Saturday, April 23, 2011

Gramma's Southern Deviled Eggs

Gramma's Southern Deviled Eggs (Directions below)
Every year for Easter my 87 year old Gramma makes me her deviled eggs. I am sooo disappointed not to be home this year and gobble them up! Easter couldn't come and go without those deviled eggs though. So I had to whip some up here in Savannah. My Gramma doesn't really have a 'recipe' per say, so just add these simple ingredients to taste and enjoy!

Gramma's Southern Deviled Eggs

Boil eggs. Let eggs cool. Remove eggshells. Cut eggs in half length-wise. Remove yolks and place in bowl. Mash yolks with fork. Then add the following to taste:

A little bit of yellow mustard
Sweet Pickle Relish
A little bit of onion, grated with the smallest part of the grater
A little bit of fresh squeezed lemon juice (if you don't have fresh lemon juice, use some of the juice from the pickles)
A little bit of salt

I placed my yolk mix into a piping bag and used a large tip to pipe the yolk back into the eggs. Refrigerate for a day. Remove and let eggs come to room temperature before serving.

*******Click HERE to print Gramma's Souther Deviled Eggs Instructions*******

Wednesday, April 13, 2011

Share your green bean recipes!

Hey guys! I just started cooking green beans and was wondering if any of you guys have a good recipe?

I made them last night following this recipe (which is not creative) but I used haricot verts and they were so good, so I really want to make green beans again.

Haricot Verts:

olive oil
pressed or diced Garlic
thinly slice red onion
Packet of Haricot Verts
Lemon (one whole lemon)
kosher Salt
Red Pepper flakes
(add ingrediants to your liking)

1. cook garlic and onion in olive oil on medium to medium low and sprinkle with kosher salt, pepper, and red pepper flakes until onions begin to go transparent (or until you get bored)
2. put in haricot verts and drizzle with more olive oil (so they will steam) and add more kosher salt and pepper
3. after 4 minutes squeeze two quarters of the lemon
4. place a top on the pan and cook for 10 minutes checking/ stirring every now and then so garlic and onion wont burn
5. Add final two quarters of lemon and cook until the haricot verts are tender. (taste one to make sure you like it)
6. enjoy as a side to anything you like!