Mediterranean Quinoa Salad

This is my favorite Quinoa Salad Recipe

2 cups water
1 cup rainbow quinoa

1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped

1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot of 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,

red pepper, olives,

cilantro,

and salt

and pepper.

Stir gently.

Add feta cheese

and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Here is the recipe for you:
2 cups water
1 cup rainbow quinoa
1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped
1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot and 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,pepper, olives, cilantro, and salt and pepper.

Stir gently. Add feta cheese and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Teriyaki Meatballs over Rice

Got the inspiration for this recipe here

For the Meatballs:
1 pound ground pork
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
16896597052_29b9d12162_o
½ tsp soy sauce
2 whole green onions
freshly cracked black pepper
DSC_0003-1

for the Glaze:
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

Preheat oven to 400 degrees.

Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)

Place the ground pork in a large bowl.

Peel the ginger and then grate it

Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.

Then add the egg,
DSC_0006-1

breadcrumbs,
DSC_0007-1

soy sauce,
DSC_0013-1

and black pepper.

Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
DSC_0016-1

Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
DSC_0019-1

as you roll the meatballs place them on the foil covered baking sheetDSC_0021-1

when you are done rolling all the meatballs, Place the sheet pan in your preheated 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the metballs, more than the other side. So I flip them balls over)

While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.

While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.

Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.

Dissolve the cornstarch in just enough water to make it pourable.

Pour that into the pan with the other ingredients. Now turn the heat up to medium high heat, stir and cook until thickened.

Once the sauce has thickened, add the sesame seeds.

When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
DSC_0033-1

Stir to coat.

Fluff the rice with a fork.

Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Perfection!
DSC_0042-1

Recipe

  • Meatballs
  • 1 pound ground pork
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 1 clove garlic, minced
  • 2 inches fresh ginger
  • ½ tsp soy sauce
  • 2 whole green onions
  • freshly cracked black pepper
  • Glaze
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ cup water
  • ½ Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar
  • 2 inches fresh ginger
  • 2 Tbsp corn starch
  • 1 Tbsp sesame seeds
  • Preheat oven to 400 degrees.
  • Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)
  • Place the ground pork in a large bowl.
  • Peel the ginger and then grate it
  • Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.
  • Then add the egg, breadcrumbs, soy sauce, and black pepper.
  • Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
  • Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
  • as you roll the meatballs place them on the foil covered baking sheet when you are done rolling all the meatballs, Place the sheet pan in your 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the meatballs, more than the other side. So I flip them balls over)
  • While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.
  • While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.
  • Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.
  • Dissolve the cornstarch in just enough water to make it pourable.
  • Pour that into the pan with the other ingredients. Now turn the heat up to medium high, stir and cook until thickened.
  • Once the sauce has thickened, add the sesame seeds.
  • When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
  • Stir to coat.
  • Fluff the rice with a fork.
  • Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
DSC_0140.JPG-1

Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
DSC_0143.JPG-1

and water
DSC_0144.JPG-1

DSC_0146.JPG-1

In another medium-sized bowl/dish combine the breadcrumbs,
DSC_0147.JPG-1

cheese,
DSC_0148.JPG-1

salt, smoked paprika,
DSC_0150.JPG-1

garlic powder,
DSC_0151.JPG-1

onion powder,
DSC_0152.JPG-1

oregano,
DSC_0153.JPG-1

basil
DSC_0154.JPG-1

DSC_0155.JPG-1

and the freshly ground pepper
DSC_0158.JPG-1

Grab your cast iron skillet and place the butter in the skillet
DSC_0157.JPG-1

and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
DSC_0159.JPG-1

Then dip the drumsticks into the breadcrumbs
DSC_0161.JPG-1

pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
DSC_0162.JPG-1

DSC_0168.JPG-1

once the butter is melted in the pan, pull it out of the oven
DSC_0164.JPG-1

and after coating each drumstick, place them into the pan with the melted butter,
DSC_0173.JPG-1

DSC_0175.JPG-1

then drizzle a little olive oil over each drumstick
DSC_0178.JPG-1

DSC_0179.JPG-1

Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
DSC_0218.JPG-1

DSC_0221.JPG-1

cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Lighter Blueberry Cheesecake

I made this for a dinner at our friend Karen and Allan’s house one night! I wanted to make a dessert, so I found this recipe, and at the time blueberries were on sale, so it was meant to be…

On the original recipe it says it serves 12-16

So whenever I make a cheesecake it cracks! Every time without fail, It Cracks! Makes me so mad! All of them have cracked…but this one!

