Caprese Pasta Salad

Since I posted the recipe the other day of the Caesar Pasta Salad I thought I'd share another one of my family favorites. I created this a few years back and it's one of our favorites to take for picnics in the park. It's simple and makes great leftovers as well. For the freshest leftovers leave the cherry tomatoes whole as if their cut they don't stay as crisp. If you plan to not have leftovers it's nice to have the tomatoes sliced in half.





Caprese Pasta Salad
1 lb penne, cooked
1 lb chicken, cooked and chopped
3 cups cherry tomatoes (whole or chopped)
1 cup fresh basil chopped
1 cup chopped fresh mozzarella (in water, you can also use the little bocconcini, sliced in half)
1 bottle your favorite Italian Dressing
Mix all together.
Refrigerate
Enjoy

Watermelon Cucumber Cocktail

I use this blog to not only share my favorite recipes, but also as my own "recipe book." I'm able to find recipes my family loved and make them again, it's also a great way for me to menu plan. In this case, I'm posting this recipe not only because I had numerous requests but also next year at this time when my favorite juice comes out I'll know exactly where to find the recipe for probably my all time favorite cocktail. Tell me this doesn't look amazing....because it is! And for this recipe I have to give my husband credit for the creation of this, I told him what I wanted and he executed it perfectly. We make the best team!

Watermelon Cucumber Cocktail
4.5 oz Watermelon Cucumber juice (from Trader Joes)
1 oz Triple Sec
2 oz Vodka
squeeze of fresh lime
shake in cocktail shaker
Enjoy!
Repeat!

Caesar Pasta Salad

I know it's technically Spring, but I can't help but start craving Summer food.  I seem to do this every year, I start thinking about concerts in the park and late nights at the Zoo. About summer nights spent grilling and watching movies in our front yard. I love a good pasta salad, I love that it not only travels well for events, it's versatile and it makes great leftovers (of course that's if you don't eat it all).
One of my favorite parts of this recipe is it is the perfect combination of pasta salad and a green salad. We made this last night and I pictured eating it for lunches this weekend, but sadly we ate every last bite.


Caesar Pasta Salad
1 lb cooked chicken, chopped
1 lb penne pasta cooked
2 hearts of romaine, chopped
1/2 cup shredded Parmesan cheese
1 bottle of your favorite Caesar dressing (I love the TJ's brand)

Mix all ingredients together and refrigerate.
Enjoy!

Coconut Flax Scones

What I love most about this scone recipe is how versatile it is. I've used this same scone recipe, and probably have created over 100 different variations. I use what I have in the house and every time the scones turn out so good. Yesterday's addition of coconut and flax made one of our all time favorite. The great thing about this is you can personalize it for what your favorite flour, milk and flavors. The recipe is so basic you just change up for what sounds good to you at that time. Frozen raspberries, frozen blueberries, chocolate chips, coconut, flax seed....anything you can imagine. Next time I make this one I'm going to use canned coconut milk as my liquid, I know it will bring these even more amazing.

Scones
2 cups flour (I love using cake flour, but you can use AP, coconut, almond, whatever your favorite type of flour is)
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp coconut oil (or butter)
1/2 cup milk of any sort coconut milk, almond, soy, half and half...(may need a little more, for right consistency)
1 tbsp vanilla bean paste
1/2 cup shredded coconut
1/4 cup flax seed

Mix flour, sugar, baking powder, salt and baking soda
Cut in coconut oil (or butter), until crumbly
Add vanilla bean paste, shredded coconut and flax (or whatever additions you've chosen)
Now add 1/2 cup milk, you may need to add a little extra.
Cook in round greased pan @ 425 for 15 minutes