Family favorites
This has been our favorite macaroni salad so far this grilling season. I brought it to a Memorial Day barbecue we attended. I also made it for a gathering we hosted and it was a favorite on BOTH occasions! This is NOT a healthy salad by any means it actually a “wear your stretch pants” kind of recipe!! I know you are going to enjoy it as much as we do. It has a ton of flavor with a hint of heat!
The recipe as written serves 4-6. Feel free to double the recipe and thank me later!
INGREDIENTS
1/2 pound elbow macaroni
1/2 cup finely diced celery
1/2 cup finely diced bell pepper
1/2 cup finely diced carrots
1/4 cup finely diced red onion
2 scallions finely diced
FOR THE DRESSING
3/4 cup mayonnaise
1/3 cup sweetened condensed milk
1/4 cup apple cider vinegar
1 teaspoon sweet paprika
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne powder
DIRECTIONS
Mix all of your dressing ingredients together and set aside. (I do this in a mason jar)
Cook your pasta according to the package directions. While pasta is cooking prep all of your veggies and put in a large bowl. When the macaroni is done cooking drain and add to the bowl with your veggies. Mix well. Pour as much of the dressing as you like over the pasta until everything is coated. I always add a little more dressing just before serving as the pasta will absorb some of the dressing.
This can be made a day ahead, keep in fridge until ready to serve. (this is also good served warm!)
Recipe slightly adapted from www.picturetherecipe.com
This can be served in a large jar with a lid if you are taking it to an outdoor BBQ or picnic!
Enjoy,
We LOVED this recipe so much I have made it twice just this week! Fast, easy and so delicious!
INGREDIENTS
1 stick of butter
1 lemon, sliced
1 small bag of frozen shrimp peeled and deveined (can use fresh)
1 Tablespoon dried Italian seasoning
Crusty bread
DIRECTIONS
Preheat oven to 350 degrees
Place stick of butter in a baking dish and put in the oven while it is preheating to melt the butter. When the oven is up to temperature add the sliced lemons to the melted butter. Add the shrimp on top of the lemons. Sprinkle with dried seasonings. Bake 15 minutes and serve with sliced crusty bread.
Enjoy,
NOTE
I made this recipe with frozen shrimp that were peeled , deveined and tails off as that is what I had on hand and the cooking time was exactly 15 minutes. Depending on the size of your shrimp will depend on your cooking time. I also used Ciabatta bread, that worked fantastic with the shrimp!
This recipe is from Pinterest and can be found on my Pinterest board.
Have you ever been to The Fresh Market? They are new to New Hampshire and I had the wonderful opportunity to go to their Bedford NH location with a special friend. Don’t get this market confused with Philbrick’s Fresh Market in Portsmouth NH. They are not the same. (Although I love Philbrick’s too!)
The Fresh Market is based out of Greensboro NC and they have stores popping up all over the place. If you get a chance to stop by the Bedford store, I can tell you it is a must visit!
They have everything you can imagine. They have an olive and antipasto bar, a full section of dried chilies for all you chili heads out there, fresh baked array of breads and a full dessert bar to name a few. I have to say my FAVORITE two things I picked up was their already made lobster salad and their salmon salad. I made little appetizers with them using their little butter rounds! Those were so good. If you see me coming and you are in the area of either of those items, I will warn you I am not afraid to use an elbow!
!
I also purchased some of their prepared coconut shrimp and a mango coconut dipping sauce. If you are a coconut lover this is for you!
I felt like a kid in a candy store as they had so many things and I had so many choices to make! The fish section was amazing, along with their deli and meat section, not to mention a full cheese section. They had everything your regular market does as well. Lots of fruit and vegetables, fresh flowers, various prepared items to make a busy night easier!
This was a fun shopping trip and I cannot wait to go back! Stay tuned for an amazing recipe Monday!
Enjoy,
We just love smashed potatoes! I typically follow the Ree Drummond (pioneer woman) method. I like to change up the herbs and spices. This is a favorite, but you can change it up any way you like!
INGREDIENTS
Small red potatoes (similar in size if possible)
Herbs (I used dry Italian seasonings)
Olive oil
Salt
Pepper
DIRECTIONS
Pre heat oven to 450 degrees. Bring water to a boil and add salt. Put your potatoes in the boiling water and boil until they are fork tender, mine took about 17 minutes. Take potatoes off the heat and drain.
On a baking sheet drizzle olive oil over the sheet and add the potatoes. “smash” the potatoes down with a potato masher or the bottom of a cup. Season potatoes with salt, pepper and seasonings. Drizzle with more olive oil. Bake for 20-25 minutes.
Enjoy!
As you could guess by the title this recipe came about during Halloween due to the amount of garlic in the recipe. It is requested MANY times through the year… not just during Halloween. This week is Robby’s birthday and as you can guess this was his dinner request. I have been making this for a very long time and is always a favorite.
INGREDIENTS
2 whole garlic heads
Olive oil
1 pound Jimmy Dean hot sausage
1 teaspoon fresh rosemary
2 Tablespoons butter
1/3 cup flour
5 cups 1 % milk
1 cup fresh Parmesan
1 cup Gruyere cheese
dash of nutmeg
salt
pepper
1 pound uncooked penne pasta
DIRECTIONS
Pre heat oven to 350 degrees. Slice the top of the garlic heads off, drizzle with olive oil. Wrap garlic in foil and bake for one hour. Cool ten minutes, separate cloves and squeeze garlic into a small bowl. Set aside. Increase oven temperature to 400 degrees
Cook pasta until al dante. Brown sausage in a LARGE saucepan over medium heat, stirring to crumble. Once cooked through. remove sausage from pan and stir in rosemary. In the same pan melt butter over medium heat, add flour to the butter stirring with a whisk. Gradually add the milk whisking until slightly thick. (about 10 minutes). Stir in roasted garlic, cheeses, nutmeg, salt and pepper. Mix sausage, pasta and cheese sauce together and place in a 13×9 pan and bake for 15 minutes until bubbly.
Take out of oven and let rest for five minutes. The sauce will thicken as it sits.
Enjoy!
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