I know. I’m a big boy and I could always have fired up the grill or ordered take-out if I needed to. But, I was on a mission to prove that I could throw together something tasty that did not involve cooking over hot coals.
I opened the fridge and found some cooked chicken cutlets (Sheila never leaves an empty refrigerator) and I scrounged around for other stuff to mix with the chicken.
Zucchini from the garden, tomatoes from the neighbor, and feta cheese left over from the Greek Salad we had for lunch. My mouth was watering already.
Easy dish, combining fresh produce and leftovers. Sheila gave me a thumbs-up when she saw the photo. Try it and let me know what you think. 🙂
It’s cookout season! We love to relax on the deck before dinner and while we wait for the grill to heat up, we need side dishes of all kinds to keep the ravenous guests happy. One of our favorites is Deviled Eggs. It’s an easy snack – easy to make and easy to eat. Sheila eats the plain ones and I eat the ones topped with paprika.
We promise that no bodies were ever found either during or after one of our cookouts. 😉
Place one dozen eggs in salted water and cook until hard-boiled. (Watch the pot and once the water starts to boil, let them boil for 10 more minutes – it should take about 20 minutes in all)
Lightly tap the shells with the back of a spoon to create small cracks. Hold the boiled eggs under running water as you peel each of them – it’s easier to get the shell off. Rinse off the bits of shell and set peeled eggs aside until all are done.
Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
Gently scoop out the yolks into a medium sized bowl. Add mayo and mustard to yolks and mix with a fork until well blended. Add more Gulden’s for a spicier mix.
Place the yolk mixture back into the egg white halves with a spoon – a heaping teaspoon should do nicely to fill the cavity and create a small mound of yolk mixture.
Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.
We always serve special desserts on holiday weekends, whether we are having an all day BBQ, guests at a special meal, or a sit-down dinner after church. Sheila and I work as a team on the desserts. She bakes them and I do the taste-testing while she works on the balance of sugar and chocolate. Teamwork pays off!
Sunday’s recipe is a creamy chocolate cheesecake. Sheila says that it was easy to make. It was easy to eat the samples.
Vegetable oil for springform pan (I use almond oil)
20- 2” chocolate chip cookies
4 Tbs butter (salted)
10 oz. Ghirardelli milk chocolate baking chips
10 oz. Ghirardelli semi-sweet chocolate baking chips
1/3 cup extrafine sugar
12 oz. whipped cream cheese
1 pint heavy cream
2 Tbs. Bailey’s Irish Cream
sour cream and fresh fruit (picture shows strawberries)
Line the bottom of the pan with parchment paper and wipe the sides with oil. Crush the cookies with a rolling pin. Melt the butter in a sauce pan, remove from heat, then stir in the crushed cookies. Press the cookie/butter mixture into the bottom (and ½ inch up the sides) of the prepared pan. Chill in refrigerator for at least 30 minutes.
Place all the chocolate into the top of the double-boiler, with gently simmering water in the bottom. Melt the chocolate, stirring frequently until thoroughly blended. Remove from heat.
Add sugar and cream cheese to the mixing bowl and beat on lowest speed until smooth. Slowly add the heavy cream and beat on the lowest setting until thick and creamy. Slowly add the melted chocolate and continue to beat on lowest setting until thoroughly blended. Scrape down sides and bottom of bowl and beat again. Add Bailey’s and mix until blended. Mixture should now have thick pudding consistency.
Spoon into the springform pan and then level surface with butter knife or spoon. Chill in refrigerator for 2-3 hours (until very firm). Transfer to cake plate and serve with fresh fruit and sour cream. Also nice with ice cream.
Kitchen tools/supplies to have on hand for this recipe:
8” springform pan,
Pot with double-boiler insert,
Standing electric mixer with large bowl & paddle attachment
If you don’t own a springform pan, or are not comfortable using one, the recipe will also work nicely in a 9” deep-dish disposable pie pan. Press the cookie crumb/butter mixture into the bottom and up the sides of the unlined disposable pan, then follow the rest of the directions as written.
Spoon any extra filling into ramekins, chill, garnish with fruit, and serve as individual desserts.