(turkey) bacon & egg salad.

i haven't shared a recipe in what seems like forever. i think it's a good indication of my life right now when it comes to cooking. i haven't thrown much of anything new into the mix, aside from a few failed attempts at new recipes from pinterest.

but! i've got one for you. and really the credit goes to my husband who, when i was getting ready to try my hand at egg salad for the first time in over a year, said, "why don't you throw some turkey bacon in there?"

duh.

it was one of those moments that made me rethink life, as if the skies cleared and possibilities seemed endless. okay, not really. but you get the idea.

because why have i not thought of this before? and more importantly, why has hardly anyone else? (i have much higher expectations for other cooks out there than myself, and my often-times uninspired meals.)

so we tried it.
and loved it.

so i wrote it down. and then i had to wait until the next time i made it so i would actually measure things instead of throwing them in emotionally and dramatically, so i could write it down.

you missed me, didn't you.

(turkey) bacon & egg salad.
serves quite a bit

ingredients
10 eggs
1/2 pack turkey bacon, chopped
1/4 tsp garlic powder
3 tbsp mayonnaise
salt & pepper, to taste

directions
in a medium-sized saucepan, hard-boil the eggs for 11 minutes, then shock in a bowl of ice water. note: i've tried a few different methods, but the hot start method is by far my favorite method.

while the eggs are cooking (and cooling), cook the turkey bacon in a skillet on medium heat, stirring frequently. once it's crispy, remove from heat and set aside.

peel eggs and chop them up roughly. in a large mixing bowl, combine all ingredients and mix well with a spoon.

serve chilled, any way you like!

love.

ground beef & sweet potato hash.

i promise i all my future recipes won't be sweet potatoes.

and this isn't fancy. but it's quick, easy, and healthy. and honestly, it was another win with these sweet potato skeptics and i don't want to forget how i made it. :)

ground beef & sweet potato hash
serves 4
adapted from here.

ingredients
1 pound ground beef
3 large sweet potatoes, peeled and cubed (in small bite-sized pieces)
1 small onion, diced
3 cloves of garlic, minced (i use the frozen trays from trader joe's)
two big handfuls of fresh spinach and arugula (or any leafy green such as kale, chard, etc.)
salt & pepper, to taste
2 tbsp butter, divided (either vegan, grassfed or ghee are fine)

directions
heat olive oil in large skillet over medium heat. add ground beef, one clove of garlic, and salt and pepper and cook until meat is browned. transfer to a bowl and set aside.

in the same skillet, melt 1 tbsp. of the butter and add onions and another clove of garlic. sauté until onions are mostly transparent. transfer to a small bowl and set aside.

and again, in the same skillet, melt remaining butter and add the sweet potatoes, tossing to coat. cover and cook, stirring occasionally, until sweet potatoes become soft (about 10 minutes). remove cover, add ground beef and onions and mix. then add the greens and the remaining clove of garlic. stir, cover, and simmer for 5 minutes, until the greens are wilted and the garlic is cooked.

serve and enjoy!

love.

lazy chicken marsala.

this has become a serious staple in our home. like a once a week staple, at least. everyone loves it and, no matter how much extra i try to make, there's pretty much never any leftovers (much to my disappointment).

and it's so easy. and so quick. obviously, i'm a fan.

oh, and the lazy part of this recipe is that i fillet the chicken quickly and thinly, and don't mess around with trying to pound it down. easy peasy.

lazy chicken marsala
serves four
adapted from here.

ingredients
1 1/2 pounds chicken breasts
3 tbsp grass-fed butter (or ghee)
2 tbsp olive oil
1/2 cup marsala wine
1/4 cup sherry
8-10 oz mushrooms, rinsed and sliced
generous salt and pepper

directions
in a large skillet, melt butter and oil over medium high heat. fillet chicken breasts through the middle lengthwise into thin, wide strips. season generously with salt and pepper and sauté in skillet until golden brown, the flip and repeat.

dump mushrooms in, followed by the marsala and sherry. cover and cook on medium-low for 5-10 minutes.

serve (if you're not opposed to it, it would be kind of amazing on a bed of mashed potatoes) and enjoy!

love.