Devilish Deviled Eggs

     One of my mom's "go-to appetizers" was her Family Favorite  Deviled Eggs.  My mom really didn't do appetizers. She liked to cook the main dish and the sides.  The rest she left up to others to contribute. Truth be known, she hated eggs herself and rarely ate them.  (Like one of her grand daughters.)  I recently had a niece ask for my mom's recipe for deviled eggs.  My kids ALWAYS requested that she bring some to any party I had.  The recipe that follows is sooooo easy and sinfully good.  I deconstructed every kind of egg you could think of and made some "fashionable" deviled eggs for a little get together with some very close friends.  But, I have to admit, although my fancy ones were good, the originals were still very good.  I will post those fancy deviled eggs someday because they were good and well received.
     My mom's deviled eggs went through a few morphs.  I remember when she used to put sweet pickle relish in them.  My 2 oldest kids asked her not to anymore and she stopped. I also remember her adding chopped jalapenos and or bacon bits to them at different times.  But her plain simple deviled eggs became her hallmark. She did have a secret ingredient.  She finally told me a couple of years before she passed.
     So...this one's for you Kelly.

Hard Boiled Eggs

6 large eggs
2 TBSP full fat mayo
1 tsp. plain yellow prepared mustard
1 tsp dill pickle juice right from the jar
S/P to taste (about 1 tsp. of salt and 1/2 tsp. pepper)

Garnish
1 TBSP finely chopped parsley
a sprinkle of paprika for each egg once filled



To boil eggs
1)  Place 6 eggs in a single layer in the bottom of a pot and add enough water to cover by at least an inch.
2)  Bring to a hard fast boil and boil for 5 min.
3) Turn off heat and let stand for at least 15 min.
4)  Drain and fill pan with ice and enough water to cover the eggs for another 15 min.
5)  Drain.  Shake the eggs in the pan to loosen the shell. Peel the eggs. Refrigerate until ready to use.

Yolk mixture
6)  Cut eggs in half the long way.
7)  Scoop out the yolk. Put yolk in a bowl and mash with a fork.
8)  Add mayo. Stir.
9)  Add  prepared plain old yellow mustard.  Stir.
10)  Add secret ingredient... dill pickle juice.
11)  Fill each egg with about 1 heaping tsp. of mixture or use a pastry bag and pipe it in the egg.
12)  Sprinkle each egg with  parsley for garnish.
13) Sprinkle each egg with paprika for color on each individual egg.


That's it.  So simple and so good.
 

Dinner Salad to a Simple Main Dish Salad

    
     Skip all the narrative if you just want a recipe.  I am afraid I just began musing.......
     The very first thing I was allowed to do in the kitchen was help make salads.  I love salads and would often have salad instead of dessert.  My mother-in-law thought that was "cute."  Much later I found out the the Europeans often serve the salad as a last course.  BTW I have been to Europe 5 times now and have yet had anyone serve me  a  salad after the main course.  But people swear it does happen.  Anyway, salads are so versatile. Add some meat and it becomes a healthy main dish.  Use fruits and it's almost a dessert.  But most often it's a side dish.  I was a little surprised that some people who have stayed with us over a long period of time are intrigued that I serve a salad with EVERY dinner.  I don't know exactly when that started because as a kid growing up I don't remember a salad at every dinner early on.  I think when my mom first went on Weight Watchers she began the nightly salads. I know that at my grandma's we had salads sometimes.  My two favorites were nopales and a tongue and beet concoction. In Mexico as a teenager, I was sent out to forage for greens and wild tomatoes to put in our salads at our beach house.  I picked a lot of purslane, a kind of watercrest and found parsley and cilantro growing wild in a long abandoned huerta. I have made a salad at every dinner as long as I have been married because in those early years it helped stretch the dollar.
    Anyway,  all this intro to say that I have a niece who is pregnant and she has asked me to help her create healthy low budget meals.  She says she loves salads and that began the cavalcade of memories. I decided to begin with salads first.  Any raw veggie can be substituted for any veggie I have here. Likewise you can delete a veggie you don't have or like.   An exceptions that come to mind is eggplant.  I have seen just about every other veggie I can think of eaten raw but never eggplant.  To convert a dinner salad to a main dish salad just add a protein.  Usually for me that's leftover meat from the previous night's supper. Or, I open and drain a can of tuna. I have found myself adding canned  beans lately. Especially garbanzo and fava.  I think I read somewhere how good beans are for us dieters.
     A note about salad dressings.  I have made salad dressings from very unusual ingredients.  Sometimes I use juices and broths. Recently, I used Lemon Crystal Light.  Always I use vinegars and or citrus fruits  Sometimes I use yogurt and mustard.  I have developed a little formula;.
           1 part acid (fruit juices, citrus or vinegars) + 1/2 part oil (or mayo, yogurt, broth ...) + herbs + salt (kosher) + a dash of something sweet (honey, sugar, agave syrup, stevia, jams, jellies etc.)  fresh ground pepper + a surprise umpapah.     I have learned to make a dressing stay emulsified by using a little mustard.
      Now, you just let your imagination and taste buds lead you.   Salads.....YUMMMM!

