Decadance

🥗 Creole-Style Macaroni Salad (Fully Loaded Flavor)
Ingredients
• 1 (16 oz) box elbow macaroni
• 1 tbsp chicken bouillon (for boiling water)
• 1 bell pepper, finely diced
• 1 large carrot, finely diced or shredded
• 2 celery stalks, finely diced
• 3–4 green onions, thinly sliced
Dressing
• 1 to 1¼ cups mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Tony’s Creole seasoning (adjust to taste)
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛–¼ tsp cayenne pepper (to taste)
• ½ tsp salt (adjust — bouillon adds salt)
• ½ tsp black pepper

Instructions
1. Season the pasta water�Bring a large pot of water to a boil. Stir in 1 tablespoon chicken bouillon until dissolved.�Add elbow macaroni and cook until al dente.
2. Cool the pasta�Drain and rinse with cold water to stop cooking. Let cool completely.
3. Prep vegetables�Finely dice bell pepper, carrot, and celery. Slice green onions.
4. Make the dressing�In a large bowl, whisk together mayonnaise, Dijon mustard, Tony’s Creole seasoning, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until smooth.
5. Combine�Fold cooled macaroni into the dressing, then add vegetables and mix until evenly coated.
6. Chill & develop flavor�Cover and refrigerate for at least 1 hour (overnight is even better).
7. Serve�Garnish with extra green onions or a dusting of paprika before serving.

Flavor Tip
This recipe hits best when the pasta is well-seasoned from the start — the bouillon + layered spices make all the difference.

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Here’s a rich, flavorful homemade stuffing recipe using your stale Italian baguette. It comes out buttery, herby, crisp on top, and soft inside perfect for holidays or Sunday dinner.

🦃 Herb + Garlic Italian Baguette Stuffing
Ingredients
• 6 cups stale Italian baguette, cut into 1-inch cubes
• 6 tbsp butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 ½ cups chicken broth (or vegetable broth)
• 1 egg, lightly beaten
• 1 tsp poultry seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh parsley (or 1 tsp dried)
• ½ tsp dried sage
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (adjust if broth is salty)
Optional Add-Ins (Choose any!)
• ½ cup cooked breakfast sausage
• ½ cup sautéed mushrooms
• ½ cup cranberries
• ¼ cup toasted pecans
• ¼ cup grated Parmesan
• ½ cup diced apples

Instructions
1. Prep
Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast for 8–10 minutes until lightly crisp and dry (if they aren’t already fully stale).

2. Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add:
• onions
• celery
Cook 6–8 minutes until soft and fragrant. Add garlic and cook 1 more minute.

3. Season + Combine
Stir in:
• poultry seasoning
• garlic powder
• onion powder
• sage
• thyme
• parsley
• salt + pepper
Pour the cooked mixture over the bread cubes in a large bowl and toss to coat.

4. Add Broth + Egg
Slowly pour in the chicken broth, mixing as you go. The bread should be moist but not soggy add extra broth if needed. Stir in the beaten egg to bind everything together.

5. Bake
Transfer to a greased baking dish.Cover with foil and bake 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and slightly crisp.

Serve Warm
This stuffing is amazing with turkey, chicken, pork chops, or as a cozy standalone side.