Author: Kristen

Ingredients

• 1-2 Shakes Paprika (over each halved egg)
• 1/4 teaspoon Dill
• 1/2 teaspoon (or a little more) Garlic Powder
• 4-5 tablespoons Mayo
• 3 (pea-sized) drops Dijon Mustard
• Pinch of Salt
• 6 Large Eggs

Serves 4 people

Step 1: To begin, we are going to boil these eggs. We should set the heat at Medium to Medium High. We will put the six eggs in the water (before it boils to avoid burning ourselves). And let them cook for about 15 minutes. Then we can remove them from the heat.

Step 2: Now we empty the boiling the water and fill the pot with cool water and let them cool for about 10 minutes. Then we start removing the shells from the eggs. Once the shells are removed, we want to halve the eggs using a sharp knife. The butter knives are ok to use but I find I have more success with a sharper knife. More precise. So less chance of the egg being cut haphazardly. Sometimes these eggs give us trouble and they can fall apart.

Step 3: Next, with our fingers we can remove the cooked yolk from the halved egg and place it in a regular sized bowl. So once you have removed all the cooked yolks from the halved eggs you can start to make your yolk mixture.

Step 4: First things first, take a fork and firmly mash the cooked yolk up. Then, we take the Salt, Dill, the Garlic, the Dijon Mustard, and the Mayonnaise and combine in the bowl. We are going to mix it together with the fork working through any lumps or hunks of cooked yolk. So it should be nice and smooth. We want a good strong yellow coming through for color. So don’t add too much Mayonnaise, just the amount I suggested will do great.

Step 5: Then we take a spoon and take about the size of the part of the egg that is hollowed out, that size spoonful, and add it to each halved egg. You can be a bit generous and top it off so it overflows, but conserve to make sure there is enough for each halved egg.

Step 6: Finally, we are going to sprinkle about 2 shakes of Paprika atop each Deviled Egg. Then Serve. (A quick side note you can refrigerate these and serve them a little cool or just the room temperature way.)

Ingredients

• 1 10.5oz Campbell’s Can Cream of Mushroom Soup
• 3-4 Tablespoons (Heaping) Ketchup
• 3/4 of a 1lb box of Bowtie Pasta
• 1lb Ground Sirloin
• 10oz Shredded Cheddar Cheese (Block or Shredded Bag of
• Cheese)
• 1/3 Cup Milk
• 1 bag of Ruffles Potato Chips (plain)

Serves 4 People

Step 1: Preheat the Oven to 350 degrees. Now you are going to want to start boiling your water for your Bowtie Pasta. So add about 3/4 ‘s (or a little less) of a 1lb box of Bowtie Pasta to the boiling water. And follow the directions on the box. When the pasta is done, set aside in the colander.

Step 2: Here we are going to take 1lb of Ground Sirloin and brown it in a large pan (NOTE: MUST be a large pan because we are going to get all the ingredients in this pan, so make it large). So brown the meat over Medium Heat. Break it apart with your fingers as you add it to the pan or just break it apart with a wooden spoon as you cook it.

Step 3: When the Ground Sirloin is browned then you can add the Cream of Mushroom soup and stir together.

Step 4: Add the cooked pasta to the pan. Then add the Shredded Cheddar and combine.

Step 5: Stir in 1/3 Cup of Milk.

Step 6: Finally add 3-4 heaping Tablespoons of Ketchup. Mix all in the pan well and stir so it is combined. Now turn the stovetop off.

Step 7: Coat the Casserole Dish with butter. And pour the Zippy Beef in the Casserole Dish gently. Place it in the oven for 40 minutes and allow it to cook.

Step 8: At 40 minutes take it out of the oven. Take the Ruffles Potato Chips, about half the bag, and place them on a couple of paper towels on a flat surface. Then place another paper towel in your hands and use it to crumble the chips by pressing firmly on top. Do not crush the chips, just crumble into small pieces. So the size of pellets or a bit larger. Doesn’t have to be exact, just giving you an idea.

Step 9: Now you can sprinkle the potato chips over your Zippy Beef and place it in the oven for 5 more minutes. When the chips look ever so toasty or at 5 minutes, remove from the oven.

Step 10: Allow to cool for 5 minutes and Serve. Remember to turn your oven off. Also add a little ketchup on the side of the plate for dipping purposes. Now that it is done you have dinner and leftovers!

Ingredients

• 1 Large Beefsteak Tomato
• 1/3 of a 1lb box of Linguini
• 10 Fresh Basil Leaves
• 1 Clove of Garlic
• 6 Tablespoons EVOO (Extra Virgin Olive Oil)
• ½ a Wedge (or about 6 to 7 heaping teaspoons) of Belletoile Brie or Saint Angel Brie (my recommendations)
• Salt and Pepper

Serves 2-3 People

Step 1: Let’s begin by cutting the Tomato into big chunks. Not too big, you want to be able to eat these chunks.

Step 2: Next we can mince the Garlic.

Step 3: Take the Brie Wedge and with a butter knife you want to remove the rind of the Brie. (If using a brand like Saint Angel, you can work around the rind and don’t need to remove it.) Generally Brie rind lies on the top and sits on the bottom of the Brie, a grayish color usually. So just slide the knife up under the rind and keep kind of sawing gently or pushing it underneath as you pull the knife further back.

Step 4: Now cut the Brie into cubes, good sized cubes nothing wimpy. (If using Saint Angel you will see you can scoop the Brie out in with a teaspoon, avoiding the rind.)

Step 5: Take the Basil Leaves and tear them into smaller pieces, so in other words in half or thirds.

Step 6: Pour 6 tablespoons of EVOO (Extra Virgin Olive Oil) into a mixing bowl. Add the Garlic, Tomato, Brie chunks, and Basil. Season with Salt and Pepper. Combine these ingredients (lightly) with a spoon.

Step 7: Allow the ingredients to sort of come together while you begin boiling your water.

Step 8: For the Linguini follow the instructions on the box.

Step 9: Drain the Linguini and then add the Linguini to the mixing bowl.

Step 10: Combine gently for just about 10 seconds. Then, let it sit for about 5 to 7 minutes and finally mix it all together with a spoon. The Brie should be slightly melted into the dish. Some of the Brie chunks will have melted into the dish, which works out nicely. So about half the Brie chunks can be melted and the other half slightly melted cubes of Brie. Serve.

Note: Let your Tomato come to room temp before cooking this dish or you may need to warm it up in an oven safe bowl at 170 degrees for 8 minutes. This is because you want it to be warm, and it can lose heat from the Tomato being cold or refrigerated.

Note: Serve with Breaded Chicken cutlets if using as a side dish. Bell and Evans is a well known brand and has been celebrated for holding the standard of care for how their humane treatment of Chickens.