Disclaimer:This is a sponsored post written by me on behalf of Smithfield®. The opinion and text are my own. The best part of summer is spending time with your family and friends. I am a foodie if you could not tell that before. These Smoked read more
Salads make such an amazing lunch or dinner. We all love quick and easy lunch like this. I do not like adding a bunch of stuff to my chicken salad so this is as easy as it gets. I love pickles so that is always read more
Turmeric Egg Salad on a nest of Arugula or Rocket with seven seeds and multigrain bread is amazing.
I served this tasty salad with a delicious kumato slices, lightly seasoned with sea salt.
This was such a perfect lunch. If you never tried egg salad with tartar sauce, then you will love it. Of course, if you actually like the taste of tartar.
It is definitely not your classic egg salad, but very delicious indeed. You can eat it with pretty much any bread; pita bread, toast, on crackers, etc.
My daughter, Anna, and I love making it quite often. From time to time we would add some tuna from the pouch because it tastes fantastic.
If you never tried adding tuna in your egg salad then you are really missing out. However, we are talking about this egg salad so please make it.
Also, if you are on a low carb diet, I would suggest making my chaffles or serve them in the lettuce cups.
I am leaving the links below. Those are really phenomenal options if you are not eating bread, doing a low carb diet such as keto.
If you try this Turmeric Egg Salad recipe or any other recipes please tag me @sandraseasycooking on Instagram using hashtag #sandraseasycooking… and Happy Cooking!
Turmeric Egg Salad on a nest of Arugula or Rocket with seven seeds and multigrain bread.
- 4 hard-boiled eggs peeled
- 1/3 cup Tartar sauce
- 1 tbsp. Mayonnaise
- 1 tbsp. Mustard
- 1/2 stalk of Celery minced (about 1/3 cup)
- 1/2 Red Bell Pepper diced
- 2 tbsp. Green Onions chopped
- 2 diced Kosher Pickles, small "cocktail" pickles are the best.
- Arugula or any other greens on hand
- Any bread on hand, but lettuce wraps would work.
- 1/4 tsp. Salt or to taste
- 1/4 tsp. Ground Black Pepper
- 1/4 tsp. Paprika or Chili powder
- 1 tsp. Turmeric
- Roughly chop hard-boiled eggs and transfer to a medium bowl. Mash slightly with a fork to break up the yolks.
- Add celery, pepper, kosher pickles and green onions, then add seasoning. Mix until evenly combined.
- Add Tartar sauce, mayonnaise, and mustard, then mix again.
- Slice bread in half lengthwise and divide egg salad between bottom bread halves. If the bread is already sliced than just add egg salad one side, top it with any greens, arugula, baby spinach, lettuce, spring mixed greens, etc.
- Refrigerate unused Egg salad.
I love adding unusual things to traditional meals, like egg salad. I know that tartar sauce and turmeric are not traditionally added to egg salads, but it works perfectly together. Also, turmeric gives this wonderful yellow color.
YOU DO NOT have to add it if you don't want to. As for mustard, if you like Dijon mustard or Whole grain mustard, please use what you like or have. I used Olive Oil Mayo and Yellow Mustard. That is what we use and like.
How to boil eggs:
- Place eggs in a saucepan. Cover them with cold water by 2-3 inches. Cover pan with a lid and bring water to a rolling boil over high heat.
- Boil for 6 to 7 minutes on medium-high heat for perfect boiled eggs.
- Turn off the burner, and take the boiling water out of the saucepan and replace it with cold water.
- I replace it a few times or add ice to help out. Allow the eggs to be the cold water for about 10 minutes.
- Crack each egg and drop in the cold water, then start peeling one by one.
- You can boil eggs a night before and keep them in the fridge. Eggs salad turned out the best when the eggs are cold.
I make quite a lot of sliders. Different types of sliders just to experiment. These ham and cheese skillet sliders are absolutely amazing. I must say, they are always a hit in my house. We serve them for birthdays, sporting parties like Superbowl or Olympics. read more
I don’t know about you, but I am a sandwich person.One of top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich. I devour it and to be honest, I could never become tired of eating this kind of summich. I read more
With Potatoes and Broccoli
I am so thankful for a slow cooker. It is one amazing invention and I wish I used it before. Even though I work from home, this is a lifesaver on a busy day
How is freaking awesome that?
