This Ain't My First Rodeo

Well actually, it was my first rodeo.  I grew up trail riding and hanging out at summer Ranch camp, but this... 

 

What's not to love? 


There were cowboys, horses, leather chaps with fringe, Texas beef brisket sandwiches and big belt buckles….

Did I mention cowboys?

I was pleasantly surprised by the solid Americana theme running throughout the event which began with a tribute to our soldiers - our American heroes...


...and the singing of Lee Greenwood’s Proud To Be An American.
 

With a roar of the crowd, the show began...
 

...with bucking broncos knocking around their riders and kicking swirls of dirt into the air. 

Then came the calf ropers and the barrel racers...


...and I can’t forget to mention the rodeo clowns who entertained the crowd with their slapstick comedy routines between events.

 

This Someday Cowgirl may not be able to call the West her home just yet,


but a good old-fashioned American Midwest Rodeo could tide her over for a while.

Did I mention there were cowboys?

Have a great week!

Bistro Pasta with Grilled Chicken

Bistro Pasta is one of my favorite dinners to make during a sizzling summer evening.  No ovens to turn on… and only fresh and healthy ingredients.  

 

 

 

It’s so simple to make and pops with flavor... 

 

...combining the nuttiness of the cheese, the tanginess of the olives and tomatoes, and the sweetness of the balsamic vinegar and basil. Are you feeling the love?

 

 

 

To make it, you’ll need:

2 large boneless chicken breasts
Extra virgin olive oil
Salt and pepper
12 oz. of your favorite pasta
2 tablespoons toasted pine nuts
1/2 teaspoon minced garlic
½ cup pitted Kalamata olives, sliced
½ cup sundried tomatoes
More extra virgin olive oil
Balsamic vinegar
¼ cup fresh basil, thinly sliced into ribbons
Freshly shaved parmesan cheese

Brush chicken breasts with oil, sprinkle with salt and pepper, and grill until no longer pink.  Allow chicken to rest and keep it warm while you prepare the rest of the dish.

 

 

 

Cook pasta to al dente.  While pasta is cooking, toast the pine nuts in a pan over medium low heat for 8 – 10 minutes or until golden brown. They can burn easily, so keep an eye on them and give the pan a shake every minute or so. 

Drain pasta and slice the chicken on a bias.

Now you are ready for the big finish…

 

 

 

In a large bowl, combine pasta, garlic, olives, tomatoes, half of the basil, and half of the pine nuts. Drizzle with about 1 tablespoon of Balsamic vinegar and two tablespoons of olive oil.  Spoon mixture into serving bowls.  Top each bowl with sliced chicken.  Garnish with remaining basil, pine nuts, black pepper and shaved parmesan. 

And there it is… beautiful and delicioso!

Have a great week!