Sweet and Tangy Macaroni Salad With Pineapple

This salad is delish! Don't let the sweetened condensed milk throw you...when added with the cider vinegar, it cuts most of the sweetness and you end up sweet and tangy dressing that is just wonderful. There will be no leftovers!

Sweet Macaroni Salad with Pineapple 

1 (16 ounce) package elbow macaroni, cooked and drained
1/4 cup celery, chopped 
1 1/2 cups of pineapple chunks
1/4 cup pineapple juice from canned pineapple
2 medium carrots, shredded 
1 small red onion, chopped 
1/2 tablespoon of sweet pickle relish
2 cups Hellman's mayonnaise 
1 cup of shredded cheddar cheese
3 hard boiled eggs, cooked and chopped
1 (14 ounce) can sweetened condensed milk 
1/2-3/4 cup sugar (taste for sweetness)
1 cup apple cider vinegar 
1 teaspoon salt 
1/2 teaspoon pepper 

Cook macaroni according to package directions; drain. In a large serving bowl, combine the macaroni, carrots, celery, sweet pickle relish, and the onion. 

In a small bowl, whisk the mayonnaise, pineapple juice, sweetened condensed milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Then add chopped eggs and cheese and toss lightly. Cover and refrigerate overnight. Garnish with egg wedges. Keep refrigerated if there's any leftovers!

Strawberry Vanilla Pudding Cake

 Strawberry Vanilla Pudding Cake

So, I said to myself.... I want something cold and creamy....kind of like pudding...maybe vanilla pudding.  But I also want something with some substance like cake....soft moist cake....yellow to be exact. And I want something light and airy and sweet and pretty too.  So I came up with this last minute quick dessert that met all my cravings.....So, f you ever find yourself with a yellow cake mix, strawberries, vanilla pudding and fresh whipping cream on hand all at the same time, I strongly encourage you to make this strawberry pudding cake. This is a keeper! 

Strawberry Vanilla Pudding Cake

1 box Yellow Cake Mix
1 large box Instant Vanilla Pudding
1 lb Fresh Strawberries, chopped
1 pint Fresh Whipping Cream
1 teaspoon Vanilla Extract
2 tablespoons Sugar

Follow the directions on the back of the box of cake mix and pour into a 9 x 13 inch pan or baking dish.  While the cake is baking prepare vanilla pudding according to the directions on the box and chill in the refrigerator. 

Remove cake from the oven and allow to cool completely.  Next,  spread the vanilla pudding all over the top of the cake and add about half of the strawberries on top.

Fresh Whipped Cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream and vanilla. Whisk just until the cream reaches stiff peaks.  

Next, add the fresh whipped cream and spread to cover top of cake.   Add remaining chopped strawberries on top. Chill until ready to serve.  Store any unused portion in an airtight container for up to 10 hours.

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Pan Seared Rib Lamb Chops

 

 

 

 

 

 

 

 

 

 

 

 

 

Okay.... confession time. As shocking as it might sound, I have never had lamb in my life. That is until last night when I decided to try it. OMG it was far better than any steak I have ever had... far better than any pork chop. It is delicious and it was so easy to make. Costco had a Lamb Rib Rack, already Frenched and the price was so good I had to give it a go. So happy I did.  I made these beautiful chops in 30 minutes flat, including prep time and resting time.  I will definitely go back for more!

Note: Frenched means part of the meat and fat has been cut away to expose the bones. If it’s not pre-sold this way, ask the meat department to do it for you. Then just slice between the bones.

 

Pan Seared Rib Lamb Chops

2 lbs lamb rib chops, cut from a rack of lamb

5 plump garlic cloves, smashed

3 tablespoons butter

2 Tablespoon olive oil, divided

2 Tablespoons fresh parsley, plus more for garnish

1 teaspoon fine sea salt

1 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

 

Take the lamb chops out of the fridge and let them sit on the counter for 30 minutes before you plan to cook them. This allows them to come up to temperature and cook much more evenly. 

 

 

 

 

 

 

 

 

 

 

 

Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards.

 

 

 

 

 

 

 

 

 

 

Slice between ribs to separate chops, cutting them into even portions, 3/4″ to 1″ thick. If there is a thick layer of fat around your lamb chops, you may want to trim it before cooking since most of it won’t render.

