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. 

 

Just In Time For Your First Summer Cookout

May has arrived bringing Mother's Day, Memorial Day, Graduation Season (yep, in only 3 weeks my first baby will walk across that stage and get his diploma) and of course, cookout/backyard barbecue season.  

Have you fired up the grill for the first time? Do you have plans for your first cookout, or maybe you've already been invited to one? Memorial Day is seen as the kickoff to summer, and it will be here before you know it. 

This recipe is sure to become your new go-to for a cookout take-along that everyone wants the recipe for. If you're hosting the gathering, you better really like every single person you invite, because after a plate of this, they are going to want to come back over and over. 

Mediterranean Pasta Salad is terrific for all your summer parties, picnics and outdoor suppers. It has to be made ahead to soak up all the flavor of the dressing, so you can assemble it totally last minute. It has some unique flavors you might have never though of for pasta salad, but I promise you will be blown away how well they play together. 

I am so excited for warm weather and all the fun outdoor activities that go with it. Pasta salad is always a hit no matter when or how you serve it, so I hope this one makes its way to your menu soon!

Why Add Dressing To Warm Pasta

When you mix the warm pasta with the Italian dressing, it acts like a sponge to soak up all that flavor. The longer it sits, the better the flavor. 

Do I Rinse The Pasta

No! Many pasta salad recipes call for rinsing under cold water and draining. Not this one! Simply drain and then leave warm. 

What Kind Of Veggies To Use

This recipe is great because the possibilities are endless when it comes to the vegetables to use. You could give it more of an Italian twist with black olives, red onion and cheese!

Where To Find Canned Artichokes and Hearts Of Palm

Both of these are normally on the canned vegetable aisle. In my store they are usually near the end of the selection, right next to each other. 

What Are Hearts Of Palm

If you've never had them, hearts of palm are a literally the inside of a palm tree. They have a slightly sweet, mild flavor. When canned, they are in a brine that is best rinsed off. They can be added to salads or eaten as is. My Hearts of Palm Salad is a delicious way to include them in your menu.

How To Store Leftover Pasta Salad

Mediterranean Pasta Salad will last 2-3 days in the fridge in a container with a tight fitting lid. You will want to stir every time you serve.

Best Tips

*Do not rinse pasta before adding dressing. You want the warm pasta to soak all the flavor up.

*Regular Italian dressing works fine too. I like the extra "zip" of the zesty.

*Sun-dried tomatoes can be found with the olives and pickles or on the canned tomato aisle.

*Any short-cut pasta would work: elbows, shells, rotini, etc.

 *Swap out the veggies for any you like. Some suggestions: Red onion, black olives, cherry tomatoes, green onions, sweet cherry peppers, red bell pepper, mushrooms.

Mediterranean Pasta Salad

1 lb. mini penne, cooked and drained

1 (16 oz.) bottle zesty Italian dressing

1 envelope Italian dressing dry mix

1 English cucumber, diced

1 (10 oz.) jar green olives, drained

1 (8 oz.) jar sun-dried tomatoes, chopped

1 (14 oz.) can whole artichokes, rinsed, drained and chopped

1 (14 oz.) can hearts of palm, rinsed, drained and chopped 

1 TBS dried parsley

In a medium bowl whisk together Italian dressing and dry Italian mix. When pasta is cooked and drained, add to a large bowl. Pour dressing over warm pasta and stir well. Chill for at least 3 hours or up to overnight. Just before serving, add all veggies and stir well. Sprinkle with parsley and serve. 

Inspired by South Your Mouth

Neighbors and Peaches

Last week our sweet neighbor lady came to us and said "if you guys want some peaches, help yourself to some off my tree." So, Max and Daddy walked next door and found this beautiful peach tree overflowing with big, juicy, ripe summer peaches. 

They came back with a huge bowl because they know how much mommy loves them. I would have been perfectly content to leave them on the counter and just snack on them, but they were so ripe they needed to be used quickly. So, I made peach cobbler, and it was delicious, but was gone so quickly I didn't get a chance to blog it. 

