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Bacon Blue Cheese Coleslaw

Bacon Blue Cheese Coleslaw, made with fresh cabbage, carrots, blue cheese crumbles, and crispy bacon, is the perfect salad for all of your summer cookouts.

Bacon Blue Cheese Coleslaw, made with fresh cabbage, carrots, blue cheese crumbles, and crispy bacon, is the perfect salad for all of your summer cookouts.

I've said before that I don't like cabbage. I still don't, really, but bacon and blue cheese make everything better. Much better, in fact. Trust me, I'm not going to be eating this Bacon Blue Cheese Coleslaw every day, but it's great for special occasions like Memorial Day this coming Monday. I made this recipe after I was given a head of cabbage that I didn't want to waste. You can buy two packages of coleslaw mix from the produce section, or chop/shred a large head of cabbage yourself. I find chopping much easier than trying to shred cabbage.

Can you believe it's almost summer?! I love it. If you noticed my absence last week, it was because I took the week off to go through all of our clothes (mine and Amanda's) and bring out the summer clothes. Of course, now it's 60 and raining.

Bacon Blue Cheese Coleslaw

Bacon Blue Cheese Coleslaw, made with fresh cabbage, carrots, blue cheese crumbles, and crispy bacon, is the perfect salad for all of your summer cookouts.

 

This Bacon Blue Cheese Coleslaw is tangy, salty, crispy, and creamy. I didn't use a ton of mayonnaise, so it is only lightly creamy, but it can easily be adjusted to your tastes. You can add more bacon, less bacon (who would do that?), adjust the blue cheese, make it creamier, and so on. I don't know why I didn't try this sooner! I didn't invent putting bacon and blue cheese in coleslaw, I first heard of it years ago, but I never got around to actually doing it until the other day. I'm so glad I did!

Bacon Blue Cheese Cole Slaw, made with fresh cabbage, carrots, blue cheese crumbles, and crispy bacon, is the perfect salad for all your summer cookouts.

 

So, what are your plans for Memorial Day weekend? Are you going to or having a cookout? Creamy Cucumber Salad and Broccoli Cheddar Pasta Salad are always cookout favorites, and Grilled Cajun Blueberry BBQ Ribs are great for a group of people or just the family.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Bacon Blue Cheese Coleslaw, made with fresh cabbage, carrots, blue cheese crumbles, and crispy bacon, is the perfect salad for all of your summer cookouts.
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3.17 from 6 votes

Bacon Blue Cheese Coleslaw

Bacon Blue Cheese Cole Slaw, made with fresh cabbage, carrots, blue cheese crumbles, and crispy bacon, is the perfect salad for all of your summer cookouts.
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Servings: 24
Calories: 235kcal
Author: Bernadette Martin

Ingredients

  • 3 pound head of cabbage, finely chopped or shredded
  • 1 cup finely shredded carrot
  • 20 ounces crumbled blue cheese, divided
  • 8 ounces bacon, cooked until crispy, crumbled, and divided
  • 1 ½ cups mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Combine the shredded cabbage and carrot in a large bowl. In another bowl combine the mayonnaise, apple cider vinegar, sugar, salt, and pepper; stir until well mixed. Pour the mixture over the combined cabbage and carrot; mix well. Fold in half of the crumbled bacon and half of the blue cheese.
  • Spoon the combined coleslaw into a large serving bowl and top with the remaining bacon and blue cheese. Cover and refrigerate for at least two hours before serving.

Notes

Total time reflects refrigeration time before serving.

Nutrition

Calories: 235kcal | Carbohydrates: 4g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 519mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1140IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 0.4mg

 

Ham Egg and Asparagus Breakfast Pizza #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Cheesy Ham Egg and Asparagus Breakfast Pizza made with a homemade pizza crust, diced ham, asparagus, and sunny-side up eggs, is perfect for brunch!

Cheesy Ham Egg and Asparagus Breakfast Pizza made with a homemade pizza crust is perfect for brunch!

 

Welcome to Day 5 of the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity.

Ham Egg and Asparagus Breakfast Pizza

Cheesy Ham Egg and Asparagus Breakfast Pizza made with a homemade pizza crust is perfect for brunch!

