Easy Homemade Calzone Recipe

 Easy homemade calzone recipe reviewed. Calzones are fun and easy to make. They are a great lunch, dinner, or anytime snack.

Our grandson Tyler, came over to spend Saturday with us and wanted to make calzones. A calzone is a pizza folded over and filled with anything you can put on top of a pizza.

I went to our local grocery store and picked up some pizza dough, pizza sauce, pepperoni, Italian sausage crumbles, and mozzarella cheese. If you prefer to make the pizza dough yourself you use my Easy All Purpose Dough Recipe.

What makes these calzones so easy to enjoy is that you can easily find all of the ingredients at your local grocery store. Pick up the dough and your favorite fillings and you're on the way to a delicious lunch, dinner, or snack.

The first thing we did was roll the dough out in a greased pizza pan.

Next, we added the sauce, pepperoni, sausage, romano, or parmesan cheese, and mozzarella cheese.

Then, we carefully folded our calzones over in half. Rolled and tucked the edges together and brushed the top with olive oil. Then, sprinkled some romano or parmesan cheese over top, and poke several places with a fork. The olive oil turns the top a nice brown and adds a little crunch. This one is all ready for the oven.

Preheat your oven to 400 degrees, and bake these on the middle rack for 20 to 25 minutes until they are golden brown. Let them sit for about 10 minutes and cut in half and enjoy.

Calzones are versatile, you can use just about anything you like as a filling. Following are some different ideas for calzones:

 

Typical Calzone Fillings:

• Cheeses: Ricotta, mozzarella, cheddar, feta, and goat cheese.
• Meats: Pepperoni, Italian sausage, ham, salami, Canadian bacon, bacon, steak strips, meatballs, chicken.
• Veggies: Bell peppers, mushrooms, artichokes, spinach, onions, hot peppers.
• Sauce: Pizza sauce, ranch dressing, or other dressings.

Mix and match any of these ingredients or some of your own to make a calzone to your liking and then enjoy.

One of my favorite kitchen tools is the Norpro Pastry and Dough Roller the same one Tyler is using in the second photo.

Norpro 3077 Wooden Pastry and Pizza Roller Set of 2Check the PriceGlad Nonstick Large Pizza Pan for Oven | Round Baking Tray | Textured Cooking Sheet Crisper | Premium Bakeware Series for Home KitchenCheck the Price

 

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Do You Eat Enough Fruit & Veg Every Day?

Let's review whether or not you eat enough fruit and veg every day. The latest research seems to have discarded the 5 + 2 that we were told we needed to eat - five vegetables and two fruit every day.  It suggests that we should be eating 9 fruits and vegetables every single day.  Now a lot of people would struggle to get that amount of fruit and vegetables in their day so what can we do?

The number one thing I would suggest is to make sure that you are adding fruit and vegetables to your breakfast.  I know that years ago I would have a breakfast that didn't contain any fruit or veg and then I basically had to fit my fruit and vegetable intake into the rest of the day, back then I rarely had an afternoon snack and my morning snack would be something like a sausage roll or a chocolate muffin.  Lunch would sometimes contain fruit and/or vegetables, but not always.  A favorite was a cheese, tomato and cucumber sandwich, but I would also sometimes have a ham and cheese or a tuna and mayo sandwich - aka no fruit or veg.  This meant that I had to try and get my (at the time) 7 serves of fruit and veg with my dinner which really didn't happen.  Now we have to make that 9 servings - "Houston we have a problem".

If you add some fruit and vegetables to your breakfast you start your day off making it a lot easier to hit your fruit and vegetables target.

I usually have three servings of fruit and vegetables before I even go to work these days so how do I do this?

I drink a Green Gut Glow drink first thing in the morning on an empty stomach and this counts as one serve of fruit and vegetables as it contains a scoop of Be Well Superfood Greens.

Next, I add fruit and vegetables to my breakfast whether I'm having an egg-based breakfast, oats-based breakfast, pancake or waffle-based breakfast, smoothie-based breakfast or salad-based breakfast.

Yes, I put salad-based breakfast in there, not something that is traditional my husband and I had a breakfast salad on holiday a few years ago and we absolutely loved it.

Let's go into more detail on these breakfast ideas:

• Egg-based Breakfast Ideas That Contain Fruit & Vegetables
• Oats Based Breakfast Ideas That Include Fruit & Vegetables
• Reviewing Your Pancake/Waffle Breakfasts
• Smoothie-Based Breakfasts Packed With Nutrition
• A Salad for Breakfast? Let's Review!

By the way, it's also important to get plenty of protein in your breakfast as well.  So what do you eat for breakfast?

