Deviled Eggs . . . kind of like the ones Phyllis used to make

Mom always made the Deviled Eggs for Easter . . . they were basic but the BEST! She never really measured but I know the basic ingredients she used so this is my attempt to replicate her recipe. I served the eggs in her egg dish.

Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
   
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
   
5. Garnish with paprika and add some chopped chives if desired.

Recipe without photos . . . Deviled Eggs . . . kind of like the ones Phyllis used to make

12 hard-cooked eggs, peeled and half (cooking eggs in the Insta–Pot is amazing. Even newer eggs are easy to peel when cooked this way)

1/2 cup mayonnaise

2 teaspoons yellow or Dijon mustard (think Mom used yellow but I opted for Dijon)

1 teaspoon white vinegar

A teaspoon or two of juice from sweet pickles, or an equivalent amount of sweet pickle relish

1/2 teaspoon salt

Garnishes: Paprika (Phyllis’ signature addition) & chopped chives (my addition)

1. Separate yolks from whites.
2. Add yolks tt to the work bowl of a food processor (Mom mashed them with a fork). Arrange the whites on serving plate or in a storage container.
3. Add mayo, mustard, vinegar, pickle juice or relish (start with a teaspoon), and salt. Blend and then taste and adjust seasonings accordingly.
4. Either spoon (Mom’s method) or pipe (my methods) filling into egg white.
5. Garnish with paprika and add some chopped chives if desired.

Kamila Dandue's Dalgona Coffee . . . a real treat!

When I interviewed Kamila Dandue for her gardening/cooking story that appeared in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3), she made me an iced Dalgona Coffee, the whipped coffee treat that trended on the internet during the pandemic.

About DALGONA COFFEE — Reportedly named after a similarly sugary and foamy South Korean candy, the ingredients are mixed together to create a whole new foamy, silky, cloud-like substance. Speculation is that during the COVID-19 induced isolation, it was a way to get a coffee that looked cafe-style but could be made at home with instant coffee and basic household ingredients.

Typical of her style, Kamila serves Iced Dalgona Coffee in a beautiful glass — a real treat!
 

Here’s how she does it, complete with her own professional-grade photos . . .

 

Dalgona Coffee

2 tablespoons hot water

2 tablespoons sweetener, your choice (Kamila used brown sugar)

2 tablespoons instant coffee

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Milk (almond or regular)

1. Mix all ingredients together and whip, whip, whip with an electric mixer until mixture is thick; it should lighten in color and be the consistency of whipped cream that has been beaten enough so that it forms peaks. Kamila uses a hand-held mixer for whipping the mixture.
   
   
   
   
2. Add to a glass of cold (or warm) milk (Kamila uses Almond milk but regular works well, too.). 

In the article cited above, Kamila provides gardening tips that have turned her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. She also provides recipes for a spicy version of Spicy Basil Pesto and Roasted Eggplant in Spicy Yogurt. 

Kamila's recipe without photos . . . Dalgona Coffee

2 tablespoons hot water

2 tablespoons sweetener, your choice (Kamila used brown sugar)

2 tablespoons instant coffee 

---

Milk (almond or regular)

1. Mix all ingredients together and whip, whip, whip with an electric mixer until mixture is thick; it should lighten in color and be the consistency of whipped cream that has been beaten enough so that it forms peaks. Kamila uses a hand-held mixer for whipping the mixture.
2. Add to a glass of cold (or warm) milk (Kamila uses Almond milk but regular works well, too.). 

Kamila Dandue's Roasted Eggplant in Spicy Yogurt as featured in KANSAS! Magazine, Spring 2022

Here’s the other recipe that Kamila Dandue had featured in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). An amazing gardener, cook and photographer (the photos in the post were taken by her), she turns her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. And, then turns the vegetables into amazing dishes such as this one, and her recently posted recipe for Spicy Basil Pesto. 

Kamila occasionally make Eggplant Parmesan and dips, seasoning them with a spice blend prefers. In addition to roasting the eggplant, she often grills it and says this particular recipe can be adapted to the grill, too. 

