Taylor Golub

I tend to not make many of these viral trends and usually there is a reason for that…most just aren’t very good. But, after seeing this particular Blueberry Yogurt Clusters, I knew this would be fantastic as a healthy treat! 🫐 Also, totally perfect for summer! ☀️

I like to make these clusters and just store them into the freezer for whenever I receive that sweet tooth calling! I am thinking of trying these with raspberries and strawberries next!

Ingredients 🛒
• 2 cups fresh blueberries, rinsed
• 1 cup Greek yogurt
• 1 tsp vanilla extract
• 3 Tbsp honey
• 1 Tsp coconut oil
• 1 cup semisweet chocolate chips

Directions ✍️
• Into a large mixing bowl add blueberries, Greek yogurt, vanilla, and honey together. Mix together.
• Take out a large baking tray and line with parchment. Take a large spoon and spoon clusters of the yogurt mixture onto the baking tray before placing into the freezer for 30 minutes.
• Into a small saucepan add in about 1 inch of water and bring to the boil. Take a small glass bowl and place it over the saucepan. Pour the chocolate chips and the coconut oil into the bowl and stir until the chocolate is completely melted.
• Take out the blueberry clusters from the freezer and dip them into the melted chocolate and placing them back onto the baking tray.
• Sprinkle a bit of Maldon salt on the clusters and enjoy!

Bon Appétit! 👨‍🍳

Wouldn’t you just love to DEVOUR this rainbow Pride Crepe Cake?! 🌈😋

Each crepe layer not only has all the colors of the rainbow but plenty of indulgent whipped cream!
This cake would be perfect to bring to a Pride party or to bring to someone who needs to know they are loved for who they are!

Happy Pride! 🏳️‍🌈

Ingredients 🛒
• 2 1/4 cups flour
• 1/2 cup sugar, divided
• 6 Tbsp unsalted butter, melted
• 3 cups milk
• 6 eggs
• Pinch of salt
• Red, orange, yellow, green, blue, and purple food coloring
• 4 cups, heavy cream
• 4 Tsp vanilla extract
• Rainbow sprinkles

Directions ✍️
• Into a large mixing bowl add in the flour and 1/4 cup sugar, whisk together. Add in the eggs, butter, and milk. Whisk the milk and butter in intervals and alternating the two until you have a smooth batter. Allow the batter to rest in the refrigerator for 30 minutes.
• Take out 6 bowls and pour 1/2 cup of the batter into each bowl. Pour food coloring into each bowl for the 6 rainbow colors.
• Butter a nonstick sauté pan and pour in 1/3 cup of the batter into the skillet and quickly swirl the batter around so it covers the entire pan. Allow the crepe to bubble slightly then carefully flip to cook the other side for about 1 minute. Continue until all the batter is used up.
• To make the whipped cream, pour the heavy cream into a medium mixing bowl and best on high with the vanilla and 1/4 cup sugar. Beat until stiff peaks form.
• Assemble the crepe cake once all the crepes have completely cooled, otherwise the whipped cream will melt.
• Start with the purple crepes leading up to the red. Spread the whipped cream between each crepe layer.
• Dust with rainbow sprinkles and enjoy!

Bon Appétit! 👨‍🍳
🌈

I am so thankful to be celebrating another birthday today! 🥳
This past year has been wonderful with amazing trips and experiences, being with friends and family, and my own personal growth! I feel eternally grateful!
Thank you to all of my followers and supporters, you all have made my dreams of working in food come true! ❤️

Happy Memorial Day weekend! 🇺🇸
I am sharing a delicious recipe I got from the great , this is her Fresh Corn Salad! I can’t think of a more perfect side dish to serve this weekend whether you are out grilling or cooking on the stove, it’ll pair with anything you are whipping up. This salad is also perfect for anyone who is vegan, vegetarian, or gluten-free!
I like to a bit of extra sweetness to this corn salad so I add in chopped sweet peppers, so good! 🥗

