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

 

Hello Summer Vacation

 I was shocked when I began to write this post and realized I haven't published a new recipe since February! It certainly wasn't my intent, but what can I say? Life is busy and some times things you love get put on the back burner. I don't like admitting I can't do it all, but with all of my other jobs and responsibilities, testing new recipes just doesn't happen like it used to. 

So thank you to all of you who have stuck around and keep following even when I seem to disappear for a while. I'm hoping to publish more new stuff this summer, so stay tuned! 

Speaking of summer, we are SO happy school is out and we are on total break mode. We've actually been out for a couple weeks now, trying to fit in as much fun as we can. Plus, Bubbie is home, and while he's working a lot, he is still finding time to hang out with us too, so my mama heart is full!

With warm weather here, cookout season in full swing and July 4th just around the corner, I thought it was a great time to share a new summer salad! This has a cabbage base, fresh veggies, Asian flavors and an extra crunch from nuts too. 

I served this with some frozen egg rolls and dumplings for a super easy weeknight supper, but it would be a great take-along to any summer gathering, plus with no mayonnaise, it is one you don't have to worry about on a hot day! 

I wish I could say these long periods with no new recipes won't happen again, but let's face it, they probably will. Life is hectic, and we all do what we can in the time we have! But you can always find me posting stuff on Facebook and Instagram too, so even if the blog itself is a little slow, I'm still around every single day! 

What kind of cabbage to use?

I used green cabbage, but napa would be delicious too. Purple would add a lovely color as well.

Why two different oils?
Olive oil is what you want to make a dressing with. Sesame oil is used sparingly in recipes as a finishing oil or for flavor. 

Where can I find sesame oil?

In the Asian food section of the grocery store, or your local Asian market. One bottle will last a while, so make the investment! 

Can I use a different nut?

Sure! Swap the almonds for roasted salted peanuts! 

Where can I find sesame seeds?

In my local Walmart they are in the baking aisle with other herbs and spices. I've also seen them on the Asian foods aisle.

 

 Best Tips

Feel free to shred your own cabbage, but the bagged stuff saves time! You can even use the tri-color coleslaw mix! 

If you use low sodium soy sauce, you might need to add a little extra salt for flavor. 

If you use a regular cucumber, be sure to peel and remove the seeds. 

My husband added hot sauce to his and said it is delicious spicy!

Sesame oil has a strong flavor. Start by adding 2 teaspoons and add more if desired. 

Serve this as a side dish with some egg rolls or steamed dumplings. Or take it to your next cookout as a summer salad!

Summer Asian Cabbage Salad

2 (10 oz.) bags shredded cabbage

1 English cucumber, diced

1 red pepper, diced

2 medium carrots, grated

2 TBS dried parsley

3/4 cup sliced almonds

1/4 cup olive oil

2 TBS soy sauce

2 garlic cloves, minced

2 TBS honey

Juice of 1 lemon

2-3 tsp. sesame oil

1/2 tsp. salt

1/4 tsp. black pepper

1 TBS sesame seeds

In a large bowl combine cabbage, carrots, cucumber, red pepper, parsley and almonds. In a small jar combine olive oil, soy sauce, honey, garlic, lemon juice, sesame oil, salt and pepper. Shake well. Pour over salad. Mix well. Sprinkle with sesame seeds. Chill at least 1 hour before serving. 

 

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. 

Summer Time Sandwich

 I can not tell you how happy our house is that summer has arrived! School has been out for almost 2 weeks, the pool opened last week and I have tan lines on my feet from my flip flops, earned from trips to the zoo and air show! I am in my happy place! 

With the warmer temperatures, I am always looking for meals that keep us cool, can be eaten outside on our backyard deck or be packed in a picnic basket for a trip to a local park. Nothing screams all of these more than a terrific sandwich! 

The options are endless when it comes to a simple summer sandwich supper, but at the top of my favorites list has to be a great chicken salad; and one of my go-to versions is this simple copycat version of Arby's Pecan Chicken Salad.

The crunchy pecans, apples and celery with the sweetness of red grapes give this chicken salad a flavor like no other. It has been my most sough after version for years. When it disappeared from the menu at our local Arby's I almost rioted. Hence why I had to learn to make it at home! 

