Category: holidays & breaks

Dilled Reuben Deviled Eggs

Reuben Deviled Eggs

Reuben Deviled Eggs

I don’t know about you, but I don’t recall ever meeting a deviled egg I didn’t like.  I’m not particularly fond of the white part… and either eat just the part of that holding the deviled part… or just the deviled itself!  It’s a texture thing for me… egg whites remind me of jello, which I cannot and do not eat!  Although I do love a good farm fresh boiled egg with shakers of salt and pepper. Go figure.

This is a “throw cook’n” recipe.  One where I cannot give you exact measurements because I simply throw stuff in to make it taste good.

Being that it’s almost St. Patrick’s Day, and I did cook a corned beef this weekend in my crock pot, I enjoy it in a lot of ways… and have had this one in my head for a while.  I will also point you to a recipe I threw together long ago, with horrible pics before I had a clue about food styling or photography.  This is a really tasty Cream of Reuben Soup... another way to use that corned beef.

Another St. Patrick’s Day dish is my version of colcannon… “Southern Colcannon.”  It was actually published in Our State Magazine years ago when I was house chef there… it’s a realllll good side dish for not only corned beef, but just about anything!  What’s not to love about greens (my cabbards or cabbage) and good ole North Carolina Sweet Potatoes?

St. Patrick’s Day is also a pretty momentous day for me too… as it is my Quit Smoking Anniversary!  I think this marks year 15 for me… my motivation?  My new little nephew when he was born, who is now SIXTEEN!  He was born in September, and I didn’t want him growing up smelling me and my house… nor seeing me smoking so he would think that was OK!
If you have tried to quit or want to… if I can quit after 26 years… You Can TOO!
It’s not easy. It’s HARD. But find your motivator and do it… read my story above… and just do it!

Till next time… (recipe below)

 

 

 

 

 

 

 

 

Reuben Deviled Eggs

Sliced boiled eggs in half and put yolks in bowl.
Add a bit of thousand island dressing (or mayo) and minced dill pickles.
Add some Bavarian Sauerkraut (seasoned and has caraway seeds!)
Stir in a little bit of coarse ground mustard… salt and pepper.
Mix together and fill egg whites.
Scatter with some fresh chopped dill.

EAT!

Egg Nog Chess Pie with bananas and cream…

Egg Nog Chess Pie with bananas and cream

It seems fittin’ to use up that last bit of holiday eggnog in a good old southern chess pie. ‘Nog and bananas go together like mac and cheese, so partake of pie while toasting toes in front of a cozy fire as you settle into the New Year.

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Rustic Herbed Dressing With apples and cheddar

Rustic Herbed Dressing with apples and cheddar

You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!

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No fair? No fair! … so cook yourself some turkey legs at home!

Smokey Spiced Grilled Turkey Legs

Smokey Spiced Grilled Turkey Legs

Published in Carolina Country Magazine November 2017

Well 2020 just keeps giving us disappointment on top of disappointment.  Some of us look real forward to our NC State Fair each year, each for our own reasons.  I will miss going there several mornings to judge the daily cooking contests… one of my favorite fall culinary adventures.  Some go for their favorite foods scattered about the fairgrounds.
Grease! Salt! Sugar! Finger lick’n…
What’s not to love?

You can’t miss folks walking around gnawing on big ole turkey legs!  This recipe was part of a few I created several years ago for Carolina Country Magazine for a little twist on Thanksgiving… and when I was thinking about fair foods to share, realized I never put this here on my blog.  

We never know what sort of weather we will have here around fair time… or Thanksgiving… it might be brrrrr! cold… or we may be out in shorts and flip flops firing up our grill.  Either way, these turkey legs are tasty… and something fun to cook this year during fair week to pretend you’re there!  Or to give your Thanksgiving a twist too.

So grab yourself some legs and crank up the grill!  Enjoy some of my tasty turkey legs… and come on over to my facebook playground and share your pics and what you think about ’em!

Smokey Spiced Grilled Turkey Legs

No fair this year... no problem! Grill your own turkey legs at home... or fix some for Thanksgiving this year.

Course: Fun Food!, Main Course
Cuisine: American, Carb Free, Gluten Free, Grilling, Southern, Tailgating
Keyword: fair food, thanksgiving, turkey legs
Servings: 1 1 leg per person
Author: Wendy Perry
Ingredients
  • 5-6 medium size turkey legs
Marinade:
  • 1 1/2 cups vegetable oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 teaspoons dried oregano
  • 4 teaspoons salt
Baste:
  • 1/4 cup honey
  • 1/4 cup butter
Instructions
  1. Combine all marinade ingredients. Place turkey legs into large container with lid. Pour marinade over legs, cover and shake to coat. Refrigerate (up to 2 days), shaking periodically to coat.

  2. To grill: Preheat grill to high heat. Oil grates and place legs onto grill. Sear on all sides several minutes, turning to get good grill marks. Reduce heat to low or move coals to sides (for indirect heat) and continue cooking, covered, for about 50–60 minutes. Turn every few minutes to prevent burning. 

  3. Melt butter in honey. Baste legs, turning often, the last few minutes of cooking. Remove legs when temperature reaches 165 degrees by thermometer.

  4. Place legs onto serving tray and pour remaining baste over legs.

Easter Brunch Asparagus Casserole

Easter Asparagus Brunch Casserole

This light and velvety asparagus casserole will be a favorite with the cheese lovers in your crowd for Easter brunch, or anytime. Other vegetables can be substituted or added, and have fun trying other cheeses too. You can even add in diced ham or bacon. Use this recipe as a base and spiff up to make it your own.

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Anytime is Deviled Egg time!

While recipe developer and food stylist at Our State Magazine, I was asked to give a classic deviled egg a North Carolina twist. These recipes inspired by our culture are fun to make and good to eat.

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Spiced Plum Cream Pie

Spiced Plum Cream Pie

Sometimes, a simple pie is all that’s needed to round out Easter lunch or a spring supper… or just to enjoy all by itself. Like this Spiced Cream Plum Pie. Not a plum fan? You can sub other fruits like summer peaches with the same tasty outcome!

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Cherry Chocolate Date Nut Truffles

Cherry Chocolate Date Nut Truffles

Fifteen minutes, a few pantry items, and a North Carolina wine are all it takes to make these bite-size treats. They’re almost as easy to make as they are to eat.

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Winter White Velvet Cake

Winter White Velvet Cake

January has me thinking “winter whites.” So I tweaked my GrandMa Perry’s Red Velvet Cake a little into this White Velvet version… served on my mama’s cake stand. I like to make it a day ahead and chill for cake to “ripen” and let all the flavor bloom and cake to moisten from the icing.

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Merry & Bright Holiday Cheerwine Punch… with fruit-filled ice ring

Merry & Bright Christmas Cheerwine Punch

Having friends over for a holiday supper? No need to fret over multiple beverages … punch to the rescue! Let your imagination loose as exact measurements are not necessary with this Cheerwine punch!

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Pork Tenderloin Sheet Pan Supper with Sweet Potatoes & Caramelized Onions

Pork Tenderloin Sliders & Sweet Potato Sheet Pan Supper

You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!

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Gingerbread Banana Pudding With Molasses Whipped Cream

Gingerbread Banana Pudding

This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!

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