Steak & Potato Salad

I don't know if salad is really the right word to describe this but it is delicious and you can serve it either warm or cold. I had it warm for dinner and cold for lunch, I can't decide which I liked better.

Steak and Potato Salad:

1lb Red Potatoes - cut into wedges

1lb Steak of Choice - cooked to perfection and sliced into thin strips

3C Broccoli Florets - cut into bite size pieces

Vinaigrette:

1/4C Olive Oil

2TB Cider Vinegar

2 Green Onions - sliced thin

2 Cloves Garlic - minced

1/2tsp Ground Mustard

1/2tsp Paprika

1/4tsp Pepper

Place potatoes in large pot, cover with water and bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender. Add broccoli during last few minutes of cooking, they need to be tender crisp.

In small bowl combine vinaigrette ingredients. Drain potatoes & broccoli, place in large bowl. Add steak and drizzle with vinaigrette. Toss to coat.

Mac & Cheese w/Gorgonzola

Who doesn't love Mac & Cheese?! Especially when it's homemade!! I've been on a little mac & cheese kick lately and have been dying to try this recipe. We love it. It made a ton so I froze the leftovers and am hoping it's just as good come leftover night.

Mac & Cheese with Gorgonzola:

16oz Elbow Macaroni - cooked according to package

3TB Butter

3TB Flour

2 1/2C Milk

1tsp Salt

1/2tsp Onion Powder

1/2tsp Pepper

1/4tsp Garlic Powder

1C Mozzarella Cheese - grated

1C Cheddar Cheese - grated

3oz Cream Cheese - softened

1/2C Gorgonzola - crumbled

1/2C Sour Cream

In medium pot melt butter, stir in flour until smooth. Gradually stir in milk and seasonings. Bring to a boil, cook and stir about 2 mins or until thickened. Reduce heat and add cheeses. Stir until melted. Stir in sour cream. Drain macaroni and stir into sauce. Serve immediately or add topping and follow directions below.

Topping (optional)

1/3C Seasoned Breadcrumbs

2TB Butter - melted

Stir together breadcrumbs and melted butter. Place mac & cheese into a greased baking dish. Sprinkle with breadcrumb mixture and bake @ 350* for 20-25 minutes or until bubbly.

Potato Crusted Quiche

I love breakfast for dinner. This quiche was so good. It will be making a reappearance for sure!!

Potato Crusted Quiche:

1-2 Large Russet Potatoes - peeled & grated

1/2C Canadian Bacon - chopped

1 Tomato - seeded & diced

3-4 Mushrooms - sliced & sauteed

1/4C Onion - chopped

1/2C Bacon Bits

1/2+C Cheddar Cheese - grated

7-8 Eggs - beaten

1/4C Milk

Salt & Pepper - to taste

Preheat oven to 375*, coat pie dish with cooking spray. Peel & shred potatoes onto paper towel, squeeze/press all liquid out of potatoes. Press shredded potatoes firmly into bottom of dish. Spray with cooking spray and season with salt and pepper. Bake for 13-15 minutes or until golden brown.

Sprinkle half of the canadian bacon, tomatoes, mushrooms, onion, bacon bits and cheese over potatoes. Whisk together the eggs and milk, pour evenly into pie dish and sprinkle with the remaining ingredients. Bake for 30-35 minutes. Allow to cool before slicing. Top with chopped onion, tomato and a little sour cream, if desired.

Bacon & Blue Stuffed Mushrooms

Wow, these were great. They are simple and delicious. The stuffing mixture is so yummy you'll want to put it on everything. Crackers, bread, veggies.....there are so many options!!

Bacon and Blue Cheese Stuffed Mushrooms:

24 Large Mushrooms

8oz Chive & Onion Cream Cheese - spreadable & softened

1C Blue Cheese - crumbled

4 Green Onions - chopped

2 Cloves Garlic - minced

3/4C Bacon Bits - divided

Remove mushroom stems, save or toss. In a small bowl combine cream cheese, blue cheese, onions, garlic & half the bacon bits. Mix well. Stuff into mushrooms evenly, a small teaspoon each. Place mushrooms on a greased baking sheet, sprinkle with remaining bacon bits and bake uncovered @ 375* for 18-22 minutes.

Its been awhile...

