Tag Archives: eggs

Dee’s Egg Salad

When I was a kid, my mom made egg salad like everyone else did with eggs, mayo and mustard. Of course she added her southern twist by including sweet relish to the mix. Instead of eating the egg salad on sandwiches, we ate it with crackers. My version, Dee’s Egg Salad, is not like your typical egg salad. I like a little color and crunch to my egg salad to make it more interesting.

Basic egg salads are pale yellow and white with sprinkles of dull green sweet relish. Me? I left out the relish and added a vibrant green by putting diced English cucumbers in the egg salad for the crunch and color I enjoy. I love to eat with my eyes so adding more colors to compliment the white and yellow was right up my alley.

Besides being a salad unto itself Dee’s Egg Salad is a great addition to a regular salad or spinach salad. Rather than having eggs and tomatoes as a single ingredient in a spinach salad use it as a topping for the salad. Sprinkle with chopped bacon and you have created a masterpiece. So shake up your plain egg salad and try Dee’s Egg Salad.

Dee’s Egg Salad

Ingredients:

6 large eggs

1 roma tomato diced

2 cups water

¼ English cucumber diced

2 tbsp salt

2 tbsp mayonnaise

1 tsp ground black pepper

1 tsp Dijon mustard

½ tsp parsley

¼ tsp cilantro

In a medium sized pot bring 2 cups of water, eggs and 1 tbsp salt to a boil. Cook for 4 minutes. Remove eggs from heat and let cool. Peel and chop eggs. Add eggs to a large bowl with the remaining ingredients. Gently mix together.

Serve on a bed of mixed greens, with crackers or on a sandwich.

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Deviled Eggs

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Who knew? Who knew I could actually make delicious Deviled Eggs? I sure didn’t. I have been trying for years to make perfect Deviled Eggs and over and over again I failed. I kept trying because I love eating Deviled Eggs. Whenever I attend a party I seek out the Deviled Eggs first. Of course on a few occasions I discovered my host or hostess could not make good Deviled Eggs either.

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Finally, I figured out that instead of trying to add a bunch of special seasonings or unique ingredients I needed to keep it simple. In most cases, it is best to stick to a basic recipe then gradually build on your success (that philosophy could be applied to life in general). Now, my Deviled Eggs are definitely lip smacking good. Sticking to a simple recipe made it easy to adjust my recipe after my initial success. My stepped up version of Deviled Eggs adds a little bit of bacon. Remember, bacon makes everything better or a least it can’t hurt. I am sure my fellow carnivores would agree. My vegetarian friends will still find the basic recipe to be delicious. Try topping with minced red onion or a little cilantro. Whatever you decide to do I am sure you will enjoy these Deviled Eggs.

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Deviled Eggs

Ingredients:
6 – 12 large eggs
1 tbsp mayonnaise
2 tsp salt
1 tsp cracked black pepper
1 tsp relish
¼ tsp mustard
¼ tsp chopped parsley
water

Optional:
minced red onion
minced cilantro
3 slices crispy bacon crumbled

Place eggs in a medium sized pot with enough water to cover the eggs. Sprinkle with 1 tsp of salt. Bring eggs to a boil and cook for 3 minutes. Turn off heat and let eggs sit for 5 minutes. Remove from stove and run under cool water for 60 seconds or let eggs cool for 10 – 15 minutes.

Peel eggs and then slice in half. Gently squeeze yolk from the eggs into a bowl. Add seasonings, mayonnaise and mustard. Mash the yolks with a fork and mix the ingredients. Spoon mixture into a small plastic bag. Clip one corner of the plastic bag. Squeeze mixture into each egg shell and top with crumbled bacon, minced red onion or cilantro. Chill before serving (unless you cannot wait!).

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Breakfast Burrito

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Weekends are usually the only time I have to make a family breakfast. But, even on the weekends I may be crunched for time to get breakfast on the table. Between basketball games, errands or family outings I sometimes have to pull together a quick meal before we head out the door.

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Breakfast Burritos are a quick way to get a relatively balanced breakfast on the table without a lot of fuss. Plus, the burritos are light but filling so you feel satisfied and not hungry a few minutes after eating. I like to add veggies to my Breakfast Burritos to make them seem healthier than if I loaded them with potatoes or other heavy foods like you see in fast food commercials. That being said, it doesn’t mean I don’t like a little bacon on my burrito. Healthy is good but bacon is too!

