Tag: recipe

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!

Crock Pot Sunday

Being that there was still football this weekend, we decided to stay in and make dinner and dessert in the crock pot.And it was glorious.

Here’s what we made!

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Crock Pot Pork and Beans
(from http://busycooks.about.com/od/porkentreerecipes/r/cpporkbeans.htm)

Prep time: 10 minutesCook time: 8 hours
Yield: 6 servings

Ingredients
6 boneless pork loin chops, trimmed of excess fat
1 onion, chopped
2 large cans of pork and beans
1/3 cup ketchup
3 tbsp of mustard (or more to taste)

Preparation
In a 4 quart crockpot, combine onion, pork and beans, ketchup and mustard and stir to blend.
Add pork chops to crockpot, pushing some down into the bean mixture.
Cover crockpot and cook on low for 8 hours, stirring occasionally, until pork is tender.

We ended up shredding the pork, which made it kind of a stew-like consistency, but it was still delicious.
And I’d recommend putting salt and pepper on each side on the pork chops before they go in the crock pot, to give them a little more flavor.

 

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Old Fashioned Slow Cooker Baked Apples
(from http://www.southernplate.com/2011/09/old-fashioned-slow-cooker-baked-apples.html)

Ingredients
4-5 Apples (whatever will fit in your slow cooker)
1/2 Cup water

For Each Apple you’ll need:
2 Tablespoons Dark Brown sugar
1 Tablespoon dried cranberries or raisins
1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smudge of allspice)
1 Tablespoon (or pat) of butter

Instructions

    1. Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker.
    2. Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.
    3. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
    4. Pour water into bottom of slow cooker.
    5. Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal.
We didn’t have cranberries or raisins, but it turned out really well still without them.
And now we’re all super full of delicious, warm football food.  🙂
Try it yourself!

Spinach and Fruit Salad

I made up this recipe yesterday based on something I had at a wedding recently.  Simple, but tasty.  🙂

Ingredients

Half a bag (approx. 8 ounces) of fresh spinach (I tear off the stems)

1 apple, cubed or cut into small chunks

15-20 grapes, halved

Blue cheese

For dressing: (approx. amounts, always do to taste)

2 oz olive oil

1 oz balsamic vinegar

½ oz lemon juice

Salt and pepper, to taste

Directions

  1. Wash and drain spinach, placing in a large bowl.
  2. Cut up apple and grapes, and add to spinach.
  3. Combine all ingredients in dressing in a small bowl, whisking together until mixed thoroughly.
  4. Toss salad with dressing.
  5. Sprinkle blue cheese on top.
  6. Serve!

If you’re going to wait to serve, combine all ingredients except the dressing, and store in the refrigerator.  Dress the salad just before serving.

This salad is good even leftover the next day.  Be sure to store in an airtight container.

Italian Breaded Pork Chops, Honey Glazed Carrots, and Ice Cream Bread

I was more ambitious yesterday in the kitchen than I’ve been in a week or so, so you get to enjoy the (recipe) fruits of my labors.  I actually made the ice cream bread first yesterday, but I’m going to put the recipe last so you get more than dessert.  🙂

Main course I modified a bit, because it’s a recipe that I’ve done before.  I made the pork into medallions, as you’ll see in the picture, instead of keeping them as chops.  I found the pork stays more moist and is easier to eat that way.

So, onward!

Main Course: Italian Breaded Pork Chops
(allrecipes.com)

Prep Time: 25 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients

3 eggs, lightly beaten
3 tbsp milk
1 1/2 cups Italian seasoned bread crumbs (I made my own by blending regular bread crumbs with Italian seasoning)
1/2 cup grated Parmesan cheese (you can use the stuff in the container, you don’t have to grate yourself)
2 tbsp dried parsley
2 tbsp olive oil
4 cloves garlic, peeled and chopped
4 pork chops  (I’ve used 2 cut in half, or pork medallions.  Actual pork chops tend to be kind of thick.)

