Summer Needs To Slow Her Roll

  Anyone that knows me will tell you summer is my favorite season. Hands down. No contest. I love HOT sunny days by the pool, no setting an alarm and super fun days spent with my family. But most of all, I adore having my boys home with me, and I dread the first day of school. Yep, I am the mom that cries on that first day, no matter how old they get. 

So with August coming this week, I am starting to feel all the feels about my boys once again heading back to the classroom, and for the oldest, back to college. My mama heart hurts just thinking about it. 

However, this year's first day of school will look a little different four our big 2nd grader because Mommy will be joining him on the first day of school! How? Well, about two months ago I accepted the position of Admissions Director at his school, and it gives me the best of both worlds. It is part time, and the little guy can go with me when I work over the summer. Plus, it gives me time to continue my blogging and food writing, and I will continue to be a substitute aide in Kindergarten as needed as well. 

Our church and school community are truly like family, and I am so blessed to be so involved in both. The icing on the cake is when I drop him off in his classroom on that first day, I will be just down the hall in my office! Win win! 

But this excitement doesn't take away from the fact neither of us is ready for that first day yet! Summer needs to slow her roll and stay put a little while longer! 

So in that spirit, I'm sharing another recipe perfect for your next summer cookout! Let's face it, even after we're all back in school, those weekends will still be filled with fun in the sun! 

I have so many pasta salad recipe, but who doesn't enjoy a great basic macaroni salad? The hubby actually found this on YouTube one night and asked if I would make it...of course! It's got a creamy, sweet and sour dressing, some crunch from veggies and really goes well with anything you're grilling up! 

Thank you for always sticking with me on my blogging journey has life gets busier and I take on other adventures. My EMM family will always be a priority, even if new recipes have to be a little less frequent since I'm hanging out with the little guy at school! 

Can I use a different pasta?

Yes! I think rotini or shells would be great. I probably wouldn't use anything bigger. 

Can I use Miracle Whip instead of mayo?

I think they have such a different flavor profile, I wouldn't. Plus, with the addition of vinegar, it might be a little too tart. 

What other veggies could I use?

Any color bell pepper, some jalapeños for spice, diced cucumber or cherry tomatoes would be tasty!

Why don't I rinse the macaroni?

With most of my cold pasta salads, I always rinse with cold water and drain well. The creator of this recipe suggested to not rinse this one, to allow the dressing to really stick to it and it works SO well!  Be sure to read the recipe and tips to learn how!

Can I use a different vinegar?

I wouldn't recommend it. Apple Cider and others won't have the same flavor. 

How to store leftovers?

This salad will last in the fridge for 2-3 days in an airtight container.

 Best Tips

Do NOT rinse macaroni. Allow to sit at room temperature until it is almost completely cool. This makes it sticky and allows the dressing to adhere.

Before serving, stir well and if salad seems a little dry, add an extra dollop of mayo. Do the same thing when serving leftovers. 

Dice all veggies the same size for a perfect bite. 

Add diced poblano pepper or jalapeño for a little kick.

If you want to use Miracle Whip- the flavor will be a little extra tart. Try cutting back on the white vinegar. I haven't tried this, so I don't know results.

 Summer Macaroni Salad

1 lb. elbow macaroni, cooked to al dente

2 red bell peppers, diced

4 ribs celery, diced

1 bunch green onions, chopped

1/2 cup matchstick carrots

1 cup mayonnaise

1/4 cup white vinegar

1 1/2 TBS sugar

2 TBS Dijon mustard

Salt and Pepper 

After macaroni is cooked, drain well and let sit at room temperature to allow to cool almost completely. DO NOT RINSE. Combine the mayo, vinegar, sugar, mustard, salt and pepper and whisk well. In a large bowl, combine cooled macaroni and dressing. Stir well. Add chopped veggies. Stir well. Cover and allow to chill overnight. Stir well before serving. 

