Easy Peasy Quiche

Do you love quiche as much as I do? Have you tried to make it yourself, only to find that its one of the easiest things on earth to make? If your answer is no and you've always thought it must be hard to make, you are sadly mistaken. Although quiche tastes soo delectable, it's as easy to throw together as scrambled eggs. Really! No lie.

Today I'm going to share a recipe I stumbled across a few years ago on All Recipes. This recipe is different from any other quiche recipe I've tried. There's a "secret" ingredient that seems kind of strange but makes the fluffiest, tastiest quiche ever! Mayonnaise. Yep, mayo is the secret ingredient. And trust me, you're gonna love it!

I made up a ham, broccoli and cheddar quiche. But you can play around and add whatever ingredients you like best. And are you thinking your husband won't like it? That it's not really "man food"? My hubby ate half of one last night! Half! Served with a salad this makes for a great dinner, lunch or brunch. Quiche is really perfect for any meal of the day.

Easy Peasy Quiche
adapted from All Recipes

• 1/2 cup mayonnaise
• 1/2 cup milk
• 4-5 eggs, lightly beaten
• 1/4 cup chopped onion
• 1/2 cup chopped ham
• 1/2 - 1 cup shredded cheese (Use more or less depending on how cheesy you like it.)
• 1 cup broccoli, chopped into small pieces
• 1 deep dish pie shell
• pepper to taste

1. Preheat oven to 400 degrees. 
2. Saute chopped onion. 
3. While onion is cooking; beat together mayo, milk and eggs. Set aside.  
4. Toss the ham, broccoli, cheese and sauteed onion into the pie shell. Add pepper if desired. 
5. Slowly pour in egg mixture. 
6. Put on a baking sheet and cover with foil. 
7. Bake 45 minutes and then remove foil. Continue to bake for 10-15 minutes until the top is golden brown and the quiche is set. 
8. Serve and enjoy! 

Tidbits

• I always use light mayo. 
• I used four slices of off the bone ham from the deli.
• I used a frozen pie shell from Safeway.
• My baking sheets are insulated so when I remove the foil cover I also take the quiche off the baking sheet to let the bottom of the crust brown up. 
• This recipe is easily doubled. Why not use both pie shells that come in the box? 
• Add whatever ingredients you like.

I hope you and your family enjoy this as much as mine does. We all love it! 

Thanks for joining me today.  =) 

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Creamy Potato Soup & Cheesy Biscuits

Today I'm sharing a family favorite of ours. We love it soo much I made this twice last week. After the second time I thought I should probably share it. This soup is simple, easy and delicious. You'll have to bare with me when it comes to the recipe. I do not measure when I cook. When I bake yes, but cooking is a whole other story. Most times I just throw things together. This soup is a good example of that. It's similar to another potato soup recipe I've shared before. I'm also sharing my absolute favorite cheesy biscuit recipe. LOVE them!!

Creamy Potato Soup

• 6 - 8 potatoes
• 1 large carrot or a big handful of baby carrots
• 1 stalk of celery
• 1 yellow onion
• 2 tbs butter
• 6 cups water
• 6 tsp reduced sodium stock mix, or 4 bullion cubes 
• 2 cups milk
• salt & pepper to taste

1. Finely chop carrot, celery and onion or let a food processor do the work for you. 
2. Add veggies to a large pot with butter. Saute over medium heat, about 7 - 10 mins. 
3. While veggies saute chop potatoes into bite size pieces. Add to pot. 
4. Stir in water and stock mix. Bring to a boil. Once it reaches a boil turn heat down to med/low and let simmer at least 20 minutes. (The potatoes should be tender by this point.)
5. After 20 minutes turn heat back up and stir in milk. Once it reaches a boil, turn it down to simmer again. Let simmer as long as you like. The longer the thicker the soup will be.
6. Once you're ready to eat, turn the heat off. Get out a blender and puree one batch at a time. Pour soup back into pot and mix in between batches. Once soups reaches the consistency you like, you're done. Salt and pepper to taste.

Tips

• You can use whatever kind of potatoes you want. Also, you can leave the skin on if you like. I always do with red potatoes.
• Feel free to use tetra packed soup stock. If I have it, I use it.
• Top with cheese, bacon bits, green onion/chives or sour cream. 
• While the soup is simmering start your biscuits. Then they're both ready at the same time! 

