Greek Chicken Pitas

Lately my life has consisted of these things: feed the babies, change the babies, stimulate their development, feed & change them some more, go to bed. Wake up, repeat. I feel like I'm on a hamster wheel. Actually not really, because I see them grow and learn in leaps and bounds each day and it's truly the most amazing thing. But you know what I mean! I really do love it all. All except maybe the diaper changing, I could do without that. Can someone invent a diaper changer please? Oh and also a baby burper, if I'm putting in requests.

So, dinner is a real highlight of my day! Babies are sleeping, and my husband and I get to eat a good dinner and catch up on the news and our shows. (although truth be told dinner has always been the highlight of my day. I LOVE IT). We love Greek food so I made Greek chicken pitas this week with a delicious marinade, and I got to use my amazing new Le Creuset grill pan. Oh, it was a great night.

Loved these - perfect for an easy summer dinner party.

Recipe
Marinade

• 2 lb chicken breast tenders (small, thin pieces)
• 1 small container 2% Greek yogurt
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice (1 large)
• Zest from one lemon
• 2 tablespoons fresh oregano
• 1 tablespoon fresh dill
• 1-2 garlic cloves, chopped
• 1 teaspoon kosher/coarse salt
• Pepper

Tzatziki Sauce

• 1 small container 2% Greek yogurt
• One small squeeze fresh lemon juice
• 2 tablespoons chopped and seeded cucumber
• 1-2 tablespoons fresh dill
• 1/2 teaspoon kosher salt

Extras

• 4 pitas (we used whole wheat)
• Feta cheese
• Shredded lettuce
• Chopped tomatoes

Prepare the marinade by mixing all ingredients into a bowl. Pour into a large Ziploc, adding the chicken and mixing around to coat. Refrigerate for several hours if possible, but at least 30 minutes. Make the tzatziki sauce up to a day in advance, mixing all ingredients in a bowl.  

To make the chicken, heat a grill pan to medium and coat with olive oil. Grill chicken about 4 minutes on each side (for thin chicken tenders - more for thicker chicken breasts). Warm the pitas in the microwave for 15-20 seconds, then assemble the sandwiches with desired ingredients. We like to use looooots of sauce over here, so I actually doubled that tzatziki recipe to make sure we would never run out (and we might not, ever).

The Best Chicken Salad Sandwich

Warning! This recipe is for one. Warning! This chicken salad is sooooo good. Exactly what I like in a chicken salad - slightly sweet, slightly tangy, slightly crunchy. If you like a more savory salad, move along.




Recipe

• 1 heaping cup of shredded chicken (I use rotisserie)
• 3 tablespoons light mayo
• 1 tablespoon sugar
• 1 tablespoon milk
• 1/2 tablespoon vinegar
• Dash salt
• Handful craisins
• Handful slivered almonds
• Handful diced grapes or celery (I used green grapes I had in the fridge)

Mix the mayo, sugar, milk, vinegar and salt together to create the dressing. Mix together with remaining ingredients, and voila! Chicken salad. Serve on some hearty wheat bread and you've got one delicious lunch or dinner.

The Real Deal Sloppy Joe

I've posted about sloppy joe's before, but neither of them are the ones I really make regularly.  The first time I was trying to be fancy, and the second time I was trying to be healthy.  But, on any given Sunday when I really make sloppy joe's, these are the real deal. And quite frankly I never posted about them because I never knew how much of anything I used. I just start squirting things into the pan until they taste like my sloppy joe's.  

Well this past week, I used measuring cups. So here ya go.

