Fresh Corn and Asparagus Salad!

This "Fresh Corn and Asparagus Salad" is full of wonderful fresh veggies and herbs!  This is the perfect Spring and Summer salad!  Asparagus is in season right now and I love to find new ways to use it!  

This goes together really easy and holds up well in the fridge for a few days!

Here is what you will need:

1 (1-pound) bunch of fresh asparagus, trimmed and cut in 1 inch pieces

6 ears of fresh corn, shucked

2 pints cherry tomatoes, halved

1 bunch of green onions, sliced thin including some of the green blades

1/4 cup fresh basil, chopped

3/4 cup good Italian Dressing (I used Olive Garden)

2 Tbs. Dijon mustard

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

6-7 slices of bacon, cooked crisp and crumbed

Bring a large pot of water to a boil over medium high heat.  Drop the asparagus in and when it comes back up to a boil, boil the asparagus for about a minute.

Remove with a slotted spoon and place on a paper towel to drain.    Drop the shucked corn in and boil for about 10 minutes.  Remove and drain. When it's cool enough cut the corn off the cob.

 Place the asparagus, corn, green onions, tomatoes, and basil in a large bowl.

In another bowl, whisk the Italian dressing, Dijon mustard, sugar, salt, pepper and garlic powder together until the sugar is dissolved.  Pour over the salad ingredients and toss to coat.

 Place in the fridge for 30 minutes to an hour before serving.  

Right before serving, sprinkle the bacon over the top!  This is really good with grilled meats and for cookouts or potlucks!

Amish Macaroni Salad!!!

I have had several requests for a recipe for this "Amish Macaroni Salad"!!!   I think people across the country are familiar with it, because Walmart sold a version of it in their deli.  I am not sure whether they still do or not!   I love a good pasta salad, especially in summer, and this is a really delicious one!!!  I have adapted the recipe a little so that it is probably a little more seasoned the original, but not overly so still!!!  

This is so good to keep on hand in the fridge for summer for  lunch or to serve with a sandwich and it's also great to take to potlucks and cookouts!!!  This holds up well for a few days in the fridge!!!  

Here is what you will need:

2 cup uncooked elbow macaroni

2 Tbs. butter

4 hard boiled eggs, peeled and diced

2 Tbs. sweet pickle relish or minced Bread and Butter pickles

1/2 cup sweet onion, diced

1/2 cup red or green bell pepper, diced

1/2 cup celery, diced

1 tsp. seasoned salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. celery seed

1/4 tsp. garlic powder

1  1/2 cups mayonnaise

1 Tbs. yellow mustard

1 Tbs. vinegar

1/4 cup sugar

Cook the macaroni according to the package directions.  Be sure to salt the water liberally.  Drain well then place back in the pasta pan or a large mixing bowl.  Add the butter and stir so that it melts into and coats the pasta!   Add the diced hard boiled eggs!

Add the onion, bell pepper, celery and seasonings!  

In a separate bowl, stir together the mayonnaise, mustard, vinegar and sugar until the sugar dissolves. Pour over the pasta and stir to coat all of the salad ingredients!  

Pour into a large serving bowl.  I like to sprinkle the top with a little more paprika for color!  

Refrigerate to chill and then serve or I actually like it served as soon as you make it and it's a little warm!!!  This stuff is fantastic either way!!!  

Strawberry Lemonade!

This takes homemade lemonade and kicks it up a notch with fresh picked strawberries or at least strawberries you picked up fresh from your grocery or farmer's market.    As much as I love good lemonade, I might like this even better.   It's perfect for a beverage choice at your summer cookouts or other various events...bridal and baby showers, graduation parties, church events, family reunions, pool parties, even a country themed wedding.   It's so pretty and fresh tasting. It won't last long.  This recipe makes 1/2 gallon, but you can easily double it for a larger crowd.    Here is what you will need:

6-8 lemons or enough to produce 1 cup lemon juice (depending on their size and juiciness)

1  1/2 cups water

1  1/2 cups sugar  (If you like your lemonade a little less sweet reduce the sugar to 1 cup)

2 cups fresh strawberries, hulled and divided

1 lemon, cut in thin slices

Place the water and sugar in a heavy saucepan and bring to a boil to make a simple syrup.  Boil for about 1 minute.  Mash or puree 1 cup of the strawberries and add them to the simple syrup.   Remove from heat and allow to cool a little while you juice the lemons.

