Simple Egg Salad

With Easter around the corner most of us will have a lot of hard boiled eggs hanging around. In my house we actually love hard boiled eggs with a little salt and pepper, so we have them around all the time. As easy as egg salad is, for some reason I don’t make it a lot. I always loved egg salad as a kid and still do. My son Dominick loves it also! So we shared some for lunch and it was filling and delicious.

If you need to know how to get perfect hard boiled eggs, follow the link below. Good ole Martha:

https://www.marthastewart.com/354061/perfect-hard-boiled-eggs

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Simple Egg Salad

Ingredients

  • 8 hard boiled eggs
  • About 2 tablespoons of mayo(start with less and add more as needed)
  • Salt and pepper to taste
  • 1 stalk of celery, diced small
  • Small of amount of onion, about 2 tablespoons, diced small(I used red onion this day, but you can use whatever type of onion you have)

Directions

  1. Peel the eggs and put in a medium bowl.
  2. Cut into chunks with fork and knife.
  3. Add mayo and mix by smashing with a fork so it is all combined. (You don’t want to drench it in mayo. It just needs a little bit to coat it.)  My mom doesn’t add anything else at this point and it is still delicious!!
  4. Add the celery, onion salt and pepper and mix until combined.

Serve on toasted buns, with crackers or just like that!!

Enjoy!

If you like this recipe, you will also like…

Uncle Joe’s Simple Salad

Italian Salad(Pasta or no Pasta)

Kid-Friendly Breakfast Options

 

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Easter with The Stylist Effect

I met Amy(The Stylist Effect) years ago in Connecticut. We were both attending Central Connecticut and clicked right away. We were both a little crazy back then and Italian. So right there that meant we’d be spending a lot of time together. On the weekends we would either head back to her parent’s house for some homemade fettuccine alfredo or stick around school. If we stayed at school for the weekend we always made a trip to this amazing Italian bakery in Hartford called Mozzicato Bakery. We would go for one thing and one thing only… Their bakery style pizza was off the charts! We would get as many slices as they had available and eat them cold out of the box all weekend. We were two Italian girls missing mom’s cooking, so a girl has got to eat! Right?

All these years later we decided to collaborate on an Easter blog. So, when I was thinking of what recipe I should share I thought about our love for our Italian family and our love for food!

This is a recipe based off of my Grandma’s Ricotta Pie. Ricotta Pie is also known as Italian Cheesecake and is traditionally served on Easter. I didn’t change much from my Grandma’s original recipe except that I baked it in a pie crust, removed the lemon juice and added chocolate chips. 

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Grandma's Ricotta Pie

Ingredients

  • 3 cups of ricotta
  • ½  cup of sugar
  • 2 cups of heavy cream
  • 2 tablespoons of flour
  • 3 eggs separated(yolk in one bowl and whites in another)
  • ½  cup of semi-sweet chocolate chips plus a handful more to sprinkle on towards the end
  • 1 store bought pie crust
  • Confectioners sugar to sprinkle on top in the end.

Directions

  1. Preheat oven to 300 degrees.
  2. Place the ricotta In a large bowl. Beat until it is creamy.
  3. Add the sugar and flour to the ricotta. Beat thoroughly.
  4. Beat the egg yolks until lemon colored. It will take a little while, but they will get lighter in color. Be patient. Fold them into the ricotta.
  5. Pour the heavy cream into a medium bowl and beat until stiff peaks form. You will basically be making whipped cream at this point.
  6. Fold the heavy cream into the ricotta.
  7. Beat the egg whites until stiff and fold into the ricotta.
  8. Fold in the chocolate chips.
  9. Place your pie crust into a pie dish.
  10. Pour the ricotta filling into the dish. Don’t overfill. You may have some filling leftover.
  11. Bake for one hour.
  12. Top with the handful of chocolate chips.
  13. Turn the oven off and leave in for one more hour.
  14. When it is done it should be firm. Not jiggly.
  15. Let cool and refrigerate. Sprinkle with lots of confectioners sugar. Serve cold.

