Sriracha Deviled Eggs + The Pioneer Woman Holiday Cookbook GIVEAWAY!

Sriracha Deviled Eggs

As my nephew, Lucasaurus, would say…..

Oh Yea! Oh Yea! Oh Yea!

The other week I came home to a package on my doorstep from the fabulous Ree Drummond (The Pioneer Woman). Within seconds I ripped it open to find a lovingly signed copy of her new cookbook – The Pioneer Woman Cooks: A Year of Holidays

Sriracha Deviled Eggs

Over a 100+ lip-smackingly delicious recipes that are just darn gorgeous. And perfect for any holiday from Valentine’s Day to Cinco de Mayo to Turkey Day and heck–even game day!

I was already drooling from the ravishing photos when I came across the page for Sriracha Deviled Eggs. Sriracha? Deviled Eggs? Football Finger Foods? YES, PLEASE!

And let me tell ya……they are darn good and so quick and easy to make! Ree describes them as “with a Spicy Asian kick“—just like me :)

Sriracha Deviled Eggs

In celebration of Ree’s new cookbook, I’m giving away (3) signed copies of it! Yup–you read correctly… THREE COPIES!

There are six (6) different ways to enter (increase those odds, Baby!) To Enter, please be sure to leave a separate comment for each indicating which of the below you did This Giveaway has ended- THANKS!

  1. Leave a comment sharing what is your favorite holiday dish to make;
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The deadline to enter is Thursday, November 7th at 5pm (PST) This Giveaway has ended – THANKS! and the winners will be notified the next day. Good Luck!

Thanks so much to The Pioneer Woman for sponsoring this giveaway! And don’t worry Bella, I won’t give away our copy.

Bella

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Sriracha Deviled Eggs
Makes 24

Ingredients:

1 dozen hard-boiled eggs (peeled, sliced open, and yolks removed)
1/4 cup mayonnaise
3 tablespoons Sriracha
1 teaspoon rice vinegar
Salt and pepper to taste
Black sesame seeds, for garnish

Mix the yolks with the mayonnaise and Sriracha. Then add the rice vinegar, salt, and pepper. Mash it and mix it together until the mixture is smooth. It will be a little on the thin side. Spoon the filling into the egg halves. Then sprinkle a few black sesame seeds on top.

Note: I opted to use a piping bag with a decorative tip to fill the eggs and topped them with a sprinkle of paprika and some chives—but the eggs are just as delish as is.

Recipe from The Pioneer Woman Cooks: A Year of Holidays

Easy and Cheesy Breakfast Enchiladas

Breakfast Enchiladas

Y’all may recall how much I sing the praises of breakfast dishes. But when you’re someone who hits the snooze button several times a morning–every morning, spending a lot of time in the kitchen in the AM is the last thing I ever want to do.

So what’s a breakfast lovin’ gal to do?

Easy….

Breakfast Enchiladas

Create recipes that you can make the night before!

Yup. Dishes that can be prepped hours before cooking that are no fuss- no muss but don’t sacrifice on the flavor.

These super easy, super cheesy Breakfast Enchiladas fit the bill. They’re filled with tons of spices, eggs, sausage & cheeses and then rolled up in corn tortillas before being smothered with more enchilada sauce and shredded cheese. At this point, you can either bake the enchiladas or throw them in the fridge overnight.

Breakfast Enchiladas

I often choose the latter option so that when my first alarm goes off in the morning, I can roll out of bed to preheat the oven….and then roll back in until it reaches temp. After a quick snooze, I throw the dish of enchiladas in and bake for about 20 minutes.

Which just so happens to be enough time for another quick snooze session.

Yea–I’ve got issues. But by the time the timer goes off, the enchiladas are ooey-gooey perfect! I dress them with some diced tomatoes, fresh cilantro, avocado, salsa and sour cream–Delicioso!

Now if I could only teach my puggle how to make coffee….
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Easy and Cheesy Breakfast Enchiladas
Serves 6- 8

Ingredients:

4 large eggs, beaten
2 tablespoons milk
½ tablespoon taco seasonings
¼ teaspoon red pepper flakes
¼ cup chopped cilantro
1 tablespoons vegetable oil
½ pound breakfast sausage
½ cup diced yellow onion
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
kosher salt and pepper
15-ounce can enchilada sauce
12 corn tortillas
2 cups shredded Monterrey Jack or Cheddar cheese
1 scallion, diced
½ cup finely diced tomatoes
½ cup finely diced red bell pepper
1 small avocado, diced or thinly sliced
sour cream and salsa, optional

In a bowl, whisk together the eggs, milk, taco seasonings, red pepper flakes and 2 tablespoons cilantro.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate.

Add the onions, jalapeno and garlic to the skillet and cook for 1 minute. Pour in the eggs. Continue cooking, gently stirring the eggs with a rubber spatula until the eggs have almost set. Fold in the cooked sausage and cook for an additional minute. Season with additional salt and pepper and remove the skillet from the stove to allow the mixture to slightly cool.

Preheat oven to 375 degrees F.

Coat the bottom of a 13 x 9-inch casserole dish with a few spoonfuls of the enchilada sauce. Pour the remaining sauce into a shallow dish. Wrap the tortillas in a kitchen towel and microwave for 30 seconds so that they become more pliable. Dip each tortilla into the dish of enchilada sauce to coat both sides. Place a few spoonfuls of the egg/sausage mixture in the center of each tortilla. Top with shredded cheese and roll the tortilla, securing all the fillings inside. Place the filled tortilla, seam side down into the casserole dish. Repeat with the remaining ingredients, placing each enchilada snuggly against each other.

