Deviled Eggs

Deviled eggs are one of my favorite appetizers but I have not had any since I began my clean eating journey because I no longer eat mayonnaise. That was until I started making my own. It is easier than you'd think and you can add your own ingredients to give it some extra pop.

If you don't have mayonnaise, or don't want to try your hand at it, you can substitute Greek yogurt for mayo as well.

Homemade Mayonnaise

1 lg organic egg yolk*
1/2 tsp kosher salt
1 tsp water
1 tsp lemon juice
1 cup vegetable oil (or canola oil)

Combine yolk, salt, water and lemon juice in a medium sized bowl. Start whisking vigorously dripping the oil very slowly, in the beginning. Be careful not to incorporate too much oil initially or it will separate and you will have to start over. Continue whisking non-stop, using a towel under the bowl to stabilize it.

Slowly add more oil - you will see the mayonnaise start to thicken. Continue until all oil is incorporated and the mayo is thickened. Season with salt and pepper (and add additional lemon juice, if desired).

*Pasteurized or irradiated eggs are safe to use in raw preparations  - so be sure to use organic eggs to prevent risk of salmonella poisoning.

Deviled Eggs, Healthier version

12 lg hard-boiled eggs, sliced in half, lengthwise

1/2 c plain Greek yogurt

1 1/2 tsp mustard powder

Dash of apple cider vinegar

1-2 packets Stevia, to taste

1 tbsp red pepper, diced

Salt and pepper, to taste

Garnish:

1 tbsp green onion, minced
Paprika

 

Deviled Eggs

12 lg hard-boiled eggs, sliced in half, lengthwise

1/4 c mayonnaise 

1/4 c pimento

2 tsp Dijon mustard

Salt and pepper, to taste

1-2 tbsp sweet relish

Garnish:

Paprika

Fill large pot with water. Add a dash of white vinegar to the water, to prevent leaking if eggs crack during boiling. Boil eggs for about 15-18 minutes. Crack eggs under cool water, while still warm, so the shells are easy to remove.

Slice each egg lengthwise in half. Gently remove yolks and place in  bowl; whisk yolks until smooth. Stir in remaining ingredients until combined.

Spoon (or use pastry bag) to fill egg-white halves. Garnish with paprika and green onion. Cover and refrigerate until ready to serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Tzatziki

I have been using Greek yogurt like crazy - as a substitute for sour cream, mayo, cheese, crème fraîche, ice cream...I am trying to incorporate more fruits and veggies in my diet on a daily basis. But I don't do too well eating veggies without some sort of dip. I used to die for Tostitos Creamy Spinach Dip for my veggies and chips. But I have to get over that.  So nowadays, this Tzatziki dip is my new staple.

Yogurt, in general, is an excellent source of calcium, potassium, protein, zinc, vitamins B6 and B12 and also includes acidophilus, a bacterium to supplement the intestinal flora. The liquid whey is strained out of Greek yogurt so it has a thicker, creamier texture. Greek yogurt is also lower in sugar.

Tzatziki is a quick and easy dip that is commonly used as a veggie dip, on lamb, kabobs, salmon, tilapia, gyros and pitas.

Tzatziki

16 oz Greek yogurt

1 English cucumber with peel, grated

1 clove garlic, minced

1 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

1 tbsp chopped fresh dill (or 2 tbsp finely chopped mint leaves)

Salt and pepper, to taste

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add dill, salt and pepper; whisk until smooth. Chill for 2-3 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Roasted Red Pepper Hummus

Super Bowl XLVI (Giants vs. Patriots) is days away and though I could care less about the teams playing, since the Cowboys did not make it...no comments please...I still plan to eat some good food and enjoy the commercials and fellowship.

You can cheat and purchase the roasted red bell peppers in the jar for this quick and easy hummus dish. But it is just as easy to roast them on your own.

