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FRUIT FRESH 4-3-21 Top of page
1/2 cup water
1/4 cup sugar
2 tbsps. lemon juice
Bring to boil. Let cool. Pour over fruit to keep fresh.
BACON DEVILED EGGS 4-3-21 (From downshiftology.com)
6 hard boiled eggs cooled and peeled
3 tbsps. mayonnaise
1 tbsp. pickle relish
1 tsp. Dijon mustard
salt and pepper to taste
2 slices bacon cooked and crumbled
1 tbsp. chives finely diced
Slice the hard boiled eggs in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate. Mash the yolks with a fork and add the mayonnaise, pickle relish, mustard, salt and pepper. Stir everything together until it's creamy. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with a generous amount of bacon bits and top with a sprinkle of chives.
Tips, hints and helps: REMOVING SHELL FROM HARD BOILED EGGS. After boiling, remove hot water and fill pan with cold water. While adding cold water, break shells, rolling them then put them back into the pot. Water will get inside the shell and they will fall off easier. 4-3-21
HOMEMADE CHOCOLATE EASTER EGGS (From tasteofhome.com) 4-3-21
2 pkgs. (3.4 oz. each) cook-and-serve
pudding mix
1/2 cup butter, melted
1/2 cup milk
5 to 6 cups confectioners' sugar
2 cups peanut butter
4 cups semisweet chocolate chips
2 tsps shortening
Assorted decorating icings and
cake decorator candy flowers
In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined baking sheet; refrigerate until set. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.
SKILLET CHICKEN AND CHORIZO PAELLA (From foodandwine.com) 4-10-21 Top of page
1/2 tsp. saffron threads
3 1/4 cups lower-sodium chicken
broth, divided
1 tbsp. olive oil
6 oz. dry-cured Spanish chorizo,
cut into 1/4-inch-thick slices
1 lb. boneless, skinless chicken
thighs, cut into 1 1/2-inch pieces
1/2 tsp. black pepper
1 1/2 tsps. kosher salt, divided
3/4 cup chopped yellow onion (from
1 small onion)
1 small red bell pepper, finely
chopped
4 small garlic cloves, minced (1
tablespoon)
1/2 tsp. smoked paprika
1 (14 1/2 oz.) can diced tomatoes,
undrained
1 1/2 cups uncooked short-grain
white rice (such as Spanish bomba or Italian arborio)
1 cup thawed frozen sweet peas
Chopped fresh flat-leaf parsley
Lemon wedges
Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour. Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Add chicken, pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean. Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high. Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.
EGG SALAD SANDWICH WITH CHIVE MAYONNAISE (From the-chew-recipes.com) 4-10-21
12 eggs
1 cup Chive Mayonnaise (recipe
below)
1/4 cup parsley (finely chopped)
8 slices pumpernickel bread
Kosher salt and freshly ground
black pepper (to taste)
Place the eggs in a large saucepan and add enough water to cover them by at least 1 inch. Add 1 tbsp. of salt, then bring the water to a boil. Cover and remove from heat. Let stand, covered, for 10 minutes. Transfer eggs to prepared ice bath and allow to cool before peeling. Transfer peeled eggs to a cutting board and chop eggs into 1/2-inch pieces. Transfer chopped eggs to a large bowl, stir in the chive mayonnaise, parsley, and season with salt and pepper to taste. To serve, scoop desired amount of egg salad onto 4 slices of pumpernickel and top with the remaining 4 slices. Stack 2 sandwiches on top of each other, skewer both sides of the stacked sandwiches and slice in half on the diagonal. Serve!
CHIVE MAYONNAISE (From the-chew-recipes.com) 4-10-21
2 egg yolks
2 tbsps. warm water
2 tsps. lemon juice
1 tbsp. distilled white vinegar
1/2 tsp. Dijon mustard
1 tsp. Kosher salt
1 1/2 cups vegetable oil
1/2 cup chives (roughly chopped)
In the bowl of a food processor fitted with a blade attachment, add egg yolks, water, lemon juice, white vinegar, Dijon mustard,and salt and blend until smooth. With the motor running, slowly pour the vegetable oil into the food processor and blend until emulsified. Add chives and pulse until chives are finely chopped and well incorporated.
HOMEMADE MAYONNAISE 4-10-21
4 eggs, beaten
1 cup sugar
1 cup vinegar
1/2 cup water
3 tbsps. corn starch
Put water and corn starch in saucepan. Beat to make slurry. Add remaining ingredients in saucepan. Cook over medium high heat until thickened. Stir constantly to avoid scorching. Cool.
