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September 19, 2010

New from the archives: three fresh posts (Recipes: deviled eggs, panko-crusted chicken, honey gingerbread cookies)

Honeygingerbreadcookies

Once again this month, I've kept my promise to revisit a few posts from the first two years of The Perfect Pantry, in the days before I photographed the food I cooked.

I'm really having fun making some of my favorite dishes again, with some of my favorite pantry ingredients, and while I'm back in the archives, I'm also updating the recipes and links.

This month's updates feature prepared mustards, Miracle Whip, and honey.

What's a party without deviled eggs? You can make the filling with any type of prepared mustard you keep in your pantry (and I always have five or six prepared mustards on hand). Dijon is the classic, but I love to use garlic mustard or, at Thanksgiving, cranberry mustard.

Deviled eggs

Panko-crusted chicken tastes great hot or cold, which makes it a perfect dish for picnics or potlucks. My version uses Miracle Whip (yes, I know but I love it), but you can substitute mayonnaise and it will be equally delicious.

Panko-crusted chicken

Winnie the Pooh's honey gingerbread cookies (in the top photo) seem just right for this time of year. Use your favorite honey, and the best butter you can find.

Enjoy!

Comments

I wish I had some deviled eggs to eat right this minute! (And I've never heard of cranberry mustard, that sounds intriguing.)

I do a crusty chicken similar to yours, but I use Buttermilk dressing to adhere the breadcrumbs. You can use the home made type or the bottled type. It makes it so moist.

I also love deviled eggs, and I usually put a little grated onion, and sweet pickle relish in mine. I think they would be good with about anything in the yolk mixture.

Kalyn, the cranberry mustard is a real surprise, and as I'm not a fan of sweet condiments for the holiday meals, I've used the mustard quite a bit.

Barb, I've used sweet relish, hot peppers, you name it -- I just love deviled eggs!

I LOVE mustard and have no less than 8 open varieties in my fridge right now. And several in the cabinet waiting for their turn! Sweet, honey, hot, garlic, Dijon, horseradish - you name it!
I also have the cranberry mustard and use on plain old deli turkey sandwiches as well as meatloaf sandwiches (on meatloaf it kinda reminds me of lingonberry jam with Swedish meatballs!) As well as using it to create a pan sauce with sauteed thin porkchops.

This may sound goofy, but I can't seem to peel hardboiled eggs without shredding the white a bunch. That's fine when it is just me, but I'd be embarrassed to serve deviled eggs to anyone else. Even if the eggs are completely chilled, peeled with running water or not, they still look ragged. What's the secret to such beautiful eggs?

Glad you revisited these! I especially love me some good deviled eggs, YUM.

Maggie, do you get farm-fresh eggs? They are SO worth it in every way, but the whites can be harder to peel away cleanly. (Hope it's okay that I jumped in with that, Lydia!)

Made the chicken tonight......very very tasty. Couldnt get the panko nice and brown like yours even after nearly 30 minutes, but none of my guests had seen the picture so ergo, clueless HAHAHAHA

Thanks again for sharing

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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