I haven't forgotten my little blog, life just got busy. Hopefully I'll cook and post more:)

Asian Pasta Salad

Another salad we took camping with us. This is a Pampered Chef recipe. It called for diced turkey but since we were having it as a side I left out it out and just used a little less dressing. Just before serving it we also added chopped cashews to it.

Honestly this salad only got an average score....it was alright but I don't think I'd make it again. It looked really pretty though and smelled amazing, I was surprised that it wasn't as good as we were expecting.

Asian Pasta Salad

Salad:

8oz Thin Spaghetti - broken in half and cooked as directed. Drain & rinse w/cold water.

3/4C Carrots - julienne cut 2" long

3/4C Zucchini - julienne cut 2" long

3/4C Red Pepper - chopped

1/3C Green Onions - chopped

3/4LB Deli Turkey or Chicken - cut 1/2" thick & chopped

Dressing:

1/4C Veggie Oil

3T Rice Vinegar

3T Soy Sauce

2tsp Sugar

1/8tsp Cayenne Pepper

1tsp Gingerroot - Peeled & chopped finely

1 Clove Garlic - pressed

Topping: Optional

Cashews - chopped

Cilantro - chopped

In large bowl combine salad ingredients. In small bowl combine dressing ingredients and wisk together. Pour dressing over salad and stir to combine. Cover and chill for at least 1hr before serving. But it can be made up to a day ahead. Sprinkle with cashews and cilantro before serving if desired.

Cabbage and Chicken Salad

This is one of our absolute favorite salads! I make it every summer multiple times, it's a perfect addition to any BBQ. It's great for camping too. We like it best leftover on day two and three, after all the flavors have had a while to mix together.

(excuse the tupperware....we took this camping)

Cabbage and Chicken Salad

Salad:

1/4 Head Green Cabbage - shredded

1/4 Head Purple Cabbage - shredded

1 Small Package Sliced Almonds

6+oz Canned Chicken Breast - drained

2T Sesame Seeds

2-3 Green Onions - chopped

Dressing:

1 Package Oriental Top Ramen

1/2C Veggie Oil

1 1/2T Red Wine Vinegar

2T Sugar

1tsp Salt

1/4tsp Pepper

Combine salad ingredients in large bowl and mix well. Sometimes I add more chicken and almonds. You could also use pre-shredded cabbage too.

Before opening the Ramen package smash/break the noodles. Add the broken noodles to the salad bowl. In a small bowl combine the seasoning packet with the remaining dressing ingredients and wisk together.

Pour dressing over salad, mix well and refrigerate for 4hrs - overnight before serving.

Pasta Salad

This is a summer time staple around here. It's super easy and cheap. Not to mention it holds well so you can eat off it for a couple days if you end up with leftovers.

Pasta Salad

1 Box Suddenly Pasta Salad Classic (Betty Crocker) - prepared as directed

As much or little of the following as you'd like:

Broccoli - cut into small pieces

Red Onion - diced

Sliced Olives

String Cheese - cut into small rounds

Cucumber - sliced and quartered

I normally add grape tomatoes too

Toss veggies and cheese together with the prepared pasta and mix well. Chill and serve.

Chicken & Rice

Again, I know. But I LOVE it. Yum. I had my husband partial cook some marinated chicken breasts on the grill. I saved them for the following night and finished them off on the stove over med/high heat, I also added a little more marinade. And they turned out great. Of course I served them over rice, minute rice that is:) Uncle Ben and I are pretty good friends!!

Alright no recipe but I used Lawrys Mesquite w/Lime Juice Marinade and it was good enough to make the blog......or in other words go out and buy some, it's delicious!!

Fruit Pizza

I can't say enough good things about this one. I've made it multiple times and have never heard anyone who didn't love it. Easy, yummy and colorful! Who doesn't like cookies and fruit?! I've used so many different fruit combinations and it's always turned out delicious....use whatever is in season, make it colorful and it'll be a hit for sure!!

