Gorgonzola Devil Eggs

 

This is a good twist on Devil Eggs. I call them adult Devil Eggs. You can do these two ways, by using Gorgonzola dressing or by using Blue Cheese dressing. My grandmother use to have tea parties for her Bridge Club, she would serve tomato sandwiches, her devil eggs, sweet tea, and teacakes. I remember that she would leave some in the kitchen for me. I think you will really enjoy these and you do not have to wait until summer, they are nice any night of the week. Enjoy!

Gorgonzola Devil Eggs

Adapted recipe and photos by Miss Kate's

Original recipe from Miss Kate's Recipe Box

• 12 eggs
• One bottle of Gorgonzola Dressing  (Lite House)
• 1 teaspoon of black or white pepper
• One teaspoon of Tabasco 
• Paprika for top of eggs

Put eggs in a small pot and cover with water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. The secret to not tearing the eggs apart is put the pot in sink and start running cold water of the eggs. Now, tap the bottom of the egg and start slowly pulling the shell. Wait 10 minutes till eggs have totally cooled, then you can cut them in half. Place the egg white halves in the refrigerator until they are cold.

Now, take the yolks and place them in a bowl. In the bowl of yolks 1/3 of a cup of the Gorgonzola dressing, pepper, and Tabasco and mix well. Check the consistency if the mixture is really thick add more dressing. If it get to thin you can add potato flakes. Place in refrigerator till cold. Now, your ready to place mixer into the eggs. Your can spoon them into it, or you can use a icing bag with a large tip. Sprinkle with paprika. 

Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Pesto Tomato Bruschetta

Tomatoes are a southern tradition; the heat and the humidity are great for growing beautiful large ripe ones. I can remember as a child having slices of tomatoes with homemade mayonnaise that my mother made. Therefore, it is the perfect time to take it up a notch with Bruschetta. This is a great recipe with lots of flavor and zest. The pesto, onions, garlic, and ripe tomatoes delight the taste bud.

Pesto Tomato Bruschetta
Adapted recipe and photos by Miss Kate's Cookbook

6 roma tomatoes chopped
1 small onion chopped (white, yellow, or purple)
4 garlic cloves minced
2 Tbsp of balsamic vinegar
1/4 tsp. of salt
1/2 tsp. black pepper
1/4 cup olive oil
1 cup of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 loaf Artisan Bread (garlic parmesan, olive, or jalapeno)
To make smaller bite size portion you can use french baguette. I like artisan bread because you can get so many different varieties and change the recipe up.

Preheat the oven on broiler setting. Cut bread into slices about 3/8 to 1/2 inch thick, brush lightly with olive oil and toast both sides in the oven till golden brown.

Now, dice the tomatoes and onions; then place tomatoes in a colander to drain off juice. Cook the onions with olive oil in a skillet on high heat for 3 minutes or till they are turning golden. Now add the minced garlic and cook for 1 more minute.

In large bowl, combine tomatoes, onion and minced garlic, vinegar, salt, pepper and parmesan cheese. Now, spread the basil pesto onto the toasted bread. (Like you would butter) Divide the tomato mixture evenly over the artisan bread or baguette slices. Top the slices with mozzarella cheese. Broil until cheese is golden brown about 4 minutes. Bon Appetti !

 

Click here for a printable version of this recipe.  Miss Kate's Cookbook