What delicious meals are you making during this holiday weekend? 🌽

Ingredients 🛒
• 5 ears of corn
• 1/2 cup red onion, diced
• 1/2 cup sweet peppers, diced
• 3 tbsp extra virgin olive oil
• 3 tbsp apple cider vinegar
• Salt and pepper, toast
• 1/2 cup basil, chopped

Directions ✍️
• Take out a large stockpot and bring to the boil with salt. Carefully place 5 ears of corn in the water and cook for 5 minutes.
• While corn is cooking take out a large bowl and fill it with ice and water. Once corn has boiled for 3 minutes, remove the ears of corn and place them into the ice water to cool. Once the corns have cooled, carefully cut the kernels off the cob.
• Take out a large serving bowl and place the kernels into the bowl along with 1/2 cup diced red onion, 1/2 cup diced sweet peppers, 3 tbsp extra olive oil, 3 tbsp apple cider vinegar, and salt & pepper to taste.
• Just before serving, add in 1/2 cup of chopped basil.
• Serve up and enjoy!

Bon Appétit! 👨‍🍳

On Memorial Day we brunch, but this time we are serving up a Bloody Mary charcuterie brunch board!🧀 🫒 🍅

What would you grab first from this board? 🍹

Bon Appétit! 👨‍🍳
               

Today we are celebrating my husbands birthday! 🥳
We got to celebrate part of his birthday while we were in London and the fun continues today! ❤️

Who else loves a Falafel Plate? 🧆 Follow for more recipes 🙋🏻‍♂️
I put this plate together when I was craving Mediterranean flavors! You can use frozen falafel or make your own - I used frozen that I baked.
The tabbouleh is a SUPER quick tabbouleh that I whipped up with what herbs I had on hand.
I hope this plate gives you a great idea to use what you have on hand to make a delicious and healthy plate! 🥗

Ingredients 🛒
• 1 cup of chopped herbs - parsley, cilantro, and green onion
• Salt and pepper, to taste
• 1 Tsp Za’atar
• 1 roma tomato, diced
• 4 tbsp Tahini
• 1 garlic clove, grated
• 1 lemon, juiced - halved
• 2 tsp sumac, divided
• 1 tsp garlic powder
• 2 tbsp garlic olive oil, divided
• Ready made falafel or frozen
• 1 tbsp Feta cheese
• Dill pickles spears

Directions ✍️
• Into a medium mixing bowl add in the chopped herbs. Season with salt and pepper followed by the za’atar, tomatoes, 1 tbsp garlic olive oil, half of a juiced lemon, and 1 tsp sumac. Stir together and refrigerate for 1 hour.
• Into a small bowl add in the tahini followed by the garlic, remaining half of the lemon juice, garlic powder, 1 tsp sumac, and 1 tsp garlic olive oil. Mix together.
• Serve the falafel, tahini dip, tabbouleh, pita bread and dill pickle spears. Sprinkle with feta cheese and enjoy!

Bon Appétit! 👨‍🍳

It’s Cinco de Mayo and what better way to enjoy it than making my Baked Turkey Flautas! 🌮
This is a very easy recipe to whip up and you could easily double this recipe to make a big batch of them and freeze them.

Ingredients 🛒
• 3 tbsp canola oil, divided
• 1 lb ground turkey
• 2 garlic cloves, minced
• 2 green onion, chopped and divided
• 1 tsp chili lime seasoning
• 3 tbsp cilantro, chopped and divided
• 1/3 cup salsa
• 6, 6-inch tortillas
• 2 cups Mexican shredded cheese
• 2 tbsp sour cream
• 1.5 tsp apple cider vinegar
• Pinch of sugar
• Salt and black pepper, to taste
• 2 romaine heads, sliced
• 2 Tbsp cotija
• Pickled red onions

