Sil’s Drive-Thru

Sil’s Drive-Thru  was one of my favorite places in Milwaukee, and I am sad to say that today was its last day open. It is a sad day to know that there will be no more delicious doughnuts, bagels or wasted weiners in my life.  It it located on  the corner of North Avenue and Oakland, just a few steps away from our last apartment, two houses in from what used to be the block where the Pizza Man, Cush and Grecian Delight once were  until a terrible fire took out the whole block.  I feel like this intersection in particular has been hit with some crazy disasters lately,  shortly after  the block burnt down in that terrible fire, Wisconsin was hit hard with some flooding and a massive sinkhole collapsed in the middle of that intersection and with it swallowed up an SUV, luckily everyone got out. I am not saying that Sil’s Drive Thru closing is a disaster, it just is another reason that this intersection is cursed (I am glad we moved when we did).  I am sad that Sil’d Drive Thru will  not be open anymore, it will be missed.

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RIP Sil’s Drive Thru 😦

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The Old German Beer Hall

The Old German Beer Hall  is a popular bar in Downtown Milwaukee, located on Old 3rd Street. Mr. Pea and I have been there  multiple times and every time we go we have a blast.  We often take our friends and  out of town guests to this bar, because well it is a good time and it is not like other bars in Milwaukee.  This bar represents the spirit and tradition of Munich’s legendary Hofbräuhaus, the most famous beer hall in the world. Milwaukee’s Old German Beer Hall offers a glimpse of Bavarian social life, and 400 years of tradition and history. With replica tables and benches from the “Schwemme”, you will feel the connection to the original Munich beer hall. This bar has great beer, but you better put your drinking pants  on because these liters of beer will surely do the trick.

My favorite brew they have is a Hofbräu Hefe Weizen with Rasberry syrup, kind of girly I know but delicious. In my defense  though, when it comes  to drinking  a  liter of beer, I think that qualifies me to be able to hang with the guys.  This was the first wheat beer ever brewed, the standard by which all others judged.  Mr. Pea likes their darker brews though, which I am not particularly fond of, he usually goes with the Hofbräu Dunkel. The Hofbräu Dunkel is a rich walnut Brown color, dark roasted malts and subtle
hops. This beer  is by far one the easiest drinking dark beers in the world. This is historical  standard of  Bavarian beer, the  light lagers came much later.

I usually don’t eat their food  their  but  they do have great food. The Old German Beer Hall serves up traditional Bavarian festival food and specialties. Their menu showcases the world famous Usingers sausage, made daily just across the street. Their giant pretzels are made in Munich with flour from the Royal Bavarian Mill,  if you try one make sure to try it  with Obatzter, the traditional beer hall cheese spread. German food isn’t my favorite, but I have to at least try  to like it. Mr. Pea’s family is  German and they love German food, we go to Germanfest every year  and slowly but surly I am finding things that I can enjoy when we go there.

They also have a dish called Currywurst, which I tried for the first time the last time I went, thanks to a friend of mine  who has traveled to Germany on business a couple of times  and  and he told me I had to try it.  Currywurst is Germany’s popular spicy snack, it is  a sliced sausage  served with a zesty tomato-curry sauce. I was a little weary on trying it though I am not big on spicy foods. This Currywurst turned out to be delicious though,  and a little kick to it  but it had good flavor  to it, it wasn’t just spicy.

The  other reason we like going to the Old German Ber Hall is that  it  is fun,  they usually have a polka band playing and  every so often a guy will blow his horn which stretches as long ad one of the tables.   Also,  there is a really fun game that they have there called ‘Nails’. This  game is where  there is a tree stump  and everyone has a nail,  you pound the nail in just enough to make it stand up on its own. Then everyone takes a turn at hammering their nail in the stump one hit at a time. The person that is the last to get their nail into the stump has to buy a round of beers or shots. If you are buying shots they have this thing called  the ‘Shot-ski’ there, it is basically a ski that has holes drilled in it  to hold shot glasses, and 5 or 6 people line up and  take the shot all at the same time.