Simple Dinner Salad (Makes 4 big servings)

Dressing (This will make more than what you'll need.  Save the rest and refrigerate it.)

1/4 cup apple juice
1/2 cup apple cider vinegar
1 tsp mustard
2/3 of a cup of oil
1 garlic clove mashed to a pulp (Lay the clove under the flat side of a knife and whack it several times. Be aware that the garlic will fly if you whack too hard! )
1/2 tsp salt and fresh ground pepper
pick any or all of the following crushed dried  herbs; 1/4 tsp dried oregano  1/4 tsp tarragon  1/4 tsp  parsley  1/4 tsp marjoram (don't use if you use oregano...tastes almost the same) 1/4 tsp.  mint  1/4 tsp dill 1/4 tsp thyme
If you use a fresh herb double the amount and chop very fine.

1) Pour the first 2 ingredients into a bowl or into a jar and whisk or shake vigorously.
2) Add the mustard and whisk or shake.
3) Add the oil and shake or whisk.
4) Once you have decide on your herbs, in a separate little bowl, mix them well with the garlic, salt and pepper.  Use the fork and toss the mixture around until well incorporated.
5)  Now add this herb  mixture to the jar or bowl and whisk or shake vigorously.
6)  Taste and adjust the salt and pepper.


1/2  head of romaine lettuce (washed and spun dry)
1 tomato diced  (Don't seed it. All the good stuff is in the gel like part)
1 cucumber diced ( or a couple of the little one or 1/2 of an English seedless  If you have trouble digesting the seeds of a regular cucumber, just scoop them out with a spoon.)
1/2 green, red, orange, yellow  bell peppers diced (any combo)
1 stalk of celery washed and diced
1 carrot washed and diced
1/4 dried fruit (cranberries, blueberries, etc.) Use this for the garnish.

1)  Put all the above in a large bowl and toss.
2)  I like to "dress" each individual plate/bowl with dressing.  That way I can save the leftover greens for
 next day's salad.  I use 1 heaping generous  TBSP per bowl and toss with my fork right in each bowl. Garnish with the dried fruit.
3) If you are sure that you will eat all the salad, pour 1/2 of the amount of dressing around the inside rim of the salad bowl.  Then toss gently. Garnish with the dried fruit.


To make this a main dish salad.  Add (leftover) salmon, tuna, steak or a grilled chicken breast. Or of course you can make some meat, chicken or fish and let it cool while you put the rest of the salad together.
Sometimes I make the same salad the next day and add  hard boiled eggs cut into slices with cubed up cheese.  See, so simple....

Salmon with Wild Berry Sauce

    Way back when I started this Blog it was because Trevor, my youngest, thought somebody out there would appreciate someone who uses what's on hand to make a tasty meal.  Trevor has just reminded me again that I make a lot of different sauces.  I do.  Today I was cleaning the fridge and found a jar of Wild Berry Jelly.   There was about 1/4 of a cup of the stuff.  So I decided to do something with it.  I also found a bottle of Kendal Jackson Chardonay that had about 1/2 cup of wine.  (Mr.  Jackson died today.  Trev knew his daughter at Davis.) I picked about a cup of parsley from the garden and some mint (it's going crazy right about now.) I snipped a few sprigs of thyme, sage and oregano. I had about a dozen or so grape tomatoes and some sorry lookin' green onions. I also used some Chinese garlic chili sauce.  I know that most of you who don't know me will not believe that I 1) didn't use a recipe and 2) just pull stuff out of thin air.  (I have a theory that I have Kitchen Angels that do speak to me as I cook.  Please don't institutionalize me for saying this.They say things like; "How about a little mint...No more garlic...Easy on the wine girl!"  Could also be my deceased mom.) Anyway, many, many of my choices are serendipidous.(sp?)  This recipe just happened and it, like so many other things that I just make up  was really really good!!!!  I made some oven roasted grape tomatoes and green onions. (salt/pepper and toss w/evoo @450 for about 20 min.) Heaped that on top of the salmon and then the garnish.  I also served this with little red potatoes and a tossed salad.  Heaven on a dish. Promise.


4 frozen pieces of frozen salmon (thawed)
s/p both sides

4 TBSP of grapeseed oil or veggie oil to coat the bottom of a cast iron skillet or large frying pan


Sauce
1/4  berry jelly (or jam)  Honestly, I think it could be any  berry jelly or jam.
1/2 cup of white wine or use chicken broth
a splash of rice vinegar (maybe a TBSP)
1/4 cup of mint, parsley and sage chop very fine (any combo) (save some to garnish fish.)
1/4 cup of chopped green onion
1 heaping tsp of red pepper flakes
2 heaping tsp. of Chinese chili garlic sauce


1.  Heat skillet to screaming hot. Almost smokin'.
2. Salt and pepper salmon.
3.  In a bowl whisk  or in the jelly jar add all of the ingredients and shake until well combined.
4. Place salmon in pan on high and cook for 2 min. on each side.
5.  Reduce heat and pour sauce over salmon. Cover with a lid.
6.  Cook for an additional 3 or 4 minutes.
7. Serve and garnish with herbs that you saved.

