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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Recipes

JULY 4TH: Star-Shaped Sandwich Skewers

We loved this idea from Smucker’s, which uses its creamy Jif peanut butter and seedless strawberry jam to make these charming sandwiches.

You don’t have to use PB&J: Any sweet or savory spread will do. You can make some very sophisticated combinations for adults.

Prep time is 15 minutes.

RECIPE: STAR-SHAPED SANDWICH SKEWERS

Ingredients For 1 Serving

  • 3 slices white or whole wheat bread
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon seedless strawberry jam
  • Large fresh strawberries, halved
  • Seedless green grapes
  • Skewers
  •  
    Variations

    You can use other spreads:

  • Chicken mousse pâté and fig jam
  • Cream cheese and raisins
  • Goat cheese and beets
  • Tapenade and julienne of carrots and celery
  •  

    star-sandwich-skewers-smuckers-230

    July 4th lunch or snacks. Photo courtesy Smucker’s.

     
    Try more sophisticated breads, too, like brioche, date nut bread, Irish soda bread, olive bread or walnut bread.
     

    Preparation

    1. CUT 10 shapes from bread using 2-inch star-shaped cookie cutter.

    2. SPREAD peanut butter (or ingredient of choice) on half the stars and jam on remaining stars. Press together to make five small sandwiches.

    3. THREAD the sandwiches, strawberry halves and grapes alternately onto skewer. Serve immediately.

      

    Comments

    RECIPE: Beer Batter Onion Rings

    onion-rings-horseradish-dipping-sauce-qvc-230

    Onion rings with horseradish-dill sauce
    instead of ketchup. Photo courtesy QVC.

     

    Try something different for National Onion Rings Day, June 23rd.

    The standard condiment is ketchup, beer-battered onion rings are delicious with a horseradish dipping sauce. Here’s a recipe from QVC’s chef David Venable. It even bows to tradition by including some ketchup!

    What should you drink with Beer Batter Onion Rings? Your favorite beer! Ours is a hopped up IPA.

    RECIPE: BEER BATTER ONION RINGS WITH HORSERADISH DILL DIPPING SAUCE

    Ingredients

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons horseradish
  • 1/4 teaspoon paprika
  • 1 teaspoon fresh dill, chopped
  •  

    For The Onion Rings

  • Canola oil, for frying
  • 2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bottle of beer (12 ounces)
  • 3 large onions, preferably Vidalia, sliced into 1/4″ rings and separated
  •  

    Preparation

    1. PREPARE the dipping sauce: Whisk together the mayonnaise, ketchup, horseradish, paprika and dill in a small bowl. Set aside while cooking the onion rings.

    2. PREPARE the onion rings: Clip a deep-frying thermometer to the side of a heavy, deep pot. Add 2″ of canola oil to the pot and slowly heat the oil to 350°F. While the oil is heating…

    3. WHISK together the flour, egg, garlic powder, oregano, cayenne, salt and black pepper in a bowl. Gradually whisk in the beer, stirring until a thick batter forms.

    4. DREDGE the onion slices in the batter. Using tongs, add four or five onion rings to the hot oil and fry for 1-2 minutes, until golden brown. Turn them halfway through cooking. (Cook the onion rings in batches or the oil won’t stay hot and the onion rings will be soggy rather than crisp.) Using the tongs, remove the fried onion rings to a wire rack or paper towels to drain.

    5. COOK the remaining batter-dipped onion rings. Serve hot with the dipping sauce.

     

    vidalia-onions-vidaliaonions.com-230

    Vidalia onions: sweet with no sulfur bite. Photo courtesy VidaliaOnions.com.

     

      

    Comments

    TIP OF THE DAY: July 4th Recipes

    You’re a grand old pizza! Photo courtesy
    BevCooks.com.

     

    What are you dishing up for July 4th? While your tradition may be to turn on the grill, you can do that any day. How about some festive red, white and blue dishes?