 

I should have started making breakfast pizzas with a sunny side up eggs years ago! A runny yolk over a cheesy crust is amazing! When you add ham and asparagus, it's even better. I could seriously eat it for breakfast, brunch, lunch, and dinner all week long! Even Amanda liked it, without the runny yolk. As you can see in the picture above, you need 6 eggs if you want every piece of the Ham Egg and Asparagus Breakfast Pizza to have a full egg on it.

Red Star Platinum Yeast

 

I made this Ham Egg and Asparagus Breakfast Pizza with returning #BrunchWeek sponsor Red Star Yeast for the pizza dough, and new sponsor Michigan Asparagus, the largest supplier of asparagus in the United States. I love Red Star Yeast for making pizza dough, and nothing beats fresh asparagus. Well, maybe this pizza does.

Read on after the Ham Egg and Asparagus Breakfast Pizza recipe to see all the other delicious #BrunchWeek recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Cheesy Ham Egg and Asparagus Breakfast Pizza made with a homemade pizza crust, diced ham, asparagus, and sunny-side up eggs, is perfect for brunch!
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Ham Egg and Asparagus Breakfast Pizza #BrunchWeek

Cheesy Ham Egg and Asparagus Breakfast Pizza made with a homemade pizza crust, diced ham, asparagus, and sunny-side up eggs, is perfect for brunch!
Prep Time1 hour 20 minutes
Cook Time16 minutes
Total Time1 hour 36 minutes
Course: Breakfast/Brunch
Cuisine: American
Servings: 8
Calories: 388kcal
Author: Bernadette Martin

Ingredients

  • For the pizza dough:
  • 3 ½ cups all-purpose flour , divided (3 cups plus at least ½ cup more for dusting and adding into the dough to keep it from sticking)
  • 1 ¼ cup WARM water 110-115 degrees measured with a thermometer
  • 2 ¼ teaspoons RED Star Platinum yeast (1 package)
  • 4 teaspoons sugar separated
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus additional for greasing the pizza pan
  • For the toppings:
  • 6 large eggs
  • 1 cup finely diced cooked ham
  • 1 cup finely diced asparagus woody bottom two inches removed
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Italian cheese blend or cheese of your choice

Instructions

  • Combine the yeast and 1 teaspoon sugar in a large bowl. Stir in the warm water and let it sit for 5 minutes until foamy.
  • Combine the flour, remaining 3 teaspoons sugar, and salt in another bowl. Stir the flour mixture into the foamy yeast until all the flour is incorporated. Roll out onto a floured surface and knead for 5-6 minutes, adding additional flour as needed to keep the dough from becoming sticky. Using a kitchen scale, separate out 16 ounces of dough. Let the both sets of dough rise, coated in 1 tablespoon olive oil each, covered, and placed in a warm place for 1 hour. If no scale is available, simply divide the dough into one slightly larger half and one slightly smaller half, then proceed with the rising. You will use the larger half for the pizza, and save the remaining dough for another use. It can be refrigerated for 3 days or frozen for 1 month or more.
  • Preheat the oven to 475F.
  • Once the dough has risen, punch down the dough to remove air bubbles, then spread the dough out onto a greased and lightly floured round 12-inch pizza pan. Top first with the cheeses, then the ham and asparagus. Bake in the preheated oven for 10 minutes.
  • Break the eggs into individual small bowls. After 10 minutes, remove the pizza from the oven and carefully pour each egg separated equally into the the pizza. Place back in the oven for 3-6 minutes or until the egg whites are completely white have begun to set, keeping in mind that the eggs will continue to cook from the heat of the pizza. Let sit for 3-5 minutes before slicing.

Notes

Prep time include dough rising time.

Nutrition

Calories: 388kcal | Carbohydrates: 46g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 137mg | Sodium: 492mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 0.9mg | Calcium: 129mg | Iron: 3.7mg

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor's Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy's Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear's Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane's Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n' Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy's Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Cinnamon Sugar Apple Muffins #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Sweet Cinnamon Sugar Apple Muffins, apple muffins topped with a cinnamon sugar glaze, are perfect for breakfast, brunch, or as a mid-day snack.

Cinnamon Sugar Apple Muffins

Sweet Cinnamon Sugar Apple Muffins, apple muffins topped with a cinnamon sugar glaze, are perfect for breakfast, brunch, or as a mid-day snack.

