Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

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Hummus

hummusThis recipe will work well for various meals. Use it as an appetizer and serve it with slices of carrots, bell pepper. carrots and celery. Or use it as a sandwich topping. Or enjoy a tapas night and make it one of the many tapas served.

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

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Fresh Tomatillo Salsa

The herbs and veggies in this dish are great cancer fighters. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

For the freshest taste prepare the salsa just before serving. It pairs well with blue corn chips. Recipe yields 6 ¼ cups.

You’ll Need:

  • 8 Tomatillos
  • 1 Medium-Sized Onion chopped
  • 2 Cloves Garlic
  • 1 Serrano Chili seeded and chopped
  • ½ tsp. Salt
  • 1 Cup Cilantro Leaves (Parsley in a pinch)

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Vegetable Dip

Enjoy veggies alongside this fabulous veggie dip. In addition you get to enjoy yogurt which is a healthy food for your gut too.

You’ll Need

  •  1 ¼ cup plain yogurt
  • ¾ cup sour cream
  • 3 garlic cloves, minced
  • 1 cucumber, peeled, seeded and chopped
  • 1 Tablespoon fresh mint, chopped
  • Salt and Pepper to taste
  • Assorted raw veggies (extra for serving)

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Stuffed Mushrooms

Need an appetizer for a  party? These stuffed mushrooms are a sure hit!

You’ll Need

  • 6 Tablespoons butter
  • 2 pounds medium fresh mushrooms, stems removed (save stems)
  • 1 (8 ounce) package Neufchatel cheese
  • 1 (4 ounce) package goat cheese crumbles
  • 2 Tablespoons finely chopped onion
  • 1/2 cup mushroom stems, chopped
  • 1/4 cup butter
  • 1 Tablespoon finely chopped garlic
Directions
  • Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
  • Stir together the cream cheese and goat cheese until well blended. Mix in the onion, and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
  • Preheat the oven broiler for high heat.
  • Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
  • Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.

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Marinated Mushrooms

This wonderful recipe, works as a delightful appetizer for potlucks, picnics or simply when enjoying a summertime dinner.

You’ll Need:

  • 1 pounds fresh mushrooms
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 green onions with tops, thinly sliced
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper


Directions:

  • Cut mushrooms into 1/8-inch slices.
  • Mix mushroom slices and lemon juice in large bowl (glass or plastic).
  • Stir in oil, onions, 1/4 cup parsley, the garlic, salt, and pepper.
  • Toss; cover and refrigerate at least 3 hours, stirring occasionally.
  • Just before serving, remove from mixing bowl to serving bowl, using slotted spoon.
  • Sprinkle with paprika.
  • Garnish with parsley sprigs.

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Baked Honey Tomatoes

 Jazz up a meal with this fancy but easy to make appetizer or side dish. It is especially grand when the tomatoes are in season! And that time is coming soon!
You’ll Need
  • 8 medium tomatoes
  • ½ cup bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon tarragon, dried
  • 4 teaspoons honey
  • 4 teaspoons butter
Directions
  • Preheat oven to 350F.
  • Slice off stem ends of tomatoes and carefully scrape out seeds.
  • Place open side up in buttered baking dish.
  • Mix bread crumbs, salt, pepper and tarragon.
  • Drizzle honey over tomatoes, rubbing it down into cavities.
  • Sprinkle tomatoes with crumb mixture and dot with butter.
  • Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
  • Place under broiler for another 5 minutes or till crumbs begin to brown.
  • Serve hot or at room temperature.

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