More Macaroni Salads To Try Next

Amish Macaroni Salad

https://everydaymomsmeals.blogspot.com/2019/08/tater-salad-inspired.html

Country Macaroni Salad

https://everydaymomsmeals.blogspot.com/2018/03/barbecue-season-is-coming.html

Tuna Macaroni Salad

https://everydaymomsmeals.blogspot.com/2015/06/a-cool-one-for-hot-day.html

Mom's Macaroni Salad

https://everydaymomsmeals.blogspot.com/2013/09/still-time-for-picnic.html

 

On The Blackstone Wagon

You know that moment when you see the new "it" thing and you say "What's all the hype? We don't need one." And then you find yourself jumping on the bandwagon and have to eat your own words? Yeah, that was recently us! 

We knew people who had a Blackstone. We had seen them on tv and net, but we had a grill, in fact we had two grills, so we didn't see the need. 

But then Mr E. stumbled upon the Blackstone smoker/griddle combo and the next thing we knew Lowe's was delivering it to our backyard. 

Well, a few smoked pork butts, beef brisket  and breakfasts cooked on the griddle later, we now understand all the fuss, 100%. I would even say Mr. E's a tad obsessed since his new moniker is "oooo could we smoke that?" (No, honey, we aren't putting fish sticks on the smoker....lol!)

Last weekend he was smoking another pork shoulder on a hot and steamy day. I was planning the sides and when I decided on macaroni and cheese I figured why not? So I read a few recipes online to get tips for the temperature and time and then got to cooking!

 Oh people! This mac and cheese is super ooey and gooey thanks to a homemade cheese sauce with not one, not two, but THREE cheeses! It has a rich, creamy texture with just a slight smoky flavor in the background. It comes together on the stove quickly and then the smoker takes care of the rest. 

We had a meal that could have come from our favorite barbecue joint, it was that tasty. Plus, we did it all without heating up the house! 

The next time you see the latest food trend, don't dismiss it right away because you never know when you will be joining in and wondering what took you so long! 

Can I use different cheeses?

Of course! I think a sharp white cheddar or pepperjack would be great! 

Why stir in a figure-8 pattern? 

This was a tip I learned from Rachael Ray years ago and it has never failed me. She said adding cheese and stirring this way would result in the smoothest sauce and it always does!

Can I use a different pasta?

Sure! Any of the smaller shapes will work best. Shells or rotini maybe! 

What if I don't have a smoker?

Don't worry, you can still make this. Follow the recipe, but bake in a 350-degree oven for about 20-25 minutes! 

Do I have to use heavy cream?

You could try swapping it out for half-and-half, but I don't know if it will be as creamy.

Best Tips

Don't skip the step of warming the milk and cream. It will result in the smoothest sauce with no clumping. 

I used 2% milk. I don't recommend anything with a lower fat content.  

You want a blonde (light brown) roux for this, don't let it get too dark. 

Try adding in some green chilies or diced jalapenos for a Mexican flare. 

Any leftovers should be transferred to a container with a lid and refrigerated for 2-3 days.

Smoked Macaroni & Cheese

1 lb. elbow macaroni

2 cups 2% milk, warmed

2 cups heavy cream, warmed

1 stick butter

1/2 cup flour

1 TBS ground mustard

8 oz. shredded sharp cheddar cheese, 1/3 cup reserved

8 oz. shredded Monterey Jack cheese, 1/3 cup reserved

8 oz. shredded Gouda cheese, 1/3 cup reserved

Salt and Pepper

Dried Parsley

Lightly grease a 9x13 foil pan. Preheat smoker to 250. Boil macaroni until al dente, Drain well. Meanwhile, in a large skillet melt butter over medium high heat. Whisk in flour and mustard until smooth. Cook 2-3 minutes. Slowly whisk in milk and cream until smooth and combined. Season with salt and pepper. Bring to a light boil. Reduce heat to simmer and cook until thickened, about 5 minutes. Remove from heat and add cheeses, stirring in a figure-8 pattern until smooth. Add macaroni to cheese sauce and stir well. Transfer to foil pan. Top with reserved cheese. Cook on smoker for 1 hour. Remove, sprinkle with dried parsley and allow to sit 5 minutes before serving. 

