Dragon Eye Deviled Eggs



12 Hard boiled eggs

1/4 Cup Mayonnaise

2 Tablespoon Dijon Mustard

4 Tablespoons Sriracha Hot Chili Sauce

2 Habanero Peppers minced

1/4 cup Minced Onion

Salt & Pepper



Cut your hard boiled eggs in half, lengthwise and set the whites aside. Set yolks aside into a mixing bowl. Sauté the minced habanero and onions until browned, set enough aside to top each egg (about 3 teaspoons). Combine mayonnaise, Dijon mustard, Sriracha, and remaining minced habanero and onions mixture with the egg yolks and mix thoroughly. Add salt and fresh cracked pepper. Fill your egg whites and sprinkle with paprika. Top each egg with a small spoon of the minced habanero and onion mixture. (If you like them spicier, you can add minced fresh habanero as a topping)  Serve and enjoy!



Chicken Marbella




3/4 Cup Olive Oil

3/4 Cup Red Wine Vinegar

1 Cup Pitted Prunes

1/2 Cup Spanish Green Olives

1/4 Cup Capers

3 Bay Leaves

6 Cloves Garlic Minced

1/2 Cup Pitted Dates

1/4 Cup Craisins

1/2 Cup Artichoke Hearts

1 Teaspoon each Salt & Pepper

8 Chicken Thighs

1/2 Cup Brown Sugar

1/2 Cup White Wine

1 Can Chicken Broth


Mix all ingredients, except the chicken, together in a large mixing bowl. Add chicken and stir to coat. Cover and refrigerate overnight. (We put ours in our Tupperware marinating container, you could also put everything into a large Ziploc bag). If in a bowl, stir so that the marinade continually covers the chicken. If using a Ziploc bag or a Tupperware marinating container, flip it over every few hours, then let it sit overnight in the refrigerator.

The next day, preheat oven to 350 degrees. Place chicken and marinade mixture into a 9″x13″ baking dish and remove all the Bay leaves. Ina separate small bowl, mix 1/2 Cup brown sugar, 1/2 Cup white wine, and 1 can chicken broth. Pour over the chicken marinade mixture and stir to combine. Cover tightly with aluminum foil and bake for approximately 45-50 minutes or until chicken is cooked through.

Serve with white rice or couscous and a salad or roasted vegetables. Enjoy!

Lamb Chops



Rack of lamb (I serve four chops per person)

Salt & Pepper

1 1/2 cups Panko Bread Crumbs

Onions (diced, about 1/2 cup)

1 Clove Garlic minced

Dijon Mustard

2 teaspoons Olive Oil


Preheat the oven to 400° F. Coat the lamb chops with olive oil, then salt and pepper generously. Sear the lamb chops in an ovenproof skillet, about three minutes per side. Once you have a good sear on both sides, remove and set aside. Heat 2 teaspoons of olive oil in the skillet and sauté the onions. Add the minced garlic and Panko bread crumbs. Toast until bread crumbs are browned. Remove the mixture and set aside to cool.

Coat the lamb chops with the Dijon mustard and cover with the toasted bread crumbs/onion/garlic mixture. Put the chops back into the ovenproof skillet and roast in the oven for about 10 minutes for medium rare. Transfer to a platter and let rest for five minutes.  You can cut the chops in twos or individually depending on how you want to serve them. Be blessed and enjoy!


Tempura Green Beans



Vegetable oil, for frying

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon Old Bay Seasoning, plus more for sprinkling

1 cup plus 2 tablespoons chilled club soda

1/2 pound green beans

In a large, deep skillet, heat 1/2 inch of oil until shimmering. In a large bowl, whisk the flour with the cornstarch, baking powder, salt and the 1 teaspoon of Old Bay. Gently whisk in the club soda until the batter just comes together.

Working in batches, dip the green beans in the batter, let the excess drip off and add them to the hot oil. Do not overcrowd the pan or they will stick to each other. Fry until light golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel–lined baking sheet to drain. Season and serve! Goes GREAT with Ranch or Honey-Mustard dressing!

Pickled Beets



Fresh beets



Special Note: We purchase beets when they are on sale and make a large batch so we can share with friends and family.


Rinse beets and place into a large stock pot. Cover with water and bring to a boil. Boil the beets until fork tender (approximately an hour to a hour and a half depending on the size of your beets). Drain and rinse with cold water.

(We recommend that you wear kitchen gloves before you begin peeling and slicing the beets or your hands will turn brown) Peel and slice the beets and pack them into your sterilized canning jars. You can slice them anyway you like; discs, julienne, or chunks.

Prepare the pickling juice… heat equal parts of vinegar and sugar until the sugar dissolves. (We prepare two cups of vinegar and two cups of sugar at a time, makes it easy to manage). This will not take long! Once dissolved, pour mixture into the jars until beets are covered. Put the lids on your jars and store them in your refrigerator. Share with friends and family!!

Jalapeno Poppers



24 Jalapeños

1 Pack Cream Cheese

1 1/2 lbs Bacon

1/2 Onion Diced

1 Clove Garlic Minced

Course Ground Pepper


Preheat your oven to 350°.

Prepare your jalapeños, make a t-cut from the stem. Open carefully and remove the seeds and ribs.

Sprinkle your bacon with course ground pepper, press pepper into the bacon. Fry 1/2 lb of the bacon until crisp, set aside to drain off the oil. When cool, chop the bacon into bacon bits.

Sauté your diced onions and minced garlic in some of the bacon grease. (If you prefer you can sauté them with olive oil instead.)

Take your cream cheese and combine it with the onions, garlic, and bacon bits. Mix thoroughly.

Fill each pepper with cream cheese mixture and wrap with one piece of peppered bacon.

Bake on a baking sheet at 350° for 20-30 minutes or until the bacon is cooked to preference.

Ground Beef & Cabbage Cassarole



  • 2 Tblspns Olive Oil
  • 2 Cloves Minced Garlic
  • 1/2 Cup Diced Onions
  • 2 lbs Ground Beef
  • Salt & Pepper
  • 2 Cans Chicken Broth
  • 2 Heads Cabbage – Chopped
  • Biscuit mix (We made one batch of Bisquick)


  1. Preheat oven to 450°
  2. In a large pot heat up the olive oil and brown the minced garlic.
  3. Add the diced onions and cook until translucent.
  4. Add the ground beef, stir and brown the meat. Season to taste.
  5. Add the chicken broth and the chopped cabbage.
  6. Let cook for an hour and forty-five minutes… stirring occasionally.
  7. Pour mixture into a 9”x13” dish.
  8. Place biscuit dough over the top and cook in the oven for 15 minutes or until biscuits are cooked through.

Honey Bourbon Steak Tips

Pasted Image 0Ingredients

  • cup honey
  • ¼ cup packed light brown sugar
  • cup bourbon
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic minced
  • 2 pounds steak (rib-eye sirloin, or filet), cut into chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 1 (6-ounce) package mushrooms cut in quarters


  1. In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.
  2. Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
  3. Add steak. You will probably need to cook it in two batches because you don’t want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.

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