So Easter is coming up, so what will you do with all that leftover booty? You know – the eggs, the candies, the marshmallowy Peeps?

Of course there will be egg salad sandwiches for days BUT let’s get creative with it! How about adding in chopped bacon or some sassy curry. Try mixing salsa in your favorite egg salad recipe then rolling it up with some avocados in tortillas for a quick breakfast on the go.

For a beautiful spring presentation, you can do a quick beet pickle. Soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Then cut and fill. Beautiful and d’lish!

Beet’ing Heart Deviled Eggs!Now, what do you do with that candy after the hunt? Well I’ve got you covered with my recipe for Peep & Jelly-Bean Rice Crispy Tweeps – a fun and festive twist on the beloved rice crispy treats. And yes you can garnish with the peep heads…

Save the Peep Heads for GarnishSo hop to it and have a Happy Easter! –Kathy

Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats

3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps (you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans

Pull 30 of the peeps heads off and set aside for garnish.

In a large sauce pan heat butter over low heat until melted. Then add peeps and stir over low heat until melted. Then stir in cereal and jellybeans until cereal is well coated and jellybeans are distributed.

Place mixture in a greased 8″x8″ baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.

Recipe and Photos © Kathy Casey Food Studios.

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking.”

We are all busy these days, running from one appointment to the next. Now throw in a few kids– a dog, and let’s not forget the friends and family. All of the sudden you are swamped and it is time for dinner!!

What to cook?  Have you seen all the fun things you can put on a waffle iron! Take chilled Mac & Cheese, mix in bacon, green onions, more cheese, then press it in to a waffle iron until it’s crispy delicious – then top it with all kinds of fun toppings like sour cream, pulled pork.. Yum!

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast Burgers, Cinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Meyer Lemons are a culinary favorite of mine …with their deep yellow hue and fragrant flavor they taste as good as they smell. Rumored to be a cross between a lemon and an orange, this zesty citrus is typically available December through April.

So what makes these different from a standard lemon? Well,  Meyer’s have “thin skin,” are highly aromatic, and have a sweeter taste than standard lemons. Their delicate flavor works great in cocktails, desserts, and savory dishes, too!

I like to thinly slice them and roast alongside chicken or pork. The slices become tender and caramelized and are so tasty.

The zest of their peel is fragrant and delicious too, especially when tossed with orzo pasta, a little olive oil and some fresh herbs or in dressings, such as in my recipe for Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette.

So wake up your taste buds with this citrusy delight. Get squeezing before the seasons over! –Kathy

Spinach & Apple Salad with Warm Meyer Lemon–Bacon Vinaigrette
This salad is delicious as a starter or entrée. I also love it topped with crumbled blue cheese.

Makes 6 servings as a starter salad

6 cups baby spinach
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion

Vinaigrette
1/3 cup fresh-squeezed Sunkist meyer lemon juice
2 teaspoons Dijon mustard
2 tablespoons sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
———————————————
1/4 cup finely diced raw bacon
2 teaspoons minced fresh garlic

Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt  and olive oil. Set vinaigrette aside.

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

Recipe and Photo © Kathy Casey Food Studios.

After a busy winter day there is nothing better than coming home to a delicious, ready-to-eat meal.

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning – simply “Set it and forget it!”

Slow cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy chicken thighs, or a delicious lamb curry.

And crock pots aren’t just for entrees either. I also love to slow cook up a batch of overnight oats with brown sugar, orange zest, and dried fruits. Top it with some Greek yogurt, or coconut milk. Perfect to start off a lazy Sunday morning slipper day!

And the best part about these cozy meals? They make incredible leftovers!  So turn on your crock pot and let deliciousness simmer away! –Kathy

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe and Photo by Kathy Casey Food Studios for Sunkist.

As you walk the isle of the grocery store these days, there are rows and rows of juices. So, what is the big deal about all this juicy juice? Well it is an easy and d’lish way to get your recommended fruits and vegetables, and not to mention all the vitamins.

So what to do? Got the bucks to buy a bottle? Ok, great.  Or should you buy a home juicer? If you love juice and juicing then yes, go for it; it’s worth the splurge.

What you juice can have a lot of amazing health benefits. Here’s a favorite blend of mine:

We’ll start with beets. In addition to being sweet and oh-so-pretty, they are high in antioxidants and have anti-inflammatory benefits.