Inspired by Chiles & Smoke

My Go-To In A New Way

 Do you ever see those questions on Facebook "What's your go-to meal when you too tired to cook? Or money is tight? Or you have $20 and have to feed 5 people, what are you making?" I'm sure you have. Any time I read one, the same answer always pops into my head. Goulash. 

If you've been a fan here for any length of time, you know my recipe is about as easy as it comes, and isn't my recipe at all. It is how my mom made it, and her mom before her. It's simple, quick and cheap. Oh, and like I've said before, it is how my husband's grandma made it too, so it happens to be a recipe he grew up with as well. 

Goulash is one of those meals every family has a recipe for, and each one varies from the next. People will "throw down" that their way is the best,  and take it very seriously. What's funniest to me, is what we Americans call goulash almost always never is. Not in the traditional way that it began anyway. That's okay though, we can all have our favorite and call it whatever we want!

This version came to be when I wanted to make my go-to, but had some fresh mushrooms and shredded cheese I need to use up. (I HATE throwing food out!)  

I thought my basic goulash recipe could really be jazzed up with some sautéed mushrooms, ooey gooey mozzarella and baked in the oven. Boy was I right! This was DELISH! The boys couldn't eat it fast enough and it was even yummy warmed up the next day for my lunch. 

You could easily leave the mushrooms out, or maybe add some veggies you have in the crisper drawer that have been ignored a little too long. Zucchini, peppers or eggplant would be great too! 

Baked Goulash is a new twist on an old family favorite that might have happened on a whim, but will definitely become part of our regular rotation now. 

What Is Goulash?

Goulash is actually a Hungarian stew of meat and vegetables seasoned with paprika and other spices. The Americanized version varies a lot among families. Many of us consider goulash a pasta dish with elbow macaroni, ground beef and spaghetti sauce. Some people also refer to this as American Chop Suey!

What Kind Of Meat Goes In Goulash?

As stated above, ground beef is the #1 choice for many goulash recipes, but it is also a great one to swap for ground turkey or chicken to save a few calories! Pork sausage would be delicious in this recipe too! You could do plain, Italian or even hot for an extra kick.

What Kind Of Mushrooms?

I used sliced white button mushrooms because I had them on hand. Baby portobellos would also be very nice in this and hold up to baking very well. You can also substitute the mushrooms for other veggies if you wish.

What Kind Of Cheese?

Shredded mozzarella is perfect for this. Fresh or pre-shredded work fine. You could also use a shredded Italian cheese blend, pizza blend or even provolone.  

What Kind Of Pasta For Goulash?

Traditionally most of us make goulash with elbow macaroni, so I used that here too. Any short cut pasta would work though- small shells, rotini or even mini penne.

Baked Goulash

1 lb. elbow macaroni

1 lb. ground beef

8 oz. sliced white button mushrooms

1 (24 oz.) jar spaghetti sauce with meat

6 garlic cloves, minced

1 medium yellow onion, finely chopped

8 oz shredded mozzarella cheese

2 TBS grated Parmesan/Romano cheese 

1 TBS Italian seasoning

2 TBS olive oil

2 tsp. dried parsley

Salt and pepper

Preheat oven to 350. Cook macaroni until al dente. In a large skillet sauté mushrooms in olive oil over medium high heat until browned. Remove to plate. In same skillet brown beef with onion and garlic until no longer pink. Drain if necessary. Return mushrooms to skillet. Add spaghetti sauce and stir well. Season with Italian seasoning, salt and pepper. When pasta is cooked, drain well. Add to meat mixture. Grease 9x13 baking dish. In the bottom, add half of the pasta mixture. Top with 1 cup mozzarella cheese and Parmesan cheese. Layer in other half pasta mixture. Top with remaining mozzarella cheese. Bake for 20-25 minutes until heated through and cheese is melted. Sprinkle with parsley before serving.