To roast red peppers:

1. Wash the pepper thoroughly
2. Preheat oven to 450 degrees
3. Line a baking sheet with foil
4. Arrange peppers on baking sheet, spaced apart
5. Roast for 30 minutes, turning once
6. Once roasted, place peppers in a glass dish and cover
7. Once peppers have cooled, the outer skin will be easy to peel
8. Peel the skin, remove the seeds and pepper is ready for use in your favorite dish

Roasted Red Pepper Hummus

15 oz can of chickpeas (or garbanzo beans)

1 tsp paprika

Pinch of cayenne pepper

1/2 tsp cumin

1-2 roasted red peppers (or 6 oz jar roasted red bell peppers)

2 garlic cloves

2 tbsp Greek yogurt

1 tbsp lemon juice

Salt and pepper, to taste

1/4 c extra virgin olive oil

Drain the garbanzo beans, preserving the liquid.

Blend the garbanzo beans in a good processor. Add remaining ingredients, except for the olive oil and puree. Slowly add in olive oil until smooth. If hummus is too thick, add some of the liquid from the garbanzo beans, a teaspoon at a time.

Chill and set for approximately an hour. Garnish and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Garlic Hummus

I have a friend who asks me why I blog and what is so important about sharing recipes when folk can just Google recipes online and find what they are looking for. Basically it is because blogging/writing is therapeutic for me. I enjoy sharing the things I love or am passionate about - my love of food, cooking, baking, new products and the latest gadgets. But, more importantly, it tickles me when I get feedback from people who don't typically cook, experimenting with my recipes with success and getting rave reviews from their friends and guests. Or when I hear how my journey has inspired someone to change their eating habits and lead a healthier lifestyle...that is really why I do the blog.

SuperBowl weekend is approaching so I wanted to share some healthy dips and appetizers that can be made for the festivities. Hummus is a thick spread made from ground chickpeas, olive oil, lemon, and garlic, made originally in the Middle East. There are so many different varieties - pumpkin, garlic, black bean, sun dried tomato and spinach hummus, to name a few. I am making some garlic hummus for my late night snack this evening. Eat with veggies, crackers, crostini or as a spread.

Garlic Hummus

1 15-oz can garbanzo beans, rinsed and drained
4 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, peeled and crushed
1/2 tsp powdered cumin
2 tbsp plain Greek yogurt
Salt and pepper to taste
1/2 tsp paprika

Drain the garbanzo beans, preserving the liquid.

Blend garbanzo beans in a food processor. Add olive oil, lemon juice, garlic, cumin, and blend. Add yogurt and blend into a smooth dip. Add salt and pepper to taste. Garnish with olive oil and/or paprika.

If hummus is too thick, add some of the liquid from the chickpeas, a teaspoon at a time.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Spinach Dip

It is Friday evening and I long for the days where me and 3 of my best buds would get together and meet at Cheddar's. Fridays after work meant Santa Fe Spinach Dip and mojitos! Lots of them. One of those special individuals is no longer with us and I have probably only had the dip once since his transition. I am thinking of him today...so I am going to have our Friday after work dip my way. I had not changed my eating habits back then and we used to get 3-4 appetizers and almost lick the plates clean! And perhaps it was more the fellowship than the dip but we never found any that could match it.

Though I am no longer eating dairy, I can still enjoy one of my favorite dips without the calories and the allergy trouble afterwards. So I am using Greek yogurt instead of cheese and preparing a cold spinach dip. And because it has been a long week and I don't feel like making any tortilla chips, I am going to eat my dip with fresh veggies. This dip is best on warm pita bread, tortilla chips, vegetables, Melba toast or crackers.

Spinach Dip

10 oz fresh spinach
1 tsp butter
1/4 c sweet onion
1 garlic clove, minced
1 8 oz container Greek yogurt
Dash of lemon juice
1/2 tsp salt
1/4 tsp pepper
2-3 tbsp chopped red pepper

Blanch spinach for 1 minute and drain well.

In medium skillet add butter and cook onion and garlic until translucent. Combine all ingredients and mix well. Refrigerate and let stand for 30 minutes. Serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Corn & Black Bean Salsa

This has been what seems like the longest week in history! I am looking forward to unwinding and having a glass of wine with one of my girls. I want to make something light to nibble on as we try to solve all of life's problems and decided on a corn and black bean salsa.