Now it's been back for a while now, but let's face it, like everything else, whew that price has gone up! Yet another great reason to make a big batch at home for a summer supper or lunches all week long!

Let's talk canned chicken. I used it in this recipe because I had some on hand, but leftover chicken or rotisserie style would work well too! However, canned chicken has become something I am using more and more of in certain recipes because it's more economical than fresh sometimes. It works well in soups, salads and some casseroles. So, don't overlook it when you have a recipe that calls for cooked chicken. 

Summer time is here, and we are rejoicing. We intend to suck every last drop of fun, and deliciousness out of it! 

 Copycat Arby's Chicken Salad 

2 (12 oz.) cans chicken, drained well

1 cup red grapes, halved

1 cup pecans, chopped

2 gala apples, finely chopped

3 ribs celery, finely chopped

3/4 cup mayonnaise

1 TBS lemon juice

Salt and  Pepper

In a small bowl, whisk together mayo, lemon juice, salt and pepper. In a large bowl combine chicken, grapes, apples, celery and pecans. Stir well to combine. Add dressing and stir again. Chill for at least an hour before serving. Serve on bread, toast, rolls, crackers, croissants, etc. *NOTE* Chill the cans of chicken before making to be able to serve right away.

Try Something New This Turkey Day

 Is your Thanksgiving menu set? Hopefully it's getting close. We are down to less than 2 weeks and with the way the grocery store shelves have been looking lately, I have fears of fights breaking out over the last package of stuffing mix or can of green beans. 

So that menu you're planning...is it more traditional or are you switching it up a bit with some new dishes? A mix of both perhaps? I think most of us fall into that last category. We want all the favorites we look forward to every year (bring on the cranberry sauce, mashed potatoes and green bean casserole) but love to incorporate some new things to try too.  

This recipe is one of those that is new, but contains familiar flavors in a new, updated way. If you've never eaten raw Brussels sprouts, it might seem a little strange to you, but I promise they are delicious! We love my Pan Roasted Brussels Sprouts with Bacon, and they make a terrific holiday side dish as well, but for this one, I wanted something a little lighter and fresher. 

With the pecans, dried cranberries and golden raisins, this salad really takes on an autumnal flare. The lemony dressing is refreshing and will cleanse your palate after all that heavy Thanksgiving food we love so much!

When using raw Brussels sprouts, you just want to make sure you chop them or shave them as thin as possible. A mandolin works great, but I just use a really sharp chef's knife to achieve the same thing. They are very crunchy, but as the acid in the dressing sets in, they will soften just a bit. 

The only downside to this salad, since I believe in complete transparency, is it doesn't work well left over.  But I guess in the world of Thanksgiving leftovers, that might not be such a bad thing since the fridge will be overflowing with containers of turkey, stuffing, cranberry sauce and more! 

If you're looking for that one new side dish for your holiday this year, I would be so happy if this was it. I love sharing new ideas with all of you and sharing in your holiday memories! 

Autumn Brussels Sprout Salad

1 lb. Brussels Sprouts, ends trimmed and thinly sliced, raw

2 red delicious apples, finely chopped

1/2 cup chopped pecans

1/2 cup dried cranberries

1/2 cup golden raisins

1/3 cup shaved Parmesan cheese

1/3 cup olive oil

1 garlic clove, minced

1 TBS lemon juice

2 TBS apple cider vinegar

1 TBS maple syrup

2 tsp. Dijon mustard

Salt and Pepper 

In a large bowl mix sprouts, apples, cranberries and golden raisins. In a medium bowl whisk together oil, lemon juice, garlic, vinegar, maple syrup, mustard, salt and pepper until well combined. Pour over salad. Add pecans and mix again. Top with cheese and serve. 

 

Shared at Weekend Potluck
 

 

Copycat Lunch At Home Or Office

Do you ever think about something you used to eat often, out of nowhere, and wonder why you aren't anymore? You start to drool just thinking about it, and know you must have it ASAP. 

That's exactly what happened with this recipe. Applebee's used to be somewhere I ate lunch at quite a bit; and more times than not their Oriental Chicken Salad was my choice. 

I can't even tell you the last time I ate at Applebee's, let alone for lunch. I have no earthly idea why this salad popped into my head one day and would not leave until I satisfied the craving. 