 Best Tips

When sautéing mushrooms, don't add salt until they are very brown. Salt pulls moisture out of them and they will stem instead of getting brown with a rich flavor. 

Ground turkey or chicken could be used instead of ground beef. 

Use your favorite spaghetti sauce brand and flavor. 

We like a Parmesan and Romano blend, but plain Parm will work too. 

Serve with garlic bread, tossed salad, fresh fruit or a nice crusty baguette.

More Pasta Bake Recipes

Meatball Pasta Bake

 

Cheesy Baked Tortellini 

 

Easy Baked Ziti

 

Sausage Alfredo Pasta Bake 

 

Copycat Pizza Hut Cavatini

 

Rigatoni Pasta Bake  

Baked Chicken Tortellini Alfredo

 

Pizza Casserole 

 

Baked Spaghetti

Easter Must-Have From The Dairy

 Since I began blogging, almost 12 years ago, I have been blessed to work with countless companies and organizations. One on that list that brings me the most pride is most definitely Indiana Dairy Farmers. 

Years ago I did a monthly post for them and through that I got to know one very special local dairy farm run by the Kuehnert family. 

 

The Kuehnert Dairy Farm is celebrating 125 years of "bottling memories" (their words, not mine) and I am so incredibly proud to know this family and the work they do on the farm is amazing. The 5th generation is carrying on the family tradition and there are some big things happening on the farm!

Every fall the Kuehnerts open their 1200-acre farm up to the public for their annual Fall Festival, and I can tell you it is some of the best fun you will have in a corn maze, plus so much more! Both of my boys have enjoyed it and our little guy can NOT wait to go back this year! It will run from September 15-October 29, 2023 and I can tell you it is already on our calendar!

In 2023 the Kuehnert Milk House will be opening! This on-farm store will be offering the freshest milk and dairy products around; and I can NOT wait!

So when my friend Sarah posted the Kuehnert family macaroni and cheese recipe, I asked her if I could share it with my readers. It was an extra cheesy, custard style old fashioned mac and cheese, unlike any other I've ever made, and I told her it would be perfect for an Easter side dish! 

This macaroni and cheese has not one, not two, but THREE cheeses for extra ooey gooey factor. My boys gobbled this down and asked for more.

 

I know so many families include a great mac and cheese on their Easter menu, and this one would be so tasty with that big glazed ham. But honestly, it's easy enough for any night of the week too! 

 

If you are in my area, I hope you will check out the Kuehnert Dairy site, maybe schedule a tour with a school class, plan a trip to the fall festival and visit the milk house when it opens. This is a great family doing great things for our community. We *heart* our dairy farmers!

 

What Kind Of Cheese To Use 

This recipe calls for three different cheeses, and it is a great way to use up whatever you have in the fridge. I used cheddar, cheddar jack and mozzarella for an extra smooth flavor. 

Do I Have To Boil The Macaroni First

Yes, for this recipe the elbows have to be cooked to just al dente before baked. If you're looking for a no-boil recipe, I have one of those too, just scroll down to the end of the page!

Should I Shred My Own Cheese

When it comes to shredded cheese in a bag, people have strong opinions. If I am making a homemade cheese sauce I always shred my own, but for a recipe like this, I don't have any issues using pre-shredded.

Can I Use Milk In Place Of Evaporated Milk

The simple answer is no. Evaporated milk has a thicker texture than regular and therefore can't be swapped same for same. If you need to substitute it, try 3/4 cup whole milk mixed with 1/4 cup half-and-half. This recipe actually uses both evaporated and regular, and both are needed for the best texture.

Best Tips

Make sure to not overcook the macaroni. You want a little bite left (al dente) so it can finish cooking in the oven.

Don't try to use all regular milk. The evaporated milk really helps to make this extra creamy.

Use any combo of cheeses you like, that add up to 6 cups total. 

This is great frozen too. Bake, cool and cut into individual portions to reheat later.  

