Archive for the ‘General’ Category

Fall Into the Woods: Trail Mix Recipe

Monday, August 31st, 2015

National Eat Outside Day falls on the last day of August. And speaking of fall, autumn is rapidly approaching. If you want to get specific, the fall equinox this year lands on September 23rd at precisely 4:21 a.m.

Lemonade for Days

Friday, August 14th, 2015

Photo source: See Vanessa Craft

Lemonade is proof that magic is real. What other explanation is there for how a sour fruit can be transformed into a sweet concoction (sugar, I know, but let me dream).  While we love the traditional water-sugar-lemons mixture, we decided to delve further into the wonderful world of lemonade. Lemonade is usually associated with summer, but there’s no reason it cannot be enjoyed year-round. We’ve rounded up our favorite lemonade recipes that you can enjoy any season. Kids, now you can keep your lemonade stands open 24/7!

Happy Birthday Julia Child

Wednesday, August 12th, 2015

Bruce (company president) assisting Julia Child at a special Bristol Farms cooking class back in the early 80s

This Saturday, August 15th, would have been Julia Child’s 103rd birthday.

Any chef worth his/her salt knows who this legendary, remarkable woman is and her profound contribution to the culinary world.

“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?” – Julia Child


Double Trouble Peanut Butter Chocolate Cookies

Thursday, August 6th, 2015

“Double, double toil and trouble;

Fire burn and caldron bubble.”
Macbeth (or Harry Potter if you’re so inclined)

Now that I’ve planted this earworm in your head, let’s talk about The Great British Bake Off (GBBO). GBBO is a show on BBC One where the UK’s best amateur bakers compete to be dubbed the best amateur baker. Season 6 recently began, and in celebration I present thee with a new recipe that will make you the best baker of your clan.

Seriously, this recipe checks off all the boxes.
Chocolate? √
Minimal clean-up? √
Delicious? √
Healthy? √
Chocolate? √

Happy Bastille Day, Have a (Healthy) Crêpe!

Monday, July 13th, 2015

Photo source: DCAfter5

July 14 marks La Fête nationale, or more commonly known to us in the United States as Bastille Day!

What is Bastille Day, you might ask? No, it’s not just the day you get to troll Instagram, fuming at all the amazing firework photos posted by your friends abroad. Bastille Day commemorates the beginning of the French Revolution, and the storming of the Bastille, on July 14, 1789. This holiday celebrates the unity and culmination of the French people as a nation.

National Ice Cream Month: Banana “Nice” Cream Recipe

Monday, July 6th, 2015
Item shown: Dipping Bowl 4"

Peanut butter and plain banana ice cream. Item shown: Dipping Bowl 4″

It’s the quintessential summer staple. Cold. Creamy. Customizable. I’m talking about ice cream. From the humble ice cream truck you chased as a child (or adult, no judgment here) to decadent concoctions from the local parlor, it’s plain to see that ice cream is a crucial component of a happy, healthy life.


The History of the Wooden Spoon

Wednesday, June 24th, 2015

“I’m brilliant at cooking my stepmother’s scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.”
– Ian McKellen

If imagining Gandalf whipping up a dish of scrambled eggs, armed with not a staff but a wooden spoon, doesn’t make you want to jump into the kitchen, then I don’t know what will.

France stamp


Say Cheese: How to Make a Cheese Plate

Tuesday, March 17th, 2015

Now I know what you’re thinking: Cheese Plates are easy. Put some cheese on a plate and BOOM! But really, a beautiful cheese plate makes an easy party appetizer or even a simple dinner. I love arranging cheese platters for dinner parties or large gatherings because with a little planning and a teeny bit of work, you’ve got a crowd pleasing appetizer folks can nosh on while you’re still frantically cooking dinner, mopping up spills, and trying to frost a cake…or maybe that’s just my dinner parties.  I always try to over-achieve.

How to make a perfect cheese plate
Here’s how to assemble the perfect cheese plate in 8 easy steps. Believe me, it’s insanely easy.


Easy Snacks: Pita Chips and Hummus Recipe

Sunday, March 1st, 2015

Pita Chips and Hummus are snacks I can actually eat every day, all year round, and never get bored. However, I find myself making hummus the most in the summer – I just whip up a big batch on Sunday and bring it to work for snack (in jars with carrot sticks), use instead of mayo on sandwiches, and serve it plated elegantly when guests come over. Making hummus from scratch is super-easy, and I love having a healthy, protein-rich treat I can grab and go whenever I’m hungry.

The Best Hummus Recipe on the Planet (more…)

How to Make Deviled Eggs: 2 in 1 Deviled Eggs Recipe!

Saturday, February 28th, 2015

Whenever I throw a dinner party, backyard barbecue or picnic, I always, ALWAYS make deviled eggs. They’re a a ridiculously easy, ridiculously delicious bite sized snack. As a bonus, they’re a cheap party food – When I’m cooking for a crowd I buy a flat of eggs at my local bulk store, where I can get 60 eggs for under 10 bucks. Most addictive, budget friendly appetizer on the planet! Seriously – unless you’re serving vegans.

