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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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…
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Turkey Shepherd’s Pie
I hope everybody had a great Thanksgiving. We had a wonderful time with fantastic friends and of course delicious food. So we’ve been trying to find some creative ways to use all our leftover turkey. Here’s a fun turkey-filled take on the classic shepherd’s pie that gets a little help from leftover gravy and mashed potatoes. Ingredients: Makes 2 mini pies. 1 cup (leftover) turkey 1 cup petite peas 1 cup mixed vegetables 1 cup of sweet corn 1/4 cup of onions 3 cloves of garlic chopped 1/2 cup (leftover) gluten free turkey gravy 1 tbsp olive oil, salt and pepper to taste 1 cup (leftover) mashed potato (note: reserve for topping) Directions:…
