Tag Archives: blog

Deviled Eggs

Appetizers, Uncategorized, , , , , ,

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Who knew? Who knew I could actually make delicious Deviled Eggs? I sure didn’t. I have been trying for years to make perfect Deviled Eggs and over and over again I failed. I kept trying because I love eating Deviled Eggs. Whenever I attend a party I seek out the Deviled Eggs first. Of course on a few occasions I discovered my host or hostess could not make good Deviled Eggs either.

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Finally, I figured out that instead of trying to add a bunch of special seasonings or unique ingredients I needed to keep it simple. In most cases, it is best to stick to a basic recipe then gradually build on your success (that philosophy could be applied to life in general). Now, my Deviled Eggs are definitely lip smacking good. Sticking to a simple recipe made it easy to adjust my recipe after my initial success. My stepped up version of Deviled Eggs adds a little bit of bacon. Remember, bacon makes everything better or a least it can’t hurt. I am sure my fellow carnivores would agree. My vegetarian friends will still find the basic recipe to be delicious. Try topping with minced red onion or a little cilantro. Whatever you decide to do I am sure you will enjoy these Deviled Eggs.

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Deviled Eggs

Ingredients:
6 – 12 large eggs
1 tbsp mayonnaise
2 tsp salt
1 tsp cracked black pepper
1 tsp relish
¼ tsp mustard
¼ tsp chopped parsley
water

Optional:
minced red onion
minced cilantro
3 slices crispy bacon crumbled

Place eggs in a medium sized pot with enough water to cover the eggs. Sprinkle with 1 tsp of salt. Bring eggs to a boil and cook for 3 minutes. Turn off heat and let eggs sit for 5 minutes. Remove from stove and run under cool water for 60 seconds or let eggs cool for 10 – 15 minutes.

Peel eggs and then slice in half. Gently squeeze yolk from the eggs into a bowl. Add seasonings, mayonnaise and mustard. Mash the yolks with a fork and mix the ingredients. Spoon mixture into a small plastic bag. Clip one corner of the plastic bag. Squeeze mixture into each egg shell and top with crumbled bacon, minced red onion or cilantro. Chill before serving (unless you cannot wait!).

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Garlic BBQ Chicken Wings

Dressing/ Sauce/ Dip, Main Course, Meat/ Poultry, Uncategorized, , , , , , , ,

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I am going to admit something to the world. I prefer to take the easy way out when it comes to frying chicken. Chicken wings and specifically chicken wingettes are the easiest pieces to fry if you are frying chicken. Wingettes are already cut into pieces and do not need a lot of cleaning. Other parts of the chicken like the breast and thigh need tender loving care to make sure you get most of the fat and other questionable things off of the chicken. Drumsticks are not hard to clean but they take longer to cook than wings. So yes, I can be a little lazy when it comes to frying chicken. That being said I do love fried chicken and don’t mind frying up a batch of wings for the family any day of the week.

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I came up with my Garlic BBG Chicken Wing recipe after watching a food show that showed the cook adding garlic to a butter sauce then pouring it over fried chicken wings. I liked the idea of adding garlic and butter to a BBQ sauce then pouring it over fried chicken wings instead of a plain butter sauce. The result was quite tasty and since I baked the wings after frying them and drenching them in BBQ sauce there was a nice little char to the wing.

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This recipe is simple because you can use whatever flavor BBQ sauce you like the best. If you want something a little sweet but spicy, try Stubbs Sweet Heat BBQ sauce. The sauce has a nice tang and you can feel a subtle heat in the back of your throat as you eat. Adding the garlic just added another wonderful level of flavor to the wings. There are so many different flavors of sauce that will work well with this recipe. Start out by experimenting with your favorite BBQ sauce then go from there. I am 99% sure you will enjoy these wings no matter what sauce you decide to use.

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Garlic BBQ Chicken Wings

Ingredients:

1 jar Stubbs Sweet Heat Bar-B-Que Sauce

2 pkgs chicken wingettes washed

2 tbsp minced garlic

2 tbsp butter

1 tbsp salt

½ tbsp black pepper

frying olive oil or vegetable oil

Preheat oven to 425 degrees.

