April 30, 2013

Sloppy Toms

Sloppy Toms
I love playing with retro 'kid' food--the stuff that I grew up eating, but that just needs a makeover to reflect my changes in taste, which usually means move flavor, especially, more fire power.

Sloppy Joe's were a favorite dish in our house. My mom usually served them with Tater Tots™(which need no makeover) and corn. She'd toast the buns just perfectly, add a slice or two of cheese and then pile on the meat.

I still love a good Sloppy Joe, but the other day as I was sorting through the deep freeze, I uncovered a few packs of ground turkey that I needed to use up, so I decided to take an old school favorite and give it a new school feel. I still toast those buns and add the cheese, but the meat mixture includes lots of hot pepper, a spoon of dark brown sugar and for the secret, make the dish ingredient--pure maple syrup. This sandwich makes for a tasty, man-pleasing dinner, especially served alongside an ice cold beer.

April 29, 2013

Big Tuna and White Bean Salad

Grilled Tuna and White Bean Salad
Mr. B and I spent the weekend living the Mediterranean lifestyle, which loosely translated means we drank wine, lounged by the pool and cooked one Mediterranean inspired meal after another.

The roses are in full bloom, the skies, bluer than blue and yesterday's temperature climbed into the low 90s. It was the perfect culmination of circumstances that rendered us powerless over slipping on our swimsuits shortly after breakfast and lolling about in the sunshine all day long.

Mr. B and I decided to grill up a piece of tuna that we'd had the forethought to tuck away in our freezer for just such a day and I decided to whip up a delicious white bean salad flecked with olives and tomatoes and red onions and finished with a few generous handfuls of thinly sliced basil. We enjoyed our evening meal al fresco, then sipped our wine as dusk fell, then darkness. We drank up the sweet perfume of the honeysuckle, just starting to bloom and enjoyed some excellent stargazing before calling it a night. It seemed that we had jettisoned off to some fabulous Tuscan retreat, but when we were overtaken by sleepiness, all we had to do was walk inside and tuck ourselves into our bed.

Something tells me it's going to be an awfully nice summer. I just hope we can get some more of that delicious tuna.

April 26, 2013

Cool as a Cucumber

Vietnamese Cucumber Salad with Herbs and Peanuts
It's already the end of April and we've got some hot days in the upcoming forecast. Mr. B told me that it's going to be in the 90s this weekend, which is fine by me. When the weather gets hot, I like to lounge by the pool, enjoy a good book and then when I get hungry, I have Mr. B fire up the grill and cook us up something delicious. This weekend, we're going to go with my famous Vietnamese chicken wrapped in lettuce leaves.

I like to serve this Vietnamese cucumber salad alongside the chicken, but truthfully, I don't even need the chicken for this one. It's a delicious, cooling salad, but with the addition of chopped smoked (pickled) jalapeños, it's got a nice kick to it. As usual, I pile in tons of basil, cilantro and mint and then top it with chopped roasted peanuts.

You don't need a pool to enjoy this salad. As a matter of fact, you don't even need a hot day; all you need is a love of spicy, sweet and ethnic and of course, you've got to like cucumbers.

April 24, 2013

Playing with Fire

Grilled Fennel Crusted Pork Chops with Lemon
A man can only take so much. At least that's how Mr. B put it when I suggested we continue our Earth Day celebrations all week long and enjoy one vegetarian feast after another.

We were sitting outside, near the BBQ when Mr. B suddenly reached over and plucked the lighter from its handy spot. He glared at me and then began flicking the lighter. "What makes you think I want to eat veggie burgers all week long?" he asked, the flame from the lighter reflected in his glasses. He kept flicking the lighter, never backing down that intense stare of his; both the flame and his stare were steady. He looked like he was about to turn into someone I didn't know. Someone I didn't want to know.

"Or," I offered, "I have boneless pork chops thawed out. We could grill those if you'd like." I'm not sure how the F.B.I. handles intense hostage negotiations with deranged individuals, but in our house, whenever Mr. B's intensity grows palpable, pig seems to work wonders.

And just like that, his whole demeanor changed; his face softened, his brow straightened and best of all, he stopped flicking the lighter while intently sizing me up.

"Um, yeah," he said. "You know how much I like pork." Then, seamlessly, we went on to talk how we wanted to cook it up. Mr. B likes the way I use fennel with pork, so he requested that I whip up my magic while he fired up the grill. I was more than happy to oblige; he could play with fire all he wanted, as long as he was grilling up our dinner.

