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.

Super Food Day 2

I am stuck, I do not know which recipe I should share with you today, do I give wings or do I give you the dip that everyone asks me for the recipe for, or do I give you something else all together. I think that I will give you the dip. Trust me on this one, if you serve this buy extra crackers this will be a hit, you may even want to double the recipe if you are going to be having lots of people over. The best thing about this recipe is that it is super simple and can be served warm or cold!

Jalapeno Artichoke Dip

1 can on artichoke hearts, drained
1 tablespoon of mayo
1 8 oz. package of fat free cream cheese
1/4 cup of shredded Parmesan cheese
1/4 cup of pickled jalapeno slices, drained (adjust for your desired heat level)
1 Package of BIG wheat thins

Preheat oven to 350 degrees. Place all ingredients in a food processor pulse until mostly smooth but with some chunks of artichokes. To get larger chunks, place everything but artichoke hearts in processor, blend then add artichokes and pulse until desired consistency is reached. Place mix in oven proof dish bake for 30 minutes, serve or chill and then serve with wheat thins.

7 Days of Super Food!

It is that time of year and while I could care less about the teams playing, I still love having friends over and sharing great food and fun while watching football and maybe even more importantly for me this year great new commercials. So in honor of the Super Bowl I am doing my first annual super food countdown to game day. Each day for the next seven day enjoy a great recipe that will be sure to score a touchdown with guests at your game day party. Today's recipe is a a spicy red pepper hummus. This is super easy to make and the level of heat can easily be adjusted to suit your taste buds.

Spicy Red Pepper Hummus

 3 cups of canned chickpeas, drained and rinsed
3 tablespoons of Tahini
1 teaspoon of salt
1/4 cup of olive oil
1/2 cup of roasted red peppers, drained and patted dry
2 tablespoons of red pepper flakes
3 tablespoons of cayenne pepper
a dash of paprika

Place all ingredients but olive oil in food processor, turn on and add olive oil until mixture is smooth. Serve with pita chips, slices of cucumber, cheery tomatoes, and baby carrots.

Wine Tasting

On Saturday night a friend and I were having a girls night and decided to try some wine that was recommended by a helpful employee at the local wine shop. Our meal was grilled Mexican chicken with a black bean salad. We were recommended a Chenin Blanc, and a Vouvray. The first wine we tried was Biltmore Estate's 2007 Chenin Blanc. This wine is a sweet wine that most recomend for dessert or sipping however, the sweet flavors of pineapple, banana, pears, and spices make this a fresh and fruity wine that is a great accompaniment to spicy foods. If you are able to find a bottle of this, give it a try. The 2007 Vouvray from Bougrier Depuis is very similar to the Chenin Blanc (duh, same grape) but the flavors of the two differ greatly. The Vouvray is more melon, peach and grapefruit. These are two wines that I would definitely try again and would also recommend to those who do not really like wine as the sweetness helps these goes down smooth.

Soup to Heal

I have been plagued by a sinus bug the past few days and I have a recipe that never fails to clear me out and make me feel better, it is my version of Caldo Tlalpeno, or Mexican Chicken Soup. To let you know in advance this is not a recipe for those who cannot handle spicy. I grew up in Southern California and have been eating spicy foods for most of my life, it takes tons of heat before I am unable to eat something, this recipe does not push the threshold for me, but for those who find a jalapeno spicy, you are not going to like this dish.

1 32oz. carton of Organic Low Sodium Chicken Broth/Stock
1 can of chicken noodle soup
1-2 organic chicken breasts, diced into 1 inch cubes
1 tablespoon of olive oil
1-3 serrano peppers, sliced with seeds, how many you use depends on how spicy you want the soup
1 onion, diced
1 plum tomato, diced
2 carrots, sliced
2 tablespoon of fresh chopped cilantro
1-2 tablespoons of Tapatio
salt and pepper to season

Heat a large pot on low. Add chicken broth, onion, serranos, and the broth from one can of chicken noodle soup. Heat on low for around a half hour. While onions and serranos are cooking with broth heat a large skillet on high and add oil, before oil starts smoking, add chicken seasoned with salt and pepper, and brown for about 5-7 minutes. When chicken is done browning, add to broth mixture. Now is the time to taste the soup, if you do not feel that the soup is spicy enough, add some Tapatio, then bring soup to a boil, reduce heat, cover, and simmer on low for another half hour. To serve soup, in each bowl add a portion of tomatoes, carrots, and cilantro, pour soup over uncooked vegetables and serve.