Next, I add a little celery for its touch of natural salt, bright flavor, and it’s a natural diuretic.

Then we bring it home with a slice of fresh ginger, apple and a touch of lemon juice. Yum!

Oh and did I mention that this is fantastic as a mixer for a cocktail too! Yes that’s right, the juicing trend is moving into Happy Hour. I have included one of my favorite juice blends below that incorporates hydrating coconut water – excellent as a little juice shot! –Kathy

Beet It
Makes about  2 1/2 cups juice – depending on the juiciness of your produce (about 4 servings)

1 – 2 medium beets
1 large green apple
1 pear
1 cup fresh strawberries, stems removed
3 Tbsp fresh-squeezed lemon juice
1-inch chunk fresh ginger
1/2 cup coconut water

Juice the beet, apple pear and strawberries. Then add the lemon juice and coconut water.

Chill and enjoy!

Recipe and Photo © Kathy Casey Food Studios.

Hail the mighty Almond! The crunchy nut that’s packed with flavor and healthy goodness. Available in so many forms – raw, toasted, milk, butter, oil, etc. This nutty ingredient can be used in just about anything – pancakes, smoothies, desserts, or dips.

This superfood is SUPER healthy!  It’s packed with Vitamin E, and rich in dietary fiber and healthy fats. Plus, they are a super protein source and easy to have a little snack baggie around for when you’re feeling HANGRY!

Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track.

For a healthy treat check out Skinny Dipped Almonds, they have a very light coating of dark chocolate. I love the raspberry ones that are dipped in berry powder – Yum!

And for a quick, tasty and inexpensive dish check out my recipe for Savory Seeded Noodles with Toasted Almonds.

So go nuts! Nuts for Almonds, that is! –Kathy

Savory Seeded Noodles with Toasted Almonds
Great served warm as a side dish or chilled for lunch.

Makes about 8 – 10 servings as a side dish

1 lb dry spaghetti, broken in half
1/4 cup toasted sesame oil
1/4 cup toasted sesame seeds
1/2 tsp poppy seeds
1/3 cup soy sauce
6 Tbsp unseasoned rice vinegar
6 Tbsp sugar
1 Tbsp finely minced fresh ginger
2 tsp Asian hot chili paste (Sambal Oelek)
1/4 cup chopped cilantro
1 bunch green onions, thinly sliced
1/2 cup sliced almonds, lightly toasted

Cook spaghetti per package directions and drain well (do not rinse!)

Meanwhile, in a large bowl whisk together sesame oil, seeds, soy sauce, vinegar, sugar, ginger and chili paste. Add the warm noodles, cilantro and green onions and toss to coat well. Toss in the almonds.  Serve warm or chilled.

Recipe and Photo © Kathy Casey Food Studios®.

Eggs are the classic breakfast food, but these days eggs are showing up in every meal.

Stratas are a great dish to get ready the night before so weeknight dinners won’t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata using Sunset Peppers – it’s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!

Photo by Kathy Casey Food Studios.

Have you ever had eggs on a pizza – it’s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.

How about trying ‘shirred’ eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d’lish dinner.

And of course I can’t forget Deviled Eggs because I wrote a whole book on them – D’Lish Deviled Eggs! I could just eat them for dinner!

What an ‘egg-celent’ way to start and end the day. It’s the perfect time to try out a new egg dish because January is National Egg Month! -Kathy

Sweet Pepper & Sausage Breakfast Strata
Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.

Makes about 6 – 8 servings

3 Sunset Red, Yellow or Orange Sweet Bell Peppers, or a combination
1/2 lb bulk Italian sausage
1/2 cup diced onion
1 Tbsp minced fresh garlic
8 eggs
3 cups half-and-half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
2 cups (8 oz) grated Italian cheese blend
1/2 cup shredded Parmesan cheese

Seed the peppers, dice them into 1/2″ pieces and set aside.

Heat a large sauté pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and sauté for about 8 –10 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.

In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.

Transfer mixture to an 11×13″ baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, preheat oven to 350°F and bake strata for about 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.

Recipe by Kathy Casey Food Studios for Sunset Produce.

When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.

So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!

There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.

But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!

So branch out – and discover all that maple syrup has to offer.
-Kathy

Maple Vinaigrette

Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.

Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

*Chef Note: It’s also great to shake ingredients together in a jar.

Recipe by Kathy Casey Food Studios®