Category: Party Food

No fail Deviled Eggs

FullSizeRender_1According 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

  1. In a medium saucepan, in about 1 quart of cold water, place fresh eggs (I do 6-12 large or extra large)
  2. Over medium-high heat, bring pan of eggs & water to a boil
  3. When you reach a boil, set timer for 20 minutes and reduce heat to medium
  4. When timer goes off, immediately remove eggs and place into a bowl filled with ice water to stop the cooking process
  5. Peel the eggs, cut each in half lengthwise and place the yolks in a bowl
  6. Mash the yolks with a fork then add approximately 1 TBLS Spicy Creole Mustard (I like Zatarain’s)
  7. 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
  8. 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.

snapwareeggstorageChilling 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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Did You Know…?

freezer_openThere are many foods I didn’t know could be frozen, saving me from the inevitable time when I need something like buttermilk, which I never have on hand when I come across a recipe that calls for it.  Learning this led me on an internet search to see what other seldomly stocked foods can be frozen for use later.

You Can Safely Freeze:

  • Buttermilk:  Fill an empty ice cube tray.  Freeze overnight and transfer frozen cubes to a freezer bag.  Keeps up to 3 months and each cube slot measures 1 ounce (1/8th of a Cup)
  • Bananas:  Freeze them overnight when they are at their ripest point (when skin is browning but not going bad) in their skins. Using a sharp knife slice the frozen bananas in half lengthwise and peel off the skins.  Store in freezer bags for use in smoothies.  Homemade Frozen Bananas: Put two frozen halves together with a popsicle stick between them and coat with melted chocolate. Immediately sprinkle with/roll in nuts, coconut, or rainbow/other sprinkles and place on a pan lined with waxed paper.  Freeze an hour or two and enjoy for dessert.
  • Butter: This is particularly good to know since I rarely need unsalted butter and buy it 1 pound at a time (4 – 1/2 Cup cubes) when it’s on sale.  Now I can cut cubes in half  (1/4 C portions) and freeze them in freezer bags for later use!
  • Cheese: Don’t freeze whole chunks – it crumbles when you defrost and try to slice it.  Instead grate or shred it and freeze in 1 Cup portions in zip bags for recipes at a later date.
  • Eggs:  Remove the shells and freeze individually in snack sized zip bags.  You can also freeze egg whites separately from their yolks.  I’d recommend marking the bags with the number of egg whites or whole eggs you freeze per bag to make using later easier.  Frozen “pre-made” omelettes:  In a large measuring cup crack the desired number of eggs and whisk .  Stir in 2 TBLS milk, 1/4 Cup each chopped bell pepper (or any pepper you desire) and chopped ham (bacon, turkey, chicken breast, ground beef, sausage, etc.) and 2 TBLS chopped onion (if desired).  Pour into sandwich sized zip bags and freeze until needed. Great weekday breakfast option.  You can remove a bag to the refrigerator the night before to thaw, pour into a preheated pan to cook, sprinkle with a bit of frozen grated cheese & eat right before running out the door the next morning.
  • Garlic: Separate cloves but leave skin on and freeze in a doubled zip bag to keep freezer odor free.
  • Wine:  Unlike hard alcohol, wine does freeze solid.  Freeze in 1 ounce portions in an ice cube tray and transfer to a freezer bag to use in sauces or other recipes.
  • Yogurt: Measure it into 2 to 4 TBLS (aka 2 to 4 oz or 1/4 to 1/2 Cup) portions and freeze in zip bags.  Don’t forget to mark the bags for later recipe use.
  • Lunch meat: Can be safely frozen in zip bags for up to 2 months.
  • Bread:  You can freeze a loaf of sliced bread for up to 3 months and you don’t even need to thaw it before eating it. The freezer is a better storage option than the fridge, which can dry bread out.
  •  Milk / Half & Half:  Milk can be frozen for 3 months.  Half & half stays good for 4 months in the freezer, but never freeze heavy cream.  Cream doesn’t freeze well at all.  I never understood why my mother-in-law always shook the milk before pouring out of the carton, now I do!  She kept it frozen in the chest freezer in the garage and was breaking up the ice.
  • Grains:  Quinoa, farro and bulgur last 3 months in the cupboard but up to 6 months in the freezer!
  • Tofu:  Chop it in chunks and freeze for up to 5 months to add to smoothies, soups, stews, etc.
  • Tortillas:  That at room temperature, not in the microwave.