Directions ✍️
• Preheat oven to 425F.
• Take out a large sauté pan and on medium-high heat pour in 2 tbsp of oil. Add in the turkey and 1 chopped green onion. Season with salt and pepper.
• Cook turkey until no longer pink, 4-5 minutes. Add in garlic, chili lime seasoning, 2 tbsp chopped cilantro, and salsa. Cook for 1 minute and season with salt & pepper. Remove pan from heat.
• Take out a large baking sheet and spray with oil.
• Wrap up 4-5 6 inch tortillas in a lightly dampened paper towel and place into the oven for 30 seconds to make the tortillas more pliable.
• Take a tortilla at a time and place 2 tbsp of the ground turkey mixture into each tortilla followed by 1 tbsp of cheese. Roll tightly and place seam side down on the baking sheet. Repeat until you have used all the filling.
• Brush each tortilla with oil then bake for 15 minutes.
• To make the salad take out a medium bowl and add in sour cream, apple cider vinegar, a pinch of sugar, 1 tbsp cilantro, 1 tbsp chopped green onion, 1 tbsp of oil and water; season with salt & pepper. Whisk dressing together.
• Add romaine into a bowl with dressing and toss.
• Place salad across a plate followed by the flautas and toppings.
• Serve up and enjoy!
 
Bon Appétit! 👨‍🍳

Not only is it my mom’s birthday but we are celebrating her birthday in London! 🥳 🇬🇧
This is such a special trip because 20 years ago to the month, my mom and I were out here, so it’s so exciting to be back with her and my husband, to celebrate her birthday! ♥️

I’d love to wish everyone a blessed Happy Passover! ❤️
The first item of food I think of with Passover is Matzo Ball Soup! It is a MUST have at your seder! 🍲
I have made many different versions of Matzo Ball Soup, and I’m sure I’ll make plenty more but this particular recipe from was a total winner!

Ingredients 🛒
• 6 lbs chicken wings
• Kosher salt, to taste
• 2 halved onions, skin on
• 2 celery stalks, roughly chopped
• 5 carrots, roughly chopped (reserve 2 carrots, peeled and chopped)
• 1 parsnip, roughly chopped
• 1 parsley bunch
• 1 tbsp black peppercorns
• 2 sprigs of dill, additional dill for serving
• 1 head of garlic, halved with skins
• 4 quarts water
• 3 lbs chicken legs
• Matzo balls,
• 2 carrots, peeled and sliced
• Black pepper, to taste

Directions ✍️
• Preheat oven to 450F.
• Place chicken wings that you salt, onto a baking tray and roast for 50 minutes, or until golden brown.
• Take out a large pot and place the roasted chicken wings into the pot. Next add to the pot with the chicken the onions, celery, 3 carrots roughly chopped, parsnip, parsley, black peppercorns, 2 sprigs of dills, and garlic. Pour in the water and bring to a simmer, then lower heat to maintain a light simmer on Low for 40-50 minutes.
• While stock is cooking, salt the chicken legs and set aside.
• After the stock has cooked, add in the chicken legs and cook for another 40-50 minutes.
• While the chicken legs are cooking start making your matzo balls according to package instructions.
• Remove cooked chicken legs from the stock and allow to cool.
• Strain the entire contents of the stock into a medium pot; discard solids.
• Remove all the meat from the chicken legs and pour into the stock. Add in the sliced carrots. Taste the soup for additional salt. Cook for 5-7 minutes to allow the carrots to soften.
• Serve the soup with 2 matzo balls, freshly cracked black pepper, and fresh dill!

Bon Appétit! 👨‍🍳

Mashed avocado over a toasted everything bagel with cream cheese, tomatoes, and lemon pepper is all you need in life.🥯🥑
The lemon pepper brightens the tastebuds along with adding a salty and peppery flavor that puts this whole bagel into something spectacular! 🍅

Ingredients 🛒
• 1 avocado, mashed
• 2 everything bagels, toasted
• 1/4 cup cherry tomatoes, halved
• 5 Tbsp cream cheese
• Lemon pepper, to taste

Directions ✍️
• Into a small bowl mash the avocado with a fork.
• Spread cream cheese all over the toasted bagels followed by a dollop of the mashed avocado - spreading all over.
• Place a few cherry tomatoes on top of the avocado followed by a grinding of lemon pepper.
• Serve up and enjoy!