April 23, 2013

Earth to Mr. B

Veggie Burger Deluxe
Not so long ago, Mr. B would cock an eyebrow in my direction whenever I mentioned having more vegetarian meals in our lives. It's not that Mr. B isn't willing to try new things, for he has a most adventurous palate. It's not that he's not open to new adventures, because he's got a pretty playful personality. It's just that Mr. B likes meat. A lot.

I've been feeding him veggie burgers on a regular basis for a long time now and he's grown to love them and stop looking at them as if he wished they'd turn into ground sirloin. So, this year, in honor of Earth Day, I decided to whip up a special burger that not only paid tribute to our dear planet, but also paid homage to my favorite flavor combinations. This is my favorite way to eat a veggie burger and since Mr. B agrees, it's my turn to convince you. If you haven't given them a try, now is your chance. Sandwiched between layers of feta cheese and sprouts and generously covered with spicy harissa, these burgers rock the flavor profile.

April 22, 2013

Peace, Love and Brownies

Dense Chocolate Brownies with Poured Ganache
Back in the days when I used to make my living  teaching high school English to the masses, without fail, every April 20th would bring a round of pot innuendoes followed by a whole lot of snickering. The students believed they were the only ones in the know about the counter-culture references and for the most part, I'd play dumb and move right on along with my lecture.

Truthfully, I hadn't given much thought to 4-20 for a few years and without any teenagers around to remind me, I was happily enjoying my Saturday night until I flicked on the news. Either it was a slow day for local news, or counter-culture isn't so covert anymore, because right there, smack at the top of the hour was a story about how the police got wind that there was going to be a 4-20 party at a local beach so they sent out a troop of officers to intervene. The real news, though, was that no one showed up--except the police.

It was enough to get me out of bed and send me to the kitchen. I felt like showing some solidarity with the people--well, not really; all that talk about pot and police made me think about brownies and since I had some leftover ganache in the fridge, I figured it wouldn't hurt anything to whip up a batch.

So there I was, the brownies in the oven while I searched the internet reading up on all the urban myths circulating about 4-20. The best part was that no one really seemed to be able to pinpoint anything specific--no one could remember. In fact, the entire history was pretty foggy. Even funnier, though, was when Mr. B walked into the kitchen at midnight to find me enjoying my brownies while schooling myself on counter-culture. He raised his eyebrows and sized me up, clearly wondering if I'd put anything 'organic' into my brownies, then, deciding otherwise, he pulled up a chair, grabbed a brownie and listened, as I told him all about my research.

April 21, 2013

Stuffed Artichokes: New Orleans Style

New Orleans Style Stuffed Artichokes
Last weekend, just as I was about to finish up 100 cupcakes for a bowling party, Mr. B poked his head into the kitchen, the typical sheepish look on his face that he always wears whenever he's about to ask me for something that he's already committed me to.

Sure enough; we were off to a crawfish boil the following day and he told me he'd signed me up to bring along my stuffed artichokes. Why, if I wouldn't have been in the middle of frosting all those cupcakes, Mr. B would have had to use his southern charms to calm me down. But, as long as he was willing to clean the artichokes, I was happy to stuff them. And that's what I love about Mr. B--he's happy to get me signed up for all sorts of big cooking projects, but he's always willing to play sous chef to my chef.

Traditional stuffed artichokes can be gummy and very heavy, especially if there's too much olive oil involved. My version incorporates chopped artichoke hearts for extra flavor and the way I mix my stuffing together, while more time consuming, results in a lighter and more flavorful stuffing. These are a lot of work, but well worth making. If you're going to make them, make extra; they freeze well and your guests will be begging you for any leftovers to take home with them.

April 19, 2013

Adios, Nutella™; HELLO, Ganache!

Quixotic Ganache: My New Favorite
Sorry, Nutella™ fans, but it was time for me to kick that jar straight to the curb. Nutella™ was too one-note for me; her chocolatey hazelnut goodness just became too ho-hum; I needed a multi-tasker; I needed chocolatey goodness that could stand up to my chocolate moods. I needed ganache.

