Easter Brunch

One of my favorite things in life is preparing food for others - and especially my loved ones. There is something so incredible about looking across the the kitchen and seeing them enjoying a meal that I created and hearing the 'mmms' and watching them reach for more. Inevitably I get the "Ashley, just sit down," or "Ashley, here take a break," or Ashley, come eat some of this..." Which I appreciate so very much. But the truth is, I often snack a little along the way and drink what feels like gallons of water during the whole operation so I am usually not all that hungry - the process fuels me in such a way that I don't typically find myself hungry until hours later. And, I thoroughly enjoy staying in the zone - prepping and preparing each course, listening to the laughter and joy in the room and watching their faces light up with pleasure as they dig into a dish that they love. 

In this post, I'll share with you the brunch menu that I built for my family this past Easter. 

After my coffee and before the food prep, I went out to stretch my legs for a few miles. 

I love being out in the open air. I've spent over the past year in Philly - which I grew to adore, but it feels nice to be out of the city. Typically, I walk in silence but I needed to zen out a bit so I put on some Buddha Bar.

When I returned, I started on the Lemon Cardamom Macaroons because I needed them to set in the fridge. The night before I made the Almond Joy Mounds so they were set already.   

Easter Brunch at the Bailey's

Starters #1

Fresh Veggies & Herbs (Basil & Parsley) Medley with Lemon
Fresh Fruit Medley with Mint
Sweet Guacamole Salsa

Starters #2 

Bacon Wrapped Dates (AKA Paleo Candy)
Prosciutto Wrapped Asparagus  with slivered almonds


Maple Glazed Sweet Potatoes
Roasted Brussels Sprouts (coated in EVOO and seasoned with garlic powder and ground pepper)
Cranberry Chutney
Lemon Kale & Garbanzo Bean Salad


Almond Joy Mounds (I added oats)
Lemon Cardamom Macaroons

As you can see, we also had a ham roast - pork for days! 

Bacon Wrapped Dates

Prosciutto Wrapped Asparagus

When preparing meals for others, I love to introduce new flavors and concepts while catering to their likes and dislikes and still make it overall healthy, enjoyable and fun...with a bit of my flare ;) 

With Love,


Perfect Prime Rib


Yes, as a matter of fact, I found this to be perfect. And it was my first one. I know, still working on that humble thing.

So, it was Christmas morning at the Telluride House and while the others hit the slopes, I hung back to relax as I was still recovering from surgery, so I volunteered myself to take care of the prime rib so Dad could ski with the others.

Before he left, my Dad sent me a link (here) so that I had some direction for this very large, very expensive hunk of meat.

Perfect Prime Rib

1.10 lb Prime Rib
3 tbls of 3 different varieties of salt ( I used fine sea salt combined with 2 different course salts)
1 tsp ground black pepper

  • Remove the meat out of the fridge about 20 minutes prior to preparing. Pat down with a paper towel and let sit.
  • Preheat your oven to 500°  (turn your oven fan on as it will likely smoke a little being this high)
  • Mix the salts and pepper together and apply to the prime rib. Ensure all areas of meat are covered. You will need to do this several times. Allow some it to fall off so that it's not overwhelming.
  • Place the prime rib on a roast rack.
  • Roast at 500° for 15 minutes. This part is super important in getting the well-known outside of a prime rib to be...well, like a prime rib. 

The rest will depend on your desired done-ness for the meat. That same article outlines cook-times according to how well-done you would like it. In prime rib... I would not recommend well-done. Ever.

I chose medium (internal temperate 140-145°) to accommodate all preferences, so here is what I did:

  • Turn oven down to 250° 
  • Baste every 30 min. Checking internal temperature about an hour in. 
  • Continue to baste and roast until prime rib reaches 130°
  • Remove from oven and cover with foil and a towel until you are ready to serve
  • It will continue to cook for about 30 minutes, making it around 140° - 145°
perpect prime rib2.jpeg

Yep, perfect.

And, for the rest of our 2012 Christmas Dinner...

Hearts of romaine, sweet peppers, carrot, cucumber, dates, pumpkin seeds and pistachios, slow-simmered Sweet potatoes (no seasoning), and Plain & Simple Oat Bread

prime rib dinner.jpeg

Beautiful meal for my beautiful family... Love.

