Deviled Eggs

When Tink was 5 she picked up a deviled egg and it squirted right out of her little paw.  She just stared at it laying on the ground and then said, "so that's why they call them deviled eggs!"  I think about that moment every time we have deviled eggs. :)  These are pretty easy to make, but I thought I would post the recipe anyway in case any of you had never thought to try making them before. 

You will need:

eggs  (I used 7)
mayonnaise

mustard
salt 
pepper (optional)
paprika
smallish pot

The trickiest part of making deviled eggs is boiling the egg properly. (Use eggs that are at least 3 days old. The fresher the egg, the harder it is to peel.) Seven fit perfectly in my pot.  You want your eggs to be close together and not have a lot of room to move around and bash against each other--that will help prevent the shells from cracking while cooking.  Leave the eggs in the pot with no heat for about 20 minutes to help take off the chill and bring them close to room temperature.  Cold eggs crack in boiling water.

Fill the pot with just enough water to cover the eggs by one inch.  DO NOT ADD SALT to the water.  Adding salt makes the whites rubbery.  Trust me on this one. :)

Turn your burner on high and bring the eggs to a boil.  You definitely want lots of bubble action going on.  Then put the top on your pot and turn off the burner.  Set a timer for 15 minutes and leave the eggs alone.  Do not remove the pot from the burner.

When the timer goes off, remove the top and immediately start running cold water over the eggs to stop them from cooking.  I empty the pot of water and then add a bunch of ice, a little water, and then leave them alone for 20 minutes.

When they have cooled down you can start to peel them.  Tap them on the countertop.  Start with the ends.  The flatter end has a bubble of air in it--tap that one first, then the other end, and then around the sides.  Roll the egg in your had to loosen the shell.

After you get the little buggers peeled, rinse and pat them dry.

Slice each egg in half and add the yolks to a bowl.  Break them up with a fork and then add two heaping spoonfuls of mayo and two small spoonfuls of mustard.  (In the South, Miracle Whip is referred to as mayo. It just is, I don't know why. Use your favorite brand of mayo!)  Sprinkle with salt.

The mixture should be very creamy, but not wet.  You'll have to taste it and see if you have enough salt and to decided whether you need more mayo or mustard.  I usually add more mustard because I like a stronger mustard flavor in my deviled eggs.

Then fill your eggs and sprinkle with paprika.  I put the paprika in my hand and use my fingers to sprinkle.  When I try to shake the paprika from the jar over the eggs I get it everywhere!

You can get pretty fancy with deviled eggs!  Try using a Dijon mustard or putting the yolk mixture in a pastry bag with a fancy tip.  But for just eating at home I don't bother with fancy.  They don't last long!  Tink would eat them all by herself if I let her. :)

Enjoy!!

(My recipe card site is having security issues this morning.  As soon as they are resolved I'll put up the recipe card!)

Healthier "Fried" Chicken Fingers

If you have kids you know they all adore chicken tenders/fingers/nuggets, but it's hard to let them indulge when you know how bad the fried part of the dish is for them. I have a solution! It's simple, cheap, and incredibly tasty. In fact, my whole family thinks this recipe is tastier than fried chicken fingers because it is not at all greasy or heavy tasting from the oil. These chicken fingers are also great for parties and picnics. And they are absolutely fabulous the next day, cold from the fridge.

You will need:

3 boneless, skinless chicken breasts (cut into thirds or fourths)
1 cup whole wheat flour (King Arthur!)
1 egg
1 T water
4T Smart Balance
seasoning salt
garlic powder/salt
************
1 cookie sheet with sides (jelly roll pan)
2 bowls or dishes (one for the egg, one for the flour)



Line your cookie sheet with foil and drop 2 T of the Smart Balance (or butter) on top. Place in your oven while it preheats to 400 degrees. The butter will be melted and ready to come out of the oven before it is completely preheated.



In one bowl, mix the egg, water, and seasonings. I like to add the seasoning to the egg mixture because it adheres to the chicken better. The flavor can get lost when you add it to the flour. Add seasoning salt and garlic salt to taste. I just shook them a couple of times each.



Mix together.



Add your flour to the second bowl. Pie plates work great for the egg and flour mixes, too.



Brush the Smart Balance all over the cookie sheet.



Set up a little station-- chicken, then egg, then flour, then cookie sheet. Dip each chicken tender into the egg mixture and make sure it is coated completely.



After the chicken is coated with egg, dredge it in the flour and coat evenly.



Then place it onto your buttered cookie sheet. Repeat until all chicken is coated and on the cookie sheet.



Don't be alarmed if your fingers look like this when you are finished:



Don't worry, it washed right off! :)

Melt the remaining Smart Balance (2T) and drizzle it over the chicken. Then put the sheet in the oven and bake at 400 for 20 minutes.



The chicken comes out crispy and tender.





The tenders don't stick to the foil at all. Comes off clean, coasting intact.



So yummy!! Kids will lap them up and parents can feel good about these tenders having no oil, no skin, and no white flour. The whole wheat adds a subtle, nutty flavor, but otherwise I promise you and your kids will not notice a difference.



I served them to the monkeys with green beans and half a baked potato topped with just a touch of shredded cheddar and low fat sour cream. They cleaned their plates!



Enjoy!!

Healthier Banana Bread

Bananas ripen so quickly here in Florida. We seem to get only three days before I have to put them in the fridge to stop them from ripening further. And then a lot of times we forget about them. I blame my fridge--I hate it and complain about it daily. It's one of those horrid side-by-side things, but it was brand spanking new when we moved into this house 5 years ago and I can't justify replacing it just because it has space issues. The side-by-side fridges are deep but narrow making it impossible to find anything because everything is shoved to the back and covered by what's in front. So I end up buying doubles and triples of products and...I could go on and on. I. Hate. My. Fridge. But I love banana bread, which I make often because, well, see above. I've tried to healthy-up the recipe since we eat so much of it.

