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.
¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil
Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.
Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.
Last night I made chicken nuggets for dinner. I decided to make a dill dipping sauce to go with the nuggets.
½ c. almond flour
2 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Salt
½ tsp. Black pepper
1 lb. Boneless skinless chicken
½ c. milk
1 c. chicharrones, crushed
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, onion and garlic powders, salt & pepper. Cut chicken into 2” pieces then toss with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces in milk. Pour chicharrones onto a large plate. Roll chicken in crumbs.
Arrange chicken on baking sheet; spritz with cooking spray. Bake for 20 minutes or until thoroughly cooked.
½ c. yogurt
1 Tbsp. Dijon mustard
2 tsp. Lemon juice
1 Tbsp. Chopped fresh dill or ¾ tsp. Dried
¼ tsp. Salt
1/8 tsp. Black pepper.
In a small bowl, whisk together ingredients. Chill until serving time.
I have never cooked a prime rib until today. Mac did some research online as to cooking method. The way I cooked it is in the instructions. I liked this method because your oven is not on for 2 or 3 hours. A lot of people serve prime rib with a horseradish sauce. Since we liked blue cheese, I decided to make this garlic blue cheese dressing
Prime Rib with Garlic Blue Cheese Dressing
4 to 5 lb. Bone-in prime rib roast
6 large garlic cloves
½ c. fresh basil leaves
¼ c. fresh rosemary leaves
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
3 Tbsp. Dijon mustard
3 Tbsp. Butter
3 Tbsp. Olive oil
Let roast stand at room temperature for 2 hours. Preheat oven to 500 degrees F.
In food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard, butter and oil, processing to form a paste. Smear the paste over the top and sides of the roast.
Cook the roast in a pan, bone side down, for 5 minutes per pound of roast. Turn off oven without opening it. Let roast set in oven for 2 hours. You may want to check the temperature of your oven to make sure it stays above 200 degrees with a thermometer. If it drops below 200 within the 2 hours, turn the oven back on at 250 degrees for the remainder of the 2 hours. You want the internal temperature to be 130 to 140 for medium rare.
FOR DRESSING: Place ¾ cup heavy cream and 1 medium garlic, minced, in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until the cream coast the back of a spoon, 5 to 10 minutes. Remove the pan from the heat and stir in 6 oz. of crumbled blue cheese. Season to taste with freshly ground black pepper.
Carve the meat into slices. Serve with the dressing.
Happy Easter and welcome to Eggs Benedict Day. I found this recipe from Martha Stewart Living and found it to be tasty and unique. Enjoy this as brunch any weekend. (You can half the recipe if there are only 2 of you.)
3 Tbsp. Lemon juice
1 tsp. Dijon mustard
2 large egg yolks, plus 4 whole eggs
6 Tbsp. Unsalted butter
Salt & pepper
1 Tbsp. White vinegar
1 avocado, halved, pitted, peeled
2 English muffins,split
8 oz. Jumbo lump crab meat
1 tsp. Minced fresh tarragon
Whisk together lemon juice, Dijon, egg yolks and 3 tablespoons water in a heatproof bowl. Brown butter in a saucepan. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins (I used keto bread slices) and spread avocado onto split sides;
top with crab.
Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon, let drain 30 seconds then place atop crab.
Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minutes. Remove from heat, stir in tarragon and spoon evenly over eggs. Serve immediately.
4 c. all-purpose flour, divided
2 tbsp. Sugar
½ tsp. Salt
2 pkg. Rapid Rise yeast
1 c. water
¼ c. Dijon Mustard
2 tbsp. Margarine
½ c. (8 oz.) ground cooked ham
1 c. chopped Swiss cheese
½ c. dill pickle slices
1 egg, beaten
Mix 3 c. flour, sugar, salt & yeast. Heat water, mustard & margarine to 125 to 130 degrees. Stir into flour mixture. Mix in enough of remaining 1 cup of flour to make a soft dough. Knead 4 minutes. On greased baking sheet, roll dough to 14 x 12-inches. Sprinkles ham, cheese & pickles down center third of dough length. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Bring strips from opposite sides of filling together, twist & place ends at an angles across filling; cover. Place large shallow pan on counter, half-filled with boiling water. Place baking sheet over pan, let dough rise 15 minutes. Brush loaf with egg.
Bake at 375 degrees for 25 minutes. Serve warm.