So next time you are going out and looking to have a good time, try the Old German Beer Hall  you are guaranteed to have a good time!

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Jambalaya

Jambalaya is one of New Orleans most celebrated dishes.  Mr. Pea loves spicy food and loves when it is jambalaya night in our house.  I myself,  am not  too fond of spicy food,  but I do love the delicious flavors  of a jambalaya, and can tolerate the heat in this dish.  Well, with all the cooking we do in our household, we like to have a few meals a week  that we call “budget friendly meals”. They are just that, meals on a budget, the goal is to spend around $5 for the both of us to eat. I guess I should say  meal and/or meals, because there are usually leftovers when you make Jambalaya.  So  I wanted to share  with you an easy way to make a delicious jambalaya on a budget, thanks to the help of Zatarains  and a couple of extra ingredients  that really help kick it up a notch.

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Jambalaya

Ingredients:

1 Family Size of Zatarain’s Jambalaya Mix

1 onion, chopped

1 green pepper, chopped

1 14oz can of diced tomatoes (liquid drained and reserved)

1 lb. of a smoked sausage, sliced

(1/2 Ib. of shrimp, cooked separately and mixed in at the end-optional)

3 3/4 cups liquid made up of tomato juice from drained can of diced tomatoes combined with chicken stock or water

1 tablespoon of olive oil

2 cloves minced garlic

1 tablespoon cajun seasoning ( we use homemade, but you can use Emril’s Bayou Blast seasoning, Zatarains has their own cajun seasoning and  even Penzeys has a good cajun seasoning as well)

Instructions:

ImageStart with a pan and heat up oil and sausage, this will help render out some of the fat  to coat the vegetables with.

ImageAfter sausage is browned  add in the chopped onions until thy are translucent

ImageMix in the green pepper and then add the garlic until it is fragrant.

ImageAdd in the diced tomatoes

ImageAdd the liquid mixture and cajun seasoning

ImageBring to a boil

ImageAdd in Zatarain’s jambalaya rice and mix from package, bring to a boil and then cover and reduce heat to low and cook for 25 minutes or until most of the liquid has been absorbed. Let stand for 5 minutes, stir and serve.

Peter Sciortinos Bakery

Peter Sciortinos Bakery is one of  Mr. Pea and my favorite Saturday morning stops.  Brady street in Milwaukee is one of my favorite places for food. It is ever changing, yet it has some really great places that have been there for years, and have been there for years with good reason. Peter Sciortinos Bakery is a America’s Finest Italian Bakery, at least in my eyes.  At Peter Sciortino’s Bakery, they make all of their products from scratch on a daily basis, this  ensures that everything is fresh.

Some of the great things to get at this bakery is their bread, their Italian hard bread and hard rolls is easily a family favorite.  They even distribute their bread to a few local restaurants,  and when you taste it, you will know why,  it is amazing. They also  have really great doughnuts and pastries, in my opinion  they have the best cheese danish and cruller doughnut I have ever had. They also make fantastic Italian pastries and cookies that I heard are delicious. I have only had the holiday Italian Christmas cookies they make every year, people will wait in line  for these cookies and buy them  by the dozens.  

They don’t just have great bakery items at Sciortinos, they also have really great deli items, like turkey and Swiss cheese.  They also have Mr. Pea’s personal favorite item, the pizza doughs.  These pizza doughs are great, they are $1.50 each and are bagged individually and  you can throw them in the freezer for up to three months, so when you want to make a pizza  you just pop it in the fridge  while  you are at work and by the time you get  home  you are all set to make a delicious homemade pizza.  My homemade pizzas are one of Mr. Pea’s favorite things  that I make,  so I will make one soon and let you all in  on my secrets to both my homemade pizza and calzones, stay tuned.