You can also prepare this in the Crock Pot. Mix all ingredients except 1/2 cup cheese and paprika in a greased Crock Pot. Add cheese and paprika. Cook on low for 3 hours.

 Baked Three-Cheese Macaroni

8 oz. elbow macaroni

2 cups shredded cheddar cheese

2 cups shredded cheddar-jack cheese

2 cups shredded mozzarella cheese

1 (12 oz.) can evaporate milk

1 1/2 cups milk

1/4 cup butter, melted

2 eggs, beaten

Salt and Pepper

Dash of paprika

Fresh parsley, for garnish

Preheat oven to 350. Cook macaroni to al dente and drain well. In a large bowl combine pasta with all other ingredients. Stir well. Transfer to a greased 9x13 baking dish. Cook for 50 minutes until set. Garnish with fresh parsley if desired. Allow to cool for 5 minutes before serving.

Shared at Weekend Potluck

 

More Mac and Cheese Recipes To Try

Sheet Pan Macaroni and Cheese

No-Boil Baked Macaroni and Cheese

Copycat Cracker Barrel Macaroni and Cheese

Pub Macaroni and Cheese

Stove-Top Creamy Macaroni and Cheese 

Mac and Cheese Cupcakes 

Queso Chili Mac 

Creamy Baked Mac and Cheese

Happy New Year

 Welcome to 2023! I hope your holiday season was magical, filled with love, laughter and some yummy food! 

It's hard to believe it is all over. All the planning, decorating, wrapping, baking, and anticipation were 100% worth it though. Our family has been very blessed. 

When I was deciding what the first recipe I wanted to share with you this year would be, it really was no contest. 

Maybe you've seen this all over your social media feeds lately. I know the Pioneer Woman has a version, so you know if Ree is making it, its gonna be good! 

If you're feeding a crowd, this is the mac and cheese recipe you need to be using! It's only a pound of pasta, but it makes enough to feed an army!

Let's stop here for a minute and talk baking/cookie sheets. I only use large, rimmed baking sheets in my kitchen. You might have heard them called "jellyroll pans." Mine are commercial grade,  half sheet 13x18. No matter if I'm baking cookies, roasting veggies or now mac and cheese, this size can do it all. 

This macaroni and cheese comes with a thick, homemade cheese sauce and a crunchy panko topping too. In our house we have both creamy and baked mac lovers, and this one satisfies both!  

I hope nothing but wonderful things for you and your family in 2023. And if this happens to be the first new recipe you try this year, that makes me smile so big!

 

 

Sheet Pan Macaroni & Cheese

1 lb. elbow macaroni, with ridges

4 cups shredded extra sharp cheddar cheese

2 cups shredded mozzarella cheese

1 stick butter

2 TBS olive oil

1/4/ cup flour

1/4 cup grated Parmesan/Romano cheese

1/2 cup Panko breadcrumbs

4 cups milk

2 tsp. dried parsley

Salt and Pepper to taste

Preheat oven to 375. Combine breadcrumbs, Parmesan and olive oil in a small bowl. Season with a little salt and pepper and set aside. Cook pasta according to directions for al dente. When pasta is cooked, drain well. In the same pot, melt butter over medium heat. Add flour and whisk constantly until smooth. Cook for 2-3 minutes until golden. Slowly add milk and whisk until smooth. Bring to a simmer and cook 5 minutes until thickened. Season with salt and pepper. Remove from heat. Add both shredded cheeses in batches, whisking constantly until smooth and thick. Add drained pasta to cheese sauce and stir to combine. Transfer to a large rimmed baking sheet. Sprinkle with breadcrumb mixture. Bake 25 minutes until set and golden brown. Let sit 5 minutes. Garnish with parsley and serve.  

Easter Planning

Have you started to brainstorm your Easter menu yet? I am well on my way to being done with mine, but I realize not everyone is totally OCD  when it comes to planning like me. Regardless if you've begun, or just groaned at the thought, I have a terrific recipe that could easily be added to your menu...or be a tasty side dish this week for supper! 

