Aioli Deviled Eggs

6 hard-boiled eggs

3 Tbsp. garlic aioli

1 Tbsp. dijon mustard

1/8 tsp. salt

1/8 tsp. pepper

Chopped, fresh dill

1. Slice eggs in half, placing yolks in medium mixing bowl.

2.Mash egg yolks with a folk, then use a spoon to combine with aioli, mustard, salt, and pepper. Spoon or pipe mixture into egg white halves. Garnish with fresh dill and enjoy. Refrigerating any leftovers.

Recipe from Kroger.

DATE: APRIL 3, 2022

Chilled Asparagus Salad

6 quarts water

Kosher salt

2 tablespoons granulated sugar

32 stalks small to medium-size green asparagus, washed and ends trimmed

2 lemons, juiced

2 tablespoons white wine vinegar

1 teaspoon honey

2 tablespoons smooth Dijon mustard

4 tablespoons olive oil

I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.

Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. 

Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.

The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.

In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. 

Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.

When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

DATE: MARCH 13, 2022

Garlic Shrimp

Serves 3 to 4

  • 1 tablespoon butter
  • 1 tablespoon minced garlic (about 2 garlic cloves)
  • 1/4 teaspoon red chili flakes
  • 1 pound shrimp, 16 to 20 count, peeled, deveined and tail left on
  • Salt
  • 1 tablespoon minced fresh parsley
  • 4 lemon wedges

1. Melt butter in a large nonstick frying pan over medium-high heat.

2. Add garlic and chili flakes; cook and stir for 1 minute.

3. Add shrimp and a pinch of salt; cook and stir until shrimp is pink and opaque, about 2 to 3 minutes.

4. Stir in parsley, and plate with lemon wedges.

Date: March 13, 2022

Easy Garlic-Lemon Scallops


• ¾ cup butter

• 3 tablespoons minced garlic

• 2 pounds large sea scallops

• 1 teaspoon salt

• ⅛ teaspoon pepper

• 2 tablespoons fresh lemon juice 

Step 1

Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.

Step 2

Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 6


​3 Ingredient Valentine’s Day M&M Fudge


• 1 can sweetened condensed milk

• 2 cups white chocolate or vanilla chips

• 1 bag Valentine's Day M&M candies

• optional: sprinkles


1. Line an 8x8 inch pan with wax paper or nonstick foil and spray with cooking spray. In a medium sauce pan, add condensed milk and chocolate (or vanilla) chips. Melt over medium-low heat, stirring throughout, until smooth.

2. Gently stir in M&M candies (reserve about 1/2 cup). Pour mixture into prepared pan. Sprinkle reserved M&Ms onto mixture, gently pressing into fudge (if you want to add sprinkles, do it now!). 

Allow to cool at room temperature overnight before cutting into squares. (You can also put it in the fridge to speed up the process!) Store in airtight container.


Store in airtight container at room temperature up to three days, or chilled up to 1 week.


Calories: 225 kcal, Carbohydrates: 31 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 16 mg, Sodium: 62 mg, Potassium: 185 mg, Fiber: 1 g, Sugar: 31 g, Vitamin A: 95 IU, Vitamin C: 1 mg, Calcium: 138 mg, Iron: 1 mg

Prep Time: 5 MINUTES

Cook Time: 10 MINUTES

Total Time: 15 MINUTES

Servings: 12 SERVINGS