My latest obsession- The Ever Versatile Egg.

Between Pintrest and just my own ideas, well all I seem to think about making revolves around EGGS. And then yesterday my favorite magazine, Bon Appetit came, and you guessed it- A WHOLE SECTION DEVOTED TO EGGS!
Maybe with Easter coming eggs are just out there more???? I don't know but I have a running list of things to try. I think I may eat some form of egg for breakfast or lunch every day for the next long while....the possibilities!!!!!!!!!
For lunch today I made this:

Can I just say, YUMMY, YUMMY, OOEEY, GOOEY, RUNNY - is it time to eat again yet??

 OOEYYY,
 RUNNY
 YUMMINESS!!!!
 Warm Spinach and Bacon Salad with Poached Eggs
2 handfuls spinach
2 or 3 pieces bacon, cut into pieces and fried
2 poached eggs
1. Fry bacon, add spinach and let it wilt down in the bacon fat. Set side.
2. Drizzle with Balsamic vinegar, a good one.
3. Add poached eggs on top!!!

more to come as I explore the EGG!!!

  ---and if you are interested, click here to learn how to poach the perfect egg... I learned this from Bon Appetit, have tried it and finally, beautiful oval shaped perfect poached eggs!
(DISCLAIMER--- My husband has always been the better scrambled and omelet man!!!- I will perfect this to one day!!! He also does a better pancake than me!)

SHUT THE FRONT DOOR this ROCKS--Cheesy Cauliflower Garlic "Bread"

 

Good Gravy---SHUT THE FRONT DOOR!!!!

We experienced a first tonight. Tonight I made spaghetti with meat sauce, a fav around here- but guess what? Something miraculous happened.

 My children, yes every one of them, ate more cauliflower than they did pasta tonight. I mean an ENTIRE head of cauliflower downed- I mean they were asking for seconds and thirds before they even ate 2 bites of spaghetti. I have leftover pasta and ZERO leftover cauliflower.

On cheesy bread number 3- look how much pasta he still has!!!!!

Pancetta Wrapped Stuffed Chicken Breast with Red Pepper Cream Sauce

Tonight I was sooo not feeling it. I did not want to cook. I am so sore and achy. So I said to the hubby- here is chicken breast- grill it and I am gonna rest.

10 minutes later.....ugh, we are out of gas for the grill hon.... GREAT.....so I get up, head to the kitchen, and 

 SOMEHOW I ROCK OUT AN AWESOME DINNER !!!!! 

Can I get a WOOT! WOOT!
So I had chicken, some red and yellow bell peppers that needed to be used, some pancetta to use up, some cream cheese..... and what it yielded is actually worth writing down- a two thumbs up from the kiddos! I love when I can get them to LIKE veggies they say they don't!!!!

I wish I had a good camera, it is so much prettier than this gives it justice....

Pancetta Wrapped, Cheese Stuffed Chicken Breast with a Red Pepper Cream Sauce

Blue Cheese Coleslaw

 SO I am really focusing on lowering my carb intake, and upping my veggie intake.....

I love to make coleslaw mixes, often with added protein such as shredded chicken....
Often my coleslaw mixes are mayo free, more focused on the vinegar...often asian...

This week I felt like making one with blue cheese...It turned out so well. My husband says it is the best yet.
It got eaten so fast there is no pics...but I am posting anyways so I will remember my recipe.

Blue Cheese Coleslaw
1 bag per-shredded coleslaw mix ( or shred your own- I do both, depends on week)
1/4 cup mayonnaise (home made is best,no harmful oils)
1/4 cup sour cream
1/4 cup raw apple cider vinegar
2 T buttermilk ranch spices (I use Penzey's)
3 T dill pickle relish
1T gentle sweet (or more to taste)- or any sweetner of choice
1/2 cup crumbled blue cheese

Mix all together well. Let sit up in fridge for atleast a couple hours, overnight is even better!

EASY PEASY Chicken STOCK

(not as cloudy as the pic came out...)

Homemade STOCKS are truly wondrous healers.
I used to think making stock was daunting, that it took too much time, that I just wasn't into THAT much WORK.... lots of excuses...
Well its expensive to buy lots of stock, and it is not nearly as nutritious out of a box as it is freshly homemade... So I have been experimenting over a long while on how to make stock, THE EASY PEASY WAY!!!!

The Trick to making a MAYONAISE that works EVERY TIME!!!!!!! FINALLY!!!

As you know most oils are bad for us... and most mayo is made with canola or vegetable oils....Way high in Omega 6 and that is not good for our bodies...
So for the last year I have been trying to make mayo at home, with totally mixed success. One time its perfect, the next it never thickens up..... WHY????? I tried different recipes, different people gave me tricks.....Nothing worked consistently for me....
Until This WEEK!!!!!!!!  A BREAKTHROUGH, that is so simple I am crazy to not have figured this out....
My new fav cookbook I have been obsessing over, WELL FED, had a recipe for Olive Oil Mayonnaise.... very similar to what I had been doing, but with one key difference....
She says to place your egg and your acid ( she uses lemon juice, I used red wine vinegar) in the blender, or food processor and let them sit for 30 min to 2 hours before you attempt to start your Mayo.

So here is my recipe that I always use: