Recipe: Classic Devilish Eggs

Welcome back! Sorry for the lack of recipes last week; after returning from vacation very late Saturday night, we didn't have enough time to get the recipes posted for the week, so this week, we're sharing 3 great potluck recipes to make up for last week!

Nothing says "potluck" like that old favorite, deviled eggs. Here is a basic recipe that is sure to please, but feel free to get creative and spice it up a little! Add chopped pickles or relish, or garnish with capers for a zesty crunch. Try sprinkling with different spices or herbs such as chili powder, dill, and other garnishes. Make it your own!

This recipe makes 12 deviled egg halves. Boil 12 eggs and double the ingredients for larger gatherings. To keep the eggs from sliding around a platter or plate for serving, cover a platter (with sides) with a layer of dried lentils or other small beans. This makes a pretty presentation and the eggs stay put. You can also nestle them in a bed of lettuce leaves or salad greens.

Classic Devilish Eggs

Ingredients:

(Photo credit: Wikipedia)

6 large eggs
2 Tbsp mayonnaise
1 Tbsp sour cream
1/2 tsp white or apple cider vinegar
1/2 tsp spicy brown mustard
1/8 tsp kosher salt
1/8 tsp pepper

Directions:

• Prepare hard-boiled eggs: Place eggs in large saucepan filled with cold water. Be sure the water is well up over the eggs. Bring to a full boil, then remove pot from heat, cover pot, and set timer for 13 minutes.
• Meanwhile, fill a bowl with ice and water. When timer goes off, IMMEDIATELY spoon the eggs out into the ice bath and let sit for several minutes until they are cold. Peel eggs by hitting once on the fat end, then rolling around until the shell is entirely cracked. Begin peeling from the fat end down. Rinse and dry the eggs thoroughly.
• Prepare the deviled eggs: Cut the eggs in half lengthwise (from north pole to south pole). Carefully remove the yolks to a bowl, setting the egg whites aside on a platter.
• Into the bowl with the yolks, add the remaining ingredients, mashing together until smooth. Taste and adjust seasoning.
• Spoon the yolk mixture into the hollows in the whites.
• Garnish with fresh dill or parsley sprigs if desired, or sprinkle with paprika. 
• Cover with plastic wrap and refrigerate until ready to serve.

Why Eggs Win The Nutrition Excellence Award

Welcome back!  I do apologize for the lack of posts over the last couple of weeks. We had planned to take a week off for the move, but unfortunately, once we got moved in, we discovered that our new internet service did not work. After two weeks of frustration, we are finally connected, and back to our blogs! This week, we're talking about one of my favorite foods. Actually I just boiled a bowl of them which are now sitting in the fridge ready to become a quick snack or healthy addition to breakfast. Of course I'm talking about...eggs!

 (Photo credit: Wikipedia)

When you think of a hearty nutritious breakfast, do you think of a bowl of cereal?  Probably not.  Even a bowl of hot cereal doesn't have the same appeal as a skillet of eggs with sides of meat and potatoes, or a omelet loaded with goodies, or a big thick breakfast casserole.

There are reasons why, other than habit, that we think of eggs for breakfast.  They are cheap, taste good, satisfy just about any appetite, and they can be cooked in so many ways. 

But, eggs have come under some criticism through the years.  Should you eliminate eggs from your diet because of some bad press?  Maybe eggs should be reconsidered before you make your final decision.  Let's take a look.

Eggs Pack a Big Punch in a Tiny Package

Just eating one whole egg provides a wide range of nutrients that your body needs to function.  As the advertising goes, eggs are an incredible food.  A whole egg is what is known as a 'nutrient-dense' food.  This means in the relatively small volume of that egg you receive a large volume of nutrients.

If you have decided to stop eating eggs because you've heard they may be bad for you, let's look at the facts.  Eggs are high in cholesterol, yes, but they are also a tremendous source of nutrients at a very frugal cost.  For this reason, families have depended on eggs to provide healthy meals when budgets are tight. 

In a nutshell (or eggshell), a whole egg provides all the basic building blocks in just the right amounts to maintain a healthy and functioning body. You'll find the entire list of essential amino acids (proteins) including lysine.  This particular amino acid converts fat to energy and helps the body absorb calcium and promotes the production of collagen.  Eggs are the perfect food for not only maintaining health, but for building strong bones and muscles. 

According to many studies, eating an egg a day will help you meet your daily protein requirements as well as other necessary nutrients.  However, there is always that question lurking in the background;  what about the cholesterol?  Let's look at the breakdown to help you understand where the nutrients come from in this super-food so you can make an informed decision.

