Blue Cheese, Apple & Walnut Deviled Eggs

deviled_eggs

My friend Lisa P brought these to a small group dinner with church peeps and I couldn’t stop eating the eggs. I’m fixing some for our Easter dinner this evening, and I’m 99.5% sure hers taste better than mine. Nonetheless, these are crazy good and I want to save the recipe.

Ingredients

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  • 1/4 cup chopped apple
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon chopped, toasted walnuts

Directions

  1. Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Add apple, blue cheese, and walnuts; stir well. If desired, season to taste with salt and pepper.
  2. Stuff egg white halves with yolk mixture, using a rounded teaspoon of yolk mixture for each half and using the back of a second teaspoon to carefully push the yolk mixture off the first spoon into the cavity of the egg white. (Or place the yolk mixture in a large resealable plastic bag, snip off one corner of the bag, and squeeze bag to pipe some of the yolk mixture into the cavity of each egg white half.) Cover and chill until serving time (up to 24 hours).
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Whiskey-Glazed Carrots

Dee-lish. I hated cooked carrots growing up, but totally love them as an adult. A little bit of butter, a little bit of sugar—what’s not to like? The Pioneer Woman did something very very right here.

1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes. Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

Potatoes Patio

I don’t know why this dish is called Potatoes Patio, but really, it’s simply another take on scalloped potatoes. And I love scalloped potatoes. We served this alongside pork tenderloin, carrots and green beans tonight and it made a highly satisfying dinner on this cold Nebraska night.

2 cups heavy cream
1 3/4 teaspoons table salt
1 garlic clove, pressed
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 pounds russet potatoes, peeled and thinly sliced
2 cups freshly grated Gruyère cheese
2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 350°. Stir together first 5 ingredients in a medium bowl. Let stand 5 minutes.

2. Arrange a single layer of potatoes in a buttered 13- x 9-inch baking dish. Pour 1/4 cup cream mixture over potatoes; sprinkle with 1/4 cup Gruyère cheese. Repeat layers 7 more times. Top with Parmesan cheese.

3. Bake, covered with aluminum foil, at 350° for 45 minutes. Uncover and bake 15 to 20 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 10 minutes.

Cinnamon Apple Sauce

Works really well when served with a pork tenderloin.

Ingredients (For Apples)

  • 6 cups tart apples, peeled and chopped
  • 1/3 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tbsp vanilla extract

Directions (For Apples)

  • Combine apples, brown sugar, and cinnamon in large pan or Dutch oven.
  • Cover and cook at medium heat for 30-40 minutes or until apples are tender. Stir occasionally.
  • Remove from heat and stir in vanilla.
  • Mash apples slightly if you want to.
  • Cover and keep warm.

Corn Casserole

This is one of those side dishes that makes dinner taste like Thanksgiving. Probably because I usually make it at Thanksgiving. Put it next to a store-bought rotisserie chicken and cooked broccoli and you have a pretty delicious meal.

  • 1 can whole kernel corn, drained
  • 1 can cream corn
  • 8 oz sour cream
  • 1 stick butter, melted
  • 1 box Jiffy corn muffin mix

Melt butter in casserole dish while oven is preheating to 350. Combine corn, cream corn, sour cream and muffin mix together, then stir into butter in your dish. Bake for 60 minutes or until set.

Suzy’s Mashed Red Potatoes

I whipped up Suzy’s Mashed Red Potatoes to accompany a spiral ham, whole green beans and cooked carrots for Christmas Day 2013. I used the recipe as a guideline, but I know I added more potatoes and garlic to this recipe. It’s easy to fiddle with and hard to forget. Yum.

  • 2 pounds small red potatoes, quartered
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/4 cup sour cream
  • salt and pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
  2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Quick Kale Sauté

I’m finally feeling functional after being quite sick the past few days, and I discovered a trick for feeding your family crazy healthy food: go to the store when you are feeling just enough better to be hungry. I stopped into Trader Joe’s this morning, and there was not enough green in the whole store for me. I could have gobbled down every last bite of produce in the place on the spot. I restrained myself from doing that, and came home and whipped myself up a heaping bowl of this delicious goodness. The inspiration is all from Joie, and this dish of green wonder can be modified a hundred ways, but this is how I made it today and it hit the spot. Also, it took less than 3 minutes, for real. (It would take more if you don’t buy prewashed kale.)

Ingredients:

  • Coconut oil (or other cooking oil) — a couple of teaspoons maybe, you know, a dollop
  • 1 garlic clove, thinly sliced or minced, as you prefer
  • 1 handful of raisins
  • 2 big handfuls of kale (I bought the prewashed and cut kind at Trader Joe’s)
  • 1/2 handful pecans (toasted would be lovely; I couldn’t be bothered)

Directions:

  1. Add the coconut oil and garlic to a skillet over medium heat.
  2. When the coconut oil is melted and before the garlic browns, add the raisins and kale. Cook until the kale is bright green and just starting to wilt.
  3. Add the pecans and toss everything around for 30 or 45 more seconds.