Macaroni Salad

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Macaroni SaladMacaroni salad is one of those salads that you have all year round. Barbecues in the Summer, football parties in the winter and any occasion that involves a deli hero.  This macaroni salad is very creamy and loaded with flavor.

 

Instructions
1 Lb Elbow Macaroni
1 Cup Bell Pepper – Chopped fine (any color)
1 Cup Celery – Chopped fine
¼ Cup Onion – Chopped fine
2 TBSP Cider Vinegar
1 TBSP Deli Style Mustard
3 TBSP Sour Cream
1 ¼ Cup Mayonnaise
1 tsp Sugar
3 tsp Salt
¼ tsp Pepper

 

 

Instructions
Cook the macaroni following the manufacturers directions.  In a large bowl, add the hot macaroni.  Add 1 tsp salt and the vinegar to the elbows and stir.  Add the celery, bell pepper, onion, 2 tsp salt, pepper and the sugar to the bowl and mix to combine all ingredients.  Add the sour cream, mayonnaise and mustard.  Stir well, making sure all the macaroni is completely coated.  Refrigerate for at least 1 hour.  Stir again before serving.

Cole Slaw

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Cole Slaw

Creamy Cole Slaw is a staple at barbecues around the country.  It is great as a side and it is also fabulous on top of a pulled pork sandwich.  The touch of pineapple int his recipe really makes this Cole Slaw something special.

Ingredients
1 14-oz Bag Cole Slaw Mix
1 20-oz Can Crushed Pineapple
¾ Cup Mayonnaise
2 TBSP Sour Cream
1 TBSP Sugar
4 TBSP Cider Vinegar
1 tsp Celery Seed
2 tsp Salt

Instructions
Drain the pineapple and squeeze out all the juice.  This should yield approximately 1 cup crushed pineapple.
In a medium bowl, combine the mayonnaise, sour cream, sugar, vinegar, celery seed and salt.  Whisk together.
Add the cole slaw and pineapple and mix thoroughly, making sure all the cole slaw is coated.
Chill for at least 1 hour before serving.

Variation:  You can use pineapple chunks or tid bits instead of crushed pineapple.

Caprese Salad

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Caprese Salad

Caprese Salad is a staple at my house.  Whether we are watching football or hanging out by the pool, a Caprese Salad is part of the snacks.  This salad with a crusty loaf of Italian Bread is delicious. 

 

Ingredients

Tomatoes
Fresh Mozzarella
Fresh Basil Leaves
Olive Oil
Salt
Pepper
Instructions
Slice equal amounts of fresh mozzarella and tomatoes.
Arrange them on a platter, alternating tomato, mozzarella and basil leave.  Drizzle with olive oil, salt and pepper 

BLT Salad

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BLT Salad

My good friend came to my house to go swimming and brought this salad. The lettuce keeps the salad fresh and the creamy dressing brings everything together. 

Ingredients
1LB Pasta – Any shape will do
1 LB Bacon
2 Cups Cherry Tomatoes – Any color
½ Cup Milk
2 tsp Salt – Plus salt for pasta water
2 Garlic Cloves – Grated
1 TBSP Fresh Thyme
2 TBSP Chives – Chopped
½ Cup Mayonnaise
¼ Cup Sour Cream
5 Cups Romaine Lettuce

Instructions
Cook the bacon until it is crispy.  Once it is cool, crumble into pieces.  In a large stock pot, cook the pasta until al dente.  (Add salt to the water when you are boiling the pasta).  Drain the pasta.  Put the pasta in a large bowl and add the milk.  Toss to combine.
Cut the cherry tomatoes in half and add to the bowl.  Add the grated garlic cloves, salt, thyme, chives and ¾ of the bacon.  Lightly toss to combine all the ingredients.  Add the mayonnaise and sour cream and stir until all the pasta is coated.  Stir in the lettuce and top with the remaining bacon. 


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Italian Potato Salad

by | posted in: Italian Potato Salad | 0
Ingredients
4 Large Potatoes
1/3  + 1 TBSP Cup Olive Oil
1/3 Cup Red Wine Vinegar
2 Garlic cloves – grated
1/2 Red onion – sliced
1 TBSP Parsley – chopped
1 TBSP Salt
1/4 Lb Fresh Green Beans
Instructions

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In a medium size pot, boil the potatoes in salted water until they are soft.  When they are done, let them cool completely, then peel. The skin will come off very easily. 

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In a medium pot, boil the green beans for 2 minutes.  When the 2 minutes is up, immediately put the beans in an ice bath to stop the cooking process.  Drain.
In a bowl, combine the green beans, 1 clove garlic and 1 tablespoon olive oil. Season with salt.  Toss to combine.  I cut the green beans in smaller pieces, but you can leave them whole if you like. 

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Cut the potatoes into chunks and slice the red onion.  Add them to the green beans.  Add the olive oil, vinegar, garlic, parsley and salt.  Toss very well.  Taste for seasoning.  You may have to add a little more salt.   Enjoy.