This Tasty Salad Will Easily Feed A Crowd!

Whenever I’m throwing a party I always struggle trying to find a simple, inexpensive dish that will feed a large crowd.

I love all kinds of tiny appetizers, but I’ve noticed the ingredients can be on the expensive side. And quite often they are also pretty time consuming to put together. Lately I’ve started to turn more towards nice, festive salads and they have proven to be a hit every time. So that’s what I had in mind when I started searching for a new recipe for an upcoming get-together.

This Mexican-style pasta salad is a winner! It won’t brake the bank, and the recipe makes 16 servings (which is plenty, even if your guests are going for seconds – which they will…) This salad would also make a great lunch on its own, when served with some fresh baguette and garlic butter. Bring some Mexican flavors to your next party!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Use any kind of pasta noodles for this salad.

Buttery, succulent, and melt in your mouth beef is the epitome of gustation.

After a long week of work, there is no better way to reward yourself than with a satisfyingly great meal. We all need to work to put food on the table, but don’t be too hard on yourself. Relax, unwind, and share this recipe with a loved one.

“We can all agree on a few things here: Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a nice charred, smoky flavor from the grill or broiler. It should also be tender enough that you can eat it in a taco or burrito, but substantial enough to be served as a steak and eaten with a knife and fork. Finally, the marinade should have a good balance of flavors, with no single ingredient overwhelming any other. This recipe produces the carne asada of my childhood dreams.” -According to Kenji of SeriousEats.com

Recipe and photo courtesy of SeriousEats.com

PLEASE VISIT THE NEXT PAGE FOR THE LIST OF INGREDIENTS.

Quick Tip: Add savory Pace salsa, Pace taco sauce, or Daisy Sour Cream as garnishes with this meal.

This Crockpot Hawaiian Chicken is perfect for people who want a low-hassle meal and like their meat on the sweet side. It features a sticky-sweet sauce, with the natural mild acidity of the pineapple and mandarin oranges giving it just the right amount of tartness to put the sweet and savory flavors in balance. I have to say, the Hawaiians do know how to blend the Asian and American cooking traditions nicely. I was more than happy to break out my Crock-Pot again to give this a try. And with no pre-cooking even required, this recipe is about as easy as it gets.

For easier cleanup, spray down your slow cooker with some cooking spray or use a liner. You can tweak the sauce in this recipe a bit according to taste. The simplest way to serve this chicken is as shown, on a bed of rice of your choice. I happen to think that jasmine rice goes beautifully with this! That is likely more than enough for a full meal for most people, but if you want some sides, I would recommend some simply cooked carrots and a green vegetable of your choice for a bit of contrast.

Recipe and photo courtesy of Our Table For Seven

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Use slow cooker liners for an easier cleanup!