[Recipe] Avocado Egg Salad

Easter is just around the corner and that means the world has been posting all kinds of bunny/egg related things…Easter bunny pretzel bitesegg shaped macaroonsdeviled egg chickiescarrot sprinkles and dyed egg creatures!

avocado egg salad One that really caught my eye was this recipe for no-mayo egg salad! I really love egg salad, but there’s something not-so-appetizing about piling a ton of mayo into your bowl…Julia from The Roasted Root knows me at my core (without knowing me) and posted this recipe that swaps in avocado as the bind. I’ve been using avocado with my tuna salad for years – why didn’t I think to add it to egg salad?! What a great idea!!

 

It was super easy to make and you only need a few ingredients! Check out Julia’s recipe below and try it yourself! Definitely adding this to my recipe arsenal!

avocado_Egg_salad_toasts_hero

 

Avocado Egg Salad
Author: 
 
Ingredients
  • 6 eggs (hard boiled)
  • 1½ ripe avocados (peeled and mashed)
  • 1½ T fresh lemon juice (or lime juice)
  • ½ t sea salt, or to taste
Instructions
  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
  3. Peel and roughly chop the hard boiled eggs.
  4. Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.

What’s your favorite healthy recipe swap? 

[Recipe] Crock Pot Pumpkin Soup

It’s cold. Like freezing cold. So, we definitely need to up our warm-foods-to-reset-your-insides game.

Luckily, in the latest edition of the Tone It Up Nutrition Plan, they included a lot of warm menu items. This time around, they’ve also included some slow cooker recipes, so they’re healthy and tasty but ALSO easy! I love using our Crock Pot because we can set it in the morning and then we automatically have dinner ready when we get home that evening!

One fall recipe that stuck out was their Sweet & Savory Pumpkin Soup – I made it in the slow cooker recently and it was delicious! Check out the recipe below:

SWEET AND SAVORY PUMPKIN SOUP

tone-it-up-fall-edition-pic-SLOW-COOKER-RECIPES

Caution: Do not put a cat in your soup haha

Courtesy of: Tone It Up 
Needs: Slow cooker
Ingredients:

  • 2 C pumpkin puree
  • ¼ C unsweetend coconut milk
  • ½ C vegetable stock
  • 2 sweet potatoes (peeled and diced OR you can use the pre-cut cubed sweet potatoes at the store!)
  • 1 C carrots (chopped)
  • 1-3 garlic cloves (peeled and cut in half)
  • 2 T honey
  • 1 T coconut oil
  • 1 T tumeric
  • 1 T pumpkin pie spice
  • 1 T cinnamon
  • Pinch of sea salt
  • Pinch of nutmeg

Directions:

  1. Wash and prepare all vegetables.
  2. Add all ingredients to your slow cooker.
  3. Set it on low to medium heat for 6-8 hours.
  4. OPTIONAL: This recipe does come out a little chunky which is delicious, but not for everyone. If you’re more of a smooth consistency soup person, you can also use an immersion blender to grind everything up! 
  5. Enjoy! (SO EASY, right?!)

[Recipe] Apple Pie with Cheddar Crust

YEP. You read that correctly…Cheddar crust.
As if having a delicious pie wasn’t enough, you had to make it more tasty by adding cheese. haha 

apple pie with cheddar crust | sunshine & the bear

One of my coworkers recently hosted a ‘friendsgiving’/housewarming party and I wanted to bring something tasty, besides the obligatory bottle of wine. Since finding the amazing salted caramel chocolate chip cookies on Spoon Fork Bacon, I’ve been obsessed with their recipes! I looked and found this tasty looking fall recipe and thought I’d take a stab…

I haven’t made many pie crusts from scratch, so this was definitely stepping out of my comfort zone. BUT it was super easy! Instructions are below – keep in mind, the crust mix and the filling mix need to sit for at least an hour before you start working them together, so just prepare your timing! :)

And yes, my pie plate has my name on it. Because my mother-in-law is awesome and got me this super cute gift for Christmas last year! You can get one too from Red Envelope – totally a perfect gift for a foodie, chef or just someone who really loves pie.

