No fail Deviled Eggs

FullSizeRender_1 According to Wikipedia, “Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, picnic eggs are hard boiled eggs shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mustard and mayonnaise, but many other variants exist internationally. Deviled eggs are usually served cold. They are served as a side dish, appetizer, or a main course, and are a common holiday or party food.”

I couldn’t come up with a better description than theirs, but I’d add that every chef, chef wannabe and home cook adds their own touches that make their deviled eggs anything but ordinary.

Some of the exotic ingredients I’ve seen included in other recipes for deviled eggs:

Greek Yogurt
Sour Cream
Cream Cheese
Sweet Pickle Relish
Horseradish
Wasabi Powder
Dill Pickle
Sugar
Cayenne Pepper
Jalapeno/Habanero Chilies
Chipotle Chilies
Turmeric
Green Olives
Black Olives
Shredded Cheddar or Mexican Blend Cheese
Pimentos
Poppy Seed
Thyme
Cilantro
Parsley
Salsa
Minced Onion
Caviar
Cream
Capers

The ingredients that people top their deviled eggs with are as diverse as the ones they put inside, but those most commonly found include:

Old Bay Seasoning
Paprika
Curry Powder
Cayenne Pepper
Chopped Chives
Dill
Caviar
Anchovy
Bacon Bits
Shrimp
Herring

I prefer mine as simple as can be:

Lisa’s Basic Deviled Eggs

In a medium saucepan, in about 1 quart of cold water, place fresh eggs (I do 6-12 large or extra large)
Over medium-high heat, bring pan of eggs & water to a boil
When you reach a boil, set timer for 20 minutes and reduce heat to medium
When timer goes off, immediately remove eggs and place into a bowl filled with ice water to stop the cooking process
Peel the eggs, cut each in half lengthwise and place the yolks in a bowl
Mash the yolks with a fork then add approximately 1 TBLS Spicy Creole Mustard (I like Zatarain’s)
Add approximately (to your taste) 2 TBLS (1 TBLS per 6 eggs give or take) Mayonnaise (I like the taste and consistency of Best Foods) and stir with a fork until well blended and you have enough volume to fill all of the halves
I use a pair of spoons to mound the egg yolk mixture into the empty egg white halves, but you can also put the mixture into a plastic bag (to pipe out with the end snipped off) or a pastry bag with a star tip attached for a neater presentation

I add a turn or two of freshly ground pepper and nothing else, but will occasionally sprinkle a little bit of paprika on the egg white halves BEFORE I fill them with the yolk mixture if I’m feeling fancy.

The temperature deviled eggs are served at is as varied as the ingredients people use to make them. I prefer to loosely cover the eggs and quick chill them in the freezer, if I am short for time, or in the refrigerator for at least an hour before serving.

Chilling Tip: If you don’t have a covered, locking storage/ transportation dish made specifically for deviled eggs, here is a simple way to protect your refrigerator (or freezer) and the food inside from absorbing the overpowering smell of egg: Put a plate inside a gallon sized zip bag then place the eggs on the plate in the bag and close securely before chilling.

Picnic or tailgate tip: Prepare filling and transfer to a plastic zip bag. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

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Quick Cucumber Salad

cucsalad I wish I had all day to experiment in the kitchen, but that is one luxury I do not have.

Between my “real” job, the groups/charities I volunteer my time to, my family, my dogs and the few other things I get to do in my free time, I rarely get as much time to create new recipes as I’d like.

Today was another one of those days. You know, the kind with business meetings, tasks on the ever-growing to-do list, a trip to the hair salon, and a few other unexpected things, so I knew dinner time would be rushed as well.

This morning I put 2 frozen chicken breasts in a Rubbermaid container with some of my favorite marinade (Ponte’ Winery Scallion Oil Marinade/Dressing) with hopes that they’d defrost in time and then surveyed the refrigerator for what I’d be able to serve with them.

oxo I really am trying to cut back on the carbs, fat and extra calories in our diets, so a cold salad I could marinate all day would be just the right choice! Plus, I’d get to use my new kitchen tool: my OXO slicer/grater.

