Easy Deviled Eggs

Easy Deviled Eggs: 
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up. This is even a great way to let your kids help out in the kitchen.

6 hard-boiled eggs
3 Tbsp mayo
2 Tbsp Mustard 

1 Tbsp vinegar
salt and pepper to taste
1 Tbsp sweet pickle relish (optional)

Garnish with Paprika

BUT WAIT!

Did you know there is a right way and a wrong way to hard-boil eggs? The answer is YES!

Lay the eggs in the pan and add enough cold water to cover eggs by 1 inch. Set over high heat and bring to a boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

When time is up, rinse in cold water until cool to touch, then shake your pan around and make the eggs play bumper cars. They are much easier to peel!! 

Puerto Rican Yellow Rice w/ Shrimp

INGREDIENTS

2 tbsp annatto oil
1 tbsp corn oil
1 pound medium shrimp, peeled and cleaned
1 cup frozen mixed vegetables, thawed
2-1/2 cups short-grain rice
4 cups boiling water or chicken stock
2 tsp salt
1/2 tsp black pepper
1/2 tsp curry powder


DIRECTIONS

Heat the oils in a large pot with a tight-fitting lid. Saute the shrimp over medium-high heat for 2 minutes. Add the mixed vegetables and rice. Toss well and continue cooking for 1 more minute. Add the boiling liquid and seasonings. Cook until the water has evaporated. Stir, lower the heat, and cook for 20 more minutes, stirring after 10 minutes. 

Note: If you want rice with a spicier touch, increase the amount of curry powder.

Fancy Mashed Potatoes

Ingredients

• 2 cups mashed potatoes
• 1 (8 ounce) package cream cheese, softened
• 1 onion, chopped
• 2 eggs, beaten
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 (6 ounce) can French fried onions

Directions

1. Preheat oven to 300 degrees in a greased 1 1/2 quart casserole dish.
2. Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat until creamy. Pour into prepared casserole dish. Spread fried onions evenly over the top.
3. Bake uncovered for 30 to 35 minutes.

Pumpkin Pie Pudding

Ingredients

• 1 (15 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk (may supplement with 2%milk)
• 3/4 cup sugar (may supplement with 1/2 cup Splenda)
• 3/4 cup Self-Rising Flour
• 2 eggs, beaten
• 2 tablespoons butter or margarine, melted
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract

Directions

1. In a large bowl, combine all ingredients in bowl. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours. Serve in bowls with whipped topping if desired.

Mofongo

Another Puerto Rican favorite of mine! ABSOLUTELY HEAVENLY!!

INGREDIENTS:

4 firm green plaintains
oil for deep-frying 
1/2 pound pork cracklings 
1 clove garlic, peeled and crushed 
1/2 cup chicken stock 
salt to taste

Slice the plantains and deep-fry them. Grind the tostones in a Pilon, adding the cracklings a few at a time, and mix well. Add the garlic and mix well. Serve hot along with the heated broth.

Coquito

Coquito is a Christmas tradition in Puerto Rico much like Eggnog in the United States of America and elsewhere. Being that my husband is Puerto Rican, I was introduced to this addictive and delicious drink early on in our relationship. I find myself anticipating the holidays even more just knowing that Mami will make lots of Coquito from November to the end of January. 

Combine in blender the following ingredients:


2 cans of coconut cream 
1 can condensed milk 
1 can evaporated milk 
1 teaspoon of Vanilla Extract
1 teaspoon of Almond Extract2.5 cups to 1 quart white rum (according to taste)
1 tablespoon ground cinammon or just slip 2 sticks in the bottle



Refrigerate. Serve Cold. Pace Yourself! ;)