Baked Eggs in Mini Bell Pepper Cups

baked-eggs-pepper-cupsI had bell peppers on my list.  Not these sweet little things, but the grown up kind. When I laid eyes on these, somehow the big guys lost their appeal.   I’m a sucker for cute little things.

As soon as I got them home, I started thinking about what I could do with them.  The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them.   Then I went a completely different direction…  I love the idea of these for a brunch.   With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table.  The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight.  In the morning, crack an egg into each pepper and slide into the oven.  How’s that for easy and minimal cleanup?!

These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar.  Looking for a light meatless supper?  It’s got you covered there too!  They are also a good size for little hands, no silverware necessary.  

baked eggs - Pook's PantryBack to brunch: I love the idea of a platter filled with a dozen of these, with different spices or seasonings, on a bountiful table for everyone to help themselves.  (READ: I’m not waiting on you!)

Small servings work especially well for someone like me who is perfectly content to make a meal of several appetizers.  I like to taste a few different things instead of having one entree!  This allows me to have one baked egg and also a few other treats, which is really my goal in life…  to try everything I can get my hands on.baked-eggs-in-mini-bell-pepper-cups
Be creative!  Try different combinations, different herbs, etc.  Scallions, tarragon, chives and dill are great herbs for eggs.  Curry powder, hot sauce,  HP sauce (from UK) and of course hollandaise, if you’re feeling fancy, are delicious on eggs.

Baked Eggs - Pooks Pantry

Baked Eggs in Mini Bell Pepper Cups
Yields 4
Individual Baked Eggs in Mini Bell Pepper Cups
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
  1. 4 Mini Bell Peppers
  2. 4 Medium Eggs
  3. seasonings of your choice
  1. Preheat oven to 400°F. Slice top off pepper and set aside. Remove seeds and membrane from pepper. Crack 1 medium egg each into mini bell pepper.
  2. Set on a baking sheet or in a glass baking dish and bake for 16 - 18 minutes, until whites are set, but yolks are still a bit runny.
  3. Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!
  1. Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!
Pook's Pantry

Roasted Idaho® Fingerling Potatoes with Shishito Peppers and Asian Spices

togarashi-spiced-fingerlings-ppThis post is sponsored by Idaho® Potatoes, all opinions are mine!
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Last month, I was invited to join Idaho® Potatoes on their Harvest Tour 2016.   What a privilege! I had never been to Idaho before and to be honest, I wasn’t exactly sure what to expect.  I had arrived a few days before the rest of the bloggers to stay the weekend in Boise with L and her husband D.  The 48 hours spent in Boise felt like twice as long because L had planned so many incredible things for us.  We had the most incredible time in Boise and I seriously can’t wait to go back.  If you’ve never been, GO.  I know most people would think “Really?!”  “Boise?!”  Yes.  Boise.  The food was on par, we rode bikes everywhere we went and had some fantastic wines.  I may have to do a follow up post on Boise, because I loved it so much.  I’m sure that it had much to do with L, her outstanding itinerary and her wonderful husband who is such a love.
Onto the HARVEST TOUR!!!!

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Swamp Monster Slow Cooker Jackfruit Gumbo

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Halloween is fast approaching and if you are a fan of this fun holiday, you’re in for a treat (not a trick).    My friend Kathy has written a new cookbook full of fun, vegan Halloween food.   Her blog Healthy Slow Cooking is full of healthy options and is my “go to” source for vegan recipes. Whether you follow a vegan diet or not, there is something that everyone can enjoy.

I wanted to share this recipe with you because jackfruit is probably a fairly unfamiliar ingredient to most people.   I find it at my local Asian market.  Sometimes they sell the whole fruit, but more often it’s cut into pieces.  

A whole fruit can weigh as much as a small child, so getting a piece at the market is a much better option!  The best option when you don’t need 40 pounds of jackfruit: canned for convenience.

