All the recipes that we will feature on Alcoeur's Apron will be soft, easy to swallow, and a great choice for elderly eaters! We try to keep all the meals under 15 ingredients so that you and your loved one have more time eating together then cooking or cleaning the kitchen. This week we are dedicating our recipes to Halloween; featuring delectable Deviled Eggs, scrumptious Stuffed Peppers, and a flavorful Fruit Dip.
Pumpkin Deviled Eggs
INGREDIENTS
12 large eggs
1/2 c. mayonnaise
Juice of 1/2 lemon
1 1/2 tsp. Dijon mustard
kosher salt
Freshly ground black pepper
2 tbsp. paprika
4 chives, cut into small pieces
DIRECTIONS
Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2" of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
Crack shells and carefully peel under cool running water.
Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.
Spoon mixture evenly among egg whites and smooth top.
Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
Place chive above egg mixture to look like a stem and serve.
Jack-O'-Lantern Stuffed Peppers
INGREDIENTS
4 orange bell peppers
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 onion, finely chopped
2 garlic cloves, minced
2 tsp. chili powder
1 lb. ground beef
1 c. cooked white rice
1 c. low-sodium chicken broth, divided
1 (15-oz.) can fire-roasted tomatoes
1 c. shredded Monterey Jack, divided
DIRECTIONS
Preheat oven to 350°. Cut off (and reserve) the top of each pepper. Remove and discard the cores and seeds. Using a sharp paring knife, carve a Jack O' Lantern face into each pepper. Drizzle the inside of each pepper with oil and season generously with salt and pepper. Place the peppers upright in a large baking dish along with the pepper tops.
Heat a tablespoon of oil in a large nonstick skillet. Cook onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add beef and cook until meat is no longer pink, breaking up meat with a wooden spoon. Turn off heat and drain fat.
Return skillet to stovetop over medium heat. Season with salt and pepper to taste and stir in chili powder. Add fire-roasted tomatoes, 1/2 cup chicken broth, cooked rice and 3/4 cup of cheese. Stir until mixture is evenly combined.
Divide rice and beef mixture between hollowed out peppers. Top with remaining 1/2 cup of cheese.
Pour remaining 1/2 cup chicken stock into pan. Cover with foil and bake for 30 minutes.
Remove foil and cook for another 10 to 15 minutes, or until peppers are tender and cheese is melty.
Melted Witch Fruit Dip
Ingredients
8 oz cream cheese, softened
1/2 cup condensed milk
1 cup powdered sugar
1 tsp vanilla extract
6 green food coloring, more if desired
1/4 cup mini chocolate chips
Oreo cookie
Fruit
Instructions
In a large bowl beat the cream cheese with a mixer until light and fluffy (no longer clumpy), then slowly add the sweetened condensed milk. Beat until smooth. Add the powdered sugar and vanilla, mix until blended.
Drop in 5-6 drops of green food coloring and mix until fully incorporated. Fold in the mini chocolate chips.
Pour into serving dish. If desired, drop a couple dots of green food coloring on top and use a toothpick to swirl around to give it that "melted witch" look.
Place half of an Oreo cookie on top, then top that with the Hershey's Kiss so it looks like a witches hat. Serve with fruit slices, graham crackers and/or pretzels. Store in an air tight container in the fridge.
We wish you a Happy Halloween and hope you enjoy these festively fun and flavorful dishes! Send us your food photos and let us know how they come out!