Ganache is easy to make, requires only two ingredients--chocolate and heavy cream--and can be used as a poured icing, cooled and whipped as a decadent frosting, or chilled and shaped into truffles and rolled in cocoa powder, nuts, cookie crumbs, you name it. One of the other fabulous things about ganache is that if you make it the right consistency, meaning the right ratio of chocolate to cream, then it's spreadable right from the fridge. This isn't just good news, this is the kind of news that makes any chocolate lover jump high into the air and kick their heels for good measure.

Spreadable ganache goes everywhere you're cravings lead you--slathered over toasted French bread, thickly sandwiched between sheets of graham crackers, or a pair of chocolate chip or peanut butter cookies; I even put a few spoonfuls in a container, heat it in the microwave until it melts, then pour it over scraps of cake, fresh berries or a scoop of ice cream. Maybe even all three!

Ganache is like the perfect black dress; I can dress it up or dress it down; it has a long refrigeration shelf-life, so when Mr. B looks up at me with those dreamy brown eyes and asks, "What's for dessert?" I'm never stumped for a response. With a container of ganache, a few items from the pantry and a little bit of creativity, I can conjure up an array of delicious, chocolatey desserts. Take that, Nutella™.

April 18, 2013

It's Always Better the Second Time Around

Meatloaf Sandwiches on Sourdough
Some things are always better the second day and right at the top of that list is meatloaf. Meatloaf sandwiches are one of the true great guilty pleasures in life--thick cold slices of meatloaf packed between lightly toasted and buttered sourdough bread, slices of cheddar cheese, a few rings of raw onion and an ample dose of mustard and ketchup. Served alongside a handful of potato chips and a pickle spear, meatloaf sandwiches make for a great lunch.

Mr. B likes his meatloaf warmed just a bit and sometimes he asks me to hold the onions, but when there's leftover meatloaf in the fridge, this is what he requests for lunch--everyday until there's no more meatloaf to make into sandwiches.

Me? I like plenty of onions and mustard. Don't deny yourself; make meatloaf toady and tomorrow, this could be your lunch.

April 15, 2013

Help a Brother Out

Turkey Meatloaf with Sweet Sticky Sauce
My brother has a memory like an elephant. So many details running around inside his head; it's a wonder that he can remember the mundane, everyday important things, like brushing his teeth and putting on deodorant and wearing clean socks. And who knows, maybe right now, as he's reading this his teeth are unbrushed and he's going deodorant and sock-free. If so, rock on, brother!

The other day, he sent me a desperate email, pleading that I help him satisfy his craving for meatloaf. "Remember," the email began, "the meatloaf you used to make? The one with the sweet sticky sauce? Could you please give me that recipe?"

Growing up, meatloaf was a staple in our house, but my mom only used ground beef and near the very end, she'd ice a thick layer of ketchup over the top of the meatloaf, maybe even a few slices of cheese, and then slip the pan back into the oven for a few minutes longer.

It was my favorite part of the meatloaf. It was the part that I ate first, and if no one was looking, I'd drag my fork across the top of the loaf and pull a thin layer of the ketchup frosting onto the tines of my fork. I still love that family recipe, but over the years, I developed my own recipe. I use plenty of ground turkey and mushrooms, a handful of bread crumbs and a few dollops of mustard, but the real kicker is the sweet sticky sauce that I use to frost my loaf. It's so good and thick and the sweetness, well, based on my brother's desperate email, I'd say it's pretty memorable.

April 13, 2013

There's More Than One Way to Fry a Chicken

Panéed Mustard Chicken Thighs with Tossed Salad
When I was a kid, I was obsessed with fried chicken. Obsessed being the operative word. In fact, my obsession was so persistent that once, when my grandfather took the family out to dinner at an all you can eat buffet, I smuggled two perfectly fried chicken breasts out of the door by sticking them in my shirt and zipping up my jacket.

Should I even admit this here? Is there any statute of limitations on fried chicken theft? Could I still be prosecuted? Hopefully, I'm in the clear on this one.

I've told this story to a few people and each and every one of them looked at me like I was just a bit off my rocker. Everyone, that is, except Mr. B, who understands the unequivocal power of fried chicken. In the South, however, particularly in New Orleans, there are two differences to be had when talking about fried chicken. The first is made up of whole pieces of chicken, coated in flour, or battered, then deep fried. The second is known as panéed, which simply means coated in bread crumbs and fried. In New Orleans, favorite panéed meats include chicken, pork and veal and are all very common menu items, not only in restaurants, but at home.

