Staff Challenge

Tracy Robb

[anvplayer video=”5121618″ station=”998128″]

TCL Staffers go head to head in the Summer Salad Staff Challenge! Photographer Seth faces off against Producer C.C. Rode. Recipe Developer Extraordinaire Megan Sheley helps out as a judge.

Caprese Chicken (C.C.’s) Pasta Salad

INGREDIENTS:

  • 1 cup Balsamic Vinegar
  • 12 oz. or 14 Cocktail Tomatoes
  • 12 oz. Totini Pasta
    Olive Oil
  • Salt & Pepper
  • 10 sprigs Rosemary Leaves
  • 16 oz. or 4 cups Shredded Chicken
  • 8 oz. of Mozzarella Cheese – torn into bite-sized pieces
    1/2 oz. or one handful Fresh Basil
  • 1/3 cup of Mayo

DIRECTIONS:

  1. In a pot, bring balsamic vinegar to a boil. Reduce heat until it thickens, about 20-25 minutes. This will give you 1/8 cup of glaze.
  2. Cook rotini pasta (follow directions on the box). Set aside.
  3. Wash and quarter cocktail (or roma) tomatoes. Place on a baking pan. Drizzle with olive oil. Add salt, pepper & rosemary leaves. Spread out the tomatoes so they’re not touching to help them cook on everyside. Add water to the pan to avoid it smoking in the oven.
  4. Cook @425° for 30 minutes. Stir at 15 minutes.
  5. Add shredded chicken, tomatoes, mozzarella cheese to pasta. Stir.
  6. Add mayo. Stir.
  7. Add Fresh Basil. Stir.
  8. Drizzle with Balsamic glaze and enjoy!

 

Seth’s Jalapeno Popper Salad

INGREDIENTS:

  • Sour Cream – ¾ to 1 C
  • Cream Cheese – 4 oz
  • Pasta – 3 C
  • Southwest Corn w/peppers – 1 can
  • Limes – 1 ½
  • Jalapenos – 1 jar, mild
  • Colby Jack Cheese – 8 oz, squared
  • Garlic – 3 cloves
  • Panko

DIRECTIONS:

Cook pasta al dente for 7 minutes. Mix sour cream, cream cheese, fresh squeezed lime juice, & drained jalapeno liquid. Add chopped jalapenos, garlic, cubed cheese, and can of corn. Top with panko. Enjoy!