There are few things in this world that people appreciate more than delicious food. Yes on the surface we need it for sustenance and caloric intake so we don’t run out of energy and die. Unfortunately there are people in the world that live that way and our hearts go out to them. In fact here is one of the top rated Hunger Non-Profits where almost all proceeds go directly to feeding the hungry-
– Where 98% of the donations go directly back to providing food for the hungry.
We’ve done our good for the day so now it’s time to indulge. November and December are the months that we as Americans eat, not until we’re full, but until we hate ourselves. (Compliments of Louis C.K.)
And ya know…that’s just fine! There is no shame in enjoying what you have. There is no shame in sharing company with people also enjoying what you have. Or what they have in case you’re not one to host. With Halloween fast approaching I thought I would put up a couple of cool recipes, as I will every Savory Sunday, that you may or may not want to try out.
Why? Because people love food.
- 10 large eggs
- ¼ c. lowfat sour cream
- 2 tbsp. smooth taco sauce (without chunks)
- 2 tsp. chili powder
- 1 large avocado (or 1 1/2 small)
- 2 tbsp. fresh lemon juice
- Kosher salt and pepper
- 4 medium pimiento-stuffed olives
- Place the eggs in a large saucepan, add enough cold water to reach 2 in. above submerged eggs, and bring to a boil. Remove from heat, cover the saucepan and let stand for 12 minutes.
- Meanwhile, in a small bowl, whisk together the sour cream, taco sauce and chili powder. Place in a pastry bag fitted with a fine writing tip.
- In a second small bowl, mash the avocado with the lemon juice and 1/4 tsp each salt and pepper. Transfer to a resealable plastic bag and cut off the tip to create a 1/2-in. opening.
- Drain the eggs and return them to the saucepan. Gently shake the saucepan to crack the eggs all over. Run under cold water to cool, then peel the eggs. Cut the eggs in half lengthwise. Remove the yolks and save for another use.
- Using the sour cream mixture, pipe thin squiggly lines on each egg white half so they resemble bloodshot eyes. Pipe the avocado mixture into each white and place a slice of olive on top.
- 2 can lowfat refried black or pinto beans
- ¼ c. Chopped cilantro
- 2 tbsp. lime juice
- 1 tbsp. hot Mexican chili powder
- 1 tsp. minced garlic
- 3 large plum tomatoes
- 1½ c. thick and chunky salsa
- 1 c. shredded Mexican cheese blend
- 4 ripe Hass avocados
- 3 tbsp. lime juice
- 2 tbsp. minced red onion
- 2 large jalapeno chiles
- 1 tsp. salt
- 1 c. reduced fat sour cream
- Decoration: a clean plastic toy spider
- Serve with: blue, yellow, red corn tortilla chips
- Make Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
- Make Middle Layer: Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
- Make Guacamole Layer: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
- Make Web: Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.
- 1 large egg yolk
- Wilton Red Icing Color
- 1 package frozen puff pastry
- You will need: Wilton hand-shaped cookie cutter
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 3 c. chicken broth
- 2 package frozen mixed vegetables
- 3 c. shredded roasted or rotisserie chicken
- 1 tbsp. garlic salt
- Pepper to taste
- To make Crawling Hands: Heat oven to 400°F. Line two baking sheets with parchment paper. Whisk egg yolk and 2 drops red icing color in a small cup until blended; set aside.
- Roll out one sheet of puff pastry dough on a lightly floured surface. Using cutter, cut out 6 hands. Place on prepared baking sheet. Using a small paintbrush, paint egg yolk mixture onto tips of fingers to resemble fingernails.
- Bake pastry 15 minutes or until golden. Remove to wire rack to cool. Repeat with remaining sheet of puff pastry dough.
- To make Chicken Potpie: Melt butter in a large saucepan over medium heat. Whisk in flour; cook, whisking, until bubbling. Gradually whisk in chicken broth. Stir over medium-high heat until mixture comes to a rapid boil and thickens. Stir in remaining ingredients. Return to a simmer; cook for 4 minutes or until vegetables are tender. Pour mixture into serving bowls and garnish with Crawling Hands.
If you make any of these, or have any recipes of your own that you’d like to share, please tell me in the Comments below!