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Crab Stuffed Deviled Eggs
These are great deviled eggs, great taste. Feel free to use lump crab meat or imitation crab. This recipe assumes you have hard boiled eggs already prepared. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 12 hard boiled eggs, peeled, Shortcut
- 1 can lump crab meat, drained, (250 g / 8 oz)
- ⅓ cup mayo, of your choice
- 2 tablespoons fresh dill, chopped, plus additional for garnish
- 2 teaspoons lemon pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish
Instructions
- For the crab meat, after you drain can, place that in a shallow bowl, remove any shell fragments, then flake it apart with a fork. If using imitation crab (crab sticks, my preference), chop the sticks into 1/4 inch pieces and crumble them with your hands.
- Slice the eggs in half lengthwise, remove the yolks to a mixing bowl, mash the yolks with a fork and place the whites on a serving tray, flat side up. Eggs, yolks, and crab all prepped.
- Add the crab meat to the yolks, and add remaining ingredients.
- Mix together well.
- Spoon mixture into the egg whites, top each egg with additional dill for garnish, as desired. Chill for an hour, serve and enjoy.
Notes
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Chicken Eggs (Rice Cooker).
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Italian Deviled Eggs
These sound good and another alternative deviled egg. On my to make and taste list. This recipe assumes you have hard boiled eggs already prepared.
Ingredients
- 6 hard boiled eggs, peeled
- 1/3 cup mayo, of your choice
- 1/3 cup Parmesan cheese, shredded
- 2 tablespoons carmelized onions
- 2 tablespoons proscuitto, cooked and crumbled, or bacon
- 1/2 teaspoon dried basil
- fresh basil leaves, chopped, for garnish, as desired
Instructions
- Slice the eggs in half lengthwise, remove the yolks to a mixing bowl, place the egg whites, flat side up on a serving tray.
- Mash the yolks with a for then add mix in the mayo, onion, cheese, dried basil, and the prosciutto.
- Pipe or spoon the yolk mixture into the egg whites and garnish each egg with a bit of chopped fresh basil. Enjoy.
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Chicken Eggs (Rice Cooker).
Adapted from an internet recipe.
Easiest Deviled Eggs, Ever!
For a basic deviled egg, the egg yolks are mixed with mayo and mustard, well we are not going to do that. So actually, you could call this the laziest way to make deviled eggs, ever. This recipe assumes you already have hard boiled eggs available, and if someone else prepared those, and peeled them, bonus for being even more easy (or lazy). Basically if you have hard boiled eggs, this is just another way to enjoy them.
Ingredients
- 2 hard boiled eggs, peeled
- Kewpie mayo, or mayo of your choice in a squirt bottle
- mustard, of your choice, in a squirt bottle is preferred
- black pepper, as desired
Instructions
- Slice eggs in half lengthwise and place on a plate flat side up.
- Squirt some mayo all over the top of each egg, be generous. Then squirt a small amount of mustard on top of the mayo, and add a sprinkle of black pepper as desired. Enjoy.
Notes
Now how easy was that?
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Chicken Eggs (Rice Cooker), Perfect Hard Boiled Duck Eggs.
Seen a photo of these and just made them.
Pan Fried Whitefish II
Sounds like an excellent variation for fried fish, on my to make and taste list for sure.
Ingredients
- 2-3 whitefish fillets, boneless, skinless, cut in half to make easier handling
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder, 1/4 teaspoon if using Thai chili powder
- salt and pepper, as desired
- 1 tablespoon extra light olive oil
- 1 tablespoon butter
Instructions
- Mix together the garlic powder, paprika, onion powder, chili powder, salt and pepper as desired, in a shallow bowl.
- Heat a large non stick pan on medium heat with the oil and butter. When hot but not smoking, coat the fish fillets in the dry mixture on both sides, then add to the hot pan.
- Fry 3 minutes or until golden brown then turn the fillets over for another 3 minutes.
- Serve with sides of your choice.
Notes
Low cost per serving.