By the way, if you want more tips for healthy living be sure to check out my Facebook Group - Healthy Tips to Feel & Look Your Best.

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A Salad for Breakfast? Let's Review!

Today I'm going to review the advantages of having a salad for breakfast and also share some delicious recipes to inspire your morning culinary adventures.

Yes, you read that right - a salad for breakfast!

 While it seems unconventional it's actually really nice and is an idea that's even backed by Harvard Health as being very beneficial. Incorporating salad into your morning routine can provide numerous health benefits and set you up for a productive and energetic day.

My First Breakfast Salad

Now I didn't come up with this idea all by myself, I was actually away for a long weekend with my husband a few years ago and we went to a cute cafe for breakfast. I'm sure you can guess what happened, they had a menu item called a Breakfast Salad.

I had never considered salad for breakfast, but decided to give it a go and surprisingly (to me) my husband decided to try it as well. A little side note here, my husband is usually a bacon, sausage, eggs, tomatoes, mushrooms, hash browns and toast kinda guy when we're out for breakfast. I thoroughly enjoyed this breakfast salad, but my husband not only enjoyed it but continued to rave about it for weeks afterward!

Photo by Lou16, design elements from Canva

So what was in this breakfast salad? It included mixed salad leaves, roasted tomatoes, a basic French vinaigrette and was topped with a couple of poached eggs and served with sourdough toast. It really was very basic, but the yolk from the poached eggs mingled with the vinaigrette and salad leaves really well and the whole meal was amazing.

I have tried to recreate this at home a couple of times, but when I do I usually cook the poached eggs so that the yolk is a little firmer and you don't get as much yolk running through the salad which is why the last couple of times I tried I switched to a couple of fried eggs and these worked really well (although they didn't feel quite so healthy!).

Why Should You Try a Breakfast Salad?

I actually googled a breakfast salad as I was curious to see if it was something other people actually ate and it appears that there are a number of different recipes out there and the benefits certainly support this as a great breakfast idea.

Check out these benefits:

Increased nutrient intake: Breakfast salads are a fantastic way to kick-start your day with a wide array of vitamins, minerals and antioxidants. You can pack them full of fresh vegetables, fruits and other ingredients such as eggs, nuts and seeds that all help to support your overall well-being.

Enhanced digestion: Fiber-rich vegetables and fruits found in various breakfast salads can promote healthy digestion, prevent constipation and keep you feeling full for longer. Incorporating fiber into your morning meal helps maintain a healthy gut and supports optimal digestive function.

Sustainable energy levels: Unlike sugary cereals or pastries, breakfast salads offer a steady release of energy throughout the morning. A combination of complex carbohydrates, proteins, and healthy fats helps stabilize blood sugar levels, preventing energy crashes and mid-morning cravings.

Boosted brainpower: Research suggests that a well-balanced breakfast positively impacts cognitive function, memory and attention span. Breakfast salads, right in brain-boosting nutrients like omega-3 fatty acids, antioxidants and B vitamins, can help you stay focused and alert throughout the day.

Breakfast Salad Recipes

Avocado and Egg Salad

Ingredients: Mixed greens, avocado, hard-boiled eggs, cherry tomatoes, red onion, bacon bits, lemon juice.

Arrange the mixed greens on a plate. Top with sliced avocado, halved hard-boiled eggs, cherry tomatoes, sliced red onion and bacon bits. Squeeze fresh lemon juice over the salad and enjoy.

Berry Spinach Salad

This is a salad that I have tried a few times and I have found it listed on Pinterest as a breakfast salad, I've only had it as a lunch/dinner salad and I've added mackerel to it as I'm not sure that it contains enough protein for a meal on its own, especially breakfast.

Ingredients: Fresh baby spinach, mixed berries (strawberries, blueberries, raspberries - side note I've also had this with just strawberries), sliced almonds, crumbled feta cheese, balsamic vinaigrette.

Toss the spinach, berries, almonds and feta chees together in a bowl. Drizzle with the balsamic vinaigrette and enjoy.

What About a Warm Salad?

I have also had a warm salad for breakfast (this is also a great Sunday night dinner when you need something quick and simple)

Ingredients: Crushed garlic, mixed salad leaves, cherry tomatoes, and eggs. Optional ingredients include roasted sweet potato, spring onions, and capsicum.

Add a clove of garlic (crushed) into a pan with some olive oil and let it heat up. When you can smell the garlic it's time to throw in the mixed salad leaves and let them wilt down, stirring. Once they have started to wilt throw the tomatoes and any other ingredients in to heat through, pop a lid on and take off the heat. 

Now cook your eggs, either poached or fried are great, when the eggs are ready transfer the salad to your plate and top with the eggs.

