One-Pot Spaghetti with Meat Sauce (30 Minute Meal)

Hi there! It’s finally Friday which means: Grocery shopping day! We usually go to the grocery store once a week. I plan the menu for the whole week and then make a very detailed grocery list, this way we save lots of money by buying only what we need and we don’t waste any food. By doing this we end up having more nutritious food in our table. It’s a bit of work planning every meal, but there are so many good reasons to do it. How do you handle grocery shopping at your home?

Last week Emi and I had a “mommy-daughter fun day”. For one day, I put aside any chores and house cleaning, didn’t keep track of Emi’s nutritional food intake (counting how many cups of milk, vegetables or fruits she has) which is exhausting by the way. Instead we had pancakes for breakfast, I made my Easy n’ Quick Fried Rice for lunch and had some Chewy Cookies while watching her favorite movie “My Neighbor Totoro”. We also made a blanket fort in the living room. We put all the pillows we have in our house inside the fort and took a two hour nap together (we also ate all of our meals in the fort). Just remembering that day makes me so happy! I think is important to take some time with our kids to get out of the routine and make some memories. Since I didn’t want to spend too much time cooking dinner I made my One-Pot Spaghetti with Meat Sauce.

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Before we had Emi, I didn’t mind spending a lot of time in the kitchen but now I just want to cook as fast as I can and if I only use one pot to cook EVEN BETTER! I’ve been testing my regular recipes for a while, looking for shortcuts to make them “busy mommy friendly”, some of those test were successful others not so much, but that’s what pizza’s are for, right?

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

For this recipe you’ll need 2 tbsp olive oil, 1 lb ground chuck beef, 1/2 tsp salt, 1/4 tsp ground black pepper, 1 chopped yellow onion, 5 minced garlic cloves, 1/2 tsp dried ground oregano, 1/2 tsp dried ground basil, 1/2 tsp onion powder, 1/4 cup white wine (optional), 8 oz sliced white mushrooms, 2 cans (14.5 oz each) petite diced tomatoes or diced tomatoes, 1/2 tsp salt, pinch ground black pepper, 1/4 tsp dried ground oregano, 1/2 lb thick spaghetti, 2 cups of warm water, 2 tsp chicken bouillon, 3 dried bay leaves and grated Parmesan to serve.

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

In a wide pan or heavy bottomed casserole dutch oven, heat 2 tbsp olive oil over medium high. Add 1 lb ground chuck beef, 1/2 tsp salt and 1/4 tsp ground black pepper. Cook for 5 minutes.

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

Lower heat to medium and add 1 chopped yellow onion, 5 minced garlic cloves, 1/2 tsp dried ground oregano, 1/2 tsp dried ground basil and 1/2 tsp onion powder. Mix well and cook for 5 minutes.

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

In the meantime, using a blender or food processor, blend 2 cans (14.5 oz each) petite diced tomatoes or diced tomatoes, 1/2 tsp salt, a pinch ground black pepper and 1/4 tsp dried ground oregano, until slightly chunky.

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

If using white wine add now, stir and let evaporate. Add 8 oz sliced white mushrooms. Cook for 3 minutes.

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

Lay 1/2 lb thick spaghetti on top of meat. Dilute 2 tsp chicken bouillon in 2 cups of warm water and pour on top of the spaghetti along with the tomato sauce. Turn up heat to medium high and cook covered for 5 minutes.

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

Low heat to medium and stir everything to spread spaghetti all over the pan. Add 3 dried bay leaves and cover. Cook for 8-10 minutes or until pasta is ready.

 

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

Remove from heat. Remove bay leaves. Allow to cool for a few minutes before serving to allow the sauce to thicken.

Serve warm with grated Parmesan on top and enjoy!

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

I can’t put in words how much my family loves this pasta, the thing they love the most is that there is sauce on every bite. I hope you like it as well, let me know if you tried it and remember to give every recipe your special touch. I would love to hear if any of you have a “fun day” every now and then with your kids. Have a great weekend!