From their amazingly fresh breads to their delicious Italian pastries, I assure you that you will not find a fresher or better tasting bakery in the Greater Milwaukee area!

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Go to Peter Sciortino’s bakery, help support little places like these that need to be here for generations to come 🙂

Beans and Barley

Beans and Barley is a local Milwaukee deli, market and cafe. This East Side specialty market has fresh produce, specialty food items, greeting cards, vitamins and supplements and bath and body care items. This specialty market also has a small sit down cafe inside, with a great menu of good, healthy, homemade food that includes both vegetarian and non-vegetarian items.Beans and Barley is a great place to take vegetarians, vegans, or people who eat gluten-free. Their menu has options for everyone, with plenty of filling choices. All menu options can be ordered through their deli counter in the market as well.

What Beans and Barley is really known  for is their burritos. The burritos have been a clear favorite since they first rolled out in 1979.The burrito I like the best is the  Sweet Potato and Black Bean Burrito, it has oven roasted sweet potatoes, black beans, corn, Mexican rice, and guacamole and is served with a lime sour cream, mild salsa and tortilla chips. This burrito is better then any burrito I have had at any Chipolte or Qdoba, hands down. We have even tried to make them homemade, but these burritos are just so good it can not be replicated at home.

Beans and Barley has a really good guacamole.  I am very particular with guacamole and I usually don’t like any guacamole except for the kind I make at home, but this guacamole has a creaminess to it  that  makes it taste so good. So if  you are visiting this cafe with a group of people , it is a good appetizer to share with everyone.

One more great thing about beans and Barley is that they serve Anodyne Coffee Roasting Company coffee, one of my favorite locally owned independent roaster of fine coffee. Anodyne Coffee Roasting makes the best Chai tea, that I have ever had, and I consider myself a aficionado of chai tea.

Also, if you save room for dessert they have a great dessert list with delicious  treats, my personal favorite is the carrot cake. So if you are looking for a place to take out-of town guests, this is a great place to take them. If you live in Milwaukee and haven’t been here, you are surely missing out!

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Roasted Mushroom Tortas

So I know I went on a rant a couple of posts ago about how  you should make Mexican night in your house more exciting, well Mr. Pea made these for us last week and let me tell you  it turned our Mexican night into a fiesta!  We are still on this healthy  kick and during the week are not indulging in meat, it’s not a crazy diet or anything, it’s just a personal choice. Good thing I got Mr. Pea to like veggies as much as I do, otherwise I think we would not be speaking at this point.  A good compromise for us, is to let him try out a new Mexican dish.  I am a big fan of the sandwich, and that is basically what a torta is, a Mexican sandwich, and it  is a delicious Mexican sandwich at that.

So next time  you head to the store to grab ingredients for your American style tacos, try making tortas instead! They can be made with meat also, we have made them with roasted pork, chicken, steak and chorizo, but I have to say I didn’t miss the meat at all in these roasted mushroom tortas we made.  I think  that  is a good rule of thumb, if you don’t miss the meat when you are eating the dish, does it really need it? Just something to think about.Don’t get me wrong I eat meat, just not as much as I used to and I think I am much healthier for it!

Roasted Mushroom Tortas

(serves 4 people)

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Ingredients:

For Roasted Mushrooms:

•    8 ounces crimini mushroom, stems removed, thinly sliced
•    7 ounces shiitake mushrooms, stems removed, thinly sliced
•    8 ounces oyster mushrooms, thick stems removed, thinly sliced
•    3 tablespoons olive oil
•    6 garlic cloves, thinly sliced
•    1 tablespoon fresh lime juice, from about 2 limes
•    1 teaspoon salt
•    3 tablespoons cilantro, chopped

 For the Refried Beans
•    2 tablespoons olive oil
•    2 garlic cloves, minced
•    one 15-ounce can black beans

