Tarragon Deviled Eggs with Capers and Crispy Ham

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Hard boiled eggs get deviled with capers, fresh tarragon, spicy Dijon, and a bit of crisped ham to finish it all off. An easy way to twist your deviled egg recipe for Easter. The windows are open, and outside in the dark of night a soft rain is falling. It’s that steady pitter-patter that hums […]

Tarragon Deviled Eggs with Capers and Crispy Ham

1 tablespoon extra virgin olive oil 1 shallot, minced 1 thin slice ham, finely diced 6 hard-boiled eggs 2 tablespoons mayonnaise 1 tablespoon Dijon 1 tablespoon minced fresh tarragon plus small leaves for garnish 1 tablespoon capers 1 tablespoon brine from the capers 1/8 teaspoon white pepper In a small frying pan over medium heat, […]

Eat Well, Spend Less: Bringing Home Baby and More from Spring 2012

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Tips to Eat Well and Spend Less during pregnancy, the first postpartum weeks and beyond, as well as a few things we’re loving as winter turns to spring in 2012. Photo by Aimee I have this sense of urgency lately where I feel like I should be doing something else, but there always seems to […]

Food for New Parents to Eat Well and Spend Less {Giveaway}

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Those first weeks after the baby can be difficult to find the time and energy to eat well. Here are a few tips to eat well and spend less without relying on the drive-thru or takeout. Plus a Parents Need to Eat Too giveaway. This month we’re talking about feeding babies here on Eat Well, […]

Brussels Sprouts Breakfast Hash with Eggs

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A recipe to change Brussels into breakfast: Brussels sprouts with bacon, chopped as a hash and topped with eggs. Pin It 2012: The Year of the Egg. I like the idea of a one-skillet meal, but we don’t often have leftover potatoes. In a year, I’m going to guess that we average a good 20 […]

Brussels Sprouts Hash with Eggs

12 ounces Brussels sprouts 2 ounces thick-sliced bacon or pancetta 2 cloves garlic, minced 2 shallots, minced 1 1/2 tablespoons apple cider vinegar 1 tablespoon butter 3 large eggs kosher salt cracked black pepper Thinly slice Brussels sprouts. Set aside. In a medium to large skillet over medium heat, cook bacon or pancetta until crisp. […]

Food from My Frontier: A Giveaway

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Enter to win one of three signed copies of Ree Drummond’s newest book The Pioneer Woman Cooks: Food from My Frontier. Three years ago I finally bit the bullet and published my very first blog post, not knowing and only dreaming of the changes it would hold in turning a passion into a career and […]