Tasty Egg Bites

Lately, I’ve been seeing egg bites everywhere — those cute, bite-sized frittatas that look like the perfect grab-and-go breakfast. Naturally, I had to try making them myself. But after testing multiple recipes, I kept running into the same problem: they were bland. No matter how many veggies or cheeses I stuffed into those little muffin cups, the eggs themselves just didn’t have enough flavor.

That’s when I decided to take matters into my own hands. My scrambled eggs are always packed with taste, so why not use the same approach here? My secret? Montreal steak seasoning, dried minced onion, and Parmesan cheese. It may sound unconventional, but trust me, this combo takes these egg bites from boring to bold with just the right amount of savory depth and umami goodness.

 Why You’ll Love These Egg Bites:

Super flavorful — No more bland egg bites! These are seasoned to perfection.

 Customizable — Use whatever mix-ins you love — veggies, meats, cheeses, you name it.

Make-ahead friendly — Perfect for meal prep and busy mornings.

 Light yet satisfying — Packed with protein to keep you going.

 Did I mention that kids will not only have fun making them, but will also love these bite-sized bits of goodness? Yeah, that too.
Tasty Egg Bites

6 large eggs
¾ c. whole milk cottage cheese
½ c. shredded mozzarella
¼ c. grated Parmesan cheese
½ T. dried minced onion
¼ t. kosher salt
¼ t. Montreal steak seasoning (trust me)
Freshly ground black pepper
Fillings of your choice: I used chopped baby spinach, chopped mushrooms, chopped scallions, and chopped Melissa’s roasted red peppers.

Preheat oven to 350° F. Spray the heck out of a 12-well mini muffin pan with PAM; set aside.

Place all ingredients EXCEPT the fillings into a blender. Blend until smooth.

Place the fillings of your choice into a medium mixing bowl; toss to combine. Evenly divide filling among the muffin cups. Pour the egg mixture over the fillings in each well, coming to within a quarter inch of the top. Place the muffin pan onto a baking sheet. Slide it into the oven, and pour hot water into the baking pan so that it comes ¾ of the way up the sides of the muffin pan. Bake for 30 minutes or until the eggs are set. Allow to cool five minutes before removing from the pan.

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Chinese Almond Cookies

 

I completely missed Chinese New Year this year, and before I knew it, the festivities were over! But I had promised myself I'd bake some traditional Chinese almond cookies, inspired by the ones from my favorite college hangout, the Lotus Room—a tiny Chinese restaurant run by the incomparable Mr. Wong.

 When that gem of a place shut its doors for the owner's well-deserved retirement, the era of those sublime cookies seemed to end too. No other cookie could ever measure up... until now.

 Deciding it was high time to take matters into my own hands, I ventured into the kitchen with a mission. My first batch of homemade almond cookies turned out to be a delightful surprise. They're not an exact replica of Mr. Wong's secret recipe, but they're close enough to make my taste buds dance with joy. Here's to new traditions and rediscovering old flavors in new ways! Chinese Almond Cookies

As seen on tablefortwoblog.com, edited for clarity

 1⅓ c. almond flour, lightly packed

1 c. unsalted butter, chilled and cut into cubes

Pinch of kosher salt

2 large eggs

1 t. almond extract

1¾ c. all-purpose flour

1 c. + 2 T. granulated sugar

½ t. baking soda

Sliced almonds

 Place the  almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.

 Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.

 Whisk together the all-purpose flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.

 Turn mixture out onto plastic wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.

 Preheat oven to 325 °F and line baking sheets with parchment paper or silicone baking mats. Beat the reserved egg in a small bowl.

 Using a cookie scoop, scoop up portions of the dough and then roll them into balls, about an inch wide. Place on the prepared baking sheet(s) and gently press them down to flatten into coin shapes.

 Using a pastry brush, brush the tops of the cookies generously with the egg wash and then place a sliced almond on top, pressing down gently to secure.

 Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.

 Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 Store in an airtight container for up to 2 weeks.

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I Love Trader Joe’s Cocktail Book, Reviewed

 

I thoroughly enjoy a well-crafted cocktail book, especially when it's compact, filled with straightforward recipes, and beautifully illustrated with color photographs. The newly released I Love Trader Joe’s Cocktail Book by Greg McBoat checks all these boxes.

I was instantly captivated by the recipe for "The Dirtiest Martini," which ingeniously includes capers. It's not just a clever idea; it's an outstanding cocktail. Other highlights include the Mexican Chocolate Martini, the vibrant Violet Royale, the Wake the Dead layered shot, and the elegant Parisian Blonde. One of the standout features of this book, rarely seen in others, is its organization by season. This ensures that by the end of the year, you'll have access to warm, comforting drinks perfect for the colder months.

