|This post has been linked up to these fabulous blogs! Nettie|
|Easter has come and gone with little time to make Deviled Eggs. So you can only imagine how thrilled I was to be the lucky recipient of My Blog Spark gift of 1 dozen carton of Extra Large Brown Farm Land O Lakes Organic Eggs and 1 Classic Egg Tray. Deviled Eggs are very simple to make and there are so many ways to make them. I took a little poll on Facebook and most of my fans agreed on the Classic Style as their favorite. I have been eating Deviled Eggs ever since my Great Grandmother, Mattie Cook was making them for the holidays and other occasions, so I am a big fan. Hubs and I didn’t take much time in devouring the little eggie concoctions, the kids didn’t get to try them ( they were out with friends) great excuse to make more today!|
|Xtra Large Grade A Brown Farm Eggs- Coupon worth up to $5.99 for one dozen, I need to raise chickens!|
|Ingredients: Eggs, Mayo, Dry Mustard, Salt and Pepper, Fresh or Dried Herbs, Paprika, seriously EASY!|
|Set heat at Medium High heat until water comes to a boil, turn down to low and let boil for 15 minutes, drain water and cover eggs with cold water. When eggs have cooled off, peel eggs. This one is perfect. Fresh eggs are the best!|
|Add 1/4 teaspoon dry Mustard, I just love this can, be careful not to dump it on your clothes and floor when opening like I did!|
|Add Fresh or Dried Fine Herbs (Penzey’s Spices are my favorite!)|
|This is where I was invited for Girls Night Out! You won’t see this in L.A.!|
|Gretchen’s Fish Chowder oh my gosh, just heavenly, I would love a bowl right now. Gretchen is an amazing cook and baker, everything she makes is made with love. She made about 5 gallons of soup! There were 4 of us! My kind of cook! Are you sure you aren’t Italian Gretchy?|
|Dave’s amazing homemade French bread. Now I wouldn’t say I was a such bread snob, okay well I am…so when Dave says he is going to bake bread, I am first in line. Laura and Dave are always so generous and deliver loaves piping hot out of the oven, you have to be quick if you want a slice, which I always do slathered with fresh churned butter, not that I make that or anything, a girl can dream, right? Don’t leave the bread unattended at any time, B Zach is in the house!|
|Pull up a sofa and and a book!! No way, there will be lots of laughing, scrumptious food and dancing and singing, it’s Girls Night out!!|
|Okay! So when we are together it’s not all about the food, well for me it is…but my other passion besides food is dancing and we did lots of it with Dance Revolution!!|
|Artichoke Spinach Cream Cheese Dip – After dancing app!|
|Dance, dance, dance! Sing, sing, sing until you throat is so sore from yelling, you think it’s singing until you play the video that Meredith taped, thank you so much Meredith for opening your home to all of us, I had a most wonderful time! Wish I knew how to post videos of us all dancing and singing, I am sure it go viral on youtube! After lots of singing and lots of dancing and lots of laughing we worked up an appetite. My Artichoke Spinach Cream Cheese Dip – I was worried we wouldn’t have enough so I made enough for a full dinner and lots of leftovers, take some home please!! Note to self-don’t food blog when you are starving!! I doubled this recipe: Artichoke Spinach Cream Cheese Dip: 1 cup thawed frozen spinach, 1 1/2 cups thawed chopped frozen artichokes, 6 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/3 cup grated Parmesan Cheese, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/2 8 ounce package of shredded Jack Cheese for top of dip. Preheat oven to 350 degrees F. Grease 2 quart glass casserole dish with non-stick spray. Heat spinach in microwave for 5 minutes, squeeze dry. Heat artichokes in microwave, I used jar artichokes and included the marinade liquid- yum, why not? Heat cream cheese in microwave for 1 minute or until soft. Pour these ingredients into a food processor add remaining ingredients and pulse until completely blended. Pour into casserole dish and sprinkle Jack Cheese on top. Bake until hot 15-20 minutes. Serve with french bread or crackers or just a fork! This recipe has been linked up to my favorite blogs:|
|Nacho Salad: on a prepared baking sheet ( spray with canola oil) place blue corn chips, taco meat, chopped black olives, green chile’s, shredded cheddar cheese.|
|Mexican Fudge Recipe from my favorite Fort Worth Texas salsa- Mrs. Renfro’s Jalapeno Green Salsa ( Hot ). Mrs. Renfro’s Mexican Fudge
Spread one half pound grated cheddar cheese in a 9 x 11 glass baking dish or a 7 x 11 baking dish.