BBQ food is my favorite from the food pyramid. Joke on the side, my love for BBQ shredded pulled apart pork or any meat is not even funny. It is right up there with bread and pasta.
So, I have been using this recipe for a year now. Slow cooker came to be a much easier solution for me when I have to leave my house, which is quite often these days
However, if I am home all day, I like using trusty Xtrema Ceramic Dutch Oven, which is absolutely fantastic
This recipe is what my family prefers. You can use it with BBQ sauce or without
If you like a bit spicy use it, you will see what I am talking about. It is simply fantastic with Sriracha and bbq sauce.
- 1/2 Onion chopped
- 3 Garlic cloves minced
- 1 1/2 cup Chicken Low Sodium Stock or Broth
- 1/2 tablespoon dried Parsley
- 1/2 tablespoon Chili powder or flakes
- 1/2 tablespoon Salt more if needed later
- 1/4 tablespoon Ground Black Pepper
- 4 to 6 pounds boneless pork shoulder or butt 5 to 7 pounds bone-in
- 2 tablespoons Olive Oil
- 2 cups Barbecue Sauce your favorite sauce
- Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. You will take the bone out later when it’s cooked.
- Place chopped onion, garlic and celery in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, salt, ground pepper and parsley in a small bowl. Pat the pork dry with paper towels, then rubs the spice mixture all over the pork and place the meat on top of the onions, garlic, and celery. Cover and cook until the pork is fork-tender, about 7 hours on high or about 9-10 hours on low.
- Turn off the slow cooker and remove the pork to a large cutting board. Set a fine colander/strainer over a medium bowl (not plastic). Carefully pour the liquid mixture from the slow cooker through the strainer and return the solids to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid. Set the strained liquid aside.
- If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Most of them do have fat, so remove it.
- Return the shredded meat to the slow cooker, add the barbecue sauce, and a bit of hot sauce if you desire, mix to combine.
- If you’re not using BBQ sauce, then add 1/4 cup of the cooking liquid at a time in the slow cooker until the pork is just moistened. Taste and season with salt as needed.
You may use buns to serve shredded pork or just serve on the plate. You may use a tablespoon of liquid smoke.
You can make this in Dutch Oven; low and slow.
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Potatoes and Broccoli
- 1 pound Broccoli florets frozen or fresh + salt
- 2 pounds Young yellow potatoes or as much as you can fit in one layer in a large skillet
- 2 tablespoons Oil
- Salt and Pepper to taste
- Wash potatoes, then season with salt and pepper
- Turn the oven to 400F.
- Heat skillet on the stove top with oil.
- Add potatoes to the skillet and cook for 5 minutes, turn at least one time.
- Transfer a skillet to the oven and cook for 30-40 minutes, until tender and cooked through.
- If the broccoli is fresh, then cut the florets off and wash throughout.
- Boil 2 cups of water with 2 teaspoons of salt and place broccoli in the boiling water.
- Cook for 60 seconds, and rinse out with cold water.
- If the broccoli is frozen, and if the bag is not for microwave steaming, then open the bag and drop in hot water and cook for 15-20 seconds, and wash under cold water. Otherwise, place the bag in the microwave and steam according to the broccoli package.
Before cooking potatoes, I measure potatoes by placing them in the skillet and use that amount. You may use a large baking pan and use more potatoes. Also, I always heat the skillet on the stove top to get it started. You can use a mixture of yellow/gold, red and purple potatoes.
They all taste amazing. I just had these golden so that’s what I used. Cook pork first and an hour before pork is done, start cooking potatoes if you are going to serve it that day, if not, just store the pork in the fridge after it is fully cooled.
Of course, you would cook broccoli at the last minute. They are not very good when standing too long, so cook them at the very last minute before you would serve a meal. Also, you can use any other vegetable as a side.
You probably know that I love a good sandwich, and this one is so quick that it will knock your socks off… Well, I say that about most of my recipes. Before I knew it, my kids were adding ketchup and pickles and munching these down like read more
Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion. It was so delicious that we ate a pan full of chicken and flatbread with Yogurt-Cucumber Sauce. The read more
Beans, Beef and Rice Burritos are mind blowing amazing or I should totally call this “triple threat burritos”.
