Angel Biscuits

Angel  Biscuits
(Photo by addapinch.com)

These are one of my favorite biscuits to make on Sunday mornings.  I usually make the dough the night before, then take out and bake first thing when we wake up.  

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 1 dozen

Ingredients
1 package dry yeast
1/4 cup warm water (105° to 115°)
2 tablespoons sugar, divided
2½ cups flour
1/2 teaspoon baking soda
1½ teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup buttermilk
melted butter

Directions
In a small bowl, combine the warm water with the yeast and 1 tablespoon sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.

Mix remaining sugar with the flour, soda, powder & salt.  Cut shortening with a pastry blender into flour mixture, until it is small pea-sized. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.

The dough may be refrigerated up to three days or made into biscuits immediately.

Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2½-inch round biscuit cutter.

The dough may be refrigerated up to three days or made into biscuits immediately.
When ready to bake, knead dough lightly, roll out, cut and place on parchment lined pan pan.  Let biscuits rise slightly.  Let rise long if dough has been refrigerated.  Bake at 400° for 10-12 minutes, or until golden brown.

Notes

Original recipe from: Ebenfeld Mennonite Brethren Church Cookbook (Hillsboro, Kansas)

Mexican Rice

Mexican Rice
(Photo by Amy Bradt)

This is a great recipe for authentic restaurant-style Mexican rice.  Great served with Beef Enchiladas or Shrimp Enchiladas, or Street Tacos.  We like to use the Hot version of Rotel tomatoes, feel free to use the mild if you don't want too much heat!

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 10 servings

Ingredients
1 1/2 cups uncooked jasmine rice
1/4 cup butter
1 small onion, chopped
1 1/2 teaspoons minced garlic, crushed
1/2 cup carrots, chopped
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 envelope Sazon Goya con Cilatro y Achiote dry soup mix*
2 teaspoons tomato bullion
1/3 cup frozen sweet peas
1 (10.5-ounce) can Campbell's undiluted chicken broth
1 (14.5-ounce) can Swanson's reduced sodium chicken broth
1 (10-ounce can) Hot Rotel Tomatoes with green chiles, undrained

Directions
Rinse and drain rice in a fine mesh strainer.

Heat butter in large skillet over medium heat.  Add onions, garlic and carrots and sauté until onions are softened.  Add uncooked rice and saute until rice begins to brown, stirring to keep rice from sticking to pan, about 5 minutes.

Add remaining ingredients and stir.  Cover and bring to a boil and then reduce heat and simmer on low about 15 minutes.  Turn off heat and leave pan covered another 20-25 minutes (until all the liquid has been absorbed).  Fluff with fork when rice is done.

Notes
Rinsing and draining the rice removes the starch, which causes the rice to clump.

Adapted from: Lydia Jordan (Southwest Airline Employee)

Beef Enchiladas

Beef Enchiladas with Flour Tortillas
(Photo by Gimme Some Oven)

Beef Enchiladas with Corn Tortillas
(Photo by Food Network)

What makes these enchiladas so freaking good is the homemade enchilada sauce.  It is good with either flour or corn tortillas, and goes great with Mexican Rice.

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 8 servings

Ingredients

For the Enchilada Sauce:
2 tablespoons avocado oil (or butter)
2½ tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chicken stock

For the Enchiladas:
1½ pounds lean ground beef
salt and pepper
1 small white onion, peeled and diced
1 (4-ounce) can diced green chiles
1 (15.5-ounce) can black beans, rinsed and drained
8 large flour tortillas*
3 cups Mexican-blend shredded cheese
1/4 cup chopped fresh cilantro

Directions
For the Enchilada Sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thickened.

For the Enchiladas:
Heat oven to 350°F.  Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.
Cook the ground beef in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.  Using a slotted spoon, transfer the beef to a separate bowl and set aside.  Drain the grease, reserving 1 tablespoon in the pan.