In a large bowl season chicken with salt and black pepper. Add oil to a dutch oven or large heavy pot (about half way up the side of the pot. Turn heat to medium high until oil begins to smoke slightly. If you are brave, flick a drop of water into the pot. If it sizzles the oil is hot.

Cook chicken wings in batches (8 – 10 pieces each time) until they are crispy. Drain on paper towels.

In a medium sauce pan melt butter over medium heat. Add garlic and saute for 2 minutes then add BBQ sauce. Stir to mix butter, garlic and sauce. Reduce heat to low to keep warm while cooking chicken.

Add chicken and sauce to a large container with a top. Shake to coat the chicken wings. Spread chicken out on a foil lined baking pan. Bake in the oven for 10 – 15 minutes.

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Guacamole

Appetizers, Dressing/ Sauce/ Dip, Uncategorized, Vegetables, , , , , , , , ,

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My hubby has been trying to get me to make Guacamole for years. He has even brought home recipes from co-workers who he said made “the best” guacamole for office parties. To say I was intimidated by his “the best” statement would be an understatement. My past attempts at making Guacamole never quite hit the mark. It was either too lemony, too salty, too garlicky or too yuck!

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Yep, I don’t mind saying I made some terrible Guacamole in my earlier days of cooking. Now? Now, I can say I have finally pulled together a recipe that is simple and full of flavor. Keeping it simple is the key to making Guacamole. Having only a few ingredients and seasonings helps to keep the avocado the star of the recipe. After all, it is not really Guacamole without the avocado.

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Speaking of avocado, did you know that avocados are rich in fiber with about 10 grams in a medium-sized avocado. One of the things I love about avocados is that they are versatile. I use them in salads, toppings for my tacos and tostadas or in spreads or dips. I think some folks even use avocados as a hair conditioner and as a facial mask to improve their complexion. I would rather eat avocados than wear them.

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So, for anyone out there that has been intimidated by the idea of making good Guacamole try my version. I no longer feel like a wimp and neither will you.

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Guacamole

Ingredients:

1 small container of fresh salsa drained

4 ripe avocados cubed

1 4oz can of jalapenos drained

½ tsp cilantro

½ tsp black pepper

½ tsp salt

¼ cup olive oil

Dressing:

In a small bowl whisk together olive oil, salt, black pepper, cilantro and garlic powder.

Place drained salsa in a medium-sized bowl. Pour lime juice over salsa and let it sit for 5 minutes.

Add avocado and jalapenos to the salsa. Pour dressing mixture over avocado. Gently toss salsa and avocado together. Let chill at least 15 to 30 minutes to allow flavors to blend. Serve with tortilla chips or thin slices of french bread.

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Chocolate Coconut Bars

Desserts, Uncategorized, , , , , , ,

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I have not been keeping up with my blog lately because of so many family events in recent months. Between my mom moving, my son getting ready for college and just interacting with family I have not had much time to spare.

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I figured I needed something to give me a kick start and would be very easy to pull together. Chocolate Coconut Bars turned out to be a quick recipe that gave me the kick start I needed. I decided to be daring and made a batch for my team at work to see if the Chocolate Coconut Bars would be a hit outside of the family. By the time the day was over there were nothing but crumbs left in the container and I had thumbs up messages throughout the day. I have to admit that it is a good feeling when others appreciate the food you make. I think I now have a new set of guinea pigs besides my family to test out recipes on.

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My Chocolate Coconut Bars are just a different version of an old time favorite. I remember having them years ago at a friend’s house or maybe it was an office party. Either way, they were a tasty treat but a little too sweet for me. I think because the hostess used sweetened coconut, raisins and only sweet chocolate in the recipe. I changed it up a bit to cut down on the sweetness and added a bit of tartness to the bars. Instead of sweet coconut flakes I used unsweetened shredded coconut. I also added craisins instead of raisins for the contrast of sweetness and tartness.

