Monday, October 21, 2019



Macaroni Salad Ingredients

This recipe is list is short but fresh and full of flavor.
  • Short macaroni of your choice. I use ditalini (these extra short tubes) but classic shells or elbow macaroni works great too.

  • hard boiled eggs

  • celery

  • red bell pepper

  • red onion

  • mayonnaise

  • sweet pickles plus their juice

  • Dijon mustard

  • sugar

  • kosher salt and freshly ground black pepper

How to Make the Best Creamy Macaroni Salad Recipe

Like many of my favorite classics, I found the base of this recipe in a recipe collection of one of my grandmother’s. Hers had the same basics but I added more pickles—because I could eat pickles on dirt if I had to—and hard boiled egg—because in my humble opinion, mayo based salads always taste better with a touch of a hard boiled egg.

Cooking the macaroni correctly is essential to a good mac salad. Overcook it and you’ll end up with mushy bites that won’t stand up to the mixing with the vegetables. Cook it al denté as you would your favorite Italian pasta, and the macaroni will become stiff when it chills. Watching your cooking time and cooking to the package directions should ensure the perfect bite. And to be sure, taste test every minute or so when coming to the end of your cooking time.

The macaroni salad trick I learned from my mom is to rinse the pasta after cooking and drain it really well so there’s no residual water lurking in the pasta nook and crannies. Rinsing the pasta under cold water stops the cooking time and removes some of the starches created from cooking. As the pasta cools, toss it a bit with your hands or a spoon so it stays loose and doesn’t clump together.

How to Make this Simple Salad Dressing

The dressing for this salad is a mayonnaise base that’s been thinned out with pickle juice reserved from the sweet pickles added to the salad. I always use sweet pickles, so if you use another style, taste test it to your liking. If you’re not a fan of pickles, you could substitute vinegar or lemon juice but taste as you go to get the right balance. But for me, it’s sweet pickle juice all the way.

This salad tastes best when it’s had some time in the refrigerator for the flavors to meld and the mayo sauce to permeate the noodles. Allow for at least an hour before serving, or make it the night before for the best, flavorful taste. And always remember to taste again before serving to decide if more salt and pepper seasoning needs to be added.

And really it’s as simple as that, and way better than mac salad served from a box.

Friday, October 18, 2019


Simple Salisbury Steak


The price is determined by the national average.

pound ground beef

cup plain dry bread crumbs

small onion, finely chopped (about 1/4 cup)

tablespoon vegetable oil

can (10 1/4 ounces) Beef Gravy

How to Make It

Thoroughly mix the beef, bread crumbs, onion, egg and water in a medium bowl and shape firmly into 4 (1/2-inch thick) oval patties.

Heat the oil in a 10-inch skillet over medium-high heat. Add the patties and cook for 10 minutes or until well browned on both sides. Pour off any fat.

Add the gravy and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the patties are cooked through.

Thursday, October 17, 2019


Chicken biryani



Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 4 skinless chicken breasts, cut into large chunks

  • 4 tbsp curry paste (we used Patak's balti paste)

  • 85g raisins

  • 850ml chicken stock

  • 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

  • Method

    Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

    Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

    Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

    Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

    Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

    Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

    Wednesday, October 16, 2019



    Anzac biscuits



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    Golden syrup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet …

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


    Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

    Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

    Tuesday, October 15, 2019



    Cherry Fluff

    Cherry Fluff Salad is an incredibly easy salad that is light, fluffy and delicious. We make it with cherry pie filling, cream cheese, Cool Whip, a bit of sugar and marshmallows. You can have it made it just a few minutes.

    Cherry Fluff

    Dessert salads are always favorite at summer barbeques and potlucks. I often make my Creamy Fruit Salad or a Strawberry Banana Salad because most everyone enjoys fruit. This Cherry Fluff is always a hit with my friends and family and always disappears quite quickly. I will often make a double batch for that reason.

    Cherry Fluff is so simple to make, especially when pressed for time, you can even make it ahead of time. No skills are needed, and the results are always amazing. I mentioned above that the salad includes cream cheese. The combination of the cream cheese and pie filling make this dish more dessert-like

    The fluff in this salad comes from the whipped topping and the addition of the mini marshmallows. The cream cheese adds creaminess. The pie filling adds real flavor.

    Ingredients to Make Cherry Fluff

    • Cherry Pie Filling

    • Cream Cheese

    • Whipped Topping (Cool Whip)

    • Mini Marshmallows

    • Vanilla

    • Sugar

    How To Make Cherry Fluff

    The first step to making this fluff will be to cream your very soft cream cheese with a hand or stand mixer. Mix until the cream cheese is very fluffy and creamy. Then, add the sugar and vanilla. Continue to beat until all ingredients are well blended.

    Next, we add the cherry pie filling, marshmallows, and Cool Whip to the bowl.

    Fold, fold, fold until all of the ingredients are combined, and the color is slightly pink.

    I like to refrigerate my Cherry Fluff Salad for about an hour before serving although chilling is not necessarily needed.




    • 3-4 Tbsp fresh lemon juice

    • 1/4 cup good quality olive oil (light or extra virgin)

    • 1 tsp maple syrup

    • 1 pinch each salt and black pepper

    • 3 Tbsp minced shallot (optional)


    We recommend using a small blender to emulsify the ingredients and also fully incorporate the shallot. If not using shallot, simply add all ingredients to a small mixing bowl and whisk until fully combined.

    If using a blender, add all ingredients to small blender and blend on high until creamy and smooth.

    Taste and adjust flavor as needed, adding more lemon for acidity, olive oil for richness, salt and pepper to taste, or maple syrup for sweetness.

    Use immediately on warm and cold salads, roasted vegetables, and more! Store in the refrigerator 3-4 days. The oil can harden when cold, so shake well to reincorporate.

    Monday, October 14, 2019


    If there's one thing we find magical about Instant Pots, it's how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender. This is the meal we cook in the Instant Pot the most often. And then we turn around and make a peanut butter explosion cake in there for dessert. Get that and more than 70 other amazing Instant Pot recipes in our new cookbook Party in an Instant Pot.

    extra-virgin olive oil

    yellow onion, chopped

    cloves garlic, minced

    Freshly ground black pepper

    low-sodium chicken broth or water

    medium carrots, diced

    red bell pepper, chopped

    boneless skinless chicken breasts

    Freshly chopped parsley, for garnish

    1. Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.

    2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.

    3. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.

    If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.


    Macaroni Salad Ingredients This recipe is list is short but fresh and full of flavor. Short macaroni of your choice. I use ditali...