Add the onion to saute pan and cook for 5 minutes until is is soft and translucent.  Stir in the green chiles and cook for 1 minute to warm, stirring occasionally.  Remove pan from heat, and add the ground beef, rinsed beans and 1/4 cup enchilada sauce into the onion mixture, stir until combined.  Set aside.

To assemble the enchiladas, lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Portion about an 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining tortillas.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle with the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro. 

Notes
I like to use butter if I don't have the avocado oil, and I increased the flour to make it a bit thicker.  *I've also made this using 12 corn tortillas, but you'll have to cook the tortillas in a small bit of oil before stuffing to keep from falling apart.

Original recipe from: Gimme Some Oven

Creamy Cranberry Coleslaw with Raspberry Vinagrette

Creamy Cranberry Coleslaw with Raspberry Vinagrette
(Photo by Just A Pinch)

When this popped up on Facebook during our vacation in Minnesota, I knew I had to give it try for a side dish for hamburgers.  It's now my sister's favorite coleslaw, great recipe, very easy to make!!

Printable Recipe

Recipe by: Amy Bradt                                                                      Yield: 8-10 servings

Ingredients
1 14-ounce package coleslaw
1 12-ounce package broccoli slaw
1 6-ounce package Craisins
1 granny smith apple, peeled, cored and chopped
1 cup mayonnaise
1/2 cup Kraft raspberry vinaigrette
3 tablespoons vinegar
2 tablespoons sugar
salt and pepper; to taste

Directions
Mix first 4 ingredients together in a large bowl.  In small bowl, whisk together remaining ingredients until thoroughly combined.  Pour over cole slaw mixture, and mix thoroughly.  Place in refrigerator, covered, until ready to serve.

Notes
If your store doesn't carry the broccoli slaw, just use two packages of the regular coleslaw blend.

Original recipe from: Just a Pinch

Shoepeg Corn Dip

Shoepeg Corn Dip
(Photo by Amy Bradt)

A fellow co-worker of Skippy's made this dip about 15 years ago, and everyone raved about it.  He was gracious enough to share the recipe, and he'll be thrilled to know it made it to our "favorite recipes" place!

Printable Recipe

Recipe by: Kevin Morris (Southwest Employee)                                   Yield: 8 servings

Ingredients
2 (12-ounce) cans shoepeg corn, drained
8 ounces cream cheese
1 stick butter
1/4 cup milk
1/2 teaspoon garlic powder
1 (4-ounce) can diced green chiles
2 tablespoons minced onion
Chili powder
Fresh chopped parsley

Directions
Preheat oven to 350°.  Melt the margarine and cream cheese in a glass casserole dish in the microwave. Mix well. Add to the cheese mixture, corn, garlic powder, milk, and chiles.  Mix well.  Bake at 350º for 20 minutes.   Remove and sprinkle with chili powder and parsley.  Serve with tortilla chips.

Notes
I made this on our 4th of July camping trip to Minnesota, and the small local grocery store didn't carry shoepeg corn, so I used a 15-ounce can of White Whole Kernel Sweet corn, and one 11 ounce can of Jalapeno corn, tasted great!!

Amy's Chicken Macaroni Salad

Amy's Chicken Macaroni Salad
(Photo by Amy Bradt)

This is very similar to my Shrimp & Macaroni Salad, but I prefer to use just Miracle Whip with chicken, versus the combination of that & mayonnaise.  The smaller Lemon Pepper rotisserie chickens from Walmart are the perfect size and seasonings for this recipe, and much cheaper than buying one and trying to roast yourself!

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
1 cup dry elbow macaroni
1 cup sour cream
1 cup Miracle Whip
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon coarse ground pepper
1 cup chopped celery
1/3 cup finely chopped sweet onion
1 small rotisserie chicken, skinned, boned & cubed
2 tablespoons chopped fresh parsley
6 ounces Colby-jack or cheddar cheese, cubed

Directions
Cook macaroni according to directions, drain, but do not rinse.  In large bowl, mix sour cream, Miracle Whip, salt & pepper.  Add warm macaroni, and toss to coat.  Add remaining ingredients and chill for at least 2 hours.