One-Pot Spaghetti with Meat Sauce (30 Minute Meal)

Serves 6

Ingredients

  • 2 tbsp olive oil
  • 1 lb ground chuck beef
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 yellow onion, chopped
  • 5 garlic cloves, minced
  • 1/2 tsp dried ground oregano
  • 1/2 tsp dried ground basil
  • 1/2 tsp onion powder
  • 1/4 cup white wine (optional)
  • 8 oz sliced white mushrooms
  • 2 cans (14.5 oz each) petite diced tomatoes or diced tomatoes
  • 1/2 tsp salt
  • pinch ground black pepper
  • 1/4 tsp dried ground oregano
  • 1/2 lb thick spaghetti
  • 2 cups of warm water
  • 2 tsp chicken bouillon
  • 3 dried bay leaves
  • Grated Parmesan to serve

Directions

  1. In a wide pan or heavy bottomed casserole dutch oven, heat 2 tbsp olive oil over medium high. Add 1 lb ground chuck beef, 1/2 tsp salt and 1/4 tsp ground black pepper. Cook for 5 minutes.
  2. Lower heat to medium and add 1 chopped yellow onion, 5 minced garlic cloves, 1/2 tsp dried ground oregano, 1/2 tsp dried ground basil and 1/2 tsp onion powder. Mix well and cook for 5 minutes.
  3. In the meantime, using a food processor or blender, blend 2 cans (14.5 oz each) petite diced tomatoes or diced tomatoes, 1/2 tsp salt, a pinch ground black pepper and 1/4 tsp dried ground oregano, until slightly chunky.
  4. If using white wine add now, stir and let evaporate. Add 8 oz sliced white mushrooms. Cook for 3 minutes.
  5. Lay 1/2 lb thick spaghetti on top of meat. Dilute 2 tsp chicken bouillon in 2 cups of warm water and pour on top of the spaghetti along with the tomato sauce. Turn up heat to medium high and cook covered for 5 minutes.
  6. Low heat to medium and stir everything to spread spaghetti all over the pan. Add 3 dried bay leaves and cover. Cook for 8-10 minutes or until pasta is ready.
  7. Remove from heat. Remove bay leaves. Allow to cool for a few minutes before serving to allow the sauce to thicken.
  8. Serve warm with grated Parmesan on top and enjoy!

A family favorite: One-Pot Spaghetti with Meat Sauce (30 minute meal)

 

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Sweet and Moist Cornbread

Hey there! I’m so excited it’s finally FRIYAAY, aren’t you?. Last week I shared my Kid Friendly Chili recipe and I promised I was going to share my recipe for the “sweetest and moistest cornbread in the world”. I’ve been looking for a cornbread that my husband will approve for a while now (he always said it wasn’t sweet or moist enough) so I can assure you this recipe has gone through a few trials and errors to get it where it is now.

There are a million recipes for Cornbread but this one is my family favorite. Give this Sweet and Moist Cornbread recipe a try, you won't regret it!

Writing this week’s post was a bit of a challenge because toddlers are unpredictable. I usually work on the blog while Emi naps (about two hours a day) but this week her sleeping schedule has been a little off, which messes up my everyday schedule (cleaning, cooking, drinking coffee to survive). But a mom’s gotta do what a mom’s gotta do and we have to learn to live with it and make the best of it. I’m sure the stay-at-home parents reading this must agree (specially the coffee part).

On the bright side, my husband is taking Monday off so we have a long weekend to spend together, eat and have so much fun, but mostly to eat. Celebrating 4th of July in our home is a big deal. We have great respect for this country that we are blessed enough to call home and even though it’s only the three of us celebrating this holiday, that’s no excuse to stop having some of our 4th of July traditions, like BBQ ribs.

A picture from last year's 4th of July dinner prep, includes BBQ ribs, mexican street corn and homemade cheesy bread

Last year’s 4th of July dinner prep: BBQ ribs, mexican street corn and homemade cheesy bread

If you’re planning a big barbecue or picnic make sure you include this cornbread on your menu. I’m sure it’ll go perfect with anything you’re having and kids will love it.