For the Torta
•    4 bolillo rolls (El Rey Supermercado, has the best bolillo rolls I have ever had!)
•    4 ounces goat cheese or Queso Chihuahua cheese ( I am not a fan of goat cheese, but Mr. Pea is)
•    1 ½ cups arugula (can substitute  with shredded lettuce)
•    Chipolte mayo (Just mix 1/4 cup of mayo with teaspoon of Frontera Chipolte sauce)
•    Avacado, sliced
•    Sliced tomatoes (optional)
•    Sliced red onion (optional)
•    Roasted mushrooms
•    Refried black beans

Directions:
For the Roasted Mushrooms: Adjust oven rack to lower middle position and preheat oven to 375°F. Toss mushrooms with olive oil, garlic, lime juice, and salt in medium-sized bowl. Dump into 13 x 9-inch baking dish. Cover with aluminum foil. Place in oven and cook for 10 minutes. Carefully remove foil, and continue roasting until mushrooms are browned, and most of the liquid has evaporated, about 40 minutes. Remove baking dish from oven. Add cilantro to dish and toss well. Set aside.

For the Refried Beans: While mushrooms are roasting, pour two tablespoons of oil in 12-inch stainless steel skillet set over medium heat. Add garlic and cook until it just begins to brown, about one minute. Dump in beans and ½ teaspoon salt. Bring to a simmer, and then mash beans with potato masher or back of a large spoon. Keep mashing until they look like mashed potatoes, about 10 minutes. Turn off heat, and cover skillet.

For the Tortas: Slice rolls in half lengthwise, and remove some of the soft insides. Spread one ounce of cheese on cut side of each top half. Spread two tablespoons of refried beans on cut side of each bottom half.
Divide mushrooms between each bottom half. Place bottom halves on baking sheet and place in oven. Warm them for five minutes. Remove from oven, top each with a handful of arugula, a couple slices of avacado and tomato, and  a drizzle of chiplote mayo, and top half of roll. Return to baking sheet, and again transfer to oven. Warm for just two minutes. Serve immediately.

Delicioso!

Super-Chunky Almond Granola with Dried Fruit

One of my favorite pieces of reading material for cooking is a magazine called Cook’s Illustrated. This is an excellent magazine for anyone learning how to cook and it even has great flavorful recipes made to perfection from America’s Test Kitchen, suitable for anyone who loves to cook and loves great food. America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Their mission is simple, to develop the absolute best recipes for all of your favorite foods. To do this, they test each recipe 30, 40, sometimes as many as 70 times, until they arrive at the combination of ingredients, techniques, temperatures, cooking times, and equipment that yields the best, most-foolproof recipe. Just about anything I have cooked from this magazine has been easily “the best thing I ever ate” material. Not only does this magazine give outstanding recipes, but it also talks about tips for cooking, sometimes history of where a food came from, equipment recommendations, product ratings, and so much more. This is easily my favorite must-have cooking magazine! Thank you Uncle Randy for this wonderful Christmas gift a couple of years ago, it has transformed our kitchen and cooking skills and we can not thank you enough.

One, of my favorite breakfast meals besides eggs is granola. I love granola with a little milk or even sprinkled over some All Natural Brown Cow Yogurt. If you haven’t had Brown Cow yogurt, you are seriously missing out! You can pick some up at your local Whole Foods, it will change your mind about yogurt forever, trust me!

Now I usually get pretty cranky if I run out of granola, because the stuff is expensive from those fill-it-yourself containers at the grocery store. I mean $10 for a little 12 oz bag, seriously, are they trying to rob me blind! I just want some delicious granola! So you can understand my excitement when I saw a granola recipe in my new Cook’s Illustrated magazine issue. It’s like this magazine can read my mind.

So if you have had it with the overpriced (and underwhelming) store-bought stuff, give this recipe a try. Warning, you are in for a treat! 🙂

Super-Chunky Almond Granola with Dried Fruit

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Ingredients:

1/3 cup maple syrup

1/3 cup packed light brown sugar

4 teaspoons of vanilla extract

1/2 teaspoons of salt

1/2 cup vegetable oil

5 cups old-fashioned rolled oats (DON’T USE QUICK OATS!)

