Egg Wars! (Creamy Herb Deviled Eggs Recipe)

skipaheadFor Easter this year we went down to Southern Wisconsin, where my parents live. It is a long drive, compounded by traveling with a baby and two dogs. It was definitely worth it though. We had a blast seeing all of my family and catching up.

Great Grandma (Gigi) and Little K

Though Little K ended up getting two top teeth (yay for balancing out his smile!) and a terrible fever along with them, we did come home with some pretty fun goodies. Little K got some fun toys from the Easter Bunny and his very own adirondack chair.

Silly bunny hid Little K’s basket under his pack and play!

Mmm, Peeps! (For mommy and daddy…)

I fared ok too. First of all my mom gave me this beautiful deviled eggs plate that she had gotten as a wedding gift:

Ooo, shiny. And secondly, purdy eggs:

Do you decorate your eggs as intricately as this? That’s Little K’s egg (Rachel’s handiwork) with the big red tractor. We decorate eggs every year. And we’re serious about this project. This year we decorated seven dozen eggs. Don’t worry, only a mild cholesterol spike for us, each family only took about a dozen home.

What does any sane person do with all those eggs? Well, first you have an egg war.

After a couple eggs have sparred one another and been defeated, you make deviled eggs. What other option did I have?!


Creamy Herb Deviled Eggs Recipe

Overall: three-star

I made these as the main recipe calls for, and I made some that I “greek-ifyed.” The magazine has a bonus tip that says to add lemon, mint, and cucumber to give a Greek flair (I didn’t have cucumbers, so I used kalamata olives). Either way, I didn’t like them. E would give them a better rating than I would, but in my book I’d pick the traditional deviled eggs with mayo and mustard 99 times out of 100. However, if you’re looking for something a little healthier, this is the way to go! (Recipe here, from Taste of Home.) Continue reading

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It’s pronounced keen-wah (Lemon Herb Rainbow Quinoa Salad)

skipaheadWe’ve been eating pretty unhealthy around here. Or at least my recipe feed would have you think so. So I figured it’s high time we bust out a healthy recipe. Plus, I haven’t had many vegetarian recipes and no vegan recipes yet! (Sorry Jenny! Your potato soup recipe is still in the queue though!) So we’re busting out of our “meat, potatoes, pasta, and chocolate chip” funk today with a quinoa recipe. I have only had quinoa a couple of times and I’ve never prepared it myself. It’s one of those foods that scare me, simply because I don’t know what it is exactly or where to buy it or how to prepare it. And I know my mom is reading this now saying, “Qw-in-o-ah? What the heck is that?” So, here is a great infographic to help you, Mom!

I can summarize though: We should all be eating more “keen-wah.” Get started with this recipe. It’s easy and yummy and fast.


Lemon Herb Rainbow Quinoa Salad with Toasted Pine Nuts

Overall: three-star

We loved this salad. Light and fresh and easy to make. But it was expensive, man. E was trying to dissuade me from thinking it was expensive, so maybe I’m a cheapskate, but I had to spend $10 on the quinoa alone. Mint and pine nuts aren’t cheap either. (Recipe here, from Simply Scratch.) Continue reading

My garlic press goes vroom! (Lemony Tuna and Olive Oil Pasta)

Things are looking up around here!

  1. I made some scones (stay tuned for the review!) and I can smell them baking. This cold is whipped.
  2. Little K went in for a weight check today and he went up two percentage points to the 6th percentile in weight and seven percentage points to the 25th percentile in height! My tall, skinny baby is gonna look like his daddy!
  3. Spring is coming. Know how I know? Today when I let the dogs out, instead of walking to the edge of the deck, seeing the snow and running back to jump throw themselves on the door until I let them back in, they did their business and then proceeded to lay down on the deck and sun themselves.

A couple of days ago, I wasn’t feeling so optimistic and wanted a quick meal to fill our bellies, but I had no energy to give to the prep. I also had nothing on hand. I found this recipe using pasta, a can of tuna, some red pepper flakes, and a lemon. Perfect.


Lemony Tuna and Olive Oil Pasta

Overall: three-star

This was a pretty good recipe for what it was: something I could throw together quick, using just the ingredients I have in my pantry. The flavor was pretty subtle, but it was healthy and fresh. (Recipe here, from Real Simple.)

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Snow Day Fake Out (Two Ingredient Pancakes)

Yesterday was a snow day, in theory. I expected E, Little K, and I would hunker down here at home and work/play in our respective corners of the house. Well E ended up having to run into work after all, my computer charger plunked out and sent me off to the Apple Store, and Little K decided to be a major fuss bucket. Granted, he does have a good reason. He has two teeth coming in on the top – not the two you’d expect though. Here is a extremely realistic rendition of what he’ll look like once these teeth come in:

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Bit of a lop sided grin… His mood gets a little feisty for a couple hours and then he’s back to the giggly little guy he normally is. Then he fusses for a while, and then back to himself. It’s a cycle I can deal with.

Well despite the fact that we all were dragged out into the snow yesterday, our day still started off like a snow day: with PANCAKES!


Two Ingredient Banana Pancakes

Overall: three-star

Man, the ingredient list on these things was rough. Ok, not really. Banana and two eggs, that’s it. They weren’t as hard to prep as I expected and the flavor was ok. They definitely are pretty healthy (sans butter, syrup, chocolate chips…) and have a light texture – a lot like a crêpe. (Recipe here, submitted by Rachel.)

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10,000 calories per day is about right, isn’t it? (Caramel Banana Bread Pudding)

Happy March!

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With the impending blizzard, I decided E and I could use a little hibernation food. I went through my recipes and came up with Caramel Banana Bread Pudding. It’s the first recipe submitted to the website, thanks Vicki! [No, it’s not my mom who submitted the recipe! Nuh uh! No way! No how! Ok. You’re right. It was my mom. But hey, help a girl out and submit one yourself! Seriously, I need some new recipes – tell me what to make next!]

I read through the ingredients and immediately realized this was going to give me diabetes. It’s bread, layered with chocolate and caramel, topped with more caramel. Oh, and butter. But, to be fair, there is a banana some where in there too. So, that cross cancels some of the sugar, I think. With that in mind, I did some quick math and realized that my daily calorie allotment is 10,000*. So really, this is like diet food.

* Note: I should mention, math is not my strong suit.


Caramel Banana Bread Pudding

Overall: three-star

You have a decision to make. This is not a cheap recipe. It’s not a fast recipe. It’s not an easy recipe to make. It’s definitely not a healthy recipe. But it tastes amazing. Does that negate all the previous downfalls? (Recipe here, from EveryDay with Rachael Ray Magazine.)

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