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

Holiday Ham

Okay, so the turkey is so last week. It is time to move on. Now it's time to talk ham.
Well, that might not be totally true, because I know many, many people who will enjoy another bird come Christmas. But in my head, as soon as Thanksgiving is over, it's time to think about that big, beautiful, tasty, holiday ham.

In fact, as you can see from this recipe I actually started thinking about it pre-Turkey Day. I have to. I'm a food blogger, and while holiday recipes are terrific, it means we foodies are developing, testing and re-testing weeks before the big day.

I made this for a simple weeknight meal (Yay for Crock Pot!) but I think it would be terrific for those upcoming holiday parties and family gatherings. Plus, if you make a big ham one day, and need another meal the next, you could usually substitute the deli ham with some leftovers, and make it even more delicious.

I served this family style, with the buns on the side. The ham has a pretty tasty sauce that comes with it, and if it sits on the rolls or buns too long, they will get soggy. So if you're thinking of putting this out for a Christmas party, I suggest doing the same thing; and that way, you can keep the meat on warm in the slow cooker all night long.

I can't believe Christmas is less than a month away. We are super excited at our house of course, with this being Max's first. These boys are by far the two most precious gifts of my life and I'm going to enjoy every single minute of this holiday season.

If you're looking for something new to do with your holiday ham, I think this is just what you've been wanting. A good ham sandwich is a classic, and these have a little something extra to make your guests say YUM!

Slow Cooker Ham Sandwiches

1 1/2 lbs. deli ham, sliced thin

1/2 c. sweet relish

2/3 c. packed brown sugar

2 c. apple juice

2 tsp. yellow mustard

1 tsp. paprika

Buns

Extra mustard/relish for serving

Spray slow cooker with nonstick spray. Layer ham in bottom. In a medium bowl whisk together apple juice, relish, brown sugar, mustard and paprika. Pour over ham. Cook on LOW for 4-5 hours. Serve on buns with extra mustard and relish if desired. 

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

My Dirty Little Secret

It's confession time. And believe me, it's not easy for me to admit this to you. Are you ready? Okay, here I go. Before I became this really cool food blogger (Look, it's my birthday today, so if I want to call myself cool, I get to. ) and was as comfortable in the kitchen as I am today, something used to show up on our dinner table that I am not proud of....Hamburger Helper.

Stop the gasping. Pick your jaws up off the ground. It's going to be alright. Let me start by saying, if you read that and said "Yeah, so, I still do!" don't feel bad. I'm not being critical of anyone who does. Ya'll know how much I believe in taking a little help from the store now and again if it makes life easier. I'm simply saying for me, looking back on it, I can't believe just how much I made it. That's all.

I feel like I have to defend my younger self. See, when were first married, I was still a working girl, and didn't get home until almost supper time. So anything I could make that we could be eating quickly was at the top of my list. Then Alex came along, and I was a new mother just trying to find my way. Then he got a little older, and he tasted it, and it was instantly a favorite. So then, I kept making it because he asked me to.

Such was the case a few weeks ago. We haven't had the stuff in years, but we happened to walk by it in the grocery store and he spotted it. Realized he hadn't eaten it in ages, and once again pleaded with me to make some. Now, do you want to know what my biggest problem with it is at this point? To feed this mutant child of mine (He's 10 and 5'2"), and still have enough for Mr. E and I to have some, I would have to make 3 or 4 boxes. That's just not economical unless I can find the stuff on sale.

So I decided I would trick him. Yes, I dupe my child. It's called creative parenting. I figured if I made something similar, that would satisfy him. I basically needed meat, pasta and cheese. Then I had a delicious brainstorm. What if I made all of that taste like another one of his favorite foods...a cheeseburger? Genius, I know.

His request and my ingenuity is your gain, because this stuff is YUMMY! He could not eat it fast enough and even had me freeze the leftovers so he could have it again. It really does taste like a big ol' juicy cheeseburger! Not to mention being a quick, simple meal you can have on the table any night of the week.

So, there you go. My dirty little secret has been revealed. I have to admit, I do feel better having that off my conscience. 

Skillet Cheeseburger Pasta

1 lb. elbow macaroni, cooked and drained

1 lb. ground beef

1 small yellow onion, finely chopped

1 1/2 tsp. steak seasoning

3 TBS ketchup

3 TBS mustard

3 TBS dill pickle relish

1 (14.5 oz.) can diced tomatoes, undrained

3/4 c. shredded sharp cheddar cheese

1 bunch green onions, chopped, whites only

Salt and Pepper to taste

While pasta cooks, cook beef and yellow onion in a large skillet over medium heat until no longer pink. Drain if necessary. Return to skillet. Season with steak seasoning, salt and pepper. Add ketchup, mustard, relish and diced tomatoes. Stir well to combine. Cook 1-2 minutes for flavors to develop. Reduce heat to low. When pasta is cooked, drain well. Add to skillet. Stir well to combine. Sprinkle with cheese. Cover and keep on warm until cheese melts. Sprinkle with green onions and serve. 