Roasted Eggplant in Spicy Yogurt 

Yield: About 4 side servings 

INGREDIENTS:

Eggplant

3 to 4 long eggplants or 1 large, cut into 1/4-inch slices

Olive oil

1/4 teaspoon turmeric powder

1/2 to 1 teaspoon chili powder

1/2 to 1 teaspoon coriander powder

1/4 teaspoon black pepper

Salt to taste

 

Yogurt Sauce

1 cup plain yogurt

1/3 cup buttermilk or water

1/4 to 1/2 teaspoon each: chili powder, paprika, cumin powder & coriander powder

Salt to taste

2 tablespoons fresh coriander leaves, chopped, if available

 

INSTRUCTIONS: 

1.     Preheat oven to 425 degrees F. 

2.     Place foil or parchment paper on baking sheet for easy clean up.

3.     Place eggplant slices on baking sheet, spray or brush with olive oil.

4.     Mix all eggplant spices together in a small bowl. Sprinkle over eggplant slices; turn and repeat. 

5.     Bake/roast about 25 to 30 minutes or until golden brown. Remove from oven and allow to cool.

6.     Yogurt Sauce: Mix all sauce ingredient together in a bowl. Spread some yogurt sauce on serving plate/platter. Place eggplant slices on top of yogurt sauce and drizzle with additional sauce. Sprinkle with coriander leaves.

 

Typically Kamilla’s garden includes more than a half dozen varieties of eggplant and a mix of other exotic and usual vegetables. She makes the occasional Eggplant Parmesan 

Kamila Dandu's Spicy Basil Pesto as featured in KANSAS! Magazine, Spring 2022

Kamila Dandue is an amazing gardener, cook and person!  Her gardening/cooking story appears in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). In the article Kamila sh shares gardening tips that have turned her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. She also provides recipes for this spicy version of basil pesto and Roasted Eggplant in Spicy Yogurt.

She has also mastered the art of photography. All of the eye-popping photos included in this post are courtesy of Kamila.

Kamila's Spicy Basil Pesto and loaves of her savory babka-style twisted bread that's filled with the pesto.

Kamila’s “Dandu culinary fusion” is evident is her unique version of spiced pesto. She uses it on pizza, bruschetta, pasta, as a marinade, and spread on grilled cheese sandwiches. It’s also an essential ingredient in her savory bakka-style twisted bread, a feast for the eyes as well as the palate. 

Spicy Basil Pesto 

Yield: About 1 cup

INGREDIENTS:

3 to 4 garlic cloves

1/4 cup pine nuts, toasted (almonds or walnuts may be substituted)

4 green chilies (less or more)

2 cups packed basil

Salt, black pepper to taste 

1/2 to 3/4 cup olive oil + extra for covering finished pesto

2 tablespoon lemon juice or to taste

1/4 to 1/2 cup Pecorino Romano or Parmegiano (Parmesan) cheese

INSTRUCTIONS: 

1.    Pulse garlic, toasted nuts and green chilies in food processor until coarsely chopped.

2.    Add basil, salt and black pepper

3.    Gradually add olive oil and lemon juice, process until fully incorporated and smooth. (Begin with lesser amounts and add more to achieve desired consistency.) 

4.    Add cheese and pulse lightly to incorporate. Check for seasonings.

5.    Place in a jar or covered container. Cover top of pesto with a layer of olive oil to protect from darkening. Keeps in refrigerator for several weeks.  

    Kamila has a flair for flavor and her food is always picture-perfect as illustrated here . . .

Debbie Meyer-Gore's Potatoes Gruyere

An elegant and extra special “scalloped potato” variation, we served this side dish with ham for Easter dinner. The recipe comes form the cookbook written Debbie Meyer-Gore, “Good Friends Great Tastes, A Celebration of Life, Food and Friendship.” It’s a cookbook that is full of wonderful recipes that always turn out just right! 

