Smokey Jalapeno Deviled Eggs

When you have an abundance of eggs, you start to get creative with recipes using eggs!

We love deviled eggs, but I wanted to kick it up a notch or two, so I came up with something new.

I'm sure there are lots of recipes like this one out there in the universe, but this one is mine.

 

I hard boil eggs using this method or you can boil eggs however you prefer to boil them. But seriously, check out the method I use! It's AMAZING!

I LOVE the Chicken Chick!

She has wonderful advice and tips on her blog and the egg boiling method is fail-proof!

It works every time!

I don't have steamer basket, so I just use my veggie steamer and it works like a charm!

 

 

 So boil up some eggs. I usually do between 8 and 12.
Once they are cool, peel them, split and scoop out the yolk.
Put yolk in a bowl and mash up with a fork.
Place whites on a plate to await the yummy goodness that will fill them.
Add a spoonful of mayo. I eyeball it, no measuring on my part.
Squeeze in a some mustard. I like mustard, so I use a good amount.
Add a dash of smoked paprika.
Dice up a bunch of pickled jalapeno slices. I just scoop out a bunch from the jar and chop away.
Add the jalapenos and some juice from the jar to the egg mixture.
Add a dash of salt and pepper.
Mix well.
Taste test to make sure all is right. We like spicy, so I usually add a bit more jalapeno juice or more peppers at this point.
When the mixture is right and too your liking, scoop into the egg white halves using a teaspoon.
Fill all the egg whites and whatever is left in the bowl...eat it!
Sprinkle the tops of the eggs with a bit more smoked paprika.
Cover and chill or serve right away.
YUM!
 



Strawberry Pie

It's June 1st already!

How did that happen!

Today was the perfect day to make a pie.

I contributed for a case of strawberries from Bountiful Baskets this past weekend.

I picked them up on Saturday and they were gorgeous!

 

I cleaned them all up today.

Froze some for later and then decided to make a pie.

 

One of my favorite pies growing up was the strawberry pie from Marie Calendar's.

So I did a little pinterest search and found a recipe that sounded similar.

I used this recipe and made this pie!

 

 

There is an added benefit to this pie...

Everyone is gone, hubby on a fishing trip and daughter on a  house sitting job.

So that means...this entire pie is mine!

 

Mine, mine, mine, mine, mine!

 



Lemon-Lime Basil Chicken

This recipe is so simple and full of flavor.

 

I made it up on Sunday when I had some chicken breasts that needed to be cooked, lemons/limes that had to be used and fresh basil from a new plant that I had just purchased.

I often "make up" meals and find the creativity of doing so to be one of the joys of cooking!

 

I served the chicken with stuffing (homemade) and sautéed maple, peppered carrots.

 

 

 

Lemon-Lime Basil Chicken

 

4 large boneless, skinless chicken breasts

2 large lemons

2 limes if they are large or 3 smaller ones

4 to 6 garlic cloves

A handful of fresh basil

salt and pepper

olive oil

 

Preheat oven to 375 degrees. Spray a 13 x 9 pan with a bit of cooking spray. (I use canola oil spray)

Wash lemons and limes and slice into rounds.

Lay the rounds across the bottom of the pan, alternating as you go. (slice of lemon, slice of lime, etc.)

Salt and pepper both sides of the chicken breasts.

Lay the chicken breasts on top of the lemon and lime slices.

Peel the garlic, crush a bit with the flat blade of a knife and toss in with the chicken.

Wash basil leaves, pat dry and place in the pan with the chicken.

Drizzle all with a good amount of olive oil. (use good quality olive oil!)

Place pan in the oven and bake for 45 to 60 minutes, depending on the size/thickness of the chicken breasts.

About half way through the cooking time, open oven, pull out pan and baste the chicken with the juices in the pan.

The chicken will be golden in color and the juices will run clear when done.

This chicken dish is full of summer flavor and is so easy to prepare!

Enjoy!

 



An Upside Down Cake of a Different Sort

In last weeks Bountiful Basket produce, we received rhubarb and strawberries.

We use to have rhubarb plants when we lived in the "hill" house in our valley twelve years ago.

I was never a fan of rhubarb until I had an abundance of it and had to use it up.

I learned to can strawberry-rhubarb jam, made this cake, muffins, and rhubarb-strawberry pie.

We ate a lot of rhubarb-strawberry goodness during those years it grew in abundance at the hill house.

I made this cake recipe eleven years ago and it became a favorite.

Long story short, I lost the recipe and had not made the cake in years!

I remembered it had been in a Taste of Home magazine, but couldn't remember which one.

I finally went to the Taste of Home website and did a search for it.

It came right up!

I made the cake last weekend and once again, it was a hit!

It is an easy cake to make and very good!

Even if you don't think that you like rhubarb, you will enjoy this cake!