Jiffy Cheesy Biscuits
from Company's Coming - Gifts from the Kitchen
Makes 24 biscuits.

• 2 cups flour
• 4 tsp. baking powder
• 4 tsp. sugar
• 1/2 tsp. salt
• 1/2 cup butter or margarine
• 2 cups grated sharp cheddar cheese
• 1 1/3 cups cold water

1. Preheat oven to 400 degrees. 
2. Combine flour, baking powder, sugar and salt in a large bowl. 
3. Cut in butter until crumbly. 
4. Add cheese and water. Mix. Drop by tablespoonfuls onto greased baking sheet. 
5. Bake for 20 minutes until lightly browned. 

Tips

• I've used butter and margarine for these and both work well and taste great.
• Add a teaspoon of parsley flakes for some added color.
• Try parchment paper instead of greasing your pan.

You can have this meal on table in less than an hour. Hope your family likes it as much as mine does! 

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Slow Cooker Pineapple Teriyaki Chicken

Happy Monday! Today I have the perfect weeknight recipe for you. This one takes minutes to prepare and the slow cooker does the rest while you're at work or busy at home. Last week I found this recipe on Pinterest. It was one of those spam type pins that doesn't go to the original source, it goes to some social music site. But it has the recipe in the description and that's all I needed.

This chicken was soo tender it nearly fell apart when I dished it up. We all loved it! Mr. CC kept raving about how good it was. He probably had three servings and the girls both took leftovers for lunch the next day. I will most definitely be making this again. I served it with rice and caesar salad. Yum!

Slow Cooker Pineapple Teriyaki Chicken

4 chicken breasts, chopped into chunks
1 cup pineapple juice
1/3 cup soy sauce
1/2 cup brown sugar
(optional) 1 clove garlic, minced
pepper to taste

• Put chopped chicken into slow cooker. 
• Mix all remaining ingredients together and pour over chicken. 
• Cook on low for 6 - 8 hours or high for 3 - 4 hours. (I cooked mine on low for about 5 hours and it was perfect.)

That's all there is to it. If you'd like to thicken up your sauce mix 1 tablespoon cornstarch with a little bit of soy sauce or pineapple juice until dissolved. Remove chicken from slow cooker, turn temp. to high, if it's not already, and stir mixture into sauce. Cover and let simmer about 10 minutes. Add chicken back to crock and mix to coat.

I guarantee this recipe will not disappoint. Have a great week! 

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Homemade Cranberry Sauce

Hope you all had a lovely weekend. Up North today is Thanksgiving. We celebrated with turkey dinner on Saturday. It was delicious! I always look forward to all the different side dishes that come along with the turkey. Everyday veggies like peas, carrots or corn are not on my menu. I like to load up my plate with sides we all associate with turkey dinner; sweet potatoes, stuffing, mashed potatoes with gravy, turnip, etc. And of course there's always cranberry sauce!

 About 5 years ago I wanted to try my hand at making my own cranberry sauce. For some reason I thought it would be hard, I couldn't have been more wrong. It's the easiest part of the meal to make. I'm sure some of you out there have made it before, but for those of you that haven't, here's a little tutorial for ya.

Cranberry Sauce

1 bag fresh cranberries
1 cup water or orange juice (I used orange juice. I like the extra flavor it ads.)
1 cup sugar
*optional - 1/2 tsp cinnamon (This is a guesstimate, I never measure when I add it. Go by taste!)

• Put all ingredients in a medium sauce pan. 
• Bring to a boil. 
• Turn heat down to med/high and let gently boil for about 10 minutes, stirring occasionally. All the berries will pop open. 
• Now here's the part where you decide if you want a nice smooth sauce or chunky style. If you want yours chunky, pour into a small serving bowl and you're done. 
• If you want a smooth sauce place a mesh colander over/in a small serving bowl and carefully (it's hot!) pour sauce into colander. With the back of a spoon or spatula mash the sauce. Make sure you scrap off the bottom of the colander every few mashes. Do this as long as you want. The more you mash, the more sauce you'll end up with. 
• Cover and chill in fridge until set.  

 Notes -

•  I always add a couple tablespoons of the mashed cranberries to the smooth sauce. 
•  I've found if you use orange juice the sauce will not firm up as much as if you just use water. The consistency will be more of a spread than a gel.
• If you'd like to fancy it up, you could pour the sauce into some sort of mold before you chill it. 