Egg yolks. (Photo credit: Wikipedia)

Egg Yolks

We hear a lot about complete proteins, and this is one example.  Egg yolks have about 2.5 grams of protein which includes lysine, one protein that is not found in all protein-rich foods.  Yolks also provide a wide range of nutrients such as vitamins A, B6, B12, E, D, K, and folate, as well as iron, calcium, zinc, carotenoids (antioxidants), and essential fatty acids. You'll find only 40 calories from fat in an egg yolk, but you'll also have over 200 grams of cholesterol.  This is where the concern often lies. However, cholesterol is not the evil substance you may have heard, and it actually performs many essential functions in your body.  In fact, for many people, egg yolks may offer a much needed source of nutrients in your diet.

Egg Whites

The great news is, if you are looking for an excellent source of protein with absolutely no cholesterol, egg whites are the perfect solution. You'll get even more protein in the egg whites than the egg yolks, about 3.5 grams.  Egg whites also have only 1 calorie from fat.  But you must consider the downside.  Egg whites offer none of the vitamins, minerals, antioxidants, or essential fatty acids that egg yolks do. Also, they are meant to be eaten together, as your body does not absorb all of the protein from the whites as well without the yolks. In fact, an egg cannot be considered a complete protein if you leave out the yolks.

The Best of Both

As you can see, egg yolks offer a lot of nutrients that egg whites don't.  If your diet is restricted for some health reason, you may want to talk to your doctor about how many eggs you should consume, but most likely you'll want to consider the nutrients in eggs, including the yolks, before you eliminate them from your diet.

Keep a carton of fresh eggs on hand at all times so you can whip up a hearty meal in a snap with this old fashioned super-food.  A strata, quiche, omelet, casserole, or any simple egg dish can be easily suited to most diets.  Give eggs a try today and start enjoying both the healthy and frugal benefits.

For more explanation about the health benefits of eggs, and why they're so good for you, check out the excellent book, Eat the Yolks, by Liz Wolfe.

Recipe: Sweet Potato Pecan Crusted Beignets

Nothing says New Orleans like beignets! In this recipe, these classically rich fried pastries are given a special twist with the addition of sweet potatoes and pecans. Pack some of these in your satchel and head out to the parades for a day full of tasty fun!

Sweet Potato Pecan Crusted Beignets

Ingredients:

Beignets! (Photo credit: cplbasilisk)

2 medium sweet potatoes, baked
1 egg yolk, lightly beaten
1/4 cup dark brown sugar, packed tight
1/2 cup all-purpose flour
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
2 egg whites
Oil for frying
1 cup finely ground pecans, put in shallow bowl
1/2 cup granulated sugar

Directions:

• Bake the sweet potatoes in 350-degree oven for about 1 hour, or until soft. Cool, then cut in half and scoop insides out into a large bowl and mash with a potato masher until well blended and as smooth as you can get them.
• Add the egg yolk, brown Sugar, flour, allspice, cinnamon, cloves, and nutmeg; use a hand beater or masher and mix until well combined.
• In a separate bowl, beat the egg whites until stiff peaks form; fold the egg whites into the sweet potato mixture in bowl. Be gentle when you fold in the egg whites so you don't deflate them.
• In a large deep heavy skillet or saucepan, heat about 2 inches of frying oil until hot, but don't allow to get hot enough to smoke. Use a high heat oil, such as peanut oil.
• Form the beignets by dropping a spoonful of sweet potato batter into the pecans in the shallow bowl, rolling it around until it's coated with the pecans.
• Carefully drop the balls into the hot oil and fry until golden brown, turning once; about 4 to 5 minutes total time.
• Be sure not to overcrowd the saucepan or the oil will cool and the beignets will get soggy.
• Remove each beignet as it browns and put it on a paper towel covered cooling rack; sprinkle with sugar.
• Keep warm if you wish on a baking sheet in an oven set on low.

Recipe: Company-Ready Deviled Eggs

Nothing disappears faster at a potluck than the good old classic - the deviled egg. Perfect for office parties, or holiday gatherings, deviled eggs are fairly cheap and easy to prepare, and you know there won't be many leftovers! This recipe puts a gourmet twist on the old standby, with avocados and capers accented with cumin and lime juice, and is sure to get lots of compliments from your co-workers.

Company-Ready Deviled Eggs
(Makes 24.)

