Super Food - Day 3

Today's recipe is actually one of my husband's we call it the Devil's Balls or Heuevos Diablo. These spicy deviled eggs are a great game time snack and really pack a punch.

12 eggs
4 tablespoons of mayo
2 serrano peppers, deseeded and diced
4 tablespoons of hot sauce, like tapatio
1 tablespoon of pico de gallo seasoning (available at most international stores)

Place eggs in a pot and fill it halfway with the water. Bring the water to a boil on high heat, and then turn the stove off right away. Set the timer for 11 minutes. Use the slotted spoon to scoop the eggs out of the hot water and a mixing bowl. Run cool water over them until they're comfortable to handle. Roll each egg on the cutting board to crack the shell, and peel the shells off. Make sure you clear all the little pieces of eggshell out of your work area, so they don't accidentally end up in the food. Dump the water out of the mixing bowl. Cut each egg in half lengthwise, and then scoop the yolks into the mixing bowl. Set the egg whites aside. Now add the mayonnaise, hot sauce, seasoning, and serranos to the yokes. Mash and stir with the fork until you have a fluffy mixture. Then add salt and pepper to taste.
Spoon the filling back into the egg whites. Sprinkle paprika or more Pico De Gallo seasoning on the deviled eggs if you like the way it looks.

Breakfast Muffins

One of my favorite things to cook up for breakfast is a breakfast muffin. This is a great brunch food and the possibilities are endless for what you can put in. All you need is a package of  Pillsbury Crescent Rolls and your favorite breakfast items. In my house this is scrambled eggs, bacon, and cheese. Preheat oven to 375 degrees. Take a muffin pan and spray some Pam into the tin. Unroll your dough and place a square in each muffin base so that the largest part of the dough is in the bottom of the tin. Top with some bacon, eggs, and cheese then fold the rest of the dough over the ingredients so that all the filling is covered with dough. Place in the oven for about 18 to 20 minutes and serve. I tend to serve these with my version of these Homefries. Hope that you find your family's favorite breakfast muffin.

Rena's Spring Frittata

So this is much more of a spring recipe, but with the winter weather wearing on me, I am really in the mood for some food that brings the warmer weather and fresh flavors of spring to mind. This recipe is from my "sister" Rena who has made this for me a few times and after begging for the recipe this has become a favorite in our house. This frittata is great for breakfast, lunch, dinner, or a quick snack. Give it a try and I hope you enjoy it as much as I do.

Rena's Spring Frittata:




6 eggs, scrabbled

1 cup fontina cheese - shredded

1 lb small potatoes sliced thinly

1/2 onion, chopped

1/2 bunch of chopped asparagus

1 1 1/2 cups chopped ham



in fry pan cook potatoes and onion on medium/low for 45-60 minutes or till tender, turn up heat to brown for 5-10 minutes - remove potatoes from pan and set aside. Saute asparagus and ham for 5 minutes, add the potatoes mixtures to the pan. In a bowl beat eggs and fold in the cheese - now pour over the potato /asparagus mixture in fry pan and let set for 7-10 minutes, then finish it in the oven at 350 for 5-10 min.

Lemon Bread

This recipe is a family favorite. My dad has been making it for as long as I can remember, and since I got married I have been making it too. I hope that this recipe becomes a tradition for you too.

Lemon Cake/Bread

One loaf

2 eggs
¾ cup sugar
¼ lb. butter
11/2 cups flour
11/2 tsp. salt
21/2 tsp. Baking powder
¾ cup milk
6 tsp. Grated lemon zest

Glaze
sugar
fresh lemon juice

One standard size loaf pan smeared lightly with butter and with a piece of waxed paper on the bottom

Preheat oven to 350 degrees. Mix butter, sugar, and eggs until creamy. Add peel and beat into butter mixture. Sift dry ingredients into a separate bowl. Beat dry ingredients into butter mixture. Add a bit of the milk while mixing. Continue until all ingredients are combined. Pour into loaf pan. Bake for at least 40 minutes. Test for doneness with a toothpick, which should come out clean when done.

While the bread is baking combine add enough sugar to the lemon juice to make the glaze. Add the sugar slowly. The lemon glaze should be pourable.

Take the loaf out of the oven. Place it on a rack to cool. While still hot pour glaze on top.

Notes: If wrapped in plastic and placed in bags after it has cooled the loaf will keep in the freezer at least 4 months. Glaze and peel will keep tightly closed in the refrigerator for a month.

Eggs in a Basket or Eggs in a Covered Basket?

Some people may call them frog eyes, but since V for Vendetta I think most people know this great dish as Eggs in a Basket. I have been making this since high school, it is one of those great midnight snacks after being out drinking, it is also a great breakfast. My son has never had one and so I NEEDED to make this for him. He said that this was one of his new favorite breakfasts, but the big flatterer may have been trying to just make mommy happy because he has yet to ask for this again. So for those of you who don't kn0w about this tasty morsel at all let me give you a crash course in making an egg in a basket.

The first thing to consider is the bread, me I like a nice thick Texas Toast so that the eggs has enough room to stay in the basket rather than get all over the bread. The next thing is to butter the bread on both sides and then cut out a hole for the egg. By this time I already have my skillet heated and after I get the hole cut out I place my bread in the heated skillet and toast it on one side until it is nice and golden brown, at this point it is time to flip the bread and add the egg. I then place the cover on the skillet and after about 3 to 5 minutes it is time to decide whether or not to cover the basket. If you want it covered take a piece of cheese and cover the egg and toast with the cheese, reduce the heat, and place the cover back on the skillet, check after 2 minutes and it should be good to go. Add some salt and pepper if you wish, serve and enjoy.

Fried Rice

I am sure that I have mentioned that I normally purchase fried rice from Trader Joe's but never again will I. For some reason fried rice was something that I was scared to make. I did not know how to make it, so I never bothered trying to figure it out, this changed when my 1 year old started eating solid foods. Fried Rice is a great food for new eaters as it has everything but dairy in one dish. I found a recipe on http://fooddownunder.com/cgi-bin/recipe.cgi?r=25505 and started to play, I made some chicken fried rice and some beef fried rice, and both were a huge hit with the whole family. Here is my recipe modified from the link above:

Basic Fried Rice Recipe

4 cups of cooked rice

1 cup of frozen peas

1/3 cup of chopped carrots

1/2 cup of diced onion

2 tablespoons of butter

2 tablespoons of soy sauce

1 1/2 cups of cooked Chicken, Beef, or Pork

Cook rice following instructions on package. Pour rice into a large bowl to let it cool in the refrigerator. If adding meat to the recipe, cook meat and set aside. Scramble the eggs in a small pan over medium heat, separating the eggs into small pieces while cooking. In a large pan add some butter, and cook onions and carrots until the onions are translucent, set aside with eggs and meat if using. Melt 1 1/2 tablespoons of butter in the same pan that you cooked the onion and carrots over medium/high heat. When butter has completely melted, dump the cold rice in the pan and make sure that it is coated with butter. Add all other ingredients into the pan and add soy sauce. Cook rice for 6-8 minutes over heat, stirring often. Serve.