Here is the perfect recipe for this World Egg Day on Friday the 13th: Spicy Southwestern Deviled Eggs.
12 hard-boil eggs
¼ c. plain Greek yogurt
¼ c. mayonnaise
1 Tbsp. Minced shallot
2 tsp. Dijon mustard
1 tsp. White-wine vinegar
¼ tsp. Salt
¼ tsp. Pepper
2 Tbsp. Chopped chipotle peppers in adobo
2 Tbsp. Chopped canned green chilis
24 fresh cilantro leaves
Peel hard-boiled eggs and halve lengthwise. Transfer yolks to a food processor and add remaining ingredients except the cilantro. Process until smooth. Spoon or pipe about 1 tablespoon of the filling into each egg half. Garnish with cilantro leaves.
The secret to this recipe from BHG Magazine is the Chimichurri sauce. It gives that extra kick to a delicious steak. I didn’t have a yellow sweet pepper so I used a green bell pepper.
1 ½ to 1 ¾ lb. Beef flank steak
2 Tbsp. Plus 2 tsp. Olive oil
2 pablano peppers, stemmed & seeded
1 lg. Red onion, cut into 1/2” wedges
1 med. Yellow sweet pepper
1 c. cilantro, coarsely chopped
1 jalapeno, seeded and finely chopped
2 Tbsp. Lime juice
1 tsp. Dried oregano, crushed
1 clove garlic, minced
Season steak with ½ teaspoon salt and ½ teaspoon black pepper; set aside. Cut pablano & sweet peppers into 3/4″ strips. Heat a heavy 12” skillet over medium-high heat. Add 1 tablespoon oil. Add peppers, onion and a large pinch of salt. Cook 5 minutes without stirring. Cook 5 minutes more, stirring once, or until vegetables are lightly charred and tender. Remove from skillet; keep warm.
Add remaining oil to the skillet. Add steak. Cook 12 to 15 minutes or until medium-rare (145F), turning once halfway through. Transfer steak to a cutting board. Cover, let stand 5 minutes. Slice steak; serve with pepper-onion mixture and chimichurri.
FOR CHIMICHURRI: In a small bowl, combine cilantro, jalapeno, lime juice, oregano, garlic and a pinch of salt. Stir in 2 teaspoon oil.
Today is Avocado Day and what can you make with avocados – guacamole. The lime juice and Serrano peppers give this guacamole a little kick.
2 ripe avocados
½ tsp. Kosher salt
2 Tbsp. Fresh lime juice
2-4 Tbsp. Minced red onion
2 Serrano peppers, seeded & minced
2 Tbsp. Cilantro leaves, finely chopped
Dash of freshly ground black pepper
½ ripe tomato, chopped
Slice avocados in half and remove seed. Using a spoon, scoop flesh into a medium bowl. Roughly mash with a fork. Stir in salt, lime juice, onion, peppers and cilantro. Season to taste with black pepper.
Refrigerate, covered until ready to serve. Stir in chopped tomato and adjust seasons if desired.
Today is Apple Turnover day but as I have not been successful baking with coconut or almond flours, I did not attempt making a turnover. I found this refreshing ceviche created by Gustavo Pinet, executive chef at the Resort at Pedregal in Cabo San Lucas, Mexico. This can be served with tortilla or plantain chips or goes well with grilled fish.
1 cucumber, peeled
¼ jicama, peele
1 c. lime juice
¼ red onion, julienned
¼ serrano chile, thinly sliced
¼ bunch mint, finely chopped
¼ bunch cilantro, finely chopped
½ c. coconut milk
3 Tbsp. Olive oil
Chop apples, cucumber and jicama into 1/2” cubes. In a medium bowl, toss with lime juice and set aside for about 1 hour.
Add onion, chile, mint, cilantro, coconut milk and olive oil to the bowl and stir to combine. Season to taste with salt and stir again.
Have you ever had a craving for something? That’s what happened this weekend. For some reason I wanted fajitas. Even though we don’t eat tortillas, the meat & vegetables in the fajitas will suffice. So I picked up some top sirloin that was on sale, and red, orange and yellow sweet peppers. I was going to get a fajita seasoning packet but decided that I already had the main seasonings (cumin, chili powder, garlic powder and oregano) at the house. I had purchased a small package of shrimp a couple of days before so I included them in this meal.