Provided by Monica Rosales of Just A Pinch Recipe Club and his recipe is here.
United States.
United States.
Stuffed Whitefish
This, is delicious! A really nice alternative to baked or fried fish. I made this on 3 May 2019 and cut the recipe in half, absolutely delicious. My photos show only 3 fillets used.
Ingredients
- 6 whitefish fillets, boneless, skinless, pangasius would be perfect
- 1 tablespoon butter
- 1/4 cup onion, diced
- 3 tablespoons green bell pepper, diced
- 1 can corn, drained
- 1 cup soft bread crumbs
- 2 tablespoons pimento, chopped
- 1/8 teaspoon dried thyme, crushed
- 2 tablespoons salad oil, or neutral oil of your choice
- paprika, for garnish if desired
- fresh parsley, chopped, for garnish if desired
- lemon slices, as desired
- salt and pepper, as desired
Instructions
- Preheat your oven to 180 C (350 F). Grease with oil or butter a 9x13 baking dish. If cutting the recipe in half, a 7x11 baking dish is perfect.
- To make the stuffing, put a saucepan on medium heat, add the butter, when melted, add the onion, cook until onion is translucent.
- Add the bell pepper, drained corn, bread crumbs, pimento, and thyme. Cook until the bell pepper is soft, stirring often, takes just a few minutes. Remove the stuffing from heat.
- For those that are new to cooking, this is the skin side of a skinless fillet.
- And this is the opposite side, or the inside of the fish, this is the side you are going to add the filling to.
- Lay the fillets out on a sheet of foil, skin side down. Spread the stuffing loosely over the fillets.
- Roll each fillet up and place seam side down in the prepared baking dish. Brush each roll with salad oil or oil of your choice.
- For any leftover filling, just spoon it in along both ends of the rolls.
- Wipe off the foil you used and cover the baking dish with that foil. Bake for 45 to 60 minutes or until the fish flakes easily with a fork. Photo with foil removed, perfectly cooked fish.
- Serve with sides of your choice.
Notes
Low cost per serving.
Provided by Russ Myers of Just A Pinch Recipe Club and his recipe is here.
United States.
United States.
Egg Lettuce and Tomato Sandwich (ELT)
A straightforward sandwich with many variants. This recipe assumes you have hard boiled eggs already on hand.
Ingredients
- 2 hard boiled eggs, chicken or duck, sliced
- lettuce leaves, as desired
- fresh tomato, sliced, as desired
- 4 slices bread, toasted
- mayo, or mayo of your choice, as desired
- salt and pepper, as desired
Instructions
- Prep the lettuce and tomato. slice the hard boiled egg.
- Toast the bread then spread some mayo on each slice, to two slices, add a layer of tomato slices and season with salt and pepper as desired. I used Tor tomatoes.
- Top with lettuce leaves.
- Top the lettuce with egg slices.
- Top with the other slice of bread, mayo side down, slice in half, enjoy.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Eggs (Rice Cooker), Perfect Hard Boiled Duck Eggs.
Variants: 1. Use plain bread instead of toasted. 2. Use a fried egg instead of hard boiled. 3. Add a slice of cheese, your choice. 4. Add two layers of tomato slices. 5. Use a croissant in place of toast. 6. Use a bagel in place of bread. 7. Use a hamburger bun in place of bread. 8. Add a slice or two of thin sliced smoked ham.
Adapted from an internet recipe.
Lemon Rice (Rice Cooker)
This recipe come a good Chef friend and I have tailored it to be prepared in a rice cooker. This is tasty rice. I used my small 1 liter rice cooker for this which is a simple Cook / Warm model. I also doubled the recipe from what is listed. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed and drained
- 1 tablespoon extra light olive oil
- ½ teaspoon lemon pepper, or more to taste
- ¼ teaspoon dried basil
- 1¼ cups chicken stock, homemade or from powder, Shortcut
- 2 tablespoons lemon juice, or lime juice if no lemons availalble
- 1 tablespoon unsalted butter, room temperature
- pinch salt
- 1 tablespoon ponzu sauce, optional, Shortcut
Instructions
- To your rice cooker, add the oil, rinsed and drained rice, lemon pepper, and basil, set the rice cooker to Cook. You are NOT using the cover yet. Stir to mix the oil into the rice, and stir often as the cooker heats and the rice turns translucent. This will take 3-5 minutes once the the cooker comes up to temperature.
