I had such a full fridge in my test kitchen a couple days ago and had to get it cleaned out before today when we all left for New York (for the Fancy Food Show).  I decided just to cook everything up and give lunch to our crew.　

I marinated skinless, boneless chicken thighs in Teriyaki Tailgate Wing Sauce, Saucy Mama Hot Wing Sauce, and Saucy Mama Lime Chipotle Marinade. I also had boneless, skinless chicken breasts that were marinated in Saucy Mama Sweet Onion Dressing. Now, the salad dressing as the marinade was not my idea; that came from Chris and Irene’s house.  They said that Cole, (9 years old) and Macy (7), love chicken cooked that way. Well, it was as good as time as any to give it a try.  I just marinated everything for about an hour, put in seperate baking pans, and placed in a 350 degree oven for about 30 minutes. All the different chickens disapeared pretty quickly, but the Sweet Onion went the fastest. It turned golden in the oven and had a rich almost buttery flavor. You have to learn to trust those grand kids
　
The other new thing I tried today involved all my extra broccoli. I took broccoli flowerettes and tossed them with enough Noho’s Sweet Chili-yaki to coat, along with 2 tablespoons of olive oil. I then placed them on a rimmed baking　sheet, spread them out into a single layer and baked them in a 425 degree oven for 20 minutes. This broccoli turned out to be delicious! And now we are in New York and ready for the Fancy Food Show! It should be a wonderful weekend.

I hope you all have a great weekend also! Don’t forget to leave us comments on our blog and Facebook and re-tweet our Twitter posts for our giveaway contest! All the details on ways to enter are below. Thanks!

We have to admit that it’s always great to see a recipe in which the author says, “This is one of those recipes where it’s almost insulting how good it is when it was made with so little effort.”  Yet that is exactly the kind of quick, easy and delicious recipe we were looking for when we sent a call out for our Saucy Mama’s Extraordinary Condiment Contest. If you’re looking for a simple and quick side dish for supper tonight, this tangy offering is a fantastic solution.  Thanks to Coconut & Lime for offering up such a beautiful creation.

More to follow later this week!  Enjoy!

Parmesan-Caper Potato Salad

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Saucy Mama Parmesan Garlic Marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers
salt
pepper

Directions:
In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.

I have been emptying out my kitchen at home to prepare for the big remodel.

Demolition starts today. Jan and Mike are in charge of that. Mike is never happier than when tearing something apart. Now that I think of it the same is true about Chris. They haven’t changed much from when they were five.

Thankfully Jan will keep Mike from going into total house remodel mode. I am now kitchenless for the next two months. I’m thinking lots of crock pot recipes are in my future.

Today I have to bring a salad to a meeting and when I was emptying my cupboards I found way in the back a package of beautiful Italian Pasta labeled Fusilloni 6 Colori that we received in a Christmas basket. I have some terrific Reggiano Parmigiano that I buy from an Italian grocery in Walla Walla, WA., and from my cupboards I have marinated artichoke hearts, Kalamata olives, and sun dried tomatoes. I think I have the makings for a pretty good salad.

Italian Pasta Salad

1 lb pasta such as rotini (if you can find the multi colored it is really pretty for this salad) cooked to tender and drained under cold water

1/2 lb Italian dry salami sliced into 1/8th inch slices and then cut into 1/8th inch strips. (if you can have your meat market slice the salami into the slices it is faster).

1/2 lb Parmigiano Reggiano or other hard Italian Cheese cut into 1/8th inch slices and then into 1/8th X 1/2 inch strips (If I was in a real hurry I would use grated parmesan or for a Greek twist crumbled feta)

13 oz bottle pitted Kalamata Olives (drained) it should say 6.7 oz dry weight on the bottle

8.5 oz jar sun dried julienne cut tomatoes packed in olive oil (drained)

3/4 to 1 bottle Willamette Valley Mustard Balsamic & Basil Vinaigrette

Mix all the ingredients. Serve at room temperature. If you make this salad a day ahead you will probably need to add more vinaigrette because the pasta absorbs so much moisture.