CRUNCHY SNAP PEA POPCORN SALAD (From foodnetwork.com) 4-17-21 Top of page
1/3 cup popcorn kernels
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning,
for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsps. cider vinegar
1 tbsp. sugar
2 tsps. Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground
black pepper
2 cups sugar snap peas, strings
removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup
tender inner celery leaves
1 bunch watercress, trimmed and
torn into bite-size pieces
Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white Cheddar popcorn seasoning to taste. Let cool completely. (You should have about 12 cups.) Whisk the mayonnaise, sour cream, cider vinegar, sugar and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper (remembering that the popcorn will also be salty). Add the snap peas, carrot and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing. Pile the watercress on top and sprinkle with the celery leaves. Serve immediately.
POPCORN SALAD (julaug92pg1, not given) 4-17-21
1 cup finely chopped celery
1/2 cup finely chopped green onion
1/2 cup water chestnuts, sliced
1 cup shredded cheddar
1 lb. fried, crumbled bacon
1 cup mayonnaise
2 tsp. sugar
Combine and mix well. Two hours before serving, stir in 6 cups popped, small white kernel popcorn.
POPCORN SALAD (7-9-11, not given) 4-17-21
10 slices bacon, cooked and crumbled
3/4 cup mayonnaise
1 cup diced celery
1 1/4 cup shredded cheddar cheese,
divided
8 oz. can sliced water chestnuts,
drained
1/4 cup shredded carrots
2 tbsps. fresh chives, minced
6 cups white popcorn, popped
In large bowl combine mayo, celery, 1 cup cheese, chestnuts, 1/2 cup bacon, carrots, and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.
ESPINACAS CON GARBANZOS (ANDALUSIAN SPINACH AND CHICKPEAS) (From newstribune.com and americastestkitchen.com) 4-17-21
1 loaf crusty bread
2 (15-ounce) cans chickpeas (1
can drained, 1 can undrained)
1 1/2 cups chicken broth
6 tbsps. extra-virgin olive oil,
divided
6 garlic cloves, minced
1 tbsp. smoked paprika
1 tsp. ground cumin
1/4 tsp. table salt
1/8 tsp. cinnamon
1/8 tsp. cayenne pepper
1 small pinch saffron
2 small plum tomatoes, halved lengthwise,
flesh shredded on large holes of box grater and skins discarded
4 tsps. sherry vinegar, plus extra
for seasoning
10 oz. frozen chopped spinach,
thawed and squeezed dry
Cut a 1 1/2-ounce piece from loaf of bread (thickness will vary depending on the size of the loaf) and tear into 1-inch pieces. Process in a food processor until finely ground (you should have 3/4 cup crumbs). Combine chickpeas and broth in a large saucepan and bring to a boil over high heat. Adjust heat to maintain simmer and cook until the level of liquid is just below the top layer of chickpeas, about 10 minutes. While chickpeas cook, heat 1/4 cup oil in a 10-inch nonstick or carbon-steel skillet over medium heat until just shimmering. Add bread crumbs and cook, stirring frequently, until deep golden brown, 3-4 minutes. Add garlic, paprika, cumin, salt, cinnamon, cayenne and saffron and cook until fragrant, 30 seconds. Stir in tomatoes and vinegar; remove from heat. Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until the mixture is thick and stew-like, 5-10 minutes longer. Off heat, stir in the remaining 2 tbsps. oil. Cover and let stand for 5 minutes. Season with salt and extra vinegar to taste. Transfer to a serving bowl and serve with remaining bread. Recipe notes: For a vegan version, substitute vegetable broth or water for the chicken broth. If using chickpeas that you've cooked from dried, use 3 1/3 cups of cooked chickpeas and 2/3 cup of the cooking liquid. Use a fruity, spicy, high-quality olive oil here. Red wine vinegar can be substituted for the sherry vinegar.
REMOULADE (From tasteofhome.com talked about, not given) 4-24-21 Top of page
3/4 cup mayonnaise
1/4 cup chopped dill pickle
1 green onion, finely chopped
2 garlic cloves, minced
2 tbsps. Creole mustard
1 tbsp. stone-ground mustard
1 tbsp. Louisiana-style hot sauce
1 tsp. lemon juice
1/2 tsp. paprika
1/8 tsp. pepper
In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.
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