Egg Salad

 

As I was scouring the fridge to make dinner, I found about half a dozen boiled eggs that I forgot I made hiding in the back of the fridge. I couldn’t remember when I even made them, so I was a little nervous to open them up and see if they were still good. After opening a few, it became apparent that they were in fact still good, but not taking any chances I decided to go ahead and make one of my favorite things in the world; The simple egg salad.

I make this all the time, especially in the summer when I get perfect farm fresh eggs. That golden yolk is so rich and flavorful, I can never go back to making it with store bought eggs again. I know, I am kinda an egg snob. The girls love boiled eggs, but will sometimes turn up their nose at the yolks. Crazy, but I always keep them to add them to my sandwiches.

I make egg salad many different ways all the time, but oddly enough, I have never shared any of my favorites on the blog. I left this egg salad on the chunky side, because my favorite thing is dipping wheat thins in it for a snack, or just my fork ūüėČ I need to remember to add more of my egg salad recipes.

Egg Salad

8 eggs chopped
3 tablespoons mayo
2 tablespoons honey mustard
1 tablespoon relish
1/2 teaspoon hot sauce
salt and pepper to taste

Mix it up with a fork and enjoy!

 

Summer Poppy Seed Salad 

Hey guys! I hope everyone had a great 4th of July! We decided to change it up and make something besides burgers and hot dogs this year. Instead I made two big pans of lasagna. I have made many different kinds of lasagna before on the blog, but these were pretty basic like this. I made one with ricotta and mozzarella and one with just mozzarella. They both turned out really great!

This afternoon, I was scouring out the scene in my fridge and pantry to see what I could make for dinner. Plenty of leftover lasagna, so that is the main course! But I did spy a bunch of veggies that looked like they were on their last leg, so I decided to make this beautiful summer salad. I found this poppy seed dressing a while back at Fresh Market, and it is my new favorite. img_8456

So I took half a head of ice burg lettuce, 1 small head of purple cabbage, one cucumber (peeled and chopped), 1 small tomato, 1 yellow squash (thinly cut on a mandolin), and a handful of sliced black olives

img_8454-1

I mixed it with about half the bottle of dressing until all the veggies were coated. I also added a touch of salt and pepper.  It tastes super yummy and fresh, and the squash also gives it a nice crunch! I am going to let it hang out in the fridge for a bit, and add some fresh avocado on top! These are my favorite kind of recipes; ones that you make up on the fly and use up leftovers before they go bad!

*****I spy some bananas that turn in to bread soon. I also found some blueberries, so I might come up with a new concoction! See ya real soon!

Crockpot Salsa Chicken Taquitos

Happy Saturday! The girls and I took a little trip to the Farmer’s Market this morning and got a few treats; blueberries, squash, tomatoes, honey, apple butter, purple potatoes, and some pork (kielbasa, pork butt, and bacon)! I got my delicious iced coffee and the girls got to pet a lot of really cute dogs. I’m glad the weather held out for us; more rain is in the forecast for today =( ¬†Right now the girls are taking all their books and making dominoes out of them all over the house.

Yesterday I had defrosted some chicken thighs for dinner and was trying to think of a way to make them without having to go to the store. I found a can of enchilada sauce, jar of salsa, beans, and canned green chilies. So I came up with this crockpot shredded chicken recipe. Super easy and very flavorful!

Crockpot Salsa Chicken

Ingredients

4 chicken thighs- I had bone-in, which adds a lot of flavor.
1 large can of enchilada sauce
1 jar of your favorite salsa
1 small can of chopped green chilies
A good pinch of salt and pepper
If you like it spicy, add in some hot sauce or chili powder and/or chili flakes

Directions- Literally dump and stir. Cook on low for 8 hours or high for 4 hours.

You can use it for pretty much anything- tacos, enchiladas, burritos, nachos, etc. I rolled it up with some beans and cheese and made them in to taquitos.  I baked them in a 425 oven for about 15 minutes until the edges were crispy. Typically, taquitos are made with small corn tortillas and fried, but I only had medium sized flour tortillas, so I made that work. Plus, these baked ones are healthier and had all the same wonderful flavors! I served it with a side of Mexican rice and black beans.

img_8332

img_8341

What can I do with this?

I had leftover mozzarella sticks, and I needed to use them before they went bad. I don’t like food waste. I recently almost cried when my green olives had mold growing on them. I did cry when the last of my cherries were all rotten. When the last 2 of my English muffins had mold, I thought that maybe it was the mold that was out to get me. Don’t even get me started on that rotten tomato. So when I remembered about these guys, I was determined to use them before salmonella took over my fridge.

Introducing the cheese stick quesadilla. It tastes like you think, and you are welcome. You could either dip it in left over pizza sauce or sour cream. I tried both and they pass the test.

All 3 judges gave it a perfect 10. In all 3 judges, I mean it is a girl night and I could never pass this off on my husband without meat.