Sure, I could have driven the 10 minutes down the road, grabbed a curbside to-go order and been happy, but lately I have found myself obsessed with creating these copycat recipes in my own kitchen.

I can't even blame the pandemic or not wanting to eat out, because we have continued to over the last 18 months. I just find it super satisfying to give my family a dish we usually have to go out for at home around our own table. We love comparing them to the original and seeing just how close mom got it. 

I don't want to pay myself on the back, but with this one I NAILED IT! (In the good way, not like the hilarious show we love to laugh with!) The flavors are spot on, and if I closed my eyes I would never be able to guess the difference. 

How did I come up with such a carbon copy? Well, I did a lot of reading online about what was in the dressing most of all. The actual salad ingredients were easy to remember, but that dressing was key! After seeing a slew of recipes online, I took the basic ideas of many and found something that suited my tastes. 

The number one ingredient to give the dressing the signature flavor is sesame oil. You can find it on the Asian aisle in the grocery store. Be careful, a little goes a long way, and it can be very overpowering. The amount in the recipe is perfect for us, but you could always start with less and add more to suit your taste buds. 

Yes, I used frozen breaded chicken tenders to make this a quick and simple meal, but you could certainly make your own. Grilled chicken would be delicious too! 

This salad makes a tasty, filling lunch year round rather you're still working from home or back in the office. You could easily pack the salad, dressing and toppings separately and assemble at lunch time. 

We even love this for a light supper on a busy day! The chicken makes it hearty enough to feed my hungry crowd. I add some crusty bread on the side and I've got some happy campers!

 

Copycat Applebee's Oriental Chicken Salad

3 romaine hearts, chopped

1 medium head purple cabbage, finely chopped or shredded

1 cup shredded carrots

4 green onions, chopped

1/2 cup crunchy chow mein noodles

1/3 cup slivered almonds

1 (11 oz.) can mandarin oranges, drained

8 frozen extra crispy chicken tenders

1 cup mayonnaise

1/4 cup rice vinegar

6 TBS honey

1 TBS dijon mustard

1/2 tsp. sesame oil

Cook the chicken tenders according to package directions, adding a few minutes for extra crispiness. While the chicken cooks, in a large bowl combine lettuce, cabbage, green onions, almonds and carrots. Toss well to mix. In a small bowl whisk mayonnaise, vinegar, honey, sesame oil and mustard. When chicken is cooked, allow to cool until it can be handles. Chop into bite sized chunks. Divide lettuce mixture among 4 large dinner plates. Top with chicken, crunchy noodles and oranges. Serve with dressing.

Shared at Weekend Potluck

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

 

 

Slow Down Summer

 Is anyone else feeling the breeze coming off the calendar? Seriously-the days are FLYING by and there is not a single thing I can do to slow them down. Believe me I've tried. 

"Okay boys- they say time flies when you're having fun, so today we're not doing a single thing fun. We are cleaning the house, doing laundry and not going anywhere." Guess what. It still went too fast. So, no more of that. We've got to pack as much summer as we can into summer while we can! 

Case in point- July 4th is NEXT week! I can't believe the biggest celebration of summer is literally days away. I think this year's parties are going to be pretty spectacular with more and more people gathering again. America is going to get a birthday party for the ages in 202!

No matter if you're hosting a big Independence Day bash, hitting the road for a picnic or day trip to the beach, chilling by the pool or just cooking out with the family, the food needs to be on point delicious! 

This summer salad recipe needs to be on our menu! Not only does it come together in almost no time, it can be sitting in the fridge waiting on you so you don't miss a minute of the fun! 

I've been making my Grammy's broccoli salad for years, but this time I wanted something a little different. Alex's school actually has a version that he really enjoys, so I took some inspiration from that and threw in some stuff of my own too! 

The crunch from the broccoli tastes so fresh and the sweetness from the grapes screams summer! The creamy, tangy dressing brings everything together in flavor heaven. 

Get out there and enjoy summer while you can! I hope your July 4th is amazing, no matter how you are celebrating, and includes a few terrific summer salads, like this one!

