Archive | FOOD

Pretty Little Deviled Eggs Recipe

Today, I’m chatting about one of my favorite appetizers. The pretty little deviled egg. Ever since I was little, I have been obsessed with deviled eggs. They are probably, no they are definitely my favorite appetizer. A little picky on the choices of what kind, but always down to try new ones, although no crab ones. Can’t do it. When it comes time for Easter Sunday, I know that I’m going to be munching on ALOT of deviled eggs. My family has figured out to make extra cause I usually inhale four right as I walk into my aunt’s house on Easter Sunday. The past couple years, I have been playing around with deviled egg recipes to create my ultimate favorite deviled egg. It has to have three things to be the best for this deviled egg lover. One, it has to be yummy, obvi! Two, there has to be some crunch to it, no one likes a soggy, mushy egg. Finally, it has to be one pretty little-deviled egg! You remember our feature a couple of days ago on the Easter tablescape right? Well, you might have seen those babies make an appearance. Today, I’m giving you all the details so you can make it this Sunday! Or any day. Is there a national deviled egg day? Hmm….

Photos by Erin Milink

Pretty Little Deviled Egg

Ingredients

1 dozen large eggs
6 tablespoons mayonnaise
3 tablespoons (or more) prepared horseradish
2 tablespoons sweet pickle juice from jar of sweet pickles
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
24 fresh parsley leaves
Pink food coloring
cayenne or paprika pepper
pickled red onion for garnish
chia or sesame seeds for garnish

Directions

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.

Peel eggs; halve lengthwise. Transfer yolks to the processor. Trim a small slice off the bottom of the egg white halves; place on tray, cavity side up. This allows the egg dish to not dance around the plate. Process yolks until smooth. Add mayonnaise, three tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. Add several drops of pink food coloring to give you that pretty pink color. Add more if desired to achieve your perfect pink tone. Can be made one day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with a 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with chives, parsley, chia and sesame seeds, and pickled red onion. Dust with a little bit of cayenne or paprika pepper. 






Sunday can’t come soon enough to enjoy these bad boys. Maybe I need to do a test run tonight just to see if they need any tweaking? 

Happy Friday! 

xx

Abby

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By on April 14, 2017 in EASTER, EATS, FOOD, Uncategorized

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How to Host an Outdoor Easter Brunch

With Easter just in a couple of days, I bet you need some help with your Easter table setting? If weather permits, an outdoor Easter brunch is a must! Easter is a holiday that I love to host for the family. It’s spring which means all the beautiful pastel flowers are in bloom, and your tablescape is going to be filled with lots of bright, colorful spring beauty. Today, I’m sharing with you tips and tricks on how to throw an outdoor brunch that won’t leave you questioning why you decided to host this year. I love hosting brunches because it allows time before guests coming, and once everyone has left you still have part of your day to enjoy with your little ones. We have partnered with Pottery Barn and a couple of our favorite vendors to create the perfect outdoor Easter table. And the best part is that you can do this yourself! So cmon, and let’s have some fun!

Photos by Erin Milink 

This brunch beauty is also being featured on Inspired by This today! Check it out, here.

Tip: To throw a perfect Easter brunch that your guests will love, it’s all about planning ahead. This is the most important thing! If you plan ahead, everything will be a breeze. Create your menu and guest list. I always find out from family members what time will work for them. Easter is one of those holidays where people are busy throughout the whole day. I love brunch cause it gives you time before family members arrive, and you will still have part of your Sunday after. Prep your food the night before, so all you have to do is garnish and set out before your guests arrive. The same goes with your tablescape. This will leave you time in the morning with your family to enjoy Easter baskets with the kids.

Creating a tablescape can be daunting for some people, in particular for a holiday occasion. You feel the need to go out and get all new things to wow your guest. But you don’t have to! Pottery Barn has beautiful everyday items that you can use for your festive decor. When adding festive decor to your table, you want to be limited on the amount. I know it’s exciting and everything is super cute but too much of a good thing and it can start to look crowded. You want pops of Easter throughout the table. I used The Emma Egg Cup which comes in a mixed set of seasonal pastel colors at each place setting. I placed fresh farmers market eggs into each cup. Another easter element among this pretty table is the pierced ceramic egg that was placed right beside the floral arrangement. 

Idea: A cute idea for your eggs is for you to write your guests name on each one for their place setting. A custom touch your guests will love. 