Add this recipe to your Thanksgiving menu. I bet you'll impress them. Even people that don't like the canned kind like mine. 

Happy Thanksgiving to my Canadian readers! 

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33 Shades of Green 
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Cajun Chicken Pasta

I pinned this recipe, from Skinny Taste, months and months ago. I don't know why I waited soo long to try it, it was delicious! I will definitely be making it again. We all liked it, even Miss A, our six year old. Although she found it a little bit too spicy and could only handle a few bites before she switched to cheesy noodles. I on the other hand thought it had the perfect amount of heat. There is quite a bit of chopping, but it is soo worth it! I can't wait to have the leftovers for lunch. Mmm! 

Cajun Chicken Pasta

from: Skinny Taste

  

Ingredients:

• 8 ounces uncooked linguine
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

• Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. 
• Prepare pasta in salted water according to package directions.
• Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
• Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
• Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
• Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
• Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

 **You may have noticed from my pictures that there's no mushrooms or tomatoes. The store was actually out of mushrooms (What, really Safeway?) and I completely forgot the tomatoes. I imagine it's even better with them, and I'll use them next time. 

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Honey Mustard Chicken w/ a Curry Kick

Hey All. I have a simple, quick and tasty recipe to share today. I used this sauce on bbq'd chicken last night. But you could chop up your chicken and bake it with the sauce. It's great over rice with cooked carrots or peas on the side.

 This makes enough sauce to coat 6 chicken thighs or 4 chicken breasts. Play around with the ingredients and adjust them to you and your family's taste. This could easily be doubled or tripled, depending on how much sauce you'd like. {A little side note - if you mix in some mayonnaise, this makes a very good dressing for chicken salad too.}

My favorite dijon type mustard - Sierra Nevada Pale Ale. Mmm! My mom sends it to me from California. I used garam masala instead of plan curry, I prefer the flavor. 

 I served the chicken with baked potatoes and corn on the cob. The corn was soo good! Kind of surprising, as it was the first we've had this year.

As I mentioned before, it is very good baked with diced chicken. That's the way I usually cook it, but it was nice out and I decided to bbq instead. Give this recipe a try and let me know how you liked it. 

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Creamy Chicken & Rice Soup w/ Sweet Potato Biscuits

Yesterday was a "soup day". Miss A is the sick one now, and has missed a few days of school this week. She even cried this morning about missing library day today. Poor girl! I'm really hoping she'll make it to school tomorrow. They're having a Halloween party and get to wear their costumes. She's been excited about it since the notice was sent home last week. I'd really hate her to miss out.

Last night I thought a little homemade goodness was in order and would do us all some good. I whipped up a batch of creamy chicken and rice soup and tried out a new recipe for sweet potato biscuits I'd seen on my blogging buddy Jo-Anna's blog, A Pretty Life in the Suburbs. If you haven't visited before, you should! She has tons of amazing recipes, lots of great diy's and decorating posts too. Not to mention professional quality photos. All in all a fabulous blog!

I should share that I've never actually made creamy chicken and rice soup. It just kind of came to me and I know what I like, so I just winged-it and it turned out soooo yummy!! And guess what? I actually measured the ingredients. Amazing, I know.  : )

Once again the photo quality is lacking, sorry. It's hard to get a
decent shot around dinner time, the lighting is no good.

Catie's Creamy Chicken & Rice Soup
serves 4 (2 scoops each)

2 chicken breasts, chopped into bite size pieces
1 large carrots, chopped into pea sized pieces
1/2 large onion, finely chopped
1/2 tsp or one clove garlic
2 tsp Mrs. Dash (original)
1 can cream of mushroom soup
2 tsp chicken stock bullion
2 cups water
(Or you could use 2 cups of liquid chicken stock instead of bullion and water.)
1 cup milk
1 1/2 cups cooked rice (You could use 2 cups, but I had 1 1/2 of cooked rice already in the fridge.)
3/4 cup peas (I used frozen.)
1 - 2 tbs oil, for cooking chicken and veggies

• Put oil in a large pot on medium heat. Once pot is warm, add chicken and cook for about 5 - 7 minutes. 
• Add the carrots, onion, garlic and Mrs. Dash. Cook until the onion is soft. 
• Next add the soup, bullion, water, rice and peas. Bring to a simmer. 
• Cook at least 15 - 20 minutes to ensure chicken is fully cooked. 

