Tag Archives: guacamole

Avocado Deviled Eggs for the Win!


Alex, I’ll take “foods Sherri’s mother never cooked” for 400 please. Originating in Italy, this round food is often filled with a mixture of egg yolk, mustard, and hot sauce.* Alex… What are deviled eggs? That is correct!

If this was a real episode of Jeopardy I would be $400 richer right now. Aside from my opening little joke, I have no cute story to tell for these eggs. All I have to offer is a beautiful photo and delicious recipe. They were not part of my mother’s recipe box or mine for that matter. It was found quite accidentally sitting in a basket, next to the avocados at my local grocery with no name or website attached.

The minute I saw it, just knew I had to try it. I don’t like regular deviled eggs. I’m not a fan of the filling. This recipe seemed perfect and while I was supposed to add the egg yolk to the avocado and mash them together, I must have missed that step somehow. I’m glad I missed it; I think it would have been too rich and mellowed the flavor of the avocado. The original recipe called for a sprinkling of paprika on top. I love the flavor of Za’atar and thought the sesame seeds would add a nice texture. I was right! These are the perfect little bite.

They make a great quick breakfast, light snack, or very deserving as an appetizer. All that’s left my friends is to Enjoy! Let me know what you think.

3 hard-boiled eggs (I like to use extra-large)
1 large avocado
3 teaspoons lime juice (lemon will work as well)
¼ teaspoon garlic powder
Pinch of salt and pepper
dash of hot sauce (optional)
sliced scallions
Sprinkle with Za’atar (or other spice you like)

Boil the eggs using my method. Click here for the instructions. Cook, cool and carefully peel the eggs. Use a sharp knife and cut the eggs in half vertically. Remove the cooked yolk from the egg and put aside.**

Add the avocado into a wide flat bowl and mash. Add the lime juice, garlic powder, a drop of hot sauce, salt and pepper. Mix together and spoon into each half. You can sprinkle them with any seasoning but I really like the flavor Za’atar adds. Place a couple of scallions on top and that’s it!

*FYI… the hot sauce gives it heat, which is why deviled eggs are called “devil”ed
**Instead of discarding, you could put them aside and make my mom’s thumb cookies with them! Or, if you want, add them to the avocado.

 

 

Happy Cinco de Mayo! Celebrate with fish tacos!

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So, I’m a day late and a dollar short. Yesterday was Cinco de Mayo. Usually that means my boys come home from school and tell me they have to bake something for Spanish class. Oh, and did I mention they usually need it the next day! So being the girl scout that I am and always prepared, I generally have all the ingredients to make any variety of food (well most foods anyway)! The good news is that my boys help out, especially since we always make desserts. Jarred genuinely likes to cook and Ethan likes to lick the bowl!

This year as May 5th approached I asked my younger son Ethan what he wanted to bring in to school. He said the teacher didn’t ask the class for anything –  I was shocked yet at the same time being in the throws of baseball season very relieved. Over the past 6 years I have been in my kitchen making: Mexican wedding cookies, horchata or Arroz con leche (rice pudding), flan (Mexican custard), dulce de leche (caramel), churros, oh and let’s not forget to send in Mexican hot chocolate, and cafe con leche to wash it all down! Last year I made bridagderos (a chocolate candy that is a cross between fudge and a truffle) stay tuned for that recipe, it’s delicious although technically wasn’t considered Spanish for the class since it’s Brazilian! As you can see, I’m not the grab a bag of chips and salsa to bring in kind of mom! This year I was planning to make paletas (frozen popsicles) that I saw on the Food Network. I might just have to make those sometime this summer.

Since it is a baseball night, I had to make a fast dinner so I decided to prepare a make your own taco or burrito bar. Being short on time, I purchased flour tortillas, guacamole and cuban black beans from Trader Joe. They have the best homemade flour tortillas! Salsa is another story entirely and I should probably have a post dedicated the the brands I have tried. So for tonight, any jar of salsa you have in your house will be great – remember, short on time.

To set up the buffet, you’ll need a main protein (in my case grilled tilapia) toppings of your choice, shredded lettuce, salsa, guacamole, rice, corn, black beans, tortilla chips and shredded cheese.

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For the recipes… roasted corn and onions, grilled tilapia, brown rice.

Taco Spiced Tilapia
3 to 4 tilapia filets (account for 1 piece of fish per person)
Penzey’s taco seasoning (or brand of your choice)
1 tablespoon olive oil

Put a non-stick grill pan on the stove top on medium heat. Meanwhile prepare the fish. Rub both sides with olive oil and sprinkle the top with taco seasoning. When the pan is hot, place the fish seasoned side down. Sprinkle the other side with a little more seasoning. Grill until done about 5 minutes a side depending on how thick your fish is.

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Roasted Corn Recipe

There is a restaurant in NYC called Canyon Road. They make a roasted corn dish that is to die for. In the summer, I roast my own corn on the grill but for a nice shortcut, Trader Joe has roasted corn in the freezer section. How easy is that? It’s made with caramelized onions and very deliscious, I hope you like it.


one onion finely diced
4 garlic cloves minced
1/2 bag frozen roasted corn from you guessed it… Trader Joe!
salt and pepper to taste (I used 1/2 teaspoon of each)

In a large skillet heat 2 tbs. olive oil over medium heat. Add the onions and cook over medium to low heat for about 15 to 20 minutes until they are nice and caramelized. Add the garlic and cook for a couple of minutes then add the corn. Cook until the corn is hot, add salt and pepper to taste.

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Chipotle Restaurant Style Rice
2 cups of water
1 cup brown rice
1 small shallot diced fine
2 tablespoons dried cilantro or parsely (or combination)
2 teaspoons of olive oil
2 teaspoons zesty lemon seasoning
1 teaspoon lemon pepper seasoning (no salt added)

In a 2 quart saucepan add the water and bring to a boil. When it comes to a boil, add the rice and the rest of the ingredients and stir. Cover and cook as directed on the package.

Ole!

According to the Encyclopedia Britannica…

Cinco de Mayo, ( Spanish: “Fifth of May”) , also known as the Anniversary of the Battle of Puebla,  national holiday in Mexico in honor of a military victory in 1862 over the French forces of Napoleon III. When in 1861 Mexico declared a temporary moratorium on the repayment of foreign debts, English, Spanish, and French troops invaded the country.