Welcome to Good 2 Eat, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Chicken Caesar Pasta SaladDRESSING:2 tsp. Dijon or Creole mustard2 Tbsp. fresh lemon juice2 tsp. Worcestershire sauce3/4 cup mayonnaise2 tsp. minced garl ic1 tsp. anchovy paste1/3 cup Parmesan cheese, finely gratedPASTA SALAD:8 oz. uncooked pasta, such as rotini or penne2 hearts of RomaineShredded rotisserie chicken or chopped chicken breastsCroutonsParmesan cheese, for servingIn a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and frac14; teaspoon pepper, then set the dressing aside while you make the salad.Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.Cut the Romaine hearts into 1-inch pieces, then add them and your protein of choice to the bowl with the pasta.Add the prepared dressing and toss to combine. Add the croutons and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.PBJ Oatmeal Cookie Bars2 sticks of butter, softened1 1/2 cups brown sugar1/2 cup peanut butter2 tsp. baking soda1 tsp. vanilla1 egg2 cups all-purpose flour2 cups of rolled oats1 cup jelly of your choicePreheat oven to 350 degrees. Line a 13 x 9 baking pan with parchment paper or foil, leaving a little extra over the edge of the dish. Grease foil with butter.In a mixer, beat butter, brown sugar, and vanilla until smooth. Beat in egg. Mix in peanut butter. Slowly add in flour and baking soda, mix until incorporated. Fold in oats.Set aside 1/2 cup of the dough, and press the rest of it into the bottom of your prepared pan.Spread jelly over the top of the dough.Pinch off pieces of reserved dough and drop them on top of the jelly.Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.Cool. Grab the edges of the foil and pull the bars out of the pan for easy cutting. Cut into squares.Permalink| Comments ...read more read less