These zesty pickled eggs are infused with jalapeños and spices for a flavorful, rustic snack.
Embark on a flavor adventure with candied jalapeño pickled eggs—a delightful fusion of spicy, sweet, and tangy! This fun culinary project transforms ordinary eggs into a vibrant, zesty treat that’s perfect for snacking or garnishing your favorite dishes. The magic happens in a jar: slices of fiery jalapeños are combined with a sweet syrup made from sugar, tangy vinegar, and aromatic spices. As the eggs soak in this flavorful brine, they absorb the spicy-sweet goodness, developing a unique taste profile that balances heat with a touch of sweetness. The result is a colorful, eye-catching snack that offers a burst of flavor with every bite.
Ingredients
10 eggs
1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
2 cups apple cider vinegar
1 cup white sugar
1 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ground Turmeric
½ teaspoon cayenne pepper
1 cup sliced Jalapeños
Process
Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm.
Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
In a large pot, combine the apple cider vinegar, sugars, seasonings and jalapeños, heat until sugars are dissolved and the jalapenos are tender.
Remove jalapeños from the hot brine with a slotted spoon.
Layer eggs, and jalapeños in a jar using a spoon to layer the jalapenos between the eggs.
Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
Let sit for 30 minutes before adding the lid.
Secure the lid and place in the refrigerator when eggs cool to room temperature.
Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.
Embark on a flavor adventure with the delightful art of making Bloody Mary Pickled Eggs! This fun culinary project combines the savory richness of traditional pickled eggs with the bold, spicy kick of a classic Bloody Mary cocktail. Perfect for brunch tables, snack platters, or a quirky gift, these eggs are sure to impress and amuse your friends. When ready to serve, enjoy these eggs as a savory snack, garnish for cocktails, or a unique addition to salads. Their striking appearance and complex flavor profile make them a conversation starter and a fun twist on traditional pickled eggs. So, gather your ingredients, embrace the process, and enjoy the deliciously bold results of your Bloody Mary Pickled gs adventure! *Just a reminder all of my recipes can be found at www.kitchenmoxy.com; where they can be searched and printed.
Ingredients
10 eggs
1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
1 cup Bloody Mary Mix
1 cup white distilled vinegar
1 tablespoon Worcestershire Sauce
1 teaspoon minced Garlic
1 tablespoon hot sauce
1 tablespoon celery seed
1 teaspoon red pepper flakes
1 teaspoon kosher salt
2 Bay leaves
1 Jalapeño pepper, sliced
10 drops red food coloring (optional) try ¼ cup beet juice
Process
Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not refrigerate, shells are easier to peel when warm.
Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
In a large pot, combine the Bloody Mary Mix, white vinegar, Worcestershire sauce, hot sauce, garlic, celery seed, red pepper flakes, salt, bay leaves and food coloring.
Bring mixture to a boil, stirring occasionally until the mixture is fully incorporated and salt is dissolved. Reduce heat to low. Simmer for about 5 minutes.
Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
Let sit for 30 minutes before adding the lid.
Secure the lid and place in the refrigerator when eggs cool to room temperature.
Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.
Pickled eggs come in fun shades like pink, yellow, or deep amber, depending on the ingredients used. These tangy treats are a worldwide favorite, made by boiling eggs and soaking them in a spicy vinegar brine. The process not only preserves the eggs but also adds a zesty flavor, making them a hit in many recipes. After receiving great feedback on my Pickled Beet Eggs, I’m excited to share a new twist: Mustard Pickled Eggs! Get ready for a deliciously tangy adventure that’s sure to spice up your snack game.
Ingredients
10 eggs
1 medium yellow onion, sliced thin (a mandolin slicer is a perfect tool for this job)
4 cups of water
1 cup white vinegar
1 cup sugar
1 tablespoon kosher salt
1 tablespoon mustard seeds
3 tablespoons of yellow mustard or 1-1/2 tablespoon mustard powder
2 teaspoons turmeric
Process
Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm. In a large pot, combine 4 cups of water, white vinegar, sugar, kosher salt, mustard seeds, yellow mustard (or mustard powder), and turmeric. Bring mixture to a boil, stirring occasionally until the sugar and salt are fully dissolved. Reduce heat to low.
Let mixture simmer for 5 minutes. This step is vital for infusing the pickling solution with the distinctive taste of mustard and spices.
Put the shelled, hard-boiled eggs and sliced onions in a clean, sterilized glass jar.
When the pickling solution has cooled, pour it over the eggs and onions, be sure they are fully submerged. Seal the jar tightly with a lid and place the jar in the refrigerator to marinate for 14 days. Give the jar a stir or shake every day to distribute the flavors.
These tasty treats are golden yellow and full of flavor. They have a tangy taste, a hint of mustard, and a little spice from the turmeric. If kept properly in a sealed container and refrigerated, they will stay good for many months.
