Tag Archives: horseradish

Smoked Salmon Deviled Eggs

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What’s not to love about a deviled egg?

These little snacks are easy to prepare, inexpensive, high in protein, and cool on a hot day. I love to just pop one in my mouth.

 

This deviled egg combines some of my favorite flavors, smoked salmon, capers, red onion, and horseradish with a deviled egg.. I put horseradish sauce into the yolk mixture. If you use pure horseradish, then you definitely want to scale it back. I use Woeber’s Horseradish sauce which I find is the perfect balance of heat.

Everyone has their own method for boiling eggs, and if you have one, follow yours.

I like my eggs a little firm so I place eggs in a pot covered with cold water (always use large eggs).  Make sure the eggs are in a single layer and the water is at least 1 inch above the eggs. Bring to a boil and then boil 12-14 minutes (12 will do the job).  Then immediately drain off the water,  place the pot under the tap with cold water running and add 2 cups of ice cubes to the pot. When eggs have cooled down, refrigerate until time to use.

Deviled Eggs with Smoked Salmon

6 large boiled eggs

3 tablespoons Miracle Whip

1 tablespoon horseradish sauce

2 tablespoons minced red onion

1 -2 ounces smoked salmon

18 capers

Slice eggs in half, and place egg yolks in a bowl and smash with a fork until the yolks are crumbs. Add the Miracle Whip, horseradish sauce and salt and pepper to taste. Top each egg with a slice of smoked salmon.  Sprinkle each egg with red onion and add 3 capers to each egg. Serve.

I made these and kept them for myself, served with a side salad for lunch. It was a high protein, low fat dish.

 

Unfried Green Tomatoes with Horseradish VS Fried Green Tomatoes

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I love fried green tomatoes. I only allow myself to eat one every couple years because it seems so wrong. But this summer, I came up with an unfried version that I actually like better than the fried. I am pretty much in LOVE with these unfried tomatoes.

Why?

First, I coat the tomato in horseradish sauce. Talk about delicious. Then, I encrust the tomato in Panko and French Fried Onions and bake at 450. Talk about delicious. You have to eat them right away to prevent them from getting soggy.

unfried tomato

Unfried Green Tomatoes with Horseradish

2 medium green tomatoes

1/3 cup Woeber’s horseradish sauce (or your favorite)

3 tablespoons light mayonnaise

Salt and pepper

½ cup regular panko breadcrumbs

¾ cup French Fried Onions

Cooking spray

Preheat oven to 450. Place a metal baking dish, covered in aluminum foil, in the oven when you turn it on.

Slice tomatoes, pat dry, and salt and pepper each piece. Set aside.

Stir together horseradish sauce and mayonnaise and set aside.

On a plate, combine breadcrumbs and onions and toss with your hands. Your fingers will get dirty making this dish, so keep a towel handy.

Dip tomatoes in mayonnaise mixture being sure to coat the tomato as much as possible. Then dip it into the panko breadcrumbs and onions and press the mixture into the tomato. You want it coated as well as possible. Do this with each tomato slice.

When oven is preheated, carefully remove the hot pan with oven mitts and spray the foil with cooking spray. Place the tomatoes on the pan and spray the tops of the tomatoes.

Bake for 12 minutes and serve warm. Note: I don’t flip them in the cooking process because too much coating is lost. You will have a soft tomato and crunchy tops.

Now, there’s no comparison in terms of the photography. Fried green tomatoes look a lot better on camera. But in the mouth, I’ll take the unfried.

fried green tomat

Panko Encrusted Fried Green Tomatoes with Dill Sauce

2 large green tomatoes

Salt

½ cup flour

1 teaspoon garlic salt

½ teaspoon pepper

3 large eggs

3 tablespoons half and half

1 ½ cups Italian panko breadcrumbs

1/2 cup sour cream

1 teaspoon dried dill weed

Canola or vegetable oil for frying

For the sauce: stir together sour cream and dill. Cover and refrigerate until time to serve.

