08/28/14

Spicy Steakhouse Devil Eggs

Spicy Mustard Deviled Eggs

Deviled eggs are one of the great comfort foods of my youth. Growing up in a Southern family, everybody made deviled eggs, and every party or family gathering had several platters of these beauties, each one some aunt or cousin’s “secret” recipe.

My mom, of course, made the best deviled eggs ever: heavy on the mustard, light of the relish.

Southern-style deviled eggs are, classically, filled with nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish.

For this recipe I’ve omitted the relish. The hot, savory note of El Diablo Steakhouse Mustard creates a completely unique, amazingly delicious flavor and what is, easily, the best “devil egg” I’ve ever had (and again, I am a total deviled egg slut!) The title is my play on “El Diablo.”

In El Diablo’s own words, “Bold flavors. Great Taste. Hot as Hell.”

These ain’t your Grandma’s deviled eggs…but she’d love them! This makes for great appetizer for those upcoming Labor Day weekend parties, as well!

You can see more El Diablo Hot & Spicy Mustard recipes that we’ve created, here and here.

Enjoy,

Chef Perry
SimplySmartDinnerPlans.com

Spicy Steakhouse Devil Eggs
12 organic farm-fresh eggs
1 Tbsp. vinegar
4 Tbs. Best Foods Real Mayonnaise
3 Tbsp. El Diablo Steakhouse Mustard
1 tsp. salt
1 tsp. black pepper
Smoked paprika for garnish

Put the eggs in a single layer in a saucepan, cover with cold water (2 inches over the tops of the eggs), add a Tbs of vinegar and ½ tsp of salt. Bring water to a boil, reduce the heat to low, and let simmer for one minute.

Remove the pan from the heat, cover, and let sit for 15 minutes

How to peel hardboiled eggsRemove eggs from the pan, place in a bowl of ice water, and rest until eggs have cooled completely.

NOW… Halve hard-cooked eggs lengthwise and carefully scoop yolks into a bowl and mash, setting the whites aside.

Combine the thoroughly mashed yolks and mayonnaise, then stir in the mustard. Stir in the salt and pepper, then taste and adjust if necessary. Stir well with a spoon to achieve a creamy texture.*

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Fill the egg whites evenly with the mixture and garnish each egg half with a sprinkle of smoked paprika. (Or, if you’re really a hot head, try dusting each with a little Volcano Dust Bhut Jolokia Pepper (ghost pepper) Powder…but do so at your own risk!)

*NOTE: Mama never had a stand mixer, but I do. When doing a dozen or more eggs, I like to combine the ingredients in my Kitchen-Aide and give them a good whip, for a lighter, fluffier filling. If making less than a dozen (which is seldom) I use a hand mixer.

Also, sometimes I’ll replace the salt with a teaspoon of my favorite bbq dry rub, just to kick it up a notch!

El Diablo Steakhouse Mustard

Disclaimer: As the owner of the blog, I do occasionally receive free products or services, and/or are compensated for my review. The post (above) is one of these. SimplySmartDinnerPlans will make note on any posts where a product was received for free, or where I was paid to review.

Please note that compensation and/or “free” product does NOT effect my opinions in any way. I strive to provide 100% honest feedback about the products being reviewed. Also note that SimplySmartDinnerPlans does not accept any liability from the purchase or use of any products reviewed on this blog.

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08/15/14

Sweet Southern Oatmeal

Sweet Southern Oatmeal Recipe

If you’re a fan of oatmeal, you’re going to love this sweet, Southern (and healthy) version of this breakfast classic..

Sweet Southern Oatmeal RecipeSweet Southern Oatmeal
2 Servings
2⁄3 cup old fashioned/steel cut oatmeal
1 1⁄3 cup Water
Dash of salt
1⁄2 cup canned/frozen unsweetened peaches, sliced
2 tablespoon pecan halves or slivered almonds
2 teaspoons vanilla extract
1⁄4 cup unsweetened, vanilla almond milk
1-2 packet artificial sweetener (Truvia, Splenda, etc)

Cook oatmeal with water and salt, according to package instructions. Remove from heat and allow to cook until slightly thickened.

Combine with remaining ingredients, stir, and reheat in microwave for one minute.

Stir again, sprinkle with additional almonds or pecans (optional), and serve.

Enjoy!

Chef Perry
SimplySmartDinnerPlans.com

Sweet Southern Oatmeal Recipe

08/8/14

A “secret ingredient” for next-level chili

Our Ground Turkey Masa Chili


 

Do you love chili?

