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

Grab The Picnic Basket

It's Memorial Day Weekend! The official gateway to summer! We've waited through a cold winter, a very wet spring, and now we can see the sun and feel the warmth on our face again. 

Summer is the perfect time to grab the picnic basket, pack the cooler and head to a favorite park for a old fashion picnic! I was talking to someone the other day how it's becoming a forgotten tradition; and I for one am on a mission to make sure it doesn't totally go to the wayside.

When I was growing up, we went on too many picnics to count. I know why too. It was cheap entertainment! Sometimes dad would splurge and get a bucket of KFC to take with us, but most of the time it was mom packing some yummy favorites and us heading out on a Sunday afternoon. It is something I've tried hard to continue with my family, and if you ask my boys I think they would say I've done a pretty good job!

This retro recipe would be perfect for eating on a blanket or picnic table. It comes together in almost no time, and  you can easily pack it separate from the buns or bread, and assemble sandwiches on site! 

 If you read it and think it sounds familiar, yes, it is my version of the stuff sold at deli counters when we were kids! At our house, we call it "poor man's ham salad"! 

If you haven't taken a picnic in a while, now is your chance. It doesn't have to be fancy (this recipe proves that) to be fun! Pack up the car. Tell the kids to leave the devices at home and see what adventure awaits you!

Sandwich Spread

1 lb. bologna, chopped

2 hard boiled eggs, halved

1/3 c. sweet relish

1/2 c. mayo

Salt and Pepper to taste

Place all ingredients in food processor. Pulse until fine. Chill until ready to eat. Serve with buns.

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

Southern Inspiration

Today's recipe is going to begin with a disclaimer. I am NOT a Southern cook. I have never nor would I ever claim to be. Sure, I say ya'll and love me some greens, but alas, I am born and bread in Indiana. So, if you consider yourself one, or have been eating your granny from Mississippi's food all your life and know Southern food, and read this and think "that's not Southern"...please keep the hate mail to yourself. This is an interpretation of mine, a born and raised Yankee, just trying to make something new and yummy. 

 I don't care what the weather is doing outside, sometimes I just want foods that are not considered to be "in season." It can be 80 and sunny and I crave a certain soup, or it can be 30 and snowing and I want a big helping of potato salad, which was the inspiration for this. Well, except the weather part. It was actually unseasonably warm the day I made this. 60 in Indiana the last week of November? Yeah, that is odd, but we'll take it. 

When I sat down to plan my menu for the week, I couldn't get the words potato salad out of my head. I just wanted it. Now. And I wanted a new kind. I love the various recipes I have for it. From my Amish style to my Classic to the Loaded filled with bacon, they are all delicious. But I was just in the mood for a new kind. So I started reading, researching and of course Googling. 

After about a thousand recipes I came across a few I wanted to combine into my own creation, with this being the result; and to me it is Southern.

I know a lot of people are gearing up for that big holiday ham, and many serve potato salad with it. See, it's just not for summer! Lots of families are going to sit down next to the twinkling Christmas tree with some sliced ham and big ol' pile of tater salad next to it. If you're one of them, this would be a great version to include!

Southern Potato Salad

32 oz. bag frozen diced potatoes

3 hard boiled eggs, chopped

1 c. mayo

2/3 c. minced sweet pickles*

1/3 c. pickle juice

1 tsp. onion powder

1 1/2 tsp. yellow mustard

1 TBS dried parsley

Salt and Pepper to taste

In a large pot cover frozen potatoes with cold water. Bring to a boil and cook until tender, about 7-10 minutes. While potatoes cook whisk together mayo, pickle juice, onion powder, parsley, salt and pepper. Set aside. Once potatoes are cooked, drain well and add to a large bowl. DO NOT RINSE Mash slightly with a potato masher, leaving some chunks. Mix in pickles and eggs. Add dressing and mix well. Chill several hours before serving. *NOTE* The BEST way to get the pickles minced is to chop and then add to a food processor and pulse a couple times. You want them fine. Also, the potatoes will be warm when you mix everything, so when you add the dressing, it might look too wet and "soupy". That's okay. It will set up in the fridge. You want the potatoes warm because it absorbs the dressing.

