Cookin' with Carol recipes on NBC5 - June 2007

Bowtie Pasta Salad

Serves 6 to 8

Here’s a quick-fix salad for a picnic or springtime entertaining.

8 ounces dry bowtie pasta

1 cup shredded carrots

1 cup shredded broccoli slaw

1/2 cup roasted red bell peppers, sliced

1/2 cup sliced black olives

1/2 cup sliced pepperoni

1/2 cup Italian salad dressing

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh chives

Cook pasta according to package directions or until tender; don't overcook. Drain and place in a large bowl to cool. While pasta is cooling, prepare vegetables. When pasta is cool, add vegetables, olives, and pepperoni. Pour dressing over pasta and vegetables. Add Parmesan cheese and fresh chives. Stir and toss well.

Notes:

You can substitute 2 tablespoons sliced green onions for the chives, if desired.

(Air Date: June 2, 2007)

Serves 6

Here's a great recipe to make for Dad on his special day. Also, good for “junior chefs” to prepare for their families.

1 1/4 cups flour

In a small bowl, whisk together flour, brown sugar, and baking powder. In a medium bowl, whisk together eggs and vegetable oil until combined. Gradually whisk in milk and vanilla extract until combined. Add flour mixture and whisk until mixture is just moistened (batter will be lumpy). Do not over-mix---if batter is stirred too much, pancakes will be tough. Fold in chocolate chips. Preheat a nonstick griddle over medium heat. Remove pan from heat and spray surface lightly with vegetable oil spray. Pour batter in 1/4-cup portions on the griddle and cook for 1 to 2 minutes, or until bubbles form on top of batter (and pancakes are golden brown on the bottom). Flip pancakes over and cook an additional 1 to 2 minutes. Repeat with remaining batter. For topping, in a medium bowl, stir together strawberries and powdered sugar. Spoon topping on pancakes and serve.

(Air Date: June 16, 2007)

Serves 4

1 tablespoon olive oil

Heat a large skillet over medium heat. Add oil and swirl to coat bottom of pan. (Season pork tenderloin with salt and pepper to taste, if desired.) Cook pork in olive oil for 2 to 3 minutes per side, or until browned on the outside (pork may still be pink on the inside). Add onion, bell peppers, and ginger and sauté for 2 to 3 minutes, or until tender. Add crushed pineapple and apricot preserves and bring to a simmer over medium-high heat. Simmer over medium-low for 2 to 3 minutes, or until pork is cooked through. Spoon pork mixture into Hawaiian rolls to serve.

Notes:

You can use 1/4 teaspoon dried ground ginger instead of fresh. Any variety of your favorite roll can substitute for the Hawaiian rolls.

(Air Date: June 23, 2007)

Makes 12

Serve these delightful cheesecakes for your 4th of July celebration.

3/4 cup crushed chocolate graham crackers (crumbs)

Line muffin tins with paper or foil liners. Spoon 1 tablespoon of the crushed chocolate graham cracker crumbs into the muffin cups. In a medium mixing bowl using an electric hand mixer on medium speed, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, until combined. Add vanilla and beat until combined. Spoon batter into muffin cups and bake in a preheated 350° F oven for 15 minutes, or until set. Cool thoroughly, then chill in the refrigerator at least 1 hour. In a medium bowl, stir together strawberries, blueberries, apricot preserves, lemon zest, and lemon juice. Spoon mixture on top of cheesecakes. Top with toasted almonds for garnish.

(Air Date: June 30, 2007)