Sweet and Sassy Deviled Eggs

This recipe has put Deviled Eggs back on the map for me.  Several years ago I was passing by the Chef's booth at our local Schnuck's store.  The recipes they demo are always easy and quick to prepare. This day they were serving these Deviled Eggs.  Oh my, they were amazing!  They are made with Red Devil Sweet Red Pepper Sauce which adds a bit of sweetness and a little spiciness without being over powering. 

They were an instant hit with my crowd and have become a traditional dish served at bridal and baby shower luncheons.  Give them a try!

How hard can boiling eggs be?  Well here are a few tips for successful egg prep.  1.  Use eggs that have been in your refrigerator for at least a week.  They will peel easier.  2.  When cooking eggs, place eggs in water.  Bring to a boil then turn off heat and leave covered on stove top for 20 minutes.  Then drain and rinse in cold water.  This method keeps the yokes yellow and prevents the dark ring that sometimes appears on a hard boiled egg.  3.  peel your eggs once they come to room temperature before you refrigerate them.  They will peel easier. 

okay, now you know my secrets! 

Sweet and Sassy Deviled Eggs

By Schnucks Cooks

 

6 eggs

3 oz cream cheese – softened

¼ cup Sun Zen Sweet Red Pepper Sauce

2 tsp dijon mustard

¼ tsp salt

chives

 

Place eggs in a sauce pan and cover with water . Bring to a full boil.  Cover. Immediately remove from heat and  let stand for 15-20 minutes. 

Drain and rinse in cool water. To cool.

Peel eggs.  Slice in half, long ways.

Remove yoke and place in mixing bowl.

To yokes, add cream cheese, pepper sauce, mustard and salt.

Mix thoroughly with a fork or electric mixer until very smooth.

Fill egg whites and top with chives.

 

Cover and refrigerate until  it’s time to serve.

Gilligan's Island Fried Rice

In memory of the beloved "Professor" aka Russell Johnson, who passed away yesterday, I thought I would publish this little gem!  Without you I would never have known how to deactivate my radioactive vegetables!  RIP!

A few years ago, I was invited to a friend's birthday party.  It was a  Gilligan's Island theme party in honor of my friend Mary, who loved the TV show, Gilligan's Island, and is a reputed GI trivia expert. We were challenged to bring Polynesian-themed food to the party.  This recipe caught my eye in an internet search.  It was a huge hit with the ladies and many went back for seconds. 

I have waited to publish this recipe until I have established credibility with you all.  This is because the secret ingredient is Spam.  Now you don't have to use Spam or any other meat for that matter, however, the recipe tastes significantly better with Spam.  Trust me and try it - It's a winner.
 

 

Gilligan’s Island Fried Rice

Inspired by All Recipes.com

 

 

11/2 cups Jasmine rice

3 cups water

2 TBL Canola Oil

12 ounces of ham or spam – julienne cut (skinny strips)

½ cup of some other goodie you might have in the fridge–       shrimp,  peas, mushrooms, or pork sausage

2 eggs

1 cup shredded carrots

1 can water chestnuts - chopped

1/2 cup chopped macadamian nuts

 

3 TBL canola oil

1 8-oz can of pineapple tidbits – drained but save the juice

3 chopped green onions or fresh chives

Sauce

3 TBL Mirin (chinese sweet wine found in ethnic aisle)

3 TBL soy sauce

3 TBL pineapple juice

 

Prepare rice by bringing water to a boil.

Add rice, cover and cook until rice is tender and  liquid is absorbed – appx 10 minutes

Set aside and cool completely

Meanwhile, in a skillet, heat oil

Add  meat and stir until slightly brown (5 minutes).  Set side

Pour eggs in skillet and stir fry until set – set aside

stir fry carrots until tender.  Add water chestnuts and/or nuts and stir fry for 1 minute. Set aside

Add remaining oil to skillet

Toss cooled rice in hot oil until blended  and heated through (5 minutes or so)

Add back meat and eggs,   and other goodies .  toss until blended  (5 minutes or so)

Add green onions – toss 1 minute

Add pineapple tidbits

Add sauce and toss until well blended

Serve immediately

If making ahead of time, save half of the sauce to pour over just after reheating. And just before serving.  

Shaq's Mac n Cheese

Get ready!  I saw this recipe for Shaqille O'Neal's mother's Mac 'n Cheese published a few years ago in Parade Magazine.  I IMMEDIATELY made it and it was INCREDIBLE!!  My beef with most homemade mac 'n cheese recipes is that they dry out easily and just aren't very cheesy.  This recipe is super moist and creamy and stays that way even reheated the next day.  This makes a huge recipe so it's great for a party, but it can also be cut in half easily.

Oh and if you ever want to pamper yourself in the morning, mix a spoonful of this mac n cheese in with your scrambled eggs!  Amazing.

Shaq’s Mac n Cheese

From Shaquille O’Neal (actually his mom) 

 

1 16 oz box elbow macaroni

1 stick margarine

1 TBL flour

1 1/2 cups milk

1 egg

1 16 oz package velvetta cheese – diced

 

2TBL sugar

1 16 oz shredded cheddar cheese – divided

1 cup bread crumbs or crushed potato chips

 

Prepare macaroni as directed.  Drain and set aside

In a large sauce pan, melt butter.  Whisk in flour and cook for 1 minute until bubbly.