For the place setting itself, I went with natural colors so I can bring in the pops of pastel in the textiles and glassware. I fell in love with the plum tumbler that was accompanied with a white and red wine glass. It is sadly sold out, but you can add a pop of color with the outdoor Fresca Acrylic Drinkware. I love the Montego red wine glass cause you can either use of course for wine or even for water or juice. My everyday Au Naturale Stoneware plates set on top of a galvanized metal charger which the metal reminds me of summer days outside. For Easter, you have to have a pretty blush textile in the mix. I tied the napkin in a knot to add another fun element to the table setting. Gold flatware to top it off!

Tip: Have fun with your flatware placement, get creative and place it in new places. Placement of flatware and new ways of folding or placing napkins bring your guest’s attention to the table. People love to see things done differently, its refreshing and fun. Meghann Miniello created a simple yet elegant menu on vellum that was seated on top of the salad plate. She also created matching name cards and invite. I love for guests to know what they are having. If your table allows, serve family style. It’s an imitate way of spending more time with your family and enjoying each other instead of having people constantly be getting up and down from the table to get more food. As well, throw a couple bottles of your favorite wine on top of the table.

Now, one of the most important parts of the table. The flowers! This is where all your spring and pastel dreams come true. Have fun with it! Natasha Kolenko created a beautiful spring arrangement that consisted of out of this world huge ranunculus, poppies, fragrant pink jasmine, and mint. Nothing better than having an arrangement that smells as good as it looks. 

Last but not least the food! I created a spring filled menu that I think my guests will love. Nothing is more spring then a citrus salad, deviled eggs, baked eggs and arugula, and an amazing panna cotta that is out of this world. We will be sharing all these recipes with you! If you haven’t seen, here is the recipe for the egg dish. So yummy!

Tip: Premake all your food ahead of time. I created a spring menu that would allow me to prep the night before. All I had to do was garnish and prepare the baked eggs. 

Idea: Use the Montero red wine glass as a parfait glass and place among your glassware. Unique and unexpected detail.

Idea: If you place your table in back of a wall, adorn it with trailing pink jasmine to add another layer of decor to your setting. 

 

Hosting should be fun! I hope this gave some beautiful inspiration for your Easter Sunday! 

Vendors:

Design + Styling: BEIJOS EVENTS
Tabletop: POTTERY BARN
Photography: ERIN MILNIK
Location: TESTAROSSA WINERY
Flowers Design: NATASHA KOLENKO
Flowers: TORCHIO NURSERY
Paper Goods: MEGHANN MINIELLO
Food: ORGANICOPIA
Wine: ONE HOPE WINE

xx

Abby

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By on April 12, 2017 in BEIJOS TIPS, BRUNCH, EASTER, ENTERTAINING, FOOD, TABLESCAPES

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Baked Eggs with Arugula Salad and Hollandaise Sauce

With Easter around the corner, it’s time to start compiling some ideas for Easter Sunday brunch. I always have been a lover of food and creating dishes for my family that hopefully, they love. That or they are really good at lying. Recently, my daughter has become a fan of the sunny side up egg and dipping her toast in it. I’m so proud that she opened her eyes up past the scrambled egg and found her love for that gooey yellow yolk goodness. I’m sure you can relate how hard it is to get a little one to try something new. I will totally admit, that I never was a fan until she tried it. What was I thinking this whole time insisting my yolk be cooked hard? So much of my life wasted! Geesh! In honor of my daughter’s love for the gooey yolk, I created a twist on the classic eggs florentine. This baked eggs with arugula salad with hollandaise sauce is a lighter version and more kid-friendly. Best part, they are served in cute individual mason jars. 

Photos by Erin Milnik 

Food by My Organicopa

Baked Eggs with Arugula Salad and Hollandaise Sauce

Ingredients

 Organic Arugula
Fresh Organic Eggs
(straight from the chicken’s you know what or a good quality egg farm, trust me you will know the difference)
Favorite dipping toast
Salt + Pepper for taste
Olive Oil or Coconut Oil
Edible flowers
Hollandaise Sauce (see recipe below)
Le Parfait French Glass Canning Jar (optional)

Directions

Wash your arugula and set to dry. Once dried, mix arugula with a tiny bit of coconut or olive oil with salt and pepper. Place a handful in each jar. 

*Now you can feel free to make a sunny side up egg, poached egg, or however you like it. I like to do sunny side up since my daughter prefers this way. Usually, I will do poached for the adults. Prepare your egg as long as it’s runny you are all good! Make your eggs when you are ready to serve. 

Next, season your egg with salt and pepper and carefully place on top of the bed of arugula. Then, place a small edible flower on top of the egg to add a spring touch. Finally, drizzle the hollandaise sauce on top.