Enjoy and Hoppy Easter 🐰

A perfect Easter meal for me would start with an appetizer of Stuffed Mushrooms and an Italian Salad. The main course would be Lasagna Rolls. Of course ending with Grandma’s Ricotta Pie. Figuring out what to cook is the easy part, but what to wear I need help with. That’s where Amy comes in. She makes every outfit look effortless and classy. You can find Amy on Instagram @amy_guzzi_. She chose the perfect Easter outfit for a beautiful Spring day… 

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To read more about Amy and her love for fashion click here

Lasagna Rolls

Lasagna is the perfect dish for any holiday. My mom makes the absolute best lasagna. She made it for every holiday. We all loved it and would enjoy it for weeks later. She’d have leftovers and then a whole tray in the freezer for another night. It is the ultimate comfort meal.

I love lasagna, but I’m not a big fan of making it. It always looks a little messy when I make it. I would prefer to make a tray of stuffed shells, baked ziti or lasagna rolls! It looks better and I like that it has less ricotta cheese.

I love spinach in my lasagna rolls because I love veggies. If I put spinach, I don’t serve meat with it. If I leave the spinach out, I serve it with a side of meatballs or meat sauce. Either way lasagna rolls are delicious and comforting and presents beautifully.

Of course double the recipe for a bigger crowd or to put one tray in the freezer for a later date.

A basic marinara sauce should be made first. You can find the recipe here. 👇🏼

Marinara Sauce

If you decide to leave the spinach out and do meat sauce, you can find the recipe here👇🏼

Meat Sauce 

or Meatballs!

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Lasagna Rolls

Ingredients

  • Marinara sauce
  • 10 oz package of frozen spinach(optional)
  • 1 box of lasagna noodles
  • 32 oz container of ricotta cheese
  • 2/3 cup of grated pecorino romano cheese
  • 1 egg
  • Salt and pepper

Directions

  1. Pre-heat oven to 350.
  2. Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
  3. Put about 1 cup of sauce in the bottom of a baking dish.
  4. In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
  5. Add salt and pepper to taste.
  6. Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
  7. Roll and place seam side down in baking dish.
  8. Cover with sauce and sprinkle with with some more pecorino Romano cheese.
  9. Cover tightly with foil.
  10. Bake for 45 minutes or until bubbly.

Enjoy!

Other pasta dishes that are perfect to feed a crowd…

Baked Ziti with Sausage

Rigatoni with Roasted Eggplant and Ricotta

Ravioli with Crushed Tomato Sauce

Orecchiette with Sausage, Mushrooms, and Tomatoes

 

Stuffed Mushrooms

This is the item that will never be removed from our Thanksgiving menu. This has been on the Thanksgiving menu in our family for generations. They are amazing. We devour them that day and they are even better leftover. I have to make 50-60 mushrooms for about 8 people! These are also great to serve on Christmas Eve or New Year’s Eve. They look fancy and everyone will love them!

The key is to get large, fresh, white mushrooms. Sometimes the large ones are hard to find, but keep looking…  It is worth the search.

***You can do all the prep work the day before. Cover tightly in the fridge until ready to bake.***

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Stuffed Mushrooms

Ingredients

  • 50-60 large, white mushrooms
  • 2 cups of Italian seasoned bread crumbs
  • 2 cups of grated pecorino romano cheese
  • 8 garlic cloves, minced
  • 1 big bunch of Italian parsley, rinsed and chopped
  • Olive Oil
  • salt and pepper

Directions

  1. Use a wet paper towel or clean dish cloth to wipe the dirt off of every mushroom. (This is the best way to get the dirt off. If you don’t have the patience for that, you can rinse them in a strainer. But you must dry them immediately since they soak up all the water.)
  2. Remove all the stems of the mushrooms while washing the dirt off. Set aside and finely chop about 1 cup of the stems.
  3. In a large bowl, add the breadcrumbs, cheese, garlic, parsley, mushroom stems and about 5 tablespoons of olive oil. Mix ingredients together. Season with salt and pepper and mix again.
  4. Preheat oven to 400 degrees.
  5. Stuff each mushroom with stuffing mixture.
  6. Place mushrooms on a large baking sheet that is drizzled with olive oil.
  7. Drizzle more olive oil on top of the mushrooms.
  8. Bake for 25-30 minutes. Mushrooms should be brown and tender.


Here are some other great holiday dishes:

Grandma’s Stuffing

Mashed Potatoes

Butternut Squash Soup