Saturday was the book launch party for my latest release, Rescuing the Texan's Heart.
The family and I gathered at our local Mardel store. Let me tell you, the people at Mardel rock.
They print up posters and cards and even Facebook and Tweet your event.
My family all wore the Adventures in Pink t-shirts we had made for my first book.
|Three of my favorite guys.|
Wanting my readers to have a token of my appreciation to take with them, I made cookies.
|Homemade chocolate chip cookies, two in each bag, all tied with a pretty ribbon and a card they can pass on to tell other people about the book.|
Then, after a wonderful afternoon and the opportunity to chat with so many fun people, it was back to the house for another celebration with some friends and family.
A few weeks ago I was watching the Pioneer Woman and saw her make this Mexican Macaroni Salad that I just had to try.
So I did.
And it was AWESOME!
Which means now I have to share it with you.
Here's what you'll need:
- 1 pound elbow macaroni (I used a 13.something oz box of the Dreamfields brand. You know, the one that's perfect for those on low-carb or gluten free diets)
- 2 ears of corn
- 1 can of black beans, drained and rinsed
- 1/2 cup finely chopped black olives
- 6 Roman tomatoes, chopped
- 3 green onions, sliced
- 1/2 of a red onion, diced
- 1 cup jarred salsa
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp. cumin
- salt and pepper
Cook your macaroni according to package directions.
Drain and set aside to cool.
I rinsed mine a bit to help start the cooling process. Or more to the point, to STOP the cooking process.
While my pasta was cooking, I cooked my corn.
Ree suggested grilling it, so, being one who follows directions, I did.
An indoor grill pan is preferred, but I don't have one, so it was either the George Foreman grill or fire up the gas on outside.
As you can tell, though, I opted for the George Foreman. Surprisingly enough, I was even able to close the lid.
If you do not have a grill, indoor or out, at your disposal, fear not.
Use your preferred cooking method, just make sure the corn is still crisp.
I have to say though, the grilled corn was really yummy.
Once the cooked corn is cool enough to touch, cut it away from the cobs.
Holding the corn vertically, just run a sharp knife down the sides.
Now, put your cut corn in a large bowl along with the black beans, olives, tomatoes, green onions and red onions and mix to combine.
Yes, this is very similar to a salsa recipe Missy has shared with us before.
You can find that recipe here.
Add your pasta and mix together.
Don't you just love a colorful salad?
Now on to the dressing.
In a separate bowl, whisk together the salsa, sour cream, mayo, cumin and salt and pepper.
You can adjust the seasonings to your own taste. I used a mild salsa, a good teaspoon of salt and a scant teaspoon of pepper.
Pour dressing over the salad and fold together until everything is coated.
Then chill until ready to serve.
And though I failed to take a picture, I served it in a pretty clear glass bowl so everyone could see all those colors.
Man, oh, man...were the compliments flying on this one.
Wish I could have taken credit, but I'll have to let those fall to Ree.
The blend of flavors was superb. Very festive and definitely not your mother's macaroni salad.
So good. Especially alongside some sliders, buffalo wings and bbq wings.
Luckily, there were leftovers. Because come Sunday, all I wanted to do was become one with my recliner and celebrate the fact that football was back in season. Even if the Cowboys do stink.
Oh, well...there's always next season.