I love Kathy’s unique spin on this classic recipe.  If you are trying to eat less animal protein or you are curious about a vegan diet or you just want to try something new,  I would wholeheartedly recommend this and any other recipe by Kathy.   

Swamp Monster Slow Cooker Jackfruit Gumbo
Serves 4
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For the main gumbo
  1. 4 cups water
  2. 4 cups sliced okra (fresh or frozen)
  3. 3 cups diced tomatoes or 2 (14.5 ounce) cans
  4. 1 cup minced bell pepper (any color)
  5. 3 cloves garlic, minced
  6. 1 can (20 ounce) young green jackfruit in brine, rinsed with seeds removed *
  7. 2 large vegan sausages (Italian, Chik’n Apple, or Andouille), cut into quarters lengthwise and sliced
  8. 2 bouillon cubes (vegetable or vegan chicken flavor)
  9. 2 tablespoons Cajun seasoning blend (see recipe at bottom)
  10. 3 bay leaves
For finishing
  1. 1 cup chopped spinach, kale or other mild green
  2. just enough water to puree, about 1/4 cup
  3. salt and pepper, to taste
  4. more Cajun seasoning blend, to taste – optional
For serving
  1. steamed rice (white, brown or forbidden)
  2. hot sauce
Make Your Own Cajun Seasoning Blend
  1. If you’re looking for a salt-free version or just can’t find it in your area, this little recipe will keep you in spicy goodness for awhile. The best part is you can make it as spicy or mild as you like!
  2. 2 teaspoons paprika
  3. 2 teaspoon thyme
  4. 2 teaspoons oregano or marjoram
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon onion powder
  7. 1/2 to 1 teaspoon cayenne pepper
  8. 1/4 teaspoon black pepper
  9. 1/4 teaspoon allspice
  10. 1/8 teaspoon cloves
  11. Combine all the ingredients well and store in a lidded container. You can also use a spice grinder to make it look more like store-bought.
  1. In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
  2. 15 minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
  3. Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.
  4. * shred the jackfruit with your hands – it will happen easily as you remove the large seeds.
  1. This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, Robin Fetter of The Real Vegan Housewife, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.
Pook's Pantry

Below is a link to the Kindle edition of Kathy’s book!

11 of My Very Best Fall Recipes


Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets.    Autumn is by far my favorite season.  The temperatures begin to cool down at night, calling for an extra blanket or a down comforter.    This is something I miss now that I live south of the Mason Dixon line.  It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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Food Friends

Greetings, All!  I am away in Idaho this week with my friends from Idaho Potato!  In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.

I do hope you will check out their recipes, as I happen to think they are pretty great!  Besides being amazing in the kitchen, they are good humans and I am lucky to know them.  I can’t wait to tell you all about Idaho and the fun things happening there right now!  I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page,  Instagram account or Twitter feed for the latest shenanigans.

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Citrus Sunshine Cooler

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Citrus Sunshine Cooler - Pook's Pantry
I love tea.  Warm temperatures call for pitchers of iced tea or sun tea sitting on the porch letting Mother Nature do the work for you.  Cooler weather brings spicy teas infused with cinnamon and cardamom or my favorite English Breakfast.  Recently, I wrote a post for a new grocery store in town and I discovered they have a bulk tea section.  I zeroed in on this particular tea, full of dried citrus and hibiscus.  I brought it home and opened the bag.  The smell of that tea was absolutely intoxicating.  I knew it would be lovely as is, but that’s not really my style.  So I started poking around in the fridge and freezer to see what I had stashed away.

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Fig Puff Pastry Tarts

Fig Puff Pastry Tarts - Pook's Pantry

Labor Day weekend is behind us, and for me that marks the “unofficial” official end of summer. I’m not quite ready to “pumpkin spice all the things”, and I’m grasping onto the last ripe tomatoes, corn and veggies that summer has to offer, but fall is right around the corner.  This summer has brought sweltering temps with it and I for one, am ready for it to cool down just a bit.  

