Throwback Salad

Back in the day, and I've mentioned this before, but for new readers, let's catch them up...I was a waitress at Bob Evans. It was my first real job, the year I turned 16. In fact, it was a brand new location here in Fort Wayne, I was corporate trained and even got to meet Dan Evans.

I spent 5 years at BE, and it was a great job for a high school and college student. I didn't quit until I got my degree, and thought it was probably a good idea to put it to good use.

Even though it's been almost 20 years since I waited tables (gulp....it's hard to believe it's been that long!) there are still dishes from those days that I crave. And Adam too, since he was one of my best customers! *Wink Wink*

I have found ways to make a lot of them at home-- Cheddar Potato Soup, Biscuits n Gravy, and Country Biscuit Breakfast...and now this salad.

About a year into my BE tenure, they debuted a new barbecue sauce, Wildfire Barbecue. OMGosh, people went crazy for it, and with good reason. It was DELICIOUS! Seriously, to this day, it is still my favorite. The most popular dish featuring it wasn't even a big plate of meat. It was the Wildfire Chicken Salad. Basically, you could get grilled or fried chicken, dipped in the sauce, chopped up and put on top of a mix of great fresh ingredients. But then there was the dressing. Oh the dressing. People went bananas for it. The funny part? It was just the barbecue sauce mixed with ranch dressing. Yep, that was it. Super simple, but it was a top seller.

The Wildfire Chicken Salad has long since been taken off the menu, or at least it wasn't there the last time I visited. And I'm pretty sure you can't buy the barbecue sauce anymore either, but I decided we needed a terrific knock off we could enjoy at home any time we wanted.

Let me introduce you to my Southwest Grilled Chicken Salad! Taking a little help from the store, this salad can be on the table in almost no time, and is the fresh, filling light supper you want on a steamy summer night!

Yes, I used a frozen, pre-cooked chicken to save some even more time, but you could easily use leftover grilled chicken, or throw some extra on the grill the next time you're cooking out.

Now-let's talk about what barbecue sauce to use. I'm going to keep that simple too. You're favorite, or whatever you have on hand. You might want to mix a tiny bit with the ranch to see if you like the flavor, but to be honest, I always use what is in the fridge, and have never found one that wasn't tasty.

Temps here in Indiana are determined to stay in the 90s, and that's just fine with us. We love summer, the hotter the better. Plus, it gives us reasons to enjoy big, tasty salads like this any night of the week!.

Southwest Grilled Chicken Salad

4 hearts of Romaine lettuce, chopped

1 (12 oz.) bag frozen corn, thawed

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

1 bunch green onions, chopped

1 pint grape tomatoes, halved

1 (22 oz.) bag frozen grilled chicken strips

1 (3.5 oz.) bag tri-color tortilla strips

1/2 c. barbecue sauce

1/2 c. ranch dressing

In a small bowl combine barbecue sauce and ranch.  Set aside. Cook chicken according to package directions. For mine, it was heat in a large skillet with 1/2 c. water until heated through, turning often. On 4 large dinner plates, split all salad ingredients evenly. Top with chicken pieces. Serve with dressing on side.

*NOTES* Your favorite barbecue sauce will work. I use whatever I have on hand. The chicken can be added warm, allowed to cool back down, or be chilled in the fridge. It's fully cooked before frozen, so you're just reheating.

Shared at Weekend Potluck

Learn Something New Every Day

For my entire life, the epitome of potato salad recipes has been my Grammy's. It has been the quintessential one that all others have been judged by. It is so much of a favorite that we almost served it at our wedding, but decided it was a little too much work for our lovely neighbor lady who was making the food for all 250+ guests for free.

My dad's mother is the ultimate baker and cook. You've heard me mention her many times on here because she is such an inspiration in the kitchen. Both of my grandmas were/are. Ironically while Grammy's potato salad was the one we always loved the most, it was my other Grandma's macaroni salad we craved. It was like playing fair with our summer side dishes.

For Father's Day last month, I decided to make this potato salad for the first time. I always knew the secret to its awesome flavor was in the dressing. And I had always known it was a cooked dressing. In fact, the first time I made my husband's favorite Amish Potato Salad, we said the cooked dressing it has, was very similar. But here is the one BIG difference, and the thing I didn't know until just a few weeks ago. Grammy's potato salad has NO mayonnaise in it. Not a drop.

When I asked my cousin for the recipe, I even questioned it saying "seriously?" I always thought it did! It takes a lot to shock me, and this little revelation certainly did.

So, there I was the night before Father's Day, trying my hand at this miracle dressing. Guess what...be sure you follow the directions well, because the warning I give about ending up with scrambled eggs 100% happened to me! Yep. Threw the first batch out and started again. See, even us food bloggers screw up!

My dad was SO surprised when he took that first bite and it was such a huge treat for him on his special day. I was happy to do that for him, and even happier that now I have the recipe we can enjoy this anytime we want, and for generations to come!

