Green (Devilled) Eggs and Ham

 

Since we're still in the middle of picnic food season, and feeling inspired by my earlier Seussian experiment, I had an idea for a new version of devilled eggs.  I mean, can you really have too many versions of a devilled egg?

Green (Devilled) Eggs and Ham

6 hard-boiled eggs
1/2 ripe avocado
3 tbsp. salsa verde
1 tbsp. mayonnaise
1/2 tsp. salt
6 slices prosciutto de Parma
Chili powder, for garnish

Slice the eggs length-wise and remove the yolks.

Mix the yolks with the avocado, salsa verde, mayonnaise, and salt until smooth.

Cut the prosciutto into thin strips.  Wrap one around the egg, putting the ends into the yolk hollow then pipe the mixture into the egg.

Sprinkle with chili powder and you have delicious eggs...green eggs and ham, that is.

Cold Crab Casserole

 

Picnic food!  Or backyard eating food, whatever your pref is.  What I'm bringing you tonight is an up-scaled fancy pants variation of one of my all-time favorite dishes from childhood.  It's filling and tasty and easy to make.  And because it can be served cold, it's an ideal dish to make in the morning to enjoy later in the day or tote with you to a friend's house for sharing.

Cold Crab Casserole

1 (16 oz.) box small shell noodles
2 (4 oz.) cans lump crab meat, drained
1-1/2 cups mayo
1 (8 oz.) can peas, drained
1 tbsp. capers
1/2 tsp. Spanish paprika

Prepare noodles according to box directions.  Once cooked, rinse noodles with cold water and set aside to finish draining.

In a big bowl, mix together everything.

Yeah, that easy. The best thing about this dish is that it can be eaten at any temperature, but I recommend cold.

NOTES

This is based on my Mom's Tuna Noodle Casserole which is cooled cooked elbow macaroni, mayo, peas and tuna instead of crab.  Delish and it never lasts long.

You can use any kind of substantial noodle (would not recommend spaghetti or fettuccine).  We chose small shells because, well, it was shellfish. :)

Dipping Fruit with Basil Sugar

 

Now that the weather is getting nicer, more people are flocking to the great out of doors to dine al fresco.  You can tell that people around here are desperate for sunlight and fresh air because despite the yellow pollen coating EVERYthing the outdoor seating area at a local eatery was packed this morning.

So I was in Paris last week for business (yeah, new job is pretty okay) and we ate ridiculously well.  French food is not only delicious, it's so beautifully and creatively presented that you can't help but eat whatever they put down in front of you.  You will be seeing things coming up that have a Parisian inspiration, including tonight's very simple post.

No matter what time of day, there seemed to be a plethora of fresh fruit to enjoy and tonight's post is based on some of the snacks that we were offered during our work day.  These are light, refreshing, easy to make and a great new addition to any picnic offering.

Dipping Fruit with Basil Sugar

1/4 cup white sugar
1-1/4 tsp. basil paste

blueberries
raspberries
Mandarin oranges
pineapple chunks
4" skewers

In a food process, blend together sugar and basil until mixture is a consistent texture.  Put in a small bowl, set aside.

Thread fruit on skewers in descending size order -- pineapple, orange, raspberry, blueberry.

To enjoy, simply dip the fruit in the basil sugar.

Voila, simple dish with a pretty presentation.  Wow your friends.

NOTES

Basil paste is available in the produce section of the grocery store with the fresh herb packages.

If you can't find basil paste, you can always food process fresh basil leaves before adding to the sugar.  Made sure to add a drop of oil to help it come together as a paste, then add in the sugar afterwards.