Deviled Eggs

Everyone in our family loves deviled eggs!

  

They are so yummy, they scream SUMMER,  plus they're cheap and easy (like what's-'er-name down the street).  Back when we had 40 chickens and were getting 3 dozen eggs a day, I was always looking for more ways to use them.  Hence, if we weren't making German Pancakes or huge omelets, we were making these - always a staple at our summer BBQ's.

 

 

Deviled Eggs - straight from the 50's

First you hard boil some eggs. 

You want to do this right so you don't get that dark greenish-gray circle around the yolk.  That just screams rotten chicken fetus even though it's harmless.  I know there are some other ways to prevent this from happening, but I've always done it this way and it works every time. 

So place your eggs in a pan and cover with water (about an inch over the eggs).  Add some salt (helps with cracking). 

 Oh and here's some egg 101: If you're wondering how to tell if your egg is fresh or good, here's how:  When it's in the water if it lays flat, it's too fresh, won't peel and you'll have a disaster on your hands and will have to now make egg salad sandwiches instead.  If it floats to the top, it's bad, it's foul (no pun intended) there's to much air in it.  Gettarid.  But, if it tilts up slightly, it's perfect for hard boiling.

So, back to these highly difficult instructions, bring to a boil, turn down to a low boil and boil for 13 minutes.  If you live in a lower altitude (I'm about 7000 ft), you could dock of a couple minutes. Remove from heat, drain off boiling water and immediately fill with ice water and ice until cool.  That's the secret, and icy shock and you'll have perfect hard boiled eggs.  

Well that was hard.

It gets even harder.

When cool,  peel under cool running water, let dry on a clean dish towel and slice in half lengthwise.  Scoop out centers with a spoon into a bowl. Add mayo (Hellman's is always the best if you can find it), a couple squirts of mustard, not a ton, just enough to give it a little tang, and salt and pepper. 

Blend until smooth.  I usually put the filling in a large Ziploc bag with the corner cut off, sometimes a pastry bag with a big star tip and pipe into the shells.  I'd rather be generous and loose a couple whites than make them skimpy.  Sprinkle with paprika or Salad Supreme (my favorite) and garnish with a baby dill pickle slice. 

When we do these, we usually make about 2 dozen and there's never any leftovers.  So simple but so good!



Posted by: Rona

Creamy Alfredo with Sauteed Veggies

There's just something about a big mouth full of pasta that makes my heart happy.  This is one of my favorite dinners when you want something that everyone in your family will inhale.  Comfort food at its best.  Kids and adults alike adore this creamy goodness, and the best part is that you can mix and combine any toppings that your family prefers.  I used what I had on hand tonight.  First I started out preheating a skillet (medium heat) with a TB or so of olive oil.  Then I added sliced mushrooms and yummy asparagus.  I like to keep the veggies simple, as the sauce really is the star of the show, so I seasoned with s&p and chopped garlic.  While the veggies did their thing, I moved on to the sauce.

For the sauce, get a medium sized sauce pan and combine:
-2 cups half and half (heavy cream is what the recipe actually called for, but I had half and half on hand, so that is what I used and it came out beautifully-
-1 stick of butter
-1/2 block of cream cheese
Melt slowly stirring regularly, once it is all melted add:
- 3/4 cup of fresh Parmesan cheese (not the canned stuff)
-1/2 tsp garlic powder. 

Combine with a wisk.  At this point it is very important to NOT let it boil.  It will get clumpy and lose its smooth texture.  That's it!  Super simple, yet completely divine!  Add to 1 pound of pasta noodles and add desired toppings.  We love the classic with grilled chicken or shrimp, or another favorite is fresh garden tomatoes with crumbled bacon.  Tonight we went meatless, and nobody complained.  Be creative!  My favorite is to add a couple big shakes of red pepper flakes to my plate.  Heck, skip the noodles all together and use it as a dipping sauce for breadsticks!

 

Posted by Tiffany :)

Grilled Zucchini Roll-Ups

Zucchini by itself tastes kind of like....well...nothing.  It's totally boring without some love.

But it's so low cal and abundant this time of year,  I'm always trying to find something better in a healthier version to do with it. 

These little doodads were pretty tasty.  The basil absolutely makes it, and the tiny bit of goat cheese isn't enough to add a bunch of calories but makes a great creamy addition with all veggies.  Goat cheese is the bomb. 

I want it every day.  It makes everything better.  Just sayin'...