    JULY 4TH BREAKFAST RECIPES

  • Red Velvet Pancakes (recipe)
  • Red, White & Blueberry Muffins (recipe)
  • Poached Eggs or Egg White Omelet With A Side Of Red & Blue Berries
  • Yogurt Parfait With Star-Shaped Toast (recipe)
  •  
    JULY 4TH SIDE & MAIN DISH RECIPES

  • Apple Ginger Cole Slaw (recipe)
  • Blue Cheese & Red Vegetables (recipes)
  • Chilled Raspberry Soup With Blueberries(recipe)
  • Firecracker Macaroni & Cheese (recipe)
  • Patriotic Cheeseburger (recipe)
  • Red, White & Blue Potato Salad (recipe 1 and recipe 2)
  • Star-Shaped Sandwich Skewers (recipe)
  • Tomato & Mozzarella Skewers (recipe)
  •  
    JULY 4TH SNACK RECIPES

  • American Flag Crudité Plate (recipe)
  • American Flag Fruit Skewers (photo)
  • Bacon Flag Pizza (recipe)
  • Cheese American Flag (recipe)
  • Marshmallow Pops (recipe)
  • Red, White & Blue Ice Pops (recipe)
  • Red, White & Blue Popcorn (recipe)
  • Stuffed Celery (recipe)
  •  
    JULY 4TH BEVERAGE RECIPES

  • Red, White & Blue Layered Cocktail (recipe)
  • Red, White & Blue Layered Shooter (recipe)
  • Red, White & Blue Sorbet Float (recipe)
  • Red, White & Blue Tequila Shooters (recipe 1 and recipe 2)
  • Spicy Hot Lemonade (recipe)
  •  

    JULY 4TH DESSERT RECIPES

  • American Flag Cookies (recipe)
  • American Flag Pie (recipe)
  • Blueberry Cherry Pie With Stars & Stripes Top (recipe)
  • Oreo Cookie Balls (recipe)
  • Red, White & Blue Cupcakes (recipe)
  • Red, White & Blue Frosted Layer Cake (recipe 1, recipe 2,
    recipe 3)
  • Pavlova (recipe)
  • Red, White & Blue Grilled Angel Food Cake (recipe)
  • Red, White & Blue Parfaits (recipe)
  • Red, White & Blue Shortcake (recipe)
  • Red, White & Blue Tartlets (recipe)
  • Triple Berry Biscuit Shortcake (recipe)
  • Stars & Stripes Toll House Cookies (recipe)
  • Strawberry & Blueberry Parfait (recipe)
  • Red Velvet, White & Blue Cupcakes (recipe)
  •  

    red-white-blue-berry-shortcake-driscolls-230

    Red, white and blue shortcake: a pretty way to celebrate. Photo courtesy Driscoll’s Berries.

     
    MORE JULY 4TH RECIPE IDEAS

  • More Recipes 1
  • More recipes 2
  •   

    Comments

    RECIPE: Grilled Potato Salad With Bacon, Blue Cheese & Bacon Dressing

    bacon-dressing-potato-salad-blue-cheese-longhornsteakhouse-230

    Grilled potato salad with bacon, blue cheese and bacon dressing. Phoro courtesy LongHorn Steakhouse.

     

    Our crowd really enjoyed this potato salad with grilled fare on Father’s Day. It was created for grilling season by LongHorn Steakhouse’s executive chefs.

    RECIPE: GRILLED POTATO SALAD WITH BACON
    DRESSING

    Ingredients For 4 Servings

  • 9 medium red potatoes, scrubbed, skins on
  • 1 tablespoon of olive oil
  • ¼ teaspoon fresh-ground pepper
  •  
    For The Bacon Vinaigrette

  • ½ cup mayonnaise
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons chopped parsley
  • 2 tablespoons bacon fat
  • Salt and fresh ground pepper to taste
  •  
    For The Garnish

  • ¼ cup good blue cheese, crumbled
  • 2 tablespoons sliced green onion
  • 3 strips chopped bacon
  •  

    Preparation

    1. CLEAN and oil the grill grates, and heat to 500°F.

    2. ADD the potatoes to a large pot of salted water and bring to a boil. Turn down the flame and continue to boil for 12-15 minutes, or until cooked through. Drain the potatoes and allow the water to fully evaporate from the skin. Once the potatoes are cool enough to handle, slice them in half-inch pieces.

    3. DRIZZLE both sides of the potatoes with olive oil, and season with salt and pepper.

    4. PLACE the potatoes on the preheated grill to get the desired grill marks on both sides of the potatoes. Remove from the grill and place on a serving platter, with the slices overlapping shingle-style.

    5. COOK the bacon strips until crisp. Remove from the pan and drain on paper towels; save the bacon fat.

    6. COMBINE all the dressing ingredients in a large mason jar or other container with a tight-fitting lid. Shake until well combined. Pour the dressing over the potatoes and garnish with chopped bacon, blue cheese crumbles and sliced green onion.
     
