World Egg Day – Friday the 13th

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.

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October – Halloween Season

The Halloween Season is here. I haven’t decorated for years but I think I will this year just because we are moving next year. I would also like to share some of my favorite Halloween recipes.  Today I will be sharing a recipe for Devil’s Ribs which I served with a pinto bean.  Sounds delicious doesn’t it.  Enjoy & stay tuned for more delicious and creepy Halloween recipes.

6 lbs. Beef ribs
15 oz can tomato sauce
1/3 c. vinegar
1 tsp. Molasses
2 Tbsp. Honey
2 tsp. Dry mustard
1 Tbsp. Worcestershire sauce
1 tsp. Celery seed
¼ tsp. Nutmeg
Salt to taste
½ c. water, hot
1 large onion, thinly sliced
1 tsp. Beef bouillon granules
2 – 4 tsp. Hot sauce

Place ribs in heavy large baking pan.

Dissolve bouillon in hot water. Combine with rest of ingredients and pour over ribs. Cover with foil and bake at 400 degrees F until very tender, about 2 hours. Uncover and continue baking until ribs are browned, about 10 minutes more.

Dijon-Maple Salmon

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.

Shrimp Day

For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from HomeMadeSimple.com. I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.

Shrimp Quesadillas

¾ lb. Shrimp, peeled, deveined and cooked
2 green onions, thinly sliced
2 tsp. Cajun seasoning
2 c. shredded pepper jack cheese
6-8 (6”) flour tortillas
Remoulade Dipping Sauce (recipe below)

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Spray one side of the tortillas with cooking spray.

 

Toss shrimp with green onions, Cajun seasoning and cheese. Spread filling evenly among half of the tortillas, then top each with remaining tortillas. Press down lightly to flatten.

Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and quesadillas are golden brown and crisp. Let stand a few minutes, then cut into wedges. Serve with Remoulade Sauce for dipping.

 

Remoulade Sauce

Juice of ½ lemon
½ c. onion, chopped
2 green onions, chopped
¼ c. celery, chopped
1 clove garlic, minced
1 Tbsp. Prepared horseradish
2 Tbsp. Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh parsley
¼ c. mayonnaise
¼ tsp. Cayenne pepper
Black pepper to taste

 

 

Combine ingredients in a blender or food processor and mix until almost smooth. Season with black pepper and chill until ready to serve.

 

 

 

Chicken Nuggets and Creamy Dill Dipping Sauce

Last night I made chicken nuggets for dinner.  I decided to make a dill dipping sauce to go with the nuggets.

Chicken 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.

Creamy Dill
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.

Prime Rib Day

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.

Eggs Benedict Day

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.

Catfish Nuggets with Tartar Sauce

I really don’t have an established recipe for catfish but there are a few things I like to do. First cut your fillets into 2” nuggets then soak in buttermilk, salt and pepper. This will enhance the flavor of the catfish and reduce the fishy taste.

Next crush some chiccarones (pork rinds). Mix with almond meal/flour and Cajun seasoning. We like Comeaux that we picked up in Louisiana.

Get your deep fryer ready by putting oil in it to the appropriate line and heating until a drop of water pops.

Now take each nugget out of the buttermilk and cover with the dry mixture and place in the deep fryer basket. You will have to do this in batches. When they are brown and have risen to the top of the oil remove and place on a paper towel lined cookie sheet. Make sure to sprinkle with salt immediately after removing from the oil.

I always like tartar sauce with my catfish nuggets and it is very easy to make. You’ll need at least mayonnaise, mustard and pickles (we prefer dill but if you have sweet pickles or relish you can use that). I also added some pimientos this time. I don’t measure anything when I make this but you want about 1 cup of mayonnaise, 1 tablespoon of mustard and ¼ cup finely chopped pickles. Mix well and voila – tartar sauce.

If you want to make this a healthy meal, add cut fruit.

National Meatball Day

Because it is National Meatball Day, I will be sharing a recipe for  Turkey Meatballs & Slow-Roasted Tomatoes.

Tomatoes:
2 pints (4 c.) cherry tomatoes, halved
3 garlic cloves, sliced
¼ c. olive oil
Pinch each of fine seas salt & dried oregano

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line 2 sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves.

Evenly drizzle everything with the olive oil and sprinkle with the salt & oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered, crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature the sweeter they’ll get).

Meatballs:
1 small yellow onion, peeled
1 ½ lbs. Ground turkey
1 c. grated Parmesan cheese
¼ c. chicharrones, crumbled
½ tsp. Herbes de Provence
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
½ tsp. Ground mustard
2 Tbsp. Olive oil, plus extra for serving
2 Tbsp. Chopped basil leaves
4 Tbsp. Cream cheese
2 Tbsp. Sour cream

Use the larges holes of a box grater to grate the onion into a large bowl. Add th turkey and other ingredients except the cream cheese & sour cream, and use your hands to gently mix everything together until combined. Do not over-squish the meat.

Divide and shape the meat mixture into 24 golf-ball-size balls and place them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been cooking at least 30 minutes, turn up the oven to 375 degrees F. Slide the meatballs into the oven on the upper rack, above the pan of tomatoes. Bake everything until the tomatoes are puckered and sizzling, about 15 minutes. Remove the tomatoes from the oven and set them aside. Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside, and additional 20 to 25 minutes.

Serve the meatballs warm on a bed of the tomatoes, with dollops of the cream cheese & sour cream combined on top. Drizzle with olive oil and garnish with extra basil.