Quick Cucumber Salad

1 English Cucumber
2 Roma Tomatoes
1/2 Small Yellow Onion
1/3 Cup Apple Cider Vinegar
1 TBLS Olive Oil
6 Large Leaves Fresh Basil
Freshly Ground Pepper

Using either a very sharp knife or a Mandolin slicer (I use the OXO Complete Grate & Slicer Set), thinly slice the cucumber, the tomatoes and the onion and combine in a gallon sized zip bag.
Stack the basil leaves and roll like a cigar and then thinly slice into narrow strips. Add the basil to the zip bag.
Add pepper, vinegar, and olive oil to the zip bag.
Seal the bag and shake the contents vigorously.
Open the zip bag then push the air out and reseal.
Place the salad in the refrigerator until time to serve.
Before serving, open the zip bag again to allow air to enter, then reseal and shake the salad to mix before place on plates to serve.

The Fridge Isn’t the Best Place to Keep Bacon

This article comes courtesy of Business Insider .

My motto is, “If it’s not broke, don’t fix it.” Well, that and, “If the Baby/Puppy/Parent (lol) is sleeping, DON’T WAKE IT!” Rebecca Harrington of Tech Insider got this one exactly right, so enjoy this great little piece on how to preserve that delicacy which makes just about everyone (sorry to those who don’t eat swine) happy, bacon!

baconrolls I’ve always stored bacon in the fridge. It’s what my mom and dad did.

But by the time I get to the end of the package, that bacon isn’t very fresh anymore.

Turns out there’s a better way.

America’s Test Kitchen chef and food science expert Dan Souza told Tech Insider that the freezer is actually a better place to keep bacon.

“It can help it last longer without going rancid,” Souza says.

Rancidity is what happens when fats start to break down, giving foods an unpleasant taste or smell.

That’s why the freezer is a great place for all kinds of fatty foods, Souza says, from butter to chicken stock.

“It’s dark and cold in there,” he told Tech Insider. “So it slows down rancidity, which is a problem with really fatty things.”

To keep your glorious bacon from going rancid before you can eat it all, it’s best to stick it in the freezer.

But if you freeze it as one big chunk, you’ll never be able to tear a single slice off. Souza says to roll it up and bag it so it doesn’t get stuck together.

Luscious Lemorancello

I am still up to my eyeballs in fresh citrus, so I found a new project from which I will be able to make some really fun desserts!

slicecake_w_lemons11 Have you ever been to an Italian restaurant and seen Limoncello on the after dinner drink menu or seen some type of Limoncello Cake on the dessert menu? Limoncello is a syrupy liqueur that is smooth and sweet with an intense lemon flavor. It can be sipped on its own, mixed into sparkling water, or shaken into cocktails.

I had no idea that Limoncello is the second most popular liqueur in Italy. Considering that both my family and my husband’s have Northern Italian roots, I was amazed to realize neither of us had ever tried this particular yummy treat! I think that counts as some kind of neglect or child abuse 😉

The process to make homemade Limoncello (or in this case, since I am combining blood orange and Meyer lemon peels: Lemorancello) is quite easy and much less expensive than buying a smaller bottle of the commercially bottled version.

Lisa’s Luscious Lemorancello

1 – 750 ml Bottle Vodka (80 Proof is fine, but 100 Proof is even better)
5 – Medium Sized Meyer Lemons
5 – Medium Sized Oranges (I have Blood Oranges, So I am using those)

Remove the peels from the lemons and oranges. Put the fruit in a zip bag to freeze for later use. I peel them whole and then use a spoon to scrape away the pith, but you can also use a vegetable peeler. It’s important to leave as little of the bitter white pith as possible.
Once you have peeled the fruit and removed the pith from the skins, slice the peels into narrow strips and put the peel into a 32 oz container with a lid then pour the vodka over the peels. I prefer glass so that any dormant odors don’t transfer from plastic into the vodka.
Seal the container tightly and put aside in a cabinet – or at least on a counter out of direct sunlight.
Infuse your blood orange & lemon peels in the vodka for at least 1 week to a month or longer. Most of the fruit flavor is extracted in the first few days, the longer you let it sit the bolder the flavor will be. I’m going to let mine sit undisturbed for 6 weeks.