I have mentioned before my boys are mac and cheese connoisseurs. They like it any way they can get it, from the blue box to my homemade no-boil baked version passed down from my grandma. But when it comes to restaurants, the #1 choice for my oldest has always been Cracker Barrel's. Since he was little, he has proclaimed it to be his favorite and the best one he can find when we go out to eat...and believe me he has tried many! 

He loves the thick, creamy texture, but hands down, his favorite part is the little bits of browned edges that you get with every portion. While others might think these crispy pieces are burnt or a mistake, he has always coveted them like they were gold! "Mom! I got extra brown pieces!" 

I don't know why it took me so long to make a version at home, but I was a rock star with this one! The funniest part is I had never had it myself, so I had to wait for the teenager to taste it to tell me if it was right. According to him I nailed it!

I use extra sharp cheddar in my baked mac and cheese recipe, but this one calls for Colby, giving it a milder flavor. Cooking it both on the stove top and then baking it produces that creamy texture plus the browned edges he loves. I scored some major mom points the night I made this! 

I know so many families who love to have macaroni and cheese on their Easter table, specifically if ham is served,  and this Copycat Cracker Barrel version would be perfect! This recipe is perfect for 4, but could easily be doubled or even tripled! Honestly, if it was me, I would make 2 or 3 batches, but in separate 8x8 pans for even cooking. 

I can taste the cheesy goodness next to a slice of sweet and savory glazed ham right now. I *might* be starting to drool at just the thought of it!

I would be honored if you add this to your Easter menu, making it a new tradition. Or if you just need another idea for a simple weeknight supper, I'm totally here for that too! 

Oh, and if you really want to get a big jump on that Easter menu, I've got a great collection of 100 side dishes perfect with ham over on Parade you should check out! 

 

Copycat Cracker Barrel Mac & Cheese

1 lb. elbow macaroni

3 cups shredded Colby cheese, divided use

2 cups milk

5 TBS butter

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 350. Lightly grease 8x8 baking dish. Cook macaroni to al dente. In a large skillet melt butter over medium heat. Whisk in flour until smooth and cook for 2-3 minutes until a light roux forms. Slowly add milk, whisking constantly. Cook for 3-5 minutes until thickened. Add 2 cups cheese in small batches, stirring constantly until smooth cheese sauce forms. Season with salt and pepper. When macaroni is cooked, drain well. Add to skillet and stir well. Transfer to baking dish, sprinkle with remaining cheese and bake for 15 minutes until bubbly and slightly browned.  

Shared at Weekend Potluck

Got Beer?

 We are a house of mac and cheese lovers. From the blue box to homemade, if it's pasta covered in cheese you can count us in! And in our family, one of the reasons why we love macaroni and cheese so much is the versatility. It can go from side dish to main dish, depending on the type it is. I know there are strong feelings about if it's a side or main, and it depends on where you're from, or how you grew up, which side of the debate you land on. But one thing is for sure, no matter how you decide to eat it, macaroni and cheese is a beloved comfort food most of us can't get enough of. 

This macaroni and cheese has a little something that takes it over the top. BEER! Yep, as if a simple weeknight meal couldn't get any better, we find a way! This version is one I serve as a main dish with a salad on the side and it's a meal that disappears as quick as I can spoon it up. 

Oh, and this one comes with a homemade cheese sauce that is as creamy as it is delicious. If you read the directions and think it might be too complicated with the roux...don't stress! I promise if you follow it step by step, it's as easy as can be! If I can do it, so can you! 

If you enjoy the flavor of a darker beer, go ahead and try it. I used the light so it didn't overpower the cheese sauce, and if I'm being honest, I'm not a huge beer fan, so I didn't want a ton of that distinct flavor. Just a little in the background to enhance an already amazing recipe. 

With summer time cookout season upon us as well, this would be a great addition to any backyard spread. Serve it with some grilled burgers and dogs for a new twist on a classic meal. I guarantee it will make you a rock star at your next "bring a dish to share" party too! 

