Growing up, I loved it when my grandmother would make warm egg salad sandwiches. Such a simple meal, but so comforting and tasty. Isn’t that the way with so many traditional meals, though?
I hadn’t had egg salad sandwiches in years but recently began making them again. And boy am I glad I did! This humble sandwich is fairly frugal, easy, and fun.
Fun? Well, why not? Do a search on egg salad sandwich recipes, and you’ll find dozens online. One person’s creamy egg and avocado sandwich can be made into something spicy. And that very fun, versatile nature of the sandwich makes it frugal and the perfect way to use up ingredients you may have lying around.
And don’t forget it’s tasty.
So what’s my new favorite? I call it the Southwest Egg Salad Sandwich. It came about one day when I needed a quick meal using only what we had in the refrigerator, which happened to be pretty bare at the time.
Here are the basic ingredients for this egg salad:
- A couple of boiled eggs, mashed
- Handful of crumbled bacon
- Chipotle ranch dressing
- Ghost pepper infused salt
That’s it! Just mix it all up, put it on some bread, and you’re ready to eat! You can adjust the ingredients depending on your own tastes or what you have on hand.
Do you have a favorite version of the humble egg salad sandwich? Please share!
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It was a super-busy holiday season with gifts and work and family and get-togethers and baking and fun. The post holiday season let-down has been rather relaxing, though, and the leftover party food has provided us with many days of meals.
But the party’s over, and with my work hours greatly diminished, I need to cook frugally.
Onward, brave housekeepers! To the slow cooker!
Today was a somewhat slow day workwise, so I had some time to throw together a spicy soup, all with ingredients from our kitchen.
Here’s the basics for the soup. Feel free to take this as inspiration and change according to your own tastes or what you have on hand. Frugal cooking isn’t frugal if you have to go out and buy ingredients, right?
Just a fair warning, this turned out quite spicy.
Spicy Slow Cooker Soup
- Cook bacon and save the grease to use later.
- Bake chicken tenderloins, cutting into small pieces.
- Once the chicken is cooked, throw in a good helping of sliced peppers and onions. Add some heaping tablespoons of bacon grease and ghee.
- Spice the chicken, peppers, and onions with habanero-infused salt, cumin, herbs and spices blend, onion powder, and chipotle seasoning.
- Stick the dish with the chicken, peppers, and onions back in the oven to cook a bit more. Take it out when the peppers and onions are cooked, and everything is smelling great.
- Add to the slow cooker a drained can of pinto beans, a can of Ro-Tel, crumbled bacon, and a can of regular diced tomatoes. Stir in the chicken and pepper mix.
- Cook on low for the day. Enjoy!
Hubby seemed to love this soup! He went back for seconds!
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Spicy Pasta Elbows
Dinner at our home doesn’t have to be fancy, but it does need to be frugal and use up leftover ingredients. Here was a dinner that I prepared that used up the last bit of Progresso soup that we had in our refrigerator. I was pleasantly surprised at the tasty result of this latest improvisation. Click on the link above to find out more.
Do you get nervous about bringing a dish to a potluck? Does the thought of someone else judging your creation make you sweat, even just a little? Well, that’s how I feel about our potlucks with my in-laws. When we receive an invitation to the latest get-together, I instantly become Inadequate Irene.
My husband’s family—a very large family bursting with kids—is full of sisters who are experts at all things homemade. Whether it is redecorating their houses or building a city out of icing, they are able to do it. No job is too big or too difficult for these ladies. And me? Well, I often feel lucky if my muffins turn out ok. Although I know these potlucks are not a competition, I seem to believe that I must prove something with my offering.
And then there are the varying tastes and preferences among the family members. The kids in general don’t like things too spicy—which means, anything beyond mayonnaise. Some of the kids don’t like chocolate while others love it. And others don’t like fruit flavors, and some do. It’s pretty much a no-win situation when choosing a recipe.
Sometimes, like today, I’ll pick something that’s a classic recipe for the season with a little bit of pizzazz. For our cookout today, I chose Ree Drummond’s Spicy Pasta Salad. I couldn’t find smoked gouda at the grocery store, and so I substituted a mild chipotle gouda. That ingredient was certainly a bit more expensive than what we usually purchase, but it is for a special occasion. More “love calories.” Luckily, we still had some basil in the garden for use in the recipe. All in all, the salad came out well and is currently waiting in the refrigerator for its big debut.
I’ve had my husband taste the salad several times. He is currently frustrated with Inadequate Irene and told me that the salad is “Fine,” with a capital F. I suppose that I will take his word for it, hoping that this won’t be another crash and burn situation with the family.
Happy Labor Day, folks! Here’s to all the confident cooks and Inadequate Irenes out there who want to make their family’s celebration great.