"Turn Up the Heat" Deviled Eggs

The term "deviled" when referring to food, was first used in the 18th century. And in the 19th century, it was commonly associated with spicy food; including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Deviled Eggs were a highly popular appetizer or party food back in the 1970's when I was a young girl and we couldn't go to any family gathering without seeing them on the table. Now, I only tend to make them during our Easter celebration when I'm cooking my other eggs. 

Corn Salad with Honey-Wasabi Vinaigrette

It's Day 4 of Salad Week and I brought you another vinaigrette-based salad to add to your summer salad repertoire. This time, I used some leftover corn on the cob I had after making too many ears (go figure!), mixed it with some grape tomatoes; then made this sweet and tangy honey-wasabi vinaigrette to give it an Asian flair. 

Corn typically is in season June-August; however, you will start to see some stores and local farmers markets carry the fresh ears in May. I prefer the Butter-Sugar or White Corn variety; as they are generally sweeter than the others. For this recipe, you can use corn that has been cut off of the cob or frozen corn that has been defrosted and drained. This refreshing salad is great, especially for those who don't like to eat corn on the cob (or can't like Gab with her braces!) and would go wonderfully with some of my Asian Pork Spareribs! 

Corn Salad with Honey-Wasabi Vinaigrette

Prep Time:  15 minutes                               Yield: 8

Cook Time: 15 minutes                                Serving: 1/2 cup

Total Time:  30 Minutes

Ingredients

For the Corn Salad

• 4 Ears Corn on the Cob, cooked and cut from the husk (approximately 3 cups of kernels)
• 1 Scallion, chopped
• 1 c. Grape Tomatoes, sliced
• 1 tbsp. Fresh Parsley, chopped
• Prepared Honey-Wasabi Vinaigrette

For the Honey-Wasabi Vinaigrette

• 1 tsp. Honey
• 1 tsp. Wasabi Paste
• 1 tsp. Ginger, grated
• 1 tbsp. Rice Wine Vinegar
• 2 tbsp. Canola Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

For the Corn Salad

1. Add the corn kernels, scallion, tomatoes and parsley to a bowl; then add the prepared Honey-Wasabi Vinaigrette. 
2. Mix well, season with salt and pepper; then refrigerate until ready to serve. 

For the Honey-Wasabi Vinaigrette

1. Combine the honey, wasabi paste, ginger, vinegar, mustard and oil. Whisk well.

Nutrition Facts

Calories 87 , Carbs 13.4g, Fat 4g, Protein 1.7g, Fiber 1.7g, Sugar 2.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Wasabi Egg Salad and My Easter Menu

My family and I celebrate Easter and since it is a mere 5 days away, I guess it's not too early to start talking about eggs.  The kids still love to color them, but rarely eat them all.  We ALWAYS tend to have leftover; mainly because they still fight over how many they each get to color and design (yes, they're 16 and 11!). The funny thing is that I don't really like to eat hard boiled eggs and only tend to make them around this time of year.  

So when I find myself with leftover eggs, I like to make egg salad to use them up.  I LOVE the flavor and kick a nice hot mustard or wasabi gives your food and this added just the right amount. Just remember to remove your eggs from refrigeration about 30 minutes prior to boiling. This will prevent your eggs from cracking; which is fine for an egg salad, but not for coloring Easter eggs! You can also use this recipe to make Deviled Eggs. 

Wasabi Egg Salad
5 Eggs
1/2 tsp. Wasabi Paste
3 tbsp. Hellman's Mayonnaise
Kosher Salt, to taste

Directions:
1.  Place eggs in a saucepan and cover with cold water. 
2. Bring to a boil then let simmer for approximately 6 minutes. Eggs will be done if you can spin them on their vertical axis. (If they fall to the side, they're not done). 
3. Remove from water and place in an ice bath (water and ice) several times until they have cooled (you can also make ahead and refrigerate). 
4. Peel the eggs, rinse off any residual shells, chop the eggs and place in a bowl. 
5. Add the wasabi paste and mayonnaise and mix well. Serves 3. 

*Nutritional Information per Serving (without bread): Calories 231, Carbs 1.3g, Fat 19.8g, Protein 10.5g, Fiber 0g, Sugar 1.3g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

And now for my EasterMenu...

