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Classic Deviled Eggs

Monday, May 13, 2019
Deviled eggs are one of those simple finger foods that takes little time to make, and is awesome for those small get togethers. Whenever I have an event, party, pot luck, or just anything that requires me to bring a dish I always go for the classic deviled eggs.

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

These little joys are so addicting. I find myself eating a good batch because it’s so simple to pop deviled eggs into your mouth one after another. I try to keep the ingredients pretty simple. There’s nothing like biting into a deviled egg and realizing it has an extra ingredient that just doesn’t need to be there.

I go with the basics. Mayonnaise, a dash of mustard, and sweet salad cubes (or sweet relish). I’ve seen some deviled eggs that adds pickles, onions, or celery and it really doesn’t require all of that.

The best part of deviled eggs is that sprinkle of paprika. You wouldn’t think this simple spice would do much, but it does. It give the deviled eggs that perfect kick to balance all of the flavors together.

Classic Deviled Eggs

These Classic Deviled Eggs are the perfect finger food for brunch, wedding or just a snack.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Appetizer | Cuisine: American
Keyword: Appetizer, Deviled Egg, Vegetarian
Servings: 12 servings

6 large eggs
2 tbsp mayonnaise
1 tbsp sweet salad cubes or sweet relish
1 tsp mustard
pepper to taste
sprinkle of paprika

1. In a large pot, add water until eggs are covered. Allow water to boil and then remove from heat
2. Drain water and pour cool water over eggs
3. Once eggs are completely cooled, gently crack on the counter to remove the shell.
4. Cut eggs in half lengthwise
5. Taking a spoon, remove the yellow yolk from the eggs and place in a mixing bowl. Mash yolk with a fork for a smoother consistency
6. Add mayonnaise, mustard, and sweet salad cubes (or sweet relish) to the mixing bowl and stir until everything is spread evenly
7. Use a spoon and add a portion of the yolk mixture back into the egg hole. Try not over fill
8. Sprinkle with paprika

Mexican Street Corn

Friday, May 10, 2019
Last weekend I decided that I wanted to prepare a dish to get in the feels of Cinco De Mayo. One that I have wanted to try for a while was Mexican Street Corn.

The first time I had this amazing Mexican dish was at a…you guessed it….a Mexican restaurant. It’s called Tiki Taco and it was amazing. Now, I will be honest and say that mine didn’t turn out as amazing as theirs. But, I feel prety good to say whenever I have a random craving for it I can remake at home.

Mexican Street Corn is pretty basic. You get a corn on the cobb, add some mayo, cheese, spices, sprinkle some lime juice over top, and BAM.

One thing that I will note is that it’s very important to pick out a good corn so that it has that naturally sweet taste. Something about the sweetness from the corn mixed with the tangy spiciness of the sauces it what really brings this dish together.

I also think that choosing the right cheese matters most importantly. Most recipes call for using cojita cheese or crumbled feta. But, ya’ll know me. I tend to use what I have my kitchen already. I used parmesan cheese.

Parmesan cheese is still a very good substitute, but I think next time I will stop being lazy and actually search for the cojita cheese.

Mexican Street Corn

This Mexican Street Corn is the easiest to serve by adding some mayonnaise, cheese, chilli powder, and lime juice.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Side Dish | Cuisine: Mexican, Vegetarian
Keyword: Mexican, Mexican Street Corn, Vegetarian
Servings: 3 servings

3 corn on the cob
1/4 cup mayonnaise
3 tbsp parmesan cheese
3 tsp chili powder
1 lime
cilantro or parsley to garnish

1.Taking a pot of lightly salted water, add your corn and allow water to boil until corn is cooked
2. Remove corn from pot, and set aside on a plate.
3. Working with one corn at a time, use a butter knife or spatula and begin spreading mayonnaise on each side of the corn. 4. Do not apply too much mayo
5. Sprinkle cheese, chlli powder, and a little of lime juice over top.
6. Add cilantro or parsley to garnish
7. Repeat steps on each corn, and transfer to a serving plate

You can also grill the corn or add to your oven
Can substitute parmesan cheese for cojita or a crumbled feta

How To Make Cauliflower Rice

Thursday, May 2, 2019
Last week, I shared a fairly simple Buffalo Cauliflower Sandwich and you all seemed to really enjoy it. So, I decided to share what I did with the rest of that cauliflower head. I created Cauliflower Rice!

Ever since I learned that I could do more with cauliflower besides steaming it, I’ve been all in. Cauliflower is such a versatile vegetable, and I’ve been finding more and more ways to prepare it.

How To Make Cauliflower Rice

How To Make Cauliflower Rice

Rice is such a staple for a ton of recipes. However, rice is very starchy and is a complex carb. Doesn’t mean it is entirely bad, but sometimes a break from it could be good.

In the past, I have tried the pre-made cauliflower rice that comes in your grocers freezer aisle. I enjoyed it a lot; especially the vegetable fried “rice” kind. But, I really wanted to create my own.

I checked out some Youtube videos and pulled up a ton of how to create cauliflower rice on Pinterest. Everyone has their own individual way of creating cauliflower rice, but this is what I found worked for me.

One step that I found repeatedly in the tutorials for cauliflower rice was they would drain excess moisture out using a rice cloth. I didn’t do all of that.

Ya’ll know I’m lazy. If I can skip a step, I will. And truthfully, I felt that it turned out just as fine without doing this step. Maybe one day I will give it a try just to see why most other recipes have included this step, but for the most part it still turns out just as good taking a paper towel and patting dry.

How To Make Cauliflower Rice

Cauliflower rice is the perfect alternative when seeking a low carb option.
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Course: Side Dish | Cuisine: American
Keyword: Cauliflower, Low Carb, Vegetarian
Servings: 5 servings

1 head of cauliflower
1 tbsp butter
1 tsp salt or more to your liking
1 tsp garlic powder
1 tsp olive oil

1. Taking your head of cauliflower, remove leaves and cut into small florets
2. Rinse cauliflower thoroughly to remove any dirt, and pat dry with a towel
3. In a food processor or blender, add your cauliflower and grind/pulse until cauliflower becomes a “rice” consistency
4. On low to medium, add olive oil to a frying pan and toss cauliflower stirring occasionally until they become tender
5. Add in your butter, salt, garlic powder and continue to stir until cauliflower is cooked

Cauliflower will condense a little as it cooks