Ramen egg lovers, rejoice. These soy-marinated Asian deviled eggs are filled with a creamy miso-yolk filling and topped with chili crunch, green onion, and sesame seeds.

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It’s no surprise that deviled eggs are showing up for my birthday month of favorite things. These Asian deviled eggs mark my 15th deviled egg recipe – 18th if you count the non-egg versions (potato, strawberry, and cookie). I should also get bonus points for sharing this recipe during National Egg Month and National Vinegar Month.

I was inspired to make Asian-inspired deviled eggs after recently making soy-marinated eggs for the first time. I might be obsessed, I don’t even need ramen to crave them. Best part is that you can reuse the marinade for a couple weeks because it seems wasteful not to with all the soy sauce and seasonings.

Personally I love reusing those 32 oz deli containers from takeout orders (that build up in our food container drawer, making it difficult to open) for this purpose because they are *just* the right size to fit 6 eggs and the marinade. I can even carefully squeeze some of the air out to ensure complete coverage. But you could also use a zip-top bag if you don’t have anything similar on hand.

After the eggs marinade in the soy sauce mixture for at least 8 hours, the process to make the Asian deviled eggs is very similar to traditional deviled eggs. Slice the eggs open lengthwise, scoop out the yolks, and blend them with mayonnaise. The changes are adding white miso paste and rice vinegar instead of mustard. I did consider using Chinese mustard instead, but I’m not made at how these turned out. Clearly, otherwise I would have remade them with Chinese mustard.

After spooning or piping (you can just use a zip top bag with a corner snipped off) the filling back into the egg halves, they are topped with chili crisp, green onion, chili powder, and sesame seeds. You can obviously play around with the toppings based on your preferences.

I brought these soy-marinated Asian deviled eggs over to our friends’ house for dinner as they requested I bring an appetizer. I knew they were making garlic noodles with veggies so they fit right in! In fact not a single one remained by the end of the evening. Guess that means I get to marinade more eggs to make more – oh darn!

SOY-MARINATED ASIAN DEVILED EGGS

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Yield: 1 dozen Prep Time: 8 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MARINATED EGGS

• 6 large eggs
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 3 garlic cloves, skins removed and lightly crushed
• 2 whole star anise
• 3 black peppercorns
• 2 cardamom pods
• 1 tsp crushed red pepper
• Approximately 1 cup cold water

FILLING

• 3 Tbsp mayonnaise
• 1/2 Tbsp white miso paste
• 1/2 Tbsp rice vinegar
• 1/8 tsp fresh ground black pepper
• 1/8 tsp salt

TOPPING

• Chili crisp
• Fresh green onions, thinly sliced
• Crushed red pepper or chili powder
• Sesame seeds

Directions

1. Place eggs in a medium pot and cover with water. Place over medium-high heat and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath to let cool, then peel.
2. In a quart sized airtight container, add soy sauces, rice vinegar, sugar, garlic, anise, black peppercorns, cardamom, and red pepper. Stir until the sugar dissolves then add peeled eggs. Add enough water to cover the eggs. Cover with lid and chill for at least 8 hours or up to 48 hours.
3. Remove eggs from the marinade and slice in half lengthwise. Remove egg yolks from the egg and place into a large bowl. Add mayonnaise, miso, rice vinegar, black pepper, and salt, then whisk until smooth.
4. Spoon or pipe filling into each egg half. Refrigerate until ready to serve**, garnished with chili crisp, green onion, crushed red pepper, and sesame seeds.

Notes

*Marinade stored in the fridge can be reused for a couple weeks to marinade more eggs. **Can be made a day ahead, but wait to garnish until ready to serve.

Source: Adapted from The Flavor Bender and Misfits Market.

Eggs really are incredible as they are able to be transformed into just about anything, including these black garlic skull deviled eggs.

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Skull-shaped foods seem to be the trend this year for Halloween. Everywhere I looked I found (and often purchased) various types of skull baking items and serve ware, including the mini silicone molds which I used to make these skull deviled eggs. Would be great paired with some deviled egg eyeballs for variety.