That's it! I let mine cook for about 45 minutes so it thickened up more. But if you're in a hurry you could have this soup made in 1/2 an hour.

While the soup was cooking I made up the biscuits. OMG were they delicious!! I had one with my breakfast this morning with a little butter and honey. Wow! It was like a scone. And really, isn't a scone just a fancied up word for biscuit??  =)

Look at that flaky deliciousness!! I may have to eat one right now. Am I joking? Maybe, maybe not.  

Here's the recipe from Jo-Anna's blog A Pretty Life in the Suburbs. You really should check it out!

Sweet Potato Biscuits
Makes 8 biscuits  (I got 12 out of the dough. Maybe mine were smaller?) 
1 3/4 cup flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
6 tbsp chilled butter, cut into pieces
3/4 cup sweet potato puree
1/3 cup buttermilk

• Whisk together flour, sugar, baking powder, salt and baking soda.
• Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
• In a separate bowl, combine the sweet potato puree and buttermilk.
• Then add the sweet potato/buttermilk mixture to the flour.
• Stir with a fork, but don't over mix.  
• Then turn the dough out onto a floured surface, and knead into a ball.  It is supposed to be lumpy - that's what makes them so buttery and crumbly!
• Then flatten the ball into a disc shape, about 1 inch thick.  The disc should be big enough to get 8 biscuits cut out of it.
• Using a biscuit cutter or some other circle shape (like a cup), cut out 8 biscuits.  Make sure to use all the dough.
• In a preheated 425 degree oven, bake for 20-25 minutes, rotating the pan half way through baking.

Tips!

• I bet you could use pumpkin or butternut squash puree with this recipe!  The perfect fall treat!

Catie's Tidbits 

• In the afternoon I cooked one sweet potato in the microwave for 6 minutes. Then mashed it up and added about 1/4 - 1/3 cup of water to thin it out a bit. It was exactly 3/4 of a cup and worked perfectly. I let it sit in the fridge until I was ready to make the biscuits. 
• I also added about 1 tbs of cold water to the dough. I found it a bit too dry. It helped bind it all together better.
• Lastly, do not be afraid to knead the dough. I probably did about 10 times or so and they turned out incredibly flakey. You could peel the layers apart. 

Thanks soo much for stopping by today. Hope the rest of your week goes well! Cheerio peeps!!  : )  

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Sweet Potato Soup

Hey There.  =)  The other day I had absolutely no idea what I was going to make for dinner. While enjoying my afternoon cup of tea I thought I'd watch a little of the Food Network. LOVE!! I was watching Chef at Home with Michael Smith and he started rattling off ingredients to make sweet potato soup. It sounded delish! And it just so happened that I had every ingredient he listed. How often does that happen? Umm, never! So that's what I made (with a few of my own additions) and boy was it good. I also baked up some Pillsbury crescents to go with it. Of course, me always having to Dr. things up, I brushed the tops with some melted butter and honey while they were baking. Mmm, they were sweet, tasty and went perfectly with the soup.

Sorry for the poor photo quality. It was dark outside and impossible to get a decent pic. 

I took about 12 and this was the best. It was even brightened up in Picnik. 

Here's Michael's recipe. 

Sweet Potato Soup

yields 4 servings

• 2 tablespoons olive oil
• 2 onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large sweet potato, or 2 small, peeled and cut into small chunks
• 2-3 cups chicken broth
• 1 tablespoon cinnamon
• Sprinkled sea salt and freshly ground black pepper, to taste

Directions

1. Place a saucepan or soup pot over medium heat and add the oil. When it begins to get hot, add the onions, carrots and celery and sauté until softened and fully aromatized.
2. Add the sweet potatoes and enough broth to completely cover all the vegetables. Season with cinnamon, salt and pepper and bring to a simmer.
3. Cook until potatoes are very soft and then puree with a hand blender, food processor or countertop blender until smooth. You may also serve the soup ‘as is. Taste and add more seasoning if need be.

My additions to the soup were as follows:

2 tsp brown sugar 

1 heaping tbs Indian Masala seasoning (I used Club House brand.) 

Also, I only used 1 onion and only added about 1 tsp of cinnamon. 

This soup was ready in no time. Try it and let me know what you think. 

Happy Thanksgiving to my Canadian readers!! 

