'Tis the season for eggs and I made you an Avocado Egg Salad Sandwich.
Hope you enjoy this recipe!
this recipe makes 4 sandwiches
6 hard boiled eggs, peeled
5 TBS mayo (I use lite mayo)
1 TBS Dijon mustard
2 TBS dill pickle relish or sweet relish
1 small celery stalk (close to the heart), finely chopped
1 TBS shallot, finely chopped
fresh lemon juice (to taste)
paprika (to taste)
garlic and herb seasoning (to taste)
salt and pepper (to taste)
8 toasted bread slices
1 large avocado, thinly sliced
On a large dinner plate, mash hard boil eggs with a fork until fluffy. Then add smashed eggs to a medium size bowl. Then add mayo, mustard, pickle relish, celery, shallot, squeeze of fresh lemon juice, and seasonings. Mix well and spread the egg salad on a toasted bread slice, add sliced avocados, and then top with an additional slice of toasted bread.
March 26, 2013
'Tis the season for eggs and I made you an Avocado Egg Salad Sandwich.
March 21, 2013
March 19, 2013
Zucchini pizza sticks are not only fun to eat but are super healthy and low calorie. My kids love zucchini and pizza so I knew they were going to love this recipe. Serve with a veggie pasta salad, click here for the recipe, and you have a complete meal everyone will love. These pizza sticks also make a wonderful light and easy lunch option or a happy after school snack.
What you need:
click here for my homemade pizza sauce
shredded mozzarella cheese
seasoned bread crumbs
click here for my bread crumb recipe
(I added 1/2 tsp oregano, 1/2 tsp marjoram, 1/2 tsp of basil to my bread crumbs. I also cut the bread crumb recipe in half only using 2 slices of bread)
First, preheat your oven to 400 degrees. Now cut the zucchini in half lengthwise. Then scrape out the middle section with a grapefruit spoon or melon baller. Spray or brush olive oil on the inside of the zucchini. Next add pizza sauce and turkey pepperoni.
Finally, top with shredded mozzarella cheese and sprinkle with bread crumbs.
Cook for about 15 minutes or until cheese is bubbly and zucchini is as tender as you like.
March 15, 2013
I always get hugs and praises when my family smells the fresh aroma of this meal cooking. These are by far the best stuffed peppers I have ever had! I know the process seems long, but if you love a good Mexican rice and Tex-Mex flavors you will not regret making this recipe. I hope you enjoy these Grilled Tex-Mex Stuffed Bell Peppers soon. They are delicious!
Mexican rice (directions and ingredient list below)
1 lbs. ground beef
3 tomatillos, pureed
juice of 1-2 limes (optional)
2/3 cup colby jack cheese
Ground Beef Seasoning
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp cumin
salt and pepper, to taste
Directions Mexican Rice
adapted from Food.com
6 Campari tomatoes (or any tomato of your choice)
1 small/medium sweet yellow onion
2 medium jalapenos (ribs and seeds removed)
2 cups long grain white rice
1/3 cup canola or vegetable oil
(I have also used coconut oil)
4 minced garlic cloves
2 cups chicken broth (low sodium)
1/2 cup frozen sweet corn
1 tablespoon tomato paste
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 1/2 teaspoons salt
1/4 cup fresh cilantro, minced (may add more to your liking)
Adjust rack to middle position and preheat oven to 350.
Puree tomatoes and onion in a food processor or blender.
Reserve exactly 2 cups.
(6 Campari tomatoes and 1/2 of a large sweet yellow onion made approximately 2 cups)
Mince jalapenos and garlic, set aside
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.
IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed oven safe straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle you are ready to pour in your rice.
Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Fry rice stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium and add minced jalapenos and garlic. Cook, stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture, tomato paste, seasonings, salt, and 1/2 cup of frozen sweet corn. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Once rice is done stir in cilantro.
While the rice is cooking, brown and season the ground meat in a frying pan over medium high heat until no longer pink. Drain fat as needed.
Next, puree 3 tomatillos
Start preheating your grill!
When rice is done take out 2 cups of rice and set aside. Add to the remaining rice: cooked and seasoned ground beef, 3 tomatillos (pureed), the juice of 1-2 limes (optional), and 2/3 cup colby jack cheese and mix well. Use the extra 2 cups of rice for leftovers or anyway you see fit!
Now you are ready to stuff your peppers!
Next, lay the stuffed pepper on foil and spray with olive oil. Don't forget the top!
Finally, wrap the entire pepper in foil! I grill my pepper for 15-20 minutes (or until tender) at 400 degrees turning every 5 minutes.
Unwrap and enjoy all the goodness!
March 11, 2013
Happy Day Light Savings Time! Yay, more sunlight in the days to come. As winter is coming to an end and spring is spouting forward, warm days are near. Smoothies are a favorite in this house when warm weather arrives and my family adores this combination of strawberry, peach, and banana. I hope you and your family will enjoy these refreshing flavors soon! Smoothies make breakfast a breeze and a wonderful snack choice between meals or after school.
makes 5 cups
1 cup frozen strawberries
1 cup frozen peaches
1-2 TBS (or to taste) of raw sugar, or sugar of your choice
(depends on the sweetness of the fruit)
2 cups 1% milk, or any milk of your choice
Combine all ingredients in a blender and blend until smooth!
If using fresh fruit add ice as needed to reach your desired consistency.
March 5, 2013
I have 3 sick kiddos this week that are experiencing coughing, stuffy noses, and sore throats :( Good thing I recently saw a recipe for honey lollipops over at
Fountain Avenue Kitchen.
I followed Ann's directions but added a little vanilla extract to my batch! Below is instructions to what I did and the outcome was wonderful! All my kids loved them and said the honey pops offered relief to their sore throats.
You Will Need:
1/2 cup honey (I use local honey)
1/2 tsp cinnamon (optional)
1/4 tsp vanilla
This batch made 18, this number will vary depending on how big or small you make your pops. You can always cut this recipe in half for a smaller recipe.
I chose to put cinnamon in my honey pops because I have been researching all the benefits honey and cinnamon provide together!
First, in a small sauce pan heat 1/2 cup of honey until the temperature reaches 300 degrees on a candy thermometer, stir occasionally.
If you do not have a candy thermometer Ann suggests
dropping a drip or two of honey into a bowl of very cold water. If the honey hardens into a ball, it is ready. If it remains soft to the touch, return to a boil.
Once your honey reaches 300 degrees quickly take off burner and then add cinnamon and vanilla extract. Stir until mixed well. Let the honey mixture cool for a few minutes and line two baking sheet with parchment paper.
Place lollipop sticks across the prepared baking sheets. If your lollipop sticks with not stay in place, dip in honey first and then place them on the baking sheet. Now with a spoon gently pour your desired amount of honey over the lollipop sticks. Let the honey pops cool completely.
Do not give to children younger than one.
I suggest to give no more than 3 honey pops a day. Do not allow your children to chew on the honey sticks because it is hard on their teeth. Encourage your children to suck on the honey pops. Always supervise small children when eating any type of lollipops.