Pour the leftover sauce over the enchiladas and top with the remaining cheese. Bake for 15-20 minutes or until the cheese has fully melted. Remove from the oven and top the enchiladas with scallions, tomatoes, bell pepper, avocado and the remaining cilantro. Serve warm with salsa and sour cream.

Saffron Aioli

Saffron Aioli

I kind of blew it.

When I posted the recipe for my Croquetas de Chorizo with Saffron Aioli dipping sauce—I seemed to have left out the recipe for the aioli. DOH!

Croquetas de Chorizo

So here it is….

Ta-dah!

Quick, easy, deeply floral from the saffron and wonderfully creamy to dunk the croquetas in. And if you should find yourself with a bit leftover, it’s absolutely delicious in lieu of mayo in potato salads, deviled eggs, or even in sammies.

Just keep in mind that if you’re wary of eating raw yolks, you’ll want to use pasteurized eggs.

And with that–Happy Monday!

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Saffron Aioli
Makes approximately 1½ cups

Ingredients:

1 cup extra virgin olive oil, divided
2 pinches saffron threads
½ tablespoon minced garlic
2 large egg yolks
½ tablespoon Dijon mustard
½ tablespoon lemon juice
1 tablespoon minced parsley
2 pinches Spanish smoked paprika
kosher salt and black pepper

In a small bowl, place 1/2 cup olive oil and saffron threads. Stir and allow the saffron to steep for 15 minutes.

Add garlic, egg yolks, mustard and lemon juice into a blender. Pulse several times until the items have mixed together. Turn the blender on low and slowly stream in the saffron steeped olive oil. Stop to scrape down the sides and continue to blend on low to stream in the remaining olive oil Add the parsley, paprika and season with kosher salt and pepper as needed. Pulse to combine. Refrigerate, covered for at least 30 minutes before serving. Optional: Before service, sprinkle with additional parsley and a saffron threads.

Breakfast Biscuit Casserole

Breakfast Biscuit Casserole

The last Friday of every month, my team does a gluttonous but delicious Breakfast Potluck.  With 15 people on the team bringing in all types of goodies, you can imagine what kind of extensive spread we have.

Sure, some may think it’s not so productive to gorge ourselves so early in the morning. And yes, I’m usually in a food coma for the better part of the day—but it’s just so darn tasty.

Breakfast Biscuit Casserole

At our last go around, I decided to make an easy but hearty breakfast casserole— a Breakfast Biscuit Casserole to be exact. And you want to know my shortcut? I use a can of ready-to-bake biscuits. Yup, the same type you use in monkey bread—–mmmmm, monkey bread.

Breakfast Biscuit Casserole

The end results in something fluffy, eggy, cheesy and just plain über delish! The prep time is nothing at all and by the time your morning coffee is ready, you’ll have the casserole in the oven.

Easy. Peasy.

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Breakfast Biscuit Casserole
Serves 8

Ingredients:

1 tablespoon vegetable oil
¼ pound breakfast sausage
1 cup chopped crimini mushrooms
3 eggs
½ cup milk
2 heaping tablespoons grated parmesan cheese
kosher salt
black pepper
1 can ready-to-bake biscuits (1 pound)
cooking spray
1 heaping cup shredded sharp cheddar
2 scallions, chopped

Preheat oven to 375 degrees F.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate. Add the mushrooms to the skillet and cook until just tender. Transfer to the plate with the sausage.

In a bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.

Take each biscuit and cut them into quarters. Grease a 10-inch casserole dish with cooking spray. Spread the biscuit pieces evenly in a single layer on the bottom of the dish. Pour the egg mixture over the biscuits and sprinkle the sausage and mushrooms over the top. Top the casserole with the cheese and scallions. Bake for 35-40 minutes or until golden brown. Serve warm.

Bacon Egg Cups—Oh Me, Oh My!

Bacon Egg Cups

I absolutely ADORE breakfast foods but I am the grumpiest person in the morning. Which is why brunch is so fantabulous!

Check out my guest post here for our friends at Safest Choice® Eggs where I sing the praises of easy Brunch Entertaining. And the bonus? I share this delicious and no-fuss recipe for Bacon Egg Cups.

Trust me. Your guests will love you.

Happy Brunching!

I love Kitchen Gadgets…and Cherry Clafoutis

Cherry Clafoutis

I’m not one of those gals who dream about huge walk in closets for my clothes and accessories–though let’s be honest, I also wouldn’t turn it down either.

But no, I dream about a huge kitchen with spacious storage for cooking gear.

That.Would.Be.So.Rad.

Cherry Clafoutis

But I have to confess….although I do face some serious storage issues, that does not mean I stop collecting cooking gadgets. I just love them!

So when I got my hands on a Cherry Pitter courtesy of OXO, I was STOKED! I couldn’t wait to grab some of the sweet summer black cherries that have been in season and start pittin’!

Cherry Clafoutis

I decided to make a simple Cherry Clafoutis to showcase the fruit and maximize the wonderful flavor. I’ve been told that traditional Cherry Clafoutis are made with intact cherries to add that “almond-like” flavor. But really…how pleasant is it to spit out pits while enjoying dessert? Meh–not so much!

In hopes of emulating the flavor without the pits, I used almond extract and added some Amaretto liqueur. The end results were quite delicious. Fairly light considering the “custard-like” clafoutis batter and slightly sweet from the cherries.

And with that….. Pits out Homies!

(Sorry, I just couldn’t resist….)

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Cherry Clafoutis
Serves 8

Ingredients:

1 pound fresh cherries, stemmed and pitted
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract (I used almond extract)
1/2 teaspoon kosher salt
1 tablespoon Amaretto liqueur (optional)
Powdered sugar
Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan. Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Stir in Amaretto. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle. Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.