2 cups raw almonds, chopped coarsely ( Use knife and not a food processor, a food processor does a lousy job at chopping whole nuts evenly)

2 cups of raisins or other dried fruit (I used Craisins, because that is what I had on hand)

Directions:

Preheat oven to 325 degrees.

Line a baking sheet with aluminum foil or parchment paper (I use both for easy clean up)

ImageWhisk maple syrup, brown sugar, vanilla and salt in a large bowl. Whisk in oil.

ImageChop up nuts with a knife and not a food processor, for a more even pieces.

ImageFold in nuts.

ImageFold in oats until thoroughly coated.

ImageTransfer oat mixture to prepared baking sheet and spread across sheet pan, into thin even layer (about 3/8 inch thick). Using a stiff metal spatula, compress oat mixture until very compact.

ImageBake until lightly browned, 40 to 45 minutes (rotating pan once halfway through baking). Remove granola from oven and place on cooling rack for about an hour.

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Break cooled granola into pieces of desired size. Stir in dried fruit.

Store in air tight container for up to two weeks.

Enjoy!

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Kopps Frozen Custard

So I had many reasons for starting this blog. The first, was to use this as a virtual cookbook for all the recipes that Mr. Pea and I create and make. The second, was to use this as a way to build my food photography portfolio, as I am an aspiring food photographer. In this blog, I also want to talk about different restaurants that we have been to throughout Milwaukee as well as through our travels that are worth going to. Most of our friends ask us about different restaurants we have been to, and trust us foodies to give thoughtful reviews of places. Well this next place I am going to talk about, is probably a place that anyone that lives in Milwaukee has probably been to. This local Milwaukee landmark I am talking about is Kopp’s Frozen Custard.

This fabulous frozen custard restaurant has got to be my favorite guilty pleasure. It is one of the only fast food places that I will go to. Mr. Pea and I don’t visit many fast food places in general, our philosophy is that we can usually cook better food at home so why bother with the fast food crap. But Kopp’s frozen Custard is far from fast food crap, in fact, you will think you have dies and gone to fast food heaven!

Kopp’s makes the burgers that beat all burgers, period. Recently, there was a Man vs. Food episode that created a debate for which restaurant had the best burger. The only problem, Kopp’s wasn’t even a contender, probably because anybody would lose going up against this burger (or at least that is what I would like to think!). This burger is so freaking good, it is huge, buttery and made fresh to order just the way you like it. I like mine with just cheese and ketchup, but Mr.Pea likes his with raw onions and ketchup and mustard, but that is the beauty of it you can have it any way you would like.

If you are indulging with a burger you are already throwing your healthy diet out the window, so I say go all out. I like to have my burger with their tasty shoestring fries (that are light on the salt, which I like) and wash it down with a Sprecher Root Beer. Now try not to get too full, kind of impossible-but try! Why? because this is a frozen custard place of course, it wouldn’t be a trip to Kopp’s without the custard!

This custard is to die for, it is so delicious it just melts in your mouth. They make up many delicious flavors, two different kinds everyday. Don’t worry even if their flavor of the day isn’t your cup of tea, their chocolate and vanilla are so good all by themselves. My favorite flavor is their Pecan Praline, which is a Carmel flavored custard with candied pecans or pralines. Mr. Pea’s favorite is their butter pecan, which I like also like, but I am not very picky when it comes to Kopp’s frozen custard.So if you haven’t been to Kopp’s yet, I suggest you go now, you can thank me later!

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At this Glendale location, there are white and one black cow sculptures that are pretty cool 🙂

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Must get a Specher Root Beer to wash down this delicious burger (make it a float if you think you can’t save room for dessert!)

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Look at that burger, now doesn’t that make your tummy rumble.

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Today’s flavor was one of my favorites, Orange dream, it is like a creamcicle on crack!

