*12-14 Hard Boiled Eggs
* 1/2 cup mayonnaise
*1/2 teaspoon spicy brown mustard
*1/2 teaspoon grey pupon mustard
*1/2 teaspoon Dijon mustard
*Paprika & Parsley
*Black olives- diced
*2 baby carrots- Diced (Into triangle shapes)
1. Depending on how many spots you have on your deviled egg plate (I have 12) cut your eggs across so that you have top half and bottom half. Any extra eggs you have will go in the middle of your dish. Cut the eggs in half so that you have a bottom half and a top half.
2. Put each yolk into a bowl and add remaining ingredients and stir until no more clumps. If needed add a little bit more mayo.
3. Get a ziplock bag and put yolks into bottom corner of bag and zip. Cut the corner and squeeze yolks into each egg bottom. Put the tops on to make your egg chicks. Make eyes with the black olives and beak with a carrot.
4. On the regular deviled eggs sprinkle with paprika and parsley.
HAPPY EASTER!
Here is the link to my egg cooker - https://amzn.to/3ZmvCD2
This Easter egg platter is adorable - https://amzn.to/3GtFCl2
Tupperware egg keeper for travel - https://amzn.to/3WXoFq8
Smooth Hummus Recipe
*1 15 oz can of chickpeas (also called garbanzo beans)
*1/4 cup fresh lemon juice
*1/4 cup tahini
*Half large garlic clove, minced
*2 tablespoons olive oil, plus more for serving
*1/2 to 1 teaspoon kosher salt depending on taste
*1/2 teaspoon ground cumin
*2-3 tablespoons water
*Dash of ground paprika for serving
Directions: In a food processor, combine tahini and lemon juice, Process for 1 minute. Scrape the sides and process for another 30 seconds. Add the olive oil, minced garlic, cumin, and salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and process for an additional 30 seconds. Open the can of chickpeas, drain the liquid and rinse well with water. Add 1/2 the chickpeas to the food processor and process for 1 minute. Scrape the sides and add remaining chickpeas and process for 1-2 minutes or until thick and smooth.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, slowly add 2-3 tablespoons water and process in the food processor for 30 seconds or longer until right consistency.
To serve: Scrape the hummus into a bowl and drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika. (David and I also like to add a little bit of olive tapenade on top).
Pumpkin Seeds
Pick out the largest pumpkin you can find if you want a lot of seeds.
*1 large pumpkin
*3 teaspoons Butter & 1 teaspoon olive oil
* Kernel Season's popcorn seasonings- I use Ranch, but there is also Parmesan garlic that is delightful as well.
1. Cut the top off of your pumpkin and scoop out the seeds and put into a strainer.
2. Put strainer into the sink and turn on water onto the seeds. Make sure to get out all Pumpkin until you only have seeds.
3. Pat dry with a paper towel (this can be a bit tricky, as the seeds like to stick to the towel, but try to dry as much as you can).
4. Spread evenly on baking sheet and add your butter on top and olive oil.
5. Add an even layer of the kernel season's popcorn seasonings. I sprinkle quite a bit as to add tons of flavor.
6. Turn oven to broil and pop the seeds in the oven. (DON'T LEAVE THE KITCHEN) Make sure to watch them. I usually do 1 min at a time. Once a little brown take out and stir adding more seasonings and butter if needed. Keep cooking, stirring, and adding more seasonings until all are nice and brown on top.
Fried Deviled Eggs
Here's what you will need:
6 peeled hard boiled eggs
1/2 cup flour
1 egg
1/2 cup bread crumbs
Oil for frying
2 tbs mayonnaise
1 teaspoon pickle relish
1 teaspoon spicy brown mustard
1 teaspoon Dijon mustard
1 teaspoon grey poupon mustard
Salt & Pepper to taste
Optional : Paprika to sprinkle on top of eggs once done
1/2 teaspoon garlic powder and 1/2 teaspoon paprika to bread crumbs.
Directions:
Heat cooking oil for deep-frying in a medium-size pan over medium heat.
Cut the hard boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
Coat the cooked egg white in flour, eggs, and bread crumbs. Carefully place eggs into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.
Add mayonnaise, relish, mustards, salt & pepper, to the yolks and mash until smooth. Fill a plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white dust with paprika and serve!
Chef Robert's Turkey Sausage Hatch Chili's
- 1 bowl of flour for dipping
- 1 bowl of 3 eggs whites and 1 tablespoon water
- 1 package hot Italian turkey sausage (We bought the links and cut the casing off). You can also use pork sausage.
- 1/2 package cream cheese
- 1 hand full of shredded Mexican blend cheese
- Crackers/ Chips crushed to make breading (Robert used chicken in a biscuit crackers and kettle cooked bbq chips and put into the food processor)
- Peanut oil
- 10 Hatch Chili's
- In a bowl add the turkey sausage, cream cheese, and shredded cheese and blend together with your hands or a spoon.
- With a blow torch lighter, burn the skins until they look black on the hatch chili's
- In the sink under the water (and with some gloves) rub the black burnt part off. This is the skin that you are removing.
- Cut a slit in the chili to hold the chicken sausage, but only cut on one side and not all the way through so it looks like a boat. Remove all seeds from inside the Chili
- Stuff the chili's with the turkey sausage and then dip into the flour to coat all over.
- With a basting brush, brush the egg wash over the Chili's and then sprinkle bread crumbs.
- Turn the chili's over and do the same to the other sides
- Pour some peanut oil into the pan, Enough to fry the Chili's
- Fry up until golden brown
- Bake into the oven for about 5-10 min or until the turkey is done or 165 degrees.
- Serve with Ranch Dressing
Philly Cheese Steak Egg Rolls
1 handful Cooked brisket- Shredded (See dinner recipes)
1 handful Diced Cabbage
4 Egg Roll Wrappers
1 tablespoon Mayo
1/2 tablespoon horseradish
Horseradish drizzle
1 cheese stick of Smoked Gouda cheese
4 Mushrooms & 3/4 cup thinly sliced onions
Small cup of water
1. In a skillet, add the mushrooms and onions with olive oil and cook until done. Add some shredded cooked brisket and some smoked Gouda cheese to melt together.
2. Lay out your egg roll wrappers, and add the meat mixture, cabbage, more cheese, and drizzle a little bit of horseradish on each one.
3. On the outer edges of the wrappers, dip your fingers in water and run water on the edges. Wrap the egg rolls with the outsides folded in.
4. Heat skillet with a drizzle of olive oil and brown on each side of egg roll.
5. Serve with mayo/ horseradish combo sauce.
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