Deviled Eggs with Smoked Paprika

The weather here has finally begun to warm up and it's actually beginning to feel a bit more like summer. Last month the heater popped on once or twice which had me wondering if it was going to feel like March forever.

When it does heat up outside, I'm less inclined to get up in the morning to cook, preferring instead "prepared" food. This morning this took the form of deviled eggs which I put together last night. They were incredibly easy to make and a delicious start to the day.

6 hard boiled eggs, shells removed
2-3 tbsp mayonnaise
1 tbsp sliced chives
1 tsp smoked paprika
1 tsp anchovy paste
1/2 tsp prepared mustard
1/4 tsp lemon pepper
salt, to taste, if needed

extra sliced chives and smoked paprika, for garnish

Cut the eggs in half lengthwise. Remove the yolks and place them into a small bowl.

To the yolks add two tablespoons of mayonnaise (to start), chives, paprika, anchovy paste, mustard and lemon pepper. Mash everything together with a fork until well blended.

If the mixture seems too dry, then add more mayonnaise until you get a consistency you like.

Taste and add salt if necessary. The anchovy paste usually provides enough salt.

Divide the deviled yolk mixture evenly between the egg whites by dropping it into the cavities left by the egg yolks.

Garnish with chopped chives and a small sprinkling of smoked paprika, if desired.

Rebecca's Jerk Marinade

(enough to marinate 2 lbs meat, poultry or seafood)

Some of the best recipes I have come across are those that get passed along. Several months ago a friend in Toronto, emailed this terrific recipe to me. She had received it from her friend, Rebecca.

I tried this with chicken and it turned out great!

Although I have a 12 cup food processor, I wasn't able to fit everything in at once. But, I didn't have to do it in batches either. I just rearranged the order of the ingredients. I also added the zest from the lime.

1 small onion, cut up
4 cloves garlic, peeled
1 - 2 inch piece fresh ginger, peeled and cut into several pieces
3 tsp salt
2 tsp dried thyme
2 tsp allspice
1 tsp freshly cracked black pepper
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/4 cup fresh lime juice
zest from one lime
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp brown sugar
2 jalapeno peppers, seeded and cut up
1 bunch cilantro
1 bunch parsley
1/4 cup chopped green onion


Place the onion, garlic, ginger, salt, thyme, allspice, pepper, nutmeg, cinnamon, cloves, lime juice, lime zest, soy sauce, olive oil and brown sugar into the bowl of a 12 cup food processor. If you are using something smaller, you might have to do this in batches. Pulse several times until the mixture is fine.

Add the jalapeno peppers, cilantro, parsley and green onion. Pulse until you have a coarse paste.

This can be stored in the refrigerator for up to two months if placed in a non reactive container and lid.

Milk Flan

(6 servings)

This creamy flan isn't too sweet. I often make it with 1% milk, but on occasion I'll use whole milk or half and half.

Although I prefer using custard cups, this flan can also be prepared in a souffle dish that's large enough to hold about 4 1/2 cups of liquid. Just remember to increase the baking time by about 10-15 minutes.

3 tbsp sugar
2-3 tbsp water

3 large eggs
3 egg large yolks
3 tbsp sugar
2 tsp  vanilla extract
pinch of salt
3 cups milk or a combination of milk, half and half or cream

Preheat the oven to 350°F

Divide the sugar evenly between three two cup ovenproof custard cups or ramekins. Sprinkle about 1 1/2 tsp of water over the sugar in each cup until the sugar is soaked evenly.

Place the cups into a microwave and microwave about 2 minutes to begin and then about 20 seconds at a time on high until the sugar bubbles and becomes a nice medium brown color. Watch carefully so the sugar doesn't burn.

Remove the custard cups and swirl the sugar mixture so it coats the entire bottoms and part of the sides of each cup. Set aside.

 Whisk together the eggs, egg yolks, sugar, vanilla extract and salt until the mixture is creamy. Set aside.

Gently heat the milk over medium heat until bubbles appear around the edge. If a skin forms, then remove it.

Whisk the hot milk into the egg mixture. Strain through a sieve and divide between the three custard cups.

Place the cups into a larger baking dish and fill with hot water about 1/2 way up the sides of the custard cups. Place into preheated oven and bake for about 45-55 minutes or until the flans have just set in the centers.

Remove from oven and cool completely.  Loosen the edges with a sharp knife, then carefully invert the flans onto one large or three smaller serving plates.