1 3/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
pinch of salt
1/4 cup sugar + 1 cup, divided
3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
1 cup Greek yogurt
2 teaspoons vanilla extract
3 eggs

Blueberry Topping:
3 cups fresh blueberries
1/4 cup + 1 Tbsp water
1 Tbsp cornstarch
DSC_0029.JPG-1

Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
DSC_0032.JPG-1
In a medium-sized bowl add the graham cracker crumbs

and melted butter
DSC_0035.JPG-1

salt
DSC_0037.JPG-1

and 1/4 cup of the sugar
DSC_0036.JPG-1

DSC_0038.JPG-1

Mix together, until everything is combined well

add to the pan you prepared earlier
DSC_0040.JPG-1

and press firmly into the bottom of the pan
DSC_0042.JPG-1

DSC_0043.JPG-1

Place pan into preheated oven and bake for 10 minutes,

then remove pan from the oven and cool.
DSC_0044.JPG-1

Then reduce the oven to 325 degrees

while the crust cools, start making your filling

In your electric mixer add the cream cheese
DSC_0047.JPG-1

and mix until the cream cheese is nice and smooth.
DSC_0049.JPG-1

DSC_0053.JPG-1

I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.

Then add in the other 1 cup of sugar
DSC_0054.JPG-1

beat that in for about a minute, or until well blended

Then add in the Greek yogurt
DSC_0055.JPG-1

and vanilla,
DSC_0057.JPG-1

and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again

Then add the eggs in, one at a time
DSC_0058.JPG-1

In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
DSC_0060.JPG-1

Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.

Then bring a pot of water or tea kettle to a boil

While the water comes to a boil and everything is mixed together well for the cheesecake

pour the cream cheese mixture into the prepared crust
DSC_0064.JPG-1

DSC_0065.JPG-1

DSC_0068.JPG-1

Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan
DSC_0073.JPG-1

DSC_0075.JPG-1

bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.

Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour

Then remove cheesecake from oven, and let it cool to room temperature

(see no cracks, perfect!)
DSC_0077.JPG-1

Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.

Then make your blueberry topping:
grab a medium sauce pan and heat to medium high heat and add your blueberries
DSC_0078.JPG-1

DSC_0080.JPG-1

and 1/4 cup water to a boil, stirring occasionally.

Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
DSC_0083.JPG-1

and boil until thickened

Remove the pot from stove and spoon the blueberries over the cheesecake.

Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.

Then I removed the spring-form rim, just before serving my cheesecake

Then I brought my cheesecake with me to my friend’s house so every one could devour it!
DSC_0096.JPG-1

DSC_0099.JPG-1

DSC_0101.JPG-1

Blueberry cheesecake I made

Blueberry cheesecake I made

 

