Ramen Eggs & Not Your Grandma’s Deviled EggsBy Carol KicinskiRamen eggs (aka ajitsuke tamago) are eggs boiled just long enough to achieve the perfect jammy yoke consistency, then marinated anywhere from 3 hours to 3 days. They are sweet, salty, and rich with umami flavor. Perfect in a bowl of ramen, eaten as a snack, and as I recently discovered (through laziness sheer brilliance) a whole new (and much easier) way to make deviled eggs. Ramen Eggs Prep time: 5 mins Cook Time: 6 mins Total time: 11 mins Not Your Grandma’s Deviled Eggs Prep time: 20 mins Total time: 20 mins
Turkish EggsBy Carol KicinskiCilbir, a traditional Turkish Egg dish that consists of poached eggs with yogurt, is the perfect solution to use up various odds and ends in your fridge.
Strawberry PavlovaBy Carol KicinskiI have several pavlova recipes on this site – it is probably my favorite naturally gluten free dessert and the first one I learned to make when I went gluten free many moons ago. I noticed when looking at my own recipes that I vary the technique from time to time, all with good results but I decided to try to nail down what makes a “perfect” pavlova. First of all, let’s start at the beginning – what is pavlova? A popular dessert in both Australia and New Zealand, this delicious dessert is a texture lover’s dream come true. Made from whipped egg whites baked in a coolish oven, you wind up with crunchy edges and marshmallow-like innards. Basically, a pavlova consists of an egg white base, whipped cream, and a fruit topping. I also like to add a sprinkling of chopped nuts occasionally for some additional crunch. To make the base you need five things, the best egg whites (I always use Nature’s Yoke pastured eggs), sugar or a sugar substitute, acid in the form of cream of tartar or vinegar, corn starch, and pure vanilla extract. This Strawberry Pavlova is a very basic recipe that you can expand on and make your own! Try different fruits, add lemon, lime, or orange curd, throw some chocolate in there or chopped nuts. Do as the Aussies do and add passionfruit over everything.
Blueberry-Peach Cobbler CakeBy Dawn NoltServed with fresh whipped cream or eaten alone, this Blueberry-Peach Cobbler Cake is sure to make everyone smile.
Gluten-Free Red ChilaquilesBy Carol KicinskiThese simple Gluten-Free Red Chilaquiles, made with Nature's Yoke eggs, may be your new go-to when you are craving chilaquiles. They are a little bit like nachos but cooked in sauce. You can top them with pulled chicken, refried beans, eggs, you name it!
Gluten-Free Mushroom Bacon FrittataBy Carol KicinskiGluten-Free Mushroom Bacon Frittata, made with Nature’s Yoke eggs, nitrate-free bacon, and organic veggies is a great choice for a nutritious, savory breakfast.
Southwestern Meat LoafBy Dawn NoltSouthwestern Meat Loaf, bursting with flavor and color and made with Nature's Yoke eggs, is healthy, gluten-free, and simple to make. You can prepare it ahead and freeze it, saving it for that day when your schedule is crazy.
Mac & Cheese Cornbread SkilletBy Dawn NoltThis hearty recipe, made with bacon, cheese and organic eggs and baked in a cast iron skillet to golden brown perfection, makes a simple side dish or is filling enough to act as a main dish.
Mushroom BurgersBy Dawn NoltMushroom Lovers and Cast Iron Cooks, get ready to wow your taste buds with these cheddary Mushroom Burgers.
Buck Rarebit with SpinachBy Paige WollmanBuck Rarebit with Spinach is the perfect way to get your greens in for breakfast. The tangy rarebit sauce makes it stand out.
Welsh Rarebit Family StyleBy Paige WollmanWelsh Rarebit Family Style is our flavor packed version of rarebit. In Europe it is served as a pub lunch, but we like it any time of day.
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