Will You Be Eating Salad for Breakfast?

So what do you think, will you try salad for your breakfast? Experiment with different fresh ingredients and let us know how you find it.

If you're interested in getting and/or staying healthy why not join our Facebook Group - Healthy Tips to Feel & Look Your Best.

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Oats Based Breakfast Ideas That Include Fruit & Vegetables

Photos by Lou16, template by Canva

I absolutely love oats for breakfast, for years I had porridge every morning until I was introduced to proats.  I think proats is probably my favourite breakfast, although I've recently discovered an oatmeal bake which is absolutely amazing. 

Sometimes, in Queensland, it's too hot to eat proats so one of my alternative oat-based options is overnight oats.

I like to make sure I increase the nutritional content of these meals by adding a couple of servings of fruit and vegetables to them.  Starting the day with fruit and vegetables helps you to hit your daily target. Let's review how you can do that with each of these three meal ideas.

Proats with Cauliflower!

Yes, you heard correctly and if you're anything like me when you read that you probably thought cauliflower for breakfast - you're crazy! I actually really enjoy it though so let me take you through how I make it.

First of all, I've been enjoying proats for years using just oats and when I was told I could substitute the oats for cauliflower I was NOT going to do that, however, I did decide I would try adding a little bit of cauliflower to my oats and take it from there.

• 2/3 cup oats
• 1/3 cup frozen cauliflower rice
• 2 scoops Arbonne protein powder (if you use a different brand then this may need to be adjusted, it's basically one serving)
• 1 2/3 cup water (you can use milk of your own choice and also adapt the amount if you prefer your proats a different consistency)
• 1 tsp nut butter (optional)

Add the oats and the cauliflower to a bowl next put the liquid and protein powder into a shaker and shake. This ensures you don't get lumps in your proats so please don't skip this step. 

Add the protein shake to the oats mixture and mix well.

Pop into the microwave for 2 mins, take out and stir well, then put back in for 1 minute.

If you're adding nut butter pop it in now and then stir really well before putting it in a bowl to serve. 

I top it with fruit and seeds ie cherries and pumpkin seeds or strawberries with sunflower and flaxseeds.

Now I wouldn't personally want to add more than a third of cauliflower to my oats and I will admit you can taste the cauliflower, but I actually don't mind the flavour I think it goes well together, especially for chocolate or mocha flavour oats. Vanilla oats don't disguise the cauliflower flavour nearly as well, in my opinion.

Overnight Oats

I love making my overnight oats, but most of my recipes only used to contain fruit and no vegetables, as I was scrolling Instagram one day I came across a carrot cake overnight oats recipe and had to give it a go. I didn't really like it to be honest, but I did love the idea of having carrots for my breakfast so I experimented and remembered that my husband's secret ingredient when he makes carrot cake is pineapple so...check out my carrot cake overnight oat recipe that I DO like.

• 2/3 cup oats
• 1 small carrot, grated
• 1 tbsp chia seeds
• a small handful of frozen pineapple
• 2 scoops Arbonne vanilla protein powder
• 2/3 cup DF milk (I like to use oat milk)
• 1/3 cup coconut yogurt
• 1 tbsp nut butter (I use almond)
• dash of cinnamon

Topping

Yogurt & pumpkin seeds

Combine the oats, carrot, chia seeds, protein powder, cinnamon and pineapple together in a container and give a quick stir. Now add the milk and coconut yogurt and mix together really well. Place in the fridge overnight.

In the morning roughly spread your nut butter on the top and then add the yogurt or see below for the bonus recipe and use my protein-enhanced yogurt (this is what I prefer to use. Originally I tried using just one scoop of protein in the base layer and the other scoop in the yogurt layer, but one scoop in the base leaves it tasting a little bland it definitely needs the full 2 scoops).

Finally, sprinkle the pumpkin seeds on the top and enjoy!

Oatmeal Bake

There's no way I can think (just yet anyway) how to add any vegetables into this bake, but it does contain a couple of serves of fruit and it tastes delicious.  I find it super easy to prepare and pop into the oven as I do a few other jobs before it's time to eat. Here's the recipe, let me know if you try it:

• 1 banana
• 3/4 cup unsweetened plant milk
• 1 cup oats
• 1/2 tbsp baking powder
• 1 tbsp chia seeds
• 1/2 cup frozen berries

I make this all in the pie dish that I am going to cook it in so that there are fewer dishes to wash! So, after turning the oven on to preheat at 180C, mash the banana then add the oats, baking powder, chia seeds and plant milk. Stir it all together well before adding your frozen berries and mixing them in well (I've tried lots of different versions and prefer using mixed berries). 

