DEVILED EGGS:
New Mexico Style
🥚 OUR RECIPE 🥚
1. Boil 6 eggs.2. Mix yokes with 1/4 cup mayonnaise and mustard and (optional) 1 teaspoon white vinegar.3. Add 1/8 teaspoon salt, freshly ground black pepper and 1-2 teaspoons NEW MEXICO ALL-PURPOSE SEASONING.4. Scoop yoke mixture into egg white halves and garnish with olives and NEW MEXICO ALL-PURPOSE SEASONING.5. Serve on greens - we especially love to serve with spinach or collard greens!
New Mexico Chile makes EVERYTHING taste better!
APRIL 2020 Congratulations - we finally made it to April! I think it's pretty safe to say at this point that 2020 is definitely taking us on a trip that we will not forget! But fear not - hopefully this email will give you a moment of positive relief from the crazy world around us, and maybe give you something to look forward to trying from OBTC! Read below and learn about our tea, spice, and essential oil of the month! Tea of the Month: White Peach & Honeysuckle Blossom Oolong White Peach is one of our matriarch's favorite teas. Blended with white tea, dried peaches, marigold flowers, and natural flavors, this tea is full of antioxidants, is low in caffeine, contains amino acids, aids...
| Cook and Prep Time: 30 minutes |Ingredients: 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper 1-2 teaspoons New Mexico All-Purpose Seasoning (+ for garnish) Green olive slices, for garnish Directions: Place eggs in a single layer in a saucepan, and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels, slice...
Ingredients: 1 cup Greek plain yogurt 1 cucumber, peeled, seeded and chopped into ¼ inch pieces 3-5 cloves garlic, minced (the more garlic the better in our opinion!) 1.5 lemon, squeezed A huge bunch of chopped fresh dill, plus extra for garnish ½ tsp OBTC Pink Himalayan Sea Salt, or to taste ¼ tsp freshly ground OBTC Mixed Peppercorns, or to taste ¼ teaspoon OBTC Greek Seasoning Dash of olive oil 5-6 kalamata olives Directions: Peel, seed, and chop your cucumber. Pat cucumber dry. Combine cucumber, dill, lemon juice, garlic, OBTC Pink Himalayan Sea Salt, OBTC Mixed Peppercorns, and OBTC Greek Seasoning in a food processor and blend until well pureed. Place greek yogurt into a bowl and add mixture from...
Ingredients: 4 large eggs ½ cup almond flour ½ cup grated parmesan 1 tbsp minced garlic 1 tsp OBTC Pink Himalayan Sea Salt 1-2 tsp OBTC Thirteenth Wonder ¼ tsp mixed peppercorns, ground ¼ cup chopped scallions, white and green parts 8 oz kale leaves ¼ cup olive oil, for frying Directions: Preheat oven to 200℉. Place the eggs, almond flour, parmesan, garlic, OBTC Pink Himalayan Sea Salt, mixed peppercorns, OBTC Thirteenth Wonder, and scallions in your food processor bowl. Briefly process to combine. Add the kale gradually, about a quarter at a time, and process to combine. Heat half the olive oil in a large nonstick skillet over medium heat. Drop the kale fritters into the oil. Fry...