You don’t need to worry about mold or bacteria growing while it is infusing. The alcohol prevents any mold or other bacteria from growing on the fruit.

When you decide that you just can’t wait to enjoy your treat any longer, it’s time to strain out the fruit peels and combine the infused vodka with simple syrup.

TIP: You can use any amount 1 C Water to 1 C Sugar up to 4 Cups Water to 4 Cups Sugar. More water will dilute the alcohol percentage and make the liqueur milder.

Make your simple syrup: In a saucepan, combine 1 cup sugar (I use superfine baker’s sugar) with 1 cup water and stir over low heat until the sugar is completely dissolved.
Add this to the infused vodka, taste, and add more simple syrup if you need it sweeter.

When you have reached your perfect ratio and your Lemorancello is ready to enjoy, you can store it in a cleaned 750 ml vodka bottle (there will be more than 1 bottle worth of liqueur) or in pretty oil/vinegar type bottles with hinged or screw sealed tops.

The liqueur can be kept in the freezer for at least a year, and likely much longer. Use your own common sense if it’s been more than a year and it tastes off or you see any mold growing in the bottle. Then it’s more than likely time to toss it and make a fresh batch! I have no intention of letting mine last that long.

Chicken Under Pressure “Mamba Style”

I’m not feeling a lot of inspiration to create today, but have some chicken in the freezer, plenty of citrus on the trees, dry goods and spices in the cupboards, so dinner shouldn’t be a big ordeal.

I’m employing my handy dandy pressure cooker so I can make dinner ahead and not have to worry about it during all of the pre-final game Laker festivities honoring The Black Mamba, Kobe Bryant that I’ll be glued to tonight, tissues close at hand.

Chicken Under Pressure “Mamba Style”

6 Frozen Boneless-Skinless Chicken Thighs
2 TBLS Extra Virgin Oil
1 Chicken Bullion Cube
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Ground Black Pepper
1/2 tsp Ground Allspice
2 tsp Dried Tarragon Leaves
Juice of 2 Small Ripe Lemons (About 1/4 Cup)
Zest of 2 Small Lemons
1 Cup Water

Turn the pressure cooker on to “Brown” setting
Pour 1 TBLS of the Olive Oil into the bottom of pan
Put frozen chicken into pan to begin defrosting
Add the bullion cube then sprinkle 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the top of the chicken
After 3 minutes turn the chicken over
Sprinkle the remaining 1/2 tsp of the garlic powder & onion powder, 1/4 tsp of the pepper and allspice, and 1 tsp of the tarragon over the other side of the chicken
Brown for another 3 minutes then turn chicken over one more time
Grate the lemon zest into the pan (on top of the chicken)
Squeeze the juice from the zested lemons into the pan
Add the Water and close & lock the pressure cooker
Set to medium – high setting and, when pressure cooker reaches temperature, set time to cook for 10 minutes
When cooking is completed unplug the pressure cooker and allow to sit, without releasing pressure, for 10 minutes.
After rest time, release the pressure and remove the chicken to a covered dish

Lemon Artichoke Risotto

Add enough water to the reserved liquid in the pressure cooker to equal 3 cups.
Add 2 Cups Dry Arborio Rice
Set pressure cooker to Rice setting
When cooker reaches desired temperature/pressure, cook rice for 9 minutes
When cycle is complete unplug and release most of the pressure but do not unlock or open machine
After 10 minutes finish releasing pressure and unlock/open pressure cooker
Add 1 jar quartered Artichoke Hearts in Water (drained)
Grate the zest from one medium lemon into the rice
Stir in 1/2 Stick Butter
Stir in 1/4 to 1/2 Cup grated Parmesan Cheese
If desired, add more heated chicken broth to make the rice creamier
Keep covered until ready to serve with the chicken

Lightened Without Losing Taste!

finishedcasserole I woke up this morning to raindrops and remembered that my Mom used to make us Tuna Noodle Casserole on rainy days. That started a mad craving but I wasn’t sure I had everything to make it. UG!