Fruit Pizza

1 Package Refrigerated Sugar Cookie Dough - 20oz

8oz Cream Cheese -softened

1/4C Confectioners Sugar

1 Carton (8oz) Whip Cream - thawed

1/4C Sugar

1/4C Orange Juice

1T Lemon Juice

2T Water

1 1/2tsp Cornstarch

Pinch of Salt

1 Pint Blueberries

1lb Strawberries - quartered or more depending on size

2-3 Kiwi - peeled, sliced & halved

3/4C Red Grapes - halved

1 Can Mandarin Oranges - drained

1/2 Can Pineapple Chunks - drained & sliced

Pat cookie dough into an ungreased 14" pizza pan (you can use larger, just try to keep it round and close to 14" round). Bake at 375* for 10-12 minutes or until golden brown. Cool before adding toppings. In mixing bowl, beat together the cream cheese and confectioners sugar until smooth. Fold in whip cream and mix well. Spread in an even layer over cookie crust and arrange fruit however you want.

In a small sauce pan bring sugar, orange juice, water, lemon juice, cornstarch and salt to a boil...stirring constantly for 2 minutes or until thickened. Cool and brush over fruit. Chill and store in refrigerator.

Corn & Blueberry Salad

I know right......corn and blueberries don't go together!! Well surprise, they do. I really liked this one (my husband wasn't as excited about it), it was light and refreshing. Not to mention gorgeous!! A perfect summer salad and since its a make ahead salad it would be excellent for dinner guests or potlucks.

Corn & Blueberry Salad

6 Ears Sweet Corn - cooked tender/crisp

1C Blueberries

1 Small Cucumber - sliced & quartered

1/4C Red Onion - diced

1 Jalapeno Pepper - seeds/ribs removed & diced

2T Lime Juice

1T Honey

1/2tsp Cumin

Cook and cool corn. Cut kernels from cob. In serving bowl combine corn, blueberries, cucumber, red onion and jalapeno. In small bowl combine remaining ingredients and stir. Drizzle over salad and toss to combine. Cover and refrigerate overnight.

Spinach, Black Bean & Pineapple Salad

This was an interesting salad....when I read through the recipe I knew I wanted to try it, I just didn't know if I'd like it. Well we did. And it was pretty too. Food HAS to look good. It was a nice change from traditional salads. It was best when you had a little bit of all the ingredients in each bite.

Undressed

Dressed

Spinach, Black Bean & Pineapple Salad

6C Baby Spinach (I used regular, why is baby so much more expensive?!)

1 Can Pinapple Chunks - drained (I sliced them into smaller pieces)

1 Can Black Beans - drained & rinsed

1/2C Red Peppers - chopped

1/2C Yellow Peppers- chopped

1/2C Feta - crumbled

1/4C Balsamic & Basil Vinaigrette (or just Balsamic Vinaigrette)

In large bowl combine all salad ingredients, drizzle with dressing and toss to coat. Serve immediately. Or you can make the salad a few hours ahead and drizzle with dressing just before serving.

Breakfast Tacos

From my picky eaters.....I asked them what I should have for breakfast and was told "breakfast tacos". Ok what should I put in it, I asked? They answered with basically the entire kitchen so here's what I had the other morning. Please ignore the paper plate....our dishwasher is broken!!

Breakfast Tacos by the Kids

Flour Tortilla

2 Eggs - scrambled

Mushrooms - sliced

Tomatoes - diced

Green Onion - diced

Broccoli Sprouts

Cheese - shredded

Bacon Bits

*If I would have had avocado I would have mashed it up and added it too.

Layer ingredients however you want and try to roll it up.

Great suggestions kiddies, I really enjoyed it!!

Tortilla Pie

Ok, yum. This was really good!! My husband took leftovers for lunch and said it was still just as good day 2 and 3. That is always a sign of a good meal......eating it for lunch the next 2 days in a row.

Before the oven

Ready to cut and eat

Tortilla Pie

1lb Ground Beef

1T Chili Powder

1tsp Cumin

1 Small Onion - diced

3 Cloves Garlic - chopped/pressed

1/2C Tomato Sauce

1C Salsa of Choice

1C Shredded Cheese of Choice

4 10" Flour Tortillas

Optional Additions:

1/4 - 1/2C Black Beans - drained & rinsed

1/4 - 1/2C Corn - drained & rinsed

Sour Cream

Tomatoes - diced

Green Onion - diced

Saute beef, chili powder, cumin, onion & garlic, in skillet over medium high heat until cooked through, drain and return to pan. Add tomato sauce, black beans and corn. Reduce heat and cook until most of liquid is absorbed.

Mist tortillas with cooking spray and toast in skillet over high heat turning once until lightly browned. About 30 seconds per side.