Potatoes Gruyere    Serves 8 ( Makes a 9 x 13-inch casserole)

3 cups heavy cream

2 large garlic cloves, minced or pressed

10 medium russet potatoes, peeled & thinly slices

Salt & pepper, to taste

1 1/3 cups Gruyere cheese, grated

1. Preheat oven to 400°F. Butter a 9 x 13-inch baking dish.
2. In a large pot, bring the cream and garlic to a boil over medium heat. 
3. Gently stir in sliced potatoes. Reduce heat to medium, cover and cook until the liquid returns to a boil, about 4 minutes.
4. Transfer half the potatoes to the prepared dish and season generously with salt and pepper. Sprinkle with half of the cheese. 
5. Top with remaining potatoes and sprinkle with salt and pepper. Cover with foil and bake 45 minutes. 
6. Uncover the casserole and top with remaining cheese; return to the oven until potatoes are tender, cheese melts and sauce bubbles, about 15 minutes. 
7. Let stand 10 minutes and serve.

Tips: Chopped shallot (a cross between onion and garlic, can be added. A variety of cheeses, such as white Cheddar or blue cheese may be used in place of the Gruyere for a totally different potato dish.

 

Meta’s note: Gruyere is a member of the Swiss cheese family so Swiss could also be substituted for part or all of the Gruyere. 

This was one of the star's on the Easter 2022 table . . . served alongside Barry's ham, Brussel sprouts, Hot Cross Buns and relishes: Deviled Eggs, Pickled Beets and pickles with No-Bake Nutella Cheesecake and Iced Carrot Cookies for dessert. A simple cheese charcuterie and bubbly cider or champagne (served  were orange or cranberry juice) were our starters.

No-Bake Nutella Lover's Cheesecake

For my Nutella loving husband, a cheesecake that he can’t stop eating! (The only difficult thing about this recipe is trying to extract every bit of Nutella from the jar!)

No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
   
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
   
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
   
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
   
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
   
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled.

Recipe without photos . . . No-Bake Nutella Lover's Cheesecake  Yield: one 9-inch cheescake

Crust

10 whole graham crackers (or 20 squares) crushed (crush in food processor or place in closed bag and crust with a rolling pin)
6 tablespoons, butter, melted
1 tablespoon Nutella (Hazelnut Chocolate Spread)

1. Combine all the ingredients in a bowl and mix until evenly moistened. 
2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed and covered with parchment paper cut to size (for easy removal.) 
3. Chill crust while making the filling.

Cheesecake Filling & Nutty Topping

2 (8 oz) packages cream cheese, softened to room temperature
1/2 cup powdered sugar
1 (13 oz.) jar of Nutella (Hazelnut Chocolate Spread)
1/2 to 3/4 cup toasted hazelnuts; almonds could be used (toast nuts in the oven at 350° for about 5 minutes; watch carefully) 

1. Beat softened cream cheese and powdered sugar until smooth. 
2. Add the remaining jar of Nutella; beat again until everything is blended well and no more white streaks appear, scraping down the side of the bowl as needed.
3. Carefully, spoon the Nutella mixture over the prepared crumb crust; use a spatula to even it out.
4. Chop some or all of the hazelnuts (I saved a few whole ones) and use them to decorate the top of cheesecake as desired. 
5. Refrigerate for at least 4 hours (preferably overnight).
6. Serve chilled!

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

Oat Energy Balls

No need to say more than — easy and yummy!

Oat Energy Balls

1 cup (dry) oats (I used quick cook variety)

1/2 cup chocolate chips (dark chocolate preferred)

1/2 cup peanut butter (I used chunky)

1/2 cup ground flax seeds (buy in the meal form or grind seeds in a NutriBullet or blender)

1/3 cup honey

1. Mix ingredients together in a large bowl (a Danish whisk makes this task easy). 
   
2. Roll into bite-sized balls.
   

   
3. Refrigerate to set. Store in refrigerator.

Recipe without photos . . . Oat Energy Balls

1 cup (dry) oats (I used quick cook variety)

1/2 cup chocolate chips (dark chocolate preferred)

1/2 cup peanut butter (I used chunky)

1/2 cup ground flax seeds (buy in the meal form or grind seeds in a NutriBullet or blender)

1/3 cup honey

1. Mix ingredients together in a large bowl (a Danish whisk makes this task easy). 
2. Roll into bite-sized balls.
3. Refrigerate to set. Store in refrigerator.