Salsa and Avocado Deviled Eggs

I’m a huge egg fan to start, but when I was pregnant with my butterbean I couldn’t get enough.  Specifically the deviled kind.  Something about that creamy, tangy filling hit my ravenous hard-boiled-egg-spot every time.

Because I did try to nourish myself with some healthy choices during my nine-month long egg-a-thon, I incorporated lots of different variations into my diet.  This version is among my favorites and although lighter than the classic mayo mixture, it is still packed with tons of flavor. 

Spicy salsa, creamy avocado and complete with fresh cilantro.  Ahhh, I can’t think of a better combination!

(You can add a diced jalapeño if you like a little heat)

• 12 hard-boiled eggs
• 1/2 cup prepared salsa
• 1/4 cup (light) sour cream
• 2 green onion, green part sliced
• Squeeze of fresh lime
• Salt
• Pepper
• 2-3 tbs cilantro
• 1 avocado, diced

Slice eggs in half lengthwise and scoop out yolks into medium bowl.  Add salsa, sour cream, squeeze of lime juice, green onion, freshly cracked pepper and a generous pinch of salt.  Combine well until the mixture becomes smooth and the egg yolks are creamy.

Spoon out the salsa mixture into the egg whites and top with avocado and cilantro.  Chill, serve, enjoy!

Beer Beans

It isn’t very often New Jersey gets to see 60 degree days in January.  The uncharacteristically warm temps over the past weekend had me day dreaming of sunny blue skies and long summer days.  When you get an opportunity like this it only makes sense to fire up the grill.  So, we did just that – a little mid-winter barby!

In efforts to avoid breaking our lazy day streak, we quickly threw together some dishes with the ingredients we had on hand.  These beans were among the feast and turned out so succulent and flavorful (think Boston Baked Beans).  These will be making their way into our dinner repertoire, for sure. 

So, grab a beer (and one for the beans!) and head on over to the kitchen…  

(If you want to get really fancy, add some diced up weenies!)

• 2 cans small red beans
• 5-6 slices smoked bacon
• 1/2 large onion, chopped
• 1 bottle of beer (of your choice)
• 1/2 cup ketchup
• 2 tsp Dijon mustard
• 2 tbsp molasses
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• a couple dashes of Worcestershire sauce
• a few dashes of tabasco sauce (depending on your taste)
• salt/pepper

In a large dutch oven cook bacon until crisp and brown.  Remove bacon from pot and set aside. 

Add onion to the pot and sweat for a few minutes until onion becomes translucent.

Add 1/2 cup of beer, and then mix in ketchup, Dijon, molasses, vinegar, brown sugar, worcestershire, tabasco, salt/pepper .  Add beans, cover and simmer for about 45 minutes, stirring frequently.  Contiue to add the rest of the beer whille cooking  (you may also have to add a little water if the beans begin to dry out).  

Once the sauce cooks and thickens add the bacon back to the pot and serve.

 

 

Cocktail Reubens

I think its safe to say these are what dreams are made of.   I love me a good saucy sandwich and what better way to entertain than to shrink one down into a bite-sized package of classic meets chic, wrapped up with a whole lot of de-de-liciousness.    

Not only do they meet the standards of hearty and tasty for your casual affair - and simple & chic for a sophisticated celebration - but they are such a crowd pleaser and so easy to put together that you can enjoy them for literally any type of occasion in three simple steps:

1. Assemble

• Butter
• Rye cocktail bread (can be found in the deli section of your grocery store)
• Deli sliced corned beef
• Sauerkraut, drained
• Thousand Island dressing
• Swiss cheese

Butter one side of the bread, place on waxed paper and then assemble the remaining ingredients on top.

2. Heat

Heat an oven-proof saute pan to medium and place the Reubens in the pan just until the bread is toasty. 

3. Broil

Place the (oven-proof) saute pan into the oven under the broiler for just a few minutes or until the cheese is melted and bubbly or you can hit them quickly with a kitchen torch.

 

4. Enjoy (quickly, they go fast!)

Pimento Cheese Stuffed, Bacon-Wrapped Jalapeno Poppers

There’s just enough time to squeeze in one last post before we cling our glasses to the clock’s strike while smooching our loved ones (or…uhem…passed out on the couch trying to pry one eye open to catch it on the tv – hey I’m a mom now!).   

Either way, if you’re looking for a last-minute appetizer idea don’t fret.  You’ve got to try this one!   One word is all it needs: amazing.

 (And if you don’t get a chance to try it for NYE, there are plenty of those bowl games you can whip some up for.  If you’re anything like me you’ll be passed out on the couch for them too.  I meant, you’ll be watching them too!).

 

 

Pimento Cheese Stuffed and Bacon Wrapped Jalapeno Poppers

• 1 recipe for pimento cheese
• 1 package of Applewood smoked bacon (Applewood smoked is the best, but if you can’t find this any smoked bacon will work)
• 15-20 jalapeño peppers (depending on size) 

Preheat the oven to 375. 

Slice the bacon in half and slice jalapeno in half lengthwise and clean out seeds and insides completely. 

Stuff the jalapeno with pimento cheese mixture and then wrap with bacon. Bake for about 20 minutes or until bacon is browned.  Serve and enjoy!

