Category Archives: Food

Bacon Cabbage Chuck Beef Stew: Paleo Comfort Food!

Good old Crock-Pot meals… I can be having a haaaale of a week and if I have dinner cooking in the slow-cooker I feel like I can (possibly) hold it all together.

This week I’ve had a couple of those days. Monday for example: Everything I did I had to re-do. The kids were sick and not sleeping. I was tired. I came home from running errands and put an entire load of freshly washed laundry BACK into the washer. It was in the hamper upstairs ready to be folded and I thought it was dirty and started the process all over again!

But in the background my good old Crock-Pot was dutifully “doing.” So I breathed in.

And let me tell you what I smelled.

We recently got a cow share. Hm. Does “beef” share sound better? Either way I have a freezer full of grass-fed beef that I know lived a happy and healthy life. We named it Sarah. Don’t think about that too long. I try not to. ūüėČimg_5202 img_5203This is our first time doing a beef share, and it’s super fun to pull out different cuts for different recipes.

So Monday¬†I pulled out a mammoth sized chuck roast. When Brielle saw it she said ‘That’s something a dinosaur eats.” and then “Is that BLOOD?” Yeah, she doesn’t eat red meat and probably never will after seeing this.

I found this recipe on The Nourished Caveman. It is so easy and delicious.

  • ¬Ĺ pound of organic uncured bacon, in strips
  • 2 to 3 pound grass-fed and -finished chuck roast, cut in 2″ pieces
  • 2 large organic red onions, peeled and cut in slices
  • 1 clove organic garlic, peeled and smashed – (I used minced in a jar garlic)
  • 1 small organic green or Savoy cabbage
  • Sea salt
  • Fresh ground black pepper to taste
  • 1 sprig fresh organic thyme
  • 1 cup of homemade beef bone broth (I used organic store-bought but now I can make some bone broth with the bones from this cut!)

We started by putting the bacon in the bottom of the slow cooker. Michael helped with this until I caught him with an entire piece of raw bacon in his mouth. Reallllly gross. img_5201
img_5204Then we sliced the red onions and added them to the bacon along with the garlic.
Then we cut the beef and the cabbage. This was a group effort, which means a LOT more effort on my part, and zero time for picture taking.

This is the easy breakdown of all steps:

  1. bacon slices to line the bottom
  2. onion slices and garlic
  3. the chuck roast
  4. the cabbage slices
  5. the thyme
  6. the broth
  7. add few pinches of sea salt and a liberal amount of freshly ground black pepper
  8. Cook on low for 7 hours.
  9. Serve in bowls.

This is Michael adding the cabbage. It looks like a lot of cabbage but it will caramelize down beautifully!
I love including them in the cooking. It is pretty time consuming (and more than a little messy) but I know it’s invaluable.

After the stew was done I stirred it all up, added some salt and tasted it.
It was sooooo good. I didn’t know¬†how the onions and bacon would turn out because the onions were a big pile in the bottom of the slow cooker and the bacon was in raw strips (???) but they were a delicious caramelized tangle of goodness.

The beef was tender and to die for.

But the cabbage was my favorite. It had amazing flavor and was so delicious. I’m going to slow cook some cabbage alone¬†with some bone broth very soon. The health benefits of cabbage are off the charts and I didn’t know slow cooking it would make it so tasty!

So there it is. And I’m eating leftovers right now! It’s perfect for a Fall/Winter day. XOXO



Mexican-Style Pulled Pork

Yet another slow-cooker pork recipe to add to my arsenal! Praise the easy recipe gods.

And this might be my favorite yet.

I had high hopes for this recipe for a few reasons. One being that it called for enchilada sauce. That just spelled “comfort food” to me. And let me tell you, it does not disappoint in this category.

This pulled pork can (and should!) be served over everything from baked potatoes to big fat rolls to corn tortillas. And the sides… I can’t even imagine the tastes that would compliment this. Coleslaw, Pinto beans, Collards, oh my!

We kept it simple tonight and ate the face off some tacos. With a side of spicy black beans.

Mexican-Style Pulled Pork:

You will need –

  • 2 to 3 lb. pork butt or shoulder
  • 1/2 cup salsa
  • 1/2 cup¬†enchilada sauce
  • 1/2 cup beef stock
  • 2 green chilies, thinly sliced
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • Sea salt and freshly ground black pepper

Mix the last six ingredients in the list (the spices) in bowl and rub it all over the meat.
img_0719Put the seasoned meat in a slow cooker (turned on low.)

Now pour over the meat:
The salsa, the enchilada sauce, the green peppers, (I used 1/2 can of mild green chilies – sliced – instead) and the beef stock.
img_0722Cover and cook on low for 7-8 hours.

Once it’s done, take the meat out and let it rest. Strain the sauce with a colander into a saucepan.) It’t hot! Cook the sauce over medium heat until it thickens a bit.

I added two tablespoons of corn starch to a portion of it and once it was dissolved I added it back to the pan. It thickened the sauce nicely! Totally optional, but gave it more of a gravy comfort food vibe.

Shred the pork using two forks, and put back in the slow cooker with the thickened sauce, combining with a few stirs. Cover the crock pot and cook on high heat for another 20 minutes.¬†I didn’t cook it the¬†additional¬†20 minutes, (we are impatient over here,) and it still turned out perfect.¬†

Open it up (again) and enjoy!!!!


*This recipe (minus a few changes) is from Paleo Leap: My go-to treasure trove for all things Paleo!



Slow-Cooker Cochinita-Style Pork

Can I just tell you how much I love trying a new crockpot meal? Especially pork?

1) If we love them, I have yet another easy meal to add to my list of go-tos.
2) I love seeing Brenden happy, and it seems he’s happiest eating PORK.
3) Slow-cooker recipes usually have lots of leftovers, and leftovers are my best friend.

This is a style of pork I’ve never even heard of before! It’s a traditional Mexican slow-roasted pork that is prepared by marinating the meat in strongly acidic citrus juice. And the mix of spices is superb.

The recipe calls for Pork Butt. Which, if you want to be less grossed out you can just call “Pork Shoulder.” It’s a great cut of meat for the crock-pot because it has lots of good fat to render, and it’s a great cut of meat for your wallet because it’s more economical than most cuts. WIN.

The ingredients:

  • 4 lbs pork butt
  • 2 tomatoes, diced
  • 2 red onion, sliced
  • 1 bell pepper, diced
  • 1/3 cup orange juice
  • 2/3 cup fresh-squeezed lime juice
  • 2 garlic cloves, minced
  • 2 habanero peppers, seeded and chopped
  • 1 tsp ground cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • 1 tbsp. dried oregano
  • Fresh cilantro
  • Sea salt and freshly ground black pepper

I always cut my veggies first, even before I even open the meat. I want the meat to be the last thing that touches my surfaces.

So first I dice the tomatoes, slice the red onions, and dice the red peppers. Already I am loving this meal, just look at these beautiful colors!
I dump all of that in a big bowl, and put it aside for later.
Now I juice the limes and pour the juice in a bowl with the orange juice and the garlic. I dice the habanero peppers and throw them in there too.
I set the bowl of juices aside and go on to the spices.
I mix all the spices in a little bowl and then the meat makes an appearance.
I always try to buy happy meat/meat that came from happy animals.
I rub the spices into the meat.
Now it’s time to put it all in the pot!
I set the meat in the slow cooker and pour the delicious liquid over the top.
img_7292Next I pour the bowl of veggies on top of that.
Once the meat is cooked (8 hours later) I shred it and mix it all in the crockpot to make sure it has access to all the flavors and juices.

This pork can be served with a sweet potato mash, or with anything really, but I chose to make tacos.

I made some black beans to go with it, and warmed some corn tortillas in a pan. I find that doing this without butter makes the corn tortilla perfectly warm and crispy while still being just a little chewy. (Which I love.)
The most important ingredient they saved for last:
Add some sea salt and plenty of cilantro to your final dish! It takes the entire meal to a different level.

It was a winner! Michael loved the pork by itself, Brenden and I loved the tacos, Brielle wouldn’t try it, (but what’s new??) and I’ll for sure be making it again.

Next time I plan to marinate the meat in the spices and juices overnight.

*This is yet another recipe from paleoleap. I could make a recipe -a-day from these guys and never get bored! Check them out for all things Paleo!



Mustard Roasted Fish and Lentils!

I’ve always included Brielle in my cooking, but just recently she’s really¬†started to get into it. Now she wants to participate more than just stirring the¬†pancake or cupcake batter.

This week she helped me make fish. We went to Whole Foods and picked it out together and I fielded questions like, “Mommy, why aren’t his eyes moving?” (We were looking at the smoked whole whitefish.) And when she¬†saw the huge Octopus: “Mommy, can it eat??” Nope.. it’s dead.

So there were some heavy feelings at the fish counter, but we survived and walked away with a pound of haddock.

