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

Doesn't Get Fresher

Having a big barbecue this Labor Day weekend? Have fresh veggies from the garden you would like to use? How about a cool, creamy, crunchy and most of all flavorful salad you and your guests will love? Your everyday mom is here with the perfect idea!

I love summer for so many reasons, too many to even list, but the foodie in me loves being able to eat foods we grow ourselves in our backyard. Or should I say, foods my boys grow in our backyard. Because besides picking them, I don't have much to do with it. It's better that way. My thumbs are not green in any way!

But when they come inside with a big bowl filled with beautiful tomatoes, cucumbers, blackberries, grapes, etc...that's when it's my job to find ways to use them all in a yummy, and sometimes new way.

When I first saw this recipe, it reminded me of other creamy veggie salads I've made in the past, except for one thing: the radishes. We are huge radish fans. Even little man loves them, so I was happy to find a new way to use them. Plus, I loved the use of lemon and seasoning salt in the dressing. They really took the basic sour cream dressing and took it to a whole other flavor level. Oh, and I have to tell you, I was extremely pleased with it's consistency after sitting in the fridge for a few hours. The vegetables were still crisp, not mushy at all.

Since we're going into the "last weekend of summer" (the quotations are because I don't consider it to be, but I know society says different) there is no better time than to head outside, fire up the grill, invite friends and family over, and enjoy a backyard bash. And this salad would be great with anything you're pulling off the fire. Enjoy summer's bounty while you still can because it doesn't get fresher, and in about 3 months when we're knee deep in snow, we will be missing it profusely!

Creamy Vegetable Salad Adapted From Taste of Home

2 large tomatoes, seeded and chopped

2 large cucumbers, seeded and chopped

3-4 green onions, chopped, reserve a few for garnish

6 radishes, finely chopped

1 c. sour cream

1/2 tsp. seasoning salt

1/8 c. lemon juice

1/4 tsp. pepper

1/2 tsp. celery seed, extra for garnish

In a large bowl combine tomatoes, cucumbers, green onions, and radishes. Toss to combine. In a small bowl whisk together sour cream, seasoning salt, lemon juice, pepper and celery seed. Pour over veggies. Mix well. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Shared on The Country Cook Aug. 30, 2013