They were so amazingly yummy and satisfying, and beyond delicious…
Oh, I have said that already.
I cannot even tell you how easy these are. My awesome family agreed that these are one of the best burritos that I have ever made.
I was so proud of myself that I decided to share with you all. We have been making the ever since.
They are loaded with proteins and packed with favor.
The combination just works so well together, and you will not going to be let down, I promise you that.
Fantastic for crowds, for game day, hello, Super Bowl gonna be here before you know it, and it feeds a family of 5 very well.
You are going to be full from one, but your hands will reach for a second.
I served it with two simple salads. The first one was just chopped veggies, tomatoes, cucumber, avocado, red onion, and parsley, which was amazing.
The other salad was with organic blend of mixed baby greens that I just used salt, oil, and lemon juice on both.
I am totally recommending for you to make both salads with these delightful Beans, Beef and Rice Burritos.
Well. I almost certain that you will absolutely love it.
If you are watching your carbohydrate intake, you may use low carb tortilla, and for example cauliflower rice. Just substurting that you could cut your carbs in half.
So, if you get inspired by my tasty Burritos please tag me on Instagram. @sandraseasycooking. Thank you in advance!
Kids Friendly Party food. These Beans, Beef and Rice Burritos are perfect any time especially over sport watching party,
- 8 Soft Flour Tortillas Medium
- 1 can 16 OZ Refried Beans
- 2 cups Mexican Blend Cheese Any brand is fine
- 1 teaspoon Oil olive oil, canola or vegetable
- 1 lb. Ground Beef 80/20
- 2 teaspoon Onion Powder
- 2 teaspoon Garlic Powder
- 2 teaspoon ground Cumin
- 2-3 teaspoons Chili Powder
- Salt and Ground Black Pepper to taste
- OR Use Taco Seasoning Mix
- 1 1/2 cups Rice
- 2.6 cups Water
- 1 teaspoon salt
- Drizzle of Oil
- 1/2 cup Enchilada Sauce
- Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet and cook for 3-5 minutes, or until the meat is no longer red. Drain or spoon out all the excess oil. To the beef add all the other ingredients for the beef. Season with salt and ground black pepper to taste. A couple of pinches of both, until you reach your preferences. Set aside.
- Wash Rice 2-3 times under cold water to get rid of starch, then fill the pot with clean cold water, add salt and a drizzle of oil. Turn the heat on high, until water starts to bubble, then stir, and turn the heat to simmer, low temperature. Cover and allow it to simmer for 7 minutes. Turn the heat off, and remove the pot from the heat Do not take the lid off. Allow it to steam for 5 more minutes under the lid. Remove the lid after 5 minutes and fluff a rice with a fork. Add Enchilada sauce and mix.
- Preheat oven to 375 degrees Fahrenheit.
- Spread one to one and a half tablespoons of refried beans on the tortilla, add the seasoned ground beef same amount, add cheese and Rice.
- Fold and roll, make sure to tuck the ends in. You may line the baking dish with parchment paper, but it's not necessary. Do the same with all the tortillas.
- I had just a bit of leftover cheese so I sprinkle that on top of the burritos.
- Bake for 15 minutes to 20 minutes, depending on your oven.
- Serve with salad, pico de gallo, sour cream, etc. Heat leftover enchilada sauce, and serve it as a dip.
- Mexican Cheese Blend: Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses add a creamy, smooth flavor perfect for this kind of burritos. You can use leftover rice, instant rice, Spanish rice, or any that you prefer.
- It really is up to your preferences. If you do not eat red meat, you can most certainly use ground chicken or turkey, just make sure to add more oil because chicken and/or turkey is lean and do not contain as much fat compared to ground beef.
- In the case of tortillas, use what you have. Larger would be fine too, but you would probably end up with 4-5 burritos instead of 8. I found that it is the easiest to roll if you spread the refried beans first. and then add other fillings on top.
- No particular order, do it, however, you would like. Don't get confused... I totally forgot to mix enchilada sauce in the rice for the first couple of tortillas, and then realized what I was doing.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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