 Broccoli and Grape Salad

2 medium crowns broccoli, chopped

1 cup red seedless grapes, halved

1/2 c. sliced almonds

1/2 c. dried cranberries

1 (3 oz.) package pre-cooked bacon, crisped in skillet and chopped

1 c. mayonnaise

1 1/2 TBS sugar

3 TBS apple cider vinegar

salt and pepper 

In a small bowl whisk together mayo, vinegar, sugar, salt and pepper. In a large bowl combine broccoli, chopped bacon, cranberries, grapes and almonds. Pour dressing over. Stir well. Chill at least 2 hours before serving. 

 

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
 

Birthday Sweet Treat

 Yes, we have a special birthday to celebrate in our house. Mommy turned the big 4-0  Saturday! Actually we do birthday months in our family, so I've been celebrating for about 4 weeks now! Plus my mom's birthday is just 8 days before mine, so it's basically been 2 weeks of cake, great food, shopping, balloons, presents, and of course lots of love! 

I am a firm believer that you don't have to have cake on your birthday if you prefer something else. It's your special day and you can choose the sweet treat you get! Alex and I have both been known to ask mom to make us pumpkin pie on our birthdays. One of my favorites (and what I've gotten the past couple years) is mom's peach custard pie. One year Alex asked for root beer floats. We've done cupcakes, cookies, cookie cakes...whatever the birthday boy/girl requests. 

I love fluff salads so much, it was only appropriate to share this with you around my big day. It is super simple for any night of the week but I thought it would be a terrific addition to an Easter menu too. Our holiday tables always include one or two of these "salads" and this new banana split variety is over the top! 

Some fluff salads can definitely be served as a side dish, and that is why my Grammy always made them at the holidays. They were basically a creamy fruit salad, and then you could still eat dessert too. However this one tastes so much like a banana split you will definitely want to save it for the end of your big meal. 

It's got the bananas, the pineapple, the chocolate, the whipped cream, the cherries and the nuts. Every single ingredient in the ice cream shop classic, in every single spoonful! 

I used walnuts but roasted peanuts or pecans would be delicious too! I get a lot of reader comments about wanting to use real whipped cream instead of Cool Whip. First off, you can do whatever you want, I will never know. But in my experience, salads like this don't set up as well with the real stuff. Just MY opinion, not holy grail or anything! 

I thought I would be more bothered by turning 40, but I'm truly not. It's only a number, and like I told someone when they were teasing me about turning 30, each decade comes with blessings! In my 20's I graduated college, got married and become a mom. And then in my 30's I found a career I could do from home while raising my son, become a mommy for the 2nd time when I never thought I would. I was 35 when our miracle baby came to us! So I am excited to see what wonderful things are in store for this next chapter! And you know it will definitely have some delicious food along the way! 

Banana Split Fluff

1 (3 oz.) box instant banana cream pudding

1 (20 oz.) can crushed pineapple, undrained

1 (8 oz.) tub Cool Whip

1 (16 oz.) jar maraschino cherries, drained and halved- save a couple whole for garnish

1/2 c. chopped walnuts, reserve a few for garnish

1 c. mini marshmallows

2 bananas, sliced

Chocolate Syrup 

In a large bowl, combine dry pudding mix and undrained pineapple. Mix well. Fold in Cool Whip, walnuts, marshmallows and cherries. Chill for 2 hours. Fold in bananas. Drizzle with chocolate syrup and top with extra walnuts and cherries. 

Shared at Weekend Potluck

Slow Cooker Salad

Are you a bit confused? A salad? In the slow cooker? Warm? What?? This dish starts out in your slow cooker, but ends with a big beautiful taco salad on your plate! 

We probably eat Mexican food out more than other cuisine; and that's saying something because we have too many restaurants we are regulars at to list. But if I were add up all the visits to each, I have a feeling our favorite Mexican place would have the most. 

Every Saturday night we go to church, and then out for supper. Yes, even during the pandemic. (Well, once places opened back up I mean.) We have found most restaurants are following our state's guidelines very well, and we want to support them as much as possible. We have definitely done more take out in the past year as well, but dining out is important too because those servers depend on that tip money. The places we love are doing an outstanding job cleanings, wearing masks and keeping everyone safe. 

In fact, our first dining out experience last May when we were able to, was our favorite Mexican place. This place is dangerous...it is only 2 minutes from our house, literally on the other side of our neighborhood. They opened up about 2.5 years ago and quickly became our go-to. How much do we frequent them? Well, let's just say we are like the "Norm of Cheers" when we walk in. They all know us, know our kids' names, and usually can guess what we will order. 

