Spicy Deviled Eggs Recipe

A twist on the same ole, same ole. How many of us love deviled eggs, but wish they could spice them up a bit? This will work well for company or if you want to eat a platter all by your lonesome.

Courtesy of Kitchen Daily

From Kitchen Daily.


Spicy Deviled Eggs Recipe - KitchenDaily

Fresh Apple Cobbler from Pillsbury.com

There are a million shortcuts to making a cobbler. Pillsbury offers up aversion hear that is not only eay, but looks delicious.

Fresh Apple Cobbler from Pillsbury.com

Marx Foods: Palm Leaf Plates

I got these awesome palm leaf disposable plates from Marx Foods a couple of weeks ago. They were extremely sturdy and I wasd able to wash a couple of them for reuse, which as we all know would never occur with your ordinary paper plates. I really appreciated an opportunity to share this with my readers. My plates were round, but they come is square, rectangle and even octagonal versions. They are really great for giving that picnic a more upscale look, but work well at the hoe-down, too.  These plates are an excellent way of looking out for the world around us.

Spinach and Mushroom Pizza Made With Marx Foods Dried Mushrooms

This is how the samples came packaged.

Before Baking

After 20 minute soak.

I have never used dried mushrooms in a pizza recipe before, but was really excited by the opportunity to try out one of five samples of mushrooms received by MarxFoods.  I am truly  fan. I have made a mushroom broth from a couple of the samples, but really enjoyed the pizza. Here is the recipe:

Spinach and Mushroom Pizza

Mushroom and Spinach Pizza

This was the one time I allowed my dough to rest for 2 days. I am usually ready to make the pizza right away. So Yay!

Your favorite pizza dough recipe

One package each of the black trumpet and matsutake mushrooms which were steeped for 20 minutes in hot water before use. After draining, I did a rough chop.

12 ounces of provolone cheese, shredded.
1/2 c chopped spinach, which I cooked and drained. Will try uncooked next time
1/8 c marinara sauce. I went spare.
1/2 c freshly grated Parmesan
2 garlic cloves, thinly sliced
ground pepper for topping

I pre-baked the dough until lightly brown at 450, then removed and cranked the oven up to broil.

I ladle and spread the marinara, placed the garlic on top of the marinara, then covered with all of the provolone and half of the Parmesan. After adding the spinach and mushrooms, covered that with rest of the Parmesan and a sprinkling of pepper and baked until the pizza was bubbly and brown.

I would love to thank Marx Foods for the sample and also for inspiring me to make more use of dried mushrooms.