Multicolor pickled eggs are a fun twist on hard-boiled. Done in pink, purple and yellow they

Apr 13, 2017

Multicolor Pickled Eggs

It’s been another fun month in the Food in Jars preserving challenge.  This month’s goal was Quick Pickles–and I had to ask what is a quick pickle?  The answer is something (almost anything!) that you pickle with the intent of storing/marinating it in the refrigerator and finishing quickly (versus canning and storing in your cupboard for months). I decided to … Continue reading

With tangy feta cheese and savory dill, Greek Deviled Eggs will be the hit of your next brunch or picnic. Perfect for Easter of Mother's Day!

Mar 28, 2017

Greek Deviled Eggs & a Giveaway

I was a picky eater as a kid.  Hard boiled eggs?  Eeuuuw. Mayo?  No way!  Luckily, I outgrew it!  Otherwise I’d never have made Greek Deviled Eggs!   Last year I noticed lots of fancy deviled egg recipes appearing all over the Internet.  Embellished with tasty add-ins like bacon or salsa, who could resist? 

Jan 11, 2017

Strawberry Stuffed French Toast & Veggie Wednesdays

I just had another one of those “V-8” moments.  Like, why have I never made Strawberry Stuffed French Toast before?  Custard-y bread filled with cream cheese and berries, it is easy, tasty, and healthier than plain French toast.  Over the holidays, my college kids were home from school. I loved the fun and camaraderie–including special breakfasts that start the day … Continue reading

No torch creme brulee trio

Mar 13, 2016

No Torch Creme Brulee

Most dessert isn’t exactly health food.  But sometimes a girl’s got to indulge.  So when I learned you can make crème brulee without a torch, I couldn’t resist.  At least my no torch crème brulee is organic.  And it’s under 300 calories!   I have a new food philosophy.  Eat great healthy local food.  Most of the time.  Then slip in … Continue reading

Homemade Egg Foo Young

May 24, 2015

Homemade Egg Foo Young

It’s hard not to love Chinese Food. From authentic dishes, to Americanized corner restaurant versions (Chinese comfort food?), it holds a fond place in many hearts. So I decided to try my hand at homemade Egg Foo Young.  My oldest has special memories of dining out at a local Chinese Restaurant dating back to her early childhood. After an especially … Continue reading

Slice of sausage quiche

Oct 2, 2013

Dude Quiche

Real men do eat quiche.  I read it on the internet.  And if the quiche is loaded with thick rolls of sausage, it’s not even a stretch. Dude Quiche. Recently I was approached with an interesting offer.  If I would develop an original recipe using a local sausage, specifically a South African style artisan sausage called a Boerewors (translation: farmer … Continue reading

Sun dried tomato and spinach quiche served

May 21, 2013

Sun Dried Tomato and Spinach Quiche

There is a big old jar of sun dried tomatoes sitting in my refrigerator–old being the operative word!  So I am donating it to my Kitchen Cupboard Spring Cleaning Project (where I try to use an old ingredient every other day through the month of May).  “What!” you might ask, “how can sun dried tomatoes be hard to get rid … Continue reading

Shirred Eggs

Feb 28, 2013

Shirred Eggs (with Vegetables) for Breakfast

I am a winter lover. I delight in snow-draped pines, catching snowflakes on my tongue and I still go sledding, albeit only on the smaller hills. But winter does have its challenges–beyond the obvious snow and cold. One of these is getting enough vegetables–especially if you count your 3-5 servings-a-day! Today my rescuer is Shirred Eggs with Vegetables. If I … Continue reading

Swiss Chard Quiche

Jul 29, 2012

Swiss Chard Quiche

I made my Swiss Chard Quiche quite by accident–and in the end it was a happy accident!  You see I was carrying my CSA box down the stairs, when the bottom opened up and everything, including two dozen eggs, tumbled out.  The veggies were fine but 10 eggs were cracked.  They would need to be used–right away. The accident just … Continue reading

Apr 2, 2012

More Natural Easter Egg Dyes

I have been dying Easter Eggs naturally for years. It’s fun and easy–and I always feel more in touch with nature and the returning spring!   Beets for pink, red cabbage for blue and Turmeric for yellow.  With the primary colors covered, you can do anything…  (directions are at the bottom of this post) Not wanting to rest on past successes, … Continue reading