Anyone who knows me knows that I love deviled eggs. Whenever I show up to a party with a full party platter of them, they are the first thing to fly off the table!

How much do I love them? Well, I wrote a whole book about them – my new book D’Lish Deviled Eggs features more than 50 classic and creative variations!

Everyone has their favorite way of making them. I know that grandma’s classic recipe is always a go-to for most people, but these one-bite (maybe two-bite!) apps are the perfect platform to get inspired with!

From California Roll Deviled Eggs with a filling made with avocado and wasabi topped with crab and cucumber – to sassy Chipotle Eggs to Cheddar and Bacon—there are tons of different takes on the classic and some fun and kitschy variations too. What better way to use up all those hard-boiled eggs after Easter?

D’lish Deviled Eggs is available in books stores, online and digital. Just think, you’ll have over 50 new ideas for your next party appetizer!

Web: www.dlishdeviledeggs.com for more fun deviled egg tips and recipes.

Tweet Tweet: @chickytweets on Twitter!

So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Chipotle Deviled Eggs—yum!
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Chipotle Deviled Eggs

I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsps mayonnaise
3 Tbsps regular or low-fat sour cream
1/2 tsp Dijon mustard
1 to 2 Tbsps chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsps thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.

Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Every year I look forward to the last weekend in March. Why? Because it’s the Annual Razor Clam Festival!

Taking place in Ocean Shores (Washington), this fun event is going to be bigger than ever this year. They’ve even added an extra day, and a new seafood cooking competition!

The festival runs from 9am to 6pm on Saturday, March 23 and 9am to 4pm on Sunday, March 24 at the Ocean Shores Convention Center.  It is an event for the whole family; with live music, craft vendors, cooking competitions and demonstrations, gift giveaways, and so much more. Kids 12 and under get in free.  Adults are $3.00 for each day or $5.00 for both days. There will be lots of great food and chowder samples of course!  Don’t forget to stop at the various Bloody Mary and beer booths to wash down all that great chow.

The KCFS Crew doing the “Official” Razor Clam Dance!

But the true headliner event is the Clam Chowder Cook-Offs for both the pro and amateur chefs. Each year the festival has an array of contestants enter the Amateur Chowder Cook Off and compete for the best of the best on the Northwest Coast. (My chef team will be judging again this year!) The First Place Winner gets bragging rights for a whole year and will be one of the judges for the Professional Clam Chowder Cook Off at the Festival in 2014. How cool is that!

If you like to forage for your own clams, make sure to check out the Washington Department of Fish & Wildlife for more info on this year’s dig…and don’t forget your clam license and essentials.

Once you’ve reached your razor clam limits, check out this video that my friend Scott Surdyke and I made on how to clean them properly. And for a super tasty way of cooking this bi-valve, try our recipe for our Clam-tastic Razor Clam Fritters with my Rock-the-World Tartar Sauce below.

So pack up your clammin’ gear (including you razor clam license) and head down to Ocean Shores – it’s the clamtastic place to be! –Kathy

Scott & Kathy’s CLAMTASTIC Razor Clam Fritters
Makes 24 – 26 fritters

3 cups chopped/diced razor clams
3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
1/2 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp lemon pepper
1 Tbsp minced lemon zest
2 tsp sea salt or kosher salt
Fresh-ground pepper to taste
1 Tbsp minced garlic
3/4 cup clam nectar (or reserved clam juice)
1/4 cup Northwest amber beer, flat
2 eggs, whisked
1/2 cup minced celery
3/4 cup fresh corn kernels
6 scallions/green onions, thinly sliced
1/2 cup chopped orange or red bell pepper (about 1/2 pepper)
—————————————————
Crisco shortening for frying
Lemon wedges for garnish/squeezing
Kathy Casey’s Ultimate Rock-the-World Tartar Sauce (recipe follows)

Drain the clams and save any juice for use in recipe.
In a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar/juice, beer and eggs to combine.
Then fold in the celery, corn, green onions, bell pepper and drained clams.

