Tag / foodie life

by Brandi Talmadge

My Sister’s Yummy Pasta Salad

I took a poll over on my Facebook page on which recipe I should cook/bake up next over on my YouTube Channel, Talmadge Homemade. Overwhelmingly, this yummy pasta salad won – I think It’s because Labor Day Picnics are right around the corner. πŸ˜‰

This recipe was developed by my sister out of the desire to replicate a pasta salad she sources at a local Italian Deli in Connecticut. Her version is loved and devoured by everyone in our family – it’s easy to make is delicious!

Join me in the kitchen on my YouTube Channel, π‘‡π‘Žπ‘™π‘šπ‘Žπ‘‘π‘”π‘’ π»π‘œπ‘šπ‘’π‘šπ‘Žπ‘‘π‘’ β€” with Ryker 🐾 by my side and a visit from his sassy sister, Daisy-Mae. πŸ˜‰πŸŽ₯

Yummy Pasta Salad

  • 1 LB Rotini pasta
  • 1 Red onion, diced
  • 2 Ribs Celery, diced
  • 1/2 tsp course ground black pepper
  • 3/4 tsp sea salt
  • 1 1/4 tsp garlic powder
  • Flat leaf parsley, chopped (a lot of it!)
  • Mayonnaise, to your liking

Bring 4-6 quarts of water to a rolling boil, add salt to taste. Add pasta to boiling water and stir gently. Return to a boil.  For authentic β€œal dente” pasta, boil uncovered, stirring occasionally for 7-9 minutes. Remove from heat, drain and rinse.

Into a large mixing bowl, add the cooked pasta and all other ingredients. Mix well and serve!

by Brandi Talmadge

The Most Delicious Chocolate Chip Cookies πŸͺ

I’m the oddity that never loved, not even really liked, chocolate chip cookies – that is until I made this recipe. It has an interesting ingredient that makes them taste so good – that ingredient is miso paste.

When I first read the recipe, I thought “how can miso paste taste good in a cookie?”. You see, miso is fermented soy beans and most commonly used in savory dishes, but makes an ordinary cookie extra delicious!

If it changed me, someone who didn’t like chocolate chip cookies, and you already love chocolate chip cookies – well, you’re going to be amazed by these sweeties.

Catch me (and Ryker 🐾 ) making it over on Talmadge Homemade.

Make a batch for you and your family — I’m pretty sure everyone will love them. Recipe is courtesy of Katie Lee Biegel.

Secret Ingredient (Miso!) Chocolate Chip Cookies

  • 1 cup light brown sugar, lightly packed
  • 3 TB granulated sugar
  • 1 stick unsalted butter, room temperature
  • 1 large egg
  • 1/3 cup white miso paste
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups semisweet chocolate chips
  • Nonstick cooking spray or parchment paper, for the baking sheet

Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn’t spread out too much).

Preheat oven to 350 degrees F. Spray (with nonstick spray) or line your baking sheet with parchment paper.

Use a medium ice cream scoop to portion cookie dough on the prepared baking sheet. Use two fingers to lightly flatten each scoop of dough. Bake, rotating halfway through, 13-14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie).