Just In Time For Your First Summer Cookout

May has arrived bringing Mother's Day, Memorial Day, Graduation Season (yep, in only 3 weeks my first baby will walk across that stage and get his diploma) and of course, cookout/backyard barbecue season.  

Have you fired up the grill for the first time? Do you have plans for your first cookout, or maybe you've already been invited to one? Memorial Day is seen as the kickoff to summer, and it will be here before you know it. 

This recipe is sure to become your new go-to for a cookout take-along that everyone wants the recipe for. If you're hosting the gathering, you better really like every single person you invite, because after a plate of this, they are going to want to come back over and over. 

Mediterranean Pasta Salad is terrific for all your summer parties, picnics and outdoor suppers. It has to be made ahead to soak up all the flavor of the dressing, so you can assemble it totally last minute. It has some unique flavors you might have never though of for pasta salad, but I promise you will be blown away how well they play together. 

I am so excited for warm weather and all the fun outdoor activities that go with it. Pasta salad is always a hit no matter when or how you serve it, so I hope this one makes its way to your menu soon!

Why Add Dressing To Warm Pasta

When you mix the warm pasta with the Italian dressing, it acts like a sponge to soak up all that flavor. The longer it sits, the better the flavor. 

Do I Rinse The Pasta

No! Many pasta salad recipes call for rinsing under cold water and draining. Not this one! Simply drain and then leave warm. 

What Kind Of Veggies To Use

This recipe is great because the possibilities are endless when it comes to the vegetables to use. You could give it more of an Italian twist with black olives, red onion and cheese!

Where To Find Canned Artichokes and Hearts Of Palm

Both of these are normally on the canned vegetable aisle. In my store they are usually near the end of the selection, right next to each other. 

What Are Hearts Of Palm

If you've never had them, hearts of palm are a literally the inside of a palm tree. They have a slightly sweet, mild flavor. When canned, they are in a brine that is best rinsed off. They can be added to salads or eaten as is. My Hearts of Palm Salad is a delicious way to include them in your menu.

How To Store Leftover Pasta Salad

Mediterranean Pasta Salad will last 2-3 days in the fridge in a container with a tight fitting lid. You will want to stir every time you serve.

Best Tips

*Do not rinse pasta before adding dressing. You want the warm pasta to soak all the flavor up.

*Regular Italian dressing works fine too. I like the extra "zip" of the zesty.

*Sun-dried tomatoes can be found with the olives and pickles or on the canned tomato aisle.

*Any short-cut pasta would work: elbows, shells, rotini, etc.

 *Swap out the veggies for any you like. Some suggestions: Red onion, black olives, cherry tomatoes, green onions, sweet cherry peppers, red bell pepper, mushrooms.

Mediterranean Pasta Salad

1 lb. mini penne, cooked and drained

1 (16 oz.) bottle zesty Italian dressing

1 envelope Italian dressing dry mix

1 English cucumber, diced

1 (10 oz.) jar green olives, drained

1 (8 oz.) jar sun-dried tomatoes, chopped

1 (14 oz.) can whole artichokes, rinsed, drained and chopped

1 (14 oz.) can hearts of palm, rinsed, drained and chopped 

1 TBS dried parsley

In a medium bowl whisk together Italian dressing and dry Italian mix. When pasta is cooked and drained, add to a large bowl. Pour dressing over warm pasta and stir well. Chill for at least 3 hours or up to overnight. Just before serving, add all veggies and stir well. Sprinkle with parsley and serve. 

Inspired by South Your Mouth

Hold On Summer

 Anyone else feel like the days are passing at supersonic speed and summer 2022 is on course to be one of the quickest ones yet? 

July 4th came and went, and now I'm sure it is only a matter of days before school supplies show up in the store aisles where the fireworks and Americana displays were just a week ago. 

I am sure part of my need for a pause button is the fact that once August comes, I have to face the reality of my babies going back to school. If you don't know, Max will start Kindergarten this year, about a week after his big brother begins his Senior year of high school. Yeah, that week is going to be a tear-filled, blubbering, Mommy is a wreck time. I've always said the 12 year age difference has been perfect, allowing me the best of both worlds, except for this one week when I have to send them both off for BIG years and sit alone in the house wondering what to do with myself. 

But enough about what isn't coming for another month (see, I can totally be in denial just a bit longer). In reality, there is still plenty of summer left and absolutely plenty of reasons to gather in the backyard for a cookout, barbecue or pool party. 

If I have being honest, I wanted to post this recipe as an idea for your Independence Day celebration, but with the whole "tree fell into our house" ordeal, I am a little behind on my work. 

So instead you are getting a tasty, easy, side dish idea perfect for that next cookout, or just for supper this week. 

Broccoli Slaw is one of those dishes that takes a classic summer dish and puts just enough of a twist on it that makes it new and fresh. Coleslaw just isn't for cabbage anymore! 

This is a great summer take-along too because you can make it ahead and leave it in the fridge until you're ready to eat. 

If the summer gods are reading this, I beg you to make time slow down a little. Please. From a mommy who wants to suck every last bit out of this summer as she can before some big changes come our way. 

 

 Broccoli Slaw 

2 (12 oz.) bags broccoli slaw mix

1/2 cup + 2 TBS mayonnaise

1 cup sliced almonds

1 cup dried cranberries

2 TBS white vinegar

1/4 cup sugar

1/4 cup lemon juice

1 TBS celery seed

Salt and Pepper

In a small bowl whisk together mayo, vinegar, lemon juice, sugar, celery seed, salt and pepper. In a large bowl mix slaw mix, cranberries and nuts. Pour dressing over and fold gently to combine. Chill at least 1 hour before serving. Stir before serving and garnish with extra nuts and cranberries if desired. 

Memorial Day Planning

I can't believe we are already going into the second week of May. Cinco de Mayo and Mother's Day have come and gone. Before I know it, the end of the school year and Memorial Day will be here! When will you start planning your holiday weekend cookout? Maybe seeing a tasty new potato salad recipe will inspire you to begin earlier than later! 

I bet like me, you have more potato salad recipes than you ever thought one person would need. But every time we see a new one that looks unique or just delicious, we have to try it. Let's face it, a great potato salad is one of summer's staples. It shows up at every graduation party, picnic table, Memorial Day barbecue, July 4th pool party...the list goes on and on. It's no wonder we never feel like yet another one is too many. 

One of the reasons I fell in love with this recipe is the use of red potatoes. No peeling required! What a time saver. Plus, this is best when it chills out in the fridge for several hours, or best overnight...gotta love anything you can make ahead and have waiting on you when it's party time! 

The dressing on this is simple, but filled with flavor! It's the perfect mix of sweet and tangy, made from things most of us have on hand, so it is a great one to whip up last minute! Heck, I would make this for burger night on the deck any night of the week! 

Summer and potato salad go together like sun and sand! With cookout season upon us, bowls and bowls of it will be enjoyed over the next few months. Why not add another yet to the ones you love so much?

 

 Red Potato Salad

5 lbs. red potatoes, halved

5 hard boiled eggs, chopped

2 stalks celery, diced

1 small yellow onion, diced

1 1/2 cups mayonnaise

1/4 cup sweet pickle relish

2 TBS dried parsley

3 TBS sugar

2 tsp mustard

1 tsp cider vinegar

Salt and Pepper

In a medium bowl combine mayo, mustard, relish, parsley, sugar, vinegar, salt and pepper. Whisk well. Set aside in fridge until ready to make salad. Place halved potatoes in a large pot and cover with cold water. Bring to a boil, cover and reduce heat. Cook 15-20 minutes until fork tender. Drain well and allow to cool. Cut potatoes into 1 inch cubes. In a large bowl combine potatoes, onion, celery and eggs. Mix gently. Add dressing. Stir gently to combine. Chill at least 6 hours before serving or overnight. Stir again before serving and garnish with fresh parsley if desired.

 

Summer Time Retro Take Along

 I distinctly remember the first time I had this salad. We were at a potluck in the church I grew up in. I can see the basement, the kitchen, the tables set up. I can smell the aroma of all the dishes brought in by church ladies. Those potluck dinners are some of my fondest memories of the church I spent so much time in when I was a little girl. 

In fact, to this day whenever I think of certain dishes, those memories are what I associate with them. This salad being at the top of the list. I even remember the sweet lady who used to bring it every single time, and how excited all of us kids were for it! Simpler times when the little things meant so much!

If you've never had this salad (and yes, it does happen, my husband wasn't familiar with it until me!) think taco salad, but taken to a new level with nacho cheese chips and a sweet, tangy dressing. 

It's funny because I don't think us kids who were wolfing it down back then even thought about what dressing was on it. I would still happily eat it like that today, but for my boys, I left the dressing on the side. They are very particular about what dressings they like, and I didn't want to ruin in for them. In fact, they topped theirs with salsa instead! (YUM!)

There is another advantage of leaving the dressing on the side. If you're taking this to a cookout...it won't get soggy! The chips stay nice and crisp. In fact, if you do need this to travel, I would make the base salad, take the chips, cheese and dressing with you, and finish it off right before serving! 

Classic recipes never go out of style. We just need to be reminded of them now and again. Once those memories come rushing back, every single bite is as delicious as the very first one!

 Doritos Taco Salad

1 lb. ground beef

1 large head iceberg lettuce, chopped

2 bell peppers, finely chopped, red and yellow 

1 (15 oz.) can black beans, rinsed and drained

1 packet taco seasoning

2/3 cup water

5 Roma tomatoes, seeded and chopped

1 (9 oz) bag nacho Doritos, crushed

1 cup shredded sharp cheddar cheese

1 (16 oz.) bottle Catalina dressing

Assorted toppings

In a large skillet, brown beef until no longer pink. Drain if needed. Add water and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Remove from skillet and allow to cool. In a large bowl mix lettuce, tomatoes, pepper, beans and beef. Stir well. Gently fold in chips and cheese. Serve immediately with dressing on side. *NOTE* Many people serve this already dressed. Simply add dressing and mix well. I like serving it on the side so it doesn't become soggy. 

 Shared at Weekend Potluck

 

 

Summer Time Dining

From packing up the picnic basket to dinner time on the deck, summer gives us so many reasons to eat outside. Cookouts, backyard barbecues and let's not forget all the holidays we enjoy this time of year too. We've already had Memorial Day, but Father's Day and July 4th are knocking on the door. Any one of these is reason enough to add another fantastic pasta salad to your recipe box, so keep reading for one that's gonna knock your socks off!

Spinach and artichokes go together like peanut butter and jelly. They were just meant to be mixed. I have no idea who the first person to think "hey if we take some of this green spinach a lot of people think is gross, mix it with this funny looking vegetable and add some cheese, bake it and we've got a great dip" was but he/she deserves a medal. 

The hot appetizer is of course the most well known way to enjoy spinach and artichoke but they are delicious in pasta bakes, salads and now this summer inspired pasta salad. 

I love making a big bowl of cold pasta salad for supper on a hot night. It's still hearty enough to fill us up, but when it's still sweltering at dinner time, a hot meal just doesn't sit well. I add some fresh fruit and crusty bread on the side and dinner is done! 

Spinach and artichoke pasta salad is perfect for your next picnic in the part, bring a dish cookout or July 4th bash! We only have a few months to get outside and dine al fresco, so let's savor it while we can! 

 Spinach Artichoke Pasta Salad

1 lb. penne pasta

2 (15 oz.) cans whole artichoke hearts, rinsed, drained and coarsely chopped

3 cups fresh spinach, stems removed and coarsely chopped

1/2 c. shredded Parmesan cheese

3/4 c. sour cream

1/3 c. mayonnaise

1 1/2 tsp. Italian seasoning

1 tsp. dried parsley

2 TBS fresh lemon juice

1 garlic clove, minced

Salt and Pepper 

Cook pasta until al dente. Rinse with cold water and drain well. In a medium bowl combine sour cream, mayo, Italian seasoning, dried parsley, garlic, salt and pepper. Stir well. When pasta is drained, transfer to a large bowl. Pour dressing over and toss to coat. Add spinach, artichokes and cheese. Stir well to combine. Chill until serving, at least two hours. 

Shared at Weekend Potluck

Thank You Teachers

 The time has finally come. The day we have been waiting for since August. THE LAST DAY OF SCHOOL!!!!

Well, almost. The teen has 3 days of finals this week, and then he will officially be a Junior. (Yes, I teared up a little even typing that word. Mom isn't handling the transition well.) In fact, as I write this he is studying for finals, trying to finish the year strong. 

Everyone who knows me knows I am not one of those moms who dread summer break, but instead I count down the days almost as much as my kid. Having my boys home with me is my happy place. In fact, I am sad that this summer will be a little different since the boy has a job and is hoping to get some extra hours. But I know there will still be plenty of time for the fun things we look forward to so much.

This year has definitely been one for the history books. Our school was in person, with no online option, and we supported that decision from the beginning. Alex needed to be in the classroom and after being home from March-August last year, he was SO ready to get back to his friends and classmates. 

His high school handled the entire Covid crisis the best way they could. When cases were on the rise back in the fall, they shut down for a couple weeks to try to curb the problem before it started. Then after Christmas break, they kept the kids home for a week to prevent a post holiday surge. They had planned Zoom days in the calendar to promote extra cleaning and rest for the staff. So while the past 8 months might not have been "normal" we truly feel like the school year was a success! 

One of the classes Alex took that he enjoyed the most was Nutrition and Wellness. So much so that he actually got an award for being one of the top students of the sophomore class! Among other lessons about food and nutrition, there were many cooking labs...and we all know how much my kid loves to be in the kitchen. He would get so excited to tell me what they were making; and I adored the days when he would text me from school with pictures of what he was cooking. He baked some righteous Snickerdoodles and made a drool-worthy omelet, even getting the skillet flip just right! Needless to say, his food blogger mama was super proud.

This recipe is one of the dishes they made that he was sure to bring the recipe home for because he wanted me to try it. So I saved it until now, as my way to say a BIG thank you to not only his teacher, and all the CLHS teachers, but every single teacher every where. All of you are true heroes and you deserve a huge round of applause for keeping the train on the tracks this school year. Our kids needed to keep learning, weather it be in the classroom or at home, and you all adapted and made sure they got what they needed most. 

If you're planning a Memorial Day picnic, cookout or backyard barbecue, this potato salad would make a great addition to your menu. It's a little different than any other tater salad I make, so it was a nice change up for us, and will definitely be on our summer time menu rotation. 