**side note: this is my husband's MOST requested dinner.  Chicken Parm is a close second.

Recipe

• 2 lbs ground beef (80-90%..80=extra sloppy, 90=healthier)
• 3/4 cup chopped onions
• ~ 1/2 cup water plus drizzle of olive oil, if needed
• 1 1/2 cups Ketchup
• 1/4 cup Brown sugar
• 1-2 tablespoons Worcestershire (I like 2)
• 1-2 teaspoons Yellow Mustard (I like 2)
• 1 teaspoon Dijon Mustard
• Squirt BBQ sauce (optional)

Start browning the meat (I typically use 90% so that we can eat the leftovers all week without feeling guilty, but 80% does create a sloppier joe. Another option is to get the 80%, and drain a little of the fat).  Add the onions and cook for several minutes until meat is browned and onions are cooked. Add water and oil if necessary (90% meat will need some added moisture).  Mix in the remaining ingredients and simmer for several minutes to allow the flavors to meld. Have fun eating these! I like mine with pickles.

Barbecue Pulled Pork Sandwiches

You won’t find these photographs published anywhere in Food & Wine magazine or Bon Appetit.   Not because they weren’t the most delicious thing ever, but because I was behind the iPhone. I mean camera. I need to care. I need to take a photography class.

But quite frankly I am most interested in the cooking and eating part of blogging. Those are the most fun.  And let me tell you  - pulled pork is fun. I’ve said it over and over, but it might be the perfect meat.  I got 3 lbs for less than $10, I spent about 10 minutes preparing it before slow roasting it, it made the house smell amazing, and then you can smother it in whatever you want. In this case, barbecue sauce.

I used a store bought spicy brown sugar pork rub, a store bought BBQ sauce (Rufus Teague's), and I also bought the pork and buns.  Wonderful Sunday dinner and lots of leftovers for BBQ quesadillas throughout the week. 

Recipe

•  2-3 lb pork shoulder (this was for two people plus leftovers)
• Brown sugar rub
• Beef broth 
•  ¼ cup brown sugar
• Worcestershire
• BBQ sauce
• Hamburger or slider buns

Preheat the oven to 300 degrees. Drizzle a little olive oil into a large dutch oven, and heat to medium-high.  Prepare the meat with plenty of your dry rub of choice, then brown on all sides. Pour in enough beef broth to almost cover the meat (an inch or two exposed), and mix in the brown sugar and worcestershire.  Cover the pot, then place in the oven and cook for 3-4 hours, until fork tender. I think I did about 3.5 hours.  Remove the meat and shred.  Place on toasted buns and top with TONS OF BARBECUE sauce. 

Herb Roasted Turkey Breast

I would have never in a million years thought to make this for a Sunday dinner, for many reasons:
1. Turkey is for Thanksgiving
2. Turkey is awfully healthy for a Sunday
3. I didn't realize that you could just buy a boneless breast of turkey
4. I didn't realize that would be good

But, it was my husband's idea, and a brilliant one at that. His ultimate objective was to make something we could eat for leftovers during the week, and in this case he had roasted turkey sandwiches on his mind.  It doesn't take much to get me on board with any type of sandwich for dinner, so I decided to try it and roast it with plenty of herbs. And all I can say is, who knew?? Who knew it would be so good, who knew it would be so easy, and who knew this was available to us?

Recipe

• 1 frozen boneless turkey breast, about 2.5 lbs
• 1-2 tablespoons fresh rosemary, chopped
• 1-2 tablespoons fresh thyme, chopped
• 1 teaspoon dry mustard
• 2 tablespoons olive oil
• Lemon juice from 1/2 lemon
• S&P

The turkey needs to thaw out first, which takes about two hours if you submerge it in a lukewarm bowl of water (keep the wrapping on).  When thawed, unwrap the turkey (leaving the inner cooking twine on to hold it together), and preheat the oven to 325.  Make a rub out of the fresh rosemary and thyme, olive oil, lemon, dry mustard,  and about 1 tsp salt, and plenty of pepper.  Place the turkey in a roasting pan and rub the herb mixture all over the top. Bake for 1 1/2 to 2 hours, until an instant thermometer in the middle of the turkey reads exactly 160 (mine took about 1 hr 50 minutes).  Take it out and cover tightly with foil, and let it sit for 20 minutes before slicing (the temp will rise up to 170 during this time, ensuring you don’t overcook it and it turns out SUPER moist).   

