Devilishly Delicious Deviled Eggs

I’ve had deviled eggs from all sorts of places, but nothing has compared to this recipe that my mom whips up. I love them so much that anytime I have a planned visit home, she has a batch on standby waiting for me. This recipe creates deviled eggs that are sweeter than most but that’s what I love. They’re always a hit!

Ingredients.

• ½ cup Marzetti Original Slaw Dressing
• 12 eggs, hard-boiled and shelled
• ½ cup sweet pickle relish (does not have to be exactly ½ cup; do not drain)
• Paprika

Instructions.

1. Boil eggs
2. Drain water and let eggs cool (can remove them to another container)
3. Peel the eggs and slice in half.
4. Remove yolks and put in mixing bowl; set whites aside. Mix yolks well.
5. Slowly add the Marzetti dressing to yolks. Mix until smooth. Because you don’t want the mixture to get too runny, you will likely use a little less than the half cup.
6. Add the pickle relish and pickle relish juice in bit by bit until proper consistency (not runny, but not too thick).
7. Fill egg white shells with yolk mixture.
8. Sprinkle paprika on top if desired.

Roasted Tomatoes with Olive Oil

So I realized that none of my food posts up to this point regard what one would call healthy foods. I like to eat as healthy as I can and thought I’d share this healthy (but still yummy) recipe for roasted tomatoes.

Healthy-for-you sidenote: One of the most well-known tomato-eating benefits is its’ Lycopene content. Lycopene is an anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Free radicals in the body can be flushed out with high levels of Lycopene. Something that I recently learned is that Lycopene is not a naturally produced element within the body and the human body requires sources of Lycopene in order to make use of this powerful anti-oxidant.

So eat up and enjoy some roasted tomatoes in olive oil!

Ingredients:

• 1 lb. tomatoes (3-4 medium sized tomatoes or as many as will cover a baking sheet)
• Olive oil
• Salt and pepper

Cooking instructions:

1. Preheat your oven to 400F.
2. Grease a baking sheet with olive oil. Choose a sheet with sides, or make a “tray” with aluminum foil so that the tomato juices don’t run out into your oven.
3. Cut larger tomatoes into thick, sandwich-like slices and place on sheet. (If using baby tomatoes, place them directly on baking sheet.) Use enough tomatoes to cover the baking sheet. Sprinkle with salt and pepper.
4. Roast for 15-20 minutes, until tomatoes are tender and some are lightly browned. Roasting time will vary from batch to batch.
5. Scrape tomatoes into a bowl or platter (with sides) and add 2-3 more tablespoons of olive oil, as well as more salt and pepper, to taste.

Yummy with bread or fresh mozzarella cheese!