Grilled Shrimp and Vegetable Kabobs

Grilled Shrimp Kabobs
(Photo by Amy Bradt)

Great light summer recipe!  The marinade is so flavorful, and they're very easy to prepare.  One of our standard "go-to" recipes for grilling time!

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 6 servings

Ingredients
2 1/2 tablespoons tomato paste
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, coarsely chopped
4 large cloves garlic, coarsely chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1 pound large or jumbo shrimp (21-25 per pound works best), peeled and de-veined
2 medium zucchinis, sliced 1/2-inch thick
1/2 red onion, cut into 1 inch pieces
8 ounces white mushrooms
1 red, yellow or orange pepper, cut into 1 inch pieces

Directions
To make the marinade, combine all of the ingredients except for the shrimp and vegetables in a mini food processor or blender; blend until the mixture forms a smooth paste, scraping sides often.
Combine approximately one-third of the marinade and the shrimp in a medium bowl and stir until shrimp are evenly coated.
Combine the remaining marinade and vegetables in large bowl, and stir until evenly coated. Let shrimp and vegetables marinate at room temperature for 30 minutes - 1 hour.
Preheat the grill to medium-high heat.
Meanwhile, alternately thread the shrimp and vegetables onto skewers (going through the top and bottom of each shrimp).
Grill on each side for about 4-5 minutes per side. Serve with rice pilaf or plain white rice.

Grilled Shrimp & Vegetable Kabobs
(Photo by Amy Bradt)

Notes
You can make this as an appetizer, using the shrimp only.  Just omit the vegetables, the marinade easily covers 2 pounds of jumbo shrimp.

Original recipe from: Once Upon a Chef

Shrimp-Étouffée Stuffed Filet Mignon

Picture Here

Shrimp-Stuffed Filet Mignon
(Photo by Cuisine at Home)

I've subscribed to Cuisine at Home Magazine since its inception way back in 1997, and have tried many of their wonderful recipes over the years.  This mouth-watering meal is perfect for birthday or other celebration dinners, and you can make most of it ahead of time, so you won't spend all night in the kitchen.  

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 4 servings

Ingredients
For the steaks:
4 filet mignon steaks, 2 inches thick (about 8 oz. each) 
Salt and black pepper
3 tablespoons olive oil

For the étouffée:
2 strips thick-sliced bacon, diced
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup diced celery 
1/4 cup minced green bell pepper
3 cloves garlic, minced
1 teaspoon Worcestershire sauce 
1/4 teaspoon ground thyme
2/3 cup beef or chicken broth
1 cup shrimp, peeled, deveined, and diced (8 oz.) 
Salt and Tabasco sauce to taste
1 slice white or wheat bread, buttered
3 sprigs fresh parsley leaves

For the Béarnaise sauce*:
1/2 cup dry white wine
2 tablespoons minced shallots
6  whole black peppercorns
1 sprig fresh tarragon 
Juice of ½ a lemon
12 tablespoons unsalted butter, cubed
3 egg yolks, beaten with 2 tablespoons water
1 tablespoons chopped fresh tarragon 
1/4 teaspoon Worcestershire sauce 
Salt and Tabasco to taste

Directions
Preheat oven to 400°.
For the steaks, tie each filet with a 14-inch piece of kitchen twine to help hold their shape. Pat filets dry with paper towels and season with salt and black pepper.
Sear steaks in oil in a large sauté pan over medium-high heat, 5 minutes per side. Transfer steaks to a cooling rack. 

Photo by Cuisine at Home

If you cut the pockets while the meat is warm, you'll lose those precious juices, so cool completely before cutting the pockets and stuffing.