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Mr. Pea had Chocolate Banana Walnut Chunk, which was pretty good and those are his favorite flavors so needless to say he enjoyed it!

I ❤ Kopp’s Frozen Custard!

Matzo Ball Soup

Ever since I mentioned Ella’s Deli on a previous post, I have been craving matzo ball soup! It just so happens that Mr. Pea stumbled upon a fantastic recipe that perfected the recipe for matzo ball soup this past week. Perfect! We are two peas in a pod that’s for sure!

Well I couldn’t give you the recipe for matzo ball soup without talking about some of my favorite kosher style deli’s that I have been to that are not only great but are worth the trip! The first place I already talked about, and will talk about again because it is one of my favorite places, is Ella’s Deli. This kosher style deli is located in Madison, Wisconsin and is a stop we have to make every year on the drive out to Memorial Day camping. This place has been around since 1976, and there is a reason why it is still around today, it is SOO good! They have good matzo ball soup but they also have sweet and sour cabbage soup and chili that are pretty amazing as well. If there is one thing you go to a deli for it is corned beef, and I think you all know my feelings on corned beef, since I declared it my favorite meal on St. Patty’s Day. But this corned beef sandwich piled high on rye bread is one of my favorite things to eat hands down. If you leave room for dessert, which I never can do, they have a twelve page dessert menu to fulfill your sweet tooth! It is not just the food that makes Ella’s one of my favorite places, it is also the atmosphere of all the animated displays, nostalgic trinkets and toys from years past, and the tabletop games to keep you entertained while you wait for food. Also, if you go there during the spring, summer and fall months, no trip to Ella’s is complete without a ride on the 1927 Parker Carousel! So much fun!

The next place I want to talk about is one of our local favorites Benji’s Deli. Formerly, known as Benjamin’s (which is neat, because Mr. Pea’s name is Benjamin), this kosher style deli is a family favorite, and most of our family dinners take place here. I just have to say, I have NEVER had a bad meal at Benji’s and I have been going there for years! It has been around for 35 years or so, so they must be doing something right. Oh yeah everything! Best known for their corned beef served on Miler Rye, a local bakery that makes the best rye bread I have ever had. If in the corned beef mood, I usually steer towards their take on a Ruben sandwich, the Gonzo sandwich. What is a Gonzo? It is for those people who don’t favor sauerkraut. That’s right I am just going to say it, I HATE sauerkraut! Sorry for my bluntness, getting back the sandwich, the Gonzo is a corned beef sanwich, with Swiss cheese, lettuce, tomato, thousand island dressing and Cole slaw, served on Miller’s rye bread. It is the best, and it has all of the good stuff from a Reuben and none of that awful kraut!

I hate to even mention this next place, because I just found out (only a few minutes ago) that a few months ago when I last went to this deli, was the last time I will EVER get to go, because it is CLOSED! To add more sting to the open wound we were (ironically enough) there on their last day of service! My heart just dropped when I read this, we were even planning a trip to go back for Mother’s Day, it is a sad day when a good place like this becomes another victim of the recession. Well in effort to let this next place live on after it has closed, I must tell you all about it. It is called George’s What’s Cooking Family Restaurant and was located in Waukegan, Illinois. I loved this place for their bread baskets alone. No matter what time of the day you go, you get a fresh bread basket stocked full of all kinds of fresh bread, crackers and bread sticks. Also, if I haven’t mentioned it before, I am a huge pickle fan! But I don’t like just any pickle, they have to be whole kosher style dill pickles, other pickles simply just do not compare! This place had some good pickles. They also are known for their corned beef, soups (sweet and sour cabbage soup, matzo and borscht), and their American diner food was excellent as well. Anything I had there, had been well amazing! Well I will always remember George’s and it surely will be missed.We had some great memories there that I will look back on, including a brunch for Mother’s Day with Mr. Pea’s late grandmother, Grandma B.

