Bacon and Cheese Egg Salad Sandwiches

Since Easter was only three days ago, I am sure there are a lot of hard boiled eggs in fridges across the America waiting to be used.  Here is a great way to get them used up.  If you don't have any, well you will just have to make some.  This egg salad has shredded cheddar and crumbled bacon in it, making it way better than the boring old original!












Bacon and Cheese Egg Salad Sandwiches

6 Eggs cut into a small to medium dice
1/3 cup shredded cheddar
2-3 slices thick cut or 4-5 slices thin cut bacon cooked crisp and crumbled
1/4 cup mayo
1/8 cup sour cream
salt and pepper to taste (I didn't find that I needed any salt with the bacon and the cheddar, just a little pepper)
6 slices of your favorite sandwich bread, we use whole wheat, but I must say white would be really good here
Lettuce or greens and tomato for serving, if you wish

Mix all ingredients except bread and veggies in a medium bowl. Toast bread if you wish and build your sandwiches, topping with lettuce or greens and tomato if desired. 

 

Tzatziki and Hummus Dips

 

 

Hummus and Tzatziki are two very versatile dips.  I often serve them when I am entertaining as an appetizer with pita chips and veggies or sometimes we eat them just as a healthy snack. Another wonderful way to enjoy tzatziki is is with grilled meat as a sauce or on a gyro, yum!

Tzatziki

1 cup of  plain yogurt (I prefer the full fat variety of Fage brand yogurt for this, you can use what you like)
1/2 cup grated cucumber patted dry a bit with clean paper towel
1 tbsp fresh lemon juice, about 1/2 lemon
1 clove garlic minced and smashed into a paste using the salt and the back of a knife
1 tsp sugar
1/4 tsp salt or more to taste
1/4 tsp white or black pepper

Mix all ingredients together, taste to check for seasoning.  Best if chilled for at least 30 minutes, up to overnight to let flavors set.


Hummus

2 16 oz cans chickpeas drained and rinsed
1/4 cup olive oil
2 tbsp water (or slightly more if needed to blend hummus to smooth and creamy consistency, add only 1 tablespoon at a time)
2 1/2 tablespoons fresh lemon juice, or 1 whole lemon
1 tablespoon tahini (ground sesame paste found in the ethnic section of most grocery stores)
2 cloves garlic
1/2 tsp kosher salt, less if using table salt
paprika and a drizzle of olive oil for serving, if desired

Blend all ingredients in a food processor or blender until it reaches a smooth and cream consistency.  Garnish with paprika and more olive oil if desired.  May be made 24 hours in advance and refrigerated. Serve chilled or at room temperature.

Belgian Cafe Salad with Fried Goat Cheese

Time to use up all those cans and jars of veggies in your pantry and fridge that you have been staring at, wondering why you bought them in the first place.  This is a salad where anything goes!  While living in Belgium we grew to love the salads that many of the little cafes sprinkled throughout the countryside would serve.  Belgians have a way of making the most delicious salads on the planet by adding so many yummy ingredients that you forget it's just a "salad". Belgians waste nothing and this is a great way to use up left overs of whatever you have, meat, veggies, beans, nuts, seeds, hard boiled eggs, you name it!  The possibilities are endless.

One of my favorite ways to enjoy this salad is with fried goat cheese.  I make the salad and have it ready and then I bread and fry up some goat cheese and place it on top.  If you have never had goat cheese before, this is a delicious way to try it.  The crunchy outside of the fried goat cheese and warm creamy inside paired with the cool refreshing salad is such a good combination!  For the dressing it is a basic balsamic vinaigrette, very easy.  Serve it with some bakery fresh multi grain bread and you have a meal!

Vinaigrette

1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic minced
2 tsp dijon mustard
1 tsp honey or 1/2 tsp sugar if you don't have honey
1/2 tsp freshly ground black pepper
1/4 tsp salt (optional)

Whisk together in a small bowl or shake together in a jar with a lid.  You may not use all of this, unless you like a lot of dressing on your salad.  Store any extra in  the fridge for up to 2 weeks, tightly covered.

