Deviled Eggs

Deviled Eggs

6 hard-boiled eggs, peeled and halved, yolks separated

3 Tablespoons avocado mayonnaise

1 1/2 teaspoons yellow mustard

1 dash hot sauce

1 1/2 Tablespoons sweet pickle relish

sprinkling of paprika

In a bowl or food processor, blend yolks and next 4 ingredients until smooth. Spoon filling into egg whites. Sprinkle with paprika

Large batch:

18 hard-boiled eggs, peeled and halved, yolks separated

3/4 cup (170 grams) avocado mayonnaise

1 1/2 Tablespoons yellow mustard

3 dashes hot sauce

4 1/2 Tablespoons sweet pickle relish

sprinkling of paprika

Grilled Potato Salad with Crisp Bacon

For the Dressing:

½ cup mayonnaise

2 tablespoons cider vinegar
2 tablespoons canola oil, or other vegetable oil
Salt
Freshly ground pepper

For the Salad:

4 pounds small (3-inch) red potatoes
6 tablespoons extra-virgin olive oil
Coarse salt, such as kosher salt
Freshly ground pepper
6 strips bacon
1 medium red onion, peeled and thinly sliced
½ cup chopped parsley leaves

Directions:

In a small bowl, whisk together all of the ingredients. Cover and refrigerate until needed, or for up to 2 days.

Scrub the potatoes, put them in a large pot, and add water to cover by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then reduce the heat to a brisk simmer and cook until the potatoes can just be pierced by a fork. The time will vary with the size of your potatoes, but they may take up to 25 minutes.

Drain the potatoes, place them in a shallow pan, and drizzle with the oil. Roll the potatoes in the oil to coat, season with salt and pepper, and let cool to room temperature. Cut the potatoes in half, and toss to coat the cut sides in oil. You can do this several hours ahead of time; let the potatoes sit at room temperature.

Prepare a charcoal fire or preheat a gas grill for direct cooking over high heat.

While the grill is heating, warm a skillet over medium-high heat. Add the bacon and cook, turning as needed, until crisp, 12 to 15 minutes. Remove the bacon from the skillet and drain on paper towels. When it’s cool, chop roughly and set aside.

Grill the potatoes, turning them frequently, until they are well browned and beginning to char in spots. 5 to 8 minutes. Put them in a bowl, and add the bacon, onion, and parsley.

Drizzle the dressing over the potatoes, toss gently, and serve immediately.

Healthier Samoa Cookies

Healthier Samoa Cookies

1 ripe banana (mashed well)

1 cup shredded coconut (sweetened tastes better, but unsweetened works to--a drier cookie)

1/3 cup dark chocolate, chopped

Optional:

1 tsp coconut oil (to help the chocolate melt smoothly)

Flaky sea salt for topping

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Mix banana and coconut.

Scoop balls of the mixture onto the baking sheet. Flatten slightly and use a chopstick to press a hole into the center of each, forming a ring shape.

Bake for 10-12 minutes, or until the edges are golden brown.

Cool completely on the pan.

Melt the chocolate in the microwave, stirring every 30 seconds until smooth.

Dip the bottoms of the cooled cookies into the chocolate, place them back on the parchment, and drizzle the remaining chocolate over the tops.

Place the freezer for 5-10 minutes to allow the chocolate to harden. Enjoy!

Keep leftovers in the fridge.

Based on this recipe. Makes about 6 cookies.

Doner Kebab Meat

Doner Kebab Meat

1 lb ground beef (or lamb, or combination of both)

3 large eggs

1 tsp baking powder

1 Tbsp onion powder

1 Tbsp garlic powder

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 1/2 tsp salt

1/2 tsp ground black pepper

2 Tbsp Tzatiziki (Primal Kitchen or homemade)

1-2 Tbsp oil

Toppings:

Iceburg lettuce

tomatoes

cucumber

red onion

Feta

More Tzatziki

Just combine everything and brown the meat to enjoy as a bowl with toppings.

Or

Combine everything (in a food processor if you want). Divide into six equal portions and roll into balls.

On a piece of parchment paper, lightly oiled, place two meat balls on the oiled paper about 6 inches apart and flatten into circles. 

Lightly oil the tops and place a second sheet of parchment paper on top. Roll or press the meat until both discs are approximately 1/4 inch thick.  Remove the top sheet of paper and roll the bottom sheet with the meat still inside.  Repeat for the remaining four meatballs.

Place all three parchment rolls on a lined baking sheet. Put in the oven and bake for 25 minutes, turning the parchment rolls mid-way.

Remove from oven and let rest for a few minutes. Carefully unwrap the meat. (You are hoping for a taco shell shape to fill ...)

Load up with toppings and enjoy.

Based on this recipe.

Indian Chicken (Rotisserie)

Indian Chicken (Rotisserie)

2 Tablespoons oil (bacon grease)

1 onion, diced

4 garlic cloves, minced

2 teaspoons ginger, minced (about 1-inch piece)

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons tomato paste

1/2 cup plain Greek yogurt

1/2 cup coconut milk

2 Tablespoons peanut butter

1 teaspoon sugar

1 cup chicken stock

1 rotisserie chicken, meat pulled off and chopped

limes

In a large skillet, cook the onion in oil on medium low until translucent (about 5-10 minutes). While the onions cook, measure out the seasonings and combine the sauce ingredients.

Add seasonings and tomato paste. Stir and cook until fragrant (about 1-2 minute).

Add the sauce ingredients, bring to a simmer, reduce heat and simmer gently for 10 minutes.

Add the chicken. Cook until warmed through.

Serve with lime wedges.

Allison's Grandma's Cheeseball Recipe

1/4 cup bell pepper

2 8 ounce cream cheese

1 small can of drained pineapple, crushed

2 Tablespoons chopped onion

1 teaspoon seasoned salt

2 cups chopped pecans

Mix all ingredients, except pecans. Chill. 

Shape into two balls. Chill again.

Roll balls in pecans.

From Allison's mom, Beth Carraway Crumpton: This is a (cheeseball) recipe that I got from my mother several years ago. It is a favorite for special get-togethers.

Carmen's Peanut Butter Bars

Carmen says these Peanut Butter Bars don't double well, just make multiple batches if you need a bunch.

2 cups graham cracker crumbs (about 14 full crackers)

2 cups confectioners' sugar*

1 cup butter, melted**

1 cup peanut butter*** (226 g)

1 1/2 cups semisweet chocolate chips

4 Tablespoons peanut butter (63 g)

Mix together graham cracker crumbs, confectioners´ sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well blended.

Press evenly into the bottom of an ungreased 9x13-inch pan.

Place chocolate chips and 4 Tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.

Spread mixture over crust.

Refrigerate for at least 1 hour before cutting into 12 (or 32) squares.

*Sift to avoid having to break up lumps

**Melt in a 2-cup glass measuring cup and then use it to melt the chocolate chip/pb mixture

***Carmen uses Winco peanut butter

Things to try:

-using natural peanut butter

-sprinkling with finishing salt

-using dark chocolate