Easter Easter Bo Beaster, Banana Fana Fo Feaster

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Easter Is Here! 

Easter brings up nostalgia for me. Church with my Mom, Grandma, and Grandpa, Easter eggs hunts with my Dad at the park or in the house, candy for days, big huge dinners, and all these cute little bunnies everywhere I looked! One of my favorite photos from childhood is one where I’m standing on the front porch of my Grandparents house, hugging this gigantic, blue, blow-up bunny who’s chomping on a carrot, dressed in this adorable little blue dress, white those white ruffle socks we all used to wear! (I wish I knew where the photo was because obviously, I would share it, but I don’t, unfortunately.)

This year for Easter is a little different because Mitch and I are moving!! So excited!!! But, that also means all my pots, pans, and spices are packed in a box, and our refrigerator is dwindling down to nothing. For anyone else out there who cooks all the time, I hope you feel my anxiety with this issue. Not having all my kitchen supplies is making me a crazy person! 

 

Instead of sharing an entire menu and recipes with you for Easter Dinner like I normally would, I have picked out my favorite recipe from last years Easter, and decided to post it for you guys. For me, Easter is not complete without Deviled Eggs! Last year I had this idea to dye the actual hard white egg instead of the shell, and it turned out so awesome that I couldn’t imagine not sharing it with you guys! To go along with the Deviled Eggs post, I have included some photos and videos from last years dinner 🙂

Make sure to share with me and tag #ColdBeerMeatSweats with all your fun Easter posts! 

Color Your Own, Deviled Eggs  

These are going to be the easiest eggs you’ve ever made, and the most fun! 

  • Boil 8 Eggs (at least 10 minutes)
  • Cool on stove for 15 minutes, then strain water out, run the eggs under cold water for a couple of minutes, then chill them in the fridge for 1 hour or 1 day
  • Using 4 clear and short glasses, place a couple drops of food coloring in each one, then add water. Don’t forget to leave room in the glass for when you drop the egg in there
  • For pastel colors, you can mix and match the colors, and use the back of a food coloring box for more options

*Note*  The longer you keep the egg in the food coloring water, the darker the egg will be. If you want light pastel colors, don’t keep the eggs in there very long, and keep a close eye because they can change colors pretty fast!

*Note*  When making my eggs, I referred to this website and this recipe 🙂 Pastel Egg Food Coloring Options

  • Once they’ve cooled, peel off all the shells and discard
  •  Slice the eggs in half, and place the yolks into a medium sized mixing bowl
  • Place all the white halves onto a cutting board
  • Make the filling first then place in the fridge while you’re dying the eggs
  • Into the medium bowl with the yolks, mix in the following:

– 1/2 Cup Lite Mayo

– Dash of Salt and Pepper (to taste)

– 1 T Dijon Mustard

– 1 t each: Ground Mustard, Parsley Flakes, Smoked Paprika, & Northwoods Seasoning

– 2 T Minced Cornichons (or pickle relish)

  • Mix well, taste and adjust seasonings to your liking, then refrigerate 
  • Dye each half of the eggs carefully, and set on a paper towel lined plate when finished 
  • Once all eggs are colored, remove the filling mixture from the fridge and put a heaping spoonful into the center of each empty egg
  • Place them onto a serving dish or Deviled Egg plate, sprinkle with Paprika, and enjoy!! 

Easter Dinner Menu Ideas

Main Entree:

Roasted Lamb rack in Vino & Veggies, w/ Yogurt Mint Sauce  

Sides:

Sauteed Green Beans w/ Fresh Garlic and Thyme

Seasoned Red Potatoes w/ Roasted Carrots, Baby Bell Peppers, and Onions

Mixed Greens Salad

Dinner Rolls & Cinnamon Butter

Last year was my first attempt at making a Lamb Rack, and the few pieces of advice I would give to you are; temp it properly and check on it frequently, give it some time as the outside pieces will cook faster than the inside pieces, spoon wine mixture over the lamb a few times throughout the cooking process, and don’t be intimidated!

