FRESH Egg Salad Sandwich

There is no sandwich more pure than a simple egg salad.   The only thing that could make this sandwich better is fresh home grown eggs.

And that’s exactly what I used!

My daughter and son love to check for eggs every morning.  It’s become a morning routine and finding the eggs in the chicken coop’s nesting boxes never gets old.

Here is Ribbon, our Rhode Island Red chicken and she belongs to my daughter.  My son’s is the Ameraucana and her name is Chocolate.  Ribbon lays the brown eggs and Chocolate lays green eggs.

Here’s what they looked like when we first brought them home.  Aren’t they the cutest things you’ve ever seen?

 

We’re able to get about a dozen eggs a week from our chickens.  They’re such hard workers aren’t they?  I love pets that earn their keep!

 

I learned about the difficulty of peeling fresh boiled eggs the hard way.  With eggs that are just a day or two old, the membrane beneath the shell sticks tightly to the shell making peeling the egg almost impossible.  But, I must say it was totally worth the trouble.  I’m glad I boiled extra eggs because I did lose a lot of egg during the peeling process.

 

 

 

This had the be the most heavenly egg salad sandwich I’ve ever eaten.  I made it really simple so I could taste the purity of the fresh eggs.  I only used mayo, mustard, and dill, and salt and pepper of course.

 

Fresh Egg Salad Sandwich

2 hard-boiled eggs, peeled and chopped

1-2 Tbsp mayonnaise (to taste)

1 tsp dijon mustard

½ tsp dried dill

Salt and pepper (to taste)

2 slices wheat bread

 

To make hard boiled eggs, place a few eggs in a saucepan and add enough water to cover the eggs.  Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, and dill. Sprinkle with salt and pepper  to taste. Mix with a spoon.

Spread the egg mixture on top of one slice of bread, put another slice of bread on top.

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Baked Turkey Meatballs

In our house, we are trying to eat healthier, so we’ve replaced ground beef with ground turkey altogether.   Switching to turkey did not leave us missing beef at all.  These meatballs were tender and moist with tons of flavor.  I definitely felt like I could eat more just because it was turkey.

And, they passed the kids test with flying colors.

Here is my flavor-filled turkey meatball mixture.  Using this scooper really saves me time and makes sure they are all the same size and cook evenly.

After scooping them, I still have to roll them between my hands to get them round.

My kids comes in handy for this task too.  They may as well put all those years of playing with play-doh to work, right?!

Because these meatballs are baked, that adds an extra health benefit from shallow frying with oil.

Look at that juicy white meat!  Just delectable.

The night I made these, I used them with spaghetti.  They would also be great in a meatball sandwich.  If you made them smaller, they could be a tasty appetizer with teriyaki  or sweet and sour sauce.  Be creative!  I know you can.

Baked Turkey Meatballs

2 20 oz pkgs Italian Seasoned Ground Turkey

2 eggs, beaten

¼ cup milk

½ cup breadcrumbs

1 tsp garlic salt

½ tsp pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp dried basil

¼ tsp paprika

Combine all ingredients into a large bowl and mix until well incorporated.  Scoop with ice cream scoop onto baking pan.  Roll between your hands to make them into a ball.  Drizzle some olive oil over each meatball.

Bake at 375 degrees for about 35 minutes.  Enjoy in your favorite spaghetti sauce or as a meatball sandwich.

Makes 35 large meatballs.

Cowboy Cookies

I know that these cookies look like they’re for kids because of the bright colorful M&Ms.  Well forget the kids, the adults love this cookie too!  They are crunchy on the outside and soft on the inside, my favorite.  The candy shell also gives it a nice crunch and the oats give it a great chewy texture.

I adapted this from a cookie jar mix recipe.  It is a beautiful  way to give a gift and even better because they taste amazing!!

Cowboy Cookies

Adapted from Bakerella

 

1/2 cup softened butter  (1 stick)

1 egg

1 teaspoon vanilla

1/2 cup brown sugar, packed

1/2 cup white sugar

1 1/3 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup cooking oats

3/4 cup M&Ms

3/4 cup semi-sweet chocolate chips

 

In a stand mixer with paddle attachment, blend the butter until soft.  Add egg and vanilla, then the sugars and blend well.  Next pour in the rest of the dry ingredients and blend until everything is incorporated well.  Use a #30 scoop or roll the cookie dough into 2 inch balls.

Bake at 350 degrees for about 10-13 minutes.

Yields about 24 cookies.

Chocolate Eclair Dessert

This has got to be one of the easiest yet most divine desserts I’ve ever made.  It hits all the notes of sweet, creamy, crunchy and chocolate-y.  The best part about it is there’s no cooking involved.  It’s just really easy to assemble, but you certainly don’t have to tell your friends or family that.

Start by making the vanilla pudding from a box.  Whisk until thick and creamy.

Fold in the store-bought whipped topping.

Butter a pan and puzzle piece together some graham crackers.

Layer the pudding mixture and crackers, using an off set spatula to smooth everything out.  Lick fingers as needed.

Melt together bittersweet chocolate, heavy cream and butter.  What’s bad about that?

Nothing!

After three layers of graham crackers, pour on the chocolate ganache.  It should be thin enough to pour and cover the whole pan easily.

Here’s the beautiful layered shot.  Sprinkle some toffee bits for crunch and it’s ready for the fridge.

After a few hours or overnight in the fridge, what you’ll get is a decadent dessert that pleases adults and children alike.  The graham crackers turn soft and creamy.  The vanilla pudding mixture is just sweet enough to balance the bitterness of the chocolate.  And then the toffee chips on top give it just the right amount of crunchy texture.

This turned out to be one of my favorite new desserts of the summer.  Mostly because it did not require turning on the oven, but even more so because of the taste, yummers!

Chocolate Éclair Dessert

Cake:

1 (1-pound) box graham crackers

2 (3 1/4-ounce) boxes instant French vanilla pudding

3 1/2 cups milk

1 (8-ounce) container frozen whipped topping, thawed

Toffee bits

 

Ganache:

1 ½ cups semisweet chocolate chips

1 cup heavy cream

2 tablespoons butter

 

Butter the bottom of a 9×13 inch pan. Line the pan with whole graham crackers. In a bowl, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For ganache, combine ingredients in a microwave-safe bowl and heat for 1 minute and stir.  Continue in 30 second intervals and stir until melted and glossy.  Pour ganache over the cake  and refrigerate for at least 4 hours or overnight.