Spring Salad

 It’s the first day of Spring! Unfortunately it didn’t look like this at all today, but that didn’t stop me from celebrating. I had an overload of leftover produce and what better than to throw it all into a salad! 

This whole weekend has been yucky, cold & gray. I had plans that ended up getting rained out, so today was spent lazying around, watching movies on Netflix and eating fast food. If you have Netflix, I would recommend watching The One I Love (very weird & interesting movie!), and if you’re going to gorge on cheeseburgers & milkshakes for lunch, I recommend having this salad for dinner! 😉

Spring Salad Pint of cherry or grape tomatoes
Half a red pepper
4 green onions
Half a cucumber
2 slices bacon
2 hard boiled eggs
Chopped nuts (pecans & peanuts)
Baby Spring salad mix

Honey Vinaigrette Dressing

Please keep in mind that this salad can be endlessly personalized. The red pepper, green onions, broccoli and bacon were leftovers in my fridge. It all came together quite nicely.  I boiled the eggs in the morning so they could chill before dinner. Cook up the bacon until crispy, slice up your veggies, and whisk together the delicious dressing I got from Martha Stewart. I like to pile up the plates with lettuce, then sprinkle the different ingredients over.  It saves a bowl and makes for a pretty presentation. Spoon over dressing just before serving.
It might not look like Spring yet out there, but that doesn’t mean Spring can’t be found in the kitchen! 



Home Cooking

This past week, I’ve ended up having breakfast burritos for dinner twice.  Maybe that doesn’t sound weird to you, but I usually don’t like to repeat dinner items during the week.  I’m not going to have a burger on Tuesday and be in the mood for a burger again on Thursday, you know?  Not so with the breakfast burrito, not so.

I decided to update the breakfast burrito of my past, Dad’s simple scrambled eggs, bacon & cheese combination, by adding some veggies and some hashbrowns.  Oooooh boy, you are in for a treat!

What you will need:
2 saute pans
burrito-sized tortillas
hashbrowns/shredded potatoes

Anything you don’t like, want to change out, whatever; go ahead!  This isn’t a strict recipe, just my idea of a delicious breakfast burrito!

First, get your bacon frying in one of the saute pans.  I did 3 pieces of thick cut bacon for 2 people, which was more than enough.  For thinner pieces of bacon, you might want to do 2 per person.  If there’s leftovers, just eat them! 😉
While the bacon is frying, dice up your veggies until they are uniform in size, about small enough to be combined easily with the egg while not being too small they disappear.  You want to taste them!  The amounts are completely up to you.
When the bacon is about done, get your other saute pan on the heat and put some oil in there.  Once that’s heated, throw in your shredded potatoes to make the hashbrowns.  I am shamed to say we just bought some frozen shredded potatoes, which makes it a hell of a lot easier but not healthier.  I prefer to shred potatoes when making hashbrowns, but sometimes you want time on your side.
Get the potatoes cooking only when the bacon is done and out of the pan onto some paper towels.  Scoop out as much of the crud in the bacon pan as you can, reserving about a tablespoon (just eye it) of the bacon grease.  Get that back on the heat and add your veggies.  Cook them down for a minute or two and then throw your eggs in.  We did 4, 2 eggs per person, which worked out well.  We probably could’ve done 3 total!  I think we eat too much.
So, recap!  You are now cooking your eggs, stirring regularly to scramble them, while your potatoes are browning.  Flip the hashbrowns at some point, usually after 3-5 minutes.  The goal is to have everything cooking done at the same time.  In my house, THIS NEVER HAPPENS.  So don’t feel bad if it doesn’t happen for you.  Our eggs were always done first, but as long as something is hot in that burrito, it will all be hot.

Now, get your tortilla spread out and ready on your plate.  You could heat up the tortilla if you wanted to, but we didn’t bother.  Put the cheese down first.  Doesn’t matter what you use; Ryan and I are partial to Boar’s Head Chipotle Gouda right now, and that worked great!  Creamy & spicy, yummmmmm.

Once you have your cheese on your tortilla, start scooping the food in.  I like to add the eggs & veggies first, as the heat will melt the cheese.  Then add your hashbrowns, and finally, break the bacon into bite-size pieces as you place it in your burrito.  Wrap it all up (if you can!) and voila, a heavenly dish.  Good for dinner, or breakfast, I’m sure! 😉  The nice thing is it really doesn’t take that long to make.  No photos because we scarfed them up!!

Bacon Wrapped Potato Bites

A while ago, when I was telling my sister about the wonder of bacon-wrapped pork chops (& they are wonderful), she said to me, “I thought you were trying to eat healthier?”  To which I replied, “No, I said I was going to start eating more gourmet.”

Bacon wrapped certainly can be the beginning of something gourmet, and will always be the beginning of something delicious.  Bacon is salty, crunchy, and of course its fatty goodness makes everything taste better.  Combine that with a creamy roasted potato, and — omyGOD, lets just get to this, right???


Depending on how much you are serving, chop potatoes into 1-inch chunks, as close to the same general size as possible.  1 red potato on the small size is enough for me & Ryan.  Its probably best to cut up one at a time, see how many chunks you get, and cut more if needed.  The original recipe called for you to boil the potatoes briefly, but its not necessary.

Place potatoes into a container and toss with olive oil, salt, pepper & minced rosemary until coated.  Add any other seasonings you want!  Go crazy.

Cut strips of bacon into thirds, or quarters (I find a quarter piece of bacon works just fine), and wrap each potato bite in bacon, securing with a toothpick.  Because these potatoes are raw, you will have to be a little forceful with the toothpick.  Be careful, they can break easily!

Place on baking sheet lined with foil, laying on one side.


Bake at 400 degrees for 15 minutes, and then flip over and bake another 15-20 minutes, until the bacon is crispy to your liking.  My oven runs hot, so 15 minutes on each side is enough.
These delicious little morsels can be an excellent appetizer with a cool dipping sauce, like sour cream or ranch, or, you could put it together as a side dish, like I did last night.  They are seriously scrumptious enough to be served without anything!

Bacon-wrapped potato bites with spinach & tomato salsa and Trader Joe’s panko-crusted tilapia. Yum!

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