CRUST LESS APPLE PIE ~ FAITH & FOOD FRIDAY #11

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Fo.r life and love, for rest and food, we thank you Lord, for You are good. We praise  Your name for all You do, for daily help and blessings too. Amen

CRUST LESS APPLE PIE slightly adapted from Ree Drummond

SPICES
2 tablespoons QUALITY ground cinnamon
1 teaspoon FRESH ground nutmeg
1/2 teaspoon ground allspice
1/4-1/2 teaspoon ground cardamom (optional, but delicious)

  • Whisk together the cinnamon, nutmeg, allspice and cardamom in a small bowl.

APPLES
3 LARGE Honeycrisp apples, peeled, halved vertically and cored (Granny Smith work well too)
4 tablespoons salted butter, melted
2 HEAPING tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup chopped walnut pieces
1/3 cup currants or golden raisins
Pinch kosher salt
QUALITY Honey, for serving
“Vanilla” ice cream, for serving (see notes)

  • Preheat the oven to 400°.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don’t cut all the way through.
  • Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Whisk together 2 tablespoons of the butter, 2 tablespoons of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a mixing cup.
  • Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits.
  • Bake until they are just starting to get tender, about 15-20 minutes.

 

  • Meanwhile, mix together the oats, walnuts, salt, remaining melted butter, remaining brown sugar, orange zest, raisins or currants and remaining apple pie spice.
  • Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples.
  • Bake until the topping is slightly crisp and golden, another 10-15 minutes.
  • Drizzle with honey and serve with ice cream.

NOTES: A local ice cream company makes an absolutely WONDERFUL lemon bar ice cream that is just completely decadent and absolutely perfect for this dish. We actually had this on July 18th (third Sunday in July), National Ice Cream Day!

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grated pepper jack cheese
3 tablespoons tart cherry or pepper jelly

  • Preheat oven to 400°.
  • Roll pie dough into a large 12-13 inch round.
  • Place pie dough into a 10 inch pie plate, trim and crimp edges.
  • Prick bottom with a fork once or twice.
  • Parbake pie shell 8-10 minutes.
  • Scatter broken biscuit pieces into the bottom of the pie shell.
  • Sprinkle green onions over biscuits followed by the bacon pieces.
  • In a medium mixing bowl cream the cream cheese.
  • Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
  • Pour into cream cheese and mix together well.
  • Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
  • Sprinkle with the pepper jack cheese.
  • Microwave the jelly for 30 seconds.
  • Quickly spread the jelly over top, using a spatula to spread evenly.
  • Bake 20 minutes.
  • Reduce heat to 375°.
  • Turn pie pan 180 degrees.
  • Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
  • Let cool slightly before slicing and serving.

BLUEBERRY LEMON or LIME CURD MUFFINS

BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmer’s Daughter Bakes

CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt

  • In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
    The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks.
  • Place the mixture in the fridge until ready to use.

MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine 😀

  • Preheat oven to 400°.
  • Grease two muffin tins and set aside.
  • In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
  • Add in eggs on medium-low speed, one at a time, until well mixed.
  • Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
  • Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
  • Spoon the batter evenly into 12 cups of the prepared muffin tins.
  • Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
  • Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
  • Bake for five minutes.
  • Reduce temperature to 350° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
  • Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
  • Serve warm.

NOTES:

  • Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
  • Skipping every other muffin spot will get you even higher muffin tops!
  • Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 32 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope you have all had a wonderful weekend. Ours was good and quiet. With the excessive heat we have been staying in doors a bit more and watching movies, catching up on some reading and even beginning a couple new paintings. They both need a lot of finishing, beach grass for the beach scene and big sunflowers in front of the barn, small weedy flowers around the barn and the woodwork on the barn itself, but at least the basics are on the canvases. I was hoping to finish one of them last night, but a reaction stole my time. Have I mentioned how much I hate having reactions?

We’re still in the mid 90’s and have been having less wind and higher humidity – both of which are good for the firefighters, but lousy for the rest of us.

I’ve been having way too many reactions and setbacks with the stomach /sugar issues. I’m still hopeful that they regulate themselves, but also realistic that it may never happen 🙁

So, once again it’s hot water and yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Washer quit a few weeks ago and it took us a week to get a repairman out to do the warranty work. There are NO repairmen available locally (gotta love small towns during a pandemic) for warranty work so it is always a hassle! The repairman said the motherboard is fried and that there are no replacement parts available. Despite that, WHIRLPOOL has 21 business days (so until August 27th) per the legal ease of the warranty to either find a part somewhere or then decide to replace the machine with a new one. Chances are the part is sitting in a cargo container somewhere just waiting to be unloaded 🙁 Thank you COVID and global supply chain breakdown. So, we went to the laundromat and WOW, just WOW have they gotten expensive!!!!!! I had a week’s worth of laundry to do when it broke down plus 2 more weeks after that!
  • GROCERIES & ERRANDS I’m trying to work the menus around the freezer and pantry on hand before we leave on our trip, but still need a few things. There are a couple appointments for hubby also.
  • PAPERWORK & PHONE CALLS I have several of each to do this week.
  • RECIPE RESEARCH & MENU PLANNING Most of the menu and planning is done for before we leave on our trip.

