Cajun Bacon Deviled Eggs

Spring time comes around, the flowers begin to bloom, allergies kick in and Easter and Mother’s Day seem like they’re a week apart! Although we’re in a weird time we must remember to stay inside so that this can come and GO! I know it’s hard, we can’t celebrate and gather like we’re used to but it doesn’t mean that we can’t keep the same delicious traditions to comfort us and give us all the feels. For Easter I decided to put a spin on a classic appetizer dish: The Deviled Egg. Ready to kick it up a little bit? Let’s dive right in, shall we?


  • 10 whole eggs (for mix the yolk of 10 eggs)
  • 2-3 pickle spears
  • 1 large celery stalk
  • 3 strips of green onion
  • 1 tablespoon mayo and 1.5 tablespoon mustard
  • SPICES: old bay, garlic powder, ground cayenne pepper, Cajun spice.


  1. In a pot (large enough to boil ten eggs) fill it with water to boil. Once water is boiled slowly drop your eggs into the water. I used a ladle to drop each egg in carefully so they wouldn’t break. Let them boil for 20 min.
  2. While eggs are boiling use this time to chop your celery and pickles as FINE as possible. Mix in your mustard and mayo and for the spices I’d do a teaspoon of each. Just be careful with the cayenne, meaning if you don’t like spicy 🥵 maybe do a little less! 😉
  3. Remove the eggs from the stove and dump the water. Rinse the eggs in cold water until they’re chilled. It makes them easier to crack and makes them not stick to the shells.
  4. Rise you peeled eggs in cold water to remove any debris and begin to cut then in halves removing all yolk in the mixing bowl with ingredients.
  5. Rinse your egg whites very gently and set them “bowl side” down to dry.
  6. HACK: If you egg mix becomes to runny a trick to add to it is instant mash potatoes to thicken it up. Probably the only use I’d have for them but no judgement! Just not a fan of them but it this case they come to the rescue if needed!
  7. Mix your filling and add seasoning to taste. When your mix is ready to go fill it in a piping bag OR a sandwich ziplock. Cutting a corner and using it to squeeze into your egg cups.
  8. Set your filled eggs in the fridge to cool and now you can fry up some bacon. Once it’s done use a napkin to remove excess oil and chop up your bacon to bits.
  9. Sprinkle your bits over the eggs and add some extra old bay and/ or cayenne to the top. Kick it up a little bit and dash some hot sauce if you like it spicy! 😉
  10. Eat them, share them, enjoy them! Thank me later.

Share your deviled eggs with me on Instagram! @streetandpsice

Breakfast Jack’s + Fries

All these days are blending together. So are the times of the day. Is it sunrise? Sunset? Nap time? Is it breakfast or dinner? Who knows! Make something easy and fun and quick like the drive through but from the comfort of your own kitchen. The famous late night or early morning brown bag smile, the breakfast jack!


  • 2 eggs
  • 2 smaller hamburger buns
  • 2 slices of cheese
  • 6 slices of ham (or turkey)
  • 1 whole large russet potato
  • Ketchup
  • Vegetable oil.
  • SPICES: Lawry’s Garlic Pepper and Brown Sugar Bourbon.
  • Hardware: Frying pan and two metal circle cookie cutters



  1. Cut your potatoes edges off. The potato should be a rectangular block. Slice your potato horizontally (the longer way) to make about 4-5 flat rectangles then cut those down into 1/2 inch (or a little less) strips of fries.
  2. Preheat oil to 300 in a frying pan while Soaking potatoes in ice cold salt water. This process keeps your fries from sticking once you drop them in the up and makes for a crispier fry.
  3. After a few minutes, remove from water and with a dry towel, pat dry.
  4. Add one table spoon of your brown sugar bourbon spice and toss. Carefully add fries to oil and let fry.
  5. Remove after 10-13 min. More for even crispier. Let them rest on a paper towel to remove excess oil.

