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.