Prosciutto Parmesan Deviled Eggs

Deviled Eggs 1

Time for a sugar break!  By now, you have plenty of cookie and candy recipes stockpiled, but you may have forgotten about appetizers for your holiday dinners and parties.  Consider these deviled eggs; not only are they easy to make, but they are also full of salty prosciutto and rich Parmesan flavors.

And if you accidentally bought an extra 2 dozen eggs for your holiday baking and are at a loss for what to do with them, they are an awfully convenient way to use up a bunch of eggs.  Not that I know anything about that.

Deviled Eggs 2

Prosciutto Parmesan Deviled Eggs

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: 12 servings

Prosciutto Parmesan Deviled Eggs

A little richer and a lot more flavorful than regular deviled eggs, these make the perfect holiday appetizer or party hors d’oeuvres. If you don’t have any prosciutto, a few slices of bacon will work in its place.

Ingredients

  • 6 eggs
  • 1/2 ounce prosciutto
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/4 cup mayonnaise

Instructions

  1. Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
  2. Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook in a skillet over medium until browned and crispy.
  3. Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
  4. When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
  5. Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.

Make Ahead and Storage

The eggs can be hard-boiled a day in advance. Just refrigerate and peel when you are ready to make the filling.

http://www.savvyeat.com/prosciutto-parmesan-deviled-eggs/

 

Carrot Cilantro Salad

Carrot Salad 2

Last week, I was shocked to receive two boxes of tamales, chiles and fresh tortillas overnighted from New Mexico.  I’ve been working part-time as web designer, tech support and teaching assistant for Cook ‘n Scribble, and one of our students generously sent us some New Mexican treats for the holidays.  Thank you, Rosa!

After a long day of cookie baking on Sunday, I had no desire to do even more cooking to make dinner.  Tamales it was!  I also had no desire to go back to the grocery store.  So while this may not be the most traditional of side dishes, I like to think I made it work.

Carrot Salad 1

Carrot Cilantro Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2-4 servings

Carrot Cilantro Salad

If you don’t have a food processor to shred the carrots, you can shred the carrots using a cheese grater or replace them with 3 1/2 cups pre-shredded carrots.

Ingredients

  • 2 T butter
  • 6 large carrots, shredded
  • 2 teaspoon ground coriander
  • 1 T brown sugar
  • 1 T lime juice
  • 1/4 c fresh cilantro, minced

Instructions

  1. Melt the butter in a large skillet over medium-low heat. Add the carrots and stir well with a spatula to coat the carrot shreds with the butter.
  2. Add the coriander, brown sugar and lime juice, stirring again to coat the carrots. Cook, stirring often, over medium-low heat until the carrots are softened and beginning to brown.
  3. Transfer the carrots to a serving bowl and toss with the fresh cilantro. This salad can be served warm or cold.
http://www.savvyeat.com/carrot-cilantro-salad/