Wednesday, February 21, 2018

Chipotle Deviled Eggs---Yum

Who doesn't love deviled eggs?  I am so lucky to have fresh eggs every day even when it's zero degrees outside and am always looking for new ways to use them.  A couple of weeks ago I taught a cookbook class on the Instant Pot at Williams-Sonoma and one of the recipes was for Srirachi deviled eggs. They were delicious.  So I decided to give this recipe a try with really fresh eggs.
Fresh eggs are hard to peel once they are hard boiled.  The Instant Pot corrects this problem by cooking them under the pressure cooker mode- 5 minutes.  But honestly I don't have an Instant Pot and thanks to the research of Cooks Illustrated I have resolved that problem without one.   Solution: steam the eggs for 11 minutes.  This allows both the yolks and the whites to cook evenly and release the tight bond from the white to the shell.  Then plunge them into an ice bath and they are simple to peel.

Chipotle deviled eggs

Here's the recipe for Srirachi deviled eggs - actually Chipotle since that's what I had


  • 12 eggs
  • 1/2 cup (4 oz./125 g) mayonnaise
  • 5 tsp. sriracha sauce (or chipotle hot sauce)
  • 2 tsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • Kosher salt and freshly ground pepper
  • Finely chopped fresh flat-leaf parsley for garnish

For the bread crumbs:

  • 2 Tbs. olive oil
  • 1 1/2 cups (6 oz./185 g) fresh bread crumbs
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. sweet paprika
  • Pinch of cayenne pepper
  • 2 tsp. chopped fresh flat-leaf parsley

Peel and half lengthwise each hard boiled egg
Use a spoon to scoop the yolks into a bowl
Set the egg white halves on a serving platter
******** the one in the picture is from Target, Magnolia farms spring

To the yolks, add mayonnaise, hot sauce, mustard, and vinegar and whisk until no limps remain.
Season with salt and pepper

Bread crumbs:
In a frying pan over medium heat, warm the oil
Add the bread crumbs, garlic, paprika, cayenne, and parsley and cook, stirring constantly until the crumbs are well toasted - about 3 minutes.
Remove from heat and let cool.

Either with a spoon or in a pastry bag ( this puts a professional touch on these beauties) with a large star tip pipe about 1 heaping tablespoon into each egg white half.  
Top with bread crumbs and a sprinkle of parsley and serve.

Bon appetit!!

Deviled eggs are so perfect at Easter after the Easter egg hunt is over and you have plenty of eggs to eat.  They are also great for a summer picnic.  It is almost a luxury to have a platter just for deviled eggs but when I saw this one at Target for a reasonable price I brought it home.  Williams-Sonoma also has a pretty good affordable one and also one with a place to put ice in the lower bowl to keep the eggs cool on a summer picnic.


Wednesday, February 14, 2018

Happy Valentine's Day

Gabriela and Reina
I hope your day is filled with lots of love, cookies, chocolates and fun.

Wednesday, January 31, 2018

Life is good on a farm

Even if it is a city farm
Kids like to sleep in their food bowls when they are tiny.  It must feel like a big hug and it most likely keeps them warm on a cold day.  LuLu (Eloise when she's in trouble- but she never is) still loves her food bowl.  This is a big bowl- 3 feet long.  Well breakfast is over and LuLu is settling in for a winter nap:
New kids coming in May.  This adorable LuLu will be a MaMa herself

Monday, January 22, 2018

Two favorite salads

Happy New Year!!! Time to think about nutritious and low calorie salads:  Here are two of my favorites:
Purple cabbage slaw:

purple cabbage slaw
This is perfect for adding to a yummy taco or a stand alone salad.  One of these great salads that doesn't wilt the next day.  Choose purple cabbage over green, red bell peppers over green.....yellow or orange would be good too. Choose red onion over white.  The more colorful the vegetable the more antioxidants they provide.  Purple=anthocyanin and resveratrol.  The red bell pepper=beta carotene!!! Even the cilantro has quercetin.
Here's the recipe:

purple cabbage - 1/2 head- sliced thin - by hand is better than by a food processor
red bell pepper, seeded and sliced thin
red onion, about 1/4 or two slices, then chopped
cilantro, 5-6 sprigs chopped fine
your favorite vinaigrette*  here's mine:
                                           1/3 cup lemon juice
                                           2/3 cup good olive oil
                                           2 cloves garlic minced
                                           1 tsp Dijon mustard

