Wednesday, November 30, 2016


My son and I love deviled eggs!

When I first started making them, I didn't have a clue what I was doing.  I was 18 with no recipe and no idea what goes into deviled eggs.

Now, 35 years later, I have made these probably 1,000,000 times (okay...maybe not that many but so very, very close! Haha!)

Weird thing happens every time I make these though...several of them go missing before I can serve them...Christopher!!!  So, I've learned over the years to make extra!

I really need to play around with some different ingredients to add to the eggs....bacon, jalapenos, cilantro, tabasco, sour cream, etc.  I think that any of those ingredients would make these like super-duper good!!

I usually make these by just eyeing the ingredients without measuring.  However, blogging requires me to try to determine ingredient amounts.  The ingredients are approximate so, just remember that you can always add but you cannot take away.  You may want to add a little more of this or that and you can totally do that.  Get creative...have fun...enjoy!


2 dozen eggs, boiled
6 tbsp. Mayonnaise
2-1/2 tbsp. Dill Relish (I like Dell Dixie)
2 teaspoons Worcestershire Sauce
1-2 teaspoons Mustard
Salt to taste
Ziploc Bag

Place eggs into a large pot with enough cold water to cover and bring to a boil.  Boil for 10 minutes.
Remove the pot from heat and pour off the water.  Let cool.

Peel the eggs and then cut in half lengthwise.  Remove the yolks from the eggs, placing them in a medium mixing bowl.  Place the white part of the egg in a deviled egg tray or a plate.

Using a hand mixer, add all the ingredients and mix well.

If the mixture seems to dry, add more mayo, dill relish, and mustard until you get it to a thick, paste-like consistency.

Open a gallon size ziploc bag and spoon in the yolk mixture and smoosh (how do you like that recipe lingo?) all of the way down to the bottom of the bag.

Cut a small piece of one of the corners off.  

Close the bag and then remove the air...twist the bag one or two rotations holding the bag in the corner of your hand between the thumb and your index finger.

 Squeeze the mixture into each egg half.

Top with your choice of ingredients...pimentos, bacon, paprika, etc.

Cover and refrigerate.


Monday, November 28, 2016


2 lbs. Boneless Chicken breasts and thighs, sprinkled liberally with TexJoy Steak Seasoning and Garlic Powder.  Bake in 400 degree oven for approximately 30 minutes or until chicken is 165 degrees.
2-3 tbsp. Olive Oil
1 cup chopped green onions
1/2 cup chopped onion
1/2 Large Poblano Pepper, chopped
1/2 Medium Green or Red Bell Pepper
8 Garlic Cloves, chopped
4 Celery Stalks, chopped
10 Baby Carrots, chopped into bite size pieces
1 can Rotel Tomatoes, (I used the one with lime juice and cilantro)
3 quarts Homemade Chicken Stock or Campbell's Chicken Broth (this is an approximate amount.                 You may want to add more broth or water depending on how much liquid you like in your                    soup)
1 small bag frozen Baby Lima Beans
1 small bag frozen Sweet Corn
1 large Yellow Squash, sliced into bite size pieces
6-8 Baby Bella Mushrooms, sliced (can use mushroom of your choice)
1/3 cup Cilantro, minced
2 Dried Red Chiles (optional)
Salt and Pepper
Toppings:  Chopped avocado, shredded cheese, green onions, fresh chopped cilantro

In a large soup pot, add olive oil and first 7 ingredients.  Saute on low to medium heat until onion is transluscent.

Add the Rotel tomatoes and chicken stock.

Chop the chicken and add to the soup, along with the rest of the ingredients.  Cook for another 30 minutes or longer.  Serve with toppings.