Eggstravaganza

eggstravaganzaWhat to do with those hardboiled eggs! Here are some recipe ideas. Not just sides but main dishes too. I can’t pick a favorite because I love them all.

Sour Cream and Onion Potato Salad

Salads and Dressings

Greens with Eggs and Ham

Tweaked Classic Best Foods Potato Salad

Portuguese Peas

Chicken, Rice & Eggs

Eggs, Ham and Mushrooms

 

Leftover raw eggs Too?

Butter Sponge Cake

Butter Sponge Cake

Eggs & Potatoes

Spinach and Eggs

Pound Cake

Pound Cake


Coconut Pound Cake

Just for Spring

Coconut Pound CakeYou gotta love coconut! Here’s a great dessert for that Spring gathering. Don’t tell anyone but I love this with my morning coffee. Works perfectly for brunch. This is not a family recipe but one I found, in a Country Door catalogue, … not that I didn’t tweak it a bit. Shopping on line is a must and what this means … I receive every imaginable catalogue out there, no matter what! The home decorating catalogues give me good ideas without me spending a dime. Yes, I move my home furnishings around a lot. Ha! And yep, they often have recipes sprinkled in. As for clothing catalogues … I’d rather rely on my daughter instead, Sapphire Diaries. Now for that recipe.

Here is another recipe you may enjoy, too! Coconut Cake with Caramel Rum Sauce

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Alcatra

Right Out of Terceira

AlcatraNope, not Grandma Rose’s recipe but she’d rave about this if she’d a taste. A young friend who shares recipes with me now and again says this will be prepared as one of the meats served at Easter. Melissa’s family is right out of Terceira. She just had a birthday and complains she’s in her thirties. Ha. Albeit she’s been cooking since she was a child. Her recipes, yep I’ve tasted her Portuguese Beans, are a mixture of traditional Portuguese and well, American dishes. She tweaks her American dishes but her traditional dishes not so much. I tweaked this one just a little … lack of availability of slab bacon or “bacon steak” as Melissa calls it, and well, my handful of spices may be different from Melissa’s. Slab bacon isn’t really too difficult to find but I wanted to make the dish now … And not have to travel 40 minutes to our special Portuguese grocer.

Warning, this dish is not for the faint of heart … it’s rich and you just can’t stop at one serving.

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Portuguese Egg & Bread Soup

Portuguese Egg Soup

 

Not exactly a soup or stew but just as hearty!

This is a quick recipe for breakfast, lunch or dinner. Totally vegetarian unless you’re inclined to add a little linguica or chouriço … more as a garnish. No chicken broth … it’s not needed! The flavor comes from the garlic, cilantro and the crusty stale bread. It’s absolutely delicious.

All comes together in about 15 minutes.

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New England Boiled Dinner

New England Boiled DinnerHere we are about to sit down to our St. Patrick’s Day Dinner! The brining process went perfectly. The taste is amazing. For your New England Boiled Dinner simply rinse off your corned beef in cool water … Place the meat in a deep pot and cover slightly with water … Bring to a simmer with quartered yellow onion, more pickling spices 2T or not, putting them into a tea strainer … Add more garlic if you are into it … Simmer on low heat about 4 hours with cover. Cook the vegetables right in the pot with everything else. Add carrots 1 1/2 hours prior to end of cooking time. Add potatoes and cabbage about 40 minutes before the end of cooking time. It’s that simple! Don’t forget the soda bread!


Corned Beef Brine

Corned Beef BrineIt’s just fun to celebrate St. Patrick’s Day even if you aren’t Irish. Maybe like me you just don’t like the list of ingredients on the corned beef package. It’s not just the Insta Cure, a sodium nitrite that is usually added to impart the red color and the distinctive cured meat flavor, but the tenderizers and who knows what else. So, this year I’m giving my own try at Corned Beef Brine without the Insta Cure, tenderizers and other chemicals. If this is scary for you … you may want to try one of my other ‘sorta’ Irish recipes. You see, until about 6 years ago I thought I was part Irish. It’s not 23andMe that has me convinced otherwise. We are from a different part of Western Europe than previously thought. We are now Scottish Royalty instead according to my Mother. No, I’m not buying it!

If you are into it but want the redness of Corned Beef check out this lovely site. Not into Corned Beef at all? Take a look through my recipes below. I have even included a Chicken Shepherd’s Pie. Happy St. Patrick’s!

My version of Irish Stew. Yep, it has beer!

My version of Irish Stew. Yep, it has beer!

Sweet and Sour Red Cabbage. It's just delicious!

Sweet and Sour Red Cabbage. It’s just delicious!

Potatoes & Cheese, one of my favorite combinations.

Potatoes & Cheese, one of my favorite combinations.

Bangers and Mash

Bangers and Mash, amazing!

Chicken Shepherd's Pie

Chicken Shepherd’s Pie

Red Cabbage Salad

Red Cabbage Salad

Meat or Fruit-filled Scones

Meat or Fruit-filled Scones

30 Minute Beef Stew

30 Minute Beef Stew

Brisket and Cabbage

Brisket and Cabbage

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Girl Scout Cookie Crust

With Grasshopper Filling

girl scout cookie_What do you do when you buy too many Girl Scout Cookies? You use the cookies for pie crusts. Yes, all varieties will work! The secret is to have a good blender capable of pulsing the cookies to a fine crumb. This pie is an adult recipe with, yes, crème de menthe. Just in time for St. Patrick’s!

Mint cookies were used for this crust and it required approximately 3/4 box to acquire 1 1/2 cups of crumbs. The finer the crumb the more cookies used. The whole box can be used not to exceed 2 cups of fine crumbs. Will make one 8 or 9 inch pie crust. I recommend baking the crust prior filling. It just holds together better. Cool completely to room temperature before filling.

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Pasta with Sautéed Kale

Pasta and KaleA tweet shared with me goes something like this, “A Sister asked this Priest (apparently a good cook) for a kale recipe.” His advice … “Chop it up, toss it in the garden and grow something good!” I must say I’ve met more with this attitude about kale than not. As for me, I haven’t met a green I didn’t like! In this dish I simply sautéed the closely chopped kale separately and layered the pasta mixture right over the top. There’s just enough sweetness in the pasta sauce to counter the usual slight bitterness of kale. I love this dish for so many reasons. If you haven’t tried gnocchi shaped dried pasta you must. The pasta cooks up beautifully. And look how it holds the meat sauce perfectly!

Here’s a homemade version of gnocchi I believe you will enjoy too!

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Chile Colorado

Earthy beefy Chile Colorado! Thinking quickly I turned the last little bit in the serving dish into this quesadilla. That’s what I get … attempting to do a food photo while everyone is eating. Wait! Two slices of flat bread hot off the skillet, slathered with Chile Colorado, sprinkled with cheese and slapped together. Beyond expectations. Luckily I got in a couple of snapshots before this too was gone.

Check out my Red Chile Sauce here. You’ll need two cups for this recipe. It’s worth doing from scratch.

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