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Delicious Macaroni Salad

12 Jun

My Dear Aunt Penny makes the most delicious macaroni salad. This is a perfect dish for a summer party, graduation or birthday. You name it this salad will be a hit!

Ingredients

  • 1 pound box of macaroni or rotini,
  • Veggies: chopped green pepper, celery, carrots and diced red onion.
  • Dressing: 1 cup of Mayo, 1/2 cup sugar, 1/2 cup apple cider vinegar, 7 ounces (1/2 can) sweetened condensed milk, a dash of salt and a shake of pepper.

Whisk it all together and add it to the macaroni.

  • The Secret: I don’t add all the dressing right away…add 1/2 or 3/4, mix it together and let it get cold. When u take it out of the fridge, give it a stir (and a taste) and add the rest of the dressing if u think it’s necessary. (You can double the dressing recipe – it will last quite a while in the fridge)

Let me know if you try this!

XOXO – Elizabeth

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May: National Food Month

3 May

Looks like May is a busy national “food” month. With so many dedications that need to go out, I would like to link to your favorite recipes! If you have a great recipe that matches one of these categories please share and I would love to feature you! Check out the full list, I have only selected a few to celebrate!

National Strawberry Month
Raw and Healthy Strawberry Crapes by Tamara Kerner over at Daily Transformations

11 Strawberry Recipes for Breakfast, Lunch, & Dinner from The Stir: A cafeblog mom

National Salsa Month
Pineapple Mango Salsa by AliGirl Cooks

National Hamburger Month
Kick Ass Burgers with Roasted Tomatoes, Caramelized Onions and Chipotle Ketchup over at Laura’s Best Recipes: A Culinary Collection

National Chocolate Custard Month
Easter Chocolate Mousse by Moogie & Pap

National Asparagus Month
Asparagus and Egg Bake over at a day in the life of.. A collection of odds and ends that make out lives tick.

National Barbecue Month
National Egg Month
National Artisan Gelato Month
National Asparagus Month
Asparagus and Egg Bake over at A day in the LIfe of.. A collection of odds and ends that make out lives tick.

National Macaroon Day
National Salad Month

xoxo – Elizabeth

Turkey Leftovers

9 Jan

This past week I pulled the leftover turkey breast from Thanksgiving out the freezer to make some Noodle Soup. This was my perfect opportunity to wow the husband with some homemade soup since this was the first time that I have ever seen him get sick. What I thought would be just turkey soup turned into a whole week of turkey dinners. (We cooked our first turkey this year for his family. He bought a 19 pounder for 5 people.)

Ingredients:

  • 5 stalks of celery
  • 4 carrots
  • Handful of fresh parsley – chopped
  • 4 chopped green onions
  • 24 oz of generic store brand egg yoke noodles
  • 2 boxes of chicken stock
  • Few handfuls of chopped/slightly shredded Turkey breast
  • I poured the stock into a large pot with the carrots, parsley, and celery. After a light boil I threw in the turkey breast. After only a few minutes I added 1-bag noodles. This may have been to many seeing the bag was 24oz not 16, but it was still delicious! After 10 minutes of boiling I served. The Hubby was in heaven with my first and very easy turkey noodle soup!

    I still had a considerable amount of turkey left. Two nights later I called my mother for her yummy Turkey Ala King recipe.

    Ingredients: I eyeballed all the ingredients for it is not hard to mess up or make.

    Ingredients:

  • Milk
  • Wondra flour
  • Frozed green peas
  • Chopped red peppers
  • Salt and pepper
  • bread to toast
  • I used a large saucepan and heated up some milk, again just poured it in un measured. Let it heat, not boil. I then added the Wondra flour until the liquid was more consistent. In went the peas and red peppers. Stir away and then I dropped in a few handfuls of shredded turkey breast. I poured a few spoonfuls over the toast and served. Again the husband was amazed by my cooking ability =)

    But, I still had Turkey breast left! So I shredded it up finely added some light mayo chopped up some green onions and was able to eat for lunch the next day.

    That week, I was very proud of my cooking! They were very simple recipes but very good! Do you have any suggestions that would have made these simple recipes even better?

    xoxo