For this recipe, you want to work close to the stove. Get your station set up before you heat the oil.

Slice tomatoes into 1/3 to ½ inch slices.  Sprinkle with salt and set aside.

On a medium plate, stir together flour, garlic salt and pepper.

Whisk together eggs and half and half and set in a shallow bowl.

Pour the breadcrumbs into another bowl and set aside. You want the lineup to be tomatoes, flour, eggs, breadcrumbs.

Pour enough oil into a frying pan to cover at least ½ an inch. Turn the heat on to medium.

When the oil is hot, dip a tomato into flour, then into the egg and be sure to thoroughly coat it and then press it into the breadcrumbs. You may need to press the crumbs onto the tomato.

Gently place it in the frying pan and cook it about 1 minute per side (as the oil gets hotter, you may cut cooking time down to 45 seconds a side).

When done, drain on paper towels and serve with a dollop of sour cream.

Note: if you don’t like dill, you can use 1 -2 teaspoons of basil paste instead.

Chicken and Andouille Po’ Boy with Horseradish Slaw

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This was one of my favorite inventions of 2014.

This photo does not do the level of deliciousness justice. The chicken is hidden under the slaw and sausage is never sexy to photograph.

BUT, the recipe is FABULOUS!

If you like a little kick, and it’s only a little, you have to try this!

I love Louisiana food. My husband is from there and we visit every year, but long before I met him, New Orleans was one of my favorite food cities.

So last summer, I wanted to invent an easy Po’Boy, which is one of my favorite sandwiches.

All my favorite Po  Boys are fried and I wanted something lighter, so I decided to mix lean chicken breast with spicy Andouille and top it with a spicy slaw.

The horseradish slaw makes this dish!!! It’s fantastic. You will have leftovers of this slaw, so I often plan either a barbecue meal the next day or even a salmon sandwich. This slaw is great on pork, brisket or salmon. The slaw is best made 2 hours in advance to let the flavors marinate. If you don’t have that time, make one and a half times the dressing recipe for the slaw so there’s more sauce on it.

Andouille is a smoked, pork Cajun sausage and it’s traditionally spicy.  If you or your children don’t like a lot of spice, you could use Johnsonville New Orleans style Andouille, which is not very spicy; or even use kielbasa. If you do like a little kick and you’re in the Springfield area, try Circle B Ranch’s Andouille. Circle B. Ranch is a humanely raised certified hog farm in Seymour. I’ve been there and the hogs graze freely. I like that. You can find the product at Harter House or the Greater Springfield Farmers Market. One bite and you can tell there are not fillers, but it is spicy, so keep that in mind, if you’re sensitive to heat because the slaw has a little kick. You can find more information about Circle B Ranch and where to buy their pork: http://www.circlebranchpork.com

Chicken and Andouille Po’ Boy with Horseradish Slaw

1 (14-ounce) bag cole slaw mix (I like the tri-colored, but plain is fine)

½ cup mayonnaise

3 tablespoons apple cider vinegar

3 tablespoons Sandwich Pal Woeber’s horseradish sauce (if you substitute another horseradish, just taste as you go because sauces vary a lot in terms of heat)

1 tablespoon, plus 1 teaspoon sugar

Salt and pepper to taste

Assemble

6 hoagies or sausage rolls

6  Andouille sausages

2 breasts from the rotisserie chicken, sliced and skin removed

For the slaw: in a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar and horseradish. Salt and pepper to taste and cover and refrigerate 2 hours.

Remove the chicken breasts from the rotisserie chicken and cut into slices.

Cook Andouille according to package directions. I often slice it in half just so it lays flat in the bun.

I like to heat my hoagie rolls or sausage buns (I prefer sausage buns), but that is up to you. If you do heat them, I would put them in a 400 degree oven, keep the bread closed, and toast for 3 minutes.

When done, place Andouille in hoagie, top with sliced chicken and then add a big pile of horseradish slaw.  Enjoy! This is a delectable sandwich.DSC_0713 (2)