But making deviled eggs with skulls on top wasn’t enough. I also dyed the eggs black! To be honest, I originally intended for them to just have little black lines of black on the egg white but evidently I cracked them a little too hard, or let them soak a little too long, because they were dyed much more than I intended. However, these skull deviled eggs turned out to be cooler than I has originally planned. As Bob Ross would say, I didn’t make a mistake, I had a happy accident.

To go along with the spooky appearance of the egg white (egg black?) and skull, I added black garlic to the filling. The end result may not be the most classically appealing skull deviled eggs, but ’tis the season! I’ve made muffins that look like mold, bloody cakes, and more so these eggs are hardly the first (or last) gruesome food item to be shared on this blog.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

BLACK GARLIC SKULL DEVILED EGGS

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Yield: 1 dozen Prep Time: 7 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

EGGS

• 6 eggs
• 20 drops of black food coloring
• 1/2 tsp white vinegar
• 1 cup water

FILLING

• 1/4 cup mayonnaise
• 1/2 Tbsp yellow mustard
• 1/2 tsp white vinegar
• 4 large cloves of black garlic
• 1/2 tsp salt, plus more to taste
• Fresh ground black pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, gently tap each egg to crack the shell, just enough for a few cracks around the shell.
3. In a large zip-top bag, mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water. Place eggs into colored water, gently moving around to coat, and allow them to sit in the refrigerator for 4-6 hours or overnight.
4. Remove eggs from the colored water and rinse well. Remove the shell, cut in half lengthwise, and scoop the yolks into the bowl of a small food processor. Place the black egg whites on a tray.
5. Add the mayonnaise, mustard, vinegar, black garlic, and salt to the bowl with the yolks. Blend until smooth. Season to taste with salt and pepper.
6. Transfer filling to a piping bag, and fill cavities of two small silicone skull molds, using a small spatula to press the mixture into the mold and smooth the tops. Place molds in freezer for about 30 minutes or overnight.
7. When ready to assemble, carefully remove skulls from mold. Spoon or pipe remaining filling back into the black egg whites, and top with a frozen skulls. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs, BBQ Deviled Eggs, and Ghoul at Heart.

Looking to lighten up your sides? Try this Instant Pot Mashed Cauliflower seasoned with broth and garlic for a tasty lower carb option.

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Cauliflower really is a magical vegetable. It can replace pizza crust, chicken nuggets/wings, rice, pasta, and potatoes. The first time I had mashed cauliflower was over a decade ago and it was quite watery – not the most appealing substitute for potatoes. But this Instant Pot version results in a thicker consistency more closely related to mashed (whipped) potatoes and just as delicious paired with turkey, ham, or even a slow roast leg of lamb.

To make this, you steam the florets in broth, chicken or vegetable depending on your preference, along with garlic. Once cooked, make sure you drain all the liquid (I know it seems like a waste so if you wan to save it for soup be my guest) and then blend the garlic and cauliflower together. After that you simply add a little sour cream, butter, and salt and pepper to taste.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D’s Books and Cooks
• Homemade Rice Pilaf from Kathryn’s Kitchen Blog
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
• Pineapple Casserole from A Day in the Life on the Far
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen’s Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart

INSTANT POT MASHED CAULIFLOWER

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Yield: 4-6 servings Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large head cauliflower, core removed and cut into large florets
• 1/2 Tbsp olive oil
• 4 cloves garlic, smashed
• 1-1/2 cups chicken stock or vegetable broth
• 1/2 Tbsp unsalted butter
• 1 Tbsp sour cream
• 1/2 tsp salt, or to taste
• 1/4 tsp fresh ground pepper, or to taste

Directions

1. Set instant pot to sauté and add olive oil. Add garlic and cook until golden brown on all sides, about 2 minutes. Add broth and cook 1 minute.
2. Turn off sauté mode, and the steamer basket inside and put the cauliflower in the basket. Close the lid and set the valve to sealing. Set to cook on high pressure for 3 minutes.
3. When complete, use the quick release function to release the pressure. then open half way and let stand another 3 minutes.
4. Drain all of the liquid and transfer the cauliflower and garlic to a food processor or blender. Add butter, sour cream, salt, and pepper and pulse until blended and creamy. Taste and adjust seasonings if needed.
5. Transfer to a mixing bowl or serving dish and serve immediately.