Then we waited 48 hours to cook it (way too long) and when I opened it all I smelled was bad fish. So we returned it and got more. I’ve been doing that a lot lately. If my produce or meat goes bad (within reason obviously!) I just RETURN IT. I mean, why re-buy it if you never got to use it in the first place? (No judging please.)

So we got the fresh, happy fish home and got to work making Mustard Roasted Fish.

Brielle did an excellent job spreading it out on the baking dish… and touching it in general.¬†¬†¬†¬†IMG_9506
First, lay the fish in a baking dish and preheat the oven to 425.

The original recipe calls for cream, but to make it dairy free I decided to use Mayonnaise instead. (Seems a little gross but it somehow worked!)

For the mustard sauce we put in a bowl:
1/2 cup mayonnaise
2 tablespoons dijon mustard
1/2 tsp dried thyme
Juice of 1/2 lemon (We used lime because we didn’t have lemon.)
1 shallot, minced

Stir stir stir.
Then spread the mustard mixture on the fish.
As you can see, we added (maybe a little too much??) Olive Oil to the fish first.

Sprinkle with salt and pepper.

Then pop into the preheated oven for 12-15 minutes depending on the thickness of the fish. I like to turn on broil right at the end to get the top sort of brown and crispy.

Let me backtrack one quick second. That morning, before cooking the fish, I made LENTILS to go with it. Talk about delicious. And so many health benefits! Lentils are high protein, stablize blood sugar, lower cholesterol, increase energy, etc. etc. etc! We love them.

Rinse and drain one cup green or french lentils.
Cut up one onion.
Put some olive oil in a dutch oven or pot, (I am using a regular pot because my dutch oven burned up, long story..) And add the onion and sauté for a few minutes. Add some garlic, maybe a teaspoon? I never cut my own, I use the pre-minced jars.

Then add the lentils.
IMG_9519Next pour in 3 cups chicken or vegetable broth.

Bring to a boil and cover. Lower the heat and simmer for 25-30 minutes or until all the liquid is absorbed.

Now add some spinach, a couple handfuls.
And a cup of frozen peas.
Cover again and cook for another 4-5 minutes and then season with salt and pepper.

Serve the fish over the lentils. Brielle didn’t have ONE bite of fish, which I expected, but it still broke my heart!
We had a great conversation at dinner as Brenden and I ate our fish and Brielle ate a quesadilla¬†and carrots, where we explained to Brielle that this¬†meal was not in fact¬†our¬†favorite food¬†either. But we still eat it because it’s healthy and good for our bodies.

Her diet is improving slowly, and I am working harder than ever to encourage her to eat healthier foods and have a better relationship with food in general. It’s a process for me. Blog post coming up about my struggles with that soon. When I find another free, (alone) 30 minutes!

Hope everyone is having such a wonderful summer.


*This recipe is originally from Cooksmarts.

A New Take On A Summer Salad

Okay, we have been eating salads every single night for dinner. Heaven! The shopping/prepping/clean up is sooo much easier! All I do is keep the same staples on hand and switch up the toppings.

A variety of olives and peppers
Our favorite balsamic vinaigrette
Grilled veggies that I cut up and marinate in balsamic and olive oil and roast and they are good the whole week!

I switch up the toppings:
Chicken Salad
Tuna Salad
Grilled Chicken Strips
Curried Chicken Salad

You get the point.

Well today¬†I made Salmon Croquettes for our lunch salad! I say “croquettes” but really I have no idea what the difference between a “Salmon Croquette” and a “Salmon Cake” is. Is there a difference? For some reason I picture a¬†croquette to be smaller and crispier. And maybe even yummier? so this was a croquette.

I didn’t measure what I used, I just eye-balled it. But I promise you can too. It’s the most no-brainer meal ever. And so freaking delicious.

I started with a can of salmon. Thank you Trader Joes.
Open that up, pour out the juice (preferably into a grateful pet’s food bowl) and dump the fish into a bowl.
Next add about a cup of Panko Bread Crumbs. Or regular bread crumbs! Or Gluten Free Bread crumbs. Really anything you want that’s a bit of a bonding agent.

Now, two eggs. (No pic for this because my son was a total mess cracking the eggs everywhere.)

