Deviled Eggs

This recipe is very easily doubled if necessary.

Ingredients:

• 7 eggs, hard boiled (see my recipe for the perfect hardboiled eggs)
• 1/4 C mayonnaise or Miracle Whip
• 1 1/2 T sweet relish
• 1 tsp. mustard
• Salt & pepper, to taste
• Paprika, for garnish

Halve the eggs lengthwise.  Transfer the yolks to a bowl and the whites to a plate.  Smash the yolks with a fork, and stir in the remaining ingredients, except paprika.  Transfer the mixture to a piping bag and pipe into the egg whites.  If you don't have a piping bag (and seriously, who has a piping bag?) use a large ziploc bag and cut off one of the corners.

Sprinkle with paprika, and transfer to a serving platter.

Perfect hard-boiled eggs

As silly as it seems, I've always struggled with making hard-boiled eggs.  It seems obvious, right?  Take some eggs, and boil them.  Done.

OK, but...

How long do you boil them?  Does it matter how much water you use?  Should you salt the water?  How do you know when they're done?  How long should you let them cool?

Relax.  Here is the "recipe" for the perfect hard-boiled eggs every time.

Ingredients:

• Eggs
• Water

That's it.

First, bring your eggs to room temperature, or at least leave them out of the fridge for 15 to 20 minutes before cooking.  Next, carefully place the eggs in a single layer in the bottom of a large pot.  (If you have too many to fit in a single layer, you'll have to do them in batches.)  Cover them with water; the water level should come to about an inch above the eggs.

Put the pot on the stove and turn the heat up to high.  Bring to a rolling boil, cover, and remove from heat.

Walk away for 20 minutes.

Now, fill a large bowl with ice water.  Carefully remove the eggs from the hot water (a slotted spoon works well for this) and place them into the ice water.  This step serves two purposes:  first, it cools off the eggs; second, it causes an air pocket to form between the egg and the shell, making the eggs easier to peel.  It only takes a couple of minutes for the eggs to cool, and then they're ready to eat or chop for a recipe.

Chicken & rice casserole

Ingredients:

• 4 boneless skinless chicken breasts
• salt & pepper
• 1 C minute rice
• 1 C water 
• 1 can condensed creamy soup (I usually use brocolli cheese, but you could also use cream of mushroom or anything else that sounds good to you.)

Heat some olive oil in a large pot over high heat.  Season the chicken on both sides with salt & pepper, then add it to the hot oil.  Brown the chicken on both sides (it doesn't have to be cooked through; it will cook more in the next step).  Remove chicken from pan and keep it warm.

Combine the remaining ingredients in the same pot.  Bring to a boil, then add the chicken on top of the rice mixture.  Reduce heat to low and cover; cook for 15-20 minutes, until the chicken is cooked through.

**You could change this up a little by cooking the rice mixture by itself and then putting it in a baking dish with the chicken on top; cook it at 350 for about 15 minutes.**

Monkey Bread

My sisters-in-law LOVE this - they ask me to make it whenever Ray and I visit.  Staci (who's 8) likes to help me shake the dough balls in the cinnamon-sugar mixture.

Ingredients:

• 3 cans buttermilk biscuits
• 1/2 C sugar
• 1/2 tsp. cinnamon
• 1 stick butter
• 3/4 C sugar
• 3/4 tsp. cinnamon

Preheat the oven to 350.

Cut biscuits into quarters.  Combine 1/2 C sugar and 1/2 tsp. cinnamon in a large ziploc bag and shake the quartered biscuits in this mixture a few at a time.  Pile in a well-greased bundt pan (if you don't have one, you can just use a 9"x13" pan - the bundt pan just makes it pretty).  Melt the butter over medium heat and add the remaining sugar and cinnamon little by little, until it melts.  Pour this mixture over the biscuits.  Bake 30-35 minutes; allow to cool for a few minutes, then turn the pan upside down on a serving platter to remove the bread.

Roasted Potatoes

Ingredients:

• 3lb. small red or white potatoes
• 1/4 C olive oil
• 1 1/2 tsp. kosher salt
• 1 tsp. black pepper
• 6 cloves garlic, chopped
• 2 T fresh parsley, minced

Preheat the oven to 400.