Inspired by Southern Plate

Summertime Picnics

Tis the season! No! Not that one. We've got another 6 months before that. I'm talking about outdoor eating season! All those occasions we find all summer long to enjoy our favorite summer time foods in the warm sun! From cookouts and barbecues, to one of our families favorites, picnics, this time of year we find ourselves eating outside more and more!

Does your family still enjoy a good old fashion picnic? If you haven't went on one in a while, I say seize the day! They are literally one of the summer time activities we look forward to the most! Plus, they can be a ton of fun on cheap! Pack up the trusty picnic basket (I have a couple!) with yummy food, find a local park and you've got yourself a days worth of fun.

Now when it's picnic time in our house, we all of our assigned jobs. Little E usually gets to have input into which of his favorite spots we are going to visit. Mr. E loads up the car and drives. And me? Well, I'm in charge of food of course! We have the standbys we like to have every time, but I also like to come up with new things to make each picnic a culinary adventure.

So when my new friends at Smithfield offered to send me some of their delicious boneless sliced hams to play around with, I knew it was time to take my every day ham salad recipe and kick it up a notch. A friend had recently shared with me her version, and I thought combining the two would be a perfect match.

You can serve this on bread, toast, rolls, or what I used, some buttery croissants. In fact, I love using those on picnics because I can pack them separately from the salad itself and easily assemble them on site. That way our sandwiches aren't mushy by the time we are ready to eat. If you love deviled eggs, this tasty twist will be right up your alley!

Summer was made for getting outside and enjoying every last sunny minute. And what makes it even more fun? When you can take some delicious food with you and only add to the enjoyment!

Deviled Ham Salad

2 c. finely chopped ham

2 ribs celery, diced

4 hard boiled eggs, chopped

2/3 c. mayo

1/2 tsp. yellow mustard

1/2 tsp. Cajun seasoning

1 TBS dried parsley, plus extra for garnish

Black Pepper to taste

In a large bowl combine ham, eggs and celery. In a medium bowl whisk together mayo, mustard, Cajun seasoning, pepper and parsley. Pour over ham mixture. Chill for at least an hour before serving. Serve on buns, toast, with croissants or crackers. 

Disclaimer: Smithfield provided me with some samples to use in recipes. The thoughts and opinions are all my own.

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

Classic Doesn't Mean Boring

Last week when we got back from our 2 week Florida vacation, I had a craving. Sure, there was the one to immediately go back because it was sunny and HOT there, not rainy and cool like here in Indiana. And there was the one to turn the car around because I knew the beach and amazing pool would still be waiting on me. But neither of those are what I'm talking about today. The one I'm referring to was much more topic appropriate. See, I came home with such a hankering for potato salad, it simply could not be ignored.

I have absolutely no idea where it came from. There is no logical explanation for it. It literally came out of nowhere and would not be silenced. As soon as I began to plan that first week's meals, I knew one of them had to include it...for my emotional well being.

I have a hundred different recipes for tater salad; and I'm always up for trying new versions. It is definitely one of the summer time foods I look forward to the most. But this craving was screaming for something simple. Something classic. Nothing fancy. I just wanted a good ol' fashioned eggy potato salad. I didn't really need anything else in it. No onion. No celery. No carrot. Just potato, eggs and dressing. At least the nagging craving wasn't demanding something elaborate!

So this is what I came up with. Classic. But definitely not boring. It's simple, but still scrumptious. It's easy enough for any weeknight meal, but tasty enough you can definitely serve it to guests, or take it along to a cookout or potluck.

Classic doesn't mean boring. It means something you can come back to and love at first bite, all over again. And who knows, the most simple dish might be the one everyone can't get enough of!

