Side Dishes

Deviled Eggs

December 21, 2010

Deviled Eggs

Deviled eggs or eggs mimosa originated in ancient Rome.  They are still popular across Europe.  In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.”  In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them. 

INGREDIENTS

For 12 Deviled Eggs

6 Large Hard Boiled Eggs

3 Tablespoons Mayonnaise

1 Teaspoon Djon Mustard

1 Teaspoon Malt Vinegar

Salt & Pepper to Taste

Paprika

Boil eggs on high heat for about 15 minutes.  Promptly chill eggs so that the yolks stay bright yellow.  Chill for about an hour.  Remove eggs from their shells and halve lengthwise with a sharp knife.  CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl.  Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper.  Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika.  Store in the refrigerator.  *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.

Potato Apple Gratin

December 20, 2010

Potato Apple Gratin

INGREDIENTS

3 Eggs

3 Cups Buttermilk

1 Tablespoon Fresh Thyme Leaves

2 Tablespoons Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

2 Pounds Peeled & Sliced Baking Potatoes

2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)

1 Pound Shredded Swiss Cheese

¼ Pound Grated Parmesan Cheese

Preheat oven to 400° F.  Grease a 3 ½ quart casserole dish.  In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper.  Set aside.  Arrange a layer of slightly overlapping potatoes in the casserole dish.  Cover with a layer of apples and sprinkle with a third of both cheeses.  Pour a third of the egg mixture on top.  Make 2 more layers.  Bake covered for 1 hour and 15 minutes.  Remove the lid and bake another 15 minutes or until the potatoes are tender.  Remove from the oven and serve warm.

Stir Fried Rice With Pork

December 16, 2010

Stir Fried Rice With Pork

INGREDIENTS

½ Cup Sliced Green Onion

½ Cup Sliced Celery

2 Cups Diced Pork

1 Tablespoon Minced Garlic

2 Tablespoons Sesame Oil

2 Cups Cooked Cold Rice

1 Cup Sliced Water Chestnuts

1/8 Teaspoon Black Pepper

¼ Teaspoon Salt

1 Slightly Beaten Egg

1 Teaspoon Hot Pepper Flakes

2 Tablespoons Soy Sauce

Saute onions, celery and pork in sesame oil until the vegetables are tender.  Add rice and water chestnuts.  Combine pepper, salt, egg and soy sauce.  Stir into rice mixture.  Cook, stirring about 3 minutes.  Serves 6

Fettuccine With Asparagus

December 16, 2010

 

Fettuccine With Asparagus

INGREDIENTS

4 Ounces Uncooked Fettuccine

½ Pound Fresh Asparagus (Trimmed & Cut Into 1 Inch Pieces

¼ Cup Chopped Onion

1 Minced Garlic Clove

1 Tablespoon Butter

2 Ounces Cubed Cream Cheese

¼ Cup Half & Half

¼ Cup Shredded Parmesan Cheese

1 ½ Teaspoons Lemon Juice

1 Teaspoon Grated Lemon Peel

¼ Teaspoon Salt

¼ Teaspoon Black Pepper

Cook fettuccine according to directions on package.  While fettuccine is cooking, sauté the asparagus, onion & garlic in butter until tender.  Add the remaining ingredients.  Cook and stir over medium heat for about 5 minutes or until cheese is melted and sauce is blended.  Drain fettuccine and toss with asparagus mixture.  Quick & Easy.  Serves 2

Spaghetti With Mussels

December 13, 2010

Spaghetti With Mussels 

INGREDIENTS

½ Cup Extra Virgin Olive Oil

5 Thinly Sliced Garlic Cloves

1 Cup White Wine

2 Pounds Small Mussels (Scrubbed & Debearded)

1 Pound Spaghetti

¼ Cup Finely Chopped Italian Parsley

Salt & Freshly Ground Black Pepper

1 Tablespoon Red Pepper Flakes

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.  In a 12 inch sauté pan, heat the olive oil over medium high heat.  Add the garlic and cook until light golden brown (for about a minute).  Add the wine and raise the heat.  Bring to a boil and then add the mussels.  Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes).  Meanwhile, drop the pasta into the boiling water and cook until al dente.  Drain well.  Add the pasta to the pan with the mussels and cook over high heat for 1 minute.  Add the parsley and season with salt and pepper to taste.  Sprinkle with red pepper flakes and serve immediately. 

 

Cranberry Pineapple Relish

December 7, 2010

Cranberry Pineapple Relish

INGREDIENTS

2 Cups Fresh Cranberries

4 Cups Diced Pineapple

4 Cups Brown Sugar

1 Tablespoon Grated Ginger

1 Cup Pineapple Juice

½ Teaspoon Cinnamon

Add all ingredients in saucepan and bring to a boil until cranberries pop.  Cool in the refrigerator until ready to serve.  A twist on traditional cranberry relish.

Victoria’s Naughty Naughty Mashed Potatoes

November 26, 2010

Naughty Naughty Mashed Potatoes!

Serves 6

INGREDIENTS

5 Pounds Peeled & Cubed Russet Potatoes

2 Sticks Butter

¾ Cup Heavy Whipping Cream

2 Teaspoons Kosher Salt

¼ Teaspoon Garlic Powder

½ Teaspoon Fresh Ground Pepper

Place potatoes in a large pot and cover with cold water.  Cook potatoes in boiling water until very tender for approximately 20 minutes.  Drain well.  Mash potatoes with butter.  Add cream, salt, pepper and garlic powder.  Mix well.  Super yummy and super naughty.

Victoria’s Pickled Beets

November 19, 2010

Victoria’s Pickled Beets

INGREDIENTS

Two Big Bunches Of Beets, Cleaned With Greens Removed

1 Cup Malt Vinegar

1 Cup Water

1 Cup Sugar

½ Cup Sliced Red Onion (If Desired)

Salt & Pepper

Place the beets in a large pot with water just coming to the top of the beets.  Boil the beets, until tender when sticking a knife in.  Remove from heat and drain.  Run the beets under cold water to easily remove the skins.  Slice into quarters.

In a medium saucepan heat the water, sugar and vinegar.  Stir until sugar has dissolved.  Add the quartered beets and red onions.  Stir for a minute.  Remove from heat and let sit for about 20 minutes or until room temperature.  Divide beets out into containers for storing in the fridge.  Beets will keep for about 10 days.  This is one of my favorite recipes!

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