Devil w/the Blue Dress On...Egg Salad w/a Kick

This egg salad was awesome...a little kick of red pepper & blue cheese...A twist on the deviled egg!
I used this Egg Salad as an appetizer for a dinner with friends, serving it as a dip with crackers and celery sticks. It was also awesome served as a grilled egg salad sandwic the next day! YUMMO!

Devil w/the Blue Dress On! Egg salad w'a Kick!
PineCreekStyle

Directions:

• 10-12 Eggs, boiled, peeled and grated
• 3/4 cup of Blue Cheese salad dressing
• 1/2 cup of sour cream
• Red Pepper to taste, I made mine to Kick at first bite!
• 3-4 pieces of cooked bacon, crumbled
• garlic pepper, to taste
• Minced chives, as desired
• Garnish with Blue Cheese Crumbles

Directions:

1. Mix well and let chill to help the flavors meld together
2. Serve with Crackers, veggies or on bread, *I grilled mine on sourdough bread! YUM!

As I was making this salad and adding the Blue Cheese dressing the Song...
"Devil with the Blue Dress" came on over the radio! Perfect timing for the name of my recipe! :)))
Bite, Chew, Repeat...Enjoy!
XO

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Classic Deviled Eggs...

Classic Deviled Eggs...
   from PineCreekStyle

Classic Deviled Eggs are so yummy and full of protein. They are great for a light snack too! There are so many things you can add to deviled eggs, there are dozens upon dozens of additions. Be creative and switch it up once in a while. But...It is always handy to have the Classic recipe to build from....Besides with Easter is on its way....Sooo egg recipes will be needed, that I am sure!

Ingredients:
Based on 6 eggs, doubles well

• 6 eggs, boiled & peeld, cut in half
• 1/4 cup of Mayonnaise 
• 1 tablespoon of yellow or dijon mustard
• 1 tablesppon of dill or sweet pickle juice ( 1 teaspoon white vinegar works too)
• 1/8 teaspoon salt (I like to use Garlic Salt)
• Black Pepper to taste
• Smoked Paprika for garnish
• Dill Weed for garnish 
• And/or Chives for garnish

Directions:

1. Boiled Eggs, peeled & cut in half, place the yolks in a bowl, set whites aside
2. Mash the yolks with a fork.
3. Add in the mayonnaise, mustard, pickle juice, salt and pepper
4. Mix well together
5. Fill the white portion on the egg halves equally with the mayo/mustard mixture using a teaspoon, filling all of the eggs or you may pipe them in also.
6. Sprinkle with the Paprika and or dill weed to garnish

A great classic Recipe to always have on hand...
XO

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How to Peel an Egg Easily...

It sounds silly...but to peel a hard boiled egg can be painful for me! I have two RA's & Osteo arthritis...This is a simple and quick way to peel and egg quickly with little effort. The beauty of it it is less time consuming than picking the shell off...for everyone!

After you boil you eggs, give them an ice bath the follow these steps for easy removal of the shell.

1. Tap both ends of the egg , craking the shell on both ends
2. Gently squeeze the egg in yor palm
3. Place the tip of a teaspoon under the cracked shell in the middle of the egg. Lift the shell off and repeat, done. 

Simply rinse and set on a paper towel to dry as you finish the other eggs.
Xo

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Don't Have an Egg? Use this...

A cooking chart with easy substitutes, in case you don't have an egg on hand. 

Baking with Style....

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Mushroom & Spinach Omelet...

Omelet's are like  Left Over Soups you create...You can throw just about anything in them, and it will be awesome! Well...here is our latest Open & Dump Omelet...I have had a Mother Hubbard cupboard lately. No time to run to the store. Supplies were running low. This omelet was very good.

Mushroom & Spinach Omelet
Ingredients are based on 2 omelets:

• Use 2-3 eggs per omelet
• 1/2 package of sliced  fresh mushrooms, sautéed
• 2 cups of fresh spinach, divided
• 1-2 slices of cooked ham , cubed/diced and divided
• 1 cup of parmesan cheese, grated & divided
• 4 tablespoons butter, divided for cooking of omelet @1 tablespoon each & 1 tablespoon for sautéing the mushrooms
• Seasonings, *I use my Pine Creek seasoning (see the recipe)

Instructions:

• Prepare & ready all of the ingredients for cooking and assembly of the omelet; sautéing, cutting, grating, etc.
• Cook the eggs in an omelet pan or small sauce pan, use 1 tablespoon of butter to cook the omelet/eggs
• When the eggs start to form, add the sautéed mushrooms, fresh spinach, grated cheese and ham pieces with the seasonings
• When cooked, fold the omelet and slide onto your plate & serve

Yumm...a great Weekend Breakfast or Dinner ...Serve it up with Style...

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Breakfast Frittata , Prime Rib Style...

This Breakfast Frittata Prime Rib Style was an excellent choice for my left over dinner from Friday night...

 A very easy & quick breakfast recipe. It easily serves a Hearty Breakfast for 4+ people...

 Yummo...for the Tummo!

"Prime Rib Frittata"

 Ingredients for the Prime Rib Frittata:

5 eggs beaten

3/4 cup parmesan cheese, grated & divided

1 small onion, chopped and grilled

1 can of sliced or diced potatoes (or 1 fresh potato chopped) 

1/4 cup of Alfredo sauce

1 cup of cooked Prime rib, diced

Garlic Salt & Black Pepper to taste

French Fried onions for garnish, optional

*(I also had some left over veggies, so I threw them in for good measure, optional)

 I sauteed the potatoes and onion...while those were cooking...I chopped the veggies and cut the meat

 Then I added the meat & veggies and cooked a little longer...

*Waste not, want not on those veggies.... :)

 Next, I added the beaten eggs...Pour over the meat mixture evenly, covering the pan.

