Hola amigos! Welcome to another edition of the Food of the Month Club Recipe Round-Up. This month, my foodie friends and I have an egg-cellent selection of egg recipes to share with you, so let's get crackin'.
Girlichef baked this beautiful Lemon Meringue Pie with a "smooth and tangy and oh-so-puckery" lemon curd and mountains of billowy meringue.
I'm so glad Nicole from Presley's Pantry revealed the secret to her Korean Fried Rice, because now I know what's been missing from mine: Spam!
Gail from Good Deal Meals offers us a couple of time-saving tips for making Spinach-Bacon Quiche. Mmm-mmmmm! So many of my favorite ingredients in one tasty dish.
The lovely ladies from Peru Delights have two recipes to share with us. First up is this creamy Peruvian ice cream called Queso Helado. And best of all you don't need an ice cream maker for this recipe.
They also made us a light and fluffy Orange Chiffon Cake to celebrate Chiffon Cake Day (March 29).
I went a little egg crazy. I shared how I stumbled onto my recipe for Breakfast Enchiladas stuffed with Huevos a la Mexicana, which has quickly become a family favorite.
I shared my dream of one day sitting at a sidewalk cafe in Spain, sipping sherry and snacking on an array of tapas, including Tortilla Española (Spanish Omelet).
And I admitted that some mornings all I really want is a divorce. In the form of Huevos Divorciados served with a two gorgeous, contrasting salsas.
With Easter just around the corner, I just had to share these beautiful Cascarones, fun Mexican confetti eggs, from my friends at Muy Bueno Cookbook, that you can make at home.
As always, a big THANK YOU to my amazing foodie friends for joining me in the Food of the Month Club. If you would like to be included in next month's Round-Up, be sure to tune in Sunday, April 1st, to find out what ingredient will be our Food of the Month for April.