Deviled Eggs? Yes Please!

 

Well Naomi is off gallivanting around the country (well the west coast anyway), 

so she asked me to share a recipe with you today! I usually share recipes on my blog 

My Wholesome Home, so it's fun to be posting for you over here today.

Deviled eggs are one of our ABSOLUTE favorite holiday snacks. 

I suppose they don't have to be limited to just holidays, but that's when 

we seem to make them the most. The best part is they're super easy.

Deviled Eggs

eggs

mayonnaise

mustard

paprika

1. Boil your eggs. (I cook mine for 8 1/2 minutes after the water starts boiling)

2. After peeling eggs, put in fridge for at least 1/2 hour to chill.

3. Slice eggs in half and gently pop out centers into bowl. Set whites aside on a plate.

4. Add approximately 1 Tablespoon mayonnaise per egg yolk, a squirt of mustard, and a dash of paprika to bowl.

5. Use and a hand mixer to combine.

6. Keep adding mayonnaise, mustard and paprika to taste. The mayonnaise is what helps make the yolks smooth, but be careful not to add to much so they don't become watery.

7. I learned this handy trick from my sister-in-law. Scoop yolk mixture into a Ziploc baggie and cut a corner. Use the bag to squeeze the yolks equally back into the whites.

8. If desired, add a dash more paprika on top.

9. Serve and enjoy!

Feel free to hop over and check out the rest of my tasty recipes! Happy Monday, and safe travels to Naomi as she heads home.

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Note from Naomi: I switch up the amount of mustard and mayo. 

I'm pretty much a I-hate-mayo kind of girl, so I try to not add too much. 

Play with the portions and see what you like. 

***I add bacon sometimes too!

Guest Posting: Winter Staples

Today I'm guest posting over at my sister Rachel's blog, My Wholesome Home.

Swing over and check out what I consider my closet winter staples.

2 Peter 1:3-8

His divine power has granted to us all things that pertain to life and godliness, through the knowledge of him who called us to his own glory and excellence, by which he has granted to us his precious and very great promises, so that through them you may become partakers of the divine nature, having escaped from the corruption that is in the world because of sinful desire. For this very reason, make every effort to supplement your faith with virtue, and virtue with knowledge, and knowledge with self-control, and self-control with steadfastness, and steadfastness with godliness, and godliness with brotherly affection, and brotherly affection with love. For if these qualities are yours and are increasing, they keep you from being ineffective or unfruitful in the knowledge of our Lord Jesus Christ.

Guest Post: Rachel {My Wholesome Home}

Today I have a treat for you! My sister and I used to do what we titled "Sister Swap." It kinda fell off the wagon when summer came and we both got swamped and could hardly keep up with our own blogs, let alone an extra. But today she's back! Doubling as a Sister Swap and a fill in while I'm away!

I'm baaaaack! I know it's been awhile since I've Sister Swapped over here, but I have something extra awesome to make up for it ok? Because, please...look at those skewers, can we say tasty? The best part? It took me about 20 minutes total to make them-from opening the fridge to stuffing my face.

BBQ Chicken Shishkabobs

-favorite barbeque sauce

-fresh (or canned) pineapple chunks

-chicken breast

-skewer sticks

1. Start your barbeque.

2. Cut up the pineapple and chicken. I was eating solo this time, so for 4 skewers I used about 1/4 of a fresh pineapple and 1 boneless, skinless chicken breast. You want to make bite sized pieces.

3. Soak chicken in barbeque sauce. Ideally, you could do this overnight-the flavor would be a lot better. I forgot so just coated it. It was good, but not as good as marinading it would have been.

4. Alternate chicken and pineapple onto skewers. Leave room to hold the ends.

5. When barbeque is ready, put on grill. Cook about 6 minutes and flip. Cook for another 5-6 minutes.

6. Serve and enjoy!

It's summer, get out of the kitchen and get your grill on. Make sure to pop over and check out my other great recipes at My Wholesome Home.

Sister Swap: Beef Stew Recipe

Welcome back my sister Rachel, with another scrumptious looking recipe!

I have another recipe for you all today! Since Naomi is just beginning to cook 

(and at the moment doesn't have a full kitchen), I'm bringing you one of my faves on the easy and quick scale. First, if you don't have a crockpot (aka slow cooker)-GET ONE! 

They're amazing! Throw everything in and let it sit all day, come home-dinner's done. 

One of the best inventions ever in my opinion. So here's the recipe:

 

Beef Stew

1-2 pounds stew beef (you can usually find pre-cut at the store, but any steak meat is fine)

4-5 red potatoes or 3 russet potatoes

1 large carrot

1 celery stalk

1/3 onion

1 garlic clove

2 cups beef broth

2-3 cups water

1/4 cup flour

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

 

Total Prep time: 15-20 minutes

 

1. Cut the beef. Even though I usually buy mine pre-cut, it's a bit larger than bite-size.

2. Mix the flour and spices. Throw this and the beef in crockpot and stir till beef is completely coated.

3. Chop your veggies. I usually use red potatoes, so I don't bother peeling them. Russett potatoes skins are thicker so you may want to peel them first. You can also use more veggies than this. This combo is what I've found makes a good meat to veggie proportion for my tastes. Add the veggies as they're sliced.

4. Stir up beef and veggies to mix and get seasoning mix throughout.

5. Add the beef broth. Add enough water to be 1-2 inches above the beef and veggies.

6. Turn on crockpot and leave! If you're home, stir every so often-if you won't be home, don't worry about I. Cook on low for 10-12 hours or high for 4-6 hours. Enjoy!