“Meet the PB Caramel Cloud — a dreamy cookie with a soft sponge cake base, creamy peanut butter, gooey caramel, and a silky chocolate top. This original recipe is melt‑in‑your‑mouth perfection and guaranteed to become your new signature dessert.”
Ingredients
1 Cups of flour
1/2 teaspoon of baking powder
1 Cups of sugar
1/2 Cup of milk
1 tablespoon of soft butter
2 eggs
1 jar of peanut butter, creamy or chunky
1 11 oz bag of Kraft Caramels
1/3 cup of heavy cream
1 bag of chocolate candy wafers
Process
Sponge cake
Spray a 9″ x 13″ raised edge baking sheet with cooking spray, line it with parchment paper, then spray the paper. This prevents sticking and makes cleanup easier.
Heat oven to 350°F.
Combine flour, sugar, baking powder, milk, butter, and eggs in a bowl. Mix at a medium speed for 2 minutes until smooth.
Pour the sponge mix into the baking sheet and bake for 20 minutes until done.
Take cake out of the oven and spread the creamy peanut butter (or chunky) on top of the hot cake and spread evenly with an offset spatula.
Refrigerate for an hour.
Unwrap the caramels and melt them with the heavy cream in a microwave-safe bowl, keep stirring every 30 seconds until the caramels and cream are melted together creating a smooth and luscious spread. About 2 minutes.
Remove the cake from the refrigerator and spread the caramel sauce on top of the peanut butter. Return to the refrigerator until the caramel sauce is set.
Note: At this point you can melt the chocolate according to the package instructions and spread on top of the caramel sauce. Cut the cookie into squares while the chocolate is still warm. Place the pan in the refrigerator until the chocolate hardens and then remove cookies to a storage container.
Or
Do not pour chocolate over the set caramel.
Using silicon or poly plastic cookie molds, cut the cookies to fit into the molds using a 2” cookie cutter, set aside.
Melt the chocolate according to package instructions and pour a tablespoon into the bottom of each mold. Place cookie cutouts in the molds, then refrigerate until the chocolate hardens. Once set, remove from the molds and enjoy your treat.
Homemade chicken stew is a comforting and hearty dish that has the power to transform your space into a warm, inviting haven. Crafted with tender chicken, fresh vegetables, and aromatic herbs, this stew embodies the essence of home-cooked comfort food. The slow simmering process allows the flavors to meld beautifully, creating a rich and savory aroma that fills every corner of your kitchen and living area.
Whether enjoyed on a chilly evening or as a weekend treat, chicken stew is a versatile dish that brings comfort and a sense of belonging. Its aroma not only satisfies the palate but also creates an environment that feels like a warm embrace, making your space smell like home and fostering a sense of well-being and contentment.
Ingredients
One 2- to 3-pound chicken fryer, cut up
3 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced or 1 bag of frozen pearl onions
½ bag of frozen peas (optional)
1-1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
2 bay leaves
16 ounces egg noodles
2 teaspoons finely minced fresh parsley
Beurre Manié (recipe below) to thicken soup
Process
Put the chicken pieces in a large stock pot and cover the chicken with water. Add a teaspoon of salt.
Bring the water to a boil and then reduce the heat to low. Simmer for 45 minutes.
Remove the chicken from the pot. Set the chicken aside to cool briefly.
When cool enough to handle, shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 25 minutes.
With a slotted spoon remove the bones from the pot and discard. Reserve the liquid in the pot.
Add the shredded chicken, carrots, celery, onions and peas to the pot. Then add ½ teaspoon salt, pepper, thyme, bay leaves and turmeric. Bring the mixture to a gentle boil and then reduce the heat and simmer for 10 minutes. Stir in the noodles.
Simmer until the noodles are tender, about 15 minutes. Remove the bay leaves with a slotted spoon.
Add the Beurre Manié to thicken the broth gradually, this method allows you to control the thickness more precisely and adds a rich flavor without the risk of lumps. Let stew simmer for 5 minutes and then taste the stew and add more salt or pepper to taste. Sprinkle the minced parsley on top and serve with a rustic loaf of bread and butter.
Beurre Manié
Ingredients
2 tablespoons of flour
2 tablespoons of salted butter, room temperature
Process
Mix the flour and softened butter together with a fork or hands.
Elevate your baking with this beautifully presented jar of homemade vanilla bean sugar infused with whole vanilla beans.
Discover the delightful world of vanilla-infused sugar, a versatile ingredient that elevates both baking and gift-giving experiences. This aromatic sugar combines the sweet, comforting flavor of vanilla with the convenience of pre-infused sweetness, making it an essential addition to your culinary toolkit. When used in baking, vanilla-infused sugar enhances the flavor profile of cookies, cakes, muffins, and even beverages, imparting a subtle yet unmistakable vanilla aroma that excites the senses. Its fine texture ensures even distribution, resulting in perfectly balanced sweetness and flavor in every bite.
