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!!!  

Watermelon Cucumber Salad!!!

In the summer, I like to use all of the things I have on hand as much as possible in my recipes!   I don't grow a huge garden, but I do like to grow all types of herbs, tomatoes, cucumbers and peppers!

 I have had a really good year for cucumbers, so I am trying all sorts of ways to use them and this was a great recipe for them.  I have also been over taken by Kentucky Spearmint so I am looking for ways to use some of it also!

I must admit, I am not a big fan of watermelon and really never have been, except when I was pregnant.  That was the one time I craved watermelon and thought it tasted so good...until it didn't if you know what I mean!!!    I can eat most anything though so it's something I will eat.

 However, I was so surprised by how much I loved this salad!!!    It was fantastic!  So if you like watermelon normally, this is one you will probably love!!!  My picky eater even loved it!!!

It's a great mix of all sorts of yummy things and they all complement each other in a really yummy way!!!   The feta cheese adds a little saltiness to it and makes it so good!!!  The fresh mint adds a really fresh taste to it all and the balsamic dressing just ties it all together!!!  This is also very light and healthy!!!    

Here is what you will need:

4 cups watermelon, cubed and seeded

2 medium cucumbers, diced in bite size pieces, seeds removed

2 cups strawberries, sliced

1 Tbs. fresh mint, chopped

1/2 cup Feta cheese, crumbled

1/4 tsp. salt

juice of 1 lemon

1/3 cup Balsamic Dressing of your choice

Place the watermelon, cucumber, strawberries, mint and Feta cheese in a large bowl.

Sprinkle with salt and drizzle with the lemon juice.

Power the Balsamic Dressing over all and toss lightly with a large spoon!  

I like to sprinkle a little more Feta cheese on top and garnish with a sprig of mint!!  

Cucumber Tomato Herb Salad!

This "Cucumber Tomato Herb Salad" is a really simple salad that uses all of you fresh summer produce and herbs.   I grow a variety of herbs every summer and I love to find ways to use them as long as they last.   This salad pairs well with most any main course!

Here is what you will need:

2 medium cucumbers peeled and sliced thin
3 tomatoes diced in bite size pieces
1/2 large Vidalia onion, sliced in thin slices and then separated into rings
1/3 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
1/3 cup fresh tarragon, chopped
zest and juice of one lemon
1/3 cup extra virgin olive oil
1 tsp. sugar
1/4 tsp. garlic powder
1/2 tsp. salt
fresh cracked black pepper to taste

Place the vegetables and chopped herbs in a salad bowl.  In another bowl, add the zest of the lemon and then the juice of the lemon.  Whisk in the olive oil.  Add the sugar, garlic powder, salt and pepper and whisk until the sugar has dissolved.

Pour the dressing over the vegetables and herbs and toss to coat them all.  Cover and refrigerate for 1 to 2 hours to let the flavors incorporate!  Toss again before serving!  

Pineapple Fluff!

This "Pineapple Fluff" is one of those yummy dessert salads we love so much in the south!  I really liked this one, because it wasn't overly sweet and little lighter!   My husband loves anything pineapple, so he really liked it!  I served this for Easter!   It's also perfect for warmer weather, when you want something sweet, but don't want to turn the oven on!


Here is what you will need:

1 (8 oz. pkg.) cream cheese, softened

3/4 cup confectioner's sugar

1 tsp. vanilla 

1 (20 oz.) can of crushed pineapple, drained well

1 (15 oz.) can of  mandarin oranges, drained

1 cup chopped walnuts or pecans, divided

1 (8 oz.) container of frozen whipped topping, slightly thawed

Beat the cream cheese with the confectioner's sugar until it's fluffy.  Add the vanilla and blend it in. Add the mandarin oranges and the pineapple and beat on low just to combine and break up the orange segments a little.  Add half of the nuts to the mixture.  Fold in the whipped topping until the it is all combined.  Pour into a serving dish or bowl and sprinkle the other half of the nuts on top.  Refrigerate for 2-3 hours before serving!

This will be great for Spring and Summer events!  

Sweet Pepper Relish!

 

 

I love a good relish or chow chow.  It is so good with beans and fresh vegetables or on a hot dog or good smoked sausage.  However, it's hard to find a really tasty recipe for sweet pepper relish.   This is probably one of the best.  It's one of those really old recipes that has been around for a while and it came from the lady that ran our elementary cafeteria years ago.   My mother was fortunate enough to get several of her recipes.  She was a wonderful southern cook.   I am sure this recipe was in her own family for years.  You will be surprised by how uncomplicated making something like this actually is, if you have a good recipe.  Here is what you will need:

 

 

4 cups ground onions

1 medium head of cabbage, ground (4 cups)

10 green tomatoes, ground  (4 cups)

12 green bell peppers, ground

6 red bell peppers, ground

1/2 cup salt

6 cups sugar

1 Tbs. celery seed

2 Tbs. turmeric

4 cups cider vinegar

2 cups water

 

Grind the vegetables using the coarse blade of the grinder.  This recipe was before the invention of the food processor, but you can use your food processor.  If you do use a food processor, be careful not to over process this.  It should be left coarse.  We are making relish, not juice and it's easy to over do it with those powerful food processors nowadays.  Do I sound like I have experience with this...lol?   I have had a few batches of salsa that was more like spicy tomato juice, before I got used to a new food processor.

 

Sprinkle the vegetables with the 1/2 cup of salt.  Cover and let sit in the fridge over night. 

 

The next day, rinse and drain.  Mix the rest of the ingredients and pour over the vegetables in a large pan.  Place on the stove and heat to boiling.   Turn the heat down and simmer for about 3 minutes. 

 

Seal in hot, sterilized jars.  My mother always turns the jars, after filling and sealing, upside down on a kitchen towel to aid in the sealing process.  This makes 8 pints of relish. 

 

Isn't it pretty?  This would be great for an inexpensive, but thoughtful, Christmas gift.  Tie a little burlap or gingham bow around the jar and it would be darling!