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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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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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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Ecuadorian Lentil Stew With Rice

This stew is also known as menestra de lentejas. It’s a popular dish in Ecuador that uses lentils, though you can give it a go with any type of bean you have on hand. This recipe calls for minimal and basic ingredients that most of us always have on hand, so it’s known by many as a “poor man’s dish. But this dish is absolutely delicious!

I was not a huge fan of brown lentils before this recipe. I didn’t like the brown ones at all, though I love the black ones. So I had a bag full of brown lentils I had never used and now I know what to do with it. If you have some extra lentils on hand be sure to try this recipe out.

Ecuadorian Lentil Stew With Rice

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!

Ecuadorian Lentil Stew With Rice

  • Servings: 4 people
  • Difficulty: easy
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Also know as menestra de lentejas, this lentil dish is popular in Ecuador.


Ingredients

  • 1 tbsp oil
  • 1/2 white onion, whole
  • 2 cloves garlic, crushed
  • 1/2 red bell pepper, quartered
  • 1 handful cilantro
  • 1 sazon packet
  • 1/2 tsp adobo
  • 1 tsp tomato paste
  • 1 tsp cumin
  • 1/2 cup brown lentils
  • salt and pepper to taste

Directions

  1. Add oil, onion, garlic, bell pepper, and cilantro in a small pot on low heat and cook for 2 minutes.
  2. After 2 minutes, add the rest of the ingredients, turn to medium heat, and wait for a boil.
  3. Once the mixture has reached a boil cover with lid, lower heat, and simmer for 30 minutes, or until most of the liquid is evaporated. Serve.

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Cotoletta Alla Milanese With Apple Salad

What the hell is a cotoletta? It’s the Italian word for cutlet. It’s essentially a slice of meat, with or without bone, passed in egg, breaded and fried with oil or butter. It’s often made with veal, but I grew up eating it with chicken. And let me tell you, my dad makes a mean cotoletta. It’s kinda one of those things you make when you need to cook up something quick, so I have eaten a lot of these in my day. And every single one has been delicious. It’s satisfying, simple, and delicious!

The secret to a juicy chicken cutlet is cooking it on low heat. This allows the chicken to cook and the batter to crisp up simultaneously, so you have juicy chicken on the outside and a perfectly browned crust on the outside.

Cotoletta Alla Milanese

Another secret tip for these cutlets is cooking them in oil AND butter. Usually people pick one or the other, but this recipe works best if you use both. The oil gets the job done way better but the butter adds a nice richness of flavor that you would be missing out on if you skipped it.

As for the salad, it is completely versatile the type of fruits and veggies you want to throw in there. However, I did discover that apples pair very well with balsamic vinegar, so if you have apples on hand make sure to throw them into your salad! And it’s apple picking season right now so I know we all have some apples laying around. Apples actually go so well with savory flavors, I recently made a brussel sprouts and apple saute. The flavors work great together and it’s still one of my favorite ways to eat brussels!

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!

Cotoletta Alla Milanese With Apple Salad

  • Servings: 2 people
  • Difficulty: easy
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Cotoletta is Italian for cutlet. Here's how to make the best chicken cutlet you've ever tried.


Cotoletta Alla Milanese

– 1 chicken breast
– 1 cup vegetable oil
– 1 tbsp butter
– 2 eggs
– 2 cups bread crumbs
– salt and pepper to taste

Apple Salad

– 2 cups spring mix
– 1 red apple, sliced
– 1 tomato, quartered
– 1/2 cucumber, sliced
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– salt and pepper to taste

Cotoletta Alla Milanese

1. Slice the chicken breast into thing cutlets.
2. Using a meat tenderizer, pound each cutlet until they are equally thin.
3. In a bowl, beat the eggs and add salt and pepper. Let the chicken marinate in the egg mixture for at least 5 minutes.
4. After 5 minutes, heat up oil and butter in a large pan at low heat.
5. One cutlet at a time, remove chicken from egg mixture and coat in bread crumbs and then transfer to heated oiled pan.
6. Cook until chicken is golden brown on both sides and then transfer chicken to a lined plate to absorb any excess oil. Serve.

Apple Salad

1. Combine spring mix, apple, tomato, and cucumber in bowl.
2. Combine oil, vinegar, and salt and pepper in a separate bowl.
3. Pour dressing over salad and mix well. Serve.

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