Shrimp & Macaroni Salad

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!

 

Broccoli, Chicken & Cheese Braid

If you have ever been to a Pampered Chef party you have probably eaten this simple but delicious dish.  The first time I ever had it was at my sister in law’s house one Christmas a few year’s back.  Not long after that I attended a Pampered Chef party my friend had and enjoyed it once again. 

If you have never tried it than you must.  It’s great as an appetizer or as a meal in itself.  Not to mention, it’s an easy way to get broccoli into your children without them complaining.   Even my husband who hates broccoli will eat this and not complain.

And don’t let the presentation intimidate you.  I’m far from artistic and even I can throw this together in a matter of minutes and have it look pretty.

Begin by mixing up all the ingredients in a large mixing bowl.

Set this to the side.  On a large cookie sheet, or better yet, a baking stone, unroll the first package of crescent rolls.  Placing them with the widest part across the top of the cookie sheet. 

Open the second roll of crescent rolls and roll them out the same way, placing them directly under the first roll and pinching the seams together.  Roll out with a rolling-pin until all seams are sealed together and you have a large rectangle.  You can use your hands to shape this out better once you have rolled it together.

Using a sharp paring knife, begin slicing 1 1/2″ – 2″ wide by 3″ long strips down each side of the dough giving you 8 slits on each side.  This should leave you approximately 6″ of solid space down the center of the dough.  Place your filling in this center spot and shape into a rectangle.

Now begin your braiding from the top down.  At the very top you should have a small piece of dough in the center.  Take this and fold it up to the top of the filling.  Then take a strip from the left and cross it over to the right.  Take the strip on the right, and cross it over to the left, overlapping the first strip.

Continue this pattern until you have reached the bottom and have crossed all your side strips of dough over one another.

Once you reach the bottom, fold the bottom flap of dough up to the top and press together to form a seam.

When done, your loaf should look like this.  Or something like it anyway.

Beat 1 egg and brush along entire surface and sides of the dough.  Place in the oven and bake until golden brown.

BROCCOLI, CHICKEN & CHEESE BRAID:

Recipe from Pampered Chef

• 2 Cups Cooked Chicken, Chopped
• 1 Cup Fresh Broccoli, Chopped
• 1/2 Cup Chopped Bell Pepper (I just used 1 small red pepper)
• 1 Garlic Clove Pressed (I used 1/4 tsp. garlic powder)
• 1 Cup Shredded Cheddar Cheese
• 1/2 Cup Mayonnaise
• 2 tsp. Dried Dill (they call for 2 tsp. of their own dill mix but it tastes just as good using just dried dill)
• 1/4 tsp. Salt
• 1/4 tsp. Black Pepper
• (2) 8 oz. Packages of Pillsbury Crescent Rolls
• 1 Whole Egg, lightly beaten
• 2 Tbsp. Slivered Almonds (*optional I did not use them)

Directions:

Preheat oven to 350 degrees.. Chop chicken, broccoli and bell pepper and add to a large mixing bowl.  Add all remaining ingredients, except for the egg and the almonds.  Mix together well.

Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone or cookie sheet. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a paring knife.. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn.  Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg over dough using pastry brush. Sprinkle with almonds.  Bake 25-28 minutes or until deep golden brown.

Remove from oven and allow to cool for about 10 minutes.  Using a thin spatula, gently run it along the bottom of the loaf on the pan to loosen.  Place on a cutting board.  Allow to rest for another 5 minutes.  Slice into pieces using a serrated knife. 

Enjoy!

 

Tomato Sandwich

I’m so happy that tomatoes are good for you.  In fact, if it were possible for tomatoes to turn you into a size 2, vanish crows feet, rid your body of cellulite, and make you 10 years younger, I would pretty much forever be a 20-year-old in a thong.  

Unfortunately, while they are tremendously healthy, they can’t perform any of the above mentioned miracles.   But still, they are good for you and when summer comes, I live off them. 

Our tomatoes in the garden are nowhere near ready for picking yet, but while at the store the other day I found some beautiful red ones that I just could not pass up.

One of my most favorite sandwiches to live off of in the summer is the simplest of any sandwich.  Tomatoes, salt, pepper, mayo on soft pumpernickel bread.  I’ll eat it on other bread as well, but pumpernickel is my first choice.

BLT’s are great, but honestly, the sweetness of nothing but tomatoes and mayo with lots of pepper and some salt is just as good, if not better.

Once our tomatoes come in I’ll continue to live on this sandwich, along with Pico de Gallo and fresh tomato salad each night with dinner. 

Now if only I could plant a tomato with the miracle wonders I listed earlier…I would be a very happy chick!

As a side note, when I was young and just learning to read, my parents always said, “Sound out the word” if I got stuck on a tough one. 

I remember reading a book about a farm with my father and coming across the word “tomatoes.”  I couldn’t get the word right, so my father reminded me to sound it out.

I did and came up with “Tom A Toes.”  My father burst out laughing and to this day my entire family reminds me of this.  Even at 42 I can’t cut into a tomato without thinking they are actually Tom’s toes.