Combine three well-beaten eggs and 1/4 jar of Mrs. Renfro’s Green Salsa ( 4 ounces) and spread on cheese. Spread a half pound grated cheese on top.
Bake at 350 F for 30 minutes.
Cool 10 minutes.
Cut into 1″ squares.
Serve on warm tortillas.
|When I hear the words puff pastry, I think of a Napoleon, a sweet dish, but this pastry puff is a savory dish and it is oh so easy. It is a perfect appetizer to make when you really want to impress your guests. The great thing is that you can use your imagination and add any ingredients you like. Today, I am using Smoked Turkey, Brie, Provolone, Mushrooms and Dijon Mustard. This is a wonderful recipe that I found from,” From Isabelle at Home”.|
|Defrost the puffed pastry and then roll it out on a floured board. After rolling it out, place on parchment paper or a Silpat. Spread 2 tablespoons of Dijon mustard, then place a layer of turkey, a layer of cheese and then top it off with mushrooms. Roll out the second sheet of pastry dough.|
|Lay the second layer of pastry dough on top. Brush with the egg mixture. Cut the pastry to fit 10″x 12″. Cut slits to allow steam to escape. In honor of it being the Breast Cancer Awareness Month, I have made the ribbon symbol representing this with extra dough.|
|Notice the Turkey, Cheese and Mushrooms melding together and the puff pastry is a perfect golden brown. Your eyes will roll up and your mouth will say, MMMMM.|
This recipe may be found at these amazing blogs:
This post has been featured at It’s So Very Cheri www.itssoverycheri.com
Easy Tabbouleh- One of my summer college jobs was a waitress at a wonderful Middle Eastern Restaurant. I also helped prepare appetizers and entrees and dessert. One of my favorite’s is the appetizer Tabbouleh.It is made with Bulgar wheat, tomatoes, cucumber and fresh mint. It can be a salad too, just add feta and Greek olives. Serve with pita or Naan bread, grilled. It is fresh, filling and packed with incredible flavor. This is great made ahead as a snack or a mini – meal that you can enjoy all weekend. The flavors keep getting better every day- if it lasts that long!
Fresh tomatoes, mint, garlic, cucumbers
Beautiful Bulgar- everything is beautiful- in it’s own way!
Seed the cucumber, perfectly clean like a cucumber boat.. Another great idea, get another cucumber and use that to serve Tabbouleh in!
Fresh mint really adds a punch of flavor. Plus fresh garlic. No colds this Fall!
I love mint. Take a piece and chew on it. Put some in ice water, gets rid of depression….
Squeeze the juice of half a lemon. Love my antique fruit juicer that my brother in law gave me.
- 1 cup Bulgar
- 2 cups boiling water
- 5 garlic cloves peeled
- 5 Tablespoons Olive Oil
- 2 medium tomatoes or 1 large tomato chopped
- 1 medium cucumber seeded and chopped
- 1 cup chopped onion
- 2 Tablespoons mint chopped
- 1/2 lemon juiced
- 1/2 teaspoon salt1/2 teaspoon ground pepper
- Place Bulgar in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until water is absorbed.
- . Meanwhile, place garlic on a double thickness of heavy duty foil. Drizzle with 1/2 teaspoon olive oil. Wrap foil around garlic, Bake at 425 F for 15-20 minutes. Cool for 10-15 minutes.
- Drain Bulgar well, transfer to a large serving bowl. Stir in tomatoes, cucumber, onion and mint. Squeeze softened garlic into a small bowl and mash. Whisk in lemon juice, salt, pepper and remaining oil. .
- Toss to Coat..