Thank you teachers, from all of us students and parents for all that you do. Enjoy your summer vacation, and we hope when we see you again in the fall, it's the beginning of tad less stressful school year!

Picnic Potato Salad

6 medium potatoes, peeled and cubed

5 hard boiled eggs, chopped

5 stalks celery, chopped

3 green onions, chopped

1 cup mayonnaise

1 TBS yellow mustard

1 TBS apple cider vinegar

1/2 cup dill pickle relish

1/2 tsp. garlic powder

1 tsp. sugar

Paprika

Salt and Pepper 

Cover the potatoes with cold water. Bring to a boil. Reduce heat to medium and cook for 10-12 minutes until fork tender. Drain and allow to cool completely. In a medium bowl whisk together mayo, mustard, vinegar, relish, garlic powder, sugar, salt and pepper. When potatoes are cool, add to a large bowl with eggs, celery and onions. Pour dressing over and gently mix. Allow to chill an hour before serving. Garnish with paprika.  

 

Inspired by Center Cut Cook

A 18 Year Tropical Twist

 How did we get to the middle of May already? I'm not complaining, but it just proves the point that warm weather days and months go by ten times faster than their cold counterparts. Seriously! We are going to blink and it will be July 4th. But before we bust out the fireworks, we've still got Memorial Day to plan for! 

Memorial Day weekend is the gateway to summer. Especially this year since the holiday is literally the last day of the month. Are you planning a cookout or backyard barbecue to celebrate? Many of us are gathering once again, but even if it's just your household or pod, fire up the grill and make your kickoff to summer menu delicious! 

Coleslaw is such an American classic for summer time parties, picnics, and gatherings. From graduation parties to burgers on the grill and picnic baskets over flowing, coleslaw is definitely a go-to dish. But this version? It's going to put a little tropical twist on this warm weather staple. 

Plus, it gives me a reason to gush about my hubby for a minute. See, he loves mangoes and we happen to be celebrating our 18th wedding anniversary on May 17th. However, 18 years is only the marriage part. We've actually been together for 24 years; and feel very blessed to be celebrating another year. I have loved him from the time I was a 16 year old girl, and I am so proud of the time we have built. He's given me two amazing boys and our family is not only my biggest blessings, but also what I am most proud of. 

So when I saw this recipe in Food Network Magazine I knew it would score me major wife points. A creamy coleslaw with bites of mango was right up his alley. The dressing has sweet and sour notes in it with coconut milk and lime. And he loved the added crunch from the peanuts too. It really is a unique version that screams summer time and lets you take a little tropical beach vacation without leaving your backyard. 

If you are looking for new dish for your Memorial Day bash, be sure to save this one! If you take it with you to share, carry the recipe too because everyone is going to want it!

 Mango Coleslaw

1 (14 oz.) bag coleslaw mix

3/4 c. canned coconut milk

Juice of 3 limes

1 mango, peeled and diced

3/4 c. roasted salted peanuts

Salt and Pepper 

In a small bowl whisk together coconut milk, lime juice, salt and pepper. In a large bowl pour dressing over coleslaw mix. Mix well. Add mango and peanuts. Stir again. Chill until serving. Garnish with a few extra peanuts before serving.  

 

Shared at Weekend Potluck
 

An EMM Update

If you have been an EMM fan for a while now, you will remember a cucumber recipe I posted years ago. Like before I understood how food photos should look! I've shared that recipe numerous times over the life of this blog, but have always wanted to go back to not only update the photo, but also rewrite the recipe to match the tweaks I've added over time. Well, today is the day! 

First, let's talk about lemon extract. Every time I share this recipe, be it online or in person, I always get the "I don't have lemon extract, can't I just use lemon juice?" To be short and sweet, no. 

Believe me, I know how annoying it is to read a recipe and realize you are going to have to buy a "special" ingredient for it. It's one thing to have to add things to your grocery list, but it is a whole other to have to purchase something you are only going to use for one recipe. I try very hard not to write recipes that require specialty ingredients; but there is no way around it this time. 

However, it's not that bad. See, lemon extract is easily found in the same baking aisle at most grocery stores. It will be right there next to the vanilla and almond extracts. Plus, it's not the expensive. I think the last bottle I bought was around $3. Last, your bottle is probably going to last for quite a while, if this is the only recipe you use it for. Since each batch only takes 1 teaspoon, my bottle usually takes me a year to use and I make these a lot during the summer months. 

The extract is made from the lemon rind, where the essential oils are. The flavor is more intense than any amount of juice. You will notice it right away when you take the lid off! Smell that lemon goodness! 

These are a copycat recipe from a Chinese restaurant we used to love. Unfortunately that restaurant has been gone for a while now, but these cucumbers live on! They used to serve these with their lunch specials, along with a chicken wing, egg roll and crab rangoon. Seriously- by the time your entree came, you were almost full from the appetziers. Oh, I miss that place so much! 

