Deviled eggs

I've discovered deviled eggs at the age of 26 and I am now making up for lost time! It all started on a cold snowy day at the lake house (seriously) with my mother-in-law Barbara and sister-in-law Haley back in December. They were in the kitchen making them together and everyone was saying how good they were. Finally I tried one and I'm oh so in love now.

Hard boil eggs then take the 2 yokes and add 1tsp mayo and some chopped sweet pickles-- I have never eaten pickles until now and this really adds a lot to the recipe. (So if you are not a pickle lover, just try it once). Then re-stuff the eggs. Sprinkle paprika and kosher salt on top. These are a perfect breakfast, lunch, or snack-- an especially good one in time for Passover or Easter :)

Presentation

Starbucks calls their oatmeal the perfect oatmeal but I think mine is the most perfect oatmeal! We don't have a microwave in our house so I make mine on the stove and it's so much better that way. Toasted almonds, fresh raspberries, and brown sugar are my condiments of choice.

We laugh at my mom because she sits down to eat a luna bar with a plate, knife, placemat, and napkin. Now I have to say that this oatmeal was that much better because I presented it well. I have rarely seen my mom eat standing up and I am so grateful she passed down those good habits to me. So my tip of the day is it doesn't matter what you're eating- just sit down, enjoy it, and make it count!

P.S. Sorry no napkin or spoon pictured mom :P

Butterfly

I came across this creative picture and wanted to share it...

Spring garden

I couldn't be happier that spring is finally here! We have planted our tomatoes, peppers, onions, and strawberries. Much more to come and I'll be sure to update along the way. Adam says our soil is awesome so I'm hoping for a terrific season. Check out the gorgeous tree in our backyard :)

Rice cake ideas

Rice cakes are a great gluten free alternative. I like putting jelly on them and swirling almond butter on top. Or sometimes I'll do peanut butter on the bottom and sliced banana over it. Here are a couple more suggestions for guacamole/avo lovers! The 1st pic is 1/2 cup mashed garbanzo beans + 1 wholly guacamole 100 calorie pack + lemon juice with cucumber. The 2nd pic is 1 wholly guacamole 100 calorie pack with 2 hard boiled eggs. These make delicious snacks or light lunches!

Crab cakes

Adam proposed a year ago today! Yesterday afternoon I was looking through pictures from our special weekend in Florida and I came across food pics- of course. There was one of a crab cake served with grapefruit and I got really in the mood for that. When the text came, 'what's for dinner?" I responded crab cakes! I found the recipe, Adam did the shopping, and together we enjoyed crab cakes, leeks, mushrooms, and a kale/toasted almond/cranberry/feta salad.

Here is the recipe!
http://www.healthyfoodforliving.com/crab-cake-burgers/

Pecan crusted tilapia

Adam made up this recipe and it's become a weekly special here on Ridgecrest over the past month. Here is what you will need to make the pecan crusted tilapia:

-tilapia
-pecans
-bread crumbs
-creole seasoning
-egg
-stone ground mustard
-mayo
-honey

We buy our tilpaia frozen from Sam's Club and I take it out the morning we are going to eat it to let it defrost in the fridge.

In the magic bullet or blender, mix 1/3 cup of pecans with 1/3 cup of bread crumbs with a teaspoon (or more) of creole seasoning-- we use Tony Chachere's original creole seasoning. We like the mix kind of chunky opposed to super fine.

Dip the fish first in a beaten egg then in the pecan bread crumb mix and put it on tin toil. We like it better just on one side of the fish but try it both ways and see for yourself. Cook at 375 degrees for about 7 minutes.  

For the sauce, mix 2 tablespoons of mustard with 2 tablespoons (or less) of mayo with 1 tablespoon of honey. These are all rough estimates and you should adjust to fit your taste buds. I recommend putting the sauce in a squirt bottle so you can drizzle it.

Above it is served with forbidden rice and a spinach, cranberry, pistachio, feta salad with a raspberry vinaigrette dressing. About 3 TBS raspberry jam, 1 TBS mustard, 1 TBS balsamic vinegar, 1 TBS water and wallah-- homemade dressing :)

Santa Fe

Last weekend Adam I spent time with our parents in Santa Fe. Two of my favorite restaurants there are Counter Culture and Vinaigrette. Scroll down and you will see why...

Pic 1: Ahi Tuna Tacos
Pic 2: Veggie Quesadilla
Pic 3: Asian Plate (spicy noodle & thai-style spring roll)
Pic 4: Kale Caesar with Tofu

Have you booked your ticket yet?

So many awesome restaurants there... Cafe Pasquals, Sushi Land, and Tomasitas to name a few more :)