Dad's Pasta Salad Deluxe

My father makes this dish for family events, where there are hordes of hungry relatives standing in line waiting to be fed. My dad likes to cut up a summer sausage and put it in there too, but I've omitted that to make it veggie friendly. That's something Zack would never do because of the man's natural disdain for the non-carnivores.

• 2 packages tri-color corkscrew pasta (I've used the Barilla brand tri-color rotini often in the past and have been pleased)

• 1 bottle of Paul Newman's Family Style Italian Salad Dressing 

• 1 can chick peas, drained and rinsed

• 1 red onion, diced

• 1 small yellow onion, diced

• 1 jar spanish olives with pimentos, drained (preferred sliced)

• 1 brick extra sharp cheddar cheese, cubed

• 3-4 stalks celery, chopped

• 3-4 cloves garlic, minced

• 1 bag baby carrots 

• 1 jar pickled baby corn, drained

• 1 jar pickled, sliced banana peppers, drained

• 1 package cherry or grape tomatoes 

In a large stock pot, bring several quarts of cold water to a vigorous boil. Add pasta. Let boil 10 minutes, stirring regularly, until pasta is done.

Drain and rinse pasta in cold water. Add 1/3 bottle of salad dressing. Toss thoroughly with pasta. Add vegetables, chick peas, cheese, olives, and 1/3 bottle of salad dressing. Mix together thoroughly. 

Chill and serve with remaining 1/3 bottle of salad dressing, salt, and pepper. 

Victory Chicken Legs

Here's a good, inexpensive recipe for chicken, legs or thighs. I'm sure Zack would want these bbq'd or slathered in Buffalo sauce, but I think this is a more sophisticated treatment.  

• 4 or 5 chicken legs or thighs

• can of beans (any variety pinto, great northern, kidney, etc. will do), drained and rinsed

• 3 small yellow onions, chopped coarse

• 7-10 cloves garlic, crushed with flat side of the knife

• 1/2 cup chicken broth

• 1/4 cup dry white wine

• 1 tbsp olive oil

• 1 celery stalk

• 1 tsp each salt and pepper

Heat oil in skillet on medium high heat. Add onions and celery. Cook until the onions begin to get translucent, about 5 or 6 minutes. Add garlic. Cook 5 minutes. 

Coat chicken in salt and pepper, then add chicken to the pan. Brown chicken on all sides, 8-10 minutes total. Add wine, scraping up any caramelized bits from the bottom of the pan. Add chicken broth and beans. Bring to boil then reduce heat to low. Cover. Simmer for 20-25 minutes until chicken is done. Chicken should be tender and moist.