Sweet Relish Deviled Eggs

5 March, 201424 September, 2018 ~ Grace ~ 7 Comments

With all the egg recipes I’ve posted you would think I’d have shared a deviled egg recipe a long time ago. The truth is, I never had a recipe before; I just kind of added whatever, and then a little more of whatever until it tasted good. So I decided I needed to take the time and measure everything so I could share the recipe. Little Chef wanted to help as usual, so I let her peel the eggs. While she was doing this I left the kitchen for another chore. When I returned she already had them peeled, washed, cut in half, the yolks were mashed up, and most of the ingredients were in the bowl. When I told her I had wanted to measure the ingredients, she looked at me like I was from Mars. So I explained that I wanted to share the recipe as a blog post. She rolled her eyes…..that happens A LOT since she turned eleven last month. It seems the older she gets, the more ridiculous I get. Anyway, I decided to just look in the bowl and “guess” at how much of what she had put in and go from there. Her eggs turned out VERY yummy, so I was hoping I had “guessed” correctly. The next weekend I made the eggs again using the “new recipe” and took pictures along the way. They tasted just like Little Chefs yummy eggs! Maybe I should have called these “Little Chefs Sweet Relish Deviled Eggs”? Maybe not,… I don’t need the eye roller getting a big head or anything.

Start off by hard boiling a dozen eggs. Here is my tip on how to boil and EASILY peel farm fresh eggs. It’s a life saver if you have very fresh eggs and you don’t want them mutilated when you peel them. After you have peeled the eggs, wash them, cut them in half and place the yolks into a bowl.

Mash the yolks with a fork, add the rest of the ingredients and stir well. Then taste it….salt?…pepper?…more relish? It’s all up to you!

This came out a little lumpy, so I used the immersion blender on it for a few seconds. (Love that thing!)

After it’s all mixed up, spoon the filling into a plastic bag, seal the bag, cut a small hole in the bottom corner, and squeeze the yolk filling through the hole into the empty egg whites. For years I would carefully spoon the filling into each egg, the plastic bag method is WAY faster, and much more fun!

Sprinkle a little paprika on top and you’re done!

Here’s Little Chefs recipe for delicious “Sweet Relish Deviled Eggs”:

5.0 from 2 reviews

Sweet Relish Deviled Eggs

Makes 24 deviled eggs.

Author: Queen Of The Red Double Wide / Little Chef

Ingredients

1 dozen hard boiled eggs peeled
½ cup mayo
¼ cup sweet relish
1 tablespoon mustard
2 teaspoons horseradish sauce
salt and pepper to taste
paprika for sprinkling

Instructions

Cut your peeled hard boiled eggs in half length wise.
Place the egg whites on a tray and the yolks in a mixing bowl.
Smash the eggs yolks with a fork.
Add the first 5 ingredients to the yolks and stir.
If it's to lumpy for your liking you can use an immersion blender to make it a little smoother.
Do a taste test and add salt and pepper if needed.
Spoon the filling into the egg whites or use a plastic bag as described above.
Sprinkle each egg with a little paprika.

Homemade Egg Noodles

23 February, 201424 September, 2018 ~ Grace ~ 25 Comments

This recipe has been moved to our new blog: SufficientAcres.com

Click here or on the picture to go to the recipe!

Easy Homemade Thousand Island Dressing

11 November, 20134 January, 2017 ~ Grace ~ 10 Comments

It’s November (just in case you weren’t aware), and when I start thinking about Thanksgiving dinner, I start thinking about this salad dressing. It’s a recipe I got from my grandma many moons ago. It’s so simple, DELICIOUS, and paired with my grandma’s special green salad, I wouldn’t want to have a Thanksgiving dinner without it!

All you need is mayo, chili sauce or ketchup, sweet relish, and one hard boiled egg.

I used organic ketchup and I found a sweet relish that didn’t have corn syrup. Stir everything together and that’s it!

Now you’re wondering what my grandma’s special green salad is….that will be coming next week! 🙂 Have you started thinking about Thanksgiving dinner yet?

