BLT Pasta Salad

I first had this salad when visiting my son and daughter-in-law for my grandson's baptism. My daughter-in-law made this salad for our dinner, and I loved it. It is fresh and very flavorful. The original recipe can be found on Kelsey Nixon's Potluck Blog

BLT Pasta Salad

Yield: 8-10 servings

For the dressing:
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh basil leaves
1 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the salad:
1 pound sliced bacon (approximately 16 slices) (I use thick-cut bacon)
1 pound dried short past (rotini, fusilli, or farfalle)
1 pint cherry tomatoes, halved (about 10 oz)1 avocado, diced
3 oz romaine lettuce chopped
3 tbsp finely chopped fresh chives

I typically use mezzo rigatoni because I like it better in this salad.

Prepare the salad and then prepare the dressing and mix. Chill salad for about an hour.

Mom's Half Hour Chili

This is my favorite Chili recipe. I have found that if I make it the day before and put it in the refrigerator over night and have it the next day, the spices have blended nicely together. Having said that, it is tasty the first day, but the day after is even better. Please note, I like my chili to be thick and not like soup. You could actually eat this with tortilla chips, a spoon, or over a hotdog or french fries if you are so inclined.  The recipe is as follows:

1 lb ground beef ( I have used steak and stew meat; you could also substitute chicken)
1/2 c. chopped onion (can be omitted)
1 tsp. garlic salt
3-4 tsps. chili powder
1/4 tsp pepper
1 bay leaf
3 c cooked tomatoes
1 #2 can read kidney beans

Please note, these are the basic ingredients and you can change it to suit your desire for heat.  I add red chili pepper flakes and more chili powder. Saute the ground beef with the onion, salt, pepper, chili powder, garlic salt, and bay leaf until browned. Add tomatoes, simmer 15 minutes. Remove bay leaf and add beans. Cook 10-15 minutes or more stir often.