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Funky Junk Interiors

The Gunny Sack

Not What I Intended

So today's post is one I wasn't originally intending to do. I thought I'd write this post later in the week, as I like to share a baking recipe on Sunday's, but things didn't turn out as well as I had anticipated. If you follow me of facebook, you would have seen the little peek I posted about these delicious looking "Impossible Pumpkin Pie Cupcakes" that I found on Pinterest. The pictures looked sooo good and I LOVE pumpkin pie! Of course I was thinking, I must make them. Everything went smoothly while I was making them and the batter was very tasty. I made them in the morning and they were for dessert last night. And I actually did not have a bite of one until then. Oh, I really wanted to, but I had some self-control.  : )

Just before dinner I whipped up some whipped cream and piped it onto the tops of them. They looked sooo good! Then came the shot where I wanted to show the inside of one. This meant I had to finally take a bite. I used a fork and couldn't wait for the fork to hit my mouth. Only, it wasn't all I was hoping for. It was, sadly, kind of tasteless.  : (  All my waiting had been for this?? Ahh, man! I thought after all my work I might as well tell you about it and share the link to the recipe. If I did make them again I would up the spice amount and possibly add a 1/4 cup more sugar. Just goes to show things don't always work out like we plan.

Doesn't it look soo yummy?  : (

The recipe I am sharing is one of my own, it's very tasty and quick to make. 

Now please keep in mind that I don't really measure when I cook. So, I'm not quite sure 

about exact amounts, but I'll try my best for ya. 

Tomato & Feta Pasta

4 - 6 tomatoes, chopped and seeded

1 red pepper

1/2 red onion 

2 cloves minced garlic

1 cup or to taste, diced feta

salt & pepper to taste

Enough cooked pasta to feed your family. 

I used spaghetti, but you could use

whatever kind you want. 

1. Cook your pasta. I'm pretty sure I don't need to tell you how to do this.  : )  

2. Chop all the veggies and cheese. 

3. Add some oil to a large fry pan, enough to coat the bottom. Saute pepper, onions and garlic. Once the onions are a bit translucent add the tomatoes. Cook for a minute or two longer, then add the cheese. Cook an additional minute or two. 

4. Toss with pasta and salt and pepper to taste. That's it!! Enjoy! 

The cooking time for this dish is as long it takes to boil water and cook the pasta. That's what, maybe 20 minutes? I had leftover pasta on hand and it took me about 10 minutes to make. I love a quick dinner fix. This would be a great recipe if you do Meatless Monday at your house. If you'd like some meat in it, just add diced chicken. I've done that before and it's delish!! Please share if you try this. 

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Potato Corn Chowder

Hi There! Today I'm gonna share a little chowder recipe I came up with a couple years ago when I had A LOT of leftover mashed potatoes. Usually I use them to make shepard's pie, but I was a little tired of that and wanted to try something new. I put my thinkin' cap on and voila`, potato chowder was born. Well, my version anyway.

This afternoon while looking through the fridge at what to make for lunch I spotted the potatoes and a cob of corn from last night. Hmm, wouldn't the corn be delicious in the potato chowder? Why yes, I think it would! So I started cooking. Of course, I didn't have "blog post" on the brain when I started, so I didn't take pictures at the beginning. Oops!  : )

Catie's Potato Corn Chowder  

3 cups mashed potatoes

1 cob of corn or about 1/2 - 3/4 cup of corn

1 large carrot or 10 baby carrots

1/2 onion

1 tsp minced garlic or 2 cloves minced

2 - 3 tbs butter

3 - 4 tsp soup stock mix

1 tsp parsley flakes

pepper to taste

3 cups water

1 cup milk

grated cheddar cheese, optional

(Blender or handheld immersion blender.)

1.  Chop carrots, onion and garlic. Add to pot with butter and saute until onion is tender. 

2.  While that's cooking, cut corn off of the cob and set aside. 

3.  Once onion is tender add the soup stock mix and water. 

4.  Stir in the mashed potatoes and corn. 

5.  Bring to a boil. Then turn down the heat and let simmer for about 20 - 25 minutes. Stirring occasionally. The liquid will reduce and the soup will thicken. 

6.  Add the parsley flakes, pepper and milk. Let simmer for an additional 5 minutes or so. 

7.  Blend 3/4 of the soup. If using a blender, add the soup back to the pot and mix. 

8. Serve and enjoy!! This is where I add the cheese.  : )

Mmmm!!

