A “Creamy Italian” twist on a summer standard

When summer hits, Matt and I are notorious for the cold salads, as you could tell with my last post about potato salad.

But our main summer salad? Macaroni salad.

We never make it the same way twice, always just grabbing for whatever is on hand in the fridge to try and utilize our food in different ways. Sometimes it’s as simple as onion and celery, other times I toss in some pepper with the onion and maybe some artichoke, and sometimes I pull out some of our frozen veggies and toss a little broccoli and peas in.

This week I felt compelled to make an Italian-style salad with pepperoni, genoa salami, red pepper, and fresh mozzarella. Now normally I would add Italian dressing to the mix, but if you’re like me, this salad is always subject to all the ingredients (minus the pasta) dropping to the bottom of the bowl. And the more you mix, the more it goes.

But not this time. I was determined to incorporate Italian flavors from the dressing and create a cohesive dish. And it hit me: Creamy Italian Dressing! When I make a mayo-based macaroni salad the ingredients never fall to the bottom. Instead, the mayo acts as a cohesive and creates the perfect blend ratio of pasta to its edible accoutrements.

And I must say, it was a success! To add a little more zip, you can always whisk in a little bit of the regular Italian dressing. Trust me, the Creamy Italian will still do its thing. More importantly, before you serve, always make sure to add just a little dollop more of the Creamy Italian Dressing. When sitting in the fridge, the pasta has a tendency to sop up a lot of the liquid, so that little dollop rejuvenates the dish a little bit.

As always, enjoy!

– Jenny V


 

 

Jenn’s Creamy Italian Macaroni Salad

1 box rotini pasta, cooked and drained

1/4 – 1/2 cup pepperoni, diced

1/4 – 1/2 cup genoa salami, diced

1/2 container fresh mozzarella, quartered

1/2 red bell pepper, diced

1/4 cup vidalia onion, diced

1/2 cup Creamy Italian Dressing

1/4 cup Italian Dressing

Italian Seasoning

 

Directions:

1) In a large bowl, add pasta, pepperoni, salami, mozzarella, red pepper, and onion. Mix.

2) In a 2-cup measuring cup, add Creamy Italian and Italian dressing. Whisk together until smooth.

3) Add dressing over pasta and mix thoroughly. Sprinkle Italian Seasoning over mixture, just a few taps, and mix.

4) Cover and refrigerate minimum 4 hours to overnight before serving.

Giving potato salad a face-lift

When I think about making potato salad, it tends to make me break out in a sweat. Because while the finished product looks easy enough, just the notion that the potato needs to be perfectly cooked enough where a fork can go through it, but not crumble….is daunting. But Matt had faith in me this week as he played a double on Monday and left a request for potato salad on my plate. And I was not about to let him down in the slightest.

To make potato salad, red potatoes are truly the best one. They’re durable and you can pretty much leave the skin on them when you cut them into bite-sized pieces. Just make sure each potato is washed thoroughly and that any eyes or bad spots are removed. And especially since we needed to move the last of our red potatoes, it was a win-win.

Place your bite-sized pieces into a pot of cold water on high heat and let it come up to a boil. To check if they’re cooked through, try to locate the largest piece and stick a fork in it. If the fork goes through with ease, then they’re done. And if you’re nervous like me, after you check the potato, turn off the heat and let the potatoes sit in the hot water for a minute or two. Trust me, they’re still cooking when you do this.

Since our fridge was a little more barren of the essentials to make potato salad, I learned to get creative. This is quite typical in our home when making a multi-layered type salad. (Seriously, watch me make a garden salad or macaroni salad and you’ll understand.) I kinda think of it like a “hodge podge” dish, so to speak.

Because instead of yellow onions, I used the remainder of green onions that we had from our last shopping trip. Celery was replaced by fennel stalks. And for a little pop of color, some diced red bell pepper.

The only thing I think it’s missing? Hard-boiled egg. I may need to attempt this version sooner rather than later.

If you’re willing to get over your fears, it’s amazing what you can accomplish in the kitchen. Matt believes I don’t give myself enough credit. And with this potato salad recipe, I’m sort of inclined to believe him.

Enjoy!

~ Jenny V


 

  

Jenn’s “Hodge Podge” Potato Salad

6-7 medium red potatoes, cubed

1 1/2 cups mayonnaise

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 tablespoon honey dijon mustard

1 teaspoon salt

1/4 tablespoon pepper

2 fennel stalks, diced (you want about a cup)

1/2 diced red bell pepper

1/4 – 1/2 cup green onion, chopped

Paprika, if desired

 

Directions:

1) Place cubed potatoes in 3-quart pan in cold water. Cover and heat to boiling. Allow potatoes to continue cooking in boiling water until larger pieces of potato are soft enough to let a fork go through. Turn off heat and allow to sit in water another 1-2 minutes before draining thoroughly and placing in large bowl.

2) Mix mayonnaise, vinegar, mustards, salt, and pepper in a large measuring cup or bowl. Whisk until smooth.

3) Add fennel, green onion, and pepper to potato mixture. Add dressing and stir thoroughly to cover. Add sprinkle of paprika and continue mixing. Cover and refrigerate for 4 hours to overnight before serving.

 

Going “Swiss” on a classic….

If there’s one thing Matt knows about me, it’s that I have a love for certain foods.

