Wednesday, October 16, 2013

Free Recipe Wednesday! (Double Edition)

Hello again foodie friends. Welcome to another edition of Free Recipe Wednesday. As you may have noticed, there wasn’t a Free Recipe Wednesday last week. Unfortunately, I was out sick a couple of days and instead of doing a late week recipe I figured I’d just give you all 2 recipes this week.

The first recipe, Brown Sugar Smokies, is something my boss makes often to bring in for our monthly “food day” at work. It’s really a simple finger food to make with the majority of your time putting toothpicks in each one as you wrap bacon around it. You can put these in a crock pot when they’re done for easy transport and to keep them warm if they’re going to be sitting out in a pot-luck type situation. The sweetness from the sugar and the saltiness of the bacon really works together to make these super delicious. You’ll have friends and family begging you to make them again.

The second recipe today, Spicy Deviled Eggs, is a take on the holiday classic. In our family there’s rarely a family holiday get-together without Deviled Eggs ….and if there is, someone’s in trouble. The thing about Deviled Eggs is that there are so many different ways to make them. I learned how to make them from my grandmother at an early age and ours have always been mayonnaise based. However, as I’ve gotten older and had other people’s Deviled Eggs here at work I’ve come to realize that a lot of people make them with mustard. I still prefer mine mayo based with no mustard but I’ve yet to have a bad Deviled Egg. Today’s recipe is a spicy version of Deviled Eggs, using both mayo and Dijon mustard. The Worcestershire sauce and hot pepper sauce really make these Deviled Eggs super flavorful. Give them a try, as well as the first recipe, and let me know what you think in the comments below.

Brown Sugar Smokies

  • 1 lb Bacon
  • 1 pkg (16oz) Little Smokies Sausages
  • 1 c Brown Sugar (more or less to taste)
  • Toothpicks

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage; place a toothpick through each sausage to hold the bacon in place.
3. Arrange the sausages on a baking sheet and sprinkle them liberally with brown sugar.
4. Bake until the bacon is crisp and the brown sugar is melted.

Spicy Deviled Eggs

  • 12 Eggs
  • 1 1/2 Tbsp Dijon Mustard
  • 1 1/2 Tbsp Mayonnaise
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Hot Pepper Sauce, or to taste
  • 1 pinch Salt and Black Pepper
  • 1/4 tsp Ground Paprika, for dusting
  • 1 can (6 oz) Black Olives (optional), drained and cut in half horizontally

Following the instructions in Step 2, in regards to the cold water, will make the eggs much easier to peel.

1. Place the eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and then remove the pan from the heat; cover and let stand for 10 to 12 minutes.
2. Remove the eggs from the hot water and immediately dunk them in ice water or place them under cold running water; once cooled, peel the eggs.
3. Cut each egg in half lengthwise; remove the yolks to a bowl and mash them with a fork until the yolks are “crumbly”.
4. To the yolks add mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper; stir the mixture until smooth and thoroughly combined.
5. Using a spoon, piping bag, or a sturdy plastic bag with a corner cut off, fill each egg half with the deviled yolk mixture; dust each egg with a pinch of paprika.
6. If using the black olives place an olive half, round side up, in the center of each egg. 
7. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

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