Recipe

 serves 12-16
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • 1/4 cup sugar + 1 cup, divided
  • 3 (8-ounce) bricks cream cheese, brought to room temperature. Mixes better.
  • 1 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • Blueberry Topping:
  • 3 cups fresh blueberries
  • 1/4 cup + 1 Tbsp water
  • 1 Tbsp cornstarch
  • Preheat your oven to 350 degrees, and grease a 9-inch spring-form pan.
  • In a medium-sized bowl add the graham cracker crumbs and melted butter, salt
  • and 1/4 cup of the sugar
  • Mix together, until everything is combined well
  • add to the pan you prepared earlier
  • and press firmly into the bottom of the pan
  • Place pan into preheated oven and bake for 10 minutes,
  • then remove pan from the oven and cool.
  • Then reduce the oven to 325 degrees
  • while the crust cools, start making your filling
  • In your electric mixer add the cream cheese
  • and mix until the cream cheese is nice and smooth.
  • I scraped the sides and bottom of the bowl a few times and then mixed till everything was nice and smooth.
  • Then add in the other 1 cup of sugar
  • beat that in for about a minute, or until well blended
  • Then add in the Greek yogurt
  • and vanilla, and beat for an additional minute, then scrape sides and bottom of the bowl down and then mix again
  • Then add the eggs in, one at a time
  • In between mixing everything, I prepped my pan and wrapped the outside with 2 layers of aluminum foil, to make sure there are no gaps where water can get in
  • Then grab a big roasting pan for the spring-form pan to fit in, for the water bath.
  • Then bring a pot of water or tea kettle to a boil
  • While the water comes to a boil and everything is mixed together well for the cheesecake
  • pour the cream cheese mixture into the prepared crust
  • Then place the spring-form pan in the big roasting pan and then place the double pans in the oven. Then pour the boiling water from the tea kettle into the roasting pan to form a water bath around the spring-form, be careful, it’s hot! Pour in about 1 inch of water to come up around the spring-form pan bake cheesecake for about 1 hour 30 minutes, or until the center is almost set. The cake will still jiggle so a little bit.
  • Then turn oven off, and slightly crack the oven door and let the cheesecake set in the oven for an hour
  • Then remove cheesecake from oven, and let it cool to room temperature
  • Once the cheesecake is at room temperature then refrigerate it for at least 4 hours or overnight.
  • Then make your blueberry topping:
  • grab a medium sauce pan and heat to medium high heat and add your blueberries
  • and 1/4 cup water to a boil, stirring occasionally.
  • Then in a separate small bowl, stir together 1 tbsp of water and cornstarch and combine. Then add to the pot of blueberries
  • and boil until thickened
  • Remove the pot from stove and spoon the blueberries over the cheesecake.
  • Then I chilled my cheesecake again and let the blueberries and cheesecake chill and let the cornstarch and water harden so it would help keep the blueberries on the cheesecake.
  • Then I removed the spring-form rim, just before serving my cheesecake

Shrimp and Grits

Got the recipe from here

2 cups of water 2 tsp of better than bouillon, chicken flavor 2 tablespoons butter 1/2 cup quick cooking grits 1 cup extra sharp cheddar cheese, shredded 1 pound shrimp, peeled and deveined, tails removed lots of Cajun seasoning, I used 2 different kinds of seasoning 6 slices of thick cut bacon

DSC_0533.JPG-1

the juice of 2 lemons 1/4 cup thinly sliced scallions 2 garlic cloves, minced

DSC_0532.JPG-1

Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
DSC_0534.JPG-1

Cook the bacon for 15-20 minutes on each side DSC_0536.JPG-1

or until done. I like my bacon nice and crisp, so I cooked mine a little longer. DSC_0537.JPG-1

Chop slices into bite-sized pieces and reserve the bacon grease. In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon. DSC_0539.JPG-1

then add grits

DSC_0540.JPG-1

Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.

DSC_0545.JPG-1

Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat. DSC_0538.JPG-1

Season the shrimp with Cajun seasoning, be very generous with it. DSC_0542.JPG-1

Add the shrimp to the skillet and cook until the shrimp turns pink DSC_0543.JPG-1

cook 1-2 minutes per side, then lower the heat to medium and add the bacon DSC_0544.JPG-1

then add scallions,

DSC_0546.JPG-1

then add garlic, and squeeze lemon juice. Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done. Serve up the grits and then top with them with the shrimp.