So if that sad story didn’t didn’t make you hungry for some Matzo Ball soup, I don’t know what will.

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MATZO BALL SOUP
serves about 6 people (makes 14 balls)

Ingredients for the soup:
2 chicken thighs (skin on!)
8 cups chicken stock (low-sodium, organic if possible)
2 cups small diced carrots
1 cup small diced celery
1/4 cup finely chopped parsley stems

Ingredients for the balls:
4 egg yolks
1/2 cup chicken stock
3 tablespoons rendered chicken fat (melted and cooled slightly)
1/2 cup chopped parsley
1 1/2 tsp kosher salt
1 cup matzo meal
4 egg whites

Directions:

Place the chicken thighs in a cold pan, skin-side down, over medium heat. Allow to cook for about 15 minutes until the fat has rendered and browned. Remove from the pan, leaving the fat behind. Combine the stock and browned thighs in a soup pot over medium-high heat and bring to a simmer. Cook gently for 30 minutes. Remove the thighs. Add the carrots, celery and parsley stems. Cook for 5 minutes and turn off the heat.
Meanwhile, whisk together the egg yolks, chicken stock, chicken fat (from the pan with the thighs), parsley and salt. Stir in the matzo meal. In another bowl, whisk the whites until they form stiff peaks. Add half of the whites into the matzo mixture and stir (the mixture will be quite stiff). Then gently fold in the remaining egg whites. Cover and refrigerate for 15 minutes.

ImageBring a pot of water to a boil. Use a 1/4-cup scoop to form the balls and drop gently into the water

ImageAdjust the heat so the water is barely simmering and cook for 15 minutes, when they float to the top that is good it means they will be light and fluffy.

ImageRemove the balls with a slotted spoon and place into the soup.

ImageHeat gently for 15 minutes before serving.

Enjoy!

Egg Salad Sandwich

So I think I have finally come out of my sugar coma that took place last Sunday on Easter. This always happens to me, I get so excited  for all the candy and sweet treats around the holidays, that I over indulge and end up paying for it later! Maybe it is because I hardly have any candy or sweet treats when it is not a holiday. Oh well, maybe I will learn my lesson, one day.

Still have hard boiled eggs left over from Easter?  I know I do, maybe its because we dyed 3 dozen!  It was a lot of fun, but I have been eating hard boiled eggs all week and I feel like I haven’t even made a dent in my stash of 1 1/2 dozen eggs.  So I decided to get rid of them once and for all, with a good ole egg salad sandwich recipe. Everyone makes theirs a little different, but my recipe is pretty basic  with good flavor.

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Egg Salad Sandwich

Ingredients:

6 hard boiled eggs

1/4 cup of mayonnaise

1-2 teaspoons  Stone Ground mustard

1-2 tablespoons of lemon juice

salt and pepper to taste

2-3 tablespoons finely chopped green onions or parsley

Paprika to taste (sprinkle on top of egg mixture after you assemble sandwich)

1 teaspoon of Frontera chipolte sauce (optional, Mr. Pea likes things spicy and  adds it to his egg salad sandwich)

Directions:

Boil 6 eggs, remove shells. Chop up using a potato masher or I just use a fork.

In a medium bowl, stir the mayonnaise, mustard, lemon juice, salt and pepper, and green onions OR parsley (and chipolte sauce, if you like yours spicy like Mr. Pea). Then take the eggs and fold them into the mayonnaise mixture. Store in airtight container until ready to use.  I like my egg salad cold  when using it for a sandwich  but if you like it room temperature that is fine too.  To assemble the sandwich, I  toast  the bread in a  toaster oven  and place Swiss cheese on one side ( you can use any cheese, but swiss is my favorite). When cheese is melted and the bread is toasted remove from toaster oven and  place the egg salad on the side without the cheese. Then sprinkle paprika over the egg salad mixture and top  with a tomato and slice in half. And that’s it,  it is delicious and all your hard boiled eggs are gone!

Enjoy!