    For more information about LongHorn Steakhouse or to find the nearest location, head to the company website, LongHornSteakhouse.com.

      

    Comments

    RECIPE: Summer Salad With Salmon

    We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious.

    The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes.

    RECIPE: SUMMER SALAD WITH POACHED OR GRILLED
    SALMON

    Ingredients

  • 12 ounces salmon fillets
  • 8 ounces green beans, trimmed (substitute sugar snap peas)
  • 1 heaping teaspoon Dijon mustard
  • Juice and peel of ½ lemon
  • ¼ cup olive oil
  • Salt and freshly ground pepper to taste
  • 1 cup arugula
  • ¼ cup slivered almonds, toasted
  •    

    poached-salmon-salad-maille-230

    Poached salmon salad: a taste of summer. Photo courtesy Maille.

     
    Preparation

    1. POACH salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.

    2. COOK the green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.

    3. WHISK together the mustard, lemon juice, lemon peel, olive oil and salt and pepper; set aside.

    4. PEEL the skin from the salmon, then flake the salmon into large pieces. Toss the arugula with the green beans, then add the salmon.

    5. ADD the dressing and toss lightly. Plate, garnish with almonds and serve.

     

    dijon-jar-230

    A fine food staple since 1747. Photo courtesy Maille.

     

    MUSTARD TRIVIA

  • Mustard is a cruciferous vegetable. Mustard greens are the leaves of the mustard plant). It is part of the genus Brassica, which also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, radish, rapeseed, turnips and other vegetables.
  • Whole mustard seeds have no heat. Mustard seeds, from the flower of the mustard plant, don’t have heat and pungency until they are cracked and mixed with a liquid. This causes a reaction between two components of the seed (the enzyme myrosinase and the mustard oil glycosides), which produces a sugar and several chemical irritants.
  •  
    MORE MUSTARD

  • The history of mustard
  • The different types of mustard
  • More Mustard Trivia
  •  

      

    Comments

    RECIPE: Burger Eggs Benedict

    Another good idea for Father’s Day brunch: this mashup of Eggs Benedict and a burger. that’s filling enough for lunch or dinner as well.

    The recipe is courtesy Gina of Running to the Kitchen, via Safest Choice pasteurized eggs. Gina used pasteurized eggs for the blender hollandaise sauce, which is not cooked. Pasteurized eggs ensure that there are no dangerous pathogens in the raw eggs.

    Gina serves the recipe open face; but we toasted both halves of the English muffins and served the top on the side. Alternatively, you can use the muffin tops for another meal.

    Prep and cook time is 20 minutes.

    Here’s the history of Eggs Benedict.

    Here’s a Surf & Turf Eggs Benedict Recipe with filet mignon and lobster.

    Here are substitutes for the English muffin.

    RECIPE: BURGER EGGS BENEDICT

    Ingredients For 4 Burgers

  • 1 tablespoon extra virgin olive oil
  • 5 ounces baby spinach
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 pound ground beef
  • Salt and pepper to taste
  • 4 English muffin bottoms
  • 4 eggs
  • 2 teaspoon Dijon mustard
  • Optional garnish: chives, chopped
  •    

    open-faced-burger-eggs-benedict

    This Eggs Benedict variation substitutes a burger for the Canadian bacon! Photo courtesy SafeEggs.com.

     

    Ingredients For The Hollandaise Sauce

  • 2 pasteurized egg yolk(s)
  • 1 tablespoon lemon juice
  • 6 tablespoons butter, melted
  • Dash of cayenne pepper
  •  

    open-faced-burger-eggs-benedict-safeggs230

    Are you hungry yet? Photo courtesy SafeEggs.com.

     

    Preparation

    1. HEAT a large skillet over medium-high heat. Add the olive oil, spinach, garlic and lemon juice; cook until wilted. Transfer the spinach to a small dish and set aside.

    2. COMBINE the beef, salt and pepper in a bowl. Mix together until incorporated and form into 4 patties. Cook the burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.

    3. TOAST the English muffins.

    4. MAKE the hollandaise sauce: Combine the egg yolks, lemon juice, butter and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.

    5. ASSEMBLE: Place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the hollandaise sauce over the top, sprinkle on the optional chives and serve while warm.

