Two-fer Thursday...Spicy HB Eggs, and Zughetti Pesto

I am so sore today. Honestly, like I have to brace myself by holding on to the wall and counter just to sit my ass down on the toilet. It sucks. I am super thankful however that our new puppy finally slept through the night last night as I had to carry him down the stairs to go potty this morning, and found that to be a very painful venture. I'm so glad that I didn't have to do it throughout the night! My hand is on the mend, and I'm good to go for tomorrow morning--nothing like getting your ass handed to you to start off the weekend.

Last night, we took advantage of the gorgeous weather and grilled steaks for dinner. I love meat...especially grilled meat. There's just something about it. I would eat it every day if I could. I love the smell, the taste...it's just amazing. To go with our steaks I made some roasted sweet potatoes, and zucchini. Dave's grandmother makes the most amazing zucchini, but it takes time to marinate, and since I'm the procrastinator extraordinare, I didn't have time to make it, even though I had bought like 5 zucchinis to make it! WTH Tommie!?! Anyways, I decided to make something a little different, which finally gave me a chance to use my new kitchen toy that I got for Christmas. Yes, I ask for kitchen tools for Christmas gifts, doesn't everyone??? 

I combined my Williams & Sonoma gift cards that I received, and ended up with a meat grinder attachment for my Kitchenaid, a Calphalon egg poacher, and the thing I wanted most, a julienne peeler. My five zucchini gave me the perfect chance to try my peeler out. What came of this was what my husband David called Zughetti. So, I have now formally named it Zughetti Pesto. Wanna make it? Here's the low down:

Zughetti Pesto

5 nice sized zucchini, washed, and ends trimmed

2 Tbs extra virgin olive oil

1/4 cup pesto (I used homemade)

2Tbs Greek Dressing (again, I used homemade...I seriously need to do a post on condiments)

julienne peeler

1. Use julienne peeler to peel zucchini. As you run the peeler down the zucchini, it turns into gorgeous strands of "pasta."

2. Heat olive oil in large skillet over med-high heat. Add shredded zucchini, and sauté until green brightens, and the zucchini takes on more of a noodle consistency.

3. Add pesto, and toss to combine.

4. Because I'm odd, and like to try new things, I added 2 tbs of my Greek Dressing to add a little hint of garlicky, vinegar goodness for depth of flavor.

5. Remove from heat, and plate up, and eat. The end result should look like this...

I served 6 people with this recipe. It was approved by all but one...but he's a picky eater.

Now, onto convenience out of necessity. I try to keep at least a dozen and half of hardboiled eggs on hand at all times. We have as my friend Mel likes to say, 20 kids, lol...just kidding, we have 4. But, my teenage son Jay could eat enough for 20! The other morning, I didn't really want just hardboiled eggs, but I didn't want to make a huge mess in the kitchen. My only regret is that I didn't document the process in photo, but it's truly so easy that if you can't follow a recipe, you have no business in the kitchen (smiling). So, the pic that I sent to my friends will have to suffice.

Spicy Jalapeño Deviled Eggs

2 hardboiled eggs, peeled

1 heaping TBS, or more of mayonnaise (homemade...of course it is...I can't take credit for that recipe. I used the recipe from "Well Fed")

maybe 10 pickled jalapeño slices, minced

Smoked paprika, and parsley for garnish

1. Carefully slice eggs in half lengthwise and remove the yolks. Place yolks in small bowl.

2. Mash yolks with fork, add in mayo and jalapeños. Stir to combine.

3. Spoon yolk mixture into egg halves, and garnish with paprika and parsley. 

Ta-done!