Making your own aioli is simple and delicious. Once you make this homemade version it will be your go to sandwich spread. I use pasteurized eggs.

Pasteurized eggs are gently heated in their shells, just enough to kill the bacteria but not enough to actually cook the egg, making them safe to use in any recipe that calls for uncooked or partially cooked eggs.

To pasteurize slowly bring the eggs and water to 140F. Be sure to keep the eggs off the base of the saucepan by using a strainer or rack. Check the tempurature and hold the egss for 3 minutes.

Lemon Aioli

Makes one cup

Ingredients:

• 2 large egg yolks, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon Dijon mustard
• 1 cup olive oil
• 1/4 cup extra virgin olive oil

Instructions:

Place the egg yolks, lemon juice, water, salt and mustard in a small food processor or blender. Process until well blended. With the processor running, add the oils slowly and process until emulsified, about 2 minutes. Can refrigerate any aioli not used.

Terri's Tips:

To save time use already prepared mayonnaise

Use as a sandwich spread or vegetable dip

Bring a little sweet time to Easter this year. Bake a cake and get the whole family involved in decorating.

I used a boxed cake mix but you can certainly make the cake from scratch. The key is to use what you have at home. When shopping, remember to check the ingredients needed to make the cake.  See my tips for making the cake taste homemade.

Daily Specials from Home

Easy Easter Bunny Cake

Makes 2- 9 inch rounds

Prep Time: 10 minutes

Total Time: 60-75 minutes, includes decorating

Ingredients:

• 1 boxed cake mix, your favorite flavor
• Each cake mix requires different amounts of ingredients but generally you will need
• Water (I substitute milk)
• Oil
• Eggs
• Optional ingredients for decorating
• Cream cheese frosting (ready-made or see my recipe for homemade)
• Jelly beans
• M & Ms’s
• Food coloring
• Coconut
• Sprinkles

Instructions:

Make the cake according to package directions.

Allow cake to cool slightly.

Frost cake and add decorations before the frosting sets up (hardens).

Give your bunny a special bow tie or hair bow.

Terri’s Tips:

Substitute milk for water in cake mix. You can also use butter to replace the oil, but this adds more calories. It is a special time so you can splurge.

Make the cake in advance and freeze, remove from freezer and frost cake. This makes frosting a little easier. Or frost the cake while slightly warm. This will make the frosting a little less stiff and easier to spread.

When mixing food color into coconut start out slowly and add until you are happy with the color.

Add a few drops of water to help blend the color into the coconut. Red food color will turn pink when mixed with the coconut.

Give your bunny character. Be creative. I saw a cute idea for making a bunny going into a hole. All you could see was his rump, paws and big cotton tail.

Color chart:

Basic colors: Red, Blue, Yellow. From these colors you can make other colors and shades of colors

Once again my asparagus patch has been producing a lot of asparagus. Here in East Tennessee the weather is just right for growing the ever growing popular vegetable; cool winters and warm springs. After a little research I found that asparagus is in the lily family and that explains why my little 5x20 patch has been doing so well. I have a beautiful lily garden. So I must have just the right conditions for these plants.

Asparagus is an early spring vegetable that appears without much effort at all. The plant produces spears from underground ribosomes, so like lilies they come back every year. You will see aparagus beginning to peep out of the ground about the time we are planting early seeds like snow peas and lettuce. The spears can be boiled, grilled, steamed, roasted and sautéed. I like to steam them for fresh salads or grill them after marinating in soy sauce and lime. Not only is asparagus a very versatile vegetable that can be used in a variety of delicious dishes, it is also very good for our health.

Asparagus is a packed with nutrients and low in calories, about 40 calories per cup. It is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. Asparagus is also a good source of potassium, antioxidants and fiber.

Daily Specials from Home

Penne Pasta, Spinach and Asparagus Salad

Prep Time: 10 mnutes

Total Time: 40 minutes

Serves 4

Ingredients:

• 1 pound asparagus spears, ends trimmed, cut into 1-inch pieces
• 1 pound penne pasta
• ½ cup extra virgin olive oil
• ¾ cup sliced green onions, finely chopped
• 6 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 1 six ounce package baby spinach
• 1 cup roasted pine nuts
• 1 tablespoon extra virgin olive oil
• Kosher salt and fresh cracked black pepper

Instructions:

Prepare a large bowl of ice water.