Mr. B and I both love panéed chicken thighs, so whenever they're on our menu, we're happy campers. I use mustard, Creole seasoning and Panko™ bread crumbs; they're simple to prepare and hearty enough to serve with just a simple salad.

April 12, 2013

Chili Cheese Waffles with Mr. B

Chili Cheese Waffles with Bacon and Eggs
Brunch is a favorite Sunday meal around our house, but since we're not into getting all gussied up and going out to some fancy hotel to get our eats on, we like to do brunch our way--usually on the couch, definitely with big mugs of hot coffee, and when the season allows, a few football games and a long afternoon nap.

In the spring, we still like eating brunch and while we miss football--dearly--the absence of a good game to watch gets us off the couch and out into the beautiful outdoors. This brunch is guaranteed to get you outside and give you enough energy to mow the lawn, do some weeding and even trim a few trees.

Of course, if after chowing down you really need a long nap before heading outdoors, go right on ahead and climb back into bed. We don't judge. We just want you to enjoy your weekend, full belly and all.

April 11, 2013

The Saigon Special

Chicken Bánh Mi with Pickled Radishes and Herbs
I've always been mesmerized by foreign cultures and back in the early '90s when I was introduced toVietnamese food, it quickly became one of my favorite things to eat. New Orleans, along with the rest of the Gulf Coast, has a fairly large Vietnamese population; the coast, the weather and the opportunities to fish are very similar to Vietnam, so when the Vietnamese emigrated to the United States, it was a logical place to settle.

And, like so many other cultures that came to New Orleans, they brought a cuisine that fit in perfectly with the all the other cuisines. If you don't know about Vietnamese cuisine, you're missing out. Known for charbroiled, or grilled meats, seafood, fresh herbs, fresh vegetables, noodles and rice, the food is clean, fresh and satisfying. Another characteristic that's easily observed is the French influences, particularly in sandwiches which are served on French baguette. In fact, Bánh mi means bread, specifically, baguette, and a Bánh mi sandwich can be anything from pork to meatballs to paté to chicken to fish. Mr. B and I like to make ours with chicken thighs marinated in fish sauce, brown sugar and soy sauce and grilled to sticky perfection. Like any other recipe, I have to add my own touches, so I make these with pickled radishes, Sriracha mayo and plenty of cilantro, basil and mint.

Fire up the grill, pick up a baguette and make up a batch of these sandwiches. You won't regret it.

April 10, 2013

A Little Lamb

Lamb Flatbreads with Olive Tapenade 
There's no 'sort of' when it comes to eating lamb--either you like it or you don't. For most of my life, I was in the latter camp, but after a move to San Francisco, a few long and leisurely drives due north through some eye-catching landscapes dotted with grazing sheep and too much time spent with Mr. B, I happily moved my camp to the other side.

I never grew up anywhere around people who ate lamb and in fact, the one time that we went to the Greek festival and my grandfather purchased a gyro, the rest of the family stood at a distance; my grandmother wouldn't let any of the grandchildren near him lest he offer us a bite. It's too bad, too, because even back then I had a brave little palate and I probably would have quickly taken him up on his generosity. For years afterward, I thought my grandmother was worried we'd get sick, but after moving camps, I realized she was worried we'd find out how good it was and then she'd have to cook it for Sunday dinners.

My parents are well aware of how much I like lamb, so on any holiday where it would be appropriately served, they question me to see if it's on the menu and if it is, there's always a long silence and then a soft 'tsking' sound as if I just admitted to having joined a cult.

I'm not looking to people my camp; I like my lamb leftovers far too much to make room, but I have to wonder why more people don't eat lamb. I guess it's got to be because lamb has such a wild, musky taste to it. That's because lamb are pastured and eat all sorts of wild grasses and herbs. Depending on where the lamb are raised, sometimes you can even taste a bit of rosemary in the meat.

Truth is, beef should have that wild taste, too, because cows are meant to eat grass, not grain. Grass-fed animals produce healthy meat, lower in fat and higher in vitamins and minerals than grain-fed animals. Lamb is one of the richest sources of easily digestible protein and while it does have saturated fat, 65% of the fat in lamb is monounsaturated and polyunsaturated fat--the stuff that's good for your heart. Lamb is also full of vitamin B12, zinc and iron and a portion is under 200 calories and contains 30 grams of protein.