Does this obsession with our little taqueria stop me from making Mexican at home? Nope. I make it often in my own kitchen too. 

I love this recipe because the beef can be prepped in the morning, cook all day while you're at work, and then you can assemble the salads when you get home! A delicious taco salad with warm, seasoned beef, topped with anything you like. 

This would be great for a crowd too...you know, when we are allowed to have crowds again. A big taco salad bar can feed an army on the cheap! Not to mention be super fun for everyone to make their own creation. 

Want some extra protein? Add a can of pinto or black beans to the beef mixture! That would be delicious! Want a little extra heat? Add some diced jalapenos! You can truly take this template and make it your own!

Not very often can we say our salad supper came out of the slow cooker, but this time it is true and delicious! Exactly what you need if your favorite Mexican place isn't quite ready for dine in guests yet! 

Slow Cooker Salsa Verde Beef Taco Salad 

2 lbs. ground beef

16 oz. bottle salsa verde

1 medium white onion, chopped

2 garlic cloves, minced

1 (15 oz.) can corn with red and poblano peppers, drained

3 Romaine hearts, chopped

3 Roma tomatoes, diced

Sliced Black Olives

Pickled Jalapenos

Sour Cream

Shredded Cheese

Tri-Color Tortilla Strips

Lime Wedges

 Salt and Pepper 

In a large skillet over medium high heat, brown beef with onion and garlic. Drain if necessary. Transfer to slow cooker. Add corn and salsa verde. Stir well. Cook on LOW for 3 hours until flavors develop. Keep warm until ready to serve. On each serving plate, add lettuce, beef mixture and favorite toppings.

 

 

Social Distance Fall

With the state of the world as it is right now, so many of us have been missing out on favorite activities for several months now. From pools being closed all summer, to some restaurants still being closed, concerts cancelled, sports seasons postponed...the list goes on and on. But when I sat down to write this post, I realized something amazing. Many of the autumn festivities we enjoy so much were made for social distancing, so right now is the time to feel a little slice of normal! 

Which ones you ask? Because all you can think of are the fall festivals that have been cancelled, football stands are empty and everyone wondering what Halloween will bring. Well, let me tell you! 

We have many pumpkin patches around here where you can spread out while you find your favorite ones. Or, better yet, farmers are setting out huge wagons full of them and a "honor system" for paying so you never even see another person. 

Do you have huge corn mazes where you are? We have quite a few around us, and they are so much fun to explore, and maybe get lost a little, on a sunny fall afternoon. Again, you might not come into contact with anyone while you're there! Some of the ones here are even limiting the number of people they are allowing into the maze at one time to ensure safety even more.

Been missing friends and would love to have a get together? Grab some lawn chairs and spread out around a bonfire on a chilly evening. Just like all those cookouts we did during summer that were deemed relatively safe since we were outside, the fall version of that can include good times and great food too! 

 Have you ever been to an orchard for U Pick apples? Here's another fun fall tradition that is outside and you can easily avoid other people. Okay, so you probably have to visit a worker to get that cool thing you can reach up into a tree with, and then pay for your apples of course, but mask up and for the most part, it's another social distanced activity.  

My point with all of this is I for one, am ready to look past all that we are missing out on and try to find ways, safely of course, to enjoy some of our favorite seasonal traditions, and many of them are already made for the guidelines we need to follow right now! 

If you do pick yourself a bushel of apples, or want something yummy to enjoy while sitting around that bonfire, here is your next delicious inspiration!

My latest fluff salad screams fall! We love caramel apples, but let's face it, they are messy and with a little guy, just more trouble than they are worth!  But this way, we get all those same flavors in one spoonful! 

With a new season, we have so many reasons to get outside and make some family memories. Let's not allow this crazy pandemic to take away any more than it already has!

 Caramel Apple Fluff 

2 gala apples, finely chopped, peel on

1 (8 oz.) can crushed pineapple, with juice

1 (3 oz.) box instant butterscotch pudding, dry

1 c. sour cream

3/4 c. chopped pecans 

1 1/2 c. mini marshmallows

1/2 tsp. ground cinnamon

1 (8 oz.) tub Cool Whip

Carmel Sauce 

In a large bowl combine dry pudding mix and pineapple. Stir well. Add sour cream and cinnamon. Stir again. Fold in Cool Whip, apples, pecans and marshmallows. Chill until ready to serve, at least 2 hours. Drizzle with caramel before serving. *NOTE* I leave the peel on my apples because I think they last longer. Feel free to peel yours if you want. 