Heat 2-inches of Crisco in a large cast iron skilled till hot – about 375 degrees. Scoop out fritters a few at time – I use a 1/4 cup measure – they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed – but they are best served right away – the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.

Recipe by Scott Surdyke and Kathy Casey

Kathy’s Rock-The-World Tartar Sauce
Makes 2 cups

1 1/2 cups mayonnaise
1/4 cup finely chopped dill pickle or dill pickle relish
2 Tbsps drained capers, chopped
1 green onion, very thinly sliced
1 1/2 tsp Dijon mustard
1/2 tsp Tabasco sauce
2 Tbsps chopped parsley
1/4 tsp celery seed
2 Tbsps fresh lemon juice
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp black pepper

In a medium bowl, mix all the ingredients.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books

Ahh, coffee! That first cup o’ joe usually sets the tone for the rest of the day. And certainly the Pacific Northwest is known as the mecca for coffee drinkers and connoisseurs alike. Some think of us as coffee snobs…maybe some of us are!

After all, we do love our coffee, as much as we cherish our wines. Many independent coffee shops and cafes (frequented by the true coffee geeks) often hold coffee “cuppings” – picture a wine tasting, but for coffee!

I love the scent of fresh roasted coffee beans!
(Photo courtesy of Fontee Coffee)

While dark chocolate and coffee are a match made in heaven, it pairs well with other flavors and other applications too. Add ground espresso to spice rubs for a flavor pop – excellent on steak or Alaskan salmon. Brewed coffee is great in baked beans, hearty stews and in d’lish in my Red Eye BBQ Sauce – try slathering over grilled chicken or ribs…yum!

On the sweeter side of things, try adding a little ground espresso to chocolate cupcake batter for a mocha-licious treat. For a zippy twist on zucchini cake, work in a little strong brewed coffee for a Northwest take on this perennial favorite.

So put a little pick-me-up into your next dish. -Kathy

Red Eye Barbecue Sauce
Makes 2 1/4 cups

1 tablespoon olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 teaspoon black pepper
1/8 teaspoon celery seed
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 teaspoon dry mustard
1 tablespoon minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
5 tablespoons Worcestershire
3 tablespoons molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 teaspoon Tabasco
1 1/2 teaspoons soy sauce
1/8 teaspoon salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 30 minutes, stirring frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated, for up to 10 days.
Recipe by Kathy Casey Food Studios®

Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients

I heard Amy speak this last summer at Tales of the Cocktail – it was one of my favorite seminars of all times. Not only was the content interesting but Amy is a fun and engaging speaker. If you love booze and you love geeky stuff – you will love her book!

From oak trees to lemon verbena, Amy gives a detailed and intriguing account of the various herbal ingredients we use in cocktails and liqueurs. With over 50 recipes, chemistry of over 150 plants, and growing tips for gardeners, this is the perfect gift for those with a green thumb and love to imbibe.

Amy is an award winning author of 6 books detailing the delights and dangers of Mother Nature. Living in sunny California, her backyard is one big herbal experiment, and the bookstore she and her husband own is a veritable maze of fascinating finds.

The Drunken Botanist: “The plants that create the world’s great drinks”, by Amy Stewart is coming this March. Available for pre-order now at drunkenbotanist.com and on Amazon. Make sure you check out her funny promotion video!

Looking to create some chocolatey goodness for your sweety? Check out the Pool & Spa Outdoor blog featuring the 10 Chocolate Dessert Recipes for Valentine’s Day – including my recipe for  Chocolate Covered Cherry Jumbles!

(Photo by Kathy Casey Food Studios® for the National Cherry Foundation)

Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®

“Get Crackin’” has become a familiar tagline in TV commercials for the wonderful pistachio – but this little nut is more than just a pop culture phenomenon. Listed as a super food, nuts, and pistachios in particular, have a wide range of health benefits to top off their delicious flavor. From heart-healthy fats to high protein content, pistachios are the perfect snack or as a lovely accent to many d’lish dishes!

