Archive | February 2015

Whats for lunch?? Avocado and Egg Salad Sandwiches!

AVOCADO & EGG SALAD SANDWICHES
adapted from Avocado Egg Salad by Two Peas & Their Pod

4 hard boiled eggs, chopped (of course mine are fresh from our free range chickens)
2 small avocados, pitted, peeled and diced
1-2 tablespoon quality mayonnaise
1 stalk chopped green onion
1/4 – 1/2 teaspoon dried cilantro
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

In a medium bowl, combine the hard boiled eggs, avocado and green onion.  In another bowl stir together the mayo, mustard, cilantro salt and pepper, add to avocado & egg mixture and gently stir.

Serving suggestions: Spread between two slices of bread or toasted bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it’s made.

I gave this to my hubby today for lunch, he’ll be working through dinner, so I know it doesn’t sound like much but this is what he had.  He said that he likes this better than regular egg salad!  Wow!  I’m amazed.  I truly never in my wildest dreams, ever thought that this man would like avocado!  And he does! ❤ How cool is that!?  Oh, in case your wondering, his is the regular and mine is the gluten free bread.  Yes, glutens & gluten frees can live in harmony.

So, make this and enjoy!  Let me know if you changed anything and how you like it.

God Bless

Dinner’s Ready! Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad (Gluten Free)

HIYASHI CHUKA, SAUTÉED SNOW PEAS & CRAB AVOCADO SALAD
(Gluten Free)

Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad

A couple days ago a friend of mine, Rachel posted a picture of a recipe she had made. She made a Kani Salad.  She didn’t post the recipe so I went off hunting on Pinterest.  Of course when your on Pinterest you know your going to be a while.  Once I started looking at the Kani Salad recipes, I also found some other recipes that sounded very interesting.  So, here are 2 that we had for dinner tonight.  My dear hubby says these are now in my top recipes ever, so they’re definitely keepers and will be great for company.

These aren’t hard recipes, most can be prepared ahead of time, oh, one thing, the pan that I cooked the shrimp in, I used it for the shrimp, the egg and the snow peas, using those fabulous drippings.  I suggest you do the same, less washing and great flavor!

So here we go, of course, I’ll give you links to the original recipes, because mine are adapted as usual! 😉

Hiyashi Chuka

Hiyashi Chuka
(Hiyashi Chuka (Cold Ramen) by Just One Cook Book)

Hiyashi Chuka ingredients ready to toast sesame seeds toasted sesame seeds mix dressing

Noodle Dressing
  • 6 Tbsp. soy sauce (gluten free, I used Coconut Aminos)
  • 4 Tbsp. sugar
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. roasted sesame seeds (toasted mine in a small pan on the stove, only takes a few quick minutes)
  • ¼ tsp. grated ginger

add egg mixture cooked eggs cooked egg ready to cut egg thin slice egg

For Shredded Egg Crepe
  • 2 eggs, beaten
  • 2 tsp. sugar
  • ¼ tsp. salt
  • I cooked the egg in the same pan that I cooked the shrimp in using the drippings

raw shrimp peeled deviened cooked shrimp save pan from shrimp thinly chop lettuce green onion and lettuce green onion and ramen

For toppings
  • 6 shrimps or more (I sautéed my shrimp in garlic & lemon grass infused olive oil.  I sprinkled my raw shrimp with Old Bay and Simply Asia spice mix)
  • 1 Japanese cucumber (1/2 English cucumber), julienned ( I used a reg. old cucumber, took the seeds out)
  • 1 head lettuce, shredded, I used romaine
  • 3 green onions (mix 1/2 into the lettuce and the other half into the noodles)
  • 1/2 red pepper
Other topping options:
  • shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.

Gluten Free Ramen Noodlescook ramen noodles

Noodles

  • 2 Ramen Noodle squares (the box has 4)  Prepare as directed

layer ramen over lettuce Hiyashi Chuka

Put it all together:  Using a glass bowl, layer lettuce, then noodles, then arrange toppings.

Crab avocado salad

Crab & Avocado Salad
Adapted from Crab & Avocado Salad with Japanese Dressing

  • tablespoon rice wine vinegar 
  • drop sesame oil 
  • 1/2 cup quality mayonnaise
  • 1 can good quality lump crab meat 
  • teaspoon lime juice 
  • ripe  avocado 
  • green onions (chopped)
  • Simply Asian spice mix

ingredients dressing add dressing

Open crab and dump into a bowl, break apart gently. Dice green onion add to crab.  Dice avocado and put in another bowl, mix with lime juice, then add to crab meat.  Stir gently, I use my hands.  In another bowl add the rest of the ingredients, then add to the crab and gently stir.  The original recipe adds a few other ingredients some of which I didn’t have on hand and wasabi which I would love to add, but my hubby doesn’t like heat, so add it if you like, just be careful not to add too much.  The original recipe says to fill a ramekin with the mixture and un-molding it onto the plate, mine wouldn’t come out of the ramekin, so I used and ice cream scoop instead, much easier if you ask me.  I plated mine on a romaine leaf.