Add milk and egg .  Whisk  and cook for 1 minute.

add sugar.

Slowly add Velvetta cheese and half the cheddar cheese, stirring regularly   Do not let unmelted cheese rest on the bottom of the ban, or it will burn. 

Cook on low heat until cheese is melted and sauce is smooth. 

 

Pour cheese sauce over cooked noodles and stir to blend.  It will seem like you have way too much sauce  for the noodles, but don’t worry, it will all get absorbed.

Pour mixture into a 13”x9” glass pan. 

 

Top with remaining cheese and breadcrumbs/potato chips.

 

Bake at 400 for 30 minutes.   Let cool slightly before serving (but don’t wait too long or else it might get dry) 

Roasted Tarragon Potatoes

I received this recipe from my wonderful neighbor, Sheila O'Toole.  Sheila's children used to baby sit for my children, and then my children baby sat for her grand children.  It's a wonderful circle of life. 

These potatoes  are very yummy, with crispy edges and just hint of tanginess.  A perfect compliment to grilled meat and a saucy vegetable. 

Roasted Tarragon Potatoes

From Sheila O'Toole

 

4-5  Medium Sized Red Potatoes

3 TBL olive oil

2 TBL lemon juice

Salt n Pepper

2TBL Sugar

1 TBL  dried, crushed tarragon leaves

 

Clean potatoes (leave skins on)

Cut in long wedges

Place in large mixing bowl

 

Pour in olive oil, lemon juice and remaining spices.

Tumble potatoes until well coated.

 

Spread potatoes on a non-stick cookie sheet or jelly roll pan in a single layer.

 

 

Bake for 20 minutes at 400 degrees.  Turn over and bake for an additional 10 minutes or until potato sides are sizzling and potatoes are tender.

These can be held in a 200 oven for about 30 minutes before serving.

 

 

Pan Roasted Brussels Sprouts

Pan Roasted Brussels Sprouts 

By Peggy Fonke – Inspired by Parade Magazine  (Nov. 11, 2012) 

I would like to make a confession:  Until recently, I was not a Brussels Sprout fan.  The only way I knew to prepare them was steamed with butter.  I always perceived them to be bitter and nasty.   My husband, on the other hand, loves them  and, to my surprise, so does my vegetable-resistant brother Bob.  So we made a number of attempts at finding a more interesting approach to Brussels Sprouts.  I used the basic structure of a recipe that appeared in Parade Magazine which calls for pan roasting and includes cranberries and walnuts.   I added a light, tossing sauce.  This dish is light with a nice balance of sweet, tangy and sprouty.   I am now a Brussels Sprouts convert.  I have even served them at a dinner party!  Never thought I'd see the day!

Pan Roasted Brussels Sprouts

By Peggy Fonke – Inspired by Parade Magazine  (Nov. 11, 2012)

½ - 1 pound fresh brussels sprouts – try to get the small ones -   trim and cut in half (if larger ones, quarter)

2-3 TBL oil (vegetable or canola)

½ cup chopped walnuts

½ cup dried cranberries

Tossing sauce:

1 TBL olive oil

2 TBL red wine vinegar

2 TBL honey

1 TBL sweet red pepper/chili sauce (found in asian food aisle)

Salt and pepper to taste

 In a large skillet, heat oil. 

Meanwhile, whisk sauce ingredients in a bowl and set aside

Into hot oil, add cut brussels sprouts and stir fry for about 5  minutes until cut sides start to brown.  (there should be enough oil to coat sprouts without leaving excess in pan)

Toss in walnuts and stir fry for about 1 minute

Toss in cranberries and stir fry and additional minute.

Continue cooking mixture until sprouts are desired tenderness (just a minute or two more).

Transfer mixture into a serving bowl. Add desired amount of sauce and toss until well coated.

Serve immediately. 

Fonke Beans

Baked Beans

By: Clarence Fonke

When we are invited to a barbecue, I am often asked to bring the "Fonke Beans".  This is a cherished recipe handed down through my husband's family, created by his father, Clarence Fonke.

Clarence was a PHENOMENAL cook and for a time owned and operated a local diner, THE HIGHWAY CAFE.  He loved to cook and cared very deeply about his creations.  Of the many dishes he created, his beans were his signature dish.   Like many of his recipes, his beans contain just a few simple ingredients.  The magic is in process.  Clarence's beans take a full three hours to cook and are worth the time.  And the beans must not be disturbed while cooking, so never, never stir them mid cook.  As I learned the hard way, they will turn to paste if stirred prematurely.   They are rich, sweet and crazy good.  So when you make these beans, say a prayer for Clarence.  We miss him.

 Baked Beans

By: Clarence Fonke

 

2 - 40 oz cans pork ‘n beans (any brand)

1 ½  - 2 cups brown sugar (packed)

12 slices of bacon, raw cut into 1” pieces

1 cup ketchup

2 tsp dry mustard (can sub prepared mustard)

Place beans in large roasting pan. 

Layer remaining ingredients in order. 

Cover.  Bake for 1 ½-2 hours at 325.  Then uncover and bake for another 1 ½-2 hours.  
Let beans rest for at least 30 minutes. Do not stir until just before serving. 

Stir gently so all ingredients are blended yet beans remain whole. 

Recipe can be easily reduced  or doubled to fit the size of the gathering.  Pictures reflect a double batch.