May 11, 2011
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This is my all time favorite macaroni salad, and my family would agree with me. It’s simple and easy to throw together and I make it often in the warm weather months.
The shrimp I use in this dish are the “tiny” version found in a can. Before you cover your eyes and run away from that idea I promise you they work and they work well. I’ve tried it with fresh shrimp and frozen tiny shrimp and just was not happy with the results. The canned “tiny” version is what works best and I’ve never had anyone who has tried it tell me they didn’t love this salad.
Give it a try and let me know what you think.
SHRIMP & MACARONI SALAD:
8 oz. Elbow Macaroni (or any small pasta)
2 Stalks Celery, diced
1 Small Onion, diced
1 Carrot, peeled and grated
1/2 tsp. Garlic Powder
2 Cans “Tiny” Shrimp, rinsed and drained
3/4 – 1 Cup Mayonnaise (Use the good stuff!)
Salt & Pepper, to taste
Bring a large pot of salted water to a boil and add the macaroni. Cook until just done. When done, drain and rinse with cool water and set to the side.
Dice the celery and the onion and grate the carrot and set to the side.
Drain and rinse the shrimp and set to the side.
In a large bowl add the macaroni, celery, onion, mayonnaise, salt, pepper, garlic powder and the grated carrot. Mix well and add more mayonnaise if needed. Once mixed, add the two cans of shrimp and fold in. Cover and refrigerate for an hour or two before serving.
Stir well before serving and enjoy!
January 5, 2011
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Do you love soup as much as I do? I could eat soup three times a day, everyday for a month and never be sick of it.
My husband has another opinion. He likes soup, but for him it’s a lunch item accompanied by a sandwich. For me, it’s a meal. For my children it means grilled cheese, because soup for dinner has to be shared with grilled cheese sandwiches or they won’t eat it. My family is fickle and they make me crazy sometimes.
If you checked out my Smothered Roast Beef recipe from the other day, I hinted that the leftovers from that dish would be used in another recipe. This is that recipe.
And before any of you balk at this I’m going to tell you upfront that some of the gravy from that roast beef is used as the base of this soup. Don’t go thinking that is weird, gravy in soup, because if you remember that gravy was made with a can of condensed cream of mushroom soup. So really, it’s only fitting for it to be in this soup. And it works. Very well, I might add.
I make this in the slow cooker and it works out perfectly fine.
BEEF BARLEY SOUP:
- 1 1/2 Cups Diced Leftover Roast Beef
- 4 Cups Low Sodium Beef Broth
- 1 Cup Leftover Gravy
- 1 Cup Water
- 2 Carrots, diced
- 1 Stalk Celery, diced
- 1 Small Onion, chopped
- 2 Bay Leaves
- 3/4 Cup Small Pearl Barley
- Salt & Pepper, to taste
Place all ingredients in the slower cook leaving out the barley.
Stir well, season accordingly, cover and set to low. Allow to cook on low for 4 hours. At the end of 4 hours, stir in the barley and cover. Allow to continue cooking for an additional 1 1/2 to 2 hours, or until barley is tender.
Serve up with some grilled cheese.
September 13, 2010
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Fall is definitely in the air, and I’m not sure how I feel about that. I’m still trying to cling to the last remnants of summer, while at the same time enjoying the cooler and crisp weather that fall brings.
One thing I do love about the colder weather is comfort food. By the time the end of August is rolling around I’ve kind of had my fill of grilling food every night, which is something we spend most of the warm weather doing.
I was thinking of recipes to make for something comforting for Sunday night dinner. The weather was overcast and raw out with some drizzle, so something warm and filling was on the menu.
My children love Chicken Pot Pie, and I haven’t made it in a while. I have a quick recipe for one that I normally throw together when I do make it but it’s not fantastic. Good, but not great.
I remembered visiting one of my favorite bloggers sites awhile back and seeing a recipe for this dish that I kept on the back burner of my brain to make one day. Today was the day. The blogger was Karen from Our Life in the Kitchen.
What drew me to this recipe on Karen’s site was the rustic feel of it. This was vastly different from the version I have normally made. My version has more shortcuts and is a quick fix meal. The irony of that is Karen’s version is definitely a homemade version, and took barely longer than it did for my quick version. I’m not going to share my recipe with you because it’s just not that great. I will tell you that the only two similarities my recipe had versus this one was that each used store-bought pie crusts and each contain chicken. Period.
But this version is one I will be making over and over. My family devoured it and there was nothing left. The only thing I changed was the addition of the peas. None of my kids will eat peas so I knew if I put them in I would hear complaints. As for the rest of the recipe, I followed it exactly.
Try it on one of these cool and crisp fall days. You will absolutely love it.
Want to know how to make it? Check out Karen’s blog and her Chicken Pot Pie and she will take you step by step through the recipe with her gorgeous photos. Enjoy!