 

Tip: If you want to do all the prep work the night before, 

the morning of will be even quicker-dump and turn on.

Sister Swap: Corn Pudding

So you may be confused by the name "Corn Pudding" but stick around because my 

sister Rachel is going to share a household recipe that has become a family tradition.

 If it makes you stay, let's call it Corn Bread Pudding.

MMM, my mouth is watering already so with that I'll let her take it away!

___________________________________

This recipe has LONG been a favorite in our family. It shows it's face at all holidays and several large family gatherings a year. Naomi and I are just a little addicted. As in, the holiday would probably be ruined if we didn't have corn pudding. (Well that's a slight exaggeration.) So here it is:

Corn Pudding

1-16 ounce can whole kernel corn

1-16 ounce can creamed corn

2 eggs, slightly beaten

1/2 cup butter, melted

1 cup sour cream

1-8 1/2 ounce package corn muffin mix (I usually use a Jiffy box, but it works just as well with 1 cup corn muffin mix of any brand)

1 cup grated cheddar cheese

  

1. Preheat oven to 350 degrees.

2. Mix all ingredients-except cheese-in medium to large bowl.

3. Pour into a 13x9 baking pan.

4. Bake for 20-30 minutes (it really depends on the oven, I've done 20 and up to 40), until it looks fairly cooked through or set.

5. Sprinkle cheese on top and cook for approximately 10 more minutes.

6. Serve with your favorite meal and enjoy!

___________________________________

1 John 3:16-18

By this we know love, that he laid down his life for us, and we ought 

to lay down our lives for the brothers. But if anyone has the world's 

goods and sees his brother in need, yet closes his heart against him, 

how does God's love abide in him? Little children, 

let us not love in word or talk but in deed and in truth.

Sister Swap: Chicken Tortilla Soup

Hello again! This week I'm sharing a recipe. I got the original recipe (pictured) from a friend of mine. If you like all the ingredients feel free to follow it exactly. I'll be sharing how I do it-since I modify it for my families tastes. This makes about 10-1 1/2 cup servings. Being that it uses canned ingredients I don't try and half it. However, it freezes fantastically for an easy dinner later.

Chicken Tortilla Soup

(modified ingredients)

1/2 onion-chopped

2 bell peppers-diced (any color)

3 cloves garlic-minced

1 jalapeno-seeded and minced

1 rotisserie chicken-skinned, meat pulled off, and shredded

1 can kidney beans-partially drained

1 can black beans-drained and rinsed

1 can corn-drained

1 large (28oz) can crushed tomatoes-do not drain

1 can (14.5oz) can petite cut tomatoes-do not drain

1 quart chicken stock/broth

2 Tbsp chili powder

2 tsp paprika

1 tsp coriander

1 Tbsp cumin

2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp salt

1 tsp pepper

olive oil

I like to prep everything before I begin. After you start adding things, the soup progresses quickly so it makes it easier to have everything ready. I chop all the veggies, measure all the spices into a single small bowl, shred the chicken, open all the cans, and drain the ones that need it. With everything pre-prepped, you can just grab and dump.

To freeze- I use the twist on Ziploc containers, leave about an inch of space (liquids expand when frozen),  mark the date and throw it in the freezer.

Hope you enjoy!
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Want to see my post on Rachel's blog? Check it out!

Saturday Sister Swap

 

Saturday the Second! I'm glad to be back for our second Sister Swap. Today, I'm gonna talk about sewing. Naomi is a fantastic refashionista (I'm sure you've noticed by now). But in case you're new  to the wonderful world of sewing, I'm gonna share a few starter tips.With the kind of sewing you may want to do for refashioning, I highly suggest a machine. Hand sewing is time consuming, frustrating, and not nearly as durable. Although, I will admit it worked for people at some point since clothing's been around longer than sewing machines.

Tip 1: Naomi's mentioned this, but if you're taking in a shirt or pants, turn them inside out first. This allows you to mark or pin on the wrong (since it's not showing) side of the fabric. 

With the item being inside out, you can put it on, mark/pin, and easily slip it back off.

  

Tip 2: For most clothing, use a 1/4-1/3 inch seam allowance. Sewing on the edge of the fabric can lead to stitches coming undone or fabric unraveling and the item coming apart (and I know no one's looking for a wardrobe malfunction!). Most machines will have a built-in/pre-marked guide.

Tip 3: After sewing, try the garment back on. 

Make sure it fits like you want and you don't need to take it out and try again.

Tip 4: NEVER EVER CUT EXTRA FABRIC OFF TILL YOU'VE COMPLETED TIP 3!!
If you cut the fabric off before trying it on and then realize it doesn't look/fit/work like 

you wanted it to-and you cut the excess off-you're screwed. Just saying-I've done it.

Tip 5: Cut the excess fabric off. Now if you've completed Tip 3, and it's exactly 
how you want it-cut it off! Remember Tip 2 though, and leave some room so 
your seams don't come out.

Tip 6: Have fun! The best part of thrifting and refashioning is creating a piece 

of clothing that's uniquely yours. No one else will have that exact item.

  

This is my puppy, she wanted to assist me today-wouldn't take no for an answer 

as you can see. Hope these are helpful! If you have questions you can email me 

(mywholesomehome@yahoo.com-or link it to my name) or Naomi. 

So what fantastic find are you going to refashion now that you have all the tips you need?!