Ok, bear with me now. I know this isn’t the first post where I’ve started with – “this sounds kind of weird, but I promise you it’s really good!” This is another one of those. I don’t know who originally thought, 💭Hmm… let me combine some eggs and crab and make a dip out of it, but I’m glad s/he did. My aunt Ann has made this dip for as long as I can remember, and I’ve always loved it. It’s super easy to throw together for a party and definitely something your guests probably haven’t eaten before. It’s a fairly mild dip, that will please most palates, provided they like crab/seafood. It’s delicious and addicting spread on crackers. I like it with a drop of hot sauce on top! Let us know what you think!
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Pinch of Crab Egg Dip
- 9 eggs, hard-boiled
- 3 6oz tins of crabmeat (obviously use fresh if you’re so inclined/budgeted)
- 2 tbsp poppyseeds
- 1/3 cup mayonnaise
- Chop up the hardboiled eggs.
- Mix all of the ingredients together.
- Chill until serving. Serve with crackers.
I don’t really know how to describe portions of a dip. This makes the amount of dip pictured above, served at a large party.
Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!
With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.
I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…
Hummus Egg Salad
- 4 hard boiled eggs
- 2 tbsp hummus
- Few turns of fresh ground black pepper
- Take those left-over hard boiled eggs (or cook some up) and chop them up.
- Mix together with the hummus and pepper.
- That’s it!
Makes enough for ~3 sandwiches.
Today during class, I turned to my friend, rattled off the random ingredients in my fridge, and asked her to tell me what I should make for dinner. To her credit, she immediately answered with great ideas! (I would’ve been like, “Uhhh… good luck with your dilemma there bud…”) So thanks Victoria for the idea for tonight’s dinner! Where would we be without our friends?
I baked this frittata (still looking into whether or not baking it makes it not a frittata, but in the meantime, we’ll go with it…) mostly because I was afraid I wouldn’t be able to successfully make it and flip it on the stove. I’m not that graceful and flipping a frittata without breaking it seems out of my league… This version is super easy and tastes great! But while with a quick google, I can find a ton of recipes for “baked frittata,” the word frittata literally comes from the Italian for “fried.” Oven baked ≠ fried. That’s about as far as I cared to look into it. Someone correct my terminology!
Southwest Baked Frittata
- 6 eggs
- 1 tsp oil
- 2 cloves garlic, minced
- 3 links of chicken sausage*
- 1 large red bell pepper, chopped
- 2 ears of corn
- 2 tbsp milk
- 2 tbsp hot sauce
- 1 tsp Chipotle powder
- 1/4 tsp cumin
- 5 turns of fresh ground black pepper
- Dash of crushed red pepper flakes
- 3/4 cup of shredded cheddar cheese
- Preheat your oven to 400 degrees.
- Heat the oil in a medium pan on your stove.
- Once heated, add the garlic and cook for just 2-3 minutes.
- Slice the sausage length-wise, then slice into half-moons. Add this to the pan with the garlic. Cook for ~10 minutes, until beginning to brown.
- Add diced red bell pepper and the corn (sliced off the ears). Add a splash of water and cover the pan. Allow the vegetables to steam for just another 5 minutes or so.
- Meanwhile, whisk together your eggs and the milk in a large bowl. Whisk for several minutes.
- Then add in the hot sauce and spices. Give another good whisk to combine.
- Drain off any excess water or oil from the pan on the stove. Then add the contents to the bowl with the eggs. Stir all the ingredients together.
- Spray a 9×9 pie pan with cooking spray. Pour the contents of the bowl into the pan.
- Bake uncovered for 25-30 minutes. (Check for doneness by inserting a knife towards the middle of the dish – check for any runny egg.)
- Sprinkle cheese on top and return to the oven for just a minute or two until the cheese melts.
*We love Trader Joe’s chicken sausage. There are a ton of varieties that would be great in this dish; I used the garlic chicken sausage this time.
Winter is coming.
It comes slowly to South Carolina, but it’s been below freezing the past few nights and the high today was only 35. For South Carolina, that’s basically the equivalent of spending a few days north of the wall.
(And if you don’t get that reference, you should go binge-watch Game of Thrones. I’m sure you have a few days off somewhere over the holidays.)
Anyways. Cold weather = soup weather. Selim wanted to use the stock we made from Thanksgiving bones to make ramen. It was delicious and the perfect dinner for tonight. We’re not 100% confident in the recipe, so we’re going to tinker with it before sharing the whole ramen recipe on here. But we did succeed with the egg that goes in the ramen!
I’m sure the delicious egg that is frequently found in big bowls of ramen has a real name, but we’ve lovingly been referring to it as “ramen egg.” Without further ado…
- 3 eggs
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 3/4 cup water
- Heat a pot of water so it’s simmering, but not boiling.
- Gently add the eggs to the pot.
- Cook for seven minutes. You want the water to be simmering continuously, but do not allow it to come to a boil.
- Remove and place immediately into a bowl of ice water.
- Leave eggs in the ice bath for three minutes.
- Remove from the ice bath. Peel the eggs.
- Place eggs in a bowl with the rice wine vinegar, soy sauce, and 3/4 cups of water.
- Marinate overnight (or at least a few hours).
- Slice in half just before placing in a bowl of ramen.