Bob's Crispy Salami Eggs

My dad is the king of breakfast.

When I recently mentioned his legendary Salami and Eggs to a friend,

 I was shocked that she had never heard of the combination.

For our family, its a classic dish from a classy guy!

It is just 3 simple ingredients, 

(4 if you include butter in the pan)

farm fresh eggs, salami and basil...

The combination of fluffy, buttery eggs, crisp savory salami and fresh basil

 is as irresistible as Bob!

Bob's Crispy Salami Eggs

serves 2

4 eggs

1 Tablespoon butter

6-8 slices of salami cut into thin strips

Fry salami strips in a small pan over medium heat until crispy. Be careful as they tend to crisp up quickly.  Remove from pan and drain on a paper towel.  In a small bowl whisk the eggs and add salt and pepper.  In the same pan as you fried the salami, add butter and melt it slowly on low heat until frothy.  Pour in eggs and stir eggs with a rubber spatula until cooked.  Transfer to 2 plates, top with salami and garnish with basil. 

Salami Salad with Crispy Chickpeas

The fall air has a touch of crispness and so does my salad!

It's light and lemony, 

savory and slightly salty, 

and every bite has a creamy crunch.

A quick, easy lunch I always look forward to.

A bed of arugula, tossed with lemon and olive oil, 

then topped with thin sliced salami and crunchy chickpeas. 

It looks like fall in a bowl...

and I think it compliments my new bracelet and boots!

Salami Salad with Crispy Chickpeas

salad for one

1 can chickpeas or garbanzo beans, drained, rinsed and dried

2 Tablespoons olive oil

Heat oil in a small skillet, add chickpeas and saute at medium high, until crisp and golden, about 10 minutes.

Drain and cool on a paper towel while you assemble the salad

Toss 3 cups of  arugula with the juice of half a lemon and about 1 Tablespoon of olive oil.  Top with thin cut strips of salami and chickpeas.

What's for lunch? Salami Salad

Now that school is back in session, 

I am home working most weekdays during lunch.

I am such a creature of habit most days and tend to make the same thing over and over.

I am challenging myself to liven it up with at least one quick and festive midday meal a week.

So with no further ado...

What's for Lunch?

I start with one of my favorite bowls and fill it with arugula...

(about 3 cups)

garbanzo beans, 

(1/2 a can, beans, rinsed and dried)

fresh lemon juice, 

(about 1/2 a lemon)

a touch of olive oil and toss.

(1-2 Tablespoons)

Then sliced salami...

and diced pepper jack cheese.

It's all the flavors of one of my favorite sandwiches without the bread or mayo.

Now that's a lively lunch!

Salami Chips with Lemon, Basil Mozzarella

What do you do when your husband brings home

10 pounds of salami?

Make Salami Chips of course..

Crispy chips garnished with lemon zest and served with lemon, basil mozzarella,

it turns ordinary lunch meat into a party!

The lemon adds a fresh zing to the salty, savory chips...

and it's the perfect pairing for creamy mozzarella...

It happened by chance but it's my new favorite appetizer.

Baked Salami Chips

Preheat oven to 375 degrees

Place sliced salami on parchment paper lined baking pan

Cook approximately 7 to 8 minutes, until salami has browned but be careful, it burns quickly so keep an eye on it.  Remove chips from pan and place on paper towel lined plate to absorb any grease and cool.  When ready to serve zest a little lemon over the top of chips.

Lemon and Basil Mozzarella

Place 4oz. ball of ovoline mozzarella (packed in water and drained) in shallow bowl and squeeze juice from half a lemon over cheese. garnish with finely chopped basil, lemon zest and a pinch of salt.

Top Salami Chips with a bit of marinated mozzarella and have fun!

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