After surveying the cupboards and refrigerator, and preparing the emergency replacement for one of my main sauce ingredients from yesterday’s blog post, I was good to go and well on my way to satisfying my craving with the unintended bonus of lightening the recipe and making the soup gluten free, so I didn’t feel quite so guilty having seconds. Yes!

Mom’s Lightened T.N.C.

1 – 12 to 16 oz package Extra Wide Egg Noodles (Gluten Free if desired)
Scratch Condensed Cream of Celery Soup (follow link)
3/4 Cup Milk
4 – 2.6 oz Single Serve Pouches Starkist Low-Sodium Chunk Light Tuna in Water
1 Cup Mayonnaise

Prepare the noodles per package instructions
Drain most of the water off in a colander
Return noodles to the pan
Warm the soup (if not already warm) over low heat
Add the milk, contents of the tuna pouches, and mayonnaise and stir until combined
Bring to a boil then remove from heat
Using a heat proof rubber spatula, pour contents of soup pan over the noodles and gently fold it into the noodles.

Can be eaten hot or, as I prefer it, cold from the refrigerator!

Carrot Pineapple Slaw

ribdinner I needed to add some color to what was going to be an otherwise bland (but really delicious) looking plate tonight, but my husband asked that it not be the things I had ready to whip out: Asparagus and Green Salad. Ug!

Having just put all of my creative brain power into making Zucana loaves and the spicy sweet sauce for BBQ ribs, I was just not feeling it.

I looked into the refrigerator and saw a lot of produce, dairy products, some leftovers and then inspiration struck when I found:

2 Pound Bag of Carrots
Oikos Triple Zero Greek Yogurt Cups
A Small Can of Crushed Pineapple

Aha! In 10 minutes there would be color on my dinner plate!

Carrot Pineapple Slaw

In a large mixing bowl combine

6 Cups Shredded Carrots (About 10 Large Carrots Peeled/Grated)
1 Small Can Crushed Pineapple (Drain first)
1/2 Cup Golden Raisins
2 – 5.3 ounce Cups Vanilla Oikos Triple Zero Greek Yogurt

You can use any yogurt you want to. I like the Oikos because it doesn’t add any fat, sugar or additional sweetness to the salad. I use a rubber spatula to combine everything.

My husband didn’t even complain about it 😉 Bonus!

Fall Off the Bone Beef Ribs

My husband loves a meaty beef rib, but our grocery store rarely has them and, if they do, they have been previously frozen. So, you can probably guess, I was pretty excited to find a single slab of freshly cut beef ribs while grabbing some last minute Easter dinner supplies this past Sunday.

We eat pretty healthy during the week, so it’ll be a surprise tonight when he gets a weekday treat of a hearty meal of meat and potatoes.

Fall Off the Bone Beef Ribs

2 Pounds Beef Ribs cut apart at the bones (6-8 Bones)
3 Blood Oranges – 2 peeled/1 sliced (with skin on)
1 Granny Smith Apple, cut into 8 pieces
1/4 Medium Yellow Onion, chopped
2 Cans Stoli Ginger Beer
1/4 Cup Lower Sodium Soy Sauce
2 Cloves Garlic chopped
2 TBLS Olive Oil

Prepare the ribs

With the lid open, heat the pressure cooker to the Brown setting
Put the oil, garlic and chopped onion into the pressure cooker and cook until onion becomes translucent (about 5 minutes).
Add the sliced apples, the 2 whole/peeled blood oranges, the sliced orange (with peel on), the soy sauce and the entire contents of both cans of ginger beer.
Cook until mixture comes just to a boil.
Place the sectioned ribs into the pan – they do not need to be completely submerged.
Close and lock the lid.
Set to cook on high pressure. When pressure is reached, cook ribs for 50 minutes.
When the cycle is complete, unplug the pressure cooker and allow the unit to return to equal pressure for about 15 minutes, then manually release the remaining steam and open the lid.
Using tongs, remove the ribs (the meat should be barely holding on) to a 9 x 11 Pyrex baking dish.

