Side Dish- Deviled Eggs and Hard Boiled Eggs

Posted by on Jul 15, 2012 in Recipes | Comments Off

Deviled Eggs

Deviled Eggs

18 Large Eggs
1/4 C plus 1 Tbsp of Mayo
1/4 C plus 1Tbsp of Sour Cream
1 Tbsp Dijon Mustard
1/2 to 1 tsp Lemon Pepper

Garnish with black olives, or green olives and a little sprinkle of paprika.

The amount of ingredients above is not etched in stone.  Once you cut the egg in half and plop the cooked yolks into a food processor, add a 1/4 cup of the mayo and sour cream.  Add a little less than a tablespoon of the mustard and start off with a 1/2 a teaspoon of lemon pepper.  Pulse the mixer until smooth then taste the mixture.  Keep adding a little more of the above ingredients until it tastes the way you want.  There is salt in the lemon pepper so add any extra salt very sparingly.  You are looking for a texture that is neither too soft or too firm to pipe out of a pastry bag for the effect you have above.

TIP:  The trick to deviled eggs is how you hard boil the eggs to begin with and I think I have tried just about any tip anyone has ever suggested.

One of my favorite chefs says to place eggs in a sauce pan and cover with cold water to at least a 1/2″ over the tops of all the eggs.  Bring to boil, then place the lid on and boil for 5 minutes.  Then remove from heat and let sit 15 minutes and then place in cold water and let come to room temp before peeling.  I imagine she says to cover after it comes to a boil, so you are paying attention and will start timing it after the boiling starts.  Another trained chef from our B&B association says to place them in cold salt water, cover, bring to a boil, turn off heat, and let sit for 15 minutes before placing in cold water.

Here is my version.  Place eggs in cold water with at least a 1/2″ of water over the top.  I could tell little difference if I used salt in the water or not, if you do, use about a teaspoon or less.  What is important is the age of the eggs.  Most of you use store bought eggs, and this should work particularly if you have the eggs for a week or two.  I use eggs from my very favorite egg lady, Dawn and her son Jake.  This method even worked with very fresh eggs as long at they were at least a week old.  Those that were 36 hours old, would not peel regardless of which method or combination of methods I tried.

Deviled Eggs Recipe

Deviled Eggs Recipe

Whether you cover the pan or not, bring to a boil, then turn off heat, COVER the pan and let sit 15 minutes.  Use a slotted spoon to pick them out of the hot water after 15 minutes, and place them in a bowl that has cold tap water in it with SEVERAL HANDFULS OF ICE.  After about 15 minutes they are ready to peel.  The ice water makes them shrink away from the shell a little bit.  Tap the fat end of the egg to crack first.  There is usually an air bubble at that end.  You can always put a strainer in the sink and peel them under running water with the shells dropping into the strainer instead of down your drain if you need a little help.  Cooking them this length of time has always cooked them, but not  so long that the yolks start turning green.  Good luck!   865-448-3070

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Bread- Corn Bread

Posted by on Jul 1, 2012 in Recipes | Comments Off

Best Corn I've Ever Tasted

Best Corn I’ve Ever Tasted

Preheat oven to 400°.

4- 8.5 oz Boxes of Jiffy Mix
4  Large Eggs
1 C  ½ & ½ or Buttermilk
1- 10 oz Can Rotel (original or mild) Diced Tomatoes &
Green Chilies Well Drained
1- 8.5 oz  Can Creamed Corn
16 oz Cottage Cheese

My friends at Sweet Berries Bed and Breakfast in Maryville, TN came to a pot luck once with the best corn bread I had ever tasted, and this is the recipe.   I was never much of a fan of corn bread till I tasted this. It usually goes in a sprayed 9X13 pan, however you can put the batter in sprayed muffin tins and they will just plop out without having to use muffin papers.

Break the eggs in a large bowl.  Add the buttermilk or ½ & ½ and beat with an electric mixer for about 5 seconds.  Add the Rotel tomatoes, creamed corn and cottage cheese.  Beat briefly for 5 seconds.  Add the 4 boxes of cornbread mix.  Either mix in by hand, or less than 10 seconds with the electric mixer.  You don’t want to over beat and the batter will be lumpy.  Pour into a well greased 9X13 pan, or if using muffin tins, pour even with the top of the tin.  Bake for about 45 minutes in a 400° oven.  Check after 35 minutes with a toothpick, particularly the muffins.  Don’t over bake.  It is okay if the toothpick has a few crumbs on it.  The cornbread is very moist and freezes well.   865-448-3070

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Pancakes- Corn Cakes

Posted by on Jun 17, 2012 in Recipes | Comments Off

Corn Cakes

Corn Cakes

2 ½ cups fresh corn kernels (about 5 ears)
3 large eggs
¾ cup milk
3 Tbsp melted butter
¾ cup all-purpose flour
¾ cup yellow or white cornmeal
1- 8oz package fresh mozzarella cheese, grated
2 Tbsp chopped fresh chives
1 tsp salt
1tsp fresh ground pepper

1. Pulse the first 4 ingredients in a food processor 3 to 4 times or just until the corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3.  Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non stick skillet to form 2-inch cakes.  Don’t spread or flatten cakes.  Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked.  Turn and cook other side 2 to 3 minutes.

