Scotch Eggs

 

Scotch Egg with pork rind, pamesan, coconut
flour breading.



Serves 6 (in most families)

Difficulty – Too advanced for our dog, Boo!

Prep – 30 Minutes

Cook Time - 35-40 Minutes

1 lb Jimmy Dean or Owen’s Country Sausage, Hot Flavor (turkey sausage works too)

6 Leftover Easter Eggs

2 Tbsp Yellow Onion, minced

1 Fresh Habanero, skinned and minced (sub Serrano or Jalapeno), fresh

½ tsp Granulated Garlic Powder

Black Pepper

1/2c Parmesan Cheese

1/2c Pork Rinds

1/8c Coconut Flour (I use Bob’s Red Mill Brand)

Preheat oven to 400°.

Process pork rinds in food processor into fine crumbs like breadcrumbs. Combine pork rind crumbs with parmesan cheese, coconut flour and garlic powder. Mix well and set aside.

Finely mince onion and chili. You can use the food processor if you’d prefer – I do, it’s already dirty from the pork rinds! Combine veggies with crumbled, raw bulk sausage and add spices.

Divide sausage mixture into 6 equal portions and roll into meatballs.

Here’s where we get tricky! Cut off two portions of plastic wrap and wrap two dinner plates with the plastic wrap. One of the plate gets the plastic wrapped on the front side of the plate and the other one gets the plastic wrapped on the back!

Place one ball of meat onto the center of one plate and top with the back of the plastic wrapped second plate. Now smoosh the top plate down on top of the sausage ball and press until it’s about 1/8” big. You will have to use a bit of pressure for this.

Peel off the top layer of plastic if it stuck to the smooshed sausage. You now have a round disc of raw meat. Place egg in center of disc and use the bottom layer of plastic to wrap the meat up around the egg. Press meat together to form one smooth cohesive sheath of meat around the egg. Repeat on remaining 5 eggs.

Sprinkle pork rind, cheese, coconut flour mixture onto a dry plastic or foil wrapped surface. Roll each sausage-egg ball around on the sprinkled surface to coat it well with the crumb mixture. Repeat on remaining 5 sausage-eggs.

Place eggs on foil lined baking sheet and bake at 400° for 35-40 minutes or until sausage is cooked through and breading is golden. You may have to watch the temperature and turn them a time a time or two during cooking. If they look like they are browning too quickly, reduce heat to 325 or 350°.

Serve this with HM (Homemade) Ranch Dip or Jalapeno Cilantro Ranch - unless you make the version with the maple syrup!

SusieT’s Notes:

You can prepare these up to the night before and store them in the ice box. Cook them just before serving. Serve these hot!  We love to eat them as part of a festive brunch. But they can also be cooked, chilled and rewarmed for breakfast on the run! Stick a wooden skewer in them and call it a sausage pop! MMMmmmmm!

Tastes like Candy too! Well they don’t actually taste like candy, unless you add an optional tablespoon or two of sugar free maple syrup to the sausage mixture. Hey! Don’t criticize me. I’m just sayin’…maybe you should spread your wings a little!

OK Nutritional Values for all these leftover chickadee recipes will have to come later. Wish I had time to discuss the recipe for the Mother and Child Reunion, but that will have to be for another Easter!

Texas Egg Salad

 



Texas Egg Salad with onions and pickled jalapenos.



Serves 4 (in most families)

Serves 3 (in our family)

Difficulty – Yep, old Beauregard (Boo for short) makes this un for us all the time!

Prep – Takes him ‘bout 10 Minutes

Cook Time – ABC (Already Been Cooked)

8 Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tablespoon French’s Yellow Mustard

1 Tbsp Sweet Yellow Onion, chopped finely

1-2 Tbsp Pickled Jalapenos, drained and chopped finely (Depends on how hot ya like it!)

Kosher Salt

Black Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Roughly chop the eggs with a knife, then use a pastry cutter to mince the eggs up, finely.

Stir in mayo, spices, onions and jalapenos. This is better when it’s allowed to sit for a couple of hours.

Scoop a huge dollop out of the bowl and place it on top of a square of focaccia bread. Don’t forget to split the bread and turn the split slices inside out. That way it looks and eats like an old fashioned egg salad sandwich!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21st Centuried the family egg salad recipe!

We love this as either a sandwich fillin’ or to use as a dip for anything from carrots and celery to sliced jicama. We also love it with HM (Homemade) Low Carb Crackers. Also, pan grilling the sliced focaccia bread with a little olive oil and topping with the egg salad is TDF! (To Die For!)