You’ll need 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 egg, 1 cup sour cream, 1/3 cup whole milk (you could also use 2% milk), 1/2 cup butter (melted and room temperature)

Preheat oven to 400 degrees F (205 degrees C). Grease and flour an 8-inch square baking dish. I used my 2-qt oblong baking dish because I shattered my 8-inch square pyrex a few weeks ago. In my defense that thing exploded without a reason! Okay I might have put it on the stove to finish cooking a sauce but aren’t these things supposed to resist like 500F degrees. Whatever, I got a new one and it’s so so pretty. I’m planning on breaking all my boring glass baking dishes to get new pretty ones, just don’t tell my husband about my evil plan bwahahahaha!

Moving on, combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

Flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl

Mix egg, sour cream, milk, and butter in another bowl.

Egg, sour cream, milk, and butter

Fold egg mixture into flour mixture until just moistened. It’s very important that you do this by hand and be gentle, too much mixing and air will get into your egg and the cornbread won’t be fluffy and light.

Gently folding egg mixture into flour mixture

Cornbread batter mixed until just combined, with little lumps

Pour into prepared baking dish and bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Cornbread batter spread on baking dish

Sweet and moist cornbread out of the oven, golden and fluffly with a crack in the middle

Easy peasy! Let me know if you tried this recipe or how you make your cornbread, I’m always open to learn and improve! Remember to give every recipe your special touch. See ya next week!

There are a million recipes for Cornbread but this one is my family favorite. Give this Sweet and Moist Cornbread recipe a try, you won't regret it!

Sweet and Moist Cornbread

Serves 8

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • 1/3 cup whole milk (you could also use 2% milk)
  • 1/2 cup butter, melted

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease and flour an 8-inch square baking dish (a 2-qt oblong glass baking dish works too).
  2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Mix egg, sour cream, milk, and butter in another bowl.
  4. Fold egg mixture into flour mixture by hand and until just moistened.
  5. Pour into prepared baking dish and bake in preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Kid Friendly Chili

Hi everyone! I know it’s been a while since my last post, but the minute I think I figure out this motherhood thing, my little girl goes through another milestone, regression, teething, etc and I’m back were I started. I can’t complaint I’m loving every part of it, watching her grow into this beautiful, intelligent and opinionated little girl is so amazing. I’m constantly trying to keep up with her and now that she’s a toddler she’s eating whatever we are having for dinner, so I’ve had to adjust a few of my recipes in order to make them “kid friendly” without sacrificing flavor.

One of my husband’s favorite dishes is my chili. The first time I gave it to Emi, she was about a year old and she loved it!! Even now that she has started to be a little picky with her food (she’s 18 months), she still loves mommy’s chili, and whenever she eats all of her food without making any trouble is a good day for this momma *pat on the back*.

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I’m all for experimenting with the recipes we try, so I’m giving you a great tasting MILD chili, you can use this recipe as it is or adjust it to make your own signature chili, either way I’m sure you’ll impress some friends and family with it. Bonus point: You could cook this on a slow cooker too.

Note: I usually take a picture of every single step but this time I failed to take a couple ones at the beginning. I always try to make my recipes as simple to follow as possible, so I don’t think you’ll get lost.

Let’s get started. You’ll need 2 pounds of ground beef, 1 tablespoon of extra-virgin olive oil, 1 diced white onion, 1 diced green bell pepper, 8 minced cloves of garlic, 1/2 cup finely chopped cilantro, 1 tablespoon mild chili powder, 1 1/2 tablespoons of cumin, 2 teaspoons white sugar, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon ground black pepper, 12 oz can tomato juice, 28 oz can petite diced tomatoes (or regular diced tomatoes), 15 oz can tomato sauce, 16 oz can kidney beans (drained and rinsed), 16 oz can pinto beans (drained and rinsed), shredded cheddar and sour cream for topping.