Ingredients
1 cup of granulated sugar
2 vanilla bean pods
1 tablespoon of vanilla extract
Process
Mix sugar and vanilla extract together until combined.
Split the vanilla beans down the center with a sharp knife and scrape the seeds into the sugar mixture until evenly distributed.
Pour the sugar mixture into a jar, add the empty bean pods, and then seal the jar tightly. This process is simple and ensures proper infusion of flavors. Let the sugar sit for at least a week or two to infuse flavors.
Once the sugar has infused, take out the bean pods and throw them away. Keep the sugar in an airtight jar for storage.
Enjoy a classic Sunday roast with this beautifully cooked leg of lamb served with mint sauce and wine.
The reverse searing technique has become popular among chefs and home cooks because it improves meat texture, especially for a leg of lamb. This method involves cooking the meat slowly at a low temperature first, then finishing with a high-temperature sear. When used on lamb, reverse searing makes the meat more tender, evenly cooked, and flavorful. The final sear creates a tasty crust through the Maillard reaction, adding flavor without overcooking the inside. Since the meat is cooked evenly beforehand, the crust forms without drying out the meat.
Historically, mint has been paired with lamb due to cultural traditions. Instead of traditional mint jelly or fresh mint, try Mint Chimichurri—a vibrant herb sauce made with mint, parsley, jalapeño peppers, garlic, olive oil, honey, and vinegar. This sauce enhances lamb’s flavor with its herbaceous, tangy, and slightly spicy notes. It also pairs well with fresh vegetables, adding a bright, fresh taste that complement rich meats and enhances the overall dining experience. Recipe below
Ingredients
Meat Rub
1/4 cup of fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves
3 teaspoons of kosher salt
1 teaspoon black pepper
2 Tablespoons of Dijon mustard (optional)
¼ cup extra-virgin olive oil
Bone-in leg of lamb, between 5 and 7 pounds
Process
Set a wire rack inside of a half sheet pan. Set the lamb on the wire rack.
In a small bowl, stir to combine the oil, mustard, chopped fresh rosemary leaves, fresh thyme leaves, freshly ground black pepper, and kosher salt.
Rub this mixture all over the lamb leg, making sure to get the underside of the meat.
Let the lamb sit at room temperature uncovered for one hour.
About 15 minutes before the hour is up, preheat the oven to 250℉.
Place the lamb in the oven and cook for 90 minutes to 2 hours, adjusting time based on the size of the leg and preferred donenes.
Around the 90-minute mark, begin checking the lamb with an instant-read or meat thermometer inserted into the thickest part of the meat (make sure the thermometer does not touch the bone).
When the internal temperature is about 5 degrees below your target doneness (see notes below), remove the roast from the oven and let rest for 30 minutes at room temperature.
While the lamb rests, increase the oven temperature as high as it will go, ideally 500℉. If your oven has a convection feature, turn that on too.
Place the lamb back in the oven for about 5 minutes to brown the exterior. Turn the oven light on and watch through the glass to ensure the outside doesn’t get too brown (and to make sure things don’t get too smoky).
The lamb is cooked when the skin starts to peel and crackle like bacon in a pan.
Remove the lamb, then slice and serve right away. No need to rest again. Enjoy!
Internal temperatures for bone-in leg of lamb:
Rare: 125°F. – approximately 10 minutes per pound
Medium-rare: 130-135°F. – approximately 15 minutes per pound
Medium: 135-140°F. – approximately 20 minutes per pound
Well-done: 155-160°F. – approximately 25 minutes per pound
Mint Chimichurri
Ingredients
1 cup of mint leaves, tightly packed
1 cup flat-leaf parsley leaves, tightly packed
3 cloves garlic
2 small jalapeño peppers, seeded and roughly chopped
2 tablespoons of honey (optional, balances the heat of the peppers)
2 tablespoons of red wine vinegar
1 tsp. salt
1/3 – ½ cup extra-virgin olive oil
Process
Finely chop the mint and parsley by hand for a rustic texture and add the rest of the ingredients, mix well. Or use a food processor for convenience.
If using a food processor, add the herbs with garlic, wine vinegar, honey, salt and jalapeno peppers.
With the motor running, pour in the olive oil in a steady stream.
Scrape the sides and pulse a few more times until the mixture is smooth and easy to spoon, with a loose consistency.
Let the sauce sit at room temperature for 10 minutes to blend the flavors.
Elevate your morning coffee with this artisanal, small-batch homemade vanilla bean syrup.