When the oven has come up to temperature pop the oat mixture in for 20 minutes or until golden brown on top. Voila! It's finished and tastes delicious. You can eat it by itself or add a dollop of yogurt on the top - my personal favourite way is by adding some of my protein-enhanced yogurt (sometimes a few fresh berries on top as well).

Bonus Recipe

Well not really a bonus recipe, but here's how I make my protein-enhanced yogurt. I basically take a scoop of Arbonne's vanilla protein powder and a very generous dollop (or two) of coconut yogurt and mix them together. The result is a sweeter flavoured, protein-packed yogurt that is great on the bake above, or on top of pancakes or waffles. I have even mixed fresh berries through this and eaten it as a snack. 

Photo by Lou16, Template by Canva

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Reviewing How to Pack Your Breakfast Smoothie With Nutrition

Photos by Lou16, design via Canva

Smoothies can be a great breakfast idea for people who don't have much time to eat in the mornings or don't feel like they can eat in the morning.

A protein smoothie can easily be made the night before and grabbed to drink on the go which makes it perfect for the person who gets up at the last minute before racing to get a train; or for the busy mum who is trying to make sure her children eat their breakfast and get to school on time before she gets to her own job.

They are also perfect for the person who just can't face the idea of food first thing in the morning.  My own father didn't eat breakfast for the majority of his life as he couldn't stomach any food until he'd been up for a number of hours.  He could manage coffee or tea, however so I think a smoothie would've been a great idea.  My late mother-in-law would take a smoothie for breakfast after she became a widow and lost her appetite.

Now there's a lot more to a protein smoothie than just protein powder and water though, when you're having them for breakfast you need to make sure that you pack plenty of nutrition in there as it's the most important meal of the day.

An ideal protein smoothie should include protein (I use Arbonne's protein powder, but I have seen recipes that use chickpeas instead), vegetables, fruit and healthy fat.

Chocolate Cherry Protein Smoothie

2 scoops chocolate protein powder

1/2 avocado

frozen cherries

baby spinach

1 tsp raw cacao powder

coconut milk

Blend this all together for a delicious breakfast smoothie.

Carrot Cake Smoothie

2 scoops vanilla protein powder

grated carrot

frozen pineapple

1 heaped tsp cashew butter

oat milk

dash of ground cinnamon

Blend this all together for a delicious breakfast smoothie

There are lots of different options you can use for a protein smoothie and there really is one to suit everyone.  You can check out a range of smoothie recipes in my Facebook group - Healthy Tips to Feel & Look Your Best. including the delicious Pineapple Lump smoothie and the Blueberry & Lemon Smoothie.

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Egg-based Breakfast Ideas That Contain Fruit & Vegetables

Created on Canva by Lou16

Eggs are a very popular breakfast option that is packed full of protein to make you feel full throughout the morning. There are ways in which you can pack an additional nutritional punch to your eggs, however, by adding some fruit and vegetables to them.  There are a number of different ways in which you can do that, let's review some of them.

Veggie and Egg Scramble

This is something that my husband regularly has.  He usually takes a little bacon, some bell peppers and spring onions and sautes them in the pan. Once they are softened he adds in some beaten eggs and scrambles them all together.

I will sometimes have this with bell peppers, spring onions, cherry tomatoes and roasted sweet potatoes.

Another variation on this is my spinach scrambled egg breakfast.  I always have cubes of frozen spinach in the freezer so I'll defrost a cube and add to a pan with some crushed garlic and saute before adding beaten eggs and scrambling together - I usually serve this with tomatoes and black beans which I cook as follows. I half or quarter some mixed cherry tomatoes and add to a pan to saute along with 1/3 tin of black beans (rinsed), fresh parsley if I have any and a sprinkle of smoked paprika.

Sweet Potato and Kale Hash with Fried Egg

Peel and dice a sweet potato and saute it in a pan with some olive oil. Once it's almost fully cooked, add in some chopped kale and continue to cook until the kale is wilted. Fry an egg and serve it on top of the hash.

Zucchini and Tomato Frittata

Thinly slice one zucchini and some cherry tomatoes and arrange them in a greased pie dish. Beat some eggs and pour them over the vegetables. Bake in oven at 350 degrees for 20-25 minutes or until the eggs are set.

Frittatas are a great way to use any leftover vegetables that you have, I've used baby spinach, bell peppers, broccoli and spring onions as just a few examples.

Breakfast Salad with Soft Boiled Eggs

There are a few different options for breakfast salads that you can check out, but here's just one for you using a soft-boiled egg or two.