 

 

 

 

 

 

 

 

 

 

Season the lamb chops with salt, pepper  and other seasonings on both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the pan over medium-high heat until it is good and hot. You can the meat to sizzle immediately when it hits the pan so it develops a wonderful crust. Add the oil so it can get hot before placing the lamb chops in, making sure not to crowd the pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Once the oil is hot, add chops and sear the lamb chops for 2-3 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes, depending on the thickness of chops and desired doneness on a thermometer.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat to low and add the butter and garlic to the pan. As the butter melts, spoon it over each of the lamb chops for about 3 minutes.

Remove chops from pan and transfer to a serving plate. Tent with foil, and let them rest for 5 minutes, until they reach a temperature of 130 degrees when tested with a digital meat thermometer for medium-rare. Keep in mind the temperature rises up to 5 degrees as it rests.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Chop Cooking Temperature Guide:

Remove at 125˚ for Rare to get ideal temp of 130˚
Remove at 130˚ for Medium Rare to get ideal temp of 135˚
Remove at 140˚ for Medium to get ideal temp of 145˚
Remove at 155˚ for Medium-Well to get ideal temp of 160˚
Remove at 160˚ for Well Done ideal temp of 165˚

NOTE: Lamb rib chops are best served medium-rare or medium. If you cook them any longer the meat will start to dry out and toughen.

 

 

 

 

 

 

 

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Tuna Melts

Tuna Melts

 

 Just imagine tuna combined with melted Asiago and white cheddar cheese, along with a slice of fresh juicy tomato, all on toasted English muffin.  It's a mouth-watering dish that will leave you asking why you don’t make it more often. This is a wonderful lunch, brunch or dinner.  

Tuna Melts

1 cup solid tuna canned in olive oil

½ cup mayonnaise

¼ cup green onion chopped

½ cup Asiago shredded, or use Gruyere

½ cup white cheddar shredded, or use mozzarella

¼ cup fresh flat parsley chopped

2 tablespoon olive oil

2 English muffins separated 

1 large tomato cut into slices

2 tablespoon chopped parsley and green onions to garnish

 

Mix the mayo, parsley, green onion, and parsley. Gently fold in the tuna.  Set aside.

 

 

 

 

 

 

 

 

 

 

Place oven rack about 6 inches from the heat, then turn the oven to broil on high.

Drizzle olive oil on the English muffins and place them on a sheet pan to broil until lightly browned, for 2-3 minutes

 

 

 

 

 

 

 

 

 

 

Scoop the tuna mixture onto the muffin and add some Gruyere or Asiago cheese on top. 

Next, top with a slice of tomato.

 

 

 

 

 

 

 

  

 

 

 

 

 

Add some mozzarella or white cheddar on top and place on a baking sheet.

Broil for about 2-3 minutes until the cheese has melted. Keep an eye on it because it can burn fast.

 

 

 

 

 

 

 

 

 

 

 

Top with fresh parsley and green onions and serve immediately.

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♥ BACON AND TOMATO PASTA SALAD

BACON AND TOMATO PASTA SALAD

2 tablespoons kosher salt, for pasta water
12 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/2 cup low sodium chicken broth
½ cup chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano
¼ cup shaved Parmesan
Salt and freshly ground black pepper, to taste

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with chicken broth.

Drain pasta and add to the tomato mixture pan. Add parsley and cooked bacon. Toss with grated Parmesan, and add salt and pepper, to taste. Serve with shaved Parmesan.

Caprese Salad with Warm Bacon Dressing

 

One of my favorite salads to make during these hot summer months.  Cool and refreshing and packed with so much flavor. What a wonderful combination. This dressing is so good!

Caprese Salad with Warm Bacon Dressing

4 ripe tomatoes, cut into 1/2-inch slices

1 package fresh mozzarella cheese, cut into 12-inch slices

fresh basil leaves

6 thick bacon slices, chopped

3 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

Arrange tomatoes, cheese, and basil leaves on serving platter. Sprinkle with salt and pepper.  

You can put the tomatoes on top or the basil on top. Your preference. I do a combination of both.

Dressing

Saute chopped bacon in a large skillet over medium heat until crisp. Remove from heat. 

Transfer 3 tablespoons of the bacon fat into a mixing bowl. Let stand for 1 minute. Whisk in vinegar, salt, and pepper. Drizzle over the salad right before serving.

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