Hello first-timers, welcome back.  Happy “Cyber Monday”.  How was your Thanksgiving? I hope it was fun. There is nothing like family, food, and fun.  I traveled to Johns Creek Georgia to visits family. I learned lots of new recipes, which I will be sharing with you.

I hope everyone took advantage of the Black Friday's deals. This Sunday’s Newspaper has lots of deals on groceries items, so make sure you check them out. You will need them for Christmas and New Years.

 Question from a first-timer: “Can two women share the same kitchen”? That is a good question. Thanks first-timers.

Answer:  Yes two women can share the same kitchen. There is an old saying “two women can’t be in the kitchen at the same time”. The trick to it is to look at it as if it is a football game. There can only be one quarterback on the field at a time. The person who is hosting the party is the quarterback.  Before the day begin, go over what each one of you are preparing, and prepare what you can at home before you arrive.  Remember, it is their kitchen and they know where they would like to store their pots and pans.  There is nothing wrong with being a wide receiver in the kitchen.  As the wide receiver, you will make sure things runs smoothly. Make sure the dishes are kept clean, vegetables are slice and dice, and when it’s your turn, you will be able to heat up your dishes. Making sure that the meal is delicious and elegant is your job. 

 As Christmas and New Years approaches, make sure that you have great dishes that will wow your friends and family. I have listed are several hors d’oeuvres that will make you the hit of the party.

WORD OF THE DAY: HORS D’OEUVRES it is a small savory dish that is typically one that is served as an appetizer at the beginning of a meal.  They can be served hot or cold.  This appetizer originated from France.

RECIPES OF THE DAY: Deviled eggs, Eggplant poppers, and Crispy kale chips w/ kiwifruit

EQUIPMENT NEEDED: Boiling pot large enough to cover eggs, several bowels, spoons, cast iron skillet, baking sheet pan, (3) bowels for dredging the eggplants and paper towels for draining the poppers.

INGREDIENTS:  (Deviled Eggs ) Eggs, salad dressing, salt & pepper (to taste), paprika & parsley for (garnishing only). (Eggplant poppers) 1 large eggplant sliced oblong, shredded cheese (your choice), ½ Cup of bread crumbs, 2 scramble eggs, ½ Cup of all-purpose flour, ½ Cup of corn oil for frying. (Crispy kale w/ kiwifruit) 1 bunch of kale (flat leaf works better), washed and dried completely, olive oil, sea or kosher salt, and kiwifruit sliced.

1.     Gather Mis En Place

2.     Place eggs into a pot and cover with cold water. Bring to boil. Once the eggs begin to boil, remove from heat and let it sit in hot water for 10 minutes. Run eggs over cold water until cooled, than remove egg shell.  Slice the egg in half and remove the yolk and add to mixing bowl. Add the salad dressing to the eggs, add salt and pepper to tastes. Pipe into the egg whites and refrigerate until ready to serve. Garnish with paprika, and parsley.

3.     Slice eggplant in the shape of poppers. Make a slit in the middle of the popper and stuff  with cheese. Once all poppers are stuff, add flour to one bowel, beaten eggs to another bowel, and bread crumbs to another bowel. Begin to dredge. Place eggplant popper on at a time in the flour bowel, shake off excess flour, next toss in the egg bowel, and finally toss in the bread crumbs bowel. Place in holding dish until all poppers are prepared.

4.     Heat oil in cast iron skillet on medium-high heat to 350 degrees. Add poppers and cook for 5-6 minutes or until golden brown.  Serve with a salsa.

5.     Wash and dry the kale, and place on a baking sheet pan (single layer). Drizzle olive oil on kale and sprinkle the salt. Bake on 375 degrees for 10-15 minutes until crispy. The edge of the kale should be brown but not burnt.

6.     Peel and slice kiwifruit and place alongside the crispy kale chips.