(Photo credit: Wikipedia)

Ingredients:

12 large eggs, hard cooked
1 ripe avocado, peeled and diced
1 lime, zested and juiced
1/4 cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp ground cumin
1 tsp ground cayenne
1 Tbsp capers, finely chopped
1/2 tsp salt
finely chopped flat leaf parsley and paprika for garnish

Directions:

1. Peel the eggs, then cut in half lengthwise. Remove the yolks to a bowl and set the whites on a nice platter or plate.
2. Add diced avocado, lime zest, and lime juice to the yolks and smash together with a fork or a pastry cutter.
3. When mixture is smooth (you really don't want this to be chunky) add the mayo, mustard, cumin, cayenne, and capers, and mix together until smooth again. Spoon this mixture into the egg white halves on the platter. 
4. Sprinkle the chopped parsley and paprika over each one for garnish and color.

The Incredible Edible Egg - A Health Food?

We have all heard a lot of talk, mostly negative, about eggs over the years. It drives me crazy that so many people still buy into the "eggs are bad" myth! In truth, eggs are actually full of nutritional value. Many recent studies have shown that eggs aren't the evil cholesterol bombs we once thought they were - and they have many benefits for your health!

Although science has actually proven this many years ago, many people are still under the mistaken belief that eggs are bad for you. In fact, maybe you try to only eat eggs once or twice a year like Easter or Mother’s Day - it's almost like a guilty pleasure - but it doesn't have to be. Keep reading to find out what is really inside an egg: the yolk and the white.

Health Benefits of Eating Eggs

Fresh eggs! Note the bright orange of the yolks, indicating the hen ate green stuff, and probably lived outside, providing optimal nutrients in her eggs. (Photo credit: Wikipedia)

NOTE: Don’t throw away the yolk! It has benefits too - in fact, most of the nutrition of the egg is contained in the yolk.

* Improve Cholesterol – Once eggs were thought to increase bad cholesterol but in reality, the cholesterol they contain can positively impact your cholesterol levels. Eating two eggs a day won’t hurt your numbers at all, and may even raise your good cholesterol levels - especially if you're eating fresh eggs from pasture-raised poultry.

* Quality Protein – Eggs contain high-quality protein, made up of amino acids. These are the building blocks of good muscle tissue. If you are looking for a better and leaner source of protein, the egg is it. (Many people think the white is all they need in terms of protein, but eating the yolk WITH the white actually helps your body make better use of the protein - it's not a complete protein without it!)

* Choline – This is a nutrient that is needed for cardiovascular function, brain function and nervous system. Egg yolks contain a lot of it.

* Eye Health – Eating eggs can improve your eye health. The high levels of carotenoids in egg yolks can help prevent macular degeneration, a condition that leads to blindness. Also, you can reduce your risk of cataracts as you age. Eye diseases have skyrocketed over the past decade or so, and eating eggs can help combat this.

* Good Fats – We are always on the lookout for good fats. We eat enough (for most people, too much) of the bad ones in processed foods. Eggs have fat but it is good fat that will enhance your nutritional profile. One egg has five grams of fat. When eating eggs for health, substitute them for unhealthy fats in your diet - eat an egg or two instead of margarine or unhealthy vegetable oils, and avoid processed foods or anything containing hydrogenated oil.

* Vitamin D – Eggs contain vitamin D, and along with sunlight they are a good, natural source of this vitamin. Other foods like milk are fortified with it, but eggs contain it already. Eating eggs along with spending fifteen minutes a day in the sun increases your daily vitamin D intake in a healthy and natural way.

* Sulfur – Have you noticed how even good eggs can sometimes smell when you peel a boiled egg? It’s the sulfur. In the body, sulfur helps you to grow healthy hair and nails, and is also good for your eyes and skin.

 (Photo credit: Wikipedia)

* Omega-3 Fatty Acids – Eggs contain these important fatty acids that promote a healthy heart, brain and immune system. If you don’t like fish you can stock up on eggs to get these helpful fats. (Eggs from chickens raised on pasture have a much greater content of this important nutrient.)

* Other Vitamins – Besides vitamin D, eggs also contain B vitamins and vitamins A, C, and E. All are needed by the body for healthy skin, a strong immune system and to increase your antioxidant intake.

Do keep in mind that the health benefits you get from eating eggs will depend to a large degree on the source of the egg - you will want to seek out eggs from hens fed on their natural diet - bugs, grass, plants, and worms - which they will only get if raised in the outdoors or at least with free access to pasture. Check your local farmer's market, look for a CSA in your area, or a local food co-op. If you can't find any of these, organic eggs are your second-best choice, as they are at least fed a natural grain diet free of chemicals and hormones.

No matter what you have heard before about eggs, they are actually good for you - especially when from a quality source. The nutritional breakdown includes vitamins, minerals, protein, cholesterol and limited fat content. Eat an egg or two each day for your health - and stop feeling bad about it!