This is a very tasty and quick recipe that anyone can make. It is so good that I nearly finished a bag of tortillas by myself. I mean, it wasn't full or anything...the bag came half empty. So what I am saying is that it really was not as much as it seems. See...what had happened was...

Anyway, you can use this salsa on tortilla chips, in a taco or atop your favorite fish. You can change it up a little and roast the corn, you may want to add a dash of lime juice, toss in a little avocado or pineapple, or incorporate some cilantro. This bright and colorful dish will definitely make a splash at your next gathering...if you can keep your hands out of the serving dish!

Corn and Black Bean Salsa

2 ears of fresh corn, uncooked
1 small red onion
1 fresh jalapeno, optional
2 tomatoes, seeds removed
2 tbsp fresh parsley, chopped
1 can of whole black beans, rinsed
Kosher salt and pepper, to taste
Blue Corn tortilla chips, preferably

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Add to mixing bowl.

Dice the onion, jalapenos, and tomato and place in bowl with corn. Add chopped parsley and salt and pepper. Rinse black beans and add them to mixture. Combine all ingredients until well mixed. Serve with blue or yellow corn tortilla chips. 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Salmon Cakes

I am coming off of my birthday weekend high and feeling like the national holiday ended way too soon. This year my birthday fell on Mother's Day so I've been feeling extra special and somewhat entitled to the royal treatment. However, since no one else likely shares my thoughts on that (particularly now that the national holiday is over) I'm planning to treat myself for a few more days, though I am not quite sure what that will look like.

Over the last week, I've been out to eat at many places in celebration of my special day; but one of the best things I enjoyed most was this mini crab cake at the Ritz Carlton Charlotte. Two of my other girlfriends had birthdays in the same week so we had a small celebration there and invited a few friends. Well, actually one of the birthdays girls invited half of Charlotte...but thankfully they did not all show!

All day Sunday I could not get the crab cakes out of my head and when I got up this morning I was still thinking about them. So I decided I wanted to create my own for lunch when I realized I did not have lump crab meat just sitting around in the fridge. But I do have salmon. Ha! So I am hoping that will satisfy my craving.

For this recipe, you can purchase Bumble Bee's Wild Alaska Pink Salmon or you can simply poach or broil two salmon fillets. Or you can substitute lump crab meat for crab cakes.

Salmon Cakes

1 pound salmon
1 c Panko bread crumbs
2 tbsp plain fat-free yogurt
½ c yellow onions
½ c red pepper
½ c green pepper
¼ c yellow pepper
½ c Celery
1 tbsp parsley
1 tsp lemon juice
1 tsp Worcestershire sauce
1 egg
½ tsp kosher salt
½ tsp pepper
¼ tsp paprika
¼ tsp ground mustard

Chop salmon into fine pieces and set aside.

In a saucepan, sautee' onions, peppers, and celery for about 4 minutes until tender. Cool slightly.

Combine all ingredients in a bowl and toss well. Cover and chill for 10 minutes.
 
Divide salmon into equal portions and make patties. Heat butter or olive oil in non-stick saucepan over medium-high heat. Add patties and reduce heat slightly. Cook for 4 minutes on each side or until lightly browned. 

 
If you like a sauce for your salmon cakes you can use a remoulade or red pepper sauce.

Rémoulade Sauce

3/4 c mayonnaise
2 tsp Dijon mustard
1 1/2 tsp whole-grain mustard
1 tsp tarragon vinegar
1/4 tsp Tabasco sauce
2 tsp capers (drained), chopped
1 tbsp parsley
1 scallion, chopped
Kosher salt and freshly ground black pepper, to taste

Combine ingredients in bowl and mix well.

Red Pepper Sauce

1 garlic clove, diced
8 oz plain Greek yogurt
4 oz roasted red peppers
1 tsp lemon juice
Kosher salt and freshly ground black pepper, to taste

Combine everything in a blender and puree until desired consistency is reached.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.