Boston Egg Salad

Posted Sun, 03/15/15

Today's delicious "brunch" with a snappy twist (green olives):


Boston Egg Salad. Click on image to view larger size in a new window.

(Above): Boston Egg Salad. Click on image to view larger size in a new window.

 

Boston Egg Salad

2 to 3 small eggs, hard-cooked

Salt & black pepper to taste

Mayonnaise to taste

6 to 8 green olives with pimiento, sliced in half

Boston (butter) lettuce, torn into bite-sized pieces

Paprika for garnish


In a small cooking pot, boil eggs until hard-cooked (about three to four minutes). Allow eggs to cool before peeling. Chop egg and place into a bowl; mash with a fork until egg mixture breaks down. Add salt and black pepper to taste; stir in mayonnaise to desired consistency. Place lettuce on a plate; scoop egg mixture on top and garnish with paprika. Serve.

 

I named the dish Boston Egg Salad only because of the inclusion of Boston lettuce rather than paying homage to Beantown.


It was quite tasty and satisfying for a Sunday brunch for one . . .

 

Blog Tags: Breakfast

 

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Peanut Butter Spoon

Posted Sun, 03/15/15

One of my "guilty pleasure" snacks is creamy peanut butter on a spoon:

 

Peanut Butter on a Spoon. Click on image to view larger size in a new window.

(Above): Peanut Butter on a Spoon.

Click on image to view larger size in a new window.

 

Three or four teaspoons puts a smile on my face, usually in mid-afternoon. I call it a "guilty pleasure" as I liken it to someone drinking milk straight from the carton and returning it to the refrigerator.


However, I'm a bit more fastidious. I make sure no one else uses my peanut butter jar in order to keep things germ-safe.

 

Blog Tags: Snacks

 

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Artichoke & Avocado

Posted Wed, 03/11/15

This was my lunch today:

 

Baked Artichoke and Lemon Avocado. Click on image to view larger size in a new window.

(Above): Baked Artichoke and Lemon Avocado.

Click on image to view larger size in a new window.

 

Absolute nirvana!

 

Blog Tags: Food Photos

 

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Chicken Teriyaki Bowl

Posted Sun, 03/08/15

Many years ago, I worked at a fairly large corporation in a big city. Nearly every day, my co-workers and I walked up the street to a then newly-opened Japanese eatery. It was the first time I tried the Chicken Teriyaki Bowl, and I've been hooked since.


The following is my own version of the dish:


Chicken Teriyaki Bowl. Click on image to view larger size in a new window.

(Above): Chicken Teriyaki Bowl. Click on image to view larger size in a new window.

 

Chicken Teriyaki Bowls

1/2 C teriyaki marinade sauce

2 TBS granulated sugar

1-1/2 LBS boneless, skinless chicken breasts (cut crosswise into 1/2-inch thick slices)

Water

2 tsp. cornstarch

2 TBS vegetable oil

Hot-cooked white rice

1/2 C green peas (frozen)


In a bowl, combine teriyaki sauce and sugar; stir until sugar dissolves. Place chicken in a large plastic food storage bag; pour three tablespoons of teriyaki/sugar mixture over chicken. Press air out of bag; seal top securely. Turn bag over several times to coat pieces thoroughly. Marinate for about fifteen minutes. Cook frozen peas according to package directions; drain and set aside. Add enough water to remaining teriyaki sauce mixture to measure 2/3 C; blend in cornstarch. Heat the vegetable oil in large skillet over medium-high heat; add the chicken and sauté for about five minutes. Add teriyaki sauce mixture. Cook, stirring constantly, for about one minute or until sauce boils and thickens slightly. Spoon chicken and sauce over hot-cooked white rice in large individual serving bowls. Serve peas on top of rice or on the side. Recipe makes four to six servings.


The homemade version suits me just fine . . .

 

Blog Tags: Entrees

 

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Beef, Broccoli & Mushrooms

Posted Tue, 03/03/15

This is my version of the popular Asian dish "Beef & Broccoli":


Beef, Broccoli & Mushrooms. Click on image to view larger size in a new window.

(Above): Beef, Broccoli & Mushrooms. Click on image to view larger size in a new window.

 

Beef, Broccoli & Mushrooms

1 LB boneless beef chuck short ribs

1/2 to 3/4 C teriyaki sauce

1/4 C soy sauce

1 TBS crushed garlic

2 bunches fresh broccoli, cut into flowerets (large stems removed)

1 pkg. (8 oz) medium button mushrooms, sliced

1 small yellow onion, peeled & sliced thin

1 TBS butter

2 TBS olive oil

Black pepper to taste

Lawry's Seasoned Salt to taste


Marinate short ribs in teriyaki and soy sauces with crushed garlic. Place in refrigerator in a covered container for twenty-four to forty-eight hours, turning meat every twelve hours or so. Cut broccoli into flowerets (remove and discard large stems). Bring a pot of slightly salted water to a boil; add broccoli flowerets. Cover and steam for about ten minutes, or until broccoli is tender. Drain. Using the same pot, combine sliced mushrooms and onion with butter; saute for about five to seven minutes, or until mushrooms and onions are tender. Set aside but do not drain liquid. In a large skillet, heat olive oil over medium-low heat. Add marinated short ribs with marinade liquid. Cook over medium-low heat for about ten to fifteen minutes, stirring occasionally. Add the cooked broccoli and mushroom/onion mixture with liquid. Season with black pepper and Lawry's Seasoned Salt to taste. Stir and continue to cook over medium-low heat until heated through. Suggestions: Serve with white, brown or seasoned rice if desired.


Utter yum!

 

Blog Tags: Entrees


 

 

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Appetizing Muse Archives (2015)