Sriracha Aoli Dip Sauce Recipe

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A quick, spicy sriracha dip to whip up for crispy roasted brussels sprouts, wings, fries, onion straws or other snacks and appetizers.

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Sriracha Aoli Dip Sauce Recipe
A spicy, creamy hot-yet-cool quick dip for topping roasted brussels sprouts, fries, onion straws and other appetizers and side dishes.
Course Appetizer, Sauce
Cuisine American, Asian
Prep Time 5 minutes
Servings
cup
Ingredients
Course Appetizer, Sauce
Cuisine American, Asian
Prep Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Combine mayo and sriracha. Stir til creamy and well mixed. Serve over fries, brussels sprouts, onion straws, wings or anything you want to add a creamy zing to.
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Deviled Egg “Devil Chix” Recipe

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These devilish chicks will delight your crowd, whether for Easter, buffet table or game day. Traditional deviled egg recipe with a cute presentation.

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Deviled Egg "Devil Chix" Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
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Potato Salad (Karren’s Famous) Recipe

posted in: Recipes | 4
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Potato Salad (Karren's Famous) Recipe
This is the potato salad from my childhood, when my grandma made it to accompany my grandpa's fish fry a few times each summer. Through experimentation, research and trial-and-error, I've tweaked the recipe over the years, and it's become even more of a crowd-pleaser. It's perfect for a pot luck or cookout.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Fill a heavy pan with cold water and stir in 2 tablespoons of salt and a tablespoon of white vinegar. Put the cubed potatoes in the water as soon as they are cut. I leave the skins on my potatoes for texture and nutrition, but you can peel the potatoes if you want. The water should just cover the potatoes in the pot. When all the potatoes are in the water, turn on the heat to high and bring to a boil. As soon as the water boils, reduce heat to medium-low and continue cooking until potatoes are done and fork-tender. Do not overcook.
  2. While potatoes are cooking, make dressing by combining pickle relish, chopped onion, mayonnaise, pepper and mustard in a small bowl. Stir to combine.
  3. When potatoes are done, drain into a colander and rinse with cold water to stop cooking. Place potatoes in large bowl and add chopped eggs and dressing. Stir rather vigorously to coat the potatoes. Corners of the potato cubes will be bashed off a little and make the dressing creamier.
  4. Add more salt, relish, mayo, pepper or mustard to taste.
  5. Place in a 9x13 (23x33 cm) non-metal serving dish, cover and chill.
  6. Just before serving, slice remaining egg and place slices on top of the potato salad. Sprinkle with paprika.
Recipe Notes

Use russet potatoes instead of the waxier white, gold or red potatoes. The softer, more open texture of a russet allows the flavors of the dressing to permeate more completely than with other types. Adding a little vinegar to the cooking water prevents overcooking and ending up with mashed potatoes. Cutting uniformly-sized cubes is essential for even cooking.

Add some garlic powder or a cup of cooked, crumbled bacon for even more flavor.

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