Important things to remember about freezing any food are:

  • Make sure you are using a bag or container meant for freezer use to ward off freezer burn, keep smells from escaping into the freezer, and keep your food fresher longer
  • Remember to mark the date frozen as well as the last date you should use the food directly on the bag or on a piece of tape with a permanent marker.
  • Don’t over stuff your freezer.  A well organized freezer gives you the ability to easily see what you have on hand and helps food freeze faster/stay frozen because cooled air can flow between and around the packages.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

UG! I Cut My Avocado Too Soon

I have a 20 year old, beautiful and quite prolific avocado tree in my backyard.  It has survived being broken in half by a dog tie-out (Courtesy of our beloved Husky Whitney), uprooted when the swimming pool was being dug, and being eaten by the tree boring termites that took out it’s neighboring peach and plum trees.  It easily gives me more than 100 large, meaty, delicious avocados that stay good for me to eat and share with friends and family twice a year.

bacon-wrapped-fries-17-140x140January has come, Christmas “Shoeboxes of Love” have been distributed and I still have about 3 dozen on the tree.  I’ve been patiently watching for them to be ready to pick so I can finally try the recipe I pinned months ago for Bacon Wrapped Avocado Slices.  With Super Bowl just a week and a half away, I thought it was a perfect time to give it a try, so I pulled 6 off the tree.

I sent 2 home with my girlfriend and left the other 4 on the counter to slowly ripen.  The great part about picking them fresh is that I often have a good 2 weeks to let them become perfectly soft and ready to eat, unlike those at the store that have to be used as soon as you get them home.

If you don’t have ready-ripe store bought avocados to satisfy your craving, or the patience to wait that long, the following methods are rumored to be effective for ripening rock-hard avocados:

  • Put it in a brown paper bag overnight with a ripe banana or apple, which releases the ripening gas, ethylene (this is what I do)
  • Put it in a jar of rice
  • Bury it in flour
  • Wrap it in a piece of newspaper

3 remained yesterday and 1 was just reaching it’s perfect degree of softness.  My mouth watered anticipating a trial run of crisp salty bacon wrapped around velvety Haas Avocado dipped in a perfectly spiced fiesta ranch dip.  Then I got a massive migraine!

Off to bed I went so my husband was on his own for dinner.  He offered me a grilled cheese sandwich (one of my favorite things) but I was just not hungry.  I smelled his dinner cooking and was glad that he was self sufficient (at least last night).

I woke up this morning feeling a whole lot better and ventured into the kitchen to clean up the mess I knew would await, only to discover that HE ATE MY RIPE AVOCADO!

avocadoripe_guide

I cautiously felt the other two and, maybe it was my wishful thinking, but I determined that one of them was ready.  Into it I dove with my butcher’s knife only to hit rather firm flesh.  OH NO!  My avocado was ruined.

Instead of doing what I might have done in the past, i.e. throw the avocado out (GASP!), I went to my trusty friend, the internet in search of any way to save the prized green flesh!

A post on Hubpages.com may have just saved my cut too soon avocado after all!

If you have only opened, but not yet sliced the flesh and removed it from the shell, you can try to ripen the whole fruit:

  • Firmly fit the avocado halves back around the pit
  • Wrap the entire fruit with Saran Wrap, Masking Tape, Rubber Bands, Yarn, Twine, or anything that will hold the fruit firmly closed without allowing dust, bugs or moisture to get inside
  • Place fruit back on counter (do not refrigerate) and poke it gently every 12 hours until the flesh starts to give but doesn’t yet hold an indentation

An unripe, already sliced avocado can be prepared in ways that will cut the bitterness and hard texture so that it can still be enjoyed, albeit, not as much as if it were buttery and naturally softened, but nonetheless it can still be eaten.

  1. Make avocado patties by baking the cubed flesh 10-15 minutes at 300 degrees, until soft.  Mash and combine with panko, an egg and Cajun spice.  Spray a hot frying pan with olive or coconut oil spray and fry until brown on both sides.  Would be great with a fiesta ranch type dip.
  2. Make a creamy, cheesy hot avocado dip to serve with crusty bread or crackers.  Dice the avocado and place the cubes in a baking dish. Make a simple white sauce (béchamel), pour it over the avocado and sprinkle some grated cheese on top. Bake until golden and bubbly.
  3. Dip slices of the avocado in tempura batter and fry until crisp.