Grilled Zucchini Roll-ups

3-4 zucchini, sliced lengthwise about 1/4 inch thick
olive oil - garlic EVOO would be great!
2 oz goat cheese - I had plain on hand but herbed would be even better!
1 T minced fresh parsley
1 t. lemon juice
baby spinach leaves
about 1/3 cup basil leaves

Brush the zucchini slices with olive oil on both sides and sprinkle with salt and pepper.  Place on a preheated gill or grill pan until tender (about 4 minutes on each side).  I used a grill pan but an outside grill, especially a charcoal grill would be out of this world yummy!

In a small bowl, combine the goat cheese, parsley, and lemon juice.  Put 1/2 t. on each zucchini slice, about 1/2 inch form the end.  Top with a few spinach leaves and a small basil leaf (or 1/2 of a large one).  Roll up and place on a platter, seam side down. 

I think these are best at room temperature. They would go great with any grilled meat or summer BBQ.

You know you want one.

Posted by: Rona

Peach Crepes

Insanely delicious, insanely easy

peach crepes

 

 

 

 

These crepes seriously couldn't be yummier. They're fresh, sweet and beautiful.

 

Crepes:

4 eggs, beaten well

1 1/2 cup milk

1 cup flour

2 T sugar

3 T melted butter

lil' bit of salt

lil' bit of vanilla

 

*Beat together and cook 'em up.  These store well if you want to make them the day before. Place waxed paper between them and store in fridge.

 

Filling:

Peel and slice about 8 ripe peaches. Do NOT used canned.

1 can sweetened condensed milk

Juice of 1 lemon

 

*Mix together in a bowl and let sit for about 20 minutes.  Fill crepes with peach mixture, top with whipped cream. If you use cool whip or "whipped topping", I will punch you in the boob (Save that garbage for the ward party). Whip that cream! Spoon some of the juice from mixture over the top.

 

 

Posted by Cambria

 

 

 

 



 

 

 

 

 

 

Savory Polenta

Ya don't be callin' this a cornmeal patty my friend. 

This is POLENTA.

And I'm hooked on it.  I first had it at a fancy schmancy Brazilian restaurant in Scottsdale and was craving it ever since.  After a decent amount of Googling, I opted on this recipe I got from Alton Brown off of Food Network.  And honestly, I change every single recipe I try but not this one. Well, except I will never use unsalted butter (totally unnecessary if you asked me), and I did use yellow onion instead of red, and I did add a little extra Parm,  and I didn't have any parchment paper, but other than that...


Savory Polenta:

2 T olive oil, plus more for frying
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken broth
3 T unsalted butter
1 1/2 t. kosher salt
1/4 t ground black pepper
1 cup coarse cornmeal
2 ounces Parmesan cheese, grated

Preheat oven to 350 degrees.  In a large, oven-safe saucepan heat the olive oil over medium heat.  Add the red onion and salt and sweat until the onions begin to turn translucent.  Reduce the heat to low, add the garlic, and sauté for another minute. 

Turn up the heat to high, add broth.  Gradually add the cornmeal while continually whisking.  Cover the pot and place in oven.  Cook for 35-40 minutes, stirring every 10 minutes to prevent lumps.

Once the mixture is creamy, remove from the oven and add the butter, salt and pepper.  Once incorporated, add the Parmesan gradually. 

Serve as is or pour the polenta into a 9 x 13 lined with parchment paper.  Place in the refrigerator to cool completely. 

Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles.  Brush each side with olive oil and sauté in a nonstick skillet over medium heat or grill.

I cut mine into rounds, mostly so I could eat the scraps. I swear it's worth taking it out of the oven every 10 minutes to stir.

Here, I served it with a roasted veggie spaghetti sauce. 

For that I took a zucchini, summer squash, onions, mushrooms, and an eggplant, diced 'em up, drizzled them with olive oil, sprinkled with salt, and roasted them in a 400 degree oven for about 20 minutes.  Then I added them to some spaghetti sauce I already had.  This here is actually served over baked spaghetti squash instead of pasta  So it's kind of veggies over veggies, (is that wrong?) but it was really good!

PS:  Don't leave out the Parmesan.  It was the crowning jewel.  It was the last flavor that combined with the others that put it over the top!

Posted by: Rona 

Veggie Turkey Wraps

I could live off these things!! 

Here's what I did:

Take two cream cheese spreads ( I happened to have a vegetable one, and a onion and chive one), let them soften for a while, and mix them together with:

Juice from a lemon
3-4 chopped green onions
Any fresh herbs you want - I used parsley

Spread on 6 large tortillas or wraps.  Cover the whole thing because this is your glue.  Down the middle add a little pile of:

shaved turkey from the deli - about 2 pounds (lunch meat just ain't gonna roll up right)
4 julienned carrots
1 julienned English cuke - I left the peel on this, since it's not like the peel of regular cukes that remind me of vinyl flooring
little row of watercress

I julienned these on my mandolin so they'd be all perfect and whatnot, but you could easily just do it with a knife.  Julienning the carrots on the mandolin was a little tricky because they weren't super big. Judging by my kitchen, it was somewhat of a battle.  There were carrot shreds from hell to breakfast.

