Get Forked Friday Feed

Get Forked Friday: Easter Egg Salad recipe

Eggsalad

Easter Egg Salad

Like me you may have colored easter eggs that haven’t been eaten, well here’s your solution!

What you need:

About 1dz colored easter eggs
S&P to taste
1/4 cup of Dukes Mayo
1/4 cup of a good Ranch dressing
1 stalk celery finely chopped
2 sizable Fresh Thyme sprigs leaves off
3 tsp dill relish
1/2 tsp of smoked paprika

What to do: Peel the eggs and chop them up good (I actually use a hand held dough mixer) Mix all ingredients together and viola!

NOTE: If you have less eggs or more eggs just adjust the ingredients to how much egg you end up with! We love our Easter egg salad on a croissant, regular bread, as a dip for crackers, as a lettuce wrap or just eat it with a spoon!

---------------------------------------------

Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.


Get Forked Friday: Slow Roasted Tomatoes and 15 things to do with them!

Tomatoes

Slow Roasted Tomatoes and 15 things to do with them!

In a lot of my recipes I put things that some may not how to make, such as roasted tomatoes.. so this simple recipe will help you elevate your dinner time! Roasting tomatoes coaxes out the flavors, it makes them sweet and a bit concentrated.

What you need: Roma or vine Ripe Tomatoes (however many you need for what you are making) 3 tablespoons of olive oil Salt and Pepper to Taste

What to do: Quarter the tomatoes and lay them out on a baking sheet Put olive oil, salt and pepper and toss around till everything is good and coated

Place in the oven on 250 degrees for approx. 1 1/2-2 hours keep an eye on them so they don’t burn, but you want them to have a nice caramelization on them Once they are done you can store them in a jar in the fridge for around 2 weeks. Top the jar with olive oil after adding the tomatoes. (There is a faster version of roasting tomatoes, 350 degrees for 30-45 min, but slow roasting is the best way to go if you have the time on a Sunday afternoon!)

Now that you have roasted tomatoes, what can you do with them? I’m going to tell you!!

Add them to soups or stews
Make chili and don't ever buy a can of stewed tomatoes again
Put them in a food processor and make some tomatoes soup
Roast Cherry tomatoes and toss them in a salad
Make a Caprice Salad
Make a Salsa
Make a Pesto and toss with pasta
Add the tomatoes to a hummus
Make a BLT
Add them to a quiche
Make a Tomato tart with ricotta on a pastry sheet
Make a tomato sauce (you can roast garlic and basil with the tomatoes for added yumminess!)
Toss with roasted vegetables like squash or zucchini for a yummy side dish!
Add to an avocado salad with some red onion! (you can roast the red onion with the tomatoes as well! Yum!)
Put little balsamic glaze on them and eat up

In all honesty all of these ideas sound really good, but heck.. just pup some in your mouth and eat them just like they are and I promise you will be a happy camper! Let us know what you do with yours!

---------------------------------------------

Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.