(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.

chicken salad (with a slow cooker).

hurray for a recipe post!

something about actually getting to share a recipe with you, makes me feel like maybe I'm getting a hang of this mother-of-two thing after all.

once the weather starts to warm, chicken salad quickly becomes a staple--for both lunch and dinner. and don't mind my odd title of this post, I just didn't want to call it a "slow cooler recipe" because sometimes I don't use it. but really, I mostly do. haha. 

also, this recipe makes a lot. but it's perfect to make the beginning of the week for a fresh, summer dinner, then having a whole week's worth of lunches. 

slow cooker chicken salad

serves a bunch

1 2.5lb bag of frozen chicken tenderloins, rinsed

1 1/2 tsp garlic powder, divided

1 tsp onion powder, divided

splash of olive oil, or other non-stick spray (such as coconut)

1/3 cup water

2-3 handfuls of red grapes, halved

3/4 cup mayonnaise, plus a bit more

2 tsp lemon juice

salt & pepper generously, to taste

directions

spray crockpot with non-stick spray (or swirl some olive oil around the bottom and sides). dump frozen chicken in, and season with about half of the garlic powder, onion powder, salt and pepper. pour water on top, and cook on medium/high for 5 hours.

once chicken is cooked, remove from liquid. chop/shred chicken and place in large mixing bowl. add grapes, remaining spices and lemon juice. then, add mayonnaise and mix well. at this point, you might need to add additional mayo and mix it again, just to make sure all the chicken is wet and sticking together well.

serve chilled on toasted bread, a bed of spinach, salad or just eat it. :)

love.