Easy Classic Deviled Eggs

Hi, ladies!

I'll start by introducing myself so you don't think I'm a freak. Or at least you'll know for sure that I am one. Or whatever.

Amy and I grew up around the corner from one another, and I knew exactly when to pick up my bare feet to avoid stepping on the rocks when I ran over to her house to play. We go way back, and I adore her.

I read her blog frequently, and once when I clicked to see her complete profile/stalk her, I found this blog and I must say I love it. I love the idea of people sharing recipes they've found to be tried and true {ly delicious}.

Thanks for letting me in on it.

I'll start by submitting this incredibly easy appetizer - the classic deviled egg. As "classic" as this recipe is, it's so yummy and they're definitely far and above the ones I grew up with. I found the recipe when I googled "deviled egg recipe" forever ago and took them to a Christmas party. I really wish I'd tripled the recipe, because they were literally gone in 2 minutes. Everyone raved about how they were the best they'd ever had.

I've not ventured too far into the waters of different flavors/varieties of deviled eggs, but these really are the best I've ever tasted. Easy, cheap {watch for sales on eggs at your local grocers - you can pretty much steal them sometimes}, and you can take them to a party, bbq, picnic, anything really.

Recipe from The Deviled Egg Gourmet {who also provided the picture Ü}

Easy Classic Deviled Eggs

6 hard-boiled eggs, peeled and cut lengthwise
1/4 c. light mayo or salad dressing
1/2 t. dry ground mustard
1/2 t. white vinegar
1/8 t. salt
1/4 t. ground black pepper
paprika for garnish

Remove egg yolks to small bowl and mash with a fork. Add mayo, mustard, vinegar, s & p and mix thoroughly. Fill the empty egg whites with yolk mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap {or if you're fancy and have one of those egg carrier thingies, put them in there} and refrigerate for up to one day before serving.

{They piped theirs into the egg whites to look purty. I don't do that because I'm a lazy-face.}

Refried Beans-Hold the Refry

I am on a bit of a "south-of-the-border" kick lately.  I have not really been a fan of refried beans, but Sarah loves them, so I have been trying to find an alternative to canned beans.  I really like this recipe I found on allrecipes.  First, I can make them in my crock pot.  Second, they don't call for bacon fat, or other funky ingredients, so they're actually pretty healthy.  Third, it makes a lot of beans which keep really well in the freezer or refrigerator.  Fourth, even I think they are REALLY YUMMY as a side dish or wrapped in a warm tortilla.  I have made several batches over the last few weeks.

1 onion peeled and halved
3 cups dry pinto beans; rinsed with stones removed
1/2 fresh jalapeno; seeded and finely chopped
2 Tbsp minced garlic (5-6 average size garlic cloves)
5 tsp. salt
1 3/4 tsp. fresh ground black pepper
1/8 tsp. ground cumin
9 cups water

Add all ingredients to crock pot, adding water last.  Cook on high* for 8 hours, adding more water as needed. Note: if you need to add more than 1 cup of water, the temperature is too high.  

After beans have cooked, drain them reserving some of the water.  Mash with a potato masher adding reserved water until you get the consistency you want.

*My crock pot tends to cook really hot, so I cook the beans on high for 1-2 hours and then turn it down to low.

Spanish Rice

This is a great alternative to the boxed stuff.  I found it on allrecipes.  I took some of the reviewers suggestions and doubled it since we really like Spanish rice, and some people make a whole meal out of it when they don't like the other stuff we're having. If you have a smaller family or don't want a lot of leftovers, I'd half this recipe, but I will add that I think this is actually better the second day.

3 Tbsp. canola oil
2 c. long grain rice
1 onion, chopped
1 green bell pepper, chopped (I only had red pepper, which worked fine)
1 clove garlic, minced
4 c. chicken or vegetable broth
1 (14 oz can) diced tomatoes with green chilis
1 tsp. chili powder
1/4 tsp. cumin
2 tsp. salt
1  tsp. dried parsley

Heat oil in deep skillet over medium heat.  Saute onion, garlic and pepper for a couple of minutes.  Add rice and brown well.  Stir in broth and tomatoes.  Add chili powder, cumin salt and parsley.  Cover and simmer until rice is cooked and liquid is absorbed, about 30 minutes.

I want to try making it in my rice cooker, and I think some fresh cilantro stirred in before serving would be wonderful.

Not your Campbell's Green Bean Casserole

I've always really liked green bean casserole--even the Campbell's version, and it is a staple at Thanksgiving dinners for us. This, however, is a fresher take on it--better flavor, less mushy. It is an Alton Brown recipe from Food Network. He fries his own onions, but I still use the French's. I guess I'm not ready to give up all my processed foods. But if you are feeling ambitious the instructions are here.

Green Bean Casserole

• 1 teaspoon kosher salt
  
• 1 pound fresh or frozen green beans cooked until barely tender in salted water
  
• 2 tablespoons unsalted butter
• 8 ounces mushrooms, trimmed and cut into 1/2-inch pieces (He calls for 12 oz, but it's easier to just throw in an 8 oz package of already sliced 'shrooms .)
  
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1-1/3 cup french fried onions
  

Melt butter in heavy skillet over medium high heat. Add mushrooms, salt and pepper and cook until mushrooms start to release their liquid, about 4-5 minutes. Add garlic and nutmeg and cook for a minute or two more. Sprinkle the mixture with flour, stir until mushrooms are coated, and cook for one minute. Add broth and simmer for a minute more. Reduce heat to medium low and add half and half. Cook until mixture thickens, about 6-8 minutes.

