Deviled Eggs with a Mexican Flair

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Ok, so here’s my dirty little secret – I’ve never actually made deviled eggs before this recipe. I really really love them, but for some reason thought they were a lot harder to make than they are. There’s that, and also the fact that I was terrible at making hard boiled eggs. (Yes, I know. I started a food blog and couldn’t boil an egg. We all have our vices…). But hold the tisk tisk-ing, because I overcame both and made some super easy and delicious deviled eggs. Look ma! I finally made my own deviled eggs!

  • 6 hard boiled eggs
  • 1/2 of an avocado (I used the other half of the avocado from our BLT(EA) recipe)
  • 1 tsp of finely chopped cilantro
  • 1 tbsp of finely chopped red onion
  • 1 tbsp of lime juice
  • A pinch of salt and pepper
  • A pinch of paprika per egg

Take the yolks from the hard boiled eggs and combine with all of the ingredients except paprika. Be sure to blend it until creamy. Scoop spoonfuls back in to the eggs and dash on the paprika.

If you want something a little more spicy, try blending in some chili pepper or finely chopped jalapeno. Can’t wait to make these again for margarita night!

Mexican style deviled eggs

Feliz Comiendo, XO

BLT(EA): A BLT on Steriods

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This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!

You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!

  • 2 strips of bacon
  • 1 egg, over easy
  • Layered lettuce
  • 2 slices of tomato
  • 2 slices of avocado

I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!

BLTEA

Happy Eating, XO

March’s Foodie Fave: Marshall’s Haute Sauce

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A little while back, my friend gave me some dry rubs as a gift. And let me tell you, they blew me away. She got me the pack with Potato Rub,  BBQ Rub, Seafood Rub, and Sandwich Rub. By the end of the summer they were practically gone.

These spices really give an awesome punch to any dish. Like the bottles suggest, we used the Seafood Rub on seafood and BBQ Rub on burgers, ribs, and such, etc. But I also started putting them on veggies and they were just as mouth watering. If you don’t believe me, check them out for yourself. The best part is, the site makes it even easier for you by providing recipes to try. And honestly, with a name like Marshall’s Haute Sauce, why wouldn’t you want to try them?

Marshall's Haute Sauce Rub

Happy (spicy) Eating, XO

Lemon Ricotta Pasta with Red peppers & Spinach

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I am SO over red sauce. Any idiot can buy a can of marinara (Although I don’t know why you would when we have a recipe from scratch that is healthier & tastier) and throw it on some noodles and say they made “Italian” food for the night. How about the fact that most pasta dishes aren’t even the entrée in Italy and its a small portion in the primi platti course prior to your protein and vegetables which is your actual entrée. Now, as much as I wish that we could all dine on 4 course (Read: 4 hour) dinners I know that is not always possible. So here is an easy, light and yummy pasta dish that served with some grilled chicken (because god forbid I have a vegetarian meal for once) that could count as a whole meal (starch, veggies, protein). So bust out the leftover ingredients from the pancakes and kale dish and get to cooking! (See how we always save you money by reusing stuff, you love us).

  • 12 oz. fettuccine
  • 2/3 cup skim ricotta cheese
  • 1 teaspoon grated lemon rind (also known as zest)
  • 4 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 3 cups fresh baby spinach
  • 1 1/2 cups diced red bell pepper
  • salt and crushed black pepper
  • 1 tbsp. olive oil
  • 1/8 tsp. crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water. While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper.  (I listed 1/8 tsp. of crushed red pepper, but don’t be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level). Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, sauté for 3 minutes. Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts.

Happy Eating, XO.

Shramp.

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No it’s not a typo. It’s a shrimp recipe that is amped up with all kinds of yummy flavors. Hence shramp. It’s ok if my word blending confuses you because the blend of these ingredients will be sure to make you happy (ha did you like how I did that, oh come on, I have so much fun writing these). Anyway, let’s get down to biz. Its quick and has a short grocery list, enough said. Try it and let us know how it turns out on Twitter, Instagram, or the comments section below. We need more of you guys talking vs. us rambling.
  • 1 tsp. minced garlic (Again that jar stuff I keep referencing and using in like EVERY recipe, if you haven’t gotten it yet, what exactly are you waiting for?)
  • 1 tbsp. of mojo Cuban seasoning (I bought the pre made stuff at Whole foods but heard McCormick’s has stuff in regular (non price gauging) grocery stores as well)
  • 1 tbsp. of olive oil
  • 1-2 tbsp. of fresh lime juice (bottle stuff has preservatives, just sayin’).
  • 1 lb*. of peeled & deveined shrimp (have the guy do it, I wouldn’t know the 1st clue on advising you to do it yourself).
Mix the first 4 ingredients and marinade the shrimp for 15-30 minutes, however much time you can afford to let it sit for. Then pan sear in a nonstick pan for 3-4 min on each side. When pink and cooked you can serve warm over spinach, the heat will wilt it and the extra sauce from pan acts as a dressing.
*Note: its a tbsp. to each pound of shrimp (or scallops). So if you do less/more than a pound, make sure to cut/increase the seasoning accordingly.
Shramp
Happy Eating, XO.