The next day I used some in a fruit salad that was raved about. Peaches. Strawberries. Blueberries. It was like summer in a bowl. 

That same night she told them to come pick more because there were still a ton! Well, they came home with another huge bowl full. I knew I needed to use some up so they didn't go bad, so I decided on peach crisp, but this time I would make sure I could share it with you!

Now, that peach cobbler was tasty, don't get me wrong, but this? This was UH-mazing! Like, I wanted to sit down with a spoon and finish off the whole dish myself. I am a sucker for a crumble topping, and this one was fantastic. 

One of the best things about this recipe is you don't have to peel the peaches! Sure, you can if you want, but the skin cooks down and is perfectly fine in the crisp. 

When I say I am not a huge baker, I'm not exaggerating. So you know if I can make this and have it turn out 100% scrumptious, anyone can! 

If you are a peach lover like me, this simple sweet treat will add a little something extra to your summer baking!

Peach Crisp

6-8 peaches, sliced (about 2.5 lbs)

1/4 cup white sugar

Juice of 1/2 lemon

1/2-1 tsp. cinnamon, depending on flavor

Pinch of salt

 Topping:

1 1/2 cup flour

1 cup packed light brown sugar

1/2 tsp. salt

1/4 tsp. cinnamon

1 stick butter, melted

Preheat oven to 375. Lightly grease a 2 quart baking dish In a large bowl combine peaches, white sugar, lemon juice, cinnamon and salt. Mix well. In a medium bowl mix flour, brown sugar, salt and cinnamon. Add melted butter and stir until mixture resembles coarse crumbles. Pour peaches into a 3 quart baking dish. Sprinkle with crumb topping. Bake for 50 minutes until bubbling. *NOTE* I  think it's easiest to use my hands to make the crumb topping.

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 App Or Light Supper

 Summer is quickly approaching and I am 100% here for it. Anyone that knows me knows not only is summer my favorite season, but I like it HOT! The hotter the better. Some who know me very well find this odd because I am what my grandma called a "hotbox". Yes, I'm the girl running around in flip flops in winter and running the AC year round. So why would someone who is always on the verge of spontaneous combustion like the heat and humidity of the next few months? 

Easy. As my husband says "You don't have to shovel sunshine!" I can always find relief inside with some chilly AC, or even better in the cool waters of a pool! If I had it my way every day of summer would be sunny and 85+. 

One thing I do find myself saying a lot during the dog days of summer is "It's too hot to cook." Now, 9 times out of 10, I end up cooking anyway, or I've already looked at the forecast when meal planning (yes, that is how OCD I am....I check the weather before I plan meals for the upcoming week.) and planned on a light meal in anticipation.

Some of the things we love on those nights when the thermometer still reads 90 at supper time are pasta salads, tuna salad sandwiches,  and big salads topped with grilled chicken or shrimp. 

I also love taking dishes we usually eat as an appetizer and making them into a main dish. This Bang Bang Shrimp is a perfect example. The amount this recipe makes is great for a cookout app, but if I take the same amount, add a pasta salad and fresh summer time fruit (hello, watermelon) on the side, it's a light meal perfect for a scorcher of an evening.

Now, this quick version of the favorite appetizer does take a little help from the store with some frozen popcorn shrimp, so you will have to turn the oven on. But it's not for long, and if you happen to have an air fryer, you could always cook the shrimp in that instead! 

I can't wait for those nights when it comes time for supper and I'm hot from being outside in the sun all day. Or better yet, tired from a fun day at the pool. Summer is my time and I am ready to welcome it, and all of its tasty foods with open, tanned arms! 

 

Bang Bang Shrimp

1 (18-20 oz.) box frozen popcorn shrimp

1/4 cup sweet Thai chili sauce

2 TBS mayonnaise

1 1/2 TBS honey

1 TBS sriracha

Boston lettuce, for serving

Chopped green onions, for garnish

Sesame seeds, for garnish

Cook shrimp according to package directions. I add a few extra minutes to make sure the shrimp are nice and crispy. In a medium bowl whisk together chili sauce, mayo, honey and sriracha. When the shrimp are cooked, transfer to a large bowl. Pour dressing over and gently mix until well coated. Serve on lettuce leaves, garnished with green onions and sesame seeds. 

