Spinach and ricotta stuffed shells is an easy vegetarian dish. Large shell pasta is stuffed with spinach, ricotta and Parmesan cheese then topped with tomato sauce, mozzarella and baked in the oven. Spinach and ricotta stuffed shells is an easy Italian casserole Many spinach and ricotta stuffed shell recipes use a simple marinara sauce. It is delicious and you can’t go wrong if that is what you have. I decided instead to use vodka sauce which offered a smooth creamy tomato sauce. It paired perfectly with the spinach, ricotta and Parmesan cheese filling. Spinach is a great vegetable. It has plenty of nutrients and a mild flavor. Like most spinach and ricotta stuffed shell recipes, I sautéed some onion and garlic for the filling. I also add a scant pinch of ground nutmeg which pairs well with the spinach and the cheese. This seasoning with the vodka sauce was an nice unexpected twist on this classic recipe. Serve this hearty dish with a side salad or additional vegetables Spinach and ricotta stuffed shells can be made ahead of time, covered and left in the fridge until you are ready to bake it. It is a delicious family meal you can prepare on the weekend and pop in the oven when you get home from work. I usually serve this tasty meatless dish with a fresh salad. It’s perfect for meatless Monday. What you’ll need Jumbo pasta shells (like Barilla jumbo shells) EVO onion garlic ground nutmeg, salt and pepper 2 bunches fresh spinach (4 cups) ricotta cheese Parmesan cheese egg mozzarella cheese vodka sauce (one jar, or marinara sauce) Italian parsley or basil for garnish (if desired) How to prepare spinach and ricotta stuffed shells To make the stuffed shells, there are basically 3 main components. First, cook the pasta el dente. Second, prepare the filling. Third, stuff the shells and bake. They can be prepared ahead of time, covered in the fridge with plastic wrap and baked at another time or next day. Sauté and season the spinach Spinach cooks quickly. A giant pile of spinach will wilt to a much smaller quantity. If necessary, sauté one bunch of spinach with the seasonings, transfer to a bowl and then wilt the second bunch. Once the spinach has cooled you can chop it further and add it to the cheese mixture. Stuffing the shells with the filling Combine the sautéed spinach in a bowl with the ricotta cheese, parmesan cheese and egg. Stir it up to combine. The shells are now ready to be stuffed. Next spread about 1/2 of the sauce in the bottom of the baking dish. I use a 9×9 square casserole dish. Stuff each shell with a spoonful of filling. As you can see from the picture below, the shells are not overstuffed, but are generously filled. Line the shells face up in the baking dish. Line an oven safe baking dish with the stuffed shells face up Next, top the shells with the remaining sauce and shredded mozzarella cheese. At this point you can cover it and refrigerate or bake it. Stuffed shells topped with shredded mozzarella cheese Bake the stuffed shells in a preheated oven (375 F) for 20-30 minutes or until it is bubbly and the cheese has melted. Spinach and ricotta stuffed shells with vodka sauce I find the stuffed shells to be quite filling. This recipe is enough for my family of four. You’ll need a square or smaller rectangle oven safe baking dish approximately 9×9 in size. Serve this dish with additional vegetables or a hearty salad and you’ll be satisfied. I hope you enjoy this delicious spinach and ricotta stuffed shells recipe. Please leave me a comment below. Happy cooking, Michelle Spinach and ricotta stuffed shells Spinach and ricotta stuffed shells is an easy vegetarian dish. Large shell pasta is stuffed with spinach, ricotta and Parmesan cheese then topped with tomato sauce, mozzarella and baked in the oven. Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Course: Main Course Cuisine: American, Italian Keyword: pasta, spinach Servings: 4 people Author: Michelle Ingredients 15 jumbo pasta shells 1 tbsp extra virgin olive oil 1 small onion, diced 1 clove garlic, minced 4 cups fresh spinach 1/4 tsp ground nutmeg 1/4 tsp fine sea salt 1/4 tsp fresh ground pepper 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg 1 1/2 cups vodka sauce sprigs of fresh Italian parsley or basil for garnish if desired Instructions Preheat the oven to 375 F. Cook the jumbo pasta shells according to the package instructions. Drain. In a large skillet, heat the extra virgin olive oil. Add the onion and cook until it becomes tender. Add the minced garlic and cook for one more minute. Add the spinach and cook for about 2-3 minutes until it wilts. Add the ground nutmeg, salt and pepper to season. Work in batches if necessary. Transfer the spinach to a large bowl to cool. Add the ricotta, Parmesan and egg. Stir to combine creating the filling. Spread about 1/2 of the sauce into the bottom of a 9×9 oven safe baking dish. Stuff the shells with a spoonful of filling and lay face up in the dish. Top the stuffed shells with the remaining pasta sauce and shredded mozzarella cheese. Bake in the oven for 20-30 minutes or until it is bubbly and the cheese has melted. Top with sprigs of Italian parsley or basil for garnish. Serve hot. Notes You can substitute creamy vodka sauce for marinara sauce if preferred. 4 cups of fresh spinach is approximately two bunches of spinach. Use a 9×9 oven safe baking dish. #Pasta #shells #spinach

Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste great with your favorite taco toppings. For a plant-based alternative, use Vegan feta cheese. They make a terrific meatless Monday dinner idea. Potato and cauliflower tacos are savory and spicy Yukon gold potato wedges and cauliflower florets seasoned with cumin, smoked paprika and ancho chili powder turn savory and spicy when roasted in the oven. These potato and cauliflower tacos are incredibly satisfying. I serve them with Spanish rice and restaurant style beans. Homemade guacamole is also always a favorite. Roasted and seasoned potatoes and cauliflower for tacos This recipe should be enough for four people along with any additional traditional side dishes you like to serve with tacos. If you are cooking for a larger group, double the recipe and use two or three large baking sheets. You want to space out the potatoes and cauliflower on the baking sheets so they roast and crisp rather than steam. Potato and cauliflower tacos make a delicious lunch or dinner, but the filling is also very tasty reheated and served alongside a fried egg for breakfast. Sliced avocado and salsa make great accompaniments to this left-over breakfast. Serves four What you’ll need 1 generous tsp cumin 1/4 tsp ancho chili powder 1 tsp smoked paprika 4 tbsp extra virgin olive oil 1 lb Yukon gold potatoes, peeled and cut into bite sized wedges 1 head of cauliflower, cored and florets cut into medium size (they will shrink when roasted) 1 tsp fine sea salt 1/4 tsp fresh ground pepper corn or flour taco sized tortillas, warmed 1 1/2 to 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based) bunch of cilantro, chopped for garnish can of pickled jalapenos, optional for garnish Ready for the oven Instructions Roasting vegetables for tacos is incredibly easy. Simply clean, cut and prepare the vegetables and place them in a large mixing bowl. Toss the vegetables with the extra virgin olive oil and spices. Lay the vegetables out on a parchment lined baking sheet. Space out the vegetables and do not overcrowd the pan. Use two pans if necessary. Bake in the oven at 375 F for approximately 30 – 40 minutes or until the potatoes pierce easily with a fork and the cauliflower browns. Move the vegetables around on the pan (turning them over to roast all sides) at least once halfway through the baking time. And that’s it! Serve a generous helping on warmed tortillas. Top each taco with queso fresco (or feta cheese) and cilantro. Add additional taco toppings to taste. A satisfying dinner of potato and cauliflower tacos I hope you enjoy these tasty potato and cauliflower tacos with queso fresco. Let me know how they turned out for you in a comment below. Serve potato and cauliflower tacos with Easy Spanish rice Happy cooking, Michelle Potato and cauliflower tacos Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste great with your favorite taco toppings. For a plant-based alternative, use Vegan feta cheese. Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Course: Main Course Cuisine: Mexican Keyword: cauliflower, potatoes, tacos Servings: 4 people Author: Michelle Ingredients 1 tsp cumin generous tsp 1/4 tsp ancho chili powder 1 tsp smoked paprika 4 tbsp extra virgin olive oil 1 lb Yukon gold potatoes peeled and cut into bite sized wedges 1 head of cauliflower cored and florets cut into medium-size (they will shrink when roasted). 1 tsp fine sea salt 1/4 tsp fresh ground pepper corn or flour taco sized tortillas, warmed 1 1/2 – 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based diet) 1 bunch of cilantro, chopped for garnish amount to taste can of pickled jalapenos, optional for garnish Instructions Preheat the oven to 375 F Clean, cut and prepare the vegetables. Place them in a large mixing bowl. Toss the vegetables with the extra virgin olive oil and spices. Lay the vegetables out on a parchment lined baking sheet. Space out the vegetables and do not overcrowd the pan. Use two pans if necessary. Bake in the oven for approximately 30 – 40 minutes or until the potatoes pierce easily with a fork and the cauliflower browns. Move the vegetables around on the pan (turning them over to roast all sides) at least once halfway through the baking time. Serve a generous portion on warmed tortillas. Top each taco with queso fresco (or feta cheese or Vegan feta cheese) and cilantro. Add your favorite taco toppings to taste. These are tasty with pickled jalapenos or pickled Mexican vegetables on top as well. #cauliflower #potato #tacos

