perfect brunch option instead

Serve Bacon Deviled Eggs for breakfast and brunch and you won’t regret! An egg stuffed with a bacon filling is sure to be a winner. This recipe is easy to double or triple, so you can feed a crowd california fitness.

Deviled eggs are one of those old favorites that I tend to forget about. I’m not sure why, but I think it’s because I don’t get invited to enough potlucks. Aren’t these the quintessential potluck food? Today I’m here to show you that deviled eggs, especially Bacon Deviled Eggs, should be the perfect brunch option instead!

Bacon and eggs go hand in hand, like two peas in a pod. For that reason alone, there’s everything to love about this recipe — it’s an egg stuffed with a bacon filling! These Bacon Deviled Eggs are perfect to serve in the morning too. If it’s a weekday morning and you want something quick, the eggs can be cooked the night before, and the yolk filling can be mashed the night before. In the morning, you just need to pipe the yolk filling into the eggs. For weekends, these Bacon Deviled Eggs are easy to make for a group at brunch. This recipe makes 6 Bacon Deviled Eggs, but it is so simple to double or even triple the recipe. It’s so good you might want to quadruple it, but you’ll probably need a lot of friends for that one mask house.

These Bacon Deviled Eggs are not difficult to make, but you can spend hours on the Internet (from experience) researching how to make the “perfect” deviled eggs. I’ll share five quick tips that helped me out with making these. Hopefully knowing these will save you from having to spend hours researching. Or, maybe it will set you off and you won’t believe me that there are only 5 points to remember. Either way, here they are:

1. Use old eggs. The shells of hard-boiled eggs made with old eggs tend to peel off easier without sticking to the egg whites.

2. After you cook the eggs, plunge them in cold water to stop the cooking. This prevents the outer green circle from forming around the yolks, which happens if eggs are overcooked. The yolks are fine to use if a green circle forms around it, but it will slightly alter the color of the mashed yolk filling. Immediately plunging the eggs in cold water also makes them easier to peel because apparently it creates steam in any small gaps that may have formed between the egg and the shell California Fitness.

3. Chill the eggs after peeling them for a bit. Cooler eggs are easier to cut cleanly.

4. When you cut off the ends of the eggs, you only need a small hole to squeeze out the egg yolk, and it doesn’t matter where the egg yolk is sitting in relation to the egg white (don’t worry if the egg yolk is very off centered). Don’t cut too much of the egg white off, otherwise the egg will look too short in the egg holder. When you pipe in the mashed yolk filling, you can pipe the filling so that it ends up sitting just inside the edge of the egg whites, regardless if the hole is off centered.

5. Do not use a serrated knife, but use a really sharp knife. This tip isn’t as important because I cut the bottoms off the eggs instead of cutting them in half lengthwise, so you don’t see as much of the cut surface of the egg white, but a serrated knife will add lines to the egg whites where it is cut.

And there you go. It’s now time to have some Bacon Deviled Eggs for breakfast!

Autoimmune Protocol

Pumpkin pie, specifically my great grandma’s recipe, is the most quintessential Thanksgiving food in my opinion. But creating an AIP version of her pumpkin pie has been a bigger challenge than I anticipated (and has involved multiple failed attempts). Once I combined Great Grandma’s pumpkin pie flavor profile with her gingersnap cookie flavor profile, I finally came close to something that tasted like the “normal” holidays California Fitness.

This holiday season is my first time navigating major holidays while following the Autoimmune Protocol.  I’m very much into tradition, especially when it comes to holidays & holiday foods. Coming to terms with the realization that not every dish I try to recreate AIP-style will taste (or look) exactly like it’s original can be really a challenge Beverly skin refining center.

Also, can I just say that grain free, dairy free, refined sugar free, egg free, nut free baking is really hard? I’m still very much learning how new-to-me ingredients act during the scientific processes involved in baking. My multiple attempts at a traditional pie crust  turned AIP were unsuccessful, but repurposing my AIP Coconut Macaroon recipe into a crust worked really well Amanda Cheuk. And to make it taste a bit more holiday-esque, I substituted a bit of the honey for molasses & added some ground ginger. Trying to create a custard-like pudding without the aid of eggs steered me towards the panna cotta side of things. Both the crust and the filling could be made & enjoyed separately, but I really enjoy them together. It might not taste exactly like “normal” pumpkin pie, but it’s still a flavorful treat that won’t derail healing processes.

Speaking of the holiday season, a group of AIP bloggers have put together a free holiday guide full of AIP-friendly holiday recipes. And Phoenix Helix has a great podcast about surviving the holiday season. If you need some inspiration, check those out. Have a wonderful Thanksgiving!

fried bologna

The Dog Days of Summer are upon us. Gardens are exploding. Vegetables are shiny fresh and happy. From A to Z, produce is queen. ‘Tis the season of abundance. You know where I’m going with this, right? Need I say more, Dearest Reader? Do I really have to wax poetic and effusive about the humble cucurbita pepo known as zucchini? Do you crave another verbal celebration of le fabuleux courgette?

