American Macaroni Salad
Ingredients
2 cups dry elbow macaroni, cooked, rinsed, and drained
2 Hard boiled eggs
1/4 tablespoon minced flat-leaf parsley
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions
Cook Macaroni. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days
2 cups dry elbow macaroni, cooked, rinsed, and drained
2 Hard boiled eggs
1/4 tablespoon minced flat-leaf parsley
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions
Cook Macaroni. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days
Grilled Zucchini Rolls
Ingredients
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon Olive Oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces soft goat's cheese
1 tablespoon parsley
1/2 teaspoon lemon juice
1 teaspoon basil
Directions
Cut zucchini the long way and get rid of the ends of the zucchini.
Brush each slice with olive oil
Season each slice with salt, pepper and garlic salt
Place each slice on the grill for about 4 min each side, or until tender
Mix together goat cheese, parsley, lemon juice
Take mixture and spread onto each zucchini slice, roll up tightly, spread accordingly so the mixture isn't gooing out.
Repeat with each zucchini slice
3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
1 tablespoon Olive Oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces soft goat's cheese
1 tablespoon parsley
1/2 teaspoon lemon juice
1 teaspoon basil
Directions
Cut zucchini the long way and get rid of the ends of the zucchini.
Brush each slice with olive oil
Season each slice with salt, pepper and garlic salt
Place each slice on the grill for about 4 min each side, or until tender
Mix together goat cheese, parsley, lemon juice
Take mixture and spread onto each zucchini slice, roll up tightly, spread accordingly so the mixture isn't gooing out.
Repeat with each zucchini slice
Spinach & Artichoke Dip
Ingredients
1 cup thawed and chopped spinach
1 cup thawed and chopped artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup real mayonnaise
1/3 cup flaked parmesan
1/2 teaspoon red petter flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Pita bread or tortilla chips
Directions
Boil chopped spinach and artichokes in 1 cup of water until tender then drain.
Heat Cream cheese in microwave for 1 min or until hot and soft
Stir in rest of ingredients and serve hot with warm pita bread or tortilla chips.
Note: I like to serve in a bread bowl
1 cup thawed and chopped spinach
1 cup thawed and chopped artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup real mayonnaise
1/3 cup flaked parmesan
1/2 teaspoon red petter flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Pita bread or tortilla chips
Directions
Boil chopped spinach and artichokes in 1 cup of water until tender then drain.
Heat Cream cheese in microwave for 1 min or until hot and soft
Stir in rest of ingredients and serve hot with warm pita bread or tortilla chips.
Note: I like to serve in a bread bowl