Sprinkle pistachios over Greek yogurt with dried cherries for a nutritious treat. Mix them in with dark chocolate, mini pretzels and dried cranberries for an indulgent trail mix. Or use them to finish off my Roasted Beets with Orange Honey Vinaigrette and Pistachios for tasty texture.

One of my favorite recipes featuring pistachios is my Warm Orange & Pistachio Bittersweet Chocolate Cake. Baked right in little mason jars and topped with a pouf of orange cream, these mini cakes are so cute and perfect for weekend entertaining!

So get crackin’ on some new ways to enjoy this healthful and flavorful nut! -Kathy

Roasted Beets with Orange Honey Vinaigrette and Pistachios
You can prepare this recipe part way in advance: After roasting beets, cover and refrigerate for up to 3 days. When ready to serve, drain beets again if necessary, and proceed with the recipe, sauteing beets in the syrupy vinaigrette until heated through.

Makes about 6 servings

6 large beets (about 3 pounds)
3 tablespoons extra-virgin olive oil
3 tablespoons orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shelled pistachios, chopped

Preheat oven to 350 degrees F.

Peel beets and cut into 1-inch chunks. Toss beets with 1 tablespoon of the olive oil and place in a 9- x 13-inch baking pan, then cover pan with foil. Roast beets in preheated oven about 40 minutes, then remove foil and continue roasting about 15 – 20 minutes more until beets are tender. Remove beets from oven and drain off any excess liquid.

Meanwhile, in a saute pan, whisk together remaining olive oil, OJ concentrate, lemon juice, honey, salt and pepper, and place over medium-high heat. Cook for about 1 1/2 minutes, or until syrupy. Add beets and saute to coat evenly.

Sprinkle nuts on top to garnish. Serve hot or at room temperature.

Recipe by Kathy Casey Food Studios®

Photo by Kathy Casey Food Studios®

Warm Orange & Pistachio Bittersweet Chocolate Cakes “in a Jar” with Orange Cream
You can also make the cake batter up the day before, then just assemble in the jars, bake and serve warm! If baking ahead, you can chill down the baked cakes and just give a quick reheat in a hot oven or microwave to warm them.

Makes 6 cakes

Cakes
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon fine fresh orange zest
1 tablespoon flour
2 tablespoons orange juice concentrate
2 tablespoons Cointreau or Grand Mariner liqueur
1/2 cup shelled pistachios, lightly toasted and coarsely chopped

Orange Cream
1/3 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons sour cream
1 tablespoon orange juice concentrate

Garnish: fine fresh orange zest

To make the cake batter: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, zest, flour, orange juice concentrate and liqueur. Stir in the melted chocolate mixture and the pistachios. Refrigerate batter for 2 hours or up to overnight.

To bake the cakes: Preheat oven to 375 degrees F.

Stir the batter to distribute the nuts. Divide the batter evenly, scooping 1/2 cup batter into each of 6 half-pint, wide-mouth canning jars (or you can substitute glass custard cups). Place the jars on a baking sheet and bake for about 22 to 28 minutes, or until the cakes are set but the centers are still very, very soft. (See chef’s note.) Let cool for 3 to 4 minutes and serve warm.

To make the orange cream: While the cakes are cooking, whisk the cream and powdered sugar together in a medium bowl until lightly peaking. Add the sour cream and orange juice concentrate. Whisk in until nicely peaking.

Top each cake with a dollop of cream and sprinkle with orange zest.

Chef’s note: Ovens differ, so bake the cakes for about 22 minutes for very soft center or 24 to 28 minutes for somewhat firmer centers. When removed from the oven, the centers of the cakes should still be gooey. If using cold batter from the refrigerator the cakes will take longer to cook.

Recipe by Kathy Casey Food Studios®

Everyone has heard the age-old advice that when cooking with wine, “If you wouldn’t drink it, then don’t cook with it;” but that does not mean you can’t find fabulous wines, that are also inexpensive, to cook with. Personally, if you’re cooking with it – then you should have a glass too!

