This stuffing “lives” in my family for decades. I remember my grandmother cooking it since I was a little child.

Preparation time: 5 minutes.

Cooking tome: 10 minutes

Ingredients:

4 apples (peeled and cored)

1/2 of white onion

1 carrot

1 pinch of salt

1 pinch of pepper

1 pinch of cumin

1 pinch of oregano

8 prunes

1 tablespoon of olive oil

2 tablespoons of prepared honey mustard

Step 1. Peel carrot, apples and onion.

Step 2. Cut the apples in quarters and cut the core with seeds.

Step 3. Shred the carrot and  Finely chop the onions.

Step 4. Wash the prunes.

Step 5. preheat the frying pan at max heat. Then turn it to medium, add the olive oil, put the apple quarters, cover with shredded carrots and onion. Braise for 5 minutes at medium heat.

Step 5. in 5 minutes add the salt, peppel and spices. mix everything, add the mustard and braise for another 3 minutes.

Step 6. 2 minutes before turning the heat off add your prunes, mix everything and braise for another 2 minutes.

Done!

This stuffing may be used for any bird. It will be good with duck and chicken and with turkey. It may be cooked overnight or the day when you plan to roast your bird. Just  remember to not use too much stuffing in your bird!

Have a great holiday and  a great time with your family!

This recipe is inspired by classic deviled eggs plus spiced up by the deviled eggs seen on Food network.

It’s my combination of delicious deviled eggs that conquered the hearts of my family members.

I would be happy to see what your favorite deviled eggs recipes are.

You can submit the recipes by creating your profile ans choosing the  button Recipes to submit your recipe.

I will be happy to try your  deviled eggs recipes.

The preparation of the dish is usual.

You will need:

Hard boil the eggs. Then, take out the egg yolks, mash them and then add the shrimps (small, boiled in salt water), yellow mustard and mayo.

Mix everything very well, add pepper and salt.

Fill in your egg whites.

Voila!

Your delicious deviled eggs are ready. Decorate with basil and put in the fridge.

You can try these deviled eggs with Dijon mustard, I had yellow mustard at the time when I invented these and they were just fine.

***Tip from Helen** Deviled eggs should be served cold. So after preparing, put them in the fridge for an hour or two. The deviled eggs should be eaten within 24h.

I love the combination of apples and chicken, I love it in salads and in main dish, so this is one of my favorite recipes adapted years ago from one newspaper.(Don’t even remember the name) The dish is very flavorful and playful, and is great  to cook for family dinner, as well as the date night etc.  It requires minimum ingredients and is easy to cook.

So for the recipe you’ll need:

 4 chicken drumsticks

4 tablespoons of olive oil

2 red apples (medium)

1 medium shallot

3 cloves of garlic

1 teaspoon of coriander

2 teaspoons Dijon mustard

1 teaspoon of honey

2/3 cup of dry white wine

½ teaspoon Red ground pepper

½ teaspoon Black ground pepper

Salt

At first we need to prepare marinade: mix mustard, 2 tablespoons of olive oil, pepper and coriander, add salt (1 tablespoon is what I add).  Chicken drumsticks: wash carefully, dry off with paper towel and then put in the marinade, leave for 1 hour.

Preheat oven for 350F, put the chicken in your baking dish (greased) and  bake the chicken for 25 minutes (or as soon as the chicken turns golden brown from one side) turn on the other side and bake for 20-25 minutes more (or until chicken is cooked).

Meanwhile peel the apples, shallots .Take away the apple seeds and slice the apples.  Cut the onions and garlic into slices, put the frying pan at the medium heat and preheat the olive oil (2 tablespoons). Add the shallots and garlic, fry for 2-3 minutes, add the apple and white wine and braise for another 5 minutes.

When your chicken drumsticks are ready, serve them with apples and sauce that you just cooked. You can decorate the dish with fresh basil leaves for more flavor and aroma!

I also, normally serve this dish with my easy baked potatoes. (But it will work fine with pasta, mashed potato etc.)

Enjoy!

Helen