Game Winning Recipes - Deviled Eggs

Monday, January 28, 2019
Here we are. A week away from the Superbowl. Currently, you STILL don't know what you're taking to that Superbowl party you were invited to. Maybe my Swicy Sauce was too complicated for you or maybe you don't even rock with chicken wings like that (that's strange). Whatever your reasoning, here is a simple recipe for deviled eggs that will keep your potluck invites coming season after season.

DISCLAIMER: My "disclaimer" is that I am a Black woman and I only use measurements when I'm following someone else's recipe; thus, for all of my recipes, you will simply have to do it 'til it's right.

Ingredients:
1 dz. large eggs
Mayonnaise
Mustard
White sugar
Mt. Olive Sweet Relish
Salt
Pepper
Paprika
*I recently learned a [better] way to boil my eggs that cooks them perfectly EVERY time from Sister Ayesha Curry in The Seasoned Life. Find that method below.
  • Place eggs in a medium saucepan, and cover with cool water (you always want to use cold water when boiling anything). Bring the water to a boil, then turn off the heat and cover. Let the eggs sit in the hot water for 11 minutes.
  • After 11 minutes, place the eggs in a bowl of cold, ice water. After the eggs are COMPLETELY cold, peel them.
  • Cut each egg in half (the long way) and scoop all of the yolk into a mixing bowl. Set the eggs aside.
  • Mash/mix the yolk until most of the lumps are gone. Add a little more than 1/2 a cup of mayonnaise to the yolk (I also add a little bit of mustard - I don’t like sour deviled eggs so it’s usually no more than like a tablespoon for me).
  • Add 2-3 tablespoons of relish and add sugar to taste (I don’t know how much sugar I use, I just add until it’s sweet enough). 
  • Add a teaspoon of salt + pepper. Mix everything together until the mixture is well-combined.
  • The last step is to add the yolk mixture back into the eggs. You can either use a spoon OR if you wanna be fancy, you can put all of the mixture into a Ziploc bag, distribute all of it to one corner of the bag and then cut a small hole in that corner and squeeze out (this is the innovative version of a piping bag used to ice cakes lol).
  • Sprinkle paprika onto each egg (for aesthetic, not to taste) and serve! You don't have to serve right away; rather, you can make them Saturday night and they'll be ready to go Sunday afternoon for the game.
Enjoy!

Game Winning Recipes - Bre's 'Swicy' Wing Sauce

Friday, January 25, 2019

Whether you're rooting for a specific team or showing up solely for the good food, it's time to think about what you're going to be taking to that Superbowl party that your friend is planning but hasn't given you any details about. *ahem* Sorry, that got a little personal. Nonetheless, you'll be prepared because I'm giving you THREE recipes that will make you the MVP of Superbowl LIII. Thank me later.

The first recipe is my signature 'Swicy' wing sauce -- the perfect mix of sweet and spicy makes this sauce a winner. Now I'm no expert; however, one thing I know for SURE is that EVERYONE loves a quality batch of wings. Whether they're baked, grilled or fried, who can turn down good wings?! When you add this perfect parts sweet & spicy sauce to your wings, you'll surely be the true champion of Sunday night's match-up.


DISCLAIMER: This sauce is one that I have spent quite some time "perfecting" and this is the first time I've shared the recipe with anyone - this is a flawBless exclusive! My actual "disclaimer" is that I am a Black woman and I only use measurements when I'm following someone else's recipe; thus, for all of my recipes, you will simply have to do it 'til it's right. I usually make this sauce in large batches so that I'll have some leftover for other meals throughout the week (like shrimp, chicken breasts, etc.).

Ingredients:
Butter
24 oz. Texas Pete Hot Sauce
Honey
Mt. Olive Kosher Dill Pickle Spears (you'll only need the juice)
Soy Sauce
Salt
Pepper
Crushed Red Pepper
Garlic
  • Combine 1/2 of a 24 oz. bottle of Hot Sauce + 4 (regular) spoonfuls of butter if you're using a tub or about 1/2 a stick + 2 teaspoons of minced garlic to a medium saucepan on medium-high heat. Whisk together until the butter is melted.
  • Once the butter is melted and well combined with the hot sauce, add in 1/2 a cup of honey and mix it well. Turn the stove down to medium-low heat.
  • Stir in 3-4 tablespoons of pickle-juice* (this is my secret ingredient) and 1 tablespoon of soy sauce and whisk together. Add a tablespoon each of salt and pepper, plus a tablespoon of crushed red pepper and another spoonful of butter.
  • At this point, I begin taste-tasting the sauce and I typically add more honey to increase the level of sweetness in the sauce. Once you decide whether you need more sweet or spicy, add it in and leave the sauce on medium low heat for 5-10 more minutes, stirring occasionally. 
  • If you BAKE or GRILL your wings, add the sauce to the wings halfway through their cooking process. Once they're completely done, toss them in more of the leftover sauce and serve hot.
  • If you FRY the wings, place all of the wings in a large bowl (that has a lid) once they're all fried. Pour most (or all) of the sauce onto the wings, place lid on the bowl and shake them up until every wing is coated. Serve hot.    
Enjoy!

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“You have always been a blessed thing, and goodness has no trouble finding you because goodness is what you deserve." – Upile Chisala