Slider Rolls and Focaccia Bread - Revolution Style

Serves – 12 Slider Rolls
4 – 4.5”x4.5” Focaccia Squares

Difficulty - Easy
Prep Time – 15 Minutes
Cooking Time –  
25 Minutes (Slider Buns)
35 Minutes (Focaccia)

Ingredients:
7 Large Eggs
¼ c. Coconut Flour, sift after measuring
¼ c. Protein Powder, unflavored2 tsp. Baking Powder, GF, AF (aluminum free)
½ tsp Kosher Salt
½ tsp Granulated Garlic Powder
½ tsp Onion Powder
1/2c Cottage Cheese, process until smooth
1 c Mozzarella Cheese, shredded
1 Tbsp Country Dijon Mustard
1/4 tsp. Cream of Tartar
Sesame Seeds (about 1/4tsp per roll and 1Tbsp per Focaccia recipe)

Preheat oven to 325°. Line baking sheet and 9x9 Pyrex pan with parchment paper and set aside.

Grate mozzarella cheese. Blend cottage cheese with a small food processor until smooth.

Measure out coconut flour and then sift it into a small bowl. Add protein powder, salt, garlic and onion powders and mix to combine.

Separate egg yolks from white and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps are mostly gone. It doesn’t have to be perfect! We all have a few lumps here or there!

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Spoon ½ the mixture in tablespoon size mounds onto a parchment lined baking sheet (12 total). These are kinda small little mounds for the slider buns – think biscuit size!

Now pour/scoop the rest of the batter into a 9x9, parchment lined Pyrex pan and smooth out as much as possible without deflated that batter.

Top both the slider rolls and focaccia bread with sesame seeds or the seed of your choice! Poppy and chia seeds work great too. Add fresh rosemary leaves to the focaccia and give it a dusting of sea salt or Kosher salt.

Bake slider rolls at 325° for 20-25 minutes or until golden brown and done throughout. Rotate the pans between the two racks of your oven at the 15minute mark!

Bake focaccia rolls at 325° for 35-40 minutes or until golden brown and done in the middle (the edges cook quicker).

Remove from oven when each of the batches is done and cool on a wire rack.

Add grated parmesan cheese and a drizzle of EVOO to the top of the focaccia. Once the focaccia is cool, cut into quarters and use each quarter to make your choice of sandwich by splitting square in half, horizontally (relative to the table).

SusieT’s Notes: These Slider Buns and Focaccia Bread Revolution Rolls are so very versatile! Now you have them made, get ready to use them to make things like “BOBs” (Breakfast On a Bun), Slider Burgers, Mini Sandwiches and more. Now get ready!

There are so many uses for the Focaccia Bread. My favorite use for focaccia is making Panini or grilled sandwiches. But it works great for a regular non-grilled sandwich too. I really feel like I’m eating something high carb and decadent. I’m cheating in my mind like Jimmy Carter, I guess?

I’ve eaten a fantastic BLT on this focaccia. It also works great as a base for Bruschetta. I like to split the focaccia and spread it with a little butter and toast it, then top with my favorite Bruschetta topping. Or go out on a limb! Try making a savory appetizer - French toast and top it with tomato and onion jam. Yummy!

Why do I only give 3 forks? Cuz of a tendency to taste eggy when over cooked or over-browned that can happen when broiling...and you still can't dance to them!

Top the focaccia bread with grated parmesan cheese and drizzle with olive oil (EVOO is great!).

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Caviar on Toast Points and Low Carb Crackers

Cheap black lumpfish caviar transformed into GREATness!

Serves 4 (in most families)

Serves2 (in our family)

Difficulty – We don’t trust old Boo with the fish eggs. It makes him a little crazy with excitement. But if you ask him, Old Boo will still claim it's pretty easy!

Prep – Bout 10 Minutes

Cook Time – ABC (Already Been Cooked)

2 Leftover Easter Eggs, peeled, finely chopped

1/3 Purple Onion, finely chopped

1/4c Capers, drained

1/2c Sour Cream

2oz Leftover Jar Black Lumpfish Caviar, Romanoff Brand

LC Crackers (recipe to come)

RR Focaccia split and toasted in a pan with a little Olive Oil

This isn’t so much a recipe as it is instructions for assembly. You make a tray with these ingredients and let everyone serve themselves.

Rinse caviar as described in the Gentrified Deviled Egg recipe and let it drain well on paper towels until you’ve finished the other prep. Place caviar in pretty bowl.

Finely chop onion, and place in a decorative bowl. Peel, wash, dry and finely chop leftover Easter Eggs and give them a fancy bowl too. Drain the capers and place them in a swanky bowl as well. Scoop out sour cream into its own swanky bowl and you will have a tray holding 5 swanked-out bowls (caviar, sour cream, egg, purple onion, capers) of "parts."

Serve parts with LC crackers or make this pretty Focaccia toast points and let everyone assemble their own canape.

It's easy to assemble! Smear cracker or toast point with sour cream. Layer with some chopped egg, onion, capers and a dollop of caviar. Eat it up yum!

Focaccia Toast Points

1 9x9 Pan Focaccia (LC)

Olive Oil

1 Clove Garlic

Cut Focaccia into quarters. Cut each quarter in half horizontally into 2 sandwich slices. Cut each sandwich slice in half diagonally. Cut each triangle in half down the center to make 2 right angle triangles. So in other words, from one slice of Focaccia, you get 4 toast points. Careful with the cutting, make them look pretty!

