Egg Salad With Olives And Celery

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Here’s a quick and tasty egg salad recipe that’s sure to please the olive lover in you. I love how the crunch of the celery gives you a light, bright flavor while the green olives lend a bit of tartness to an overall egg-based dish. This egg salad with olives and celery recipe is simple to whip up!

Note: This post contains affiliate links to Amazon products.

Egg Salad With Olives and Celery

Start by hard boiling your eggs. I used three medium-sized eggs for this recipe, which was enough for two small sandwiches, or in this case, to use as an open-faced dip. I boiled for approximately 8 minutes on medium heat after the water came to a boil. Remove from heat, rinse with cool water, and as soon as the eggs are cool enough to handle, peel them.

Egg Salad With Olives and Celery

Dice your celery and green olives. This is about 3 stalks of celery and about 12 olives. Set aside until needed.

Egg Salad With Olives and Celery

Slice your eggs and then dump them into a mixing bowl. You do have an egg slicer, don’t you? This one is as old as the hills, but it gets the job done.

Egg Salad With Olives and Celery

Add the mayonnaise and salt and pepper; mix lightly with fork. Add in the celery and olives and mix lightly. Taste and add more seasoning if needed.

Egg Salad With Olives and Celery

Serve it immediately and enjoy.

Egg Salad With Olives and Celery

Here, I served it with some crusty rolls for easy open-faced sandwiches. If making ahead, store in refrigerator until ready to serve.

Egg Salad With Olives and CeleryNote: This post contains affiliate links to Amazon products.

 

Egg Salad With Olives And Celery
 
Prep time
Cook time
Total time
 
Egg Salad With Olives and Celery
Author:
Serves: 2 servings
Ingredients
  • 3 hard boiled eggs, peeled and sliced
  • ¼ c. mayonnaise
  • 3 stalks celery; diced
  • 12 green olives, diced
  • salt and pepper, to taste
Instructions
  1. Hard boil eggs; cool and peel. Using an egg slicer, slice eggs and add to a medium-sized mixing bowl.

  2. Add mayonnaise and salt and pepper. Mix lightly with a fork.

  3. Add celery and olives. Mix lightly.

  4. Serve immediately or store in refrigerator up to 24 hours.

Egg Salad with Olives and Celery

 

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Easy Chicken Parmesan Bake

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This has to be the easiest and quickest chicken Parmesan I’ve ever made. I serve it with a side of pasta and sauce, a small side salad, and garlic toast. It’s an easy chicken Parmesan bake!

Easy Chicken Parmesan Bake

Here’s how I did it:

I took two boneless, skinless chicken breasts and seasoned them with salt, garlic powder, and an Italian seasoning blend and put them in a lightly olive-oiled casserole dish. I did this on the fly, but you could totally plan ahead and marinated the chicken overnight or even for just a few hours ahead of time and it would be extra tasty.

Chicken Parmesan Bake

Open your favorite jar of pasta sauce and carefully add several spoonfuls of sauce on top of each piece of chicken. Save the rest of the sauce for your pasta on the side, or for use at a later time. On top of the sauce, add freshly grated Parmesan cheese. I used a blend of Parmesan and Reggiano because I like that combo.

Chicken Parmesan Bake

Cover with foil and bake in a pre-heated 350° oven for 25-30 minutes.

If you plan on serving the chicken with a side of pasta, salad and bread, you’ll have just enough time to cook and assemble everything else while the chicken is baking.

Plate up this easy chicken Parmesan bake and enjoy!

Easy Chicken Parmesan Bake

Make it a full meal with sides of salad and garlic toast!

Chicken Parmesan Bake

Here’s the full recipe:

Easy Chicken Parmesan Bake
 
Prep time
Cook time
Total time
 
Easy Chicken Parmesan Bake
Author:
Serves: 2 servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 jar pasta sauce
  • ½ cup freshly grated Parmesan cheese
  • ½ Tablespoon olive oil
  • Salt
  • Garlic powder
  • Italian seasoning blend
  • Pasta of your choice: (spaghetti, angel hair, penne)
  • Other Optional Sides:
  • Salad
  • Italian Bread
Instructions
  1. Pre-heat oven to 350°.

  2. Lightly oil casserole dish with olive oil.

  3. Season (or marinate) chicken breasts with salt, garlic powder, and Italian seasoning blend and place in casserole dish.