Bring a large pot of water to boil and cook pasta until just before al dente; add the asparagus to the pot and continue to cook until asparagus is tender, about 3 more minutes. Drain and transfer pasta and asparagus to the large bowl of ice water and stir until cooled. Completely drain water from pasta and asparagus. Toss with 1 tablespoon oil.

Add spinach, onions, and cashews to pasta. Gently toss.

Whisk together ½ cup oil, vinegar, and soy sauce. Add vinaigrette to pasta. Toss to coat. Season to taste with salt and pepper.

Terri’s Tips:

Make itour own by substituting any of the ingredients you have on hand.

For example:

Use bow tie pasta, tortellini or your favorite pasta.

When I made this recipe I was trying to limit my visits to the grocery store. I had mixed salad greens but I didn’t have just spinach. So I substituted and it was simply perfect.

Use any vegetable you have on hand, broccoli, carrots, sliced sweet bell peppers or summer squash.

I love almonds or pecans which I always have in my pantry.

While staying at home during the Corona virus pandemic I decided to clean out the freezer. And to my amazement I found a package of blackberries. I figured they would taste like freezer burn even though I sealed them in. I added 1/4 cup sugar and 1/4 teaspoon vanilla extract to the berries and let them sit for about one hour. They tasted so good. So the moral of that story is don't give up on some things like frozen fruits and berries. Use your best judgement. You will know what to toss and what you can keep. 

This recipe was one my mom used to make in the summer after she gathered up my brothers and I for a day outside picking blackberries. Have you ever heard about being in the briar patch? Well you better wear long pants and sleeves to avoid getting all kinds of scrathes. Blackberry cobbler isn't my most favorite because of all the scars I have from picking. Naturally it is my husband's favorite so he was delighted when I found the berries in our freezer. 

Daily Specials from Home

Blackberry Cobbler

Recipe from Terri Geiser

Serves 8-10

Ingredients:

• 1 stick butter
• 1 cup self-rising flour
• 1 cup whole fat buttermilkmilk
• 1 cup sugar
• 2-3 cups blackberries, fresh or frozen
• 1 teaspoon cinnamon

Instructions:

Preheat oven- 350 degrees. As you are preheating the oven place the butter into a 8 or 9 inch square baking dish and put into preheating oven.

As soon as the butter melts remove from the oven.

In a medium bowl mix together flour and milk. Add the sugar and stir to combine.

Pour batter into the butter and top with the fruit. Pour any remaining juice from berries over the fruit. Sprinkle with cinnamon.

Bake until crust turns golden brown on top about 45 minutes.

Serve with ice cream, whipped cream, or your favorite Greek yogurt.

Terri’s Tips:

If you don’t have self-rising flour use plain all-purpose flour. Add 2 teaspoons baking soda + 1/2 teaspoon salt.

Any milk will work when making a cobbler. The point is don’t rush back to the store. It won’t make a noticeable difference whether you use whole or low-fat milk. In fact if you don't have butter milk you can make it by mixing 1 cup whole milk, 2% or heavy cream with the juice of one lemon or 2 tablespoons distilled white vinegar. Allow the milk to set at room temperature for about 10 minutes. 

If you’re worried about the amount of sugar in this recipe you can decrease the amount by about ¼ of cup. You won’t get the same crunchy crust on top but it is still good. I don’t like really sweet desserts anyway so it works great for me. And remember the size of your portion plays into the amount of sugar. If the recipe feeds 8-10, that is 1/8 to 1/10 of a cup of sugar/person.

Don’t add more sugar but take 2 tablespoons out of the cup of sugar and mix with the cinnamon to sprinkle on top either before baking or after.

Make it your own:

For example:

Use any fruit that suits your fancy. Naturally the southern tradition is apple. But there is peach (my favorite), strawberry, and a mixture of berries like black, blue and raspberry.

Dailey Specials from Home

 For information about canned tuna see this recipe.  Tuna Spread

Tuna Salad

Serves 2

Prep time: 10 minutes

Total time: 15 minutes

Ingredients:

• 1 can (4 ounces) solid light tuna packed in water (or oil, your preference)
• 1 tablespoon mayonnaise (or Greek yogurt)
• ¼ cup celery, finely diced
• 2 tablespoons red onion, finely diced
• 2 tablespoons olives, sliced + little of the juice, you decide how much to add
• 2 ounces feta cheese
• Sea salt and freshly grated black pepper to taste

Instructions:

Drain tuna well. Add to a medium bowl and break up large clumps. Mix in mayonnaise, celery, onions, olives and juice. Mix until well blended. Add feta cheese and gently fold in. Season to taste with salt and pepper

Serve tuna on a bed of mixed lettuce greens or fresh spinach. Add pickles and crackers around the plate.