Enough preaching; you should try lamb already.

I like to thinly slice the leftover meat and pile it onto warm flatbreads with olive tapenade, arugula, thinly sliced red onions, cherry tomatoes and crumbled feta cheese. If you're not game enough to give lamb a try, at least make some olive tapenade; it's good stuff.

April 09, 2013

The Ultimate Comfort Food

Red Beans and Rice
Everyone has their ultimate comfort food. Food, it seems, that just has the power to reach right down into the very essence of our being and make us feel better about anything. It's funny how those comfort foods always seem to fall into another popular category--soul food--and really, there isn't a better word. Is there?

There's nothing that makes me happier than sitting down to a big plate of red beans and rice, the bottle of hot sauce within reach and a couple of pieces of buttered French bread on the side.

Down in New Orleans, red beans and rice are a staple. Traditionally, this is a Monday supper, since Monday's were the days when women did laundry and there wasn't any time to fool with elaborate meal preparations. This is just how it was for me this past Monday; I had my red beans cooking away while I went back and forth to the laundry room, but the best part of my red beans is that I put them in the crockpot on Sunday night, so when I woke up in the morning, the first thing I smelled was the pot of beans. It was just the thing to wake up to on a Monday morning and I enjoyed a few good whiffs before I drifted off for a few more minutes and commenced to dreaming of ham bones.

April 08, 2013

My New Addiction

Harissa: A Loving Spoonful
Have you ever become instantly addicted to a food and then afterward, when you finally came to your senses, you were surrounded by empty wrappers, or a too full stomach, and a feeling of, "Hey; what the hell just happened to me?"

Scientists have been working for years to uncover not just the science of taste, which is a single stimuli, but the science of flavor. Flavor is   a multi-sesory process--gustatory, olfactory, tactile, and in the case of spicy foods, even one's tolerance to pain figures in the equation.

Junk food companies have been working to uncover this secret for years and just recently I've been reading a lot about how they 'hook' us into eating more than one portion. It's called the 'Bliss Factor' and it happens when a food has just the right amount of fat, sugar and salt; the right combination can make us keep on eating. And eating. And eating.

But who cares about junk food, right? What happens when that perfect combination, or that 'Bliss Factor' is achieved right in our own kitchen? Pretty much the same thing, except there are no empty bags to make one feel a sense of remorse.

I cook simple foods with fresh, local ingredients because I like the simple pleasures of eating and the taste of seasonal and less processed fare. But, I like to make sauces, condiments, spreads, dips, smears, dressings--you name it; if I can put it on something, dunk something into it, or eat it by the spoonful, I am so there; I like to dress my meals.

Harissa, my newest addiction, is so damn good and easy to make that I implore you to go and make it right now. Take a vacation day; call in sick; quit your job. Whatever it takes, you have to make this sauce! It's beyond good. It's complex and powerful; spicy, but not too hot, and it's so good on everything from chicken to bread to a couple of fingers dunked in the jar for good measure. It's downright blissful stuff.

April 05, 2013

Mr. B's Shrimp Toasts with Aunt Judy's Tartar Sauce

Mr. B's Shrimp Toasts
One of my favorite ways to eat a fried shrimp sandwich is on plain buttered toast with a side of tartar sauce and a cold beer. When most people think of a classic New Orleans sandwich, they think about the po' boy--a sandwich I'd never turn down--but in many an old school New Orleans restaurant it's just as popular to get your fried shrimp and oysters on buttered toast with tartar sauce and a squeeze of lemon.

Don't tell Mr. B I said this, but he's a real pushover whenever I ask him to fry me up a plate of shrimp and I'd gladly ask him everyday if I thought there was enough elastic in my yoga pants, but since there isn't, I can't push my luck.

But, it's spring and I love fried shrimp and cold beer. Especially on a Friday evening when the weekend is just around the bend. So, I've pressed on with my luck and asked Mr. B to make another batch of his famous fried shrimp and I've promised to make Aunt Judy's tartar sauce and open the beers.

April 04, 2013

A Manly Man's Meaty Ragu

Meaty Ragu with Rigatoni 
I'm all for going with a little less meat in our diets, but whenever I slip this thought into my conversations with Mr. B, he quickly gives me that look-- half daring, half shocked. Mr. B is a meat eater. Once, I suggested to his mother that he could cut back on meat just a wee itty bitty touch and she replied, "I didn't raise my boy to be a vegetarian."

