Healthy Easter (Q13 FOX News)

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In this segment, I show some of the cute critters disguised as healthy Easter treats!



Salmon Bunnies
  1. 1 can wild salmon
  2. 2 teaspoons fresh squeezed lemon juice
  3. 2 teaspoons mayonnaise
  4. salt and pepper to taste
  5. English cucumber
  6. Baby carrots
  7. Capers
  8. Black sesame seeds
  1. Toothpick
  2. Melon Baller
  1. To make the salmon salad, combine the salmon, lemon juice, mayo, salt and pepper and mix thoroughly.
  2. Cut a slice of cucumber about an inch thick. Scoop a bit of the center out with a melon baller.
  3. Using your hands, make a ball out of the salmon salad and place it on the indent of the cucumber slice. Place a caper on the salmon for the nose.
  4. Slice a baby carrot diagonally to create the ears, and place them in the salmon salad for the ears.
  5. Wet the tip of the toothpick and use it to pick up a single sesame seed. Place it on the bunny. Repeat for the other eye. Voila!
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Egg Mice
  1. 1 hard boiled egg
  2. 2 radishes
  3. 4 currants
  4. Little bit of mayo
  5. Garnish, such as spinach
  1. Peel your egg and slice it in half.
  2. Take a radish and cut the little hairy root coming off its bottom. This is the tail. Slice the radishes into thin disks. These are the ears.
  3. Using a paring knife, cut tiny slits in the egg where the ears will go. Slide the radish ears into the slits.
  4. Carefully dip one side of the currants into the mayo, and place them onto the egg to make the eyes. Do the same for the tail. Voila!
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Which Came First, the Chicken or the Egg?
  1. Boiled Egg
  2. Carrot
  3. 2 currants
  4. Little bit of mayonnaise (or anything else that might serve as edible glue)
  1. Cut a slice off the bottom of your egg so that it will sit up
  2. Cut into the top 1/3 of of the top of the egg vertically.
  3. Slice carrots thin, and cut them into triangles (for beaks) and crowns (for the head feathers.) Place them into the slit on top.
  4. Dip currants into a little mayo and place it on your chick. Voila!
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Deviled Chicks
  1. 8 hard-boiled eggs
  2. 2 teaspoons mustard (regular or Dijon)
  3. 1 teaspoon (or more) fresh-squeezed lemon juice
  4. 2 tablespoons (or more) mayonnaise
  5. Salt and pepper to taste
  6. Carrot
  7. Currants
  1. Cut a slice off the bottom of your egg so that it will sit up
  2. Cut off the top third of the egg, and dig out the yolk using a small spoon.
  3. Add the mustard, lemon juice, mayo, salt, and pepper and mash until very smooth and creamy. Add more juice or mayo to desired consistency.
  4. Put the egg yolk mixture in one corner of a large ziplock bag, and seal after taking as much air out as possible. Twist the bag right above the egg yolk mixture, snip a bit of the bag off at the tip to create a make-shift pastry bag.
  5. Pipe the egg yolk mixture into the egg white bottoms. Place the egg white caps back on the piped egg yolks.
  6. Cut little beaks out of carrots, and use currants for eyes, and decorate your chicks. Enjoy!
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