Prepare the sauce for the ribs

Using a fat separator (see how to video here) with the stopper firmly pushed into the spout, pour the remaining juices from the pressure cooker pan through the strainer/lid. If strainer becomes too full, take it off the cup portion and throw the contents of the strainer away – you don’t need them anymore. Continue straining the juices until the pressure cooker is empty. I strain mine twice (by pouring from separator back into the cooking pan then re-straining) to catch any chunks that might have been missed.
Pour contents of fat separator into a small saucepan.
Over medium high heat, bring juices to a low boil.
Add 1/2 tsp Dried Red Pepper Flakes.
Add 1/2 Cup Packed Brown Sugar.
Combine 3 TBLS Cornstarch with just enough Cold Water to make a smooth syrup.
Whisking constantly, slowly pour the cornstarch mixture into the boiling juices.
Return to a full rolling boil (whisking constantly) and then allow to boil for 1 1/2 to 2 minutes then remove from heat.

Finish the ribs

Using a ladle, pour a generous amount of the sauce (but not all of it) over the ribs in the pan.
Cover the pan with foil and put ribs in the oven on low heat (250°F) until you are about 30 minutes from eating.
When you are about 30 minutes from eating, remove the pan from the oven, remove the foil and turn oven temperature up to 450°F.
Return the uncovered ribs to the oven and bake about 10 minutes to allow the sauce to adhere more solidly to the meat.

I’m serving the ribs with garlic mashed potatoes and carrot/pineapple slaw. Heat the reserved sauce in the microwave until warm and bring to the table to serve with the ribs.

Gluten Free Zucnana Bread

banzucminis I love a moist piece of banana bread slathered with soft cream cheese. The only problem I have is, with the number of bananas I buy each week, using the overripe ones for plain banana bread every week or two is getting boring.

My grandma was one of those 1970’s women who broke out of her 1950’s homemaker role and became a more modern woman. She was different from my friends’ grandmas to say the least: She played tennis, loved fitness, drove a flashy sports car, loved vacationing and baking herself to a golden tan in the sunshine, had a job outside the home, and pretty much spoiled my brother, sister and I rotten. My modern grandma made her own yogurt, dried her own fruit, and tried her hardest to get us to eat more vegetables. I’m pretty sure she is why I am so fearless and experimental in the kitchen – I’d eat anything new or different that she fed me.

My Grandma Skip used to make a wonderful, sweet, moist zucchini bread every summer. It was one of my favorites, even if it did have walnuts in it! I wonder how bananas would taste with zucchini. And, as if that wasn’t enough of a challenge, I wonder if I can make it gluten free so I can share it with my friends who have issues with gluten. Looks like another experiment!! Off to the kitchen!

Gluten Free Zucnana Bread

Shred 2 medium zucchini in your food processor, Vitamix or using a hand grater.
Let sit in a colander in the sink so any moisture released can drain off.
Grease your 9×5 inch standard or 5.75 x 3 inch mini loaf pans with baking spray (I use coconut oil spray).
Preheat oven to 325° F

In medium mixing bowl combine:

1 & 1/2 Cups All-Purpose Gluten Free Flour
1 & 1/8 tsp Baking Soda
1/2 tsp Cinnamon
1 Cup Oats (I use Bob’s Red Mill Extra Thick Rolled Oats)

In same bowl add:

1/4 Cup Agave Syrup
1/3 Cup Pure Maple Syrup
2 Eggs (Room temperature is ideal)
1/2 Cup Coconut Oil (Room temperature/melted)
1 tsp Vanilla
3 Medium Bananas Mashed (not overripe, but with browning skins)

Using a large wooden spoon, stir in each addition until well combined. Batter will be thick.