You will need:

1/2 cup whole wheat flour
1 1/2 cups white flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter (Smart Balance!!)
1/4 cup unsweetened applesauce
3/4 cup brown sugar
2 eggs (or egg substitute)
4 overripe bananas
cinnamon (to taste)
one loaf pan



In a small bowl, combine flours, baking soda, and salt--set aside. In a large bowl, mash the bananas. I use my Kitchen Aid stand mixer with the paddle attachment. Add butter and applesauce and mix together. (I made this recipe with cinnamon applesauce once because we were out of unsweetened and it was really good, so any applesauce will do.)



Add sugar and cinnamon, mix, then add eggs one at a time. I don't measure cinnamon in my recipes, I just shake it out until it looks right. Add to your taste, but I suggest about a tsp or so.



Now gently add your flours and stir. You can use a spatula or wooden spoon for this step if you are worried about overmixing. Stir until just combined--you don't want your bread to be tough.





Pour the batter into a greased loaf pan and bake at 350 for 55-60 minutes or until center is baked.





If you are worried that your oven temperature is not accurate then bake this bread at 325 until the center is baked. A common complaint about quick breads is that the centers are still raw while the sides are overdone, which is most often caused by an oven that is too hot. If it happens, you can tent some foil over the top until the center is done. Another cause of a raw middle is a pan that is too small. Make sure your loaf pan is large enough--if you are unsure, make 2! A crack down the middle of the bread is perfectly normal.


Let cool for 10 minutes in pan on a wire rack and then turn out.



Banana bread is better is wrapped overnight and eaten the next day. But who does that?? We love our banana bread hot from the oven and smothered in butter.



To add a punch of extra flavor try adding 1 tsp of banana extract. I do that sometimes (when I'm not out of extract). I love it with or without!



One final note: the more whole wheat you use, the drier the bread. White flour keeps bread moist and tender. If you insist on using all whole wheat, up your fat in the recipe (at least 2 more T butter). Your bread will be denser and much less tender, but still tasty!

Enjoy!!

my recipe card:

Peanut Butter Chocolate Chip Cookies

These cookies were a huge hit in our house. They seem to have the perfect combination of peanut butter and chocolate. Peanut butter cookies are dense and do not cook evenly, which is the original reason for pressing the tines of a fork into each one. With the addition of the chocolate chips, it is not necessary to do so.




1 3/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 cup butter (2 Smart Balance sticks)
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup creamy peanut butter
1/2 cup milk chocolate chips (or semi-sweet)
1/2 cup white chocolate chips



Using the paddle attachment of your mixer, beat the butter and sugar until fluffy. Add eggs, beating after each addition.



Add vanilla and peanut butter...



and beat just until combined.



Combine the flour, baking soda, and salt in a bowl and add just half of that to the cookie mixture. Mix for 30 seconds on a medium low speed, then add the rest of the flour and mix until incorporated.



At this point you can refrigerate the dough for about 30 minutes, a few hours, or even overnight, but it is not absolutely necessary. Refrigerating cookie dough gives you a chewier cookie texture, but these cookies are great either way.

Preheat oven to 325 degrees and line cookie sheets with parchment paper or lightly grease them. I use a rounded scoop of a soup spoon for cookies and am not at all concerned with uniform shape. Use a cookie scoop or small ice cream scoop if you like every cookie to look alike. It's important to use basically the same amount so that they will cook evenly, but I like the uneven shape of homemade cookies.



Bake for 15 minutes or until lightly browned on top.



Let them set on the cookie sheets for 2 minutes and then transfer to a wire rack to cool...if you can leave them alone that long! They are amazing while still warm from the oven. I stored the very few leftover cookies in a plastic bag in the fridge overnight. I don't know what happened to them after that...they had mysteriously disappeared by the time I got up the next morning.

Homemade Whole Wheat Pancake Mix

This recipe was born of necessity. I am entirely too tired during the week to get up and start measuring flour, baking powder, etc for the kids' before-school pancakes. So, I made this mix and keep it in a plastic bag in the freezer. Then in the morning I scoop out some mix, add milk, an egg, and a little flax seed and viola! Perfect whole wheat pancakes. I usually drop blueberries onto the pancakes as they cook. But chocolate chips are an awesome addition, too.



6 cups flour (your choice of variety. I used 4 cups whole wheat, 2 cups whole wheat pastry flour)
2/3 cups sugar
2 T baking powder
1 T baking soda
1/2 tsp salt

Make sure you mix the ingredients thoroughly so that you evenly distribute the baking soda and powder.



For the pancake batter I whisk together one cup of mix, 3/4 cup skim milk, one egg, and 1 T ground flax seed.



1/3 cup of batter for each pancake is perfect for my frying pan...because I am also too tired to get out my electric griddle. While they are baking on the first side I drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries) on top.



They deserve a closer look, don't you think?




The pancakes will bake up around the blueberries a bit. Flip them when they start to look done around the edges. I'm not sure how long you can keep this mix in the freezer. I would think a good long while, though. We never seem to keep it around for more than a week and a half. Tip: flour stays fresher in the freezer. I keep all of my flours there in their original bags with a plastic bag on the outside.



Sometimes I sneak sugar-free syrup onto the pancakes. My kids can't tell the difference. :)