland’s leading independent, family-owned distilleries, Ian Macleod Distillers is also the world’s 10th largest Scotch Whisky company with spirits sales of over 15 million bottles a year. They created Isle of Skye blended scotch whisky on what is said to be the most popular of Scotland’s islands in 1933. Located in the northernmost island in the inner Hebrides of Scotland, Skye is the largest island in the Highland council area. This 30-year expression is finished in bourbon and sherry casks.
Details
Mashbill: Blend of peated Islay, highland and speyside Scotch with grain whiskey; Talisker is the base malt
Region: Islay, Scotland
Proof: 80 (40% ABV)
Color: Medium copper
Nose: Toasted coconut, dark chocolate, oak, dark berries, raisin, honey, citrus, apples, bitter nuts, tangerine, light smoke, damp earth
Taste: Dark berries, cranberry, buttery bread, vanilla, red apple, peat smoke, cocoa, cinnamon, citrus
Finish: Medium length with smoke, sweet cream, citrus, oak, soft berries, light nuttiness
Price: $275 (700ml)
Rating: 89
Bill's Whatever Corner
Eagle Rare 10 Bourbon
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16 ounces frozen hash browns thawed and liquid drained off
4 ounces parmesan cheese grated
8 ounces fresh mozzarella cheese grated
3/4 tsp salt
4 ounces chives chopped
1 1/2 cups heavy cream
Directions
Preheat oven to 350 degrees. Mix all ingredients together. The mixture should be slightly runny, add more cream if needed. Transfer to an oven safe baking dish and bake for 30 minutes. Broil about 3 minutes, until the top is golden brown. Notes: Thaw the hash browns and remove as much liquid as possible. To remove the liquid, place the thawed hash browns on a kitchen towel, wrap the towel around them and squeeze out as much liquid as possible. When I made them without thawing the hash browns, they were too runny and not as flavorful. Don't try to lighten up this recipe. Use the heavy cream! The cream is the key to the success of this recipe You can also make single servings by putting some of the mixture into a small ramekin. Reduce baking time to 15-20 minutes, then broil for 2-3 minutes.
Cheryl's Mixed Drink Corner
Apple Cider Martini
Ingredients
Caramel sauce, for the rim
Ice, for shaking
4 oz. apple cider
3 oz. vodka
2 oz. butterscotch schnapps
Sliced apple, for garnish
Directions
Place two martini glasses in the freezer to chill for 15 minutes before serving. Dip the rims of the martini glasses in caramel sauce. Fill a cocktail shaker halfway full with ice. Add the apple cider, vodka, and butterscotch schnapps. Seal and shake vigorously for 30 seconds. Divide the mixture between the prepared martini glasses; garnish with apple, if you like. Tip: Don't have caramel sauce on hand? Dip the rim of the glass in apple cider and then cinnamon sugar for a sparkly, spicy complement to the martini.
Russ's Drink Corner
Thomas S. Moore Sherry Casks Bourbon
Description
Sherry is the classic "alternative" aging cask, a technique borrowed from Scotland, where Spanish sherry casks have been the preferred method of aging by some distilleries since well before ex-bourbon barrels were the international norm. The effect on Barton 1792's high rye bourbon is stellar, and classically sherry. The company has gone all in on extended barrel aging. Starting in 2021 with three different varieties, the company is back with four new finishes. Each of the base bourbons was aged for 5-6 years before being finished in barrels for another 1-4 years. In Sherry Finished Bourbon’s case, the company finished it for 1-4 years in used barrels that held Oloroso sherry previously.
Details
Mashbill: Undisclosed (At least 51% corn, most likely 25-28% rye and the rest malted barley)
Region: Bardstown, Kentucky
Proof: 98.7 (49.35% ABV)
Color: Dark mahogany
Nose: Sweet maple syrup, aged leather, dark fruit, oak, light tobacco leaf
Taste: Dark fruit, red berries, raisin, light rye spice, vanilla, hints of oak and mixed nuts
Named for a truck-driving, motorcycle-riding, bourbon-loving, hardworking whiskey man, Baker’s® Single Barrel Bourbon is a singular experience. A big, bold bourbon that was created by one legend to honor another.
Bottle 000270599
CL-1 Warehouse Floor 5 Rack 81 Filled March 2015 Dumped April 2023
Classification: Straight Bourbon
Company: Beam Suntory
Distillery: Jim Beam
Release Date: Ongoing
Proof: 107
Age: 8 Years, 1 Months (7 years is minimum for the brand)
Mashbill: 77% Corn, 13% Rye, 10% Malted Barley
Color: Mahogany
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