Buffalo Chicken Deviled Eggs

Deviled Eggs have to be by far my favorite appetizers to make. If you are wondering I put mustard, lots of mustard in them. However, once in awhile I get a hankering to try something different.

I had a friend when we lived in Germany who also attended the same school as I did that made an avocado deviled egg which got me thinking what other types could I create? Now the thing with deviled eggs that you must remember the shell has to be able to hold whatever you put in it within reason. It is typically a one bite appetizer at most two. And personally it should have a unique or defined flavor. If you are like me themed foods are fun. Now think of food items you usually have in front of a sports game or eat at a sport bar and you get the typical chicken wings with some sort of sauce.

Not your ordinary Deviled Egg…

I do not out of the norm eat spicy foods but occasionally I feel the want for buffalo wings which really is mild in comparison to other used sauces on wings. But to me they are the spiciest thing I will try. And they still give my tongue a burn and a need to drink something extra cold with them.

I made these a few years back but I used a food processor to process the chicken into a pulp.

What you will need is

  • 1/2 breast of cooked chicken (boiled, roasted whatever your preference)
  • 1 dozen eggs, halved, de-yolked
  • 1 dozen yolks mushed
  • 1-2 stalks of celery minced
  • Mayo/Greek Yogurt varies on preference 3tbsp
  • Buffalo Sauce 1-2tbsp
  • Blue Cheese 3tbsp and remaining for garnish

For my photos I actually ate some of my boiled eggs before hand so I ended up with about 7 eggs instead of a dozen so the mixture was less egg at. Plus I went a little overboard and put a whole breast. I chopped the meat up into very small chunks but this can easily be thrown into a processor with the egg yolk and add the liquid until it resembles the consistency you want. Now if you are going to process add in the celery after you are done processing so you can get the little feel of celery in each bite. Also this is when you add blue cheese because you might also want that little surprise in every bite.

Once you are done mixing and tasting. Please taste and adjust as you need you may even want salt and pepper or more sauce.

Fill each egg. You probably will have a bit of extra filling. See photo of excess can be used with celery sticks or crackers and be eaten also as a side but moreso a dip.

Top with some blue cheese and buffalo sauce for added flair.

Substitutions: Greek yogurt for mayonnaise.

Cauliflower, minced instead of chicken.

If you don’t have the time or kitchen to do all the prep like boiling. They sell boiled eggs in the refrigerated section in the grocery store along with rotisserie chickens. You could easily take the ingredients to work and make them quickly.

And if you are looking for a different type of serving versus using the egg shell serve this on celery similar to Ants on a Log, but more grown up style. Instead of using the shells chop them lightly and add to chicken mixture and top celery pieces with it.

My mom mentioned this being a great idea for those dieting and looking for less carbs as it is mostly a protein with minimal fats.

Spice up your gathering today and make a fun little dinner addition.

The ladies at the Sunday Social might gasp at the sight, but who knows you might surprise them.

Enjoy!

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Pumpkin Cookies (Self-Rising Flour)

So the title tells it all. This recipe I adapted against the one I normally use, which uses All-Purpose Flour. My in-laws live in the south, they use more Self-Rising Flour than they do All-Purpose. The difference is (this is if you don’t bake and have no idea the difference…FYI) Self Rising flour has baking powder (a leavening agent), and salt added to it before packaging. All-Purpose Flour does not. A recipe that calls for All Purpose should have a leavening agent such as Baking Powder,or Baking Soda. I am saying should…there are other types of leaven-er and depending on what recipe you are using, it may call for some other ingredient.

So I adapted this specifically for my Mother-in-Law Teresa. apparently they really hadn’t eaten Pumpkin cookies until I introduced them to it last year. She has been asking me to give her the recipe and make her some. After looking at my recipe, I realized I should see if I could work a recipe with self rising flour instead of the all-purpose.

Recipe-Pumpkin cookies

 

Drop by teaspoonfulls onto a greased cookie sheet. Bake in a preheated oven at 350 Degrees Fahrenheit.  15 minutes.

Add Chocolate Chips, Nuts, Raisins ETC (Optional) I recommend the chocolate chips.

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Very Simple, No need for a mixer, this can all be done by hand, and very quickly.

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A Baking scoop from pampered chef comes in real handy for cookies like this. Mine Broke. (reminds me I need to order a new one)

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Transfer to wire rack, shortly after pulling from the oven. Keep them in a ziplock, or sealed container to maintain freshness.

Tell me how this recipe works out for you. When I get back to Germany, I will post the other recipe using All-Purpose flour for those who would prefer that method.

 

 

Baking……On a Roll

MeAs I said in the previous post, with the Meatloaf Cupcakes, I am at my cousin’s house in Denton, TX.  I was asked to bake some things for her.

Tonight I baked. And I baked, and I baked some more.

I took my place as her temporary house wife. Her house smells heavenly.

She is one of those who orders a basket of produce through a community co op and gets one every week.  She had some Zucchini that needed to be used, so I thought well Zucchini Bread never gets old. At least I enjoy the spice bread.

She also has a smaller version baking cupboard, that compared to mine is small.  I need to show you mine one day when I get back from this long long vacation of mine,

You are probably thinking who cooks and bakes on their vacation? Well, I do. I am always enlisted to help someone somewhere.  I love the kitchen even on vacation. If I can get a few precious hours to myself I can come up with many a delicious thing.

So while my daughter was napping/sleeping (whatever it is she does when her eyes are closed and her mouth is not moving), I mixed up a batch of zucchini bread, came up with a new cookie, Raisin Bran Oatmeal Cookies, and made a classic cookie: White Chocolate Macadamia Nut Cookies.

Whipped those babies up and postponing the chocolate chip til tomorrow. Thinking of also doing a brownie 🙂

Next few posts are the recipes with some photos. As I don’t have my camera, and I borrowed my cousins IPAD to take photos as I went.

Please enjoy!

Wimmer’s Wiener’s, Twin Bings, and Cherry Vodka

Nebraska.

 A state offering many things. It’s where my mother was born, and where her entire family is from.  We went back for my grandparent’s 60th anniversary which was a big hit in a town with a population of less than 200. No, kidding.

Things to take from the state of the Corn Husker.

First Wimmer’s Wiener’s: By Wimmer’s Meats. I have only seen these in Nebraska. A company that still uses all natural casings, and the Wiener’s are Red, Yes, Red. There will be a test at the end. Note the trend

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Twin Bing’s a favorite in my family. Although, personally I am not a fan.  If you have ever heard of a cherry mash, this is the Midwest equivalent. My family will tell you if it’s not the Twin then it’s not the same.  A Very old fashioned candy treat, but apparently still popular. At least in Nebraska.

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And finally to the alcohol.  I was told my grandma used to drink. But that she drank strictly Cherry Vodka. Back in the day 1950’s in the midwest. Cherry Vodka which had that red dye that most everywhere has been taken off the market now. From what I hear you can still get it in some places in Nebraska. My grandma doesn’t drink anymore, I have never seen her drink in all my years, my grandpa well he sticks with the O’Doul’s.

I definitely need to have me some Vodka, and Cherry 7-Up if I am to give you some more postings.  Sorry for the long wait. I was with my family in a little town called Page, Nebraska. The train only comes through 3 times a day. A town surrounded by corn, slowly disappearing of the map. The city doesn’t even have money to upkeep the roads anymore. Sad, if it wasn’t in the middle of no where, i might like to start up a bakery in one of the old buildings 🙂

On the side of the Store. The only gas station/mercantile in town.

On the side of the Store. The only gas station/mercantile in town.