Dyed Deviled Eggs - Ancient Rome

Happy Easter!

 

Deviled Eggs originated in Ancient Rome and are highly popular in America and all over Europe today. In the 18th century, the term "deviled" was used to describe highly seasoned, boiled, or fried dishes; but by the 19th century, it was simply used to describe hot seasonings in general. Deviled eggs are yummy either spicy or not. 

 

Like most of you, dying eggs for easter has been a tradition of my family ever since I was young. Usually eggs are dyed before the shell is taken off but this time it was fun to try dying the inside of the egg (after it was cooked of course). These colorful eggs are almost to pretty to eat but taste delicious once entered into one's mouth.This was my first time making deviled eggs and it turns out they are very simple to make. I used the recipe found on The Real Mom Kitchen website with a few modifications. It calls for only mayannaise but I added a dash of cayenne pepper for a little spice. Mustard can also be added for more flavor.

 

Enjoy and have a fabulous Easter!
 



Ingredients

• 10 hard boiled eggs
• food coloring
• 1 tsp vinegar for each color you are using
• water
• ½ cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)
• Cayenne Pepper

Instructions

1. Remove the shells from the hard boiled eggs and slice each egg in half.
2. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
3. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.
4. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
5. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached.
6. Remove whites from dye and drain on a plate lined with a couple of paper towels.
7. Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise and a dash of cayenne pepper with the mashed yolk.
8. Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.

Kalua Pork in Slow Cooker - Hawaii

 

Aloha! Happy Prince Kuhio Day!

 

In Hawaii, Prince Kuhio Day is a day to relax, breathe in da Aloha air, and feast on some delicious Hawaiian bbq. One thing I miss the most in Hawaii would be all the tasty, juicy, Hawaiian bbq. Even though I miss da Hawaiian food, I'll never say goodbye because I'll always cook it in my own cozy kitchen (and teach my cute little man Maikah how to cook it). 

Number 1 rule: never visit Hawaii without experiencing a luau including Kalua Pork and all the other delicious Island food.

 

Kalua Pork never gets old in my home. It definitely qualifies as a simple and extremely tasty dish my hubby and I can eat over and over. If it's just us two eating, I'll cook a 3 pound pork and we'll still be able to enjoy leftovers for the next couple of days. Just cook some rice to serve it with and maybe even some mac salad. Not only will you enjoy the Kalua Pork for dinner but you will enjoy the fabulous smell all day long as it cooks. This dish is amazingly simple, mouthwatering, beautiful, and filled with the Aloha spirit.

 

The recipe was found on allrecipes.com with modifications including: cabbage, serving size, and less salt. Kalua Pork is a must try recipe that will not leave you with one bit of disappointment!

 

A small piece of oahu's beauty...

Serving size: 6

Ingredients:

 

1 (3 pound) pork butt or shoulder roast

1/2 tablespoon of liquid smoke flavoring

1/2 tablespoon Hawaiian sea salt

1/2 head of cabbage

 

Directions:

 

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

 

Cover, and cook on Low for 8 to 14 hours, turning once during cooking time (if desired).

 

Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

 

Add cooked cabbage to the pork.

 

 

 



BYU Mint Brownies

 

 

Happy St. Patricks Day!

Welcome to my very first blog post of the "Delicious World of Food." My sister Heather sweetandsavorytooth.com recommended I make these yummy brownies that she indulged in while attending BYU. They're pretty simple and will be the ultimate satisfaction to your sweet tooth. Just pop one of these pieces of heaven in your mouth and you will be good to go. For the brownie I used a recipe found on BYUmagazine.com but I suggest just using your favorite brownie recipe or box mix. The mint frosting is one my sister found in the BYU cookbook.

Enjoy and don’t forget the milk!

 

Recipe:

1 (20 oz) box brownie mix

1 cup chopped walnuts (optional)

12 oz. chocolate frosting

 

MINT FROSTING

5 tablespoons butter, softened

dash of salt

1 tablespoon light corn syrup

2 1/3 cups powdered sugar

1/2 teaspoon mint extract

3 tablespoons milk

green or blue food coloring (optional)

 

Heat oven to 350 degrees. In a large bowl, prepare the brownie mix according to package directions. Once the mix is combined thoroughly, add the walnuts and then spread batter in a 9x13 pan. Bake according to package directions.

 

To make mint frosting, combine the butter, salt, corn syrup and powdered sugar. Beat until smooth and creamy. Add the mint extract and food coloring. Mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.

 

Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of freezer and carefully add a layer of chocolate frosting over top. For easier spreading, heat chocolate frosting in the microwave.