This recipe came to fruition based on 2 things:  I had puff pastry in the freezer and I had figs that were on the verge of being too soft.   Wasting food is a Cardinal Sin in my book, and I needed desserts for a client so it was a no-brainer.   I looked through the fridge to see what I had on hand to make this come together; it wasn’t much.  Luckily, I had cream cheese and I figured if I sweetened it up just a touch, the finished product would be almost Danish-like.

You want dessert, but you don’t want to spend hours making it…   However, if said dessert gave the appearance you had spent all day making it that would be a bonus.  Amiright?!

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Blueberry Buttermilk Bundt Cake

Blueberry Buttermilk Cake

I love my “swirly” bundt pan, but it’s a tad smaller than the average bundt and I always have leftover batter.  This may not seem like an issue, but sometimes I don’t want to make extra cupcakes or little cakes.  I just want One Big Bundt!  So, after dropping a few subtle hints and finally telling my Mom that I was planning a heist and the prize was her Classic Bundt pan… Voila!  She told me that one was on it’s way to me!  Thanks, Mom!  (sometimes, a girl needs to resort to extreme measures) Continue reading

Potato Dill Biscuits

Potato Dill Biscuits

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes?  They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.   Biscuits

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato.  She had a good question and I figured if she was wondering that, someone else would be too.  Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around?  Not very often, I’m guessing.  Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them.   All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed:  THEY WORK BETTER!  I kid you not,  the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice.  If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.Potato Dill Drop Biscuits PP
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist.  They are a smidge denser than regular biscuits, but are by no means heavy.  They are my new “go-to” biscuit.  They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough.  I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon!  I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Potato Dill Biscuits PP
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits
Yields 8
A simple and delicious drop biscuit.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
  2. 7 ounces all-purpose flour (about 1 ½ cups)
  3. 1 ½ tablespoons baking powder
  4. 1 ½ teaspoons salt
  5. ½ teaspoon white pepper
  6. 2 large eggs + 1 yolk
  7. ½ cup light cream + 2 tablespoons for brushing on top
  8. 1 ½ sticks cold unsalted butter, diced
  9. 1 tablespoon dill
  1. Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
  2. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
  4. Mix for a few seconds until it is combined.
  5. Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
  6. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
  7. Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
  8. Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.
Pook's Pantry
Here are a few affiliate links to items used (and loved!) in this recipe.   Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

Thank you for spending a little time with me today 🙂


Potato Dill Biscuits - Pook's Pantry

Can All The Things!


I met Rebecca Lindamood a few years ago at a food blog conference in Orlando.  One day, we were talking about trading goods with each other (local food for local food).  A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep.  I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect.  I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list.  Think of the juiciest, “grapiest”,  most luscious grape you’ve ever had.  Now multiply that by 10.  That’s Rebecca’s grape pie filling.

When there was talk of this book happening, I was beyond thrilled for my friend.  Her food is amazing and creative.  It is beautiful and yet,  practical.  As a former cook and Mom of 5 boys, she knows a thing or two about feeding people.   I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning.   I’ve made chutneys and jams, pie fillings and pickles,  chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it.  Here’s where Rebecca saves the day:  there is a corresponding recipe for all of the things you’ve just canned!!!  I can’t even begin to explain my excitement about that!  

After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it!   -Rebecca Lindamood

If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion.  Or just because it’s Tuesday. I can’t recommend it enough.  It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well.  The recipes are unique and so varied!  Everything from the aforementioned grape pie filling to cardamom extract.   Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce!  Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later!   The entire book is like this!!!  Can you tell how much I love that?  It’s brilliant!

My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures.  This book has me on my way to achieving that dream.  Thank you Rebecca, for reintroducing me to my love of canning.

Here is an affiliate link to Amazon to make getting your book even easier!

Happy Canning!