Spider Deviled Eggs

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I am hosting my book club this week and couldn’t be more excited that it is Halloween week because it means I get to bring out all my Halloween favorites. Straw-Boo-ries, Spooky Seven Layer Dip… I’m excited just thinking about it! But no Halloween holiday is complete without the addition of another themed item.

I’ve learned the versatility that deviled eggs have in theming food at Easter and during the Superbowl. So this week I plan to add these spider deviled eggs to my menu. Thanks to Sunset for the inspiration!… 

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Easter Deviled Eggs

Easter Deviled Eggs

I know I posted a recipe for deviled eggs not too long ago, but when it comes to a decorative item, they are just so versatile!!! So while the recipe remains the same, here are some cute Easter decorating ideas!

Easter Deviled Eggs
 
Cook time
Total time
 
Serves: 8-12
Ingredients
  • 1 dozen hard-cooked eggs, peeled
  • ½ cup nonfat plain Greek yogurt mixed well with 4 tsp dijon mustard (can also use ½ cup mayonnaise)
  • ⅛ teaspoon ground red pepper
  • Kosher salt to taste
  • Garnish (see below)
Instructions
  1. Cut eggs in half lengthwise; carefully remove yolks.
  2. Mash yolks; stir in yogurt mixture and red pepper until blended.
  3. Spoon yolk mixture evenly into egg whites.
  4. Sprinkle evenly with desired amount of salt. Garnish, if desired.
  5. Chill until ready to serve.

 

Add carrot beaks and chopped olives or peppercorns for eyes

Add a celery stalk handle and some dried herbs to garnish

Add radish ears and chopped olives or peppercorns for eyes

Have fun and a very happy Easter to you all!

 

Spinach, Mushroom and Green Chile Breakfast Casserole

Breakfast Casserole

This is the perfect recipe for hosting a brunch. It is super simple and you can tend to all your other responsibilities while it is cooking. I planned a surprise 30th birthday for my husband this past weekend where 14 friends stayed at a house in Santa Barbara and this was the perfect (and much needed) treat on Saturday morning. We ended up using the garlic bread that was left over from dinner the night before, which added a nice little touch. You can swap or add any veggies you like to this dish!

Spinach, Mushroom and Green Chile Breakfast Casserole
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 10 cups French bread cut into 1-inch cubes
  • 16 oz spinach
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 2 cans (12 oz) chopped green chiles, drained
  • 8 eggs
  • 2 cups milk
  • ½ cup half and half
  • salt and pepper
  • 2 cups shredded Monterey jack cheese
  • Guacamole, salsa and cilantro, for serving
Instructions
  1. Preheat the oven to 350. Spray a 9×13-inch baking dish with non-stick cooking spray. Put the cubes of French bread in the pan. Set aside.
  2. In a large skillet over medium heat, add the onion, mushrooms and spinach to the pan and cook until browned and softened. Set aside in a bowl and add in the green chiles and stir all to combine. Pour the mixture over the bread in the baking dish, distributing as evenly as possible. Sprinkle the cheese evenly over the top.
  3. In another bowl, whisk together the eggs, milk and half and half. Season with salt and pepper. Pour the egg mixture on top, making sure the bread all gets saturated by the egg mixture. (Use your hands to press the bread down into the liquid to make sure it is all saturated, if desired.)
  4. Bake the casserole, uncovered, for 50-60 minutes, or until a knife inserted in the middle comes out clean. Serve with toppings of your choice.

Serving Suggestion: You can cover the dish with foil and refrigerate for 8 hours or overnight if you want to make ahead of time!

Football Frenzy Deviled Eggs

Football Deviled Eggs

Are you ready for some football?!?! Unlike your average Joe, all I can think about come Superbowl Sunday is what cute themed appetizer I can bring :). Here is a simple yet adorable little treat you can bring to your Superbowl party this weekend. This is sure to be a “hit”!

Football Frenzy Deviled Eggs
 
Cook time
Total time
 
Serves: 8-12
Ingredients
  • 1 dozen hard-cooked eggs, peeled
  • ½ cup nonfat plain Greek yogurt mixed well with 4 tsp dijon mustard (can also use ½ cup mayonnaise)
  • ⅛ teaspoon ground red pepper
  • Kosher salt to taste
  • Garnish: sliced fresh chives
Instructions
  1. Cut eggs in half lengthwise; carefully remove yolks.
  2. Mash yolks; stir in yogurt mixture and red pepper until blended.
  3. Spoon yolk mixture evenly into egg white halves.
  4. Sprinkle evenly with desired amount of salt. Garnish, if desired.
  5. Chill until ready to serve.

Recipe and photo courtesy of My Recipes.