 

Welcome to Day 3 of the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity.

Baked Cinnamon Sugar Apple Muffins

 

The basic recipe for the apple muffin part of this Cinnamon Sugar Apple Muffins recipe is adapted from My Prairie Cookbook by Melissa Gilbert, star of "Little House on the Prairie". I loved the show when I was younger, and my daughter watched all the episodes just two years ago. I used #BrunchWeek sponsor Rainier Fruit's Lady Alice Apples in the muffins and Dixie Crystals Sugar for the cinnamon sugar topping. They are sweet and delicious! The batter is really thick, and I recommend checking them after 25 minutes. They are great warmed up, sliced, and topped with butter.

Sweet Cinnamon Sugar Apple Muffins, apple muffins topped with a cinnamon sugar glaze, are perfect for breakfast, brunch, or as a mid-day snack.

 

Read on after the Cinnamon Sugar Apple Muffins to see all the other delicious #BrunchWeek recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Sweet Cinnamon Sugar Apple Muffins, apple muffins topped with a cinnamon sugar glaze, are perfect for breakfast, brunch, or as a mid-day snack.
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Cinnamon Sugar Apple Muffins #BrunchWeek

Sweet Cinnamon Sugar Apple Muffins, apple muffins topped with a cinnamon sugar glaze, are perfect for breakfast, brunch, or as a mid-day snack.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast/Brunch
Cuisine: American
Servings: 12
Calories: 211kcal
Author: Bernadette Martin

Ingredients

  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup finely chopped sweet apples
  • 1 large egg
  • ½ cup milk
  • ¼ cup vegetable shortening
  • For the cinnamon sugar topping:
  • ¼ cup butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 400 degrees F. Grease and flour a 12-cup muffin pan.
  • Mix the flour, sugar, baking powder, and salt in a large bowl. Blend the shortening, egg, milk, and apples in another bowl. Add the wet ingredients to the dry ingredients and stir until well blended.
  • Fill each muffin cup about ¾ full. Bake for 25-30 or until lightly golden on top and a toothpick inserted in the middle of a muffin comes out clean. Remove the muffins to a wire rack to cool.
  • Put the melted butter in a shallow bowl. Combine the sugar and cinnamon in another shallow bowl. Working one at a time, dip the muffin tops first in the butter, then in the cinnamon sugar. Once the muffins have all been dipped, repeat, butter first, then sugar. You should have enough mixture to dip each muffin twice. Store covered.

Nutrition

Calories: 211kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 141mg | Potassium: 113mg | Sugar: 18g | Vitamin A: 160IU | Vitamin C: 0.5mg | Calcium: 49mg | Iron: 0.9mg

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.

BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy's Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n' Cooks.
Apple Lekvar Sweet Rolls from Cindy's Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane's Adventures in Dinner.

BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear's Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.

BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Cheesy Bacon Chile Rellenos #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.

Cheesy Bacon Chile Rellenos

Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.

 

 

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day.

 

Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

Chile Rellenos are one of my favorite things in the world. I order them every single time I go to my favorite Mexican restaurant. I only switch it up by changing from beef, to chicken, to shrimp. Doing some research, I couldn't find a breakfast version (though I did much later), so I decided to make my own. Now, we all know I love bacon and Cabot Cheese so they were a must for me, and I thought about adding scrambled eggs as well, but I was afraid that would be too much and I wouldn't be able to seal the peppers. Chile Rellanos are normally made with a red sauce but I thought a cream sauce would be better for a brunch dish.

Step-by-step photos of roasted Poblano peppers, Cabot's Pepperjack Cheese mixed with crumbled bacon, filled peppers, sealed shut with toothpicks.

 

 

Stuffed Poblano Peppers

 

Sealed Stuffed Poblano Peppers

I'll be honest, these Cheesy Bacon Chile Rellanos may seem hard to make, but they really aren't! You can save a lot of time by roasting the peppers and removing the skins, shredding the cheese, and making the bacon the day before. I recommend doing this. I even chopped the chipotle peppers the day before.

This recipe is for three people, not a crowd, but can easily be doubled or tripled (or more).