Do you love tamales?

More importantly, do you love to have your family and friends roll their eyes back, groan, and beg you for your recipe?

Here’s a quick, super-simple trick to take your chili to the next level…

For roughly every 8 cups of chili you’re making, bring 2 cups (prepared) of Better Than Bullion Organic Beef Base to a boil. Reduce the heat to low and whisk in 1/2 cup of Masa Harina*.

Cook gently for about 5 minutes, or until the mixture has thickened slightly. Remove from heat and carefully pour the masa broth into your finished chili and stir. Allow to simmer on low another 5-10 minutes before serving.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

If you make a more “soupy” chili, leave about a cup or two of whatever liquid you would add in the original recipe. If you like thick chili, only use 1 cup of broth.

If you’re making a white chicken chili, substitute the Better Than Bullion Chicken Base for the beef base.

Serve, and get ready for some serious beggin!

-Chef Perry
SimplySmartDinnerPlans.com

*Masa Harina is the dried and powdered form of masa, a dough made from prepared hominy, and used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. Masa Harina is available in the Hispanic section of most grocery stores, or from any Latino market.

08/7/14

Portobello Mushroom “Pizzas”

My passion for mushrooms is such that it might suggest a kinship to Hobbits (I’ll forgo mentioning the hairy toes connection…)

Suffice it to say, I love mushrooms.

When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom.

When immature and brown—this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.

When mature, the same mushroom is known as Portobello mushroom.

Portobellos are fat-free and very low in calories. They’re also a rich source of selenium, copper and niacin.

Store portobello mushrooms in the refrigerator and use them within 7 to 10 days. Clean them with a damp cloth or paper towel. Don’t rinse them because they’ll absorb too much water.

Our BBQ team, Burnin’ Love BBQ, often smokes and grills Portobello mushroom as a delicious substitute for non meat-eaters. The rich, beefy texture and flavor make it an ideal brisket substitute.

Here is one of my all-time favorite Portobello recipes that’s both tasty and healthy!

Portobello Mushroom Pizza Recipe

Portobello Mushroom “Pizzas”
Servings: 4

4 whole portobello mushroom caps (each about 5″ wide)
1/2 cup organic tomato paste
6-7 oz (1/2 can) fire-roasted diced tomatoes (optional)
1/2 small yellow onion, diced
2 tsp. minced garlic
2 tsp. olive oil
salt & pepper, to taste
1/2 tsp. Italian seasonings
1/2 cup Jennie O Italian Seasoned Ground Turkey
1/4 cup shredded fat free “Italian Blend” or low fat mozzarella cheese
2 tbsp. sliced black olives
1 Tbsp chopped fresh basil

Directions

Cook ground pork in a non-stick pan, chopping and stirring frequently. Once lightly browned, remove from heat, cover and set aside. As the pork is pre-seasoned, no additional seasoning is required.

Portobello Mushroom Pizza Recipe

Preheat over 350 degrees F

Wipe mushrooms clean of any dirt. Remove stems, chop stems and set aside.

Lightly oil a baking sheet with 1/2 of the oil, and sprinkle with salt and pepper (this seasons the bottoms of the pizzas). Place mushrooms on the baking sheet, open side up.

Heat 1/2 of the oil in a small skillet over medium heat, and cook diced onions until softened, add garlic, chopped mushroom stems, and Italian seasonings.

Cook another 5 minutes (do not let the garlic brown) then add the tomatoes and tomato paste. Bring to a very low simmer and let cook 15-20 minutes. You may need to add a little hot water, but the moisture from the veggies should be enough to thin your “pizza sauce.”

You can, of course, skip these steps and ingredients and just get a healthy pasta/pizza sauce…I just haven’t found one that tastes good. :)

Portobello Mushroom Pizza Recipe

Spoon sauce evenly over each cap and top with olive slices. Sprinkle on ground turkey, and cheese.

Portobello Mushroom Pizza Recipe

Bake 8 to 10 minutes or until cheese is melted. Top with fresh basil.

Portobello Mushroom Pizza Recipe

Serve immediately.

A recipe worthy of The Shire!

-Chef Perry

PS – This lean Italian seasoned ground turkey is my new favorite ingredient! For pizzas, soft-tacos, pasta sauce, even omelets…any recipe that calls for ground beef.

I’m typically not a fan of pre-seasoned foods, but Jenny O really nailed it with this. A big cut in calories and fat, but with TONS of flavor! So delicious!

Portobello Mushroom Pizza Recipe