Happy Spring! For some reason, I was having a craving for some deviled eggs over the past week, so decided to whip some up yesterday. I know there are many different ingredients you can add to the yolk mixture… horseradish, dill, onion, hot sauce, etc., but decided to go with a more traditional recipe. For this one, I used regular yellow mustard, but feel free to use spicy brown or Dijon, but either way, I think you’ll find these little gems are really delicious.
- 6 eggs
- 1/4 cup mayonnaise
- 1 tbsp. sweet pickle relish
- 1 tsp. white vinegar
- 1 tsp. yellow mustard
- 1/8 tsp. salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat and leave covered for 15 minutes. Rinse under cold water continuously for 2 minutes.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a dish or serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, relish, vinegar, mustard, salt, and pepper, and mix well.
- Fill eggs whites evenly with the yolk mixture using a fork, spoon or pastry bag.
- Sprinkle with paprika and serve, or store covered in refrigerator.
Sorry I haven’t posted in a while… I did a little traveling to South Florida and went on the most amazing adventure trip to Costa Rica with a ginormous group of friends. Truly EPIC! But I’m back now, and have a scrumptious recipe to share (courtesy of my Mom). I was very anxious to see how the apples would mesh in this dish, and honestly, was blown away when it was done!
- 1 3/4 lb. boneless, skinless chicken breasts
- 1 leek, sliced
- 1 crisp, sweet apple, chopped
- 1 tsp. fresh thyme leaves, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 tbsp. canola or olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1/4 cup unsalted chicken broth
- 1/4 cup maple syrup
- 1 tbsp. coarse ground mustard
- 1 tbsp. apple cider vinegar
- Preheat large sauté pan on medium.
- Add 1 tbsp. oil to pan. Season chicken with salt and pepper and place in pan; cook 3-4 minutes on each side or until well browned.
- Add leeks, apples, and garlic to chicken; cook and stir 1-2 minutes or until leeks begin to soften. Reduce heat on pan to low.
- Combine broth, syrup, mustard, vinegar, and thyme, then add to chicken; simmer 2-3 minutes or until mixture thickens and chicken is 165°F.
- Remove chicken from pan; let stand 5 minutes to rest.
- Slice chicken, serve and enjoy!
Let me start by saying, I think everything is better with a little sauce. Okay, not “everything”, but anything you can pair up with a tasty one. When I saw this recipe, it was a no-brainer that I had to try it since I love mustard. The reviews on it were incredible, but I don’t always believe the hype. However, they were all true! I can tell you, that I could eat this straight from the spoon (and possibly have… oops). I made this to go with pistachio-crusted chicken, but it would be great with fish, pasta, and even as a sandwich spread. Maybe I’m just biased because of my affection for mustard, but I think this might be one of the best sauces I’ve made.
- 1/2 cup dry white wine
- 1/4 cup shallots, chopped
- 1 cup heavy whipping cream (can use Half & Half, or milk)
- 2 tbsp. Dijon mustard
- 1 tbsp. chopped fresh basil (or 1 tsp. dried)
- 1 tbsp. chopped fresh dill (or 1 tsp. dried)
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
- Reduce heat to medium-high. Add whipping cream and simmer until reduced to about 3/4 cup, about 2 minutes.
- Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors.
- Season sauce to taste with salt and pepper.
Source: Bon Appétit
The 4th of July is quickly approaching (yay), and I am thinking of all of the wonderful traditional dishes associated with this holiday as my department at work is having a little potluck lunch to celebrate (my mouth is already salivating). Clearly, I have long list of possibilities of what I can bring, but one of my favorite sides comes to mind… baked beans. When I went to look for my recipe on here, I was shocked to find that I did not post it previously. My bad! So… here it is!
This recipe calls for bacon, but I believe it would be just as tasty if you choose to omit it.
- 8 strips of bacon, thick cut
- 2 (28 ounce) cans of Bush’s baked beans w/bacon
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 1/8 teaspoon garlic powder
- 1/2 small Vidalia onion, chopped
- 1 tbsp. Dijon mustard
- Cook bacon in microwave, checking after each minute, so it’s still soft. Don’t let it get crisp.
- Cut into small, bite-size pieces, set aside.
- Put the remaining ingredients in a crock pot. *
- Add the bacon and mix.
- Cook on low for 4-6 hours.
* This can also be prepared in the oven at 350 for 1 hour in a 3-quart baking dish.