On a large skillet or pot (I like to use my dutch oven), heat 1 tablespoon of olive oil over high heat and brown your ground beef with a sprinkle of salt and pepper, until it’s cooked through and all of its juices have consumed, about 10 minutes.

Add the diced onion, diced green bell pepper and minced garlic to the pot and stir until onion is transparent (if you decide to use jalapenos now is the time to add them), about 3 minutes. Add cilantro, mild chili, cumin, sugar, oregano, 2 tsp salt and 1 tsp ground black pepper and stir. Cook until fragrant about 1 minute.

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If you decide to finish cooking on your slow cooker now is the time to transfer the ground beef mix to it. Add tomato juice, petite diced tomatoes, tomato sauce, kidney beans and pinto beans to your pot or slow cooker. Taste and adjust seasonings if desired.

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If cooking on the stove bring to a boil and low heat to medium low, cook for 1 hour, stirring occasionally. If using the slow cooker cook on low for 7-8 hours.

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Serve hot with shredded cheddar and sour cream on top, and a piece of cornbread. Next week I’ll share my recipe for the sweetest and moistest cornbread IN THE WOOORRLLLD, stay tuned!

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Hope y’all enjoy this chili as much as we do and remember to give every recipe your special touch.

Kid Friendly Chili

Ingredients:

  • 2 pounds ground beef, turkey or venison
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow or white onion, diced
  • 1 green bell pepper, diced
  • 8 cloves garlic, minced
  • 1/2 cup cilantro, finely chopped
  • 1 tablespoon mild chili powder
  • 1 1/2 tablespoons cumin
  • 2 teaspoon sugar
  • 2 teaspoon oregano
  • 2 teaspoon salt
  • 1 teaspoon black ground pepper
  • 12-oz. can tomato juice
  • 28-oz. can petite diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheese and sour cream, for topping

Instructions:

  1. On a large skillet or pot (I like to use my dutch oven), heat 1 tablespoon of olive oil over high heat and brown your ground beef with a sprinkle of salt and pepper until it’s cooked through and all of its juices have consumed, about 10 minutes.
  2. Add the diced onion, diced green bell pepper and minced garlic to the pot and stir until onion is transparent (if you decide to use jalapenos now is the time to add them), about 3 minutes.
  3. Add cilantro, mild chili, cumin, sugar, oregano, 2 tsp salt and 1 tsp ground black pepper and stir. Cook until fragrant, about 1 minute.
  4. If you decide to finish cooking on your slow cooker now is the time to transfer the ground beef mix to it. Add tomato juice, petite diced tomatoes, tomato sauce, kidney beans and pinto beans to your pot or slow cooker. Taste and adjust seasonings if desired.
  5. If cooking on the stove bring to a boil and low heat to medium low, cook for 1 hour, stirring occasionally. If using the slow cooker cook on low for 7-8 hours.
  6. Serve hot with shredded cheddar and sour cream on top. Enjoy!

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Chicken and Beef Stir Fry Noodles

I love my Grandma Susy, every time I went to her house she would always have some delicious chinese food for us. She’s the best I cook I know, even better than my mom, oops sorry mom! If I had to pick my favorite recipe from Mami Susy it will be hands down her Stir Fry noodles.

ChickenandBeefStirFry

I didn’t cook a lot in Ecuador, just enough to survive when my parents were out of the country, that’s why I always thought it was super difficult to cook chinese food but it turned out to be pretty easy. This recipe is not a 100% true to my grandma’s recipe since I couldn’t find some of the ingredients here in the US but even though I made some minor changes to the recipe it still tastes amazing!!! When I made it for my husband he was really impressed and now it’s one of his favorite dishes (he hasn’t tried grandma’s original Stir Fry so he thinks mine is the best… my poor innocent husband)

Let’s start! First you’ll need 6 oz of fettucine pasta (I know this doesn’t scream chinese but I couldn’t find some quality Lo Mein or rice noodles when I moved here, and the fettucine worked so good the first time I decided to keep it that way), 1/2 pound of flank steak thinly sliced, 1/2 pound of boneless chicken thighs thinly sliced, 3 stalks of celery chopped into sticks, 2 carrots chopped into sticks, 1/2 green pepper julienned (could use any other bell pepper), 1/2 white onion julienned, 1 tsp umami seasoning (ajinomoto, you can find it on the Asian food section of your local market), 2 tsp cornstarch, 2 tsp granulated sugar, 3 tbsp soy sauce, 2 tbsp canola oil and 2 tbsp oyster sauce (you can find it on the Asian food section of your local market).

