- 1-1/2 cups spiral, bowtie, penne
- 1 package Honey Roasted Steamed Corn (Green Giant) thawed or 4 ears of corn
- 1 cup diced mini red and yellow peppers
- 1/2 cup black beans, rinsed and drained
- 1 cup small mozzarella balls (ciliegine), halved
- 1 cup broccoli, cut in medium-sized pieces
- 1/3 cup diced red onions
- Optional 1 cup halved cherry tomatoes
- Garnish with pine nuts or croutons
- 1/4 cup each mayonnaise (I used Miracle Whip) and yogurt
- 1 small lime, freshly squeezed
- 1 tablespoon chili paste or a few drops of Sriracha sauce
- 1 teaspoon Elote seasoning
- Optional dash of cayenne pepper (use with caution as it can make the dish spicy)
- Cook pasta al dente, drain, rinse, and set aside.
- Prepare the dressing and set aside.
- Mix all the prepared salad ingredients and moisten with the dressing. Some dressing will remain, so refrigerate in a screw-type jar.
Bread Ingredients:
- 1-1/2 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- Grated lemon peel from 2 large lemons
- 1 tablespoon baking powder
- 3/4 cup buttermilk
- 2 large eggs beaten
- 1/2 cup melted butter
- Juice of 2 large lemons, about 1/4 cup
- 1/2 teaspoon each vanilla and almond extract
- 1 cup blueberries, rinsed and dried on a paper towel
- Preheat oven to 350 degrees.
- Whisk flour, salt, sugar, grated lemon, and baking powder set aside.
- In a bowl, beat eggs with milk, butter, lemon juice, and extracts,
- Add eggs to the dry ingredients and combine only until mixed.
- Fold in blueberries.
- Grease well a loaf pan and pour the mixture into a prepared pan.
- Bake @ 350 for about 45 minutes.
- Cool the bread in a pan for 15 minutes and invert it onto a cooling rack. With a long skewer, poke holes in the top of the bread. Slowly drizzle, glaze, and baste top several times. Sprinkle with toasted coconut.