WHAT’S ON THE DVR/TV
  • NETFLIX HOMEFRONT
  • STARZ JERICHO, RUNNING WITH THE DEVIL
  • PEACOCK 100° BELOW ZERO, THE RUN DOWN, JAWS (1975 original)
  • PRIME BRIDGE OF SPIES
  • DISNEY+ TURNER & HOOCH
  • CABLE OLYMPICS, BUDDY vs. DUFF, BBQ BRAWL, BEAT BOBBY FLAY, G3 GUY’S GROCERY GAMES, SVENGOOLIE, a couple HALLMARK CHRISTMAS MOVIES

I started Heather Webber’s The Lights of Sugar Berry Cove

We walked around the pond the other day while it was still early and not too horribly hot yet. There was plenty of wildlife despite the pond level being seriously depleted by the drought 🙁 The geese were amazing though giving me a great show.

We encountered this guy, who I named Wilbur, that for some reason was a couple hundred feet from where he should be and headed away from the water. Not sure how he ended up there, but he had a boo boo on his back and was stuck in the brush so hubby picked him up and got him back near the pond. Wilbur was so thrilled to be back in the water!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN & NOODLES over MASHED POTATOES like grandma used to make
CHICKEN & WILD RICE with HERB SAUCE and GREEN BEANS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT/ YOU’RE ON YOUR OWN
CHICKEN DIVINE & SALAD
SLOPPY JOE POCKETS & CORN ON THE COB
BBQ RIBS & SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT/ YOU’RE ON YOUR OWN
DESSERT
FLOATING FRUIT CAKE

  • CRUSTLESS APPLE PIE
  • BARNYARD PIE
  • BLUEBERRY LEMON or LIME CURD MUFFINS
  • PINEAPPLE CHERRY CRUMBLE

SPICY CUCUMBER SALAD – FAITH & FOOD FRIDAY #10

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Our Heavenly Father, kind and good, We thank Thee for our daily food. We thank Thee for Thy love and care. Be with us Lord, and hear our prayer. Amen.

SPICY CUCUMBER SALAD
2 medium cucumbers, sliced thin
1 tablespoon KOSHER salt
4 tablespoons white balsamic vinegar
2 teaspoons sugar
2 LARGE shallots, sliced thin
1 stalk celery, FINELY diced
1 Fresno chile, halved seeded and thinly sliced
3/4 cup sour cream
FRESH ground sea salt and black pepper, to taste 
1/4 cup FRESH chopped parsley (optional)

  • Add cucumbers to a LARGE colander and sprinkle with KOSHER salt. Allow to drain 15-20 minutes.
  • Whisk together the sugar and vinegar into a large mixing bowl until sugar is dissolved.
  • Fold in chilies and green onions. Set aside.
  • Rinse cucumbers and pat dry.
  • Whisk sour cream into vinegar mixture.
  • Fold cucumbers into sour cream mixture tossing to coat well.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Cover and refrigerate at least 1 hour until ready to serve.

GRILLED SPICY LIME PORK CHOPS


GRILLED SPICY LIME PORK CHOPS

4-6 bone-in pork chops
1 cup Italian salad dressing
1/2 cup pear apple sauce
1/2 cup Worcestershire sauce
1/4 cup Frank’s original hot sauce
1 LARGE lime juiced
FRESH ground sea salt and black pepper

  • Whisk together all ingredients except pork chops in large bowl.
  • Place pork chops flat in large container with a lid (like a Tupperware marinader).
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Pour marinade over chops and put lid on.
  • Let chops marinate over night (at least 8 hours), inverting ever couple hours if you can.
  • Pre-heat grill to medium and oil grate.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to SLOW boil.
  • Let marinade boil for at least one minute then remove from heat
  • Place chops on grill and baste occasionally.
  • Grill for about 5-6 minutes per side until seared, cooked through and no longer pink.

BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

  • Prepare pasta and/or tortellini per package directions.
  • In a LARGE skillet or saute pan heat the oil to sizzling.
  • Add hamburger and brown to ALMOST done.
  • Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
  • Add garlic and saute a minute or two more.
  • Season with FRESH ground sea salt and black pepper to taste.
  • Add red pepper flakes.
  • Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
  • Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
  • Toss to combine.
  • Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 31 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope everyone had a wonderful weekend full of sun and family fun.

