Corn fritters

These corn fritters have been a favorite of mine and a huge hit whenever I serve them, for years. The recipe is adapted from the Joy of Cooking. If you don't have this book, I highly recommend it. Joy has so many great basic recipes that are super flexible.

I served these with a chili sour cream (sour cream mixed with garlic, salt, hot sauce, chili powder, cumin and paprika) in my superbowl assortment on Sunday.Corn Fritters (adapted from the Joy of Cooking)
Makes 24 fritters
Ingredients:
16 oz. frozen corn, thawed and drained
2 egg yolks
2 tb flour
1 tb sugar
1/4 cup chopped chives or green onions
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper
2 egg whites
2 tb oil

Directions:
Combine first 8 ingredients in large mixing bowl and mix well. Gently mash corn a little with a fork until it's a little pulpy. In a separate bowl, beat egg whites until peaks form. Gently fold into corn mixture to make light and fluffy. DO NOT OVER MIX.
Heat oil in large skillet over med-high heat and drop in corn mixture by the heaping tablespoon. Cook 2 minutes on the first side (until golden brown).
Then turn and cook until golden brown on the other side. I'd like to tell you I never overcook these, but as you can see, I always have a few really dark ones. Even those taste good. Enjoy!

Appetizers for dinner

Last night was the season kick-off for NFL and the Giants were playing. With the husband being a huge Giants fan, I decided to try to make up for being the slacker wife in recent weeks. I prepared an all appetizer dinner consisting of: piglets-in-blankets, totino's pizza rolls, a plate of carrots, spinach dip, spicy hummus and homemade whole wheat pita chips, and tabbouleh. In all fairness, the pita chips, spinach dip and hummus were made over the weekend and I only baked the pizza rolls. The pigs in a blanket are super easy, fast, a crowd pleaser and actually really tasty.
Piglets in a blanket
Makes 32 piglets
Ingredients:
1 package of lil' smokies smoked sausages
1 package of refrigerated croissant dough (I used the pillsbury reduced fat)

Directions: Preheat the oven to 325. Unroll dough and lay one triangle out on cutting board. Cut the triangle into 4 narrow triangles. Take a little sausage and lay on short flat side of triangle. Roll it up so that the point of the triangle is left overlapping the dough. Place on a cookie sheet. Repeat this with the remaining three triangles. Repeat the entire process with dough and sausages. You'll probably have about 10 of those little sausages left over and if you sneak a couple, I won't tell. Bake for 12-14 minutes or until golden brown. Serve em with mustard, ketchup or barbeque sauce.

Deviled eggs - Recipe

I found the piece of paper this morning so as promised, here's the recipe!

Deviled Eggs
Makes 12 deviled eggs
Ingredients:
6 eggs
1 minced green onion
2 tb mayo (I use light)
1 1/2 tsp dijon mustard
1/4 tsp garlic powder
1 tb sour cream (you could sub mayo out for this, my hubby just isn't a fan of mayo so I reduced the amount I was using)
salt and pepper to taste

Directions:
Bring a small pot of water (enough to completely cover eggs) to a boil. Gently lower eggs in and return to a boil. Reduce heat to medium low and cook for 12 minutes. Remove eggs and run under cold water to halt the cooking process.

Once cool enough to handle, crack and peel the eggs. I tap them on the cutting board and then gently roll them over the board with the palm of my hand to loosen the shell. Rinse the eggs to get rid of any little shell pieces.

Cut eggs in half lengthwise and using your hands, gently pop the yolks into a mixing bowl. Add all remaining ingredients and mash and mix with a fork until smooth. Pipe or spoon back into each of the egg halves. Sprinkle with paprika to garnish if desired.

Deviled eggs - illiterate style

Okay so the truth is that I made deviled eggs on Saturday. I had 6 eggs I needed to use up fast and I hadn't yet made deviled eggs for the hubby. I wrote down everything as I went along (I rarely use recipes) and I photographed the process so I could share my recipe with you, as I often do. I've forgotten to grab it each day and finally misplaced the little piece of paper today. A pictorial will have to suffice. The ingredients were:
eggs
dijon mustard
light mayo
light sour cream
garlic powder
green onions
paprika
salt and pepper

Deviled eggs are one of the easiest things in the world to make, but for some reason when you make them and bring them somewhere, people go nuts like they're a precious gem. Go ahead and try it if you don't believe me. If and when I ever find my quantities, I'll be sure to share them with you. Until then, have a look...

Update: I found my wonderful little notes and have posted the recipe here.