Wednesday, August 22, 2012

Macaroni Salad!

I had another busy week at work last week. Over the weekend, I only grilled once, but cooked meals a couple other times. Saturday morning, I made a dutch baby for breakfast. We topped it with sliced sugared strawberries. We really enjoy dutch babies and Isabella likes watching them in the oven. On a side note, I miss eating strawberries that have taste. Most of the ones we get in the store here don't have a taste. I was hoping to grow some this year, but the critters and bugs are eating them before they are ready.
Isabella watching the dutch baby

She was watching and dancing

Isabella had her strawberry outfit on
For Sunday lunch, we made pulled pork nachos. We topped the chips with bbq pulled pork, cheese, and thawed frozen southwestern corn mix. Then we broiled it on low for a bit till the meat was warm and the cheese melted.
Sunday dinner, I grilled hamburgers and fries. In the hamburgers, I put bread crumbs, olive oil, green onions, chopped sweet pepper, Pampered chef Smoky BBQ rub, garlic, fresh grated parmesean cheese and salt and pepper. I formed them into patties in the morning and froze them till it was time to grill them. I grilled them over medium heat. I still had some bad flareups and had to move them to a safe zone on my grill temporarily. A lot of people spray their flareups down with water, but that is stupid. Flare ups on a grill are caused by burning grease and water makes grease fires worse. So the best way to deal with a flare up is to move the meat to a cooler part of the grill till the fire subsides. I wasn't prepared for the first flareup. I tried to flip the burgers with the cover still on my spatula and melted the cover slightly.
   I also grilled sweet potato and russet potato fries in the Pampered Chef BBQ Roasting Pan. I enjoy grilling fries this way. As a side dish, we also had macaroni salad. I made the salad in the morning and let the flavors meld all day. We cooked the noodles Saturday night and let them cool in the fridge all night. In the morning, I added all the other ingredients. I added light mayo, light miracle whip,  green onions, grated carrots, cut up roasted red pepper, dill relish, and salt and pepper. The roasted red peppers were peppers that I had roasted on the bbq months ago and froze. I roasted the whole peppers till the skin was charred. Then you scrape off most of the black and the seeds and I had put it in a freezer bag. When I used it in the mac salad, I took the frozen peppers out of the bag and sliced a few pieces off and diced it. The peppers thawed nicely in the salad. We really liked the mac salad. The peppers were a nice touch.
  I hope everybody has a nice week. Enjoy the last bit of summer we have. The leaves are starting to turn here in Alaska. Happy grilling!

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