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For those folks that are not a fan of coconut you might be surprised at how subtle the taste of coconut is in this recipe. There were a number of folks on my team that said they really do not like coconut but the combination of the unsweetened coconut with the chocolate, craisins and walnuts made the bars taste delicious. Over the years there have been a number of foods I thought I did not like but I was convinced somehow to try them again. I found that when certain foods were combined with some other food or was seasoned differently I really did like it. I often say to my son Don’t knock it til you have tried it”.

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Chocolate Coconut Bars

 Ingredients:

15 – 20 graham crackers crushed

1 14 oz can condensed milk

1 stick of butter melted

1 ½ cups shredded coconut (unsweetened)

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup chopped walnuts

½ cup craisins

Preheat oven to 350 degrees.

In a large bowl add crushed graham crackers and melted butter. Stir until well combined and graham crackers are moistened. Spread graham crackers evenly onto a parchment lined rimmed baking sheet. Set aside.

Add chocolate, coconut, walnuts and craisins to the large bowl and mix well. Spread mixture evenly over graham cracker crust. Drizzle condensed milk over chocolate mixture. Place baking sheet in the oven for 25 – 30 minutes. Check after 20 minutes to make sure coconut does not burn.

Remove from oven and let cool for at least 15 minutes then cut into squares.

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Riced Cauliflower and Brussel Sprouts

Main Course, Side Dish, Uncategorized, Vegetables, , , , , , ,

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As she often does, my daughter turned me on to a new food I had never tried or heard of before. This time it was riced cauliflower. When she first told me about it I thought it was some kind of rice that had been processed out of dried cauliflower. So, when I asked one of the folks at Trader Joe’s if they had it riced cauliflower they said no based on my description. My daughter said it could be hard to find so I was not really surprised when Trader Joe’s looked but could not find it among the rice and pasta nor in the freezer section. Of course, when I told D about my trip to Trader Joe’s she put me on the right path and let me know that riced cauliflower isn’t really rice. Instead, the fresh cauliflower is “riced” and cut down to resemble rice. On my next trip to Trader Joe’s I found riced cauliflower in the fresh vegetable section.

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Cauliflower is plentiful in the warmer months and is great in salads and soups. I decided to create a different kind of recipe for my cauliflower by pairing it with brussel sprouts. Hence, my Riced Cauliflower and Brussel Sprouts recipe. If I do say so myself the dish was pretty tasty on the first try. One thing to remember when preparing cauliflower is to not overcook it. I learned the hard way just how mushy cauliflower can get if you cook it too long. Riced cauliflower cooks even quicker than cauliflower florets so this is definitely a quick and easy recipe to make.

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For my vegetarian friends this recipe is wonderful as both a side dish or a main course (just leave out the bacon). I had a nice sized bowl of Riced Cauliflower and Brussel Sprouts for lunch which was quite filling all by itself. The next time you are searching for a new cauliflower recipe take a chance on making Riced Cauliflower and Brussel Sprouts. I think you will be pleasantly surprised at how delicious it tastes.

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Riced Cauliflower and Brussel Sprouts

 Ingredients:

1 16 oz pkg of riced cauliflower

6 – 8 brussel sprouts sliced thin

2 shallots sliced thin

2 slices bacon cubed

½ tsp salt

½ tsp cracked black pepper

¼ tsp lemon zest

¼ tsp garlic powder

juice from ¼ of a lemon

Place bacon in a large non stick skillet over medium high heat. Brown bacon until crisp then drain on paper towels. Set aside.

Drain off all but 1 tbsp of bacon fat. Reduce heat to medium then add shallots and brussel sprouts. Cook until slightly softened. Add riced cauliflower and stir to mix. Sprinkle with bacon (reserve enough bacon to garnish dish). Cook cauliflower until tender but slightly al dente. Top with reserved bacon.

Bon Appetit!

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Broccoli and Cauliflower Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , ,

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Lately, I have been eating a lot of cauliflower which means I have to come up with different ways to fix it so that we don’t get bored with cauliflower. I really like broccoli salad so I thought I would add cauliflower and a few other ingredients to my standard recipe to create a new fresh salad.

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The spring and summer seasons call for light flavorful dishes. Cauliflower is big, pretty and plentiful during this time of year. As the seasons progress, cauliflower becomes less expensive so it usually ends up in my shopping cart.