If you, like me, tend to share the foods you eat with your pets, you might have heard that avocados are poisonous to dogs and cats.  Avocado contains a molecule called persin that can cause illness or even death, but according to the Pet Poison Helpline, it is not poisonous for dogs or cats.  I’m really glad to know that because my dogs (1 Husky and 5 English Labs I’ve owned in the past 25 years) have always knocked the avocados (peaches, plums, citrus, tomatoes, berries and apricots) off the low branches or grabbed them off the ground and eaten them skin and all with no adverse reactions.  Thankfully I didn’t know that they were said to be harmful or I’d be worrying that they somehow harmed them.  Do be aware that the seeds do pose a choking risk and could cause a blockage in the digestive tract if swallowed whole, so it’s probably a good idea to keep the seeds away from them.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood

Minty Truffles For Santa

treatsforsantaIf I had my way, every treat I make would be laced with some type of liquor to make the inevitable drama that comes with families and holidays tolerable.  Unfortunately others frown on only having treats out that aren’t kid friendly so I have to make some rated G. 😦

These satisfy the request for no booze (BOO) yet still have a grown up feel.  No one says I can’t leave a little nip of something to warm Santa up beside the plate 😉

Peppermint Crunch Truffles

  • 8 oz Evaporated Milk
  • 1 – 11 oz bag Dark Chocolate Chips (60% Cacao)
  • 1 10 oz bag Andes Peppermint Crunch Baking Pieces

In a heavy saucepan over medium heat, bring the evaporated milk just to a boil then remove from heat.

Separate out 1 cup of the peppermint crunch, chop finely and set aside.

In a large microwave safe glass measuring cup, cook the chocolate chips and peppermint pieces on high for 1 minute.  Remove and stir then slowly stir in the hot evaporated milk until well combined.

Cool in refrigerator for 1 hour.  Remove and allow to stand at room temperature about 5 minutes.

Using a melon baller or small spoon scoop mounds of the mixture, roll between hands to form a ball and roll to coat truffles in either:

  • The reserved chopped peppermint pieces
  • A 1 to 1 mixture of confectioner’s (powdered) sugar & unsweetened cocoa powder or
  • Sweetened coconut flakes

andestrufflesStore in refrigerator in tightly sealed container between layers of waxed paper until ready to serve.  Makes about 45 truffles.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood

An “Adults Only” Treat

boozeballsDespite what advertisers and children want us all to believe, Christmas isn’t just about making the kids happy… I believe that those who do all of the shopping, decorating, wrapping, cooking, cleaning, and prepping deserve to enjoy the holidays too, so I prepare a little something just for adult indulgence 😉

My co-workers, hairdresser, friends and family all wait for me to bring out the “special” plate of treats they know is intended just for them.  Their fancy name is Dark Chocolate Whisky Truffles but, to all who have tasted, they are simply referred to as Booze Balls!

Lisa’s Booze Balls

Combine ½ Cup Unsweetened Cocoa Powder and ½ Cup Powdered Sugar in a large Ziplock bag and set aside.

Melt 1 stick of Butter together with 1 bag (10 oz) Dark Chocolate Chips (I prefer Ghirardelli 60% Cacao) over low heat. When smooth remove from heat.

Crush enough Gingersnaps to make 1 Cup of crumbs and add to the melted chocolate and then add 3-4 Tablespoons of whatever Whisky you like – I have used Jack Daniels, Oban, Makers Mark, and Maker’s 46 (my personal favorite) and all were good.

Move the mixture to a bowl (preferably stainless steel), cover with foil and put in the refrigerator to cool for 45 minutes. If you are in a huge hurry – put in the freezer for about 25 minutes.

Line the biggest pan that will fit on a freezer shelf with waxed paper (I use a tart pan or 8 x 8 Pyrex)

Scoop out rounded spoonsful of the mixture and roughly ball then put in the lined pan

Freeze for an hour or so then roll the balls in your hands and drop the balls into the Ziplock bag of cocoa powder and powdered sugar mixture.

Shake off the excess and put the coated balls in a covered container and keep in the refrigerator. Bring to room temperature for the best flavor. Will keep for weeks in the refrigerator if your guests don’t lick the plate clean 😉

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Holiday Baking Hell

christmas-cookies2I coach youth basketball and love to bake for my boys, but unlike years past, everyone seems to have an allergy to one thing or another.  So, out went the email to the parents: please advise who is gluten intolerant, diabetic, lactose intolerant, allergic to eggs, nuts, chocolate or any other ingredient that might be in the treats I am preparing for our last practice before Christmas.

Amazingly not one boy on this team has an allergy so I am free to make some of my favorite treats to share this year!  Hallelujah!