New Year, New Look

Out with the old in with the new.  So long two thousand eleven!  I’m starting off twenty-twelve with a new look.  What do you think?

It’s always bittersweet to start a new year.  Life happens at lightening speed, so I love having this little reminder to take time out and reflect on all the greatness that has taken place. 

It’s been a fun year here at Daily Crave and I genuinely thank all of you that have been reading, cooking and commenting with me from the beginning.  And, of course, a huge welcome to all of the new followers that came along in 2011.

Have a blissful New Year and I’ll see ya on the flip side!  

Fluffy Homemade Marshmallows: Chocolate Dipped Candy Cane and Chocolate with Sea Salt

 

 

Marshmallows may just be my new favorite thing.  Not just any marshmallows, but the big fluffy homemade kind that are bursting with that ooey gooey creaminess in every bite.  I’ve been wanting to try my hand at making them for quite some time and all it took was a casual phone conversation with my sister.  The next thing I knew I was up to my ears in powdered sugar (literally).

It was somewhere between her telling me how she drops them into big mugs of hot cocoa to soak up all of the warm chocolatey goodness and how her kids go absolutely nuts over them on a regular basis, that I began planning out all of the mouth-watering variations I wanted to create with these little gems.  At the top of my list: Chocolate Dipped with Sea Salt and Chocolate Candy Cane. 

Both equally delicious, the Chocolate and Sea Salt (not pictured) was incredible just by itself and the Chocolate Dipped Candy Cane was the perfect addition to my cocoa-sipping, tree-decorating, christmas-caroling Friday night! 

Next on my wish list:  Toasted Coconut and Pumpkin Spiced. Y..u..to the m!

 

 

Fluffy Homemade Marshmallows

(Courtesty of Joy of Baking)

• 1 cup cold water, divided
• 3 - 1/4 ounce envelopes unflavored gelatin
• 2 cups sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 2 tsp pure vanilla extract
• about 3 cups confectioners sugar for garnish

Lightly butter or or spray the sides and bottom of a 13x9x2-inch baking pan. Then sift about 3 tablespoons of confectioners’ sugar onto the bottom of the pan.

 

Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

 

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp or oiled rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners’ sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners’ sugar. You might have to use your fingers to help loosen the marshmallow from the pan (the marshmallow will be sticky). Dust the top with more confectioners’ sugar. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners’ sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Maple Pumpkin Butter

We’re back in the saddle with our monthly Really Healthy recipes over at The Magazine of Yoga and this month is the perfect way to throw a little balance into your turkey-filled Thanksgiving week.  A nice twist on your classic pumpkin butter.  No heat necessary – just mix in creamy greek yogurt for a festive and healthy spread!  Check out The Magazine of Yoga for the complete recipe.

Wishing you all a wonderful and delicious Turkey Day!

Ella Bella

Since this little tater tot is the reason I am finding less and less time to get into the kitchen I found it appropriate to share some more pictures of her.  If you’ve followed the blog for any length of time you’ve seen the showstopping work of my good friend Annie from Anne Constance Photography.  Well, here are just a few more of her artistic masterpieces that will make you grin from ear to ear and are sure to brighten up any gloomy day!

Cinnamon Shortbread Sandwich Cookies with Pumpkin White Chocolate and Cream Cheese Filling

I knew I was setting myself up for a challenge after creating a title like this one.  What else could I possibly say after uttering the words pumpkin, cream cheese and white chocolate all in the same sentence?   Oh wait.  I forgot shortbread too.  Mmm, the buttery soft sweetness of my all-time favorite cookie.  How could you go wrong?

Well, other than telling you that these are seriously addicting and that this filling is what I consider spoon-worthy the only thing left to say is that your Fall just got a whooooole lot sweeter!

Cinnamon Shortbread Cookies

(You can use your favortie shortbread cookie recipe for these and add a tsp of cinnamon.  My favorite recipe below is from the The Joy of Baking)

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temp
• 1/2 cup powdered sugar
• 1 tsp cinnamon
• 1 teaspoon pure vanilla extract

In a separate bowl whisk the flour with the salt and cinnamon.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  

Preheat oven to 350F and line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/8 inch thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for about 8 minutes, or until cookies are very lightly browned. Cool on a wire rack

Pumpkin White Chocolate and Cream Cheese Filling

• 1 cup chopped white chocolate
• 1/4 cup cream cheese, room temp
• 1/4 cup pumpkin puree
• 1/4 tsp pumpkin pie spice

Melt white chocolate slowly in a double boiler over low heat.  Once chocolate is melted add the remaining ingredients and incorporate well.  Cool completely in the refrigerator until the consistency is spreadable.   Spread between two cookies and enjoy!

Sweet Baby Ella

I know this is a food blog and all, but indulge me for a moment as I introduce you to the newest member of our family, baby Ella.  After 9 long months of waiting our bundle finally arrived last week and we couldn’t be more in love.

I’m not one to brag, but I’m pretty sure she is the sweetest little thing in town…

I think it goes without saying that if you notice a lull in postings I’ll be taking a short hiatus from Daily Crave.  However, I do plan to be back just in time to share some irresistible tastes of my favorite season.  In the meantime, Happy Fall!