Bon Appétit! 👨‍🍳

It’s time to dig into my Easy Skillet Chicken Enchiladas, which makes the perfect weeknight meal! 🍽️
Rotisserie chicken saves the day here, along with using soft flour tortillas and lots of CHEESE! 🧀
Believe me, your family will LOVE this meal!

Ingredients 🛒
• 28 oz can red enchilada sauce
• 5 oz cotjia cheese
• 2.25 oz can sliced black olives
• 7 soft flour tortillas
• 3 diced roma tomatoes
• 1 cup cilantro, chopped
• 3 green onions, sliced
• 1 rotisserie chicken breast, chopped
• 1 cup Mexican style cheese, shredded

Directions ✍️
• Preheat oven to 350F.
• Pour 1/2 cup of the enchilada sauce onto a large plate. Take a soft flour tortilla and dip both sides of the tortilla into the sauce.
• Sprinkle 1 tbsp of shredded Mexican style cheese into the tortilla followed by 1 tbsp sliced black olives, 1 tsp sliced green onion, 1 tsp chopped cilantro, 1 tbsp chopped cooked chicken, 1 tbsp diced roma tomatoes, and 1 tsp cotija cheese.
• Fold tortilla and place into a large skillet with 1/2 cup of the enchilada sauce covering the bottle of the skillet. Repeat with remaining tortillas.
• Sprinkle the tortillas with 1/4 cup shredded Mexican cheese, 2 tbsp cotjia, 1 tbsp black olives, 1 tbsp chopped cilantro, 1 tbsp sliced green onion, and the remaining enchilada sauce.
• Bake for 25-30 minutes, or until bubbly.
• Serve up and enjoy!

Bon Appétit! 👨‍🍳

I LOVE this photo so much of Jameson sniffing away at the Leg of Lamb I had cooked a few years ago for Easter!
If you are looking for an easy main course to serve for Easter this year for you and your family then look no further than a beautiful and elegant leg of lamb! 🐣

I couldn’t believe how easy it was to cook and the amount of flavor this produced! Oddly enough, a leg of lamb is one of the easiest and most foolproof cuts of meat that there is to cook! 🌷

Ingredients 🛒
• 1, 4-5 pound bone-in leg of lamb
• 7 garlic cloves, smashed
• 1 tbsp Kosher salt
• Black pepper, to taste
• 2 tbsp extra virgin olive oil

Directions ✍️
• Preheat oven to 400F.
• Pat dry the leg of lamb then place it onto a baking tray, fat side down. Score the fat with shallow holes for later.
• Onto a cutting board begin to mash up the garlic with 1 tbsp of salt. You may need additional salt to turn it into a paste but keep using the knife to press down on the garlic with the salt. Add black pepper to the paste.
• Lightly pour olive oil all over the lamb and massage all over. Take the paste and massage all over the lamb and press into the holes that you made earlier.
• Allow the lamb to stand for 30 minutes with the paste on it.
• Place the lamb into the oven for 20 minutes then remove to flip over and then set the temperature to 350F. Cook for 15 minutes per pound or until a meat thermometer registers at 135F.
• Remove the lamb from the oven and allow to rest for 15 minutes before carving.
• Serve with roasted potatoes, string beans, and mint sauce, then enjoy!