Breakfast Jacks:

  • In a well oiled frying pan place two cookie cutters and drop your each in each. Season with a shake or two of garlic pepper.
  • With a cup of water add that to your eggs pan after about 4 min. Then cover with a lid. This will allow the top part of the egg to finish cooking. SO NO NEED TO FLIP!
  • While eggs are steaming slow and low. Brown some meat off with another pan or using the same pan but do it BEFORE the water is added in the process above.
  • Set up a cookie sheet with aluminum. Place the bottom of your buns. Turkey or ham then top that with cheddar slice. Adjacent lot put the burger bun top face down and pat some french fry oil on top for help with a softer and warmer bun.
  • Broil on low for about 5 min or until cheese is melted. Remove and add ketchup to your bun top, hot sauce or your favorite Aoli; add your egg and it’s party time! Share your Breakfast Jacks with me on IG at @streetandspice. Have fun with one or with the family or friends. Enjoy, stay safe and stay home.

Enjoy this simple and fun copycat recipe with yourself, friends, your boo or the family. It’s fun and easy to make. Forget the Jack in the Box drive thru lines and focus of social distancing with this recipe that you’ll never forget. Stay safe, stay healthy and stay home. Excited to see your sandwiches tag me on Instagram! @streetandspice

Neat Joe’s (A Not so Sloppy version).

Carole Baskin killed her husband! WHEW, I said it! That’s one thing for certain in this twilight zone of 2020. With all the chaos going on in the world today, it’s a lot for an individual to take in. From globally to personally there is so much happening and it’s fair to say that in general, its stressful. The key to push through all of this is to remember to stay as sane and organized as possible. Keep a clean house for a clean mental space, check in with loved ones, create a routine, learn you, love you and don’t forget to laugh and dance; jam out! I’ve watched Tiger King as many of us have, and it made me realize how chaotic Joe Exotic was! Being the gemini I am I needed balance and what better way to find it than to cook and make some sweet and simple Sloppy Joe’s. Just with a pinch more class to add to the trailer trash that is the infamous, Joe Exotic. Let’s get to the recipe, shall we?


  • 1lb Ground Beef, Turkey, Chicken or vegan black bean patties.
  • 1/6 red and green bell pepper
  • 1 pack of Hawaiian Rolls or slider buns
  • 1-3 russet potatoes (dirty brown)
  • Lettuce
  • 1 can of tomato sauce (8oz needed)
  • Pickle chips (spicy, sweet, or dill, up to you)
  • Chopped Parsley
  • Crumbled Parmesan Cheese
  • 2 tablespoons EVOO
  • SPICES: Italian seasoning, black pepper, cajun seasoning, brown sugar spice or just regular brown sugar, onion powder, crushed red pepper, 1 pack of sloppy joe mix.


  • In a mixing bowl combing your 1lb of meat and sloppy joe mix.
  • Add a low teaspoon of all your seasonings
  • Chop your red and green bell peppers and add 6oz of tomato sauce to the meat mix. Your meat will be very soft because of the sauce Don’t worry, you’ll just have juicy sliders. Mix well and set in the fridge while we prep our baked chips.
  • Pre-heat the oven to 375 degrees F. While the oven is warming wash your potatoes. You can either peel them or keep the skin on, I actually like the skin, plus we’re going to be slicing them thin so iss whatever!
  • Toss the raw chips in 2 tablespoons of EVOO (olive oil ya’ll), Mrs.Dash garlic herb and Lawry’s Garlic Pepper.
  • On an oiled cookie sheet or on aluminum foil place all your raw chips spread apart and not touching one another. Place them in the oven for 8-10 min then remove them let cool for 2 min and flip them all over and put them back in the oven for a few more minutes. You want them crunchy, you know, chips lol. Dust them hot with sea salt, parmesan and fresh parsley toss and enjoy a few, why not?!
  • Remove the meat mixture from the fridge and using a 2oz scoop grab a meatball shape and start to flatten them using your hands into slider size patties.
  • You can use a charcoal/ gas grill or use a cast iron skillet as I did. Whatever you do make sure the surface is oiled and HOT! The patties because of the tomato sauce are more susceptible to break. So be gentle during the handling process.
  • For a nice medium-well finish let one side sear for 4-5 minutes then once that side has browned, flip and let that side finish for another 4 minutes. Remove from the heat and let them rest.
  • Using your rolls/ buns spread some heated tomato sauce (2oz can be heated stovetop or microwave (is best). Add your patties and top them with lettuce and pickle chips. I used spicy pickles because I’m a hot mama. wink

Enjoy your not so messy, not so YOU (Joe), not so Exotic (Joe), organized and neat, Sloppy Joe’s. Shoutout to Netflix!