Cut the potatoes in halves or quarters and place in a bowl with the remaining ingredients and toss to coat.  Transfer to a sheet pa and spread out into 1 layer.  Roast for 45 minutes to 1 hour or until browned and crisp, flipping twice during cooking.  Remove from the oven and toss with parsley.  Season to taste.

Meat loaf

Ingredients:

• 1 envelope Lipton beefy onion soup mix
• 2 lb. ground beef
• 1 1/2 C bread crumbs
• 2 eggs
• 1/3 C ketchup
• 1/2 C water
• a few liberal dashes of Worcestershire sauce

Preheat the oven to 350.

Combine all ingredients in a bowl and mix with your hands.  Transfer to a loaf pan and bake for 1 hour.  Let stand for 10 minutes before serving.

Enchiladas

Ingredients

• 1 lb. ground beef or turkey (you could use shredded chicken if you wanted to, also)
• 1 onion, chopped and divided in half 
• 1 envelope taco flavoring
• 2/3 C water
• 10oz can enchilada sauce
• 8oz can tomato sauce
• 1 1/2 C mozzarella cheese
• package of flour tortillas

Preheat the oven to 325.

Brown the meat, then add half of the onion and cook until it softens.  Add the taco flavoring and water; simmer until thickened.  Heat the tortillas according to package instructions.

Spoon some of the meat mixture into the middle of each tortilla (from one end to the other), and roll them up.  Place them next to each other in a 9"x13" casserole dish.

Mix together the enchilada sauce and tomato sauce and pour over the tortillas.  Top with the the rest of the chopped onion and the shredded cheese and bake for 20 minutes.  Serve with Mexican rice and refried beans.

Tequila Lime Chicken

Ingredients:

• 4 boneless, skinless chicken breast filets
• 1 C shredded Cheddar Jack cheese

For the marinade:

• 1 C water
• 1/3 C teriyaki sauce 
• 2 T lime juice
• 2 tsp. minced garlic
• 1 tsp. liquid smoke (this is an awesome ingredient that adds a ton of flavor!)
  
• 1/2 tsp. salt
• 1/4 tsp. ground ginger
• 1/4 tsp. tequila (optional)

For the sauce:

• 1/4 C mayonnaise
• 1/4 C sour cream
• 1 T milk
• 2 tsp. minced tomato
• 1 1/2 tsp. white vinegar
• 1 tsp. jalapeno, minced (from a jar)
• 1 tsp. minced onion
• 1/4 tsp. dried parsley
• 1/4 tsp. hot sauce
• 1/8 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/8 tsp. cumin
• 1/8 tsp. chili powder
• dash of garlic powder
• dash of black pepper

Combine all the ingredients for the marinade in a ziploc bag; add chicken and chill for no more than 2 hours.  Combine all ingredients for the sauce in a bowl; mix until smooth, then cover and chill.

Preheat the broiler, and preheat a grill or grill pan (or just a regular non-stick skillet) to high heat.  Grill the chicken breasts for 3-5 minutes per side, until cooked through.

Arrange the chicken in a baking pan; spread a layer of the dressing over each, followed by 1/4 C of the cheese blend.  Broil for 2-3 minutes to melt the cheese.

I usually serve this with basmati rice and the remaining sauce on the side.

Spinach Dip

Ingredients:

• 12oz box of frozen chopped spinach, thawed
• 1/2 C canned artichoke hearts, chopped
• 1 T white onion, chopped
• 1/4 C heavy cream
• 1/4 C sour cream
• 1 1/4 C shredded Monterey Jack cheese
• 1/3 C grated Parmigiano-Reggiano cheese
• 1/4 tsp. garlic salt

Mix together the spinach, artichoke, and onion in a microwave-safe bowl.  Cover with plastic wrap, then cut a small slit in the center to vent.  Microwave for 4 minutes; keep covered.

Combine cream, sour cream, cheeses, and garlic salt in a medium pan over medium-low heat.  Bring to a simmer and let the sauce thicken, but don't let it boil.

Add the spinach mixture to the sauce and continue to heat over medium-low.  Cook for about 10 more minutes, or until it reaches the right consistency.  Pour into a bowl, top with more Parmigiano cheese, and serve with tortilla chips.