These are Alex's favorite way to enjoy cucumbers in the summer, and when gardens are overflowing with them, they are so inexpensive to make too! Our local farmers' market usually has beautiful cukes for less than a buck each. 

I love these for summer too because they can go anywhere, staying fresh in a cooler. Plus, no mayo or sour cream means easier for fun in the sun! They are perfect for picnics, cookouts, backyard barbecues, graduation parties or a burger night on the deck! 

If you enjoy lemon flavored anything, as much as I do, especially in the hot summer months, this recipe needs to be on repeat from now until September!

 Lemon Marinated Cucumbers

3 large cucumbers, peeled and sliced into semicircles

2/3 c. white vinegar

6 TBS sugar

1 tsp. lemon extract

Salt and Pepper

 In a small bowl whisk together vinegar, sugar, lemon extract, salt and pepper. In a large bowl pour dressing over sliced cucumbers. Stir well. Add extra salt and pepper if needed. Cover and chill several hours before serving.  

Shared at Weekend Potluck

Not Ready to Let Go

We are only a less than a week away from September, and Labor Day. I know many out there are literally counting the days until autumn arrives; and with the arrival of cooler temps this week, we've all been reminded of what is coming.

It's no secret I love summer, and dread when it starts to fade. If I'm being truthful, I don't hate fall. After all, here in Indiana, we usually end up with some warm 80 degree days well into October. The colors are beautiful, the flavors are delicious and I adore getting outside and enjoying all the autumn activities. But see, the problem is what comes after. I know as soon as the leaves begin to turn...in the blink of an eye we will be grabbing the shovel and waiting for school delays.

So, here I am holding onto summer with all my might. I refuse to say goodbye, and still have plenty of fun in the sun planned.

This simple salad would be perfect for your Labor Day cookout, picnic or party. Or, it's just great for weeknight supper too! With all these summer veggies we have to indulge in when we can, it's a great way to use them up!

If you're one of the ones who is holding your breath until it's hoodie and bonfire season, it will be here before you know it. And if you are like me, and not ready to see summer go, let's make the most of the time we have left!

Marinated Cucumber Salad

3 medium cucumbers, peeled, seeded & chopped

1 pint snacking tomato medley, halved

1/4 c. vegetable oil

3 TBS red wine vinegar

1/2 tsp. dried basil

1/4 tsp. dried oregano
2 tsp. dried parsley

Salt and Pepper

In a large bowl combine cucumbers and tomatoes. In a small bowl whisk together oil, vinegar and seasonings. Pour over veggies. Mix well. Chill for a few hours before serving. *NOTE* If you use English cucumber, no need to peel or seed. The tomatoes are a mixed variety in the produce section. You can also use cherry, grape or a mix of both.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Only 177 Days to Go

Whew. We did it. We survived the first week of school. HIGH SCHOOL! Okay, so it wasn't a full week, but hey, it still counts! And yes, that countdown above is how mommy is coping! I know exactly how many days until Labor Day, Fall Break, Thanksgiving, Christmas, Spring Break...you get the picture. I miss my boy!

But when the weekends roll around, it's still summer in our house! I'm still going to plan outdoor fun, and soak up every last bit of the warm, sunny days because this is Indiana and the minute the calendar says September, you never know what's going to happen!

There are still plenty of cookouts to have, and you're going to want to take this to your next one! Sure, it makes a terrific no bake, simple dessert, but in this family, it's a side dish. Let me explain. When I was growing up, my Grammy always had at least one "fluff salad" dish at holidays or big gatherings. Why was something so sweet called a salad? Two reasons. 1. Most of the time they contained fruit. 2. If she called it salad, we could eat it with the meal, and still have pie when we were done. It's all about optics!

In that spirit, I almost always serve my fluff dishes as a side dish, including this one. All the flavors of a favorite summer time beverage rolled into a delicious, gorgeous sweet treat that will be a huge hit, no matter how you serve it!

Cherry Limeade Fluff

15 large marshmallows
8 oz. cream cheese, softened
1 lime, juiced
16 oz. jar maraschino cherries, halved
1 small box cherry Jello
1 (29 oz.) can mandarin oranges, drained
8 oz. tub Cool Whip
 1 1/2 c. Cherry 7-Up

In a saucepan over medium heat, combine soda and marshmallows. Stir until marshmallows are melted and mixture is combined. Set aside. In a separate bowl, use an electric mixer to combine cream cheese, Jello and lime juice until smooth. Stir marshmallow mixture into cream cheese mixture until well combined. Gently fold in cherries and oranges. Cover and chill overnight. When ready to serve, add Cool Whip and stir well. 

Inspired by The Country Cook
Shared at Weekend Potluck

Tater Salad Inspired

Pasta Salad. I know, we all have a hundred recipes for it, but you know what? We never seem to get tired of finding new ones, so here I go again.

This one came to be quite simply. I thought about my Amish Potato Salad that my hubby LOVES and decided we needed to try the same idea for a new side dish.

