Deviled eggs with relish, best deviled egg recipe

Deviled Eggs Made With Relish

Deviled eggs are a classic for so many different cultures. Italians mix their filling with tuna, Greeks mix theirs with olives, and the south mixes theirs with relish! If you’re a relish person, you will love this version of deviled eggs, and if you’re not a relish person, I encourage you to give this a go anyways because the flavor combination of everything in these deviled eggs and the relish is phenomenal. Truly one of a kind.

Serving deviled eggs at picnics and cocktail parties is a very regular thing for Americans, but this classic finger food did not originate in the United States. Although they weren’t prepared the way we know and love today, the roots of modern-day deviled eggs are traced back to ancient Rome. These little delicacies are also sometimes called Russian eggs, using red caviar or anchovies.

Deviled Eggs

Long story short, there’s probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you’re going to come across. Why may you ask? Well, I used a secret ingredient in these deviled eggs. And that is… drum roll please… BUTTER. And not melted butter, but softened, room temperature butter. It provides a creamy, velvety addition to the filling. Whatever you do, do not skip the butter in this recipe.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Deviled Eggs Made With Relish

  • Servings: 3 people
  • Difficulty: easy
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There's probably a bazillion variations for deviled eggs throughout the internet. BUT, this is the best relish deviled egg recipe you're going to come across.


Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 2 tbsp relish
  • 1 tsp dijon mustard
  • 1 tsp butter, softened
  • salt and pepper to taste

Directions

  1. In a large pot over medium to high heat, fill half way with water and add eggs. Bring to a boil, then cover with lid, remove from heat, and let sit for 10 minutes.
  2. After 10 minutes, drain the hot water from the pot and run cold water over the eggs. Peel eggs.
  3. Cut eggs in half and scoop out the yolk into a bowl using a spoon. Using a fork, mash the yolks until you have an even consistency.
  4. In the same bowl, add the rest of the ingredients and mix until everything is well incorporated.
  5. Use a spoon to scoop the filling into eggs, or use a piping back with or without a fancy tip, and pipe the filling into the eggs. Serve!

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Elote Mexican Corn

This elote corn recipe is a delicious way to spice up your corn on the cob. This corn is traditionally grilled but I don’t own a grill so I chose to boil mine. You could also bake these elotes and they would come out wonderful.

I actually tested this recipe out with both sour cream and mayonnaise, and let me tell you. Sour cream wins all day. It’s so much less intense when combined with the flavors of the cotija cheese and tajin. Although also, maybe it was just the combination of corn and mayonnaise in my head!

This recipe pairs well with Mexican dishes and can be dressed up in so many different ways. I’d love to try making an elote covered in bacon!!! And some fresh cilantro on top… the possibilities are honestly endless with this creative but simple side dish.

Elote Mexcian Corn Side Dish

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Elote Mexican Corn

  • Servings: 2 people
  • Difficulty: easy
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This recipe pairs well with Mexican dishes and can be dressed up in so many different ways.


Ingredients

  • 2 ears corn on cob
  • 1/4 cup cotija cheese
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 1 tsp tajin

Directions

  1. In a large pot over medium to high heat, fill halfway with water and bring to boil.
  2. Once at a boil, add ears corn and cook for 10 minutes.
  3. Once cooked, remove from pot and transfer to plate for coating.
  4. While the ears are warm, spread butter for entire ears.
  5. Spread sour cream along the sides of the corn with a spoon.
  6. Sprinkle cheese and tajin over the spreaded corn. Enjoy!

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Mangu con los tres golpes salami plantain queso de freir

Mangu Con Los Tres Golpes

This is pretty much the breakfast I grew up on. I have an incredible amount of memories of being called to the kitchen to pick up my plate of mangu. To be completely honest, it was very rare to eat mangu with all these sides. Mangu is a quick and cheap dish, so my grandma wouldn’t be too bothered to make all 4 sides with it. There was almost always salami, but almost never cheese. But today I’m here to share the comeplete mangu dish with you.

