Our favorite of all of these deviled egg recipes was the Greek deviled egg and the runner up was the Chipotle deviled egg.
To be honest the traditional recipe for deviled eggs is also great. My Gram always added sweet pickle relish and some of its juice, and a pinch of sugar to her deviled eggs (and egg salad).
Make sure you check out how to boil and peel the eggs for the best results here.
Happy Easter … as we head off to a Passover Party tonight!
To Recipes: ->
If you are or your valentine is a chocolate lover, these Stout Brownies will knock your socks off (and your valentine’s)!
Who knew the secret to brilliant dark chocolate fudgey sauce was chocolate and butter?
John has made this recipe the last two weekends and both times people kept coming up to me at parties asking if I was the baker. Sadly, no I didn’t make them, John did. Needless to say, these brownies will now permanently go into the, impress your friends recipe box.
If you get Bon Appetit, well, the recipe is in this months mag that has the fried chicken drum stick on the cover. This recipe does take a bit of time to make and you should definitely use the foil.
Chocolate-Stout Brownie Recipe
It’s winter, it’s cold, it’s finally raining … brrrr..
On Sunday I am going to a Soup Swap at a food blogger’s house in Santa Cruz. You bring 6 quarts of frozen soup and the recipe to swap with others. So I’ve been thinking a lot about soups and we also just got a huge chest freezer that we need to fill up. Soup is the best thing to freeze and eat on weeknights. This soup is hearty and healthy. We served it with varied toasted bread slices topped with cheese, spinach, and tomato, broiled to deliciousness.
John’s Sweet Potato and Greens Soup Recipe
Cook the greens in olive oil or lard in a saute pan first, until soft (don’t brown). Combine beans, chicken broth and bay leaves. Simmer 1 to 1 1/2 hours until beans are soft. Remove bay leaves when beans are cooked.
Saute the celery (if using), garlic, onion, bell pepper in oil until onion is translucent. Add sauted veggies to beans and simmer for 15 minutes. Then add the sweet potatoes and sausage. Simmer 10-20 minutes or until the potatoes are barely tender. Stir in the thyme, red pepper, and pepper; simmer 10 minutes.
Eating Black Eyed Peas on New Year’s Day is a Southern Tradition for good luck for the New Year.
I will post a photograph tomorrow but had to get the recipe out to you today!
When our California friend Flo made these crunchy taco shells for us one night we were immediately intrigued about how to make these much tastier, non-taco bell hard shells (funny since our friend had never even been to a Taco Bell until she was in her twenties). We’ve found out since then that these hard taco shells are also a mysterious and delightful home-made surprise to many who have never made them before either! And, it is pretty easy to make these and they are way better than the hard taco shells you buy at the store. The shells are probably a bit less healthy too, but hey, they are really good, add a uniqueness to your meal, and have an impressive crunch!
Perfect Fillings for Homemade Taco Shells:
Hard Taco Shells Recipe
Ingredients:
Tools:
Steps for Making Hard Taco Shells:
This is a quick recipe with little preparation time because you are using store-bought sausages (original recipe called for lamb sausage but I found them difficult to find) and you only have to chop a few veggies. Then you grab some Rosemary off of your plant and open a nice bottle of Berry Preserves (I used one a friend had made and given to me, handy dandy). This recipe came from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool (seriously, you can get this cookbook now, used on Amazon for $3).
If you live in CA and go to the farmer’s market weekly, this cookbook is really helpful because it is sorted into seasonal cooking sections:
Roasted Rutabaga with Sausage Recipe
Preheat oven to 500F. Place the sausage in a shallow roasting pan. Cook, turning occasionally, for 15 minutes, or until no longer pink.
Reduce the temperature to 350F. Remove the sausage to a plate and add the rutabaga, onion, garlic, rosemary, and preserves to the pan with the sausage drippings. Toss to coat well. Place the sausage on top of the vegetables. Cover and roast, tossing occasionally, for 45 minutes, or until the vegetables are tender and the sausage is cooked through.
Transfer the sausage to a platter. Drizzle the vinegar over the vegetables. Mix well and season with salt and fresh ground black pepper to taste. Serve with the sausage.
This salad recipe got me thinking, are favorite dishes or recipes those that you could eat over and over everyday (regardless of calories)? If so, this salad will be on my favorites list for this year and it is only February. This salad has really grown on me, so much so, that I desire it at every meal where our cousin’s are present. In this family we eat salad at the end of the meal, so by the time you are done eating everything, with this salad, you are actually craving it. Cousin C says this is a variation on a salad his mother made growing up and then he also saw a variation of it at Esalen in Big Sur when he worked there. Now we can all try and make it. I think Bragg Liquid Aminos (made from health-giving, NON-GMO soybeans and purified water) is one of the secret ingredients here. Another fun part of this salad is that you can really add or take away ingredients based on what you have in the fridge as long as you have the onion, lettuce, and the dressing ingredients.
Cousin’s Salad Recipe
Serves 4 as a side salad
Salad:
Dressing:
Preparation:
Prepare all salad ingredients and place in a large salad bowl. Toss together. Then sprinkle dressing ingredients over-top of salad and mix well again. Serve!