Read on after the recipe for Cheesy Bacon Chile Rellanos for the giveaway information and to see all the other #BrunchWeek recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
Print Recipe
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Cheesy Bacon Chile Rellenos #BrunchWeek

Have chile rellenos for brunch with these Cheesy Bacon Chile Rellenos topped with chipotle cilantro cream sauce.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Brunch
Cuisine: American
Servings: 3
Calories: 1270kcal
Author: Bernadette Martin

Ingredients

  • For the Chile Rellenos:
  • 3 large poblano peppers
  • 8 ounces pepperjack cheese, shredded
  • 10 slices bacon, cooked and crumbled into large pieces
  • 3 eggs, yolks and whites separated
  • ⅔ cup all-purpose flour
  • ¼ teaspoon salt
  • vegetable oil or canola oil at least 3 inches deep in a large pan, for frying.
  • For the chipotle cream sauce:
  • 2 chipotle peppers, seeds removed and minced
  • 1 cup light cream
  • ½ cup chopped yellow onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon olive oil
  • pinch of salt
  • ½ tablespoon cornstarch or flour

Instructions

  • Roast the poblano peppers either in the broiler or one at a time directly on the burner of a gas stove, turning often, until the skins are charred. Place the peppers in a large plastic food safe container or a paper bag for 20 minutes. Carefully scrape off the charred skins with your fingertips.
  • Combine the shredded pepperjack and crumbled bacon in a large bowl. Cut a length-wise slit in each pepper (pictured above), being careful not to cut through the bottom of the peppers. Fill each pepper with an equal amount of the cheese mixture. Set aside any remaining cheese mixture. Seal the peppers with several toothpicks.
  • Using a hand held or stand mixer, beat the egg whites for 2 minutes. Beat in the yolks, and slowly beat in the flour to form a batter. Dip each sealed pepper in the batter, place on a plate. Refrigerate for at least ten minutes.
  • Prepare the sauce: In a medium pot, heat the oil over medium heat. Cook the onions and peppers until the onions are softened. Mix the cream with the cornstarch or flour. Stir the cilantro, salt, and light cream into the pot. Cook until the sauce is hot and thickened. Set aside while you finish the peppers, reheating right before serving.
  • Heat the oil over high heat until a drop of batter sizzles. Place the peppers in the oil and fry until golden. Remove and drain on paper towels. Serve hot sprinkled with the remaining shredded cheese, bacon, and topped with the sauce.

Notes

Save time by preparing the peppers, cheese, and bacon the day before.

Nutrition

Calories: 1270kcal | Carbohydrates: 33g | Protein: 38g | Fat: 110g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Cholesterol: 323mg | Sodium: 1177mg | Potassium: 582mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1690IU | Vitamin C: 97.7mg | Calcium: 642mg | Iron: 3.3mg

 

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.
THIS GIVEAWAY HAS NOW ENDED 

Spinach Egg Drop Soup

A slight twist from traditional egg drop soup, this Spinach Egg Drop Soup is light, healthy, and perfect for one or two people.

A slight twist from traditional egg drop soup, this Spinach Egg Drop Soup is light, healthy, and perfect for one or two people.

 

What I've learned in 5 years of food blogging #2: I REALLY love soup. Okay, I knew that long before I started blogging, but since then I've shared at least 39 soup recipes. I eat soup all year long, both hot and chilled varieties.

This Spinach Egg Drop Soup isn't completely my recipe, though. It's such an easy egg drop soup recipe that it was created by my 7-year old daughter, Amanda, with just a little help from me. This is NOT a traditional egg drop soup recipe, but her version.

Spinach Egg Drop Soup

A slight twist from traditional egg drop soup, this Spinach Egg Drop Soup is light, healthy, and perfect for one or two people.

 

Amanda likes making concoctions or "potions" out of things like soaps, perfumes, and herbs. She wants to learn to cook, but hasn't yet learned what works well together and what doesn't, so I have to direct her somewhat.

She first started making this soup a few months ago. One day out of nowhere, she said she wanted to make chicken broth with parsley,  oregano, and an egg. She had never had egg drop soup that I can remember. I said "Okay, what else?" and we went from there. Parsley and oregano aren't normally ingredients in egg drop soup, but Amanda loves oregano so much she eats it right out of the garden in the summer! I didn't have any scallions, so we used yellow onions (another thing Amanda loves).

