What an unusual 4th of July here in Tucson!  Although it is monsoon season, no one could have predicted that we would receive nearly 3 inches of rain during the course of the day.  What a bummer!  NOT!!!!

I decided that I would experiment in the kitchen a bit.  Since I didn’t really feel like standing in there chopping and cooking, I enlisted the help of my immersion blender, a 9 year old and some handy gluten free (GF) products.  Some of them were even labeled non-gmo.  To me – that is more exciting than fireworks!

Ciara and I decided to use the Goldbaum’s Brown Rice Pasta and the City of Roses Grand Marnier City of Roses Certified Gluten Free Creamy Mustard.

Ciara really loves City of Roses Creamy Mustard

She said she would like to try to make a crunchy version of macaroni salad.  We knew right away that only the two of us would truly enjoy our creation.  So, off we went in search of ingredients in the fridge…..

Ingredients:

1 pkg – Goldbaum’s Brown Rice Pasta (awesome energy conserving instructions) – labeled non-gmo

Goldbaum’s Brown Rice Pasta

4 hard boiled eggs

2TBS City of Roses  Grand Marnier Creamy Mustard – labeled non-gmo and Certified Gluten Free

1 cup pre-shredded or diced carrots

1/2 red onion – diced

1 orange pepper – diced

1 yellow pepper – diced

Miracle Whip Light to texture preference (about 1 cup)

1/2 cup sweet relish

We mixed all of these ingredients together, chilled it  for a couple of hours in the fridge and came up with a very satisfying side dish to accompany dinner.

Ciara’s Macaroni Salad