Delicious Reading: 'Butter with a Side of Bread'

Dear readers,

I am administering a final exam as I write this column. My students have their heads bent over their desks, scratching away with pencils. Soon, I will be grading their work. Then, it's off to the post office to mail some holiday packages. I'll need to squeeze in making dinner before I drop my oldest daughter at dance class and attend my son's music program. I made my to-do list last night on a seasonal notepad and had to laugh when I was finished. At the top of my carefully coordinated schedule to get school, family and Christmas obligations fulfilled was a fitting title in green script: "Tis the Season!"

By the time you read this, I will be enjoying the slower pace of winter break, but for now, 'tis the season for quick, easy dinner recipes. The one I am sharing today comes from the blog "Butter With A Side of Bread." The bloggers, or "Butter Girls," are Jessica and Nellie. They are busy moms with big families. They love to cook and try new things. They believe "life should taste good," and they live this out on a blog filled with recipes for main dishes, desserts, product reviews and restaurant reviews.

I discovered this recipe and their blog through Pinterest. I love it because it is simple and very versatile. I make it in a deconstructed way so my family can stir in what they want and leave out what they don't. You can serve it hot or cold. If you don't have some of the items, you can omit them or substitute. If you don't have buttermilk, you can add a little vinegar. Really, you can't go wrong with this on a busy weeknight!

Fiesta Ranch Chicken Pasta Salad

Ingredients:

1 package of pasta (rotini, bowtie, tri-colored, etc.)

3 boneless chicken breasts, cooked and diced (you could use a rotisserie chicken)

1 packet taco seasoning mix

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 package frozen corn, defrosted

1 onion, chopped

1 green pepper, chopped

1 can of olives, sliced

2 cups grated cheddar cheese

2 tomatoes, chopped

Directions:

Cook pasta, drain and cool. Add all of the other ingredients (OR, mix the taco seasoning with the chicken and serve all the other mix-ins on the side for my "deconstructed" version) and then mix up the dressing.

Dressing ingredients:

2 cups mayonnaise

1 cup buttermilk

1 pkg. Hidden Valley Fiesta dip mix

Directions:

Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste.

About Brooke

Brooke Clubbs lives in Jackson with her husband, three kids and two dogs. She is an instructor and now also the director of health communication at Southeast Missouri State University. Don't worry, though - she's going to keep making dessert. Everything in moderation!