This only makes enough for two small servings, but can easily be doubled. Is it like the Chinese restaurant version? No. It's different, this Spinach Egg Drop Soup is lighter and healthier, while still delicious. It's perfect for a light dinner or for lunch. I have plans to share a traditional egg drop soup someday, but today is for Amanda's first ever real recipe. Maybe I'll even let her do a guest post later this year!

A slight twist from traditional egg drop soup, this Spinach Egg Drop Soup is light, healthy, and perfect for one or two people.

Looking for more recipes with spinach and eggs? Check out my some of my favorite recipes using spinach, eggs, or both.

Baked Eggs With Spinach Bacon and Avocado

Spinach Artichoke Dip 

Roasted Red Pepper Asparagus Egg Tart 

Bacon Jalapeno Egg Cups 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Overhead photo of Spinach Egg Drop Soup in a white bowl on a wood table
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4.31 from 13 votes

Spinach Egg Drop Soup

A slight twist from traditional egg drop soup, this Spinach Egg Drop Soup is light, healthy, and perfect for one or two people.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Keyword: easy egg drop soup, egg drop soup recipe, spinach soup recipe
Servings: 2
Calories: 89kcal
Author: Bernadette Martin

Ingredients

  • 2 ½ cups chicken stock or broth
  • 1 cup fresh chopped spinach
  • ⅛ cup finely chopped yellow onion
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped oregano
  • 1 egg, beaten
  • pinch each salt and pepper

Instructions

  • Combine the chicken stock or broth, chopped onion, parsley, oregano, salt, and pepper in a medium pot. Bring to a boil, reduce the heat, cover, and simmer for 8-10 minutes.
  • Once the onion is tender, stir in the spinach. Cook for about 30 seconds, then add the beaten egg, stirring constantly to prevent the egg from clumping together, for about 1 minute. Serve hot.

Nutrition

Calories: 89kcal | Carbohydrates: 5g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 133mg | Potassium: 367mg | Sugar: 1g | Vitamin A: 1695IU | Vitamin C: 7.6mg | Calcium: 55mg | Iron: 1.9mg

 

 

Italian Panko Baked Haddock

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!

 

Regular readers of this blog may remember that last week I was going to do a post on what I've learned in 5 years of food blogging. Obviously, that didn't happen, so I decided instead to spread out what I've learned over several posts, starting with why I never posted last week.

Life really gets in the way of working from home, and causes great irony. A few weeks ago, we celebrated #EasterWeek here on RFMCK. The Wednesday before Easter my mother-in-law was admitted into the hospital after suffering a silent (not normal symptoms) heart attack. She's home now, but will be having open heart surgery in Philadelphia in a few weeks. We cancelled Easter dinner (irony, after a week of Easter recipes). I probably could have worked last week but I couldn't concentrate. I really should have expected something to happen, it always does. My daughter gets sick, the dogs cause me to lose hours of work time by stealing things and chewing on them until I grab them or taking them out repeatedly. Summer happens. I find it really hard to work in the summer when Amanda is home. No matter what it is, something gets in the way all the time in a way that wouldn't happen if I worked outside of the home.

Italian Panko Baked Haddock

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!

 

I love baked haddock with just melted butter and lemon juice, but this Italian Panko Baked Haddock is over the top good. Buttery, crispy breadcrumbs, yes! The topping would be good on any white fish, like flounder or tilapia. I decided to baked the haddock on a bed of baby spinach and served it with jasmine rice. Much healthier than fried fish! Amanda loved it, and so did my mother-in-law. It's perfect for weeknights, since it only takes about 5 minutes to put together the panko topping, then it bakes for 20 minutes and dinner is done!

