Archive for the ‘Main Courses’ Category

Tasteful Tuesday: Four Pasta Salad Recipes for the Fourth

Tuesday, July 3rd, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopPasta salads are a summer staple, and their quantity and versatility (as a meal, side dish or snack) make them perfect for serving at barbecues and seasonal parties. Therefore, we’re highlighting four pasta salad recipes from our blog just in time for the Fourth of July (click on the titles for full ingredient lists and directions).

Rotini Pasta Salad Recipe

Perhaps the most standard pasta salad, this one is made with, of course, rotini, but also cubed cheddar, bell pepper, cucumber and tomato – although you could substitute and add just about any vegetable.

BLT Pasta Salad Recipe

We like this pasta salad with rotini too, and its mayonnaise bases offers a creamy alternative to Italian dressing based pasta salads.

Artichoke-Tortellini Pasta Salad

Back to the Italian dressing, this hearty dish is made indulgent with cheese-filled tortellini.

Chicken Sesame Pasta Salad

One of our new favorites, the key ingredient here is fresh ginger.

What’s your favorite pasta salad dish? Share in the comments below, and tell us about your favorite summertime recipes!

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Tasteful Tuesday: Make-Ahead Pancake Mix

Tuesday, June 26th, 2018

Summer is officially in full-swing and for many people that means camping trips, beach days and relaxation are also in full-swing. This week, we’re featuring a make-ahead pancake mix recipe that offers the perfect make-ahead breakfast for bringing to camp (or a campground), whipping up a delicious breakfast before heading out the door, or simply enjoying a summer brunch.

PancakesWhip up a big batch and save for up to eight months, or better yet, give it as a gift to a pancake lover in your life.

What You’ll Need:

  • 5 cups all-purpose flour
  • 1 1/4 cups powdered milk
  • 1/4 cup granulated sugar
  • 1/4 cup baking powder
  • 1 tablespoon salt


  • Mix: Combine all ingredients in a large bowl by stirring thoroughly with a wooden spoon. Store mixture in an airtight container and use within 8 months.
  • Pancakes (makes about eight 4-ounce pancakes): Combine 2 cups pancake mix with 1 cup water, 1 egg, and 2 tablespoons vegetable oil. Beat smooth with a wire whisk or fork. Place about 2 tablespoons butter in a pan or on a griddle and brown each side of the pancake. Serve hot with your favorite toppings and syrup.

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Tasteful Tuesday: Chicken Sesame Pasta Salad

Tuesday, April 17th, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopThis fun, Asian-inspired pasta salad will be a great backyard party food contender this summer. It’s also a great dish for making up at the start of busy weeks throughout the year, when you have to rely on quick, but hearty meals (leftovers!).

What you’ll need:

  • 1/4 cup sesame seeds
  • 16 ounces bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 2-3 cups shredded cooked chicken breast
    (we recommend seasoning with black
    pepper, garlic salt and a pinch of red pepper)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded carrots
  • 1/3 cup chopped green onion
  • Broccoli, red pepper, snap peas or other
    vegetables can be added if desired.


  1. Heat a skillet over medium-high heat. Add sesame seeds and stir until lightly toasted. Remove from heat and set aside.
  2. Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water until cool. Pour into a large bowl.
  3. In a container with a sealing lid, combine sesame seeds, vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger and pepper. Shake well and pour over pasta. Toss until pasta is evenly coated.
  4. Mix in chicken, cilantro, carrots and green onion (and any more vegetables, if desired) and refrigerate for at least 20 minutes. Serve and enjoy!

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