Chop up some mixed greens, cucumber and strawberries and toss them together in a bowl. Soft-boil an egg (or two) and serve it on top of the salad.

Mushroom and Spinach Omelette

Saute some sliced mushrooms and spinach in a pan. Beat some eggs and pour them over the vegetables. Fold the omelette over and serve. 

Obviously there are lots of different flavour options when it comes to omelettes and lots of different vegetables you could add.

French Toast with Berries

I used to always have French Toast as a savoury option until the internet when I discovered people often had it with maple syrup and other toppings.

Take your bread and dip it into some beaten egg, fry on both sides until golden brown and serve with fresh berries and honey or maple syrup.

These are just a few ideas to get you started, but the possibilities are endless when it comes to incorporating fruits and vegetables into your egg-based breakfasts. Not only will you be getting a delicious and satisfying meal, but you'll also be fueling your body with important nutrients to start your day off right.

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Mini Cheesecakes Recipe and Mini Cheesecake Pan Review

I have always preferred making cupcakes because they offer a way to have individual serving sized cakes without requiring utensils and plates.  When I came across the Norpro Mini Cheesecake pan, I had to have it!  

My family loves cheesecake and I thought it would be awesome to have individual serving sized cheesecakes.  They have been quite a hit!  I've made them several times since receiving the pan.  Having the mini cheesecakes has allowed everyone to serve themselves whenever they wanted a snack or dessert.  The pan makes 12 mini cheesecakes, which is the perfect number for my acrylic cake plate that fits in my refrigerator. 

There is a cheesecake recipe on the side of the Norpro Mini Cheesecake pan, but I preferred to use my own easy cheesecake recipe since that is the cheesecake my family loves.  I also lightly butter the individual cups in the pan to make the mini cheesecakes lift out easily.  Since it is a nonstick pan, they might push out without the butter, but I haven't been willing to test that theory.  Also, I do hand-wash my mini cheesecake pan. I want it to last for many years.

Mini Cheesecake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Total Prep Time	Fridge Set	Ready In	Yields
15 min.	15 min.	45 min.	1 hrs. 15 min.	Time 4 hrs.	5 hrs.	12 servings

Ingredients 

For the crust: 

• 1 cup graham cracker crumbs (8 graham cracker sheets) 
• 2 tbsp sugar 
• 5 tbsp butter melted 

 
For the cheesecakes: 

• 16 oz cream cheese softened to room temperature 
• 1/2 cup sugar 
• 1/2 tsp vanilla extract 
• 1 egg 

 

Instructions 

1. Set out the cream cheese and butter to soften at room temperature for at least an hour before you start
   
2. Wrap the mini cheesecake pan (or muffin pan) with aluminum foil in preparation of water bath baking.  (I wrap each cup separately and then wrap the bottom & sides of the pan with a single sheet of aluminum foil
3. Lightly grease each mini cheesecake cup with softened butter
4. Preheat oven to 350°F. (Convection Oven 325°F) 
   
5. Combine the crust ingredients until well combined
   
6. Using the crust tapper tool, press the crust firmly into the mini cheesecake pan cups (about 1½ tablespoon each)      
7. In a large bowl with spout, beat together softened cream cheese, sugar, and vanilla until smooth
   
8. Add egg, beating until just until incorporated (do not overbeat)
   
9. Pour mixture evenly over crusts in the mini cups
   
10. Place mini cheesecake pan in larger pan for water bath (Pour enough HOT water in the pan to reach half way up the pan.) It is easier to set it on the shelf in the oven and then add the water. Pan is really heavy when filled with water 
11. Bake at 350 degrees for 17 minutes in waterbath. Do not over-bake – middle of cheesecakes should be set
    
12. Turn the oven off, open the door slightly and allow the mini cheesecakes to cool in the oven for 45 minutes. 
13. Remove from oven 
14. Remove from mini cheesecake pan and cool completely in the fridge at least 3 hours   

Serve topped with cherry pie filling or other toppings if desired. 

 

Simple Egg Salad Recipe

 

Simple Egg Salad Recipe - Reviewed

Are you looking for a simple and delicious egg salad recipe? If so, then you have come to the right place.

I'm going to show you how I make my simple egg salad, using only a few ingredients.

This egg salad is so creamy and delicious. It's perfect for your classic egg salad sandwich, or enjoy it on your favorite crackers as a snack.

First, you need to hard-boil your eggs. You can do this by placing them in boiling water for 10 minutes. I don't like to boil my eggs because sometimes the eggs tend to crack while boiling.

I like to steam my eggs by placing about 2 inches of water in a double boiler. Bring the water to a boil. Place the eggs in the top pan, cover them, and steam them for 12 minutes. You'll get perfect hard-boiled eggs every time.