     
    WHY IT’S FATHER’S DAY, NOT FATHERS’ OR FATHERS DAY

    While Mother’s Day became an official holiday in 1914, Father’s Day wasn’t declared an official holiday until 1972. President Richard Nixon signed a proclamation making Father’s Day a federal holiday that falls on the third Sunday in June.

    At the state level, though, the tradition began much earlier. In Washington State, Sondra Smart Dodd, inspired by a Mother’s Day sermon she attended in 1909, believed there should be a corresponding holiday to celebrate fathers. She gained support for her idea, and the first Father’s Day was celebrated by Washington State in 1910 in June, the month of her father’s birthday.

    Some people wonder why Father’s Day has an apostrophe before the “s.” The quick answer is that Mother’s Day set a precedent. The apostrophe before the “s,” a singular plural, means that Father’s Day (and Mother’s Day) “belongs” to each individual father (and mother).

    If the apostrophe fell after the “s,” the possessive plural, it would be a holiday “belonging” to all fathers as a collective.

    So why does April Fools’ Day take the possessive plural rather than the singular plural? Perhaps because the individual fool doesn’t matter in the same way that each individual parent matters to his/her children.

      

    Comments

    TIP OF THE DAY: Homemade Infused Oils

    You may see a proliferation of infused olive oils at the market. But you might want to infuse your own:

  • When you don’t have the space to store multiple bottles of oil.
  • When you don’t use infused oils often enough and the they go stale.
  • When you’d prefer an infused oil other than olive oil.
  • When you’d like to save money.
  •  
    Here’s a tip from Sunbasket, a West Coast service that delivers the best foods from the best farms along with personalized, easy recipes.

    Speaking of easy: Infused oils are easy to make. The technique we describe below takes only minutes, not weeks of infusing.

    WHEN TO USE INFUSED OILS

    Infused oils can add a rich, complex boost of flavor and aroma to nearly anything you prepare. We use them to:

  • Make more flavorful salad dressings.
  • Drizzle over pasta, meat and seafood.
  • Dip bread.
  • Cook eggs.
  • Grill vegetables.
  • Add flavor to baked goods.
  •  

    olive-oil-pour-spout-flavoryourlife-230

    Drizzle flavored olive oil on pasta, meat or fish. Photo courtesy Flavor-Your-Life.com.

  • Replace the pat of butter (cholesterol) on potatoes, rice and veggies.
  • Sauté and stir-fry (but don’t deep fry—remember the smoke point).
  • And just about any occasion when you use cooking oil.
  •  

    WHAT FLAVORS TO INFUSE

    Most of the oils in the market are infused with herbs, citrus or garlic. Basil and rosemary are the most popular herbs, but also consider using cilantro, dill, oregano, parsley or thyme.

    For citrus: blood orange, grapefruit, lemon, lime, mandarin or exotics (calamondin, kaffir lime).

    For spices, just look on the spice shelf and find what piques your interest. How about chile, cinnamon, coriander, cumin, dill, fennel, nutmeg or star anise?

    For aromatics: garlic, ginger, lemongrass or scallions.

    How about nuts: almonds, hazelnuts, pecans, pistachios or walnuts?

     

    olive-oil-pouring-flavoryourlife-230

    Add flavor to grilled vegetables. Photo courtesy Flavor-Your-Life.com.

     

    QUICK-INFUSED OIL

    While many infused oils are made by soaking herbs in oil for anywhere from a few days to a few weeks, a quick and easy infused oil can be make on the stove top in minutes.

    Since you’re adding flavor, there’s no need to splurge on an expensive oil. If you’re infusing olive oil, use one that has mild flavor—not too peppery or fruity (unless you want those flavors in the final product). Or, pick a neutral cooking oil like canola (the different types of cooking oils).

     
    Preparation

    1. HEAT 1 cup of your favorite oil over very low heat in a sauté pan, skillet or nonstick pan.

    2a. FOR HERBS: Add three sprigs of fresh herbs and a lightly smashed clove of garlic. Let the herbs cook in the pan until they’re just starting to brown, but not burn.

     
    2b. FOR SPICES: Cook until the oil just starts to bubble.

    2c. FOR NUTS: Use nuts that are raw and unsalted. Cook until they’re just starting to brown.

    Cooking any of these on the lowest heat possible will give the oil time to pull out the flavors while not burning.

    3. COOL and strain the oil with a fine-mesh strainer or cheesecloth. Then funnel the oil into a glass bottle with a tight-fitting cap. Store in the fridge for up to 1 month.

