Monday, May 8, 2017

Sweet and Tangy Macaroni Salad

Don't freak out.  You aren't imagining it.  It is me.  Four months later, I have come back to life.  You guys, SO much has been going on, I know I keep saying that but in all seriousness, it is one thing after another, it doesn't even seem real.  On a happy note, we are moved into the new digs and loving it!


I have been busy cooking all the old favorites.  Just making it homey and comforting while we settled in.  I have a full stocked pantry and my my husband noticing my abundance of dried macaroni I guess, had macaroni salad on his mind.  Notice the pasta in the photo, there are 2 kinds.  Hey, I always tell you we keep it real around here and I only had 1 of each kind so I did two kinds!  You can match your pasta or use what you have on hand.  This makes a huge batch, it really does.  He asked for specifics and you may or may not recognize much of this recipe as being my Donna's Secret Recipe Potato Salad, recipe.  He asked that I add a few things and so I gave in after probably what is now months of him asking and made it.  It turned out delish and I wanted to share it with you.

Some of these flavors may have you questioning my ability to make good food, but trust me, it just works.  Don't take my word for it, George will tell you!  Shall we?

Remember this is a big batch and this pasta will suck up everything, so trust me!

2 lbs short cut pasta
30 oz jar of Hellmann's
3 T yellow mustard
3/4 cup sugar
1/4 cup milk
1 cup carrots (shredded or grated into strips and then cut like I did)
1 dozen eggs, hard boiled
1 to 1 1/2 cups finely chopped dill pickles  (don't cheat and try to use dill pickle relish!)
salt and pepper to taste


Mix mayo, mustard, sugar, milk and salt and pepper in a bowl.  Whisk until smooth and creamy.  I suggest having your eggs hard boiled and peeled and cut ahead of time, same with your pickles and carrots as well.  It will work best to mix the dressing in a bowl that is large enough to hold your entire batch of macaroni salad.  Prepare the pasta last and cook until al dente.  Use the lowest cook time suggested (10-12 minutes, go with 10).  Drain and pour directly into the sauce.  Add in eggs, carrots, and pickles and stir to combine.  Refrigerate at LEAST 6 hours before serving, overnight would be even better. 

It is so good to be back!  Look out for more new recipes, and join me on FB, Instagram, Twitter and YouTube!

If you enjoy this recipe, you may also like:
Blue Cheese Potato Salad
Almost Aversa's Macaroni Salad
Crabby Macaroni Salad
My Mom's Macaroni Salad 

Wednesday, January 4, 2017

Blueberry Cheesecake Stuffed French Toast

Hello chefwannabe readers!  Thank you for stopping by!  Make sure to join the website, sign up for email notifications when I put out a new recipe and join me on all of my social media!!

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Ok, just haven't put all that info in a post lately so now, about this Blueberry Cheesecake Stuffed French Toast!  YES!  It IS awesome!

Hubby had made a request, and much to my surprise, what I made was completely different than what he was requesting but we both decided it was so good, (as did my daughter in law) that I wanted to share it with you.  This would be an awesome breakfast, brunch or even dessert dish!  It is easy and can be baked, refrigerated and eaten cold or reheated!

Here is what you will need!

12 (ish) slices of Texas Toast (the fresh stuff, no garlic toast, no frozen, fresh, or you can use a loaf of bread  you slice very thick.

For the FILLING you will need:
12 oz. cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh blueberries

Custard:
5 eggs
2 cups milk
3/4 cup sugar
1 tsp vanilla extract

Preheat your oven to 350 degrees F.  Butter or grease a 9x13 baking pan.  Take a knife and make a slit in the side of your bread about halfway through.  It is easier if your bread is cold or even frozen!  Do this to all of your slices.  Put aside and prepare the cheesecake filling.

Add on FILLING ingredients together and with a hand mixer, mix until combined.  You can leave out a few of the blueberries to fold in whole, or just add them all in the mixture.  Divide between all the slices of bread and fill up the pocket you created.


Now prepare the CUSTARD.  Again, combine all ingredients and beat until combined, and frothy.  Pour over your pan of stuffed french toast evenly.  It won't come above the bread probably.  No worries, just pour over and it will be fine!


Let sit just a couple of minutes and bake for 35-45 minutes.  Let cook for 10 minutes!


I sprinkled mine with some powdered sugar and served!  You get a cheesecakey side and a bread pudding side and the tops are a little crisp like french toast.  (DROOL)

ENJOY!