Olive & Dill Deviled Eggs

I am a big fan of deviled eggs and there are so many good recipes to choose from.  For lunch, I made a batch of black olive and dill deviled eggs which turned out to be really good.  The key to making good deviled eggs is a properly cooked hard-boiled egg (which is harder than it seems).  The yolk should be moist on the inside, have a smooth uniform color, and not be too flaky.  Use older eggs, not fresh eggs for hard-boiling.  I had success cooking the eggs on a low boil for 5 minutes, turning off the heat, and running them under cold water/refrigerating them for 15 minutes to cool off.  Cooling the eggs in the refrigerator allows for easier peeling and it helps prevent the eggs from cooking after they are removed from the water.  After the hard part is over, the fun part can begin–choosing the ingredients to use in the deviled eggs.  The standard is mayonnaise and dijon mustard with a dusting of paprika.  You can add bacon, pickles, chives, etc. Basically the possibilities are endless with deviled eggs.

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Roast Turkey Sandwich with Cranberry Sauce


One of my favorite parts of Thanksgiving is all the leftovers for the days after.  I usually like to make a soup out of the turkey leftovers but another great way to use all that turkey is to make a delicious sandwich with cranberry sauce.  There is something about the combination of roasted turkey, cranberry sauce, and mayonnaise on crusty bread that make Thanksgiving part II almost as good as the first day. This sandwich is naturally very easy to make as all the ingredients have already been prepared.  I added some tomatoes and lettuce to give the sandwich some extra crunch.  An excellent way to finish off any kind of leftover Thanksgiving turkey!

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Tuna Salad Nicoise with a Lemon-Mustard Vinaigrette

Time to break out the fresh summer salads! I wanted something healthy and filling so I went with a tuna salad nicoise.  Nicoise is a salad that has a mixture of veggies, hard-boiled eggs, and topped with tuna or anchovy. You can pretty much add any veggies you want with this salad, so I went with black olives, tomatoes, and red onions. The salad is served with a vinaigrette so I went with a lemon-mustard vinaigrette. The salad was exactly what I was craving–something light and fresh, and very satisfying.

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Reuben Sandwich

Since I have been craving some hot sandwiches, John recommended that we try Reubens. Then he told me that sauerkraut was involved and I got worried. The smell of sauerkraut is kind of intimidating. Then I tried it out of the jar and it wasn’t too good. John just spoons it out throws it on a hot dog and i’m just like ‘wow’.

I have also never tried pastrami before so this definitely was a whole group of new flavors. I like trying unfamiliar foods though so I decided to keep my mind open. The sauerkraut tasted a lot better after it had been drained and sauteed. It was actually really tasty on the sandwich since the dressing, rye, cheese, and meat were enhanced by its flavor. So, I will be using kraut again on reuben sandwiches for sure–but hot dogs? Noo way.

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Arugula and Balsamic Wrap

Balsamic Veggie Burger Wrap

*Camera Update: I bought a camera on ebay yesterday. It’s a Panasonic Lumix DMC TZ3-k that was previously owned but still in great shape. Until it arrives I am using an ancient digital camera. John also bought a Canon 5D today (it’s like camera fever over here) and I can’t wait to see how that one works out.

Lunch today was a tasty wrap with arugula and capers with a balsamic vinegar glaze. For an easy protein I used a frozen veggie burger (shame on me, I know). In the future, I would like to experiment with making veggie burgers from scratch.  For the wrap, I like using the veggie burger with grains, veggies, and cheese better than the soy patty type.

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