    4. REMOVE the oil from the fridge 20 minutes before using, to bring it to room temperature. Or, use it as soon as it’s made.

      

    Comments

    TIP OF THE DAY: Shakshouka, Spicy Poached & Baked Eggs

    Our friend Terry commented yesterday that on weekend mornings, she goes to a neighborhood café for a dish of shakshouka (shah-SHOOK-ah). “That’s the NIBBLE tip of the day for Tuesday,” we exclaimed.

    So here’s the scoop, something to consider for Father’s Day or any day you have the extra time to make the spicy sauce.

    Shakshouka is a breakfast dish of eggs baked or poached or both, in a spicy tomato sauce that incorporates crushed tomatoes, garlic, hot chiles, olive oil, onions, paprika and/or cumin and salt.

    Some variations include artichoke hearts, beans, potatoes and salty cheese.

    Shakshouka means “a mixture” in Tunisian Arabic. The dish is believed to have a Tunisian origin, but it’s also a staple of Algerian, Egyptian, Moroccan and Libyan cuisines and is popular in Israel, where it’s served for dinner as well.
     
    The dish is traditionally served in a cast iron pan or in a tagine*, with bread to mop up the sauce. The recipe is similar to Mexican huevos rancheros, Spanish pisto manchego and the Turkish dish menemen.
     
    *A tagine or tajine (tah-ZHEEN) is a North African earthenware that comprises a shallow pan covered with a dome. Here’s a photo, recipe and more about tagines.

       

    shakshuka-1-oneofakind.com-goodeggs-230r-r

    An American approach to shakshouka: Served it for lunch with a salad. Photo courtesy GoodEggs.com.

     

    RECIPE: SHAKSHOUKA

    This recipe, from Good Eggs chef Audrey Snyder, is first poached, then baked. But you can poach only if you prefer. Chef Audrey adds both beans (more protein!) and cheese, which add flavor and texture. You can omit them if you prefer.

    You can serve shakshouka with warm bread or toast for dipping, can serve it over polenta, or both. To serve it for lunch or dinner, add a salad and cooked vegetables, as in the photo above.

    If making the sauce is too time-consuming for you, you can substitute a prepared puttanesca sauce along with the fresh herbs and optional cheese. The flavors won’t be the same (anchovy paste, capers and olives instead of cumin, onions and paprika), but they’ll be close enough to enjoy spicy eggs.

     

    Shakshouka_jill-betterhappierstsebastian-230

    This more traditional version of shakshouka, from Jill of ABetterHappierStSebastian.com, uses cheese and parsley to garnish. Here’s the recipe.

     

    Ingredients For 4 Servings

  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cups/15 ounces cooked beans of your choice, drained
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 sprig each of thyme and rosemary
  • 1 28-ounce jar/can whole peeled tomatoes, crushed by hand
    and juices reserved
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro or basil
  • 1 cup grated hard cheese or crumbled feta (optional)
  •  
    Preparation

    1. PREHEAT the oven to 425°F.

    2. HEAT the oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic and jalapeños. Cook, stirring occasionally, until the onion is soft, about 8 minutes.

    3. ADD the beans, paprika, oregano and fresh herbs and cook for another 2 minutes. Add the crushed tomatoes and their juices. Bring to a light boil, reduce heat to medium-low and simmer, stirring occasionally until the sauce thickens slightly, about 15 minutes.

    4. SEASON to taste with salt and pepper. Crack the eggs into the sauce one at a time, spacing evenly. Top with the cheese.

    5. TRANSFER the skillet to the oven and bake until the egg whites are set but yolks are still runny, 5 to 8 minutes. Garnish with parsley and basil or cilantro. Serve with warm bread for dipping, or serve over polenta.
     
    Yum!

      

    Comments

    RECIPE: Smoky Deviled Eggs

    Our father loved deviled eggs, and every Father’s Day we made him two or three different recipes. You’ll find a bunch of them if you search for “deviled egg recipe” in the search box at the top of the page (the search box at the right only searches the blog portion of TheNibble.com).

    This year’s recipe addition adds a hot and smoky touch that goes great with a beer. The recipe is from SafeEggs.com, producers of pasteurized eggs (here are all the foods where you should consider pasteurized eggs).

    Prep time is 10 minutes after the eggs are cooked. Here’s how to hard-boil eggs.