The cocktails in this book are uniquely named—think Cookie Butter Old-Fashioned, Cloudy Irish Coffee, and Tootsie Roll Shot—offering a fresh twist on classics without the need for exotic ingredients that would send you hunting through specialty liquor stores.

The book's size is another plus, making it ideal for various gifting scenarios. It fits perfectly in an Easter basket, can be wrapped in decorative paper for a thoughtful hostess gift (I've taken to using pages from old, falling-apart cookbooks to wrap host/hostess gifts for a unique touch), or serve as a delightful Mother's or Father's Day present. I cannot recommend this book highly enough.

Buy it!

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Many thanks to Ulysses Press for providing me with a complimentary copy in exchange for an honest review.

Murder on the Menu, Recipes from Sleuthing Stars

 

I have news! My mystery cookbook,  Murder on the Menu, Recipes from Sleuthing Stars, 30 years in the making, is finally available on Kindle. For those of you with Kindle Unlimited, it’s free, for those of you without, it is a mere $4.99. It is a labor of love, I can tell you. Here’s the backstory: 

 In 1991, I had the incredible privilege of experiencing one of the most unforgettable weekends of my life. Jeremy Brett, the legendary British actor celebrated for his masterful portrayal of Sherlock Holmes on Masterpiece Theatre, was touring the United States to promote the series. When my local PBS station discovered my passion for all things Sherlock Holmes, they reached out and hired me—over the phone. What followed was a magical weekend spent in the company of this remarkable actor—an experience I can only describe as pure heaven.

Impressed by my enthusiasm and knowledge, the PBS team approached me with an extraordinary idea: to compile a mystery-themed cookbook. The concept was ambitious, calling for recipes and personal stories from PBS actors, mystery writers, bookstore owners, and mystery fans alike. In those pre-Internet days, gathering these contributions was no small task, but I threw myself into the project with enthusiasm, collecting not only recipes but also heartfelt anecdotes that added depth and charm to the collection.

 As the cookbook neared completion, however, everything came to an abrupt halt. A change in station management caused the project to be shelved, and life swept me in new directions. There was a divorce, two moves, and three battles with cancer. The manuscript was tucked away, buried in the chaos of life, and all but forgotten.

 Years later, while cleaning out my files, I rediscovered the manuscript. As I turned its pages, I realized what a treasure it was—a vibrant mosaic of recipes, memories, and personalities. Each contribution reflected the passion and creativity of its author. Tragically, many of the remarkable individuals who shared their talents for this project are no longer with us, but their legacy endures in these pages. Their voices, their stories, and their love for both mysteries and the culinary arts live on, making this collection not just a cookbook but a celebration of their lives and work.

 It became clear that this book was meant to be shared—not just to honor its contributors, but to celebrate the timeless bond between storytelling and the art of cooking.

 A portion of the proceeds from this cookbook will go to support my local PBS station, a small way of giving back to the organization that inspired this incredible journey.

 This book is more than a collection of recipes; it is a labor of love, a tribute to the mystery genre, and a testament to the resilience of rediscovered dreams. I hope you savor these recipes and stories as much as I have enjoyed bringing them to life.

For those who prefer paperbacks to digital versions, the paperback will be released in the spring.

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The Backyard Gardener's Tablescape

 

As winter fades into the background, there's an undeniable charm to the first signs of spring. This year, I've embraced that charm by setting a table that celebrates the subtle colors and the fresh beginnings of spring. At the heart of this spring tableau is dinnerware by Pfaltzgraff in their “Naturewood” pattern.  I am simply crazy about these. I gifted myself service for two as a reward for clearing out and donating other things. After all, when something goes out, something new can come in. That’s what I’m telling myself anyway.The design on this set, with delicate botanicals tracing the edges of the dinner plates, captures the essence of early spring – a time when nature begins to awaken but does so with a gentle whisper rather than a shout. The salad plates, adorned with a sprinkling can at the center, add a playful yet poignant reminder of the gardening season that lies ahead.

 

 The flatware, an old favorite, is from Pottery Barn, years ago. It complements the nature-inspired dishes with its clean lines and understated elegance, reflecting the simplicity and beauty of the season. But the real gems here are the candlesticks – antique, cut and etched crystal pieces that were a gift from the late Mr. O-P for our first married Christmas. Each flicker of light from these candlesticks not only illuminates the table but also highlights memories that are as enduring as the glass itself. 

Centered on the table is a whimsical sheep planter, a thoughtful gift from my son and daughter-in-law this past Christmas. Currently filled with lighted faux greenery, it stands as a promise of what's to come. I eagerly await the day I can fill it with real, vibrant plants. The color of the planter is echoed in the tin chargers, purchased from a local shop. Every detail counts, and the linen napkins, in a soft, pale sage are from Amazon. They bring a gentle touch of color to the setting. They're not just napkins; they're a nod to the new leaves unfurling outside.