 

 

 

Inspired by Mr. Food 

Shared at Weekend Potluck 

Shared at Meal Plan Monday

Don't Let The Name Scare You

 When I told my boys I was making this recipe, I got some weird looks, to say the least! Frog Eye Salad? They really thought mom had lost her mind, and were very relieved to learn no actual frogs were harmed in the making of this dish! 

By now all of you know I have enough fluff salad recipes we could eat them all summer long, and maybe never repeat! From classic and retro ones like Ambrosia to new and fun creations like my Cookies & Cream Fluff, we love them all! 

This would definitely fall into the retro category, and I bet if you asked your parents, or grandparents, they remember if fondly from back in the day. I know my dad certainly did! 

There is nothing to be scared of, the little round bits that give it such a fun/unique name are simply small pasta. Acini de Pepe pasta to be exact. You can find it in the same aisle as all the other dry pasta, usually in a small box on a top shelf. 

I will be honest, when first heard about this salad, I though the "eyes" were actually tapioca. So I was a little shocked to learn it is made with pasta. Pasta, in a sweet , creamy dessert? Might sound strange, but I promise it works! 

In these crazy times we find ourselves, sometimes going back in time with retro recipes can be comforting. Plus, if you tell the kids their dessert has "frog eyes" in it, they might be even more inclined to eat it. Let's face it, kids love gross things. 

If you're still planning your Labor Day Cookout menu, save room for this! I promise you will hear "Oh, my grandma used to make this" more times than you can count!

 Frog Eye Salad

1 c. Acini de Pepe Pasta

1 (8 oz.) tub Cool Whip

1 (8 oz.) can crushed pineapple, drained

1 (20 oz.) can pineapple tidbits, juice reserved

2 (11 oz.) cans mandarin oranges, drained

3/4 c. sweetened shredded coconut

1 c. pineapple juice, from canned pineapple

1/2 c. sugar

1 TBS flour

1/4 tsp. salt

1 egg, beaten

1/2 TBS lemon juice

1 (10 oz.) bag mini marshmallows

 Cook pasta according to pasta directions. Rinse with cold water and drain well. Let pasta cool while preparing rest of recipe. In a medium saucepan, over medium high heat, combine pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture is smooth and thickens. Remove from heat and stir in lemon juice. Let cool.When pasta and sauce mixture are cool, mix together in a large bowl. Add pineapple tidbits, crushed pineapple and oranges, marshmallows and coconut. Mix well. Fold in Cool Whip. Chill until ready to serve, several hours. 

 

Shared at Weekend Potluck

17 Years

May 17, 2003, 4:30 pm...I walked down the aisle to a handsome man waiting for me, ready to spend the rest of my life with him. A man whom I had already been with for 6 years. See, May 17th has always been our anniversary. For those of you who have never heard the story, Adam and I were married 6 years to the day AND time of our first date. May 17, 1997 4:30 pm he picked me up for our first date; and 6 years later that is the exact minute I walked down the aisle on my daddy's arm to begin a life with that man I had fell in love with. 

So yes, today is our anniversary. With it being Sunday and having 2 kids and restaurants only slowly starting to open for dine in, we decided for a special meal at home. Can you say surf and turf? I am patiently waiting for supper, but it's getting hard knowing I have steak, shrimp and lobster in my future. Plus corn on the cob! I think the only person more excited than me might be the 15 year old. LOL That's right, our kids get to join us for our special anniversary dinner, and I wouldn't have it any other way.

I decided today was the perfect day to share my hubby's absolute favorite salad I make for him. And if we weren't having such a huge meal already, I would definitely make it for him tonight. I actually made it part of our at-home Easter dinner this year, and he was thrilled.

Why is it his favorite? Easy. The hearts of palm. They are one of his favorite veggies, and all of us have grown to love them too. What are they? Literally, the heart of a palm tree. No joke! If you've never tasted them, I would say they are similar to an artichoke heart, which ironically are also in this salad. Both are sort of briny, and have an unique flavor. 