So for starters, if you’re not from the Caribbean you are probably wondering what the hell is mangu. Mangu came from the region of the Congo, when there was slave trade, from a similar dish they eat made with boiled plantains. The name of the dish is mangusi. The word mangu comes from this West African word mangusi, which refers to any mashed vegetable from the earth.

Mangu con los tres golpes translates to mashed plantain with the three strikes. The three strikes would be the egg, cheese, and salami. Sometimes called con los cuatros golpes and incorporating avocado, this is a traditional breakfast in the Dominican Republic.

Try to use very unripe plantains, but yellow ones work too. The salami brand my family uses is Induveca. It’s a Dominican staple and can be used in so many more ways than just a side for mangu. Also, make sure to slice your queso thicker so you have a soft, gooey center.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Mangu Con Los Tres Golpes

  • Servings: 2 people
  • Difficulty: easy
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Ingredients

  • 1 green plantain
  • 4 cups water
  • 6 slices queso de freir
  • 8 slices Dominican frying salami
  • 1/2 red onion, sliced
  • 1/2 cup apple cider vinegar
  • 1 egg
  • 1 tbsp butter
  • 1 tsp cold water
  • 1 cup frying oil
  • salt and pepper to taste
  • 1 ripe avocado, optional

Directions

  1. In a small bowl, add sliced onion and vinegar and let marinate as you prepare the rest of the dish.
  2. Peel plantain by cutting the skin alongside the edges. Cut plantain into 4 pieces for quicker cooking.
  3. In a small pot at medium to high heat, fill with water and plantain pieces, and cook until the plantains are soft.
  4. Once the plantains are soft, remove them from water, preserving about 2 tbsp water from cooking.
  5. In a large bowl, add soft plantain and butter, using a fork to mash the plantains.
  6. Add preserved cooking water and cold water and mash until smooth. Season with salt and pepper and set aside as your prepare the rest of the dish
  7. In a pan at low to medium heat, add frying oil. Add egg, season with salt and pepper, and cook, using a spoon to get the hot oil on the top of the egg. Once cooked, remove from pan.
  8. Add cheese slices to pan and cook on both sides until golden brown. Once cooked, remove from pan.
  9. Add salami slices to pan and cook on both sides until golden brown. Once cooked remove from pan.
  10. Add onion slices marinating in vinegar to pan and cook until translucent. Once cooked remove from pan.
  11. Cut avocado and assemble dish. Enjoy!

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Mexican Shredded Chicken Taquitos

Shredded Chicken Taquitos

I remember my mom would always buy those frozen taquitos from costco and I was always so obsessed with them. I’m talking like, I’d finish a box every weekend! And the were BIG boxes because you know, costco. They were so addicting, so I decided to make my own and share my recipe with you.

If you don’t know about taquitos, also known as rolled tacos, or flauta and tacos dorados in the streets of mexico, then let me brighten your day with this delicious Mexican dish. A taquito typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried and the dish is often topped with condiments like sour cream and guacamole. It’s similar to tacos and quesadillas, but it’s different which is great because those can get boring. Taquitos are a great way to spice up your Taco Tuesday menu!

So, next time you’re craving Mexican food and you have some corn tortillas on hand, try this recipe for taquitos. You can substitute the oil and pan in this recipe with either an air fryer at 400 degrees for 10 minutes or an oven at 425 degrees for 20 minutes.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Shredded Chicken Taquitos

  • Servings: 2 people
  • Difficulty: easy
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Taquitos are a great way to spice up your Taco Tuesday menu!


Ingredients

  • 15 corn tortillas
  • 2 cups cooked chicken, shredded
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 tsp adobo
  • 1/4 tsp cumin
  • 2 cups frying oil
  • salt and pepper to taste
  • sour cream, optional
  • cojita cheese, optional
  • parsley, optional

Directions

  1. In a deep pan, heat oil on low to medium heat.
  2. One at a time, cook the tortillas in the oil for 3 second and then remove from oil and let cool. Set oil aside for later step.
  3. In a small pan on low heat add onion, garlic, bell pepper, chicken adobo, cumin, and salt and pepper to taste.
  4. Cook until the vegetables are soft then remove from heat.
  5. To assemble the taquitos, place a tortilla on your cutting board and place a spoonful of you chicken mixture on the bottom half of the tortilla.
  6. From the bottom side of the tortilla (the side closest to you), begin rolling (making sure the filling is tight by tucking) until you have a tight rolled taquito. Do the same for each tortilla.
  7. In the deep pot with oil, cook the taquitos at low to medium heat until they’re golden brown.
  8. Serve with sour cream, cojita cheese, and parsley.