 

Shared at Weekend Potluck

Memorial Day Planning

I can't believe we are already going into the second week of May. Cinco de Mayo and Mother's Day have come and gone. Before I know it, the end of the school year and Memorial Day will be here! When will you start planning your holiday weekend cookout? Maybe seeing a tasty new potato salad recipe will inspire you to begin earlier than later! 

I bet like me, you have more potato salad recipes than you ever thought one person would need. But every time we see a new one that looks unique or just delicious, we have to try it. Let's face it, a great potato salad is one of summer's staples. It shows up at every graduation party, picnic table, Memorial Day barbecue, July 4th pool party...the list goes on and on. It's no wonder we never feel like yet another one is too many. 

One of the reasons I fell in love with this recipe is the use of red potatoes. No peeling required! What a time saver. Plus, this is best when it chills out in the fridge for several hours, or best overnight...gotta love anything you can make ahead and have waiting on you when it's party time! 

The dressing on this is simple, but filled with flavor! It's the perfect mix of sweet and tangy, made from things most of us have on hand, so it is a great one to whip up last minute! Heck, I would make this for burger night on the deck any night of the week! 

Summer and potato salad go together like sun and sand! With cookout season upon us, bowls and bowls of it will be enjoyed over the next few months. Why not add another yet to the ones you love so much?

 

 Red Potato Salad

5 lbs. red potatoes, halved

5 hard boiled eggs, chopped

2 stalks celery, diced

1 small yellow onion, diced

1 1/2 cups mayonnaise

1/4 cup sweet pickle relish

2 TBS dried parsley

3 TBS sugar

2 tsp mustard

1 tsp cider vinegar

Salt and Pepper

In a medium bowl combine mayo, mustard, relish, parsley, sugar, vinegar, salt and pepper. Whisk well. Set aside in fridge until ready to make salad. Place halved potatoes in a large pot and cover with cold water. Bring to a boil, cover and reduce heat. Cook 15-20 minutes until fork tender. Drain well and allow to cool. Cut potatoes into 1 inch cubes. In a large bowl combine potatoes, onion, celery and eggs. Mix gently. Add dressing. Stir gently to combine. Chill at least 6 hours before serving or overnight. Stir again before serving and garnish with fresh parsley if desired.

 

Classic Side To Say Goodbye Summer Or Hello Fall

 Anyone else feel like summer lasted about 3 days? It always goes by too fast, but this year just seemed like lightning speed. I can't believe Labor Day is just around the corner, and I'm already seeing Halloween decorations in the stores. (I won't lie, I've already picked up a few cute autumn decor items myself!)

With the heat index in the 100s all this past week, it makes me want to tell September and fall "pump the brakes" a little because we still have some summer yet to enjoy! 

Today's recipe is one that doesn't really need a season. Being a potato salad, thoughts of summer cookouts come to mind first. But it can be served warm, so it would also work for a sunny, mild fall picnic too.

I am sure many of you have made and probably have a recipe for German Potato Salad, but when I find something we love, I have to share. 

I've tried a few recipes for this classic over the years, but this is the first one that we all truly enjoyed. Plus, it was the easiest one too, so bonus points!

If you've never had German Potato Salad, it is set aside from other traditional tater salads for a couple reasons. First, the tangy and sweet bacon dressing is unique and immediately memorable. Second, most enjoy it served warm, or room temp. You can certainly eat it chilled (we did with the leftovers) but personally I think warm is the best way to go! And for me, when it's warm, it almost becomes more of a potato side dish than a potato salad...hence why I wouldn't feel strange serving it well into fall! I think it would be delicious with a ham supper!

