Tag: eggs

Deviled Eggs

So, my mom called me yesterday to ask if I would make deviled eggs for my dad’s birthday.  Since this always seems to be the dish I’m most called on to make at or bring to family gatherings, I thought it was a shame I hadn’t shared it on here yet.

As always with anything I post, feel free to make substitutions if you aren’t fond of a particular ingredient.  I’ve never seen our particular family recipe written down anywhere, and I generally do the quantities to taste, but I’ll try to give specifics.  And my mom has Tupperware trays for deviled eggs that hold sixteen halves, so I’m going to give said specifics to make that number.

Ingredients

8 eggs
2-3 heaping tablespoons Miracle Whip (can sub mayonnaise…I’m just not fond of regular mayo myself)
1-2 tablespoons sweet pickle relish
paprika
dried parsley

Directions

1.  Hardboil the eggs.  This should take approximately 25-30 minutes.  If you’ve never hardboiled eggs before, use the following link to get this task done: http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

2.  Generally I let the eggs cool in the refrigerator for a few hours or overnight, but if you don’t have that time, simply run them under cold water, or stick them in an ice bath.

3.  Peel the eggs.  Discard or compost shells.

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4.  Cut each egg in half, lengthwise.  Pop out the hardboiled yolk into a medium bowl, and reserve the white on your egg plate or tray.

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5.  Once you have all the yolks in the bowl, mash with a fork until the yolks are in small pieces.

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6.  Add the Miracle Whip, and stir until well combined.

7.  Add the pickle relish, and stir until well combined.

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8.  Using a fork or spoon (or if you want to be fancy, a piping bag) divide the filling evenly into the empty whites.

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9.  Top each egg with a dash of paprika, then a couple of pinches of dried parsley.  I usually crush the parsley a bit finer with my fingers, and then put it on the eggs.

10.  Serve!

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Voila!  I would say the whole process, if you have already boiled eggs, usually takes about a half hour from beginning to end.  A bit labor-intensive, but delicious.  My mom passed this version on to me, but you can always make deviled eggs your own with different ingredients and different toppings.

But these are my favorite.  🙂

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St. Patrick’s Day food

It’s been a while since I’ve posted, but we made a couple of recipes tonight for St. Patrick’s Day that I think are delicious, and will probably be repeated in future.  Enjoy!

Chicken with Bacon, Cabbage, and Cider

This recipe is from the cookbook The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland by Margaret M. Johnson.  Recipes based on booze?  This is why I still own this cookbook.  🙂

Ingredients

4 boneless, skinless chicken breastsSalt and pepper
6 slices of bacon, cut into 1/4 inch strips
1/4 cup canola oil
2 small onions, sliced
2 tbsp minced garlic
1/2 cup chicken stock or chicken broth
1/4 cup Irish hard cider
2 cups of shredded cabbage

Directions

Place chicken breasts between two sheets of wax paper and, with a mallet or rolling pin, pound or roll to 1/2 inch thickness.  Season with salt and pepper.

In a large skillet over medium heat, cook the bacon for 5 to 7 minutes, or until crisp.  Remove to paper towels to drain.  (Here, we found it helpful to drain some bacon grease.)  Return the skillet to the stove and heat 2 tablespoons of the oil.  Add the chicken and cook 4 to 5 minutes on each side, or until no longer pink in the center.  Remove the chicken from the pan and cover with aluminum foil (the chicken will continue to cook).

In the same skillet over medium heat, heat the remaining 2 tablespoons oil.  Stir in the onions and garlic and cook, scraping up the browned bits from the bottom of the pan, for 3 to 5 minutes, or until the vegetables are soft but not browned.  Stir in the stock or broth and the cider.  Bring to a boil, then add the cabbage.  Reduce heat to medium, cover, and cook for 8 to 10 minutes, or until cabbage is tender.

With a slotted spoon, transfer the cabbage to a platter and cover with aluminum foil.  Boil the cooking liquid for 4 to 5 minutes, or until reduced by half.

To serve, divide the cabbage among 4 serving plates.  Slice chicken and place on top of the cabbage.  Spoon sauce over the top, sprinkle with reserved bacon.

(We burnt the sauce, and forgot to slice the chicken, but our finished product!)
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Next, dessert!

Guinness Cake with Bailey’s Frosting

So, for the frosting, I just took a regular container of vanilla frosting and mixed in Bailey’s Irish Liquer to taste.  We like things a little boozy, but it’s up to your palate.  The cake recipe which follows is from Betty Crocker.  Theirs is a layer cake with homemade frosting, but I made mine in a bundt cake pan with the frosting method mentioned above, as a way to meld the holiday with my German heritage.  🙂  If you want to homemake the frosting, I’ve included the whole recipe below.

Prep Time 35 min
Total Time 1 hr 50 min
Servings 12

Ingredients

Cake
1 box Betty Crocker™ SuperMoist™ dark chocolate cake mix
1 bottle (12 oz) stout beer
1/2 cup vegetable oil
3 eggs

Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla
5 cups powdered sugar

Directions
  • Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
  • In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.  (Follow the box directions for what kind of cake pan you’re using, my bundt cake took 45 minutes instead of 35.)

I didn’t do these following steps, aside from frosting and chilling in the fridge.  Do both of these if you want the homemade frosting on a layer cake.

  • In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
  • Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

I think it turned out well!

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And it’s delicious, even though I don’t have a cake plate.  😀
Sláinte mhaith!  Enjoy the Irish spirit on this St. Patrick’s Day!

Swedish Meatballs

This recipe is courtesy of Jeff’s Grandma Baumann.  From everything I’ve heard, she was quite the cook, and from every recipe of hers that I’ve tried, it just confirms it.  These are a Christmas staple in the Anderson house, and I made them last week, as Jeff was craving them.  🙂

Swedish Meatballs

Ingredients

2 lb ground beef
1 lb lean ground pork
1 cup dry bread crumbs
1 cup milk
2 eggs, slightly beaten
2 tbsp onion, finely chopped
2 tsp sugar
1/2 tsp pepper
2 tsp salt
1 tsp ground allspice

Directions

Have the butcher double grind the beef and pork (we found at Jewel it comes this way), or mix and grind in the food processor.  Add all the ingredients in a large bowl and mix well.

Cover a jellyroll pan with parchment.  Roll small meatballs and place on parchment.  Bake at 350 degrees for about 20 mins or until browned.

Makes about 96 meatballs, which according to the recipe is 12 servings.

You can serve with any kind of sauce, but I recommend some lingonberry jam.  Delicious!