Mediterranean Dip

SP and I shared a pie plate of this for dinner. We devoured it.
I found THIS RECIPE on Tasty Kitchen. Thanks!
Don't let my picture deceive you - it was really good and healthy. Follow the link above to see the good more appetizing pictures of it!

Last Night's Dinner Salad

What a yummy dinner it was! Served with a fresh baguette, this modification of Tasty Kitchen's Deviled Eggs in a Nest of Butter Lettuce made a perfect summer dinner for 6. I was able to use butter and romaine lettuce from the garden, but also bought a head of butter lettuce at Hannaford's. I added the first of our Sweet 100 and Sungold tomatoes to the salad. I also added shaved steak, left over from Monday's steak dinner, cooked a la our friend Brucepedia.













The biggest change I made was the salad ingredients and the deviled eggs. I used 8 eggs, and the funny part is that not knowing SP ate a broken half, no explanation of even numbers and multiples of two kept Daughter from counting 15 eggs. We love lots of laughter in our kitchen!

I doubled the dressing (recipe below) and it was perfection - I will be using it again! So that any left overs would save well, I let everyone dress their own. The serving tray was picked clean in the end but we do have leftover dressing - hooray!

In making the deviled eggs, I added fresh tarragon from the front garden bed. I did find that the amount of dressing added made them rather watery and messy, so next time I will use less of the dressing. In an attempt to dry it up a bit I added some white pepper, ground sage, and mustard powder. They were super yummy!

Dressing Ingredients

• ½ cups Light Mayonnaise
• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 4 teaspoons Rice Wine Vinegar

Dressing Preparation Instructions

1. Whisk mayonnaise, mustard, honey, and vinegar in a small bowl.

* this is a great honey Dijon recipe!

2. * Mash 5 tablespoons of the dressing into the yolks to make a smooth filling.

*Next time I will use less of the dressing. I like my deviled egg stuffing to be stiffer. I hope to return to this recipe and rewrite my version.

(Dressing, filling, and eggs can be covered and refrigerated overnight.)

Deviled Eggs on Butter Lettuce with Honey Mustard Dressing

Before I lose this recipe for the third time, I am blogging it! This is another wonderful looking recipe from Tasty Kitchen.
I am making a version of this for dinner tonight, except I will be adding some shaved steak that is left over from yesterdays lunch. I will take pictures and add later.




Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

Slow Cooker Coconut Chicken Curry

I will definitely do this Tasty Kitchen Recipe Again!
This is all them! so click the link.
Simple and delicious, even my kids agree!@

Simple Curry

 

I tweaked a recipe from Tasty Kitchen (which turns out to be from my lovah Jamie Oliver) and came up with this yummy curry. It hit the spot for me as I was nursing a cold on some dreary rainy spring evenings. Easy and delicious.

Ingredients
One bunch Scallions, thinly sliced white and light green parts only
One medium onion, finely diced
One bunch Fresh Cilantro, coarsely chopped
3 Tablespoons Roasted Sesame Oil
10 to 15 teaspoons Curry Powder (the more the merrier on your tongue)
2 Tablespoon Butter
2 cans Coconut Milk
2 large pinches Kosher Salt
the juice of one Lemon
2 blocks Extra Firm Tofu (pressed to Dry And Cut Into 1-inch Cubes) OR 4 boneless skinless chicken breasts cut into cubes
*** adding a dollop or two of sour cream or plain yogurt will cut the spice if you over do it***
Serve over cooked rice.

Directions

1. In large skillet, heat oil over medium heat.
   
2. If you are making rice, start it now.
   
3. Add onions and scallions and simmer until translucent.
   
4. Add tofu/meat and cook/brown.
5. Add cilantro and stir to combine.
6. Add the curry powder Stir everything together.
   
7. Add the butter. Continue to stir and cook for 20 to 30 seconds more.
   
8. When it’s all simmering nicely, add the coconut milk.
   
9. While stirring often, bring everything to a boil, then turn the heat down and simmer for 2 minutes.
   
10. Finish the sauce by seasoning it to taste with salt and then stir in lemon juice.
11. Turn off the heat and serve over cooked rice.