ChickenandBeefStirFry

There’s one more ingredient that is kind of hard to find here in the US, maybe if you have a Latin market near you there’s a chance your could find it. “Wait did you just said Latin market?” yep! there’s a sauce called “Salsa China de Soya” (Chinese soy sauce), even though it translates to soy sauce, it’s thicker than regular soy sauce and has a bitter taste. If by any chance you are able to find it buy it!! it really takes this and many other Chinese dishes to another level, mine was brought from Ecuador. But if you don’t have it don’t worry your Stir Fry will still be delicious.

ChickenandBeefStirFry

Keeping it real with the dirty bottle

I forgot to tell you that I finally have a Kitchen Aid!!! *cue angels singing* It was a Mother’s Day present from a good friend of us #bestmothersdaygiftever #besidesmychildofcourse

ChickenandBeefStirFry

Back to recipe, I like to cook my pasta while I do all my chopping, it saves time and since I usually use the same pot to cook everything else clean up is a breeze (one pot meal anyone?), so cook your pasta al dente according to package directions and chop chop chop.

ChickenandBeefStirFry

Next add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef. Once they’re cooked, add the carrot sticks and cook for 2-3 minutes.

ChickenandBeefStirFry

Then add the julienned pepper and onions and stir fry for 2 more minutes.

ChickenandBeefStirFry

Finally add the celery sticks and stir fry everything for 2 more minutes.

Then add the julienned pepper and onions and stir fry for 3 more minutes.

It’s time for sauces! Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.

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Now add the noodles and 1 tbsp of oyster sauce, mix everything and turn off the heat. If you were able to get the “chinese soy sauce” now it’s the time to drizzle 1-2 teaspoons and stir, stir, stir (after all is a STIR fry haha *drumroll*).

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Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds if you want, or just eat it out of the pot like I usually do, ahem… only because I’m adjusting seasonings.

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Now a couple of tips: You could add as many vegetables as you want, sometimes I use whatever I have laying around my fridge (zuchinni, broccoli, all-color peppers, sky is the limit). You could also add shrimp and/or pork, just marinate them the same as the chicken and beef, and cook the shrimp towards the end, before the celery it’s a good time. Which brings me to my other point, DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery). Finally don’t be shy with the sauces!

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I really hope you like this recipe as much as we do. It’s so nice to share with you something that brings back so many good memories. Love you and miss you Mami Susy!

Have a great weekend everybody!!

By far the best and easiest Stir Fry recipe out there. Pin now!!

Chicken and Beef Stir Fry

Serves 2-3

Ingredients

  • 6 oz of fettucine pasta (could use Lo Mein or rice noodles)
  • 1/2 pound of flank steak, thinly sliced
  • 1/2 pound of boneless chicken, thighs thinly sliced
  • 2 tsp cornstarch
  • 2 tsp granulated sugar
  • 3 tbsp soy sauce
  • 2 tbsp canola oil
  • 2 carrots, chopped into sticks
  • 1/2 green pepper, julienned (could use any other bell pepper)
  • 1/2 white onion, julienned
  • 3 stalks of celery, chopped into sticks
  • 1 tsp umami seasoning (ajinomoto)
  • 2 tbsp oyster sauce

Optional: 1-2 tsp of “Salsa China de Soya” (Chinese soy sauce), toasted sesame seeds

Directions

  1. Cook your pasta al dente according to package directions.
  2. Add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef.
  3. Once the chicken and beef are cooked, add the carrot sticks and cook for 2-3 minutes.
  4. Add the julienned pepper and onions and stir fry for 2 more minutes.
  5. Add the celery sticks and stir fry everything for 2 more minutes.
  6. Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.
  7. Add the pasta and 1 tbsp of oyster sauce, mix everything and turn off the heat.
  8. If you were able to get the “chinese soy sauce” drizzle 1-2 teaspoons and stir.
  9. Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds.