Lightly mist baking sheet with cooking spray. Place 1 tortilla on sheet and top with 1/3 of the meat mixture, salsa and cheese. Repeat with 2 more layers and top with remaining tortilla. Press to adhere and bake @ 450* for 10-12 minutes. Spread top with a light layer of sour cream. Sprinkle with tomatoes, green onions and a little more cheese and black beans. Let stand 5 minutes before serving.

Foil Packet Chicken Dinner

This had all the potential to be delicious but somewhere along the lines I messed it up. I don't know what I did but it ended up being pretty soupy. I must have messed up cutting the recipe from 6 servings to 2. The flavor was still good but the stuffing was too soggy for us. I'll definitely give it another shot.

Foil Packet Chicken Dinner

6 Chicken Breasts - small, boneless, skinless

1 Can Cream of Mushroom Soup

1 3/4C Water - divided

1 Pkg (6oz) Stuffing Mix for Chicken

4 Slices Smoked Ham - thin sliced, chopped

1 1/2C Sliced Mushrooms

1 1/2C Frozen Peas or Corn

Mix soup and 1/4C water in small bowl and set aside. Combine stuffing and 1 1/2C water and spoon evenly into the center of 6 large sheets of foil lightly sprayed with cooking spray. Top each one with chicken breast, ham, mushrooms, peas and soup mix.

Bring up the sides of the foil, double fold both the top and sides to seal the packet. Leave enough room for heat to circulate. Place the packets on a baking sheet and bake @ 400* for 30-35 mins. Let packets stand for 5mins. Cut slits in foil to release steam before opening.

Hopefully yours turns out better than mine!!

Baked Eggs in Mini Bread Bowls

Yum is all I have to say.

Baked Eggs in Mini Bread Bowls

8 Dinner Rolls

8 Eggs

Heavy Cream (maybe a 1/8C total)

Salt

Pepper

Parmesan Cheese

Herbs of Choice - optional

Slice the tops off the rolls and pull out insides allowing enough room for the egg. Crack 1 egg into each hollowed out roll. Drizzle with a little heavy cream, sprinkle with salt, pepper, herbs and a bit of parmesan cheese. Bake @ 350* for 20-25 mins. Place roll tops next to the bread bowls and bake another 5 mins.

Strawberry Spinach Salad

This is by far my favorite Spring and Summer salad. It's so yummy and so simple.....6 ingredients and you hit the table!

Undressed

Dressed

Strawberry Spinach Salad

1 Bag Baby Spinach

1 Pint (or less) Strawberries - sliced

1/2C Sliced Almonds

1 1/2T Sugar

1T Honey

1T Cider Vinegar

In small bowl wisk together sugar, honey and vinegar. Set aside.

In serving bowl combine spinach, strawberries and almonds. Toss.

Drizzle dressing over salad (right before serving) and toss until salad is coated.

Waffle Sandwiches

I guess the theme lately has been sandwiches! The picture doesn't do this justice at all. I was a little skeptical of this.....I've never liked syrup on my eggs. Wow, I've been missing out! These were so good, I wish we'd made more.

Waffle Sandwiches

Toaster Waffles - toasted

Bacon - cooked

Eggs - cooked sunny side up or over easy

Maple Syrup

Put a couple pieces of bacon on the toasted waffle, top with an egg and drizzle with a little maple syrup.

Meatloaf Sandwiches

Oh these were great. A little messy.....mine kept falling apart when I tried cutting it but they were still delicious. Not to mention dinner was done in about 10 minutes....I love meals that come together that fast.

Meatloaf Sandwiches

Sliced French Bread - slightly toasted

Lettuce or Greens of some kind

Slices of Meatloaf - I used leftover

Grated Cheese - I used Monterey Jack

Red Onion - sliced, separated and lightly sauteed

Place meatloaf slices on baking sheet, top with onions and cheese. Broil until cheese is melted. Put a little lettuce on the toasted bread slices and top with meatloaf. I put a little ketchup on the bread too. Next time I'd try something different....maybe a spicy mayo or something.

Club Sandwich Squares

I've made this Pampered Chef recipe a few times and it's always a big hit. Its easy and can be made ahead which I love. I hate rushing at the last minute to get food ready for guests.

