Wow, can you believe that it’s already August??

I’ve been swimming in a sea of blueberries and sunshine. Okay, not really. But I’ve had bloggy tech issues lately, and that is why I have been MIA! Keep reading, I have a treat for ya.

So here’s a retro classic hors d’oeuvre that brings a little bit of sunshine to all who eat it. Okay, that’s a little silly, but deviled eggs were such a treat at big family gatherings growing up, I thought it would be fun to show you my spin on it. And, of course, why not display them in my late grandmother’s deviled egg tray!? Love that. Hope you enjoy these super easy, economical snack/side/appetizer that is sure to please all ages.

Retro Deviled Eggs
Based on the classic recipe, this recipe gives an added punch with capers AND relish. Doubling the recipe is never bad, as these are quickly gobbled at any picnic or group event.

7 large eggs
2 TB relish
2 TB capers, plus more for garnish
3 TB yellow table mustard
1/4 teaspoon salt
3 dashes garlic powder (1/3 teaspoon)
2 dashes onion powder (1/4 teaspoon)
1 dash nutmeg
1 teaspoon Chipotle Tabasco (optional)
Smoked paprika (for garnish)

Step One: In a large pot, place eggs and pour water so that eggs are covered by 1 inch of water. Bring water to a boil and let boil for 5 minutes. Remove pot from heat and let sit for 5 minutes. While the eggs are still warm, crack and peel the eggs.

Step Two: Slice eggs in half lengthwise. Gently scoop out yolks into a small bowl.

Step Three: Combine yolks with the remaining ingredients. Stir until combined but not too smooth.

Step Four: Fill each egg half with the yolk mixture. Garnish with a caper or smoked paprika. Chill in the fridge for at least 30 minutes before serving.

Happy weekend eating!
Laurel

~Laurel~

I’ve noticed grilled salads on food blogs for years but have never tried it. I have no excuse because my husband loves to grill. So, when he fired up his new grill the other night, I ran out at the last minute with 4 leaves of romaine. He threw them on the grill…I held my breath…and they were amazing! They took on the flavor of the smoke and bit of barbecue sauce that he had been brushing on veggie burgers a few minutes prior. So I must share, if you haven’t tried this before…

Grilled Salad
2 full leaves per serving (a hearty lettuce like romaine or butter)
Olive oil spray/brush

Cut or break off entire leaf (stalk and all), wash, and pat dry. Using olive oil spray or a cup of oil and a brush, lightly coat the lettuce on both sides.

Grill leaves on each side for 2-3 minutes. Top of leaves will wilt a little but will still taste smoky and amazing. Pair with a smoky dressing (Annie’s Mushroom worked well) and crisp veggie toppings.

Happy eating!
Laurel

~Laurel~

This is one of the easiest go-tos for an impromptu get together in the backyard or a well-planned over-the-top birthday party. They’re fun, finger food that has a crunchy salty taste with decadent sweet as well. Pretzel rods are easy to keep in your pantry for months, as well as chocolate chips, so this is a snack with ingredients you can stash for a party day. Make ahead of time or the day of your event.

Chocolate-dipped Pretzels

1 bag semi-sweet chocolate chips (12 oz or so)
1 package of pretzel rods
Decorations: sprinkles, mini M&M’s, shredded coconut, chopped peanuts, candy buttons

Step One:
Lay out a large sheet of wax paper for the finished product to cool. Have a saucer or bowl ready with each topping.

Step Two:
In a microwave-safe bowl, pour in 1/2 of the chocolate chips (6 oz). Heat on high for 1 minute in the microwave, stirring afterward. Then, heat in 30-second increments, stirring in between, until all of the chips are melted. Be careful to stir the bottom of chocolate so it won’t burn!

Step Three:
Grab a pretzel rod. Using the stirring spoon, carefully dip and coat melted chocolate onto half of the rod. Twirl it around and carefully tap it on the side of the bowl to remove any excess chocolate. Then, sprinkle the topping of your choice all over the chocolate part of the pretzel rod. Lay onto the wax paper for cooling. Repeat this process with all of your pretzel rods: Tip: it is cleaner to stick to one topping per rod (coconut or M&M’s, etc.).

Step Four:
Let cool for at least an hour. Serve upright in juice classes for a fun party display or package in clear plastic bags for gifts/party favors. Yippee! You can store these in an airtight container for up to 3 weeks.

Happy eating!
Laurel

~Laurel~