Deviled Eggs Can Be Chic

0242This is my all-time most popular post! It has been reblogged, shared, and pinned on Pinterest over 2,000 times. Pretty cool.  Happy Easter!

Most people feel that using a piping bag for any reason is too much work, too fussy, or too difficult.  You might look at a recipe that calls for piping something like meringue or icing and decide to simply skip it.  Making something like these chick deviled eggs looks like it took a ton of time and effort.  Not so!  This is the coolest gadget ever:  It’s called the Squeeze It Decorator. It’s a plastic squeeze container that comes with different decorating tips that screw on.  It’s so easy to use that I am piping like a mad woman.  I promise I am not being paid by Tupperware or anyone else to blog about this thing.  You fill the container with your filling, slap on the tip and squeeze.  These chicks took me less than two minutes to pipe.  If I had used a spoon and tried to fill them and make them look nice it would have taken me at least 10 or 15 minutes.  All the pieces go in the dishwasher and then store inside the gadget itself.  What will they think of next!?

  • 10 hard-boiled eggs, peeled
  • 3 T. mayonnaise
  • 1/2 t. yellow mustard, I used French’s
  • 1/2 t/ mustard powder
  • 1 pinch, garlic powder
  • 2 t. lemon juice
  • 1/2 t. salt
  • carrot and chive garnish

Cut the eggs through the equator to make round cups instead of oblong.  Carefully scoop out the yolks.  Place the yolks and all other ingredients in a food processor and process until smooth.  You may need to add a few drops of water if the mixture seems too thick.  Place the yolk mixture in a piping bag or Squeeze It Decorator :) fitted with a star tip.  Pipe the mixture in a spiral into each white cup.  Garnish with carrot beaks and chive eyes.  I used a toothpick to insert the eyes more easily.  Chill.

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Thin Mints Ice Cream Cake

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Every year I buy several boxes of Thin Mints from the Girl Scouts and stash them in the freezer.  After the kids go to bed my husband and I will eat a few, ice-cold, out of the freezer.  By some miracle, I still had enough left to make this easy “cake”.  If you have any Thin Mints left in your freezer, this is a winner – no baking involved.

  • I roll of Thin Mints (the box comes with two rolls.  That other one will be really lonely in the box all by itself, so you’d better go ahead and eat it while you’re making this.)
  • 1 pint of mint chocolate chip ice cream, softened to a spreadable consistency.

Line a 6 inch cake pan or ramekin with parchment paper.  Just go ahead and press the paper into the bottom and up the sides, it will be crinkly and uneven in places, no biggie.  Place the cookies in a freezer bag and crush them to a crumbly powder.  Sprinkle half the crumbs into the bottom of the pan.  Drop the softened ice cream on top of the crumbs and use a spatula to spread it evenly.  Sprinkle the remaining crumbs on top.  Pop the whole thing into the freezer for at least 1-2 hours.  Before serving, use the parchment to lift the cake out of the pan.  Peel it away from the cake and place it on a serving plate.  Cut it into wedges with a knife dipped in warm water.

 

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Happy Pi Day

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Pie is one of my favorite things to make, possibly because it’s my husband’s and my son’s favorite dessert. Today happens to be Pi day, so what better reason to make a pie? Here is a list of my favorites:

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Freeform Apple Pie. Baked on a baking sheet, rustic, and simple.

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Pink Grapefruit Meringue Pie. Unusual, surprising, and delicious.

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Mini Cherry Streusel Pies: Dainty, tart, and adorable.

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Classic Pumpkin Pie: Made from a real pumpkin. Worth the extra effort? Not really, but fun to brag about.

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Apple Hand Pies: Quick, easy, dessert for four in 20 minutes. 

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Mini Raspberry Pies: Perfect for a brunch or tea party.

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Light Chicken Pot Pies: Savory and packed with veggies.

 

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Quick and Easy Bay Shrimp Ceviche in Lettuce Cups

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Here’s a light and flavorful dish that you can make pretty much year round.  I found some Oregon bay Shrimp at our wonderful neighborhood fish market, Portland Fish Market. They are individually frozen so you can just scoop out as much as you want to thaw and then put the rest back in the freezer.  Although, they’re frozen, the quality is very high, and best of all, not only are they are inexpensive, but they are wild and sustainably harvested! True ceviche calls for raw shrimp or fish that is “cooked” by the acid in the lime juice. This is a little easier, and you don’t have to worry about food poisoning. So all you need are a few other grocery story ingredients and you have a flavorful and healthy appetizer or lunch.

  • 2 C. cooked bay shrimp, thawed if frozen
  • zest and juice of 1 lime
  • 1 1/2-2 ripe-but-not- too-soft, avocados, diced
  • 1 minced red jalapeño, seeded if you want to control the heat
  • 1/2 C. diced cucumber, peeled
  • 1 t. minced shallot
  • 1 T. minced green onion
  • salt to taste
  • butter lettuce leaves for serving

Gently combine all the ingredients in a bowl. Taste for seasoning and add salt if needed. Let marinate covered, in the fridge, for about an hour before serving. Scoop into little lettuce cups and eat with your hands.

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Chocolate Sables

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For me this is the perfect cookie.  It’s crisp but not crunchy.  Deep chocolate in flavor, but not bitter.  Freezes well, and can be made and stored for at least a week.  Another name for these could be Grown-Up Valentine’s Day cookies.  Grown-up because they are just barely sweet with an intense cocoa flavor.  Sorry kids, these are too good for you.  Since my husband doesn’t care for chocolate, I’m not sure who I made these for….ahem.   Recipe slightly adapted from Smitten Kitchen.

