Simply Delicious Egg Salad

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I’ve always been a fan of eggs. Period. All kinds. (well omelets aren’t my jam, but everything else is awesome). When summer rolls around, I don’t know why but I think of egg salad. I used to spend a lot of time at the lake, and you can take a loaf of bread and tupperware container of egg salad – toss it in the cooler – and instant yum on the boat.

It just warmed up here in KC, and due to being pregnant I am missing my eggs benedict, runny fried or poached eggs, and all that eggy delicousness. I am excited to have my 2nd child – but man this time around giving up all those fun foods is WEARING on me. So I was really really CRAVING eggs, and egg salad popped in my head. So I made it. Cheap, Easy, Fast, Delicious…boom.

I’ll toast bread and smear some egg salad on it, take the salad to work with some crackers, or eat it plain (yes, yes I will). If you like deviled eggs or egg salad – you’ll love this recipe.

Ingredients:

  • 7 eggs
  • 1 tbsp dried dill
  • 1 tbsp fresh chopped parsley
  • 2 stalks celery – chopped into very small dice
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 tbsp fresh lemon juice
  • salt
  • pepper

Directions:

  1. Place eggs in a pot of cool water
  2. Place on stove and bring to boil.
  3. Once you see rolling bubbles, put on timer for 8 minutes.
  4. When timer goes off,  remove from heat immediately and dump out the hot water/boiling water. Immediately run cold water over eggs. I usually run the cold water for about 30 – 45 seconds to ensure eggs have reduced significantly in temperature.
  5. Let sit in cold water for just a few minutes – you can get your celery and parsley chopped now.
  6. Peel eggs
  7. Chop eggs in half
  8. Place flat side down and then chop lengthwise and then crosswise – small dice
  9. Place chopped eggs into mixing bowl
  10. Add in chopped celery
  11. Add in dill and parsley
  12. Add in mayo and mustard
  13. Add 2 pinches of salt and 2 pinches of pepper
  14. With spatula, fold all ingredients together carefully
  15. Taste – add more of whatever ingredient you think it needs more of. I usually like more mayo and salt. Just follow your tastebuds!
  16. Refrigerate for at least 2 hours – to get really cold and let flavors meld.
  17. Enjoy!
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boiling eggs

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soaking in cold water

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ingredients (minus lemon)

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eggs ready for chopping!

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cutting eggs lengthwise first

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cutting eggs crosswise now

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added celery to eggs

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all ingredients in bowl – ready to mix

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all ingredients folded together

 

Breakfast Empanadas

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Empanadas are one of my favorite foods. Empanadas are somewhat like colachis or pierogis – but basically dough stuffed with yummy savory ingredients. Usually meat, meat/cheese just cheese, veggie, etc. I have enjoyed empanadas in Spain – and when I traveled to Argentina years ago on a work assignment and empanadas are EVERYWHERE down there. All kinds. They are delivered to you like pizzas are in the US, boxes of them! Delicious stuffed doughy goodness. What I loved about the deliveries in Argentina is each empanada has a different crust pattern to signify what’s inside (like a rolled crust = pork, while a crust w/ fork marks = beef/onion, and so on.).

I live in Kansas City and we have a lot of Mexican restaurants but not really many Spanish or South American places, so good empanadas are hard to find. They are best if you make your own dough, which I’ve done before, but I’m a working mom with a toddler and another baby on the way – so, this mom aint’ got time for that. I use pre-made dough and it works JUST fine.

I also love breakfast tacos so one day I thought, why not make breakfast empanadas! Ta-da! Brilliance was born. I used more Mexican spices in mine b/c I know Mexican food  & spices better than Spanish or South American. These are great to feed a crowd, kids love them, they are SO EASY to make, make ahead of time, can pop leftovers into the oven or toaster oven  – super yum and convenient. Hope you give this recipe a shot!

*I used bacon in this round, but I’ve used breakfast sausage before. If you want to do this sub 1 cup cooked sausage for the bacon. Or you can toss in veggies vs. meat if you wish. 1 cup should do the trick.

Ingredients:

  • 1 package grands biscuit dough – just buy the regular biscuit dough, nothing fancy
  • 5 eggs
  • 5 strips of bacon – cooked and chopped into small pieces
  • 1 cup shredded cheese – I use cheddar or monterey jack
  • 1 tbsp EVOO
  • 1 tbsp minced garlic
  • 1/2 cup diced white onion
  • 1/2 cup diced red pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 2 tbsp water
  • salt
  • pepper

Directions:

  1. Heat oven to 350 degrees (follow package directions for dough)
  2. Place biscuit dough on flat cold surface, no flour!
  3. Pat down biscuits until flat
  4. Use rolling pin to further flatten dough to about 5 inches across – not too thin
  5. Heat pan over medium heat
  6. Whisk 5 eggs with 2 tbsp water. Add pinch of salt and pepper.
  7. Heat 1 tbsp EVOO in 10 inch sauté pan over med heat
  8. Add onions, garlic, red pepper, oregano, cumin, paprika, chili powder, 1 pinch of salt and 1 pinch of pepper to the pan. Cook until veggies are soft and cooked down – about 5 min.
  9. Add eggs to pan. Turn heat to med/low
  10. Let eggs sit for about 30 seconds. Then start to scrape pan and make scrambled eggs. Continue to scrape cooked eggs off bottom of pan and mix in with uncooked eggs. Continue this for about 2 -3 min. When eggs are firming up but still look wet, meaning they have lots of moisture. Remove from heat.
  11. Add shredded cheese and bacon.
  12. Mix well until cheese is melted
  13. In center of each circle of dough, place about 1/2 cup of egg mixture
  14. Fold the dough over the mixture to make a closed half circle, with the mixture inside
  15. Pat down the edges and then use a fork to seal the edges
  16. Place empanada on greased baking sheet
  17. Repeat until all empanadas are complete
  18. Bake according to dough directions, usually about 13 minutes or so
  19. Check to see if dough is golden brown and firm, but do not overcook!
  20. Remove from oven. Let cool and serve.
  21. I often serve w/ salsa and sour cream, sometimes chopped avocado.
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dough disks on counter

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flattened with rolling pin

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ready for filling!

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onion, red pepper, garlic, spices cooking in EVOO

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adding eggs to veggie mix

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scrambling eggs – removing from heat

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adding bacon and cheese

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adding filing to empanada dough

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rolling dough over to make half circle

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empanadas done cooking!

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finished empanada 

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cut in half

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mmmm – yum! breakfast empanada