Author Archives: Nancy

BUTERA’S CHICKEN PASTA SALAD

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I found this gorgeous bowl of seashells at an estate sale:

Although I probably would have bought the bowl by itself, the beautifully arranged shells were a wonderful bonus.  I was fascinated by them.

The bowl of shells was the inspiration for this recipe for Butera’s Chicken Pasta Salad, with its cute little pasta shells.   Butera’s Fine Foods & Delicatessen was a popular establishment in Houston back in the 1980s-90s (memory fails me).  It was always a treat to go through the line and pick from the offerings, and we especially loved Butera’s salads.  I don’t remember when it closed, only that we were sad when it did.

Apart from the memory of Butera’s, its recipe for chicken pasta salad lives on.  Apparently, shell pasta is not as popular as I remembered it to be, and I had to hunt for it at several stores.  The recipe here is modified.  The original recipe called for what I consider today to be an unconscionable amount of mayo and oil, so I halved it.  I also added chives (gotta have something green) and a dash of hot sauce.  The secret ingredient in this quirky pasta salad is nutmeg, and it definitely adds “something.”

We’ve still got quite a bit of hot weather to go here in Houston before we’re cozying up in front of the fireplace with pumpkin spice lattes, and this chicken pasta salad will keep salad fatigue from setting in.

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BUTERA'S CHICKEN PASTA SALAD
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Ingredients
  • 1 lb. shell pasta
  • 1-1/4 cups mayonnaise
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground nutmeg
  • 1 cup pitted black olives, quartered
  • ½ lb. cooked chicken breast, diced (rotisserie is excellent)
  • Salt and pepper, to taste
  • 1-2 tablespoons chopped fresh chives (optional)
  • Dash of hot sauce (optional)
Instructions
  1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente. Rinse under cool water and drain well. In a small bowl, mix together mayonnaise, olive oil, vinegar, and nutmeg. Place pasta, olives, and chicken in a large bowl, and stir together. Add dressing and mix well. Season to taste with salt and pepper. Stir in chives and hot sauce, if using. Refrigerate until ready to serve.
  2. Note: This salad is best made a day in advance.

 

 

BRICKLE DROP COOKIES

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This month Tag Sale Tastes is 10 years old!  I had some posts planned, but Covid kinda got in the way, so those posts will have to wait.  Meanwhile, here is an old favorite recipe for Brickle Drop Cookies.  I think it was originally on the back of packages of Heath Bits O’ Brickle.  I recently made a batch for the office cookie jar, and let’s just say they were well received.  Easy and delicious — the best kind of cookie!

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BRICKLE DROP COOKIES
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Ingredients
  • 1 cup butter (2 sticks), softened
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 3 eggs
  • 3-1/2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 8-ounce package Heath Brickle Bits
Instructions
  1. Preheat oven to 350 degrees.
  2. Place butter, sugars, vanilla, and salt in large bowl. Using an electric mixer, beat until blended and creamy. Add eggs and beat well. In a medium bowl, stir together flour, baking soda, and cream of tartar. Gradually add dry ingredients to butter mixture, beating well after each addition. Stir in brickle bits.
  3. Drop by heaven teaspoons on cookie sheets. Bake until lightly browned, approximately 8 to 10 minutes. Cool briefly on cookie sheet before removing to wire racks to cool completely..

Buttery, toffee deliciousness