When it was time to eat, I cut the top sirloin, peppers and an onion into strips. Using the same amount of cumin, chili powder, garlic powder and oregano I seasoned the meat and placed a skillet. Then seasoned the peppers and onions and added them to the skillet with the steak. I threw the shrimp in just a minute before the veggies were tender-crisp, . The fajitas were served over a bed of cauliflower rice and garnished with cilantro.
It was delicious. Next time you get a craving, I strongly suggest you act upon it and enjoy!
With today being National Cheese Day, I will share this recipe that I whip up once in a while: Chili Cheese Pie. This is something I make when I want something cheesy and greasy. Combine an equal amount of ground beef and chirizo, brown it, add green pepper and onion. Season with salt, pepper and cayenne for a kick. Add diced chilis and cilantro. Place in a baking dish
and cover with a thick layer of cheddar cheese.
Then make a batter from flour, baking powder, just a little sugar, milk, egg, salt & pepper and pour on top of cheese.
Bake until crust is brown and it is warmed through. I usually bake at 350 degrees for about 30 minutes. These pictures are the first time I used coconut flour in this recipe. Obviously I wasn’t paying attention as it got a little browner than it should have. But it was still delicious.
I love coleslaw. This recipe with Napa cabbage is very spicy, light and delicious.
¼ c. rice vinegar
2 tsp. Sugar
1 tsp. Grated peeled ginger
2 tbsp. Vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage ( 1 ½ lbs), cored & cut crosswise into 1/2” slices
1 bunch scallions, sliced
½ c. coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile & ½ teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
Ropa Vieja is a Cuban beef stew. The weird part is that ropa vieja means “old clothes” in English. I really like this dish because you can do it in a slow cooker. Any dish in a slow cooker is easy & delicious. Enjoy!
1 ½ lb. Flank steak
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
14 oz. Can crushed tomatoes
1 Tbsp. Vinegar
2 Tbsp. Tomato paste
1 c. beef stock
½ bottle beer (pale ale)
1 tsp. Cumin
1 tsp. Oregano
1 Tbsp. Tabsco
Starting with the steak, put all the ingredients in a slow cooker. Cook on low for 8 hours. Once cooked, pour contents into a large serving dish and shred the meat. Serve topped with cilantro and olives.
With the leftovers we shredded the beef and placed them on cabbage leaves covered with cream cheese. This is a great way to stay on a Ketogenic diet instead of using a tortilla or bread.
We decided to expand the aquaponics garden by adding 50 feet of 4 inch pipe along the outside wall of our carport. Mac has cut holes so we can place cups with plants.
We have 36 strawberry plants: 6 Loran, 20 Sequoia, and 10 Ozark Beauties. We didn’t know which ones we would like so that’s why we got 3 different kinds. We also got a 6 pack of asparagus roots and 1 cherry tomato plant.
Since we bought seeds Mac thinks that placing them in cheesecloth and then in a cup with an opening to the water will get them started. Time will tell. The seeds include Red Russian Kale, Rainbow Chard, spinach and green onions.
We have herbs planted in an old refrigerator on the back deck where rosemary is seeding out and basil took over last year. We’re assuming the basil will come back.
We purchased 3 herb plants: dill, stuvia, and mint; to go in this planter. We will also be planting cilantro seeds with these other herbs.
Now we wait to see how everything grows and how long it takes for them to start producing fruit or the seeds to get roots and become a real plant.
2 eggs, beaten
Salt & pepper
¼ c. Pepper Jack cheese, shredded
2 slices bacon, cooked and crumbled
¼ avocado, diced
Salsa, sour cream & cilantro, if desired garnish
Spray a small non-stick skillet with cooking spray and set over medium heat.
Season beaten eggs with salt and pepper, then pour into skillet. Quickly tilt the pan to cover with egg. Using a spatula, lift the edges of the egg and tilt the pan to allow uncooked egg to flow around the pan. Continue lifting the edges and tilting the pan until the omelet is set but still moist, about 2 minutes.
Place the cheese, bacon and avocado on one side of the omelet. Fold over to cover the fillings. Cook 1 minutes. Gently slide onto serving plate. Garnish with salsa, sour cream and cilantro, then serve.