Toss the vegetables with the dressing lightly. You can always add more later

mise en place

Salad #2  Carrot salad - sometimes I just call this my orange salad because of the color.
The only dressing is the citrus juice flavored by fresh ginger.  Absolutely no fat or salt in this recipe.  January is a great month for California citrus: oranges, grapefruit, tangerines, blood and cara cara oranges, kumquats.  Use any of these that you have or like.  The grocery stores have a great selection.  Or if you're lucky enough to live in California you can go outside and pick your own.   SOOOOO jealous right now. (It's 17 degrees outside in Denver)
If everything is perfect I choose rainbow carrots, tangerine juice, fresh blood and cara cara orange segments, fresh ginger,  dried blueberries and crystallized ginger.
Antioxidants: anthocyanin, beta carotene, vitamin A, vitamin C, gingerol, lycopene!!!

carrot salad

mise en place
try adding dried apricots ( another orange ingredient) or Trader Joe's dried mandarins

orange segments, crystallized ginger pieces and dried berries
Segments of one blood orange and one cara cara orange, about 4 pieces of crystallized ginger cut bite size and a small handful of dried berries

Here's the recipe:

The only essentials are carrots, citrus juice and ginger

rainbow carrots - pound grated...use your food processor
oranges- 2 segmented ( tangerine, blood orange or cara cara) 
orange juice - 1/2 cup
fresh ginger, about 1 inch grated on a fine rasp or grater
crystallized ginger- 4-5 pieces, cut bite size
dried berries - 1/2 cup 

Toss all together...add more juice if too dry.  The juice helps to reconstitute the dried fruit.

This salad will keep about a week
carrot salad serving
I made both of these salads today.  They will last me all week both lunch and dinner.
Tonight I'll add the slaw to my short rib tacos
I'm sure I'll be healthier by the end of the day!!!

Saturday, December 23, 2017

Merry Magical Christmas!!!!!

Merry Magical Christmas 2017
It's almost Christmas Day but of course we are so busy with the whole month of December that it seems like Christmas is a season all of its own.  Each year as I prepare some crazy "theme" seems to come together that I don't really plan.  I love adding one or two ornaments to the tree.  i love wrapping all of my gifts with some sense of continuity and I seem to carry that through the Christmas season.  This year one of my good friends married and her wedding was magical.  It was outside in the foothills of the Rocky Mountains a few days after the first snow.  She had worked months on her planning.  It was beautiful.  All of us bridesmaids wore dresses of a blush color.  Kim herself was a least in grace and beauty.  Two of my granddaughters along with an adult friend are true fans of Harry Potter......a most imaginary and magical series.  So this Christmas it seems just perfect to have a magical feel to the holidays.  I wrapped the packages with gold unicorns, had shiny bows of gold and pink and then took the pink to the tree with yards and yards of pink tulle garland.  Magical for any young wizard or little girl.  The traditional red ornaments stayed in the box this year and gold, silver pink and magical ones went on the tree.  The amaryllis was pink.  The candle holders are angels with gold candles.  This decoration was made by my mother well over 20 years ago.  This year it was my favorite.  There are lots of twinkling lights throughout my house and out in the barnyard.  And speaking of barnyards the young kids at Caramel Apple Farms all got jammies for Christmas to have their pictures taken in with children.  I hope everyone finds joy in this Christmas season.  I wish you all a season and New Year filled with LOVE, KINDNESS, GRATITUDE and ABUNDANCE
And may you all have a
Love Denise

Magical unicorn

On the way to Seattle

My angel.  I hope you all have yours with you

Apple Blossom amaryllis

ready for Ella and Kate to set the table

A little magic

And who doesn't love chocolate cookie batter?

Gooey Chocolate Crinkle Cookies

recipe by Gaby Dalkin, creator of the blog  What's Gaby Cooking?

Dipped and crisp peanut butter cookies

recipe by Joy Wilson, creator of the blog Joy the Baker

Another Williams Sonoma endorsed recipe in the cookies class was a funfetti sugar cookie by Kate Wood, creator of the blog Wood & Spoon

I love teaching the cooking classes at Williams-Sonoma

And eating them with my friend, Mette

Yes, we made gingerbread houses too

Penelope and Daisy in their jammies ready for a photo shoot

Eight month old doelings from Caramel Apple Farm of my favorite places to be

My bounty of Meyer lemons picked just a few days ago in Denver

Merry Magical Christmas to all!!!!
Yes even the champagne is pink
And the first ingredient in my Poached Pears for Christmas Eve dessert

Wednesday, November 1, 2017

Happy Halloween

Candy Corn ( or is that horn") Witch LuLu

Monday, October 16, 2017


May you live happily ever after:
Saturday in Genesee Colorado my friends Kim Price and Chad Yantorno got married.  These two are truly the happiest couple I have ever known.  They are both wonderful people and a a perfect match.  Kim chose me to be one of her bridesmaids.  What!?!  It was an honor Kim.  Thank you.  Here are some of their pictures.  The wedding was perfect
Pure love and joy

sweetheart table

When you start with perfection you don't have far to go

with her Dad