Pesto Pasta Salad

This is a very flexible dish.  You can add ingredients to your liking.  Chopped tomato and pine nuts are also delicious in this pasta salad dish.

1 box pasta (I prefer Cavatappi)

1/2 c. basil pesto (more or less to taste)

1 can extra small artichoke hearts - drained and chopped in half

1 can black olives (you can also use green or a combination of the two) sliced or halved

1/8 to 1/4 c. parmesean cheese

Dash salt

*Cook pasta in large pot as directed on package.  Drain and put in large bowl.

*Add artichoke hearts, olives and any other ingredients you'd like to add.

*Add basil pesto and stir to coat pasta.  You can use more or less depending on your taste. 

My favorite is sold at Walmart by the spaghetti sauce.  You can also make your own.  In the fresh herb aisle at your local grocery store you can find packages of fresh basil with the recipee for basil pesto on it.

*Sprinkle parmesean cheese and salt to taste and mix.

*Serve warm or cold (makes great leftovers for the next day)

Citrus Brine for Chicken and Beef

If you've never put your chicken or beef in a brine prior to cooking, you're in for a real treat.  I have used this recipee for whole chickens that I bake or grill on the BBQ as well as boneless chicken breasts.  I also use this brine everytime I made Beef Spare Ribs.

2 oranges - sliced                                                            1 T. Dried Thyme

1 lemon - sliced                                                              1 T. Gound Pepper

1 lime - sliced                                                                  2 or 3 whole Bay Leaves

4 or 5 cloves of fresh garlic                                              1 C. Kosher salt
    (I chop it into a couple big peices)

*Use a large stock pot and add all ingredients.  Pour in 1 1/2 gallon of cold water and stir.  On medium heat bring brine to a boil then allow to cool to room temperature.

*Stir brine and add your meat, skin side down.  Allow meat to soak for 24 to 48 hours in fridge.

*Remove meat and season.  Grill or bake.

This makes the most delicious whole baked chicken.  If you're worried about your meat being too salty you can rinse and pat dry before you season.  I don't rinse my meat, it's absolutely delicious!