Tag Archive: Appetizer

Gearing up for Thanksgiving – trolling the web for recipes of ideas.  I came across this on delish.com.  We love deviled eggs, and these will be so cute to put out!  Great for Halloween get togethers too!

Pumpkin eggs2


  • 12 large eggs
  • 1/2 c. mayonnaise
  • Juice of 1/2 lemon
  • 1 1/2 tsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. paprika
  • 4 chives, cut into small pieces


  1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2″ of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
  2. Crack shells and carefully peel under cool running water.
  3. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.  I also like to add sweet pickle relish, but that’s just me!
  4. Spoon mixture evenly among egg whites and smooth top, or if you’re really OCD use a pastry bag!
  5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
  6. Place chive above egg mixture to look like a stem and serve.


2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.





My friend, Captiva Kerry and I are going to see Dave Matthews Band in West Palm Beach tonight and tomorrow night!

Our tailgate party consists of great cheeses, crackers, salami, and of course, Dave Matthews very own Dreaming Tree Wine!  A local market has cut melon on BOGO so I’ll grab some of that too, and wrap it in some yummy prosciutto.


Belton Farms Double Gloucester chivesonioncheese_image Dreaming Tree bottles Kerrygold-Dubliner-Cheese

I really love the Crush red wine.

Here is the band performing “Dreaming Tree” for your listening pleasure!!

Dreaming Tree Print

I love this print my daughter Andyy gave me last Mother’s Day.  The tree has some of the lyrics from Dreaming Tree in its trunk.


Friends came over to help trim the Christmas tree.  There was some leftover quinoa salad and a baked potato and three pieces of the teriyaki ranch chicken  I chopped up the baked potato and put it in a small casserole.  I dotted it with butter and layered the leftover chicken that I chopped up as well on top of that.  Then I sprinkled it with shredded cheddar and baked at 350 for 30 minutes while preparing the cold cut rolls and slicing up some Compari tomatoes and fresh mozzarella and St. Andre cheese (which is like a mild brie).  I buttered some pieces of bread for with the St. Andre and put a little pesto balsamic dressing over the tomatoes and mozzarella.  The cold cut rolls consist of cold cuts spread with a condiment of your choice – mayo, mustard, ranch, chili sauce, salsa, guacamole, cream cheese – anything!  Then you place a few asparagus spears on each and roll.  I used  canned asparagus because I grew up eating the mush stuff!  It cuts easily with a fork too.  Other fillings will work too.  Peas, green beans, even pineapple or mandarin oranges.  You can sprinkle with sesame or sunflower seeds, add in heat with chopped jalapeno.  The possibilities are endless.  I great way to empty the fridge.

Donovan’s Deviled Eggs

Donovan's Deviled Eggs

My 16 year old son Donovan has always loved deviled eggs, to the point that at the age of 11, he asked to learn how to make them. He prepares them for special occasions, but he also prepares them when he’s just in the mood to eat some.

This time, he had Molly the Baker in the kitchen at the same time, so she showed him how to pipe the yolks back into the whites. Very pretty, I think.

The secret, I think, to boiling eggs, is to put them in room temperature water and cooking eggs in hot, not boiling, water, then cooling immediately. They need to sit in hot water for 15 minutes in order to be hard boiled. We tried 12 like the incredible egg website says and they were still a little soft. This eliminates that green ring around the yolk. If you can, leave them in the fridge for a few days before trying to peel them. Unfortunately, the hard to peel ones are not as fresh as the ones that peel easily, but you can’t know the age of your eggs unless you got them fresh on the farm.

Donovan halved the eggs and removed the yolks to a bowl.


He mixed in mayonnaise, mustard, sweet pickle relish, salt and pepper.  He doesn’t measure anything.  He just adds in a little at a time and keeps tasting.  He had a dozen eggs, and used approximately 3 Tbsp. mayo, 1 tsp. each relish and mustard, and sprinkled in a little salt and pepper freehand.

SAM_0643 SAM_0645

Molly helped him pipe the yolks.



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