Salmon Egg Salad

Ah, cliches.. Necessity is the mother of invention- or should that be frugality is the mother of invention? One way or the other I made this salmon egg salad up to use up some ingredients I had on hand and I was so impressed that I wanted to make it again for lunch the very next day.

Salmon (canned or leftovers), chopped up hard-boiled egg, cucumber, dill and some sour cream and kefir cheese make this probiotic rich salad. In case you’re wondering what kefir cheese it, it is simply kefir that has been strained to make it really thick. In case you’re not familiar with kefir it is a fermented dairy beverage that is like yogurt only better- a super dose of sneaky probiotics in your lunch :)

If you’re not familiar with kefir you read about how to make kefir and uses for extra kefir grains. And if you want to make this salad but don’t have any kefir then you can easily sub in sour cream or I think a thick greek yogurt in place of the kefir cheese would be excellent.

One of my favorite ways to cook salmon is foil baked salmon.

Print Salmon Egg Salad


7.5 ounces flaked salmon (either leftovers or canned- I used this canned salmon) 2 hard boiled eggs, diced up 3 tablespoons sour cream 3 tablespoons kefir cheese (or thick yogurt or sour cream) scant cup of diced cucumber heaping 1/2 tablespoon fresh dill (or 1/2 teaspoon dried) salt and pepper to taste- don’t skip it!


Combine all ingredients in a bowl and mix well. Serve atop a salad, on bread, with crackers or just eat it with a fork :)Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/09/23/salmon-egg-salad/

What’s your favorite quick and easy salad?

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Black Bean and Spinach Mexican Pizza with Soaked Crust

My family has been enjoying this pizza recipe from allrecipes.com for years now. I used to prepare it with a store-bought crust and canned beans when I shared the recipe a few years ago. Now I make my own beans by soaking the beans overnight and then letting them cook in the crock pot for the day.

To make the crust I use about a cup of flour and then add just enough yogurt to incorporate all of the flour. And, if you’re a kefir maker, go ahead and use kefir in the place of yogurt. I usually mix it up the night before I want to serve the pizza and let it sit out on the counter, covered.

When you’re ready to make your pizza, preheat a pizza stone at 425 for 30 minutes. Meanwhile, add 1/4 teaspoon baking soda and about a tablespoon of olive oil to your crust mixture and use your hands to knead it all together. Once the oven is ready carefully place the dough on the hot stone and use a rolling pin to roll out a thin crust.

Reduce the oven temp to 325 (Fahrenheit) and pre bake the crust for 5-6 minutes. Use a spatula to loosen the crust form the stone, top the pizza and slide the crust directly onto the oven rack, baking for another 7-9 minutes.

Print Black Bean and Spinach Mexican Pizza with Soaked Crust


1 pizza crust 1 2/3 cups black beans (or 1 can) 2/3 cup finely chopped onion 1 teaspoon ground cumin 1 teaspoon chili powder 1 minced clove of garlic 1/2 cup salsa 1/2 (10 ounce) package of frozen chopped spinach, thawed and drained (or steamed, fresh if you’ve got it!) 2 tablespoons chopped fresh cilantro (or 1-2 teaspoons dried) 1/2 teaspoon hot sauce 1 cup shredded sharp cheddar, monterey jack or a mix of the two


Preheat the oven to 375. Bake the crust 5 minutes to crisp it up. (skip if you already pre baked your soaked crust) Heat the beans and mash with a fork and sprinkle in the next 4 ingredients, stirring to mix. Spread the bean mixture on the crust and spread your salsa over the top. Top with spinach and cilantro. Sprinkle on hot sauce and cheese and bake for about 10 minutes. Source: allrecipes.comSchema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/08/17/black-bean-and-spinach-mexican-pizza-with-soaked-crust/

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Ridiculously Easy Basil Pizza Sauce

It is already the season for fresh basil here! The plant I have has taken off like wildfire and basil from the garden is in abundance here. I have a feeling you’ll be seeing more recipes with basil in the future, and probably some fun recipes to get the kids in the kitchen as well. This pizza sauce is ultimate in simplicity. A can of fire roasted tomatoes, fresh basil, garlic and olive oil are combined for a simple sauce that allows nature’s flavors to shine! I think I’ve finally perfected my soaked grain pizza crust and topped with this sauce it was absolutely delish! Here’s to pizza night (Friday at our house). :)

If you want to make your own crust as well you can opt for the grain free crust made with coconut flour. It is amazing like a cheesy bread crust. Or, for a more classic take on crust try the thin and crispy buckwheat crust.

Print Basil Pizza Sauce

makes enough for 2 medium pizzas


1 tablespoon olive oil 1/2 teaspoon garlic powder or 2 cloves of garlic finely minced 1 (14 1/2 ounce) can fire roasted diced tomatoes, undrained (BPA free can- I use these) 1/4 teaspoon salt 1/8 teaspoon pepper, freshly ground 2 tablespoons chopped, fresh basil or 2 teaspoons dried basil


Combine all ingredients in a small pan and simmer for 8-10 minutes, or until slightly reduced. Mash with a potato masher to form a chunky sauce or lightly blend with an immersion blender. You can skip the simmering, but your sauce will be more watery and the flavors won’t be as nicely married together. Recipe from Food.comSchema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/06/22/ridiculously-easy-basil-pizza-sauce/

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Crock Pot Tex Mex Chicken Stew


Sorry that there haven’t been a ton of new recipes coming out lately! Life has been crazy and hectic around here! The end of the school year is quickly approaching, there are a million and one projects that I’m wanting to do to our new (old) house. We are so extremely blessed, and the family has simply been enjoying a lot of our quick and simple go-to meals lately like easy baked chicken, our favorite grain free pizza, foil baked salmon and fried chicken bits .

This crock pot chicken stew was adapted from Martha Stewart and it is just perfect for those kinds of months days where there is minimal time for cooking. It is SO good that it is hard to believe that all you have to do is throw the stuff in a crock in the morning and when you’re ready to serve up dinner, simply shred the chicken with a fork and garnish with some sour cream, cilantro and tortilla chips. We were really impressed and will be adding this meal to our regular rotation as it is nourishing, inexpensive and most importantly- delicious! Yay for healthy convenience foods :)

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