DSC_0548.JPG-1 DSC_0549.JPG-1 DSC_0550.JPG-1

Recipe

  • 2 cups of water
  • 2 tsp of better than bouillon, chicken flavor
  • 2 tablespoons butter
  • 1/2 cup quick cooking grits
  • 1 cup extra sharp cheddar cheese, shredded
  • 1 pound shrimp, peeled and deveined, tails removed
  • lots of Cajun seasoning, I used 2 different kinds of seasoning
  • 6 slices of thick cut bacon
  • the juice of 2 lemons
  • 1/4 cup thinly sliced scallions
  • 2 garlic cloves, minced
  • Preheat your oven to 400 degrees and grab a sheet pan and place some parchment paper on pan and then place bacon on parchment paper and place pan in oven. (I LOVE bacon so I always make extra when I use it for a recipe, so I cooked about a pound of bacon and used 6 slices for this recipe and then saved the rest for breakfast the next day)
  • Cook the bacon for 15-20 minutes on each side or until done. I like my bacon nice and crisp, so I cooked mine a little longer.
  • Chop slices into bite-sized pieces and reserve the bacon grease.
  • In a medium saucepan, turn your burner to high heat and bring water to a boil, add butter let it melt and then add bouillon, then add grits
  • Reduce heat to low and cover pan with a lid and simmer for about 8-10 minutes, until grits are thickened and tender. Turn the heat off and add in the cheese and stir.
  • Add 2-3 tablespoons of the bacon grease to a cast iron skillet and turn burner to medium high heat.
  • Season the shrimp with Cajun seasoning, be very generous with it.
  • Add the shrimp to the skillet and cook until the shrimp turns pink cook 1-2 minutes per side, then lower the heat to medium and add the bacon then add scallions, then add garlic, and squeeze lemon juice.
  • Cook for another couple of minutes until the garlic and scallions are softened and the shrimp are completely done.
  • Serve up the grits and then top with them with the shrimp.

Deviled Eggs

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.
DSC_0477-1

I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
DSC_0483-1

DSC_0484-1

Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels
DSC_0592-1

and then cut them in half
DSC_0593-1

Remove the yolks and add them to a medium bowl
DSC_0595-1

and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks
DSC_0598-1

DSC_0599-1

So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
DSC_0606-1

I mashed up the yolks as well as I could
DSC_0608-1

So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my  would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)
DSC_0610-1

mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
DSC_0611-1

DSC_0612-1

DSC_0613-1

Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
DSC_0614-1

And serve!

Recipe

  • So boil your eggs.
  • boil the eggs 15-20 minutes
  • drain them and then put them in a big enough boil to where all the eggs are covered with cold water.
  • Then place bowl in the fridge and let the eggs chill for about an hour or longer.
  • So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them
  • and then cut them in half
  • Remove the yolks and add them to a medium bowl
  • and place the egg half’s on a platter or plate big enough to hold them all.
  • Then I take a fork and mash all the yolks
  • So for the filling I added the following:
  • mustard (I like yellow)
  • May-o
  • miracle whip
  • salt
  • freshly ground black pepper
  • Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)
  • I mashed up the yolks as well as I could
  • So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste
  • Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.
  • mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste
  • Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours
  • Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.
  • And serve!

Latticed Peach Pie

Got the recipe from here

For the pie shell:
2 1/4 cup all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

For the filling:
6 cups peeled, pitted and sliced peaches
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 Tbs. unsalted butter

Preheat your oven to 425°F.

To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.

To make the filling, place the peaches in a large bowl.
DSC_0556-1

Sprinkle with the lemon juice
DSC_0557-1

and toss to coat well. In a small bowl, stir together the flour,
DSC_0559-1

sugar,
DSC_0560-1

salt
DSC_0562-1

and nutmeg.
DSC_0563-1

Add to the peaches and toss to combine.
DSC_0566-1

Pile the fruit mixture into the pastry-lined pan
DSC_0567-1

and dot with bits of the butter.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.
DSC_0569-1

DSC_0573-1

DSC_0574-1

Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more.
DSC_0577-1

Recipe

  • For the pie shell:
  • 2 1/4 cup all-purpose flour
  • 3/4 tsp. salt
  • 3/4 cup vegetable shortening
  • 6 to 7 Tbs. cold water
  • For the filling:
  • 6 cups peeled, pitted and sliced peaches
  • 2 Tbs. fresh lemon juice
  • 1/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 2 Tbs. unsalted butter
  • Preheat your oven to 425°F.
  • To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.
  • Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.
  • To make the filling, place the peaches in a large bowl.
  • Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt
  • Add to the peaches and toss to combine.
  • Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.
  • To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.