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Dominican Beef Stew – Carne De Res Guisada

I love Dominican food, and res guisada is one of my favorites. It’s hearty, comforting, and delicious, and it pairs perfectly with rice and beans to make La Bandera. La bandera, or the flag, is a the national dish of DR and it is matches the colors of the country’s flag and consists of rice, red beans, meat, and salad. I could eat la bandera every single day but that’s just me.

This recipe is simple to make and can be prepared in under an hour! You can let this simmer for longer than 20 minutes if you want a thicker stew, but don’t cook for longer than an hour to avoid overcooking.

La Bandera Dominicana

You can make this recipe using just about any cut of beef, just dice it into 1 inch pieces. And any color bell pepper works though I always pick the red ones :). Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Dominican Beef Stew - Carne De Res Guisada

  • Servings: 4 people
  • Difficulty: easy
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A traditional Dominican beef stew in under an hour.


Ingredients

  • 1 pound beef stew meat
  • 1/2 red bell pepper, sliced
  • 1 handful cilantro, stems and leaves
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 sazon packet
  • 2 tbsp vegetable oil
  • 1/2 tsp soy sauce
  • 1/2 tsp adobo
  • 1/2 lime, zest and juice
  • 1 tbsp tomato paste
  • 1 1/2 cups water
  • salt and pepper to taste

Directions

  1. In a large bowl, add beef, sazon, soy sauce, adobo, and lime. Mix and let marinate for 15 minutes.
  2. In a large pot, add oil and cook marinated beef on low heat.
  3. Once the beef is tender add onion, garlic, bell pepper, and cilantro and cook for 2 minutes.
  4. After 2 minutes, add water and tomato paste and bring to a boil, then cover with lid and let simmer for 20 minutes.

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Spicy Crab Sushi Roll

Spicy crab roll is the favorite sushi roll of my friend from work. We work next to a couple sushi restaurants so we always order out while on shift. I can’t even tell you how many rolls I’ve eaten at work! I’ve tried many rolls in my day, but she put me onto the spicy crab roll. If you’ve never had it and you like spicy tuna rolls, you’ll like this.

This recipe calls for imitation crab, which you can substitute with real crab if you got it like that, or with something like heart of palm to make it vegan. You can find imitation crab at your local supermarket in the fish section. Imitation crab is a product that uses fish meat to imitate shellfish meat since crab meat can be quite expensive, and it’s actually what most sushi restaurants use in their crab rolls!

For the sticky rice, make sure you make it with sushi rice. It is the only way it will stick to the wraps, and let me tell you that rice is sticky! Besides that, only other special ingredient needed is rice vinegar.

Spicy Crab Sushi Roll

Making sushi isn’t easy the first time, but just like everything else you get better with practice. Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Spicy Crab Sushi Roll Using Imitation Crab

  • Servings: 2 people
  • Difficulty: normal
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Ingredients

  • 1 nori seaweed wrap
  • 1/2 cup cooked sticky sushi rice
  • 5 imitation crab legs
  • 2 tablespoons mayonnaise
  • 1 tsp siracha, or cayenne pepper
  • salt and pepper to taste

Directions

  1. In a bowl, flake the imitation crab legs and add mayonessaise, siracha, and salt and pepper.
  2. Lay out the wrap with the rougher side facing you. Using your fingertips, add the rice to the wrap to and press down evenly.
  3. Once the whole wrap is covered in rice, turn over and place the crab mixture on the wrap in a straight line.
  4. Using parchment paper, roll the wrap around tight and tucked.
  5. Slice through using a sharp knife, dipping in water in between cuts. Serve!

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