52 Ways to Cook: April 2014

Tuesday, April 29, 2014

Creamy Cheesy Deviled Eggs - 52 Church PotLuck Appetizers

I am not even sure if it is possible to have a Church Potluck and not have a plate or two of Deviled Eggs. Relatively inexpensive, Ingredients are probably already in your pantry and once you get the knack, EASY to make. But rarely are any two plates identical.

This recipe will stand out as the creamiest since one of the ingredients is a brick of Cream Cheese. Adding a creamy texture and a mild sweet cheese flavor.

This is now my goto Deviled Egg recipe. Lots of flavor and the best texture of any I have tried (and I have tried A LOT)!

BTW, I found a very good post explaining the best way to Hard Cook an Egg and then peel it without the eggs looking mangled... Click HERE!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Creamy Cheesy
Deviled Eggs

Ingredients

9 Lage Eggs, Hard Boiled and peeled
1 Brick (8 ounces) Cream Cheese
1/4 Cup Mayonaisse
2 TBS Your favorite BBQ Sauce
2 TBS Yellow Mustard
1/4 Cup Sweet Pickle Relish
Salt and Pepper to taste (just a pinch)
FOR GARNISH Add
Chopped Chives and Sprinkles of Paprika

Cooking Directions

Slice each cooked and peeled egg in half lengthwise.
Remove Yolks.
In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese for about 3 minutes until it turns creamy soft.
Add the remaining ingredients as well as the yolks of the cooked egg.
Beat an additional couple of minutes until well combined and creamy.
Using a piping bag and a LARGE star tip, fill the cavities of the cooked eggs.
Garnish with Chives and Paprika, refrigerate.
Serve chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, April 28, 2014

DEVILED EGG CAKE (Store Bought Cake Mix made to look Deviled) - 52 Cakes and Pies at Home

A special shout out and thanks to The Food Network Magazine for the idea behind this crowd pleaser...

This post is more of a DIY "How To" post than a recipe.

The ingredients are entirely store bought pre-packaged convenience foods. I bought a Funfetti Cake Mix and a can of frosting. Just a small amount of piping bag skills and the whimsical cake is done!

There is a small "trick"...

When you bake the Cake mix, use two different sized pans. To make the shape, cut a crescent shape from the larger one so the smaller one nestles inside.

Save the cut out. You use that to combine with some of the frosting (like making a "Cake Pop" to add volume where the Yolk part should be in a Deviled Egg.

Then simply color the remaining icing a bright yellow, Pipe the mound with a large star tip and fast and easy as can be... One decorated Whimsy cake!

OK... Here's what I did...

DEVILED EGG CAKE

Ingredients

1 "Funfetti" Pillsbury Cake Mix
1/3 Cup Oil
3 Large Eggs
1 Can (12 Ounces) Pillsbury Fluffy White Supreme Frosting
Yellow Food Coloring Gel

Cooking Directions

Prepare Cake mix as directed on box, using Oil and Eggs. Make two round cakes, one smaller than the other,
Allow the cakes to cool completely.
Cut a portion of the larger cake out that allows the smaller cake to slide in a few inches, forming a larger egg shape. Reserve the cut out cake.
Frost the now single layer egg shaped cake with 2/3rds of the frosting from the can. Add a little extra on the sides where the cakes meet so the finished cake has a smooth egg shape.
Take 3 TBS of the remaining frosting and mix with the left over cake that was removed from the large cake. Mix well.
Plop this cake pop mixture onto the center of the egg shape, where the yolk would be in a deviled egg.
Color the remaining frosting a bright yellow. Put this into a piping bag and using a star tip, pipe the mound.
Make up stories about a dinosaur egg found in your backyard or following a chicken for a few days that was walking funny to tell your nephews and... ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family. No fancy amazing wedding cakes, just the rustic beauty of the classics. From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert. You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, April 27, 2014

Bunny's Butt Sugar Cookies (EASY with Store Bought Ingredients) - 52 Cookie Recipes

Can you see it... Look Closely. The Marshmallow is the Cotton Tail. The overhanging small cookies are the feet (with the pink colored pads for toes and palms)... BUNNY BUTTS!

All made easy with tubes of sugar cookie dough and canned icing.

My wife and I were put in charge of our Cul de Sac Easter Egg Hunt. Makes sense, ask the empty nesters to do the work... But I digress.

I had been seeing various adaptations of these cookies around the internet for a week or so and decided that the little darlings would not be getting enough sugar. Time for a little more.

These really were very easy to make. you do need minimal piping skills, but the two of us were able to whip out 80 of them (we doubled the recipe) with about an hours hands on work.

Perfect weather...

More than 50 kids and parents came out...

A good time was had by all.

And look at that smile.

Who wouldn't volunteer to make the wee ones smile!

HOPPY EASTER!

OK... Here's what I did...