Now, ONION! 1/2 onion, diced. This is muy importante.
Add it to the bowl and then some salt and freshly ground pepper.
IMG_6199 IMG_6203
Now, mustard! About 1 tablespoon. Even if you aren’t a mustard fan please don’t skip this step. It really adds to the flavor! Any Dijon will work beautifully.
Stir stir stir. Mix mix mix.
Now heat a pan with cooking oil. Medium-high heat. Take about two spoonfuls in your hand and pat it down to the size you want. Add it to the pan. Wear an apron at this step because POP POP POP. And oil ruins shirts!
Let me tell you, just looking at this pic makes my mouth water. And I just ate!
While you cook the croquettes (HA, I love saying that word mostly because I have no idea what it means,) prepare your salads!

I added some mustard to the side of the greens for dipping, and some olives and peppers.
This is my favorite salad dressing of all time. But olive oil and vinegar and a little salt and lemon would be just as good on this dish!!
Sprinkle the greens lightly with your dressing of choice and top with your piping hot salmon!

West African Chicken in Peanut Sauce!

Saturday was hectic.. Too much stuff going on in too little time. But there was a pound of chicken in the fridge that was expiring that day and there was no way I was going to let that happen!

Brenden went to the gym at 4:00 and I decided to use the 45 minutes between then and when we all went to the pool to save the chicken. We already had dinner plans, but this meal keeps beautifully and viola! Our Sunday dinner would be dunzo. So I got to work. (And work it was, the kids were a hot mess.)

It’s another Cooksmarts favorite. It’s rich and¬†full of flavor, and good with rice or by itself.

You will need:
1 lb. Bonesless skinless chicken breast
1/2 red bell pepper, diced
1 sweet potato, peeled and chopped
3-4 carrots or turnips, peeled and chopped
Peanut butter, creamy (“natural” preferred but any variety is fine.) 1/2 cup
Garlic, 2 cloves
Fresh ginger, 2 tsp. grated
2 tbs tomato paste
2 cups chicken stock
Red pepper flakes, 1/2 tsp.

Garnish: (all optional)
3 tbsp fresh cilantro
Peanuts, 1/2 cup, roasted and unsalted, chopped
Juice of 1/2 lime

Put the carrots (or turnips) on a microwave safe dish and cover with a damp paper towel. Microwave for 4 minutes, until the sweet potatoes are tender and carrots still have a bit of crunch. Set aside.
Heat a dutch oven or wok over medium-high heat. Add the chicken (season it with salt and pepper!) and sear on all sides, about 4 minutes. Don’t cook it through, it will cook in the sauce later. Set aside.

Next make the peanut sauce.

Whisk together the Peanut butter, tomato paste, chicken stock, ginger, and red pepper flakes At first it looks pretty gross and then you smell it and realize, this is how they do that sauce, wow!!
Now add more oil to the hot pan and toss in the garlic and bell peppers. Cook until it smells delicious, about 1 minute.

Now add sweet potatoes, carrots (or turnips) and the peanut sauce. Add chicken and bring to a boil. Cover and simmer on med-low for about 10-12 minutes until the chicken is cooked through. I added a little more chicken stock because it looked too thick. But it depends on the consistency you want!
It’s so good I couldn’t help but eat it straight from the pot.

Serve it with the peanuts/cilantro/lime juice or all by itself!

During all this cooking and picture taking the background dialogue was constant as per usual. Michael was at the sink “washing dishes” (a.k.a pouring water all over the floor)¬†when¬†Brielle brought¬†her doll into the kitchen:

“Mommy, can¬†you cute Peelah’s hair now?”
Me: “But her hair is so pretty, are you sure?” (She’d been talking about it for two days so I knew she was sure.)
B: “Yes, I really want it shorter. She really wants it shorter.”
I grab my kitchen shears. “Okay, how short?”
She gives me the length with her fingers parted in the air.
I show her on the doll. “Here?”
“Yes. Thanks mom.”
I make the cut.
And then I move to the OTHER side of the doll’s head and make the same cut on that side. Of course, right?? Wrong.
She melts to the floor, crying real tears. “I did’t want that side short!! Only this side!”

We spent the next five minutes taping Peelah’s hair back on ONE side of her head.

Here is her doll, “Momma, I love her just the way she is.”
Peelah seems happy with her new hair too! ūüôā

And the chicken was saved in a delicious new state, ready to be devoured at a later date (I couldn’t resist!) ūüėÄ

I hope everyone had a great weekend!




Coconut Rice

Genevieve,¬†my beautiful adopted sister,¬†is home after a six hour surgery and a week’s stay in the hospital. To say my mom and dad are strong is an understatement. But I worry for them. I worry for their health and energy. But they are so steadfast in who they are and what they do that I just say “okay.” And get back to my life.