While I’m always happy to make basic deviled eggs, sometimes it’s fun to switch things up a little bit.  This deviled eggs recipe is going to give you a really solid base to work from (or eat, if you like them plain) and two killer variations that’ll knock your guests’ socks off. Whether you’re looking for a classic deviled eggs recipe or something with a little more punch, keep reading.  But first, what the devil are deviled eggs, and what does Satan have to do with them?

Short answer: Other than being diabolically delicious and addictive, deviled eggs have absolutely nothing to do with the underworld. The term “deviled” is an 18th century term for food that’s seasoned in a zesty, spicy or zippy way. And with their mustardy kick, even the basic version of these deviled eggs is indeed zesty.  Random history note: Deviled eggs were a traditional first course in ancient Roman times. If they were good enough for the Romans. . .

Anyway, here’s how to make deviled eggs. It’s a pretty basic recipe to start, but just you wait. We’re gonna spice things up. So whip out your favorite serving platter and a bunch of prep bowls. We’re gonna cook!

Basic Deviled Eggs (Deviled Eggs Base)

Ingredients – this recipe is for 12 eggs. I normally make 12-24 at a time. Just multiply the recipe as needed

  • 12 large eggs, hard boiled – Here’s how.
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 pinch of salt
  • 1 pinch of pepper

See? Simple ingredient list so far. Ingredients for our variations below:

Horseradish Deviled Eggs (for 6 whole eggs)

  • 2 teaspoons grated horseradish
  • 1 teaspoon paprika
  • Potato chip to garnish (optional)

Curry Deviled Eggs (for 6 whole eggs)

  • 2 teaspoons curry powder
  • 1 teaspoon minced parsley
  • Parsley leaves for garnish (optional)

Ok, so you’ve gathered your ingredients, right?  Here are the instructions!

  1. First, peel the hard boiled eggs. The simplest way I’ve found is to drain those piping hot eggs, put a bit of cold water in the pot with them, and shake them up so the eggs are cracked all over. Add more cold water, let sit until the eggs are easy to handle, and peel. The peels should slip right off with very little fuss.
  2. Cut the eggs in half the long way and pop out the yolks. Every now and then, you may get a yolk that’s a little close to the edge of the white, and the white may break. That’s ok.

  3. Arrange your whites on a serving platter. I LOVE arranging them in a flower shape on a big round plate. It’s ok if there’s a little yolk still clinging to the whites. It’ll still taste delicious. I promise.
  4. In a separate bowl, mash up your egg yolks, mayo, mustard, salt and pepper until pretty well combined. It may still be a little chunky.  At this point, if you want to make one (or both) of our variations, skip to step 6.
  5. Skip this step if you’re making the horseradish or curried deviled eggs:If you want classic deviled eggs, it’s time to add the mixture to a gallon sized zip top bag. Mush it with your hands (through the bag, no need to get messy) until the mixture is creamy and smooth (no chunks,) snip off a corner from the bag, and pipe the mix into the little egg white cups. Sprinkle with paprika and serve.

    Eggs are delcious

    Items Shown: 10 Inch Round Plate

  6. To make the variations, divide the egg mixture in half into two smaller mixing bowls. They complement each other really well, so I suggest making both variations, or you can keep half plain (see step 5 for the plain instructions).
  7. For Horseradish Deviled Eggs: Combine grated horseradish and paprika with the basic egg yolk mixture. When it’s well combined but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy.  Snip off a corner of your piping bag and pipe into the egg whites.  When serving multiple kinds of deviled eggs, I alternate. It makes for a cool presentation.
  8. Garnish with shards of ruffled potato chips for a really cool salty, crunchy texture.
  9. For the Curried Deviled Eggs: Combine curry powder and finely minced parsley with the basic egg yolk mixture.  When it’s well combined, but still a touch chunky, scrape into a gallon sized zip top bag. Mush the contents with your hands (through the bag) until the mixture is smooth and creamy.  Snip off a corner of your piping bag and pipe into the egg whites.  Garnish with whole parsley leaves for a fresh looking, fresh tasting garnish.
devil eggs

Items Shown: 10 Inch Round Plate

BOOM. Three easy deviled eggs recipes for the price of one. Whether you’re combining one or all three, you’re about to make (and eat) the absolute hit of the party. No matter what else I make at dinner parties (or even Thanksgiving Dinner)  I never EVER have leftover deviled eggs, which is kind of a bummer. I like them for breakfast.

Want some other ideas? Does this recipe for deviled eggs just not cut it? Consider the following deviled eggs variations – just mix the seasonings with the basic recipe to taste. Really, the possibilities are endless. Get creative!

  1. Truffled Deviled Eggs – truffle salt, truffle infused mustard.
  2. Sriracha Deviled Eggs – Add 2 teaspoons of sriracha to the mix.
  3. Bacon Deviled Eggs – Mince up some crispy bacon and mix it with the yolk mixture. Garnish with slivers of crispy bacon.
  4. Pickle Devil Eggs – Add some pickle relish to your deviled egg mixture. Garnish with pickled onions.

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