 Cook over medium heat....add half of the cheese, spreading evenly over the top

 This is an open omelet, cover with a lid for a couple of minutes...keep checking every so often until done. It cooks pretty fast.

 This is what it should look like - when the Frittata almost done...

Remove the lid and then....

 Add the Alfredo sauce in a drizzling fashion.

Add the remaining cheese across the top, garnish with the french onions if desired.

Cut into pie shape, like a pizza and serve...

When we were at the restaurant for dinner a couple of friends of mine & Pine Creek Style commented on my left overs....

"We can't wait to SEE what RECIPE you come up with for YOUR Left-Overs!"

Had to laugh, THEY know me so well....I rarely eat a whole meal...!

Serving Up Re-Runs with Style...  

Happy B-Day to my 14 year old Grandson today!

XO, Nana NeeCee

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Frogs on a Lily Pad Breakfast...

Yup....You read that right....

Frogs on a Lily Pad....FOR breakfast?

"Frogs on Lilly Pad"

a.k.a.

Eggs over easy on a zucchini cake

 

This breakfast was very good! Hubby gave it a 2 thumbs up!

Zucchini Cakes
3 small zucchini and 1 med. yellow squash, grated together, squeeze dry (see how below)
1/4 cup of Almond flour (or regular flour)
2 eggs, scrambled
garlic pepper and minced onion to taste
1/2 cup of grated white cheddar cheese
Blend well and cook in patties on a griddle or frying pan with oil. (I used olive oil)
Fry on both sides till done, golden brown
Serve one over-easy egg on each paddy/pancake and sprinkle with additional grated cheddar cheese.
Makes 6-8 pancakes, Serve immediately!

 Squeeze the squash in a sieve and drain.

Then...

 Place the squash in paper towels and press more liquid out of the squash. It may be repeated a second time. The paper towels should be quite wet.

This will insure that the pancakes will hold a pancake form and turn/flip easily without breaking.

 Squeezed dry and ready to mix with the other ingredients. 

 Pancake ingredients waiting to blend together.

 Mix well...

 Fry the cakes until nice and golden on both sides.

 Place some grated white cheddar cheese on top...then add a fried egg...

See below

 Over easy eggs...

 Frogs on a Lily Pad a.k.a Over Easy Eggs on a Zucchini Cake

This breakfast was YUMMY!

Breakfast Presented with Style...

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Black & Blue Omelet...

Serve the Black & Blue Omelet for Mother's Day...

 The Black & Blue Omelet is very tasty and Mom's taste buds will be happy all day!

 Ingredients:

2-3 eggs per omelets, scrambled

1 tablespoon of butter, melted

1 green onion, chopped

3-4 small grape tomatoes, sliced

1/2 cup of cubed & cooked beef ( I used prime rib)

1/4 cup of cooked crisp bacon, crumbled

1/8 cup of blue cheese crumbles

1/2 cup grated cheddar cheese

Cajun Spices & Garlic Pepper to taste

 Over medium-high heat, pour the scrambled eggs over the melted butter.

When the eggs begin to set, add meats, onions and tomatoes. Add the blue cheese crumbles then sprinkle on the spices to taste.

 Next, add the grated cheddar cheese. When egg is ready, fold the egg in a omelet form and serve.

 This was taste bud heaven!  The bacon, spices and blue cheese crumbs added wonderful gourmet taste. The mild tang of the blue cheese was amazing blended with the other ingredients.

A Beautiful Omelet for Mother's Day! 

Serve Mom with Tasty Style...

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Breakfast Stromboli...

Breakfast Stromboli 

This breakfast was awesome and easy.

 Our Granddaughter's had spent the night and they LOVED the breakfast TOO!
(**I love built-in taste testers...haha)

This Breakfast is GREAT for Easter (*or any Holiday)...So easy to have ready to bake and serve....Everything may be cooked ahead of time!

Ingredients needed:

1 package of Puff Pastry, thawed

6 eggs cooked/scrambled

*Reserve 2 tablespoons of raw scrambled eggs for an egg wash; 

**see below

1 large slice of cooked beef, cut into bite size chunks 

 * I used a piece of prime rib.

1 can of potatoes, cut into chunks

1/2 onion, chopped

1 tablespoon of butter, for saute'd onions

1 jar of cheddar cheese sauce

1 cup of cheese (Jack, cheddar or cheese of your choice), grated 

Cumin, Chives & Garlic salt to taste

Bake at 350 for 15 minutes or according to puff pastry box

SEE the assembly instructions BELOW... 

 Grill onions in a frying pan with butter, then add the potatoes, steak and seasonings.

 

Unfold the puff pastry onto a prepared baking sheet. Prick pastry dough with a fork. Spread cheese sauce onto dough. Leave room around the edges.

 Next layer the potato hash on top of the cheese sauce. 
Followed by the cooked scrambled eggs.

 Add grated cheese (your choice), also any seasonings, if desired.

 Fold the ends of the dough up & over the meat mixture.
 Enclose the mixture completely with the dough.

 Brush the outside of the dough with an egg wash. Blend together; 1 tablespoon of water & 2 tablespoons of raw egg mixture. Brush on the raw dough before cooking.

Sprinkle garlic salt on top

 Bake at 350 degrees for 12-15 minutes or according to the puff pastry directions.

 Let set for 10 minutes, then use a pizza cutter to slice into servings.

I drizzled MORE cheese sauce over the top and served!

Our granddaughters showing off their Breakfast Stromboli. 
They went back for seconds (or as we call them; Reruns)!  
NOT a crumb was left!!!

Breakfast is Served with Holiday Style...

Pine Creek Style by NeeCee

Enter today to win this Necklace...HERE
Celebrating Our 2nd Blog Anniversary

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