Monthly Archives: May 2015

Egg-cellent Hard Boiled Eggs, Deviled Eggs and Roasted Potato Salad

Egg-cellent Hard Boiled Eggs, Deviled Eggs and Roasted Potato Salad

Family is so important to me and always has been. Over the years I do not spend as much time with my siblings and their children as did when we were all younger, but I am still very connected to my family.

When I got the invitations to my oldest nephew’s college graduation and party I knew I wanted to make something for the party. Then, I got the invitation to his brother’s high school graduation and party. They were having a combined graduation party and I got on the phone and asked my sister-in-law what I could bring. She told me what she was serving: meat and cheese trays for sandwiches and sloppy joes. I asked if I could bring potato salad or deviled eggs. She was thrilled and said that either would be great.

I have a favorite potato salad that is just a little different than the “old standard”. Also, since I knew I was having my oldest daughter (Daughter Number One) staying with me for a few days over that weekend making both dishes wouldn’t be a problem. It was also a bonus that the potato salad calls for hard-cooked eggs, so I could get that part of the potato salad done while I was getting the eggs cooked for the Deviled Eggs.

I posted the recipe for my Roasted Potato Salad in 2012. I highly recommend you check it out. It always gets rave reviews, and this even was no different than any other.

I put Daughter Number One to work on the deviled eggs. She and I have slightly different ways to make deviled eggs. She uses much more mayonnaise than I do, and more mayonnaise than anything else. I asked her to add a tiny bit of vinegar to them. She did, and we were both delighted with the results. Now, the best part of this recipe is the way that I am going to share the most perfect way to hard-boil eggs so that they peel without incident. Every. Single. Time.

Deviled Eggs

  •  6 eggs, hard-boiled
  • ¼ cup mayonnaise
  • 1 teaspoon mustard
  • ½ teaspoon white vinegar
  • Salt and pepper to taste
  • Paprika for garnish

Halve cooked eggs. Gently remove yolks and mash with a fork until crumbly. Add mayonnaise, mustard, and vinegar. Mix until smooth. Add salt and pepper. Fill egg whites to neatly with egg yolk mixture until heaping. Sprinkle tops with paprika.

World’s Best Hard- Boiled Eggs

Fill a pan, large enough to hold the desired number of eggs enough that it will cover the eggs. Bring the water to a boil. Gently add the eggs to the boiling water. Return the water to a boil, and boil for 15 minutes. Immediately drain and run cold water over the eggs for several minutes. Drain the eggs again, and let sit until cool. Once cool, peel the eggs. Perfect.

perfect peeled egg

Give these recipes a try for your Memorial Day weekend food. I promise that the Roasted Potato Salad and Deviled Eggs will be appreciated by whomever you are cooking for, and you will never be frustrated by trying to peel hard-boiled eggs again!



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Posted by on May 23, 2015 in Uncategorized


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Picadillo and Sofrito

Picadillo and Sofrito

It’s been a busy couple of weeks with work and family, so I have not been able to write about all of the cooking I have done and shared in so far this month. I am not going to share all of the awesomeness at once, so be prepared for me to play catch up for a few days.

I did some cooking to celebrate Cinco de Mayo, I helped cook for a graduation party for two of my nephews, and I did some cooking for my mother’s retirement, which we celebrated on Mother’s Day. It really has been a busy month, and it’s only half over!

Let’s start with the first week of May. I love cooking for holidays and making food with a theme, and I absolutely love Mexican food and Hispanic food. I wanted to start with a dish I had never made before. I chose a Cuban dish that had a little edge, Picadillo. I worried that my husband and girls would not like it. The best surprise was when all of the girls told me they loved the dish and when my husband said it was better than any he had eaten since he was in the Navy and one of his Cuban friends took him to eat it in San Diego.


  • 1 pound lean ground meat, turkey breast or ground beef
  • 1/8 teaspoon salt
  • ¼ cup raisins
  • ¼ teaspoon dried oregano
  • 1/8 teaspoon cumin
  • ½ cup water
  • 1 Tablespoon cider vinegar
  • 1 teaspoon capers, drained
  • 1 teaspoon olive oil
  • 6 ounces sofrito
  • 1 tablespoon chopped flat-leaf parsley
  • Cooked rice

Cook ground meat  in a large nonstick skillet over medium-high heat until browned , stirring to crumble. Stir in salt, raisins, oregano, and cumin; cook 3 minutes, stirring frequently. Stir in water and next 4 ingredients; cook 5 minutes or until slightly thick. Remove from heat. Stir in chopped parsley. Serve rice. Garnish with parsley, if desired.

I had never heard of sofrito, and was not sure I would be able to find it where I live. I decided I would read about it and make it myself.


  • 8 ½ garlic cloves
  • ½ cup extra-virgin olive oil
  • 4 1/3 cups onions, finely chopped
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried rosemary
  • ½ dried bay leaf
  • 8 ounce pureed fresh tomatoes or canned tomato puree
  • ½ teaspoon salt

Put the garlic into a tall jar or beaker, then process to a paste using a hand-held blender. Put a saucepan over medium heat and add the oil. Fry the garlic until browned. Meanwhile, process the onion in the blender. Add to the pan with the garlic. Lower the heat, add the herbs, then fry, stirring frequently, until the onion has browned. Add four-fifths of the tomatoes and cook for 30 minutes. Add the remaining tomato, cook for 30 more minutes, then season with salt and pepper.

I will be making the sofrito again and again and again! I used it in this dish, a dish I made the next night, and ate it all week with chips. It was delicious.

This entire meal was top notch. It was easier to make than I had expected, and it was incredible. It will make our regular meal cycle and raise our eating experience to a new level.

I strongly suggest that you give this a try. Throw caution to the wind, even if you don’t think you will like meat with raisins – try it. These morsels are worth the risk.

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Posted by on May 17, 2015 in Uncategorized


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