We just love deviled eggs, and who doesn’t?! It’s the easiest snack food to make, and works great on any appetizer platter for any occasion! Take the classic deviled egg to a whole new level by making the egg whites green! They’d fit in just fine with your St. Patrick’s Day party! Surprise all your guests with these green deviled eggs that are so easy to make!

St. Patrick’s Day GREEN Deviled Eggs

These festive deviled eggs would look great on your appetizer platter for your St. Patrick’s Day party!

They’re so easy to make and all you need is food coloring!

Photos: Foodjimoto.

The freezer is a cold and desolate place that’s home to forgotten, icy food. Our goal in this article is to show you how to declutter your freezer, remove all unusable food, and salvage the rest. Let’s get started!

Defrosting

Many modern freezer’s don’t require defrosting, but they use up to 35% more energy than the manual defrost models. The auto defrost cycle sucks all the moisture out of frozen food and can affect food quality. You need to defrost manual freezers when the ice reaches 1/4 – 1/2 inch thick.

Defrosting Do’s:

1) Unplug the Machine: Always turn off the power to the freezer before defrosting.

2) Empty the Freezer: Remove all food and store it in ice chests while you are defrosting the freezer.

3) Melt the Ice: You can leave the freezer door open and wait for the ice to melt, or add heat to speed up the process. First make sure you have an old towel on the floor to catch dripping water. Use pans filled with warm water to melt the ice, or use a blow dryer.

4) Clean Up: When you’ve removed the ice, scrub the freezer with a paste made out of baking soda and water. The baking soda will absorb any odors and remove food spills. Don’t forget to wash the shelves and freezer baskets in warm, soapy water. Make sure they’re completely dry before putting them back in your freezer.

5) Plug it Back In: Close the freezer door and plug it in. Let the freezer run for 15 minutes before putting the frozen food back in.

Defrosting Don’ts:

1) Be Gentle: Don’t use ice picks or knives to remove the ice. A slip can cause injuries to you and the freezer.

2) Safety: If you’re using a hair dryer to melt the ice, be cautious about electric shock. Don’t stand in puddled water or allow the water to drip onto the hair dryer.

3) No Suds: Don’t use soapy water to clean the freezer. Soap is hard to rinse, and a soapy residue can affect the taste of your food.

Organizing

1) Add Labels: Adding labels to your frozen food is key in keeping your freezer organized. Label each package with the food’s name, number of servings, and the date it was added to the freezer. Use a permanent marker to write the labels.

2) Date Everything: To manage your frozen food properly, you need to make sure they’re fresh. Always write a date on every package you add to the freezer. Rotate food so that new food is behind older packages.

3) Organize by Category: If you have a large freezer, you should organize it by category. Casseroles should be in one area of the freezer, beef steaks and roasts in another, and turkey and chicken at the bottom of the basket where they’re easy to grab.

4) Use Freezer Baskets: Baskets with a flat bottom can support floppy freezer bags and organize freezer contents. Put all vegetables in one basket, bread in the other, etc.

5) Square Containers: When freezing soup, use rectangular or square containers. They will fit together easier and take up less space than cylindrical shapes.

6) Rotate: Always use older products first, and keep newer food behind older ones.

Photos: The Happy Housewife, A Life Less Digital, The Glamourous Housewife, Say What You Need to Say Blog.

We love stews! They’re great to make any time of the year, and they’re perfect for dinner on weeknights. Tomatoes, carrots, onions, beef, and celery are slow baked in red wine and tomato sauce in this comforting stew. Get out some crusty bread for dipping, and you have a delicious and protein-packed meal that is sure to satisfy your whole family!

Easy Beef Vegetable Stew

Easy enough to make for weeknight dinners, this beef stew is delicious and packed with protein. Leftovers can be frozen for future emergency dinners.

Ingredients

• 1 1/2 pounds stew beef
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped
• 2-3 garlic cloves, minced
• 10-12 small potatoes, halved
• 2 cups grape tomatoes, halved
• 1/2 cup beef stock
• 1/2 cup dry red wine
• 10-12 pearl onions
• 1 tsp minced fresh rosemary

Instructions

1. Heat your oven to 350 F.
2. Heat the olive oil in a 10″ cast iron skillet over medium heat. Add beef and cook for 7-8 minutes until the meat is browned on all sides. Season with salt and pepper.
3. Remove the beef from the skillet and without removing the pan drippings, add the onion, celery, carrot, potatoes, and garlic. Cook over medium heat for 5 minutes.
4. Stir in the tomatoes, beef stock, and red wine. Continue cooking for 3-5 minutes until slightly reduced. Season again with a pinch more salt and pepper.
5. Return the beef to the pot, add in the onions and rosemary.
6. Place the skillet in the oven and cover with aluminum foil. Cook for 20 minutes.

After 20 minutes, remove the foil and bake for an additional

Photos and recipe: Roxana’s Home Baking.