The final recipe from Doodle’s birthday party!
My deviled eggs are really very basic – and that’s the way we like them. None of us are fans of “stuff” in our deviled eggs — no pickle relish, no horseradish, no diced onion — although I’ve tasted perfectly fine eggs with those things added, they aren’t “deviled eggs” to our family. Of course, if your tastes are different than ours, feel free to stir in some relish or whatever. Or share your recipe with me and try to change my mind. 
Deviled Eggs
Continue reading Deviled Eggs Recipe]
I will admit it – I love diner meals. When taking a road trip across the country, I would absolutely prefer to stop at roadside diners than reliable (but boring) chain restaurants. But let’s face it, most diner food isn’t exactly diet-friendly. There’s a reason why they call them “greasy spoons”.
Nine times out of ten, when I stop at a diner, if it’s on the menu, I’m going to order the Huevos Rancheros. I just can’t get enough of that combination of flavors. Last night, I suddenly started craving Huevos Rancheros. Usually when I make it at home, I use my
[Continue reading Quick and Fresh Huevos Rancheros Recipe]
One of our “go-to” dinners is “breakfast for dinner”, or “brinner”, as some of my friends call it. Frequently, that means eggs with sausage and hashbrowns. But sometimes, it means fried potatoes with tomatoes and cilantro with the eggs instead. This is my favorite way with “brinner”!
Sometimes, my fifteen-year old and I will have this for lunch, too (the boys aren’t very fond of potatoes). I will give the recipe for two large servings. It doubles just fine.
Fried Potatoes with Cilantro and Tomatoes
Fried Potatoes and Eggs with Tomatoes and Cilantro
2 russet potatoes,
[Continue reading Potatoes with Tomatoes and Cilantro Recipe]
We love “boiled” eggs – or should I say “hard-cooked” eggs - around here, whether in deviled eggs, topping a potato salad, or just as a snack.
When I used to boil them, though, I’d have to calculate a couple of extra per dozen, to account for breakage. I’d also have problems with overcooking the eggs, or thinking they were done and opening one to find that the yolk wasn’t entirely cooked (oh, the joys of high altitude cooking). I’d run into those same problems with the method of “just bring it to a boil and then let it sit for 20
[Continue reading How (and Why) to Steam Eggs Instead of Boiling Them]
July 2nd, 2010 | 
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