I made a gravy out of the minimal drippings (it's a lean meat), and served with super creamy mashed potatoes to make up for it. And then, the sandwiches.....

 

Meatball Subs

 

First I would like to take a moment to admire this photo. Do you feel like it's far better than usual? Well, it is, courtesy of my sister Bente. She got me this app called Vibrantly that helps to improve your food photography. Whether it was a hint or just a thoughtful gift, I'm not sure. But I love it.

Do you like how I always post holiday/event food ideas after the holiday/event has already taken place? I’m sorry. These were perfect for the super bowl, and I should have told you to make them earlier. So now, I think you should make them for the Oscars (we should celebrate the fact that we're not the ones that have to squeeze into those dresses).

I’ve had meatball subs on my mind for a while now. We eat them at this dive-bar place in Dallas called the Loon, and also like them at Potbelly’s and Subway (and I’ve heard they’re great at Jersey Mike’s too).  But each meatball sub is a tad different, from the meatball size to the cheese to the bread. We have opinions about each one of those things, so I customized this into what I believe to be the perfect Meatball Sub: small meatballs (I have a small mouth), lots and lots of un-garlic-y marinara, soft but crusty buns, and mozzarella instead of provolone. Loved them.  And the best news: WE HAVE SO MANY MEATBALLS LEFT.  

Recipe (makes a lot – at least 8 subs)

·       1.25 lb ground beef

·       1.25 lb ground pork

·       Several dashes Worcestershire

·       1/3 cup breadcrumbs (we used gluten free)

·       2 eggs

·       ¼ cup shredded parmesan

·       2 tablespoons milk

·       ½ teaspoon salt, pepper to taste

·       1.5 24 oz jars of Marinara (36 oz total - I used a combination of a brand called Patsy’s and Newman’s Own)

·       1 14.5 oz can diced tomatoes, drained

·       Mozzarella cheese

·       Hoagie rolls

To make the meatballs, combine the beef, pork, Worcestershire, breadcrumbs, eggs, parmesan, milk, and S&P.  Mix well. Form 1.5-inch meatballs and place in a dish to refrigerate until you’re ready to cook (at least 20 minutes or so).  Preheat the oven to 400.  Heat a pinch of olive oil in a large skillet, and brown all sides of the meatballs (just a couple of minutes – meatballs should be browned not cooked) and using a slotted spoon (draining the fat), transfer them to a plate. Layer about half of the marinara on the bottom of a large casserole dish (13 inch), then place the browned meatballs into the dish, and top with the rest of the marinara.   

Bake for about 30-35 minutes, or until the meatballs are done. Lightly butter the rolls for the sandwich, then broil for a few minutes to toast. Top with marinara, meatballs, and lots of shredded mozzarella cheese. Serve warm!

 

Stayed tuned for my other super bowl recipes….

Queso Fundido

Black Pepper Roasted Cashews

And of course we made my favorite spinach dip, in my new cute little Le Creuset Au Gratin Dishes.

 

It was a perfect cheese-heavy super bowl with my favorite cheese heads!

Homemade McRib

Yep, that's right. A homemade McRib. After being harassed by McDonald's for weeks now about the return of the McRib, we finally had to cave in and make it.  Have you not felt that same temptation? Well, move to Texas. Everything with barbecue sauce will start to make your mouth water. And quite frankly, it intrigues me. What the $%$#^%$^% is a McRib made out of?

The answer is: who knows (or according to this website, 70 different ingredients). Sort of gross.  But if you make your own, you know exactly what's in there.  I found and followed this recipe, and it tastes just like it.

