Bacon Cheddar Deviled Eggs

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Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise (fat free or lite)
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard
  • *Paprika
Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

I was a little hesitant to make this recipe due to the bacon and the cheddar.  Now that I’ve made it, I won’t make them any other way.

*I do sprinkle paprika over them just before serving, but this can be omitted.

Fruit Pizza

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Fourth of July Fruit Pizza

Fourth of July Fruit Pizza

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • favorite fruit that is in season (I use strawberries, blueberries, raspberries, bananas and peaches)
 Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
  3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
  4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
  5. Arrange desired fruit on top of filling, and chill.

*I have used store bought cookie dough and I have made it from scratch.  The only real difference is the store bought was less healthier.

Cream of Crab Soup

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Ingredients:

  • 1 pound jumbo lump crab meat (actually, I get what is on sale and looks good…lump or backfin)
  • 1 tbsp fresh parsley
  • 4 tsp Old Bay Seasoning (family likes more…so we use about 4 tbsp)
  • 1/4 c. butter (land o’ lake low fat or fat free is a great substitute)
  • 2 pnts heavy whipping cream (no way to reduce the fat here unless you go with regular whipping cream)
  • 1 qt. half and half (low fat is what we use)
  • cornstarch (amount is by preference)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 pnt milk (skim milk work as well…if you want a heavier soup then go with 2%)
  • *Optional: 2 cans of oysters, 2 cans of clams (both found in the tuna isle)

Directions:

  • Slowly bring milk, half and half, and heavy whipping cream to a boil over medium high heat.  Ensure to stir often so the milk and cream doesn’t scorch to the bottom.  I use a wooden spoon and if I get the feeling that I have any scorching, I make sure not to scrape it up when I stir or else the soup will have a very bad flavor.  In all honesty, I use medium heat and bring it to a near boil at this stage.
  • Add crab meat (oysters and clams if you desire), fresh parsley, Old Bay Seasoning, butter, salt and pepper.
  • Once the soup starts to boil, make a paste of cornstarch and water to thicken.  I can’t tell you the measurement on it.  I use a standard size coffee cup (6oz-8oz) and put about 5-6 tablespoons of cornstarch in it and then use just enough cold water to make a paste.  It will take the cornstarch a little bit to thicken the soup, but it is better than using flour which changes the taste of the soup.  After I’ve added the cornstarch and stired the soup for 10-12 minutes, I cut the stove off and stir occassionally for 5 minutes.  Then I walk away for 15 minutes.  This lets the soup thicken and it stays warm for quite some time.  The family seems to think the soup is best after it has become a “leftover” and reheated the next day.

Grab some oyster crackers and a splash of hot sauce and you’re good to go.

*Leave out the oysters and clams if you want just Cream of Crab Soup

Roasted Potato Wedges

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Roasted Potato WedgesIngredients:

  • 8 large potatoes > cut into wedges (cut into halves and then cut halves into thirds)
  • 1/4 cup of olive oil
  • 3/4 cup of Parmesan cheese
  • 1 tbsp of garlic salt (or powder)
  • 1 tsp of salt
  • 2 tsp pepper
  • pinch of rosemarry

Directions:

  1. Preheat oven to 400 degrees.
  2. Bring a large pot of water to boil and add potato wedges.  Boil for 7 minutes and then drain.  Fill pot back up with cold water (to stop cooking) and drain again.
  3. In a large bowl or ziploc bag combine olive oil and potato wedges.  Toss until wedges are coated.
  4. Add all other ingredients to bowl or bag and toss, evenly coating.
  5. Place on un-greased baking sheet and put in oven for 15 minutes.
  6. Change oven to broil and allow wedges to turn a deep golden brown.
  7. Remove from oven and allow to cool for 1 minute before serving.

*After the wedges come out of the oven, I like to sprinkle them with some feta cheese.

