Holiday Confetti Salad

When I was a very small child, my mom dressed me up in my blue and white polka-dot coat and took me to see Santa.  She did not go up to Santa with me, but my brothers did.  We sat on Santa’s lap and told him what we wanted for Christmas.  When we returned to my mom’s side, she took my brothers aside and asked them what I told Santa I wanted.  Disgustedly, my 4-year old brothers told my mom I wanted a blueberry birthday cake.

A picture of me ran in the paper that year.  I’m wide-eyed as I held up my knitted mitten to greet Santa.

40 years later, my eyes aren’t that wide.  I still wear blue and white polka dots.  I still have odd conversations with old men, although not usually while sitting on their laps. My brothers are still confounded by me, but less disgusted.  Any knitted mittens I wear now, I knit myself.  The request for blueberry birthday cake has become a request for much more practical things.  (And I’m adult now, I’ll eat blueberry birthday cake any time I want to, I don’t have to wait for Christmas.)

This is where it would be completely awesome for me to whip out my recipe for blueberry cake of some sort and tell you all that it makes Christmas dinner perfect, but, sadly, I don’t have that recipe in my collection.  What I do have, though, is Holiday Confetti Salad.

Doesn’t that just sound like a party in your mouth?

(Insert your favorite dad joke here about “throwing” this dish together or “tossing” the salad.  You know, because of “Confetti”.)

You know, when I think Christmas dinner, I don’t think about crown roast or fruitcake (although I have some of that sitting in sherry getting ready for Christmas), I just imagine cutting into a nicely molded congealed salad.  Holiday Confetti Salad does not disappoint.

Lime, celery, pineapple, and cherries combine with cream cheese and whipped cream to create a pale green cloud flecked with small red bits.  The Holiday Confetti Salad is quite festive looking, especially when garnished with more maraschino cherries and celery leaves.

I made this before I had proper molds, so the only pictures I have of this beautiful salad are in a glass bowl.  I’d love it if someone else made this and posted pictures for me to see.

The Recipe:

If you like this recipe, check out Fluffy Orange Salad24, 24 Hour SaladSomething Different Rhubarb Salad, and Blueberry Salad Mold.

 

 

 

When “Best” is Subjective (A Mac and Cheese comparison)

As I mentioned on Tuesday, I am in Canada for work and objected to my family thinking they could get away with eating nothing but boxed macaroni and cheese and pizza for the time I am gone.  I don’t object to macaroni and cheese.  But there are better things out there than Kraft Dinner (did you catch the Canadian reference?)  I mean, if I had a million dollars, I would still eat Kraft dinner (Hey, it’s a Barenaked Ladies reference and I’m in Canada. Isn’t it ironic?  (whoa, sub-shout out to Alanis)).  So while I am dining on poutine and sipping my Tim Horton’s (Sorry (with a long O sound) for all of you that aren’t), you can try out these mac and cheese recipes to see if “Best” is really better than that which is not labeled “best”.

In the macaroni and cheese world (and in the subsection of the world that is my household) there are a lot of opinions about what makes good macaroni and cheese.  Some people prefer a baked macaroni and cheese and some people prefer a stovetop one.  The creaminess of processed cheese is a crowd pleaser among certain people, while others tend toward a more sophisticated palate.  There are macaroni and cheese restaurants opening up across America because people can’t get enough of this classic comfort food (especially these days…).

I tried out two of my vintage recipes for macaroni and cheese.  One is called simply “Macaroni and Cheese” and the other is “Best Macaroni and Cheese”.