5.0 from 3 reviews

Easy Homemade Thousand Island Dressing

Author: Queen Of The Red Doublewide

Ingredients

½ cup mayonnaise
3 tablespoons chili sauce or ketchup
½ cup sweet relish
1 hard-boiled egg, diced

Instructions

Stir together all the ingredients and use on your favorite green salad or for a veggie dip.

The Perfect Eggs for Breakfast Sandwiches

6 May, 20131 January, 2017 ~ Grace ~ 18 Comments

I know, I know, you’ve all seen this trick of cooking eggs in muffins tins. It’s a great idea, don’t you think? Our family has been enjoying these allot! The only thing I do differently is cook them in a JUMBO muffin tin. They are bigger around and fit PERFECTLY on English muffins and biscuits.

Crack eggs into jumbo muffin cups (grease them first) add salt and pepper and bake at 350 degrees for 10-15 minutes and you have the perfect eggs for those yummy breakfast sandwiches.

Here are some that we’ve been enjoying….the possibilities are endless!!

This is a toasted, sour dough English muffin with cheddar cheese, bacon and a perfect egg!

Click here for an easy, mess free way to cook bacon!

This is a toasted, whole wheat English muffin with egg and cheese. I had to make my 8 year old stop eating so I could get this picture. She wasn’t very patient for some reason??

This is a homemade whole wheat biscuit with a sausage patty made with my homemade breakfast sausage seasoning and a perfect egg!

Egg Salad – 3 Ways

2 April, 20131 January, 2017 ~ Grace ~ 9 Comments

If you’re like us, you have a bunch of these in your fridge right now. 😀

They are absolutely beautiful, but they can’t stay in the fridge forever! Here are three delicious ways to use up those Easter eggs that are taking up space in your fridge.

If you don’t already have hard boiled eggs check out this post “How to Cook and EASILY Peel Farm Fresh Hard Boiled Eggs”. Even if you don’t have farm fresh eggs this is a great method for perfect hard boiled eggs.

#1 – “Creamy Egg Salad”

Start with 12 hard boiled eggs, peeled and rinsed. Chop the eggs into little pieces. I use an egg slicer and slice the egg one way and then turn the egg and slice it the other way.

After you have all your eggs chopped up in a bowl add: mayo, mustard, horseradish, and sweet relish. Mix all together real good and give it a taste. Now you will know how much seasoning salt and pepper you want to add. Don’t over do the salt….you can always add more but you can’t take it out!

This is Creamy Egg Salad on Sour Dough Bread…..Yummm!

#2 – “Dill Egg Salad”

This one is my favorite! If you don’t like pickles then skip down to the last recipe ‘cuz this is happy pregnant lady with a pickle craving good!!

Chop your 12 hard boiled, peeled, and rinsed eggs into a bowl. Add: mayo, dijon mustard, dill, pickle juice, and chopped dill pickles (our favorite dill pickle is – Nalley’s Elites Garlic, Dill & Onion Petites – they are little, crunchy, and absolutely DELICIOUS!).

My mouth is watering just thinking about those pickles….anyway, mix everything up thoroughly and then take a bite….add salt and pepper if or as needed.

#3 – “Bacon and Egg Salad”

Begin by slicing your 12 hard boiled, peeled, and rinsed eggs into small pieces. Add mayo, sour cream, green onions, bacon bits, (here is how I easily cook bacon in the oven) salt, and onion powder to the egg pieces. Stir together well and give it a taste. Add more salt if needed and pepper to taste.

5.0 from 1 reviews

Egg Salad - 3 Ways

These recipes can easily be cut in half if you don't want this much.

Author: Queen Of The Red Doublewide

Ingredients

# 1 - Creamy Egg Salad:
12 hard boiled eggs - peeled and rinsed
½ cup mayo
1 tbls mustard
1 tbls horseradish
2 tbls Sweet Relish
Seasoning Salt and Pepper to taste
_________________________________________________________
#2 - Dill Egg Salad:
12 hard boiled eggs, peeled and rinsed
½ cup Mayo
1 heaping tablespoon of dijon mustard
1 tsp dill
1 tbls pickle juice
½ cup chopped dill pickles (your favorite brand)
salt and pepper to taste
_________________________________________________________
#3 - Bacon and Egg Salad:
12 hard boiled eggs, peeled and rinsed
¼ cup mayo
½ cup sour cream
2 tbls chopped green onions
8 slices of bacon cooked and crumbled
½ tsp sea salt
¼ tsp garlic powder
More salt to taste
Pepper to taste

Instructions

These instructions work for all 3 recipes.
Take your peeled and rinsed hard boiled eggs and chop them into small pieces.
Add the rest of the ingredients except the salt and pepper to your chopped eggs and mix thoroughly.
Taste it, then add salt and pepper to taste.