I have made this before using canned corn, and they were tasty also.   865-448-3070

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Soup- Gluten Free Corn Chowder

Posted by on Jun 3, 2012 in Recipes | Comments Off

Gluten Free Corn Chowder

Gluten Free Corn Chowder

2 C water
2 C diced peeled potatoes
½ C sliced carrots
½ sliced celery
¼ C chopped onion
1 tsp salt
¼ tsp pepper
¼ C butter
¼ C all-purpose flour or substitute 2Tbsp of corn starch for the flour for gluten free
2 C milk
3 C (12ounces) shredded cheddar cheese
2 cans (14-3/4 ounces each) cream style corn
1 can while kernel corn

Place water in a 2-quart microwave-safe dish, cover and heat until boiling.  Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until veggies are crisp tender; set aside (do not drain.)  Meanwhile, in a 3-quart dish, microwave butter on high for 50-60 seconds or until melted.  Stir in flour until smooth.  Gradually stir in milk.  Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes.  Add the cheese.  Heat for 1 to 1-1/2 minutes or until the cheese is melted.  Stir in the corn and reserved veggies.  Cook on high for 2-3 minutes or until heated through.  Yield 10-11 servings, 2-1/2+ quarts.

P.S.  Mom does this whole thing in a pot on the stove.   865-448-3070

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Tart- Tomato Zucchini

Posted by on May 20, 2012 in Recipes | Comments Off

Tomato Zucchini Tart

10″ Tomato Zucchini Tart

1/2 (15-oz) package of refrigerated pie crust, or make your own recipe.
1 medium zucchini, thinly sliced about a 1/2 pound
1-2 tsp of olive oil
2 medium tomatoes, sliced- if using plum, use 3
1/2 cup fresh basil chopped, or 1 tsp dried basil
1/3 cup mayo or light mayo
1/3 cup (about 1.5- oz) fresh grated Parmesan or Romano cheese
1/2 tsp freshly ground pepper

1. Fit pie crust into a 9″ tart shell, trim excess and prick bottom.

2. Bake at 450 degrees for 9 to 11 minutes until lightly browned.

Zuchinni and Tomato Tart

4″ Mini Zuchinni and Tomato Tart with Cheddar Wurst

3. Saute’ zucchini in hot oil in a large skillet for a few minutes or until tender.  Arrange zucchini on top of pie crust.  Slice and arrange tomatoes on top.

4. Stir together basil, mayo, and cheese.  Drop by teaspoons over tomatoes and spread gently.  Top with pepper.

5. Bake an additional 10 to 15 minutes until heated and cheese mixture is slightly melted.

TIP:  If you are watching calories, you can get by with a 1/4 cup mayo and 1/4 cup of cheese.  I think this recipe would be great with sauteed sweet onions, or sauteed red pepper, or crisp bacon on it also.   865-448-3070

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Cake- Butter Rum Cake

Posted by on May 6, 2012 in Recipes | Comments Off

Butter Rum Cake

Butter Rum Cake

For Cake:
3 cups flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
2 tsp vanilla
1 cup butter (2 sticks, softened)
2 cups sugar
4 eggs

For Sauce:
1 cup sugar
1 stick butter
¼ cup water
1 Tbsp dark rum

My friend and guest, Julie Nafziger, gave me this recipe a good while ago.  Got around to making it yesterday for a pot luck. When I took it out of the tube pan, my mom said it looked pretty uninteresting.  A while later she walked in my office and said to forget making our award winning pound cakes and stick with this one!  I’d serve it plain or with fresh peaches and whipped cream.

Rum and Butter Cake with Peaches and Whipped Cream

Rum and Butter Cake with Peaches and Whipped Cream

Stir together flour, salt, baking powder and  soda in a bowl. Combine buttermilk and vanilla in another bowl.  Cream butter and sugar and beat in eggs one at a time using a mixer.  Add flour mixture alternating with buttermilk mixture.  Spoon into a well buttered 10” tube pan.  Bake 1 hour at 325 degrees, (test with toothpick.)  Cool in pan on rack for 10 minutes then poke holes with a long toothpick or an ice pick.

In a sauce pan, melt 1 stick of butter, then add the 1 cup sugar and ¼ cup water.  Cook until sugar dissolves then remove from heat and add 1 Tbsp of  dark rum.   Pierce cake and spoon rum mixture over hot cake.  Cool completely before inverting to a serving plate.   865-448-3070

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