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My biggest surprise after making my Broccoli and Cauliflower Salad was that my youngest son really liked it. He can be picky when it comes to eating raw vegetables so I was taken aback when he dipped his fork into the bowl and scooped out some of the salad. His reaction surprised me even more and I suddenly realized I may not have any Broccoli and Cauliflower Salad left to take to work for lunch. No worries. I would rather see T enjoy eating raw veggies than worry about lunch the next day. Besides, I quickly put aside a little salad in a container then put it way back in the frig before hubby and T could polish it off.

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This is one recipe I am sure I will be making all summer long. Bring on the BBQ!!! I have a dish I think everyone will love.

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Broccoli and Cauliflower Salad

 Ingredients:

1 large broccoli crown cut into small florets

1 large head of cauliflower cut into small florets

6 slices bacon fried and crumbled

1 cup carrots shredded

1 cup red cabbage shredded

½ cup sour cream

½ cup mayo

½ cup golden raisins

¼ cup Colby jack cheese shredded

½ tbsp seasoned salt

½ tsp cracked black pepper

½ tsp sugar

¼ tsp chopped parsley

Combine broccoli, cauliflower and raisins in a large bowl. In a medium bowl blend together sour cream, mayo and seasonings. Pour over veggies and gently mix to coat. Sprinkle with bacon (reserve a little bacon for garnish) and cheese then gently toss.

Chill 30 minutes. Serve chilled or at room temperature. Top with bacon crumbs before serving.

 

Combine broccoli, cauliflower and raisins in a large bowl. In a medium bowl blend together sour cream, mayo and seasonings. Pour over veggies and gently mix to coat. Sprinkle with bacon (reserve a little bacon for garnish) and cheese then gently toss.

Chill 30 minutes. Serve chilled or at room temperature. Top with bacon crumbs before serving.

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Apple Salad

Desserts, Fruits, Side Dish, Soups/ Salads / Stews, Uncategorized, , , , , , ,

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Refreshing is the word that kept springing from my mouth when I first tasted my Apple Salad dish and when I described it to my hubby and son. I have been thinking about light and refreshing dishes quite a bit lately since warmer weather has crept into my life. During warmer weather I don’t feel like making heavy or complicated meals. Summer is the time when I am looking for quick recipes and dishes that don’t make me tired or lazy after eating.

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My Apple Salad recipe is all the things I just mentioned. It is quick to make. It is light and refreshing. Plus, it does not make me feel heavy, bloated or lazy after eating it. On the contrary. I actually feel energized after eating this salad. Apple Salad is packed with protein from the delicious chopped walnuts and golden raisins and has vitamin C from the apples. Another plus is that the raisins contain antioxidants which helps our bodies to fight against cancer and heart disease. Also, the raisins add a hint of sweetness to counter the tartness of the apples.

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Bottom-line… Apple Salad is a low calorie, healthy dish that will leave you feeling refreshed and energetic. Just ask my son. He liked this salad so much that he had it for breakfast and as a snack. If my biggest critic loved my Apple Salad, I think you will too.

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Apple Salad

Ingredients:

2 large granny smith apples diced

2 large re crispy apples diced

1 8oz container marscapone cheese

½ cup golden raisins

½ cup chopped walnuts

¼ cup sour cream

4 tbsp milk

2 tbsp sugar

1 tsp vanilla extract

1 tsp orange zest

1 tsp ground cinnamon

¼ tsp ground nutmeg

juice from ½ of a lemon

Place apples in a large bowl and squeeze lemon juice over apples then toss. This will keep the apples from turning brown. Set asides.

In a deep bowl add marscapone cheese, sour cream, milk and sugar. Beat with a hand mixer until smooth. Add vanilla, nutmeg and cinnamon. Beat until seasonings are incorporated into mixture. Stir in orange zest. Pour mixture over apples then add walnuts and raisins. Gently mix until the apples are well coated along with the nuts and raisins. Serve chilled or at room temperature.