Photo by Cuisine at Home

Use the tip of a knife to make an "X" about halfway into the filet.  Avoid cutting through the sides or bottom of the steak.  Lift one of the points from the center, and snip to make a loose flap, repeat this step at each point of the "X".

For the filling, cook bacon in a skillet over medium heat until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste; cook mixture until darkened slightly, about 3 minutes more.
Add celery, bell pepper, garlic, Worcestershire, and thyme. Cook vegetables until softened, 3–4 minutes.
Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season filling with salt and Tabasco. Let filling cool.

Lift the flaps and spoon 2 to 3 tablespoons of the filling into the pockets.  Gently press the flaps down (they won't enclose the filling), then pile 1/3 cup more filling on top.  (At this point, you can finish the steaks in the oven, or cover with plastic wrap and chill for up to a day.  Remove from refrigerator 30 minutes before roasting).

Photo by Cuisine at Home

Before roasting, pulse bread and parsley in a food processor until crumbly. Sprinkle topping over stuffed filets. 

Roast filets on a rack, 20–30 minutes. Let filets rest, then remove strings.

For the sauce, heat wine, shallots, peppercorns, tarragon sprig, and lemon juice to a boil in a saucepan. Simmer liquid until reduced to 2 tablespoons, about 5 minutes. Reduce heat to medium.
Gradually add butter a few pieces at a time, whisking constantly until melted. Decrease heat to low; strain and return liquid to saucepan.
Slowly whisk egg yolk mixture into butter mixture a little at a time. Cook sauce until thickened, about 3 minutes.
Off heat, add tarragon and ¼ teaspoon Worcestershire; season with salt and Tabasco. Serve sauce over filets.

Notes
*I usually just use the Knorr Béarnaise sauce....unless my brother-in-law, Mike, is here...I wouldn't hear the end of it if I made packaged sauce for him!

Original recipe from: Cuisine at Home December 2005

Pan-Seared Scallops with Asparagus and Pancetta

Pan-Seared Scallops with Asparagus & Pancetta
(Photo by Amy Bradt)

This summer favorite is very easy to prepare, and tastes incredible!  The original recipe said it served 4.....yeah, right....We usually have no leftovers with just the two of us. 

Printable Recipe

Recipe by: Amy Bradt                                                                         Yield: 2 servings

Ingredients
12 medium asparagus spears
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup diced pancetta, or center-cut bacon (about 3½ ounces)
Olive oil
12 sea scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup freshly squeezed orange juice
2 tablespoons dry vermouth
1 tablespoon butter
2 tablespoons chopped chives
2 tablespoons parmesan cheese, shaved

Directions
Cut asparagus spears into 2½-inch-long pieces. Toss with olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Set aside and keep warm.

Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.  Pat scallops dry with paper towel, then sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops about 3 minutes per side, until nicely browned. (Cook in batches if scallops don't fit in the skillet without touching.) Remove from pan and keep warm in the baking dish with the asparagus.

Add orange juice and vermouth to skillet used to cook the scallops. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.

Place 6 scallops on each serving plate, forming a triangle in center of plate. Arrange 6 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan cheese.

Notes
I always serve with Zatarain's New Orleans Style Rice Pilaf, and use all of the asparagus, not just the tips.  

Original recipe from: Coastal Living July 2004

Evelyn's Crawfish Cornbread

Evelyn's Crawfish Cornbread
(Photo from Pinterest)

Here is another recipe from my son-in-law's mother, Evelyn.  I included the instructions for baking in a cast-iron skillet, as her recipe is very similar to the one I found in Southern Living magazine back in 2009.  Whether you bake it that way, or in a regular 9x13-inch pan, this stuff is freaking awesome!!!