Terri’s Tips:

If you prefer a creamier salad add additional mayonnaise.

Note if you are using feta you will not need much additional salt, if any.

This salad also makes a great sandwich with the bread of your choice or sandwich wrap. You can even use a large leaf of lettuce to make a wrap.

Stuff a tomato or an avocado half and enjoy a healthy version.

Make it your own:

For example:

Add 1 heaping tablespoon pickle relish

Replace the feta with your favorite cheese like sharp cheddar or cream cheese

Add 1 teaspoon Dijon mustard

Garnish with fresh chopped herbs such as cilantro or parsley

Add ¼ cup chopped red bell pepper, love the color

1 hard boiled egg, chopped

You can even add about 2 cups cooked pasta of your choice

Make Sunday brunch extra special beginning with this delicious French toast idea. Bring everything together with a side of fresh berries and/or bacon slices. This recipe is a sandwich version of the popular French Toast. The center is creamy and the egg holds everything in. The toppings are the grand finale.

Cinnamon Raisin French Toast

Serves two

Prep time 2 minutes

Total time: 15 minutes

Ingredients:

• 2-3 large eggs, lightly beaten

• 2 tablespoons milk or heavy cream

• ¼ teaspoon nutmeg, freshly grated

• 4 tablespoons butter + more if needed

• 4 ounces cream cheese, softened

• 4 slices cinnamon loaf bread

• Toppings: Chopped pecans, sliced banana and strawberries

Instructions:

Whisk together eggs, nutmeg and milk. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.

Spread one side of each slice of bread with cream cheese. Put 2 cream cheese slices together sandwich style. Lightly dip sandwich into egg mixture. Place in skillet and cook on each side until golden. Add more butter as needed.

Top each sandwich with pecans, bananas and strawberries. Serve hot

Sprinkle with powdered sugar or drizzle with your favorite warm syrup.

Terri’s Tips:

Adjust the number of eggs as needed. Each sandwich should be coated with egg on both sides.

Any bread will work, sandwich, sourdough, ciabatta, French or Italian bread work well.

Make it your own:

Use peanut butter to replace cream cheese

Change the cheese to your favorite cheese, Cheddar, fontina, Swiss all work well.

If you have left over banana bread, spread with cream cheese and lemon curd.

Use blueberries, blackberries, or raspberries.

Use chopped walnuts or hazelnuts.

Blend your favorite preserves with the cream cheese. I like orange marmalade or try grape with the peanut butter.

Serves 6-8

Prep time: 10 minutes

Total time: 15 minutes + 1-2 hours refrigeration time

Ingredients:

• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (15-ounce) can corn, drained and rinsed
• 1/2 medium red onion, peeled and diced
• 1/4 cup Italian dressing or red wine vinegar and olive oil
• 1 tablespoon onion flakes
• 1 (15 ounce) can chopped tomatoes
• Toasted bread slices or chips for serving
• Other optional ingredients: 1/2 peeled and diced red onion, 2-3 tablespoons fresh parsley or cilantro, chopped, 2 garlic cloves, minced, 1 small bell pepper and/or jalapeno, diced

Instructions:

Combine the black-eyed peas, corn, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, and jalapeno peppers in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 1-2 hours and up to 24 hours. Serve on toasted bread or with tortilla chips or eat as a side dish.

Terri’s Tips:

When in season use fresh!  2 plum tomatoes, seeded and chopped

If you don’t have onion flakes, substitute with ½ chopped purple onion

Add chopped cilantro or parsley

Make it your own:

For additional flavor add 1 small red bell pepper, seeded and finely chopped , 1 jalapeno, seeded and finely chopped , drizzle of olive oil, and/or Kosher salt and freshly ground black pepper.

You can use black beans if you prefer.

Serves 4

Prep time: 3 minutes

Total time: 5-6 minutes

I always keep a jar of salsa in my pantry. There are so many ways to use it. I love this simple recipe. Try it with tortilla chips, on a sandwich or on a taco.