I went to Central Market and got boneless country style pork ribs instead - about a pound and a half. I think you could probably just ask the meat man to remove the ribs on a regular rack, but they might ask you to never come back.  Then you simply puree the meat in a food processor with a bit of sugar, water and salt (sorry to use the words 'puree' and 'meat' in the same sentence), form them into patties to fit your buns (long but fatter than hot dog - Cobblestone hoagie rolls were perrrrfect), use your fingers to create little ridges for ribs (this was my own sneaky little personalized step for authenticity), freeze them for a while to get them to hold shape, then grill and slather with barbecue sauce! Easy.  We used Rufus Teague's Honey Sweet BBQ sauce, but use whatever your fave is.  For the record, I can't figure out what my favorite is. At any given time we have 4-5 bottles of barbecue sauce in our fridge. Since moving to Texas, I can't get enough. Put it on my sandwich, put it on my tortilla, put it on my nachos, put it on my pizza. Sweet, tangy, hot, mild. Love it.  Love it all. 

Anyway, if you want to impress the man in your life, make these. If only just to offer something year round that McDonald's can only offer annually.

Hot Beef Sandwiches

What is there not to love about hot beef? Nothing. Nothing, I tell you. And now that football season is upon us, recipes like this one will carry you through.  I actually don't feel very strongly about football, but I do about the food that is associated with it. So, for the first Bears game this past weekend (my husband is the biggest fan out there), I made my mom's hot beef recipe. She's been making it for years and it is always a crowd favorite.  IT IS SO GOOD. Mom, you're a hot beef genius. 

Also, we like to cook for 75 on the weekends and this does the trick. We did have two guests though, so each person could eat 1.25 lbs of hot beef.

My husband wanted to get involved in the process, and he felt the buns for the sandwiches were a critical piece.  He went to the store, and this is what he came up with:

Nice job.  He claimed for blogging purposes we needed to try everything out there.  To me it looked more like we might need second jobs to support his bun habits. But, it turns out, not all buns are created equal in the hot beef world. You need something firm on the outside yet soft on the inside, like a hoagie or Italian roll.  I did like where he was going with the pretzel roll, but we decided this was not the appropriate avenue. I see a hot ham melt in our future.

Recipe (serves A LOT)

• 4-5 lb sirloin tip roast
• 3 cans beef consomme
• 1 package Italian dressing seasoning mix (Good Season or Hidden Valley are good)
• 1 tablespoon Worcestershire
• Olive oil/butter
• Italian or Hoagie rolls
• Provolone (optional)

Over high heat, melt 2 tablespoons each of olive oil and butter in a large dutch oven. Pat the roast dry, then season with S&P.  Brown the meat on all sides, then reduce the heat to medium-low.  Pour in the beef consomme, Worcestershire, and Italian seasoning (half in the broth and half over the meat).  Spoon some of the broth over the meat. Cover, and cook for 3.5 to 4 hours over medium-low (should be a very low simmer).  When the meat is fork-tender, shred with a fork and stir around with the sauce (add a cup of water if you need more liquid - you shouldn't though).  Lightly butter the buns and place them under the broiler for a few minutes.  Make the sandwiches with plenty of meat and sauce, and a slice of provolone.  Eat it like you mean it.

Greek Chicken Pitas with Tzatziki Sauce

Hello. I fell off the blogosphere, I'm sorry. I have been traveling like a crazy person so food has been sort of an afterthought. That's a lie, food is never an afterthought for me.  But cooking has been.

I've been having a strong craving for Greek food ever since we got back from Greece and Turkey. While I never ate a chicken pita while I was there (nor did I see it on any of the menus), I've been hooked on eating tzatziki sauce. And tzatziki sauce goes great on chicken pitas.

I marinated my chicken in a bottled Greek vinaigrette, then grilled and sliced into 1/2 inch pieces. I warmed whole wheat pitas, then we topped with chicken, roasted red peppers, tomatoes, feta, and tzatziki (recipe follows). Loooove this dinner - so simple and healthy. I like my tzatziki really dill-y, so adjust to your taste.