Salad

6 to 7 cups or so of fresh greens i.e. spinach, romaine, arugula, field greens--whatever
* You can use whatever add ins you like here is what I used
1 small can sweet summer corn
1 small red onion diced
1 large tomato
1 small can beets
1 small jar of artichoke hearts
1 small pack of raisins
In a large bowl place all of the above ingredients or whichever combination of ingredients you are using for your salad.  Make fried cheese, recipe below. Drizzle on as much dressing as you like right before adding fried cheese on top.

Fried Goat Cheese

1 small log of goat cheese cold, cut into 4 equal slices
1/2 cup panko or plain bread crumbs (panko is better if you have it-I had ran out so I did not have them)
1 egg slightly beaten in a small dish
sprinkle of salt and pepper
enough olive or canola oil to generously coat the bottom of a small to medium skillet

Sprinkle the salt and pepper into the panko and toss to distribute.  Dip each piece of cheese into the egg and then into the panko.  If the cheese is still pretty cold you can fry right away.  If not, chill for 5 minutes in the freezer.  These can be made a few hours ahead and chilled in the fridge until ready to use.  Put oil in skillet and heat on medium high for about 5 minutes until nearly smoking.  When pan is good and hot add in cheese disks and cook about 1 minute to 90 seconds per side, just until golden, remove to paper towel to drain.  Place on top of dressed salad and serve.

Super Bowl Buffalo Wings and Garlic Beer Battered Mushrooms

With Super Bowl coming up this weekend, I thought why not post some recipes in keeping with that theme.  I know people are always scrambling to come up with ideas at the last minute when they are entertaining.

This year with the cost of chicken wings on the rise, it might pay to make them yourself, literally.  Wings are very easy to make and pretty inexpensive.  I actually use the frozen, precleaned and separated wings because I find them easier to deal with and just as tasty in this recipe, I have tried it with fresh also.    This recipe calls for 1/4 cup of hot sauce which is a mild medium heat, you can adjust more or less depending on your taste.

Then while you still have your oil hot and your beer in your hand, why not try some beer battered mushrooms with creamy garlic dipping sauce.  You can actually use this beer batter on anything, chicken, fish, other veggies--you name it .  This recipe is inspired by the best fried mushrooms I have ever put in my mouth.  We had them in Dingle, Ireland at a steak house and this is my attempt at recreating them.  By the way, not to go off on a separate tangent right now, but Dingle is one of the most beautiful, relaxing and most delicious places I have ever had the pleasure of visiting.  But that story is for another time. Back to the food.  Just make sure that you make the sauce for the mushrooms ahead of time so that you are not making it after the mushrooms are done frying.  The mushrooms must be served right away, or the moisture in them will make the crisp outside get soggy.  Enjoy, and may your team win!

Buffalo Chicken Wings

 4 to 5 lbs of chicken wings (either frozen bag or fresh and trimmed and separated)
1 stick butter
1/4 cup give or take according to taste of Texas Pete hot sauce, not wing sauce
salt and pepper to taste ( I like kosher salt and freshly ground black pepper--use what you like)
oil for frying, such as peanut, canola, or vegetable
large pot for frying or deep fryer
cookie sheet
heat proof slotted spoon or spider to get hot chicken out of oil
frying/candy thermometer comes in handy

If using frozen wings defrost either in fridge overnight or by placing in a large bowl of cold water in kitchen sink for 30 minutes.  In the mean time heat about 2 to 3 inches of oil in your pot on medium high to high heat depending on your stove until it reaches about 390 degrees (temp will drop when wings are added).  Make sure the oil does not come even close to being half way up your pot, or it will definitely overflow when it bubbles up.  Extremely important so that you prevent yourself from starting a grease fire.  If using fresh wings, just make sure to separate drummets from wings and snip off tips.  Layer several layers of paper towels on a cookie sheet and spread wings out on paper towels, then dry off the tops with more paper towel.  Once wings are thoroughly dry (very important, so your oil does not splatter when you add them) generously salt and pepper wings on each side, since some of this will come off in the frying process.  Once oil has reached temp carefully add in about 8 to 10 wings at a time, depending on the size of your pot.   Do not overcrowd or the temperature will drop too much and wings will take forever to cook and will not get crisp.  Try to keep oil temp between 370 and 380.  You may want to get 2 pots going (especially if doubling recipe), or you could be there for a while.  Meanwhile in a small saucepan melt butter and hot sauce together, swirling as they melt together, set aside once combined.  When wings are browned and crisp, takes approx 10 minutes, remove and drain on paper towels.  Place drained wings in a large bowl while you fry the rest of the wings up.  Once they are all cooked and drained, pour sauce over wings and toss to coat in bowl.  Voila!  Serve with blue cheese or ranch dressing, carrot sticks and celery!

