Pickled Deviled Eggs

436.  A deviled egg is a retro delight which has resurfaced recently.  I've never heard anyone say, "I don't like deviled eggs!".  Although I am sure you are out there. 

A suggestion was made by someone close, who is crazy about pickled eggs, to make the pickled eggs deviled.  Now there is a challenge and unique creation.

I jumped at the task and did just that...I deviled my pickled eggs!  And we were all pleasantly surprised.  Of course the pickled egg lover was over the moon. *wink*wink*

So, here is my pickled egg process, recipe here.

Once your eggs are a nice shade of purple, which may take about 4 days, slice them in half reserving the yolks in a separate bowl.  Wipe your knife after each cut.

I smashed the cooked yolks and added 1/4 cup mayo, or more to moisten, salt, pepper, freshly chopped dill weed, a pinch of onion powder and mixed together to create a very soft mixture.  Then, transferred the mixture into a piping bag and filled each egg half.

We placed them on a bed of lettuce and garnished with fresh dill weed.

This was a very interesting mash-up but the final product was so yummy.  Very rich and was a surprise once you took a bite.  How bad could they be?  I love them.

"I do so like green eggs and ham.  Thank you! Thank you, Sam-I-am."

~Dr. Seuess "Green Eggs and Ham"

Quiche

358.  Spring is here and it was a perfect day to celebrate a beautiful young lady who is a bride-to-be.  We held a shower for her and I wanted to share our simple but delicious menu.

Two plates of mini Quiche Pies were a big hit.  We prepared one with sausage and one without.

Here is the recipe:

To save recipe card just select and drag to desktop and print as an image or print as a photo from your mobil device.

 Next was a Yogurt Parfait with vanilla greek yogurt, fresh strawberries and blueberries and a sprinkle of granola on top.

 A charcuterie board with a variety of crackers, cheeses, olives, meats, honey and jam along with

a heaping platter of fresh fruit.  And a fantastic chocolate cupcake with buttercream frosting (you can find the recipe here:  Best Chocolate Cupcake with Buttercream Frosting

 Coffee and Fruit Water with grapefruit and orange slices were the beverages.

It was a lovely event filled with great friends, conversation, fun facts, yummy eats and beautiful gifts.

"Love is a fruit in season at all times, and within reach of every hand."  ~ Mother Theresa

Crêpes

326.  Do you love crêpes?  Do you dream about them slathered with chocolate, nutella or peanut butter?  With whipped cream, bananas and berries crowning the top?  Are you hungry yet?

This crêpe recipe is the easiest and most satisfying and you have to try it!

Crêpes

2 cups flour
3 eggs, mixed
1/4 cup melted butter
3 Tablespoons sugar
3 cups milk adding 1/2 cup at a time
pinch of salt

Blend flour, egg, butter, sugar, salt and milk.  Add more milk as necessary.
Heat a non stick pan and add 1/2 cup batter to hot pan and swirl to cover bottom.  Watch the cooking process and when light browning occurs turn the crepe over and brown lightly on the second side.
Remove to a plate and fill with your choice of filling on half of the crêpe.  Fold in half and in quarter. Transfer to serving plate.

sour cream or creme fraiche
whipped cream for sweet version
Optional Fillings
Sweet:  Lingonberry Jam, any type of jam, fresh fruit, peanut butter, nutella, chocolate spread, banana
Savory:  Swiss Cheese, ham, cottage cheese, chopped sautéed mushrooms

 I used a whisk to blend the batter to eliminate lumps well.  So satisfying and I think this will create a new craving in your life.  You must try them!

"...sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions."

-Anatole France, Jacques Anatole Francois Thibault

Rösti Shredded Potato Casserole

322.  Christmas morning brunch featured a delicious potato & egg casserole called Rösti.  The recipe is from Switzerland and you can find the recipe here.
I 've made the recipe several times and found that shredding the potato raw and baking everything accept the egg is easier for me.  Once the potatoes are tender I made an indentation with a large spoon and dropped an egg in each indent placing it back into the oven for a few minutes till eggs are as desired.  The eggs will continue to cook once removed from the oven so keep that in mind if you want them softer.  I paired this dish with fresh fruit, cinnamon rolls and bacon.

 Have a very Merry Christmas and Happy New Year.  Enjoy your family and friends and don't forget to hug the ones you love.

"Christmas, my child, is love in action.

Every time we love, every time we give,

it's Christmas."

-Dale Evans