Easter 2012: Deviled Eggs

We used the eggs that we colored for Easter the day before to make deviled eggs. I made them more festive by giving them little chick faces something that I had seen around Pinterest. I use olives for eyes and bits of carrots for the beak. Fun and yummy.



Ingredients

12 eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
salt
Freshly ground black pepper

Directions

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well.

Evenly disperse yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe Source: adapted from Food Network (bookmarked via Pinterest)

Easter Feast 2012

We had a wonderful Easter feast with some family. It was a great opportunity to try a few new recipes that I had pinned on Pinterest.



The Menu

Appetizers
Bacon and Cream Cheese Stuffed Mushrooms
Deviled Eggs

Main Course
Prime Rib
Roasted Vegetables
Potato Rounds

Dessert
Cake made by Auntie Mary
Easter Egg Rice Krispie Treats

Special Drinks
Sangria

Egg in a hole

Growing up, Papa Bear's grandma made him an egg in the hole for breakfast. He showed me how to make it for Baby Bear. It is really quite simple and very good.

First, butter both sides of a slice of bread.



Take a shot glass to cut a hole out of the middle.





Place the buttered bread in the pan.



Crack an egg and place it in the middle of the hole (hence, the egg in a hole).





Cook on one side a minute or so. Carefully flip the bread and egg over.



Cook until egg is done. Serve with syrup and enjoy.



Mmmm, yummy

Spanish Gourmet Club

Sunday we had another one of my gourmet club get togethers. The theme for this time was Spanish cuisine. I studied in Spain for 2 months when I was in undergraduate school so I was very excited to have some yummy Spanish food.

I decided to make Tortilla Espanola, also known as Tortilla de patatas or in English, Spanish Omelette.

Tortilla Espanola
recipe adapted from here.



1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.

Other dishes served at the Gourmet Club:

Tapas (appetizers):



Beef empanadas



Vegetable empanadas



Seafood paella



Beef Tenderloin Asturias (It was so yummy that I almost forgot to take a picture)



And for dessert, we had bread pudding (it is not Spanish, but it was absolutely delicious! Another yummmy dish that I almost forgot to take a picture of.)

Cottage Cheese and Egg Custard

I have been looking for a good breakfast that is quick and easy with protein. I found this recipe and decide to try it. It is really yummy with plenty of protein. I make these on Sunday evening and have them for the week. I simply heat a couple of them up in the morning for about 30 seconds in the microwave and have them with an English muffin. Very yummy and healthy breakfast.



Cottage Cheese and Egg Custard
From: http://www.recipezaar.com/278257

Ingredients
1 cup low fat cottage cheese
3 eggs or 6 egg whites (I used egg beaters)
1/2 cup shredded 2% cheddar cheese , divided
fresh herbs , such as tarragon, parsley (optional) or chives (optional) or fresh spinach , chopped (optional) - I used chopped spinach

Directions
Preheat oven to 350 F.

Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.

Add half of the cheddar cheese and blend for 10 seconds.

Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.

Pour into muffin pan and bake 40 to 45 minutes, until puffy and starting to brown.

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