By: Nancy Shechtman
It seems that summer has decided to stay around just a little longer. This means we need a few more fresh summer recipes to get us through! This timeless favorite gets a facelift with everyone's favorite pork product, BACON! It's sure to be a crowd pleaser. And, these will stay refrigerated for 3 or 4 days. I recommend storing the yolks and fillings separately.
- 1 dozen hard boiled eggs
- 3 tbsp. crumbled crisp bacon, about 1 slice
- 6 tbsp. diced celery
- 6 tbsp. chopped shallots
- 3 tbsp. Dijon mustard
- 2 tbsp. red wine vinegar
- 1 tbsp. chopped fresh parsley
Slice eggs in half lengthwise; spoon out yolks. Mash yolks with a fork. Add remaining ingredients. Spoon yolk mixture back into egg whites.
Refrigerate until you are ready to serve.
For more Appetizer Recipes, click here.
NANCY SCHECHTMAN - Recipes
Nancy loves the kitchen and always has. It is the center of her home and her life. It is filled with the warmth of the oven and laughter. It was the first place she went on coming home from school and where she spent so very many happy times with my children. Nancy's creative spirit flows from the kitchen into the rest of her life. Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.
y Susan "Honey" Good
I don't want to alarm you, dear readers, but as of today there are just 49 days until Christmas and 50 days until Hanukkah, which begins Saturday, December 24 this year. Planning is the key to enjoying all of the festivities that the holidays have to offer without feeling frenzied. Here's what to do now...
Stock up on essentials: Around the holidays people will oftentimes drop by unexpectedly, or one is invited to a holiday gathering at the last moment. Stock up on necessities so you don't have to scramble to enjoy the season!
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Looking for a fun and fresh salad for this Fourth of July weekend? This salad is sure to be a hit! Looks beautiful on the plate & tastes amazing as well - sure to please any group gathering or family get-together! Great for the summer and also a great refresher for your body, with all healthy, fresh ingredients! Check out this innovative recipe from Two Peas and Their Pod!
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By Sheilah Kaufman
March 23rd is National Chips and Dip Day. This delicious paste is used as a dip with toasted bread, as a canapé spread, as an appetizer (meze), or as an accompaniment to raw or cooked vegetables.
By: Sheilah Kaufman
I was in middle-aged when I became I lover of the "stinking rose." Raw garlic is one of the most healthful foods and a great anti-oxidant. This is a healthy dip or spread for fish, boiled/steamed and fresh vegetables, and chips or bread.
By: Sheilah Kaufman
These can be used for an appetizer or main course – just make sure you have enough! You can
substitute papaya for mango or use both of them. You can also add chunks of cooked chicken if desired.
By: Linda Edson
This easy, tasty dip has only four ingredients (one being pesto, which technically is a product, not an ingredient, but that does not affect the simplicity) and was literally born in a “clean out the fridge” moment.
By: Nancy Schechtman
Sometimes a twist on a classic is just what you need. This Apple-Jicama Slaw is a fresh fall twist on your classic Coleslaw.
By: Nancy Shechtman
It seems that summer has decided to stay around just a little longer. This means we need a few more fresh summer recipes to get us through!