Creamy White Vegetable and Chicken Pasta Salad

The chicken was first marinaded in a chipotle mixture for 2 hours and then grilled over high heat quickly to retain it's moistness. The bow tie pasta was cooked el denta tossed warm with diced artichoke hearts, cubed chicken with a creamy artichoke dressing, topped off with grated Parmesan, Romano and Asiago cheeses.

The salad is served on a base of a roasted red pepper and white wine reduction sauce.

Garnished with edible day lily petals.

This chicken pasta salad should be served at room temperature.

Carna Asada...a summer treat...

Ahh, little carna asada with fresh corn with a garlic butter sauce, saute peppers, red onions, grilled mexican onions along side the carna with a fresh salsa, sour cream and chopped green onions to boot. A summer's fare in the heat of the evening.

Every dinner should be like this.

Black bean corn relish...

This is the beginning of my blog. It all starts with a little side dish. It is the side dishes of life that makes the main course worth it.