Bon Appétit! 👨‍🍳

When I think of the quintessential Easter dessert I immediately think of a carrot cake! I love the freshness of a carrot cake along with that delicious cream cheese frosting! 🥕

I’ve tried many carrot cake recipes in the past but I have to say that this particular Carrot Cake with Cream Cheese Frosting recipe from  is absolutely perfect! 🎂

The crushed pineapple that goes into this cake is something that really stood out to me because you don’t get a pineapple taste but you get this extra hit of flavor! 🍍

And can we talk about the frosting here…oh my goodness it’s incredible! 🐣🌷

Thank you for this fantastic recipe, it’ll certainly be in my repertoire for whenever I am going to make a carrot cake.🍰

Bon Appétit! 👨‍🍳

As spring is brightly shining through I thought I would share my fresh and vibrant Simple Chopped Shirazi Salad! 🥗

A shirazi salad is a common salad in Persian cooking, and it is definitely one of my favorites as well. The salad is full of chopped vegetables, herbs, and lemon juice that it is just so hard to resist! Also, this salad is completely vegan! 🍋

I like to enjoy a shirazi salad just on its own, or with rice and a kabob! 🍚

Ingredients 🛒
• 3 tomatoes, diced
• 4 Persian cucumbers, diced
• 1/2 red onion, diced
• 2 tbsp basil, chopped
• 2 tbsp parsley, chopped
• 2 tbsp dill, chopped
• 1 tbsp dried mint
• Salt and pepper, to taste
• 1 tsp sumac
• 2 lemons, juiced
• 2 tbsp extra virgin olive oil

Directions ✍️
• Into a large mixing bowl add in the tomatoes, cucumbers, and red onion.
• Next, add in the dill, parsley, and basil.
• Sprinkle in the mint, sumac, lemon juice, extra virgin olive oil, and salt & pepper, to taste.
• Mix the salad together then cover with plastic wrap and place into the refrigerator for at least 30 minutes.
• Serve up and enjoy!

Bon Appétit! 👨‍🍳

I’d like to kick off the first day of Spring with these gorgeous King Oyster Mushroom Scallops!🍄🫛
As you know I am not vegan but I absolutely love experimenting with food and I am always interested in how vegans create these masterful recipes! The scallops were extremely tasty! Now, as someone who does eat scallops I would totally make this again! 😋

I came across one recipe in particular from which I knew was going to be the one I was going to try and it was these vegan scallops! 🌷

Let me know if you have any recommendations on what else I could make with king oyster mushrooms! 🍄

Ingredients 🛒
• 3 king oyster mushrooms, washed and sliced
• 2 tbsp water
• 2 tbsp oil, divided
• 2 tsp furikake
• 1/4 tsp salt
• 1/4 tsp garlic powder
• Chopped parsley, for garnish

Directions ✍️
• Cut off the tops and ends of the mushrooms then cut into thick rings to resemble scallops.
• Cut crisscross lines across both sides of the mushrooms to allow the marinade get through.
• Take out a medium baking tray and add in the water, 1 tbsp oil, furikake, garlic powder, and salt. Mix together then place the sliced mushrooms into the marinade and allow to sit for 15 minutes on each side.
• Once both sides of the mushrooms have sat in the marinade, heat up a sauté pan with 1 tbsp of oil on a high heat. Sear the mushrooms 4 minutes per side, you are looking for a golden brown color.
• Plate the scallops on top of q pea purée. Scatter with chopped parsley and a drizzle of extra virgin olive, then enjoy!

Bon Appétit! 👨‍🍳

After you’ve enjoyed your corned beef and cabbage on St. Patrick’s Day get ready for the ultimate dessert, a Chocolate Guinness Cake! 🍰

If you are a chocolate lover and a  drinker then you will love this decadent Chocolate Guinness Cake by ! 🍺 🎂

Check out Donal’s feed for the recipe! ☘️

Bon Appétit! 👨‍🍳

Today I am enjoying my Banana Bread Pie for Pi Day!🥧 π

If you are a big fan of banana bread then you will LOVE turning that classic bread into a pie!🍌

I have always been a huge fan of banana bread, but I wanted to try something completely different this time and I think I achieved that here!