Stir shredded zucchini in by hand (using a large rubber spatula or wooden spoon)
Pour into greased loaf pan (s)
Bake on center rack in oven for 55 – 65 minutes (9×5 inch pan), or until wooden pick inserted in center comes out clean. Like most ovens, my temperature is sometimes a few degrees off, so I start checking for doneness at about 55 minutes.

When finished baking remove pan (s) to a wire rack to cool about 30 minutes, then remove from pans and cool completely on the wire racks. When cooled, wrap loaf (s) in foil then put into a zip bag and store in the refrigerator. These loaves freeze well – wrap first in waxed paper (seal all edges), then foil and finally a securely zipped freezer bag. Enjoy within 3 months.

I serve with whipped cream cheese, although you can make a simple glaze to drizzle over while the loaf (s) while still warm.

1/4 Cup Cream Cheese
2-3 Tsp Milk
1/4 – 1/2 Cup Confectioner’s (Powdered) Sugar. Add more or less milk as needed

TIP 1: I normally use 1 Cup of Sugar in my Banana Bread. When substituting Agave Syrup or Pure Maple Syrup (or a combination of both) for granulated sugar, make sure that you decrease the water (juice or other liquid component) by 3 TBLS (per 1 C equivalent/ sugar), add 1/8 tsp of baking soda (per 1/2 C equivalent sugar), and reduce your baking temperature by 25° F. I have already made those adjustments above. There is a really handy chart for sugar substitutions here.

Tip 2: When using mini loaf pans instead of a standard 9 x 5 loaf pan, reduce the baking time by 25% (so in this case the baking time would be 43 – 53 Minutes – I start checking loaves for doneness at about 45 minutes).

Simple Sweet Potatoes

whippedsweetpotatoes Usually when I make my mashed or whipped sweet potatoes, I go through the whole peel, chop, boil routine that takes a lot of time and effort.

Yesterday I got my Easter dinner stated a few hours later than I usually do and the pressure (no pun intended) was nowhere near what it would have been because I knew I had my time saving secret weapon in the bullpen! Another reason to LOVE my new T-Fal electric pressure cooker!

Steaming, instead of dry pressure cooking on the rack, while I prepared our main dish saved me more than an hour in prep time. That alone was worth it, but the resulting creaminess of the potatoes allowed me to remove some of the higher fat ingredients I normally would have used to whip them in to submission using my stand mixer.

Super Fast & Easy Whipped Sweet Potatoes

2 Large Sweet Potatoes (or Yams)
2 Cups Water
1/4 Cup (1/2 Stick) Butter
3 TBLS Brown Sugar (Light or Dark)

Pour water into bottom of pressure cooker pan and place open steamer basket inside
Wash your sweet potatoes and prick the skin a couple of times with a fork
Place sweet potatoes into the steamer basket and close/lock the pressure cooker
Set pressure cooker to high and, once it reaches temperature, cook for 30 minutes
When timer sounds unplug the pressure cooker and set it aside to come back to normal pressure naturally while preparing the rest of your dinner.
When you are 10 minutes from serving your dinner, open the pressure cooker and remove the potatoes to a medium sized bowl.
The potatoes should be so soft that you can easily slide the peels off without need of any tool/utensils.
Place the butter and peeled potatoes back in the bowl and, using a fork (you won’t need anything more – trust me!) whip the two together until the butter melts.
Stir in the brown sugar and cover until you are ready to serve.
If you want to kick them up a bit, add a pinch of nutmeg and/or cinnamon.

These are so creamy that they could easily be cooled and serve to a baby just starting table foods, but can be hearty enough to accompany turkey, ham, beef, pork or the salmon patties I rested on top.

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Lisa’s Luscious Lemorancello

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Chicken Under Pressure “Mamba Style”

Lemon Artichoke Risotto

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