Love avocados? You’ll love my homemade guacamole recipe. This is an authentic guacamole recipe made with simple ingredients from scratch. Delicious homemade guacamole Avocados are a highly nutritious fruit. Avocados are high in potassium and monounsaturated fat. They are also known to contain many anti-oxidants. A classic way to enjoy guacamole is to serve it with tortilla chips. Guacamole and chips makes a delicious appetizer or snack. A green superfood Making authentic guacamole from scratch is as easy as 1, 2, 3. First you’ll need fresh ripe avocados. You don’t need any fancy kitchen tools. All you need is a bowl, a knife, a cutting board, some measuring spoons, a fork and some common spices from your spice rack. What you don’t need is a seasoning packet from your local grocery store. No need for that! Fresh and authentic guacamole Fresh is always tastier and healthier than pre-packaged. You’ll love the fresh taste of homemade authentic guacamole. How to make homemade guacamole You’ll need about three large ripe avocados. You’ll know when an avocado is ripe and ready to eat when it yields to gentle yet firm pressure . It should feel slightly “soft” but not “mushy.” The color of the avocado will tend to be a bit on the darker shade as well. I prefer to use a fork to smash up the avocado flesh. What you’ll need 3 large ripe avocados 1 – 2 tbsp sweet onion, diced 2 tbsp fresh tomato, chopped 1/4 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp fine sea salt and fresh ground pepper 1/4 tsp cayenne pepper (or chili powder, or fresh jalapeno pepper finely diced, amount to taste) handful of fresh cilantro, chopped Juice of half a large lime How to prepare it Insert a sharp knife into the middle of the avocado until it reaches the pit. Gently hold and turn the avocado and knife all the way around the avocado. Twist each half of the avocado in opposite directions. It should open, yielding two halves of bright green avocado flesh and the pit on one side. Scoop out the flesh into a bowl. Using a fork, mush up the avocado. It can be chunky if preferred. Next, stir in the onion, tomato, spices and cilantro until mixed. Squeeze lime juice over the guacamole and stir it in. Garnish with more fresh cilantro leaves. The guacamole will become creamier in texture as the lime juice is stirred in. Guacamole is best eaten right away fresh. But if you’d like to make this a couple hours ahead of time you can. Don’t throw away the avocado pits. Push them into the guacamole. Cover the bowl tightly with plastic wrap and refrigerate the guacamole. This surprisingly helps keep it from discoloring from the air. Homemade guacamole is the best! I prefer to use garlic powder over fresh minced garlic. I love garlic but find fresh minced garlic in a dip overpowering. All I taste is the garlic. Garlic powder is less invasive but still gives a slight garlic flavor. If you prefer fresh garlic, you can substitute. Feel free to adjust the amounts of cayenne or chili powder to your tastes. I sometimes add more depending on if we’re in a spicy mood. I absolutely love homemade guacamole. It’s the perfect side for so many Mexican dishes. I also love it on top of burgers or tucked into grilled chicken salad wraps. Skip the mayo and use guacamole on top of cooked chicken. You may like these recipes with guacamole Classic ground beef tacos Instant Pot carnitas tacos Roasted jalapeno guacamole burgers I hope you enjoy this homemade authentic guacamole recipe. I’d love to hear your comments. Happy cooking Michelle Homemade guacamole recipe Love avocados? You’ll love my homemade guacamole recipe. This is an authentic guacamole recipe made with simple ingredients from scratch. 