Ours was fairly quiet. My main activity was when I spent a few hours Friday making 36 mini pineapple upside down cakes as a dessert for an Eagles Auxiliary dinner on Friday night. My friend made the most wonderful Cobb Salads with grilled chicken. The original plan was for 30 dinners, but the city started their music in the park program that day and we ended up selling 44 salads (many of them to go for the park) so we obviously ran out of dessert. Next time I’ll make a significant amount of extras. I’m sure they won’t go to waste 😀

We did go out for lunch on Saturday after hubby weed whacked the back hill that backs down to the highway as some added safety towards fire season.

We grilled some burgers on Sunday with some FRESH yummy pasta salad, played some Mexican train dominoes, watched some of the Olympics, a few movies and stayed out of the heat (yesterday hit a pretty still 94 degrees) for the most part. There was a nice breeze most of the day EXCEPT in the middle hottest part of the day.

We’re supposed to be under a new “Heat Dome” this week into next. The drought and fires are bad here and getting worse so that’s NOT good news 🙁 We received a notice this week that watering anything besides a food garden is strictly forbidden. We NEED rain desperately! We had a drier than normal winter and spring and now summer has been completely rain free. The creeks, rivers and ponds are sooooooo much lower than normal. Ironically we did have a sprinkler leak that we just fixed and now is obsolete as the system is turned off.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING The washer stopped working on Friday (fortunately it’s under warranty – unfortunately they can’t come until Tuesday 🙁 ) so there will be lots of laundry to do. I need to do a bit of vacuuming and de-cluttering.
  • GROCERIES & ERRANDS I have an early morning appointment this morning with my primary doctor to get the “necessary” by insurance referral to see my ophthalmologist for an eye infection – which really ticks me off because it’s really just a way to generate an office visit for money. Tuesday is supposed to be a pedicure that I’m going to cancel because of the washer repairman. Wednesday is an early morning appointment with the ophthalmologist and then I’ll do the groceries. I also signed up for BUNCO on Wednesday night at the Eagles. Thursday is a POWER RED blood donation for hubby. Since I can’t donate, he donates all that he can for the both of us.
  • PAPERWORK & PHONE CALLS I’m hoping to finish sorting and de-cluttering a pile on my desk and finishing up our reservations for our trip next month.
  • RECIPE RESEARCH & MENU PLANNING I’m going to do a freezer and pantry inventory to work from before our trip. I’ll also do a menu based on what I have on hand.

WHAT’S ON THE DVR/TV

I keep falling asleep almost immediately so I’m still reading Jana DeLeon’s newest book, Backrush

But, I’m hoping to finish this week so I can start Heather Webber’s The Lights of Sugar Berry Cove

I’ve been keeping an eye on the neighbors garden while they have been away the past 5 weeks. The flowers are still looking good, but the grapes are beginning to suffer.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN & WILD RICE CASSEROLE & SALAD
ROAST FENNEL CHICKEN & HARISSA CARROTS
COBB SALAD
CORN/YOYO  CLEAN OUT REFRIGERATOR NIGHT ~ YOU’RE ON YOUR OWN
grilled HAMBURGERS & PASTA SALAD
UNSTUFFED PEPPERS & SALAD
CORN/YOYO  CLEAN OUT REFRIGERATOR NIGHT ~ YOU’RE ON YOUR OWN
DESSERT
APPLE PIE BARS Molly Yeh

  • CRISPY HOT HONEY WINGS
  • DR. PEPPER CARAMEL BBQ CHICKEN
  • MACARONI POTATO SALAD
  • CHOCOLATE PEANUT BUTTER CRINKLES

  • BROKEN aka SKILLET C.O.R.N. LASAGNA
  • SPICY CUCUMBER SALAD
  • GRILLED SPICY LIME PORK CHOPS

CRISPY HOT HONEY WINGS

CRISPY HOT HONEY WINGS
WINGS
2 1/2 pounds chicken wings
2 teaspoons kosher salt 
FRESH ground sea salt and black pepper 
1 teaspoon smoked paprika 

  • Preheat the oven to 400°.
  • Line a sheet pan with foil, then place a metal rack on the pan.
  • Mix together the salt, pepper and paprika to make a dry rub.
  • Pat the wings dry, then generously sprinkle with the rub on all sides.
  • Place them on the rack, making sure they are not touching.
  • Bake for 25 minutes, then pull them out.
  • Use tongs to turn them over, then put them back in the oven and bake another 20 minutes until golden brown and cooked through.

SAUCE
1 cup QUALITY honey
1 tablespoon Sweet Baby Ray’s BBQ sauce 
1 tablespoon Frank’s original hot sauce 
2 tablespoons apple cider vinegar 
1 jalapeno, thinly sliced
1 serrano chile, thinly sliced

  • Add the honey, barbecue sauce, hot sauce, vinegar, jalapenos and serranos to a small pot over low heat, stirring to combine well.
  • Bring to a simmer and continue cooking 20 minutes or so until reduced and slightly thickened. Stir regularly.
  • Remove the wings from the oven and turn the oven to broil.
  • One by one, dunk the wings in the sauce.
  • Place them back on the rack and broil for 2-3 minutes to caramelize. Watch so they don’t burn.