Bunny's Butt Cookies

Ingredients

1/3 Cup Flour
1 Container (12 Ounces) Fluffy White Whipped Frosting
Pink Gel Food Coloring
Miniature Marshmallows
Assorted Candy Sprinkles

Cooking Directions

In a large Bowl, knead Cookie Dough and Flour together until well mixed. Divide in half.
Form half the dough mixture into a tube the size you want for the bunny butt (about the size of a silver dollar pancake). Wrap in cling wrap and refrigerate for an hour.
Form the other half into a LONG SKINNY tube, about the size of a dime. These will be used for the feet. Again, wrap in cling wrap and refrigerate for an hour.
After the dough has set and is cold, slice into cookies about 1/2 inch thick. You will need twice as many "Feet" size as "Butt" size.
Bake in a preheated 350 degree oven for 8 -10 minutes, until the edges just start to brown. Allow to cool completely before decorating.
Ice the feet first with the white icing.
Then color the remaining icing with the pink coloring gel. Ice the large Butt size cookies.
Fit the feet onto one edge, be sure to have them overhanging (as feet do). Push them into the icing and they will stay just fine.
Put remaining pink icing into a piping bag with a small hole tip. Pipe the pads of the bunny feet. Three toe pads and a larger center palm pad. If the piping bag leaves stiff peaks, wet a finger and push them down just a little to make flat pads.
Put a marshmallow in the center for the tail, add a decorative candy if you like and serve to the kids... AND ENJOY!!!

*************************************************************************

So, I am pleased to list this as one of my Growing list of "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips! Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients!

Stop on by, there's always a new cookie in the cookie jar!

****************************PINTEREST**************************

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, April 26, 2014

Peppered Alabama White Sauce (Rotisserie Chicken Upgrade)! - 52 Uses for a Rotisserie Chicken

I've shown this sauce before with a little extra Cajun Kick on the classic Alabama White Sauce...

The original Alabama White Sauce was created at Big Bob Gibson's BBQ, perfected and popularized by the pitmaster, Chris Lilly

Like most sauces, this has dozens of varieties... To taste as they say. This day I was tasting as I was making the sauce and it just got better and better tasting as I added more and more pepper. And liked it more and more.

This sauce is VERY VERY EASY to make. Possibly the easiest of any BBQ sauce. No cooking, no mess. Just add the ingredients into a Mason Jar, Shake like hell and in no time... Sauce

Perfect for an easy quick upgrade of a Store Bought pre-cooked, pre-seasoned Rotisserie Chicken. I like to make a salad from the breast meat but 9 out of 10 times I will simply lay out the leg/thigh quarters in a small casserole pan, set the oven to 350 degrees, heat for 20 minutes. Then add the sauce and you have a FAST EASY upgrade of the store bought!

So here's the EASY recipe for a favorite meal...

OK... Here's what I did...

Peppered

Alabama White Sauce

Ingredients

2 Cups Mayonnaise
1 Cup Apple Cider Vinegar
2 TBS Lemon Juice
Several turns of a Pepper Grinder to taste (I did about 2 TBS, lots of Pepper!)
1 tsp Sea Salt

Cooking Directions

Mix all ingredients together.
It is important to taste as you add the Cajun Spice Mix. Add "to taste"
Refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
Or using a basting brush, "Paint" a Leg/Thigh quarter of a store bought pre-cooked, pre-seasoned Rotisserie Chicken (Baptized) Over a bed of Cheesy Hash Browns
OR... This sauce is also great as a dipping sauce so set some aside for a veggie tray.
ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken" (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, April 25, 2014

Grilled Pepper Parmesan Leg of Lamb - 52 Church Potluck Main Course

The distinctive taste, with a crispy outer coating of a nutty Parmesan cheese-Garlic herbal paste. Grilled Medium rare, and flavored with Grilled lemons and hints of Pears!

Too often a leg of Lamb is traditional. Garlic and Mediterranean herbs, slow roasted to perfection. A classic indeed, and deservedly so. BUT sometimes you want a little different.

Side by side, this one measures up to the classic as different but still DELICIOUS!

Recently our Church hosted a Seder Dinner as a sign of Interfaith Unity. Sadly, my beloved Kansas City was in the news recently with a senseless shooting outside of a Jewish Community Center. Just a small effort for a small church to out voice the voices that make the news. While Seder dinners are moving any year, this evening was especially moving for me.

But I digress...

The call went out for 3 Legs of Lamb to be cooked. I knew that the other two would be "Traditional", so I wanted to stretch a bit. This has that crispy crunchy texture of a grilled roast. It also has bit of extra flavors from the crusted nutty cheese grilled into the meat.

But the extra layer of grilled lemons and pears that are added to the "resting" meat gives that distinctive traditional taste a notch up.

Highly recommend giving the traditional something new!

And do know that for every loud voice that makes the news there are hundreds of thousands of gentle souls wishing our friends and neighbors Shalom.