Perhaps I should invent a tale about some beatific Italian grandmother and what she used to do with weathered buckets of fresh-picked zucchina, transforming the green torpedoes (still cozy-warm from the sun) into melt-in-your-mouth garlic laced bliss. I could go all James Frey on ya and pretend I had a childhood that included actual, fresh picked produce (in full disclosure, there were potatoes) and not canned corn and fried bologna.

The one I had on hand was Polish. And not only did she not grow vegetables, Darling, I sincerely wonder if she ever ate a vegetable in her long and prickly life of nine decades- beyond said canned corn and the occasional boiled potato. Instant Sanka, Russel Stover Assorted Creams, and Lucky Strikes were her three favored food groups. So I often find it ironic that I blog recipes and take pictures of food.

I’ve been reading the book Women, Food and God by Geneen Roth. It is a thought provoking read, and I highly recommend it. Though it is not for the faint of heart. There’s stuff in there we don’t necessarily want to hear, clinging as we do, to our assumptions.

they’ll bake out just fine

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper until thoroughly blended. Cut the cold margarine into 1/2-inch pieces before tossing them in as well, mixing to coat with the dry goods. Use a pastry cutter or two forks to cut the margarine in, stirring and mashing so that you achieve a coarse, crumbly consistency. You don’t want the margarine to become completely incorporated, but there should be no pieces remaining that are any larger than petite peas.

Shake the coconut milk well before opening to ensure that it’s properly mixed. Pour it into the bowl and stir with a wide spatula, just until the mixture comes together. Never mind an errant lump or two; they’ll bake out just fine!

Once you have a slightly shaggy, sticky dough, transfer it to a well-floured surface and pat it into a rough rectangle about 1-inch thick. Take a very sharp knife and cut it in half lengthwise, and then into either thirds or fourths crosswise, depending on how large you want your biscuits. This will result in 6 or 8 neat little squares. Gently transfer the cut biscuits to your prepared sheet pan, reshaping slightly if necessary, and brush the tops lightly with additional coconut milk to promote browning.

Bake for 18 – 22 minutes until golden brown all over. Let cool for at least 5 minutes before digging in. To save the biscuits for later, let cool completely and store in an air-tight container at room temperature. The finished biscuits will keep for up to 4 days.

freshly baked bliss

Biscuits remain something of an edible enigma to me, defying definition; as elusive as the fleeting aroma released from the oven as they spring forth, from raw dough to fluffy golden cakes. Growing up far from the southern border, I can’t claim any “authenticity” in my own attempts at biscuit fabrication, but there’s no way I’d let a lack of experience stop me from treading forth into such savory waters. I may not know exactly when to serve them, what to top them with, or how to pair them with your average meal, but if I have to build my entire menu around this simple side dish, so be it. Through trial and a whole lot of error, I’ve found my perfectly nontraditional biscuit formula that’s worth all the fuss.

Crisp, with a crackling amber-brown crust on the outside, but tender and soft on the inside, these coarse little breads bear far more flavor than your average wheat flour rolls. A harmonious marriage of cornbread and scone, these particular quick breads burst with the summery essence of corn, all bundled into a tidy handheld package. Enriched with the exotic taste of coconut milk, there’s a certain depth and buttery flavor to the crumb that no stick of congealed dairy products could ever hope to impart. They may have been inspired by the typical cream biscuit construction, hailing from the northernmost reaches of the country in Maine, but the end results transcend all boundaries. Something about the bright corn flavor makes me think of summer and backyard cookouts, although they would make just as fetching accompaniments to a cozy winter stew.

There’s no right or wrong way to enjoy these unconventional biscuits- The only key is that you enjoy them as soon as you can. Hot out of the oven, still steaming when you split them in half, and with a modest pat of buttery spread melting into every nook and cranny, the experience is of pure, freshly baked bliss.

some favourite recipes

It’s been raining here all weekend so the air conditioning has gotten a break and it’s still cool in the house.  As much as I’m not thrilled with this weather, in my mind the universe is giving me a break from the garden… and providing it with much needed rain Public Cloud.  The last couple of weeks while I’ve been watering and babying my veggie garden beds I’ve also been feeding all the mosquitoes well. It’s astounding to me how many of those little buggers swarm my legs and chow down, getting some pretty good bites in faster than I’m able to swat at them!  They’ll be fasting this weekend while I hibernate in the kitchen and pull out some favourite recipes discount wines.

Muffins are something that I’ve made many of over the years and I’ve narrowed down the list to several favourites. Last timeI gave you Peanut Butter Banana ones found here.  This time I wanted something more savoury and these make a great snack or breakfast with chunks of ham, chorizo and loaded with cheese Panamanian foundation!