Serve with toast and enjoy!

Hollandaise Sauce

Ingredients

2 egg yolks
2 tablespoons fresh lemon juice
1 stick of unsalted butter, melted
(I don’t use dairy in my meals, but for this recipe, you gotta go with the real deal)
Kosher salt and a pinch of white pepper

Directions

With the blender running, add the yolks and lemon juice. Then, slowly add the butter in a steady stream. Next, season to taste with salt and pepper or more lemon juice if you like it tangier. If it’s too thick a tablespoon or two of hot water to the running blender. 



xx

Abby

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By on April 7, 2017 in BRUNCH, FOOD

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National Pi Day- Strawberry Rhubarb Pie

Did you know that today is National Pi Day? Pi Day is an annual celebration of the mathematical constant π (pi). Are you getting a headache just thinking about all those math problems you had to solve in school? Being math-challenged, there will be no discussions of complex math equations today. Instead, we will celebrate with eating our Pi! So much easier, and well its pie… so who doesn’t love that? My husband is a huge strawberry rhubarb lover, so I wanted to see if I could create a pie that would surpass the bakery one he loves so much. I have to say, its a winner! And it’s gluten-free, dairy-free, and uses all organic fruit. So it’s totally ok that I ate half the pie myself. Sorry, not sorry.

So Happy Pi Day friends! Spend it stuffing your face with pie!



Ingredients

1- 9-inch gluten free + dairy free pie crust (I get mine at whole foods)
4 cups organic rhubarb pieces
2 cups sliced organic strawberries
1 cup sugar
¼ cup corn starch
1 Tablespoon lemon juice or 1-2 drops of DoTerra Lemon Essential Oil
½ cup sorghum flour
3 Tablespoons brown sugar
2 Tablespoons non-dairy butter
 
** I use essential oils in my cooking, and I love to use DoTerra Lemon essential oil in this recipe. Start with one drop, and you can add another one if you would like more lemon flavor. Did you know that you can internally take lemon oil and it helps detoxify your body? Yup! I add 1-2 drops into my water every day. 
 
 

Directions

Preheat oven to 350 degrees. Wash the rhubarb and cut it into pieces that are ¼ – ½ inch thick, and wash + slice the strawberries. I like to use this vegetable + fruit washer with all my produce. Next, place prepared fruit in a large glass bowl because essential oils will eat away at plastic. Any other bowl will be fine with lemon juice. Add the sugar, cornstarch, and lemon juice or lemon essential oil. Finally, toss to coat. Let it sit about 15 minutes.
For the topping, combine the sorghum flour and brown sugar in a bowl and cut in the non-dairy butter. Put the strawberry rhubarb mixture into the prepared pie shell. Lastly, sprinkle the topping over it. Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool before cutting. 
 
No plate needed just a fork will do. 
 
xx
Abby
 

 

 

 

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By on March 14, 2017 in DESSERT, EATS

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Bright Floral Spring Salad Recipe

It’s been quite the past two weeks in our home. Along with the rain, the wind, and one little hail session, we have had the whole family under the weather. This week we are finally back to normal, and the best part is the sun is shining! With a to-do list a mile long, all I can think about is making spring salads. Spring is peeking its sweet little self into all this rain action, and it’s finally time to munch on all those yummy spring greens! With the family back on the mend, I was sure to stuff those sweet little faces with as many greens as they would allow. Starting spring off right, with one pretty edible flower spring salad. 

 Bright Floral Spring Salad  

INGREDIENTS

spring greens 
a handful of edible flowers
One bunch of radishes
4 carrots
Two green onions
half a radicchio
olive oil and vinegar – apple cider or your choice (for dressing)
fresh squeezed lemon juice or Do Terra lemon essential oil


DIRECTIONS

This couldn’t be easier!

 Thinly slice all veggies, and use a vegetable peeler to make carrot ribbons (fancy pants). Throw all ingredients into a large bowl and add a splash of olive oil + vinegar on top for dressing. I like to mix the dressing together in a small glass bowl or mason jar and make extra save in the fridge.
 Now, we gushed about the world of essential oils yesterday. If you haven’t seen it, see it here, and get ready to be obsessed! I have been using them for a couple of years now, and just recently have been consuming my lifestyle with them. I like to put a drop of lemon oil in the salad dressing. 
**When mixing the salad dressing, use a glass container with the essential oil option. It will eat away at plastic, plus no no on using plastic! 
 
Happy Spring!
xx
Abby

 

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By on March 8, 2017 in EATS, FOOD, SALADS, SPRING

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