Pickles, Fried Chicken, Sushi, Mashed Potatoes, Cauliflower, a nice rare Steak, Fresh Berries, and most importantly…..Macaroni & Cheese.

I know, not all my options are exactly healthy, per se, but I love my comfort foods just the same. There’s a decadence in them that I only indulge in when I am in need. (i.e., womanly issues, long day at work, etc.) I’m not one to reach for mountains of chocolate. I’m more the one to reach for a nice heaping bowl of mashed potatoes or homemade mac….and sometimes the occasional delivery of sushi.

But Macaroni & Cheese can occasionally get boring, so playing with the flavor combinations are quite fun when you get the chance.

For Valentine’s Day, Matt and I are not big on going out and spending an exorbitant amount of money on a meal we can make at home. No. In fact, we prefer to cook that decadent meal in the comfort of our home.

I had been toying around with the idea of a Bacon & Swiss Mac & Cheese for a while now. While I’m not a fan of cold Swiss (like my husband with a roast beef sandwich), melting it has yielded some tasty meals, namely Chicken Cordon Bleu. So why not to Macaroni & Cheese as well?

Adding the shredded Swiss to the roux and milk mixture proved to be a delicious change: the bite of Swiss was tempered with grated Parmesan cheese and the saltiness of the bacon. The combination provided decadent flavors to a rather inexpensive meal. (And Swiss is a nice alternative to Gruyere, which can run you about $30/lb….indulge only when it will make or break the dish!)

Sometimes our favorites need a little bit of a facelift….and the result can be quite delicious!

Enjoy!

~ Jenny V


 

baconswissmaccheese

Jenn’s Bacon Swiss Macaroni & Cheese

1 box elbow macaroni

1 package shredded Swiss cheese

1/4 – 1/2 cup grated parmesan cheese

2 1/2 – 3 cups milk

2 Tablespoons butter

1 – 2 Tablespoons flour

1/2 package bacon, cooked until crispy and chopped into bits

1/2 cup panko bread crumbs

1/8 block Velveeta, cubed

Salt

Pepper

Directions:

1) Prepare pasta to “al dente”. Drain well and place in large glass baking dish. Sprinkle almost all bacon over the pasta and save a little bit for topping, probably around 1-2 Tablespoons.

2) Pre-heat oven to 350 degrees. In saucepan on medium heat, combine butter and flour to create a roux, then gradually add in milk. When milk starts to thicken, add in Swiss , Parmesan, and Velveeta, stirring until cheese has melted. Add in salt and pepper to taste. Once at desired flavor, remove from heat. (**Save a little bit of Swiss and Parmesan for topping**)

3) Pour sauce mixture over macaroni & bacon, mixing thoroughly until sauce coats all pasta. Sprinkle remaining cheese, bacon, and bread crumbs over the top, then bake in oven for 30-40 minutes. Remove and serve.

Spicy Tips: Turkey Leftovers….a delicious aftermath

Ah, Thanksgiving has come and gone. For the week following, we stuff our faces with turkey, mashed potatoes, stuffing, and all the cranberry sauce that we can eat. (Except Matt….cranberry sauce is just not his thing….unless I can find a good use for it with our leftovers.)

A week later….that once decadent plate of turkey goodness starts to become mundane. And there are only so many times that one can make a leftover plate or turkey sandwiches. This is when Matt and I start to get creative with ways that we can move the leftovers, and it becomes like a game to see how many new recipes we can think up.

Yes, turkey stock may be the prime suspect of leftover transformation (and some of the best soup you’ll ever have), but we have gotten into dishes like fried turkey wings (flour them first before you fry….you’ll thank me later), turkey pot pie (a revelation in itself…and a recipe I will share soon), and our newest creation….Thanksgiving leftover Spring Rolls!

Now, I’m aware there are videos about doing this with egg rolls, and I had that pointed out several times over to me when I initially posted the picture of our dish….but I’m telling you that if you want a lighter, potentially crispier outside, go for the spring roll.

They’re quite simple to make. Just make sure that if you cook the rolls in batches, that you move the rolls to make sure they won’t stick to one another. Not for long, mind you, because eventually when they’re close to done, they stop sticking to one another.

Also, you can make these as thick (or thin) as you like! Sometimes a thinner roll will cook quicker than you even realize, so definitely watch when you make them.

And as always….enjoy!

~ Jenny V


 

 Jenn’s Thanksgiving Leftover Spring Rolls

1 package spring roll wrappers (about 16 to a package)

1/2 to 1 lb. turkey, finely chopped

1 box of stuffing, prepared

1) Turn on fryer to 350-375 degrees or heat oil in a pot on the stove until that temperature.

2) In a round cake pan, fill halfway with water. Take one spring roll wrapper and soak for 15-20 seconds. Remove and lay flat on paper towel.

3) Spoon one tablespoon of turkey and 1-2 tablespoons of stuffing towards one end of the wrapper. Fold in sides and roll. Place in a pan. Repeat this process until all wrappers are used.

4) Place 3-4 pre-made rolls into fryer, watching to make sure they don’t stick. Cook 2-4 minutes or until rolls stop wanting to stick to one another. Remove and place onto plate with paper towel to remove excess oil. Repeat process until all rolls are cooked. Serve with turkey gravy or non-jellied cranberry sauce for dipping.