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!

 

Weekly Meal Plan 4/24/17

Oh, hello! I know it has been a while. I have been cooking up a storm this weekend and have a lot of good items on the menu for this week.

So happy it is spring and summer is right around the corner! Looking forward to the farmer’s markets and vacation time!

Weekend of Eggs…

Saturday was Sandwich night.  Always a big hit! Delicious French bread toasted with chicken, bacon, provolone, lettuce, and tomato. I wanted to add some avocado, but it was rotten =(

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Made this last night for dinner… Super yummy as always!

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Tonight is Meatloaf and Mashed Potatoes (new recipe)

Tuesday- Dim Sum Night (raided the freezer section for dumplings, shui mai, and spring rolls)

Wednesday- Out

Thursday- Pork Tenderloin- Maybe a new recipe or maybe like this

Friday- Chicken and Broccoli Pasta Alfredo

Happy Eating! ¬†‚̧

Italian Pesto Frittata

Cleaning out my fridge for another yummy frittata! Super easy!!!

Preheat oven to 350.

Combine 2 tablespoons of Pesto with 2 tablespoons of cream cheese.

Add mixture to 8 beaten eggs.  Pour in a buttered non stick oven safe pan and top with a generous helping of shredded blended Italian cheese.

Cook a few minutes on med high heat, moving your spatula along the edge every few seconds. When the edges start to firm up, pop in the oven and cook until cheese turns golden brown, about 6-8 minutes.

Enjoy!

Weekend Wrap-Up and a Yummy Monday Brunch

Good morning, friends! I hope everyone had a GREAT weekend!

Friday we had a great time at the pool. The girls had a blast with lots of the neighborhood kids.

 

Then the girls had a slumber party with a few friends. They had a blast!

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Then they slept over with my parents. The hubby and I had a great time with some friends at the house. I made my “famous” enchiladas. It is nice to hang with family friends without kids every once in a while.

Then yesterday, my parents met us at Texas Roadhouse for dinner to celebrate the hubby’s birthday! Their filet is to die for! We started with some yummy potato skins. img_4388

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Now on to the brunch I made this morning…

Sunny Side Up Eggs with Sauteed Mini Heirloom Tomatoes

I got some amazing tomatoes this week at the farmer’s market. I mean…July is the BEST for tomatoes! I took a couple of handfuls of those beauties and cooked them in a bit of olive oil with a good pinch of salt and pepper. I covered them with a lid and just let those babies pop and char for a good 5 minutes. I toasted some English muffins and made my sunny side up eggs.


I topped the English muffins with an egg and some of those gorgeous tomatoes!

PERFECTION! 

Leftover Loving-Arugula, Goat Cheese, and Apple Fritatta

So I am not paid to endorse Blue Apron¬†( I will if they are reading this, hint, hint), but I really have enjoyed the meals so far. This is my families favorite…011

Roast Pork and Smashed Potatoes. ¬†I really don’t want to be sued, so let’s just say that I followed the recipe to a tee. ¬†I basically roasted the pork in a cast iron pan with¬†a special spice blend. I cooked some small potatoes, ¬†smashed them, and¬†roasted them in the pork pan. I made a side salad of arugula, walnuts, apples and goat cheese. It was all amazing!

I was the only one who ate the salad. DUH! But I made this beautiful healthy frittata…

Arugula, Goat Cheese, and Apple Fritatta- I really just added all the ingredients of the salad above with a few chopped mushrooms, 1/2 chopped pepper, grated Parmesan cheese, and 8 eggs. This picture does not describe the beauty of this masterpiece. Wilted Arugula mixed with eggs and cheese is a thing of beauty. I ate a piece for breakfast cold with a bit of Cholula on top. YUM!!!!!!!

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Leftover Loving- Steak, Potato, and Broccoli Frittata

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Evening guys! Last night I had some leftovers from a steak and potato meal (made in my new kitchen!!!!) and some leftover egg drop soup. I really had no idea if this was going to work out, but it did. I chopped up the steak and veggies, mixed them with the egg drop soup, 2 beaten eggs, and lots of cheese. I cooked it in an oven safe pan until I could tell the eggs were setting on the sides, about 4 minutes. Then I put it in a 350 oven for about 10 minutes. It came out pretty yummy!¬†¬†I had some for breakfast today and shared the rest with some co-workers. Hoping to get in the kitchen this weekend…I have a lot of catching up to do!

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon

Happy Thursday! This week has been LONG, so I am very happy that tomorrow is FRIDAY!!!!

Becca had cheer practice and a party tonight, so Katie and I hung out and did lots of reading and math. Then I cooked up this fast dinner with random leftovers and odds and ends from the fridge.I was going to make a frittata, but Katie said she wanted runny eggs, which either means my runny scrambled eggs (totally cooked, just low and slow with butter and a splash of cream) or my sunny side up eggs.

I told her I would make cheesy runny eggs with bacon, mushrooms, and potatoes. She said, “You can do that?” Yes, I can! ¬†I even let her help scramble the eggs and tear some tarragon =) We both gobbled it up and earned a spot in the clean plate club! I hope this inspires you to get in your kitchen and have a little fun!

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon with Garlic Toast

Ingredients

4 slices bacon, cooked and chopped
6 eggs, scrambled
1 small container mushrooms, sliced
2 red potatoes, chopped in small even pieces
about 1/2 a container of feta cheese
one handful of tarragon, finely chopped or kid shredded =)
3 tablespoons butter
salt and pepper to taste
4 pieces toast (left over garlic bread for us)

Directions

Cook your bacon in a hot pan. Take out and chop once cooled.
Turn down the pan to a medium heat. Cook your potatoes and mushrooms in the bacon grease and one tablespoon of olive oil, about 10 minutes, stirring occasionally.
Turn down heat to low. Add in your scrambled eggs, bacon, butter, tarragon, and feta. Stir frequently for about 10 minutes until it just all comes together. Eggs will look loose but they are fully cooked.

Enjoy with some buttered toast. If you happen to have some leftover garlic bread, like me, that would be even better!