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Lemon Squares 2

Desserts, Fruits, Uncategorized, , , , , , , , ,

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I have always wondered why advertisers like to use the phrase “new and improved” especially when it is attached to an already popular item. Why mess with a product when it is considered to be wonderful from the very beginning? I thought about that when I decided to tweak my Lemon Squares recipe and created Lemon Squares 2. I won’t say my new recipe Lemon Squares 2 is a “new and improved” version of my original Lemon Squares recipe but it is “new” and it is good.

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Like the original recipe Lemon Squares 2 are lemony but have an added layer of flavor because of the cream cheese filling. Yes, I added cream cheese to the mix to create a lemon cheesecake like texture. Good ahead and say it. Yummy! I also added chopped pecans to the crust to make sure there was a contrast of textures. After all, I did not want to have a one note recipe.

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For those that are thinking about the calories, take heart in knowing I used low fat cream cheese to lower the calories a little. But, let’s be honest. This is dessert and it is a cheesecake like treat. So go easy on the number of Lemon Squares 2 you decide to eat at one sitting. Spread out the deliciousness and eat them every other day rather than every day. It will be hard but I am sure you can handle it. Of course, if you are like my youngest son, you can eat them everyday and not gain an once. But then again, he works out all the time and has that “young” metabolism I miss so much.

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The next time you have a taste for lemons or cheesecake consider making a batch of my Lemon Squares 2. I think you will enjoy them.

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Lemon Squares 2

Ingredients:

Crust:

2 ¼ cup all purpose flour

½ cup chopped pecans

½ cup granola crumbled

¼ cup + 1 tbsp confectioner’s sugar

2 ½ sticks unsalted butter cut into small cubes

Filling:

8 oz cream cheese softened

1 ¾ cups sugar + ½ cup sugar

¾ cup lemon juice (use meyer lemons if available)

¼ cup + 1 tbsp all purpose flour

4 tbsp confectioner’s sugar for dusting

1 tbsp lemon zest

1 tsp vanilla or almond extract

¼ tsp salt

4 large eggs (room temperature)

1 egg yolk (room temperature)

cooking spray

Preheat oven to 350 degrees. Spray a 9 x 13 inch glass dish with cooking spray and set aside.

Sift flour, salt and confectioner’s sugar into a large bowl. Add pecans, granola and butter. Working quickly, mix butter into flour until butter is broken down into tiny pieces about the size of a large pea (use a food processor if necessary). Press mixture into bottom of the glass dish pushing about one third of the crust up the sides of the dish. Refrigerate at least 30 minutes then bake for 10 – 15 minutes. Crust will be pale.

While crust is baking prepare the lemon filling by whisking together sugar, flour and salt. Add lemon juice, zest and vanilla extract. Stir until combined. Whisk in eggs and egg yolk. Set aside.

In medium bowl cream together cream cheese and ½ cup sugar. Add 1 egg and ½ tsp vanilla extract. Set aside.

When crust is done pour cream cheese mixture over warm crust and spread out evenly over the crust. Next pour lemon filling mixture over the cream cheese mixture. Bake for an additional 35 – 45 minutes. Center should still jiggle a little. Remove and let cool completely before cutting. Sprinkle with confectioner’s sugar and cut into squares.

 

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Queso Fundido

Appetizers, Dressing/ Sauce/ Dip, Meat/ Poultry, Side Dish, Uncategorized, , , , , , , ,

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Tortillas are a staple in my kitchen.  Between making chicken burritos, breakfast burritos , tortilla chips and soft tacos as a quick meal I make sure I always have tortillas on hand.  I was searching for a new way to use tortillas when I just happen to come across a delicious looking Mexican dish that included tortillas.  I had never heard of Queso Fundido which means “melted cheese”.  I discovered that Queso Fundido is actually a very popular dish even in the states.

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In most areas Queso Fundido is made as an appetizer but my research showed some folks like to turn it into a sandwich.  Since I was new to making the recipe I thought I had better stick to making it an appetizer.  There were so many different recipes out in the cooking sphere I decided to find a basic recipe then add my own little twist.  The standard ingredients for any Queso Fundido is spicy sausage, tomatoes and cheese.  After that you can add whatever seasonings you like.  Chorizo is the sausage of choice in most recipes because of the level of heat and spice.  If you are not into spicy sausage, you can still make this dish but use a milder Italian sausage.  Nobody will care.  Use whatever makes you happy.  But if you want the Queso Fundido to be authenic, use the chorizo.