For More News Debunking the Myth That "Eggs Are Bad" See:
http://www.naturalnews.com/034557_eggs_health_benefits_cholesterol.html
http://health.howstuffworks.com/wellness/food-nutrition/facts/health-benefits-of-eggs.htm
http://www.womenshealthmag.com/nutrition/benefits-of-eggs

Recipe - German Chocolate Surprise Cupcakes

Cupcakes are a great idea for dessert at a picnic. You can make them ahead of time, and they're easy to transport and eat. This new twist on an old favorite is perfect for an old-fashioned picnic! Just keep them cold until ready to serve, so the yummy frosting doesn't melt - that's the best part! :-)

German Chocolate Surprise Cupcakes

German Chocolate II (Photo credit: SisterMaryEris)

Cupcakes Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups cake flour, sifted
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted, then cooled

Frosting Ingredients:

3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 bag (7 ounces) sweetened flaked coconut
1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions:

To make cupcakes:

1. Preheat oven to 350 degrees F and line regular muffin tins with muffin papers.
2. In a medium bowl, put the dry ingredients (cake flour, baking soda, and salt) and whisk to mix. 
3. Cream the butter and sugar with an electric mixer in a large bowl on medium-high speed until pale yellow in color and fluffy.
4. Keeping the mixer running in the butter-sugar bowl, start adding eggs, one at a time, until blended well; then add vanilla.
5. Reduce the mixer to low speed and start adding the flour mixture, dividing into three steps with the buttermilk;  first a third flour, then half buttermilk, third flour, half buttermilk, final third flour.
6. Finally drizzle in the cooled chocolate and mix until thoroughly combined.
7. Pour batter into paper cups in muffin tins about 3/4 full.
8. Put tins in preheated oven and bake in preheated oven at 350 for 18 to 20 minutes, making sure you turn the muffin tin halfway through the cooking time.  Cupcakes are done when a toothpick comes out clean when inserted in the middle.
9. Remove muffin tins from oven and set on rack to cool for 5 minutes, then remove paper cups from muffin tins and place on rack to cool completely.

To make frosting: 

1. In a saucepan, put egg yolks, evaporated milk, brown sugar, and butter over medium heat.  Cook, stirring constantly, until mixture becomes thick, about 8 to 10 minutes.
2. Pour into a heat-resistant bowl and add vanilla, salt, coconut, and pecans, stirring gently to combine.  Let cool at room temperature.

To assemble cupcakes:

• Use a sharp knife and, from the top, remove a “core” of cupcake from the center, being sure you don't puncture the bottom.  
• Fill the core (hole) with frosting, then add frosting to top of cupcake.  (Save the cupcake you remove and crumble to use as ice cream topping.)

Recipe - Devilish Spicy Eggs

 A classic picnic treat, deviled eggs are also a great appetizer for Easter - you'll need a way to use up all those Easter eggs anyway, right? What better way than a tasty classic with a spicy twist! Try these at your Easter brunch or dinner, or just your next picnic or barbecue - they're sure to be a hit!

Devilish Spicy Eggs
(Makes 24 appetizers.)

Deviled Eggs shot during the Inaugural Portable Potluck Project on March 23, 2008. (Photo credit: Wikipedia)Ingredients:
12 large eggs
1/4 cup mayonnaise
1 jalapeno, seeded and finely chopped (optional)
1 teaspoon grated onion
1 tablespoon ground cumin
1 tablespoon good mustard
1 teaspoon cayenne pepper
salt and black pepper to taste
paprika to taste
parsley for garnish

Instructions:

1. Fill a large pot with cold water and add eggs along with a tablespoon of white vinegar (this helps keep the white from leaking out of any cracked shells.)
2. Bring the pot to a good rolling boil, put cover on pot, remove from heat and let stand for exactly 13 minutes.
3. Meanwhile fill a large bowl with ice cubes and cold water and set in sink. As soon as timer goes off, remove eggs from water and immediately put eggs in ice water bath to cool quickly (this prevents the yolks from turning green.)
4. When the eggs are cold, peel. (Hit egg on fat end, then roll on counter to crack completely to make peeling as easy as possible.  Hint: If you're using fresh eggs from a farmer's market or your own chickens, they won't peel as well. Store in refrigerator for a week or two before using, to make them easier to peel.)
5. Taking a sharp knife, cut the eggs in half lengthwise and remove the yolks carefully, putting them in a bowl.
6. Add to the yolks the mayonnaise, jalapeno, cumin, mustard, and cayenne pepper. Mash and mix together until smooth and creamy, then stir in salt, black pepper, and paprika to taste.
7. Fill egg white halves with yolk mixture. Top with a sprig of parsley if desired.
8. Store in refrigerator until needed and serve cool.