Pickled Deviled Eggs

436.  A deviled egg is a retro delight which has resurfaced recently.  I've never heard anyone say, "I don't like deviled eggs!".  Although I am sure you are out there. 

A suggestion was made by someone close, who is crazy about pickled eggs, to make the pickled eggs deviled.  Now there is a challenge and unique creation.

I jumped at the task and did just that...I deviled my pickled eggs!  And we were all pleasantly surprised.  Of course the pickled egg lover was over the moon. *wink*wink*

So, here is my pickled egg process, recipe here.

Once your eggs are a nice shade of purple, which may take about 4 days, slice them in half reserving the yolks in a separate bowl.  Wipe your knife after each cut.

I smashed the cooked yolks and added 1/4 cup mayo, or more to moisten, salt, pepper, freshly chopped dill weed, a pinch of onion powder and mixed together to create a very soft mixture.  Then, transferred the mixture into a piping bag and filled each egg half.

We placed them on a bed of lettuce and garnished with fresh dill weed.

This was a very interesting mash-up but the final product was so yummy.  Very rich and was a surprise once you took a bite.  How bad could they be?  I love them.

"I do so like green eggs and ham.  Thank you! Thank you, Sam-I-am."

~Dr. Seuess "Green Eggs and Ham"

Christmas Holiday Baking

435.  This year's baking extravaganza was so enjoyable! This blog post is filled with pictures.

Hope your holidays are filled with good food, lots of joy, fun with families and a Happy New Year!

Mini Peach Pies

434.  Personal sized pies are a perfect treat any time.  These little beauties are filled with fresh peaches and a hint of cinnamon.  I follow directions for any two crust pie but divide the dough perfectly between 6 muffin tins.

I divide the dough into 8 equal pieces reserving 2 pieces for the lattice top.

Once I fill and place the lattice tops on, I brush with water and sprinkle cinnamon and sugar over the pies.

Bake as you would for a pie but reduce the time till you see the filling bubbling.

"If I'm going to have something rich and yummy, I'm not reaching for prepackaged brownies.  I'm going to make a pie from scratch."

~Marisa Miller

Browned Butter & Sage Pumpkin Ravioli

433.  It's Autumn and I love when the seasonal options are made available.  Trader Joes never disappoints with a variety of spice, pumpkin and squash flavored items.

The pumpkin ravioli in the fresh refrigerated section was a must have!  

In a large frying pan I melted 1 stick of salted butter and let it bubble away until all the foam disappears and the butter turns a nutty brown color.  All the milk solids drop to the bottom and toast to wonderful buttery bits.  I then placed my fresh sage leaves in the butter and they crisp up rapidly.  Then remove them to a paper towel to use as garnish.  The sage flavors the browned butter.

On the side I have water boiling and add the fresh Pumpkin Ravioli.  It is so brightly colored yellow on one side and orange on the other filled with pumpkin.

After the sage is removed I added chopped garlic, about 2 cloves.  It will simmer and cook quickly.  

Spoon the finished pasta into the browned butter and turn the ravioli over to coat with the yummy butter.

You can add any vegetable or no vegetable at all to the dish.

Then place the crispy sage on top as a garnish and sprinkle with parmesan cheese.  WOW!!!  

"Why are terms of endearment always food? Honey, cookie, sugar, pumpkin."

- Jodi Picoult.

Farmers Market and Used Books

432. On the weekend, our town hosts a great Farmer's Market with fresh produce, live music, baked goods and a variety of handmade vendors.

I was excited to stop by for basil to make pesto and any fresh produce.

The selection was beautiful and knowing they were all from organic growing farms made the price higher but worth supporting local growers.

Across the way is our public library that holds a book sale monthly.  That was our next stop.

I found a few books and they were only $1.00 each!  

We enjoyed our outing and came away with a variety of treasures.

"The farmer is the only one in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways."

~ John F. Kennedy

"As long as there is a few farmers out there, we'll keep fighting for them."

~ Willie Nelson

Chicken Souvlaki

431.  There is a great diner, serving Greek dishes, located in Long Beach, New York.  It sits on a corner directly across from another diner.  Rumor has it, there were two friends who opened the Greek diner together.  They couldn't see eye to eye, so one of the friends quit, walked out and went directly across the street and opened their own diner. It's funny because each restaurant is great, but the one that serves Greek dishes is the original diner and always a favorite.  (Although, the second diner has better french fries, breakfast foods and coffee.)

So, the diner that serves Greek dishes makes a killer Chicken Souvlaki served over a large salad.  Each time I go I intend to try something else on the menu but inevitably will choose the Souvlaki.  Missing that great diner, I decided to try to duplicate the meal, impossible, I know, but I took the risk.  

What would I need?  Well, chicken of course, Romain and iceberg lettuce, red onion, feta cheese, pita bread, Kalamata olives, Tzatziki, and tomato. The marinade for my chicken was pretty simple.  I cubed two large chicken breasts and placed the meat in a ziplock adding salt, pepper, minced garlic, fresh thyme, fresh oregano chopped fine, juice from a whole lemon, a shake of garlic salt.  I let this marinade in the refrigerator for several hours.  I then placed it on wooden skewers that I soaked in water, then grilled them.  Trader Joes has a Tzatziki Dip that is very delicious and is a perfect compliment.  Here is a recipe from Yummly that is similar.

You could leave the pita whole and wrap all the items inside to eat like a sandwich.  I prefer everything over a salad.  And that is what we did.

"Yassas"  Meaning, 'To Your Health'"

"Tomatoes and oregano make it Italian; wine and tarragon make it French.  Sour cream makes it Russian; lemon and cinnamon make it Greek.  Soy sauce makes it Chinese; garlic makes it (all) good.

~Alice May Brock

Mango Salsa

430.  Cool, fresh, satisfying; these words describe fresh-made mango salsa.  When a break is needed from the standard tomato based salsa, fruited salsa is perfect.  Fruits that work well would include mango, peaches, plums, or pears.  When the fruit is softer or more ripe, the sugars develop in the fruit making the sweet/savory balance so much better.

"Salsa is something I never get tired of.  How could I, when there are so many different flavor combinations to try?"

~ Megan Myers