Grammy's Potato Salad

6 russet potatoes, peeled and cubed

6 hard boiled eggs, chopped

1/2 c. water

1/2 c. white vinegar

1/2 c. sugar

2 tsp. flour

1 tsp. salt

4 eggs

1 TBS butter

Black Pepper to taste

In a large pot, cover potatoes with cold water. Bring to a boil over high heat. Boil for 10-12 minutes until fork tender. Drain well. Cool. In a large bowl, combine potatoes and eggs. In a medium pan, mix water and vinegar. Heat over medium-low heat. DO NOT allow to boil. In a medium bowl, mix sugar, flour and salt. Add eggs and mix until smooth. Add a few teaspoons of warm vinegar mixture to egg mixture to temper. Add egg mixture into vinegar mixture on stove. Increase heat to medium-high. Cook, stirring constantly, until mixture boils and thickens.  Remove from heat, stir in butter. Allow to cool. Add to potato mixture. Season with pepper, and more salt if desired. *NOTES* Do not skip the step of adding a few teaspoons of the warm vinegar mixture to the egg mixture. This is tempering. You have to get the egg mixture warm so that when you add it to vinegar mixture you don't end up with scrambled eggs. Dressing can be stored in the fridge for a couple weeks, so you can make it ahead. This dressing is also delicious on macaroni salad.

Shared at Weekend Potluck

Slow Down Summer

How exactly is it July already? It's ironic how ssssllllooowww March and April crawled along while we were all in lockdown, and even the beginning of May as things were starting to reopen (at least here in Indiana), but as soon as Memorial Day and then June came along, someone hit turbo speed on time.

Summer is flying by, and I for one, am not happy. I go through this every single year. I wait and hold my breath for these sunny, hot days and then before I can blink, I am flipping pages on the calendar as fast as fan blades.

We still have plenty of fun to look forward to this summer, but as I type this stores are setting out school supplies...actually I first saw those in the stores over 2 weeks ago. All of us are trying to figure out what the school year will look like this year, and it's bringing a lot of apprehension and anxiety.

I will be honest, I am so thankful Max isn't old enough for school yet, because I can't imagine having to send him off for the first time, in the current atmosphere. We have decided to homeschool another year of preschool before even considering sending him to a brick and mortar program (he won't go to Kindergarten until he is 6) and I am so thankful he will be home with me. It is hard enough convincing the sophomore that wearing a mask all day and practicing social distancing in high school is going to feel "normal". It's isn't. There is no way around that, and we all just have to be an encouraging as possible to our kids and all the teachers and staff who are trying their hardest to come up with a plan that allows for everyone to return to the classroom.

So much unknown in the world right now. It seems like every morning I get up to read the news and think to myself "Okay, let's see what has happened now." But I also see the ways in which this crazy time has brought people together in new ways. Case in point...our city created a to-go restaurant Facebook page back when carry out was the only thing possible, to share and promote local restaurants who needed as much support as possible to survive. And even now that dine-in is an option again, there are thousands of followers on this page who share the places they love, places that could use some more business and most of all, some amazing food. This brings me to my point...

With so much division in the country right now, about so many things, I find over and over food is one thing that can bring us all together again. Other things too of course, but I live in a foodie world, so I notice this one a lot. People sharing more recipes, cooking at home more, trying new things, supporting local establishments, being more appreciative of food industry workers, etc. We are all finding ways to celebrate food once again, and I am here for all of it!

This recipe is my latest contribution to the foodie craze, a tasty pasta bake that is comfort food on a plate and perfect for your hungry crowd. I hope you are still able to find joy in these trying times, and maybe something yummy to eat can help that.

Rigatoni Pasta Bake

1 lb. rigatoni, cooked to al dente

1 lb. ground beef

1 medium white onion, chopped

1 tsp. garlic powder

1 (26 oz.) jar spaghetti sauce with meat

1 (14 oz.) can petite diced tomatoes

1/2 tsp. Italian seasoning

2 c. shredded mozzarella cheese, divided use

2 TBS grated Parmesan cheese, divided use

Salt and Pepper

Dried Parsley

Preheat oven to 350. Grease a 9x13 baking dish. In a large skillet brown beef with onion until no longer pink. Drain if necessary. Add spaghetti sauce, tomatoes with juice, garlic powder, Italian seasoning, salt and pepper. Bring to a boil and reduce heat to low. When pasta is cooked, drain well. Add to sauce mixture. Stir to combine. Add 1/2 beef mixture to baking dish. Sprinkle with 1 cup mozzarella cheese and 1 TBS Parmesan. Add rest of meat mixture. Top with rest of cheese and sprinkle with some dried parsley. Bake for 20-25 minutes. Allow to sit 10 minutes before serving. 

Inspired by The Kitchen Is My Playground

Shared at Weekend Potluck

July 4th Celebrations

There is no doubt our Independence Day celebrations will look a little different this year. Huge gatherings at the beach, tons of people gathered to watch fireworks, pools filled to the brim with kids splashing...none of these are the smartest ideas right now. BUT just because our holiday has to be adapted doesn't mean it still can't be fun, festive and delicious!

