Deviled eggs are delicious, but I always felt there was something lacking in the appearance department in the traditional deviled egg, all that bland white and yellow… Well, enough of that, it’s springtime in the BeWhatWeLove house, and we’re celebrating with pops of color everywhere, including in our deviled eggs. Since I’m a huge fan of beets, using natural beet coloring makes this recipe even better. INGREDIENTS: Brine 3 cups water 1 cup distilled white vinegar 1 small beet, peeled and sliced 1 small shallot, sliced 1 teaspoon sugar 1/2 bay leaf 1/2 teaspoon salt Peppercorns Devil Egg’s Filling 6-8 hard-boiled egg yolks 1/3 cup mayonnaise 1 tablespoon grainy or Dijon mustard 1…
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Roasted Potatoes with Hickory Smoked Bacon
Potatoes, bacon, cheese, need I say more? Actually in this case, I think so. These aren’t your standard cheddar loaded potatoes you’d get at happy hour in some family restaurant, they’re a deliciously sophisticated and yes, slightly decadent dish that is now definitely on my go-to side dish list. iNgredients: 1 Tbsp olive oil 1/2 lb hickory smoked, thick sliced bacon 3 1/2 lbs Yukon gold potatoes 2 cloves garlic, minced 1/4 cup parmesan (preferably freshly grated parmigiano-reggiano) coarse sea salt freshly ground black pepper 2 Tbsp minced fresh rosemary leaves fresh parsley, chopped DIRECTIONS: Peel the potatoes and place in a large pot with water covering them. Bring water to a…
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Iced Lemon Pound Cake
Since this lemon cake is made with fresh lemon juice, and lemons are fruit, and fruit is healthy, then lemon cake is a health food, right? At least that’s what I will tell myself as I enjoy a delicious piece of lemon cake with coffee every morning this week. If you want to make your own (and trust me you do!), it’s easy and delicious! Ingredients: Lemon Pound Cake 1 1/2 cups cake flour 1/4 tsp. salt 1 tsp. baking powder 1 cup (2 sticks) (8 oz) unsalted butter, at room temperature 1 cup (8 oz) sugar 4 eggs, room temperature 1 tsp. vanilla 2 1/2 tsp. fresh squeezed…
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Raw Beet, Carrot & Zucchini Salad
It’s been on my wish list for MONTHS, and finally I have it, the Paderno Spiralizer (thanks to my hubby for this wonderful Valentines Day gift)! It magically transforms vegetables into spaghetti, potatoes into spiral french fries, cucumbers into thin slices, and is capable of any number of other fantastical vegetable transformations. Using blade C, the thinnest spaghetti blade, I decided to test my new toy and make a vegetable pasta salad. The beets and zucchini squash turned out perfectly, making long “noodles”. The organic carrots I had were a bit too small in diameter and only made pieces about an inch long. I tossed them together with a homemade…