Bruschetta

Ingredients:

• 1 loaf Italian bread, cut into 1/2" slices
• 4 cloves garlic, sliced in half
• 1/3 C olive oil
• 3 T balsamic vinegar
• 1/8 C chopped fresh basil
• 4-5 medium ripe tomatoes, seeded, chopped, and drained
• pinch of black pepper
• Parmesan cheese, grated

Combine oil, balsamic vinegar, basil, and pepper in a large bowl and whisk together.  Add the tomatoes to the dressing and toss to coat.  Allow to marinate for 15-20 minutes.  Toast the bread slices under the broiler, then rub the cut side of the garlic on top of each slice.  Top each slice of bread with some of the tomato mixture.  Sprinkle with Parmesan cheese and return to the broiler until it melts (just a minute or two or it'll burn).

Homemade Salsa

Salsa in a jar is fine, but this is so much better and really not that much more difficult.  I use a food processor, but if you don't have one you can use a blender.  Give it a try!

Ingredients

• 14.5oz can tomatoes & green chiles
• 14.5oz can whole peeled tomatoes, plus the juice
• 1T + 1tsp diced jalapenos (from a jar)
• 1/4 C yellow onion, diced
• 3/4 tsp. garlic salt
• 1/2 tsp. cuman
• 1/4 tsp. sugar

Place the jalapenos and onions in a food processor and process for a few seconds.  Add the rest of the ingredients and process until blended but not pureed (it should be a little chunky).  Place in a covered container and chill for a couple of hours (if possible - if you eat it right away it'll be fine, but a little bit of chilling lets the flavors blend).

**I don't like my salsa to be too spicy; this has just enough of a kick for me.  If you like it really hot, just add some more jalapenos, to taste.**

Queso Dip

Ingredients:

• 16oz box Velveeta
• 1 lb. ground beef (or turkey) 
• 15oz can Hormel chili, without beans
• 1 C milk
• 4 tsp. chili powder
• 2 tsp. paprika
• 1 T lime juice
• 1/2 tsp. ground cayenne pepper
• 1/2 tsp. ground cumin
• Tortilla chips 

Cut the Velveeta into small chunks and put it in a pot over medium heat to start melting.   Meanwhile, brown the ground beef in a skillet.

Add the browned beef and remaining ingredients (other than the chips) to the cheese.  Let the cheese melt completely, stirring frequently, then reduce the heat to low and simmer for about 20 minutes.  Serve hot with tortilla chips.

Snickerdoodles

Ingredients:

• 1 C butter
•  1 1/2 C sugar
• 2 large eggs
• 2 3/4 C flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 T sugar
• 3 tsp. cinnamon

Preheat the oven to 350.

Mix butter, 1 1/2 C sugar, and eggs thoroughly in a large bowl.  In a separate bowl, combine flour, cream of tartar, baking soda, and salt.  Blend dry ingredients into butter mixture.

Combine 3 T sugar and 3 tsp. cinnamon in a ziploc bag.  Scoop 1" globs of dough into the sugar mixture and shake to coat.  Place on an ungreased cookie sheet and bake 10 minutes.

Corn Casserole

This a Paula Deen recipe, and it is soooooo good!  Anytime I go to a party and need to bring a side dish, this is what I make.

Ingredients:

• 15.25oz can whole kernel corn, drained
• 14.75oz can cream corn
• 8oz package corn muffin mix
• 1 C sour cream
• 1/2 C butter, melted
• 1 1/2 C shredded Cheddar cheese

Preheat the oven to 350.  Mix together all ingredients except the cheese, and pour into a greased casserole dish. (I like to use a smaller dish so the casserole is thicker, but if you're going to a party with lots of people you could use a 9"x13" dish and double the recipe - just increase the cooking time by a few minutes.)  Bake for 45 minutes.

Remove from the oven and top with the cheese; return to the oven for about 5 minutes, until the cheese melts.  Let stand for 5 minutes before serving.