    RECIPE: SMOKY DEVILED EGGS

    Ingredients For 24 Halves

  • 12 eggs, hard-boiled
  • 1/2 cup mayonnaise
  • 1/3 cup spicy brown mustard
  • 1 tablespoon ranch dressing
  • A few dashes of hot sauce
  • 1 tablespoon onion, finely chopped
  • 1 teaspoon paprika plus more for garnish
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Garnish: 1 tablespoon cilantro, chopped (substitute parsley)
  •  

    smokey-deviled-eggs-safeeggs-230

    A deviled egg recipe with a bit of heat and smoke. Photo courtesy SafeEggs.com.

     

    Preparation

    1. CUT the hard-boiled eggs in half and carefully remove the yolks. Mash the yolks and mix with the mayonnaise, mustard, ranch dressing, hot sauce, onion, paprika, chili powder, salt and pepper until well combined.

    2. SPOON the egg yolk mixture into the egg white halves and garnish with chopped cilantro and an optional sprinkle of paprika.
     
    FUN WITH EGGS

    How much do you know about the “simple” egg? Become an egghead: Check out our Egg Glossary.

      

    Comments

    TIP OF THE DAY: Fruit Sauce For Chicken & Fish

    salmon-blueberry-sauce-munchery-230

    Rare-cooked salmon with blueberry sauce,
    couscous, pattypan squash and zucchini.
    Photo courtesy Munchery.

     

    One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know what else to do with it.

    Earlier this year we published two articles:

  • Grilled Chicken Or Fish With Salsa
  • Grilled Chicken Or Fish With Pico De Gallo
  •  
    Today, we suggest a fruit sauce, the easiest of which, we think, is a berry sauce. You can use any berry in these recipes, and can use them over rice and other grains instead of on the proteins.

  • If you use larger berries—blackberries or strawberries—slice them first.
  • If these recipes are a bit too sweet for you, lessen the sweetness with fruit spread instead of jam, substitute cider or wine vinegar for the balsamic vinegar and eliminate the sugar.
  •  
    RECIPE: SWEET & HOT BLUEBERRY SAUCE

    Ingredients For 2 Servings

  • 2 tablespoons fig or apricot jam
  • 4 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • 2 tablespoons chili sauce (we used sriracha)
  • 2/3 cup fresh or frozen blueberries
  •  
    Preparation

    1. COMBINE the jam, vinegar, sugar and chili sauce in a small pan.

    2. STIR in the blueberries gently. If using frozen berries, first thaw and drain them.

    3. HEAT over medium low, stirring occasionally (and gently) until the desired heat is reached. We recommend heating the sauce until just warmed, not hot.

     

    RECIPE: SWEET & SAVORY BLUEBERRY SAUCE

    This recipe omits the heat of the first recipe and instead adds vegetables—onions and cherry tomatoes—for more savory notes. While berries and onions may sound incongruous, they are great partners when the onions are caramelized.

    Ingredients For 4 Servings

  • 1 tablespoon oil
  • 2 small onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 1/4 cup apple or grape juice
  • 2 tablespoons balsamic vinegar
  • 1 cup blueberries
  • 1 cup cherry tomatoes, chopped
  •  
    Preparation

     

    blueberry-carton-burpee-230

    Turn the season’s fresh fruit into fruit sauce. Photo courtesy Burpee.com.

     
    1. HEAT the oil in a large skillet over medium-high heat. Add the onions, salt and pepper and cook until the onions are golden, about 10 minutes.

    2. ADD the sugar and cook until the onions are caramelized, about 3 minutes. Add the juice, vinegar, blueberries and tomatoes and bring to a boil. Then remove from the heat and serve.
     
    MUNCHERY DINNER DELIVERY SERVICE

    We typically don’t write about the mushrooming category of prepared dinner home delivery services. They deliver better-for-you meals instead of conventional takeout and delivery options.

    It’s not easy for us to cover them because we have a national readership, and each company services only a few cities, or just one.

    But we fell in love with Munchery, and you will, too, after scrolling through these photos of the chef-cooked meals that can be on your table. It’s like having a personal chef who cooks in his/her own kitchen and brings the food to you.

    Munchery currently serves Los Angeles, New York City, the San Francisco Bay Area and Seattle.

    You can try it out at Munchery.com. We love that we can send a gift card to friends and family who are overworked, new parents or otherwise have no time to cook.

      

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