Source: Adapted slightly from Diethood.

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It may seem a bit extra to make smoked burgers, but they are well worth the extra cooking time. Topped with spicy garlic aioli they are hard to beat!

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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Not only is today the first day of the virtual #BBQweek blogger event, but I am heading to Memphis, TN for the World Championship BBQ Competition tomorrow! I used to go every single year since I first lived in Memphis starting in 2007, but between getting married, moving, and then COVID we have missed the last several.

In the past we were just guests, crashing our friends’ teams tents, but this year we finally joined the team. Bob and I are helping with the smoked wings so keep your fingers crossed for us. To be honest, I just helped come up with the rub blend that Bob uses, he does all the meat smoking. If it’s a winner maybe I’ll share it afterwards ;-).

In the meantime, how about some smoked burgers served with air fryer potato wedges, watermelon cucumber salad, and smoked corn on the cob?

Just like the wings, Bob and I teamed up for this recipe. He added the Rainier Foods The Essentials Seasoning to the patties and then once they were properly smoked I topped them with a spicy garlic aioli made with Intensity Academy Saucy Queen Garlic Goodness. Perfection!

Enter the win the giveaway provided by our generous sponsors located at the end of this post and check out the other recipes shared today below…

Monday #BBQWeek Recipes

Starters and Sides

• Bacon Cheddar Jalapenos from Jolene’s Recipe Journal
• Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
• Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen’s Kitchen Stories
• Spicy Hummus Dip from Art of Natural Living

Main Dishes

• Barbecued Pork Burgers from A Kitchen Hoor’s Adventures
• Beef Kafta from A Day in the Life on the Farm
• Chai Teriyaki Shrimp Salad from Cindy’s Recipes and Writings
• Grilled Glazed Blackberry Chicken from Blogghetti
• Grilled Zesty Greek Chicken from Cheese Curd In Paradise
• Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
• Margarita Grilled Shrimp from Jen Around the World
• Southwestern Chicken Skewers from The Freshman Cook
• Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D’s Books and Cooks

SMOKED BURGERS WITH SPICY GARLIC AIOLI

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 1 Hours 30 Minutes 1 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BURGERS

• 1-1/3 lb. ground beef chuck
• 1 tsp Rainier Foods The Essentials Seasoning
• Red onion, sliced
• Tomato, sliced
• Leafy lettuce
• 4 toasted burger buns

AIOLI

• 1/4 cup mayonnaise
• 1 tsp Intensity Academy Saucy Queen Garlic Goodness

Directions

1. Preheat your smoker to 225 degrees F.
2. Meanwhile, in a small bowl, combine the mayonnaise and Intensity Academy Saucy Queen Garlic Goodness - set aside.
3. Shape ground beef into 4 patties and sprinkle both sides with Rainier Foods The Essentials Seasoning.
4. Place the seasoned patties in your smoker and cook for 1-1.5 hours or until the internal temperature is 140 degrees F - whichever comes first.
5. Remove the burger patties from the smoker, assemble on toasted buns with spicy garlic aioli, other desired toppings, and serve immediately. 

Source: My husband

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Bruschette Tricolore translates to tricolor brsuchetta – topped with pesto, marinated tomatoes, and soft stracchino cheese. Just like at Nessun Dorma in Manarola, Le Cinque Terre, Italy.

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Most people are familiar with bruschetta (broo-sket-tah) – crusty (usually grilled) bread, rubbed with garlic, topped with olive oil and salt and often marinated tomatoes and basil as well. But did you know that there are a variety of toppings beyond the most popular tomatoes? Variations may include, vegetables, beans, cured meat, or cheese.

