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.

Advertisements

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.

Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

Garden Hot Dog Topping

This being Memorial Day weekend, I will be grilling hot dogs with a couple of toppings.  Below is the Garden Hot Dog Topping.

¼ c. vinegar
3 Tbsp. Sugar
1 garlic clove, minced
½ small yellow bell pepper, chopped
½ small green bell pepper, chopped
½ small orange bell pepper, chopped
Cream cheese, softened
Tomatoes, chopped

To make pickled peppers, whisk together vinegar, sugar & garlic in a bowl. Add peppers. Chill 1 hour, stirring occasionally.

Serve hot dog with pickled peppers, cream cheese & tomatoes

Garlicky Pickled Veggies

Today is Garlic Day and Amaretto Day. I couldn’t find Amaretto at my local grocery which makes it a little hard to make a drink for Amaretto Day. So I will share this recipe for Garlicky Pickled Veggies from Better Homes and Gardens. I made some adjustments to the recipe because I didn’t have quart jars. At the beginning of April, I mixed everything and put them into two half gallon mason jars. After waiting the week needed for the pickling, I was pleasantly surprised. This is a great way to pickle any vegetables you have around. I will probably put more garlic in next time I make it because the garlic in this batch is sort of overpowered by the red pepper flakes. These pickled vegetables are great as an appetizer or on a veggie tray for company.

3 c. cauliflower florets (1 head)
2 med. Red bell peppers, seeded & cut into 1: pieces
12 oz. Green beans, trimmed and cut into 1” pieces
2 med. Carrots, cut into 1/2” slices
1 med. Onion, cut into thin wedges
4 c. vinegar
2/3 c. sugar
1 Tbsp. Salt
12 garlic cloves, smashed
1 ½ tsp. Crushed red pepper

 

In a large pot, combine vegetables. Add enough water to cover. Bring to boiling. Cook uncovered, 3 minutes, drain.

 

In another large, nonstick, heavy pot combine 4 cups water, vinegar, sugar and salt. Bring to boiling, stir to dissolve sugar.

 

Pack vegetables into hot-sterilized canning jars, leaving 1/2” head-space. Add garlic and red pepper evenly between the jars. Pour hot vinegar mixture over vegetables, maintaining the 1/2” head-space. Wipe jar rims; screw on lids.

Let cool 30 minutes. Chill for at least 1 week before serving. Store in refrigerator for up to 1 month.

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.

Spicy Napa Cabbage Slaw

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.