Best Deviled Eggs Ever

My husband's grandmother, Cecile Ellis, made very simple but delicious meals.  Sunday dinner was her deviled eggs, ginger ale and a roasted chicken.  Her deviled eggs were the best...

Ingredients:

6 boiled eggs (home done or store bought)

1 can of deviled ham

bacon bits

mayo

If you use store bought hard boiled eggs, check the expiration date to ensure they are safe.  They are smaller than home hard boiled eggs but are a time saver.  

Slice the eggs, putting the hard yolks in a bowl.  Mix the yolks with the other ingredients (mayo to taste---I start out with one heaping tablespoon).  Fill eggs and refrigerate until serving time.

Optional:  chives, onions, scallions, etc.  Shake paprika on top for finishing touch

King Family Barbecued Ribs

This recipe was developed about eight years ago.  My son-in-law, Christopher King, mentioned his family used to barbecue the best ribs.  This recipe is a combination of hints and suggestions many of the King relatives happily emailed me.  Instead of trying to create a new barbecue sauce, I used Christopher's suggestion for a whiskey based sauce and used Jack Daniel's.   The main component everyone remembered was beer!

Beer Marinade:

3 bottles of beer

spices, salt and pepper

Put everything in a bag large enough to hold the ribs.  (Or a very deep bowl)... refrigerate overnight

Preheat oven to 200F

Put 4 lbs. of pork ribs in a large, flat baking pan.  Put ribs and beer in the pan.  Cover with foil.  Bake for two hours.  Remove from heat.  Allow to cool.  Do not remove aluminum foil.

Barbecue Sauce:

Mix one bottle of Jack Daniel's Barbecue Sauce with Whiskey and two ounces of Grand Marnier. You can grate in a little fresh orange peel if you want a little tang.  Spread over ribs while barbecuing.

Classic Potato Salad

I have been experimenting with recipes for potato salad and my favorite seems to be my own.  Simple, uncomplicated and easy to prepare, this can be made in less than an hour and stored in a covered container in the fridge.  There is nothing extraordinary about potato salad.  Optional ingredients are your own preference.  

Ingredients:

1 small bag of red or yukon gold potatoes, quartered

1 cup of chicken stock

3 hard boiled eggs, chopped

1/2 cup of mayo

1/4 cup of bacon, crumbled

Optional:  celery leaves; onions or scallions; chives; etc.  

Put the potatoes and chicken stock in a microwavable container, cover and nuke for six minutes. Check to see if potatoes are tender.  If not, nuke another couple of minutes.  Continue testing tenderness until you are happy with the result.

Immediately add the remaining ingredients to the potatoes (do not drain out any remaining chicken stock) and toss with a fork.  Sprinkle top of mixture with a little paprika.   Taste.  If necessary, add salt and pepper.  (If you use chicken stock that is salted, most likely you won't need to add salt.)

Refrigerate until serving time.

Refurbished Lamb

 

 

Finding inventive ways to utilize that leftover lamb in your refrigerator can be a challenge.  This is an easy, open sandwich using two fresh ingredients with the rest coming from the fridge.

 

 

Ingredients:

 

Fresh mushrooms sautéed in butter and fresh garlic

One piece of toast, buttered

Leftover lamb

Leftover gravy

Shaved domestic parmesan cheese

 

Saute the mushrooms in a large skillet with olive oil, butter and fresh garlic.  Add leftover lamb and gravy.  Leave this simmering while you make a piece of toast.

 

Butter the toast, add the lamb mixture and top with shaved cheese.  Quick and yummy!

 

 



 

Slow Cooker Meatball Stew

 

 

 

 

Nothing is more satisfying than coming home to a great hot meal after a long and busy day.  To accomplish this, you need only to set your slow cooker before you leave your home.  A hearty loaf of bread is all you need to complete this delicious dinner.

 

 

Ingredients:

 

1 pkg. of frozen meatballs

10 baby Yukon potatoes, quartered

10 baby carrots, quartered

l large onion, peeled and halved

garlic powder, salt and pepper

3 bay leaves

4 to 6 cups of broth

 

Put all ingredients in slow cooker.  Simmer all day.  Serve hot after removing bay leaves.  (You can add a little hearty dry red wine but it is not necessary)





FRITTATA

 

 

A frittata is an Italian omelet.  It is different than a regular omelet because it is finished in the oven rather than on a stovetop.  Traditionally made in a cast iron skillet, today's version can be made with a regular skillet if the skillet is oven-worthy.  Italian chefs often make a frittata to utilize the leftovers in the fridge.  Vegetarian chefs can fill the frittata with fresh herbs, vegetables and cheese.  If you like meat, this is a perfect vehicle.

 

 

Preheat your oven to 300F. 

 

 

Ingredients:

fresh eggs

butter

grated Parmigiano-Reggiano cheese

fresh herbs

Diced vegetables or meat

Bacon on pancetta

 

This is a creative exercise.  Place your skillet on the stovetop and warm up on a low temperature.  If using meat, start with butter and simply allow the meat to warm up.  If using vegetables, the same method works nicely. 

 

While this is warming up, place a number of eggs in a mixing bowl.  Add cheese and herbs for flavor.  Mix roughly with a fork.  Pour the egg mixture over the skillet mixture.  Allow this to simmer over low heat for a few minutes.  Place the skillet in your oven.  Allow the mixture to bake until the eggs are set and firm.

 

This is an inexpensive way to feed a large number of people.  Serve with toast. 

 

 



ITALIAN WEDDING SOUP

 

 

Italian wedding soup is historically an American soup consisting of greens and broth.  There are many variations but most consistently, this soup is made with any stock, fresh vegetables and either a protein or a starch product.  This is the Wikipedia definition...

 

 "Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs and/or sausage) in a clear chicken-based broth. Wedding soup sometimes contains pasta (usually cavatelli, acini di pepe, pastina, orzo, etc.), lentils, or grated parmesan cheese.

 

Depending upon your time schedule, you can make a five or ten minute version with ingredients from your pantry or a more elaborate version starting with your own chicken stock.  Each are featured here. 

 

Ingredients:

 

8 cups of chicken broth (or vegetarian broth)

 

1/4 cup of fresh parsley

 

1/4 cup of grated parmesan cheese

 

Tiny meatballs from your favorite recipe

 

2 cups of fresh greens (escarole, spinach, etc.)

 

2 cloves of fresh garlic, chopped

 

1 tbl. of concentrated tomato paste

 

1 bay leaf

 

Combine all ingredients in a slow cooker.  Allow to cook all day.  Shortly before serving, add 1 cup of cooked pasta (hot).  Serve with garlic bread.

 

 

To make the quick version, use canned stock, frozen meatballs and leftover pasta.  Put in a microwave safe bowl and heat up for about five minutes.  Serve with grated cheese and garlic bread.