Monthly Archives: January 2012

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!

Salsa and Avocado Deviled Eggs

(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!

 

 

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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Happy hour, Healthy Options, Holidays - 4th of July, Recipes, Side Dishes

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…  

Beer Beans 

(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.

 

 

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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Holidays - 4th of July, Pork, Recipes, Side Dishes

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!)

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Filed under All Posts, Appetizers and the likes, Happy hour, Happy hour anyone?, Recipes, Sandwich Craft