TOUCH OF CLASS DEVILED EGGS

TOUCH OF CLASS DEVILED EGGS

My first attempt at deviled eggs...came out surprisingly well.  Just in time for all those leftover hard-boiled eggs!  :)

Ingredients:
(Makes 16 appetizers)

8 hard-boiled eggs

1 tsp. sweet relish
Splash of Tabasco
2 shakes herbes de Provence
2 shakes black pepper
1 heaping Tbsp. mayonnaise
1 Tbsp. spicy brown mustard
1 shake worcestershire sauce
Paprika

Directions:

1.  Peel and halve the eggs.  Gently shake yolks out of eggs into big bowl and set whites aside on a pretty serving plate.

2.  Add all other ingredients except paprika to the yolks mash well with a fork, mixing completely and getting rid of any lumps.

3.  Spoon the mixture into the corner of a sandwich bag.  Snip off a bottom corner, twist the top around, and use as a pastry bag to fill each egg white with yolk mixture.

4.  Sprinkle each egg with paprika.

Notes:

*Try serving with a bottle of Tapatio on the side for the more adventurous eaters to shake on their eggs.  YUM!

*Consider mixing in 1/2 of a jalapeno very finely diced, and topping each finished egg with a small jalapeno slice.
*Other mix-ins to consider:  1 tsp. onion or garlic powder, 1/2 avocado.

*Use vegetarian worcestershire sauce (which doesn't contain anchovies) if making for a mixed veg/carni crowd.

QUINOA-STUFFED BAKED SQUASH

QUINOA-STUFFED BAKED SQUASH

"Yes, I slaved away for hours over a hot stove to make this special dinner for you [not!]...you can kiss my feet later."  :)

Ingredients:
(Makes 4 servings)

2 acorn squash
1/2 bag Trader Joe's fresh broccoli/cauliflower mix
1/4 package Trader Joe's organic quinoa (approx. 1/2 cup dry)
1/2 can Trader Joe's white chicken in broth
Few tablespoons extra virgin olive oil
Splash whole milk
Handful Trader Joe's Shredded Mexican Cheese (or other finely shredded cheese)
1/4 cup + 4 Tbsp. grated parmesan cheese
Black pepper
Ground thyme
Garlic powder
Dried basil
Dried oregano
Cinnamon powder

Directions:

1.  Preheat a toaster oven (if possible, to save energy) to 350 degrees (approx. 10 minutes).

2.  Slice each squash in half width-wise.  Carefully slice off the end (tip) of each squash (so it can easily stand up on either side).  Clean and rinse the inside of the squash (I like to use a grapefruit spoon), being careful not to scrape out the flesh of the squash.

3.  Fill toaster oven tray (or other rimmed baking dish) with approximately an inch of water and place each piece of squash cut-side down in the tray.  Bake for 30 minutes.

4.  Meanwhile, cook quinoa according to package directions (usually, bring 1 part quinoa and 1 part water to a boil in a pot, turn down heat and cover, simmer until water is absorbed, approximately 12 minutes).

5.  Snip one corner of the broccoli/cauliflower bag and microwave on high for 3 minutes (should be very soft when done).

6.  When squash is done (can be easily pierced with a fork), carefully remove from oven, drain water from tray, and turn over each piece of squash.  Being careful not to break or tear the skin of the squash (leave a fair amount of the flesh intact), scrape out most of the flesh of the squash into a large bowl.

7.  With the squash in the bowl, mix in:  chicken, milk, dash of each herb (easy on the cinnamon), 1/4 cup of parmesan, shredded cheese, broccoli/cauliflower, cooked quinoa, and olive oil.  Mix very well, breaking up pieces of squash or broccoli/cauliflower with a spoon.  Final consistency should be fairly mushy, sticky and consistent (no large chunks).

8.  Scoop mixture into each squash shell until flat across the top.  Bake for 20 more minutes.

9. Carefully remove the tray and sprinkle each squash with a tablespoon of parmesan cheese.  Bake for 10 more minutes or until cheese barely starts to bubble or brown. 

10.  Remove and serve immediately with garlic bread.  Voila!  Await oohs, aahs, and accolades in various forms.

Notes:

*Can easily be made vegetarian by leaving out the chicken.  Make it vegan by leaving out the milk and using soy cheese (although be careful to look at the soy cheese for casein which is a product derived from whey).

*Encourage your diners to scoop and scrape the squash shell to get extra flavor and nutrition with each bite.

*Makes a lovely presentation (albeit for people who are easily impressed) for holiday or other special dinners, especially if teamed with a salad and adorned with a sprig of the herb du jour (sage, I think it is now, no?).

*The lack of visible chunks of anything remotely recognizable as a vegetable, grain or meat (plus the fun packaging and coating of cheese) will encourage even the pickiest of children (mine) to give it a whirl.