This picture is after I remembered that I wanted feta on mine.  How did I forget the cheese?? I don't know. I must have been blinded by the tzatziki.  Sorry, I will stop saying that word.

Tzatziki Sauce

• 1 cup nonfat plain greek yogurt
• 1/4 cup chopped cucumber, seeded
• 2 tablespoons fresh dill
• 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• dash pepper

Chop the cucumber into small pieces (really small if your husband claims he hates cucumbers but you know he likes tzatziki. Oops, last time), and cut out the seeds. Mix with the yogurt, dill, lemon juice, olive oil, S&P.  Chill until ready to serve.

Open Faced Salmon Sandwich with Honey Mustard

I'm always trying to find new ways to incorporate carbs into my diet. A meal without carbs (particularly dinner) leaves me feeling unfulfilled and starving.  Thus, I wanted to make some sort of sandwich with our favorite individually sealed frozen salmon.  We love salmon as a weeknight meal - so healthy and fast - and we've started using Zatarains Blackened Seasoning to spice it up a bit. Just brush the salmon with olive oil, sprinkle with seasoning, then roast for 15 minutes at 400.

Last week I made an open-faced sandwich with it:  two pieces of toasted whole wheat bread, topped with honey mustard (I made my own with 1 T. honey + 2 T. Dijon), 1/2 sliced red delicious apple, and roasted salmon. So delicious!

What To Do With Leftover Chicken Parmesan?

Make a sandwich.

This is my husband's masterpiece, who last night indulged in his third night in a row of Chicken Parm.  Toasted hoagie, plenty of marinara and mozzarella, sliced chicken parmesan, and broiled to perfection.

Croque Monsieur

I went to Paris a couple years ago with my then future husband, and it was the trip of a lifetime. My favorite part? The Croque Monsieurs.

Just kidding. Sort of.

I made these on Sunday for lunch, and I promised myself at that moment that I would make one of these for myself every day for the rest of my life.  I only hope that my job and associated travel schedule does not impede on my objectives.

The Croque Monsieur: Ham, Gruyere cheese, toasted bread, a Bechamel sauce that turns out to be nothing more than a few simple ingredients, and broiled to perfection.  EVERY SINGLE DAY.

Recipe (for 2)

• 2 tablespoons butter
• 2 1/2 tablespoons flour (or 1 T. corn starch)
• 1 1/2 cup skim milk, heated
• 1/4 cup shredded Parmesan
• 1 1/4 cup shredded Gruyere, divided
• Pinch (or three) Nutmeg and pepper
• 4 slices italian or sourdough bread
• 1/4 lb Virginia ham
• Dijon mustard

Preheat the oven to 400 degrees. Place the bread on an aluminum foil lined baking sheet, and toast in the oven...about 5 minutes. Meanwhile, make the sauce. Melt the butter in a large saucepan over medium heat, and just as it starts to bubble a little (not brown), whisk in the flour. Cook another minute, turn the heat to low and slowly whisk in the milk. Whisk several minutes and allow to thicken, then stir in the Parmesan and 1/4 cup of Gruyere. Stir another minute, then remove from heat and stir in the nutmeg and pepper. I used two substantial pinches of nutmeg.

Spread Dijon mustard over one side of the toasted bread. Lots of mustard. Add about 1/4 cup shredded Gruyere to each sandwich, then top with ham and the other piece of bread.  Gently pour the sauce over the sandwiches. Top with the rest of the Gruyere. Turn on the broiler, and broil until bubbly brown.

Lighter Sloppy Joe's

I can't explain to you my feelings toward Joe, the Sloppy kind. I just love him. Is there any better comfort food? No, the answer is no.