Apple Pie with Cheddar Crust

Courtesy of: Spoon Fork Bacon 
Needs: Mixer, pie plate(s)
Ingredients (crust):

  • 2 1/2 cups all purpose flour
    1 teaspoon pure cane sugar
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, frozen and grated
    3/4 cup grated sharp cheddar cheese
    2 to 2 1/2 tablespoons ice water

Ingredients (apple filling):

  • 4 granny smith apples, peeled cored and thinly sliced
    4 golden delicious apples, peeled cored and thinly sliced
    juice of 1/2 lemon
    2/3 cup light brown sugar
    1/3 cup pure cane sugar
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoons ground nutmeg
    1/4 teaspoon salt
    3 tablespoons of tapioca starch or cornstarch
    1/4 cup (1/2 stick) unsalted browned butter, cooled

Ingredients (additional):

  • 1 egg, lightly beaten
    2 tablespoons water

Directions: 

  1. For the crust, first place flour, sugar and salt into a mixing bowl and whisk together.
  2. Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.
  3. Fold in cheese until just combined and stir in water.
  4. Turn mixture onto a clean, lightly floured surface and gently knead the mixture into a disc. Cover dough disc with plastic wrap and refrigerate for at least 1 hour.
  5. For the filling, place all ingredients, except for the butter into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.
  6. Once crust has sat in the refrigerator, divide in 1/2. Cover 1/2 and set aside.
  7. Sprinkle a little flour onto a clean surface and roll dough until about 1/8 inch thick.
  8. Gently lace the dough in your pie dish. Press dough into shell, cutting off any excess around the perimeter. Crimp the edge using your fingers and knuckles.
  9. Add melted/cooled butter to your pie filling and mix well.
  10. Pour filling into pie crust, forming an even layer.
  11. Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4″x 11”.
  12. Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips. Trim the edges and gently press the ends into the crust of the pie.
  13. In a small bowl, whisk together egg and water then brush the egg wash over pie.
  14. Refrigerate pie for 30 minutes.
  15. While your pie is setting, preheat the oven to 400 degrees.
  16. When you’re ready, place the pie onto a baking sheet and bake for 15 minutes.
  17. Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling.
  18. Remove pie from oven and cool for at least 1 hour. Serve warm if you can!
  19. Enjoy! :)

[Giveaway] #G2KHoliday

ONE WEEK UNTIL CHRISTMAS EVE! Want some presents now? (DUH.) I can help with that!

Anyway, I met some fun people from Unilever’s Good to Know team at Fitbloggin‘ (seriously, who did I NOT meet at Fitbloggin’ this year?!) and was very intrigued. I had been trying to get away from butter, but still hadn’t really found a spread I loved (aka one that Tom would eat regularly). Then, they introduced me to Brummel & Brown at their Fitbloggin’ event and I was hooked!

brummel and brown

Brummel & Brown is made with YOGURT and it’s less than half the calories of butter! And it tastes good. I Tom was SOLD. Also, it (and all the Unilever spreads)…

  • Have 0g trans fat per serving
  • Contain no partially hydrogenated oils
  • Have no cholesterol
  • Are 70% less fat than butter per serving!
  • Have 30% fewer calories than butter per serving!

All good things, right? Right. :)

For the holiday season, Unilever challenged people to make a holiday cookie recipe with one of their spreads to test how they stand up to traditional butter. Now their website says B&B may not be the best for baking but I wanted to challenge that! (I only have one speed…challenging hahaha)

The Unilever team provided me with some great baking essentials to complete the challenge:

  • Silpat baking sheet liner
  • Steel cooling rack
  • 17×11 Large nonstick cookie sheet
  • Stainless steel cookie scoop
  • $10 gift card to purchase baking ingredients

 

baking giveaway

And now I have the amazing opportunity to give them away to YOU!

To enter to win Unilever Baking Prize Pack:

Leave a comment below telling me, “What would be your “Good to Know” holiday cookie creation?” 