Club Sandwich Squares

2 Tubes Crescent Dough

8oz Cream Cheese - softened

2TB Mayo

1 Clove Garlic - pressed/minced

1/2tsp Dill Weed - optional

1 Can (10oz) Chicken Breast - drained/flaked

Cucumber - sliced & quartered

Tomatoes - seeded & diced

1/2C Shredded Cheese

Bacon Bits

Unroll and press the crescent dough into baking sheet (smaller size or use a stoneware pan). Press and pinch seams to seal. Bake @ 375* for 12-15 minutes or until golden brown. Allow to cool completely before adding toppings.

Combine the cream cheese, mayo, garlic and dill weed. Mix well. And spread evenly over the crescent dough. Sprinkle chicken evenly. Top with cucumbers, tomatoes, cheese and bacon bits. Refrigerate 30 mins before cutting and serving.

Tuna Casserole

Another easy favorite. I don't know where I got this recipe....but with crushed potato chips on top its hard not to take a trip down memory lane.

Tuna Casserole

1 1/2C Elbow Macaroni (or pasta of choice) - cooked as directed

1C Shredded Cheese (cheddar, colby jack etc)

1Can Cream of Mushroom Soup

1C Milk

1Can Mushroom Stems and Pieces - chopped

1Can Tuna - drained

2tsp Dried Minced Onion

1/2tsp Dry Mustard

1/2C Crushed Potato Chips

In large bowl mix together milk and soup until combined. Add all remaining ingredients (except potato chips) and mix well.

Pour into casserole dish or 8x8 and top with potato chips. Bake @ 350* for 25-35 minutes.

Mom's Meatloaf

I've never made another meatloaf, I've always gone for my Mom's recipe. Maybe one day I'll branch out and try a different recipe!

Meatloaf

1lb Ground Beef (Elk or Venison)

1 Egg

1C Cornflakes

1tsp Dry Mustard

1pkg Dry Onion Soup Mix

*Ketchup

*Milk

*Mix together about 1/2C ketchup with 1/8C milk until it's runny....but too runny. Add more milk if needed.

Combine all ingredients in large bowl and mix by hand until combined well.

In greased pan, form meat into a loaf and bake @ 350* for 45-55 minutes.

Freezer Meals

I spent a couple hours in the kitchen on Sunday and made a ton of dinners for the freezer:

Meatloaf

Lasagna (1/2 recipe)

Spaghetti Sauce

Enchilada Casserole (1/2 recipe)

Tuna Casserole

I thawed out 2lbs of ground Elk and got busy. First I took 1lb of meat and put together the meatloaf while it was in the oven I browned the rest of the meat.....1/2lb for spaghetti sauce and 1/2lb for lasagna. The spaghetti sauce simmered in a pot while I was putting together everything else. I then worked on the lasagna (sorry no sharing on this recipe, family secret). While the lasagna was cooking. I moved on to the tuna casserole. And lastly I'd thawed out some leftover taco meat and threw together the enchilada casserole too. I didn't cook the enchiladas....just stuck the entire pan in the freezer to cook later. And for freezing. I let everything cool to room temp before packaging it up then I put it in the refrigerator overnight before everything found it's home in the freezer.

Not too bad for a couple hours work.....now my dinner life can be super easy those nights I don't feel like making anything.

Mojito Chicken Salad

This salad was so good....very Spring. It's another Pampered Chef recipe so of course it was fast and easy. Start to finish less than a half hour.

Mojito Chicken Salad

Dressing:

1 Can (15oz) Mandarin Oranges in light syrup - undrained

3T Sugar

2 Limes - 2tsp zest & juice

3T Mint leaves - chopped

1/4tsp Cayenne Pepper

3T Olive Oil

Drain syrup from oranges into microwave safe bowl, stir in sugar. Microwave on high 10-12 minutes until the syrup is thickened. and reduced by half. Add lime zest, lime juice, mint, cayenne and olive oil. Stir/wisk to combine. Set aside 1/4C dressing for chicken, refrigerate remaining until ready to use.

Chicken:

4 Chicken Breasts - salt & peppered

4C Salad Mix - Baby Spring

Mandarin Oranges

Grill chicken 5 mins, turn and brush with dressing. Continue cooking 5-7 mins or until done & brush with dressing.

Toss salad mix in 2T of dressing and divide evenly. Cut chicken into thin slices, arrange over salad plates. Top with oranges and drizzle with remaining dressing.

Sales this Week

Or at least the things I thought were good enough to buy!!

