Thursday, June 15, 2017

BRB, Getting Married.


So, I had a bunch of photos on my computer to prepare for the month of me being in Massachusetts for my wedding, so that I could simply pop up a recipe and not have to cook or develop while I was home for a month.

Guess who brought their work laptop with NO pictures on it, instead of their personal laptop with all the pictures on it?

This gal.


And May was pretty nuts--I traveled to MA for my bridal shower at the start of the month, I had my Austin Wedding 1.0 (big party so my Austin friends didn't have to travel to Massachusetts), my New Orleans Bachlorette Party, my mom came to visit, had my Austin Book Signing, my future mother-in-law came to visit, my improv troupe hosted a weekly show, then June hit and I've already attended an improv festival in Rhode Island and had another book signing. And now it's 2.25 weeks until my wedding and I have to DO ALL THE THINGS.

So, unfortunately I am kind of on a brief hiatus until I'm back in Austin.

I mean, maybe. I do have my camera WITH me and kind of want to make lobster rolls at some point...


But yeah. Sorry. For the next few weeks it'll be a little quiet. It's been quiet, I know, but I've been busy with my book (please buy it!) and wedding stuff.

See y'all when I'm back! If not sooner! <3!


Tuesday, May 9, 2017

#Brunchweek Day 3 - Bourbon Banana Waffles

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.

Want to know how to win a ton of cool prizes? Check out my post from Monday with all the information!



So, this is my third and final post for #Brunchweek, but since it's Brunch WEEK and not brunch-three-days, don't worry! All the other bloggers will be posting, and you can enter to win those fabulous prizes, too.

I'll be heading off to New Orleans for my BACHLORETTE PARTY because you guysss I'm getting married SO SO SOON!

Do you think my ladies will mind me lugging along my waffle iron and a bunch of frozen bananas (yeah, I know how to party)? Because I'm sure we'll need to brunch hard after all the fun we're having.

And extra bourbon is always a plus.



Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Bourbon Bellini from Girl Abroad
Pineapple Citrus Smoothie from It Bakes Me Happy
Southern Spiked Mango Iced Tea from The Crumby Cupcake

BrunchWeek Egg Dishes:
Asparagus and Cheese Omelette from Gluten Free Crumbley
Cheddar Asparagus Mini Quiche from Amy's Cooking Adventures
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime
Prosciutto Eggs Cups from The Chef Next Door

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm
Apple Cinnamon Buns from Books n' Cooks
Apple Lekvar Sweet Rolls from Cindy's Recipes and Writings
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM
Apple Pie Bread from Cooking in Stilettos
Apricot Danishes from Sarcastic Cooking
Braided Apple Ginger Danish from The Spiffy Cookie
Bourbon Banana Waffles from Forking Up
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen
Crispy Apple Cheesecake Danish from A Kitchen Hoor's Adventures
Easy Popovers with Honey Butter from Hardly A Goddess
Glazed Cinnamon Buns from That Skinny Chick Can Bake
Orange Sweet Rolls from From Gate to Plate
Strawberry Rhubarb Almond Rolls from Wholistic Woman
Ultimate Cheese Muffins from Jane's Adventures in Dinner

BrunchWeek Main Dishes:
Asparagus, Egg, and Prosciutto Brunch Pizza from Love and Confections
Breakfast Empanadas from Jane's Adventures in Dinner
Breakfast Loaded Tatertot Casserole from Big Bear's Wife
Grilled PBJ with White Cheddar and Bacon from Nik Snacks
Monte Cristo Brunch Sliders from Sweet Beginnings
Steak and Eggs Oscar Style from The Redhead Baker

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla
Asparagus Salad from Cookaholic Wife
Asparagus Caprese Salad from The Barbee Housewife
Bacon Cheddar Hash Brown Cups from Pink Cake Plate
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic

BrunchWeek Desserts:
Almond Banana Baklava from Nik Snacks
Chocolate Rose Truffles from Cooking with Carlee
Coffee Almond Fudge from Family Around the Table



Banana Bourbon Waffles
  • 2 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 tbsp bourbon
  • 1 cup milk
  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup olive oil
  • 1 tsp vanilla extract

-Heat waffle iron until hot.

