Back In The Saddle

How can 11 days go by so fast?

It seems like it was just yesterday that I was scrambling to get all my work done so Hubby Bryan and I could head off on our long-anticipated trip to North Carolina. But here I am, back at my desk in the Daily Globe newsroom, having spent nine days on the road — and a couple additional days recuperating — from our adventure.

I’ll fill you in more on our latest Jeeping foray to Asheville, N.C., and back, which included some sightseeing, a lot of sweating, stops at several breweries and one distillery, a trek through the clouds on the Blue Ridge Parkway, more than 24 inches of rain in two separate deluges and a cracked windshield.

I neglected to collect any recipes during our travels, but that wasn’t the case forColoradosister Margaret. During a recent visit in the Brainerd lakes area, Margaret and her hubby Don enjoyed the following salad at the lakeshore home of friends Sandy and Curt Pohl. HostessSandyserved it with breadsticks for a deliciously simple summer supper. It was on the menu at our house last night, and I concur with her assessment.

Barbecue Chicken Pasta Salad

Cook and drain 1 pound bowtie (farfalle) pasta. Combine pasta with one 10-ounce package frozen white corn, thawed; one 4-ounce can diced mild green chiles; ½ cup sliced ripe olives; 1 bunch green onions, sliced; 2 large tomatoes, diced; 2 tablespoons minced fresh parsley; and 2 cups cooked, cubed turkey or chicken.

In a small bowl, whisk together 1 cup barbecue sauce and ¾ cup low-fat mayonnaise. Toss dressing with pasta mixture and sprinkle with additional minced parsley. Serves 6 to 8.


For the salad, I used up some barbecue sauce that had been lingering in our fridge for a while. Before we headed east, I used up some languishingBuffalowing sauce in a similar manner on these potatoes. They were a hit with Hubby Bryan, who is a connoisseur of Buffalo wings and blue cheese.


Prepare grill for direct heat cooking, medium heat (350-375 degrees).

Cut 1½ pounds russet potatoes into wedges and toss with 1 tablespoon canola oil until coated.

Place a grill screen or pan on the grill and coat it with oil; close grill lid and heat for 1 minute. Add potatoes and spread out over grill, leaving space between the spuds. Close grill and cook for about 18 minutes, turning halfway through.

In a serving bowl, mix 2 tablespoons melted butter with 3 tablespoons mild hot sauce or buffalo wing sauce. Toss the potatoes in the sauce. Top with 2 ounces crumbled blue cheese.


I certainly appreciate Margaret’s recipe-scavenging efforts on my behalf, and I’d also appreciate similar submissions from you readers out there. Please share any recipes you have collected in your travels or summertime family favorites by emailing; sending to Lagniappe, Daily Globe, Box 639, Worthington MN 56187; or go to my online blog at