Fiery Deviled Dragon Eggs

Not too spicy and fun to look at.

Fiery Deviled Dragon Eggs

Ingredients
4 hard boiled eggs
Food coloring
1/2 jalapeno, sliced
1/2 jalapeno, minced
2 tablespoons mayonnaise
2 teaspoon yellow mustard
2 teaspoons dill relish
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sriracha
Paprika, for garnish

Directions
Roll the eggs around on the counter until the shells are cracked but still attached to the shell. Fill a small bowl with water. Add a few drops of food coloring. Add eggs and let sit for 20 minutes or more. Remove eggs from water let dry. Remove the peel.

Slice eggs in half and scoop out the yolks. Place yolks in a small bowl. Add mayonnaise, mustard, relish, sriracha, pepper, salt, and minced jalapeños into the bowl and mix well.  Spoon mixture into eggs and garnish with paprika and sliced jalapeños.

Smashed Potatoes with Garlic and Rosemary

A tasty and fun way to serve potatoes.

Baked Crispy Smashed Potatoes with Garlic and Rosemary

Ingredients
1 pound fingerling potatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
Salt to taste
Pepper, to taste
1/4 cup parmesan, shredded 

Directions 
Pre-heat oven to 450. Line a baking sheet with parchment paper or foil.

Rinse the potatoes and place them into a large bowl. In a small bowl, whisk the garlic and olive oil. Drizzle the olive oil over the potatoes. Add the rosemary, thyme, salt and pepper. Toss to coat.

Transfer the potatoes onto the prepared baking sheet and bake for 20 to 25 minutes, until the potatoes have started to turn golden brown in color. Remove the potatoes from the oven and set aside. Set th eove to broil.

Press down on each potato with the bottom of a plate, bowl or large mug to smash it. Place the baking sheet back into the oven and broil the potatoes for a few more minutes, just until the edges crisp up.

Remove the potatoes from the oven and sprinkle with parmesan cheese, salt and pepper. Let cool and serve.

Classic Red Wine Braised Pork Ribs

These ribs have a perfect consistency with a savory sauce.

Classic Red Wine Braised Pork Ribs

Ingredients
3 to 4 pounds pork ribs, cut into serving pieces
2 tablespoons olive oil
1 large onion, chopped
3 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 tablespoons ketchup
2 cups dry red wine
2 cups beef broth
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
5 teaspoons salt, divided use
1 1/2 teaspoons pepper, divided use
1 tablespoon honey
2 tablespoons cornstarch
2 tablespoons water.

Directions
Season the ribs with 4 teaspoons salt and 1 teaspoon pepper. 

Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches until deeply browned on all sides. Place ribs in crock pot.

Remove excess fat from the pan, leaving about 2 tablespoons. Add the onions, carrots and celery, cooking until softened, about 5 to 7 minutes. Add the garlic and ketchup, stirring constantly for 1 minute until fragrant.

Pour in the red wine, scraping up the browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly. Add the beef broth, thyme, rosemary, bay leaves and honey. Pour the mixture over the ribs in the crock pot.

Cook in the crock pot on low for 4 to 5 hours until the pork is very tender.

Turn on the over to broil. Cover a baking sheet with foil. Remove the ribs to the prepared pan. Pour the remaining liquid into a sauce pan. Mix the cornstarch and water to make a slurry. Add to the braising liquid. Simmer over medium-high heat until it becomes a thick sauce, about 10 to 15 minutes. Add 1 teaspoon of salt and 1/2 teaspoon pepper. Baste the ribs with sauce and broil until caramelized, 3 to 5 minutes. Serve the ribs with the vegetables and sauce on top. 

Leprechaun Lemonade

Light, refreshing and festively green.

Leprechaun Lemonade

Ingredients
2 ounces vodka
1 ounce melon liqueur
2 ounces lemonade
1/2 ounce lime juice
Splash of lemon lime soda
Green sugar, for rim
Lemon wheel and mint sprig for garnish

Directions
Rim a glass with lime juice, then dip into green sugar. Set aside.

Fill a cocktail shaker with ice and add vodka, Midori, lemonade and lime juice. Shake well until chilled. Strain into the prepared glass over fresh ice. Top with lemon lime soda water and stir gently. Garnish with lemon wheel and mint sprig.

✨ 𝐓𝐢𝐩: For a brighter color, use a chilled glass and a small amount of extra Midori.

Sweet, tangy, and delightfully festive, this lemonade delivers a lucky green glow in every sip.

Creamy Chocolate Peanut Butter Cup Cocktail

Creamy Chocolate Peanut Butter Cup Cocktail

Ingredients

1 oz peanut butter whiskey

1 oz chocolate liqueur

1 oz heavy cream

½ oz milk

1 crushed Oreo cookie, for rim

Garnish: Whole Oreo Cookie

Directions

Rim a martini glass with crushed Oreo cookie crumbs, Se aside.

In a cocktail shaker, combine peanut butter whiskey, chocolate liqueur, heavy cream, milk and remaining crushed Oreo crumbs. Add ice and shake well until chilled. Strain into the prepared martini glass. Garnish with a whole Oreo on the rim or floating on top.

Chocolate Peppermint Martini

Strong, rich and minty

Chocolate Peppermint Martini

Ingredients

1 ounce vanilla vodka

1 ounce chocolate liqueur

1 ounce peppermint schnapps

Crushed candy cane, for rim

Chocolate syrup, for rim

Directions

Rim a martini glass with chocolate syrup and crushed candy cane. Add vanilla vodka, chocolate liqueur and peppermint schnapps to a cocktail shaker filled with ice. Shake until well chilled. Strain into the prepared glass.

Creamy Macaroni and Cheese

This easy to make recipe creates a thick velvety cheese sauce with tender pasta.

Creamy Macaroni and Cheese 

Ingredients

16 oz elbow macaroni, uncooked

4 cups sharp cheddar cheese, shredded

2 cups mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

3 cups milk

12 ounces evaporated milk

1/2 cup butter, melted

8 ounces cream cheese, cubed

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Directions

Lightly grease the inside of crock pot. Place the uncooked macaroni into the prepared crock pot. Add the shredded cheddar, mozzarella and Parmesan cheeses.

In a separate bowl, whisk together milk, evaporated milk, melted butter, salt, pepper, garlic powder and paprika. Pour the mixture over the pasta and cheese in the slow cooker. Stir to combine. Place the cubed cream cheese evenly on top. 

Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally to ensure the pasta cooks evenly. Once the pasta is tender and the cheese is melted, give it a final stir. If needed, add a splash of milk to adjust the consistency.