Blend & Crush The Following Ingredients In A Blender, Serves Two People
1 Mango
3 (healthy) Cups cubed watermelon
7 ice cubes
A splash of coconut creamer
Garnish with a slice of watermelon or fruit of contrast color
Enjoy!
xo RCN
Siracha Deviled Eggs
Ingredients: (serves about 5-6 people)
6 Eggs
3 Tablespoons Hellman's mayo
2 Tablespoons Siracha
1 teaspoon Grey Poupon dijon mustard
1/4 teaspoon Worcestershire sauce
1 teaspoon Salt
1/8 teaspoon Ground black pepper
Parika & Green onions (chopped) for garnish
Instructions:
First, start off by hard boiling eggs.
To hard boil, I put eggs in a saucepan submerged in water that covers by about an inch. Boil water, then remove from heat. Cover saucepan and let sit for 10 minutes. Remove eggs from hot bath and soak in cold water. Let sit and then once cool, crack egg onto counter and peel. Once peeled, cut eggs in half, remove yolk and put the yolk directly into the food processor. Wipe egg whites clean and place on platter.
Add remaining ingredients, except for garnishing items, into the food processor. Mix until all combined evenly. It should look like a hummus type consistency. Place egg filling into a piping bag, like you use for icing cupcakes. I used a 1M baking tip. Evenly disperse filling into egg whites.
That's it! Enjoy the kick. If you don't love spice, try with a little less Siracha than the recipe calls for OR if you leave heat, add more! xo RCN
Terracotta Pot Bread
One of my most favorite stores in the world is the Terrain in Glen Mills, PA. For anyone that has eaten at their Garden Cafe, you know the bread is served in a terracotta pot, quite fitting for the garden center. I decided I wanted to learn and replicate this unique way of serving bread, before I even realized they came out with a kit, sold HERE. It would make for a great gift this holiday. Otherwise, try it out on your own like me. It will be worth it if you are making the bread for more than 4 people. I purchased my pots for around $0.70 each. Either way, using the kit or DIY, this bread will make your dinner guests smile this holiday. xo RCN
WHAT YOU NEED:
3" diameter terracotta pots (bout mine at A.C Moore)
Bread dough, I used Italian loaf dough from the deli Bakery at ShopRite. If your grocery store does not already sell premade dough cut into individual serving size, ask the Bakery department, they may have loaves of dough behind the counter ready to sell (like the pizza dough)
Sea Salt
Rosemary
Olive Oil
Crisco
Holiday Ribbon
SEASON THE POTS:
If buying the pots at a craft store or garden center (not a bake shop), like AC Moore or Lowe's, be sure to rinse and season the pots in advance. Cover the exterior of pots with Crisco and the interior of pots with olive oil. Place onto cookie sheets so the pots are easy to handle and move inland out of the oven. Bake the pots on 425F for 20 minutes. Repeat steps 2-3x for a good season.
BREAD DOUGH:
Follow instruction on the bread dough packaging. If using loaves of dough, be sure to let rise for a few hours in a warm setting, covered with damp towels. Once dough has risen, cut into equal size, approximately 2.5" by 2.5" (or slightly smaller) pieces. One loaf should make about 10 pots.
BAKE:
Butter or spray with baking Pam, the interior of pots one last time and then drop a piece of dough into each pot. Place pots back onto baking sheets and follow baking directions on dough package (should be around 15-20 min at 400-425 or until risen and golden brown). Once removing pots from oven glaze with A LOT of melted butter, sea salt, and fresh cut rosemary before serving. For a final touch trim pot with festive holiday ribbon to add to your table setting ambience. Enjoy!