According to Strong's Concordance Shalom means completeness, wholeness, health, peace, welfare, safety soundness, tranquility, prosperity, perfectness, fullness, rest, harmony, the absence of agitation or discord. Shalom comes from the root verb shalom meaning to be complete, perfect and full.

In other words, the word shalom is a mighty blessing on several levels!

OK... Here's what I did...

Grilled Pepper Parmesan Leg of Lamb

Ingredients

4 Pound Boneless Butt section of a Leg of Lamb, Butterflied
3 Cloves Garlic, Minced
3 TBS Basil, Chopped
3 TBS Oregano, Chopped
3 TBS Rosemary, Chopped
3 TBS Freshly Cracked Peppercorns
9 TBS Olive Oil
1 TBS Coarse Sea Salt
1 Cup Freshly Grated Parmesan Cheese
FOR THE GARNISHES
4 Medium Lemons, Cut in Half
4 Medium Pears, Quartered lengthwise and seed center pod removed
Drizzle of Olive Oil For the Pears

Cooking Directions

First, assemble the Marinade... Mix Garlic, Basil, Oregano, Cracked Peppercorns with the Olive Oil. Add the Sea Salt and Parmesan Cheese to form a paste.
Evenly Coat the Leg of lamb with the paste, Wrap the leg in Cling Wrap and allow to marinade for 2 Hours in the refrigerator.
After 2 hours, remove from fridge and allow to come to room temperature for 1 hour.
During the hour, Prepare your grill for direct grilling, Hot Coals on half, Cooler area on the other side.
Remove Cling Wrap and Grill Fat side down over HOT side coals.
Grill for about 15 minutes per side. Watch the grill. If flare ups occur, move the lamb to the cooler section of the grill until fires calm. But you do want a crispy outer coating.
IMPORTANT, cook by temperature. The Lamb is a perfect Medium rare 145 degrees in the thickest part of the lamb. Be sure to take several temperature measurements.
While the lamb is cooking, prepare the Lemons and Pears. Rub the sliced Pears with Olive Oil. Grill for about 10 minutes until you get the pretty grill marks.
When the lamb is done, Wrap (along with the pears and lemons (adding those flavors to the lamb as well as adding the flavors of the lamb to the pears)) in aluminum foil. Store this in an ice chest (no ice) for 30 minutes, allowing it to slowly rest and have the juices be reabsorbed into the meat. ACTUALLY, for this lamb I needed to transport and enjoy almost an hour of the Seder Dinner before we opened the foil and sliced. By wrapping and storing in the ice chest (no ice), the meat stayed warm. After almost 2 hours, the meat was still 125 degrees when I sliced. Plenty warm enough).
Slice about 1/3 inch thick, garnish with Lemons and grilled Pears, serve warm and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

*************************************************************************

So, I am pleased to list this as one of my Growing list of "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Thursday, April 24, 2014

Salad with Chicken, Peaches, Crunchy Ramen Noodles and a Peach Vinaigrette - 52 Uses for Rotisserie Chicken

SIMPLE EASY AND FAST...

And BEAUTIFUL AND DELICIOUS!

An easy upgrade for a Rotisserie Chicken and An easy upgrade for a package of Ramen Noodles.

And the fresh made Peach Vinaigrette is THE BEST! Crunchy, Sweet, Fruit and Chicken... A Fantastic lunch!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Salad with
Chicken, Peaches,
Crunchy Ramen Noodles and a Peach Vinaigrette

Ingredients

Breast Meat from a Pre-cooked, Pre-seasoned Rotisserie Chicken, Sliced
FOR THE CRUNCHY NOODLES
1 Package Ramen Noodles
2 TBS Butter
1 Head Romaine Lettuce, chopped
1 Can Peaches in Heavy Syrup, drained BUT reserve Syrup
FOR THE VINAIGRETTE
1 TBS Honey
2 TBS Syrup, reserved from the Canned Peaches
2 TBS Extra Virgin Olive Oil
1 TBS Champagne Vinegar
Pinch of Salt
For the Salad, several twists of a Pepper Grinder

Cooking Directions

For the Crunchy Ramen Noodles...
In a heavy bottomed Saute pan, Melt butter over Medium Heat. While the butter is melting, Bang up the package of noodles to break up the clumps.
Add the noodles (DO NOT ADD the flavor package... Stir to coat, continue to stir for about 3 minutes, until the noodles are toasted and crispy. Remove from heat and set aside until ready to assemble the salad.
FOR THE VINAIGRETTE...
Drain the can of peaches, reserving the Syrup.
Whisk together the Syrup, Oil, Vinegar, Honey and Salt until Emulsified.
FOR THE SALAD...
Layer the Lettuce, Peaches and Chicken. Sprinkle the Ramen Noodles and add the Chicken.
Drizzle the Vinaigrette and add Pepper to Taste
Serve immediately and ENJOY!

******************************************************

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest