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Southwest Shrimp Salad

I should hire a proof reader.  This picture clearly shows shrimp, not chicken.

In spite of the incorrect label, this was a great salad!

Here's what I used:

Romaine lettuce- chopped
Cucumber- chopped
Tomatoes- chopped
1 can pinto beans- rinsed
Frozen corn- defrosted
Red onion- diced finely
1 lime- juiced
Olive oil
Salt
Pepper

Mix everything up in a big bowl, then top with as many sautéed shrimp as you want!
Recent posts

This Week's Juice...

This week I made strawberry-apple-orange juice. I am enjoying not wasting fruits and veggies anymore!   This week I didn't have any spinach or kale to use, but that's ok. This looks much more appealing than most of my previous juices.

First Spring Project!

Smoked Salmon Spread

So this was my breakfast this morning.  A gluten-free bagel (not because I'm gluten-intolerant, but because I like the texture of them), salmon spread and thinly sliced cucumbers.  Heaven.

I've posted the spread recipe before, but it's really simple:

Salmon Spread:

1 pkg. smoked salmon
1 8 oz. bar of cream cheese
dash of lemon juice/zest
2 scallions, chopped (white and dark green parts)
S/P

Mash everything together and spread on everything!

Smoked Trout and Eggs

Some good friends of ours brought us some fish they had smoked earlier this week.  They gave us a whole smoked brown trout and a whole smoked Kokanee salmon.  I decided to use the trout first, since Devin doesn't really like salmon (I know- crazy, right?).

When I was little, I remember my parents occasionally eating salmon and grits.  I decided to riff on that a little and scramble some eggs and add the smoked trout.

Here's what I used:
I picked the bones out of the trout as best I could, but you never catch them all.  I also used some chopped scallions.  I used the white parts to saute before I added the eggs to the skillet, and I used the green parts as a garnish.  Next time, I will totally throw in some small cubes of cream cheese.

The process was simple.  I added some salted butter to a preheated skillet.  After it melted, I threw in the white part of the scallion and let it soften a bit.  Then I added 4 eggs whisked with salt and sriracha.  When the eggs began to set, I …

Egg Salad

I have loved egg salad for as long as I can remember.  But I'm not a fan of fancy egg salad. The classic is perfect for me. I've been craving it for a while, so I finally gave into the pressure and made some.

I can only make small batches, because Devin hates it. I have to eat it all myself. Darn. It also drives him crazy that I buy already boiled and peeled eggs-he says it's lazy. I say it saves my sanity. I have never been good at boiling or peeling eggs.

Here's my no-frills version!

Egg Salad

4 boiled and peeled eggs
3-4 tbsp. Duke's mayo
1 tbsp. Sweet pickle relish
1 heaping tbsp. Yellow mustard
Salt
Pepper

Chop the eggs and throw everything in a bowl- mix with a fork. Then try not to eat half the bowl while standing at the counter.

Chai French Toast

This morning Devin and I had French Toast for breakfast. I don't make it often, and I'm not sure why.

I made a slightly different version because I've been wanting to experiment more with the flavors in Chai. A little while ago I purchased a jar of Chai Spice from King Arthur Flour, and I've been sneaking it into various recipes.

Here's what I did:

2 tbsp. Salted butter
3 eggs
1 tbsp. Chai Spice Mix
2-3 glugs of heavy cream
1/2 tsp. salt
1 tsp. Sugar
4 slices bread (I used sprouted sourdough)

Heat up your cast iron skillet over medium low heat (on my electric stove I put it on 6).  Let it heat up for a good 5 minutes or so.  While you're standing around waiting, go ahead and get some kind of shallow-sided container to make the egg mixture. I used my trusty Pyrex pie plate that's older than Moses. In the pie plate, mix the 3 eggs, cream, and spices. Whisk together well- until no disgusting slime trails off your whisk. Go ahead and add a piece of bread. Wait…