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Lately, I’ve been seeing a lot of photos of Chinese Tea Eggs on Pinterest. They’re really pretty! Basically, you hard boil some eggs, crack the shells, then steep them in a tea and soy sauce mixture, producing gorgeous designs all over the peeled egg.
Partly because I can never seem to NOT screw with an idea, and partly because of the copious amounts of pickled beet brine that a recent beet/goat cheese salad obsession has left us with, I decided to bastardize the idea a bit. It turned out great – brightly “tie dyed” pink eggs, subtly flavored with beet brine. … and then I bastardized my own idea! Check it out… |
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Archive for the ‘Snacks and Appetizers’ Category
Valentine “Heart Beet” Eggs.
Monday, February 6th, 2012Cheesy Mushroom Turnovers Recipe
Monday, December 26th, 2011| This recipe is a holiday favorite around our house. It’s quick and easy enough for any day (especially if you skip the brie!), but the savory taste of the mushrooms and thyme… ahh. It’s just very warm and festive tasting.
Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea – HIGHLY addictive! If you’re baking them for a party, be prepared that you – and anyone around – will not be able to resist these, straight from the oven. Also, “I’ll just try one..” doesn’t work. |
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In addition to being an excellent hot party food, these taste awesome as a cold breakfast or snack the next day.
How to Make Kale Chips
Friday, December 16th, 2011| I’ve been sitting on these photos for a few weeks, originally planning to post early in January, for healthy recipes. Well, I’m impatient, so here we go!
Kale chips are so easy, and SO good. You’d be surprised how fast one can plow through an entire head of kale by themselves, when done this way. My husband and I both prefer them to potato chips, and they never last long around here. The only downside to this is that it requires several batches to be baked. Kale shrinks down to almost nothing as it bakes, so you can find yourself baking 6 rounds in the oven, then snarfing it all in 10 minutes. Totally worth it, anyway! |
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Now, this recipe is labeled as “kale chips”, but you can use the techniques here to make roasted chips out of almost any dark leafy green. Baby spinach makes delicate, papery chips. Mustard greens make pretty chips with a sharp bite to them. Try collard greens, turnip greens – whatever you like – just be sure to keep an eye on them. The thinner/more delicate the green (baby spinach), the less cooking time it’ll need. You don’t want to burn them!
Clodhoppers Recipe: Cheap, Quick, Easy, ADDICTIVE Candy!
Monday, December 12th, 2011| Here’s another one of those recipes that is so minimalist in both ingredients and preparation, I’m a little embarrassed to post it. Much like my Honey Dill Dipping Sauce Recipe, it may be simple and easy, but it’s a hometown memory for me.
I always enjoy exposing people to “new” ideas – even if only new to them! Clodhoppers are a very well known candy back home in Canada. One Winnipegger wanted to market his grandmother’s candy, got together with a childhood friend of his, and got to work. Within a few years, the candy was selling all over Canada. |
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The candy is apparently no longer made in Winnipeg, having been sold to a company on the West Coast – and I’ve since become allergic to gluten, rendering these treats toxic to me – but I’ll never forget em. Super, super addictive stuff.
Was thinking of them, the other day. I’ve never seen them here in the USA, so I decided to create a homemade version for my husband. The proportions turned out beautifully!
Clodhoppers have only 3 simple ingredients – white chocolate, cashews, and graham crackers – and they whip up in no time. Have bowls of this out at holiday parties, or package them up for a hostess gift, stocking stuffer, or “Thank you” that your friends and family will love!