3 large ripe avocados 1-2 tbsp sweet onion, diced 2 tbsp fresh tomato, chopped 1/4 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp fine sea salt and fresh ground black pepper 1/4 tsp cayenne pepper or chili powder (or fresh jalapeno pepper diced) 1 handful fresh cilantro, chopped 1 juice of half a large lime Insert a sharp knife into the middle of the avocado until it reaches the pit. Gently hold and turn the avocado and knife all the way around the avocado. Twist each half of the avocado in opposite directions. It should open, yielding two halves of bright green avocado flesh and the pit on one side. Scoop out the flesh into a bowl. Using a fork, mush up the avocado. It can be chunky if preferred. Stir in the onion, tomato, spices and cilantro until mixed. Squeeze lime juice over the guacamole and stir it in. Garnish with more fresh cilantro leaves. Guacamole is best eaten right away fresh. But if you’d like to make this a couple hours ahead of time you can. Don’t throw away the avocado pits. Push them into the guacamole. Cover the bowl tightly with plastic wrap and refrigerate the guacamole. This surprisingly helps keep it from discoloring from the air. Feel free to add in more cayenne pepper or chili powder to your tastes. We sometimes add more depending on how large the avocados are or if we feel like more spice. Appetizer Mexican avocado, guacamole #avocado #guacamole

Pappardelle with sausage and peppers is a sweet and savory Southern Italian classic. Pappardelle is a long, broad, flat noodle. It’s shape is perfect for soaking up the luscious tomato sauce and herbs in this tasty dish. Pappardelle with sausage and peppers I learned how to make pappardelle with sausage and peppers while attending a cooking school along the Amalfi Coast. It is a perfect family style dish to share with a group of friends. Left overs are also a treat! I love dishes that I can make once and serve twice. This dish calls for sweet Italian sausage rather than spicy. You can add red chili pepper flakes to your sauce if you like it spicy. This allows you to control the level of spice more to your tastes. This recipe will serve 4-6 people easily. If you are gluten-free, substitute the pappardelle pasta with an alternative gluten-free pasta of your choice. I suggest gluten free penne pasta. Pappardelle with sausage and peppers is a family favorite What you’ll need 2 tbsp peanut or vegetable oil 2 – 3 red bell peppers, cut lengthwise into long strips 2 tbsp butter 3 tbsp olive oil ½ small sweet onion (about 1/2 cup), diced 1 lb sweet Italian sausage links 1 package fresh cherry tomatoes, cut in half or quarters (about 2 cups) 5 fresh basil leaves, torn 2 pinches sea salt 1 – 1 ½ cups plain tomato sauce Package of pappardelle pasta (about ½ lb) Handful freshly grated parmesan cheese The cooking technique Pappardelle with sausage and peppers is a relatively easy pasta dish to prepare. But there are a few steps worth going over to ensure great flavor. An important step in this recipe is to saute the red bell peppers until they are soft. Bell peppers or “sweet peppers” are also known as capsicum. They are the fruit of a group of plants referred to as “nightshade” plants. Bell peppers are highly nutritious and are high in vitamin C. They are more easily digested by many people sensitive to nightshade plants if they are cooked down. In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft. Transfer the peppers onto paper towel and set aside. Next, we’ll cook the onion and the sausages. In a large deep skillet or pan, melt the butter and olive oil. Add the onion and cook until soft and golden brown. Add the sausage to the pan and sear on all sides. Cover the pan and cook for about two to three minutes. Pierce the sausage with a fork on all sides. Add the peppers back to the pan placing the sausages on top of the peppers. Cooking down the red bell peppers The sauce in this dish is made from plain tomato sauce and cherry tomatoes. You simply add the tomatoes, basil, salt and tomato sauce to the pan and allow it to simmer. Reduce the heat to low. Cover and cook for thirty minutes. Remove the sausage and cut into small pieces, then return them back to the pan. Follow the package directions to cook the pasta until al dente. Drain the pasta and add it to the sauce. Don’t skip this step. Adding the pasta back to the pan allows it to absorb the sauce. It imparts great flavor into the pasta. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated Parmesan cheese and serve. A Southern Italian treat! Pappardelle with sausage and peppers Pappardelle with sausage and peppers is a sweet and savory Southern Italian classic. Pappardelle is a long, broad, flat noodle. It’s shape is perfect for soaking up the luscious tomato sauce and herbs in this tasty dish. 2 tbsp peanut or vegetable oil 2-3 red bell peppers (cut into lengthwise long strips) 2 tbsp butter 3 tbsp olive oil 1/2 small sweet onion (about 1/2 cup, diced) 1 lb sweet Italian sausage links 1 package fresh cherry tomatoes (about 2 cups, cut in half or quarters) 5 fresh basil leaves (torn) 2 pinches sea salt 1-1 1/2 cups plain tomato sauce 1 package pappardelle pasta (about 1/2 lb) 1 handful freshly grated parmesan cheese In a frying