I actually made this back on Father's Day weekend for a cookout with my parents (Can we pause for a moment and think about the fact that was almost 2 months ago?!?!) and even my daddy enjoyed it; and to be honest, he is kind of a purest when it comes to macaroni salad. He prefer my mom's recipe and it pretty much ends there. But he really liked this for something different.

So, what makes this different than others? The sweet factor. I've learned that many times if a salad like this has "Amish" in the title, it's usually going to be a tad sweeter than others. This also reminds us of a macaroni salad you find at the deli counter. Except one thing, and this is an important note. Mine is a little drier. Be sure to read why at the end of the recipe so you can decide which way your family will enjoy it more!

Summer isn't over yet. I'm hanging on with every fiber in my body. And that means there is plenty more time for cookouts, backyard barbecues, picnics...and of course Labor Day is less than a month away, so we'll be needing some terrific dishes for that too!

Amish Macaroni Salad

1 lb. elbow macaroni

4 hard boiled eggs, chopped

1 red bell pepper, diced

3 celery ribs, diced

2 c. Miracle Whip

2 TBS dill pickle relish

3 TBS yellow mustard

2 tsp. white vinegar

1/4 c. sugar

3/4 tsp. celery seed, extra for garnish

Salt and Pepper. to taste

Boil macaroni. While it cooks, add red pepper, eggs and celery to large bowl. In medium bowl whisk together Miracle Whip, relish, mustard, vinegar, sugar, celery seed, salt and pepper. When macaroni is cooked, rinse with cold water and drain well. Add to large bowl with eggs and veggies. Mix well. Pour dressing over top. Stir very well. Chill for 2 hours or overnight. Garnish with extra egg and celery seed if desired. *NOTE* If you serve this after the minimum chilling, it will be "wetter" than overnight. We prefer our macaroni salad a little more dry, so I opt for overnight.

Inspired by Sweet Little Bluebird
Shared at Weekend Potluck

Port A Pit At Home

Here in northern Indiana, we can count on many things during the summer months. Lots of beautiful sweet corn to enjoy, the humidity being oppressive some days, and parking lots filled with the smell of port-a-pit chicken cookers.

I honestly don't know if port-a-pit is a thing everywhere, so I guess I should explain a little. They are portable cookers that come to your event, or many times are hired for fundraisers that make some of the best chicken I've ever had in my life. Seriously. It's drool worthy, and something our family has been crazy about for years. 

How much? Well, when Mr. E started working for his current company almost 5 years ago, the first company picnic we went to we found out the meal was provided by the best port-a-pit business around. All of us were giddy! We just about licked our styrofoam plates. 

It's so unique and amazing, it isn't something you can 100% recreate at home. After all, the cooker is key. But many years back I made this marinade, and after grilling some chicken with it, we all proclaimed "Wow, this tastes almost like port-a-pit!" The flavor was just about the closest thing we can get.

I use chicken quarters because that's what port-a-pit we buy is, but I'm sure this would be just as tasty on any other cut. 

If you are planning a big July 4th bash, give your guests something new, besides the standard barbecue! 

You have to educate me too. Do you have port-a-pit in your area? Do you love it as much as we do?

Tangy Grilled Chicken

1 c. Worcestershire sauce

1 stick butter

1/2 tsp. onion powder

Juice 2 lemons

4 Chicken Quarters, patted dry

Chicken Grill Seasoning

Salt and Pepper to taste

Cooking Spray

In a small sauce pan, melt butter over low heat. Add Worcestershire, onion powder and lemon juice. Stir to combine. Bring to a boil and reduce heat back to medium low. Simmer for 10 minutes. Reserve a small dish of sauce for serving. Allow chicken to come to room temp. Spray with cooking spray. Season liberally with grill seasoning, salt and pepper on both sides. Sear chicken over high heat for 3 minutes on each side. Reduce heat to low. Cook chicken for 45 minutes, turning every 7-10 minutes, basting with sauce with each turn. Cook until internal temp is 165. Serve with extra sauce if desired.

Shared at Weekend Potluck

BBQ Side Dish

You've planned the entire cookout. The meat is marinading, the salads are chilling and the ice cream is churning. You just need one more side dish. What could it be? 

How about something that takes the barbecue flavors we all love this time of year, and gives them to your guests in a whole new way? On. Potatoes. Wait, what?  Mind blown!!!

These happened by accident at our house...which isn't that uncommon. I had a beef roast for the grill, and red potatoes were on sale at the store. Great. I will throw some in the oven and roast them. I had a plan. Then I woke up and decided I wanted something new. The roast was just simply seasoned with steak seasoning, so I knew I could ramp up the taters' flavor.

Oh my gosh, did I hit this one out of the park! We love great barbecue, so I can't believe I never thought about doing this before, but can guarantee we will again! 

They are perfect with whatever you're grilling up this summer! From chicken, to steak to burgers, throw some of these in the oven and you're meal will go to the next level! If you're planning a big July 4th blowout..wow your guests with these!