Game Day Nachos

Ingredients:

• 1 bag tortilla chips (whatever variety you like, I just use the plain ones)
• 1 lb. ground beef
  
• 2/3 C water
• 1 envelope taco seasoning mix
• 1 onion, diced
  
• 1 large tomato, seeded and chopped
  
• 2 C Cheddar cheese (you could also use Monterey Jack or a mixture of the two)
• stuff for garnish (sour cream, salsa, scallions, or whatever else you like) 

Preheat the oven to 350.  Spread the tortilla chips out onto a cookie sheet lined with foil.  (I used to use a pizza pan, which is fine, but I find that with the cookie sheet you get more toppings on each chip.)

Brown the ground beef on the stove.  When it's cooked, add the taco seasoning mix and 2/3 C water; stir to incorporate and bring to a boil.  Simmer for a few minutes, until the sauce thickens.

Top the tortilla chips with the beef mixture.  Add the onions, tomato, and cheddar cheese.  Place in the oven for 15-20 minutes, until the cheese melts.  Some of the chips on the outer layers might start to brown a little...that's yummy.

Serve it just as it is, with garnish on the side.

**You could substitute ground turkey for the beef, if you're trying to be healthy (although you're eating nachos, so how health-conscious could you be?).  You can also add some black beans, drained and rinsed, but I always skip them - I don't think they add any flavor.  But if you love beans, by all means, go for it!**

"Stir Fry"

This isn't really a stir fry by definition, but that's what I've always called it.  It's quick and easy, and pretty much my go-to meal when I don't really feel like cooking.

Ingredients

• Olive oil 
• 1 lb. beef - any variety - sliced into strips (or substitute chicken or pork, if you'd rather)
• 1 bell pepper, any color (orange is my favorite) chopped
  
• 1 onion, chopped
• 8oz. mushrooms (Baby Bellas are my favorite)
• Minced garlic
• Salt & pepper
• Worcestershire sauce
• A1 sauce
• all-purpose flour

Heat the oil over medium-high heat in a non-stick skillet.  When the oil is hot, add the mushrooms to the skillet; cook until they just start to brown, then add the onions, bell peppers, and garlic.  Season with salt and pepper.  Cook until the veggies are soft.  Toss the beef with flour seasoned with salt and pepper, and add it to the skillet.  Cook until browned.

Add a bunch of Worcestershire sauce and A1 sauce (I'm going to go ahead and estimate 7 splashes of Worcestershire and 3 T of A1, but more or less is fine, depending on your taste.) and bring to a simmer. 

Serve over rice or mashed potatoes; I always serve it over basmati rice.

Basmati Rice

Plain old white rice is okay, but gets a little boring.  Basmati has a mild yet interesting flavor - and it smells like popcorn!  It doesn't take too much longer than Minute Rice, and is infinitely more tasty.

Ingredients

• 2 cups water
• 1 cup Basmati rice
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 T butter or margarine

Bring the water to a boil.  Add the remaining ingredients and continue boiling until the rice absorbs about 90% of the water.  Cover and turn the heat down to low; let sit for 10 minutes.

**If you want it to be extra gooey and tasty, stir in another T of butter before serving.**

Pork Loin with Roasted Vegetables

Ingredients

• 1 pork loin (packages that you purchase in the grocery store actually contain 2 loins, and you'll need both of them)
• 3 Russet potatoes, cut into bite-sized cubes
  
• 3-5 carrots, cut into 1-inch pieces
  
• 1 white onion, cut into wedges
• Minced garlic
• Olive oil
• Salt & pepper
• 2 T butter, cut into small cubes

Preheat the oven to 375.

Place the vegetables into a 9"x13" baking dish.  Drizzle liberally with olive oil and season with salt and pepper to taste; add a bunch of minced garlic (I usually end up using about half a tablespoon of the stuff in the jar.  If you're using fresh, you won't need as much).  Toss to coat.

Season both sides of the pork loin with salt and pepper and place it on top of the vegetables.  Dot the veggies with the cubes of butter.  Cover the dish with foil and place in the oven for 45 minutes.

Remove the foil and stir the veggies.  Turn the oven up to 400 and put the dish back in for 15-20 minutes, until the meat is cooked through and the vegetables are tender.  The meat should be a little browned on the top.

Remove from the oven and let sit for a few minutes before cutting the meat.  If you're feeling especially in touch with your German side (as I usually am), this dish is especially good with sour kraut.

**chef's note:  you can use any veggies you like:  turnips, parsnips, sweet potatoes, butternut squash - be creative!**