No matter if you are hanging onto summer as long as you can, and planning a big Labor Day bash to prove it, or counting the days until autumn brings some cooler days and evenings made for bonfires, this German Potato Salad should definitely be on your menu ASAP! 

German Potato Salad

2.5 lbs. yellow potatoes, skin left on

8 slices bacon, fried crisp and chopped

1 medium white onion, chopped

1/3 cup white vinegar

1/2 cup water

1 TBS sugar

1 TBS flour

1/2 tsp. dried mustard

2 tsp. dried parsley

Salt and Pepper

Chop potatoes into large bite size pieces. Bring a large pot of water to boil. Boil potatoes until tender, about 15 minutes. Drain well. While potatoes cook, fry bacon in a large skillet. Remove to a paper towel lined plate. Saute onion in bacon fat until soft, about 3-5 minutes. Whisk in flour and cook 1 minute. Add mustard, vinegar, water, sugar, salt and pepper.  Bring to a simmer while whisking.  Simmer for 2-3 minutes until slightly thickened. When potatoes are drained, add to a large bowl. Pour dressing over potatoes. Add bacon and gently stir. Sprinkle with parsley. Serve warm, room temperature or chilled.

 Inspired by Spend With Pennies

Shared at Weekend Potluck

One Last Lemon Dish

 Summer brings so many flavors that we love so much; and while we might enjoy them year round, they never taste quite as good as they do on a hot, sunny, summer kissed day! At the top of that list for me is lemon! From a tall glass of ice cold lemonade by the pool to some perfectly grilled chicken with a hint of citrus I can't enough.

 I am a lover of all things lemon, and thought it was about time I found a way to combine my obsession with another favorite around here, roasted potatoes. 

When I am making my weekly menu plan, I start with main dishes, move onto side dishes and then extras if needed. For example, if I am a making a big roast, or meatloaf, those will get a starchy side and a vegetable too. But if I'm planning a pasta supper, there is usually salad, garlic bread, or both. Over the years I have developed a so-called template that works for our family and it makes it easy to simply plug things into each category. 

What are the extras you ask? In the summer I add fresh fruit to as many meals as possible, or if we've been given some beautiful garden ripe tomatoes, those get sliced and put on the table. These are things that are seasonal to my template! 

When I'm planning suppers, if I get stumped, 9 times out of 10 it will be for a side dish! I don't like falling into a rut of always having the same things with the same meals. Of course we have favorites that if I tried to deviate from there would be riots, but other times it's okay for me to switch it up a bit. And when these moments happen, many times I turn to roasted potatoes. 

Why? Simple. I can make them a thousand different ways, so while they are yet another potato dish, they are still new because of unique flavors. Hence why I felt it was time to take my beloved summer flavor of lemon and find a way to utilize it in yet another roasted potato recipe. 

These spuds are perfectly crispy on the outside, buttery on the inside and bursting with bright, fresh flavor!By waiting until the end of the cooking time to add the fresh lemon juice, it elevates them to another level just before serving! They are perfect with anything you can think of, but grilled chicken or fish come to mind first! 

Summer might be coming to an end, but I'm hanging on with both hands, sucking every last bit of flavor out while I can, especially when it comes to lemon!

 Lemon Roasted Potatoes

3 lbs. small yellow potatoes, quartered

3 TBS olive oil

1/4 cup lemon juice

2 tsp. dried oregano

6 cloves garlic, minced

1 TBS dried parsley

Salt and pepper 

Preheat oven to 425. Place potatoes, oil, oregano, garlic, salt and pepper in a large bowl. Toss well. Transfer to a greased baking sheet. Cook 45 minutes, stirring once. Pour lemon juice over potatoes and sprinkle with parsley. Roast for 10 more minutes. 

 

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
 

An EMM Update

If you have been an EMM fan for a while now, you will remember a cucumber recipe I posted years ago. Like before I understood how food photos should look! I've shared that recipe numerous times over the life of this blog, but have always wanted to go back to not only update the photo, but also rewrite the recipe to match the tweaks I've added over time. Well, today is the day! 

