Wednesday, December 9, 2015

More Deviled Eggs -- This Time Pickley

Using up the last of the hard boiled eggs from the other night ..... No I have not been boiling eggs on a daily basis..... I went a little more like an egg salad taste for the filling.

Pickley Deviled Eggs 
adapted from Gourmet September 2005

2 hard boiled eggs
2 tsp reduced fat mayonnaise
1 tsp yellow mustard

1 tsp pickle relish
1/8 tsp celery seeds
Ground White Pepper
Slivered Chives and additional relish for garnish

Cut the eggs in half and remove the yolks to a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, relish,and celery seeds. Mix well to combine. Add salt and ground white pepper to taste. Fill the egg whites with the yolk mixture; top with slivered scallions and additional relish. 

Tuesday, December 8, 2015

Sweet Baby Rays Deviled Eggs

Well before I started on the last blog post, I made lunches again at 3 AM. More deviled eggs for my hubby. If anyone has thought on how I could sleep past 3 AM, i am all ears.

My husband and son love Sweet Baby Rays ™ Sweet and Spicy Barbecue Sauce so why not add a little to deviled eggs to give them a little zip.

Sweet Baby Rays Deviled Eggs
adapted from Food Network Magazine April 2011

2 hard-boiled eggs
2 tsp reduced fat mayonnaise
1 tsp yellow mustard, 
a dash of Road Kill Garlic ™ Garlic habanero Hot Sauce 
1 1/2 tsp Sweet Baby Rays ™ Sweet and Spicy Barbecue Sauce
Salt and freshly ground pepper 
Sliced scallions for garnish
Paprika, for garnish

Cut the eggs in half and remove the yolks to a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, hot sauce and barbecue sauce. Mix well to combine. Add salt and freshly ground black pepper to taste. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika. Serve.

Chicken Wings Like A Rock Star

My husband and I enjoy going to food and wine events. Every time we go there is always a little tidbit we pick up. A couple weeks ago we attend the Lancaster Food & Wine Festival in PA. Although the event itself was quite a disappointment, we discovered Blackwoods Signature Sauces. A wonderful line of wing sauces. But that was not all ....... Does anyone remember the band A Flock of Seagulls from the early 80's?  
If you do, did you know that their second lead guitarist, Eddie Berner was a chef from the US who trained in Phili? He apparently had a reality cooking show on The Comcast Network and now provides transport and catering services from his Rockin Road Grill bus. 
I can't say I was ever a big Flock of Seagulls fan, but it is always interesting to hear about where people are now ..... you don't usually hear the positive stories.


So for dinner last night we made chicken wings with Blackwoods Signature ™ Garlic Parmesan Sauce.

Blackwoods Garlic Parmesan Wings
adapted from Taste Episode #TS4741

Chicken wings
Blackwoods Signature ™ Garlic Parmesan Sauce

Preheat oven to 350 degrees and preheat oil in an electric skillet to 375 degrees. 
Cut each wing into its three components: drumette, flat and wing tips. Reserve wing-tips for stock
In batches, fry drumettes and flats in the hot canola oil for 8 minutes. Transfer to a tray with paper towels and let drain. 
Toss in garlic parmesan sauce and place on a rack in a roasting pan.
Roast in the oven for about 20 minutes or until the wings are crisped.

Monday, December 7, 2015

Sleepless in PA Deviled Eggs

What do you do when you are awake at 3 AM ? I decided to make deviled eggs for my husband's lunch. I was not sure about the instant potato flakes called for in this recipe but it gives the filling more body and less mush. Very tasty.

Deviled Eggs with Bacon and Shrimp
adapted from Cooking Light  April, 2008

2 hard boiled large eggs, shelled and cut in half
1 Tbsp instant potato flakes
1 1/2 Tbsp reduced fat mayonnaise
1/2 tsp chopped dried chives
1/2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 oz cooked salad shrimp, chopped
1/2 tsp Hormel Real Crumbled Applewood Smoked Bacon
chopped fresh parsley for garnish

Remove the yolks from the eggs to small  bowl and mash with a fork.  Add the potato flakes, mayonnaise, chives, mustard salt, pepper, shrimp and bacon to the bowl and stir well. Divide the mixture among the 4 egg halves and top for fresh parsley.

Sunday, December 6, 2015

Sunday Dinner

By my lack of blogging you can probably tell life has been a bit buzy. Last week was a crazy busy week at work so it was time to take a step back and regroup. My husband and I went out for a lovely lunch yesterday and I am spending today in the kitchen doing what I love to do ..... cook.
Before our lunch date, I went grocery shopping and got a great deal on a bone in pork loin end roast which was the inspiration for today's meal. Looking in the pantry, I still had potatoes from the farm share so there was the first side. Green beans in the freezer and bingo we have a meal.

