Fellow Foodies,
Egg Salads are the staple in most sandwich shops, and certainly a delicious lunch to make when we have a plethora of eggs waiting to spoil in our refrigerators. Though, with today's health conscious trends people are starting to stay away from the creamy unhealthy condiment. Most of you must be thinking "Egg Salad without mayo?", but yes its possible. I'm confident that after you try this delicious recipe that you will never go back!
No-Mayo Salmon Egg Salad
Components:
15 hard boiled eggs sliced
3/4lb smoked salmon
1 c chopped green onion
1 c olive oil
3/4 c fresh chopped dil
6 tbs red wine vinegar
1 tsp salt
1/2 tsp cracked black pepper
Procedure:
Layout eggs in container with smoked salmon 1 inch pieces
add green onions and fresh chopped dill
In medium sized bowl add olive oil, vinegar, salt and pepper, and whisk together
Cover with plastic wrap and let marinate for an hr, and then combine all ingredients
softly to try to keep sliced eggs from breaking apart
Chill and serve when ready
Enjoy!!
Its time for a few tips and tricks that I believe will help shake off the thought of having to go out to eat everyday, or even for those who microwave their meals. There are many cool tricks that can be applied to food preparation to make things easier, and even tastier. I thought a few pointers from Examiner.com's Meal Examiner would give you an excuse to get back in the kitchen!
1. Add a
few drops of lemon juice to rice before it boils and it will be
whiter, and have a nice lemon flavor.
2. If
something is too spicy neutralize it with dairy products such as sour cream, or milk.
3. Hard
brown sugar will soften if you leave an apple slice in the package
overnight. Then remove the apple slice the next day.
4. If
you notice that your pasta is foaming don’t worry its just the starches in the pasta. Just add a little oil to the pasta water
while cooking to help prevent this.
5. If
you have added too much salt in a recipe then it can be fixed by
diluting it with the ingredients used or by adding a potato. The
potato needs salt when cooking so it will extract the excess from
whatever dish you’re making.
6. If
you’re tired of your store-bought dressing always separating with
the oil at the top and the rest on the bottom, add some Dijon
mustard. Mustard acts as an emulsifier and helps bind together those
two ingredients. Just give it a good shake!
7. When
cutting jalapenos, if your skin starts to burn (ouch) or it’s too
sensitive for your hands, immerse your hands in ketchup. The acidity
will help stop the burning.
8. When
a recipe calls for minced garlic, start chopping the garlic into
small tiny pieces. Once they get small enough add a little pinch of
kosher salt to the garlic and continue to chop and then mash with the
back of your knife. Instant minced garlic.
My own personal favorite cooking tip would be for you egg lovers. Poke a needle in the top of an egg before boiling to ensure a perfect boiled egg. The shell will also come right off!
Try out some of these tips and tricks readers!
