What do you do with all those hardboiled eggs at Easter time???

It's still been quite busy here- ... I haven't had the energy or the time to be posting anything.... let alone make anything really out of the ordinary.... So it's about time to get back on track!

Anyways, our family visited my parents and little sister this past weekend, and my older son Braden dyed Easter Eggs with his "Mima" and Aunt Jessica. They turned out beautifully and my mom sent some home with me- hard-boiled. I think I am the only one who will eat a plain hard-boiled egg here, so my mom suggested Egg Salad Pizzas- and it took me back to my childhood. I can remember around Easter, I think almost every year, she made egg salad pizzas for my brother and I. I remember loving them, they were one of my favorite foods as a child. My mother copied down the recipe for me, she told me it originally came from the Ann Arbor newspaper.... a long time ago.

I made these earlier in the week, I just hadn't had time to post it. My older son loved them, the baby liked the "egg salad" part, and my husband, who had been skeptical every time I brought them up, is "now a believer" (in his words...haha). I know they sound weird- but try them! You'll see!

Egg Salad Pizzas
-serves 6- (one pizza each) or
-serves 3- (2 pizzas each)

4 Hardboiled Eggs, chopped
1/2 Cup shredded Mozzarella Cheese- I used a combo provolone/mozzarella
1/3 Cup Tomato Paste
1/4 Cup Mayonnaise
2 Tbsp. Dried Minced Onion
1/4 tsp Salt
1/4 tsp Dried Basil
1/4 tsp Dried Oregano
Dash of Garlic Powder
Dash of Black Pepper
3 English Muffins, split

1. Mix the tomato paste, mayonnaise, minced onion, salt, basil, oregano, garlic powder, and pepper together.
2. Add the hardboiled eggs and cheese, and mix until well combined.
3. Spread the mixture on the muffins, covering the edges.
4. Broil 5-6 inches from the top, for about 5 minutes, until the edges start to brown and the cheese starts to melt. I used my toaster oven for this, but a regular oven would also work.
5. Serve hot!

Indian- Inspired Crock Pot Beef Stew

The past couple of weeks have been so busy and crazy I really didn't get time to cook anything really exciting, let alone blog about it... hopefully things will calm down now and I can get back into the swing of things.... Today I was in Kalamazoo all afternoon for an appointment, and wasn't home to make dinner, so yesterday I prepared this Indian Curry Stew, and all I had to do was pop it in the crock pot all day to simmer while I was gone. This is one I made up on the spot.... the ingredients are not all traditional to Indian Food, but I was going for an Indian- inspired Beef Stew.

Indian Beef Curry Stew

2 Lbs. Round Steak, cubed (or 2 Lbs beef stew meat)
3 medium Carrots, sliced thickly
2 medium Potatoes, peeled and cut into bite sized pieces
1 medium Onion, chopped
3 cloves Garlic, minced
1 tsp. Ground Cumin
1/2 tsp. Smoked Paprika
1 tsp. Tumeric
2 Tbsp. Curry Powder
1 1/2 Tbsp Garam Masala
2 crushed Bay Leaves
1 1/2 inch piece Ginger, minced (I used the microplane)
pinch Cayenne Pepper
1 Tbsp. Minced Onion
1 1/2 Tbsp. Red Curry Paste
1/2 tsp. Salt
1 Cinnamon Stick
15 oz. can tomato sauce
1 cup water
1 Tbsp Lemon Juice


1. Place the carrot, potato, and onion in the crockpot first, then top with the beef.
2. Mix the garlic, cumin, paprika, tumeric, curry powder, garam masala, bay leaves, ginger, cayenne, minced onion, and red curry powder together. Add the tomato sauce and water, mix to combine, then pour over the beef.
3. Cover and set to low, and simmer all day (7-9 hrs.) Add the lemon juice during the last half hour.
4. Serve over rice if desired.


It was a hectic day the day we ate this, and I totally forgot to take a picture. I would definitely use Beef Stew Meat next time, as the Round Steak did not have the consistency I desired. It was tasty though!