If you like tuna on the grill you are going to love this recipe. Adding the salsa to this recipe puts it over the top. The flavor of lime juice, cilantro and a little spice from the jalapeño is fantastic! Enjoy… I did!
Coborn’s Inc. Meat And Seafood Merchandiser
These appetizers are easy to make and refreshing for a spring or summertime cocktail party. I made these last year for an outside summer brunch and they were great. Adding a little cilantro to this appetizer gives this an awesome flavor. Enjoy….I did!
Coborn’s Inc. Meat and Seafood Merchandiser
BLT Sandwiches have always been one of my family’s favorites. They seem to hit the spot day or night. Now that the kids are older I have decided to kick this family favorite up a notch with trendy ingredients like, thick cut Four Brothers Bacon, fresh avocadoes and Sriracha sauce!
The Brits lay claim to the very first sandwich, created as a royal meal for the busy Sir John Montague. This eighteenth-century Englishman, a.k.a. the fourth Earl of Sandwich, was a skilled gambler. Reluctant to miss even a few minutes away from his game, he instructed his servant to place meat between two pieces of bread so that he could eat with one hand and take bits between bets.
At my house it takes two hands to hold one of my family favorites and as the kids taste buds become more curious our sandwiches will continue to change and grow into are endless imaginations.
Each year at Easter, we enjoy the typical holiday traditions including dying eggs and hiding Easter baskets. My side of the family has recently adopted an Easter tradition from my parents’ best friends. The Polish Egg Tap is now as much a part of our holiday as the ham dinner. In case you’re unfamiliar, each person grabs a colored egg and takes turns smashing the end of their egg into the end of another person’s egg, hoping to break the other without smashing their own egg. One always cracks, and the stronger one does not. Through unofficial rounds of elimination, the owner of the strongest egg not only wins the game, but also bears good luck for the rest of the year.
After the festivities come to a rest, we always wonder what to do with all the leftover hard-boiled eggs. I went searching for recipes and came up with two new ones this year. These Beet Pickled Eggs grabbed my attention because they are just so pretty. What a surprise to learn that they not only look nice, but they also taste like deliciously mellow pickled eggs! The Rainbow Trout and Wild Rice Salad caught my eye because I knew I had a beautiful rainbow trout in my freezer – one that I’d caught myself this past summer. It’s my new favorite fish because it’s so very fun to catch and absolutely delicious! The final recipe is my old stand-by and still one of my favorites: Grown-Up Egg Salad Sandwiches. The trick is to add some crunch and use croissants instead of plain old bread.
Place peeled eggs into a glass bowl and cover in beet juice.
Marinate in the refrigerator for 2 hours or more.
Gently stir occasionally.
Remove eggs from beet mixture and pat dry (discard beet mixture).
Cut eggs in half lengthwise and remove yolks.
Mash yolks with mayonnaise, mustard, dill, parsley, and half of the cumin.
Season with salt and pepper, and then scoop into the egg whites.
Sprinkle with remaining cumin.
Garnish with parsley.
Whether you celebrate Easter or simply enjoy protein-rich egg foods, I hope you enjoy my left-over egg recipes. I brought each to work for lunches and boy, were they good! And if you appreciate a new tradition, I hope your egg is the winning tapper. Good luck!