Crystal Light Salad Dressing

     This may be the most interesting use of Crystal Light beverage mix that you will every read or taste.  You can skip right to the recipe or read how it came about.
     I was in South Carolina and my son Jason asked me to help him with a carne asada dinner to which he wanted to invite some friends.  I get weary of always being asked to make carne asada but I continue to comply  because it goes over so well.
     I had made the black beans, the Mexican  rice and had marinated the meat.  I decided that we needed a salad.  My son did not have any lemons and I like to make my "chopped salad" with a lemon lime dressing.  I was making myself some crystal light and I wondered what would happen if I used the little packet in the dressing.  What follows is the recipe I concocted.  I was surprised by the rave reviews and everyone was stymied when I told them the ingredients of the dressing.  If you don't know ahead of time I promise you can't guess the secret ingredient.   By the way...I have come to appreciate that "southerners"  like their sweets.  This salad dressing is  sweet and tangy.  I am thinkin' I may try to marinate chicken and or fish in this stuff.  I hope you too will agree that it is a keeper.

This salad serves 12 generous portions.

2 heads of lettuce washed, torn and spun ( I used romaine and a very  large red leaf.)
1 small bag or about 4 cups of arugala
2 stalks of celery diced
2 large carrots diced
2 cups of diced broccoli florets
1 pint grape tomatoes washed and cut in half
2 green onions finely diced
a handful of cilantro leaves pulled off the stem

the juice of two large limes (not key limes) roughly about 1/4 cup
1/8 cup apple cider vinegar
1 generous TBSP of grainy mustard
1 packet of crystal light lemon aide
1 grated garlic clove
1/2 tsp fresh thyme leaves
2 TBSP of cilantro that has been finely diced
1/2 cup of olive oil
add chicken broth if dressing is too acidic by the TBSPS
s/p to taste    Freshly ground pepper and Kosher salt are best.
I ended up with about 1 cup of salad dressing.


1. Toss all of the veggies into a large salad bowl.
2. In a mixing bowl whisk  or in a  large jar with a lid mix all of the ingredients except the chicken broth. I like the jar because you can shake it and really incorporate the ingredients.
3. Taste the dressing, if  the dressing is too acidic add chicken broth by the TBSPS.
4.  Pour the dressing once around the edge of the salad bowl and toss. Taste and add more dressing  if necessary.  There should be a little left after the first go around the bowl.

Okra Pasta Stew

     I would be very remiss if I didn't begin by saying upfront that I have not always been a fan of okra.  Especially because I had never eaten it until maybe 6 years ago in my first ever gumbo.  Okra reminds me of nopales.  The taste and texture are different but both have a similar viscosity. I believe I have written about this before.  In the little Middle Eastern store I frequent I noticed a bag of frozen baby okra.  On the back of the package I saw a recipe for "okra stew."  ( I have found many really tasty recipes this way.)   Never happy to leave well enough alone I made this recipe my own adapting it to placate my palate preferences.  I made this more like a casserole by adding vegetable pasta.  I particularly like this recipe because most of the ingredients were from things I keep in my pantry, refrigerator or in my freezer.
     I have taken to making my own spice mixes for the different ethnic foods I cook.  If ever you want to make things go more quickly make up you "ethnic spice" and herb mix and put in one of those little glass jars. That way they are ready when you are.


1 generous TBSP of grapeseed oil
1  medium onion diced
2 celery stalks diced
3 cloves of garlic minced
4 oz of sliced mushrooms  (1/2 of a basket)
1 red pepper diced
1 pound of ground chicken, turkey or lamb
1 can of diced tomatoes
3 cups of chicken (or veggie) broth
1/2 lb vegetable pasta spirals
1 bag of frozen baby okra
1 tsp. summac
1 tsp. thyme
1 tsp. crushed dried oregano
1 tsp. chili powder
2 tsps. salt
1 tsp. ground black pepper
1 tsp. dried sage

Garnish
1/2 cup feta cheese
TBSP of parsley
2 green onion finely sliced on the diagonal

1.   Bring a large pot of water to boil and preheat oven to 350.
2.   Heat oil and cook onions, garlic and celery until soft and onion is "see through."
3.  Add mushrooms and red pepper. Cook until just limp.
4.  Spray a baking dish with oil.  Toss all the cooked veggies in.  Set aside.
5.  Brown the meat.  Season with salt and pepper.
6.  Add the can of tomatoes (no salt added) and the broth (low sodium).  Stir until mixture comes to a boil.
7.  Pour the above into the baking dish with veggies and stir.
8.  Put pasta into boiling water.  Throw in a palm full of salt.  Cook 2 min. short of package directions.
9.  Throw the okra in with the pasta and cook for a couple of minutes.  Drain.
10.  Put the pasta into the baking dish.  Stir until all is combined.
11.  Into a small bowl mix all the seasonings until combined.  Sprinkle the seasoning into the baking dish.  Toss to combine.
12.  At this point the mixture should be a little wet.  If not wet enough  add a little more broth. Think stew.
13.  Bake for 20 minutes.
 Serve this in a shallow bowl.   Top with feta, parsley and green onions.