Grilling and Campfire Cooking Day 1 {A Review and Giveaway}

I'm back with yet another fantastic Gooseberry Patch cookbook for ya'll! I'm super excited to share this one. One, because it's filled with delicious recipes just in time for summer grilling and camping; and two, because I just so happen to have a couple included in this one! It gives me such great joy to know the great folks at GP love my food enough to include my recipes in their amazing publications! (If you're interested, my Kansas City Pork Chops can be found on page 10 and Mini Parmesan Corn on page 97!!) 

We love to grill. In fact, we enjoy it so much we do so year round. Yep, we're the people who have been known to throw some t-bones on the grill during a blizzard. (True story! Ask our neighbors. They were so jealous!) But I will admit, during the warm, sunny months is when I absolutely enjoy it the most. There is just something about firing up the grill that screams summer to me; and this book is full of tasty recipes to celebrate all things barbecue season. Everything from salads to main dishes to desserts and beverages, it has something for everyone. 

The first recipes I'm sharing is one I know you're just going to love. What says cookout or barbecue more than a creamy, cool, crisp, coleslaw? I have many different versions I make, but the thing that caught my eye about this one right away was the dill. 

I am a huge dill fan, and any time I can add it to a favorite dish, it just takes it over the top. This is so simple to make and so delicious, I know it will be a great addition to your next backyard get together! Grab the charcoal, or maybe the propane tank, and get grilling all summer long. Oh, and Gooseberry Patch is giving (1) lucky winner a change to bring this book home to your kitchen. Just scroll down below the recipe to enter!  

Snippy Snappy Coleslaw AKA Zippy Dill Coleslaw
Found on Page 173, Contributed by Brenda Mclancon McComb, MS
1/4 c. mayo
1/4 c. sweet pickle relish
2 TBS ranch salad dressing
2 TBS sugar
1 TBS white wine vinegar*
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dill weed, extra for garnish
1 (16 oz.) package 3-color shredded coleslaw mix

In a large bowl, combine all ingredients except coleslaw mix. Whisk until smooth. Add coleslaw mix; stir until well combined. Cover and chill at least one hour before serving. *NOTE* I substituted white distilled vinegar since I have that on hand.

Shared on The Country Cook May 30, 2014

Coleslaw at Very Good Recipes

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: June 10, 2014

(1) Lucky Winner will receive:

(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite grilled meal!

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have. 

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.

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

Take A Cheesy Dip {A Gooseberry Patch Review and Giveaway}

It doesn't take much to excite me. As I get older, the little things are what I find the most enjoyment in. And one on the top of the list is getting an envelope or package in the mail from my great friends at Gooseberry Patch.

From getting notified that another of my recipes is going to be published in one of their fabulous cookbooks, to having the honor of reviewing their newest publication, my relationship with the wonderful folks of Gooseberry is one of the things I'm most proud of in my blogging career.

And this time, I have a fun filled, yummy food packed cookbook to introduce you to: Game- Day Fan Fare. If you are sports fanatics like we are, then you are probably always looking for delicious game day fare; but even if you aren't, you will still find such an array of easy, tasty recipes to choose from, you will want to make them any day of the week!

I actually chose a new appetizer to try this time, and I debuted it for my family over Memorial Day weekend when we were packing up the car for a family picnic. We were headed about an hour north of our house to this fabulous "off the beaten path" park that has a wonderful playground for an afternoon full of fun in the sun, with of course, a picnic basket of favorites.

I also love the story that comes with this dish. The reader who submitted it tells of a steakhouse in Massachusetts, that was loved but went out of business. This was the dip they served to people while waiting for their meals to be served. The mother of the lady who gave it to Gooseberry had gotten the recipe from the restaurant back in the 1940's. I not only love the history that comes with that story, but the ability to recreate a restaurant favorite at home. You know how much of that I do with our favorite restaurant dishes too!

It was the perfect new offering to our regular picnic flare. I served it with crackers, but we found it was just as yummy with vegetable dippers too! However you serve it, it will become a new favorite at home or for parties, I'm sure!

Charlie's Steakhouse Cheese Spread 

Submitted by Barb Henderson, Everton, AR, Page 48

8 oz. cream cheese, softened

2 TBS onion, minced

1 1/2 tsp. ketchup

1 1/2 tsp. sour cream

2 TBS sweet pickle relish

3 green olives with pimentos, diced

1 clove garlic, minced

1/2 tsp. dry mustard

1/2 tsp. Worcestershire sauce

Salt and Pepper to taste

Combine all ingredients in a large bowl; mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.

*NOTE* I put all ingredients in a food processor and pulsed until creamy and smooth. I also added a dash more Worcestershire sauce and garnished with extra olives.

Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013
Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

****GIVEAWAY****

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday June 24, 2013 12am EST

One Lucky Winner Will Receive

(1) Game-Day Fan Fare Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite game day food.

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3. Follow EMM on Twitter. Leave a comment when you are.

4. Follow me on Pinterest and leave a comment.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with 2 cookbooks for this review. One to keep, one to giveaway. All thoughts and opinions are my own.