I'm cooking for about ten people this year so it will be quiet. We start the day by having the girls look for eggs (plastic so if they don't find them all AND if I forget where we hid them, they won't stink up the house!) then spend the morning preparing the food for our dinner and setting the table so that I can relax with my guests as much as possible. There's nothing worse than trying to get it all done the same day and not getting to enjoy the holiday or your company.  Here are some things I'm leaning towards this year. Click on the link to be taken to the original recipe post! 

Appetizers

Garlic & Herb Cheese Stuffed Mushrooms

(You can stuff and bread these the night before, cover, and keep

 refrigerated. Remove from the refrigerator and allow 20-25 minutes for 

baking right before you're ready to serve).

"Chick" Deviled Eggs 

(You can be prepare the egg salad up to two days ahead of time. 

Assemble up to four hours before you're ready to serve)

Cherry Tomato Bites

(You can prepare these the day before and cover tightly 

in an air tight container or with plastic wrap. This year I'm using 
Yellow Sunburst Tomatoes instead)

Antipasto

Main Course

Honey & Brown Sugar Glazed Ham

(Recipe to follow)

Capital Grille Mashed Potatoes

(Cut the potatoes and place them in your pot in the morning. Cover the potatoes with 

cold water; then place the lid on top of the pot. They're ready to boil when you are.)

Herbs de Provence Roasted Carrots & Turnips
(Recipe to follow)

Dessert

Carrot Bunny Cake

(A must have every Easter decorated by the kids)

 (You can make the cake the day before; then keep refrigerated until ready to serve)

Limoncello Cheesecake 

(Recipe in the cookbook!)

Wishing all of you a wonderful Passover and Easter holiday! xo

Enjoy!

Baked Turkey & Wasabi Mashed Potato Croquettes

So what do you do when you make one of those boneless turkey breast roasts then have less people than anticipated to eat it? Well, after cutting some up to put on salads and making sandwiches, I decided to mix them together with my leftover Wasabi mashed potatoes to make these croquettes! I have been dying to make Wasabi mashed potatoes myself since eating them out in the city for my birthday this past February. They're so easy, I don't know why I waited so long! Wasabi is essentially a green horseradish that is common in Japanese cooking. Most grocery stores carry it and can be found near the soy sauce isle. I LOVE it, but use too much and it will definitely clear out your sinus'! These were delicious, filling and a great way to use up leftovers. I also liked that they were baked instead of fried in oil, but if you prefer them that way, by all means, fry away. :)

Baked Turkey & Wasabi Mashed Potato Croquettes
2 c. Cooked Turkey Breast
2 c. Prepared Wasabi Mashed Potatoes, refrigerated at least 12 hours
1 tbsp. Parsley, chopped
1 Scallion, chopped
2 Cloves Garlic, minced
1/4 c. All-Purpose Flour
2 Eggs, whisked
1 c. Panko Breadcrumbs
Cooking Spray


Add your turkey to a food processor, chopper or blender and pulse until the turkey is minced. Add in the potatoes and pulse until the mixture is well blended, then add to a mixing bowl. Add the parsley, scallion, garlic, and flour and mix well. Add the eggs to one bowl and the breadcrumbs to another bowl. Form eight balls approximately 2" wide, then flatten slightly. Dip each patty first into the eggs, then into the breadcrumbs. Place on a baking sheet sprayed with cooking spray. Repeat for each patty then spray the top of each one with cooking spray. Bake at 350 degrees for 20-25 minutes or until they turn golden brown. Makes 8. 


*Nutritional Information per Croquette: Calories 131 , Carbs 16g, Fat 4g, Protein 7g


Wasabi Mashed Potatoes
4 Russet Potatoes, peeled and cubed
2 tbsp. Butter
1 tbsp. Wasabi Paste
3 tbsp. Light Sour Cream
1/4 c. 2% Milk


Place potatoes in a pot and cover with water. Boil until the potatoes are fork tender, drain and place back in the pot. Add the butter, Wasabi paste, sour cream and milk and beat with an electric mixer until smooth. Makes 6-1/2 cup servings. 

*Nutritional Information: Calories130 , Carbs 20g, Fat 5g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.