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Barbecue Pasta Salad

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Barbecue Pasta Salad

So, the 4th of July was upon us and I was really looking for something other than potato salad to make. It’s not that I don’t like potato salad, I actually love it, I was just feeling something a little different.

I decided to go on a hunt and find a “4th of July-ish” recipe and came across this one right here, Barbecue Pasta Salad.

And what do you know, it was a huge hit. Needless to say, it has made it into the rotation.

As always, please read through the entire recipe and notes before beginning.

Original recipe here.

Barbecue Pasta Salad

  • 1 pound corkscrew pasta
  • 2 TBS apple cider vinegar
  • 1/2 tsp chili powder
  • 1/8 tsp garlic powder
  • 1 cup mayonnaise
  • 1/2 cup BBQ Sauce (see recipe under “Sauces and Soups”)
  • 1 red bell pepper (seeded and diced)
  • 2 ribs celery (chopped)
  • 2 whole scallions (sliced thin)
  • salt and pepper to taste

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  1. Cook pasta, according to box directions.
  2. Drain, set aside to cool. Then transfer to a large bowl.

In another large bowl, mix together

  1. Mayo
  2. BBQ Sauce
  3. Vinegar
  4. Chili Powder
  5. Garlic Powder
  6. Salt and Pepper
  7. Whisk together until thoroughly combined.
  8. Add the vegetables to pasta, toss until mixed.
  9. Pour dressing over pasta and mix well.
  10. Cover and Refrigerate.
  • I served this as a side, but you could definitely make this a main dish by adding some meat, which is what the originally recipe calls for.
  • You most certainly do not have to use a corkscrew pasta, but make sure you use a pasta that holds a sauce/dressing well.
  • I only used the red pepper/celery/green onions the first time I made this, but it would be just as delicious if you were to add other things such as: corn/red onions/black beans/eggs. Just add what sounds great.
  • If you’re looking to make this a little more healthier, then use half greek yogurt and half mayo, or go crazy and use greek yogurt instead of mayo.

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    Crockpot Refried Beans

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    Crockpot Refried Beans

    I feel that lately I’ve been trolling for crockpot recipes. But, in my defense, I do live in Texas and any excuse to not heat the house with the oven works for me and not to sound too much like an advertisement, but, isn’t it great to be able to just throw things in a pot and really forget about it until dinner time?

    This is one of those recipes that is very versatile. Obviously, it can be used as a side dish with your favorite Mexican cuisine (or any dish), but it can also be the main star of whatever you’re preparing that night.

    I’m not entirely opposed to using refried beans from a can, in a pinch, that’s the way to go. Now, this isn’t a true refried bean, there’s no fat component and the ingredients are pretty simple, which makes it healthy and that beats the canned version any day. It does taste wonderful and really, that’s what is important. Besides being healthy, one of the great things about this recipe is, IT’S CHEAP!

    Please make sure to read through the recipe and notes before beginning.

    We can all use a little help, found this gem here

    Crockpot Refried Beans

    • 2 pounds pinto beans
    • 1 large onion (diced)
    • 4 Tbsp. jarred minced garlic
    • 2 tsp cumin
    • 2 Tbsp salt
    • 1 tsp black pepper
    • 10 cups hot water

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    1. Rinse the beans, picking out any bad ones.
    2. Combine all of the ingredients in the crockpot (remove any floating beans). Cover and cook on LOW for 4 hours. Once done, using a potato masher, mash beans until they reach your desired consistency.
    3. Cover and store in fridge for up to a week or freeze in ziploc bags to use at a later time.
  • Be sure to pick out any beans that have floated to the top. Chances are those bad boys are hollow from insect damage and there is nothing delicious about that.
  • I know, I know, you are supposed to soak beans overnight, blah, blah, blah. I have never pre-soaked beans for this particular recipe. But, according to Martha Stewart, pre-soaking does cut down on cooking time and the flatulent effect of beans. So if gas is a huge issue in your house, then by all means, soak them overnight.
  • While I put measurements for the salt/pepper, I usually just season to taste. If you go that route, be sure not to over salt. That will make for an awfully horrible bean.
  • The recipe is for 2 lbs of beans, which makes a lot of beans. In the pictures, I cut the recipe in half and that was plenty for my family of 5.
  • If you do not own a potato masher, no worries, I have used a hand mixer before and it worked out just as good.
  • If you choose to crank your crockpot up to high to speed up the cooking time, make sure you keep an eye on the beans, because the water can disappear quickly.
  • Got a Thermos for the kiddos? Pack this in there and top with cheese for a great lunch OR pack some tortilla chips and they got a great little bean dip for lunch.

    • .

    Crockpot Refried Beans

    Crockpot Refried Beans

    Refried Beans

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    Pea Salad

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    Pea Salad | Recipe on www.bxtchesbeblogging.comHere’s another of my mom’s favorite dishes. Not mine. I know you are all probably thinking that here I am paying homage to my mother who is no longer with us, but I don’t eat any of these recipes. I HATE PEAS!! I will eat just about any other vegetable, but peas. Growing up, whenever I told my mom, “but I hate peas” (use your best bratty voice there), she would ALWAYS tell me, “Merrie, I don’t like peas either, but I’m eating them.” Years later I discovered, she lied. She loved peas. She duped a child.

    Now, this recipe is not very healthy and ironically, my sister (Kathy), who is the healthiest of us all, loves this recipe. But, she really only gets it on holidays. While I know that mine is not as good as my mom’s, my sister appreciates and loves it.

    BXTCHES Gotta Warn: Please read through entire recipe and any notes before wowing your taste buds.

    Pea Salad

    Make any potluck or holiday nostalgic by whipping this recipe up.

    • 29 ounce can of peas (drained very well)
    • 4 ounce jar of pimentos
    • 1/2 cup mayonnaise
    • 1 1/2 tbsp. sour cream
    • 2 eggs (hard boiled)
    • 4 ounces Velveeta (cubed)
    • Small onion (diced (I use a red onion))
    • Salt and Pepper to taste

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    In a small bowl combine

    1. Mayonnaise
    2. Sour Cream
    3. Salt and Pepper
    4. About 2 tsp. of liquid from pimentos (optional)

    In a serving bowl combine

    1. Peas
    2. Pimentos
    3. Velveeta
    4. Diced hard boiled eggs
    5. Onion, diced
    6. Dressing mixture
    7. Mix ingredients until well combined. Taste and adjust seasonings if needed.
    8. Refrigerate for at least 1 hour before serving.
  • When I say to drain peas really well, I mean REALLY WELL. I usually put them in a colander and go about making other dishes, then come back to it.
  • I apologize, I meant to measure out how much this recipe yielded, my best guess is between 4 and 5 cups.
  • Whenever I make something like this or potato salad or even macaroni salad, I ALWAYS make my dressing in a separate bowl, then add. This way I can make sure it’s the right consistency without the other ingredients intruding. I can also adjust the seasoning better.
  • Personally, I never use a spoon to mix salads like this. I feel it breaks up the ingredients too much. Just get in there with your hands (clean of course) and mix.
  • It’s ok if it seems a little heavy on the wet side. It won’t seem that way once it has been refrigerated.
  • Is it necessary to refrigerate? Well, eventually it is, but if you’re looking to go straight to the dinner table with it, not really. But I do recommend it. By placing it in the fridge for an hour or so before serving allows for the whole dish to firm up a bit and it’s just going to taste better (of course, I don’t know this personally, so I have no choice but to believe my mom). Just your preference.

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