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

Mango Monday Smoothie Bowl

I have always been a major fan of smoothies and acai bowls, and really all of that fruity breakfast business. I'm bringing my smoothie game hard this year with an effort to avoid skipping breakfast altogether, and with the plan to try out some new recipes. First up, my Mango Monday Bowl. Sure to kick any Monday blues, or at least I think so! xo RCN

Ingredients for bowl mixture (serves 2):

1/2 Cup frozen peaches

1/3 Cup chopped frozen mango

1 Whole fresh mango sliced

3/4 Cup Coconut Milk

1/2 Kiwi chopped

1 Tbsp raw honey

Toppings:

1/4 Cup granola mix (whatever kind you like...I use Cascadian Farm's organic vanilla, coconut & pumpkin seed granola mix)

Sprinkle of shaved coconut flakes

Spoonful of chia seeds

1 Kiwi for "M-A-N-G-O" letters + 3 thin slices (I used mini cookie cutters from Homegoods)

1 frozen mango cube cut into 8 small  pieces

Add a few floral buds from whatever flowers you may have laying around in the house. This will definitely help to impress your breakfast buddy!

Instructions:

It's pretty simple folks. Combine all mixture ingredients together in a blender. Blend until thick and frozen creamy, about 1 minute or so. You may need to open blender, stir, then pulse again for an additional 20 seconds if the mango slices get caught underneath the blade (this happened to me). Then, top it all off and decorate with the extra coconut and healthy goodies. Happy Monday or whatever day it may be!

Apple Butter Bars

So all the Apple Butter Bars I made this past weekend are already gone. So, I guess that means I better get around to posting this recipe since they're so good. This dessert reminds me of my childhood. When it was my birthday, I would sometimes bring this tasty treat in to share. I still love them today as much as I did 25 years ago. It's a fitting Fall treat and also a fun splurge for breakfast, anytime. Bring along a jar of your favorite Apple Butter to your host for Thanksgiving. Don't forget to attach a sweet note with this recipe. What a perfect treat? Happy Fall eating! xo RCN

Ingredients:

2 Cups Old Fashion Oats (I use Quaker Oats)

1 Cup Flour

3/4 Cup Sugar

1/4 tsp Salt

1/2 tsp Cinnamon

1/4 tsp Allspice

3/4 Cup Butter, softened

1 Cup Apple Butter (I would maybe up that a little next time I make them)

Directions:

Lightly grease a 9" square baking pan. In a large bowl combine lasts, flour, sugar, salt and spices.  Add butter and beat with electric mixer (I use my stand mixer) on low speed until mixture is crumbly.

Pat half the micro into the pan. Spread apple butter evenly over crumb layer (it's okay if oats mix in some w/ apple butter). Sprinkle remaining crumbs over apple butter and press down gently. Bake at 350F for 25-30 minutes or until golden (my oven took more like 35). Slice into  a dozen bars and enjoy!