We love this topped with a sweet onion dressing, which I just buy in the bottle, but you could easily make a homemade version, or dress it with your favorite dressing. But I'm telling you the sweet dressing with the briny veggies make for a tasty flavor combo. 

This would make a terrific salad for all summer long! Perfect for backyard barbecues, or even a light supper on a hot night! I would add some fresh fruit and crusty bread and call it dinner! 

Happy Anniversary to my love. I've loved you for 23 years, and we've built a beautiful life together. I can't wait to see what the next 17 years bring! 

Hearts of Palm Salad

3 hearts of Romaine, chopped

1 (2.5 oz.) pouch real bacon bits

1 (15 oz.) can quartered artichoke hearts, drained

1 (14 oz.) jar hearts of palm, drained

Sweet Onion Dressing

In a large bowl combine all veggies and bacon. Mix well. Serve with dressing on the side if you're serving it to a group. If just your family, add dressing to taste and mix well. Suggested mix ins: Feta cheese, chopped avocado, sliced mushrooms, nuts, dried cranberries.  

Shared at Weekend Potluck

Two Favorites, One Bowl

One of the things I love to experiment most with in the kitchen is combining two favorites into one new, delicious dish. What do I mean? Well, for tasty examples, check out my Taco Spaghetti, Skillet Cheeseburger Pasta, Pizza Gnocchi Bake and Philly Sloppy Joes!

Whenever I make one of these new creations, I am always reminded of an old episode of Full House. Michelle was trying to earn a cooking badge, and she decided the easiest way to do this would be to take two things she liked and combine them into a new dish. Yeah, she was like 6 or 7 at the time, so it didn't go too well. I distinctly remember her family being subjected to "tuna ice cream." She like tuna fish sandwiches. She liked ice cream. It was sure to be a hit! NOT! 

Thankfully, I've never taken it to that extreme, but that image always gives me a giggle. Trust me when I say this combo is way more yummy! 

I know we are far from cookout season, but I know without a doubt this is going to show up on our deck lots this year! To be hones though, sometimes I just need a "warm weather" meal in the middle of winter to remember what those flavors are. This was the perfect side to some hot dogs, and the leftovers were delicious the next day for lunch! 

Finding new ways to enjoy favorites, combining them in new unique ways, is a great way to feel more creative in the kitchen. What are some of your favorite two favorites in one dish recipes?

Coleslaw Pasta Salad

1 lb. ditalini pasta

1 lb. tri-color coleslaw mix

1 red bell pepper, finely chopped

1 large cucumber, finely chopped

1 1/2 c. mayo

1/3 c. sugar

1/4 c. apple cider vinegar

 1/2 tsp. onion powder

2 tsp. dried parsley

Salt and Pepper

Boil pasta according to package directions, rinse with cold water and drain well. In a large bowl combine pasta, coleslaw mix, red pepper and cucumber. Toss to combine. In a medium bowl whisk together mayo, vinegar, sugar, onion powder, parsley, salt and pepper until smooth and sugar is dissolved. Pour over coleslaw mixture. Stir well. Cover and chill 4-6 hours before serving.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Happy Thanksgiving From EMM

Only 3 more days until the biggest foodie day of the year. I can smell the aromas now, and my keyboard might be a little wet from drool just thinking about all the yummy things that are about to hit tables across the country.

Each year I try to give you a little inspiration for your holiday meal. That last one dish that completes your menu. When I am hosting I fill our table with classics, family favorites, and always one or two new dishes to keep it interesting too.

This simple, delicious fruit salad is begging to be a part of your Turkey Day celebration. Filled with fresh autumn flavors and pretty as can be, your guests will love it.

One of the reasons I chose this to be my 2019 Thanksgiving post is many of the ingredients, you might already be buying for other favorite holiday dishes, so now they can do double duty. Oh, and I think it would taste terrific with some turkey sandwiches too, so even if your big menu is full, whip up a batch for the day and weekend after!

I hope your Thanksgiving is filled with bountiful blessings, amazing food, and most of all the love of all those who matter most to you in this world. From our family to yours,

Happy Thanksgiving!!!

