A month after we were married, my husband and I hosted our first Easter brunch with our families. I was very excited as I've always prided myself on being the "hostess with the mostess". Growing up, our family always ate hard-boiled eggs on Easter morning so I was sure to put this on the menu. Easter morning arrived and, in a hurry, I quickly dyed the hard-boiled eggs while tending to my other preparations. After serving brunch, my sister cracked her egg to peel it, when raw egg spilled through her fingers. I had grabbed the wrong carton and dyed the one filled with RAW eggs! Needless to say, I now always serve deviled eggs on Easter to ensure I never serve my guests raw eggs again!
Makes 12 Deviled Eggs
6 hard-boiled eggs, peeled, sliced length-wise
3 T mayonnaise (I prefer to use avocado mayonnaise)
1 T yellow mustard
1/2 t onion powder
Garnish: paprika, sliced olives, and/or cooked bacon, crumbled
Remove the cooked egg yolks and place in a small bowl. Add mayonnaise, mustard, and onion powder. With a small hand mixer, combine ingredients until smooth. Refrigerate for 10-15 minutes. Next, arrange cooked egg white shells on a serving dish. Place egg yolk mixture into an icing bag with a small tipped spout. Fill the egg white shells with yolk mixture. Garnish, as desired. If not serving immediately, cover lightly with plastic wrap and refrigerate for up to one day.
I recently ordered this on a date night at a local restaurant and KNEW I had to recreate it at home. Here is my best attempt and I think you'll be pretty pleased!
2 sprigs of mint leaves
2 parts pomegranate juice, chilled
1 part orange juice, chilled
1 part orange flavored sparkling water, chilled
splash of lemon juice
In a cocktail shaker, muddle mint. Then add other ingredients and shake together. Pour into a martini glass and garnish. Enjoy!
Spaghetti squash is quickly becoming a staple in our house. You can make a variety of cusines with it AND best of all, it is a hit with eaters of all ages. Below is an Italian favorite, lighted up! You could also make a Vegan/Vegetarian version if you passed on the shrimp and loaded up more veggies! Enjoy! XOXO
1 large spaghetti squash
1T olive oil, divided
1 T garlic, minced
1lb shrimp, peeled, devined
2 small zucchini, cut in half and sliced
1 c mushrooms, sliced
1 c marinara sauce, heated
This is a meal you could enjoy for breakfast, lunch, or dinner! The waffles reheat well in a toaster oven too!
Below is the recipe for the waffles. The recipe for the southwestern veggies can be found in this post. Enjoy!
4 medium size potatoes (I used white here, but you could definitely make this with sweet potatoes!)
1/2 c chopped onion
1/ c chopped green pepper
salt/pepper, to taste
1) Preheat waffle iron on medium setting.
2) Peel potatoes and cut into 2-4 large chunks each (will need to be small enough to fit into the opening on your food processor).
3) With your food processor set up so that the blade will shred, shred your potatoes.
4) Remove potatoes from food processor and squeeze with a paper towel until they are dry (remember: the drier the crispier!)
5) In a small bowl, lightly stir in onion and peppers with a fork. Season potatoes, as desired.
6) Grease the waffle iron with olive oil. Place potatoes in a mound starting from the center and with a fork, spreading out to the edges. Press lid down.
7) After about 10 minutes, check waffles. They should be starting to brown. Cook until desired crispiness, then carefully, lift with a fork off of the waffle iron and build your stacks! (I have found cutting with kitchen scissors the waffles into fours and lifting each one individually is the safest bet to ensure they do not fall apart during lifting from the waffle iron!)
Typing up this recipe, all I could think of was the "Big Salad" Seinfeld episode. If you haven't seen it, I highly recommend you check it out ASAP. A little teaser of the script below....
George: Sure, all right, what do you want?
Elaine: Um, hum, I don't know.. . . A big salad?
George: What big salad? I'm going to the coffee shop.
Elaine: They have big salads.
George: I've never seen a big salad.
Elaine: They have a big salad.
George: Is that what I ask for? The BIG salad?
Elaine: It's okay, you don't…
George: No, no, Hey I'll get it. What's in the BIG salad?
Jerry: Big lettuce, big carrots, tomatoes like volleyballs.
I'm literally laughing out loud reading that!
Any-who, BIG salads, are my new lunchtime love. A lot more of these will be coming your way soon. But to kick it off, here is one I made this week. And yes, I know it isn't fall right now, but that will never stop me from eating all this harvest goodness! ENJOY!!! XOXOXO
1 T coconut oil
1/2 small sweet potato, peeled, cubed
1/4 c butternut squash, peeled, cubed
1/4 c carrots, peeled, cubed
1 t cinnamon
1 t coconut sugar
2 c mixed greens
1/4 c quinoa, cooked
1 small gala apple, sliced
1/4 c dried cranberries
Preheat oven to 350F degrees. In a small baking dish, coat with coconut oil. Add sweet potato, squash, and carrot cubes. Toss in oil. Sprinkle with cinnamon and sugar. Bake for 45 minutes, tossing at 15 minute intervals. When sweet potato mixture is cooked, set aside and allow to cool to room temperature. After cooling period, in a large bowl, place mixed greens. Top with sweet potato mixture, quinoa, apple, and cranberries. Eat & enjoy!