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Food
Devilish Deviled Eggs
posted Oct 29, 2016, 11:51 AM by JustBenke
Last weekend my daughter and I made some really devilish deviled eggs that turned out pretty cute. Here is how we did them: Cut of the bottoms off of your peeled hard boiled eggs so that you can reach the egg yolk. Carefully remove the egg yolk and place in a bowl for your filling. Make your favorite deviled egg filling (my wife made mine). Fill the eggs and place them on a serving plate. Take a red bell pepper and cut out small squares for eyes and pokey devil horns. Poke two holes for the eyes and push in the red pepper squares. Make two cuts with a sharp knife on top of the eggs where you want to place you devil horns. "Tahdaah!" Your little deviled eggs are done! To do the egg mummies: Use an egg slicer to slice the eggs. Remove the yolk Make up your mind where you want to place the mummies cause you don't want to move these mummies around too much due to how they are built. Place the egg white rings on top of each other (slightly off center) and when you have placed three fourths of them fill the mummy with deviled egg filling and then place the last quarter of the egg white rings on top like a hat. Take two red pepper squares and poke them in as eyes and your deviled egg mummy is ready to be shown and devoured. Ingredients: Peeled hard boiled eggs 1 red bell pepper Deviled egg filling. There are a ton of yummy recipes it out there. Make sure your filling is not too thin or your little mummies and devils will slide. Tools: Tooth pick Sharp knife. |
Mousse filled witches hats
posted Oct 21, 2012, 9:19 PM by JustBenke
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Stuffed Peppers - Halloween Style
posted Oct 7, 2012, 10:45 PM by JustBenke [ updated Oct 7, 2012, 10:48 PM ]
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White Chocolate-Dipped Strawberry Ghosts
posted Sep 30, 2012, 9:17 PM by JustBenke [ updated Sep 30, 2012, 9:18 PM ]
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Benke Sandwich
posted Sep 16, 2012, 2:53 PM by JustBenke [ updated Sep 16, 2012, 2:54 PM ]
2 pieces of bread
2-3 slices of smoked ham Sharp cheese (I prefer Västerbotten) 1 red crisp apple Fresh spinach Green onion Whipped cream cheese Spicy Mustard, (horseradish-honey style) Start by giving the two pieces of bread a good thick layer of cream cheese. On one side you put freshly washed spinach (pat dry and break off the stems), use at least 4-5 leaves. Chop up a handful of green onion and put that on top of the cream cheese on the other slice of bread. Now on top of the fresh green spinach add two to three good sized slices of smoked ham, slather the top piece with the spicy mustard. Then over to the slice with cream cheese and onion, now its time for the sharp cheese, don’t be stingy, 4-5 bigger slices at least, and then you cut thin slices of the red apple and place that on top of the cheese, add enough apple slices so when you bite into the sandwich you will feel a good crunch. With a swift move put the two pieces together. Cut the sandwich diagonally so that you get two triangles. Serve the sandwich with some potato chips with some good crunch and maybe a few red grapes and a glass of you favorite bubble water, enjoy!
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Chicken & Warm Potato Salad
posted Sep 8, 2012, 10:27 AM by JustBenke
Chicken & Warm Potato Salad
1 lb. chicken breasts 12-15 ping pong ball sized potatoes 3.5-4 oz. fresh mushrooms 2 yellow onions 10 cherry tomatoes Olive oil Butter Handful of fresh thyme 1 tbl white wine vinegar Sugar Black pepper Flake salt Juice from ½ lemon
Sauce 1.5 cups of sour cream 3.5-4 oz. feta cheese 1 yellow onion Flake salt Black pepper
Let’s start with the sauce, (it tastes better if you prepare it the day before)
Mince the onion. Mix the sour cream with the minced onion and then crumble the feta cheese into the mixture. Add black pepper and salt to taste.
Cut the chicken into finger-thick pieces just over an inch long. Grill the chicken with pepper, a whole crushed chili pepper and the juice from a half lemon. Place grilled chicken aside when done.
Peel and boil your potatoes. When done, put aside.
Heat oven to 475F.
Cut cherry tomatoes in half. Put them in oven-safe dish and sprinkle sugar on top, don’t be shy! Broil for 10-15 minutes. Tomatoes should not char, but become soft and the sugar should caramelize.
Meanwhile, cut the onion into half-moon shaped pieces, and chop the mushrooms (not too small). Fry 1/3 of the onions with the mushrooms in oil and sprinkle some garlic powder on top. The oil should be hot, so hot that when add the mushroom you should hear a loud crackling sound. When the crackling starts to die out and the mushrooms turn a deep golden brown, take the mixture off and put to the side.
Cut up the potatoes and fry them in olive oil, not too hot now you don’t want to burn them. Add some real butter for taste. Add fresh black pepper and sprinkle on some fresh thyme. Fry the potatoes for about 10 minutes or until they got a golden brown color. Mix with the previously grilled chicken that you cut into bite-sized pieces. Let the chicken become warm then add the mushrooms and onions, stir. Top with the rest of the onion and the cherry tomatoes. Add some white wine vinegar, olive oil, and a couple of takes with the black pepper grinder and you are done.
This sounds like a lot but it really isn’t. You can make this dish in about 30 minutes from start to finish or in about 15 minutes if you prepare the potatoes and chicken beforehand.
Nick |
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Strawberry Shortcake Shooters
posted Jul 22, 2012, 7:21 PM by JustBenke [ updated Jul 24, 2012, 6:28 PM ]
Makes 10 Shooters 1 Betty Crocker White Cake Mix (for 10 you need half of the cake.) 1 ½ cup diced strawberries ¼ cup sugar 1 cup heavy whipping cream 2 tbs. sugar
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Fourth of July cake
posted Jul 1, 2012, 10:35 PM by JustBenke
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Summer Food
posted Jun 19, 2012, 9:25 PM by JustBenke [ updated Jun 19, 2012, 9:26 PM ]
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Blackberry Pie
posted Jun 10, 2012, 5:50 PM by JustBenke [ updated Jun 10, 2012, 5:52 PM ]
Two years ago, I got this small blackberry plant from a friend. It did not look much, but I planted it in a sunny spot next to one of my backyard walls. This year the little plant is not so little anymore. I have had to trim it back several times and, for weeks I have picked fresh blackberries for my morning cereal. Now there are so many blackberries that the branches have started to bend. What to do? A pie of course! The recipe is easy to follow and I let my son and three of his friends test the pie when it was done. I was smart enough to cut myself a back-up piece before the boys were let in to the kitchen… 10 minutes later the pie was gone.
Ben Svensson