Directions

1.  Preheat oven to 325 degrees F

2.  In a small bowl, beat together the eggs and milk.  In a separate small bowl, mix the bread crumbs, Parmesan cheese and parsley.

3.  Heat the olive oil in a large, oven-proof skillet (if you don’t have one, that’s fine, just use a regular skillet.  I’ll explain later.)  Stir in the garlic and cook until lightly browned.  Remove the garlic, reserving for other uses (or chuck).

4.  Dip each pork piece into the egg mixture, then into the bread crumb mixture, coating evenly.  Place coated pork chops in the skillet, and brown about 5 minutes on each side.  (until golden brown)

5.  Place the skillet in the preheated oven.  If you don’t have an oven-safe skillet, transfer the pork to a casserole dish large enough for them, then place in oven.  Cook for 25 minutes, or to an internal temperature of 160 degrees F.

They should look like this (if medallion style):

 

Veggie: Honey Glazed Carrots

This one’s rather short, because I glanced at a recipe by Sunny Anderson and did it on the fly.  These are done in no time at all.

Ingredients

Can of carrots, sliced
1 tbsp butter
1 tbsp honey
1/2 tbsp lemon juice
salt and pepper

Directions

1.  Cook can of carrots in their own juice in a medium saucepan.  They will become tender.  Drain off liquid.

2.  Add the butter, honey, and lemon juice, cooking until the carrots are coated.  Cook about 5 more minutes for a glaze to form.  Finish with salt and pepper, and serve.

 

And now the piece de resistance, which Jeff can’t stop eating –

Dessert: Ice Cream Bread

Yes, I stole this liberally from The Hungry Housewife, because she’s so amazing.  And this recipe is so fool-proof even I got it to rise, and I am not the best baker on the planet.  And you should read what she wrote for the entry on Ice Cream Bread anyway, because it’s hilarious.
…Anyway.

Ingredients

2 cups of ice cream, any flavor, softened
1 1/2 cups Self-Rising flour (Self-Rising flour is for every 1 cup flour, add 1 1/2 tsp baking powder and 1/2 tsp salt.)

Directions

1.  Preheat your oven to 350 degrees F.  Spray and flour an 8×4 loaf pan, or line with parchment paper.

2.  In a medium bowl mix the ice cream and flour together until just combined.  Scoop into the pan and smooth out.

3.  Bake for about 45 minutes, or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

4.  Remove from pan and allow to cool.

I used Cookies and Cream ice cream, and it was AWESOME.  I cannot say enough how good a balance between ice cream and bread this is.  You’ll just have to try it for yourself.

Behold, the loaf in all its glory:

 

 

That’s about it for this time.  Next week I think I’m going to try an American Goulash I saw Michael Symon make on The Chew.  🙂

Starting Off…

with an easy recipe that I made last week!

I was looking for a quick and uncomplicated baked mostaccioli recipe, since we had a lot of penne rigate noodles in the pantry.  I found one made by Kraft Foods, which in the recipe does use their cheese, but I substituted in cheese I already had.

On to the recipe!

Classic Baked Mostaccioli

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

1 lb ground beef
4 cups mostaccioli (or penne) cooked and drained
1 jar spaghetti sauce
3/4 cup grated Romano cheese (or shredded Italian or Romano cheese)
1 package shredded mozarella cheese

Directions:

(Note by Anne: Before doing the first step, bring some water to a boil and cook your pasta.  It’ll make the whole process a lot easier.)

1.  Brown meat in a large skillet; drain off grease

2.  Stir in mostaccioli, spaghetti sauce and 1/2 cup of the Romano cheese.  Spoon into a 9×13 inch baking dish (the large casserole dish).  Top with mozzarella cheese and remaining 1/4 cup of Romano cheese.

3.  Bake at 375 degrees F for about 20 minutes, or until cheese is melted and bubbly.

I will add another note of be sure to preheat your oven WHILE you’re prepping.  I totally forgot until after, and then had to wait another 10 minutes to be able to bake the recipe.

It should look like this when you’re done –

Have fun!