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Be prepared for this dish to disappear quickly.  If you have cheese lovers in your house, they will definitely love Queso Fundido.  Serve it up while it is hot and bubbly along with warm tortillas.  Talk about Yummy!

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Queso Fundido

Ingredients:

1 pkg ground chorizo or spicy Italian sausage

6 flour tortillas

1 jalapeno seeded and chopped

1 clove garlic chopped

2 plum tomatoes seeded and chopped

2 cups mozzarella or Mexican cheese

¼ cup diced onion or scallions

1 tbsp olive oil

1 tbsp cilantro chopped

1 tsp salt

½ tsp black pepper

¼ tsp ground cumin

Preheat oven to 425 degrees.

Heat olive oil in medium sized skillet. Brown chorizo until cooked and slightly crisp. Remove sausage from the pan and drain on paper towels. Add garlic, onions, jalapeno tomatoes and seasonings to the skillet. Stir to mix well. Reduce heat and cook for 3 – 5 minutes until veggies are soft. Add sausage to the mixture and stir to combine.

Spray a pie dish with cooking spray. Sprinkle ½ of the cheese in the bottom of the dish. Layer ½ of the chorizo and vegetable mixture over cheese. Sprinkle a little more cheese over the chorizo mixture then top with remaining cheese.

Bake for 20 – 25 minutes until cheese melts and dish is slightly browned and bubbly. Serve with warmed tortillas.

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Crispy Rice

Rice, Side Dish, Uncategorized, , , , , , ,

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Whenever I prepare my Curried Fish dish I try to compliment it with a side dish that has a contrasting texture. I usually use cod when I make Curried Fish which is a very soft flaky fish. Sometimes I will pair the fish with crisp sauteed cabbage or I will prepare Crispy Rice which speaks for itself.

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A slight take on fried rice, my Crispy Rice reminds me of the kind of rice my mom used to make every time she had leftover perlo rice. I know you are saying to yourself “what the heck is perlo rice?”. Well, it is a southern dish my mom made by cooking rice in ham broth or chicken broth. Chicken and rice perlo is a very popular dish in the south but is found in slightly different versions across the world from Persia (pilau) to Turkey (pilav) to Spain (paella). Each country has adopted their own interpretation of this meat and rice dish. I have to be honest about my many attempts to make perlo rice. I have failed on most occasions. I have never been able to perfect perlo rice the way my mom does it. My attempts typically come out mushy (overcooked) or a little too al dente. I actually gave up on making perlo rice and just ask my mom to make it for me whenever I have a taste for it. One day I may try making perlo rice again but for now I am good with asking mom to make it.

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Back to my Crispy Rice. Like my mom I use leftover rice or I will make it early the same day I want to fix it and just refrigerate it for a couple of hours. The cold rice fries better than soft freshly cooked rice. In order to kick up the flavor in my Crispy Rice I add scallions, fresh spinach and crispy bacon. In my opinion, bacon makes most recipes taste great but cubed ham is also good in this dish so try whichever one you like best. I can almost guarantee that when you make Crispy Rice there will not be much leftover if any at all. This one will make the family clean their plates.

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Crispy Rice

Ingredients:

2 cups cold white rice

4 scallions sliced

4 slices crispy bacon chopped

½ bag baby leaf spinach

2 tbsp butter

1 tbsp olive oil

½ tsp cracked black pepper

cooking spray

Spray a large frying pan with cooking spray. Add butter and olive oil to frying pan and heat over medium high heat until butter is melted. Do not let butter burn. Add scallions to the pan and saute for 1 – 2 minutes. Add rice to the pan and break up with a spatula. Stir to coat rice with butter and olive oil. Let rice brown and stir every few minutes for 5 minutes. Reduce heat to medium. Add bacon and spinach to the pan. Season with black pepper. Stir until spinach begins to wilt. Remove from heat and cover for 2 minutes.

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