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!

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!