First, let's talk about lemon extract. Every time I share this recipe, be it online or in person, I always get the "I don't have lemon extract, can't I just use lemon juice?" To be short and sweet, no. 

Believe me, I know how annoying it is to read a recipe and realize you are going to have to buy a "special" ingredient for it. It's one thing to have to add things to your grocery list, but it is a whole other to have to purchase something you are only going to use for one recipe. I try very hard not to write recipes that require specialty ingredients; but there is no way around it this time. 

However, it's not that bad. See, lemon extract is easily found in the same baking aisle at most grocery stores. It will be right there next to the vanilla and almond extracts. Plus, it's not the expensive. I think the last bottle I bought was around $3. Last, your bottle is probably going to last for quite a while, if this is the only recipe you use it for. Since each batch only takes 1 teaspoon, my bottle usually takes me a year to use and I make these a lot during the summer months. 

The extract is made from the lemon rind, where the essential oils are. The flavor is more intense than any amount of juice. You will notice it right away when you take the lid off! Smell that lemon goodness! 

These are a copycat recipe from a Chinese restaurant we used to love. Unfortunately that restaurant has been gone for a while now, but these cucumbers live on! They used to serve these with their lunch specials, along with a chicken wing, egg roll and crab rangoon. Seriously- by the time your entree came, you were almost full from the appetziers. Oh, I miss that place so much! 

These are Alex's favorite way to enjoy cucumbers in the summer, and when gardens are overflowing with them, they are so inexpensive to make too! Our local farmers' market usually has beautiful cukes for less than a buck each. 

I love these for summer too because they can go anywhere, staying fresh in a cooler. Plus, no mayo or sour cream means easier for fun in the sun! They are perfect for picnics, cookouts, backyard barbecues, graduation parties or a burger night on the deck! 

If you enjoy lemon flavored anything, as much as I do, especially in the hot summer months, this recipe needs to be on repeat from now until September!

 Lemon Marinated Cucumbers

3 large cucumbers, peeled and sliced into semicircles

2/3 c. white vinegar

6 TBS sugar

1 tsp. lemon extract

Salt and Pepper

 In a small bowl whisk together vinegar, sugar, lemon extract, salt and pepper. In a large bowl pour dressing over sliced cucumbers. Stir well. Add extra salt and pepper if needed. Cover and chill several hours before serving.  

Shared at Weekend Potluck

Steaks On The Grill Potatoes In The Oven

When you're grilling what do you plan for side dishes? Do you try to cook everything on the grill? Do you plan some make ahead things waiting on you in the fridge? Do you let the master griller in your house take care of the main dish while you cook the sides inside? 

I would say I am definitely a mix of all three, depending on the situation and how many I am cooking for. If we are doing a big cookout I will make sure some tasty sides can be prepared earlier in the day so we are only waiting on the burgers and dogs come supper time. But if we are just grilling for the four of us, I am happy to let Mr. E take stand over the hot grill while I am in the comfortable AC taking care of the rest of the meal.

Roasted potatoes are a classic side dish for steak night, and I have many different varieties we enjoy! Crispy Roasted Reds, Garlic Roasted, Fingerlings, Barbecue Roasted....so many more! And now we have one more that I am totally obsessed with! 

These only have 4 ingredients, one of them being optional, and the star is Montreal Steak Seasoning. I always have a bottle on hand because I use it on steaks, chicken, burgers and even in a fantastic dip that is addictive!

For this recipe I chose the baby creamer potatoes. They can be cooked whole, with the skin on, and the seasoning clings to every inch of it while it crisps up on the oven, all while the inside takes tender and buttery. 

If you can't find the creamer variety (or if they aren't in the budget--they can be a little pricey at times) red or gold baby potatoes, quartered would work well too.

We are celebrating the arrival of grilling and cookout season. These simple, but flavorful potatoes will definitely be making an appearance over and over all summer long! 

