Sunday's Supper

 

Grilled Chicken with Mexican Pasta Salad

This Mexican Pasta Salad is packed with all your favorite Mexican-inspired ingredients in one fabulous bowl of YUM. It’s always a crowd-pleaser for potlucks, picnics, and parties. Loaded with black beans, corn, tomatoes, red onions, and avocados. All tossed in a thick, creamy, slightly spicy homemade chipotle lime dressing! This will be your new favorite side dish! It's the perfect side for Game Day or a grilled meal. The recipe was adapted from carlsbadcravings.com
The pasta salad serves 6 with ample dressing if salad ingredients are increased to serve more. I substituted refrigerated 4 cheese tortellini for tortellini pasta.
Ingredients:

• 16 oz. rotini pasta 3 cups, dried, or 3 cups refrigerated 4 cheeses tortellini
• 1- 15 oz. can black beans, rinsed and drained
• 2 ears corn on the cob or 1 can of Mexicorn drained (see notes for grilling)
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, chopped
• 1/3 cup red onion, finely chopped
• 1/2 English cucumber, sliced and quartered
• 1 jalapeno, seeded deveined, diced
• 2 large avocados, chopped
• 1/2 cup packed cilantro, chopped
• 1/3 cup finely grated Cotija cheese or cheddar cheese

Creamy Salsa Dressing 

• 1 cup medium or spicy salsa
• ¾ cup sour cream or Greek yogurt
• ¾ cup mayonnaise
• ¼ cup canola oil
• 3 tablespoons lime juice
• 3 cloves garlic minced
• 1 teaspoon each ground cumin, chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika

Directions: 

• Cook pasta according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water, then toss with a drizzle of olive oil to prevent it from sticking together.
• Add the pasta and all of the pasta salad ingredients to a large bowl.
• Whisk all of the Creamy Salsa Ingredients together in a bowl. 
• Pour half of the dressing over the pasta salad and toss to combine (or all of the dressing if serving immediately). Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day). 
• When ready to serve, toss with the remaining dressing only to moisten the ingredients. Season with salt, cayenne pepper, and lime juice to taste.  

Hot Fudge Sundae Cake 

Cook's Notes: What's not to like a warm, gooey brownie dessert topped with ice cream. The recipe was adapted from Betty Crocker's Cookbook. 
Ingredients:

• 1- 1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt, divided
• 1/2 cup milk
• 1/3 cup butter, diced into 1 tablespoon sized and melted
• 1- 1/2 teaspoons vanilla extract
• 1/2 cup packed light-brown sugar
• 1- 3/4 cups very hot water or coffee (note coffee gives the flavor more depth) 
• 1-2 tablespoons Kahlua

Toppings (optional)
Sliced strawberries and bananas
Vanilla ice cream
Whipped Cream
Chopped toasted walnuts

Directions:

• Preheat oven to 350 degrees. Lightly spray an 8 by 8-inch baking dish and set aside.
• In a large mixing bowl, whisk together 3/4 cup granulated sugar, flour, 1/4 cup cocoa powder, baking powder, and 1/4 tsp salt for 20 seconds.
• Pour in milk, melted butter, and vanilla and stir with a rubber spatula or wooden spoon until well blended. Spread batter evenly into the prepared baking dish.
• In a mixing bowl, whisk together the remaining 1/2 cup granulated sugar, brown sugar, remaining 1/4 cup cocoa powder, and the remaining 1/4 tsp salt. Pour the mixture over the batter and spread it into an even layer. Add Kahlua to hot water or coffee and pour evenly over the top; do not stir.
• Bake in preheated oven for 30 minutes or until the center is nearly set (it should still wiggle slightly). Remove from oven and let stand for 10 minutes before serving. Serve warm. Servings ideas: Serve cake in bowls topped with strawberries, bananas, ice cream, or pecans if desired.