I’ve read that if you store eggs wide side up, and stir a bit while boiling them, the yolks will be centered.
By Alyssa McFarland (variation)
2 tsp. Dijon mustard
2-4 dashes Tabasco or other hot sauce (optional)
Salt, to taste
½ tsp. freshly ground black pepper
½ tsp. garlic powder (optional)
6 Tbsp. mayonnaise (use Hellman’s or Best Foods, “real” mayo)
Paprika for garnish
Place eggs in a pot full of cold water. Bring to a boil, reduce the heat and simmer for 13 minutes. Drain the eggs, rinse under cool water, and peel. Let cool in the refrigerator.
Halve the eggs lengthwise and scoop out the yolks. Put the whites on a serving plate, hollow side up. Place the yolks in a bowl and mash with a fork. Add the rest of the ingredients, except the paprika. Mix well.
Fill the hollows of the whites with the mashed egg yolk mixture. To make it look pretty, you can fill a cake decorating tool with the egg yolk mixture, and squeeze it into the whites.
Sprinkle tops with paprika.
If serving this at a potluck or party, remember it is only safe at room temperature for 2 hours.
Roasted Sweet & Sour Sweet Potatoes
1 Tbsp. olive oil
1 shallot, chopped
1 large sweet potato, cut into chunks
2 cups Broccoli slaw
Salt to taste
¼ cup pecans
2 Tbsp. olive oil
Juice of one lemon
1 Tbsp. honey
½ tsp. Dijon
Heat oven to 375 degrees F. Mix 1 Tbsp. olive oil with sweet potatoes and shallot and roast ten minutes. Stir sweet potatoes, and add slaw and salt.
Roast for 10 more minutes. Stir in pecans, roast for 5 more minutes.
Sweet potatoes should be soft and slaw and shallots should be slightly browned.
Stir in dressing and serve.
I just saw this headline in my email. Already have a recipe for that!
Sesame Roasted Savoy Cabbage
About 3-4 cups chopped savoy cabbage
1-2 Tbsp. sesame oil
salt to taste
Heat oven (convection if possible) to 350 degrees F.
Mix the oil and cabbage in a baking dish and sprinkle with salt.
Bake for about 30 minutes, stirring once.
Keep and eye on the cabbage to make sure it doesn’t burn. Ideally, some of the edges will be browned but not black.
Serve as a side dish.
Cinnamon Red Hot Ice Cream
by Alyssa McFarland
2/3 cup cinnamon red hots, ground to powder in a food processor
½ cup sugar
2 cups heavy cream*
1 cup milk*
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl of your ice cream maker, turn the machine ON and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.
* You can also use swap out the heavy cream for half and half, or exchange any of the 3 cups worth of milk products to a non-dairy milk, if you prefer.