Saturday, April 16, 2011

Alisha's famous Deviled Egg recipe in time for Easter

EVERY time I make deviled eggs for a group there is ALWAYS at least one person who asks for the recipe. They are good. I am telling you!

Recipe for the eggcellent (I had to do it) deviled eggs:
1 dozen eggs
1Tbs. milk
1 Tbs. Apple Cider vinegar
2 Tbs. sugar
1/4 cup mayo

And a close up of the cutie deviled egg ideas I got from my Family Fun magazine...

Red Devil Eggs
Red Devil Eggs

1. 3/4-inch red bell pepper strips
2. Half of an egg, sliced lengthwise

Chick Eggs
Chick Egg Variation

1. Sprig of flat parsley inserted into a small slit
2. Top third of an egg sliced crosswise
3. Capers
4. Two small bits of carrot
5. Bottom portion of the egg
6. Small round of the egg sliced from the bottom to keep the chick upright
7. Carrot coin with edges trimmed to resemble toes

And now for my fave...Egg Baskets
Egg Baskets

1. 4- by 1/8-inch length of celery soaked in ice water 10 minutes to make it pliable
2. Small sprigs of curly parsley
3. Two-thirds of an egg, sliced crosswise
4. Small round of the egg sliced from the bottom to keep the basket upright

Thursday, April 14, 2011


Here's a little game you can play with your family, when your kids are trying to dart from the table and you haven't even begun eating yet. :) My 5 year old and I came up with this one. I hope it fosters a fun environment at your table when you try to implement it!

You start by singing the first part to an easy kid's song, like "Twinkle, Twinkle, Little Star" or "If you're happy and you know it". Then you take turns changing the last part of the stanza.

For example, I would say, "If you're happy and know it bark like a dog". Then, Preston would say, "If you are happy and you know it, scratch your head." We keep trying to one-up each other, being sillier than the person before us.

Preschoolers LOVE this game. It's cheesy, but what 3-5 year old doesn't love cheesy?

Extra little hint: If you have kids who are fussy about trying their food you can say, "Okay, everyone take one bite and then we'll let ___________ have a turn".

Tuesday, April 12, 2011

Tuesday: Wild Rice Soup in the Crock Pot

I used to be afraid to experiment in the kitchen. Mostly, because it irks me to have something come out terrible and feel that I wasted money and food on some silly culinary attempt. Of recent, however, I have been forced to be more creative in the kitchen. In order to be a good steward with my grocery budget I am working very hard to use what I have rather than run out to the grocery store on a whim for nachos....which I used to do...a lot.....

Now, believe me, we still eat nachos. However, for the most part now I know we are going to be eating them (on Thursday night actually!).  With meal planning I have learned to have a more organized kitchen. This means that I know there are twelve ziplock bags of summer squash still in my freezer waiting to be used, hopefully, before the next summers squash is ready for the picking!

Thus, this recipe. I created it today because when I made my meal plan on Monday morning I simply wrote that today was: Rice.
This meant that I needed to use some of the fifty pounds of bulk brown rice I have in my pantry along with other things that I have in my pantry.

In the crock pot this morning I put:
2 Cups of long grain wild rice 
2 cups of brown rice (that I had soaked in apple cider vinegar the night before) 
Several diced up stalks of celery 
Several diced up carrots 
Red onion 
Four cups of water  
Several cups of frozen zuchinni and squash from this past summmer

I let this cook for several hours and began adding more water as I saw fit. The rice, even such a small amount will soak up water like hot cakes so I advise that you do not leave your house without making sure you have enough that you will not burn anything in your crock pot if all the water is soaked up quicker than you think!

All day long this simmered away in my crock pot. At dinner time I stirred it, added a few more dashes of sea salt and put it into bowls. I also sprinkled some Braggs Nutritional Yeast on top of the soup, which gives a cheese flavor (but is non dairy). I served this with homemade rustic muffins thanks to my sourdough monster Hershel.
It was so delicious that I am eating it again a few hours later as I type this! The entire family enjoyed this simple meal.

Plus~ you could totally make this your own depending on what you like and have on hand. Some thoughts of things that might be tasty additions:

Ground Turkey or Beef 
Addition of another grain such as millet 
Other root vegetables such as turnip or potato 
Green beans 
Variety of different spices

Wonderful, nutritious, crock pot meal we are sure to use again! It was also very frugal and the recipe I gave above made a HUGE batch. We will eat this again this week, but I am going cook some ground turkey with it for variety and serve it with sourdough pitas. 

Many blessings,


Monday, April 11, 2011

Greek Lemon Chicken Soup=6 Points Plus Points

LOVE THIS RECIPE!!!I just made this recipe for lunch today and it is so good! This recipe comes from my Pampered Chef "It's Good for You!" Cookbook pg.35. My family loves it, I love it, and I think you will love it too! 


2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1-2 lemons
2 Tbls snipped fresh parsley
1 garlic clove, pressed
1 (10 3/4 oz) can 98% fat-free reduced-sodium condensed cream of chicken soup
3 (14 1/2 oz) cans 100% fat-free chicken broth
1/4 tsp ground black pepper
2/3 cup uncooked long-grain white rice

1. Chop chicken, carrots and onion using Food Chopper. Zest one lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Finely snip zest using Kitchen Shears. Juice lemons using Juicer to measure 1/4 cup juice. Snip parsley using Kitchen Shears; set aside.

2. Heat Professional (4-qt) Casserole over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in chicken, lemon zest, juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Makes 8 servings. (1-1/3 cups each)
1 serving= 6 Weight Watchers Points Plus Points

****Update: Thanks Chef Competition at Home, for the picture...