Classic Potato Salad

6 medium potatoes, peeled and cubed

6 hard boiled eggs, chopped

3/4 c. mayo

2 TBS mustard

1 tsp. sugar

1 tsp. celery seed

Salt and Pepper to taste

Paprika

In a large pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool. In a medium bowl whisk together mayo, mustard, celery seed, salt and pepper. Combine eggs and potatoes in a large bowl. Pour dressing over and mix well. Sprinkle with paprika. Chill until ready to serve. 

Shared at Weekend Potluck

Summer Time Boats

Did that title immediately take you to the lake, nice and cool, and yourself riding in a big boat, the wind in your hair? Well...I'm actually talking about a different kind of summer time boat, but I guarantee you, you'll like them!

I'm kind of addicted to finding things to put in lettuce leaves. I think we've discussed this recently. I'm always looking for new dishes, or transforming old ones, so they can be served in their own little "boat" of lettuce. It's fun, healthy and totally hands friendly for all those cookouts and parties popping up this time of year.

I love a good Cobb salad. Especially a California Cobb, with the added avocado. But I I know from when I worked as a waitress, not everyone grooves on all the regular components of a Cobb. I remember these business ladies that would come in for lunch every week, and in the group of 4, not one of them ordered the salad as is. They each had something they wanted left off. And that's fine... to each their own. But I bring it up, because that's where these might be a better option. Set out all the "fixin's" so to speak, and let everyone build their own!

If you're planning a big Independence Day picnic or maybe a day at the lake, these would be a great take along! Simply pack everything up in separate containers and then assemble on site for your eating pleasure!

Boats and summer time go hand in hand, and now they can also go from hand to stomach too!

Cobb Salad Boats

1 1/2 lbs. boneless chicken thighs

Olive Oil

Salt and Pepper to taste
Garlic Powder to taste

3 hearts of Romain, leaves separated

1 pint cherry tomatoes, halved

4 oz. blue cheese crumbles

1 bunch of green onions, chopped, dark greens only

1/2 lb. bacon, cooked crisp and chopped

6 hard boiled eggs, chopped

1 avocado

1 tsp. lemon juice
Favorite dressing

Preheat oven to 350. Drizzle chicken with olive oil and season with salt, pepper and garlic powder. Roast for 30 minutes. Allow to cool and chop. In a small bowl combine avocado, lemon juice and a pinch of salt. Mash until mixed well. To build boats, spoon some avocado mixture into bottom of lettuce leaves. This will act as a barrier and "glue" for the other ingredients. Add other desired toppings. Serve with dressing on the side.

Shared on The Country Cook 

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.

A Wedding Re-Do

Even after all the recipes I've found from when I first started blogging and brought them "back to life" so to speak, I'm still running across one here and there. This was actually something I shared not as far back as others, but I still thought it could use a face-lift and be shared again.

When I first shared this, it was right around the time of Princess Kate and Prince William's wedding, and I told the story about how this was something we had at our wedding reception, per my request. See, we had a huge spread, including a hog roast with all the trimmings and a buffet that everyone raved about, most of which were made by our sweet neighbor lady who offered to make the food for us. And this being one of my favorite all time "deli" salads I knew it just had to be included. Not to mention, it's one of my daddy's favorites, and I figured since he was paying, that would be a nice gesture! 

This is a great summer time salad that can be ready in almost no time at all. It's perfect for picnics, barbecues, cook-outs or take along parties. I have found even folks who aren't huge pea fans, enjoy this! Oh, and it shows up regularly around these parts at bridal and baby showers too. It's just one of those go-to salads for us, that others might never think about.

I love bringing these not so old recipes up to date and sharing them with all of you again. Or for most of you, for the first time. But what I love even more is sharing all the happy memories that come with them and remembering the great times when we enjoyed them the most. Food really does make the best scrapbook!

Spring Pea Salad

2 (15 oz.) cans peas, drained

3 hard boiled eggs, chopped

3-4 TBS mayo

1/2 c. finely chopped white onion

1 c. shredded sharp cheddar cheese

Salt and Pepper to taste

In a large bowl combine peas, eggs, onion and cheese. In a small bowl whisk together mayo, salt and pepper. Pour over pea mixture. Toss gently to coat. Chill at least an hour before serving.