I made the Best Macaroni and Cheese first.  It’s a custard based (meaning the recipe calls for an egg and milk mixture) macaroni and cheese.  It calls for baking in a waterbath.  There is no crunchy topping. I did not add the MSG in the recipe because not only does no one need that kind of headache, I don’t keep any in the house (can you even buy it any more?)  I also doubled the recipe because we had guests for dinner.  One of our young friends thoroughly enjoyed the dish until he found out there were eggs in it.  He doesn’t like eggs.  I thought it was ok. Not the best recipe I’ve ever had, but not the worst.  I think it might’ve been better if I’d used a smaller pan to cook it in.  It allows the custard and cheese to melt together better.  This dish also didn’t call for any butter.  Butter makes things better. Best Macaroni and CheeseBy contrast, the simpler named, simpler prepared Macaroni and Cheese was an overall more satisfying dish.  While also custard based, it did not require a water bath to cook.  There were few ingredients, but the addition of bread crumbs created a more interesting dish. Macaroni and Cheese

My older son didn’t prefer any of these dishes because he doesn’t like baked macaroni and cheese.  He’s wrong.  The girl just wanted bacon and croutons on hers.  (I don’t know…this is the same kid that had the ideas about Shrimp and Olive pie).  The middle one ate plenty of each and would eat either again.  But the lesson to be learned here is that best isn’t always better (even when it comes to words).

Obvious ways to change this up are changing the type of cheese used, put in additives like bacon or broccoli.  Create fun and crunchy toppings out of cornflakes, bread crumbs, potato chips, or whatever.

And before anyone asks, yes, that’s Grandma’s dish that the macaroni and cheese is in.  I love it.  Every time I use it for food, it makes me happy.

 

 

Sausage Bean Casserole

I am a planner.  Some people (not mentioning any names here, but I’m calling you out…) say that I’m a control freak. I prefer the term “prepared”.  I just find that things seems to flow better if I know what to expect.  There is comfort in it. Side view of S&B casseroleBy the time this post publishes, I will be on a work trip to Canada.  My husband and kids will be home by themselves.  Because I’m me, I want to have some things prepared for them to eat before I leave.  It’s just easier for everyone if they don’t have to think about it.  Plus it makes it less likely that they will default to pizza every night that they aren’t eating boxed macaroni and cheese.  My husband is a getting to be a much better cook because he’s had to take over a lot of the initial meal prep with our work schedules, but when the cat’s away, the mice will play.   (Which is a really gross cliche to put on a food blog.)Extreme Close Up S&B CasseroleAnd speaking of making sure my family is taken care of, I decided to take my blog writing on the road today and worked from a coffee shop this morning.  The boys are with their dad and we brought the girl with us because she’s been wanting to get back there and play in their super cool kid area.  The coffee shop is known as the town’s living room.  We chose a table near the kids’ area, got her a muffin and a chocolate milk that she won’t eat or drink until much later because she already had 3 breakfasts and really just wanted to play.  There were a couple of women sitting at table near us.  One of them was slightly younger than the other, but if someone had said that they both had grandchildren, I wouldn’t be surprised.  Except, I kind of feel like neither of them had ever had kids since they started loudly talking about how terrible we are for bringing our child to a coffee shop and not spending time with her.  One of them looked like an old church lady.  She would lean forward and whisper something to her companion who would comment outloud about how neglectful we are.  It makes me crazy.  I feel the need to justify myself and my choices.  But it doesn’t matter.  They wouldn’t get it.  And now they are talking about child psychology. I just can’t even.

Anyway, back to this casserole.  The recipe specifically says to make it in two pans.  This is so that you can throw one of them in the freezer for another time.  Which is perfect if you are trying to take care of your family long distance because you have to do things…like work.    This is also one of those recipes that is easy to change up based on whatever your food preferences are. Doing low-carb?  Use quinoa instead of rice.  Hate kidney beans?  Use something else.  Don’t feel like going Italian?  Use Chorizo or breakfast sausage or chicken sausages of whatever sort, use vegan whatever…I don’t know. (I’m still shaking my head about those ladies.)Close up S&B casserole

A note: when baking this, keep it covered.  If you don’t keep it covered, the rice won’t cook.  Someone at my house learned this the hard way when he was cooking the second one or something else similar.  (Aren’t you glad I don’t name names, sweetie?)  Seriously, though.  DO NOT try to cook it uncovered unless you like crunchy burnt rice (and no one does).Sausage Bean Casserole