Juice the lemons, removing seeds and pulp.  Add lemon juice and simple syrup to a 2 quart pitcher and blend.  Add water and ice to fill and stir.

Lightly score one whole lemon you have reserved for garnish.  Don't cut deep, just light cuts in the skin.  Then slice in nice thin slices.    Add the slices to the pitcher of lemonade and stir.   Cutting the outer skin a little releases more of the oils and flavor of the lemon.   

Slice the other cup of strawberries and add them to the pitcher.

  

Allow the lemonade to sit for about 30 minutes before serving for the best flavor and to chill.

If you have leftover strawberry lemonade you want to save (you probably won't), remove the lemon slices, cover and refrigerate.   The lemon slices, if left in for very long, will make the leftover lemonade slightly bitter.





Grilled Bacon Wrapped Vidalia Onions!

These "Grilled Bacon Wrapped Vidalia Onions" are so tasty and fun to serve!  I like to grill anything I can outside during the summer to keep the oven off.  However, if you don't want to grill, these can be placed in a baking dish and baked in the oven.  

Also, if Vidalia onions are not available, use any medium size sweet onion.  I don't like the really huge onions for this, because they don't cook as fast, so I use the medium size ones.   Serve these with a grilled steak or pork chops and they are amazing! 

 Here is what you will need:

  

6 medium size sweet onions

3 Tbs. butter

Montreal steak seasoning or seasoned salt

black pepper

6 slices Swiss or Provolone cheese (cut just big enough to cover the top so the onion)

6 slices bacon

1/2 cup of your favorite barbeque sauce

Cut top and bottom off of each onion so it sits flat and peel them.   With a melon baller or a sharp knife scoop just a little bit of the very inside of the onion out to form a little bit of a bowl.  Pack 1/2 Tbs. of butter into that little scoop out.   

Sprinkle the top of each onion with Montreal steak seasoning and black pepper.   Wrap a slice of bacon around each onion and secure with a tooth pick.  Place each onion on a square of heavy duty foil.

Cover each onion with a cheese slice.

Brush the tops and sides with the barbeque sauce.  Cover the bacon with it.  Pull the foil up and around each onion and twist the top to seal.  Place on a medium hot grill and grill with the top down for about 40 minutes.  

Carefully remove from the grill and open them at the top so the steam escapes. I think it's easiest to cut the top open with kitchen shears. 

Place on a serving plate to serve!  You can cut each one into wedges for serving also, especially if your onions are larger!  If you want to do these in the oven, place in a baking dish and cover with foil.  Bake at 375 for 30 minutes, then uncover and bake for about 10 more minutes! 





Cornbread Salad!!!

Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe.  And in addition to all of that, it is delicious.  When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit.   It's also very pretty and it's  perfect for a cookout or summer party. 

Here is what you will need:

1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 

Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show. 

 Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. 

Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. 

I have added tomato as an optional ingredient to this recipe.  It does look pretty. I add it around the edges right at the end. 

 Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 

Ingredients:

1 recipe cornbread

1 can niblets corn

1 can ranch beans, chili beans or kidney beans

1/2 cup sweet onion diced

1/2 cup green pepper diced

2 cups cheddar cheese grated

5-6 slices bacon fried crisp

1 pkg ranch dressing mix

1 cup sour cream

1 cup mayonnaise

1 large tomato diced (optional)

Deviled Egg Macaroni Salad!

With Easter and Spring right around the corner, my mind is wandering to recipes that are more suited for warmer weather and cookouts!  It can't get here soon enough for me.  I think we all think of eggs and "Deviled Eggs" when we think of Easter.  This recipe is a really delicious combination of hard boiled eggs, macaroni, and veggies with a tasty dressing.

 Here is what you will need:

1 lb. elbow macaroni, cooked according to pkg. directions

6 hard boiled eggs, peeled and diced

2 cups mayonnaise

1 Tbs. yellow mustard

2 Tbs. sugar

1 tsp. white vinegar

1/3 cup sweet pickle relish

2 stalks of celery, diced

1 red or green bell pepper, diced

1 bunch green onions, sliced thin including the green blades

1 tsp. seasoned salt

1/4 tsp. black pepper

paprika

Drain the cooked pasta well and set aside.  In a mixing bowl, combine the mayonnaise, yellow mustard, sugar and white vinegar and stir until the sugar has dissolved.   Stir in the pickle relish, celery, bell pepper, green onions, seasoned salt, and black pepper.   Place the pasta and the diced boiled eggs in a large bowl and pour the dressing over all and toss lightly until it is all coated.  