-In a stand mixer, combine the bananas, sugar, bourbon, milk, olive oil, and vanilla. Keep mixer on low.

-Combine dry ingredients. Slowly add to the wet, mixing until just combined.

-Pour batter into greased waffle iron, and cook until golden brown.


a Rafflecopter giveaway




Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry. 

Monday, May 8, 2017

#Brunchweek Day 2 - Mini Rustic Apple Pies

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.

Want to know how to win a ton of cool prizes? Check out my post from Monday with all the information!



So, sometimes ugly things are tasty. Like these tiny little apple pies. They might look like a Pinterest fail with some good photography (thanks to my lovely fiance for his help with the pics), but underneath their lumpy, bumpiness, are delicious hand-picked Rainer Apples from Washington.



I'm willing to bet muffin tins are the most under-appreciated baking pan you have, when in fact, they're perfect for bite-sized portions of just about everything. And if you have some apples, some spices, and some pre-made dough, these little ugly beauties can be on your table, too! Just do what I do--if it comes out weird looking but tasty, it's not a mistake, it's "rustic."


Seriously though, they're delicious. Don't let their looks distract you, they've got a great personality.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Cheddar Waffles from A Kitchen Hoor's Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D's Books and Cooks
Mixed Berry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Breakfast Empanadas from Jane's Adventures in Dinner
Brunch Mac 'n Cheese with Fried Eggs from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Almond Banana Baklava from Nik Snacks
Mini Apple Pies from Forking Up


Mini Rustic Apple Pies

  • 1 package pre-made pie dough (or one batch of your favorite homemade)
  • 3-4 large apples (I used Rainer Fruits)
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1 pinch nutmeg
  • 1 egg
-Preheat oven to 350 degrees F. Line a 6-cup muffin tin* with paper liners, and spray liberally with nonstick cooking spray. Set aside.

-Use a cookie cutter or glass that is slightly larger than the widest point of the muffin liner to cut out 6 circular pieces of dough. Press these into the muffin liners.

-Peel the apples and cut into 1/2 inch slices. Mix with the corn starch, sugar, and spices. Fill each pie crust with enough apples to raise about a half inch above the top of the liner (the apples will shrink in the oven, so pile as high as you can without it falling over)

-Take the remaining dough and roll onto a lightly floured surface. Cut the dough into thin strips, and create a large lattice (woven) pattern. Use the same cookie cutter to cut circles out of the lattice and press each one into the open pies, pressing into the edges of the dough in the pan.

-Whisk the egg and brush over the top of each pie.

-Bake for 20 minutes or until the pies are golden brown.

*Or 4 small ramekins... or a combination of the two! I had enough leftovers to make one ramekin version.


a Rafflecopter giveaway



Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry. 

Sunday, May 7, 2017

Country Fried Steak and Eggs with Habanero Cheddar Gravy #Brunchweek17 #sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.



Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.

This is the kickoff post, so I'm not going to bore y'all with my usual spiel about the recipe--it's steak and eggs, and everything is fried and covered with cheese. You'll like it. Trust me. Now, read on to hear what #Brunchweek is all about!


Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!



Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.




Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.




Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.




Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.



Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

Now, before we get to MY recipe, check out what all the other bloggers are doing!

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen


Country Fried Steak & Eggs with Habanero Cheddar Gravy

For the Steak & Eggs

  • 1 lb cube steak, about 3 medium pieces
  • 4 eggs
  • 1/4 cup buttermilk
  • 1 tsp sriracha
  • 1 tsp soy sauce
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tbsp cajun seasoning
  • Enough oil to fill your pan 1/4" deep

For the Gravy

  • 2 tbsp flour
  • 2 tbsp butter
  • 1 cup milk
  • 1/4 cup mushrooms
  • 1/4 cup onions
  • 1/2 block of Cabot Habanero Cheddar, grated
  • black pepper, to taste

-Prepare the gravy: create a roux by melting the butter and whisking in the flour. Slowly add the milk, whisking constantly. Add the mushrooms and onions, and let simmer until soft. Stir in the cheese until melted, and season. Set aside while you cook the steak.