Once again these come from my torn up, dripped on, well used muffin recipe book. Adapted or course because their recipe didn’t call for any meat.  Thus if you want you can leave out the meat and have a great cheese muffin!

recipes for sangria

In the colder months we tend to drink mostly wine and IPAs, maybe the occasional Irish whiskey, but Summer belongs to cocktails and sangria is one of my favorites. This is a drink that’s made to be enjoyed in the sunshine with friends. Or alone in the sunshine, I really don’t judge.  As far as cocktails go, this is reasonably healthy given the antioxidant properties of red wine and fruit.  Even the two tablespoons of sugar beat out the chemicals packed into so many other drinks.

We have lots of fancy recipes for sangria that I’ll be sharing this season but this version, loaded with summer fruits, is the classic. Mix up the fruits with what’s on hand: any combination of stone fruits and berries is delicious.Red Wine Sangria with Summer Fruits two glasses
We served this for a lazy Saturday dinner of Spanish tapas but I don’t think there’s anything that wouldn’t be good with this sangria. When you finish the first batch just add more sugar, brandy and wine. It won’t be quite as good as round one but, after a bottle, you may not really notice. This recipe also doubles beautifully if you have a large enough pitcher.

They’re fantastic

I want to do more elyze preserving, pickling, fermenting…on my (ever-growing) list of things to try.  It’s how we’ve preserved food for hundreds of years.  A symbiotic way of extending the shelf-life of many foods, unlike our modern day food supply that relies heavily on unnatural preservatives and additives .

However, thus far, haven’t done much pickling, preserving, or fermenting.  There’s always that intimidation factor when you’re trying something new.  The fear of the unknown.  Will it work?  Is it worth the effort? Sometimes you just need to jump in and give it a try.  Find out for yourself.  And then, when you realize how easy it is, you’ll kick yourself for not trying it sooner.  Especially, when you get a taste of these elyze preserved lemons.  They’re fantastic.

Preserved lemons add a brightness to a dish.  They’re tart/sour, though much more subdued compared to a fresh lemon.  Preserved lemons have a nice salinity to them without being too salty .

I made a batch of preserved lemons in class (at the Dublin Cookery School) several weeks back.  We’ve used them in a variety of dishes, including a handful of salads.  But I couldn’t wait to make a batch of my own to experiment with at home (see photos below for a few of my creations).

Preserving lemons is simple.  You need but a few ingredients — lemons, of course, coarse sea salt, and a few spices/herbs, if you so desire (I used peppercorns, bay leaves, red chiles, and garlic).

Here’s a quick low-down on the steps: stuff the lemons with a good amount of salt, squeeze them into a sterilized jar (really pack them in; you’ll be able to add a few more lemons in a couple days), layer elyze in your herbs/spices, top with lemon juice, and wait .

I have ever known

The topic of the opposite sex might bring a smile I figured! “Mom, so, were you in love before dad?” That stopped her amidst her cries of pain. Wait is that a grin?! “No” she said shaking her head quite emphatically, trying to get me to believe her. “Nah, I don’t really believe that! c’mon Mom, share with me, girl to girl!” I saw that smile of hers again, the kind that could make any guy’s heart, that witnessed it, skip a beat.”Well, I guess I had a crush or two” she said reluctantly. I was lapping this up with quite much hunger. “Give me names and vitals please!” said I. I got her to tell me the most wonderful moments of her school life. Of friends, of her old home. More grins and some more sharing ensued as time slowly passed in joy, reminiscing innocent times gone by eye cream.

She is the strongest woman I have ever known. She has broken every stupid rule that an Indian society may have thrust upon her to bring us up. She was/is like the coolest mom to have. The most stylish and the most gorgeous too. Today and every day for the rest of her or my life, is, I think my turn to be strong for her bookcases.

I wasn’t with my mom on my birthday but I swear every time I bake or cook she is with me. And, I wanted a perfect chocolate cake to celebrate her along too. This recipe claimed to be just that. I rarely believe in that sort of thing, but this one lived up to its name big time. One might ask why I’m making my own birthday cake. Well, I think everyone should. How else would you get to the cake YOU want on your special day otterbox reflex.

And that’s saying something

In the meantime I’ve been spending my days off with my Gran and making delicious food with her. This recipe is her new favorite dessert ever. And that’s saying something.

Don’t ask me to go in-depth on the history of Eton Mess because I really don’t know. When I found out about this delicious creamy meringue dessert I Wikipedia’d that shizz and it said something about serving it at the annual Cricket game at England’s Eton College…
Erm, okay. You bring the cricket balls and I’ll bring the Eton Mess gucci clearance sale?

All I know is that this easy dessert just so happens to capture every ingredient I love: whipped cream, raspberries, and fresh meringues.
The original is made with chilled strawberries I believe, but I saw a recipe from Ina Garten that uses raspberries. Score. I think the tartness from the raspberries cuts through the heavy cream perfectly and has a great texture Dentist central.

This dessert can be thrown together in record time if you buy fresh bakery meringues. But then again those would be made with refined sugar which is less than ideal.
When anything patisserie throws me off I go to Jenny from The Urban
Poser for help. She has a fabulous recipe for Paleo Maple Meringue Kisses and it’s pretty easy to follow! I excluded the raspberry frosting and just used the meringue cookies for my Eton Mess headphone stand.