Beer Battered Mushrooms with Garlic Sauce


1 large container of button mushrooms (the smaller the mushrooms the better), cleaned and dried completely
1/2 of a beer (whatever you are drinking, and if you do not drink, sub the same amount of club soda...taste will be slightly different)
3/4 cup flour all purpose or I prefer unbleached
1/2 tsp season salt
1/4 tsp black pepper
pinch of salt
1/8 tsp cayenne
1/2 tsp garlic

Large pot
heat proof slotted spoon or spider for removing mushrooms from oil

Make sauce first, it is a must--sooo good! (recipe follows).  Heat oil to approximately 370.  Mix together all salts, spices and flour in a large bowl.  Whisk in beer until combined thoroughly.  Bubbles in batter will settle, this is normal.  Coat mushrooms in batter in batches and and carefully add to hot oil.  Fry for 2 to 3 minutes or until mushrooms are golden brown.  Serve immediately, as they get soggy after sitting for too long.

Garlic Dipping Sauce

2 cloves garlic
1 tablespoon lemon juice
3/4 tsp salt
1/8 tsp pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp sugar

Crush garlic in either a mortar and pestle or on a cutting board by mincing and then sprinkling with the salt and mashing with the back of a large knife.  In a medium bowl add all ingredients including garlic and stir.  Set aside and make mushrooms.

Getting to Know Me The Famous Spinach Dip

It only seems natural that a first post would include some information about me and why I am starting a blog, so here goes.  My passions are family, food, decorating, traveling and entertaining, pretty much in that order, although there are days when the first and the second switch places.  But, I think we all have those days. 

I didn't study journalism in school, and I do not claim to be a writer, of any sort.  So if you are looking for some mind bending, thought provoking, grammatically correct material, this probably isn't it.  I just have an absolute love of food and decorating and want to share it with the people and this is a way for me to do that.

My husband is in the military and we move and travel quite extensively, which has given me the great opportunity to become inspired by many different cultures.  I have a love of anything French, which really shows itself in my decorating, but my style is overall pretty eclectic.  We have been to some amazing destinations, ate some incredible food and stayed at some of the quaintest little places all over Europe while being stationed in Belgium for over 4 years.

Moving around so much, we have made wonderful friends all over the country and Europe as well.  Over the years I have come to really enjoy entertaining.  One of the first things I ever made for company that still receives rave reviews, is my Spinach Artichoke Dip.  We have friends that despise spinach that actually request this dip.  I have a friend who is allergic to cheese and knowing this dip has cream cheese and parmesan in it still eats it anyway.  It is a really simple recipe, but it only seems natural that I begin here since this is one of the classics.  Hope you try it and enjoy it.

 

Spinach Artichoke Dip

1 16 oz bag frozen spinach
1 16 oz container sour cream
1 8 oz package of Cream Cheese, softened
1/2 cup mayonnaise
1/2 cup shredded freshly ground parmesan (pregrated is ok, but it will not be quite as good)
1 6 oz jar of Artichoke hearts, each heart cut in half
4-8 dashes of hot sauce
1 clove garlic minced
1/2 small onion very finely diced
1/2 tsp sugar
3/4 tsp salt
1/4 tsp black pepper
clean kitchen towel

Start off by defrosting spinach in the microwave until it is completely thawed, it normally takes about 3 minutes or so in a glass bowl.  Put all of the spinach on the clean kitchen towel, close up and squeeze the water out.  You want to squeeze it until it sticks together in a ball.  Place spinach in bowl and add in remaining ingredients.  Stir until well combined and pour into an oven safe baking dish or croc.  Cook on 350 for 45 to 55 minutes until heated all the way through.

Serve with baguette, Hawaiian bread, corn chips, pita chips and/or veggies