Monday, February 22, 2016

Hummus Deviled Eggs

 I have created something wonderful.
And everyone loved them.
The next holiday is Easter,
so make sure you save this idea.
 I don't have an exact recipe because when it comes to 
deviled eggs, I just dump.
I use the norm:
spicy brown mustard
mayo (and with the hummus you can cut back)
hot sauce
horseradish sauce
celery salt
and now the new ingredient, hummus.
This is what I used to flavor my deviled eggs.
It is a single serve size that came in a box of 12.
Also, it is edamame instead of garbanzo beans, or chick peas.
I like the edamame hummus better because it does not have the chalky texture.

I boiled up 12 eggs, and used three containers of this hummus to the yolk mixture.
And like I said earlier, by using the hummus you can cut back on the mayo.
Another plus with using the hummus,
It increases the amount you can put in each egg half. 
As you can see, my eggs were bursting with the yolk goodness.

I like a spicy deviled egg with a bite.
Some people like them sweet.
I top each of mine with a jalapeno slice and paprika.  

See Ya'all Soon!

Monday, February 15, 2016

Sweet Italian Chicken

 You know, if you review this blog carefully you will find 
that our go-to meat is, chicken.
Check out the list of labels over there --------------->
So far, 13, as I've counted today, recipes are chicken.
 There is just so much you can do with chicken.
When I put this together,
I won't lie,
I had my doubts.
Can you really combine sweet with Italian?
But I love the way this caramelized while it was baking.
Just two ingredients,
30 minutes,
and you have dinner.
A great dinner!

1 pkg Italian salad dressing mix
1 c. brown sugar
Mix them together and roll chicken breast cutlets in the mixture.
Place them on a foil lined cookie sheet with edges, 
and bake at 375 degrees F. for 25-30 minutes.

We served ours with chicken stock rice and kitchen cut green beans.
Kitchen cut?
I never knew there was a kitchen cut green bean 
until I bought some on accident.
See, we learn something new everyday.

See Ya'all Soon!

Monday, February 8, 2016

Beer Split Pea & Ham Soup

 Sometimes our kitchen longs for a little something different.
Something crazy out of the norm.
Let me tell you how this craving came about.
My mother's husband was rooting through their fridge like he always
does when we visit.
He searches for food to send home with us.
While his head is buried deep in the fridge he yells,
"Oh my gosh Ang, you should see what I found".
He backs out of the fridge with a deli meat package in his hand.
 "I got these ham pieces for 1.25 a pound".
Then he goes into explaining how they sell them so cheap.
I looked at the package label and said,
"But Bob, that says doggy treats".
"Yeah, yeah I know. But there is enough ham on those shavings
that you could chop them up and use them for beans or something".
"But Bob, it says doggy treats".
I just couldn't get the "doggy treats" out of my head.

What this meat market does is, they trim the hams and put the scraps
But I kindly took the bag of doggy treats and headed home.

That is where this craving came from.
I will share the link for the recipe I followed.
I made a few changes of my own.
I found the recipe at Pig and Paint.
As far as the changes:
I chopped up my doggy treats and browned them in about 2 TBS of bacon grease.
I added onion and garlic powder. I didn't have any fresh garlic.
I also added some great northern beans that I had blanched and froze. 
About a cup and a half worth.
Just follow the recipe as printed, or make the changes I did.
Whichever way you choose to make this soup is up to you.
But you have to make it.
It is one amazing soup.

See Ya'all Soon!

Monday, February 1, 2016

Banana Pudding Cheesecake

 Leftover bananas?
Why run to the same old boring banana bread recipe when
you can have this gorgeous banana pudding cheesecake?
 This has got to be the easiest cheesecake I have ever made.
And it turned out perfect.
Perfect recipe is definitely a perk.
Instead of typing out the recipe for you I'm just going to
take you directly to the source.
The only thing I did differently is,
For the crust I did ingredients and a half.
I love a thick crust under my cheesecake.
A crust where you have to use your fork teeth to bust through it. 
So here is the source for you: Spicy Southern Kitchen

See Ya'all Soon!