Category Archives: Appetizers

A More Elegant Deviled Egg: Deviled Eggs with Tarragon

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You can’t have Easter brunch without eggs, specifically my favorite egg dish: deviled eggs!  I wanted something different than the typical kind you find at a gathering in the American South.  After tasting this, I found that I love this a lot more than the traditional recipe!   Here, the brininess of the capers mix well with the egg yolks while the shallot adds a depth I have never experienced in a deviled egg; and finally, the tarragon adds a nice finish.  ( This is a modified version of a Bon Appetit recipe).

Ingredients

SERVINGS: MAKES 12

  • IMG_68656 hard-boiled eggs (boil a couple more in case they don’t look so nice after you peel them)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoon Dijon mustard
  • 4 teaspoons chopped fresh tarragon
  • 1 tablespoon minced drained capers
  • 2 teaspoons minced shallots
  • Tarragon leaves and or capers for garnish

Preparation

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  1. Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork.
  2. Mix in oil, mayonnaise, and mustard. Stir in tarragon, capers, and shallot. Season to taste with salt and pepper.
  3. IMG_6901Place yolk mixture into a plastic zip top bag, making sure you fill only one corner of the bag.  Snip the corner and pipe the yolk mixture into the empty egg whites.  Alternatively, you can spoon the yolk mixture into the whites.
  4. Garnish with tarragon leaves and or capers if desired.
  5. DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.

Who Brings Meatballs To a Cookie Exchange? –Slow Cooker Cranberry Barbecue Meatballs

 Who brings meatballs to a cookie exchange?  The answer is: this guy!  The annual cookie exchange came along and normally the party happens after work at someone’s place and the rest of us would bring cookies, alcohol, and maybe chips and dip.  I don’t know about most of you, but after work I am ravenous!!!  I also wanted something that was quick and easy, something that I could just pack up and take with me since I would be rushing in and out of the house.  I was looking around and I found this recipe at Betty Crocker.com; I could throw everything in a Crock Pot, go to work, and everything will be done when I get home!
You know your dish went over well when there is nothing left, so make this and watch it disappear.
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Serves: 2 dozen
Ingredients
  • 1 cup barbeque sauce
  • 1 can cranberry sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 2 packages (16 ounces each) frozen meatballs, thawed
  •  1 tablespoon chopped parsley for garnish
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Instructions
  1. Mix all ingredients except meatballs and parsley in a crockpot; you can use a for or a butter knife to mash up the cranberry sauce.  Mix well.
  2. Add meat balls and stir to coat.  Cover with lid and set crockpot on low for 3 hours or until thoroughly heated.
  3. After 3 hours,  remove the lid and give the mixture a good stir to make sure every meatball is coated.  Sprinkle with chopped parsley for a pop of color.
 NOTE:  Since I would be at work all day, I added 1/4 C cup of water to the mix and cooked everything on low for 8 hours.