Be sure to serve this warm, especially with a big scoop of vanilla ice cream - so DELICIOUS! 🍦

Ingredients 🛒
• 1 cup flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 3 ripened bananas
• 2/3 cup unsalted butter, room temperature
• 1 (14 oz) can of sweetened condensed milk
• 1 tsp vanilla extract
• 2 eggs, room temperature
• Powdered sugar for dusting
• Vanilla ice cream on the side

Directions ✍️
• Preheat oven to 350F.
• Grease a pie dish with butter and set aside.
• Into a food processor put in the flour, baking powder, salt, bananas, butter, sweetened condensed milk, vanilla extract, and eggs. Process together until smooth.
• Pour the batter into the greased pie dish and bake for 45 minutes.
• Dust with powdered sugar.
• Serve warm with vanilla ice cream and enjoy!

Bon Appétit! 👨‍🍳
#π

Irish Soda Bread could almost be the easiest bread that you could ever make! There is zero yeast here, so no waiting around for the bread to prove. The baking soda is what gives the bread it’s rise!🥖🍞

I sometimes like to add currants into the soda bread dough before baking or even caraway seeds. My favorite way to enjoy soda bread is with lots of Irish butter and strawberry jam!☘️

Ingredients 🛒
• 4 cups flour
• 1 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 1.5 cups buttermilk
• 1 tbsp melted unsalted butter

Instructions ✍️
• Preheat oven to 425F.
• Into a large mixing bowl add in 4 cups flours, 1 tsp baking soda, 1 tsp sugar, and 1 tsp salt. Mix together.
• Pour in 1 cup of buttermilk and mix together with a fork. Work the dough until it comes together into a ball. You will more than likely need anywhere from another 1/4 cup to 1/2 cup more buttermilk to gather the dough up.
• Place the dough onto a floured surface and work the dough into a flattened round dough, approximately 8 inches round.
• Place the dough onto a baking tray with parchment paper. Slice a big “X” into the top of the dough. Brush the entire dough with 1 tbsp of melted butter.
• Bake for 40-45 minutes, or until the top and bottom are golden and when you knock on the bottom of the loaf it sounds hollow.
• Slice up and enjoy with salted butter and strawberry jam!

Bon Appétit! 👨‍🍳

Have you ever tried Leeks Vinaigrette before?! 🇫🇷
I saw people ordering this in Paris and I had to immediately figure out what it was and I discovered leeks vinaigrette! It is something so simple as leeks that are boiled then covered in the most delicious eggy vinaigrette! The whole time you are eating this you are thinking about why have I never had this before!

The flavors of the leeks shine here from the bright tasting vinaigrette to the chopped egg, parsley, and green onion sprinkled on top of the leeks.

Ingredients 🛒
• 4 leeks, halved
• 1 Tbsp salt
• Black pepper, to taste
• 3 Tbsp extra virgin olive oil
• 1 Tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 Tsp whole grain mustard
• Pinch of sugar
• 1 garlic clove, minced
• 1 green onion, sliced
• 2 Tbsp parsley, chopped
• 1 hard boiled egg, chopped

Directions ✍️
• Halve 4 leeks then remove the first layers of the leaves.
• Place the leeks into a large bowl with warm water and swish thoroughly to remove any dirt between the layers.
• Into a medium sauce pan add in 1 Tbsp of salt and fill with water. Bring to the boil and add in the leeks. Boil for 8 minutes or until tender. Place the leeks onto paper towels to allow them to cool.
• To make the vinaigrette place the following items into a small mason jar - 1 Tbsp white wine vinegar, 2 Tbsp extra virgin olive oil, 1 Tsp Dijon mustard, 1 Tsp whole grain mustard, 1 garlic clove minced, a pinch of salt, and salt & pepper. Thoroughly shake up the jar.
• Take out a medium size baking tray and spread 2 Tbsp of the vinaigrette all around the tray. Place each leek into the pan to allow them to soak up the vinaigrette. Be sure to cut off the stems of the leeks.
• Chop up 1 green onion, 2 Tbsp parsley, and 1 hard boiled egg. Sprinkle these 3 on top of the leeks.
• Drizzle more vinaigrette over the leeks then serve up and enjoy!