Granted, the version I am sharing today is in fact topped with tomatoes, but that’s not all! (Cue infomercial voice) There’s also fresh basil pesto and creamy stracchino cheese, inspired by the bruschetta we enjoyed at Nessun Dorma in Manarola, Le Cinque Terre, Italy a few years ago. It was one of the best things I ate on our trip and I couldn’t be happier with my replica.

Well, other than the obvious lack of being in Italy.

One year ago: Hoisin Glazed Salmon and Brussels Sprouts

Seven years ago: Red Monster Spinach Smoothie

Eight years ago: Carrot Cake with Cream Cheese Frosting

Eleven years ago: Peanut Butter, Banana & Nutella Bars

BRUSCHETTE TRICOLORE (TRICOLOR BRUCHETTA)

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Yield: 16 Servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FOR THE TOMATOES

• 4 large tomatoes, diced
• 1/4 cup thinly sliced basil
• 4 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• Pinch of crushed red pepper flakes

FOR THE BREAD

• 1 large loaf of Italian bread, sliced 1/2" thick on the bias
• Extra-virgin olive oil, for brushing
• 2 cloves garlic, halved
• 1/2 cup basil pesto
• 8 oz. stracchino or taleggio cheese

Directions

1. For the tomatoes: In a large bowl, gently toss together tomatoes, basil, oil, vinegar, garlic, salt, and red pepper flakes. Cover and let marinate for at least 30 minutes.
2. For the bread: Preheat oven (or grill) to 400°F. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
3. Just before serving, spread pesto over each slice, spoon tomatoes on top, and finished with a spoonful of soft stracchino cheese.

Source: Inspired by Nessun Dorma in Manarola, Cinque Terre, Italy, adapted from Delish.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This edamame guacamole tastes very similar to guacamole with all the same seasonings and mix-ins, but without using avocados. Plus the added bonus that it’s healthier for you.

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I love avocados. When I was in Belize I thought I would be able to get some local avocados. However, not only were they out of season (we went at the end of rainy season) but they are not as easy to acquire as they are in the US even when they are in season.

On top of that I recently learned they are an unsustainable fruit.

Unfortunately these deliciously creamy avocados have an enormous carbon footprint, require 320 litres of water each to grow and are often unaffordable for people indigenous to the areas in which they are grown. Additionally, these communities are running into additional problems including deforestation, loss of biodiversity, and water shortages – which means that they don’t even have enough water for hygiene.

While there really isn’t a great substitute for fresh sliced avocados or their derivatives commonly used in gluten-free and vegan baking (avocado oil and avocado butter), some restaurants are starting to offer alternatives to an avocado-based guacamole. It’s not substitute, but if seasoned right it could be an acceptable alternative given the circumstances.

So I decided to try it out for myself. All I really did was add guacamole seasoning, cilantro, tomato, red onion, and jalapeno to my edamame dip recipe. Then I brought it to a potluck to test it on others. The general consensus (and nearly empty bowl) was that it tasted pretty damn good. Not quite the same flavor or texture but still enjoyed by all. There was even an avocado-based guacamole on the side to compare!

One year ago: Buckeye Macaron Cake

Three years ago: Purple Sweet Potato Pie

Four years ago: Daytrip to Athens, Ohio

Five years ago: Salted Caramel Apple Cider Bliss

Six years ago: Peanut Butter Turtle Cookie Cups

Seven years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Eight years ago: Pumpkin Baklava Bars

Nine years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Ten years ago: Gluten-Free Cake Batter Pancakes

EDAMAME GUACAMOLE (NO AVOCADO)

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups frozen, shelled edamame
• 2 garlic cloves
• 1/4 cup packed fresh cilantro leaves
• 2 Tbsp plain Greek yogurt
• 1/4 cup water
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped tomato
• 1/4 cup chopped red onion
• 1/2 jalapeno pepper, seeded (optional)

Directions

1. In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
2. Once cooled, place 3/4 of the edamame, garlic, cilantro, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lime juice, garlic powder, onion powder, cumin, cayenne, and salt and pepper. Process until smooth. Add reserved edamame and pulse until just combined.
3. Transfer to a bowl, fold in the tomato, red onion, and jalapeno. Serve with chips, crackers or veggies.

