Deviled Eggs? We Prefer Heavenly Goodness Eggs!!

Who lays the Golden Eggs?

Growing up, I was never a fan of Deviled Eggs. I didn’t like the yolk part of a hard boiled egg, I didn’t like the way it smelled, I didn’t like the color.  As I mature, <COUGH> I find that I DO like hard boiled eggs.  While at a wedding this summer I tried a deviled egg.  It was LOVE!! I called My Guy Bri immediately to tell him just how wonderful I thought this small golden treat was.  He was ecstatic because that meant I would make them.  Well, make them I did!

Deviled Eggs

Deviled Eggs

Let me say in advance that I make my own Mayo.  I’ll put the recipe for it. It seriously only takes a few minutes (less than 5) to make and it keeps for at least 10 days.


Paleo Mayonnaise Recipe

  • 1 egg
  • 1 T Apple Cider Vinegar
  • 1/2 t salt
  • 1/4 t black pepper
  • 1/2 t stone ground mustard
  • 1 C Grapeseed Oil (you can use Olive Oil, or any other kind of oil you are comfortable with)

Directions:

  1. Put first 5 ingredients into a food processor or blender and mix for 30 seconds.
  2. Slowly add in the Oil.
  3. Enjoy!

Perfect Hard Boiled Egg with Easy Peel

  • 6-12 eggs
  • water

Directions:

  1. Place eggs into a deep pan
  2. Fill with water until tops of eggs are covered
  3. Put on high heat to boil
  4. Bring to a boil and remove from heat and put a lid on it.
  5. 15 minutes, drain and put in a large bowl and pop in the fridge overnight.
  6. When peeling, tap top and bottom then blow through the narrow end.
  7. Roll egg so it gets cracked all around and begin peeling under a slow stream of cold water.

Now that you have your Mayo and Hard Boiled Eggs peeled, you can continue on to these delicious Golden Beauties!

Lovey Likes to Mix

Lovey Likes to Mix

Ingredients:

  • 6-12 Hard Boiled Eggs
  • Mayonnaise
  • Stone Ground Mustard
  • White Vinegar
  • Salt
  • Pepper
  • Paprika
  • Bacon (Crumbled)

Directions:

  1. Cook bacon!!! 4 Slices is plenty for a dozen eggs.
  2. Cut eggs in half (long way) and use a spoon to remove yolk, set into a medium bowl.
  3. Mix, using a fork, egg yolks with vinegar (1T for a dozen, 1.5 t for 6), Mustard (1 T for a dozen, 1.5 t for 6), bacon, salt & pepper to taste, Mayonnaise until consistency is correct. Smooth but not too stiff or too runny.
  4. Once smooth, spoon into egg halves. If you want, you can put mixture into a baggie and snip the corner and push the mixture into the eggs.
  5. Sprinkle with Paprika and enjoy!

    Who lays the Golden Eggs?

    Who lays the Golden Eggs?

Broccoli Cookies – Yes, I Have A Warped Sense Of Humor!

Well they aren’t exactly cookies! The original recipe calls them Broccoli Bites. If it looks like a cookie in my house, we call it a cookie – no matter what’s in it!!

10152071_10152336873120505_1359943478_o10245058_10152336873255505_913171940_oINGREDIENTS (GLUTEN FREE MODIFIED)

  • 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
  • 1 1/2 C of grated cheese (I used Colby Jack)
  • 3 Eggs (mine were farm fresh JUMBO)
  • seasoning (I used Perfect Pinch Salt free and Rosemary)
  • 1 C of Breadcrumbs (A handful of Rice Chex, a handful of GF Hanover Pretzel Twists and Parmesan cheese in a food processor on pulse until bread crumb consistency…)

10156355_10152335787065505_756892062_o DIRECTIONS10174186_10152335786460505_1657337654_o

  1. Chop up broccoli any way that works for you! We used scissors!!
  2. Make it small enough to work with!
  3. Pour all ingredients into a bowl and hand mix thoroughly.
  4. Hand form into patties, cookies, nuggets – whatever you want to call them and place onto a greased cookie sheet.
  5. Bake at 375 for 15 minutes, turn your cookies and bake for another 10-15 minutes!
  6. Serve plain, with a cheese sauce, with Ranch, with Salsa. You can serve as an appetizer, as a snack, as a side – however you want! It’s just sooo good!

 

 

 

We love Hummus! It’s Just a Yummy Bean Dip!