And tonight my life is this:

A house that is literally shaking at its foundations.

Is that everyone??

I have TWO kids. What about a house that has 3-+ kids?? My house seems like it’s about to explode at any minute!

My neighbor Kim was outside tonight gardening, happily trimming this and that, and I could see her peace being disrupted through her beige visor as my children’s voices escalated.

What a spectacle.

So I decided to check something off my list: Make Gen Coconut Rice. Yes, it’s as mouthwatering as it sounds. And it’s her favorite. So I got busy. And as usual the kids joined me.

I put some oil in a pot
Added some minced garlic
1 tsp of Cajun seasoning
1 cup of coconut milk
1 bay leaf
And brought it to a simmer.
Then I added 1 cup chicken stock
2/3 cup white jasmine rice
1 teaspoon salt
I brought it all to a boil and then simmered on low for 15-20 minutes until the liquid was almost gone.
Then rinsed and drained 1 can of dark kidney beans.
And folded them into the rice. (Oh and I took the bay leaves out here too.)
Then I added more salt (never be afraid of salt!) and more Cajun seasoning to taste.
Michael and I had¬†some, (we had to taste it before we sent it off to Gen!)¬†Brielle wouldnt eat it because of the scary beans. ūüôā

IMG_4938 IMG_4939
Absolutely delicious. Next time I want to play with it a little:

1) Maybe add raisins instead of beans? At the beginning so they can cook and get plump?
2) Double it, there’s always reason for leftover rice.
3) Add sliced almonds instead of the beans (and maybe even with the rains??)
4) Add a pinch of brown sugar to the Cajun seasoning at the beginning?
So many ways to tweak it and make it even better!

And oh my this boy.. he just loves being in the kitchen with his momma.
IMG_4942 IMG_4944 IMG_4945
His personality is off the charts.. His hair cut is way past due and I love the look of it! He just learned how to “put your lips on my lips for a kiss” instead of his huge forehead on my lips for a kiss. I’m so in love!


Lasagna Without The Lasagna Tummy!

Nature never ceases to amaze me. Squash that looks and tastes (use your imagination!) like angel hair pasta, and now butternut squash that can be used as lasagna noodles?!

Add some Mozzarella cheese and it tastes like you are getting fatter by the bite-full, but you’re not!

You don’t really need a recipe for this one. It’s just a meaty delicious marinara sauce of your choice piled on top of thinly sliced butternut squash.

I used the following recipe:

  • 1 pound ground beef
  • 1 large butternut squash (I used half for the lasagna and the other half I smothered in butter and cinnamon and roasted¬†to be consumed later.)
  • 29 oz jar tomato sauce
  • 2-3 tablespoons tomato paste
  • 1 onion, minced
  • tablespoon garlic
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • Sea salt and freshly ground black pepper

First, preheat the oven to 400.

Then get the hardest part over with: Try to cut the squash without going to the ER.
First peel it then slice it in half length-wise.
Then slice into thin strips.
Have a taste. It’s delicious RAW. I had no idea! I was snacking on it the entire time I cooked.
Michael didn’t think so at all though…
I love how he will taste literally ANYTHING.

Now start working on the sauce.

Cut up the onion, throw in a pan with some olive oil or your choice of fat, add the garlic and cook for 4-5 minutes. Add the meat and cook until browned. About 6 minutes.
Now I drain out any extra fat that’s in the pan.

Add the sauce, paste, and spices.

Simmer for 10 minutes.

Now assemble!

Pour the sauce over the layer of “noodles” and then add some cheese if you are feeling it. I used almond milk mozzarella “cheese.” The finished product was melty and delicious.
Do one more layer, and then pop in the oven for 25-30 minutes or until the squash is nice and soft(ish.) I like it to have a little texture still!
Now eat it!
I had two servings and I didn’t feel “ugh” after. And there are plenty of leftovers for the weekend. Is an easy and healthy go-to dish! Try it.



Swedish Meatballs!

Without the trip to IKEA!

These actually resemble¬†an amazing dairy-free Beef Stroganoff. And Beef Stroganoff was one of my FAVORITE dishes pre-dairy allergy. So I’m beyond excited to find this recipe! Next time I’ll add a grain-free noodle and it will cover that craving perfectly.

This recipe makes a ton, so depending on your family size you can freeze some and/or have leftovers for the next day. I’m excited to eat it again for lunch. So is Michael!

The ingredients are simple, the flavor is PACKED.

