Shrimp Deviled Eggs

This classic Easter appetizer seems to have originated in Ancient Rome and they are still widely popular across Europe and the United States. In Germany they are usually filled with caviar. There are many different recipes for deviled eggs and I would like to share mine with you today.

Ingredients:
12 eggs
1/8 cup of roasted bell pepper, drained and finely chopped (optional)
5 tablespoons of mayonnaise
2oz of tiny shrimp, drained
1 teaspoon of paprika
1 teaspoon of onion powder
1 ¼ teaspoon of Dijon mustard
Salt and pepper, to taste

In a sauce pan, boil eggs until fully cooked. You may place them pointed end down, to ensure yolks will be centered.

Drain eggs, rinse under cold water and peel them. Cut each in half, lengthwise. Transfer yolks to a medium bowl and add mustard, onion powder, mayonnaise, paprika and bell pepper. Mash ingredients together and then mix until fully combined. Try seasoning and add salt and pepper, if necessary. You may not need to add salt to the mixture, since the Dijon mustard is already salted.

Spoon mixture into a pastry bag with a fluted tip. Pipe yolk mixture into cavity of each egg white. Garnish with tiny shrimp.

Makes 24.

Great Breakfast Omelet Roll

I found an original and tasty omelet recipe that I would like to share with you:

Omelet Roll:

Ingredients:
8 eggs

1 cup  milk

1/3 cup flour

1   red pepper, finely chopped

8 slices bacon, cooked & crumbled

3   green onions, finely chopped

1 tsp. dried oregano leaves, crushed

1 cup  cheddar cheese, shredded

1 cup tomato salsa, warmed

Heat oven to 350ºF.

Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.


Source: Kraft Foods

Bulgarian Comfort Food for two

The first time my husband prepared for me a Bulgarian dish called Guvech I couldn’t stop eating it. Guvech is a Bulgarian casserole dish made with crumbled feta cheese, eggs, roasted peppers and whatever else you like. You can add ham or salami or skinless sausage. You can turn it into a fantastic vegetarian casserole by omitting the meat.

It is traditionally made in a clay pot but you can use individual casserole dishes as well. The word guvech means “earthenware casserole” in Turkish and it was probably introduced in Bulgaria during the time they dominated the country. Although I couldn’t find out much about the origin of this casserole dish, one thing is certain: It’s delicious and healthy!

I would like to share with you my first recipe but there are many variations to this recipe.

Eggs & Feta Cheese Guvech

Ingredients:
¾ cup of ham or salami, chopped or diced
2 tablespoons of fresh parsley, chopped
½ cup of fresh tomatoes, sliced

¼ cup of peperoncini peppers

¼ cup of green onions, sliced
¾ cup of feta cheese, crumbled
12 kalamata olives, pitted
½ cup of roasted pepper, roughly chopped
1 teaspoon of olive oil
4 eggs
Ground paprika, to taste
Salt and pepper, to taste


Preheat the oven to 385F.

Divide the first 8 ingredients equally between two 8 inch casserole dishes. Crack two eggs on top of each casserole dish. Season with paprika, salt and pepper. Remember that the olives and the feta cheese may contain a higher amount of salt so you just need to sprinkle some salt on top of the eggs.

Loosely cover the casserole dishes with foil. Use a fork or toothpick to carefully make a few holes on the foil for part of the steam to escape during the cooking process.

Bake for about 20 minutes or until eggs are set.


P.S.: Just omit the meat to turn it into a great vegetarian casserole dish.

Enjoy a Healthy and Tasty Whole Grain Breakfast

When I met my husband, he introduced me to feta cheese and I quickly developed a taste for it. It is lower in calories and high in flavor! Plus, it is filling and it is a good source of calcium.

Another important nutrient to good health is whole grain. It can reduce the risk of heart disease, keep the intestines working smoothly and help you keep a healthy weight. The combination of feta cheese and whole grain makes a satisfying and healthy breakfast. I have a tasty recipe for you that takes only 5 minutes to prepare.

Feta Cheese Breakfast Toast:


Ingredients:
2 eggs yolks
4 slices of Whole Grain Sandwich Thins (made by Orowheat)
½ tablespoon of margarine or butter substitute
½ cup of feta cheese, crumbled
¼ cup of low fat mozzarella cheese, shredded
¼ cup of lean ham, diced or chopped (optional)
Salt and pepper, to taste

Preheat the oven to 360F. In a bowl, whisk in feta cheese, mozzarella, egg yolks, salt, pepper and ham. The feta cheese comes already salted, so you should try it before adding salt to your egg mixture. You may not need to season it with salt.

Meanwhile, place the Sandwich Thins slices (soft part up) in a baking pan. Spread margarine on top of each bread slice and topped with the egg and cheese mixture.
Bake for 15 minutes or until egg mixture is fully cooked. Serve hot or at room temperature.

It pairs very well with fruit and orange juice or low fat milk.

Serves 4

Tip: To keep your feta cheese creamy and flavorsome, keep it refrigerated in a brine of 1/2 milk and 1/2 water for up to 3 weeks in an airtight container. If you keep your block of feta cheese in this brine, you also obtain the perfect amount of salt. You can find blocks of feta cheese in Delis and Imports stores.