Macaroni salad is a picnic staple. This recipe has many servings that can easily feed 6-8 people as a side. I also make another version of this recipe with tuna or imitation crab meat that excludes the egg and mustard. Spring is coming, and a light refreshing salad is always welcomed. Macaroni salad is also great to fill you up after a long day of work!
Hard-boil 3 eggs, (recipe here). Boil 4 cups of water. Once boiling, add 2 cup macaroni. Cook until al dente, then strain and rinse with cold water.
Transfer pasta to serving dish. Add 2 cups of mayo, and 3 Tbsp mustard. De-shell and crush the hard-boiled eggs with a fork until the eggs are in small pieces. Add the 3 eggs to the macaroni, and stir. Once mixed, serve or refrigerate until serving.
Hard-boiled eggs are a great and healthy snack and are a common ingredient in many dishes. My husband and I love eggs and have been going through them very quickly as we are excited for better weather to come. I boil my eggs until the yolks are completely cooked. Some people prefer their eggs some soft- or medium-boiled, but I prefer my hard-boiled eggs to be hard, and that’s why I boil them for 15 minutes.
Get 3-4 cups of water to a full boil. Pull out desired number of eggs to hard-boil.
Once water is fully boiling, use a large spoon to gently add the eggs to the boiling water. Once all are added, set a timer for 15 minutes.
After 15 minutes, take your pan to your sink and add cold water for 2 minutes. Then, turn off cold water and refresh the cold water every few minutes for 10 minutes. After 10 minutes, add to a bowl and store in the fridge.
If you eat hard-boiled eggs as a snack, remove the shell, rinse with water, salt generously, then enjoy.
This was my first time trying to make eggs in a nest. I had initially heard of this from Binging with Babbish when he made them several years ago, but I don’t follow him as much now that his personality has changed. It took me 3 attempts before I was able to make this dish. I didn’t make them as sunny side up either, because everything burnt when I tried that, and I really don’t like sunny side up eggs anyway. I always try the make my eggs over easy, though I do occasionally go for scrambled.
The biggest hints for this dish are to make sure the heat is low, like making a slow grilled cheese, and to make sure you have enough oil in the pan to make a seal with the bottom of the bread. This is to try and limit how much egg leaks out. My egg came out as over-medium, but it was still delicious and super easy/fun to eat. I also garnished with chives, but it’s not necessary.
Heat a small frying pan over low heat. Spray the pan with a generous layer of non-stick spray/oil. With a toaster, toast enough bread for your desired number of servings. You only need one piece of toast per egg in a nest.
Once toast is cooked, use a 2 inch round cookie cutter, or cup to make a hole in the center of the toast. Once done, transfer the bread with the hole into the pan, and crack an egg into the center. Let cook until the bottom is no longer opaque. Shake pan to release from bottom of pan, cover and let cook for 3-4 minutes.
Once the first side is cooked, gently get the toast and egg up onto your spatula. Keeping you bread and egg parallel with the burner, tip your pan to be almost 90 degrees to the spatula, then flip your spatula’s contents into the pan and place the pan back on the heat. Cook for another 3 minutes. Flip the egg in a nest as you transfer it onto your serving plate, and serve with the hole of toast and salt.
Cooking time will vary slightly due to steak thickness and how hot your pan is when you begin cooking. This got us 2 perfectly medium steaks that were only about 1/2 inch thick. You can also add more butter and rosemary after the flip, then spoon the butter over the steak, but I’m a big fan of the natural steak flavor.
Heat a skillet over medium high heat until pan is preheated. Once preheated, add 2 Tbsp butter, melt and coat pan, then add your steaks and cook on that side for 3-4 minutes without touching.
Flip the steaks and cook for another 2-4 minutes on the second side. Remove from pan and plate. Let rest for 5 minutes before serving.
It’s a bit later then I had said, but here is my recipe for homemade pierogies. I’ve said before that I usually don’t add additional salt to my food even if the recipe calls for it, however this time I highly recommend adding salt to the dough. Because the dough is such a main part of this dish, it is important it has seasoning. Other than that this recipe is straight forward.
Peel, cube, and boil 3 medium potatoes (about 2 cups). Cook until you can stab with a fork, and the potatoes breaks in half. Strain, and transfer to a mixing bowl. Smash the potatoes till smooth. Add 4 oz of shredded cheese, mix and set aside.
Mix together 2 cups of flour, 3/4 cup milk, and 1 tsp salt until a sticky dough forms. Turn out dough onto a flours work surface. Flour your rolling pin and your dough surface. Roll out dough to 1/4 inch thick, and using a cup or a round cookie cutter, cut 2 inch diameter circles. Repeat flouring, rolling, and cutting your desired number of times.
Using a Tbsp, pack with potato mixture then place in center of cut dough. Wet the edge of the dough, then close the dough around the potato mixture. Place onto floured surface. Repeat with remaining cut dough rounds.
Bring a pot of water to a boil. Once boiling, add pierogies to cook until they float or about 3-4 minutes. Then transfer to a skillet with melted butter and sauteed onion. Cook for a few minutes before serving.
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