Enjoy ;)


Mom's (Glutenous) Reach-For-More-Rolls

This is likely one of the only gluten-containing recipe that you will ever see on this blog. BUT my mom made them special for the gluten eaters at our gluten free Thanksgiving this year. Not only that, she has made them every year for Thanksgiving for as long as I can remember and I simply had to write about them. This recipe has been used in the family for years.

Gluten and dairy filled. Needless to say that I did not partake ;)

I am so sad that I didn't get a photo, they really are beautiful. 


Mom's (Glutenous) Reach-for-more-Rolls

1-1/2 cups hot water (save some potato water for this)
1 tsp salt
1/3 cup sugar
1 cup mashed potatoes
1/4 cup butter
2 eggs
2 Pkg. Yeast (she used rapid rise) and test w/thermometer
8 cup flour ( she used Hungarian unbleached high altitude)


Stir hot water (potato water into mashed potatoes). Add sugar salt & melted butter; when cool, add eggs & yeast. 

Add flour, make into a dough. Turn out on floured surface, cover to rest 10 min. Knead 7 min. Let rise for 2 hours a in warm place. 

Punch down gently. Let rise again 1 for one hour. Place dough on floured surface smooth dough into circle approximately 1 inch thick make into rolls or cut with cookie cutter (or small glass floured around the rim). 

Let rise on cookie sheets approximately 20-30 min in warm place.

Bake at 350° until golden (about 20 minutes).

These rolls brown quickly due to the sugar and butter so watch and check before the 20 minute baking time.

Any left over dough may be placed in covered bowl - refrigerated to bake later. 

Also I think I remember Grandma saying you can make the dough and before rising at all put the dough in the refrigerator overnight,  in the morning let warm at room temp start rising in warm place such as the oven with pan of hot water on bottom of oven dough in bowl on rack, let rise 2 hrs starts the process.
— Mom

While I didn't taste them this time, I have had them many times before and they are heavenly. So, if you are a gluten eater or know a gluten eater, send it on their way! 

Enjoy & thank you Moma ;) 


Compound 'Butter'

This recipe was used on our Thanksgiving turkey though it could have various uses for a savory spread on meat, breads, or veggies.

Compound 'Butter'

1/2 cup coconut spread (I use Earth Balance that is soy free)
2 tsp sea salt
2 tsp ground pepper
2 cloves garlic, minced
2 tsp ground sage
2 tsp ground thyme


Mix all ingredients and mix well until they are incorporated throughout.   

Keep refrigerate until ready to use.  

Enjoy ;) 


Bailey Thanksgiving Feast 2012

While most of my family eats quite 'normal' (aka gluten, dairy, soy, corn) some of us like to complicate things and have allergies, intolerance, and sensitivities. To a lot of food. Mainly gluten and dairy but also yeast, soy, most nuts, seeds and some fruits. So it took  some planning to ensure that everyone could safely eat everything that was made without having to worry about getting sick. Aside from the expected post Thanksgiving feeling of never wanting to eat again...

Staying true to Thanksgiving, I am so very thankful for my family and their willingness to try new things and not just help make dishes that we too could eat but also eat and enjoy them too.

thanksgiving 2012.jpeg

I can confidently say that everyone enjoyed our gluten/dairy/yeast/soy free Thanksgiving meal. Even the kiddos ;)

Note: We did have one glutenous item for the gluten-eaters and that was

Mom's Reach-For-More Rolls

. They were referred to as 'The Gluten.' 

Bailey Thanksgiving Feast 2012


Baked Whole Turkey
Baked Ham

maple sweet potatoes.jpeg

Spreads & Condiments

Compound 'Butter'  (for the turkey)
Cranberry Chutney


Tip: Print and hang your recipes up with hangers for easy access :)

recipes .jpeg
oat bread.jpeg

Days of planning, hours of preparation and hours to make, about 30 minutes to eat...so worth it.

I hope you can enjoy some of these items throughout the year or for your next Thanksgiving ;)

Ashley & Family

Dairy-Free Traditional Mashed Potatoes

These were seriously amazing and somehow I did not get a photo of this dish either...I should not be in charge of Thanksgiving photos next year. It's not particularly easy to mash in one hand and photograph with the other.

Anyway, these were a hit even with the dairy eaters at the table. Creamy, fluffy, mashed potatoes (trust me...they were ;)) without a drop of butter or cow's milk. 

