TIA GFY Recipe blog

INGREDIENTS

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

2 tbsp butter
1 tbsp olive oil
1/2 cup diced onion
3/4 cup long-grain rice (I use organic jasmati)
1/4 cup orzo
2 cups chicken broth
salt and pepper to taste

Melt the butter in a skillet over medium heat. Add the onion and sautee about 3 minutes. Add the rice and orzo and sautee until lightly browned and the rice takes on a transluscent quality. Add in the broth, salt and pepper. Bring to a boil then reduce heat and simmer until done (about 15-20 minutes).

I also did 2 cloves of crushed garlic with the onions, then added some suateed portobello mushrooms (with about a tbsp of mushroom “juice”) right before the broth. So yummy! You really can make it however you want.