pan sauté the bell peppers in the peanut oil (or vegetable oil) for ten to fifteen minutes until soft. Transfer the peppers onto paper towel and set aside. In a large deep skillet or pan, melt the butter and olive oil. Add the onion and cook until soft and golden brown. Add the sausage to the pan and sear on all sides. Cover the pan and cook for about two to three minutes. Next, pierce the sausage with a fork on all sides. Add the peppers back to the pan placing the sausages on top of the peppers. Add the tomatoes, basil, salt and tomato sauce. Reduce the heat to low. Cover and cook for thirty minutes. Remove the sausage and cut into small pieces, then return them back to the pan. Follow the package directions to cook the pasta until al dente. Drain the pasta and add it to the sauce. Cook on low for an additional two minutes. Turn off the heat. Add a handful freshly grated parmesan cheese and serve. Source: northwestspoon.wordpress.com #bellpeppers #Pasta #sausage

I love a great Italian deli sandwich. You can make this ultimate Italian sub sandwich easily at home. A soft hoagie bun is filled with Genoa salami, prosciutto, mortadella, pitted kalamata olives, roasted peppers, smoky provolone cheese, tomatoes, fresh basil and arugula. When served with pickled peperoncini on the side, it’s fantastic! The ultimate Italian sub sandwich is picnic perfect My version of an ultimate Italian sub sandwich is inspired by my experiences with these amazing deli sandwiches I had while living in Southern Italy. There was always this amazing mix of artisan deli meats in the sandwich. The meat was complimented by roasted red and yellow peppers in extra virgin olive oil and arugula as the choice of lettuce. Arugula has a peppery and almost bitter like quality to it. It’s flavorful and brings a great texture to the sandwich that regular ice burg lettuce doesn’t have. Italian sub sandwiches make a hearty lunch The ultimate Italian sub sandwich is quite versatile. My family will eat these up for a big hearty lunch. Or you can cut them into smaller portions and serve them up on a platter for appetizers or as a buffet item. The best part about this Italian sub sandwich is all the layers. Each layer offers a new flavor and texture that all marries perfectly together. Ingredients for ultimate Italian sub sandwich What you’ll need for the ultimate Italian sub sandwich You can find everything you need for this Italian sub sandwich at your local Northwest grocery store. 6 inch hoagie buns Genoa salami Prosciutto Mortadella (similar to bologna) Sliced provolone cheese Tomatoes Arugula Fresh basil Roasted peppers in extra virgin olive oil Pitted kalamata olives Red wine vinegar Salt and pepper Toothpicks A hearty appetite You will be able to find Genoa salami, prosciutto, mortadella (which is similar to bologna) and sliced provolone cheese at the deli counter. Hoagie buns are the perfect sub sandwich bun. They are usually in the bakery section of your grocer. The other items aside from the tomatoes, basil and arugula can be found in the condiment isle. I have some product recommendations below for you. This post contains affiliate links. See policy for more information. Cento red and yellow roasted peppers in extra virgin olive oil Private selection pitted kalamata olives Mezzetta golden Greek peperoncini (sliced or whole) on the side Peppers on the bottom, then the meat layer How to layer the ultimate Italian sub sandwich Making these ultimate Italian sub sandwiches is quite easy. You’ll feel like you are building a magnificent tower with each layer. Get all your ingredients out and ready prior to assembly. It makes it go faster. Start the bottom layer on the soft hoagie bun with roasted peppers. Drizzle some of the extra virgin olive oil from the jar onto the peppers and bun. Next layer the meat. Next, layer sliced provolone and tomatoes After the meat, add the provolone cheese and sliced tomatoes. Season the tomatoes with salt and pepper. The final layers are olives, torn basil leaves and arugula. Sprinkle some red wine vinegar on top of the arugula. Add the top of the bun and secure it with toothpicks. This helps hold it all together. Toothpicks are particularly important if you plan to slice the sandwiches into smaller portions for sharing. Use one toothpick per portion. Ready for a picnic lunch I think the ultimate Italian sub is the perfect lunch for a picnic or day out at the beach. Pair it with an icy cold drink, some potato chips and you are set. I hope you enjoy this recipe for ultimate Italian subs. Do you have a favorite kind of sandwich? Let me know in the comments. Happy cooking or in this case sandwich building. Michelle Ultimate Italian Sub Sandwich Serves 4 Prep 20 mins Cook 0 You can make this ultimate Italian sub sandwich easily at home. A soft hoagie bun is filled with Genoa salami, prosciutto, mortadella, pitted Kalamata olives, roasted peppers, smoky provolone cheese, tomatoes, fresh basil and arugula. 