First up:  Chewy Chocolate Toffee Almond Bars

  • 2 Sticks (1 Cup) Butter softened
  • 1/2 Cup Sugar
  • 2 Cups Flour (All Purpose Regular or Gluten Free)
  • 1 – 8 oz pkg Hershey’s Heath English Toffee Bits ‘O Brickle Bits
  • 3/4 Cup Light Corn Syrup
  • 1/2 – of an 11.5 oz bag Milk or Dark Chocolate Chips
  • 1 Cup Slice Almonds (divided)
  • 3/4 Cups Sweetened Flaked Coconut
  1. Preheat oven to 350 degrees.
  2. Grease sides and bottom of 13x9x2 Pyrex baking dish with butter.
  3. Beat butter & sugar until light and fluffy.  Gradually add in flour, beat until well blended.  Press evenly into bottom of greased baking dish.
  4. Bake 18-20 minutes until edges are lightly browned.
  5. Combine toffee bits and corn syrup in heavy pan.  Cook over medium heat, stirring constantly, about 10-12 minutes or until toffee melts.
  6. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut.
  7. Spread toffee mixture to within 1/4 inch of the edges of the crust.
  8. Sprinkle the chocolate chips over the top, then the remaining almonds and coconut.  Tip: Mix the remaining 1/2 Cup Coconut & Almonds together and Sprinkle on Top
  9. Bake an additional 15 to 20 minutes or until bubbly.
  10. Move pan to wire rack & cut into about 36 bars when completely cool.

finishedtoffeebars

 

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood

Cooking and Blogging in a Wrist Brace

cervicalnervesIt is amazing how much of your body is controlled by the nerves in the small part of your spine in your neck.

C5 – controls the Deltoids (the rounded part of the shoulder) and the Biceps (flexion of the elbow and rotation of the forearm);  C6 – controls the muscles that make up the wrist extensors and enable wrist extension and hyper extension and the movements that are tied to the Biceps (front of the upper arm);  C7 – controls the Triceps (muscles in the back of the upper arm that allow the elbow to straighten);  C8 – controls the hands

Either by hauling 40 lb bags of rocks to create a dry riverbed in the backyard, moving heavy plants and outdoor furniture around or moving furniture to clean places the housekeepers have been ignoring for months, I have managed to cause myself indescribable pain and numbness that has persisted for well over a week – thus my blogging absence. Typing puts my wrists in the wrong position and sends shooting pains up my arm & directly across my shoulders to my neck…

buffchikdipI threw a 16th birthday party for my friend’s son this weekend and the honoree requested chocolate cake (which French’s Bakery did a fabulous job on) and Buffalo Chicken Dip.

Who am I to turn a 16 year old boy down?

Only minimum movement was required, I didn’t have to do much stirring or carrying, and it only takes a few minutes to make, so I was able to grant his request!

Buffalo Chicken Dip

  • 2 Large Boneless / Skinless Chicken Breasts
  • 2/3 Cup Hidden Valley Original Ranch Dressing
  • 2/3 – 1 Cup (depending how spicy you like it) Frank’s Red Hot Sauce
  • 1 – 8 oz Block Cream Cheese
  • 1/2 Cup Shredded Cheese – Cheddar, Sharp Cheddar or my personal favorite: Aged Gouda
  • 1/4 Cup Crumbled Blue Cheese (I am not a fan, this is entirely optional)
  • 1/4 Cup Chopped Green Onion (optional but pretty)

Bring enough water to cover your chicken breasts to a boil.  I leave the breasts whole to preserve the moisture and cook them for 20-30 minutes.  When the chicken is done, I remove the breasts to the bowl of my stand mixer and using the paddle attachment, turn the mixer on to low then medium while the chicken shreds.

Put the whole block of cream cheese into the center of an 8 or 9 inch square Pyrex dish.  Pour the dressing and the hot sauce over the top of the cream cheese and microwave on high for 2 to 3 minutes.  Remove from the microwave and stir until well combined.

Add the shredded chicken to the dish and stir until all of the chicken is well coated.  Sprinkle the shredded cheese over the top and bake in a preheated 350 degree oven 20-30 minutes (until bubbling along the edges).

Remove from oven and top with the blue cheese crumbles and chopped green onions.

I serve with carrot chips, celery sticks and jicama sticks.  You could also use sturdy crackers (like Triscuit) or French bread chunks.

If it’s not going to be immediately inhaled, you can keep the dip warm in a small crock pot type warmer or, like I do, use your fondue pot to keep it bubbling hot.

To be honest, I forgot to take a picture, so yours (and mine) may come out looking different than the picture I found on the internet, but I’m sure it’ll look great!

If you are on Facebook and are interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a Facebook page you can visit too https://www.facebook.com/ThisGirlLovesHerFood