After the eggs are steamed, I place them back in the pot with cold water and ice. Leave them for about ten to fifteen minutes. This cooling down period makes them so easy to peel.

Simple Egg Salad Ingredients:

6 hard-boiled or steamed eggs

1/4 cup chopped onions

1/4 cup mayonnaise

1 tablespoon yellow mustard

1/2 teaspoon paprika

Salt and Pepper to taste

I separate the yolks from the whites and mash the yolks with a fork. Then, chop up the whites into small pieces. In a bowl combine the yolks and whites, add the mayonnaise, onions, and mustard, and mix until the egg salad is nice and creamy. 

Garnish with the paprika, add salt and pepper to taste, and enjoy this nice creamy egg salad. Some variations if you like a little more flavor and texture to your egg salad, try adding some chopped pickles, parsley, or celery. You can also experiment with different types of mustard, such as Dijon, or whole grain.

What a perfect way to use up those beautiful dyed Easter Eggs. 

Here are two more recipes to make good use of your dyed Easter Eggs from my friend Cynthia:

Deviled Eggs Recipe

Potato Salad Recipe

To make your hard-boiled eggs by steaming them you will need a double boiler.

Farberware Classic Stainless Series 2-Quart Covered Double BoilerCheck the Price

 

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Potato Salad Recipe - Uses for Dyed Easter Eggs Reviewed

I love potato salad.  It is one of my favorite side dishes, especially when served with sliced ham.  In fact, I will eat only the potato salad for lunch or dinner.

Because it is so easy to make, I like to use the dyed Easter eggs each year in potato salad.  Plain boiled eggs are likely to sit in our refrigerator and spoil before we eat them.  Therefore, I will make a potato salad with the eggs.  There is no reason to waste them.

While it might seem sad to crack and dispose of the beautifully dyed egg shells, I hate throwing the whole eggs away more several days later.  So, I use them. It is a win-win situation then.  We have the pleasure of dying the eggs, or watching the eggs being dyed, and then making a lovely side dish for Easter dinner with the eggs.

Potato salad is a dish my family has been making for my entire life, throughout several generations.  Both of my grandmothers made potato salad, but it was my own mother that taught me how to make it.  

I have found in cooking, everyone has their own little "signature tweek" to family recipes that sets them apart slightly from others.  One family member may add a touch of sugar, while another might use more or less of a specific ingredient.  What we all have in common with how we make potato salad, we all use boiled eggs and potatoes!

 

Potato Salad Recipe

I make a very basic potato salad recipe in our home.  Anyone that desires an additional ingredient can simply add it to their own individual serving. 

• 7 boiled red potatoes* (cooled)
• 8 hard boiled eggs (cooled)
• 2 Tablespoons Mustard
• 1/4 Cup Mayonnaise
• Salt & Pepper

Cut the potatoes and eggs into chucks.  Stir in the mustard, mayonnaise, salt & pepper.  Cover & Refrigerate 

*Boil red potatoes by covering the potatoes with water, bring it to a boil, then turning them down to a low boil and cook for 45 minutes.  You know they are done when a fork will go into them easily.

 

Optional Ingredients:  bacon pieces, diced celery, chopped dill pickles, sweet pickle relish, diced onion, or garlic salt.  

These are the optional ingredients I have heard of.  How about you?  Have you tried other optional ingredients that could be included in this list?

 

Deviled Eggs are another great use for dyed Easter Eggs.

 Click here to see my Recipe for Deviled Eggs.

 

See more recipes that use boiled eggs here:
Simple Egg Salad Recipe
Deviled Eggs Recipe
Taste of Home Magazine Recipes


Potato Salad Recipe - Uses for Dyed Easter Eggs Written by:

© 2023 Cynthia Sylvestermouse
 

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Deviled Eggs Recipe - Uses for Dyed Easter Eggs

Easter is just around the corner and I am already looking forward to my favorite use of dyed Easter eggs --- Deviled Eggs!

My mother and my son dye Easter eggs every year.  They have been dyeing eggs together for almost 30 years.  Even though they are both adults, they still enjoy that annual tradition and their fun time together. They usually dye a dozen eggs or more so they can make several colors.

Many families use the dyed eggs for Easter egg hunts.  Our family always ate the dyed eggs and used plastic, candy filled eggs for our Easter egg hunts.

After the pictures are taken of their egg dyeing "event", several of us will grab our favorite egg and eat it.  I use the remaining eggs to make deviled eggs or potato salad.  

I will share my potato salad recipe in a separate post, but today I offer you my very easy recipe for making delicious deviled eggs.