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!
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4.50 from 10 votes

Italian Panko Baked Haddock

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 371kcal
Author: Bernadette Martin

Ingredients

  • 1 pound haddock fillets (about 4 pieces)
  • ½ cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ⅛ teaspoon each salt and black pepper
  • ¼ cup butter, melted
  • ¼ cup olive oil
  • 1 tablespoon butter, for greasing the baking dish
  • 5 ounces baby spinach, washed and patted dry (optional, but delicious)

Instructions

  • Preheat the oven to 400F. Pat the haddock fillets dry with paper towels. Grease a glass baking pan with the 1 tablespoon butter, using a paper towel to rub the butter all over the pan. Place the spinach evenly in the pan, then top with the haddock fillets. Brush the tops of the fish with the olive oil.
  • In a bowl, combine the panko breadcrumbs, garlic, parsley, paprika, onion powder, salt and pepper. Pour in the melted butter; stir well. Press the breadcrumb mixture onto the top of each haddock fillet.
  • Bake in the preheated oven for about 20 minutes, or until the haddock flakes easily with a fork.

Nutrition

Calories: 371kcal | Carbohydrates: 7g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 524mg | Potassium: 536mg | Fiber: 1g | Vitamin A: 4035IU | Vitamin C: 11.8mg | Calcium: 67mg | Iron: 1.7mg

Easter Sugar Cookie Pie #EasterWeek

This Easter Sugar Cookie Pie, made with refrigerated cookie dough and pastel colored chocolate candy, is a great, easy, sweet treat.

Welcome to the final day of #EasterWeek! I’ve teamed up with some of my great food blogging friends to celebrate Easter and my 5 year blogging anniversary with all kinds of delicious recipes. From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch. Read on below to find out more!

After five years, it's been fairly established that I hate baking, right? Not only that, but when I do make desserts we end up not eating much of them, anyway. Not this Easter Sugar Cookie Pie, though. We love it! It couldn't be easier to make, Amanda gets to help put the candies in the pie, and start to finish it only takes about ½ hour. We make it for other occasions, too, just changing the color of the candies. Plus, Amanda wants to make one that's like a pizza soon, and I think she wants me to share it here when we do make it.

Easter Sugar Cookie Pie

This Easter Sugar Cookie Pie, made with refrigerated cookie dough and pastel colored chocolate candy, is a great, easy, sweet treat.

 

Read on after the recipe to see the other great recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

This Easter Sugar Cookie Pie, made with refrigerated cookie dough and pastel colored chocolate candy, is a great, easy, sweet treat.
Print Recipe
5 from 1 vote

Easter Sugar Cookie Pie #EasterWeek

This Easter Sugar Cookie Pie, made with refrigerated cookie dough and pastel colored chocolate candy, is a great, easy, sweet treat.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 378kcal
Author: Bernadette Martin

Ingredients

  • 16.5 ounces refrigerated sugar cookie dough (1 tube)
  • ½ cup flour
  • ½ cup pastel colors chocolate candies
  • 2 ounces pastel colored icing

Instructions

  • Preheat the oven to 350F.
  • Knead together the sugar cookie dough and the flour until the flour is fully incorporated. Press the dough out evenly into an ungreased pie pan. Top with the candies, pressing them into the dough.
  • Bake for approximately 20-22 minutes; cool on a wire rack completely before frosting.

Nutrition

Calories: 378kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 192mg | Potassium: 94mg | Fiber: 1g | Sugar: 33g | Vitamin A: 50IU | Calcium: 20mg | Iron: 1.6mg

Today’s Deliciously Perfect Recipes for Easter:

Appetizers-

Deviled Easter Eggs from Forking Up

Desserts-

Amaretto Cream Cake from Making Miracles

Easter Treats-

Sweet Potato Braided Bread from Farm Fresh Feasts

 

Arugula Strawberry Salad with Chocolate Vinaigrette #EasterWeek

With crisp arugula, sweet strawberries, crumbled goat cheese, and a homemade chocolate balsamic vinaigrette, Arugula Strawberry Salad with Chocolate Vinaigrette is perfect for Easter dinner.

With crisp arugula, sweet strawberries, crumbled goat cheese, and a homemade chocolate balsamic vinaigrette, Arugula Strawberry Salad with Chocolate Vinaigrette is perfect for Easter.

 

Welcome to day 5 of #EasterWeek! I’ve teamed up with some of my great food blogging friends to celebrate Easter and my 5 year blogging anniversary with all kinds of delicious recipes! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch,

I've never been a fan of balsamic vinegar, therefore I don't like balsamic vinaigrette on my salads, but it turns out that if you add chocolate to it, balsamic vinegar is amazing. Tangy and sweet at the same time, it pairs awesomely with strawberries, and believe it or not, goat cheese and arugula. If you don't have goat cheese, blue cheese would work just as well in this salad.