 

Sides are my favorite part of any family meal! Usually sides become staples and items that family members remember the most and crave often! Sometimes the most simple of recipes, can be the fondest ones. I had to work last Easter and didn’t get home until 5pm. I threw together some green beans and these potatoes, and they ended up being the recipes that I use very frequently now! My favorite lesson in the kitchen is to go with what you feel and know, and use the ingredients you already have on hand. Swapping one ingredient for another is one of my favorite ways to get creative in the kitchen 🙂 

Green Beans w/ Garlic and Thyme, and Potatoes w/ Carrots, Peppers, and Onions 

Next time I make a post, it will be from my new kitchen, in our new apartment! I’m so excited to share our journey with you guys, and keep your eyes out for a new post! Happy Easter, everyone!! 

 

Don’t forget to share those Easter posts with me this year!! 

Since we’re moving and I cannot cook Easter Dinner, I’m looking forward to seeing those #ColdBeerMeatSweats tags! No matter what you guys make, share and tag it 🙂 

I love food, family, and seeing how you guys spend your Holidays! Happy Egg Hunting! 

Taken on Easter last year, 2017

Why It’s Not OK, If You Haven’t Been To Sommelier’s Roast in Raleigh, NC!

As I walked into Sommelier’s Roast on October 26th, with barely a foot in the door, immediately my nose started doing the happy dance. The smells, oh my goodness, the smells. From the freshly roasted coffee beans, to the mini cupcakes and beautiful cakes on display, to the amazing hot and cold sandwiches, gourmet salads, and speciality sides they have available, I was in love immediately. 

In the beginning of summer 2017, a couple of old friends called me up and told me they were going to finally open up their own coffee shop. What seeed like a casual phone call was actually an, OMG our dreams are finally coming true, phone call. It was a miracle, a beautiful blessing, if you will.

I met Lance and Ashley Odvody back in 2014, when I was running the Baguettaboutit Food Truck & Cafe out in Durham, NC. They have three of the most adorable children on the planet, all boys, and I absolutely LOVED when they would visit our cafe. Their boys would run around with more energy than an entire Kindergarten class, and it just filled the restaurant with the most amazing energy every time they were there.

Lance worked at the Angus Barn at the time and Ashley was busy tending to her three little children – a 24 hour job. Any chance he got, Lance would always bring us his Bethesda Roasting Company coffee beans, and I started becoming addicted to them. Those beans were so fresh and it always smelled up the entire cafe, and it was glorious!

Fast Forward 3 years later when I got that phone call; I’m pretty sure I cried a little. What had seemed impossible for the Odvody’s was now becoming a reality right before our eyes. I was fortunate enough to sit in meetings, drink endless amounts of coffee, take part in tea, and lunch meat tastings from all kinds of vendors, and help out in any possible way that I could. It was truly an incredible experience and I could not be happier, or more proud of these two individuals.

The name Sommelier’s Roast came about because Owner and Operator, Lance Odvody, is a certified sommelier. A Sommelier (pronounced, Sew-Mall-Yea) is a trained wine professional specializing in wine tasting, food pairings, and service. This training uniquely qualifies Lance to bring out the subtle flavors of coffee, to create food and beverage pairings, and to bring excellent service to the everyday coffee experience.

Sommelier’s Roast is conveniently located at 3700 Glenwood Avenue Suite 150 Raleigh, NC 27612 on the Ground Floor of the Grubb Ventures and Regions Bank Building, right at the intersection where I-440 meets Glenwood Ave.

Whether you’re going to or from work, school, or meetings, you must stop in for some of the best Coffee, Tea, and Gourmet Cafe Food, that you will ever have; ever, I’m serious! They have a handful of house made items, like this incredible Veggie & Hummus Wrap!

Along with their house made items, they brew their own coffee, and mix in some special treats provided by local vendors; one being the ever so famous, 9th Street Bakery!

They are open 7AM – 4PM, M-F, and occasionally host tea and coffee tasting events on the weekends. Make sure to check them out on Facebook, Twitter, and Instagram, or by visiting their Sommelier’s Roast website!

And this is, Why It’s Not OK, If You Haven’t Been To Sommelier’s Roast in Raleigh, NC! You’re Welcome 🙂