Our Memorial Day, Your 4th of July

Back at the end of May, it was an absolutely GORGEOUS Memorial Day weekend here in the Fort. In fact, Adam and I both said we couldn't recall the last time we had a holiday weekend where every day was more beautiful than the last. So of course, we had to get out and enjoy every last second of it! I'm talking about a trip to a park and splash pad, a huge picnic supper and even a Tin Caps baseball game to celebrate the holiday.

When it was time for me to plan our picnic menu, I knew I wanted some classics, some favorites, and something new; and this was it!

Now, if you don't think you like ham salad, don't turn your nose up yet. I'm not talking about the kind from the deli counter. See, my husband used to work at a small town grocery store, as a butcher, and had to make batches upon batches of that kind. And while I know many people find it yummy, he knows exactly what goes into it, and refuses to eat it. So, if I was going to make it, it has to be real ham salad, with actual ham in it!

This makes great sandwiches or for more of a delicate offering (maybe for a bridal or baby shower) crackers too. Either way, it's easy to make, delicious, and tastes nothing like that other ham salad so many of us have had. 

If you're planning a picnic for our next big holiday, Independence Day (in case you haven't looked, it's only 2 weeks away!!) be sure to jot this one down as an idea. I love summer time holidays, almost as much as I love summer time picnics and food!

Ham Salad

16 oz. ham, either left over, or chopped into large chunks

3 ribs celery, diced

1/4 c. finely minced white onion

1/3 c. bread and butter relish

1/2 c. mayo

1 tsp. Dijon mustard

Salt and Pepper to taste

In food processor place ham and pulse into fine. Pour out into large bowl. Add celery, relish and onion. Mix well. In a small bowl whisk together mayo, mustard, salt and pepper. Add to ham mixture. Stir well. Chill at least an hour before serving. Serve on buns, bread or crackers.

Shared on The Country Cook June 20, 2014

A Note To My Teenage Self

It's funny when I look back at some of the moments in my life that seemed so insignificant at the time, but now I realize were glimpses into my future and signs of where I would end up. 

Let me explain. When I was little, one of my favorite things to play was cooking show. My mom would let me stand in the kitchen and concoct these crazy dishes, 99% of which weren't even edible, explaining every step of the way what I was doing as if I were talking to the camera. I think it's especially ironic since we didn't even cable back them, so it's not like I was influenced by the Food Network like I am now. I'm sure it was simply from the few I would watch on PBS. 

As I grew older, into my teenage years, I still loved being in the kitchen, but obviously it was more for more practical applications than playing. There were many days my mom would leave a note explaining what was for supper, and instructions for starting it. And then there were the things I could make all on my own, and feel so accomplished.

This was one of the first things I can remember making all by myself, and having people actually rave about! In fact, I can distinctly remember my dad telling my mom he only wanted this if it was my version. I honestly can't even remember how I came up with it, but to this day it's how I make it; but this was the first time I took the time to measure things, so I could give you an actual recipe. 

I'm sure most out there have their own recipe for this, but if you don't, or you are looking for another one to try, this makes a great lunch, especially if you pack yours. I also love making it into a simple sandwich supper. We love it served on some toasted bagels, but it's delicious no matter what you put it on, or simply with a fork! 

I wish I  could tell my teenage self, just how much those experiences in the kitchen would later help to shape my life. Who knew making tuna salad for my dad almost 20 years ago would turn into a career as a food blogger? It is definitely something I could have never imagined in my wildest dreams, but am oh so thankful for!

Tuna Salad

2 (12 oz.) cans white tuna in water, drained well

1/2 c. mayo

3 TBS sweet pickle relish

4 hard boiled eggs, chopped

1 small onion, finely chopped

Salt and Pepper to taste

In a large bowl, using a fork, flake tuna to separate. Add mayo, relish, eggs and onion. Stir well to combine. Season with salt and pepper. Mix well. Chill for at least an hour before serving. Serve on toast, bread, bagels, or with crackers. 

 

 Shared on The Country Cook Feb. 7, 2014