Pub style mac and cheese is now on our favorites list and not just because it has beer in it...but hey, it doesn't hurt either!  

 

Pub Mac and Cheese

1 lb. elbow macaroni

1 cup evaporated milk

1 cup light beer

2 cups shredded sharp cheddar cheese

1 cup shredded monterey jack cheese

1/4 tsp. paprika

1/2 cup panko breadcrumbs

1/4 cup butter

1/4 cup flour

2 tsp. dried parsley

Salt and Pepper 

Preheat oven to 375. Grease 9x13 baking dish. Boil macaroni in salted water according to directions. In a medium pot melt butter over low heat. Whisk in flour and cook for 2-3 minutes until no lumps remain and a light brown roux has formed. Slowly whisk in milk and beer. Increase heat to medium and bring to a slight boil. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often. Add both cheeses, stirring constantly until melted and smooth. Cook 3-5 minutes until thick and incorporated. Season with paprika, salt and pepper. When macaroni is cooked, drain well. Add to cheese sauce and mix well. In a small bowl combine breadcrumbs and parsley. Transfer pasta to baking dish and top with breadcrumbs. Bake for 30 minutes until browned and bubbly. 

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

Barbecue Season IS Coming

When spring has sprung one day, and the next there are snowflakes are falling from the sky I keep telling myself over and over warmer weather is on the way. 

It has to be! The first official day of spring is this week, it is staying light out until 7:30 or later, and I am starting to crave all things dubbed "warm weather" food. ALL of these are signs my favorite time of year is right around the corner. 

So this past weekend when the sun was shining and the thermometer went above 50, it was time to grill! I had my Barbecue Burgers on the menu, with some roasted asparagus and wanted a summer side dish too! Obviously the first two things that came to mind were either potato or pasta salad. Well, we had just had potato salad so pasta salad it was. Macaroni to be exact; and it was time for something new. We all adore Mom's Macaroni Salad, but I wanted to try something new. 

I didn't know for sure what it would have in it, but I knew it would have LOTS of hard boiled eggs in it. A little brainstorming and taste testing later, I had complete success. In fact, Mr. E tasted it when it was still half warm and said "I don't even care it's warm. We need lots of that. Lots and lots." I knew it was a winner! 

With all those backyard barbecues and cookouts that are coming our way, one more macaroni/pasta salad recipe is sure to come in handy. Not to mention the graduation parties, bridal, baby showers and picnics, there will be so many times to eat this I can't wait! But if you don't want to wait...I think it would be super tasty with your Easter ham too!

Country Macaroni Salad

1 lb. elbow macaroni

6 hard boiled eggs, chopped

2 celery ribs, diced

1 1/2 cups mayo

2 tsp. yellow mustard

2 TBS sweet relish

1/4 tsp. onion powder

1 TBS Worcestershire sauce

1 TBS dried parsley

1/2 tsp. celery seed 

Salt and Pepper to taste

Cook macaroni, rinse and drain. Place in large bowl in fridge for 20-30 minutes to chill. In a medium bowl mix mayo, mustard, relish, onion powder, Worcestershire, parsley, celery seed, salt and pepper. When macaroni is chilled, add chopped eggs and celery. Stir combine. Pour dressing over mixture. Stir well. Chill in fridge until ready to serve. Stir before serving.*NOTE* Allowing the macaroni to chill not only cools it, but it also prevents the salad from becoming watery.

Shared at Weekend Potluck
Shared at Meal Plan Monday

All in Moderation

One of the worst things you can do while pregnant is to "Google" anything. Seriously, if you are a fellow expectant mother, please heed my advice. Just don't do it. Now, I will admit, I come from a medical background. I have a degree in the medical field and so when I let my stupid side get the best of me, and decide to "just look something up" I can usually weed out the nonsense. But still, it's just not a good idea. You will find the worst case scenarios, the scariest of things, and drive yourself crazy.