  

Completing the ensemble in the glassware are the lovely coup glasses – champagne, anyone? – and the water glasses from Villeroy & Boch. This table isn't just set for a meal; it's a celebration of life, love, and the cycles of nature. Each element tells a story – from the joy of new beginnings to the warmth of family traditions. As we gather around this table, we're reminded not just to enjoy the food, but to savor the moments and memories that make life truly rich. 

As spring unfolds, let your tables be a reflection of your journey, your joys, and the simple beauty that surrounds us. Here's to setting tables that tell our stories, season after season.

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This post is linked to: Tablescape Thursday

In My Kitchen - February 2025

 

I've always been curious about what people keep in their kitchens. There's something special about seeing someone's collection of gadgets and dinnerware; it's like a peek into their personality. That's why I was pleased to discover the "In My Kitchen" link-up from Sherry's Kitchen, where people share what's new in their culinary spaces.

This month, I decided it was time to clear out my cabinets. I've had service for twelve of multiple sets of dishes for years. After a bit of decluttering from service for twelve to service for 2, 4, or 6 depending upon the pattern, I treated myself to something that truly speaks to me—two place settings of Pfaltzgraff’s “Naturewood” dinnerware. After all, when something goes out, it makes space for something new to come in. The gentle sage greens and nature-inspired patterns on this set are just lovely. I'm envisioning them in my conservatory this spring, surrounded by light and flowers. It feels like a fresh start!

I've also added a new kitchen tool that's changed how I make mashed potatoes: the potato ricer. Generally speaking, I’m not a fan of single use items, but having seen both Martha and Ina use one of these, I have to admit to being intrigued. Then, inspired by Kevin of Kevin Lee Jacobs' YouTube channel, I gave the ricer a try. Why didn't I do this sooner?

 

It's simple: peel potatoes, halve, boil, drain, let the steam evaporate a bit in the pan, and then press through the ricer. All I needed to do after this was whisk in some hot milk and butter, and I ended up with perfectly smooth mashed potatoes. If you love mashed potatoes, this gadget is a must-have.

The surprise of the month is—berries. Last Friday my number two son came for his monthly visit, bringing with him a crate of blueberries and blackberries. He got them for an amazing deal—just four dollars for the whole crate! He is his mother’s son, and can’t pass up a deal, so he bought a crate for each of us.

Now, the big question: Do I bake them into a cobbler? A pie? A crumble, or just enjoy them fresh with a scoop of my favorite Cabot Creamery triple cream vanilla yogurt? Whatever I choose, these berries won't last long around here.

That's all the excitement from my kitchen this February. I'll be back next month with more updates. What about you? What's new in your kitchen? Have you found any amazing deals or tried out any new gadgets? I'd love to hear your stories.

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Tangy Creamy Coleslaw Dressing

 

I had big plans. BIG plans. The kind of plans that start with inspiration and end with your freezer stocked with something magical, namely homemade egg rolls, crisp and delicious, ready to satisfy any craving at a moment’s notice.

Armed with my egg roll wrappers, coleslaw mix, and a solid idea of how to bring it all together, I was feeling unstoppable. That is, until I went rummaging through my freezer for what I knew was ground pork, only to discover it was actually ground Italian sausage. Not exactly the flavor profile I was going for. No.

And let me tell you, the thought of braving near-subzero temperatures just to pick up ground pork? Absolutely not. That’s where Plan B came in.

Instead of egg rolls, I pivoted to something just as satisfying: a big, beautiful bowl of coleslaw. Why not? I had the coleslaw mix ready, and I certainly wasn’t about to let it go to waste. Without bothering to look up a recipe, I decided to trust my instincts and recreate the dressing I’d thrown together countless times before.

 What a winner it turned out to be! Creamy, tangy, and perfectly seasoned, with just the right hint of vinegar to give it a little zing. The celery salt was the secret weapon that brought everything together, making this the most balanced, flavorful coleslaw I think I’ve ever made.

Honestly? This might just be my favorite coleslaw dressing ever. I couldn’t help but marvel at how sometimes, the best dishes are the ones that come out of a happy accident. The egg roll wrappers? They’ve been tucked away in the freezer for another day when the ground pork (finally) makes its grand appearance. But for now, I’m more than happy to enjoy the unexpected delight that is this coleslaw.

 Here’s to kitchen experiments, surprising wins, and to always having a Plan B.

Yes, I do put raisins in my coleslaw. Sometimes I use fresh blueberries. So good!

Tangy Creamy Coleslaw Dressing

 ½ c.. Duke’s mayonnaise

¼ c. sour cream

2 T. white sugar

1½ T. lemon juice

1 T. cider vinegar

½ t. freshly ground black pepper

¼ t.. celery salt

Pinch of celery seed

 Whisk all ingredients together. Store in an airtight container. This lasts, refrigerated, for up to one week.

 

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