 

 

Basic Deviled Eggs Recipe

This recipe is based on using 1 dozen hard boiled eggs, which makes 2 dozen deviled eggs.  If I have more or less eggs, I simply adjust the measurements of mayonnaise and mustard accordingly below.

1. Start by boiling the eggs and letting them cool (boiled egg directions below)
   
2. Cut the boiled eggs in half lengthwise & remove the yolk 
3. In a mixing bowl, mash and combine the yolks with 2 teaspoons mayonnaise & 4 teaspoons French's Classic mustard. *
   
4. Fill the egg whites with the egg yolk mixture
   
5. Sprinkle with salt, pepper & paprika (if desired) 

* I recommend tasting the egg yolk mixture before you fill the egg whites to make sure it is to your preferred taste.  We use more mustard and less mayonnaise than many recipes.  By comparison,  BettyCrocker.com recommends 6 Tablespoons of mayonnaise and 1 teaspoon ground mustard for a 2 dozen deviled eggs.

 

How to Hard Boil Eggs

Again, I am sharing my preferred method.  I've boiled eggs for the last 40+ years by simply placing a dozen eggs in a pan of water, adding salt, bringing them to a boil, and boiling for 10 minutes.  I let the eggs and the water cool in the cooking pan.  After the hot water has cooled to warm, I dump out the water out of the pan and run cold tap water on top of the eggs (still in the pan) so they will completely cool.

For a dozen eggs, I use my 5 quart dutch oven pan to boil.

 Cuisinart 6445-22 5-Quart Dutch Oven with CoverCheck Price Kraft Real Mayo Creamy & Smooth Mayonnaise, 22 fl ozCheck Price French's Classic Yellow Mustard, 30 ozCheck Price

 

 

 

For more of my tried and true family recipes, please visit Cooking for the Holidays 

I also contribute to our Recipes category right here on Review This Reviews alongside some really fabulous home cooks!  This is a category you will not want to miss. 

Growing The Beautiful And Useful Evergreen Rosemary Shrub Reviewed

One of the most useful and lovely plants in our garden is the Rosemary. All year it delicately perfumes the garden with its gorgeous aromatic scent as you brush against it. Rosemary is a Mediterranean plant with fine needle-like but very soft leaves that emit a beautiful aromatic scent when handled or brushed against.

In summer it is glorious with its pretty flowers, delicate leaves and lovely aroma and even in the depths of winter I can stroke the leaves and smell the delicate scent on my hands. 

Being evergreen it provides structure and something lovely to look at when nothing is flowering and many shrubs have lost their leaves.

Beautiful Aromatic Rosemary In Flower. Photo By Raintree Annie

Ways To Grow Rosemary

• We grow it as a decorative shrub on its own as a single plant where we enjoy its beautiful scent and its pretty tiny bluish flowers. 
• It is also grown as a low hedge with several plants spaced about a foot apart growing into each other to provide a loose hedge that can be clipped to the desired height and width. 
• We keep young plants in pots near the house for clipping new shoots for cooking and baking. 
• It is always a lovely idea to grow Rosemary where you will be walking close by. So by a path or a seating area where you get the benefit of the aromatic scent every time you or your visitors pass.  
• It is evergreen and takes very little looking after. It is easy to propagate and simple to grow. We grow it in the garden in the ground and we also have it in pots.
• Rosemary has its individual needs and likes just as any plant but I feel it is a very straightforward herb that most people can grow in their gardens, patios, or even when young, on a window sill. 
• Whether you have a large garden or a small garden, whether you incorporated it into your garden with other shrubs and flowers, or grow it in a herb garden as in the photo below, it is a very versatile and lovely plant.  

Herb Garden Barnsdale Garden Geoff Hamilton. Photo By Raintree Annie

Care Of Rosemary

• We should plant rosemary in the Spring or Autumn/Fall. I always do it in Spring in my clay soil garden so they get a chance to establish themselves before the winter hardships start. If you have more suitable soil you could do it in either season. 
• Add some bark compost or leafmould or simply fine gravel or grit to the planting hole in order to break up the soil structure and improve the drainage if you need to. 
• Each year we should give Rosemary a gentle prune once she has finished flowering to prevent her from becoming woody or spindly. Watch for any damaged or dying branches as well and prune those out.
• Pruning Rosemary is one of my favourite jobs in the garden as it is so fragrant and easy to do. Apart from those few jobs, there is nothing much else to do regarding regular maintenance.
• The only pest that bothers Rosemary is the Rosemary beetle. The small metallic-green and purple-striped beetles can be found on the underside of the leaves. I am lucky that we have never been troubled by it, but it is becoming more common. The beetle itself was once thought to be a severe problem to Rosemary, but it has since been found that it usually doesn't cause too much damage.