-Heat the oil until hot and shimmering, where a piece of flour dropped into the oil sizzles immediately.

-In a shallow dish mix together the flour, baking soda, and cajun seasoning. In a separate dish, whisk together two of the eggs, buttermilk, sriracha, and soy sauce.

-Press the steaks into the flour, coating evenly, then dip into the egg. Coat with flour again, and fry the steaks in the oil, about three minutes per side.

-When the steak is done, drop the eggs into the hot oil and let fry until whites are cooked, spooning the hot oil over the top of the egg to make sure all the whites set.

-Serve the steak with eggs and top with gravy.


a Rafflecopter giveaway



Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry. 

Monday, April 24, 2017

CFE Saltfish Blogger Recipe Challenge - Tequila Saltfish Tacos

Disclaimer: I received complimentary product for the purpose of this recipe and am participating in the CFE Saltfish Blogger Recipe Challenge.

Hey y'all! Another recipe post! Woo! This one is for a blogger recipe challenge put on by CFE International. What is CFE International? From their website:
In 1971 CFE International was founded as Canadian Fish Exporters, Inc., a U.S. corporation. For over 45 years, we have focused on the production and import/export of salted dried fish. Our brands, Cristobal, Buena Ventura, Isla Brisa and BacalaRico are highly respected as premier quality salt fish and are known by name throughout the world. Historically we are also the world's largest distributor of genuine Gaspé Cure Cod. Our company operates in compliance with U.S. HACCP regulations for seafood products.
Quality frozen seafood. Cool. They also say that they're an active sponsor of The Greater Boston Food Bank, Feeding South Florida, City Harvest of New York and Friends of Boston’s Homeless and their efforts to eliminate hunger. Doing good and eating fish. Great! Want to learn more? Check them out on Facebook, Twitter, Pinterest, and Instagram. You can find their products at Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger, Los Altos Ranch Market.

Basically, they wanted bloggers to create some tasty recipes using their salted (cured) fish. I got the Isla Brisa brand to work with. Be sure you follow the instructions on the package to prep the fish--my first round with this recipe was way too salty to eat because I didn't follow directions. Oops.

Anyway, onto the recipe!



Tequila Saltfish Tacos
  • 4 Salted Alaskan Pollock Fillets
  • 2 tbs tequila
  • 1 tsp apple cider vinegar
  • 1 tbs lime juice
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp chile powder
  • 1/2 tsp cayenne powder
  • 1/3 cup cornmeal
  • 1/4 cup cojita cheese
  • 1/4" vegetable oil (in a frying pan)
  • 4-6 tortillas
Slaw
  • 1/2 red onion, sliced
  • 1/2 cup apple cider vinegar
  • 1 tsp honey dijon mustard
  • 1 tbsp cilantro
  • 1 cup slaw mix
  • 1 jalapeno, sliced
-Prepare 2 fish fillets according to instructions (note: this takes a LOT of soaking to de-salt the fish! DO NOT SKIP THIS STEP!) once they've been sufficiently de-salted, cut into 1 inch pieces.

-In a small bowl, combine the lime juice, tequila, and apple cider vinegar. Toss with the fish chunks, and let refrigerate for an hour.*

-Prepare the slaw: mix together the apple cider vinegar, mustard, and red onion. Let sit for 20 minutes to 1 hour. When the onions have pickled slightly, mix together the slaw mix, jalapeno, and cilantro. Drain 1/2 of the liquid from the onions and toss the remaining liquid and onions with the slaw mix. Set aside.

-In a separate bowl, whisk the egg. Set aside. In a third bowl, combine the garlic, chile, cayenne, and corn meal. Heat the oil until hot and shimmering (about 350 degrees F).

-Drain the fish and pat dry. Dunk in the egg, then toss in the cornmeal. Fry in the oil until browned on all sides. Let drain on a paper towel.

-Assemble the tacos by arranging 4-6 pieces of fish on the tortilla, top with slaw and cojita cheese. Serve immediately.

*If using non-salted fish, know that the fish will look "cooked" when you pull it out of the fridge. No worries! This is natural!