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Getting back to the veggies in the Breakfast Burrito, I count salsa as a veggie. Salsa is basically nothing but veggies. Tomatoes, onions, peppers. Three vegetables in one scoop of salsa. How great is that? Even my youngest son likes salsa. Although he would also tell you he does not like fresh tomatoes. Cooked? Yes. Fresh? No. Crazy I know but it is all a mind game. There are plenty of things in life folks say they don’t like in one form but love them in another form. For instance, I have a friend that refuses to each raw broccoli with dip. However, she is wild about broccoli salad. Go figure. Hmmm… it must be the bacon. Again, bacon is always good. Yea bacon!

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Okay, I got off track for a second. Back to the Breakfast Burritos. You can add whatever you like to your burrito. Leftovers are a wonderful filling to Breakfast Burritos as long as they go with eggs. Try my standard version of a Breakfast Burrito then try creating your own version. Whatever you do I know it will be good.

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Breakfast Burrito

Ingredients:
8 large eggs
6 slices bacon
3 large tortillas
¼ cup milk
½ cup shredded Colby Jack cheese
¼ cup shredded sharp cheddar cheese
¼ cup salsa
1 tbsp sour cream
1 tbsp butter
cooking spray

Preheat oven to 250 degrees.

Place bacon on a microwave safe plate with a stack of 3 paper towels and cover with a paper towel. Microwave bacon for 4 ½ minutes until crispy. May need to adjust time based on your microwave. Set aside.

Melt butter in a medium size non-stick frying pan. Add eggs and milk. Break up yolks in the pan and stir until eggs are blended with the milk. Stir in cheddar cheese and black pepper. Cook until eggs are scramble, light and fluffy.

Lay a large tortilla on a flat surface. Spread a little cream cheese over the tortilla. This will act as a binding agent to keep the tortilla together when you roll it up. Place a spoonful of scrambled eggs at one end of the tortilla. Layer a little salsa over the egg then sprinkle shredded Colby Jack cheese over the salsa. Add two slices of bacon over the cheese. Fold the closest end of the tortilla over the filling then fold in the two sides. Roll the tortilla tucking in the sides as you go until you reach the other end of the tortilla. Place tortilla on a cookie sheet sprayed with cooking spray. Repeat with remaining tortillas. Bake the tortillas for 5 – 10 minutes to allow cheese to melt and the tortilla is warm.

 

 

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Sunny Side Burger

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I wrote my recipe for Sunny Side Burgers back in the fall but I just recently took the time to really try out the recipe. Actually, I forgot that I had not tested the recipe on my family. Mostly, because it takes a little time to make a good burger and on week nights I am rushing to get dinner on the table after work. On the weekends I am also running around or I have some other ideas in my head and just forgot to try out the burger.

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Anyway, I was flipping through the journal I use to do my writing and ran across my Sunny Side Burger recipe so I thought it would be a good time to try it on hubby. I decided to surprise him and make them for lunch rather that pick up a sandwich from our favorite deli. One of the keys to making a good burger is to form a medium sized patty and create a indentation in the middle of the patty. This helps prevent a big bubble from forming in the middle of the patty that you naturally want to mash down. When you press down on your burgers you are releasing all of the wonderful juices which is a no-no.

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Burgers, I think, are a very individualized food. Everyone likes their burgers prepared in a different way whether it is rare, medium rare or well done. We also like to put different toppings on our burgers. The Sunny Side Burger has basic ingredients but can still be customized to your own tastes like any other recipe you find on dmariedining.com. Try making my version then let me know what you think and if you add a little something to it.

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Enjoy!

Sunny Side Burgers

Ingredients:
1 lb ground sirloin (4 burgers)
8 slices crispy bacon
4 eggs
4 slices beefsteak tomatoes
4 slices pepper jack cheese
2 tbsp butter
1 tbsp black pepper
1 tbsp salt
1 tsp onion powder
1 tsp worcestershire sauce
1 ½ tbsp vegetable oil
4 ciabatta rolls sliced

Optional:
shredded lettuce
shredded cheeses

Form ground sirloin into 4 patties. Sprinkle with worcestershire, salt, pepper and onion powder. Make a thumb impression in the middle of the burger.

Place vegetable oil in an iron skillet and heat on medium high heat. Add hamburger patties and brown on one side until a crust is formed. Flip burger and cook on the other side to your desired level of rareness. Do Not flatten the burger or all of the delicious juices will escape. Remove burger from the pan and place on a paper towel to rest.

In a non-stick pan melt butter then add egg. Cook until desired hardness of the egg. Slice ciabatta rolls. Toast slightly (optional). Assemble burgers by placing burger on bottom half of the ciabatta roll. Top burger with slice of cheese, egg, lettuce, tomato then two slices of bacon. Place the remaining bun on top and enjoy.

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