Barbecue Roasted Potatoes

3 lbs. red potatoes, cut into 1 inch pieces

1/4 c. vegetable oil

4 tsp. chili powder

4 tsp. brown sugar

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

1 tsp. salt

Black Pepper

Dried Parsley

Preheat oven to 400. Spray a large baking sheet with nonstick spray. In a large bowl combine potatoes and oil. In a small bowl mix brown sugar and all seasonings, except pepper and parsley. Sprinkle over potatoes. Stir and mix well. Transfer to baking sheet. Sprinkle with black pepper. Bake for 45-60 minutes, stirring every 15 until fork tender. Garnish with parsley before serving. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Put Some Greek Into Your Summer

Summer vacation is finally here! And for many of us, that means loading up the SUV, or hopping on a plane, and heading off for some fun in the sun! But what if I told you it is possible to take a little trip abroad...and never leave Indiana? Well, it is...and The Children's Museum of Indianapolis is our ticket!

Coming Saturday June 15th, you will be able to board a plane right in the middle of the museum and fly away to Greece! On your trip you can learn about the culture through art, food, music, dance, architecture and so much more! Enjoy some authentic Greek dishes in a traditional taverna, fill bottles with olive oil, cast nets to catch fish for local markets, visit an authentic Athens house, and even learn to speak the language! 

Have little animal lovers in your house? They can help save the sea turtles too, care for some rescued loggerheads, and even get the chance to feed them! (My 2 year old is going to FLIP for this!)

In Take Me There: Greece the museum is giving us the change to visit one of the most culturally rich countries in the world, right from the middle of Indianapolis! And we don't even need to pack a suitcase!

To celebrate the opening of this fantastic exhibit, my friends at TCM asked if I could come up with a Greek inspired dish! Well, of course! We love Greek food, and since backyard barbecue season is officially upon us, it was the perfect opportunity to put a little Greek flare in a cookout classic...pasta salad!

This comes together in about the time the pasta cooks, and can hang out in the fridge until your guests arrive! If you've ever had a gyro, the sauce is similar to tzatziki...which for me, I could drink with a straw!

I am so excited to visit Greece just by going to one of our favorite day trip spots! My boys will love learning about all things Greek, and I love the fact I can come home and sleep in my own bed when the day is done!

Be sure to check out all things Children's Museum on Facebook, Twitter and Instagram. And come June 15th, get ready to say OPA! 

Greek Pasta Salad

1 lb. rotini pasta

1 c. halved grape tomatoes

1 c. halved kalamata olives

1 English cucumber, chopped

1 c. plain Greek yogurt

1/2 c. mayo

1/2 c. crumbed feta cheese

1/4 tsp. garlic powder

2 TBS red wine vinegar

3 TBS lemon juice

1 tsp. dill weed

1/2 tsp. dried oregano

Salt and Pepper to taste

Cook pasta to package directions. While it cooks, combine tomatoes, olives and cucumber in a large bowl. In a medium bowl whisk together yogurt, mayo, lemon juice, vinegar, garlic powder, dill weed, oregano, salt and pepper. Add cheese. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to veggies and stir. Pour dressing over. Stir well. Chill until ready to serve, at least an hour. Sprinkle with extra dill weed before serving.

Shared at Weekend Potluck

Not Mom's But Oh So Good

My mom makes a few dishes that only she can make to satisfy me. Ones that I don't even attempt, because they will never be as good. Her beef and noodles? Yeah, we only eat those at her house. I can finally make a meatloaf that is almost as good as hers, but it has taken me years of practice to even come close. And the one we will talk about today? Her baked beans.

Seriously, they are amazing. I've tried to make them. Replicate them. It's hopeless. I give up. Any time I have a party or cookout for a group, mom just knows she will be bringing the beans.

So when I was hosting my in laws for Mr. E's birthday last month, I wanted to make beans, but knew better than to try hers and fail again. Instead, I decided to make some we would love, but would be different enough we wouldn't be comparing them to hers.

Enter these. Like the title said, they aren't mom's, but boy were they good! Well, duh! They have bacon on top, how could they not be? Sweet, tangy, smoky...they've got everything we love about a good bean.

If you're planning and end of summer bash, or maybe a Labor Day cookout, your guests will love these as much as we did! Perfect with whatever you've got coming off the grill...and even better the next day we thought!

Bacon Baked Beans

5 (15 oz.) cans pork and beans

6 slices bacon, cut into thirds

1 medium white onion, finely chopped

2 TBS butter

3/4 c. ketchup

1/2 c. molasses

3 TBS mustard 

1/2 c. brown sugar

Preheat oven to 325. Grease a 9x13 baking dish. In a medium skillet over medium high heat, melt better and saute' onions until soft. Transfer to a large bowl. Add beans, ketchup, molasses, mustard and brown sugar. Stir well to combine. Transfer to prepared dish. Top with uncooked bacon. Cook for 3 hours until browned on top and liquid absorbed.