Remove from heat. Stir in 1/4 of the onions and all of the green beans. Pour mixture into a casserole dish. Top with remaining onions. Bake at 400 degrees for approximately 15 minutes. Serve immediately.

Fresh Cranberry Sauce

Here is my contribution for Thanksgiving. I always thought I didn't like cranberry sauce. I usually don't care for something that retains the shape of the can it came from. Then one year at Mark's mom's Thanksgiving Dinner, his step-mom brought this (don't even try to figure that out). It is so different from stuff you slice from the can. Now I really like Cranberry Sauce, and best of all...its easy! This is the only picture I could find.

2 juicy oranges (Buy a couple extra, they need to be JUICY)
1 bag cranberries
1/3 cup sugar (This is just to start with. You may need to add more according to taste since cranberries are really tart. No matter how much you add it won't be as much as the stuff you buy.)

Process the oranges and cranberries in a food processor (or a blender) until desired consistency. I like mine a little chunky. Then add the sugar until you get the desired sweetness.

You can also play with this and add spices like cinnamon or cloves. You can also add a little orange juice, or whatever you want.

This will also keep in the fridge for a long time.

HAPPY THANKSGIVING!

Zucchini couscous

In honor of the plentiful vegetable we know and love, I am posting not one but two recipes to help you use up some of your zucchini. Actually, I happen to really like the taste of zucchini so I like to use it in dishes that do not combine it with chocolate chips. Don't get me wrong, I love the sweet breads from zucchini but I also like the more "vegetable" type recipes too. I came up with this recipe after watching a similar dish on the Food Network. I did a little tweaking and came up with this. I think other vegetables could be used in place of the zucchini too. Think, chopped broccoli, peas, or squash maybe?

1 1/2 c. chopped zucchini

2 green onions, thinly sliced

1-2 cloves garlic, minced

1 Tbsp. olive oil

3/4 c. plain couscous

1 c. chicken broth

In a skillet heat olive oil on med. high heat. Add green onions, garlic and zucchini. Saute until zucchini becomes softened and garlic and onions are cooked. Add chicken broth and bring to a boil. Next, stir in couscous and cover with a lid. Remove pan from heat. Let sit for five minutes or until all of the chicken broth is absorbed. Fluff couscous with a fork and serve.

Blackened Corn Salsa

I got this recipe from Prudence Pennywise. Has anyone tried it yet? If you haven't, you really need to! I made chicken enchilada's last night for dinner. My kids are REALLY picky and like them pretty plain. Rocky and I like actual flavor in our food, so I thought I would give this a try. I put it in our enchilada's and it really added flavor! Rocky ate a little bit with tortilla chips and really liked it. Check out her website for a picture. I didn't get a picture of it, sorry!


Blackened Corn Salsa



1 tablespoon olive oil
1 large onion, chopped
2 cups corn fresh or thawed, if frozen
2 tomatoes, chopped
1 jalapeno or serrano pepper, minced
1 clove garlic, minced
juice of one lime
1/2 cup chopped cilantro


Heat oil in a skillet over high heat. Add corn and onion and cook, stirring from time to time, until corn and onion are blackened in places. Combine with other ingredients in a medium bowl and serve.

Fried Rice

This rice definitely falls into the category of top 5 meals for me. It meets all of the important criteria:
1. Tastes great
2. Everyone in my family likes it
3. I usually have all of the ingredients on hand
4. It is really easy and fast to make
5. It makes great leftovers the next day (I recommend doubling this recipe)

Lately I have been adding small dices of chicken to the recipe so I can make the rice into a one dish meal. Usually I would serve it along side a stir fry, but when I add the chicken I guess I consider it more of a complete meal. If you decide to add chicken to this recipe, dice 2 chicken breasts into small dices. Cook the chicken before any of the other ingredients for the fried rice. Make sure your pan is hot, I mean really hot. Add a small amount of oil. Drop the chicken into the pan, but don't move it around to much. Let the chicken sear so it gets that nice brown color on the outside. Remove chicken from pan then add chicken back into the rice at the very end.

Tamari is a dark soy sauce. I really think it adds a better flavor to the rice. It does not have the overpowering salty flavor of regular soy sauce. Tamari can be found at both grocery stores in town.

2-3 c. cooked rice, cooled or cold leftover rice (leftover rice works best)
3 T. veg. or canola oil
2 eggs, beaten
2 cloves garlic, chopped
1 inch fresh ginger, grated (optional)
1/2 c. shredded carrots
3 green onions, sliced
1/2 c. frozen peas
1/4 c.- 1/3 c. Tamari, dark soy sauce
Sesame oil

Cook rice. Spread rice on cookie sheet to quick cool it. Heat a wok or a large nonstick skillet over high heat. Add 1 tsp. oil to the pan. Add a little sesame oil whenever you add canola oil. Add eggs and scramble, then remove from the pan. Adda little more oil to the center of pan and add garlic, ginger, carrots and green onion and quick fry veggies for 2 minutes or until soft. Add rice and combine with veggies. Incorporate scrambled eggs and continue to another 2-3 minutes. Add peas and Tamari and stir fry 1 more minute.