Strawberry-Rhubarb Upside Down Cake

5 cups cut fresh or frozen rhubarb (1/2-inches pieces), thawed and drained if frozen
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mix (regular size)
whipped topping, optional

Place rhubarb in a greased 13x9 inch baking pan. Sprinkle with the gelatin, sugar and marshmallows. *Note: I added a cup of fresh strawberries to the pan with the rhubarb. Prepare cake mix according to the package directions; pour batter over marshmallows.
Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving platter or large baking sheet covered with foil. Serve with whipped topping if desired. Yield: 12-16 servings.
**This recipe originally appeared in a 1998 copy of Quick Cooking

Happy eating! 

Boozy Biscuit Strawberry Shortcake

It's been busy, busy, busy around here the last few weeks.

One thing we have done is joined the local Bountiful Baskets program.

If you know nothing about Bountiful Baskets, I encourage you to click on the link and check it out!

It really is the coolest thing ever!

Co-Ops have been around for ages and this one is amazing! 

A few weeks back, our baskets contained strawberries and since we volunteer as well, we got to pick out additional items and I grabbed more berries.

Strawberry Shortcake is a favorite around here, so the berries provided an opportunity to whip up a batch.

The recipe is easy and makes about a dozen shortcakes.

Sure you can go to the store and buy the sponge cake things, but homemade is so much better!

Boozy Biscuit Strawberry Shortcake
2 cups flour
2 Tblsp sugar
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tarter
1/2 cup cold butter
1 cup cold milk
2 cups sliced fresh strawberries, lightly sugared
1 tsp almond extract
1 Tblsp Grand Marnier (orange flavored liqueur)*
Whipped topping (store bought or make your own using whipping cream)

Combine the flour, sugar, salt, baking powder and cream of tarter in a bowl and mix well. Cut in the butter until mixture resembles pea-size crumbs. Pour in the milk all at once and combine quickly. Knead gently for a minute or so on a floured surface. Roll or pat out dough to 1/2 to 3/4 inch thick and cut with a small round cookie cutter or biscuit cutter. Arrange on a buttered baking sheet, close together for soft sides. Bake at 450 degrees for 12 minutes; cool slightly. Toss the strawberries with the almond extract and the Grand Marnier. Let sit for 5 minutes or so. Split the shortcakes open and place on plates. Top with the berries and some whipped topping. Makes 12 servings. *If you do not use alcohol or don't have Grand Marnier on hand, you can use a tablespoon of orange juice in place of the Grand Marnier. 

Enjoy! 

A Little Lemony Goodness

My parents made a quick trip to California recently.

They stayed with my brother and his wife for the duration of their visit.

My brother has a Meyer lemon tree and an orange tree in his yard.

He shares the bounty of those trees with us whenever he can.

Sometimes he will bring the lemons and oranges when they come to visit,

or he will send them home with someone who comes to visit.

I got a nice bag full of lemons and oranges.

We have been eating the oranges for breakfast and snacks and they are so good! 

The lemons have been waiting for me to "do something" with them.

Like make lemon pie, which is my husbands favorite!

So on Sunday, I  got all artsy-fartsy in the kitchen and made Meyer Lemon Pie Sliders!

Oh Yes!

They are easy to make and so, so good! 

 (Just a side note: I use farm fresh eggs and that is why the filling is a bright yellow color. The yolks in farm fresh eggs are darker yellow to orange in color and make the filling a more vibrant color)

I started by making a traditional pie crust recipe.

You can use any recipe you so desire or you could buy some little pre-made mini crusts or you can use the recipe below.

Single Pie Crust Recipe

1 1/4 cups flour

1/2 tsp salt

1/3 cup shortening

3 to 5 Tblsp very cold water

Add flour, salt and shortening to a bowl. Using a fork or a pastry blender, mix shortening into flour mixture until it resembles small peas.

Add water, one tablespoon at a time, just until dough comes together in a soft ball. 

Turn the dough out on a floured board or counter-top.

Roll out until you have a 9 to 10 inch circle.

Cut large circles out of the large circle using a large glass or in my case, I used a large round plastic container to cut with. You will end up with 6 to 9 smaller circles. (I had to roll my dough out twice to get 9.)

Take the smaller circles and place inside a large muffin tin (the kind you use to make giant muffins with)

Press into the tin, prick holes in the bottom and up the sides.

Bake at 425 degrees for 10 to 12 minutes or until the mini crusts are light golden in color.

Remove to a rack to cool.

For the filling you can make your own or buy pre-made filling. 

Meyer Lemon Pie Filling

1 cup sugar

1/4 cup corn starch

1 1/2 cups cold water

3 egg yolks, slightly beaten

grated peel of 1 lemon (use a micro-plain to do this)

1/4 cup Meyer lemon juice (2 lemons squeezed well should yield this or a bit more. If you can't find Meyer lemons, just use regular lemons.)

1 Tblsp butter

In a medium saucepan combine sugar and corn starch. Stir in water until smooth. Stir in egg yolks. Turn on burner to medium/low heat. (I use a heat between 5 and 6 on my stove)

Stirring constantly, bring to boil over medium/low heat; when mixture comes to a gentle boil, stir and boil for 1 minute. Remove from heat and stir in the lemon peel, lemon juice and butter. Spoon hot filling into the cooled mini pie shells. 