There are ways to incorporate wine into almost any dish. My Bolognese Meat Sauce with Chianti, for example, is soo rich and delicious after a good long simmer that I almost want to forget the pasta and just eat the sauce right out of the pan! Yum!

Tasty ingredients for my “Double Red Wine” Vinaigrette!
Photo by Kathy Casey Food Studios®

Adding a dash of wine to a dish adds an extra dimension of flavor especially when reduced down – further enhancing the flavor of the wine. My recipe for “Double Red Wine” Vinaigrette calls for reduced red wine which is then whisked into red wine vinaigrette – now that’s a flavor POW! Its gorgeously delicious taste is the perfect accent to fresh organic greens.

Leftover white wine from the weekend is a great addition to anything from sautéed onions for a vegetable soup, to pan-seared shrimp with garlic.

So pour a little in your glass, add some in your pan, and cook up something d’lish! -Kathy

Bolognese Meat Sauce with Chianti
Makes 12 cups sauce

2 tablespoon olive oil
1 pound pork butt, cut in 1 “ chunks
1 pound beef chuck, cut in 1” chunks
1 cup small diced onion
3/4 cup small diced celery
1/2 cup chopped mushrooms
3/4 cup small diced carrot
1/2 cup small diced green peppers
2 tablespoons minced garlic
1/4 teaspoon crush red chili flakes
1/4 teaspoon dry “whole leaf” rosemary, crushed
1 teaspoon dry “whole leaf” oregano
1 teaspoon dry “whole leaf” basil
1/2 teaspoon dry “whole leaf” thyme
1 1/2 cups Chianti red wine
2 cups beef broth ( I used Swanson’s)
2 (6oz. each) cans tomato paste
2 (1# 12oz each) cans pear tomatoes in juice
3/4 cup whole milk
salt as needed

In a large heavy bottom Dutch oven or soup pot heat the olive oil over medium high heat. Add the meat chunks and cook – browning on all sides, about 5 minutes. Remove from pot to a plate and set aside.

Then add to pot the onion and cook – stirring often for 1 minute, Then add the celery, mushroom, carrot and green peppers, cook stirring often for 1 minute.

Add the garlic and chili flakes ad stir in for 30 seconds. Add the dry herbs and wine and bring to a boil and reduce for 2 minutes.

Add the reserved browned meat, beef broth and tomato paste. Pour the juice from the canned tomato in and with clean hands add the pear tomatoes to the pot while “hand squishing” them.

Bring to a slow boil and then reduce heat to medium-low – low to keep at a consistent slow simmer. Cook, stirring often for about 2 hours, until meat is very very tender and is falling apart and sauce is very thick.

Add milk and stir in and then remove sauce from heat and stir up sauce well, breaking apart meat and incorporating into sauce. Taste sauce for salt and season as needed.

Recipe by Kathy Casey Food Studios®

“Double Red Wine” Vinaigrette
Makes 1 1/2 cups vinaigrette

Vinaigrette:
1/2 cup Merlot red wine
1/2 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely minced garlic
1 tablespoon finely minced shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup extra virgin olive oil

In a small non-corrosive saucepan combine the wine and wine vinegar, place over high heat and bring to a boil. Continue boiling until liquid is reduced (by half) to ½ cup. Remove from heat and cool to room temperature.

Place the cooled red wine reduction into a medium bowl. Add the mustard, garlic, shallots, salt and pepper. Whisk together, then slowly drizzle in the olive oil while whisking continuously. Mixture should be nicely emulsified. Refrigerate until needed, whisking well again before serving.

To serve: In a large bowl place about 1 tablespoon vinaigrette for every super-packed, heaping cup of greens. This dressing is big flavored, so not much is needed per serving. With clean hands toss well, being sure to coat each leaf with dressing. Add more dressing or greens to taste.

Recipe by Kathy Casey Food Studios®