Notes:

  • You could add as many vegetables as you want (zuchinni, broccoli, all-color peppers, etc).
  • You could add shrimp and/or pork, just marinate them the same as the chicken and beef. Cook the shrimp towards the end.
  • DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery).

 

Egg and Cucumber Sandwich

Hey everybody!! It’s been a while but I’m back and I brought this amazing Egg and Cucumber Sandwich recipe to share with you. It’s perfect to take to work for lunch, party snacks, kid’s lunch boxes, holiday appetizers; the sky is the limit with this recipe. Last weekend Rintaro and I drove to Milwaukee for a Yellowcard concert (best concert ever!!) so I made this sandwich for the road, we were on a budget (…and diet) so lunch had to be homemade, that way we could avoid the road trip temptations, or at least try. Making these sandwiches took me 15 minutes, but you can cut the cooking time by hard-boiling and peeling your eggs the night before.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

The recipe makes two regular size sandwiches. You’ll need 4 bread slices ( I like to cut the crust from mine but you can keep it, no problem), 1 medium cucumber, 4 eggs, 3 tbsp. Tobiko mayonnaise or low-fat mayonnaise, salt and pepper to taste.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

Slice your cucumber and cut the slices in quarts. Place them in a strainer, sprinkle with salt and let them drain over a plate. Cucumbers retain a lot of water and the last thing you want its saggy sandwiches.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

Meanwhile hard-boil 4 eggs. Once they are ready, peel and chop them.

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

By now your cucumber must be drained, give it a good squeeze with your hands just in case (that picture is from another recipe but you get the idea). Mix the cucumber with the eggs, add 3 tablespoons of Tobiko mayonnaise or low-fat mayonnaise (for a lighter version you can use plain Greek yogurt!!) and adjust salt and pepper to taste.

Spread the egg mixture on your bread and voilà! We love this sandwich, the crunchiness from the cucumber with the softness of the egg… is perfection!! I know some people will say that an egg salad sandwich is not the healthiest lunch option but give me a break, it has cucumber, that counts as healthy right? Plus, eggs are a great source of protein… GO EGGS!!

Egg and Cucumber Sandwich is the perfect crunchy start for Spring!!

As I said before, the sky is the limit with this recipe, you can make bite size sandwiches and you’ll have an appetizer that everybody will love. For a kids party you can add food coloring to the egg mixture and cut the bread in shapes to make funny sandwiches (and the kids won’t even know they’re eating vegetables!!) but if you really want to take this recipe to the next level, you can add BACON bits to the mixture (insert drooling face here) you know you can’t go wrong with bacon.

Right now I’m eating one as I finish writing this post, because just writing about it made me crave for one, food blogger problems. Have a wonderful day!!! I’m going to watch The Chew, get some inspiration and dream about being best friends with Carla Hall and Clinton Kelly.

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Egg and Cucumber Sandwich

Serves 2

Ingredients

  • 4 bread slices ( I like to cut the crust but you can keep it)
  • 1 medium cucumber
  • 4 eggs
  • 3 tbsp. Tobiko mayonnaise or low-fat mayonnaise (Plain Greek yogurt will work too)
  • Salt and pepper to taste

Directions

  1. Slice your cucumber and cut the slices in quarts. Place them in a strainer, sprinkle with salt and let them drain over a plate.
  2. Hard-boil 4 eggs. Once they are ready, peel and chop them.
  3. By now your cucumber must be drained, give it a good squeeze with your hands just in case.
  4. Mix the cucumber with the eggs, add 3 tablespoons of Tobiko mayonnaise or low-fat mayonnaise (or plain Greek yogurt) and adjust salt and pepper to taste.
  5. Spread the egg mixture on your bread and enjoy!!