  4. Add several spoonfuls of pasta sauce on top of each chicken breast.

  5. Add freshly grated Parmesan cheese on top of pasta on each chicken breast.

  6. Cover casserole dish with foil and place in pre-heated 350° oven for 25-30 minutes, or until chicken is cooked through and cheese on top is melted.

  7. While chicken is baking, cook and prepare your pasta and heat the remaining pasta sauce.

  8. Optional: prepare your side salad and garlic toast.

 

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Chicken, Black Bean and Corn Quesadillas

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Here’s an easy quesadilla recipe that’s super filling. It can be adapted as gluten-free; in fact, I used gluten-free flour tortillas in this chicken, black bean and corn quesadillas recipe. Use whatever tortilla works for you!

Chicken, Black Bean and Corn Quesadillas

Here’s what you’ll need:

Chicken, Black Bean and Corn Quesadillas

– Grated cheese: I used a mix of yellow and white sharp cheddar because that’s what I had on hand.
– Cooked chicken breast, shredded or cut into bite-sized pieces
– Black beans and corn. Here I sautéed a little onion and then added a can of drained and rinsed black beans and half a package of frozen corn. I seasoned them a bit and just heated them on low.
-Flour tortillas. I used gluten-free, but use what ever you like if not following a GF diet.
(Note: full recipe below)

There are two ways to assemble your quesadillas; I did both, just for fun.

First, the fold-over method: smear a little salsa on one tortilla, then to just half of the tortilla, add a little cheese, a little chicken, a little of the bean and corn mixture, and top with a little cheese again. Fold the tortilla over, creating a half-moon. This method makes the tortilla a little easier to heat in the pan, as you’re dealing with just flipping “half” of a tortilla.

Chicken, Black Bean and Corn Quesadillas

The second method is the full tortilla assembly. Follow the directions as above, except sprinkle the ingredients over the entire tortilla and top with another full tortilla. This method takes a little more finesse to flip in the pan without losing some of the innards. But hey, I like a challenge, so I gave it a go!

Chicken, Black Bean and Corn Quesadillas

The result? I think I prefer the fold-over method, just because it kept the whole thing intact during the cooking and flipping process. Either way, though, this is a fun, filling, and yummy quesadilla that I’m sure you’ll enjoy.

Serve it with some guacamole, salsa, sour cream, and cilantro, if that’s your thing! Full recipe below.

Chicken, Black Bean and Corn Quesadillas

Chicken, Black Bean and Corn Quesadillas
 
Prep time
Cook time
Total time
 
Chicken, Black Bean and Corn Quesadillas
Author:
Serves: Serves 2
Ingredients
  • 2 cooked chicken breasts, cut into bite-sized pieces
  • I cup shredded cheddar cheese
  • 1 can black beans, drained and rinsed
  • ½ can corn, or ½ pgk. frozen corn
  • 1 small onion, diced (white, yellow, or red)
  • 4 flour tortillas
  • Salt and chili powder, to taste.
  • 2 Tablespoons olive oil

  • Garnishes
  • Salsa
  • Guacamole
  • Sour Cream
  • Cilantro
Instructions
  1. Season and cook your chicken breasts. Cut into bite-sized pieces and set aside.

  2. Grate your cheddar cheese; set aside

  3. Saute onion until translucent; add black beans and corn. Season with salt and chili powder. Once heated through, remove from heat and set aside.

  4. Assembly:
  5. (if using folder-over method, add ingredients to just half of the tortilla and fold over before heating in pan)

  6. Place tortilla flat on plate and add thin layer of salsa over entire tortilla surface.

  7. Next, add a thin layer of cheese.

  8. Add a thin layer of chicken on top of cheese.

  9. Add a layer of beans and corn mixture on top of chicken.

  10. Add another thin layer of cheese on top of beans and corn.

  11. Either fold-over, or add another tortilla on top of ingredients.

  12. Set aside and assemble your next quesadilla.

  13. Add one tablespoon of olive oil to frying pan over medium to medium-high heat. Once pan is heated, carefully add quesadilla to pan. Lightly fry until cheese begins to melt on bottom tortilla and then carefully flip quesadilla to continue frying on other side. When cheese is melted, remove from heat and let cool on plate before cutting into wedges.

  14. Fry your second tortilla.

  15. Cut and serve with quacamole, salsa, sour cream, and cilantro.

 

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