Azoresgal~Life on an Island

This macaroni salad has graced many of our BBQ's this summer. It is tangy with hint of sweetness, super easy to make, and it is sure to be a hit with your family! 4 cups uncooked elbow macaroni ( I use 500 gram bag) 1 cup mayonnaise 1/4 cup  white vinegar 2/3 cup white sugar ( or adjust to your liking) 2 1/2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper Add in options:  sliced olives chopped hard boiled eggs diced onions chopped red or green peppers shredded carrots sliced celery chopped pickles diced deli meats diced cheese slices green onions Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. Make sure its nice and cool before adding the dressing! In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the  cold macaroni. Next add in what ever extras you like!...

 Padron Peppers are originally from Spain – and they are definitely NOT hot, although the occasional one might surprise you! There’s a saying that goes "Pimientos de Padrón, unos pican y otros no" (Padron peppers, some are hot and some are not). Padron peppers are so irresistably delicious, and super easy to prepare. I can't tell you how many times we have enjoyed them this summer, sometimes twice in one week! They are a great appetizer paired with sliced prosciutto, & some cheese. We also love them as a side dish, to grilled steaks, they are perfect! 250 grams Padron peppers/or Shishito peppers instead 4 tablespoons Olive Oil Sea Salt (generous amount)  1 lemon Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They should char in places. Don't rush. It takes 8 to 10 minutes to cook a panful of peppers. When they...