If you’re wondering how to make deviled eggs because you’re doing an Easter egg hunt on Saturday and will have DOZENS of leftover hardboiled eggs on Sunday, you’re in luck. Today I’m sharing how to make deviled eggs so you can customize a recipe yourself, plus three recipes that will inspire you!
Selection Sunday is this Sunday. Tip-off is a week from Thursday. You will need sustenance for the next few weeks of good basketball. I’ve offered you this initial recipe. I may try and put together a list of other delicious basketball friendly food, and soon I will be switching to St. Patty’s Day and Easter foods. But in this blog I share how to make buffalo popcorn with blue cheese. It’s tasty, easy and a complimentary snack to it’s more hearty sister, the buffalo wing.
I catered a dinner party last week. I don’t typically like catering. There’s a lot of pressure and it’s hard cooking and transporting the food. But, occasionally for friends, I’ll make an exception. Especially if they give me a little creative leeway. I made a number of fun dishes that I’ll be sharing over the next week or three. But today, I’m sharing these pickled radishes in case you need an easy last minute Super Bowl hors d’oeuvres. And listen, READ THE REST OF THE BLOG before you start getting grossed out from pickled radishes. THEY’RE SO YUMMY.
Unfortunately for my brother and dad, they are die hard Redskin fans. It’s a little pathetic, I feel bad for them. But they get to eat good food (like these pork belly sliders), so that makes the Super Bowl a little more fun when your team isn’t in the final game of the season.
Have you decided what you’ll be serving for your appetizers yet for Thanksgiving? I have felt uninspired all month until last week when I was drinking a saison while cooking dinner. This is what happens when you drink you beer. It inspires you. (It also works for bourbon and wine.) I present to you chipotle cranberry sauce with raspberries and saison over cream cheese, voilà!
Remember how yesterday I talked about how I made ketchup to go with the tostones I’d been craving? And what kind of person would I be if I didn’t share my tostones recipe? An awful one, that’s what kind. So here you go.
When we were in California last week, we made sure to go to one of our favorite restaurants – the Lark. One day I’l get my act together and write a proper review of the place. But for now, let me tell you that before the Lark I couldn’t understand the pimento cheese trend.
My sister-in-law (Kathy), Joe and I decided to grab drinks and a bite to eat the night before we left. Kathy ordered the pimento cheese and it was so delicious we both went home and tried our own variations. Once we were back in Georgia, and since we live in the South and since it’s a traditional dish for July 4th, I decided to make it for the 4th of July party we attended.
Mars and I have spent a lot more time outside too. We have a nice backyard to play in here and fruit trees he gets to pick from (which he loves). The peach tree is full of peaches and they are gloriously delicious peaches. I’ve been frantically trying to squeeze them into different recipes to use them up before they go bad. Last week I was going to make a caprese salad and thought including peaches might be a fun idea. It was. Here’s my southern twist on the famous salad from Capri — Peach Caprese Salad