 Montreal Roasted Potatoes

3 lbs. creamer potatoes

3 TBS olive oil

2 TBS Montreal Steak Seasoning

Dried Parsley

Preheat oven to 400. In a large bowl combine potatoes, oil and seasoning. Toss to coat. Transfer to a large baking pan. Roast for 30-40 minutes until fork tender. Sprinkle with dried parsley before serving.

 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

Not Ready to Let Go

We are only a less than a week away from September, and Labor Day. I know many out there are literally counting the days until autumn arrives; and with the arrival of cooler temps this week, we've all been reminded of what is coming.

It's no secret I love summer, and dread when it starts to fade. If I'm being truthful, I don't hate fall. After all, here in Indiana, we usually end up with some warm 80 degree days well into October. The colors are beautiful, the flavors are delicious and I adore getting outside and enjoying all the autumn activities. But see, the problem is what comes after. I know as soon as the leaves begin to turn...in the blink of an eye we will be grabbing the shovel and waiting for school delays.

So, here I am holding onto summer with all my might. I refuse to say goodbye, and still have plenty of fun in the sun planned.

This simple salad would be perfect for your Labor Day cookout, picnic or party. Or, it's just great for weeknight supper too! With all these summer veggies we have to indulge in when we can, it's a great way to use them up!

If you're one of the ones who is holding your breath until it's hoodie and bonfire season, it will be here before you know it. And if you are like me, and not ready to see summer go, let's make the most of the time we have left!

Marinated Cucumber Salad

3 medium cucumbers, peeled, seeded & chopped

1 pint snacking tomato medley, halved

1/4 c. vegetable oil

3 TBS red wine vinegar

1/2 tsp. dried basil

1/4 tsp. dried oregano
2 tsp. dried parsley

Salt and Pepper

In a large bowl combine cucumbers and tomatoes. In a small bowl whisk together oil, vinegar and seasonings. Pour over veggies. Mix well. Chill for a few hours before serving. *NOTE* If you use English cucumber, no need to peel or seed. The tomatoes are a mixed variety in the produce section. You can also use cherry, grape or a mix of both.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Only 177 Days to Go

Whew. We did it. We survived the first week of school. HIGH SCHOOL! Okay, so it wasn't a full week, but hey, it still counts! And yes, that countdown above is how mommy is coping! I know exactly how many days until Labor Day, Fall Break, Thanksgiving, Christmas, Spring Break...you get the picture. I miss my boy!

But when the weekends roll around, it's still summer in our house! I'm still going to plan outdoor fun, and soak up every last bit of the warm, sunny days because this is Indiana and the minute the calendar says September, you never know what's going to happen!

There are still plenty of cookouts to have, and you're going to want to take this to your next one! Sure, it makes a terrific no bake, simple dessert, but in this family, it's a side dish. Let me explain. When I was growing up, my Grammy always had at least one "fluff salad" dish at holidays or big gatherings. Why was something so sweet called a salad? Two reasons. 1. Most of the time they contained fruit. 2. If she called it salad, we could eat it with the meal, and still have pie when we were done. It's all about optics!

In that spirit, I almost always serve my fluff dishes as a side dish, including this one. All the flavors of a favorite summer time beverage rolled into a delicious, gorgeous sweet treat that will be a huge hit, no matter how you serve it!

Cherry Limeade Fluff

15 large marshmallows
8 oz. cream cheese, softened
1 lime, juiced
16 oz. jar maraschino cherries, halved
1 small box cherry Jello
1 (29 oz.) can mandarin oranges, drained
8 oz. tub Cool Whip
 1 1/2 c. Cherry 7-Up

In a saucepan over medium heat, combine soda and marshmallows. Stir until marshmallows are melted and mixture is combined. Set aside. In a separate bowl, use an electric mixer to combine cream cheese, Jello and lime juice until smooth. Stir marshmallow mixture into cream cheese mixture until well combined. Gently fold in cherries and oranges. Cover and chill overnight. When ready to serve, add Cool Whip and stir well. 

Inspired by The Country Cook
Shared at Weekend Potluck

Tater Salad Inspired

Pasta Salad. I know, we all have a hundred recipes for it, but you know what? We never seem to get tired of finding new ones, so here I go again.

This one came to be quite simply. I thought about my Amish Potato Salad that my hubby LOVES and decided we needed to try the same idea for a new side dish.

I actually made this back on Father's Day weekend for a cookout with my parents (Can we pause for a moment and think about the fact that was almost 2 months ago?!?!) and even my daddy enjoyed it; and to be honest, he is kind of a purest when it comes to macaroni salad. He prefer my mom's recipe and it pretty much ends there. But he really liked this for something different.

So, what makes this different than others? The sweet factor. I've learned that many times if a salad like this has "Amish" in the title, it's usually going to be a tad sweeter than others. This also reminds us of a macaroni salad you find at the deli counter. Except one thing, and this is an important note. Mine is a little drier. Be sure to read why at the end of the recipe so you can decide which way your family will enjoy it more!

Summer isn't over yet. I'm hanging on with every fiber in my body. And that means there is plenty more time for cookouts, backyard barbecues, picnics...and of course Labor Day is less than a month away, so we'll be needing some terrific dishes for that too!

Amish Macaroni Salad

1 lb. elbow macaroni

4 hard boiled eggs, chopped

1 red bell pepper, diced

3 celery ribs, diced

2 c. Miracle Whip

2 TBS dill pickle relish

3 TBS yellow mustard

2 tsp. white vinegar

1/4 c. sugar

3/4 tsp. celery seed, extra for garnish

Salt and Pepper. to taste

Boil macaroni. While it cooks, add red pepper, eggs and celery to large bowl. In medium bowl whisk together Miracle Whip, relish, mustard, vinegar, sugar, celery seed, salt and pepper. When macaroni is cooked, rinse with cold water and drain well. Add to large bowl with eggs and veggies. Mix well. Pour dressing over top. Stir very well. Chill for 2 hours or overnight. Garnish with extra egg and celery seed if desired. *NOTE* If you serve this after the minimum chilling, it will be "wetter" than overnight. We prefer our macaroni salad a little more dry, so I opt for overnight.

Inspired by Sweet Little Bluebird
Shared at Weekend Potluck

Beach Withdrawal

As many of you know, we spent the last week of June and the first week of July at our favorite beach in the world, New Smyrna Beach, Florida.

We had glorious weather. Seriously. Out of 14 days...it rained for 3 hours. True story. So we soaked up plenty of sun, played in the sand and surf, and spent countless hours in pool. Oh it was wonderful! 

But alas, vacation has to come to an end. We've been back for a couple weeks now, and let me tell you, we are going through major withdrawal. Mostly we talk about all that tasty seafood we enjoyed; and the fact that our backyard doesn't have an ocean. 

When these whining moments come along, I try really hard to remember the memories we made will last a lifetime! I look at the hundreds of photos and I feel better. Then I try to figure out how I can bring some of that fabulous food we gorged ourselves on home to Indiana.

This year I decided to start with dessert. See, our favorite key lime pie in the world can only be found in NBS. We look forward to it every year, and have been known to eat it for breakfast. So I thought why not use those flavors in a simple, no bake, summer sweet treat? 

You might read almonds and think "why?" It is an easy explanation. That pie we fight over? It has almonds along the crust, on top of the whipped cream. So yes, I had to throw some in too! 

I hope you're soaking up all summer as to offer, and like us making some memories to live off for months to come!

Key Lime Parfaits

Graham Crackers

1 (21 oz.) can key lime pie filling

1 (12 oz.) tub Cool Whip

1/2 c. sliced almonds, reserve a few for garnish

In parfait glasses, or a similar dish, begin layers. Break up graham crackers to cover bottom. Add pie filling, and spread evenly. Sprinkle with almonds. Add Cool Whip, spread evenly. Repeat layers, ending with Cool Whip. Garnish with extra almonds. Chill until ready to serve. 

Shared at Weekend Potluck
Shared at Meal Plan Monday