Easy and delicious! Give it a try. You can definitely play around with it and make it your own. I've stirred in cheese before for a cheesy potato soup. And like I said, this was the first time I added corn. Bacon on top with the cheese would be great too! Also, you can vary the ingredients to make more or less soup depending on how much mashed potatoes you have. 

What's your favorite use for leftover mashed potatoes? Please share! 

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Summertime Salads

Hello again! Hope you had a great day. Ours was very quiet and relaxing. I even had a little nap! I'm back now to share a couple salads I made up for dinner today. I bbq'd some chicken and these went perfectly. I love summertime cookin'!

First on the menu is a tomato and cucumber salad. Healthy, quick, easy and delicious.

Here's what you'll need: 

2 tomatoes

1/2 long english cucumber

1/4 of a red onion

dressing of your choice

(I chose roasted red pepper & parmesan. It has only 1 gram of fat per serving and is 

sooo tasty!! I use it all the time. Can't you tell by the nearly empty bottle?)

Here's the tough part of making this salad, the chopping.  : )  Chop everything into bite size pieces. 

Wasn't that hard? Phew, I'm exhausted! : )  Last, mix in about 1/4 cup of dressing, more or less to your taste. Cover and let chill in the fridge for at least an hour. The longer the better, the tomato and cucumber really soak up the flavor. And if you like, transfer to a cuter serving bowl. 

Doesn't that look like summer in a bowl? I love this salad! It's soo light and fresh tasting. 

On to our next salad, classic potato. Mmm!! Now bare with me. I never measure, except when I bake, but I'm pretty good at eyeballing amounts. 

Here's what you'll need: 

8 potatoes

4 eggs

1/4 of a red onion

3/4 - 1 cup mayo 

(I use the 1/2 the fat kind.)

about 1 tsp mustard

1/4 - 1/3 cup relish

pepper

First we have to peel and chop the potatoes. Yes more chopping, and we're not done yet. Put potatoes into a large pot and fill with water. Now I'm gonna tell you a little cooking secret, shh. When you fill the pot with water, put in extra water, then add your eggs and cook them in the same pot!! Wow, I know! Once your potatoes are tender, 10 -12 minutes, your eggs are done too! This little tip works when making macaroni salad too. Tricky.  ; )

Aren't my arrows helpful? : ) 

 While those are boiling you get to chop some more. Finely dice the onion. Once your potatoes are done, drain them and set the eggs aside in a dish with cool water. Be careful handling them, they're hot! Put the potatoes into a large pot. Next add the mayo, mustard, relish, and onion. After that your eggs should be cool enough to handle. Chop them up, toss 'em in and gently mix it all together. Keep in mind that the potatoes are still hot and extra tender, so the can get mushy if you're stirring too hard. Transfer to serving bowl, cover and chill for at least two hours.

 I sprinkled on a little paprika for some added color. 

Oh yum! Doesn't that look good? I still have some in the fridge. Hmm.... 

So there you have it, two salads in one post! Aren't you lucky? I will warn you, the potato salad is REALLY good and may be addictive.  : )  

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Breakfast of Champions

Well, not really, but I thought that was catchy.  : ) This morning's post is inspired by Donna at Funky Junk Interiors. Over the past couple of weeks she's started eating cleaner, healthier, and invited us to join her. At this week's link party she asked us to share our favorite healthy recipes. I was going to, and still will be sharing a salad recipe. That'll be later today. But while I was getting the things out for my breakfast I decided to take some pics and share it too. Ms. A even wanted in on this one. She loves cooking!

This is an easy peasy breakfast to make up. You'll need cottage cheese, vanilla yogurt and canned peaches. I use the ones sweetened in juice, not syrup.

To my bowl I added about 1/2 cup cottage cheese. Then about 1/4 cup yogurt and one peach half. I think it looks like an egg. Don't you? For this dish you could use your favorite flavor of yogurt and whatever fruit you like. After watching me make this Ms. A wanted in on the fun. 

Here's what she mixed up to share with you. She chose yogurt with cut up peaches and added blue berries and sprinkled on some Vector cereal crumbs. I always save the crumbs, they're just like granola and there's at least a cup at the bottom of the bag.

And now for the taste test. She likes it!! The thumbs up and belly rub of approval.  : )

So what did you have for breakfast today? Have a great afternoon. I'll be back later tonight to share the cucumber tomato salad I'm making to go with our dinner tonight. See ya!

Linking to: 

Funky Junk Interior's Healthy Recipe Linkup