Mexican Macaroni Salad

Normy and I had us a BBQ to go too this summer, and our friends said it was a Mexican food theme kind of BBQ. So I went online and searched and found this recipe from one of my favorite bloggers….The Pioneer woman (of course).

I added a few extra’s (of course) to make it my own!

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water


2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed

3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa

1 cup Sour Cream

1/4 cup Mayonnaise

1 clove Garlic, Minced

1/2 teaspoon Cumin

Salt And Pepper, to taste

1 teaspoon taco seasoning, Homemade is best

2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans,

olives, tomatoes, green onions, red onion,

I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)

add everything in a large bowl.
Then add the dressing

and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick

Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

I will definitely be making this salad again! It was SO good and had tons of flavor and everyone loved it! Crowd pleaser and it can feed a crowd too!

Here’s the recipe for you again, without all the pictures:

FOR THE SALAD:
1 pound/box Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed, and cut off the cob
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
3.8 can, sliced Black Olives
6 whole Roma Tomatoes, Chopped
3 whole Green Onions, chopped
1/2 whole Red Onions, Finely Diced
Chopped Cilantro
2 jalapenos, small dice
small can, diced mild green chilies (or you could use fresh)

FOR THE DRESSING:
1 cup Jarred Salsa
1 cup Sour Cream
1/4 cup Mayonnaise
1 clove Garlic, Minced
1/2 teaspoon Cumin
Salt And Pepper, to taste
1 teaspoon taco seasoning, Homemade is best
2 Limes, Juiced and zest of 1 lime

Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans,
olives, tomatoes, green onions, red onion,
I also added jalapenos to mine and added them at this point, and cilantro, and green chilies (if using)
add everything in a large bowl.
Then add the dressing
and gently toss until all the ingredients are coated. Then I added some hot sauce for a little extra kick
Then gently toss everything together and make sure everything is all tossed together well

Cover and allow salad to chill for 2 hours.

Mustard Potato Salad

Got this recipe/idea from my friend Stacey’s step mom. I was informed by my two Cajun friends Stacey & Lori that when you make gumbo, you have to serve it with mustard potato salad. So I got the recipe via text from Stacey of what her step mom puts in hers and added and adjusted a few things to make it my own (of course). So you can do this with gumbo, or just by itself. It’s good either way!

So I started by boiling 6 eggs for about 15 minutes

once the eggs are boiled, I drained them and then placed them in a bowl and submerge the eggs in cold water and placed them in the fridge until I was ready to peel them

Then I peeled 5 red potatoes and rinsed them

Then I cut them into bit size chunks

then I placed them in a pot and filled it with water and brought the water to a boil and boiled the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.

Then I drained them

Then I grabbed  a large bowl and placed the drained potatoes in the bowl

Then I grabbed the eggs I boiled before

peels them and then chopped them up

then added them to the bowl with the potatoes

Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

Now I have done this recipe before with sweet pickles, but I LOVE dill pickles so this time I did it with dill pickles

first, added a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small

Then added them to the boil with the potatoes, eggs and onion

Then I added the following:
2 kinds of Cajun/creole seasoning because I LOVE Cajun/Creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First I added about 3/4-1 Cup of Miracle Whip (I knew this recipe was good because the recipe called for Miracle whip, I know most people like their potato salad with Mayonnaise, My mom, and grandma always made their potato salad with miracle whip, and that how I make mine and like it)

Now add the mustard (about a tbsp)

Now add the pepper, I added a lot. As I LOVE pepper. I didn’t measure but if I were to guess I would say about 1 tsp

Then add in the Cajun/Creole seasoning and I did about 1/2 tsp each

Stir everything together and add 1/8 a tsp of salt. I did very little because the Cajun/Creole seasonings are pretty salty. Taste the salad for the seasonings and add more if needed.

So my mom would also sprinkle paprika over her potato salad when it was all done, so I decided to do the same so I went with smoked paprika to add a little extra flavor


So cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Here’s the recipe:

6 eggs, boiled
5 red potatoes, peeled and boiled

start by boiling 6 eggs for about 15 minutes

once the eggs are boiled, drain them and then place them in a bowl and submerge the eggs in cold water and place them in the fridge until ready to peel them

peel 5 red potatoes and rinse them, cut them into bit size chunks
place them in a pot filled with water and bring the water to a boil and boil the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.
Then drain them
Grab a large bowl and place the drained potatoes in the bowl

peel eggs and chop them up
then add them to the bowl with the potatoes
Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

add a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small
Then add them to the boil with the potatoes, eggs and onion

Then add the following:
2 kinds of Cajun/creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First add 3/4-1 Cup of Miracle Whip
Now add the mustard (about a tbsp)
add the pepper, about 1 tsp
Then add in the Cajun/Creole seasoning and I did about 1/2 tsp of each

Stir everything together and add 1/8 a tsp of salt. Taste the salad for the seasonings and add more if needed.

sprinkle the top of the salad with smoked paprika to add a little extra flavor, about a tsp

cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

BBQ Macaroni Salad

So I have posted this recipe before here

But you know me, I like to do new and improved posts of recipes and update them with better (what I think) pictures.

