Greek Deviled Eggs

Made these for the same party I brought the Cheddar Bacon and Jalapeno Deviled Eggs to and these Greek Eggs were by far the favorite! Enjoy!

• 12 Eggs
• 3/4 cup Mayonnaise
• 10 Black Olives (diced)
• 3/4 cup Feta Cheese
• 2 Tbsp Balsamic Vinegar
• 1 Tomato (diced)
• 1/2 cup Fresh Basil (chopped)
• 1 Tbsp Black Pepper

Step 1: Place all the eggs in a pot big enough to hold all of the eggs. Cover eggs with cold water and cook the eggs uncovered until the water boils. Once the water starts boiling, turn off the stove and cover the pot. Let stand for 15 minutes.

Step 2: After the 15 minutes pass, place all of the eggs into a bowl of cold water to stop the cooking process. Place bowl in the fridge for 30 minutes to an hour to completely cool. Once cooled, peel all of the eggs.

Step 3: Slice each of the eggs in half and place the yolks in a bowl, set the whites aside. Mash the egg yolks. In another bowl, combine the olives, feta cheese, balsamic, tomato, basil and the mayonnaise. Add the mashed egg yolks on top and mix together.

Step 4: Place the yolk mixture in a Ziploc bag and cut off the corner. Place the egg white hole-side up and using the Ziploc, squeeze the yolk mixture into the holes of the eggs.

Step 5: Once all the eggs have been filled, sprinkle any leftover feta, basil, and the black pepper over the tops of the eggs. Enjoy!


Note: If you have any leftover yolk mixture, save it and make an egg sandwich with it later, or cut open an avocado and place the egg mixture in the spot where the seed is and enjoy!


Yield: 1 dozen eggs

Butternut Squash, Goat Cheese, and Basil Raviolis

There is something about homemade pasta that is just 'oh-so-good'. As much as I like store bought (and mostly because of the time it saves me), nothing beats making pasta on your own. One of these days I will own a pasta roller, but until then I will just have to keep using my rolling pin.

This recipe calls for some time, as it took me around 2 hours to make the pasta dough, the filling, and then create the raviolis by hand, and this is my second time making them! So make sure that you have enough time set away to create these delicious raviolis. Also remember that cooking homemade pasta takes no time at all, so once you have your raviolis together, start your Alfredo and cook the raviolis while the Alfredo is cooking. Hope you enjoy these!

• 1 Butternut Squash or 3/4 cup Butternut Squash Puree
• 1 Tbsp Garlic Salt
• 2 Cups Flour (pasta)
• 2 Eggs
• 1 Tbsp Olive Oil
• 2 Tbsp Water
• 1 cup Ricotta
• 5 ounces Goat Cheese
• 1 cup Heavy Cream
• 2 Tbsp Basil
• 1/4 cup White Wine
• 2 Tbsp Flour (sauce)

Step 1: If you don't have Butternut Squash puree, take a whole Butternut Squash and cut into 1/4. Place each piece on a greased cookie sheet flesh-side down and bake for 30 minutes. Once done, set aside for 10 minutes until cooled. Scoop out insides and then place in a blender with 1/4 cup water. Blend until creamy (keep adding 1/4 cup water as needed to get the right texture; it should resemble baby food).

Step 2: Beat eggs in a bowl. Add the olive oil, 1/2 tsp Garlic Salt, and 1/4 cup Butternut Squash puree. Once mixed, and 2 cups Flour slowly and continue to mix until you have a dough-like substance. Knead dough for 5 minutes on a floured surface and then set aside and cover for 20 minutes. 

Step 3: While the dough is sitting, mix the Ricotta, 1 Tbsp Basil, 2.5 ounces of the Goat Cheese, and 1/4 tsp Garlic Salt. Set aside.

Step 4: After dough has set, break into 4 balls. Take the first piece and place on a floured surface and take a rolling pin and roll the dough out as thin as you can. Cut the dough into even squares and set the squares aside (you can use a knife or even a pizza cutter; just be careful of your counter-top!). Mix in the leftovers into the next ball of dough and continue the rolling and cutting process. You should have anywhere from 48-72 squares, depending on your thickness and square size.

Step 5: Place squares down, 12 at a time. Place Ricotta mixture into the center of 6 of the squares. Take the other 6 and place them on top of the ricotta squares to make the raviolis. Press the edges together and secure. You can use a fork to press the edges together. Set the completed raviolis aside and continue this process until you have no more squares left.

Step 6: Once you have assembled your raviolis, pull out a nice sized saucepan. Add the heavy cream and turn the heat on the saucepan up to med-high. Add in the 1 Tbsp Basil, 2.5 Goat Cheese (crumble this so it melts faster), 1/2 cup Butternut Squash, 1/4 tsp Garlic Salt, and 1/4 cup White Wine (I used Chardonnay). Once mixture becomes smooth, reduce the heat to low and slowly stir in 2 Tbsp Flour (this amount will make a nice, thick sauce; if you want a thinner sauce try adding only 1 Tbsp Flour). Let simmer and stir frequently.

Step 7: In a large pasta pot, bring enough water to cover your raviolis to a boil and then place your raviolis in to cook. Cook raviolis for 4-8 minutes (check periodically as homemade raviolis do not take as long as store bought raviolis to cook). Once finished, place raviolis on a plate and cover with ricotta sauce. Top with crumbled goat cheese (if you would like). Enjoy!

Yield: 24-36 raviolis, depending on your sizing.