- Now pour in the chicken stock, lemon juice, butter, and a pinch of salt as desired. If using the ponzu sauce, add that now as well. Give everything a stir to combine.
- Cover with the lid, leaving the setting on Cook.
- When the rice cooker switches to Warm setting, leave the cooker covered for 3-5 minutes, then turn off, fluff with a rice paddle.
- Serve as a side dish with any meal.
Notes
Shortcuts: Chicken Stock (Pressure Cooker), Ponzu Sauce.
Ponzu Sauce
This is a Japanese citrus tamari sauce, used as a dipping sauce for seafood, marinade for meats to be grilled, or even as a dressing for salads and cold noodles. This is an easy to prepare sauce but there is a long passive time.
Ingredients
- ½ cup tamari sauce
- ½ cup dried bonito flakes
- ¼ cup fresh lemon juice
- 2 tablespoons fresh grapefruit juice
- 2 tablespoons fresh lime juice
- 2 tablespoons mirin
- 1 tablespoon fresh orange juice
- zest from 1 lemon
- 14 grams dried kelp, (½ oz)
Instructions
- All all ingredients to a glass jar, a mason jar comes to mind, give it a good stir. Tightly seal and place in the fridge for 2 weeks.
- Once a day, give the jar a light shake.
- After 2 weeks, pour the contents of the jar through a fine strainer, discard what is in the strainer. Return the ponzu sauce to the jar, seal and place in the fridge until called for in a recipe that needs ponzu, soy, or tamari sauce.
Notes
Used in Recipes Listed on this Site:
- Lemon Rice (Rice Cooker), made it, GO-TO recipe.
Kwek Kwek
This is a popular street food sold in the Philippines, and essentially is battered quail eggs that are fried and served with a dipping sauce. Sounds good to me, on my make and taste list. This recipe assumes you already have hard boiled quail eggs, peeled, available to use. There is a Shortcut in the Notes section on how to hard boil quail eggs if you are not familiar with that. You can also use canned quail eggs that are drained.
Ingredients
- 12 hard boiled quail eggs, peeled, Shortcut
- ¼ cup all purpose flour
- cooking oil, your choice, as needed, for frying
For the Batter
- 1 cup all purpose flour
- ¾ cup warm water
- 1 tablespoon annatto powder
- ½ teaspoon baking powder
For the Dipping Sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar, packed
- ¼ cup tomato ketchup
- 2 teaspoons soy sauce
- ½ teaspoon black pepper
Instructions
First, the Dipping Sauce
- In a small saucepan, add all the Dipping Sauce ingredients and set on medium heat, stirring the sauce until the sugar completely dissolves. Remove the pan from the heat and set aside.
Next, the Batter
- In a mixing bowl, add the warm water and annatto powder and whisk until the powder is dissolved. Now if you do not have annatto powder, a few drops of orange food coloring will work just as good, although annatto will add a slight hint of flavor to the batter. The annatto or orange food coloring is basically a visual thing to make the batter orange, it can be left out if you prefer.
- Mix in the 1 cup of flour and baking powder into the warm annatto water, whisk until there is no lumps. Set the batter aside.
Next, Frying the Quail Eggs
- Heat about 1 inch of cooking oil in a pan to about 180° C (350° F) but not smoking, if no thermometer, just drop a small amount of batter into the oil when you think it is hot, the batter will sizzle and fry up nicely when the oil is hot.
- Take the peeled hard boiled quail eggs, or canned eggs, and drain well. To a shallow dish, add the 1/4 of flour, roll the eggs in the flour to completely coat the eggs.
- Now take the eggs and coat them with batter, ensuring the batter covers each egg completely.
