Deviled Eggs

 

Deviled Eggs

Ingredients

• 6 eggs

• 2 T. mayonnaise

• 1 tsp. yellow mustard

• 1 tsp. white vinegar

• 1/4 tsp. paprika

• 1/8 tsp. salt

Instructions

1. Place 6 eggs in a saucepan and cover with cold water by 1 inch. Bring to a simmer over medium-high heat. Cover and simmer for 10 - 12 minutes. Drain, cool in ice water and peel. Cut the eggs in half. Remove the yolks. Mash the yolks. Add the mayonnaise, mustard, vinegar and salt to the yolks. Blend until smooth. Fill the whites with the yolk mixture. Dust the yolks with paprika.

2. For variation, use Dijon mustard, cider vinegar and chopped tarragon in place of the yellow mustard, white vinegar and paprika.

   
   
   

Italian Beef Sandwiches

 Italian Beef Sandwiches 

1 beef rump roast (3 1/2 to 4 lbs.)

1 (16 oz.) jar Italian Giardiniera Mix

1/2 tsp. dried basil

1 tsp. dried oregano

3 cloves garlic, peeled and minced

1 (10 oz.) can condensed beef broth

Place beef roast in a crockpot with the Giardiniera mix and the beef broth. Sprinkle the roast with the basil, oregano and garlic. Cook on low for 12 hours. Serve on hard rolls.

Greek Chili

Greek Chili

1 lb. ground turkey
1 T. olive oil
1 large onion
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 can (14 oz.) Italian-style stewed tomatoes
1 can (14 oz.) diced tomatoes
1 can (14 oz.) artichoke hearts, drained
1 can (19 oz.) chickpeas, drained and rinsed
1 can (2 oz.) sliced black olives, drained

In a Dutch oven, heat the oil on medium-high.  Brown the turkey in the oil.  Add the onion.  Stir occasionally.  Add the spices.
Cut the artichoke hearts into pieces.  Add the tomatoes, artichoke hearts, chick peas and olives to the Dutch oven.  Stir well.  Continue to cook until heated through.  Serve.

Creole Chicken with Okra

 

Creole Chicken with Okra

Ingredients

• 1 lb. boneless skinless chicken breast

• 4 T. olive oil divided

• 1/2 c. diced onion

• 1/2 c. chopped green bell pepper

• 2 cloves garlic minced

• 1 c. halved grape tomatoes

• 1/2 c. fresh chopped or frozen cut okra

• 1/2 tsp. dried thyme

• 1 T. Louisiana hot sauce

• 1/2 tsp. salt

• 2 c. cooked brown rice

Instructions

1. Cut the chicken into bite-sized pieces. Heat a large nonstick skillet on medium high heat. Add 2 T. olive oil to the skillet. When hot, add the chicken and cook until chicken is almost cook through, stirring frequently. Remove the chicken from the skillet and set aside.

2. Return the skillet to medium-high heat and add 2 T. olive oil. Add the onion and pepper and cook until lightly brown, stirring frequently. Add the garlic and cook for 15 seconds, stirring constantly. Add 1/2 c. water, the tomato halves, okra and thyme. Reduce the heat to medium-low, cover and simmer for 10 minutes or until the okra is just tender. Add the chicken, hot sauce and salt. Cook for 5 minutes to combine the flavors. Serve over the cooked brown rice.

 

Game Day Bars

 

Game Day Bars

Ingredients

• 2 sticks butter brought to room temperature
• 3/4 c. brown sugar
• 3/4 c. granulated sugar
• 1 tsp. vanilla
• 2 eggs
• 2 1/2 c. flour
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 c. chocolate chunks
• 1/2 c. pretzels broken into pieces
• 1/2 c. peanuts

Instructions

• Beat the butter, brown sugar and granulated sugar together until fluffy.  Add the vanilla and eggs and beat until combined.
• Whisk together the flour, baking soda and salt.  Stir the flour mixture into the butter mixture.  Add the chocolate chunks, peanuts and pretzels.
• Press the mixture into a 9” x 13” pan.  Bake for 40 minutes at 350 degrees.

Cookbooks

People have expressed an interest in the ebook cookbooks that are available.  There are 2 cookbooks available on www.smashwords.com:  Gourmet Simplified Amazing Appetizers and Gourmet Simplified Delicious Desserts.  I hope you get a chance to check them out.  I love having these books available on my iPad when I travel and want to use one of the recipes that isn't on the blog.


Gourmet Simplified Delicious Desserts

  Gourmet Appetizers Simplified

Napa Cabbage Salad

Napa Cabbage Salad

Ingredients

• 1/2 c. sliced almonds

• 3 T. canola oil

• 2 T. rice vinegar

• 1 T. soy sauce

• 1/2 tsp. sugar

• 1/2 tsp. freshly ground pepper

• 1 pound Napa cabbage chopped

• 1 diced shallot

• 1/4 c. chopped cilantro

Instructions

1. Preheat the oven to 300 degrees. Put the almonds in a pie plate. Bake for just a few minutes until lightly toasted. Let cool.

2. In a large bowl, whisk the oil, vinegar, soy sauce, sugar and ground pepper. 

3. Add the cabbage, shallot and cilantro and toss. Add the almonds and toss again right before serving.