From Farm Fresh Eggs to Incredible Fresh Egg Salad

Now this is fusion! Who would have thought that combining rich mayonnaise, tangy mustard, fresh herbs, and tantalizing spices with farm fresh eggs would taste so good?

There is nothing not to love about farm fresh eggs. When I say "fresh" I mean FRESH. Most times you will be purchasing eggs that the chicken just gifted the farmer with that very morning. How much fresher do you want than that?

You will notice a difference right away in the quality of the eggs. The yolk is a brilliant shade of yellow that you will never get in store bought eggs. The taste of farm fresh eggs is extraordinarily rich, savory and frankly way more tasty. And yes, they are a little bit more expensive but you are paying for the highest of quality. A side benefit not to be lost in the farm fresh egg's deliciousness, is that you will be supporting local farmers and their families. It doesn't get much better than that!



Or does it? Yes it gets much better when you transform your fresh eggs into distinctive egg salad.



Gin's Egg Salad



8 eggs

6 Tablespoons mayonnaise

2 Tablespoons chopped fresh dill

1 Tablespoon fresh chives

1 Table Dijon mustard

1 teaspoon Johnny's Great Caesar Garlic Spread & Seasoning



(Note: I use an egg cooker and have perfectly cooked eggs every single time whether I am looking for hard or soft boiled.) (Note: Johnnys Great Caesar Garlic Spread & Seasoning was the missing ingredient to my egg salad. It really racks up the flavor to a delectable knotch of YUMMINESS)



(1) Place eggs in a saucepan and cover with cold water. Cover pan and bring to a boil then remove pan from heat. (2) Let pan sit 1o minutes then drain water and cover eggs with cold water and ice. (3) When cool, peel eggs under running water and transfer to a bowl. Chop eggs with pastry blender or a fork. (4) Stir in remaining ingredients and salt and pepper to taste. (5) ENJOY!!



An egg is a pretty good bang for your nutritional buck. A medium egg will cost you approximately 60 calories and 4 grams of fat. It is a powerhouse as far as protein, vitamins and minerals go.



Mr. Crabby Head would sooner starve than eat egg salad.



Don't let this happy face fool you. This man has a palate that would put any "picky eater" to shame! He is a meat and potato guy. I have thought about sending him to my friend Dave over at My Year on the Grill because he might be better off learning to cook for himself!

Have a great weekend everybody!

The Ultimate Pasta E Fagioli Soup Served with Petite Grilled Goat Cheese and Pesto Sandwiches

Soup and winter go hand in hand and believe me, it is WINTER in Loveland, Ohio! You might not always have the time or the inclination to simmer a pot of soup all afternoon. Why don't you give Pasta E Fagioli soup a try? Pasta E Fagioli combined with petite grilled goat cheese and pesto sandwiches is simple, fast, and straight out delectable. It is a steaming bowl of comfort for your deep winter chills.

Pasta E Fagioli Soup

4 oz. prosciutto

2 1/2 cup diced onion

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh Italian parsley

1 teaspoon anchovy paste

1/2 teaspoon red pepper flakes

1/2 cup white wine

3 1/2 cup vegetable broth

1 28 oz. can crushed tomatoes

2 cans white beans of your choice, drained and rinsed

1 cup uncooked small pasta shells

salt and pepper to taste

(1) Cook pasta in boiling water and drain. (2) Saute prosciutto in a small amount of olive oil until crisp and golden brown. Transfer to a paper towel and blot grease. (3) Add onion to the drippings and cook over low heat 10 minutes. Add in garlic, rosemary, parsley, anchovy paste and pepper flakes. Cook for an additional 4 to 5 minutes. (4) Add wine to pan and stir. Cook until wine is evaporated. (5) Add the remaining ingredients (including cooked prosciutto) and bring soup to a boil. Reduced heat and simmer for 15 minutes. (6) ENJOY!

This quick and easy soup taste like you were in the kitchen all day long. It will beckon has one of your most requested soups. Now all that is left is to get yourself a loaf of french bread, goat cheese and some pesto. Assemble the mini sandwiches and grill in a cast iron skillet. To serve, ladle soup in a bowl and gently lay the sandwiches on top. The salty tang of the goat cheese and the mellowness of the pesto, make a great companion to Pasta E Fagioli.

This soup gives you plenty of time to think about dessert. What do you have in mind? Let me know!!!