Horseradish Deviled Eggs

If you love deviled eggs with a little kick...you will LOVE these. They make a delicious appetizer, snack, or side dish and I find it impossible to eat just one. Enjoy!

Ingredients:
1 dozen hard boiled eggs (check out my "how to make perfect hard boiled eggs" post)
1 tbsp. horseradish
4 tbsp. mayo
1 tbsp. stone ground mustard
1/2 tsp. paprika
sea salt
pepper

Directions:
1. Once you have peeled your cooled, hard boiled eggs, cut each one in half length wise.
2. Gently scoop out all the yokes, and set them aside in a mixing bowl
3. Lightly sprinkle sea salt over the hard boiled egg halves
4. In your mixing bowl containing the egg yolks, add your horseradish, mayo, mustard, paprika, and a dash of salt and pepper. Taste the mixture, and season to taste.
5. Using a teaspoon, scoop your filling into the eggs. If you prefer, you can use an icing piper.
6. Garnish with a sprinkle of paprika or fresh chopped parsley and serve immediately. Any leftovers will stay fresh in the refrigerator and make a tasty breakfast or lunch the next day! : )

Six super foods that will help lower your cholesterol

These 6 foods are packed full of the vitamins and nutrients needed to help lower your cholesterol...naturally. Incorporating 2-3 of these items into your everyday diet, along with regular exercise, will get you on the fast track to better health!

1. Avocados
2. Almonds
3. Barley
4. Beans & Lentils
5. Blueberries
6. Oats

Breaded Eggplant with Tomato, Basil, & Fresh Mozzarella on Baguette!!

This sandwich is so satisfying and tasty, that I make them at least once every two weeks. It's perfect for lunch, dinner, or sliced into appetizer sized portions for a party. Serve with a small side salad for a complete meal.

Ingredients:
1 fresh, large baguette
1 ball of fresh mozzarella cheese, thinly sliced
Shredded Parmesan cheese
1 box of breaded eggplant cutlets from the frozen section at your local grocery store (FYI--Trader Joe's frozen and breaded Eggplant Cutlets are the best pre-made brand I have ever had!)
2-3 vine ripened tomatoes, sliced thinly and dusted with sea salt and pepper
2 handfuls of fresh, whole basil leaves
1/4 cup of mayo
juice from half of a large lemon
sea salt
fresh cracked pepper

Directions:
1. Preheat your oven, and bake the breaded eggplant according to directions on the box and set aside.

2. In a small bowl, whisk together 1/4 cup of mayo, your lemon juice, and a pinch of salt and pepper.

3. Slice your baguette in half, and then length wise, making 4 slices of bread. Then broil on high for 1-2 minutes, until slightly toasted.

4. Remove from oven and layer your ingredients on each slice of bread. Start with the mozzarella slices, followed by one layer of breaded eggplant, your tomato slices, fresh basil leaves, and top off with generous amounts of shredded Parmesan.

5. Place back in the oven and broil on high until the shredded Parmesan starts to bubble. Remove from oven.

6. Take a spoon and drizzle your lemon mayo over each baguette. Then, carefully place each side together to make one ginormous, amazingly delicious sandwich!! Cut accordingly, and serve.

Sweet Potato Casserole

With the Holidays just around the corner, I figured I better start adding the recipes for all of my wonderfully rich casseroles. This sweet potato dish is a staple in my home each Thanksgiving. I hope you enjoy it as much as I do!

Ingredients:

4 cups of cubed sweet potatoes
1/2 cup cane sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons softened butter
1/2 cup milk (I use almond or soy)
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Cucumber Tomato Salad

Ingredients:
5 medium Roma tomatoes, halved lengthwise, thickly sliced (or substitute any tomato you'd like!)
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 cucumber, halved lengthwise and thickly sliced
2 tablespoons of extra-virgin olive oil
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:
Toss tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Refrigerate for 20 minutes before serving. Toss again, and serve as a side or with your favorite bread.

Mexican Coleslaw

This side dish is light & delicious, and provides a healthy alternative to mayonaise based slaws.

Ingredients:
•1 16oz package of coleslaw mix that includes cabbage and carrots from your grocery's produce section. OR thinly slice 1/2 head of green cabbage and 1 1/2 cups peeled and grated carrots
•1/3 cup chopped cilantro
•1/4 cup rice vinegar
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon salt
•1 pinch of fresh cracked pepper
•1 tablespoon of poppy seeds
•the juice from half of a fresh lime

Directions:
1. Place cabbage/carrot mix in a large bowl
2. Whisk vinegar, cilantro, olive oil, lime juice, and salt & pepper in a seperate bowl
3. Add vinegar mixture to cabbage and carrots and lightly toss
4. Add poppy seeds and lightly toss again
5. Serve immediately or cover and refrigerate for up to 1 day before serving.

Green Chili Cheddar Corn Bread Muffins

These muffins are the perfect addition to any summertime cookout, potluck, or brunch. They have a beautiful spicy cheesy flavor the is irresistible. It's impossible to eat just one of these!


Ingredients:
1 15 oz package of cornbread mix. I use the Krusteaz natural honey cornbread & muffin mix. Follow the instructions on the box to make enough batter for 24 muffins.

1 (11 oz) can of Mexicorn
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1 can (4 ounces) chopped green chilies, drained
1 pinch each of cracked black pepper and sea salt (a couple pinches for more spice!)



Directions:
1. Preheat oven to 400 degrees F

2. In a large bowl, combine corn bread mix, egg, milk, and butter. Stir in the corn, chilies, and both cheeses. Add salt and pepper.

3. Spray muffin pans with non-stick cooking spray. Do not use baking cups! The bottoms of the muffins tend to burn with this recipe when baking cups are used.

4. Spoon batter evenly into each muffin mold. This recipe will yield 24 muffins.

5. Bake at 400 degrees for 11-13 minutes. Insert toothpick or fork in the middle, if it comes out clean, they are done.

Yum!!