Ingredients:

• 1 jar salsa, your favorite kind
• 1-2 teaspoons minced garlic
• 3-4 ounces fresh mozzarella cheese, sliced
• Fresh basil to garnish
• Toasted Italian bread

Instructions:

Spoon out the amount of salsa you need to top 8 slices of bread, about ½ cup. Save the rest for later. Add the garlic and stir to combine. Place equal amounts on the toast, top with a slice of mozzarella and garnish with basil.

Terri’s Tips:

You can use the garlic that is chopped and ready to use or fresh garlic and mince yourself.

If you don’t have fresh basil, use a sprinkle of dried basil

Prep time: 15 minutes

Total time: 1:15 (includes refrigeration time)

Makes about 1 cup

Smoked Tuna Spread

There are several things to consider when selecting canned tuna. One being whether to use white (or Albacore) verses light (or usually yellowfin). White tuna is usually more expensive, slightly higher in fat and calories, and has a milder taste than light tuna.

So if you are keeping the recipe simple you might opt for white. Otherwise light tuna will hold up to a variety of other ingredients and is good for pastas or other heavier dishes.

Tuna usually comes packed in oil or water. Tuna packed in oil has a little more flavor but also has additional calories and sometimes more salt. Tuna is a good source of lean protein and omega-3 fats. One of the best things about canned tuna is it has a long shelf life. Buy several and keep on hand. 

Ingredients:

• 4 ounce packages cream cheese, softened
• 1 (4 ounces) can Tuna in water
• Dash of Liquid smoke
• ½ tablespoon dehydrated onion flakes
• 1 teaspoon lemon juice

Instructions:

In a medium bowl with lid, mix cream cheese until light and fluffy; add tuna and liquid smoke. Stir to combine. Add remaining ingredients and mix just until combined. Cover bowl and chill at least 1 hour.

Serve on toasted bread rounds

Terri’s Tips:

Optional: Season with sea salt and freshly cracked black pepper

Can use a fresh lemon, add to taste. Zest the lemon to add a pop of flavor and color

If you don’t have onion flakes in your pantry substitute a white onion, use about 2 tablespoons finely chopped.

Make it Your Own:

Top with capers, olives or sliced green onions 

Add a chopped hard-boiled egg

Add 1 stalk finely diced celery or top with celery seeds or fresh dill

Serves 4

Prep time: 5 minutes

Total time: 10 minutes

 Herbed White Beans with an Extra Virgin Olive Oil Drizzle 

Beans are a nearly perfect, plant-based protein. They are full of healthy fiber to keep your digestive system running smoothly.

They are always available either dried or fresh and both are equally nutritious.

Because canned beans are usually preserved with additional salt always drain and rinse them before using.         

Ingredients:

• 1 (15 ounce) can navy beans, rinsed and drained
• 1 teaspoon dried herbs of your choice, or fresh rosemary, finely chopped
• Sea salt
• 1-2 tablespoons extra virgin olive oil
• 8-10 slices Italian bread, rubbed with oil and garlic and toasted

Instructions:

In a food processor, combine the white beans and dried herbs. Process until smooth, or to your desired consistency. Taste, and season with salt.

Serve beans on toasted bread slices and drizzle with extra virgin olive oil.

Terri Tips:

• Substitute any bean that you have in your pantry.  Options include: navy, cannellini, pinto, black or even chick peas will work.
• If you have dried beans you can use those to replace the canned beans. Cook a large pot so you will have plenty for beans and cornbread, chili or soup.
• We usually have dried herbs in the pantry but if available you can use fresh herbs. The main difference between fresh and dried herbs is the intensity of flavor. Dried herbs have a stronger and more intense flavor. If you are substituting dried herbs for fresh in a recipe the ratio is 1:3, i.e. 1 teaspoon dried: 3 teaspoons fresh.
• If you don’t have sea salt, use Kosher. I recommend always using one or the other when cooking.
• I always have a large container of extra virgin olive oil in my pantry. But if you have other oils such as grapeseed or olive oil, simply substitute.
• For this recipe you can use any bread that you have in your pantry.

Make it Your Own:

Top beans with chopped bacon, pesto, roasted red peppers or chopped fresh herbs

Add a splash of lemon juice and cracked black pepper to the beans for a twist on the flavor. You might have lemon pepper in your pantry. Try it.