4 six inch hoagie buns 5 oz package Genoa salami (141 g) 4 oz package sliced mortadella (140 g) 4 oz package prosciutto roasted peppers in extra virgin olive oil 8 slices provolone cheese 2 tomatoes, sliced pitted kalamata olives handful fresh basil leaves, torn handful arugula leaves salt and pepper 2 tablespoons red wine vinegar toothpicks golden Greek peperoncini (optional on the side) Start the bottom layer of the sandwich with a few roasted peppers along on the hoagie bun. Drizzle some of the extra virgin olive oil from the roasted pepper jar over the peppers and bun. Next layer the deli meat slices, Genoa salami, prosciutto and mortadella. Next layer provolone cheese. I cut each slice in half. Add to your taste. Next add sliced tomatoes. Season the tomatoes with salt and pepper. Add pitted Kalamata olives, a few torn basil leaves and arugula on top. Drizzle some red wine vinegar over the arugula. Add the top of the hoagie bun. Secure it with toothpicks. One on each side of the sub. Serve immediately or wrap in paper. Keep cold until ready to eat. These are delicious served with Greek pepperoncini (sliced or whole) on the side. Source: northwestspoon.wordpress.com #sandwich #sub

These monster-eye deviled eggs are an easy, spicy and tangy snack for Halloween. The pupils of these monster-like blood-shot eyes are made from sliced green Spanish martini olives with pimentos. For a further blood-shot effect, hot-sauce is streaked across from the center of the eye. Halloween is just around the corner. We live in a neighborhood where we get lots of cute little trick-or-treaters. I look forward to seeing all the costumes. If you’re hosting a Halloween party it’s always fun to have some creepy Halloween-themed food. I personally find creating Halloween-themed food that is still appetizing to be quite challenging. Those green or bloody witch finger cookies (for example) just aren’t my jam (and so on). Creating a creepy, yet still appetizing snack was top of mind when I put these monster-eye deviled eggs together. Deviled eggs are always a popular snack at parties. There are so many varieties of deviled eggs, but I find the classic tangy version is always a big hit. In this monster-eye deviled egg, the tangy flavor is topped with a salty green Spanish olive slice. These Spanish olives contain a red pimento in the center, which makes a perfect “red” round pupil. The addition of hot-sauce streaks gives the rest of the eye a devilish kick and blood-shot look. If your grocery store has an olive bar, check there for Spanish olives. You only need about twelve olives for this recipe. Cut the olives into 1/4 inch slice pieces for each pupil. You can get more than one slice out of each olive. Otherwise, check out the product recommendations below. You can find Mezzetta green Spanish martini olives with pimentos in the jarred pickled vegetable or pickle section of the grocery store. This post contains affiliate links. Read disclosure here . Whenever I make whipped deviled eggs , I often use a piping bag to elegantly swirl the filling into the hard-cooked eggs. However, this step can be skipped since we add a blood-shot monster eye right smack in the middle of the eggs. Instead, simply spoon the deviled egg filling right into the hard-cooked eggs. It doesn’t get any easier than that. For this recipe, I use a mix of heavy cream and mayonnaise to get the right whipped texture and tangy flavor. By the way, these deviled eggs are great on their own with a dash of paprika, in case you need a simple party snack for the upcoming football season. To whip the egg filling, use a hand mixer or a whisk. You’ll need to whip it up until there are no lumps. Decorating tip: If you decide to go for the “blood shot” eye look, choose a hot-sauce with a more narrow tip at the end of the bottle. This makes it easier to control the streaks of “red.” A classic “not-too-hot” tabasco or sriracha sauce works well with the flavor of the tangy egg filling. Otherwise, you’ll need to have a very steady hand to apply the streaks of hot-sauce. Products used: ( affiliates ) Mezzetta Imported Spanish Queen Martini Olives Heartbeat Hot Sauce – Red Habanero or Tabasco Brand Sriracha Do you celebrate Halloween? What are your favorite Halloween party snacks? Leave me a comment below about your thoughts and experiences with this recipe for monster-eye deviled eggs. May you have a safe and creepy Halloween. Happy Halloween! Michelle