Eating on a budget and turning one meal into two can be delicious! Last night we had sriracha-glazed salmon for dinner that I baked in the oven. (#SalmonSunday) We ended up with about 7 ounces leftover, so I put it in a baggie in the fridge for salmon cakes for tonight! I use a similar recipe to my grans tuna cakes and they are simple, crispy and delicious!
I planned to upload the recipe for Pork Lo Mein that I came up with on the fly. Instead, I’ll give you a play-by-play of my dinner preparation this evening. As my husband was walking out the door I asked: “How about egg salad with olives?” To which he answered, “Sounds good!” So I got out my Instant Pot and my two-tier egg holding trivet and added a cup of water and seven eggs. I put the lid on, made sure it sealed and set the timer for six minutes. Now, why did I set the timer for six minutes? I searched the web and looked at several pages of Instant Pot boiled egg directions. Some said five minutes, some said seven minutes, so I split the time and did high-pressure for six minutes with a quick release.
I started using an Instant Pot last year. My food blog idol (Sarah Cook) gave me the courage to try it! I LOVE IT. I’ve never had any accidents with it because I NEVER fill past the maximum fill line. The only problem I have, if you want to call it one, is that the seals wear out after about six months. It’s an easy fix. I found replacements on Amazon and I’ve bought two packs of these replacement seals. I like to have one on standby! I haven’t tried desserts yet in my Instant Pot, but my seals tend to smell like garlic and onion.
I dropped one of the eggs in the sink and it looked squishy, so I cut it in half and yolk oozed out. So, back in the Instant Pot, it went, with a new cup of cold water for another minute. I figured they would heat up and start cooking and then have one minute under high-pressure and heat. I worried they would be overcooked. I took the eggs out, put them in water to cool for a few minutes and threw them in the fridge for later.
When I took the eggs out later they were still gooey on the inside. I couldn’t believe it. So, I put them on a paper plate, chopped them up and put them in the microwave for 30 seconds. Another 30 seconds. Another 30 seconds. WHAT IN THE H!?!?!? Ever had one of those days? Staring at that plate of eggs I thought – AND YOU’RE GOING TO DO A FOOD BLOG!? WHAT WERE YOU THINKING!
Instead of giving up, I chopped up the eggs to make them look a little better. I threw the six remaining eggs in a bowl with 2 tbsp of Kraft Olive Oil Mayonnaise, 20 chopped Kalamata olives, and 1 tbsp of olive oil. I prefer green olives, but ours looked past their prime!
It’s not beautiful, but it’s what’s for dinner!I’ll send him with a cup of my Chicken Veggie Zoodle & Noodle Stew to go with it!
I’ll send him with a cup of my Chicken Veggie Zoodle & Noodle Stew to go with it!