Peel and smash 1 clove garlic with the flat of your chef knife.  Place in large non-stick skillet with about 1-2 Tbsp Olive Oil. Over med high heat, gently fry Focaccia in the garlic infused oil until each point is brown and crisp. Fry them on both sides. Pretend you are making unstuffed grilled cheese.

Remove from pan and place on paper towels to blot off some of the olive oil. Let toast points cool, then use to serve with caviar and salmon dips.

SusieT’s Notes:

Well, I swanny! This is another recipe sure to fool your best friend! Your fellow DFSW will think you’ve won the lottery instead of spending $6-7 bucks on a jar of cheapo caviar. This caviar recipe is a great way to use up more leftover Easter Eggs along with the leftover caviar you have in the ice box from the Gentrified Deviled Egg recipe.

It’s a family favorite and we have our little ones, “the bitsies,” request it at every family gathering. Imagine!

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Gentrified Deviled Eggs



SusieT's Gentrified Deviled Eggs with capers and caviar.



Serves 6 (in most families)

Serves 2 (in our family)

Difficulty – Our dog Beauregard (but you can call him Boo), can almost make this one!

Prep – Maybe about 15 minutes if he's feelin' lazy

Cook Time – ABC (Already Been Cooked)

1 Doz Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 Tbsp Chives or Green Onions, chopped finely

1 Tbsp Capers, drained

2oz Jar Black Lumpfish Caviar, Romanoff brand

Kosher Salt

White Pepper

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Split down the center lengthwise and pop egg yolk into separate bowl. Don’t break the whites! Repeat until all eggs have been split.

Gently spoon caviar into a small fine strainer and submerge caviar into a bowl of cold, filtered water. Submerge the strainer into the cold water bath 3-4 times until the black ink coming from the strainer disappears. Place strainer onto a bed of paper towels and let caviar drain while completing the other prep steps. (This simple step of washing the caviar without breaking the eggs elevates the taste of this roe from semi-nauseating to delicious. People won’t know it’s the cheap stuff!!!)

Strain and finely chop capers and finely chop chives or green onion.

Mash yolks with the tines of a fork or with a pastry cutter until finely minced. Stir in mayo, spices, capers and chives. Season with salt and pepper to taste - remember caviar is salty.

Spoon or pipe into the wells of the egg whites. Top with a dollop of caviar and serve chilled. See DFSW note about piping in Mama's Deviled Eggs recipe!

SusieT’s Notes:

Hey if you are afraid of a little mayo, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21^st Centuried the family deviled egg recipe!

You can make the eggs up to the point of topping with caviar. You can wash and drain the caviar up to an hour or two before service, but don’t top the eggs with the caviar until you are ready to serve them. You don’t want the caviar to bleed into the egg yolk color.

These are an awesome brunch or appetizer recipe. Makes a fun Tapas dish! People are always blown away and little do they know how cheap it is to make. (Oh and most importantly, only strain the amount of caviar you are gonna use for that sitting. Put the cap back on the jar and put the caviar back into the ice box until you use it. It’s great leftover on scrambled eggs or served with purple onion, capers, chopped eggs, and low carb crackers or low carb pita chips.

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Mama's Deviled Eggs

(How can you be from the South and not love these?)

Mama's Deviled Eggs sprinkled with Paprika

Serves 6 (in most families)

Serves 2 (in our family)

Difficulty – Our dog, Beauregard (but you can call him Boo), can make this one!

Prep – How quick can you peel 12 eggs?

Cook Time – ABC (Already Been Cooked)

1 Doz Leftover Easter Eggs

1/3 – 1/2c Hellman’s Mayo or Duke’s Mayo or preferably HM (homemade)!

1 Large Pinch Dry Mustard Powder (Coleman’s is fine)

1 tsp French’s Yellow Mustard (rounded)

Kosher Salt

White Pepper

Cayenne or Paprika

Carefully peel eggs to remove all shells. Rinse egg in cold water to be sure all shell is removed. Dry eggs.

Split down the center lengthwise and pop egg yolk into separate bowl. Don’t break the whites! Repeat until all eggs have been split.

Mash yolks with the tines of a fork or with a pastry cutter until finely minced. Stir in all other ingredients and mix well. Taste for salt and pepper and adjust seasoning.

Spoon or pipe into the wells of the egg whites. Yes, it's a little known fact that membership into the DFSWs is predicated on your ability to use a star tip and a piping bag to place the deviled yolk mixture cleanly and neatly into an egg white - so we can make Mama proud! Sprinkle deviled yolk mounds with cayenne or paprika for color and serve. (Try to leave the whites without any sprinkles!)

SusieT’s Notes:

Hey if you are afraid of a little mayo overload, I sometimes split the mayo between plain, whole milk yogurt and mayonnaise. It will reduce your polyunsaturated fats (PUFAs). Few will know you’ve 21^st Centuried the family deviled egg recipe!


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