Roasted Pork Loin with Molasses and Balsamic Glaze
Ranch Mashed Potatoes
Green Bean Caesar Salad

Roasted Pork Loin with Molasses and Balsamic Glaze
adapted from Food & Wine December 2010

1 cup balsamic vinegar
1/2 small onion, coarsely chopped
4 thyme sprigs
2 cups chicken stock
1 cup unsulfured molasses
1 Tbsp powdered mustard
3 Tbsp Dijon mustard
1/4 teaspoon crushed red pepper
4 lb pork loin end roasts, bones removed and tied
Kosher salt
Freshly ground black pepper
1 garlic cloves, thinly sliced
1 rosemary sprigs

In a medium saucepan, combine the balsamic vinegar with the onion and 2 thyme sprigs and boil until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the same saucepan and boil until reduced to 1 cup, about 10 minutes. Strain the stock and return it to the saucepan. Strain the balsamic reduction and add it to the reduced stock. Boil until the liquid is thickened and reduced to 2/3 cup, about 12 minutes.
Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustards and crushed red pepper; let the glaze cool.
Place the pork roast on a rack in a roasting pan and season generously with salt and freshly ground pepper. Coat the roasts with the half of the glaze, brushing repeatedly because the glaze will slide off the meat.
Preheat the oven to 300°. Top the roast with the remaining 2 sprigs of thyme and the garlic and rosemary. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours. After 30 minutes top the pork with half of the remaining glaze. After another 30 minutes, repeat with the remaining glaze. When the pork is ready it will be richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°. Add water to the pan if it dries out and baste the meat with the pan juices from time to time during the last 1 1/2 hours of roasting.
ransfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes before carving. Drizzle with the reserved balsamic sauce and serve.

Ranch Mashed Potatoes
adapted from Cooking Light, NOVEMBER 2007

2 lbs cubed potato, peeled and cubed
1/4 cup reduced-fat sour cream
2 Tbsp chopped green onions
1/4 cup 2% milk
1 tsp white wine vinegar
3 Tbsp butter, melted
1/2  teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon dried dill

Place potato in a large pot and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Green Bean Caesar Salad
adapted from Bon Appetit January 1997

1/2 cup plain nonfat Greek yogurt
1/2 cup prepared Good Seasons Italian dressing, using the less oil method
2 garlic cloves, chopped
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce 
1/2 lb green beans, trimmed, cooked
2 heads romaine lettuce, torn into bite size pieces
4 tablespoons grated Parmesan cheese 

Combine first 5 ingredients in the bowl of a small food processor - blend well. Season to taste with freshly ground black pepper 
Combine beans, romaine, and 2 Tbsp cheese in large bowl. Add dressing and toss to coat. Sprinkle with remaining cheese. 

Tuesday, September 22, 2015

Beef & Barley in the Slow Cooker

It is a crazy time at work so I have been looking for recipes that I can fix and forget while I am away. With a little prep the night before to chop the vegetables, it is a quick prep to put everything into the pot before I head to work.

Slow Cooker Beef and Barley
adapted from Food Network Magazine November 2011

2 pounds boneless beef chuck roast cut into in two pieces
1 cup pearl barley
1/2 pound baby bella mushrooms, quartered
4 stalks celery, quartered
6 carrots, peeled and quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups beef broth
1 tablespoon soy sauce
1 cup water
1 tsp Montreal Steak Seasoning
1/2 tsp kosher salt
1/2 tsp ground black pepper

Combine all the ingredients in the bowl of a slow cooker. Cover and cook on low, for about 8 hours.
Skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred into bite-size pieces. If you like a thinner stew, add additional beef broth to create your desired consistency. Divide among shallow bowls and top with the beef. 

Sunday, September 20, 2015

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing

Getting some of the last last zucchini and summer squash of the season from the farm share.  There is always an abundance of summer squash and zucchini in the share. I am forewver trying to find new ways to cook it so we do not get bored.

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
adapted from Bon App├ętit July 1999 

2 medium zucchini, trimmed, halved lengthwise
2 medium summer squash, trimmed, halved lengthwise
1 Tbsp olive oil
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese
1 Tbsp white balsamic vinegar 
Cooking spray
Salt & freshly ground pepper

Place zucchini and summer squash on large sheet and coat lightly with cooking spray. Sprinkle with salt and pepper. 

Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into pieces. Place in large bowl. In a small bowl,whisk the basil, Parmesan cheese, balsamic vinegar and oil to combine. Pour over the squash and toss to blend. Season to taste with salt and pepper and serve.