And one of the biggest debates on the net is what moms to be should avoid as far as food wise. Some day "Oh My God, don't eat ___". While others will take that same food and say "Sure, it's okay." It can be maddening. I tend to go by the list my OB gave me and forget the rest.

Canned tuna is one such conundrum. Same experts say a little is absolutely okay, while others say avoid it completely. I tend to fall in the middle. I am not going to eat it every day, but a little here and there is okay with me. (Notice I say "with me." If you disagree, that's completely okay, please just leave the hate mail to yourself.)

The only time this is an issue is when little man starts to ask for one of his favorite meals, Tuna Macaroni Salad. We eat the stuff year round, but especially when temps start to rise. It's a terrific light supper when he has Taekwondo, giving him lots of protein for the workout, while not being too heavy. He could eat it every single week if I let him, but right now I have to keep things in moderation.

So I figured why not take the same idea, but make it with chicken instead? Genius, I know. I'm telling you what. This stuff is the bomb. Make a batch for lunches all week long, take it to your next cookout, or like us, add some bread and fruit on the side, and a light summer time meal is done.

Pregnancy is such an exciting time...but also uber stressful. We all need to do ourselves a favor and listen to our docs and not our trusty friend Wed MD....

Chicken Macaroni Salad

1 (12 oz. ) can chunk chicken breast, drained and flaked

1 lb. elbow macaroni

3 ribs celery, diced

5 hard boiled eggs, chopped

1/2 c. mayo

1/4 c. sweet relish

1 TBS lemon juice

1 1/2 TBS dried parsley

Salt and Pepper to taste

Cook macaroni, rinse with cold water, drain well. In a large bowl combine chicken, macaroni, eggs and celery. Mix well. In a medium bowl combine mayo, relish, lemon juice, parsley, salt and pepper. Whisk well. Pour over macaroni mixture. Chill 1-2 hours before serving.

Shared at Weekend Potluck

A Cool One For A Hot Day

I don't know about you, but when it is 90 degrees with 100% humidity, the last thing I want to do is cook, and honestly, eat. As much as we love food, when the weather is stifling, we just can't bring ourselves to enjoy a good meal. But we have to eat, so I have to become creative.

So this time of year, supper is many times pushed to around 7:30 or even 8 pm, to allow it to cool down a little; and I try to find light things that fill us up, satisfy those starving bellies, but don't leave us feeling like we have bricks in our stomachs when bedtime rolls around.

When I came up with this recipe, it was one of those "why haven't I ever thought of this before?" moments. I mean, we love mac salad. We love tuna salad. We love tuna and noodle casserole. So why not take elements of all of those, and turn them into a cool, creamy dish perfect for a hot day? I simply added some croissants and fresh fruit on the side for a whole meal. I think this would be a killer dish at any cookout or potluck this time of year too. I'm betting it would be that one thing people devour and wonder why they didn't think to make it. Plus, if you make a big batch like me, you've got lunch covered for the whole week; and it just keeps getting better as the days go on.

Even if you're hanging out in the AC at the end of a long hot day, your body needs time to cool down and recover. Standing over a hot stove, or having the oven heat up the house isn't really going to help matters. That's when you need to remember dishes like this and feed your family something that will make them say "mmmm" and "ahhhh" at the same time.

Tuna Macaroni Salad

1 lb. elbow macaroni

3 small cans tuna, drained well

3/4 c. sweet relish, divided

4 hard boiled eggs, chopped

1 small white onion, chopped

1/2 c. mayo

1 TBS lemon juice

1 TBS celery seed

1 1/2 TBS dried parsley

Salt and Pepper, to taste

Cook macaroni until just al dente. You want it to have a little "bite" left to it, not mushy. Rinse with cold water, and drain very well. In a large bowl mix together macaroni, tuna, 1/2 c. relish, eggs and onion. Mix well. In a small bowl whisk together mayo, 1/4 c. relish, lemon juice, celery seed, parsley, salt and pepper. Pour over macaroni mixture. Stir well to combine. Chill for at least an hour before serving.