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.
I’m not really sure why these are called Spanish style but they are basically a simple scrambled egg over a bed of cooked vegetables. It is very tasty. If you just want a twist on your normal scrambled egg this is the way to go.
2 medium-sized green peppers, sliced
1 medium-sized onion, thinly sliced
2 garlic cloves, minced
¼ tsp. Dried thyme
3 medium-sized tomatoes, coarsely chopped
1 tsp. Hot pepper sauce
8 large eggs
Parsley for garnish
In 12” skillet over medium-high heat, in 1 tablespoon hot oil, cook green peppers, onion, garlic, thyme and ½ teaspoon salt until vegetables are tender-crisp. Add tomatoes and hot pepper sauce; cook 2 to 3 minutes until tomatoes are softened. Spoon mixture onto warm large platter, keep warm.
In large bowl, with wire whisk or fork, beat eggs, ½ teaspoon salt and ½ cup water until blended. In same skillet over medium-high heat, heat 1 tablespoon oil until hot; add egg mixture. As egg mixture begins to set, with rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring occasionally. Spoon egg mixture over vegetable mixture on platter. Garnish with parsley.
From Good Housekeeping August 1990
Over the summer we had so much butternut squash that when I cooked some for dinner any that was leftover would go in the freezer. For example, when I roasted a squash about half would be leftover so I would put it in a quart size freezer bag and place in the freezer. I shredded a whole squash and got a couple of quart size freezer bags. I even cubed some squash and froze it before cooking so I could use it after the fresh squash was all gone.
We also got quite a few peppers, tomatoes, tomatillos and green onions which I used to make Pico de Gallo. I ended up with 2 quart size bags of Pico de Gallo in the freezer also.
I was looking for something to make for dinner and pulled out 1 bag of cooked butternut squash and 1 bag of Pico de Gallo. I let them thaw and then threw them in a large stock pot with a couple of cups of chicken broth, salt and pepper, 1 teaspoon tumeric and 1 teaspoon nutmeg. I brought all this to a boil and then reduced heat and let cook for about 30 minutes. To make a smooth soup, you will need to blend this mixture in batches after it has cooled. After blending, return to pot and heat thoroughly. Add about 1 cup of heavy cream or milk and let simmer for at least 5 or 10 minutes.
I was amazed at how hearty the soup tasted and realized it had to do with all the additional vegetables that was in the Pico de Gallo. Below is a recipe for Pico de Gallo if you would like to try to make this squash soup on a cold winter night. Enjoy!!!
1 med. Onion, chopped
4-5 small tomatillos, chopped
2 Anaheim peppers, chopped
1-2 small tomatoes, chopped
5 garlic cloves, pressed
Fresh Cilantro, chopped
Mix all ingredients and add salt to taste. Store in refrigerator.