Although you can probably subsist on margaritas and guacamole – aw, college – I like to have a little something that constitutes a meal on Cinco de Mayo! And I really can’t get over how quickly and easily this Citrus Salsa comes together. It’s one of those ready-in-minutes toppers for whatever fish or chicken your heart desires.
There’s no way that I was in Turks & Caicos soaking in the sun (re: hiding under an umbrella) just a month ago! I think the older you get the faster time goes. Although if your kids are in school as little as mine are then maybe not. Case in point: Spring Break. My lovelies had TWO FULL WEEKS off for spring break. Yes, it’s aggressive. But it does lend itself to coast-to-coast and international travel! Diggin’ deep to find that silver lining… We headed south to the unbelievable beaches and water
I vividly remember making boxed-mix blueberry muffins with my family on the weekends when I was a kid. Trying SO HARD to wait until they were cool enough to eat but inevitably scorching my tongue on the white-hot blueberries. Oh the delicious pain! Now that I’m older and care about what’s in the food I make
If you’re anything like me then your Easter basket(s) OVERFLOWETH with hard-boiled eggs. And while I can tuck into a deviled egg pretty much anywhere anytime any day, I’m just deviled egged out at some point. WALK AWAY FROM THE MAYO. Enter curry powder. Warm marinara sauce. A bed of cauliflower rice. And an open mind. If you’re a “hard-boiled eggs are to be served cold” kinda person then this warm dish is going to be a stretch for you. SO GET LIMBER. Curried Eggs with Cauliflower Rice is going to turn you into a believer!
I started making this meal almost 10 years ago when I was working at Martha Stewart’s Everyday Food Magazine. I had only ever had hard-boiled eggs deviled (with that signature ’80s sprinkle of paprika) or in a salad. When I saw this recipe in the May 2008 issue I thought “Huh.” And immediately had to give it a whirl! Over the years I’ve adapted the original recipe to my taste and dietary preferences, which means you can too. Prefer rice over cauliflower rice? No problem. No shallots but you have an onion? Cool. A red onion? Totally fine. Got plain yogurt on hand and don’t want to buy an entire can of coconut milk just for this recipe? YOU DO YOU. The most important parts are the eggs, the marinara sauce and the curry powder. The rest is up to you.
First let’s do some housekeeping. I abandoned you all for over 2 weeks. EEKS! In my defense I’ve been wrangling two kids who were on a 2-week – YES TWO WEEK – spring break. And we maybe partook in a bit of international travel. Did I just make up a word? Maybe. We stayed in the same time zone so we didn’t really exert ourselves. But still. There was checked baggage and customs and paperwork. And making sure all the trinkets dangling off of Little R’s backpack were street legal and safe for the metal detector was a full-time job. This is the first year she didn’t insist on taking a stuffed animal the size of my torso so, progress.