Salmon Scampi + Parmesan Asparagus

Hey team quarantine! Hope you’re holding up ok and focusing on the positives. I know that the stress over finances and work and bills is glooming over all of our heads. Let’s face it. It sucks but I find the joy in knowing that humanity is and should be getting closer even if at a distance. We’re in this together and it’s time we act like it! So share this under $20 recipe that can feed about 3-5 depending on their appetites! Let’s dive right in shall we?


  • 1 lemon (cut into thin wheels)
  • 1/2 bunch of Italian Parsley chopped down
  • 1 tomato (gutted and diced)
  • 1 box of angel hair pasta
  • EVOO
  • 2 tablespoons minced garlic
  • 1 bottle or 8oz of white wine, Chardonnay preferred.
  • 3 sticks of unsalted butter
  • 1 bunch of asparagus
  • Powdered Parmesan
  • Garlic butter croutons (any croutons, just a handful)
  • Raw Salmon (1.5lb slab) to be cut into pieces.
  • SPICES: lemon pepper, garlic powder, old bay, Italian seasoning, garlic pepper, garlic salt, paprika.

DIRECTIONS: (scampi, salmon, asparagus separated)


  1. Bring water, 1 teaspoon of salt and EVOO to a boil in a large pan or medium/ large pot.
  2. Add in your angel hair pasta and let boil for no more than 6 min. Al dente is fine because you’re going to continue cooking it later.
  3. Remove pasta from the hot water. Rinse in a colindar under COLD water until all the pasta is chilled. Set aside.
  4. In the same pot melt 2.5 of your 3 sticks of butter (set aside the other half for the salmon).
  5. Add in your 8oz of white wine, 2 table spoon minced garlic and 3 of the chunkiest lemon wheels you cut. Bring to a low simmer simmer.
  6. Add in your gutted and diced tomatoes. How to gut? Cut tomato in half. Spoon out the inside flesh leaving the sturdy exterior (should look like a little bowl). Put the open side faced down on a cutting board. With your palm, flatten the tomato and dice away. Cutting horizontally then vertically. You want pieces smaller than the face of a die. Add in chopped Italian parsley and your chilled noodles.
  7. Reduce heat down to the most minimal heat and toss your ingredients adding in a table spoon of garlic pepper, old bay and Italian seasoning. Toss it up babe! Let it rest.


  1. Cut your slab into equal pieces. With my slab I was able to cut 6. I left my skin on cuz I like it crispy but this part is totally up to you the steps not change.
  2. In a bowl add your pieces, 1 table spoon of garlic power, lemon pepper and paprika with a few dashes of old bay. Mix.
  3. In a heated sauté pan, melt your left over butter (half a stick) and let it melt by spreading it around the base and walls of the pan. Keep rotating the liquified butter to not let it burn and blacken.
  4. Drop in your salmon skin side down. Leave that for 4-5 minutes using tongs to move them around gently so they don’t break. Once the skin has browned, flip over to the meat side up and let that sear for about 3-4 minutes. Flip over to skin side. CAREFULLY tilting the pan (any direction away from your body) spoon the butter at the bottom of the pan on top of the salmon pieces.
  5. Add 3/4 cup of water and cover to steam and finish cooking the inside of your salmon. Your fish should be buttery soft and melt in your mouth if you use this method. Reduce heat and let it simmer.
  6. Remove from heat keeping covered. Set aside.


  1. In a frying pan heat 2 table spoons EVOO to heat.
  2. Drop In your trimmed asparagus and add 1 teaspoon of garlic pepper and continuously toss. I like my asparagus with a snap but soft on the inside and this is how I achieve that.
  3. Once the asparagus start to turn a darker green color I CAREFULLY add 3/4 cup of water. You want to steam them out so they are soft so cover them. Steam them thangs! Once your water has almost evaporated (5-6 min) you should uncover and add a little more water to finish the process uncovered. Once the water is completely gone, turn off heat, sprinkle some powdered Parmesan and let that melt, then toss and you’re ready to serve!

*TIP: To keep your food warm I set my oven to the lowest temp and set the food inside. Just keep in mind the containers may be warm when removing but it won’t over cook your food.

