Saturday, February 18, 2017

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 a few seconds and flip it over.

After the skillet gets hot, drop in the butter. It should sizzle and melt quickly. Put your first 1 or 2 pieces of dredged bread in and don't move them around. Let the cast iron work its magic. Go ahead and put the other 2 pieces in the egg mixture.

Flip the bread when the bottoms are nicely browned. If you're using regular bread, this won't take very long. If you're using thicker bread, I would soak them in the egg longer, cook them on one side, flip them, then finish them in the oven.

I served the toast with maple syrup and some clotted cream I picked up at World Market.

PS- there are no pictures on this post because Blogger is not playing well with my iPad Pro. Shame on you, Blogger!

Tuesday, December 20, 2016

The World's Easiest Hot Chocolate

This also happens to be the best hot chocolate I've ever made!

Hot chocolate is another topic subject to wildly different opinions.  Most of us reach for the stuff in the packets from the grocery store when we want a cup.  What could be easier?  Tear off top of packet, pour in mug of hot water, and stir.

I have never liked packet hot chocolate made with water.  It is always missing something.  Before today, I would improve on the packets slightly by making it with hot milk instead of water.  I've tried it with regular milk and almond milk- both are pretty good.

But today I tried an idea I saw on Pinterest.  It was insanely easy, and I'll never make hot chocolate a different way again!

Most people I know keep a bag of chocolate chips hidden somewhere in their kitchens.  I keep my stash in the freezer.  My brand of choice is Ghirardelli.  Hershey chocolate chips are no longer good enough.  I know there are people who swear by Hershey's- for chocolate chips and cocoa powder.  But honestly, I've done a lot of baking, and I prefer Ghirardelli.  Its flavor is much more complex and deep.  

So are you ready to make the easiest hot chocolate ever?  

Grab a mug.  Throw a handful of chocolate chips in the bottom.  Fill the mug with milk (whatever kind on which you groove).  Nuke for 1 minute, 20 seconds.  Stir. If your chips aren't all the way melted yet, nuke about 15 seconds more.  Drink.  

Optional (but delicious) embellishments:  Nuke it the last 30 seconds or so with a marshmallow on the top.  After nuking it, add a shot or two of your favorite "adult beverage."   After topping it with a marshmallow, use your husband's acetylene torch to toast the marshmallow. I may nor may not have done all of these things to the same mug of hot chocolate.  :)



Breakfast- again!


Breakfast today was fairly simple.  I had my normal cup of tea (Earl Grey), scrambled eggs, cinnamon raisin toast, and a piece of bacon.

Scrambled eggs can be a surprisingly complicated affair.  There are wildly different ways of making them- from very simple to extremely complex (using double boilers and such).  I find that people are usually in one of two camps.  Some people are dry scrambled egg people.  I think these people don't particularly love eggs, but they feel obligated by breakfast culture to eat them.  Then there are moist scrambled egg people.  I am one of these.  I love eggs.  Apart from raw, I can't think of any preparation of eggs I won't eat.  I tend to like my eggs custardy and moist, with soft curds.

Then there's the whole other argument about salting the eggs before or after cooking.  I season mine before I cook them.  I usually add a dash of salt and sriracha.  Some people swear that you shouldn't salt the eggs until after they cook because it impacts their texture.  I've tried it both ways but I don't see a huge difference.

Lastly, people like to argue about whether or not you should add any additional liquid to the eggs before you scramble them.  I've been all over the map on this one.  I used to add a splash of milk or cream as I beat the eggs.  Then I forewent the milk in favor of a splash of water.  Again, I didn't see much of a difference between the two.  Now I don't add any extra liquid- I just whip the eggs with whatever seasoning I'm using.  For now, this works for me.  

If you can think of some other variation on the themes offered above, I would love to hear them!

Monday, December 19, 2016

Youtubers



This is one of my favorite youtube channels.  This guy is a principal at a school in Lexington, KY.  He makes these videos around his school, or in his car.  He brings to light many of the odd situations teachers find themselves in everyday.  And I think he jokingly pokes fun at the us against them attitude between teachers and administrators.

This video is particularly funny to me because we had to do a new battery of assessments right before we got out for Winter Break last week.  It's like he knows...

Winter Salsa Recipe


Can you tell I was in the mood to play with my iPhone camera today?

Homemade salsa is so much better than the stuff in the jar at the store.  I learned a long time ago that salsa is easy to make, and if you make it yourself, you can control what goes in it.  Not to mention you have complete control over the heat level.

In the spring and early fall, when I have fresh garden tomatoes and jalapenos, I like to make salsa with them.  It just tastes better.  But in the winter, I change up my recipe and use canned tomatoes and jarred chipotle peppers.  I love the smoky flavor and the heat!

Here's what I used today to put together a batch:

This isn't everything, but it's the things I switch out between seasons.  Here's the complete list...

1 can diced tomatoes
1 handful fresh cilantro (leaves and stems)
1 lime, juiced
1 tablespoon of chipotle
one little hunk cut off a white onion
1 teaspoon of aleppo pepper
salt
pinch of sugar

Throw everything in the blender and blitz.  That's it.  Taste it and make sure it doesn't need more salt or lime.

Cheesy-Gritty Breakfast


I love cooking breakfast.  Actually, I love cooking breakfast on the weekends when time is not a factor.  I hate making breakfast during the week.  Cooking is one of those areas where I don't respond well to time pressure.

This particular breakfast was a shining example of what I like to eat- layers of yummy things all piled on top of each other, then mixed up and devoured.

Here's the rundown of the dish...

First I made a batch of garlic cheese grits.  I use chicken broth as the liquid, and I add a clove of whole garlic (which I fish out before adding the grits).  When the grits are creamy and smooth, I stir in as much cheddar as I feel like grating.  On this morning, I was energetic and added A LOT of cheese.  This is the bottom layer of the bowl.

I fried an over easy egg and perched it on top of the grits.

I diced and seasoned a Roma tomato and sliced half an avocado.  Lastly, I sprinkled a crumbled piece of bacon over the whole thing.  Oh- and I didn't douse it with sriracha until after I took the picture.

Voila!  Breakfast!
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