We love Hummus! I’ve never had store bought Hummus before. I had it once at a restaurant and fell in love with it! keep-calm-and-eat-hummusAfter I saw how easy it was to create things with Chick Peas (Garbanzo Beans) I decided to try my hand at Hummus! I found a recipe, I used it as a starting off point, then I did my own thing! Have you noticed a pattern with that yet?? Back to the recipe – I gathered my

Ingredients:hummus1

  1. 1 can  (15.5 – 16 oz) of Chick Peas
  2. 1/3 c of Tahini
  3. 1T of garlic, minced (2-3 cloves)
  4. 1t of salt
  5. 1T of Olive Oil (I used sesame oil)
  6. squirts of Lemon Juice (Close to 2T) or juice from 1 lemon.
  7. Seasoning to taste. I like Cumin in mine. Parsley to Garnish.
  • Throw EVERYTHING except Parsley into the food processor. You can see mine all fits into my mini-prep. hummus3
  • Grind until smooth!
  • Garnish with Parsley
  • Sprinkle more Oil on it, if you’d like!hummus2

 

 

 

 

Remember, NO LEFTOVERS!! You can eat Hummus on just about anything! Vegetables, crackers, chips, bread. I prefer it on Tostitos or the chips shown in the picture. I like to keep things safe in case Lovey Levin wants some. My Guy likes his on pita bread or Tostitos. My mother spreads Hummus on her sandwiches… How do you like your HUMMUS??hummus

Let’s do the Twist! The Pretzel Twist!!

Gluten Free Pretzel Bites

1090348_10151815327400505_1328555186_oThe red is what I modified in the original recipe. Find the original recipe HERE!

Ingredients

1 and 1/2 cups warm water (+/- 2t)

2 tablespoons brown sugar

2 and 1/4 teaspoons (1 package) active dry yeast

6 tablespoons unsalted butter, melted

2 and 1/2 teaspoons salt

3 and 1/2 cups gluten free all-purpose flour

3 teaspoons xanthan gum (if not included in your flour mix)

3 quarts water

3/4 cup baking soda

For the egg wash:

1 large egg

1 tablespoon cold water

Coarse sea salt, for garnish

Oil, for prepping your bowl to rise the dough in

Instructions

1. In the bowl of your stand mixer fitted with the dough hook attachment, combine the water, brown sugar, yeast and melted butter.  Stir to combine, and then let sit for about 5 minutes, or until slightly foamy. I don’t have a mixer, so I did everything by hand. I proofed the yeast in a separate bowl.

2. With the mixer speed on low, slowly add the salt and flour until just combined. I used a much larger bowl to mix the salt, flour and poured the yeasty mix in.

3. Increase the mixer speed to medium-low and knead until the dough is elastic and pulls away from the sides of the mixing bowl, about 3-4 minutes. I kneaded everything by hand. Lovey Levin really didn’t like this part. He HATES being dirty. Especially his hands. He was baffled as to why I wasn’t upset that my hands were a “lucky mess”.

4. Roll the dough into a bowl gently with your hands, place in a pre-oiled bowl, and cover with a light tea cloth or towel.  Let rise in a warm place until doubled in size, about 1 hour. The mess went down as the dough kneaded together and now it was a neat little ball. You may need up to two more teaspoons of water to make it the right consistency.

5. Preheat the oven to 425 degrees.

6. Punch down the dough and, on a clean and lightly floured flat surface, divide it into 8 equal portions.

7. Roll each portion into a long rope, about 18-20 inches in length.  I had Sissy (Levin’s older sister) help me with this! she loved rolling it out and breaking it up! 

8. Cut each rope into 1-inch portions and place each one on a lightly greased baking sheet. Set aside.

9. Meanwhile, in a large sauce pot over medium-high heat, bring the water to a boil.

10.  Very carefully (the water will spray and foam up), add the baking soda.

11. In small batches, boil the pretzel bites for about 30 seconds or so.  (Use a slotted spoon to remove them from the boiling water and place them back on the baking sheet, about 1 to 2 inches apart.)

12. To make the egg wash: In a small bowl, whisk together the egg and cold water.

13. Lightly brush the boiled pretzel bites with the egg wash and lightly sprinkle with the coarse sea salt.

14. Bake until lightly golden brown, about 15-18 minutes.  Let cool slightly before serving.

1090831_10151815695575505_1508758855_o(1)Most of them are gone from the tray because we ate them. They don’t look very pretty, the texture isn’t perfect. But they taste great! I can tell you from experience that they also freeze extremely well! So don’t be afraid to try it and freeze some for later.

Before we went gluten free, we’ve made pretzels many times before. We always have a blast! Levin’s older siblings, Sissy and Drew like to make things with their pretzels. They stay pretty well, during the dip, wash and bake! So try making balls, actual pretzel twists, braids, etc. Don’t feel like you are tied to nibs!

Cauliflower Savory Bites

1 head of cauliflower
1/4 C of your favorite shredded cheese (I used cheddar)
2T of GF FLOUR
Season to taste!!

1. Steam florets in 2T of water in microwave (about 6 minutes)

2. Purée all ingredients in food processor (including water from steaming) until smooth. Add season to taste

3. Spoon onto greased cookie sheet.

4. Cook at 350 for 35-40 minutes.Image