Friday, November 27, 2015

Deviled Eggs

Deviled eggs with vinegar
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Deviled eggs with relish

large eggs 
2 tablespoons mayonnaise 
1 1/2 tablespoons sweet pickle relish 
1 teaspoon prepared mustard 
1/8 teaspoon salt 
Dash of pepper 
Garnish: paprika 

Boil water in pot. Add 1 tsp baking soda. Add eggs gently (I use a spoon to add them). Put lid on pot and boil on a low boil for 1 minute then turn off stove and sit for 15 minutes. Transfer eggs, gently, into a bowl of cold water and let them sit for several minutes to cool off. Cut eggs in half and transfer egg yolks to a bowl and egg whites to a plate. Smash down egg whites with a fork. Put other ingredients into a quart size ziplock bag and mix up. Add smashed egg yolk. Mix again. Cut a small hole in corner of ziplock bag and squeeze mixture into egg whites. Enjoy! 

You can also boil water, add eggs, and cook without a lid for 11 minutes (florida update).

Sunday, November 8, 2015

Little Smokies

13.5 oz. bbq sauce (about 1.5 cups)
3/4 cup brown sugar, packed
1/3 c + 2 tsp  ketchup
3/4 TBSP worcestershire sauce
1/4 cup onions, chopped
24 oz package /1.5 lb. of little wieners (a package from costco)

Mix ingredients together in a crock pot and cook on low for at least two hours.