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 onion, diced
  • ¬Ĺ cup almond meal
  • 2 large egg yolks
  • ¬ľ tsp. allspice, ground
  • ¬ľ tsp. nutmeg, ground
  • 4 cups¬†beef stock
  • 1 cup coconut milk
  • ¬ľ cup¬†ghee
  • 2 tbsp. tapioca starch (I used regular corn starch because I could’t find tapioca starch.)
  • 1 tbsp. fresh parsley leaves, chopped
  • Cooking fat
  • Sea salt and freshly ground black pepper

First dice the onion and sauté it in a cooking fat (I used coconut oil) for 4-5 minutes, stirring constantly until they are soft. Then add it to a bowl with the ground pork and ground beef. Mix together and add egg yolks and the spices and almond flour. Then add some salt and pepper (I just sprinkle a little, no need to measure.)

The kids LOVED the texture and feel of the egg yolk. I just cracked both eggs into a bowl and scooped the yolk out with my hand.

Then I took off my rings, gave the meat mixture one last good mix with my hands and formed little 1-2 inch balls.
Next add some cooking fat to the pan and sear the meatballs on all sides until a nice (I like charred) brown. It will take about 5 minutes per batch. Then set aside and start on the sauce! (They will be mostly raw in the middle and will finish cooking in the sauce.)

Put the 1/4 cup ghee in a pan and melt. Slowly whisk in the beef stock and cook, stirring constantly, for about two minutes. Next add the coconut milk and some salt and pepper. I use canned coconut milk and I used plenty of the creamy top part too! Once it’s hot¬†pour about a cup of it in a bowl and add the starch and whisk until it’s lump free. Add back to the sauce in the pan. Whisk some more until it thickens. It took about 5 minutes for me, on medium heat.
DSC_1822Now add the meatballs to the sauce. Stir occassionaly and cook until cooked through and sauce has fully thickened, about 12-15 minutes, low heat.

Serve immediately with Parsley on top! (Don’t chop it and then leave it on the cutting board like I did!)

Absolutely delicious. I can’t wait to eat the leftovers.

Thanks to Paleo Leap for all these amazing grain-free recipes!

Not Your Everyday Deviled Eggs

I’m so happy Spring¬†is here for so many reasons. Long days.. vitamin D.. no mittens to keep track of or coats to hang up.. no cabin fever.. lots of pool time and vacations on the horizon. And the biggest thing¬†for me is just time OUTSIDE with family and friends.

Last weekend we kicked the season off right with our dear friends in the country. It was a blast. Delicious BBQ Chicken, a stream to explore in the woods, S’mores, tons of room for the kids to run, and LIGHT SABERS…
Yeah, these boys and their toys.

For this shin-dig I decided to incorporate one of our favorite condiments into the mix: Hot sauce.

We LOVE Sriracha. We put it on our eggs in the morning, and Brenden makes a weird mayonnaise/Sriracha concoction that he dips everything into. We have a big bottle of it sitting in the door of our fridge just asking to be squeezed onto something. So I decided to use it in our deviled eggs. And it equaled deviled egg SUCCESS.

Sriracha Deviled Eggs

  • 12 eggs
  • 6 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 4 teaspoons Sriracha hot sauce
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons finely chopped fresh cilantro
  • Kosher salt
  • Freshly Ground Black Pepper
  • Cilantro (chopped) for a garnish if desired

Start with half as many eggs as you want to end up with. I started with 12 eggs to end up with 24 deviled eggs.

Place the eggs in enough water to just cover them and bring to a boil. Once the water is boiling I turn the oven timer on to 8 minutes.

When the timer goes off, rinse the eggs in cool water.
(Here’s where I once again wish we had chickens. Because I can’t imagine how amazing it would be to pick these eggs out of a hen house instead of a carton.)

Now employ some little fingers to help peel the eggs.
DSC_1789 (1)DSC_1793
We had a few minor egg-casualties but ugly deviled eggs taste just as good as pretty ones!
DSC_1795 (1)
Now slice the eggs in half.
Scoop the yolks into a bowl and add everything else listed above and stir.
Now have a taste. Yummmmm. The Sriracha adds just a bit of heat and so much flavor.
Spoon into the egg halves.
DSC_1808 DSC_1809 (1)
Now just sprinkle with the extra Cilantro.
And EAT one because chances are wherever you are taking them they will go quick! And you don’t want to miss out.

Happy SPRING-ing!


**I found this recipe on Chowhound.The only variation is the¬†Pickled carrots or daikon, which we couldn’t find!**