Arugula Strawberry Salad with Chocolate Vinaigrette

With crisp arugula, sweet strawberries, crumbled goat cheese, and a homemade chocolate balsamic vinaigrette, Arugula Strawberry Salad with Chocolate Vinaigrette is perfect for Easter dinner.

 

I think this salad is the perfect way to satisfy a chocolate craving while still eating healthy. My daughter loved the chocolate vinaigrette, but keep in mind that she likes sour candy. She said "Yummy, yummy!" My husband said "It's not meat." I can't win them all!

You can assemble the arugula and strawberries ahead of time, but wait until right before serving to add the crumbled goat cheese and the vinaigrette, or serve them on the side.

Read on after the recipe to see the other great recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

With crisp arugula, sweet strawberries, crumbled goat cheese, and a homemade chocolate balsamic vinaigrette, Arugula Strawberry Salad with Chocolate Vinaigrette is perfect for Easter dinner.
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Arugula Strawberry Salad with Chocolate Vinaigrette

With crisp arugula, sweet strawberries, crumbled goat cheese, and a homemade chocolate balsamic vinaigrette, Arugula Strawberry Salad with Chocolate Vinaigrette is perfect for Easter dinner.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 222kcal
Author: Bernadette Martin

Ingredients

  • 11 ounces baby arugula, washed and dried
  • 12 ounces strawberries
  • 4 ounces goat cheese, crumbled
  • 4 ounces semi sweet baking chocolate
  • ½ cup balsamic vinegar
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • ¼ teaspoon fine sea salt

Instructions

  • Steam and core the strawberries, slice each strawberry in half, then in half again.
  • Lay the arugula out on a large serving platter, layer with the strawberries and sprinkle with goat cheese.
  • Melt the baking chocolate in the microwave at 30 second intervals or on the stove in a double boiler. Combine the melted chocolate, balsamic vinegar, olive oil, and sea salt in a blender. Blend for about 20 seconds.
  • Drizzle the dressing over the salad by carefully pouring it into a squeeze bottle with a fine tip.

Nutrition

Calories: 222kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 141mg | Potassium: 307mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1080IU | Vitamin C: 30.9mg | Calcium: 102mg | Iron: 2.1mg

 

Today’s Deliciously Perfect Recipes for Easter:

Appetizer-

Dandy Deviled Eggs from Cindy's Recipes and Writings 

Side Dish-

Cheesy Green Bean Casserole from Making Miracles

Easter Treat-

Bird Nests from Forking Up

 

 

Smoked Salmon Deviled Eggs #EasterWeek

Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese. They are perfect for Easter or any party!

Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese perfect for Easter.

 

Welcome to day 3 of #EasterWeek! I've teamed up with some of my great food blogging friends to celebrate Easter and my 5 year blogging anniversary with all kinds of delicious recipes! From appetizers to ham recipes, we have everything you need for a great Easter brunch or dinner. Read on below to find out more!

I never met a deviled egg I didn't love. They are the first thing I go for at parties, and I don't mind making them for parties, EXCEPT I HATE peeling eggs! I have a bad tendency to under-cook hard boiled eggs to the point that they are cooked enough to be hard-boiled but almost impossible to peel. I must get it right sometimes, because I've already shared Bacon Cheddar Deviled Eggs and Creamy Horseradish Deviled Eggs.

Recently I found a recipe for Easy to Peel Eggs on The Pioneer Woman that calls for the eggs to be started in already boiling water. I always cold started them, but I decided to try it and it works! If there is a little hole in the shell you will lose some of the white in the water, but it hardens so fast that the egg is fine. They peeled much easier. I've only done it once this way, so I'll have to see if it's consistently easier.

Smoked Salmon Deviled Eggs

Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese perfect for Easter.

 

For these Smoked Salmon Deviled Eggs I used a full 8 ounces of smoked salmon, which means I could really taste it. That's fine if you love smoked salmon, but if you want to lessen the taste, decrease the amount to 6 ounces to start, purée the assembled filling until no full pieces remain, taste, and then add more and purée again, if desired.