Meringue topping

eggs whites (left over from separating the yolks )

1/3 cup sugar.

In a bowl beat the egg whites until foamy, slowly add sugar and beat until stiff peaks form. 

Top the mini pies with meringue and seal to the edge. Make little mini peaks in the meringue to make them look "fancy". 

Place all of the mini pies on a baking sheet. Bake in a 350 degree oven for 10 minutes or until meringue is lightly toasted.

Remove to a wire rack to cool completely. 

Store left over mini pie sliders in the fridge on a plate covered with plastic wrap. You can place a toothpick in the middle of the pies to help keep the plastic wrap from sticking to the meringue. 

Eat!

And most of all...

Enjoy! 

Orange Iced Cranberry Cookies

I stole came across this recipe at Chronicles of a Country Girl last week.

I thought about these cookies all week long. 

I made these cookies today and Oh My, they are out of this world good! 

Thank you Kate for sharing the recipe!

You can find the recipe here.

If you've never stopped in to visit Kate, please do. Her blog is beautiful and her photography is breathtaking!

Family members who live near and far will be receiving these cookies (along with other yummy treats) in goody boxes this coming week!

Weekly Finds

I jumped on the Pinterest band wagon about a month ago!

I'm addicted to it!

Love, love, love Pinterest!

I have found all sorts of fun things to pin to my various boards.

Still learning how to navigate it all, but I think that's what adds to the fun of it!

I'm sharing a few of my finds with you.

I have made all of the recipes in this post!

Yum!

I didn't find the wine on Pinterest!

My sis introduced me to it recently!

Love it!

If you like a smooth, mellow, fruit forward wine, then by all means try this one!

It is moderately priced at around $16-$20 depending on where you buy it.

This frozen yogurt...what can I say!

YUMMMMMM!

It is easy, easy, easy to make and oh so yummy to eat!

Good for you too! That's always a plus!

Source: simplygluten-free.com via Sharon on Pinterest

These cookies...ummm I'm very addicted to them!

I have made them several times and eaten them all...several times!

So easy to whip up!

They are flourless which I like and I use gluten free oats, so they are gf for me!

I added dried cranberries to a batch....OMG YUM!

Source: chocolatecoveredkatie.com via Sharon on Pinterest

This soup is easy, filling and very, very good!

It is a new family favorite!

It also happens to be a recipe from my neighbor who just so happens to be an amazing lady and has an awesome blog!

Source: chocolateonmycranium.blogspot.com via Sharon on Pinterest

These meatballs with Asian style noodles were a hit with me!

The entire recipe is gf (gluten free).

Not sure how the family liked it cause they didn't really say anything.

The recipe makes enough meatballs for another meal, which I really liked!

I added them to a soup recipe which I will share later!

Source: glutenfreegoddess.blogspot.com via Sharon on Pinterest

All of the recipes are located at the links below the photos. You just click on the photo link and it will take you to the pin board where it is located. Then click on it again and it will take you to the blog and the recipe.

Easy Peazy!

Happy Friday!

I'm off to the big city for a work related event this weekend!



Yummy Goodness On A Stick

Yesterday, I made these!

(Yes, from scratch! Trust me, it's not hard to do!)

 Today, I ate them! For breakfast! With coffee!
A pleasant way to start a chilly fall morning if you ask me!

(Okay, I sent a few to town for friends, so I shared. Didn't want to seem stingy or anything.)

It just wouldn't seem like fall without a plate of these yummy treats to enjoy!

You can find the recipe here.

Now what are you waiting for...go make some and make someone or yourself darn happy!

Bliss

When I found the recipe for gluten free angle food cake, let's just say I was skeptical!

Before having to go gluten free, I could make an angel food cake in my sleep!

People always think they are so hard to make and bake...that's so not true!

But since going gluten free my confidence in baking (and converting) recipes has been well let's just say a bit on the lacking side.

It's not always easy to convert a gluten recipe into a gluten free recipe.

I have found some wonderful blogs that help with this and have some amazing recipes to try as well. These sites are listed on my side bar.

Two weeks ago I came across this recipe for Gluten Free Angel Food Cake at GF In the City.

It sounded easy enough and I had everything needed to make it.

So I took a leap of faith and whipped it up! I even pitted the cherries by hand for the topping. I have the bruise on my hand to prove it!

Oh Boy!

This cake was A...MAZ...ING!

You can find the recipe at the blog mentioned above or you can make a regular angel food cake, the choice is yours. An whichever you choose, I know you can do it and will be totally happy that you did!

The topping was simple. I took 2 cups of pitted fresh cherries, 1/2 cup of sugar, a 1/4 cup of water and several splashes of Grand Marnier Liqueur and added it all to a small sauce pan. Bring to a boil and turn down to a simmer and simmer until thickened. I just left my on very low heat until ready to serve.

This was a wonderful, simple, easy topping and oh so yummy!

I was in a state of bliss while shoveling this cake into my very happy mouth!