Autumn Apple Fruit Salad

4 large gala apples, chopped

2 cups red grapes, halved

3/4 c. chopped pecans

1/2 c.dried cranberries

1 (15 oz.) can mandarin oranges, drained well

1 c. vanilla Greek yogurt

3 TBS mayonnaise

2 tsp. lemon juice

1/2 c. brown sugar, packed

1 tsp. cinnamon

In a large bowl combine apple and lemon juice. Toss to coat well. (This will prevent browning.) Add grapes, oranges, pecans and cranberries. Carefully toss to combine. In a medium bowl whisk together yogurt, mayo, brown sugar and cinnamon. Pour over fruit. Gently stir. Chill until serving. 

Inspired by The Country Cook

Mexi Night Side Dish

Does you family love Mexican night at home? Yeah, us too. It's a staple in my menu rotation. But the one thing I struggle with when planning those meals, is a great side dish!

 We all have side dishes we make every time we make a certain meal. I'm no exception. Believe me, just because I am a food blogger doesn't mean I don't have staples too.

Sure, there are always the staples of rice and beans. Or even chips and salsa, or queso; but after a while, those become mundane and I want to switch it up.

I love this salad because it can be made from the pantry for the most part. In fact, the night I decided to whip it up, I just ran to the store for the fresh cilantro. And I will tell you, the guys in my house said it was such a nice, refreshing change to the regular dishes we usually have on Mexi night.

Oh, and let me ask you this. Do you entertain with Mexican night? Think about it....a big group of people. A taco bar. Some chips. And a big bowl of this. What a fun way to enjoy a night with friends!

So, be sure to save this for the next Mexican night rolls around on your menu. You won't be sorry! 

Mexican Bean Salad

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

1 (15 oz.) can dark red kidney beans, rinsed and drained

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

1 red bell pepper, diced

1 (12 oz.) bag frozen corn, thawed

1 (4 oz.) can diced green chilies

 1/4 c. chopped cilantro, chopped

Dressing

1/2 c. vegetable oil

1/2 c. red wine vinegar

Juice of 2 limes

Juice of 1 lemon

2 TBS sugar

1 TBS salt

1/2 tsp. garlic powder

1/2 TBS ground cumin

1-2 dashes hot sauce

1 tsp. chili powder

In a large bowl combine all salad ingredients, stir well.  In a medium bowl, whisk together dressing ingredients until well combined. Pour over salad. Stir well. Chill for 1-2 hours before serving. Serve with extra lime wedges if desired.

Lunch or Game Day

I won't lie. This recipe was supposed to up on the blog weeks ago as an idea for a hot summer night when the thermometer still read 90 at 6pm and you needed something light and refreshing. Well...obviously that didn't happen. Oops.

So when I found the post sitting there in the draft folder, staring back at me, mocking me, knowing my OCD would kick into overdrive and I would be kicking myself for the mistake, I had to adapt.

Honestly, we eat this stuff year round. A couple years ago, I made it for our annual New Year's Eve buffet! Therefore, it wasn't that hard for me to find a way to share it with all of you now that fall is in the air.

This would be fantastic for Game Day! We are a football loving family and there are times we will be watching the game at home, just the 4 of us, and I still put out a party spread. It's fun to eat all day and cheer on our favorite teams. And it would be just as tasty in the parking lot while yo tailgate with your friends! It would easily travel in a cooler.

But if football isn't your thing, make a big batch on the weekend and have something yummy for lunch all week long.

Or if neither of those "trip your trigger" (As grandma used to say!) it would be terrific for any fall party as well! Get the friends around the bonfire and give them something to snack on while the hot dogs roast or the chili stays warm in the Crock Pot.

Delicious food can be enjoyed any time of year, any season you want! Don't box yourself if and think if you like it in July you can't enjoy it in September too!

Seafood Salad

1 lb. imitation crab, chopped
1 c. frozen cooked extra small shrimp, thawed
2 celery ribs, diced
1/2 c. mayonnaise
1 tsp. Chesapeake seasoning
1/2 tsp. dill weed
1 TBS lemon juice
Salt and Pepper

Combine shrimp and crab in a large bowl. In a small bowl whisk together remaining ingredients. Pour over seafood. Stir gently to combine. Chill until ready to serve, at least an hour. Serve with crackers.

Shared at Weekend Potluck
Shared at Meal Plan Monday