Safeway:

**Cereal for $1.50 or $2.00 per box with their 'mix & match. buy 5, save $5' promotion and you can sweeten the deal by adding coupons. I got 10 boxes (cheerios, fruit loops, crispix, mini wheats) for $10.10 after coupons (would have been $17 without).

**International Delight Coffee Creamer @ $1.99ea (in ad coupon) plus you can add coupons, if you have them.

**18 pk Eggs @ $1.88 (in ad coupon)

Albertsons:

** Quaker Sale, you can get multiple different items for $1 each using the $3 off 5 coupon in their ad. The sale includes cereal, granola bars, oatmeal, pancake mix, breakfast cookies etc.

**Hot Dogs @ $.88 each (in ad coupon)

**Yoplait Yogurt @ 10/$5

Rosauers:

**Orowheat Sandwich Thins @ $1.69ea

Super One:

**Grapes @ $.98lb

Happy Shopping:)

Tacos

I love Taco Night!! Easy and delicious!! How can you go wrong?! Well I was bummed we didn't have any avocados but I got over it. I won't make tacos unless we have everything....the more choices the better. My only problem is filling them too full.....not really a 'problem'!!

Taco Meat, Refried Beans and Black Beans

Lettuce, Tomato, Red Onion and Olives

Cheese

Salsa and Sour Cream

Flour Tortillas

Egg Scramble

Or more like an omelet gone wrong....my pan was too hot so I ended up with egg scramble instead. It was still delicious it just didn't look as good!!

Eggs mixed with a little water or milk

Onions & Mushrooms - sliced & sauteed

Shredded Cheese

Bacon Bits (Recipe Bits and Pieces, or make your own)

Salt

Pepper

Saute onion and mushroom, set aside. Add eggs to pan over med heat, cook halfway. Add your veggies/meat and some cheese. Finish cooking. Top with cheese and serve. Or you could make an actual omelet:)

Pizza

With as much pizza as we eat around here I figured it was time to try a wheat crust. We used boboli (sp?) crust and they were pretty good. I still prefer regular ol pizza crust but we had to at least try right?! And what is easier than slapping sauce, cheese and toppings on an already made crust??

We used:

Canadian Bacon

Mushrooms

Olives

Onion

Pineapple

Pepperoni

Mozzarella Cheese

Ragu Sauce

Orange Glazed Ham

We don't make ham very often but when we do we ALWAYS use this recipe. I have no idea where I got it, it's just on a piece of notebook paper that is all folded up/stained/ripped that somehow always makes it back into my recipe box. It is just delicious!!

Orange Glazed Ham

10lb Ham - bone in

1 1/4C Brown Sugar Packed

1/3C Pineapple Juice

1/3C Honey

1/3 of a large Orange - both juice and zest

2T Dijon Mustard

Place ham in roasting pan. Score ham in a crisscross pattern....don't go too deep just a bit. Place in a 325* oven (it will take about 3 hours to cook). Meanwhile in small sauce pan combine remaining ingredients, mix well. Bring to a boil and then reduce heat. Simmer for 5-10 minutes and set aside. Sauce will reduce and will thicken as it stands.

Bake ham 2 hours, brush with glaze and bake another 45-60 minutes (or until internal temp is 160*) basting every 10 minutes.

Egg Salad Sandwiches

What to do with all those hard boiled eggs after Easter? Serve them at your family Easter lunch, of course!! We had over 20 eggs to figure out what to do with so this was a perfect way to use some.

Egg Salad Sandwiches

Hard Boiled Eggs - diced

Green Onion - diced

Bacon Bits - I prefer the "recipe bits and pieces" packages

Mayo

Mustard

Pepper

Paprika

Lettuce leaves

Bread/Rolls of Choice

This is another as much as as little as you prefer. For 10 eggs I used about 3 green onions and over half a package of bacon bits. Then I mixed it up before adding the mayo and mustard. I always add the mayo first and mix it well before adding the mustard a bit at a time. Once you think it tastes right add a bit of pepper and mix it again. Since there is so much bacon I don't add salt but if you think it needs it, add it.

I served them open faced on mini dinner rolls. Slice rools in half, place a tiny bit of egg salad on roll (to keep lettuce from sliding off), top with lettuce and then a tablespoon or so of egg salad. Place on serving tray and sprinkle with paprika.