What can I say? Usually, I don't pay Mr. B's love of meat any mind and I make whatever I want anyway. But, because he graciously eats my veggie burgers, two or three times a year I pay him back and make this super meaty ragu, which aside from a few vegetables to round out the flavor, is a manly meat lover's dream.

This dish is easy to prepare--it's finished in a crockpot--and even I have to admit, it is ridiculously satisfying. I like to serve it over thick rigatoni so that the shreds of meat get stuck inside the pasta, but I'm equally pleased with this sauce served over a big spoon of cheesy polenta. If there are any leftovers, they freeze well and thaw quickly, which is great, especially when you're pinched for time and your manly man meat-lover is looking for his dinner.

April 03, 2013

Strawberry Cheesecake Poppers

Strawberry Cheesecake Bites
After a recent spate of fabulous, sunshiny weather, it seems to be full-on strawberry season. No kidding. On just about every street corner, in parking lots--even next to the gas station--there's an old pickup truck, tailgate down and flats upon flats of strawberries.

California is prime strawberry growing territory and where I live, the biggest cash crop of the agricultural area. In case you're wondering, the second biggest cash crop here: grapes and wine. I know; quite fitting, isn't it?

Anyhow, yesterday I came across these ginormous strawberries. Usually, when berries are extraordinarily large, the insides are white and they aren't very sweet, but after I sampled one of these babies, I was in sweet strawberry heaven and quickly forked over my money to Mr. Strawberry Seller.

I'm usually a purist when it comes to good berries, but these were far too large to slice up and serve naked. They demanded attention. They demanded to be seen. They demanded to be stuffed with cream cheese and dipped in bittersweet chocolate. Okay. That was probably my idea, but really, these rock. Make them; put them in your refrigerator and every time you open it up, pop one in your mouth.

April 02, 2013

Pork Chili Verde

Pork Chili Verde
What I love most about Pork Chili Verde is that everyone who I know has their own recipe. Sure, some of it is pretty basic, I mean we all use pork and peppers, but then things veer considerably. Some people use tomatoes, some don't; some chili verde is thick, while others is more broth based. So, while I'm willing--and happy--to eat anyone's chili verde, I'm fairly attached to my own version.

The funny thing about my version is that a few years back it changed--in a major way--due to a conversation that Mr. B and I were having where he was reminiscing about a friend's father who used to make a Colorado version that included mushrooms. Now, I was born and lived in Colorado for 13 years and my mother made plenty of Pork Chili Verde and it never had a mushroom in it. Consequently, I ate dinner at many a friend's house and it was often on the menu, but never was there the trace of a mushroom anywhere in any of those many bowls. Of course, I disagreed with Mr. B. I probably even told him that he was touched. Maybe I even said he was a nut job. It's possible.

But it was too late, for the thought of using mushrooms in Pork Chili Verde was forever stuck in my mind and the only way to get past it would be to try it; I hated admitting that to Mr. B, but in the end, I'm glad I did. The truth: the mushrooms really make this recipe. He was right, but the part of him being nuts--I still think it's true.

April 01, 2013

A Devilish Dozen

A Devilish Dozen
Some people like to dye Easter eggs, while some people like to take advantage of their hard work and revel in all those extra boiled eggs whilst visions of deviled delights dance in their heads.

Bet you can't guess which camp I fall into.

I decided to spice things up this Easter and came up with a few new twists on an old favorite. There is no better place to unleash one's creativity than over a few boiled eggs where any misstep or error in judgement only costs a few pennies; just go slowly, mix carefully, and, no pun intended, don't put all your eggs in one basket.

My creations, clockwise, beginning from the top left:

1. Pesto Deviled Egg
2. The Italian Job (Black Olives, Parmesan and Salami)
3. Avocado and Cilantro Deviled Egg
4. Pea with Pea Shoots Deviled Egg
5. Crabmeat with Remouladé
6. Classic Deviled Egg
7. Chutney with Indian Spices
8. Bloody Mary Deviled Egg
9. Hummus Deviled Egg with Pita Chips
10. Potato Salad Deviled Egg
11. Horseradish and Cheddar Cheese Deviled Egg
12. Goat Cheese Deviled Egg