Source: Adapted from Nutty Edamame Dip and Guacamole Seasoning.

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Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

For those times when you crave a pizza to be a little less traditional, try topping it with goat cheese and pickled jalapenos.

Once upon a time a girl named Erin sought to recreate a pizza she saw on Paulie Gee’s Instagram. She made a list and gathered the required ingredients from the local market. But she was most excited to use the jalapenos her beloved pickled himself as the key ingredient. She proudly presented the finished pizza and awaited his appreciation of her culinary recreation to which he exclaimed “I thought you were putting pickled jalapenos on this pizza?”

This is the story of what happens when there are several different jars of pickled things in the fridge without labels and you grab the first one you find only to realize you actually used garlic dill pickles. So pretend those pickles on this pizza are jalapenos. Or make it with pickles cause apparently it was still delicious. And they lived happily ever after, ha!

But for real, it’s not like I don’t know the difference between a pickle and a pickled jalapeno. I was just not paying attention and didn’t see any other jar that resembled jalapenos and convinced myself the things that looks like pickles had to be jalapenos. Clearly I was too excited to make pizza, something I haven’t done in a long time, but it was a must because today is #NationalPizzaDay! Check out the list below for more ways to celebrate.

Check out all the other great National Pizza Day Recipes:

• Air Fryer Buffalo Chicken Flatbread Pizza from Hezzi-D’s Books and Cooks
• Cheesy Pan Pizza with Turkey Sausage from Karen’s Kitchen Stories
• Copycat Taco Bell Mexican Pizza from Palatable Pastime
• Dill Pickle Pizza from Kate’s Recipe Box
• Goat Cheese and Pickled Jalapeno Pizza from The Spiffy Cookie
• I Give You My Heart Pizza from A Day in the Life on the Farm
• Indian Inspired Pizza from Foodette & Family
• Pizza Pull Aparts from Cindy’s Recipes and Writings

Two years ago: Potato, Sausage, and Kale Soup

Five years ago: 14 DIY Valentine’s Day Gift Ideas

Six years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Eight years ago: Cinnamon-Blueberry Bread Pudding

Nine years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

GOAT CHEESE & PICKLED JALAPENO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

4 cloves garlic, minced

4 oz. goat cheese, crumbled

2 oz. Mozzarella, shredded

2 oz. Parmesan cheese, finely shredded

1/4 cup pickled sliced jalapenos

1/4 cup sliced red onion

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with garlic, cheeses, jalapenos, and red onion.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving.

Source: Inspired by Paulie Gee’s.

If you’re adventurous when it comes to food, or like mixing your sweet and savory, this roasted garlic with honey and balsamic is for you!

If you thought the black pepper ice cream I made was out there, just wait until you try my honey roasted garlic ice cream for my last recipe for #FarmersMarketWeek! The idea came from a trip to San Francisco many years ago when I visited The Stinking Rose, a restaurant that prides itself with the mass quantities of garlic used in its dishes including ice cream.

I’m not sure how they prepared the garlic that went into their ice cream, but I thought that roasting it was the best option because it mellows out and sweetens. I added a bit of honey too just to be sure along with a swirl of balsamic glaze for good measure. Sure it’s weird and not something I would want every day but it’s fun to try something new that is curiously delicious. Would you try this garlic ice cream? How about mushroom ice cream? What’s the weirdest delicious thing you’ve eaten?

