Alright, per Ginger and Krysten's request, here is my egg salad recipe. I was really surpised to find I liked egg salad because I HATE mayo. If I'm going to eat mayo, it better be low fat and heavily disguised by other flavors. (I also was suprised that I like potato salad for the same reasons, but I only like the kind they serve at Minute Maid Park. I don't know what's in it, but someday when I'm rich I'm going to buy a luxury box and do nothing but fill out my scorecard and eat potato salad.)

Anyway, I found this recipe here and adapted it a little bit. I barely put any mayo, so mine is more chunky and less goopy. I added an handful of parsley, and lots of cracked black pepper. I've seen recipes that put all kinds of stuff in it, from peppers to bacon (hmmm spread that on a bagel or biscuit and have breakfast egg salad? That's an idea.) Green onions, chives or shallots might be good too.

I spread mine on toasted whole wheat bread (just regular sandwich bread works). If you don't toast it, its all too soft with the egg salad unless you use some hearty country bread or something. Any bread would be good.

4 Hard-boiled Eggs, peeled and chopped
Less than ¼ cup Light Mayonnaise
1 Celery Stalk (no ends or leaves), finely chopped
2 teaspoons Red, finely chopped
Handful of chopped parsley
1 ½ teaspoons Lemon Juice (freshly squeezed if possible)
To taste: Salt & Freshly Ground Black Pepper

1. Make sure your eggs are cooled, and chop them finely. I used a pastry cutter to get diced down small enough with out making a huge mess. Toss with chopped celery, which should also be very fine. You don't want to taste it, just to get that crunch.
2. Combine mayo, red onion, parsley and lemon juice in a separate bowl
3. Fold mayo mixture into egg mixture. Refrigerate for 30 minutes.

-Sarah

I'm in love with pasta. I could eat it every day of the week. I'm also a big fan of making food with what I have in the refrigerator. This weekend I threw together a quick pasta dish that came out pretty tasty, so I figured I would share.

- A box of cooked Fusilli
- 3/4 a stick of butter
- Three medium size cloves of garlic
- A small onion
- A package of sweet Italian sausage
- A cup of white wine
- Half a pint of heavy cream
- Diced tomatoes (I used canned and drained them because the sauce would be too thin with the juice but fresh can easily be substituted)
- A cup of grated Parmesan cheese

Cook the pasta and set aside, or cook during preparation if you can multi-task.

In a large skillet melt the butter. When the butter gets warm, add garlic and onion and saute over medium heat for about 5 minutes.

Remove sausage from casing and cut into small chunks. Add sausage pieces to skillet and simmer until brown, but not fully cooked.

Add cup of white wine and let simmer until broth reduces by half.

Add the half of a pink of heavy cream, tomatoes and Parmesan cheese, let simmer while stirring until well mixed.

Add cook Fusilli and let stand for a few minutes so the noodles can suck up the sauce. Enjoy!

-- Ginger

So I know I've been a bad blogger, life got busy, but last week in honor of the start of the Top Chef finale I made the chicken Fabio prepared in the "Last Supper" challenge.

It was quick and easy, so I highly recommend it to even the most basic-level chefs.

The chicken portion of the recipe called for:
1 whole chicken
rosemary and sage, enough to fill the chicken inside
1 lemon

I picked up a Perdue Roaster Chicken for a couple of reasons. 1.) They're a little meatier, 2.) They have a temperature pop-up indicator like come with turkeys and 3.) It was on sale.

Clean the chicken and remove the gibblets from inside. (I set mine aside and am going to use them with the leftovers to make soup.)

Stuff the inside of the chicken with the rosemary and sage.

The recipe said to cut them lemons in half and then grill the lemons, but since it's cold outside and I have no access to a grill, I caramelized them over the exposed burner of a gas stove using a skewer.

I then squeezed some of the lemons over the chicken before sticking them inside.

I sprinkled a little salt and pepper over the outside of the chicken and then placed it in a roasting pan.

I put it in the oven at 475 degrees for 10 minutes and then lowered the temperature to 375 degrees. The Fabio recipe said to roast for another 30 minutes, but since I used a larger chicken it took about an hour and half checking it about every 10-15 minutes after the 45 minute mark.

When the indicator pops on the chicken, remove it from the oven and let rest for 5 minutes.

It was so easy to cut up since the meat was practically falling off the bone and it was super moist.
I served it with mashed potatoes and steams asparagus I picked up that day at the local farmer's market.

---- Ginger