Vanilla Bean Syrup is a versatile delight! Drizzle it on pancakes, waffles, or mix into coffee and tea for a sweet twist. It’s also perfect in cocktails or sparkling water, turning everyday drinks into fun, flavorful treats. Discover endless ways to enjoy this delicious, aromatic syrup in your favorite recipes
Ingredients
1 vanilla bean (use 2 for a stronger vanilla flavor)
1 cup granulated sugar or raw sugar
1 cup of water
Process
Split vanilla bean lengthwise with a sharp knife. Scrape the seeds and reserve the bean.
Place vanilla bean, seeds, sugar, and water in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.
Once the mixture boils, reduce the heat to low and simmer, swirling the pan occasionally, for 5 minutes.
Remove the pan from the heat, cover, and let sit for at least 1 hour at room temperature.
Discard the vanilla bean and refrigerate the syrup in a covered container for up to 1 month.
Enhancing this rustic treat is a spread of vanilla butter, which adds a layer of creamy richness and aromatic sweetness. The vanilla butter melts gently over the warm muffins, infusing each bite with a fragrant vanilla essence that elevates the overall flavor experience. This combination of textures and flavors makes blueberry cornbread muffins with vanilla butter an ideal choice for breakfast, brunch, dinner side dish, or a cozy snack.
Ingredients
1 cup of yellow cornmeal
1 cup all-purpose flour
2 teaspoons of baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, melted and cooled
2 tablespoons vegetable oil
1⁄2 cup granulated sugar
2 large eggs
1 cup of buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen (not thawed)
Instructions
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups with cooking spray.
In a large bowl, mix the dry ingredients together until well combined. Set aside.
In a separate mixing bowl, beat the melted butter, oil, and sugar until smooth and thick. Add the eggs one at a time and mix until combined.
To add the dry ingredients to the buttermilk mixture, start and end with the flour. Mix gently by hand until about halfway combined. Add the blueberries and stir just until no streaks of flour are visible.
Divide the batter evenly between the muffin cups, filling each all the way to the top.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before removing them to a cooling rack.
Vanilla Butter
Ingredients
1 cup of good unsalted butter
2 vanilla pods
3 tablespoons powdered sugar
½ teaspoon flakey sea salt (Maldon)
Process
Let the butter come to room temperature.
Using a very sharp knife, cut the vanilla pods in half lengthwise, exposing the seeds. Using the knife, scrape out the seeds and add to the butter.
Combine the butter, vanilla seeds, sugar and salt to a mixing bowl and whip until light and fluffy.
A beautifully prepared roast pork dinner serves as the centerpiece of an elegant and festive table setting.
During Easter dinner, the aroma of roasted pork shoulder is both inviting and comforting, filling the room with a warm, savory scent that hints at the rich flavors to come. As the pork cooks, the exterior develops a golden-brown, crispy crust, infused with a blend of herbs and spices such as rosemary, thyme, garlic, and black pepper. This crust releases a tantalizing aroma characterized by hints of caramelization and roasted meat, creating an irresistible smell that stimulates the appetite.
Each bite delivers a satisfying combination of textures and flavors—crispy, tender, savory, and aromatic—making roasted pork shoulder a centerpiece that elevates any Easter celebration. The balance of aroma and taste creates an inviting atmosphere, encouraging guests to indulge and enjoy the festive meal to its fullest.
Ingredients
9-10 lb bone-in Pork Shoulder
Bake 1.5 – 2.0 hours per pound in a low heat oven (250° – 275°F.)
Will take about 8 – 12 hours to cook
It is done when an internal meat thermometer reaches 195 – 205°F. for shredded pulled pork.
Or 160°F. for slicing.
Seasoning
2 tablespoons coarse salt to season overnight
4 – 6 garlic cloves
1 tablespoon coarse salt
½ tablespoon fresh cracked peppercorns
1-1/2 tablespoon ground mustard
1-1/2 tablespoon onion powder
3 tablespoons of minced fresh rosemary
Process
Rub the pork shoulder with 2 tablespoons of coarse salt all over, tie it, wrap it air-tight with cellophane, place in a sheet pan or roasting dish, and refrigerate overnight.
Pull the pork out of the refrigerator about 30 minutes before cooking to bring to room temperature.
Preheat the oven to 450°F. line the bottom of a roasting pan with aluminum foil for easy clean up and fit a roasting rack inside the pan.
Cut each garlic clove into slivers. With a small knife poke holes in the pork that are about ½ inch deep (or the length of the garlic clove) to create slits and push the garlic sliver into each slit.
Mix the seasoning together and rub into the pork shoulder, seasoning on all sides.
Place the seasoned pork onto the roasting rack in the pan.
Place the pan into the oven and let it roast for 15 minutes at 450°.
Lower the heat to 275°F. and let it slowly cook until it reaches the tender internal temperature of 200 – 203°F. internal temperature.
Pull pork out of the oven, tent with aluminum foil and let rest for 1/2 hour up to 1 hour.
Kitchen Moxy 