Easter Supper and Deviled Eggs

We had quite a meal today…

It included… ham, deviled eggs, brussels sprouts with bacon, stuffing, green bean casserole, pop overs, and that in the back is sparkling apple cider ūüôā

Cheddar onion pop overs

As you can see I had a pretty good plate…

 

 

 

 

 

 

I also liked our mums centerpiece.

 

 

 

 

 

 

I thought I would share my recipe for my deviled eggs and see if any of you had other ways you make them.

Ingredients: 12 egg yolks, 2 big spoon full of your favorite mayo, 4 tbsp spicy brown mustard, 4-6 tablespoons sweet relish, 2 tsp garlic powder, salt and pepper to taste, and paprika to top.

 

 

 

 

 

 

 

 

 

Mix the egg yolks, mayo, mustard, sweet relish, garlic powder, salt and pepper.

Fill it into the egg shells (I use a piping bag with a big tip as the relish usually gets stuck in the smaller ones)

The empty piping bag and tip I used and 2 that were too small

 

 

 

 

 

 

 

 

Top with paprika and serve ūüôā

 

 

 

 

 

 

Do you have any other ingredaents you use?

Baxter’s Potato Kale Chowder

My whole house smells delightful¬†and warm tonight. It’s been snowing off and on all day and my husband is sick,¬†so I decided to make a warm and wholesome¬†meal for dinner… So I made a chowder that would fill him up with good nutrition.

So What you will need:

1/2 cup Olive Oil  (divided into two 1/4th cups) and extra for the garlic.

2 whole Yellow Onions, diced

1 bulb Garlic, roasted

1 tbsp dried Thyme (you can use fresh but use 2-3 tbsp)

16 ounces Sausage, crumbled

4 cups Chicken Stock or Broth  (I use homemade chicken or turkey stock)

6 Potatoes, chopped (I used white potatoes, but if you use russets you need to peel them)

1 small bunch Kale, chopped

2 cups Half and Half

1/4 cups White Rice Flour (or gluten-free all-purpose)

Salt and Pepper (Black or White Pepper)

1 tbsp Garlic Powder

What you will need…

What to Do:

1.) Heat oven to 350*. Cut off the top of a bulb of garlic and place in alumium foil. Cover with olive oil and close up in the foil. Place on a baking pan and bake 20-25 minutes untill bulb is soft. Squeeze the garlic cloves from the bulb or use a spoon to scoop them out.

Garlic in the foil with olive oil.

Garlic after roasting

2.) Heat 1/4 cup olive oil over medium heat, then add onions and garlic. Saute until onions begin to soften. This takes about 5-7 minutes.

3.) Add in the sausage and break it apart into small crumbles until it is brown.

4.) Add in kale and cook, stirring occasionally, until kale is tender. Add salt, pepper, and garlic powder.

5.) Add in potatoes and Thyme. Stir together with kale, sausage, garlic, and onion mixture.

Onions, garlic, sausage, Thyme, kale, and potatoes

6.) Add in stock or broth and cover. Simmer for about 20 minutes or until potatoes are just fork tender. (The cooking time with vary according to how thick you cut the potatoes, smaller chunks more like 15 minutes and larger more like 25 minutes).

7.) Slowly add in half and half, stirring, and bring chowder back to boil, simmer while you do the next step.

After adding the half and half

8.) To thicken soup…¬†In a small pan/skillet put the remainder of the oil¬†and the flour. Cook¬†the roux¬†mixture string with a wire whisk until it is smooth and starting to thicken, about 2-3 minutes. Do not over cook or burn.

9.) Add to chowder and stir until the chowder thickens about 3 minutes. Add in salt and pepper to taste.

10.) Serve and enjoy!

The Chowder plated

Serving Ideas:

1.) I like to serve this with some shredded cheese on top. Other options would be bacon crisped and crumbled, chopped green onions, or chopped pieces of ham.

2.) You can use hot sausage for a hotter taste or any variety you might like.

3.) If you don’t like kale you can leave it out or use collard greens. If you want to use spinach wait till after you add the half and half or milk.

4.) You can also use milk instead of half and half.

Other Tips:

1.) Make sure to only cook the roux mixture until smooth and only slightly brown. If it burns it will not be good to use.

2.) If you want to re-warm the chowder do so on low heat and make sure to stir it often. If it is too thick add milk or half and half.

3.) Store in the fridge once it gets cool enough to put in, to keep it from spoiling.

4.) If you can not roast the garlic, finely chop 2-3 cloves and add when it says to add the roasted.

Prep time: 10 minutes

Cook time: With the garlic prep 30 Р50 minutes, without roasting the garlic 30-40

Serves: 8-10

Serving Size: 1 – 1 1/2 cup

Grandmas Pot Roast Updated

You will need:

  • 2-4 tbsp olive oil or coconut oil
  • 3-5 lb chuck roast
  • Garlic powder, Salt, and Pepper to season roast
  • 2 large or 4-5 small onions
  • 6 cloves of garlic
  • 4 medium potatoes
  • 1 tbsp thyme
  • 1 stem fresh oregano or 1 tbsp dried
  • 1 small bag baby carrots
  • 4 cups beef broth
  • 2 cups water

What you need…

What to do:

1. Preheat oven to 300*

2. Chop onions and potatoes into quarters or smaller if desired.

The onions and Potatoes quartered

3. Generously salt and pepper pot roast adding garlic powder.

The roast with salt, pepper, and garlic powder…

4. Heat over medium heat 2 tbsp of olive oil or coconut oil in a large dutch oven or large pot that can go in the oven.

5. Place cut onions in the pot and cook 8-10 minutes stirring occasionally until onions are evenly browned on most sides.