This meal can be plated and garnished with crunched up croutons and more parsley, which I put on top of my scampi and salmon. Use your extra wheels for presentation or for extra lemon juice. Spoon some of the extra butter sauce from the scampi on top of you pasta once plated or on top of your salmon. And wha-La! You got a stay the funk at home dinner that will make your ass want to stay home okay?! Lol. Enjoy 😉

Southwest Egg Rolls

Anxiously waiting and watching the news for daily updates on COVID-19 can be stressful and not to mention, STRESSFUL! Like, what CAN’T we do today? Go outside? Breathe? I know it’s all for the greater good of humanity and trust me, staying at home on a beautiful sunny day is hard but when you know the world is healing you’ve got to believe. The sky is clearer than ever, the birds are chirping and you can hear them instead of car horns and tires screeching. It’s a positive thing to soak in, and just think it’s happening ALL OVER the globe.

I say this to say that we as a people have to stick together not point fingers but encourage one another to be better. This ideology inspired me to make these egg-rolls. Why? It’s a mash up of veggies and flavors from a ‘south of the border’ stance wrapped up into egg-roll wrappers of the far east, or as our POTUS likes to say, “Chi-nah”, smh. It’s a delicious melting pot to say the least.

Plus, these egg-rolls are a great way to clean out your fridge and/ or get creative with what you can put inside of them. Great to make alone or with the family and children alike. Just make sure an adult is present for the frying part, we don’t want no problems. Let’s get to it shall we?


  • Cooked chicken
  • Black Beans (half a can)
  • Shredded carrots (hand full)
  • Diced green and red peppers (1/8-1/6 of each)
  • Cheddar cheese (hand full)
  • Kroger (or any other brand) taco seasoning pack (half)
  • Canola or vegetable oil
  • Egg-roll wrappers, click here to see an example


  1. Mix all contents in your bowl
  2. Place a hand full of the mix on top of one egg-roll paper and spread it out perpendicularly, an X-axis. Connect the bottom left corner up towards the top right corner and begin to roll. tucking in the corners which are left out along the way. I’ve attached a reference here.
  3. Heat oil in a pan at medium heat. High heat oil will burn the wrappers and you want them to be golden brown not burnt black!
  4. Depending on your pan and how many egg-rolls you make, the oil should reach AT LEAST half way up the height of your egg-roll.
  5. Slowly drop them in the pre heated oil and wait about 2-3 min to check the color, keep it golden, if so then flip to the other side and for another 2-3 minutes. You can remove them now and set them on a paper towel atop of a plate or bowl and let them cool before cutting or biting into.

Get a BBQ Mayo or Chipotle dressing or even a Spicy Ranch to dip them in. Get creative have fun. Cooking is all about experiments, trial and error. Enjoy the rolls and let me know what you mixed in yours in the comments below! Have a great day, hands washed and safe inside. 🙂

Sopa De Albondigas

Day 11 for me of staying at home. The feelings of stress, anxiety, restlessness and boredom are trying my inner peace but yet, it got me to thinking: Why not empty out the archive of all the recipes in my brain, and give them to ya’ll?! So here goes a COVID-19 quarantine friendly recipe for you and your loved ones, to feel comfortable and cozy at home. A widely asked of recipe and a Mexican fan favorite. Let’s dive right in, shall we? BUT FIRST! Wash your hands.



  • 1lb ground Turkey
  • Cooked white rice (2 cups)
  • Cilantro
  • SPICES: Red pepper flakes, black pepper, seasoned salt, tajin, garlic poweder

Veggies for Soup:

  • Carrots
  • Potatoes (white)
  • Onion (white)
  • Corn on the cobb (2inch pieces)
  • (any other veggies you feel fit)


  • Chicken stock/ broth (4 standard cans or two boxes)
  • Tomato Bullion (if you can’t find it then you can use pure tomato sauce, it’ll make the the soup thicker so you can add water towards the end of the cooking process).

Directions: Total cook time, 30-40min

  1. Begin boiling your broth in a medium to large pot to boil with veggies.
  2. While the soup is boiling, separately mix your meatballs with ingredients and brown them FIRST before adding them to the soup.
  3. Once the albondigas have been added let the soup simmer. In about ten minutes, taste the broth and add seasoning to taste: salt, pepper, tajin, garlic powder is recommended but you can do as you please, I want you to have fun with it, oregano, hot sauce, whatever you got! Remember, you can always keep adding salt but you can’t take it away, so season in moderation.
  4. Cook soup until meatballs and potatoes are fully cooked (those take the longest).
  5. Garnish with cilantro, red pepper flakes, or crema mexicana, have fun with it! Stay warm and safe, wash your hands and stay inside.