Inspired by Sweet Little Bluebird

Shared at Meal Plan Monday 
Shared at Weekend Potluck

How Does Your Garden Grow?

One of the things some people look forward to the most this time of year is planting their summer time garden. If you're one of them, my hat is off to you!

It's not that we don't want one, our backyard just isn't very conducive for growing, and after trying to no avail more years than I care to remember, we've given up. But thankfully we are surrounded by many farmers markets and road side stands; and even have some friends with really big thumbs, so we still enjoy fresh garden veggies all summer long!

I can eat tomatoes like apples. Bring them in, wash them off, a little salt and bite! Cucumbers picked on a warm day always taste better than anything you can buy in the produce aisle.

With all of these beautiful summer veggies, salads are sure to be on the menu. On one of those nights that it is still sweltering at supper time, but you're starving, a light, crisp, cool salad can really hit the spot.

My inspiration for this one was the traditional cucumber and tomato salad we've all eaten a hundred times. But this time I added a little Greek flare. Why? Because the teenager loves feta cheese, and asked me to come up with a reason for him to eat it. No joke. This entire recipe came to be because of the boy's love of cheese.

This would be perfect with anything you've got coming off the grill, and really nice for a cookout or picnic outdoors since there is no "creamy" factor. Plus, the leftovers can be a great lunch the next day. Just ask Mr. E. That's exactly what he did!

If you are a master summer gardener, I am impressed! It really is an art, and the rest of us are so lucky there are so many out there who are willing to share with those of us who aren't as skilled!

Greek Garden Salad

3 large cucumbers peeled and sliced thin

3 medium tomatoes, seeded and chopped

1 (6 oz.) jar pitted kalamata olives, drained

1/4 c. feta cheese crumbles

1/3 c. Greek salad dressing

Salt and Pepper to taste

Dried Parsley, for garnish

In a large bowl combine cucumbers, tomatoes and olives. Season with salt and pepper. Mix gently. Pour dressing over and mix again. Sprinkle with feta and parsley. Chill for an hour before serving. 

Shared at Weekend Potluck

Yes, I Know It's Fake

Have you noticed more and more people are becoming very brave online? And by that I mean they know they can sit behind their keyboards and spew out opinions and hide from the person they are saying it to. Yep, cyber bullying is a term that has invaded our culture and our homes. 

Well, me and my friends, aka food bloggers, know all too well how these comments flow freely and without much remorse from many. From the use of Minute Rice, to cake mixes, to condensed soups (the list could really go on and on) folks have opinions on all of them and they basically want to tar and feather any of us who use them. 

Now I will be honest, I haven't had near as many of the nasty comments on these said foods as many other bloggers. I don't know if it's because EMM fans are more polite, or like me, my followers are all for taking a short cut here and there to make sure dinner is tasty and still on budget. 

Today's recipe includes one of those "evil" foods a lot of people love to hate on. Imitation Crab. Oh my. Yes I said it. And before we go any further, yes I know it's fake. I know it doesn't have an ounce of real crab in it. And yes, I think it tastes good and I'm okay with it! If it isn't your thing, please move on, or heck spend the big $$$ on the real if you want. Whatever floats your boat. For us, the fake stuff works just fine, and leaves my wallet a little fatter. 

This is going to become a huge hit this summer to every party, cookout, picnic, and backyard barbecue you take it to. Everyone is going to want the recipe (sorry if when you tell them you get the crab hate too) and ask you to bring it again!

I actually served this as a main dish with some crusty bread and fresh cantaloupe on the side; and I know that is how we will enjoy many times this summer, on those hot nights when it's too hot to eat but you're starving! 

I love what I do, and I know there are downsides to every job. But maybe, if we all just take a step back and remember there is someone on the other side of the screen, and make sure we aren't typing anything we wouldn't say to some one's face this whole online world can be just a little bit happier.

Crab Pasta Salad

1 lb. salad shells

1 lb. imitation crab

2 large celery ribs, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 (3 oz.) can sliced black olives, drained

1 1/2 cups plain yogurt

1/4 cup mayo

1/4 cup zesty Italian salad dressing

1 TBS Chesapeake seasoning

1 tsp. celery seed

1 TBS mustard

1/2 TBS soy sauce

Salt and Pepper to taste

Dried Chives for garnish

Cook pasta according to package directions. Meanwhile, place crab in a large bowl. Using two forks, tear it apart to separate it. Add celery, peppers and olives. In a medium bowl combine yogurt, mayo, salad dressing, Chesapeake seasoning, celery seed, mustard, soy sauce, salt and pepper. Stir well. When pasta is cooked, rinse with cold water and drain well. Add to bowl. Pour dressing over. Mix gently to combine. Chill for a couple hours. Garnish with dried chives. 

Shared at Weekend Potluck

Inspired by Wine and Glue