Traditional Mashed Potatoes 

4 lbs Yukon gold potatoes
Dash of sea salt (or to taste)
Dash of ground pepper (or to taste) 
2 tbsp chicken bouillon (yeast free)
1/2 can (15 oz) light coconut milk


Wash, peel, and cut potatoes into 1 inch cubes.  We removed all the skin for the kiddos but you can leave some of the skin on if you prefer. 

Place in a steamer and steam for about 40 minutes or until tender.   

In a large bowl or Kitchen Aid, mash the potatoes to your liking. Add salt, pepper, chicken bouillon, and coconut milk.  Mash together until smooth.


There were plenty of these leftover which can be used in all sorts of dishes like Shepard's pie,  potato soup, potato pancakes. Or, cold on top of leftover turkey. Yeah, that's what I did... 

Enjoy! ;)  


Sarah's Brussels Sprouts & Onion Sauté

We felt like we needed another green with our Thanksgiving Feast this year so my sister, Sarah, made one of her specialties, Brussels Sprouts & Onion Saute.

It really is quite simple and one of my favorite dishes that she makes. Thanks Sarah ;)

Alas, I am missing photos of this one too ( I must have been getting hungry. Or lazy)...but I assure you, it was tasty. And added that extra 'green' we needed for our meal. 

Sarah's Brussels Sprouts & Onion Sauté 

1 lb Brussels Sprouts (fresh or semi-frozen)
1 onion, diced
2 tbls coconut oil
1 tsp garlic powder
1 tsp sea salt
1 tsp ground pepper


In a large sauté pan, heat coconut oil over medium-high heat.  Add diced onion to pan once heated.  You should hear it sizzle.  Slice Brussels sprouts and add to pan.  Stir frequently as to not burn the sprouts.  Cook about 10- 15 minutes or until the sprouts start to caramelize. Add salt, pepper, and garlic powder to taste.  

See? Easy. 

I think I'll be making this dish more or maybe even roasted. Brussels sprouts contain a ton of nutrients including several antioxidants and they contain just as much vitamin C as oranges  in serving with fewer calories. 

Enjoy ;)  


Baked Ham

I've been writing the recipe blogs for our Thanksgiving Feast and I'm a bit tired. And this one is really simple. Like silly simple. It's ham. An 8lb bone-in ham.

Baked Ham

1 8lbs ham, nitrite/antibiotic/hormone free


Bake at 325° (high altitude, 350° otherwise) covered on the bottom rack for 2 hours (or 15 min for every pound).


We decided to not glaze this ham as we had so many other items with our feast so, that's it ;)

Enjoy ;)


Krista & Justin's Green Bean Casserole

My sister makes the best green bean casserole. I know someone always knows someone that makes the best green bean casserole but she really does. And it just so happens to be gluten and dairy free. And perfectly delicious.

Unfortunately I don't have great pictures this time around because well, it was Thanksgiving, and I got excited. And hungry...

green bean cassarole.jpeg

Krista & Justin's Green Bean Casserole

For the Green Beans & Mushroom soup

6-8 cups diced portabella mushrooms
1 onions, chopped
3 bags of small fresh green beans (you can use frozen as well)
2 tbls Earth Balance Spread (soy free)
1 cup chicken broth (organic, yeast free) 
1 cup coconut coffee creamer (So Delicious brand) 
1 tsp corn starch
1/2 cup brown rice flour
1 tsp nutmeg
1 tsp sea salt
1 tsp ground pepper
1 tsp dried parsley
1/4 cup water


In a large pot, sauté the mushrooms and onion with the Earth Balance spread. Add in the seasoning and give it a stir. Add the chicken broth and coconut creamer and bring to a boil. Boil for about 15 minutes. 

Add the corn starch, brown rice into about 1/4 cup of water and whisk until well blended (this is your thickening agent).

Add the thickening agent to the the broth and give it a stir. 

Meanwhile, boil the green beans for about 3 minutes and then rinse in cold water. 

Set items a side while you prepare the onions.  

For the onion topping

1 onion, thinly sliced
1 egg, organic cage-free
1 1/2 cups brown rice flour
1 tbls Cajun seasoning (Old Bay) 


Preheat the oven to 400° 

Whisk up the egg and coat the onions in it. In a low dish combine the rice flour and cajun seasoning. Coat the onions with the mixture and spread into a large pan. 

Bake for about 20 minutes or until brown, flipping the onions a couple of times in between to prevent burning. 

