Holiday Appetizer: Deviled Eggs

Dear Readers,

Tis’ the season to be cooking and baking!!!!

With the holidays coming around the corner, a little inspiration kicked in and brought out the chef in me. During Christmas season, FOOD is the only thing I truly look forward to each year. This is the only time of the year wherein I let go myself, indulge with the food, and forget about the calories.

Tonight, I want to share with you a nostalgic recipe that has always been a part of my family’s holidays or special occasions. My grandma’s specialty are her delicious, creamy and savoury deviled eggs! Each time she makes deviled eggs, the fat kid inside me can put away about 8 FULL eggs by myself… yeah, it is THAT GOOD!!!

giphy (1).gif

This BASIC recipe is inspired by her with a little Dezleigh-twist to it.

Ingredients: 

-6 eggs

-Mayonnaise

-Salt

-Lemon & pepper seasoning

-Parsley flakes

-Paprika

IMG_0998 BEGIN: 

1.) Boil your eggs. You want perfectly hard boiled eggs, so I recommend letting it sit and cook thoroughly for about 10-15 minutes on high heat.

IMG_0999

2.) Drain the water, and let your hard boiled eggs sit in ice for about 5 minutes to cool down.

IMG_1001

3.) Peel the shell off your eggs and cut each egg in half.

4.) Using a spoon, scoop out the yolk (yellow part) and place the yolk in a separate bowl. Place the white part aside for now.

IMG_1004

5.) Grab a spoon, and scoop 2 spoonful of mayonnaise (This is so hard to measure, so I tried to take pictures of how much mayo I normally put – note: you can totally add more or less mayo into your yolk mixture. Just start off slow and add as you go – just avoid putting TOO MUCH mayo because this will effect the consistency of the mixture being too runny/too wet and hard to pipe on)

6.) Season your yolk mixture. Just do a pinch of each seasoning listed above (no greater than 1/8 teaspoon is what I recommend). Then BLEND AWAY, until a creamy and rich texture has been achieved (you can use a hand mixer or just a regular fork will do the trick too).

IMG_1007

7.) Pipe the yolk mixture on your hard boiled egg whites. Sprinkle some paprika on top for decor and taste – AND BOOOOOM: YOU’RE DONE!!!

IMG_1008

This recipe is actually super, super basic!

You can totally get more creative with your deviled eggs by adding some bacon bits or trying different seasonings. It’s really up to you and your taste buds!

Enjoy 🙂

How to respond to

With love,

Mary Dezleigh Teodosio

Chicken Breast with Gluten-Free Mushroom Sauce!

Dear Readers,

For the past week, I’ve been taking care of my step-dad who is a diagnosed celiac. My mom usually prepares his food, however my mom is on a lovely vacation in Asia with her friends – thus, I’m the one taking care of the cooking at home. As I had talked about before, my dad is a celiac which inspired this gluten-free recipe.

Processed with VSCO with j2 preset

Let’s get cooking!

Ingredients: 

-6 chicken breasts

-Olive oil

-2 tablespoon of butter

-Salt & pepper

-454 grams mushrooms

-5 cloves of minced garlic

-2 tablespoon glutinous rice flour

-1 cup chicken broth (no additional salt)

-Oregano (garnish)

NOTE: Campbell’s Chicken Broth contains barley yeast extract****

Normally my mom cooks using this and my step-dad manages to tolerate it. However, depending on the severity of your celiac you might take a note of that. As a replacement, use any chicken broth or stock with a legit gluten free label such as the brand “Kitchen Basics”.

Please read

Campbell’s Broth Ingredients

Thank you to Bronte Bowerman for catching this!

 

Processed with VSCO with j2 preset

BEGIN: 

1.) Season chicken breasts with salt and pepper. Do both sides.

Processed with VSCO with j2 preset

2.) In a non-stick pan, heat olive oil and start frying your chicken breasts. You want to create a nice sear and cook the chicken thoroughly. Cook the chicken breasts for 20-25 minutes until a beautiful sear has been achieved. Temperature of the chicken must reach 160-165 degrees Celsius to ensure it has been cooked well.

Processed with VSCO with j2 presetProcessed with VSCO with j2 presetProcessed with VSCO with j2 preset

3.) Remove chicken off the pan once it has been cooked. Clean the pan to prepare for the mushroom sauce.

Processed with VSCO with j2 preset

4.) Melt butter, then add mushrooms to cook.

5.) While the mushrooms are cooking, mince the garlics. Then add the garlics into the pan.

6.) Sauté together for 3-4 minutes.

7.) Add flour and stir.

Processed with VSCO with j2 presetProcessed with VSCO with j2 preset

8.) Add 1 cup of chicken broth into the pan. Let it simmer and stir until the sauce thickens. Simmer for 5 minutes. NOTE: Please check the ingredients of your chicken broth. Campbell’s contains barley yeast extract. As mentioned above, my step-dad doesn’t react too negatively with this product. This is just a warning to those who are hypersensitive to gluten. 

Processed with VSCO with j2 presetProcessed with VSCO with j2 presetProcessed with VSCO with j2 preset

9.) Place the chicken back into the pan with the sauce. OR plate the chicken and pour the sauce on top. Garnish with oregano and SERVE!

Processed with VSCO with j2 presetProcessed with VSCO with j2 presetProcessed with VSCO with j2 preset

10.) EAT UP!!!

I hope you all enjoy this delicious recipe!!! I highly recommend eating this with rice! OR on its own, if you’re on a diet 🙂

With love,

Mary Dezleigh Teodosio

Rice Porridge – For Fighting the Flu

November 29, 2017

Dear Readers,

Tis’ the season to be healthy, and jolly. But here I am, high with the fever, coughing my lungs out, and a throat too sore. With my current health condition, eating is becoming more of a struggle. My appetite is just not the same and I’ve been very picky of what food I want to eat.

Ever since I was a little girl, a delicious, home-made, warm rice porridge is my favorite thing to eat while sick. Since it is the “flu-season”, here’s an easy rice porridge recipe for you all!

IMG_4215

Ingredients: 

-1 tablespoon olive oil

-2 cups rice

-5 cloves minced garlic

-1 ginger full sized

-1 onion

-1 & 1/2 litres of water

-1.2 kg chicken legs

-2 tablespoons fish sauce

-2 tablespoons salt

-green onions

-4 hardboiled eggs

IMG_4199IMG_4201

BEGIN: 

1.) Sautée onions, garlic and ginger with olive oil

IMG_4203

2.) Add chicken and cook until they turn brown. Cook for 15 minutes.

IMG_4204

3.) Add 1 litre of water. Bring to a boil.

IMG_4206

4.) Add rice as soon as the water starts boiling.

IMG_4207

5.) Add the remaining 1/2 litre of water. Season with fish sauce and salt. Let it boil for 10 minutes, reduce heat to medium and continue cooking for 3o minutes.

IMG_4208

6.) Make hardboiled eggs (optional). Chop green onions and add to the rice porridge. Chop a little bit more for garnish.

IMG_4209

I hope you all stay warm and cozy this winter season! May the flu stay away from you!

ENJOY!

With love,

Mary Dezleigh Teodosio.