Served with a side of Sautéed Snow Peas

Snow Peas

The snow peas were sautéed in the same pan that the shrimp and eggs were prepared in.  I added some butter and a touch of sesame oil.  When the oil was hot enough I put the snow peas in, sprinkled with some salt and the Simply Asian spice mix.  When they were cooked I sprinkled with sesame seeds.  A very easy, delicious side.

If you have any questions about any of these recipes, or any suggestions, or see any mistakes, let me know.  I love hearing from you.

God Bless

Black Bean Salad with Creamy Avocado Dressing

BLACK BEAN SALAD with CREAMY AVOCADO DRESSING
adapted from Black Bean Salad with Creamy Avocado Cilantro Dressing

Black Bean Salad

Okay, I saw this recipe on Facebook yesterday and had most of the ingredients, the important ones I had, so decided to make it right away.  So, you can click on the above link to see the original recipe if you like.  Mine is below.  It was delish!

Ingredients:

  • 1 head Romaine lettuce, washed and chopped
  • 1-15 ounce can black beans rinsed & drained
  • 1 can whole corn kernel drained
  • 1 1/2 avocado, peeled, pitted and chopped (the original recipe calls for 1 avocado and 1/2 for the dressing, so what to do with the extra half, I added it to the salad)
  • 1 spring onion, chopped (white and green parts)
  • Creamy Avocado Cilantro Dressing
  • 1 cup unsweetened almond milk
  • ½ cup cilantro, chopped (I used dried, I didn’t have any fresh on hand)
  • ½ avocado, chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ¼ teaspoon cumin

Directions:

For the Dressing:

Place all ingredients in a blender and process until smooth, scraping down the sides. Keep leftovers refrigerated for about 3 days.

For the salad:

Toss lettuce, black bean, corn, avocado, spring onion in a large bowl, drizzle with dressing and serve.

The original recipe calls for bell pepper which I did not have on hand, if I had it I would have used it.  I also might add some diced cucumber next time and possibly a little tomato.  Make it your way.  Use what you have on hand.  It is a salad after all. 😉  Enjoy!

Bacon Wrapped Meatloaf with Sweet Potato Hash Browns

BACON WRAPPED MEATLOAF with SWEET POTATO HASH BROWNS
(the meatloaf is gluten free, the hash browns are Paleo)
6Bacon Meatloaf Sweetpotato Hashbrowns

Okay, I have been wanting to make bacon wrapped meatloaf for a very long time.  Ever since I saw it on Diners, Drive-Inns & Dives and actually had it at the Standard Diner in Albuquerque NM thanks to the Triple D app ON THE ROAD.  You can never go wrong with using that app.  Anyway, since I’ve had it, I had to figure out how to make it, but for some reason, this was very intimidating to me, so it’s taken me a while to even think about making it.  Well, I did it!  I jumped out of my comfort zone and jumped into 2 pounds of ground meat! LOL!

There is no recipe 😉  just use what you normally use.  If you want to know what I used: ground meat 80/20 (flavor remember, fat makes flavor, plus your meatloaf won’t be dry.  I used gluten free bread crumbs, garlic powder, various spices (which changes every time I cook), an egg to hold it all together and I had some shredded sharp cheese mix opened in the fridge so I tossed that in.  That’s about it.  Hand mixed it all together, formed it into a loaf on a cookie tray with sides, then, wrapped it in bacon!  EASY PEASY!

Baked in a pre-heated 375° over for about an hour or so until bacon is browned.  You’ll know when its done.

1raw Meatloaf 2bacon wrapped meatloaf ready for oven 3baking meatloaf 4Bacon Meatloaf complete 5Meatloaf cut

Also, for a side dish for this dinner my good friend Lexi, gave me this Paleo Sweet Potato Hash Brown recipe she found on Pinterest.  Since I’m not Paleo I added bacon to the topping and bacon grease to the oil and next time I’ll add cheese.

1Mashed sweetpotato n butternut squash 2Eggs for hashbrowns 3batter for hashbrowns 4grated sweetpotato 5hashbrown mixture 6coconut oil bacon drippings 7frying hashbrowns 8Sweet Potato hashbrowns cooking 9Sweet potato hashbrowns 10Hash Browns topped

Ingredients
  1. 4 medium sweet potatoes
  2. 2 eggs, whisked ( got a double yolkier on my 2nd egg thats why there are 3 yolks)
  3. 1/2 cup almond flour
  4. 2 teaspoons sea salt
  5. 1/4 cup green onions, chopped (plus some for garnish)
  6. 1/4 cup coconut oil (I had some bacon grease left in the pan from cooking the extra bacon not used on the meatloaf, so I added the coconut oil to it.  Just added flavor 🙂 )
Instructions
  1. 1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.(I actually had leftover mashed sweet potatoes/butternut squash in the fridge so I used them)
  2. 2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  3. 3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes(I used my grater on my Kitchen Ade Stand Mixer), add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  4. 4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato “cakes” in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
  5. 5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!