Gastronomous

This is NOT a TYPO!  there is absolutely no cholesterol in these deviled eggs!

HOW can this be? All the cholesterol (and fat) is concentrated in the yolk of the egg; remove the yolk and form the fillings and voila! the cholesterol is gone! The key is to replace the yolk with something as tasty, filling and satisfying.

We used our very own nut-free hummusand it was a tremendous success! If you decide to use store-bought, make sure to read the ingredients since commercially produced hummus contains tahini ( sesame seed paste) which could trigger nut allergies

Try these in your  New Years appetizer party and ther will sure be a hit!

Ingredients: for 4 portions

4 Hard-boiled eggs
1/4 to 1/2 cup nut free hummus
red peppers to garnish
salt and pepper to taste

Boil the eggs , peel and cut in half lengthwise while still warm. Remove the  yolks. Salt and pepper the eggs and fill in with hummus.
You can get as fancy or as simple as you like by pipping it in; we spread with a spoon and covered the whole surface of the egg, you may just want to do a “mock yolk” for fun.

Garnish with red peppers and brush with some olive oil for sheen. Arrange on serving dish and cover with plastic wrap. Let it refrigerate for at least hour.

Before serving, let it stand for 10 mins out of the fridge.

ENJOY!

How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.

After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own!  Cook some in the bird and some extra in a separate dish, you will be asked for more!

Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings

1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon

Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!

Are you craving for something simple and quick  to make that is also delicious, slightly exotic and will not blow your diet?  Then our blackened chicken is for you! No it’s not a 5-alarm fire hot cajun dish! We “blackened the chicken with some balsamic vinegar!

Make a batch for lunch or dinner, or simple serve as an appetizer 

Ingredients: (For each serving)

2 plum tomatoes, coarsely chopped
1 skinless boneless chicken breast, cut in strips
2 Tbls oil
2 Tbls balsamic vinegar
1 scallion coarsely chopped
1 tsp fresh lemon thyme*
1/4 tsp cayenne pepper
salt & pepper to taste

In a cast iron skillet or heavy sauté pan, cook chicken with oil pepper and vinegar till slightly blackened. Meanwhile prepare the salsa by mixing the tomatoes the scallion and lemon thyme together. Taste for salt.
Place the skillet on trivet, spoon salsa on top. Sprinkle with grated jack or cheddar if desired.

*If you cannot find lemon-thyme, replace with regular thyme and 2 Tbls lemon juice

Who does not love this  traditional Italian dish? But why is that somehow when we buy or make  buschetta topping it does not measure up yo the ones at restaurants?  We found the the secret !!! We used a little  extra bread in the the topping! it holds the mix together and gives wonderful texture. 

It’s excellent for an appetizer  and to serve as a starter for an Italian dinner party . The best part is that it’s so easy to make! . Enjoy with a  Cinzano   and say Ciao!

Ingredients:

1 loaf Italian bread (or any crusty bread)
2 cups day old Italian bread, diced
1/4 cup balsamic vinegar
1/2 cup ripe tomatoes, diced
2 Tbs. tomato paste
2 garlic cloves
1/2 cup water
1/3 cup extra virgin olive oil
3 Tbs. chopped parsley
extra olive oil to drizzle

Mash the bread and the vinegar in a mixing bowl add the water; let rest for 5 minutes.

Mix in the rest of the ingredients, let flavors blend for about 10 minutes.

Meanwhile slice the loaf into 1 inch slices, drizzle some olive oil and toast in the oven.
Spoon the tomato mixture on top of each slice, return to the oven just to heat the toppings and serve immediately.

So you are hungry as a goat, it’s late at night and you have a craving for JUNK food like french fries or chips. But no, you will not cave in.  How about trying his Mediterranean country classic? It’s delicious and easy to make!   If done the traditional way, it will only take 30 minutes and  it’s well worth it! But we also tried the faster version  using  a microwave to cook the potatoes and it was just as good!

You will have tender potatoes and flavorful tomatoes in each bite . We found it makes a great side dish for roasted meat instead of mashed potatoes.

Ingredients:

• 1 lb new white potatoes, thoroughly washed
• 2 very ripe tomatoes, sliced into strips.
• 1 Tbsp butter; use 1 TBSP olive oil if you need a milk free version
• 1 clove garlic, minced
• 1 shallot, chopped
• salt & fresh ground black pepper to taste
• 1 tsp “herbs de Province” (or the herbs of your choice)

Place the whole potatoes with skin on in an 8-qt pot with enough water to cover  Add salt and boil till the potatoes are tender (approx 15 to 20 minutes).   Remove from water and let cool. Carefully cut into 1/4 inch slices, discard first and last slices. If you are in a tremendous hurry, pinch potatoes with a fork and microwave for 5 minutes or till tender.
Heat the butter in a sauté pan and add the garlic and the shallot. Let cook for 2-3 minutes over medium heat. Add the tomatoes, let cook for 2-3 more minutes and add the potatoes. Carefully mix, add olive oil or butter if the mix is too dry. Add the herbs, salt & pepper to taste and serve.