It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different. This Creole macaroni salad has buttermilk in the dressing, giving it that wonder tangy flavor. I love buttermilk so I instantly thought how great this salad would be with buttermilk fried chicken (and it was!). The salad also has tomatoes and (Anita’s favorite) olives. Her motto is: You can’t have too many olives.
This recipe comes from Paul Kirk’s Championship Barbecue Cookbook, a huge book of everything barbecue. Get it. It’s packed with recipes like this great salad and whole lot more.
I would (and did) add more cayenne pepper to give this Creole macaroni salad even more kick. I think the dressing has a somewhat cooling effect, so a bit more heat isn’t going to hurt anything.
Creole Macaroni Salad
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 -16 servings
For the salad
- 1 pound elbow macaroni or whatever pasta you prefer
- 1 pint cherry tomatoes halved
- 1 cup sharp cheddar cheese diced
- 1/2 cup celery diced
- 1/2 cup onion diced
- 1 small green bell pepper diced
- 1/4 cup stuffed green olives halved
For the dressing
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Place all of the salad ingredients into a large bowl or resealable container.
Whisk together the dressing ingredients and pour over the salad. Toss gently to coat.
Cover and refrigerate for 2-3 hours before serving
There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Now, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.
Also try my Cajun meatloaf.
Easy Creole Meatloaf
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
- 2 pounds ground beef
- 3 slices white bread
- 1/4 cup whole milk
- 2 eggs beaten
- 1 cup onion chopped
- 1/2 cup celery chopped
- 1/2 cup green bell pepper chopped
- 2 garlic cloves minced
- 2 tablespoon ketchup plus more for topping
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- Pinch freshly ground black pepper
Preheat oven to 350 F.
Spray a 9" x 13" baking dish with non-stick spray.
Place the bread in a large bowl and add the milk. Let soak for a few minutes.
Add the remaining ingredients to the bread except for half of the ketchup and combine well.
Form into a loaf in the baking dish.
Spread the remaining ketchup over the top of the meatloaf.
Bake, covered, for 45 minutes.
Remove cover and bake for an additional 30 minutes.
Let stand 5 -10 minutes before slicing.
You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.
I don’t add the shrimp to the entire pot of soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.
Also try my smoked turkey and file gumbo pie.
Creole-Style Bean Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
- 3 15 ounce cans beans, rinsed and drained (I used kidney, red and cannellini)
- 3 cups chicken broth
- 14 ounces smoked sausage sliced thin, browned first if desired
- 2 stalks celery diced
- 1 onion chopped
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 teaspoon dried thyme
- A few shakes of hot sauce
- A few pinches of dried red pepper flake
- 1 teaspoon Worcestershire sauce
- 1 28 ounce can diced tomatoes
- 1 6 ounce can tomato paste
- 1 tablespoon dry mustard
- 1 pound frozen sliced okra
- 1 cup small medium shrimp shelled and deveined
Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
Add the okra and shrimp.
Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.