Still Here!

Though it looks as if I occasionally forget I have a blog I am still here and just as interested in expanding it. The only issue is, well, real life and work. I am adjusting to a few changes so once I get the hang of my scheduling I will add a bunch of good stuff on here! I am still cooking frequently but I must say that is the easiest part of the blog; recipe writing and posting is probably the most time consuming!

On another note, I will post some pictures of our garden soon as well. It's really starting to come alive now despite having to protect them from chilly (and unseasonable) overnight temperatures early last week.

Stay tuned ;)

Macaroni Salad

In my opinion, when it comes to summer side dishes, any kind of pasta salad is a good choice and we frequently make one to go with whatever my dad has cooking on the grill. Pasta salads are also good when you need to feed a crowd as it is fairly inexpensive and easy to put together. I have made them many different ways before one that seems to go over well with guests has been this macaroni salad. I actually happen to prefer an Italian style vinaigrette dressed pasta salad. Although, I don't have much of a choice since mayonnaise and I do not mix well (egg yolks). Others have made it clear, however, that macaroni salad is a favorite when it comes to cool summer side dishes. Just keep in mind that since this does have mayonnaise, it is important to take the proper care of it if the meal is served on your patio; it spoils quicker than a vinaigrette dressed salad.

Due to its versatility, I very rarely make the same pasta salad (or in this case macaroni salad) twice in a row. Sometimes I will add tomatoes, other times I don't. This one features diced onion, green peppers, and sweet colored peppers with a creamy dressing. Depending on the recipe, I like to add herbs for flavor and eye appeal. One of the best things about pasta salads is how colorful they are!

So keep this recipe hand and make this the next time you need a summer side to finish off your menu. Add
or take away ingredients to suit your preferences, but as I said, this one always brings compliments.

Macaroni Salad

Serves 10-12

4 Cups elbow macaroni

1 Cup light mayonnaise (I use the kind with olive oil)

2 TBSP Red wine vinegar

2 tsp to 1 TBSP White sugar

1/4 tsp Garlic powder

3 TBSP Milk (more if needed to reach desired consistency) 

Salt and Pepper to taste

1/3 Cups minced celery

1/2 Cup minced onion

1/2 Cup finely chopped green bell pepper

1/2 Cup finely chopped red, yellow, or orange sweet bell pepper

2 TBSP fresh minced parsley OR 1 TBSP dried

Cook macaroni according to package directions. Drain, and immediately rinse under cold water until cool. Set aside in a colander to drain completely.

Meanwhile, combine the mayo, vinegar, garlic powder, milk, salt, and pepper. When the macaroni is cool, transfer to a large bowl. Mix in the vegetables and gradually fold in dressing, leaving about 1/4 cup for later. Refrigerate for at least 2 hours. Stir in the reserved dressing and sprinkle with parsley just before serving. 

Enjoy!

Chocolate Cherry Chunk Cookies

I wanted to get a little creative with the classic chocolate chip cookie. Nothing wrong with the original, but its fun to switch it up from time to time. Though I do not make these for myself, I am well aware of the tasty (and popular) flavor combination of cherries and chocolate. These cookies have two kinds of chocolate and dried cherries mixed into a (yep..more) chocolate dough. Despite being different from your every day chocolate chip cookie, these have gone over well both in the household and at work.

The recipe here does not include nuts but if you would like to add them in there its fine, but you may need to slightly reduce the amount of other add ins in the recipe so the cookie is not "overloaded". Yes, there is such a thing...

You will want to remove these from the oven when they are puffy and beginning to set, but still soft in the middle. The will harden up as they cool and you do not want to over bake these, or really any cookie, but these are easier to do so than others so be careful.

Chocolate Cherry Chunk Cookies


1 Cup unsalted butter, softened
1/2 Cup granulated sugar
2/3 Cup packed brown sugar
1 tsp Vanilla extract
2 Large eggs

2 Cups all-purpose flour
2/4 Cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 White chocolate baking bar, cut into small chucks
3/4 Cup EACH Semi-sweet chocolate chunks (or chips) & sweetened dried cherries

Preheat your oven to 350 degrees. In a large mixing bowl, beat the butter, sugars, and vanilla until light and creamy. Add eggs, one at a time, beating well after each.

Combine the flour, baking soda, cocoa powder, and salt; gradually beat into creamed mixture. You will need to take a break or two to scrape down the sides of the bowl and such. Stir in your chocolates and cherries.

Drop by heaping tablespoons onto a baking sheet lined with parchment paper or ungreased baking sheets. Flatten the tops slightly and gently with your fingers. Bake in  your preheated oven for about 11-12 minutes or until the cookies are set, but still soft in the middle. Let cool on baking sheet for about 2 minutes before removing to wire racks to cool completely.