Herbed Avocado Egg Salad Tea Sandwiches || Simple Bites

Herbed Avocado Egg Salad Tea Sandwiches

Originally, I thought I’d keep this post short and sweet. It’s egg salad, after all. How much could I say on the subject?

Quite a bit, as it turns out. As I was working with each ingredient, I thought about why I prepared them the way I did, and how the sum of their parts all add up to a sublime sandwich that has everything going for it: taste and texture, crunch and creaminess.

These Herbed Avocado Egg Salad Tea Sandwiches recently graced the tiered serving plates of an afternoon tea baby shower I had the pleasure of hosting. A few guests asked for the recipe, and since Mother’s Day is coming up soon, as well as picnics and other spring parties, I decided to share my method here.

We’ve also just picked up six spring chickens from a nearby farm and are already getting our first brown eggs from the pullets. Also, my chives are starting to take off in the garden. So you see, eggs and herbs are always the first harvest from our urban homestead, and these delicate tea sandwiches are a perfectly appropriate way to celebrate.

Let’s get cracking (pardon the pun) and see how they are made.

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Mexican Molletes (avocado bean cheese melts) || Simple Bites

Mexican Molletes (avocado, bean & cheese melts)

I wish I could spin a story about feasting on molletes during our trip to Mexico with the kids, but even though we ate like kings on the local fare, I can’t recall ever coming across the traditional dish of beans and cheese melted on bolillos.

I suppose molletes (pronounced: mo-YEH-tehs, alright?) are more of a comfort food in Northern Mexico, and we were in the state of Nayarit at the time. Nope, I didn’t grow up eating them either, unlike bolillos, instead, I discovered the idea on a wonderful little corner of the web written by Lisa of Homesick Texan.

Open-faced sandwiches? Piled high with refried beans and salsa, then topped with cheese and broiled? Everything about them sounded delicious – and I knew my burrito-loving children would likely echo my sentiments.

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Roasted Rutabaga Hummus Recipe | Simple Bites #vegan #dip #snack #healthy

Roasted Rutabaga Hummus Recipe

There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.

Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.

Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.

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Brie & cranberry stuffed mushrooms

Simple Brie & Cranberry Stuffed Mushroom Bites

Entertaining over the winter holidays is what I was born to do.

As a small child, I can remember the thrill of being allowed to help my mother set the table for Christmas dinner. She always placed a perfectly ironed cloth napkin on each dinner plate and I would set a small mandarin orange in the center for a simple, natural decoration.

Now it’s a thrill to welcome young and old into my home on cold December days to catch up over winter sangria and hot spiced apple cider. From intimate dinners with friends to rowdy brunches with an army of family members, my kitchen is command central and I am the general.

These festive little stuffed mushrooms were inspired by one of my most popular recipes, a baked Brie with cranberry sauce and heaps of walnuts. I wanted to create something just as tasty that left out the bread and crackers altogether.

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Cobb Salad Sandwich

Cobb Salad Sandwich with Avocado Spread

Easter is right around the corner, and, for my family, that means there’s bound to be leftover ham and boiled eggs. I rarely want to eat leftovers as-is, so I always try to find a way to turn them into a different meal. Leftover roasted chicken becomes chicken salad or taquitos, or other favourites.

With ham, the obvious choice is to put it on a sandwich and call it a day. However, I also wanted to make use of the dyed eggs that are sure to fill our refrigerator the day after Easter. Enter the Cobb salad sandwich.

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