For the casserole  

Layer the mushroom soup and green beans in a large casserole dish and top with the onions. Bake for about an hour uncovered. If the onions are crisping too much, cover with foil. 

Enjoy (as an excellent side dish to your next Thanksgiving meal;))


Baked Whole Turkey

What other time of the year than Thanksgiving do people bake a whole turkey? 

I'll get right on with this one. 

Baked Whole Turkey

1 large (our was 14 lbs)
Compound 'Butter' 
1 onion (quartered)
1 apple (quartered) 
3 bay leaves
1 cup organic apple cider


Preheat oven to 325˚(we were at high altitude, 350° otherwise).  Place oven rack on lowest level in oven.

Remove the giblets from the main cavity and neck cavity.  Discard the liver (or save for feasting later if you so desire) and save the rest for gravy.  Pat the turkey dry with paper towels, place in roasting pan with the rack let sit at room temperature for 2 hours. Discard any liquid at the bottom of the roasting pan. Wash and dry the roasting pan and rack.   

Place the turkey back in the rack, breast side up.

Rub 1 tbls of the Compound 'Butter' in the main cavity.  Then place the onion, apple and bay leaves in the main cavity.  Rub the remaining 'butter' on the inside and outside of the turkey skin.  Secure the legs under the flap of the tail skin or tie them together.  Bend the wingtips back behind the turkey, securing any loose neck skin underneath the wingtips.  

Pour in the cider and cover with foil.  Roast for 1 hour.  Then remove the foil and roast another 2-3 hours.  If the top is beginning to brown a bit then leave the foil on. 

Baste every 30 minutes and rotate the turkey 90° each time to ensure even cooking time.  When the thickest part of the thigh reaches 165˚F, remove and drain the main cavity into the pan.  

Place on a cutting board and cover with foil for about 20 minutes (if it's going to be longer for the other food to be ready then cover with the foil and then a towel).   

Turkey 1.jpeg

Slice and serve!

Enjoy (with the rest of the Thanksgiving Feast;))


Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 


Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

elk sausage stuffing.jpeg

Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 


Oat Cornbread

I love cornbread. 

Who doesn't? 

This was used for the Elk Sausage Cornbread Stuffing we had for Thanksgiving this year.

Oat Cornbread

1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-free
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil
1 tbls honey 


Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 

Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 


This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 

Enjoy (with honey...or stuffing... or...;))


Sarah's Baked Deviled Eggs

This is an excellent way to make 'hard' eggs especially if you are making a lot of them and it creates a perfect creamy yolk.  

If you're looking for an easy boiled version, you can find that here.

This recipe feeds a lot so use your judgment on the ingredients if you need to downsize. But we needed a lot as it was Thanksgiving. ;)

Sarah's Baked Deviled Eggs

18 eggs  
6 tbls soy free mayonnaise (we used Spectrum)  
1 tbls yellow mustard
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp sea salt    
1 tbls + 2 tsp apple cider vinegar
1/4 tsp white ground pepper
Dash of paprika (plus some to sprinkle the topping 


For the Baked eggs

Preheat oven to 325˚F (this was for high aaltitude, 350° otherwise)

Put about a tablespoon of water in each individual muffin tin to prevent browning on the eggs. Place the eggs in a muffin tray so they do not move around, pop in the oven for about 25-30 minutes and remove.  Crack the eggs slightly (this is KEY) and place in cold water for at least 10 minutes or put in the refrigerator to cool. 

And for the 'Deviled'

Once the eggs are peeled, cut a thin slice off the top and bottom of the egg to assist the eggs in standing.  Put the trimmings into the food processor.  Now slice the eggs in half, the short way.  This allows you to fit more eggs on a plate and they will also sit easier.  If any eggs are messed up or tear beyond repair throw those into the food processor as well. Spoon out the yolks.  Put the yolks in the food processor and the whites on a plate.  Place the remaining ingredients in food processor and pulse together until smooth.  Add more of any of the ingredients to taste.   

Spoon yolk mixture into a plastic storage bag (or piping bag) and pipe into the egg whites.  Alternatively you can spoon them in.

deviled eggs.jpeg

Sprinkle lightly with paprika on top. Store in the fridge until you are ready to serve. And... have one to taste first... you know, to make sure there's no poison in it before feeding your guests... delicious. 

Enjoy & Happy Thanksgiving! ;)