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene’s Recipe Journal
• Asian Cucumber Salad by Books n’ Cooks
• Banana Cream Pie by Daily Dish Recipes
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Fun Orange Freakshake by The Freshman Cook
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom’s Southern Squash Casserole by Intelligent Domestications
• Poppy Seed Dijon Slaw by Palatable Pastime
• Sweet Corn Ice Cream by Savory Moments

Six years ago: Pizza Tacos

Seven years ago: Easy S’mores Ice Cream Sandwiches

Eight years ago: Eggplant Stuffed Shells

HONEY ROASTED GARLIC ICE CREAM WITH BALSAMIC SWIRL

Makes 1 quart

Ingredients:

1 large head garlic

1 tsp Pomora olive oil

2 Tbsp + 1 tsp honey, divided

2 cups heavy cream, divided

1 cup whole milk

2/3 cup sugar

6 egg yolks

Pinch salt

1 Tbsp balsamic glaze

Directions:

1. Heat the oven to 400°F. Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.
2. Slice the top off (about 1/4 to 1/2-inch) the head of garlic. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Top with 1 teaspoon honey. Place top back on and wrap in foil. Roast in the oven for 40 minutes. Once cooled, remove garlic cloves.
3. In a blender, add 1 cup heavy cream and garlic and process until smooth. Pour into a large bowl and place a mesh strainer on top, set aside.
4. In a medium bowl, whisk together the egg yolks and set aside.
5. In a medium saucepan over medium heat, warm 1 cup of the heavy cream, whole milk, sugar, and 2 tablespoons honey, stirring until all the sugar has dissolved. Remove from heat and while whisking the eggs, slowly pour the warm milk mixture into the eggs, then transfer back into the saucepan over medium heat. Stir constantly until the mixture thickens and coat the back of a spatula/spoon. Pour through the mesh strainer and whisk in the remaining cream. Cover and chill mixture overnight in the fridge (also freeze ice cream machine bucket if necessary).
6. The next day, churn ice cream in ice cream making according to manufacturer’s directions. Pour half the ice cream into a loaf pan or freezer-safe container, drizzle and spread balsamic, and smooth remaining ice cream on top. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my Black Pepper Ice Cream with Strawberry Chia Jam.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Trade your cheesy potatoes for smashed potatoes topped with lemon aioli and freshly made pesto!

Remember that carrot top pesto I had you make? It was for good reason because you’re going to want to top these baby smashed potatoes with it along with some lemon aioli. Sure you serve them without the pesto, but why would you want to do a crazy thing like that? You of course could also use regular basil pesto in case you didn’t have any carrot tops to utilize.

I know cheesy potatoes (aka funeral potatoes) are a pretty standard dish to serve on the Easter dinner table, but I want you to try new things! Are you up for it? They are so simple to make, you really don’t have an excuse not to! Unless you don’t like aiolis or pesto in which case go ahead and stick with the cheese-loaded version ;-).

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

One year ago: Moscow Mule-Mosa

Two years ago: Sage Goat Grilled Cheese Sandwich

Four years ago: The Mempho (Grilled BBQ Mac & Cheese Sandwich)

Six years ago: Baked Peanut Butter Cup Banana Pancakes

Seven years ago: Cake Batter Puppy Chow

Eight years ago: Homemade Olive Garden Salad and Dressing

SMASHED POTATOES WITH LEMON AIOLI

Serves 6

Ingredients:

1-1/2 lb. petite potatoes

1 Tbsp olive oil

1 tsp salt

3/4 cup plain Greek yogurt (or mayonnaise)

2 cloves garlic, minced

1 tsp lemon pepper seasoning

1 tsp lemon zest

Carrot top pesto, for topping

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper and set aside.
2. In a large bowl, toss the potatoes in oil and salt. Spread in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until they can be pierced easily with a fork.
3. While the potatoes cook, in a small bowl combine the yogurt, garlic, lemon pepper, and zest.
4. When the potatoes are done, carefully smash them with a large fork, top with a dollop of both the aioli and pesto before serving.

Source: Adapted slightly from Nosh and Nourish.