Farmers Market Pasta Salad

2 cups halved baby heirloom tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips $
1 cup fresh corn kernels
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions
Parmesan Vinaigrette
1 (8-oz.) package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Preparation
1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.

*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.

Recipe from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad-50400000128248/

Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Preparation:

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

Comments:  This is a beautiful pasta salad and delicious!  I don't use cilantro because of personal preference, but I'm sure it would be delicious.  I have not made it with the chicken, but this too would be a delicious addition.  This is a great family reunion, picnic or potluck salad as it has no mayonaise in it.  I ended up using a whole box of pasta and the balance was fine.

Shredded Buffalo Crock Pot Chicken

4-6 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1 package dry ranch salad dressing mix
1/2 to 1 cup of chicken broth (optional)
2 tablespoons butter (optional)
Blue Cheese Dressing (optional)
6 hoagie rolls, split lengthwise

Directions: Place the chicken breasts into a slow cooker, and pour in 3/4 of the bottle of wing sauce, the package of ranch dressing mix, and chicken broth. Cover, and cook on low for 3 hours.Remove the chicken from the Crock Pot and shred it. Add the butter now if you so desire. Place back into the Crock Pot and let cook for at least 1 more hour, or up to 7 hours if your Pot does not have a warming option. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.  Add blue cheese dressing to your sandwiches for added flavor.

Comments: This recipe is all over the Internet so I wanted to try it.  It is pretty tasty!  Many of the comments said that the wing sauce cooked dry while the chicken was cooking.  I added the chicken broth to avoid this problem, but then thought it was a bit soupy.  I used a cornstarch slurry to barely thicken the juice before I put the chicken back in and this worked great. I chose to not add the butter.  I didn't think it needed it. I have found if I cook chicken breast more than 3 or 4 hours on low in the Pot they get dry and grainy so I would aim for less time than more.

Crock Pot Honey Chicken

6-8 boneless, skinless chicken thighs or 4 chicken breasts
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes ( I add more because I like it a bit spicier.)
4 teaspoons cornstarch
1/3 cup water
Sesame seeds, these are best toasted in a skillet, but this is  not necessary to dish.
3 scallions, chopped

Rice, brown or white.  Prepare separately according to package instructions.

DIRECTIONS: Place chicken in Crock Pot and season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

TO SERVE: Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Recipe adapted from Comfort of Cooking

Comments: This recipe was a great way to serve chicken in the Crock Pot with a new flavor. I cooked my chicken breast 4 hours and left to warm for several more and found the chicken to be a bit dry. So, this is not a recipe I would leave in the pot all day. I will probably tweak the recipe next time to create a stronger sweet, hot flavor. But, even without any changes I will make it again. I am always looking for something else to do with chicken.

Crock-pot Shredded Chicken Barbecue

chicken breast, however many you need for your family

1 bottle of barbecue sauce

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 TBSP Worcestershire sauce

1/4 tsp crushed red pepper

2 TBSP apple-cider vinegar

Directons: Place all ingredients in the crock-pot and cook 6-8 hours on low or 3-4 hours on high.  Shred chicken before serving on a bun. 

This recipe is all over the Internet, with variations in the amount of each ingredient.  I added the red pepper and the vinegar to accommodate my liking.  

Comments:  Delicious and EASY!  Make sure you use a good quality barbecue sauce for optimal flavor.  I used frozen chicken breast and cooked 8 hours on low.