- Add to the hot oil, 4 to 6 eggs at a time, turn them if needed and fry to golden brown (orange really) and crispy, remove to paper towels to drain, and repeat with the rest of the eggs.
- The sauce should be cooled a bit but still warm, pour that in a small dish, add the eggs to a serving plate and place the sauce bowl on the plate. Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants. 1. Add ½ teaspoon of chicken stock powder to the batter. 2. Add ¼ teaspoon of garlic powder to the batter. 3. Add 1 chicken egg, beaten, to the batter. 4. Use chicken eggs, then the name becomes tokneneng.
Sirloin & Provolone Surprise aka Ham & Cheese Pizza Lasagna
This recipe is an original from a good friend, and Chef, and it is tasty! This can be tailored many ways to make it your own. The recipe as stated is for using one 5 inch ramekin. For the photos, I doubled the ingredients and used three 5 x 7 inch baking dishes (Tesco).
Ingredients
- 2 medium tomatoes, chopped
- 1/4 cup carrot, diced small
- 1 clove garlic, smashed and minced
- 250 grams ground sirloin, (1/2 lb)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3-5 tablespoons tomato sauce
- 3 slices Provolone cheese
Instructions
- You are going to need a small baking dish, the dish used by the Chef was a ramekin measuring 5 inches across and 2 1/2 inches deep with a volume of 10 ounces.
- Prep the tomatoes and carrots. Measure out all the spices. I also added some fresh Shiitake mushrooms sliced on an angle.
- Preheat your oven to 180 C (350 F).
- Heat a non stick pan on medium heat and when hot add the sirloin, breaking up the meat as it cooks until just a little pink remains visible, about 3-5 minutes. I used minced pork, so you have to drain the fat from that once it is cooked through.
- Add the garlic, cumin, basil, oregano, parsley, black pepper, and salt and give the meat a stir and cook for about 1 minute.
- Add the tomatoes, carrot, and tomato sauce, and stir together. Reduce heat to low and simmer, stirring occasionally, for about 3 minutes. Taste the sauce and adjust salt and pepper or spices, as needed. If using mushrooms, add them now as well.
- Coat the inside of your ramekin or other suitable oven safe dish with some olive oil. Add a slice of Provolone to the bottom of the dish. I used 5 x 7 inch baking dishes, I added two slices of smoked ham to the bottom of each dish, then topped that with cheese. Cheese I used was Gouda, which is square so went with 1 1/2 slices for each layer.
- Add half the meat sauce and spread evenly.
- Top the sauce with another slice of Provolone, then add the rest of the meat sauce and top that with the last slice of Provolone. I also added two slices of smoked ham in the middle layer followed by the cheese.
- Place the dish in the oven and bake for 12-14 minutes or until the cheese is bubbly. Increase the heat to 190 C (375 F) and let the the cheese brown a little, about 3-4 minutes. If using a counter top oven (like me) switch to the top coil for the last 3-4 minutes.
- Remove from the oven and let rest for 10 minutes.
- Serve with bread or sides of your choice and enjoy. The 5 x 7 inch dishes were perfect for 2 servings.
Notes
Low cost per serving as written, when using larger baking dishes, more cheese is needed taking this up to fair value per serving. Some of the variants will also increase the per serving cost as well.
Variants: 1. Replace the sirloin with regular ground beef or pork but drain the fat before adding the spices and tomatoes and such. 2. In place of Provolone, use Gouda, Emmental (Swiss), Cheddar, or cheese of your choice. 3. Add some cayenne pepper to the sauce. 4. Add a handful of al dente pasta to the sauce at the last 3 minutes of cooking. 5. Add 1-2 tablespoons of grated Parmesan cheese to the sauce. 6. Add sauteed mushrooms to the sauce. 7. Add a layer of pepperoni on each layer of cheese. 8. Add a layer of thin sliced smoked ham to each layer.
Provided by Chef Andy Anderson of Just A Pinch Recipe Club and his recipe is here.
United States.
United States.