Sprinkle with salt and pepper and roll up TIGHT.  I'm talking tight - like last years skinny jeans tight.  

Wrap in plastic wrap and chill for an hour or so.  Cut in half on an angle and serve.  I took these to Relief Society so I cut them in 6 pieces each and put on a tray. 

Lovely little finger food.


Posted by: Rona

Rainbow Slaw

Gotta say, I loved this colorful salad!!  Some are just perty - but this really is a good conglomeration of flavors.  Plus, the crunch was so.... well crunchy.

Rainbow Slaw

Gave the knife a quick whack at the sharpener, then sliced these veggies like a ninja:

1/2 head red cabbage
3 peppers ( I wanted a red, orange and yellow but my store only had huge red peppers on steroids, so I just got 2 of those)
1 8oz. pkg of snow peas

Then grabbed a handful of cilantro and gave it a rough chop.

Toasted about a tablespoon of cumin seeds (use less if that scares you).  Gotta watch these little morsels of flavor, it's kind of hard to tell when they're toasted cause they're so tiny, but the aroma is amazing!  I probably let them toast for about 5 minutes, giving the pan an occasional shake.

Now... I'm anti-bottled-dressing.  Kind of think they all taste like crap, but this was delightfully tasty. 

Champagne Dressing

In a small bowl, I whisked together the cilantro, the toasted cumin seeds, probably about 1/2 cup (or a little more) of the Champagne dressing, the juice of one lime, and a hefty grind of salt and pepper.

After it mixed and mingled for a bit and the flavors got acquainted....  It was good to go. 

 Even though it's a totally different taste than traditional slaw, it makes a great refreshing summer salad.

Enjoy!

Posted by:  Rona

 

Stromboli

The all time best day in Elementary School was the one where the little old cooks were making Stromboli.  We could smell it cooking all morning long, making our little tummies rumble.  Stromboli is one of my family favorite.  I always have the ingredients on hand and it's a great take and go meal, sometimes we will pack this up and head to the mountain, as it is so yummy at room temperature.  Enjoy!

Dough:
1 c. hot tap water
1 TB yeast
1 TB sugar

Develop and activate these 3 ingredients in your Kitchenaid, then add:

2 tsp salt
flour ( I think I used a little over 2 cups, added gradually)

Knead for a few minutes then let rest and rise to double.  Roll into a large rectangle (about 10x15)  then add toppings in a thin layer, be careful not to stuff it too full, or you will have trouble rolling it up.  Roll it up as you would cinnamon rolls and place seam side down on a greased cookie sheet.  Allow to rise for another 1/2 hour or so, I let mine rise in the oven and put it to start baking automatically, this way it can rise more while the oven preheats.  Brush with butter and bake at 350 until golden brown.  Allow to sit for 10 minutes before you cut it or all the goods will leak out. 

Favorite traditional Stromboli fillings:
pizza/spaghetti sauce
mozzarella cheese
sliced ham
pepperoni

Posted by Tiffany :)

Churro popcorn

It's no secret to my family and friends that one of my all time favorite treats is a nice hot churro.  I can spot the signature "churro smell" anywhere.  This past spring we had a family vacation to Disneyland and I think it's safe to say I spent way to much money on those $3.75 churros, and i'd do it again in a heartbeat.  I found this recipe a while back, and knew it was something I needed to add to my list of things to try.  I was hooked.  It's an easier way to get that churro fix.  Enjoy.

12 ish cups of popcorn ( I have an air popper and I did 2 1/2 cup pops)
1 stick butter
1 packed cup brown sugar
1 tsp cinnamon
1/2 cup corn syrup
1 tsp baking soda
2 tsp vanilla
1/2 cup chopped pecans
1 cup white chocolate chips

Combine butter, brown sugar, cinnamon and corn syrup in a microwave safe bowl.  Microwave for 30 seconds to melt butter a bit, stir, and return to micro for 2 more minutes.  Stir again and microwave yet another 2 minutes.  Remove from microwave and add baking soda, pecans, and vanilla.  Pour over popped popcorn and stir to evenly coat.  Pour mixture onto a foil-lined baking sheet (makes for super easy clean-up) and bake at 250 for 30 minutes, stirring half way through.  After it's done, I like to transfer it to wax paper so that it wont stick to foil while it's cooling.  Cool and drizzle with white chocolate. 

Posted by Tiffany :)