Thai Deviled Eggs
We went to a party for a friend you just became an American citizen. She is from Thailand and I was told to bring an hors d'oeuvres. Deviled eggs are very American, but I decided to add some Thai chili sauce to make these Thai Deviled Eggs. I love making variations to this traditional recipe.
By - Prep: 10 mins
- Yields: 6 Servings
Crunchy Chickpeas 3 Ways
To me, snacks are all about texture and crunch. This is a very healthy, yet satisfying snack. You could slip these in among the chicken wings at your party. I have done in 3 ways. Please note that the chickpeas I used were very small and cooked much faster than 40 minutes. Watch them carefully after 30 minutes in the oven.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 8 Servings
Crunchy Salt & Vinegar Chickpeas
My family has always been obsessed with anything salt and vinegar flavored. These Crunchy Salt & Vinegar Chickpeas are easy to make and so good, you might want to double the recipe.
- Prep: 5 mins
- Cook: 40 mins
French Onion Chicken Meatballs
These French Onion Chicken Meatballs take French Onion Soup in a different direction. Let's just say it's the right direction. It turns your favorite soup into a full meal. We actually have leftovers, so I am planning to make a meatball sub on a baguette for tomorrow.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 4 Servings
Rosemary White Bean Soup
This Rosemary White Bean Soup is a taste of Tuscany in a bowl. It's easy to prepare and you can either soak a pound of white beans overnight or use 3 cans of Cannellini beans.
- Prep: 6 hrs
- Cook: 40 mins
- Yields: 6 Servings
Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is from Ina Garten. Roasting tomatoes brings out the sweetness in tomatoes. The result makes them tender and intensely flavorful. This soup is great for the freezer.
- Prep: 15 mins
- Cook: 1 hr 35 mins
- Yields: 6 - 8 Servings
Asparagus, Ham and Gruyère Quiche in a Hash Brown Crust
I have been very into quiche lately. I just love the hash brown crust idea. It makes it gluten-free. I had leftover asparagus and ham and paired it with Gruyère.
- Prep: 10 mins
- Cook: 1 hr 20 mins
- Yields: 6 Servings
Spaghetti with Goat Cheese, Mint and Peas
This Spaghetti With Goat Cheese, Peas & Mint is ultra-easy to prepare. The flavors of early spring are highlighted with peas that are smashed with fresh mint, lime zest and juice finished with creamy goat cheese. Most of the peas are smashed, but about a third are left whole for refreshing bursts. Both the zest and the juice add a hit of acid and bring out the nuances of the peas and mint.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Turkish Style Hummus
I make a lot of hummus for the kids at school. I don't think people realize how easy it is to make. I was talking with some friends (and you know who you are!) about Turkish Hummus which doesn't use tahini. This Turkish Style Hummus recipe uses Greek yogurt and plenty of fresh garlic and paprika for a tangy bite. The key to making great hummus is to peel the chickpeas. I have always known this, but never actually peeled the beans. I decided to make it properly and I have to say it does make a difference. If you want to come over, I will give you a glass of wine and you can peel my chickpeas, while I make dinner, of course!
- Prep: 20 mins
- Yields: 6 Servings
Asparagus and Peas with Creamy Tarragon Dressing
Brighten up your dinner table with Asparagus and Peas with Creamy Tarragon Dressing. This simple side dish is tossed with a bright, tangy dressing. Delicious hot, at room temperature or chilled. Tarragon was very popular in the '80s food scene and has a warm, sweet, anise/minty aroma and flavor and is indispensable in classic French cooking.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
