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 

Almost Like Mom's Coleslaw

Happy Labor Day Weekend! 

 

 For so many this means school is about to start (or has started) and the fall weather is coming soon!  Since I didn't start this blog until after the summer, I decided to hurry and post a recipe for something maybe you could use for your Labor Day weekend picnics!  COLESLAW! 

Can I be honest?  I hate coleslaw.  To me, its always some various shade of dingy white, or appears to have no dressing on it at all.  Raw cabbage isn't my favorite thing, so it just seemed unnecessary to even eat it.  Oh but I forgot, at all diners, EVERYTHING comes with a damn side of mystery cabbage in a cup.  Have you ever stopped to think how long its possibly been in their walk in fridge?  Gross.  

Many years ago my husband informed me of one of his food indulgences, ready?  A slice of ham, topped with a pile of coleslaw.  Only thing is, it has to be "like my mom made it".  I have one word.  SWEET.  Everything she made him was, sweet!  He gave me some random ingredients he thought she put in it and I went to town.  I used sugar the first couple of times but it was to grainy, so I went to a simple syrup.  I think I have mastered the coleslaw my husband claims is the ultimate coleslaw.  It has mayo in it, that alone is enough to keep me away like its the plague.  I even have to buy the shredded cabbage mix and then food process it until its basically unrecognizable as cabbage.  I have found however, many people who like it this way.  Here it is....

Almost like Mom's Coleslaw

2-14ounce bags of shredded coleslaw.  Use a regular head if you like, shredded was on sale.

Dressing
1 cup of Hellmans Mayo
Simple Syrup  (1/2 cup sugar and 3 tbsp water dissolved in a small saucepan then let cool completely)
2 tbsp vinegar of your choice (I have also used pickle juice!)
1/4 cup milk
salt and pepper to taste

Put shredded cabbage in your food processor and process until it is in smaller bits.  Place into a large bowl.  Prepare dressing and add to cabbage, mix thoroughly.   

Refrigerate at least an hour before serving.  I like making it the day before.  I just made a batch for Sunday supper tonight and it will have been in the fridge only 3 hours.  

Like I said, this is on the sweet side.  I never had to pay attention to how much of anything I was putting in food until this blog.  I feel so grown up.  It scares me.  

So my husband says this slaw is awesome on top of burgers and BBQ sandwhiches but ham RULES. Whatev....


I know this is short but I wanted to get it posted quickly.  Look for a new blog tomorrow......

LET THERE BE SLAW!

Your "Labor Day Slaw" chefwannabe,

Chris