Sprinkle the top with paprika!

You can serve this immediately or chill and serve cold!   This would be great for cookouts or potlucks, because it feeds a crowd and it is so tasty!

BLT Pasta Salad!

This is one of my favorite pasta salad recipes and it's always a hit whenever I take it to something.  Pasta salad is one of those things that can be really good or really blah.  This one is never blah.  I sort of just made this recipe up one day so I can't credit it to anyone really. 

Here is what you will need:

Penne pasta or you can use bow tie, ranch salad dressing mix, buttermilk, mayonnaise, sour cream, roasted red peppers, green onions, bacon, tomatoes, Parmesan cheese, Nature's Seasoning, Tabasco, taco seasoning (like El Paso), cheddar cheese. Notice that I used Barilla pasta.  I prefer Barilla pasta most of the time.  On many things, I just buy whatever is on sale or the store brands because I can't tell much difference, but I do think Barilla is the best dry pasta and it costs only pennies more and at times it's the same price as the store brands.

Chop the green onions including some of the green blades, the red pepper and the tomatoes.  Fry the bacon until crisp and drain on a paper towel.

Boil the pasta until it is al dente and then drain well.  Do not rinse it with cold water like so many recipes call for.  It mixes better if it's a little warm.  I just put it back in pot I boiled it in after I made sure it was dry, to mix all of the salad ingredients together.  Add the chopped vegetables, Parmesan cheese, Nature's Seasoning and the dressing which we will make next.

Mix the ranch dressing mix with mayonnaise, buttermilk and sour cream.  Add 1 Tbs. taco seasoning and a dash of Tabasco sauce to taste.  I usually add about 5 drops or so.   Pour over salad ingredients and mix lightly.

Chop the bacon and add it at the end.  Mix lightly again and put in a glass salad bowl.  You can chill it before serving or serve just as it is.  It's equally good either way. 

This is great to take to potlucks or to serve at cookouts! 

Ingredients:

1 lb. penne pasta

6 slices bacon

1/2 cup sliced green onions or you can use Vidalia onion

1/4 cup chopped roasted red peppers

1 cup chopped tomatoes  Roma or cherry tomatoes halved works best)

1 cup Parmesan cheese

1 pkg Ranch salad dressing mix*

1 cup mayonnaise

1/2 cup buttermilk

1/2 cup sour cream

1 Tbs. Taco seasoning mix

dash of Tabasco sauce

1 tsp Nature's Seasoning or 1/2 tsp. salt and 1/4 tsp black pepper

1 cup shredded cheddar cheese sprinkles on top (optional)

*You can use a good bottled Ranch dressing instead of making your own.  Just add 1/2 cup sour cream, the taco seasoning and Tabasco to about 2 cups of it and mix. 

Cornbread Salad ...No Joke Y'all!

Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe.  And in addition to all of that, it is delicious.  When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit.   It's also very pretty and it's  perfect for a cookout or summer party. 

Here is what you will need:

1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 

Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show.  Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer.  Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled.  Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 

Ingredients:

1 recipe cornbread

1 can niblets corn

1 can ranch beans, chili beans or kidney beans

1/2 cup sweet onion diced

1/2 cup green pepper diced

2 cups cheddar cheese grated

5-6 slices bacon fried crisp

1 pkg ranch dressing mix

1 cup sour cream

1 cup mayonnaise

Three Bean Pasta Salad!

I love a good three bean salad.  It's something my father and I share in common.  I am not sure why they appeal to me so much, but it's something I can make and keep in the fridge to snack on all week long or eat for a light lunch!  I also love a good pasta salad, I had this idea of combining the two and the results were really quite good! This is perfect to take to potlucks, cookouts or church suppers!  It's really best made the night before, because it gives the flavors time to marinade in the fridge!    Here is what you will need for this salad:

2 cups uncooked pasta ( I used mini penne, but bowtie, elbow or rotini would be great also)

2 (15 oz.) cans of three bean salad or any three bean salad you prefer (do not drain)

1/2 green or red bell pepper, diced

1 (15 oz.) can of small or medium ripe olives, drained

1 bunch green onions, sliced thin

1 cup diced cooked ham

1 cup Mozzarella cheese cubed

Dressing

1 envelope Italian dressing mix (I used Good Seasons)

1/4 cup vinegar

3 Tbs. water

1/2 cup olive oil (can use canola or vegetable)

2 Tbs. sugar

2 Tbs. grated Parmesan cheese

1/2 tsp. Greek seasoning (can use Seasoned salt)

1/4 tsp. black pepper

Cook the pasta according to package directions in salted water just to al dente.  Rinse under cold water to stop the cooking process and drain well. 