  • 1 C. flour
  • 1/3 C. Dutch process cocoa powder
  • 1/4 t. baking soda
  • 1/2 C. salted butter, room temperature
  • 2/3 C. sugar
  • pinch of salt
  • 1 egg yolk
  • 1 t. vanilla
  • 3 1/2 oz. semi-sweet chocolate, finely chopped
  • Turbinado sugar for sprinkling

Combine the flour, cocoa powder, and baking soda in a bowl and set aside.  Cream the butter, sugar, and salt until fluffy.  Add the egg and vanilla.  Add the flour mixture a little at a time until just combined.  Add the chocolate and mix just a bit.  The dough will be very crumbly. Test it with a little pinch.  If it holds together when you pinch it, you’re done.  If it’s too powdery add a teaspoon of water.  Try not to over mix.  Wrap the dough in plastic and chill for about 30 minutes.  Heat the oven to 350 degrees.  Roll half of the dough out on a floured board until quite thin – about 1/8 inch.   This is not the easiest dough in the world to roll, it’s crumbly and will fall apart, so just roll enough to cut two or three cookies at a time.  Use a flexible spatula to transfer them to a parchment lined baking sheet.  Sprinkle with a bit of the Turbinado sugar.  Bake for 10 minutes.  Let them cool for one minute before transferring to a wire rack to cool.  Once cool these can be frozen in plastic bags.  Makes about 40 cookies.

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Steamed Asian Red Snapper

Steaming fish with aromatics is a great way to maximize flavor without drying it out.  We love Asian flavors in our house, so this one was a big winner.  Use any herbs or greens that you have available.  Be sure to line the steamer with the greens so that the fish doesn’t stick.  Don’t be temped to skip the sauce- it’s easy to make and it really makes the dish!

  • 1/2 C. soy sauce, divided
  • 1/2 C. rice wine, divided
  • 2 inch piece of ginger, sliced thinly
  • 1 1/2 lbs. red snapper fillets, substitute rockfish or tilapia
  • salt and pepper
  • 6 scallions, sliced vertically
  • 1 bunch of bok choy or other tender green like Napa cabbage
  • 1 handful of cilantro or parsley
  • 3 T. peanut oil

Heat 1/4 C. of the soy sauce, 1/4 C. of the rice wine, a scallion, and a few slices of ginger in a small saucepan.  Boil and reduce by half, about 10 minutes.  Strain into a serving bowl.  Meanwhile cut the fish into 6 – 8 pieces.  Season each piece with salt and pepper.  On half of the fish pieces, layer a few scallions, ginger slices, and herbs.  Sandwich the herbs with the other half of the fish.

Place the fish stacks into a steamer basket lined with greens or cabbage leaves.  Don’t forget to put water in the bottom of the pot!  To the water add the rest of the soy sauce, rice wine, and ginger.  Steam for about ten minutes.  Heat the oil until very hot and flash fry the remaining 2 or 3 scallions.  To serve, place the fillets on a serving platter.  Drizzle with the soy reduction (a little goes a long way) and top with sizzling hot oil and fried scallions.  Serve immediately.

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Ancho Chili Braised Pork

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This is one of those dishes that elevates what we think of Mexican food to another level. My kids idea of Mexican food is usually a plain cheese quesadilla. I can sometimes get them to eat black beans, and one of them loves to make his own guacamole. Overall it’s a pretty Americanized version of Mexican food around here. That being said, we love the snacky street tacos we can get almost anywhere in Portland served out of little food trucks. I wanted to try to recreate that succulent, spiced, and addictive pork they serve. I started searching online and found a recipe from Bon Appetit.  I altered it quite a bit to suit our taste, and the results were fabulous.  Sweet, spicy, tender, and perfect for topping with whatever you like.

  • 6 large dried ancho or pasilla peppers (they are very similar, but anchos are a little sweeter, both are mild)
  • 2 1/2 T. sugar
  • zest and juice of 1 lime
  • 4-5 lb. pork shoulder, butterflied to lay flat
  • 2 t. coarse salt
  • 2 T. canola oil
  • 1 large onion, sliced
  • 5 cloves garlic. minced
  • 2 bay leaves
  • 2 tsp. dried oregano
  • 2 tsp. ground coriander
  • 4 tsp. ground cumin
  • 1/2 tsp. ground allspice
  • 1 bottle Negro Modelo or other dark beer

Heat a few cups of water to boiling. Use scissors to cut out the ribs and seeds inside the chilies. Put the chilies in a bowl and cover them with the boiling water. Soak for thirty minutes, or until tender. Reserve the liquid. Place the chilies in a blender with the sugar, lime juice and zest.  Add enough soaking liquid to make a smooth paste.  Start with about 3/4 C. Add more liquid to thin if you need to.  It should be the consistency of pesto.  Meanwhile, butterfly the pork shoulder so that it lays flat and has a relatively consistent thickness.  Sprinkle it all over with the salt. Heat a large Dutch oven over medium-high heat with the canola oil.  Brown the pork on all sides, about four minutes per side for a nice brown crust. Remove the pork to a plate. Heat the oven to 350 degrees. Add the onion, garlic, and herbs and spices to the pork drippings in the Dutch oven. Brown for one minute. Add the beer and scrape all the brown bits from the bottom of the pan.  Put the pork back into the Dutch oven and pour the chili mixture over it.  Spread the chili mixture all over the pork.  Place the lid on the pot and put the while thing in the oven. Braise for 2 1/2 to 3 hours, basting with the juices every 30 or 40 minutes. You can serve the pork as-is with some pan juices poured over it, or you can shred it for tacos and top it with crunchy radishes and cool, shredded cabbage.

 

 

 

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