Sunday, April 1, 2018

Savory Deviled Eggs

'Tis the season for finding ways to use hard boiled eggs! I have made these Deviled Eggs for a few Easter Sundays in a row, and this year the tray was gone within 5 minutes of arriving at my parent's house. My mom happened to have some hard boiled eggs on hand and asked me to make another batch! Needless to say, this recipe is a hit and a great way to use up some of those colorful eggs you may not know what to do with!

  • 6 hard-cooked eggs, halved (instructions on hard boiling can be found here)
  • 1/4 cup mayonnaise
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 12 sprigs fresh dill to garnish (optional)

  1. Cut eggs in half length-wise. Remove yolks and add them to a bowl. Set the whites aside.
  2. Smash the yolks and thoroughly mix in remaining ingredients. Spoon the mixture into the egg whites, top with additional dill and a sprinkle of sea salt.

Difficulty: Very easy (my 9 year old daughter made them with no problem!)
Time: 10 minutes, not including the time to boil the eggs
Source: modified from a recipe from

Wednesday, February 7, 2018

Pork and Mushroom Stuffed Shells

I was grocery shopping with my daughter and out of the blue, she asked if we could have stuffed shells for dinner.  We hadn't had stuffed shells in a very long time, so her suggestion sounded like a good idea to me.  I didn't know what recipe that I wanted to use, but I grabbed a box of jumbo shells off of the shelf anyway.  As I went to put the box in the cart, I noticed that it had a recipe on it.  Upon closer inspection, the recipe looked pretty awesome.  I decided right then and there that we would have them for dinner, so using the recipe on the box, I purchased all of the ingredients and made them that night.  Needless to say, they were a hit.  I don't know that I had ever had stuffed shells with sausage as an ingredient before, but I loved the addition.  I will say that the type of sausage that you use will greatly affect the flavor of the meal, so choose one that you love!


  • 32 jumbo shells
  • 8 oz ground pork
  • 8 oz baby bella mushrooms, chopped
  • 1 cup chopped onion
  • 1 Tbsp chopped garlic
  • 1 Tbsp Italian seasoning
  • 1 jar (15 oz) pasta sauce of your choice (the original recipe calls for Alfredo but I preferred a marinara sauce)
  • 1 container (15 oz) whole milk ricotta cheese
  • 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
  • 8 oz package shredded Italian style six cheese blend, divided
  1. Prepare pasta according to package directions, drain. Preheat oven to 375 degrees F.
  2. Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning, salt and pepper to taste.  Cook until pork is no longer pink.  Drain.
  3. Spread 1/2 cup pasta sauce in bottom of a greased 13x9 baking dish.  
  4. Add ricotta cheese, drained tomatoes and 3/4 cup of shredded cheese blend to pork mixture; stir to combine.  Divide among cooked pasta shells.  Place in baking dish.
  5. Cover with remaining pasta sauce and sprinkle with remaining cheese.  Bake, covered, for 20 minutes.  Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).

Difficulty: medium - just a bit of a pain to stuff the shells, but not really a big deal
Time: 20-25 minutes prep, 35 minutes to cook
Source: modified slightly from a recipe found on the box of Essential Everyday pasta shells