GARNISH (if desired)
1/4 cup chopped fresh parsley or green onions
Bleu Cheese dressing, for serving 

  • Place the wings on a platter and sprinkle over the chopped parsley.
  • Serve with a bowl of dressing for dipping.

 

ANTIPASTO SALAD ~ FAITH & FOOD FRIDAY #9

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Oh, the Lord is good to me. And so I thank the Lord for giving me the things I need. The sun and the rain and the apple seed. The Lord is good to me. Amen.

ANTIPASTO SALAD adapted from Valerie Bertinelli

VINAIGRETTE
2 tablespoons QUALITY red wine vinegar
1 teaspoon Dijon mustard  (optional)
1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 
1/2 teaspoon dried Italian seasoning 
1/2 small shallot, minced 
FRESH ground sea salt and tri-color pepper
3 tablespoons avocado oil 

  • Whisk the vinegar, mustard if using, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl.
  • Gradually whisk in the avocado oil.
  • Pour into a cruet and shake.

SALAD
4 radishes, thinly sliced (watermelon OR yellow radishes if you can find them)
2 celery heart ribs, thinly sliced 
1 romaine heart, cut into 1/2-inch-wide strips 
1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 
1/4 pound provolone, cut into 1/4-inch cubes 
1/4 pound mozzarella balls
1/4 pound Genoa salami, cut into 1/4-inch cubes 
1 cup cherry tomatoes, halved 
3 tablespoons sliced pickled pepperoncinis
3 tablespoons sliced pickled cherry peppers

  • Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncinis and cherry peppers in a large salad bowl.
  • Toss with the vinaigrette and serve immediately.

NOTE:

  • I like to add a generous drizzle of a QUALITY balsamic glaze.
  • I also like to refer to this as a kitchen sink salad because I use up whatever is in my crisper bins and deli drawer 😀

DR. PEPPER BBQ CARAMEL CHICKEN

DR. PEPPER BBQ CARAMEL CHICKEN
12 ounces Dr. Pepper
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon vinegar
2 cloves garlic FINELY minced
FRESH ground sea salt and black pepper, to taste
3-4 pounds of your favorite chicken pieces or wings

  • In a large sauce pan whisk together the Dr. Pepper, chili sauce, vinegar, garlic and sugar over a medium high heat and bring to a SLOW boil.
  • Reduce heat to medium low and simmer 20 minutes or so, stirring often until reduced and thickened. Set aside.

 

  • Prepare grill to medium direct heat grilling. (I use a non-stick spray).
  • Generously season the chicken with the FRESH ground sea salt and black pepper.
  • Place chicken skin side down over direct heat and sear 5 minutes.
  • Flip chicken skin side up to indirect heat. Close lid and cook 25-30 minutes until chicken is JUST about cooked through. (No blood or pink meat)
  • Generously brush chicken with sauce ever 5 minutes for 15-20 minutes more.

MACARONI POTATO SALAD

MACARONI POTATO SALAD adapted from A Spicy Perspective

2 pounds Russet potatoes, peeled and chopped into half inch cubes
12 ounces macaroni
1/2 cup FINELY minced Vidalia onion
1 large carrot, coarsely shredded
1 can Le Suer peas, drained WELL
1 LARGE bunch green onions, minced
1 1/2 (+as needed) cups Duke’s mayonnaise
1 cup sweet pickle relish
2 tablespoons apple cider vinegar
1 teaspoon mustard (optional)
FRESH ground sea salt and black pepper

  • Cut the potatoes into 1-inch cubes and place them in a large stock pot.
  • Fill the pot with cold water until it is one inch over the top of the potatoes.
  • Set the pot over high heat and bring to a boil.
  • Once water is boiling, add 1 tablespoon salt and cook the potatoes for 5 minutes.
  • After 5 minutes, add the macaroni noodles, stirring to combine and continue boiling for 6-8 minutes, until the pasta is al dente.


  • Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, apple cider vinegar, mustard if using, allspice, FRESH ground sea salt and pepper to taste, stirring until smooth.
  • Use a grater to shred the onions and carrot.

  • Drain the potatoes and macaroni in a colander and place in a large salad bowl.
  • Add in the onion, carrots, peas, and scallions.
  • Pour the dressing over the top and mix until well combined.

  • Cover the potato macaroni salad and refrigerate for at least 4 hours.

NOTES:

  • If you have time, make the salad a day or so ahead of when you want to serve it. It tastes even better on day two!
  • Keep refrigerated in an airtight container for up to one week.

  • You can make this with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, yet leave the potato skins on when you chop them.