Bon Appétit! 👨‍🍳

Happy Pancake Day! 🥞
I hope you have a stack of pancakes ready for you today, but if not, here’s your recipe to make pancakes for dinner tonight! 😋
I am making my pancakes crêpe-style with the classic flavors of strawberries, bananas, and ! 🍫 Seriously, nothing better!

Ingredients 🛒
• 32 oz milk
• 2 eggs
• 2 tbsp sugar
• 1 tsp baking soda
• Pinch of salt
• 3 tbsp oil
• 2 cups flour
• 1 tsp vanilla extract
• Sliced Strawberries
• Sliced Bananas
• Nutella

Directions ✍️
• Into a large mixing bowl, add in 2 eggs with a pinch of salt and 4 tbsp sugar. Whisk until sugar is dissolved.
• Add in 2 cups plain flour and 1 tsp baking soda to the batter, then whisk together.
• Pour 32 oz of milk into the batter, along with 3 tbsp neutral oil and 1 tsp vanilla extract. Mix until it is a smooth batter. Cover batter with plastic wrap and place into the refrigerator for 30 minutes.
• Take out a medium size nonstick frying pan. Lightly butter the pan and place a ladle full of batter into the pan, moving the pan all around, so the batter covers the entire surface of the pan. Allow the crêpe to cook for 2–3 minutes. You’ll know when it is ready to be flipped when you see bubbles forming and if you lift the side of the crêpe you will see light brown spots. After you flip the crêpe, allow to cook for 1 additional minute before placing onto a plate. Repeat until all the batter is gone.
• Slice up 5–6 strawberries along with 1–2 bananas sliced. Take a crêpe and spread 2 tbsp of Nutella on one side of the crêpe, along with a few strawberry slices and banana slices. Fold the crêpe into 4 and repeat.
• Sprinkle the crêpes with powdered sugar and enjoy!

Bon Appétit! 👨‍🍳

I just might have the best last minute Super Bowl appetizer for you! Check out my Deconstructed Deviled Egg Bites! 🏈

Not only is this going to be the new way to serve deviled eggs going forward, but you taste each layer in a whole new way! The kewpie mayonnaise gives you that gorgeous eggy flavor, which intensifies these bites and have you coming back for more! 🥚

Ingredients 🛒
• 3 eggs, hard boiled, thinly sliced
• 2 tbsp Kewpie mayonnaise
• 1 tbsp dijon mustard
• Kosher salt, to taste
• Black pepper, to taste
• Rosemary or plain crackers
• 4 cornichons, finely diced
• 1 tsp dill, chopped
• 1 tsp smoked paprika
• 1/4 tsp maldon salt

Directions ✍️
• In a small bowl add in the mayonnaise, dijon, salt and black pepper. Mix together.
• Take out a serving plate and lightly spread about 1/4 tsp of mayonnaise onto each cracker.
• Place a slice of egg on each cracker.
• Sprinkle dill, cornichons, and paprika on each cracker.
• Sprinkle with a bit of malden salt and enjoy!

Bon Appétit! 👨‍🍳

My Curried Egg Salad Sandwich is coming in HOT! 🔥
Turn a classic egg salad into the best egg salad sandwich you could ever have! 🥚
YES, It’s that good, so run to your kitchen and make it NOW! 🥪

Don’t forget to follow for more recipes!🙋🏻‍♂️

Ingredients 🛒
• 2 hard boiled eggs
• 1 tsp paprika
• 1 tsp curry powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1.5 tbsp green onion, chopped
• 1.5 tbsp mayo (Kewpie Japanese mayo preferred)

Directions ✍️
• Mash up the eggs with all the ingredients.
• Place the egg salad into the refrigerator for at least 1 hour.
• Serve on toasted bread and enjoy!

Bon Appétit! 👨‍🍳