How to Cook and EASILY Peel Farm Fresh Hard Boiled Eggs!

6 March, 201323 November, 2016 ~ Grace ~ 105 Comments

First of all I want to mention that this method is not just for farm fresh eggs. Store bought or strait from the coop, your end result will be beautiful hard boiled eggs!

Have you ever tried to peel a farm fresh hard boiled egg? I have, and it’s not a pretty sight. Unlike older, store bought eggs, no matter how hard you try the shell will not let go of the egg, leaving you with a lumpy, broken mess!! With my new egg laying machines and tons of fresh eggs the only thing I could think to do was hide a dozen eggs in the back of my fridge and wait for them to get old (the older the egg the easier it is to peel). This works as long as you know two weeks in advance when you are going to want a hard boiled egg. I don’t know about you, but when I want egg salad, I want it now, not two weeks from now!!

That was not my only problem with hard boiling eggs, I usually over boiled them and ended up with a green ring around the yolk….for some reason greenish colored, lumpy, deviled eggs are not very appetizing. So I started researching and experimenting, and experimenting, and experimenting…….and this method left me with sun colored yolks and EASILY peel-able eggs!

Start by placing a pot of water on the stove to boil. Make sure it’s enough water to cover the eggs. While your waiting for the water to boil take a (clean) thumb tack and poke a small hole in the fat end of each egg.

Be careful, you want to make a hole but not push the tack all the way in. The goal here is to put a tiny hole in the shell where the air sack is and not poke through the membrane inside. When the water is at a hard boil, and you have a tiny hole in each egg, gently (VERY gently) place the eggs in the boiling water and set the timer for 15 minutes.Keep them at a low boil for the entire time. If you pushed the tack in to far you will see streams of egg white floating in the water. It’s no big deal, that egg will just not be as pretty as the rest. After you do this a few times you will get the hang of it.

While they are boiling prepare a bowl of ice water in your sink. When the timer goes off immediately remove the pan and drain the boiling water. Then place the hot eggs into the ice water.

Wait about 15-20 minutes and take them out one at a time to peel.

These are eggs that were laid this morning….see how nicely they peeled.

This is an egg that I poked the tack in to far and some of the the egg white escaped. Not a good look for deviled eggs, but will still taste great in egg salad. 🙂

See how nice and pretty the yolk is!!

I’m so glad I can make deviled eggs whenever I want instead of having to plan ahead and hide them in the back of the fridge to get old. I hope this works as well for you as it has for me. The tack trick takes a little practice, but if all you have is fresh eggs to peel it’s definitely worth the effort.

I found this method at: Paths of Wrighteousness

Bacon Fried Rice

15 February, 201323 November, 2016 ~ Grace ~ 7 Comments

For our family it doesn’t get much better then Bacon Fried Rice!

Frugal, simple, yummy, uses lots of our fresh eggs, and how can you go wrong with BACON?

You will need 4 cups of cooked rice. It doesn’t matter what kind, I prefer brown organic rice (it’s much healthier than white), but I ran out and needed to use up this white rice so that’s what you will see pictures of. I put 2 cups of rice and 3 cups of water in my rice cooker and it was perfect about 20 minutes later. Cook your rice how ever you prefer.

While the rice is cooking, chop up LOTS of bacon.

This was 3 cups of uncooked bacon pieces. After it was cooked and drained it was 2 cups of bacon bits. I buy the big packages of ends and pieces (they are cheaper than sliced) and freeze them until I need them.

I only use 1 pan for this recipe, so you will need a big one. While the bacon is filling your house with that heavenly aroma, chop a large onion and green pepper.