Normally, I make these, or some variation of it (I basically just throw in a bunch of ketchup, mustard, brown sugar, and worcestershire). But on Monday night John and I were craving Sloppy Joe's, and I felt that I should attempt a healthier variation. They are so easy to make that they really are a perfect weeknight meal, but I also don't like eating anything real fatty after a weekend of indulging. And I do plenty of indulging.

So, these are lighter, and just as tasty. I still use ground beef because it tastes better than ground turkey and it has basically the same calorie/fat content.

Recipe

• 1.5 lb extra lean ground beef (I used 93% lean)
• 1 small onion, diced
• S&P
• 1/2 cup water
• 3/4 cup ketchup
• 3 tablespoons yellow mustard
• 3-4 tablespoons brown sugar
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire
• Splash BBQ sauce (optional)
• 6 whole wheat hamburger buns

Start by browning the ground beef over medium heat. Add in the diced onion, and cook for 5-10 minutes. Drain out most of the fat (there shouldn't be much with extra lean ground beef). Add in the water and remaining ingredients. Stir thoroughly, cover and simmer until ready to serve. If you need more liquid (this is where the fatty beef really comes into play), add more water and ketchup. Enjoy them for the next two nights like we did, maybe even in a tortilla. Or on nachos.

Prime Rib Sandwich

Have you ever been to a Houston's restaurant? It's technically called Hillstone now, but John and I have been loyal customers for so long I think we have the right to continue calling it Houston's. 

The restaurant is amazing: dark bar, piano man, large pours of outstanding red wine, and a prime rib sandwich that does amazing things to your taste buds and your overall morale. A toasted hoagie roll, thin slices of perfectly roasted prime rib, and a side of au jus. So so good.

Being that Sunday was a Chicago Bears day, John wanted to make this favorite sandwich of his to go along with the game. I can't argue with plans on Chicago Bears' days. So, I went along. Not that I needed any convincing, I love the prime rib sandwich too. 

Recipe

• 5-6 lb Prime Rib Roast
• 3-4 cups Beef Broth  
• 1 package Lipton Onion Soup Mix
• 6 Hoagie or Ciabatta Rolls
• Caramelized Onions (optional)
• Provolone Cheese (optional)
• Mayo (optional)

We used a 4.5 lb roast, and that made enough for 4-5 heaping sandwiches. Assume about 2 ribs per person for serving size.

To roast the prime rib, preheat the oven to 500 degrees. Place the meat in a roasting pan, and sprinkle with lots of salt and a little pepper. Salt is key here. Mix the beef broth and onion mix and pour into the bottom of the pan.  Stick a meat thermometer into the roast, several inches away from the bone.

Place the pan in the 500 degree oven for 15 minutes, then reduce to 325 and cook for another 1 1/2 to 2 hours, basting with the sauce every 20 minutes or so. You can assume about 17 minutes of cooking time per pound (including the 15 at 500). A meat thermometer should read 125-130 for medium...make sure you monitor the temperature closely. There is really no way to eyeball the doneness until you cut into the meat.

When the meat is done (you want it no more than medium), remove from the oven and tent with foil to let it rest for about 15 minutes. When it is ready to slice, slice it verrrry thinly. I don't know if this is a general prime rib rule, or my husband's rule.

Meanwhile, caramelize the onions if you choose to add them - saute 2 sliced onions in 1 tablespoon of butter + salt for about 15 minutes. Toast the sliced rolls on a skillet or griddle with a touch of melted butter.  I prepared my sandwich with provolone and onions,  John went with just mayo. Ladle out some of the au jus from the roasting pan into a small bowl and use for dipping.  Enjoy!

Toasted Caprese Sandwich

Let me introduce you to my favorite sandwich: The Caprese. Fresh tomatoes, basil, mozzarella, and a balsamic glaze sandwiched between two pieces of perfectly toasted bread.