Our July 4th tradition is definitely one of adaptation this year. See, we are usually on our two week beach vacay for the holiday. We spend the day at the pool, the beach (which is always wall to wall people) and then grill out. For the past several years, that has meant a huge grilled seafood bash! We are talking shrimp, lobster, oysters...some delicious sides....my mouth is watering just thinking about it.

It actually makes me laugh thinking about it because it never fails, when Adam goes to use the grill at the clubhouse for the condo complex, there is someone beside him grilling up burgers and dogs, nothing says July 4th more. Then they look over at Adam's spread and say "Wow. Yeah, can we come eat with you?"

Well, this year, the beach vacation isn't happening, and for the first time since I was pregnant with Max (and for years before that) we will be home for the holiday. However, the seafood bash will continue! I'm already planing the menu, and this year my parents will get to join us, so that's extra fun!

So, are you asking yourself what you can do on the 4th to make sure it feels as normal as possible? You can still have a cookout, even if it's just your family, or maybe just a few extra guests. Pack up the picnic basket and head to a local park to social distance with some yummy food, maybe a frisbee and some sparklers. There are many ways we can still celebrate this great nation of ours, with those we love most, without being in huge groups.

This pasta salad would be perfect for that small cookout, or packed in that picnic basket (or picnic cooler in this case) or to eat on the deck while the kids play in the pool. Or, if you can't wait for the holiday weekend, it's a terrific light supper on a hot day, or lunch all week long!

This is truly an entire meal in one bowl. Pasta, veggies, meat, cheese...it is filled to the brim with goodness and flavor!

However you are planning on celebrating July 4th this year, I hope you find a way to make it special, delicious and maybe even start some new traditions!

Happy Birthday America!!

Italian Pasta Salad

1 lb. spaghetti, cooked to al dente

2 heaping cups fresh spinach

1 red bell pepper, diced

1 pint grape tomatoes, halved

1 (5 oz.) jar green olives, drained

1 (2 oz.) can sliced black olives

7 oz. tub sliced hard salami, chopped 

8 oz. block mozzarella cheese, diced

1 (16 oz) jar zesty Italian salad dressing

2 TBS grated Parmesan cheese

1 1/2 tsp. garlic salt

2 tsp. Italian seasoning

1/2 tsp. red pepper flake

1/4 tsp. salt

1/4 tsp. black pepper

While pasta cooks, in a medium bowl whisk together dressing, garlic salt, Italian seasoning, red pepper flake, salt and pepper. When pasta is cooked, drain well and allow to sit in colander until steam disappears. Place in a large bowl and pour dressing over. Mix well. Add all other ingredients, except mozzarella cheese. Mix well. Chill for at least 60 minutes. Add cheese. Chill until serving. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Just For Daddy

I hope everyone had a great Father's Day celebrating with all the special guys in your life! I am blessed to be the little girl of an amazing daddy; and wife to the best I could have asked for to our boys.

I have to share a secret with you. This week's new recipes was actually a dessert on Easter. Then it went into my draft folder and I forgot about it. Oops. When I stumbled upon it a couple weeks ago, I was so annoyed with myself, but then remembered that Father's Day would be the perfect occasion to share it because it is hands down my daddy's favorite dessert I make him.  In fact, this pie wasn't our Easter meal dessert, but one I made for dad as a treat since we couldn't be together on the holiday thanks to lock down. Pie porch pick up it was!

I've made a few different versions of this pie over the years, and this by far is the easiest and my favorite. Filled with coconut flavor, and perfect to make the day before as well. Oh, and it can also be made into a mini version using those mini pie shells you can find in the baking aisle. I know because that is what I made for our Father's Day dessert! Since we wanted to eat on the deck and my uncle was joining us, I figured a mini version would be more outside friendly. And they were SO cute!

Let's talk toasted coconut. First off, start it in a cold pan. Second, don't let the heat get above low. Third, do NOT take your eye off it for a second. Seriously. It can go from white to black in about 5 seconds. So toast it slow, stirring often and you will be fine. And before you ask "Do I really need to toast it?" My answer is always yes. There is a huge difference in flavor between out of the bag and toasted. It truly makes the difference in this pie.

However you spent Father's Day, I hope you got to hug that special man in your life and tell him how much you appreciate everything he does for you every single day!

Easy Coconut Cream Pie

1 (9 oz.) graham cracker pie shell

2 (3.4 oz.) boxes instant coconut cream pudding

3 1/2 c. milk

3 cups shredded sweetened coconut, divided use

1 (8 oz. ) tub Cool Whip

In a large bowl whisk together milk and pudding mixes until smooth (there will be some tiny chunks from the coconut) Chill for 5-10 minutes until soft set. While pudding chills, heat 1 1/2 cups coconut in a skillet on low heat. Stirring constantly, toast until golden brown. Remove from heat and set aside. When pudding is set, add remaining coconut and mix well. Pour into pit shell. Chill for 2 hours to set. Top with Cool Whip and toasted coconut. Chill until serving.*NOTE* If you want to make the mini version, follow recipe except use 2 (6 count) packages mini graham cracker pie shells, found in the baking aisle.

Shared at Weekend Potluck

Shared at Meal Plan Monday