Printable Recipe

Recipe by: Evelyn Haynes                                                                   Yield: 8 servings

Ingredients
2 tablespoons butter
1 small onion, finely chopped
1/2 cup green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 (14¾-ounce) can cream-style corn
1 1/2 cups grated cheddar cheese
3/4 cup chopped green onion
2 cups yellow cornmeal
3 teaspoons baking powder
2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
1 pound frozen, peeled crawfish tails, thawed and drained

Directions
Preheat oven to 400°.  Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.  Meanwhile, melt butter in a large skillet over medium heat.  Add onion and bell pepper; sauté 5 minutes or until onion is tender.  Remove from heat.  Stir in seeded and minced jalapeños.

Stir together milk, oil, and eggs in a large bowl.  Stir in corn, cheese, onion mixture, and chopped green onion.

Stir together cornmeal and next 5 ingredients just until blended.  Stir in milk mixture, stirring just until dry ingredients are moistened.  Stir in crawfish.  Pour into hot cast-iron skillet.

Bake at 400° for 45 minutes or until golden brown.  Serve immediately.

Note: To make cornbread in a baking dish, prepare recipe as directed, but pour batter into a well greased 13- x 9-inch baking dish.

Crawfish Cornbread
(Photo from Pinterest)

Notes
One of these days, I'm going to try making just regular cornbread and smother with Shrimp Étouffée!  Saw this picture from Superior Seafood in NOLA, and it made my mouth water!

Cornbread with Shrimp Étouffée
(Photo by Superior Seafood)

Grandma Judy's Goulash

Grandma Judy's Goulash
(Photo by Amy Bradt)

This is a great comfort food that my Mom is famous for.  The key here is to let the tomato juice simmer until it reduces and thickens.  Add the noodles right before serving, or they will get too soft and mushy!

Printable Recipe

Recipe by: Judy Soyez                                                                     Yield: 8-10 servings

Ingredients
1 1/2  to 2 pounds hamburger
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 teaspoon ground pepper
1 (46-ounce) bottle tomato juice (about 6 cups)
1 teaspoon sugar, more or less to taste
1 1/2 teaspoons beef bouillon granules
2 teaspoons Italian seasoning
1 (15-ounce) can red kidney beans, drained (optional)
1 medium green pepper, chopped
1 medium onion, chopped
1 cup uncooked elbow macaroni

Directions
In a large electric skillet or dutch oven, crumble beef and cook over medium heat until no longer pink; drain grease from pan. Sprinkle salts & pepper over meat and continue frying until meat is nicely browned.
Add the tomato juice, sugar, bouillon and Italian seasoning, and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add onion, green pepper and beans, continue simmering for another 30 minutes to thicken sauce.
Cook macaroni according to package directions for al dente in unsalted water (do not overcook). Drain and add to beef mixture, heat through and serve immediately.

Grandma Judy's Goulash
(Photo by Amy Bradt)

Notes
I normally don't put the kidney beans in mine, as the grandkids aren't big fans of them.  

Grandma Judy's Chicken Salad

Grandma Judy's Chicken Salad 
(Photo from Pinterest)

This is great for baby showers, just spread the chicken on mini-croissants or thinly sliced white & wheat bread.

Printable Recipe

Recipe by: Judy Soyez                                                                        Yield: 8 servings

Ingredients
6 chicken breast halves
2/3 cup mayonnaise
2/3 cup whipping cream, whipped to soft peaks
1/3 cup Miracle Whip®
1 cup chopped celery
1 teaspoon onion salt
1/4 teaspoon curry powder, or more, to taste
2 tablespoons chopped fresh parsley

Directions
Simmer chicken breasts in very well seasoned chicken broth for about 45 minutes.  Drain, cool, and chop the chicken into bite size pieces (discard skin & bones).  Mix chicken in large bowl with celery, onion salt, curry powder and parsley.  In a small bowl, mix mayonnaise, Miracle Whip and whipped cream.  Check dressing for seasonings and add more as necessary.  Stir into chicken and chill for several hours.

Optional ingredients:  dried cranberries or sweet whole green grapes (1 cup) and blanched whole almonds or walnuts (1/2 cup).

Notes
I usually just use a small rotisserie chicken from the grocery store.