In a large bowl, combine the pasta, three bean salad, bell pepper, ripe olives, green onions, diced ham, and cubed Mozzarella cheese.

Prepare the dressing according to the directions on the envelope also whisking in the additional sugar, Greek seasoning or seasoned salt and black pepper. 

Pour the dressing over the salad ingredients and toss to coat it all well.  Place a tight fitting lid on the bowl and refrigerate until ready to serve!   This is really best made the night before to allow it to marinade and mix the flavors. 

Toss well before serving!  





Fresh Corn Salad!

This is a delicious light and fresh tasting corn salad that uses the produce that is in season right now.  It's healthier than some of the creamier corn salads, because the dressing is olive oil based.  It doesn't lack in flavor though.  Here is what you will need:

4 cups of fresh corn, cooked and chilled (can use a 12 oz. bag of frozen corn niblets)

1 medium sweet onion, dice ( I like to use Vidalia)

1 stalk celery, diced

1/2 cup red or green bell pepper, diced

1 cup cucumber, diced

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

2 tomatoes, diced

1/2 cup Feta cheese, crumbled  (optional)

Dressing

1/3 cup extra virgin olive oil

juice of 1/2 lemon

1 Tbs. cider vinegar (could use white)

1 tsp. salt

1/2 tsp. black pepper (fresh ground is best)

1/2 tsp. garlic powder

dash of Tabasco sauce

Place corn kernels in a medium size mixing bowl.   If you are using fresh corn, cut it off in as whole kernel as you can after you have cooked it, then place it in the fridge to cool before mixing the salad.  Add the other salad ingredients except the Feta cheese. 

In a small bowl, whisk together all of the dressing ingredients.  Pour over the salad and toss lightly.  Sprinkle the top with the Feta cheese if you are using it.   I like it without, just about as well.  If you are mixing this salad a few hours ahead of time, it's best to leave the tomatoes out and add them right before serving.  It just holds up better that way.

This is a great salad to serve with grilled foods and it's a good alternative to just a tossed salad or

coleslaw or potato salad! 





Mama's Coleslaw!

  

There are some southern foods that just demand coleslaw be served with them...barbeque, fried chicken, catfish or really most seafood.  Coleslaw is not a hard thing to make, but it seems there are not a lot of good recipes for it.  I think most people just buy a bag of the shredded cabbage mix and a bottle of coleslaw dressing and call it a day and that is not bad if you doctor it up a little, but a good homemade slaw dressing is just so much better.  

This is my mother's coleslaw recipe and it is the best recipe I have tried.   Of course, I am a little biased.  Here is what you will need:

6 cups cabbage, shredded  (can use a bag of coleslaw mix from the produce section)

1 red apple, unpeeled and diced small (optional)

1/2 cup carrot, shredded

1/4 cup sweet onion, chopped fine

Dressing

1/2 cup sugar

1/2 cup water

1/4 cup vinegar (apple cider vinegar or white vinegar either one works)

1 cup mayonnaise

2 tsp. honey mustard (prepared dressing or just the prepared honey mustard dipping sauce or sandwich spread)

1 tsp. prepared yellow mustard

Mix cabbage, apple, carrot and onion in a large mixing bowl.  The apple is optional, but I would advise trying it, it makes the coleslaw so much better.  Dice the apple into a bowl of salted, warm water first and let it sit for a minute or two, then drain.  This keeps it from turning brown and the slaw can be kept for two to three days in the refrigerator if you have leftovers.

For the dressing, combine the sugar, water and vinegar and microwave for about 3 minutes or cook over medium heat in a saucepan until it comes to a boil and boil for a minute or two.   Set aside and cool completely.  You can place it in the refrigerator to cool it faster.  

Once cool, stir in the mayonnaise, the honey mustard and the yellow mustard.  Pour the dressing mixture over the shredded cabbage and other ingredients and mix well.  This is best if you refrigerate for at least 2 hours for the flavors to blend.   Stir again right before serving. 

Mama's Coleslaw