1/2 lb. ham coarsely chopped
1/2 c. mayonnaise
3 T. flat leaf parsley
1 jalapeno seeded and diced
1 T. Dijon mustard
1/2 tsp. sweet paprika
Put ham in a food processor and pulse until finely chopped. Transfer the ham to a bowl. Stir in the remaining ingredients.
6 hard boiled eggs chopped
1 piece of celery chopped
1/4 onion chopped
1/4 c mayo or greek yogurt
1 T of mustard use your favorite
Mix together in bowl and enjoy.
Hard Boiled Eggs
I have tried lots of methods to make hard-boiled eggs that are easy to peel. Until today, I had never found one that really worked. So I wanted to share this with you.
Bring one inch of water to a boil in a large saucepan fitted with a steamer basket. Place large eggs in the basket (no more than will cover the bottom). Cover the pan; cook for 12 minutes. Transfer to a bowl of ice water to cool. Drain, crack and peel.
According to the American egg board, the pressure created by the steam forces the membrane to separate from the egg, making it easy to peel.
Instapot hard boiled eggs:
Place one cup of water in instapot.
Put eggs on on rack
Set to pressure cook for 5 minutes.
Let steam release for 5 minutes.
After steam release use spatula or cover hand in towel to manually release remaining steam.
Use tongs or if you have hands of steel to move eggs to cold water bath
Crack eggs and see how easy it is!
Hard boiled eggs are good at room temperature for two hours and you can peel and keep in fridge for up to 7 days.
Lemon Poppyseed Muffins
3 c. flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. poppy seeds
1 T. lemon zest
10 T. butter
1 c. sugar
2 large eggs
1 1/2 c. plain yogurt
1/4 c. lemon curd
Set the butter out to soften.
Adjust the oven rack to the lower-middle position. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin or line with paper liners.
Mix the flour, baking powder, baking soda, salt, poppy seeds and lemon zest. Set aside.
Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. Alternate adding the flour and yogurt about 1/3 at a time. Beat just until combined.
Spoon half the batter into each muffin cup. Use a spoon to make a well in each cup of batter, dipping it into water if necessary to keep the batter from sticking. Drop a teaspoon of lemon curd in each well. Top with the remaining batter.
Bake at 375 degrees for 25 minutes or until golden brown. Set the pan on a wire rack to cool slightly, then remove the muffins from the pan.
5 c. chopped cooked chicken
3 15 oz. cans Great Northern beans drained and rinsed
1 32 oz. box chicken broth
1 16 oz. jar salsa verde
1 8 oz. pkg. shredded Monterey Jack cheese with peppers
2 tsp. ground cumin
In a slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce the heat to low and simmer 2 hours. Serve.
1 box Fudge brownie mix
1 12 oz. can Stout beer
2 tsp. Espresso powder divided
6 T. Cream cheese softened
1/4 c. Sugar
1 egg
2 T. Irish Cream liquor
1/2 c. Sugar
2 T. Water
2 T. Heavy Cream
1 T. Butter
2 T. Irish whiskey
Prepare the brownies as directed by the box but substituting the stout beer for the water and adding 1 tsp of Espresso powder.
Reserve about a cup of the brownie mix before pouring the rest into a greased 9×9 dish.
In a separate bowl, blend together the cream cheese, egg, sugar, Irish Cream, and remaining tsp of Espresso powder mixture.
Pour the cream cheese mixture across the surface of the brownie mix.
Pour the reserved brownie mix over the cream cheese. It doesn’t have to be neat- you’re going to do the swirls after this.
Using a toothpick or knife, gently swirl the cream cheese mix around into the mix.
Bake for the amount of time directed on the box + 25 minutes*
While the brownies cool, prepare the caramel sauce. In a heavy bottom sauce pan, combine sugar and water with a wooden spoon, stirring constantly over medium-high heat.
While cooking sugar, warm cream, butter, and salt in the microwave (approximately 30 seconds).
When the sugar mixture turns amber in color, slowly add the cream and combine using a rubber spatula (mixture will be very hot and bubble up).
Once combined, add the Irish Whiskey and allow to cool slightly before drizzling over brownies.
1/2 c. dried currants
2 c. flour
3 T. packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter
8 oz. sour cream
1 egg yolk beaten
1 egg white
1 T. coarse sugar
Place currants in a bowl; pour water over the currants to cover. Let stand 5 minutes; drain well.
In a large bowl, stir together flour, brown sugar, baking soda, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the currants; toss until mixed. Make a well in the center. Combine the sour cream and egg yolk; add all at once to the dry mixture. Using a fork, stir just until moistened.
Turn the dough out onto a lightly floured surface. Knead by gently folding and pressing 10 - 12 times. The dough should be nearly smooth. Divide in half. Pat each half into a 6-inch circle about 1/2 inch thick. Cut each circle into 6 triangles. Slightly beat the egg white with 1 T. water then brush the tops of the scones with this mixture. Sprinkle with coarse sugar. Place 1 inch apart on an ungreased baking sheet lined with parchment paper.
Bake at 425 degrees for 12 - 15 minutes or until lightly browned. Cook on a wire rack for 10 minutes. Serve warm. Makes 12 scones.
