Not So Amish, Amish Macaroni Salad

So my boyfriend & I usually try and prep a couple meals/sides on Sunday’s before he leaves for the week to head up to work. He’s been telling me about how much he really enjoys picking up Amish Macaroni Salad on his lunch break. Naturally, I decided to try making Amish Macaroni Salad to send with him to help him save a little money. Homemade is always better anyways!

Now I have never actually had legit Amish Macaroni Salad so I was excited to try making it. I didn’t really have a taste to go off of, but I did find a recipe with eggs & cheese in it, two of my favorites. We made it one week & it was good, but I wanted to try changing it up slightly the next week. It’s delicious. Probably not as “Amish”, but it’s a darn good macaroni salad if I do say so myself.

Of course it’s fall & I’m posting picnic items, but that’s just how I roll. I’d make pumpkin pie in June if I had help eating it. Heck, I would drink pumpkin beer year round if someone would just keep the shelves stocked. Who ever said there isn’t a market for fall flavors year round is surely mistaken.

So a pasta salad in September, almost October it is! I hope you all enjoy!


Not So Amish, Amish Macaroni Salad

Prep Time:  30 Minutes                 Total Cook Time: 1 Hour & 30 Minutes

Ingredients:

  • 1 Box Macaroni (1 lb)
  • ¼ C Red Onion, Diced
  • 2 Tbsp Dill Pickle RelishNot So Amish, Amish Macaroni Salad
  • 1 15oz Jar of Light Miracle Whip Dressing
  • 3 Tbsp Yellow Mustard
  • ¼ C Sugar
  • 3 tsp White Vinegar
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper
  • ¾ tsp Paprika
  • 4 Small Hard Boiled Eggs, Chopped – or 3 Large Hard Boiled Eggs
  • 1 C Colby Jack Cheese, Cubed

Directions:

Cook macaroni according to the directions on the box.

Begin dicing onion, hard boiled eggs & colby jack cheese. Set aside.

Combine dill pickle relish, light miracle whip dressing, yellow mustard, sugar, white vinegar, salt, black pepper & paprika in a large bowl. Combine using a whisk. Once thoroughly combine set aside.

Once noodles are cooked & slightly cooled, combine with dressing, diced onions, chopped hard boiled eggs & cubed cheese.

Cover & chill for approximately 1 hour. Chilling overnight is best if time allows it! Enjoy!

Crispy Capers, Cauliflower & Spinach Pasta

I just got back last weekend from an epic 2 week road trip across the US with my fantastic copilot boyfriend. Our main goal was to return to Utah for a friends wedding, but of course we had to make some fun stops along the way. We went South before heading North, and then back East:  Virgina, Tennessee, Oklahoma, Arizona, Nevada, UTAH, Colorado, Iowa, Illinois & Pennsylvania (home). It was so fun, but man did I miss cooking. There are only so many gas station sandwiches you can eat before you begin to loose your mind. Road food is fun for a day & then it’s just downright bad. So needless to say, once I was unpacked, laundry was washed & I was starting to get back to my routine, I started scouting out some tasty recipes to try out.

I had around 4,000 frequent flyer miles, sounds like a lot, but of course not nearly enough for a free flight. So what does the airline do with those miles you ask? They offer magazine subscriptions at no cost, simply use my miles for the ones I want. Cool right? Not really, but hey, it’s better than nothing right?!

One of the magazines I subscribed to was Everyday with Rachel Ray. There are a lot of delicious sounding recipes in the magazine, so I’ll take it as a win in the selection book. I have cooked 2 of the recipes in the magazine, adding my little spin on them, of course. That’s where all the fun is, and eating all the food, but that’s a given. In the magazine the recipe is called Cauliflower & Caper Pasta. It’s a really delicious dish. I have been wanting to cook something with capers for a while now. I always loved anything with capers & lemon. The tartness of both just goes so well together with chicken, pasta a lot of things really. So once I saw “caper” in the title, I knew I was going to try it out.

The hardest thing about this recipe is crisping the capers. Now I have never fried anything a day in my life. I’m scared of hot oil, just like I’m scared of the broiler. Dummy me did not have a cover for the frying pan to prevent the oil from going EVERYWHERE once I added the capers to the pan. Learning curve. Needless to say I walked away with only minor oil burns & by minor I mean, just redness for a day and an initial sting. They always say you learn from your mistakes, & yes, yes I did learn from my mistake. So please, if you’re going to make this dish, be EXTRA careful when crisping the capers & the cauliflower. I don’t want anyone else burning their precious hands.


Crispy Capers, Cauliflower & Spinach Pasta

Serves: 5              Total Time: 45 Min.

Crispy Capers, Cauliflower & Spinach Pasta
Crispy Capers, Cauliflower & Spinach Pasta

Ingredients:

  • 5 TBSP Olive Oil
  • 4 OZ Drained Capers (Patted Dry!)
  • 1 Head of Cauliflower, Cut into Bite Sized Pieces (Washed & Patted Dry!)
  • 1 C Fresh Spinach Leaves
  • 1 Box of Spaghetti, I use Barilla Protein Plus, but any Spaghetti will work just fine!
  • 1/2 C Warm Water
  • 1 C White w/ Lemon Flavor Cooking Wine
  • 4 Cloves Garlic, Minced
  • 1 TBSP Fresh Thyme Leaves
  • 1/4 C Grated Parmesan

Directions:

  • Cook spaghetti according to package directions.
  • While pasta is cooking, cut cauliflower into bite size pieces, wash & pat dry. Drain capers & pat dry.
  • Begin heating up a medium-large frying pan with olive oil on medium heat. Add capers to hot frying pan, BE CAREFUL. If you have a frying pan screen now is the time to use it!
  • Work capers around in pan until crispy, approximately 8 minutes. Scoop out with a slotted spoon & place into a bowl on the side.
  • Begin adding cauliflower florets to frying pan. Work around pan until browned, approximately 8-10 minutes.
  • Add garlic, water, white cooking wine w/ lemon flavoring & fresh time. Combine together & add capers & spinach. Once heated through & pasta is cooked & drained, add to large bowl with pasta being sure to cover all of the noodles. Top with parmesan cheese mixing well. Serve immediately & ENJOY!