I so despise making deviled eggs. No matter how many tips I read about peeling off the shell… none work! These eggs were no different. However, ghoulish deviled eggs were tops on my grandson’s Halloween camp out menu. Sooooooo #%&**, I made them.
I am going to pounce on the next person that brings perfectly formed deviled eggs to my next party. They will be imprisoned in my kitchen until they confess the secret to peeling the shell from an egg without injury.
There’s no real secret to making these eggs. Same recipe you would normally use to make your deviled eggs. Only exception is green food coloring is added to the yolks and red food coloring is added to mayo and piped onto the eggs for veins. A few black olive slices for the pupil and you’ve got yourself a ghoulish eyeball.
For the record, two deviled egg halves is around 93 calories. Not bad if you can stop eating after two. You can reduce calories by using low fat mayonnaise.
Looking for a fun breakfast item to serve to the kids on Halloween morning? The boys at my Halloween camp out loved these mummy sausages. I used low-fat turkey sausage to reduce calories and fat grams. Each little mummy with the dough wrapping is in the neighborhood of 77 calories. Look for reduced fat crescent rolls in the can. I purchased the Pillsbury brand. Serve with scramble egg beaters (40 calories).
The How To
Wrap 16 turkey link sausages in strips of crescent roll dough. I only used 7 of the eight crescent rolls. Purchase 18 turkey links if you want to use up all the dough.
Start at one end of the link and wrap the strips like a candy cane stripe. Then wrap another strip in the opposite direction. Place the mummy links on a cookie sheet sprayed with non-stick cooking oil.
Bake in 400 degree oven for 15-20 minutes, or until the crescent strips have nicely browned. Remove and serve. Plan on two sausages per person. With egg beaters, you have yourself a breakfast under 200 calories. And, a yummy one at that!
NOTE: You can always dribble the sausages with ketchup once they have baked. Kids like the blood effect (go figure).
Blimpy Girl has been on sabbatical from food preparation due to my recent trip to Paris. As of yesterday, I hope to be back on track with my posts. This starts the busy season for my business, so I’m seeking out meals that are quick, easy and take little supervision while cooking.
This was last night’s dinner. The goodness of roasted veggies with a side of white rice. I coupled this dish with a endive-spinach-basil salad (the spinach helps offset the bitter of the endive) topped with shaved carrots and thin slices of zucchini. The salad was drizzled with balsamic vinegar and olive oil (and a handful of grated Parmesan Reggiano). In hindsight, the salad was an overkill. I could have made a meal out of just the salad and a piece of hard crusted bread.
The only thing missing from the salad were roasted walnuts. I should have thrown a handul onto the baking dish with the veggies. Walnuts are an excellent source of vitamin E and Omega 3.
There were enough roasted veggies to generously serve two. You will need the following:
- (2) large onion slices
- (1) large onion slice separated into rings
- 1/2 eggplant (slice into 3/8 inch slices)
- (2) large tomato slices
- Chopped carrot
- 1 small zucchini sliced
- 1/2 red and 1/2 yellow bell peppers, cut into strips
- Cooked rice (3/4 cups per person)
- 1 teaspoon Balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons of Gorgonzola cheese
- Salt & pepper to taste
NOTE: You can substitute couscous for the rice. That was my first intention, but I didn’t have any in the pantry.
Lightly spray non-stick olive oil cooking spray on a baking sheet. Crank the oven up to 350 degrees and begin your chopping, dicing & cutting. Place veggies in a single layer on the baking pan (best you can). Spray with non-stick cooking spray and season.
Roast in oven for 25 minutes, remove from oven and place a dollop of Gorgonzola cheese on top of the tomato/onion slices. Return to oven and roast for another 5 minutes. Plate the rice using an ice cream scoop. Arrange roasted veggies on plate and drizzle with olive oil and balsamic vinegar. A sprinkle of cracked black pepper and you’re ready to devour a healthy dose of veggies.
Each serving (minus the salad) is in the neighborhood of 290 calories. If you swap out the rice for couscous, deduct 21 calories.The biggest calories are in the starch (rice/couscous) and the Gorgonzola cheese. Fore go the Gorgonzola and deduct another 50 calories. For me, the cheese splurge was worth it. It’s not often I have vein thickening, cholesterol building cheeses. But in small doses, it’s good for the soul.
Geez-o-pete! It’s been a month since my last post. I’ve been enjoying the last dog-days of summer before Michigan ushers in her cold Winter blast. I’ve already started putting out outdoor Halloween decorations and planning a “spooky camp out” for my nine-year old grandson.
I have two posts you might find interesting. The first is this incredible artwork painted by my friend, Peg. When I saw her hand-crafted art piece, it shouted, “I would look so good hanging next to your wine cellar”. I agree!
The artwork is hand painted on the reverse side of the glass. Labels from various wine bottles or beverages are applied before the painting process. The picture frame is made from a recycled, distressed window frame.
Peg will also custom design her art for java lovers. Feel free to email me if interested in having a piece commissioned.
My second post concerns these Roll Horn molds. I’m excited to see what can be done with them both with soap and food. The food inspiration came from Hungry Happenings (thanks, Beth!). When I saw these awesome sandwich roll-ups, my mind was filled with soaping ideas for GoPlanetEarth.
If this works for food, why wouldn’t it work for soaping projects? How about filling the cone with bath salts, or an herbal bath tea? Ooo, Ooo, Ooo… my mind is racing with ideas. Be sure to check back on Blimpy Girl’s site for an update on the food stuff I’m doing with these way-cool cones. And, my GoPlanetEarth site for soaping fun. Will showcase some pics within the next week.