Read on after the recipe to see the other great recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese perfect for Easter.
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Smoked Salmon Deviled Eggs

Put a twist on traditional deviled eggs with these Smoked Salmon Deviled Eggs made with puréed smoked salmon and goat cheese. They are perfect for Easter or any party!
Prep Time45 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Servings: 24 deviled eggs
Calories: 75kcal
Author: Bernadette Martin

Ingredients

  • 12 hard boiled eggs
  • 6-8 ounces smoked salmon
  • 4 ounces goat cheese cut up into pieces
  • 4 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill

Instructions

  • Carefully peel the eggs then slice each egg in half length-wise with a sharp knife. Remove the yolks by hold face down and pressing up lightly on the whites around the yolk, or work around the yolk with a butter knife until loose.
  • Place the yolks in a food processor or blender. Add the smoked salmon, goat cheese, mayonnaise, lemon juice, and dill. Purée until completely smooth, scraping down the sides of the bowl if needed.
  • Fill the whites with the mixture, using a spoon or by filling a piping bag with a large decorating tip. Cover and refrigerate until serving.

Notes

Salmon can easily be adjusted to taste, starting with 6 ounces and increasing from there as desired.

Nutrition

Calories: 75kcal | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 118mg | Potassium: 43mg | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.5mg

 

Today’s Deliciously Perfect Recipes for Easter:

Appetizers-

Green Egg Salad Sandwich from Farm Fresh Feasts

Main Dishes-

Bourbon Maple Turkey Ham from Cindy's Recipes and Writings

Sweet Pineapple Glazed Ham from Making Miracles 

Desserts-

Carrot Cake Baked Donuts from Forking Up

 

Creamy Asparagus Spinach Soup #EasterWeek

Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.

Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.

 

Welcome to day 2 of #EasterWeek! I've teamed up with some of my great food blogging friends to celebrate Easter and my 5 year blogging anniversary with all kinds of delicious recipes! From appetizers to ham recipes, we have everything you need for a great Easter brunch or dinner. Read on below to find out more!

Believe it or not asparagus is really, really good puréed into a soup. I say that in all honesty because several years ago I shared an Asparagus Soup with Dill Oil  that I really love, but nobody else is interested in. Of course, it could be because I never updated the post or photos, but I digress.

Creamy Asparagus Spinach Soup

Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.

 

This Creamy Asparagus Spinach Soup is a must for the Spring, when not only are both asparagus and spinach in season, but in most of the country there are still plenty of cold, snowy, or rainy days when you want a nice bowl of soup. Then again, I could and do eat soup all year long.

I didn't use a lot of cream in this soup, but it can easily be made creamier by adding additional cream to taste a quarter cup at a time. I used a mixture of vegetable broth and chicken broth because that is what I had on hand, and it was delicious, but either all vegetable broth or all chicken broth would be just as good.

Read on after the recipe and to see the other great recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.
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Creamy Asparagus Spinach Soup

Spring vegetable Creamy Asparagus Spinach Soup makes a perfect first course for Easter brunch, or a perfect light dinner.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 144kcal
Author: Bernadette Martin

Ingredients

  • 1 pound asparagus, bottom two inches removed, chopped into 1 inch pieces
  • 5 ounces baby spinach, washed and patted or spun dry
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 32 ounces garden vegetable broth (non-tomato based)
  • 32 ounces low sodium chicken broth
  • 1 cup heavy cream

Instructions

  • Combine the chopped asparagus, baby spinach, chopped shallot, and minced garlic in a large soup pot. Pour in the broths. Bring to a boil over high heat; reduce heat and simmer for about 20 minutes.
  • When the asparagus is tender, purée carefully either using an immersion blend or in small batches in a stand blender. Return to the stove, pour in the heavy cream, and heat through over medium heat. Serve hot.

Notes

Make vegetarian by using all vegetable broth in place of the chicken broth.

Nutrition

Calories: 144kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 514mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2770IU | Vitamin C: 8.7mg | Calcium: 55mg | Iron: 2mg

Today’s Deliciously Perfect Recipes for Easter:

 

Main Dish-

Apricot & Honey Ham from  Making Miracles