The onions browning…

6. Remove onions from the pot and put aside.

7. You may want to add more oil at this point. Put potatoes and¬†carrots in the pot and brown like the onions. This usually takes about 10-12 minutes. Make sure you stir every couple of minutes so the potatoes don’t stick. The carrots and potatoes wont brown as much as the onions.

Carrots and Potatoes browning…

8. Add garlic till it starts to soften with the potatoes and carrots.

9. Remove all the vegetables and put them with the onions on a plate.

10. Add a couple more tablespoons of oil to a hot-pot over medium high heat and then sear the pot roast on each side. About 2 minutes a side.

Roast side 1

Roast side 3

11.When all the sides are seared remove the roast from the pot and de-glaze it with 1 cup of the beef broth, scraping all the brown bits from the bottom with a wooden spoon or wisk.

12. Place the roast back in the pot and add the vegetables on top.

It all goes back in

13. Sprinkle in the thyme and oregeno, and add the remaining 3 cups of beef brother and 2 cups water.

Broth in the pot

14. Cover and place in the oven. Cook about 1 to 1 1/2 hours per pound. For my 3.29 lb roast I cooked it for 4 1/2 hours or until the roast falls apart when you try to get it out of the pot. * cooking times can vary depending on your oven*

In the oven

15. Check the roast about every 1 1/2 hours to make sure you do not need to add any more water or broth as you want everything to stay covered.

After cooking it can look like this

16. Remove from the oven when your kitchen smells like your grandmother’s did on pot roast night ūüėČ Serve and enjoy!

The plated final product

Serving Ideas:  

  • You can also cook the potatoes¬†separately and use them to¬†make mashed potatoes (with cream cheese and chives¬†very good)¬†or roast the quarters with a little bit of EVOO and italian seasoning.
  • Other vegetables¬†you can use with the¬†roast in place of potatoes is parsnips and instead of onions you can use leeks. It will change the flavor, but can still be good.
  • You can also use cooking wine or red wine to de-glaze the pot¬†instead of beef brother and¬†just use the broth for cooking it in the oven. You will need less wine than broth if you choose to do this, only about 1/2 cup.
  • I used a boneless chuck roast (cut specifically for pot roast), but you can use other cuts of meat¬† including: boneless shoulder roast (cut also for pot roast, but is a little¬†more tough),¬†brisket (would be a good choice as it is very tender and soft),and sirloin tip roast or top round roast¬†(but this¬†tends to be a tougher pot roast and will not fall apart as much).

Other Tips:

  • Make sure you do not skip the browning and searing parts of the recipe as they are important to the flavor and moisture of the ingredients.
  • You can¬†do two roasts¬†and more vegetables at a time if you have a pot big enough,¬†just make sure to cook it till the roast(s) falls apart.
  • Cook the roast about¬† to 1 1/2 hours per pound so for a 4-5 lb roast cook it 4-5 hours.

Prep Time: 5-10 minutes  depending on how fast you chop and season

Cook Time: Depending on your roast and oven 4-5 hours.

Serves: 6

Serving Size: About 4-6 oz of meat and a good scoop or so of vegetables.

Lemon Paprika Chicken

Here is what’s for dinner tonight…

What you will need:

1 lemon (zest the outside and cut in 1/2)

8 oz Peppers (mixed yellow, orange, red) frozen or fresh

8 oz Broccoli frozen or fresh

8 oz Green Beans frozen or fresh

6 oz Corn frozen or fresh

4 Boneless Skinless Chicken Breasts (about 1 lb)

1/4 tsp salt

1/4 and 1/8 tsp ground black pepper

4 tsp paprika (sweet or smoked)

1 1/2 cups mariana sauce (homemade or store-bought)

Spray cooking oil or Extra Virgin Coconut Oil (4 tsp)

The ingredients…

What to do:

1. Place non stick skillet over medium heat add 2 tsp of the coconut oil or spray skillet with cooking spray.

2. Place vegetables and lemon peel in melted oil and cook 8-10 minutes until tender, stirring every couple of minutes to cook vegetable evenly. Then add 1/4 tsp black pepper. When done transfer to a plate and keep warm.

The vegetables cooking in a cast iron skillet

3. Season chicken on both sides with the remaining black pepper, salt, and paprika.

4. If needed add remaining 2 tsp of coconut oil or spray skillet with more cooking spray. Add chicken to skillet and brown on both sides, about 6-8 minutes a side depending on your skillet. While the first side is browning squeeze half the lemon over the chicken, being careful not to get seeds in the skillet.

The chicken browned

5. When both sides are browned add back in the vegetables. Squeeze on the other half of the lemon and add in the mariner sauce. Stir then reduce heat to low/medium, cover, and cook for 8-10 minutes, stirring if needed.

Its all back in the skillet

6. Serve.

Finished and plated

Serving Ideas:

Serve over egg noodles, or for a healthier option serve over whole wheat noodles or brown rice. You can just serve as is too. Also my father and husband like to shake a little Texas Pete on top of it before eating.

Other Tips:

Amount of seasoning can be adjusted to your taste. You can also add more or less vegetables and adjust the recipe to serve more or less people. You can also add different vegetables according to what you have in you freezer or on hand. Other good ideas are zucchini, squash, cherry tomatoes, okra, etc. You can also substitute turkey breast for the chicken if that is what you have.

Prep time: If vegetables are frozen: 4 minutes. If vegetables are fresh: 6-8 minutes depending on how fast you chop.

Cook Time: 28 Р36 minutes

Serves: 4 people

Serving size: 1 chicken breast and 3/4 cups vegetables