Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
Tag: side dish recipes
Call it stuffing or call it dressing, it really doesn’t matter as long as you call it delicious!!! Stuffing is one of my favorite parts of Thanksgiving. Our take on this Traditional Thanksgiving Stuffing is a classic, no frills, anything but basic holiday stuffing recipe. […]
Are you ready for a macaroni salad with a twist? Tired of bringing the same old boring salads to parties and potlucks? Prepare to be amazed by our Sweet and Tangy Macaroni Salad! This super creamy salad is like nothing you’ve ever tasted. It’s one of a kind dressing is the perfect blend of sweet and tart. This surprising new flavor is sure to win over the crowd at your next potluck or picnic! And this colorful side dish can easily be doubled to feed an army! But the best part is, it’s make ahead!! Right!!! Who doesn’t love a good make ahead dish??? In fact it’s even better when you let it sit over night. You have no idea what you’ve been missing with this one!!!
Here’s all you’ll need: elbow macaroni, carrots, celery, red onion, mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt and pepper.
First we need to cook the elbow noodles according to package directions. Drain ’em, then rinse with cold water, then drain ’em again! Allow the noddles to cool. Did I mention that this recipe is SOOOOO easy? If you can boil pasta and chop a few veggies, then you’ve got all the kitchen skills needed. Super simple!
Meanwhile, we can prep our veggies as the noodles are cooking. Slice the celery into bitesize pieces, finely chop the red onion, and shred the carrots. Pre shredded carrots are a great way to save some time here. I’m all about convenience!
Combine the celery, carrots, and red onion in a large bowl. You put the lime in the coconut and mix it all up! Errr….you put the veggies in the bowl and mix ’em all up!!
Next add the elbow noddles to the bowl. Toss to combine. Tell me that isn’t gorgeous already!! This macaroni salad is so colorful.
Now here’s where it gets interesting!!! In a large bowl, whisk together the mayo, sweetened condensed milk, apple cider vinegar, sugar, salt and pepper. Keep whisking until the dressing is smooth and the sugar is completely dissolved. You’ve gotta stick your finger in and sneak a taste! The suspense is killing me!!! Slather that dressing and all of it’s creaminess over the noodle mixture. Mix well.
Cover and refrigerate overnight and allow the noodles to soak up all that delicious flavor!!! Serve cold and enjoy!! I can’t help but lick my lips just looking at it! Looking for more amazing summer potluck recipes? Then add our Creamy Bacon Ranch Potato Salad and Homegrown Cucumber Salad to your list!
Sweet and Tangy Macaroni Salad
- 8 ounces elbow macaroni (1/2 package)
- 1 large carrots, shredded
- 2 celery stalks, chopped
- 1/2 medium red onion, chopped
- 1 cups mayonnaise
- 1/2 can (7 ounces) sweetened condensed milk
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Step 1 Cook the elbow noodles according to package directions. Drain. Rinse with cold water and drain again. Allow the noodles to cool.
- Step 2 Slice the celery into bitesize pieces, finely chop the red onion, and shred the carrots. Combine the veggies in a large bowl and mix to combine.
- Step 3 Add the noodles to the bowl and mix well.
- Step 4 In a large bowl, whisk together the mayo, sweetened condensed milk, apple cider vinegar, sugar, salt and pepper. Continue whisking until the dressing is smooth and the sugar is completely dissolved.
- Step 5 Pour the dressing over the noodle mixture. Mix until full incorporated. Cover and refrigerate overnight. Serve cold. Enjoy!!
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Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with […]
I’ve been making this Creamy Macaroni and Cheese recipe for about 10 years now and it’s literally THE BEST!! It’s so good in fact that it’s the ONLY mac and cheese recipe that gets made in our house! My hubby went to college at Penn […]
There are some recipes that I feel like EVERYONE needs to know and this is one of those recipes!!! A classic baked potato….it should be simple, right?!? A quick internet search for “baked potato” will show you there are apparently about a gazillion ways to bake a potato. With or without foil? In the oven or in the microwave? 350 degrees, no 400 degrees? Ugh!!! And did you ever notice when you bake a potato at home it just never quite comes out like the kind you get in a fancy steakhouse or a nice restaurant? Well I’m here to let you in on the biggest baked potato secret! This one simple trick will give you light and fluffy, no fail, restaurant quality potatoes every. Single. Time. You’re going to die when you see just how ridiculously easy it really is!! For real. You won’t believe it!
Here’s all you’ll need: Idaho or russet baking potatoes, olive oil, salt, butter or toppings of your choice.
Gently wash potatoes and pat dry. Rub the outside of the potatoes with olive oil. Do not pierce with a fork! Seriously! I’ve pierced and I haven’t. And I’ve never once had a potato explode in the oven either way. So instead of risking jabbing myself in the hand with a fork (yup! I’ve done that more times than I’d like to admit to) I totally omit this step. I bet you can’t even tell the difference. Plus they look way prettier without all those little fork holes.
Line a baking sheet with parchment paper. Yup! There’s my favorite kitchen supply making an appearance yet again. Sorry not sorry!! Sprinkle with salt on all sides. We haven’t made it to my super secret trick yet so keep reading!!
Bake in a 425 degrees preheated oven for 50 minutes to 1 hour depending on the size of the potato. It should be soft when you squeeze it in your hand. Also make sure you turn the potatoes over halfway through baking. So at about 25-30 minutes I make sure to flip the potato so that the bottoms don’t get too toasty brown. Is this totally necessary??? Probably not! But I think it makes for a better presentation.
NOW….HERE IS THE SUPER SECRET STEP!!!! RIGHT HERE!!!!! LISTEN UP!!!! Once the potato is cool enough to handle lift it up about 10 inches over a tray of cutting board. Now drop it. I’m not kidding!! Sometimes I do it twice! If your not good with distances start out low then try it a little higher. If you go too high you’ll end up with smashed potatoes. You’ll get the feel for it. Basically what’s happening is we’re loosening the inside of the potato so it’s light and fluffy on the inside when you cut into it. I told you it was ridiculously easy! Or was it ridiculous AND easy?!? Either way it totally works.
Cut a slit down the length of the potato with a knife. Be sure not to cut all the way through. I know you’re probably still thinking about that dropping technique but this really will take your potato from ho hum to epic!!! Just trust me on this one!
Pinch the edges together with your hands, to make the opening bigger, and “fluff” the potato up a few times.
Add the toppings of your choice! Butter, sour cream, cheddar cheese, bacon, chives, it’s all good here!! What are your favorite baked potato toppings? Wanna make it a meal? We’ll show you How to Cook the Best Steak Ever too!!!
Perfect Baked Potato
- 4 Idaho or russet baking potatoes, scrubbed and patted dry
- 2 tablespoons olive oil
- 2 tablespoons salt
- butter, or toppings of your choice
- Step 1 Gently wash potatoes and pat dry. Rub the outside of the potatoes with olive oil. Do not pierce with a fork! Sprinkle with salt on all sides.
- Step 2 Place on a parchment lined baking sheet. Bake in a 425 degree preheated oven for 50-60 minutes or until potatoes are soft to the touch. Turn potatoes halfway through baking.
- Step 3 Remove from the oven. Once cool enough to handle, drop potato onto a cutting board or tray from about 10 inches up.
- Step 4 Cut a slit down the length of the potato with a knife. Pinch the edges together with your hands, to make the opening bigger, and “fluff” the potato up a few times.
- Step 5 Top with butter or toppings of your choice and enjoy!
We’d love to hear from you! Leave us your comments and love down below!