Tuesday, April 30, 2013

Deviled eggs, Endives cup, Rasberry grilled chicken breast

I made this weeks ago but had not started the blog yet. So I'm here getting the recipe ready for all to see.
This meal was quick. There many days I don't want to make full meals but desire appetizer likes to nibble on. And that day this was what I was in the mood for.

You will need:

A skillet
1/2 lb. ground meat (turkey, chicken, pork, beef etc.)
1/4 c chopped watercrest (kale, spinach , parsley or cilantro will do)
1/4 tsp Mrs Dash garlic & herb
1 tsp of Goya green olives (or black olives)
1/8 tsp of the Goya brine (where the olives came from)
2 tbsp chopped onion
Sea salt / Black pepper to taste
Hot sauce *optional

4 boiled eggs halved ( set aside cooked yolk)
1/4 tsp Dijon mustard
1/8 tsp mayonnaise (Hellmann)
1/2 tsp light sour cream
1/8 tsp smoked paprika (or reg. paprika is fine)
Paprika for garnish
Goya fine pimentos for garnish
Chives for garnish

1 chicken breast
2 tbsp Raspberry wine vinegar
Sea salt & black pepper to taste
George Foreman grill *optional
Cooking spray (olive,corn,vegetable or canola oil will do)


Eggs - halved the boiled eggs and scoop the yolks out into a small bowl. In the bowl add the mustard, mayo, sour cream and the 1/8 tsp of the paprika you gonna use. Stir all ingredients to blend well. Spoon the mix back into the egg white and garnish with pimentos, chives and sprinkle paprika. Chill deviled eggs in fridge till time to serve.

Warm up the grill to 350. Spray grill plates with cooking spray of choice.
If you don't have cooking spray dab a paper towel with a bit of cooking oil and coat the plates with it. While grill heats marinate you chicken with salt & pepper and raspberry wine vinegar. Toss to cost chicken evenly then transfer to the hot grill. This will only take about a minute and a half or two. Chicken cook super quick more so when it's been cut in strips. Once done set aside, let chicken rest before serving.

Endive cups - separate them and rinse with cold water and set aside.
In a medium bowl mix the ground meat, chopped watercrest (or whatever leafy green you choose to use), brine, olives, Mrs Dash herbs, salt & pepper (if you choose). Mix to combine well. Set aside.
Heat skillet to medium/high heat add the oil, onions and then the mixture. Continuously stir to brown the mixture. You might need to add a little water here and there. Cook for about 3 or 4 minutes. Then cool for a bit. Spoon mixture on to the endives cups - serve. You may garnish with drops of hot sauce.
Enjoy !

Bon Apetit!!!

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