So I have made this salad before and it is so good! A different take on mac salad. It has BBQ sauce in it. First time I saw the recipe I was like, hmm interesting BBQ sauce in mac salad. But I love BBQ sauce so that’s why I tried it and I am glad I did because now this is one of my go to mac salads.

I made it last night for our friends Karen & Allan and they both went back for seconds (heck I think Allan went back for thirds).

I got the recipe from http://www.cookscountry.com But you can’t see the original recipe unless you have a subscription. So I did get the recipe from there, but you just can’t see the original (sorry).

But I do have the recipe right here on this blog for you:
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin


2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni

and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions,

stir everything together

Then add in the vinegar,

hot sauce, chili powder,

garlic powder,

and cayenne pepper,

Now add in the mayonnaise

and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

here’s that recipe for you again:

1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions, stir everything together

Then add in the vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper,

Now add in the mayonnaise and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

Mediterranean Quinoa Salad

This is my favorite Quinoa Salad Recipe

2 cups water
1 cup rainbow quinoa

1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped

1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot of 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,

red pepper, olives,

cilantro,

and salt

and pepper.

Stir gently.

Add feta cheese

and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Here is the recipe for you:
2 cups water
1 cup rainbow quinoa
1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped
1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot and 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,pepper, olives, cilantro, and salt and pepper.

Stir gently. Add feta cheese and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!

My Go-to Cucumber Salad

I LOVE Cucumbers! LOVE LOVE LOVE!

I love Cucumber salad! I could eat cucumbers EVERY day of my life! I really could! They never get old to me!

So whenever I make cucumber salad this recipe is the one I think of:

On the blog post where I got the recipe the original name for it is called “Kelsie’s awesome cucumber salad

So you will need:

The original recipe is a larger batch, I adjusted the recipe a little to make it my own
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)


2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:

In a small bowl whisk together all the dressing ingredients.


1/2 cup cider vinegar


4 Tablespoons canola oil


2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)


1 tsp celery salt


1 tsp dried basil


1 tsp ground mustard


1 tsp garlic powder


salt (to taste)


1/2 tsp dried oregano


few dashes of cayenne pepper

Now for the salad:

Place the cucumbers in a large bowl

 

Then add the onion

then the tomatoes

then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

So if you are in a hurry, then mix everything together and eat it. If you have an hour, then let the salad chill in the fridge for an hour or 30 minutes. If you can let it sit overnight, I recommend letting it sit.

Recipe:
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)
2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:
In a small bowl whisk together all the dressing ingredients.
1/2 cup cider vinegar
4 Tablespoons canola oil
2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
salt (to taste)
1/2 tsp dried oregano
few dashes of cayenne pepper

Now for the salad:
Place the cucumbers in a large bowl
Then add the onion
then the tomatoes
then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

Fruit Salad with Homemade whipped cream

My mother in law had us over for dinner one night and I (of course) asked what I could make/bring. She had requested a dessert, but something healthier. So I thought why not fruit salad. She also likes things that are Light and fresh. So this is what I came up with…

So I went with fruit that was on sale…

6 oz Blueberries, washed

32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced
then I thought, instead of sprinkling sugar over the fruit, because I like sugar sprinkled over my strawberries, I’ll make a vanilla bean whipped cream to go over the top
So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment

Add the whole container of heavy whipping cream to the bowl

Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)

then add  in the seeds from the vanilla bean

then add in 3 tbsp of granulated sugar

then turn mixer to medium high-speed

Mix the whipped cream until you get stiff peaks

See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.

so grab a medium/large bowl and add the washed blueberries

Then add the strawberries

I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).

next add the banana slices

then add the zest of one lemon (adds a nice freshness)

Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!

Stir the fruit, zest and juice all together

Then I added in a few mint leaves to make the salad look extra pretty

cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).


 

Recipe

6 oz Blueberries, washed
32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced

So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment
Add the whole container of heavy whipping cream to the bowl
Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)
then add  in the seeds from the vanilla bean
then add in 3 tbsp of granulated sugar
then turn mixer to medium high-speed
Mix the whipped cream until you get stiff peaks
See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.
so grab a medium/large bowl and add the washed blueberries
Then add the strawberries
I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).
next add the banana slices
then add the zest of one lemon (adds a nice freshness)
Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!
Stir the fruit, zest and juice all together
Then I added in a few mint leaves to make the salad look extra pretty
cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).