Saturday, April 8, 2017

Deviled Easter Eggs - Perfect for #EasterWeek!



Welcome to day 7 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen
This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes and a giveaway! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch, and one lucky winner will receive a $200 Amazon gift card. 


These eggs can be edited for nearly any holiday. Well, Halloween and Easter in particular. To be honest, they're famous as my Halloween "alien eggs" where I mix the yolks with guacamole or just food coloring (depending on what I have on hand, and place them on my table.




But they work just as well as Easter eggs. Look at that gorgeous color! No food coloring here, just beet juice and vinegar, making for an almost pickled deviled egg.

These are so friggin delicious, I could eat a whole tray myself. The vinegar gives it a nice extra bit of flavor, and keeps it firm, so extracting the yolks doesn't ruin the egg. Enjoy!



Check out the other Easter recipes today!
Desserts- Easter Sugar Cookie Pie from Rants From My Crazy Kitchen 
Amaretto Cream Cake from Making Miracles 
Easter Treats- Sweet Potato Braided Bread from Farm Fresh Feasts

Deviled Easter Eggs
  • 6 hard-boiled eggs, peeled
  • 1/2 cup apple cider vinegar
  • The juice from 1 can of beets
  • 1 tsp salt
  • 2 tbsp mayo
  • 1 tsp mustard
  • 1 tsp sliced green onion
  • pinch of paprika

-In a bowl or jar, place the hard boiled eggs. Cover with vinegar, beet juice, salt, and enough water to submerge the eggs entirely. Place in the fridge for at least 3 hours or overnight.

-Once eggs are a deep purple, drain. Slice each hard-boiled egg in half length-wise and scoop out the yolk into a small bowl. Arrange whites on a plate.

-Whisk the yolk with the mayo, onion, and mustard and spoon into a piping bag. Pipe yolk mixsture into each egg half, and sprinkle with paprika. Serve cold.



ENTER TO WIN! Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017. a Rafflecopter giveaway

Thursday, April 6, 2017

Easter Nests - #EasterWeek2017



Welcome to day 5 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen
This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes and a giveaway! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch, and one lucky winner will receive a $200 Amazon gift card. 


It's been a crazy amazing week for me, you guys. My book debuted on Tuesday. I was on tv on Wednesday. My wedding plans are falling into place. I had two shows this week with my improv and sketch troupes that were incredible. The sun is shining and Texas is pretty. Some magical combination of gorgeous weather, having my book in my hands, a little antidepressant, and the wedding less than 100 days away just has me happy.

This recipe makes a delicious little sweet treat. I adapted the recipe from Cory's mom's Christmas recipe for "haystacks"--I thought they'd make adorable little nests and I was right! Peanutbutter and butterscotch go together very well. 


*As of writing this... it might not be the best week for America. Which brings up some very conflicting feelings. I try to keep my blog a happy place, so all I'll say here is that it feels very strange and selfish for me to be achieving so much, while there is so much to be concerned about outside my own bubble. Not sure what needs to be done, what can be done, but I'm going to try my damnedest to not just sit idly by. In the meantime, I'll keep this a place for food and lightheartedness, because I'm sure we'll need both.

Let's take a look at what the other bloggers put together today...

Today’s Deliciously Perfect Recipes for Easter:
Appetizer- Dandy Deviled Eggs from Cindy's Recipes and Writings 
Salad- Arugula Strawberry Salad with Chocolate Vinaigrette from Rants From My Crazy Kitchen Side Dish- Cheesy Green Bean Casserole from Making Miracles


Easter Nest Candy
  • 2 cups chow mein noodles
  • 2.5 cups butterscotch chocolate chips
  • 2 tbsp smooth peanutbutter
  • ~1/2 cup candy shell chocolate eggs

-Melt the butterscotch chips. Stir in the peanutbutter, fold in the noodles.

-Scoop the noodles out by the loose cupful, and place on wax paper to set. Shape into nests with lightly oiled hands.

-Before the chocolate has set, press three eggs into the center of each nest.

-Refrigerate 10 minutes, or until firm.



ENTER TO WIN! Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017. a Rafflecopter giveaway