Turmeric-Pickled Deviled Eggs

What a beautiful color this tangy turmeric brine makes for these deviled eggs! A great-tasting smooth filling, that has a touch of curry, transform regular deviled eggs into something more appetizing and interesting. 

Ingredients:

- 2 cups water

- 1 cup apple cider vinegar

- 2 Tbs ground turmeric

- 2 tsp. salt, divided

- 8 to 12 boiled eggs, peeled

- 3/4 tsp. curry powder

- 1/4 tsp. cumin or garam masala 

- 1/4 cup mayonnaise 

- 3 Tbs sour cream

- 1 Tbs yellow mustard

- 2 Tbs fresh chopped chives, divided

Combine 2 cups water, vinegar, turmeric, and 1 teaspoon of salt in a bowl or large jar. Add eggs and chill 4 to 8 hours (or overnight). The longer you leave the eggs marinating in the brine, the more vibrant the color gets. Drain eggs and pat dry. 

Heat a small skillet over medium heat. Add curry powder and cumin or garam masala (which is what I used), stirring constantly until fragrant; about one minute. Cool. 

Cut eggs in half cross-wise and carefully remove yolks. Place yolks in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat). Add mayo, sour cream, mustard, and remaining 1 teaspoon salt to the food processor. Pulse until smooth. Add 1 1/2 tablespoons of the chives to the processor and pulse until combined. Divide filling evenly among egg whites and top with additional chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Every new day is a chance to change your life." - Anonymous

Breakfast Enchiladas

These scrambled-egg enchiladas put a flavorful twist on breakfast, lunch, or dinner. Once you start making them and realize you can add any of your own choice of healthy ingredients, it just may be your go-to recipe that is sure to please the whole family!

Ingredients:

- 1/2 cup mild salsa

- 2 Tbs salsa verde

- 1 Tbs butter

- 1/2 cup chopped red pepper

- 3 Tbs chopped sweet onion

- 6 eggs

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 Tbs water

- 6, 6-in whole wheat tortillas

- 2 cups shredded cheese, divided (I used Vermont Cheddar Cheese but feel free to use Colby Jack or your cheese of preference)

- Fresh cilantro, chopped 

- Cheese sauce (directions below)

- grape tomatoes, halved

Preheat oven to 350 degrees. In a small bowl, combine salsa and salsa verde. Set aside. Melt butter in a large skillet and then add red pepper and onions. Sauté for 4 to 5 minutes over medium-high heat. In a large bowl, whisk together eggs, salt, pepper, and water. Reduce heat to medium and pour the egg mixture in the skillet over the red pepper and onions, without stirring, until the eggs have began to set on bottom (about a minute). Draw a spatula across the pan to break up the eggs without breaking them up too small. Cook until eggs are almost done but still a little wet (they will finish cooking in the oven). Spread 1 to 1 1/2 tablespoons of the salsa mix in the center of a tortilla. Spoon about 1/4 cup egg mixture on salsa, sprinkle with 1 to 1 1/2 tablespoons of the shredded cheese and add about a teaspoon of fresh cilantro. Roll up and place, seam side down, in a 11x7 baking dish. Add cheese sauce and bake until sauce is bubbly and just turning lightly brown (about 20 to 25 minutes). Remove from oven. Sprinkle fresh cilantro and halved grape tomatoes on top and enjoy. 

Cheese Sauce:

- 2 Tbs butter

- 2 Tbs flour

- 1 cup milk

- Remaining shredded cheese

In a medium sauce pan over medium-high heat, melt the butter. Whisk the flour in the butter until the flour has dissolved. Add the milk and let come to near boil, stirring constantly until milk starts to thicken. Remove from heat and mix in remaining cheese, stirring until cheese has melted. (You will pour this over your enchiladas before they go in the oven.) 

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"Believe you can and you're halfway there." - Theodore Roosevelt

Tomato Asiago Frittata with Sautéed Arugula and Mushrooms

This succulent frittata tastes incredible! The asiago cheese in the frittata along with the sautéed Arugula and mushrooms create a dish that makes your mouth water even before the first bite! 

Ingredients:

- 2 Tbs heavy cream

- 2 tsp. chopped fresh thyme

- 1/2 tsp. kosher salt

- 1/4 tsp. freshly ground pepper

- 6 eggs

- 1 Tbs olive oil, divided

- 1/3 cup thinly sliced shallots

- 1/3 cup Asiago cheese

- 1 to 1/2 cups halved cherry or grape tomatoes

- 1/2 cup sliced mushrooms

- 2 cups Arugula

Preheat broiler to high.  Whisk the first 5 ingredients in a large bowl. Heat an oven-proof medium skillet (I used 10") over medium heat. Add 2 tsp. of the olive oil to pan along with the shallots. Sauté 3 minutes or until the shallots are translucent. Add egg mixture to pan. Cook about 5 minutes or until eggs are partially set. Sprinkle 3 Tbs of the asiago cheese over eggs. Arrange tomatoes over eggs and sprinkle the rest of the cheese over the top. Place pan in oven and broil 5 minutes or until top is lightly browned and eggs are set. Remove from oven, cut into 8 wedges, and remove to a plate. Use the same skillet and place over medium-high heat with 1 tsp. olive oil. Add mushrooms and Arugula and sauté until Arugula has began to wilt. Season to taste and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here. 

"The key to eating healthy? Avoid any food that 

has a TV commercial." - Anonymous 

Soy Sauce Eggs

Add a flavor to your salads, sandwiches, or ramen noodles by cooking your hard-boiled eggs in soy sauce!

Ingredients:

- 4 eggs, boiled and peeled
- 5 Tbs soy sauce

Heat soy sauce over medium-high heat in a large sauce pan. When soy sauce starts to boil, reduce heat to medium and carefully add eggs. Roll eggs around to evenly coat them in the soy sauce. Continue rolling eggs around until soy sauce thickens and eggs are a dark mahogany color. (Feel free to take them out at your desired color preference. The darker the eggs, the more flavor the eggs hold.) Remove eggs and let soy sauce drain off. Place them on a plate to cool and enjoy! Seal and refrigerate any uneaten eggs. If you'd like a printer friendly version of this recipe, Click Here.

"Sometimes the people around you won't understand your journey. They don't need to; it's not for them." - Anonymous