Extra Entries: 
Follow katekatebear on Twitter and tweet “Enter to win a #G2KHoliday Prize Pack from @katekatebear http://bit.ly/UDKjta

Post this giveaway link to YOUR personal or fan Facebook page and leave a separate comment here telling me you did so.

Subscribe to this blog by either email or RSS feed. Leave a separate comment telling me which way you did.

Deadline to enter is Friday, December 21, 2012, Midnight EST. Contest is open to United States residents ONLY. Winner will be chosen at random and contacted by email. Unilever will directly handle your “Good to Know” winnings. :) 

sugar cookies

Ok so here’s the good part – COOKIES!

I tested Brummel & Brown with my go-to sugar cookie recipe from the Southern Living Incredible Cookies cookbook.

Classic Sugar Cookies

  • 1 C Brummel & Brown spread
  • 1 C sugar
  • 1 large egg
  • 1 t vanilla extract
  • 3 C all-purpose flour
  • 1/4 t salt

sugar cookie ingredients

  •  In a medium to large bowl, beat the spread with an electric mixer for approx. 2 minutes of until creamy.
  • Add sugar, beating well.
kate eating cookies

I mean if you want to try the cookie dough, I guess that’s ok…

  • Add egg and vanilla, beating well.
  • Gradually add flour (it may poof up if you add too quick!) and salt, beating until well blended.

cookie dough

  • Divide dough in half and wrap each in plastic wrap. Chill two halves for approx. 1 hour.

**COMMENCE 1 HOUR DANCE PARTY!!!**

  • At this point, I would traditionally roll out the dough and use cookie cutters BUT because I just got this shiny new cookie scoop, I decided to make drop cookies with some extra toppings I had!
  • Scoop small sections of the dough onto baking sheet liner.

drop cookies

  • Smush each ball just a little to flatten out cookie.
  • Cover with your favorite toppings! I used chocolate chips, almonds and sprinkles!
  • Bake at 350 degrees for 8-10 minutes. With the baking mat, it threw my timing off a little because it seems to change the way the cookies are heated – so it was closer to 10 minutes.
  • Cool cookies on baking sheet for approx. 1 minute on baking sheet then transfer to wire rack.
  • ENJOY!

chocolate chip sugar cookies

Good luck to everyone entering the giveaway contest!

[Recipe] Sausage & Cornbread Stuffing Recipe

Hold on tight, I’m about to give you the best stuffing recipe you’ll ever find (You’re welcome). 

Someone made this for a friends-giving about 4 years ago and I’ve been making it evers since and it’s always been a big hit! Now, two days post-Thanksgiving, it’s still going strong. I’ve discovered it’s not just for the table with turkey…it is nothing less than the “little black dress” of the holiday :)

It’s great on the table, but it’s also a delicious side with eggs for breakfast (come on…sausage, cornbread, eggs…it’s perfect!), on an open face turkey sandwich for lunch, etc. I’d eat it for days if I had made more! Hope you enjoy!

thanksgiving feast

Sausage & Cornbread Stuffing

  • 1-2 lbs sausage (if you can get it loose from a local butcher, that’s best!)
  • 1 C carrots (chopped)
  • 1 C celery (chopped)
  • 1 large onion (chopped)
  • 1/2 bunch fresh sage (chopped)
  • 4-5 corn muffins
  • 3 large eggs
  • 3/4 C chicken stock

Preheat the oven to 350 degrees. 

  • Cook sausage in skillet and break up into small pieces.
  • Drain excess oil from sausage with a paper towel.
  • In a separate pan, cook carrots, onion and celery, seasoning with salt, pepper and sage until carrots are medium soft.
  • In a large bowl, crumble muffins.
  • Add sausage and vegetable mix to bowl then mix in eggs and stock.
  • Place mixture to baking dish.
  • Bake for 45 minutes, or until browned.
  • Enjoy! (over and over!)

So this is (one of) my favorite Thanksgiving dishes! What are yours?