I am sharing my famous recipe for deviled eggs. I make these every event I attend, and they barely last a few minutes.
Many people get too crazy with deviled egg recipes. But mine is simple, and delicious.
1 dozen eggs
1/2 cup Mayo
YES! It really is that simple. No mustard.
Add eggs to a pot of water. Bring to a boil. Once it boils, turn off the stove. Let your eggs sit in the hot water for 10 minutes. Then immediately drain all hot water, and run under cold water for 5 minutes. Peel eggs, and remove yolks. Add mayo, salt and pepper to your yolks. With a hand mixer, blend mixture until creamy. The key to this recipe is understanding it will vary every time. You MUST taste your yolk filling. Adjust from there. You want your filling to taste more like mayo, than egg. But don’t go mayo crazy. You can alaways add more, but you cannot take away. Remember, salt also goes a long way with this. Once it is perfect, put filling into a plastic bag. Cut the corner of the bag, and pipe your filling into the egg whites. Sprinkle a bit of paprika on top, and watch the hawks dive in!
My boyfriend’s specialty is steak. Over the years, he’s gotten more creative with cooking (no more Ramen for this guy!), and steak is his favorite thing to cook. I must say, I am super impressed with his steak skills. We can thank Gordon Ramsey for that on YouTube.
He knows I’m a snob for really tender steak (I usually order a filet mignon, even though the cut lacks flavor). He’s gotten me to enjoy a sirloin, which definately has significant flavor.
He uses a big blend of spices, and creates almost a crust on the steak (WARNING: spicy!). I don’t know how he gets it perfect everytime, but this is one dish I know I can sit back and wait for.
One of my favorite gifts this past Christmas that I received was the Skinnytaste Cookbook. I have yet to make every recipe, but not one has dissapointed me yet. This recipe is so simple, and delicious, that I double it, and freeze them individually for later use. It’s been a life saver, to just grab this out of the freezer, and have dinner ready in 5 minutes (and it’s not processed #WIN).
Grab her cook book, and get this recipe! It is gold.
I even put it on top of a hard corn tortilla to make tostada’s for lunch.
Apparently I had forgotten to post this draft a long time ago! Here you go:
Keeping myself busy with all these canning recipes I’m dying to try!
Today I went ahead as blueberries are at the end of their season, and made Taste of Home’s Cinnamon Blueberry Jam you can find here. The simple taste of this jam is so good, with a hint of spice that’ll make your taste buds tingle. I doubled this recipe and yielded 10 8-oz jars. Since I didn’t’ have any cloves, I substituted with Pumpkin Pie Spice.
In the comment section of the recipe there was confusion that I want to warn you about: Make sure you crush your blueberries THEN measure them out. 🙂
It’s that time of year again! When gardens start flourishing with fruits and vegetables. Over the years I’ve made more of an effort to buy my produce organic and locally. A farm in Roosevelt, NJ had grown a small batch of tomatillos as a test. Once I saw the bucket on display, I bought the whole lot!
When I got home, I got creative in the kitchen and the result was so dreamy.
1 lb tomatillos, hulled and washed
2 cloves garlic
1/4 cup diced shallots
1/4 cup chopped cilantro
1/2 cup vegetable stock
1 cup of water
juice of 1 lime
salt and pepper to taste
1. Add the tomatillos, shallots, garlic and jalapenos to a pan and sauté until slightly translucent.
2. Add mixture to a blender, with stock, cilantro, lime juice and avocado. Purree to desidred consistency.
First, I apologize for the presentation! It was a casual dinner with friends and we ran out of dishes.
This is my masterpiece of a refreshing summer dessert.
Ingredients for Sorbet:
600 ml Almond Milk
400 ml Coconut Milk
Juice of 2 Large Lemons
Zest of 2 Lemons
1 Cup Water
1 Cup Cane Sugar
Add water and sugar to an stainless steel pot and boil on high heat to create a simple syrup. Let the syrup cool in the refrigerator 20 minutes. Combine lemon juice, lemon zest and cooled simple syrup. Slowly whisk the almond and coconut milk into the mixture. Now that you have your base, simply add to ice cream machine and wait! Once done, store in freezer to harden.
Ingredients for Strawberries:
1/2 cup Limoncello
Handful of Mint, chiffonade
1 Package of Strawberries, sliced
Dash of White Balsamic Vinegar
Pinch of Sugar