Amy's Shrimp & Macaroni Salad

Amy's Shrimp & Macaroni Salad
(Photo by Amy Bradt)

When I start craving this dish, there's nothing else that will do.  Creamy, crunchy goodness, great all by itself, or as a side with Skippy's Brisket!

Printable Recipe

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients
1 cup dry elbow macaroni
1 cup sour cream
1/2 cup mayonnaise
1/2 cup Miracle Whip
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon coarse ground pepper
12 ounces small cooked shrimp
1 cup chopped celery
1/3 cup finely chopped sweet onion
2 tablespoons chopped fresh parsley
4 ounces colby-jack or cheddar cheese, cubed

Directions
Cook macaroni according to directions, drain, but do not rinse.  In large bowl, mix sour cream, mayonnaise, salt & pepper.  Add warm macaroni, and toss to coat.  Add remaining ingredients and chill for at least 2 hours.

Notes
You can also use cooked chopped chicken instead of the shrimp.

Harvest Dill Deviled Eggs

Harvest Dill Deviled Eggs
(Photo by Amy Bradt)

This is one of my favorite recipes for deviled eggs.  The Harvest Dill mix has the perfect blend of spices, and you can add more or less to your taste.  Be careful, though, as it takes a while for spices to blend in, so before adding more than the two teaspoons, let it sit for about 10 minutes and taste again.

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 18 servings

Ingredients
12 large eggs
1/2 cup Miracle Whip Salad Dressing
4 ounces cream cheese, softened
1 tablespoon Dijon Mustard
2 tablespoons sour cream (more if needed)
1 teaspoon mustard seed
2 teaspoons Hidden Valley Harvest Dill dry seasoning mix
chopped fresh parsley, dill and chives for garnish

Directions
Prepare an ice-water bath. Place eggs in a medium saucepan and cover with water by 1 inch*. Bring to a boil over medium-high heat, gently stirring as water begins to boil. Keep stirring and cook for 2 minutes. Cover, and remove from heat, let stand 10 minutes. Transfer to the ice-water bath to cool for about 15 minutes.
Peel eggs; halve lengthwise. Reserve 6 of the egg-white halves for another use. Pass yolks through garlic press into a medium bowl. Stir in mayonnaise, mustard, sour cream, mustard see, and seasoning mix.
Transfer yolk mixture to a pastry bag fitted with a large open-star tip (like Ateco #827). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with fresh herbs.

Notes
*If using very fresh eggs, add 1 tablespoon baking soda to water and transfer the eggs to a steamer basket inside a large saucepan with 1 inch of water after boiling in other pan for 2 minutes (start heating the water in this pot at the same time as the pan used for boiling), and steam for another 15 minutes.  This helps the eggs to peel easier.  See this tip on steaming eggs versus boiling.

Easter Brunch Pie

Easter Brunch Pie
(Photo by Amy Bradt)

This is a great way to use up any leftover ham from Easter dinner.  It's great for breakfast, lunch or dinner. 

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 8 servings

Ingredients
1 (14.1 ounce) package refrigerated pie crusts
15 ounce container low-fat ricotta cheese
4 eggs
1 pound cooked, diced ham
1 cup shredded low-fat mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
2 Tablespoons grated Parmesan cheese

Directions
Heat oven to 325°. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan. In large bowl, beat ricotta cheese and eggs until combined.
Stir in ham, mozzarella cheese, garlic powder, thyme and pepper. Mix well.
Pour into pie crust in pan. Sprinkle mix with Parmesan cheese.
Place remaining crust over mix and fold edges together to seal.
Make slits in top crust to vent.
Place thin strips of foil over edges to prevent burning.
Bake for 50 minutes. Remove foil, and continue baking for another 10-15 minutes, or until top of crust is nicely browned. Let sit for 10 minutes before serving.

Notes
Make sure and use the low-fat cheeses, as full-fat will make it too greasy.

Original recipe from: Just a Pinch