Roasted Potato Wedges

Quick Taco Salad

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1 box of Zataran’s Spanish Rice
1 lb Ground beef
15 oz can of Del Monte Stewed Tomatoes (do not drain)
1 packet McCormick’s Taco Seasoning
1 ¼ cup Water
¼ cup chopped onion
¼ cup chopped green peppers
¼ tsp Cayenne Pepper
Tostitos Restaurant Style Tortilla Chips
Shredded Cheddar Cheese
15 oz can of Black Beans, drained (Optional)

 

  • Brown ground beef (drain); return to pan, add Zataran, tomatoes, taco seasoning, onions, green pepper, water, cayenne
  • Stir well – cover, cook on medium heat stirring occasionally for about 20 minutes
  • Simmer on low 10 minutes (covered)
  • Serve on tortilla chips, top with shredded “Cheddar” cheese, chopped scallion onions, and shredded lettuce…ENJOY!!!

Created by Valli Lampkin

Alas de pollo caliente – Steamed*

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Ingredients:

  • 3-4 Haberneros** – seeds included (fine diced)
  • Pack of wings (24-30 wings)
  • 2 tblsp Cayenne pepper
  • 2 tblsp Crushed red pepper
  • 1 tsp Garlic salt (powder works)
  • 1/4 cup of favorite hot sauce
  • 1 tsp worchestire sauce
  • 1 cup buffalo hot wing sauce (can use favorite BBQ sauce instead)

Directions:

  • Place wings in steamer and allow them to steam for 25-30 minutes.  I use a multipurpose steamer (rice, veggies, fish, meats). Continue reading →

Baklava

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My starting recipe:

Preheat oven to 325. Make the sauce (step 4) first before doing anything else. While the sauce is simmering, chop the nuts and toss with the cinnamon. Once the sauce has simmered for 20 minutes, remove from heat and refrigerate.

Here in the US, phyllo dough in the 16 ounce package comes in two rolls. I found one roll to be enough so I only pulled one out an put it in the refrigerator the day before making the baklava.

Most recipes say to cover the phyllo dough with a dampened cloth. I work fast enough to not need to do this step. However, if you feel you need to, I recommend putting a layer of plastic over the dough and then the cloth so it doesn’t stick. Continue reading →

Spanakopita

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Spanakopita Erica and I went out to our favorite Greek restaurant. She ordered Spanakopita and loved it so much that we had to find a recipe to make our own. Here it is…

Ingredients

* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 bunch green onions, chopped
* 2 cloves garlic, minced
* 2 pounds spinach, rinsed and chopped
* 1/2 cup chopped fresh parsley
* 2 eggs, lightly beaten
* 1/2 cup ricotta cheese
* 1 cup crumbled feta cheese
* 8 sheets phyllo dough
* 1/4 cup olive oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Vodka Rigatoni Recipe

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We ate at a fabulous Greek restaurant and had the most amazing Rigatoni a la Vodka recipe, so we decided to see if we could find something online that came close to the original.  This is the base recipe we found:

Ingredients:

  • 1/4 pound chopped prosciutto
  • 2 cups heavy cream
  • 1 (28 ounce) can crushed tomatoes
  • 1 fluid ounce vodka
  • 1 (7 ounce) jar roasted red peppers
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 1 cup grated Parmesan cheese
  • 1 pound rigatoni pasta
  • 1/4 cup green peas
Directions:
  1. Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
  2. Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
  3. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
  4. Stir cheese into the sauce. Stir sauce into rigatoni ,and top with peas.

And now for some long winded notes:  Continue reading →

An Alternative Pecan Pie

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The holidays aren’t complete without a serving of pecan pie, and this recipe is the most delicious one I have found.  Unlike many of the other ways of making pecan pie, this one does not use corn syrup.  As a result, it doesn’t taste overly sweet, and the delicious taste of the pecans can shine.

Ingredients:

  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

We served this at Thanksgiving, and it was the first of 5 desserts to be completely eaten.  It’s perfect for families that love a classic southern style pecan pie!

Made by Piemaker Erica