Bacon Wrapped Chicken Cordon Bleu

Happy Sunday, ya’ll! I hope you had a restful weekend spent with family and friends! Tonight I made this beautiful and scrumptious dish for dinner. I combined 2 previous recipes that I have done before here on the blog; ¬†a chicken stuffed with cheese and wrapped in bacon and my regular¬†cordon blue. I served it with rice pilaf and veggies.¬†I hope you give it a try!

Bacon Wrapped Chicken Cordon Bleu

Ingredients

3 chicken breasts
About 9 pieces of sliced ham
6 slices Provolone cheese- (Original has Swiss, but honestly any cheese would be good).
1 package of bacon

Directions

Preheat oven to 375. Spray a casserole dish with non-stick cooking spray.

Cut each chicken in half, but not all the way through. Take some plastic wrap and place it on top of the chicken. Pound it out very thin with a meat mallet (or pan).

Place slices of cheese and ham to fit on each chicken breast. Roll up the chicken.

Then wrap the chicken in bacon. Stick a few toothpicks in the chicken to hold it in place.

Then bake for about 35 minutes. Then turn the broiler on high and cook for another 10 minutes or so until the bacon is nice and crispy.  The internal temp of the chicken should be 165.

 

Beef Short Ribs in Tomato Sauce

Evening guys! Plans changed and we needed to eat at home tonight, so when I saw these beautiful beef short ribs on sale today, I knew what I had to do. I live for short ribs. When I see short ribs in the store or on a menu at a hip or fancy restaurant, I always consider getting them. Love them in every way, shape, and form. I have done both beef and pork ribs on the blog, so this is not too far off base with what I have done before.  They are a super delectable and can make for a very sophisticated dish, so I could probably charge you at least $22 for this entree =)

This is a one pot wonder if there ever was one! The meat can cook for hours on end in this tomato sauce; it slowly falls of the bone to create this velvety rich sauce. I served it on top of rigatoni sprinkled with a bit of Parmesan with a side of crusty garlic bread for scarpetta (Italian for sopping up sauce and cleaning your plate). You could serve this on any starchy pasta or polenta. I even served it on mashed potatoes once.

I also have made a crock pot version here. 

Braised Beef Short Ribs in Tomato Sauce

Ingredients

4 Beef Short Ribs
1 onion, chopped
3 cloves of garlic, crushed and finely chopped
3 tablespoons tomato paste
1 cup red wine- I used Malbec
1 cup beef broth
1 small can diced tomatoes
1 large can crushed tomatoes
3 tablespoons worcestershire sauce
2 tablespoons sugar
2 tablespoons butter

Directions

Salt and pepper both sides of your ribs.
Brown ribs in a bit or oil in large dutch oven on med. high heat, about 6 minutes per side. 
Take out ribs. Add onions. Cook for about 6 minutes. Stir.
Add garlic. Cook for about 3 minutes. Stir.
Add tomato paste. Stir and cook for 3 minutes.
Add wine and stock. Stir and reduce for about 5 minutes.
Add your cans of tomatoes, Worcestershire sauce, and sugar. Stir and cook for 5 minutes. Reduce heat to low. Add in your meat. Cover. Stir every 45 min or so. Cook for 4-6 hours.

Chicken and Veggie Lo Mein Stir Fry

Evening guys! So as I mentioned in my last post, I have not been doing a ton of new cooking this summer. Lots of easy and fast meals that don’t require much time. We have been hanging at the pool everyday the weather has permitted, the girls have been hanging out with friends in day camp and sleepovers, and I have been catching up on my magazine reading and Netflix.  Today was no exception, so I decided to make a simple favorite; Stir Fry.

Making a stir fry has endless possibilities. Meat, veggies, starch, sauce…What do you choose? I have made a few different stir fry recipes on here, but there is always room for more! Here is how it went down this time.

First, I chopped 4 chicken thighs in to slices and marinated them with a few tablespoons of this handy sauce. You could use chicken breasts, but the thighs were so much cheaper, and honestly, they are my favorite.  I marinated it about 20 minutes. I would not go more than an hour unless you are marinating the whole thigh/breast.

img_8236

I added the marinated chicken to a bit of oil in a wok, along with all my veggies. This time I used yellow and red peppers, mushrooms, green beans, baby corn, water chestnuts, bamboo shoots, and a hunk of grated ginger. I sauteed it all together until the chicken was cooked through, about 15 minutes. I added the rest of the sauce. At the same time, I cooked the noodles. Once the noodles were cooked (mine took 4 minutes), I added them to the wok and turned off the heat and stirred well.

img_8234

Meanwhile, I fried up these beauties using the packing directions.

img_8235

Next time you are craving take out, I hope you try to make it at home. This entire meal cost just over $25 for 5 people (2 kids). Plus leftovers! Can’t beat that price! On that note, I am starting a new category; Thrifty Meals. Most of my meals are, but I know a lot of you out there are trying to stretch a dollar, so I am going to have your back!  Cheers!