Reduce about a 1/2 cup of balsamic vinegar over medium heat for 15 minutes or so, until there are just a few tablespoons left (should be thick and glaze-like). Drizzle over two pieces of bread, then top with mozzarella, basil and sliced tomato. Grill on a skillet or a panini maker until the bread is toasted and the cheese is melted.  Sometimes if I'm too lazy to use the panini maker (and there are plenty of times like this...you have to clean it after), I first toast the bread in a toaster, then drizzle the balsamic and create the sandwich...either heated in a microwave or not. You can't go wrong.

If I lived alone in a hut somewhere in the woods I would eat this for every meal, every day.  But I don't. Having a husband/real life forces you to drop weird tendencies like that.

Grilled Buffalo Chicken Sandwiches

Football season is here! Sure I'm excited for the Packers, the Badgers, and the tailgating, but what football season really means for me is 4 solid months of football food: wings, brats, burgers, nachos, beans, potato salad, etc. I think football food might be the best food out there. So this Saturday, we had back-to-back Bears (my husband's team) and Packers games. Oh, what to cook?

I love it when my husband has a 'vision' for our next meal. Primarily because his enthusiasm for food and cooking mirrors my own, but also because he's good at it. He has a palate for fun food.

This weekend he had grilled buffalo chicken sandwiches on his mind. And boy oh boy, did he hit the nail on the head. These beautiful, delicious, yet semi-healthy sandwiches hit the spot for a late Sunday lunch.

The key factors to creating a perfect buffalo chicken sandwich are as follows (as decided in our brainstorming session the day before):

• Thin chicken breasts
• Crusty bread
• Good ranch
• Cheese? We don't know yet. We'll find out.

And of course, good buffalo sauce. According to my research, Frank's is the  best.

We went with butterflied chicken breasts from Central Market, tenderized and pounded thin. We sprinkled them with a bit of the buffalo sauce, then grilled...

John got the fun job of tossing the chicken with the buffalo sauce. Doesn't that look fun?

 

Very fun. Then, place the chicken on your bread of choice (we chose a 'rustic italian white'...ciabatta would be good too), adding a little more buffalo to the bread...then top with Provolone, and melt for 20 seconds in the microwave. Top with iceberg lettuce and tomato, dip it in your favorite or homemade ranch...

and take a moment to be thankful for your ability to eat things like this.

My Favorite Egg Salad Sandwich

I can't stop eating egg salad sandwiches lately.  I ate one for dinner Monday and Tuesday night, and I'm about to eat one for lunch. So, I thought I would tell you about it. I like my egg salad heavy on the mustard and dill, light on the yolk and mayo. I've always had a bit of an aversion to egg yolk, but I like it in small portions in my egg salad. 

Recipe

• 3 hard boiled eggs
• 1 tablespoon light mayo
• 1-2 teaspoons yellow mustard
• 1 teaspoon dijon mustard
• several sprigs of chopped fresh dill (or 1/2 teaspoon dried dill)
• S&P

To boil the eggs, place them in a pot filled with water (water should go over the eggs about an inch). Bring to a boil, cover, and remove from heat. Let stand for about 10 minutes, then transfer the eggs to an ice bath for a few minutes (this ensures the yolks are bright yellow). When they are cool enough to handle, peel the eggs and slice in half. I use two egg whites, and one whole egg. You can do whatever your preference is, but I don't like a lot of yolk. Plus, it lightens it up a bit. Slice the egg whites and yolk, and place them in a bowl. Sprinkle with plenty of S&P. Mix in the mayo, mustards, and dill. Toast two pieces of multi-grain or wheat bread, top with sliced pickles and warm egg salad.  If you are looking for a new easy weeknight meal, I highly recommend you throw this into the rotation.

BBQ Pork Tenderloin Sandwiches

What should you do with leftover pork tenderloin? 

Toast + Pork Tenderloin...

 + BBQ Sauce...

= One Amazing Sandwich. Recommend wrapping it in foil and heating at 350 for 10 minutes.

I have to give my husband credit for this one...nice work John.