Wednesday, June 30, 2010

Central Oregon Coast

On vacation....time to share a couple of shots....the Umpqua River...

The Elk Preserve outside of Reedsport, OR.

Loving the outdoors on Outdoor Wednesday hosted by Susan at Southern Daydreamer!!   Stop by and browse the many wonderful adventures being shared.

Saturday, June 26, 2010

Smoked Salmon Deviled Eggs

I love egg salad.  I love deviled eggs.  I love just plain hard boiled eggs.  Can I make egg salad?  Yep.  Can I hard boil an egg?  Yep.  Can I make to die for deviled eggs?  Nope!  Why not?  I don't know.  They just never have the homey taste like my mom's.

Given that, you can see why I was so excited when Stacey of Stacey Snacks posted her version of deviled eggs.  They are over the top...above and beyond your regular everyday deviled egg!  This recipe spoke to me.  Who needs a good classic deviled egg recipe when one can make these?  Mashed eggs...smoked salmon...capers....what's not to like?

Stacey's post wasn't out there long before I had boiled the eggs and gathered the ingredients around me!!  Take a look at these!

Smoked Salmon Deviled Eggs
adapted from Stacey Snacks

8 hard boiled eggs, sliced in half, yolks saved in a separate bowl
2 tbsp of mayonnaise (don't skimp here...just the real stuff!)
1 tsp Dijon mustard
2 tbsp of pickle relish
1 tbsp capers
4 oz. smoked salmon, chopped (Save some for the garnish or cut extra for the garnish.)
2 tbsp fresh dill, chopped
fresh chives, snipped
freshly ground black pepper

Mash the eggs. 
Stir in the mayonnaise and mustard to make a smooth mixture.  Taste and adjust the mayo and mustard as desired.
Add the relish, capers, salmon and dill.  Stir and mix together gently.  Taste again and adjust, if needed.

Spoon or pipe the mixture into the egg white halves.  Garnish with a piece of salmon, some dill and/or a caper or two!  Sprinkle with chopped chives after placed on the serving plate.


How simple was that?  Thank you Stacey.  I learned that making deviled eggs is not an exact science...I tasted and adjusted along the way and must admit I came close to perfection!!  I have made these three times since Stacey's original post.  Today I must share with everybody. 

Wednesday, June 16, 2010

Vegetable Medley Salad

Are you barbecuing this week end?  Are you looking for a quick side dish?  If you are, this vegetable medley is perfect!  It is an easy and refreshing side dish and goes well with barbecued hamburgers or steak.  It is so easy that it is almost embarrassing!  Well, not really, if it tastes great and as you know I am all about great tasting food that does not take tons of time!

Vegetable Medley Salad

1 can Blue Lake cut green beans
1 can Mexicorn
1 jar artichoke hearts, drained, cut in half
1 jar marinated carrot sticks or 1 can sliced carrots
1 jar baby ears of corn
1 large cucumber, sliced
2 tomatoes, cut in chunks or 1 cup grape tomatoes
1 small white onion, sliced, separate into rings


2/3 cup tarragon vinegar
1/3 cup brown sugar
2/3 cup salad oil
Garlic salt and elmon pepper to taste
1 tsp fresh dill weed, chopped

Mix dressing ingredients together.
Drain all vegetables.  Layer vegetables in a bowl.  Lay onion rings on top.  Pour dressing over vegetables.  Salad can be made in advance. 


This recipe was shared with me many years ago by a co-worker.  It has morphed a few times but has always remained a favorite at our house.