Rosemary Flowers Photo By Raintree Annie

Soil And Water Conditions For Rosemary

• Being from the Meditterean, Rosemary loves to bask in the sunshine, so a sunny spot is a must for this plant. It likes free draining soil and a sheltered place in the garden. 
• Having said that I currently have three very healthy Rosemary plants growing in full sun and a sheltered position, but in heavy clay soil, which is far from ideal. I do worry about them each year in winter when the soil becomes a claggy, heavy, cold and wet place to be, but so far they have coped admirably with this. They have managed because I grew them in pots for a couple of years before I planted them in the garden. So they were bigger stronger plants when they had to cope with the less than ideal circumstances. 
• I do however take cuttings every year and have some Rosemary growing in pots of well-drained soil in case I lose the bigger plants.
• If you have anything but well-drained soil I would recommend you take cuttings every year. I do not think Rosemary will live as long in heavy clay as it would in ideal well drained soil but they are healthy. If I was starting the garden again I would grow Rosemary in a raised bed so that I could give it ideal conditions.  
• In terms of watering, I never water the shrubs in the ground. Even in last summers heatwave Rosemary was perfectly happy. I do water the rosemary in pots and the cuttings when they become dry.  

Last Years Rosemary Cuttings Photo by Raintree Annie

Propagation Of Rosemary Cuttings

I take cuttings every year from the Rosemary bushes I have and so always have an abundance to keep or give away.

Taking cuttings is very easy. I have never grown Rosemary from seeds and understand that can take a very long time. So it is best to buy your first Rosemary, then take cuttings to make more.

Before you prune the rosemary for cuttings have everything you need handy. Cuttings can dry out very quickly and if they do they will not grow, so act quickly,

• You require gritty compost, pots preferably terracotta but plastic will do, hormone rooting powder if you can get it, a pencil, a watering can full of water, a sharp knife and secateurs. 
• Cut stems of about  4 to 6 inches long using your secateurs and gently remove the lower leaves. Lay the cutting down on a hard surface and using a sharp knife cut just below a leaf node (the point where the leaf has been growing.) 
• If you have hormone rooting power dip the ends of the cutting into it. I often do not have it so skip this step. 
• Place the stems into pots already filled with free draining gritty compost. You may need to make a small hole with a pencil first depending on how dense the compost is. 
• It is best to place the cuttings around the edge of the pot so they are not touching each other. 
• Then simply water well and place it where it is sheltered and shaded, not in direct sunlight, until they have rooted. 
• After about 4 weeks check to see how they are rooting. If they are rooting well you can at this point pot them on into their individual pots using a loam based compost. 
• If not give them another few weeks. Keep watering well so that the soil is moist but not waterlogged. Once they are in their own individual pots we start them on a feed of liquid fertiliser.    

Rosemary Spring Photo By Raintree Annie

Rosemary Uses In Cooking And Baking

I like to incorporate Rosemary into cooking and baking wherever possible and as I grow it we have an unlimited and fresh, organic, pesticide-free supply year round.

It can be used for so many dishes including potatoes, meat and baking. Also in soups and stews, bread, stuffing and roasted vegetables. We love the extra flavour and aromatic scent. 

I always prefer to strip the leaves off the main more woody stem and wash in clear, cold water before using. 

For ideas on how to use Rosemary in cooking/baking please take a look at the links below. 

Reviewing Baking Irish Soda Bread With A Twist by Raintree Annie 

Grilled Rosemary Ranch Chicken by Sam Monaco

If you do not have your own Rosemary shrub yet and want to use it in cooking you can try a product like this Organic Rosemary Leaf.

Rosemary Benefits To Wildlife.

Bees love Rosemary! This plant has tiny blue flowers that appear irresistible to bees. All summer they are so busy flying from flower to flower and so intent on their work that it is completely fascinating to watch. It is mesmerising watching bees and I would, if I had the time, watch them for hours, but even a few minutes is such a relaxing pastime.

  

Personally, I find the scent of Rosemary very soothing and relaxing. I love those little bags of Rosemary leaves to put under my pillow and in my clothes draws to give them a lovely scent. 

We give Rosemary in terracotta pots as gifts dressed up with a bow or other trimmings. It makes a simple and quite lovely little gift that the person can keep for a long time. 

We cut stems of rosemary and bring them into the house to put in vases like we would fresh flowers. I also buy Rosemary oil to help naturally scent our home.

  

 

I enjoy growing Rosemary and would not want to be without it in my garden. For such a lovely, easygoing, low-maintenance plant it has great beauty and benefits.

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