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.
These wings will knock your socks off! Serve them up at your next watch party! Enjoy! XOXO
2 lb chicken wings, uncooked, unseasoned
2 T olive oil
1/2 T chili powder
1/2 T cumin
1 t paprika
1 t garlic powder
1 t salt
Preheat oven to 400F degrees. In a large bowl, toss wings in olive oil. In a large Ziplock bag, combine all other ingredients. Add oiled wings to bag. Toss to coat. Place wings evenly on a greased pan. Bake for 30 minutes. Turn wings over. Bake an additional 15 minutes. Turn wings one more time. Bake a final 15 minutes. Serve. (We dipped ours in Whole Sisters Dump Ranch!)
Picky and non-picky eaters alike will both devour these Toddler Turkey Meatballs! Packed with protein, veggies, and gluten-free grains, parents will love them too!
Makes 24 meatballs
2 T olive oil
1 lb ground turkey
1/2 c gluten-free bread crumbs
1/2 c frozen mixed veggies (unthawed)
Preheat oven to 350F degrees. In a medium bowl, whisk egg. Add olive oil, ground turkey, and bread crumbs. Mix (I suggest using your hands) until combined. Add frozen veggies and mix until combined. Lightly grease a 24-cup mini muffin pan. Roll turkey mixture into 24 meatballs and place each into a muffin cup. Bake for 30-40 minutes.
Watermelon is my current obsession this summer! These "pizzas" could be topped with any fruit combo! I used kiwi, raspberries, mandarin oranges, and unsweetened coconut. Enjoy