If you make any of my recipes, share your photo with #northwestspoon and tag me. Save this recipe for later. Pin it! Monster-eye deviled eggs Serves 6 Prep 12 mins Cook 20 mins These monster-eye deviled eggs are an easy, spicy and tangy snack for Halloween. The pupils of these monster-like blood-shot eyes are made from sliced green Spanish martini olives with pimentos. For a further blood-shot effect, hot-sauce is streaked across from the center of the eye. 1 dozen hard-cooked eggs (see notes below) 4 tbsp heavy cream 2 tbsp Mayonnaise 1 tbsp Dijon mustard 1 tsp white vinegar 1/2 tsp sea salt or kosher salt 1/4 tsp ground white pepper 12 Mezzetta green Spanish martini olives with pimentos (sliced) tobasco or sriracha sauce Peel and slice the cooked eggs lengthwise in half. Gently remove the cooked egg yolks to a medium-sized mixing bowl. Set the hard cooked egg whites aside. Add the heavy cream, mayonnaise, Dijon mustard, vinegar, salt and pepper to the yolks. Whip the mixture together until it is light and fluffy. Make sure there are no lumps. Use a hand mixer or a whisk for this. Spoon the egg filling into each half of the hard cooked egg whites. Cut the green Spanish martini olives crosswise into 1/4 inch slices. Place one olive slice right in the center of each deviled egg half. Decorate the monster deviled egg eyes with streaks of tobasco or sriracha sauce for the appearance of “blood shot” eyes (optional). Keep the monster-eye deviled eggs in the fridge until serving. How to get perfect hard-cooked eggs: · Place the eggs in a large saucepan and cover them with cool water. Make sure they are completely submerged. Bring the water to a boil over medium-high heat. Once the water boils, cover the sauce pan and remove it from the heat. Let the eggs sit 12-15 minutes. (The higher your elevation, the longer the cooking time. Here at sea level, I find they are ready at 10 minutes). Gently transfer the eggs to a large bowl of ice water or peel the eggs under cold running water. This helps to get underneath the membrane and makes it easier to peel the eggs. Did you make these monster-eye deviled eggs? I’d love to hear how they turned out for you. #Deviledeggs #Halloween

Hard apple cider, bourbon and lemon fill this light and refreshing cocktail with crisp fall flavors. Warm earthy bourbon pairs surprisingly well with a crisp bubbly apple cider. The slightly sweet apple flavor is balanced with a slight squeeze of lemon. It’s cool, refreshing and flavorful. I’m a light weight when it comes to cocktails. If I select a cocktail, I typically prefer the slightly sweet and citrusy types. My husband enjoys sipping on straight bourbon on ice. But straight whiskey for me, is simply too harsh. Hard apple cider is a drink I enjoy mostly during the summer months. It’s cold, crisp and light. I decided to give this simple drink a twist. The addition of bourbon and lemon was a pleasant surprise. Just right for my light-weight cocktail tastes. My husband gave it a thumbs up too. The recipe below is for one cocktail. Use the “ jump to recipe ” button above if you wish to skip to the recipe. This recipe is inspired by the book Eleanor Oliphant is completely fine by Gail Honeyman. It is September’s pick for foodie book club. I selected a hard apple cider cocktail for a couple of reasons. First, I love hard apple cider and there are many wonderful local artisan brands in Washington. Washington state produces about 58% of all the apples grown in the United States.* Second, our heroine Eleanor habitually orders a drink called “Magnum.” She tries her first Magnum when she first goes to a pub with her new friend Raymond. Magnum is a hard apple cider. As the story unfolds, Eleanor treads into new social territory each time she ventures further out of her comfort zone. Frequent lunch and pub dates with Raymond represent pivotal moments for Eleanor. Their friendship blossoms and everything begins to change for her. Come for the recipe, stay for the book discussion : This post contains affiliate links. Read policy for full disclosure . The story takes place in modern day Glasgow, Scotland. I listened to the Audible version of this book and loved hearing the accents. Eleanor is an odd character. She is perceived by most people as awkward or strange. We get to know the depth of this character through vague distant memories that emerge. We discover more about why Eleanor struggles with people as we follow her through every-day situations, like getting a manicure or her hair cut. We begin to realize that Eleanor has experienced a great deal of pain and trauma as a child. Her mother is simply an awful human being. She appears to be in an institution or prison of some kind. We