You will also need six eggs, scrambled.

Yes, that’s a gargantuan bowl of eggs shells. 🙂 We save all our egg shells and grind them up for the compost pile and to feed back to our chickens for calcium. If you would like to recycle your eggs shells, here is a link to a post about 30+ things to do with egg shells on the Prairie Homestead Blog.

When the bacon is done(crispy) place it on a plate with a paper towel to drain, and pour some of the lovely bacon grease into a small glass bowl or coffee cup. Leave some of it in the pan to saute the onion and green pepper in.

Then look outside and see that it’s dark….and realize that you didn’t close the chicken coop doors yet. Then turn off the burner so you can run outside to do that. Grab a flash light, slip on your sexy clogs…. then remember that you are going outside for a couple minutes and leaving warm bacon bits on the counter with serious bacon snatchers in the house….slip off the sexy (chicken poopy) clogs and head back to the kitchen and hide the bacon bits in the cupboard. Slip sexy clogs BACK on, run out to the chicken coop, count 17 chickens, chase a cat out of the coop, close the doors, and run back to the house.

Warm the pan back up to medium heat (or just leave the pan on if you don’t have chicken issues) and saute the onion and green pepper, in the bacon grease until transparent. If they start to stick to the pan add more bacon grease.

Add the cooked rice to the pan. Stir the rice and veggies together and add a few more tablespoons of bacon grease (still on medium heat).

Pour the scrambled eggs over the rice mixture. Keep stirring while its cooking, when the eggs are almost set…pull the bacon out of its hiding place in the cupboard and add to the pan, stir in while the eggs finish cooking. When the eggs are completely done pull the pan off the burner, add salt and pepper to taste.

Four of us ate this for dinner last night with plenty of leftovers. Well I thought there was leftovers?? When I went to put them in the fridge I couldn’t find them…after making a few circles around the kitchen, I looked in the living room and this is what I saw:

Digger watching “Fringe” and eating leftover Fried Rice like popcorn. 😆

German Puff Pancakes – 3 ways

11 February, 201323 November, 2016 ~ Grace ~ 1 Comment

Here’s another recipe to help use all those fresh eggs…well 3 recipes actually. I love German Puff Pancakes, not just because they taste so good but because you mix up the batter, throw it in the oven and 20 minutes later….VOILA!! Everyone’s breakfast is done at the same time and mom (or whoever is cooking) isn’t still standing at the stove flipping pancakes while half of the family is finishing eating and the other half is waiting for seconds!! Don’t get me wrong, I love pancakes!! I just like eating more than flipping. 😀 OK, I’m done whining now.

Start by preheating the oven to 400 degrees.

Put the butter into a 13X9 inch pan and put it in the oven to melt the butter. Keep an eye on it and remove it when the butter is melted.

While the oven is heating and the butter is melting, put the remaining ingredients in a blender and blend until smooth.

Pour the batter from the blender over the melted butter and return the pan to the heated oven for 20 min.

How fun is that!! We top ours with butter and maple syrup or agave nectar.

German Puff Pancake

Author: Queen Of The Red Doublewide

Ingredients

2 tablespoons butter
6 eggs
1 cup milk
1 cup flour
½ teaspoon salt

Instructions

Preheat oven to 400 degrees
Put the butter into a 13X9 inch baking pan and put it in the oven to melt.
As soon as the butter has melted remove it from the oven and swirl it around to coat the bottom of the pan.
Blend the remaining 4 ingredients in a blender until smooth.
Pour the batter over the melted butter.
Bake for 20 minutes.

Now another version:

German Sausage Puff Pancake

Follow the recipe above but sprinkle cooked sausage (I use 1 pound of breakfast sausage) over the batter in the pan just before baking.

So I’m not sure if this is still a pancake? Maybe more of a breakfast casserole? Whatever it is, we usually eat it for dinner with salsa, sour cream, and cheese on top….TASTY!

And another version:

German Blueberry Puff Pancake

Follow the German Puff Pancake recipe above but before baking sprinkle 1 cup of frozen blueberries (fresh blueberries would work too) on top of the batter. Serve with powdered sugar, or maple syrup.