Egg Salad

I don’t mean to make anyone panic, but Christmas Eve is exactly two weeks away. TWO WEEKS! I’ve barely started sending Christmas cards, and I’m embarrassed by how little Christmas shopping and baking I’ve done. Anyone else feel like Christmas is coming too quickly this year? And we STILL don’t have snow. Sigh.

I think I’ve mentioned before that I’m the unofficial (yet totally official) Ambassador of Fun at work. I coordinate Secret Santa, staff potlucks, etc. Right now, we are doing “Twelve Days of Treats,” which is exactly what it sounds like: twelve days of staff members bringing in delicious Christmas treats. I’ve already gotten a little grief for expanding everyone’s waistlines prior to Christmas, so I’m offering up today’s recipe as a peace offering. Now, I’ve been experimenting with egg salad recipes for years, and I never quite come close to perfection. Perfection is my friend, Caroline’s egg salad, which I’ve attempted to recreate and failed miserably at, but this recipe I’ve come up with is pretty darn good too. Just the right amount of everything. Now, I LOVE red onions, almost in an unhealthy way, but if you’re not a fan, I’d suggest substituting green onion. Both are great! Now, sit back, and check out a recipe that won’t make you gain 5 pounds just by looking at it.

Egg Salad

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What I’m Listening to: “Angels We Have Heard on High” by Pentatonix

Ingredients (makes 2-3 wraps or sandwiches)

-6 eggs

-1/8 cup of Kraft Mayo with Olive Oil

-2 tsp of yellow mustard

-1/8 tsp of salt

-1/8 tsp of black pepper

-3 tbsp of red onion, diced

-Mixed greens

-3 tortilla wraps, or 6 slices of your favorite bread

Place the eggs in a large pan so they form a single layer. Fill the pan with water until the eggs are completely covered. Heat over high until boiling; shut off the heat and cover for 17 minutes. (Weird number, I know! But it works!) While the eggs are cooking, dice the red onion, and pull the rest of your ingredients together. Transfer the eggs to a bowl of ice water for 15 minutes to cool.

Remove the eggs from the water and dry with a towel. Crack each egg on a hard surface, then roll around to expand the cracks. Peel the shell and throw away. Place the eggs in a large bowl. Add the remaining ingredients and mix, breaking up the egg with the side of a fork. Serve with mixed greens in a wrap or on bread. (Both are delicious!) Keep any unused egg salad covered and refrigerated until ready to use. Enjoy!

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Elizabeth’s Bacon-Wrapped Chicken

With the holidays approaching, I’ve been doing a lot of reminiscing about all the places I’ve lived in. This will be my third Christmas in my own house! Crazy! It seems like just yesterday that I was in my awful first apartment that I told you about. (The smokers, paper thin walls…gross.) After that apartment, was another apartment before I ended up here. It was a bit better than the first one. I could have pets (yay!), I lived on the top floor so I didn’t have to listen to the guy above me, and I wasn’t afraid of getting shanked by my neighbors. I was also excited because a girl I went to college with, Elizabeth, lived in the next building with her husband, Tyler. Once I was settled in, I had her over for lasagna to catch up. After two hours of talking, Tyler came over to join us, and a tradition was born. Every 1-2 weeks, we would take turns hosting dinner at our apartments. Four years later, we are best friends, and are still doing our weekly dinners. How cool is that?!

I get a lot of my dinner inspiration from Elizabeth. She is the master of all things comfort food. Seriously. I feel like I gain ten pounds every time I eat dinner at their house, because I literally cannot stop eating. Yum. The recipe I’m sharing today is not mine; it’s one of Elizabeth’s creations. She made it for me a few weeks ago and I insisted she guest-write a post about it on “Table for One.” (Not the first time I’ve made that request. I think I say it every time I’m over there.) She didn’t want to write, but said I could share the recipe so I am. Get ready to drool all over your keyboard.

Cooking for Beginners: Elizabeth’s Bacon-Wrapped Chicken

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What I’m Listening to: “American Pie” by Don McLean

Ingredients (makes 3-4 servings)

-1 package of raw chicken tenders (usually has 9-10 pieces)

-10-15 slices of raw bacon

-1/8 cup of brown sugar

-1 1/2 to 2 tsp chili powder

-Salt and pepper

Preheat the oven to 375. In a shallow bowl, combine the brown sugar, chili powder, and salt and pepper. Set aside.  Wash the chicken and remove any excess skin or fat. Wrap each tender tightly with a strip of bacon. For larger pieces, use 2 strips of bacon. Roll each bacon-wrapped tender in the sugar mixture to lightly coat. Place the chicken on a parchment-lined baking sheet. Bake for 20-25 minutes, until the chicken is cooked through. Serve with sweet potato fries or fruit.

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Easy Chicken Fajitas

…can you hear that? It’s the sound of birds chirping, my cats purring, and me breathing a huge sigh of relief. It’s here. Spring is finally, FINALLY here. I could not be more excited! To celebrate, I took a walk this morning. There is a huge park down the street from me that I love to walk, so I did a lap, and then did a quick lap around the lagoon at the end. It was beautiful out, and it felt great to be doing something other than sitting on the couch. Normally, I despise Mondays, but I think this one is off to a great start!

I absolutely love the recipe I am going to share with you today! Now, one of my struggles as a single person is finding the motivation to cook for just me. Like I said, I LOVE cooking, but when it’s rainy out and I’m in my sweats and the “Modern Family” marathon on USA is calling my name, it seems much easier to order a pizza and call it a night. Right? Right. But this recipe is almost as easy…and you don’t have to tip anyone! Score! And, you can recreate the atmosphere of a Mexican restaurant with chips and salsa on your table, and a margarita or four.

Easy Chicken Fajitas

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What I’m listening to: Sara Bareille’s “Little Voice” album

Ingredients (Makes 2 servings)

-2 medium sized chicken breasts (I had chicken strips on hand, so I cut up 5)

-2 tbsp cooking oil of your choice

-1/2 tsp chili powder

-1/2 tsp oregano

-Dash of garlic powder, red pepper flakes

-1/2 a red pepper, sliced

-1/2 a yellow pepper, sliced

-1/2 an onion, sliced

-8 fajita-sized tortillas

-Optional: shredded cheese, sour cream, salsa, guacamole

Place the cooking oil in a skillet and heat on high. It’s going to seem like you have too much oil, but trust me, you don’t! While the oil warms, rinse your chicken and cut into bite-sized pieces. Place the chicken in the skillet. Sprinkle the seasonings evenly over the chicken, and stir to coat.

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Reduce heat to medium high, and stir occasionally. On a clean cutting board, slice up the onion and peppers. Once the chicken is completely cooked on the outside, add the onion and peppers to the pan. Stir well. Set a timer for three minutes and let the mixture sit. (This will give you time to clean up!)

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When the timer goes off, check to make sure the vegetables are cooked to your liking. I like mine to have a little crunch, so three minutes is perfect. If you’d like softer vegetables, cook a few minutes longer. Heat the tortillas in the microwave for 15-30 seconds. Spoon the fajita mixture onto the tortillas and top with your favorite toppings. Serve with chips and salsa.

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Depending on how full you fill your tortillas, this can make between 6-8 fajitas. If I’m making it just for me, I can make it work for 2-3 meals, depending on how hungry I am. I’ve also made this for dinner for friends, and split three ways, it was plenty. Yum.

Well, have a great night, everyone! Let me know what you think of this recipe and don’t forget to share with your friends!