learn more about her through their weekly telephone calls. Eleanor dulls her pain with vodka and leads a lonely existence UNTIL she meets Raymond . The story evolves as Eleanor begins to let more people into her life. She blossoms. Raymond is a co-worker and dear friend. Eleanor has never known kindness or self-less love. I particularly enjoyed her descriptions where she’s dancing with a group of women at a birthday party for the first time. Or her first salon experience. These ordinary experiences are completely new to her. She experiences kindness and joy. She attends her first funeral of an elderly man whom she and Raymond helped get to hospital. She shops for a new outfit for the occasion. The author’s sly Monty Python reference “bring out your dead” was not missed by me and gave me a chuckle as I imagined Eleanor pleased with herself for getting ready for the sad occasion. She meets Raymond’s adorable mother and begins to see what it might have been like having an ordinary loving family. Through these normal every day interactions, she begins to enjoy being more social and her soul begins to heal. The end of this book has a twist I was not expecting. The only thing I knew for sure while reading this book and getting to know Eleanor was that she would indeed be completely fine. She had endured so much. She is a survivor. And she will continue to move forward. I really wanted Raymond and her to grow closer. He could be a perfect loving partner for her. She begins to notice his endearing and genuine qualities as time goes on. This book ends pointing to a happy future for Eleanor. But I was left feeling like I wanted more. I wanted love for Eleanor. Perhaps there will be a sequel where this is explored. Book club questions **spoiler alert ~ do not read further if you do not want any spoilers.** Do you think Eleanor and Raymond will eventually get together romantically? I think Raymond loves Eleanor. What do you think? Love is risky business. Should they get together given Eleanor’s continued progress? Were you surprised by the ending in relation to her mother? There were hints throughout the story, particularly with the social worker that something was not quite right with her relationship with her mother. Do you think the foster care system failed Eleanor? Counselling helps Eleanor realize her self worth. Should the social workers and counselors helped her earlier in her life? Where do you think Eleanor learned to speak the way she does in such a formal old-fashioned manor? Was it perhaps from immersing herself in classic English novels such as Jane Eyre? Do you think Eleanor’s description of her mother’s travels and life was all imagination? Read Along I hope you enjoy reading Eleanor Oliphant Is Completely Fine: A Novel as much as I did. Join me next time by reading Where the Crawdads Sing by Delia Owens. This is a story of survival, love and heartbreak. Kya is known as the “marsh girl.” She grows up abandoned in a literal shack in the coastal marshes bordering a small town in North Carolina. This story unfolds over two timelines. There is deceit, murder and hope woven in this story. Click here for the book club list and more inspired recipes . *apple statistic provided by The Washington Apple Commission Leave me a comment below about your thoughts and experiences with this recipe. If you make any of my recipes, use #northwestspoon and share your photo. Useful products OXO Good Grips Angled Measuring Cup, Mini, Clear (affiliate ). Save the recipe for later. Pin it! Hard apple cider and bourbon cocktail Serves 2 Prep 5 mins Hard apple cider, bourbon and lemon fill this light and refreshing cocktail with crisp fall flavors. Warm earthy bourbon pairs surprisingly well with a crisp bubbly apple cider. The slightly sweet apple flavor is balanced with a slight squeeze of lemon. It’s cool, refreshing and flavorful. 1/4 oz lemon juice 2 tbsp sugar ice (about 8 cubes) 1 oz American Bourbon 1/3 cup Crisp hard apple cider lemon slices and wedge to rim the glass and for garnish Use a classic old-fashioned high-ball glass. Rim the glass with lemon juice, then rim the glass with sugar. Fill the glass with ice cubes (about 8 cubes). Add 1 oz of Bourbon, 1/4 oz lemon juice and then 1/3 cup hard apple cider. Stir and serve immediately. Garnish with lemon slices. Notes: · Suggested products: A light, crisp hard apple cider is recommended, like Lake Chelan Heritage Apple Cider. This cider uses 100% Washington apples. I used Woodford Reserve Bourbon, a Kentucky Straight Bourbon Whiskey. Use fresh squeezed lemon juice. ·  Did you enjoy this hard apple cider with bourbon cocktail. I’d love to hear your experience with this recipe. #applecider #bourbon