Chicken Corden Bleu Mac and Cheese

It’s official, our daughter has chosen where she is going to university, deposits paid, and so begins the journey. We’re excited for her but will miss her very much. It’s time though, she’s ready to fly. Now that tax season is over we’ll be going over any gaps in her knowledge with recipes, budgeting, etc. She actually is pretty good with this stuff but she has a list of things she wants to make sure she knows. Trust me, we are not sending our kids out into the world without knowing how to write a check or do laundry.

A big thing as she heads out into the world is knowing how to cook cheap and delicious meals. The kids had mentioned an idea of Chicken Corden Bleu Mac and Cheese that they were playing round with at the other house which would fit the bill. As it is a cool and rainy spring, we’re still in the comfort food season which makes this meal perfect.

Making the Chicken Corden Bleu Mac and Cheese

This can definitely be made on the cheap. Use chicken thighs instead of breast, lemon juice instead of white wine, etc.

Marinate the chicken a few hours beforehand. Whisk the ingredients together and add the chicken. Cover and chill in the fridge.

Grill the chicken until just cooked. It will then be cooked more in a skillet and oven so you don’t want to end up with rubbery chicken. It’s bad enough as a strange toy but awful when eating! I discovered I was out of propane for the grill so inside it was. We use our cast iron griddle constantly. Pity it’s so heavy!

While making the sauce cook up the pasta. Melt the butter and add the onion. Cook until they start to become translucent. Add the garlic and mustard. Bring to a simmer, careful not to let it catch. Add the flour and whisk thoroughly. Cook for a few minutes while whisking, Then add the remaining marinade, wine and milk. Keep stirring until it comes to a boil but don’t boil over! With milk it can happen in a blink which creates quite a mess.

In goes the cheese, chicken (cubed) and ham. Simmer until the cheese has melted and you have a creamy thick mixture.

Pour into the baking pan with the pasta and mix well. Top with panko bread crumbs.

Bake until the top is nice and golden.

It is ready to serve as soon as it is out of the oven. We did carb overload with fresh baked bread my husband made. It’s so good with butter! It went quickly as I found when I went to have some for lunch and it was all gone!

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Chicken Corden Bleu Mac and Cheese

Comfort food with a twist.  Grilled chicken with corden bleu flavours.

Course Main Course

Cuisine American

Keyword Chicken Corden Bleu Mac and Cheese

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8

Author Our Growing Paynes

Ingredients

Marinade and Chicken

• 1 lb chicken breast 16oz/454g
• 3 tbsp olive oil
• 2 tbsp dry white wine
• 1 tbsp brown mustard
• 3-4 cloves garlic, finely chopped
• sea salt and pepper to taste

Mac and Cheese

• 4 tbsp butter
• 1/2 large onion, coarsely chopped
• 3 cloves of garlic, finely chopped
• 1-2 tbsp brown mustard
• sea salt and pepper to taste
• 1/4 cup flour
• 1/2 cup dry white wine 4oz
• 2 cups milk 16oz
• 2 cups shredded jarlsberg cheese
• 3-5 slices ham, chopped
• 1 lb pasta
• Panko Bread crumbs to cover top

Instructions

Marinade and Chicken

1. Whisk the ingredients together.  Slice the chicken breasts in half lengthwise.  Coat and cover the chicken with the marinade and chill in the fridge for a few hours. 

2. When it’s time to make the dish, grill the chicken until just done.  Cube and set aside.

Mac and Cheese

1. Pre heat the oven to 350F/175C

2. Cook the pasta

3. In a saucepan, melt the butter.  Add the onions and cook until translucent.  Add the garlic, mustard and sea salt and pepper.  Cook for a few minutes then add the flour to create the roux.  Cook additional few minutes.  Add the remaining marinade, wine and milk.  Bring to a boil then reduce the heat to a simmer.  Add the cheese and stir until melted.  Next add the chicken and ham.  

4. Add the pasta and sauce to a baking dish.  Top with the panko bread crumbs. 

5. Bake until the bread crumbs are golden.  Then serve.  

Pork Belly and Who Are You Calling a Witch?

Sometimes distractions can be really fun.  Last Friday I hosted a lunch to meet distant cousins that I connected to through the DNA on Ancestry.  Which meant I needed to get our shared branch in order.  For me, that means going straight down the rabbit hole to find out more and more.  I completely lose track of time.  However, I’m really glad I did as I found a connection to the Salem Witch Trials.

A horrible time in history of hysteria which largely started because of a fungus on the rye grains.  I got my ancestry back to Esther Elwell neè Dutch and the trials suddenly popped up.  I found a deposition accusing her and two other women of pressing, choking, and squeezing a Mary Fitch who died.  A seventeen year old girl was witness to this.  I’m thinking holy moly.  Until I did more digging.  The witness had visions, Mary Fitch just had an illness.  The stroke of luck for my ancestor was that the court was dissolved a few weeks before her arrest because more and more “reputable” people were getting accused so the court finally thought, hey maybe we shouldn’t be using visions as evidence.  Esther wasn’t the only one I found, a Rachel Vinson neè Varney was also accused.  Scary times.  If they had been charged, it would have been a death sentence.

It made for a very interesting lunch!

Recently I’ve seen a few blogs using pork belly and I thought it was high time I took the pork belly out of the freezer and create something.  I’ve just added a WP Recipe Maker plugin to, hopefully, allow for a printable recipe below.  Please let me know what you think and if you have any issues.  I’m starting with the free version so I can’t include unit conversion but I should be adding that down the road.

Pork Belly How-To

Preheat the oven on convection/fan to 425F/220C.

It looks like a lot of mustard but it will not overpower the flavour.

In a roasting dish add the pork belly that has been scored, seasoned with sea salt and pepper, and rubbed down with brown mustard.  Roast for up to 30 minutes.  Keep an eye on this!  You want the skin crispy but not burnt.  Then turn the oven off of convection/fan and set the temperature to 300F/150C.  Bake for another hour or so.

Normally at the co-op the red onions are massive but suddenly they fit neatly in the palm of my hand and I have small hands.  In a skillet, take a couple of tablespoons of the drippings from the roasting pan, heat up the skillet.  Finely chop a small onion and two cloves of garlic.  Sauté on medium heat.  As the onions become more translucent chop up a mushroom or two.  Add them to the skillet and stir well.

When the mushrooms start to brown add 1/2 cup/4oz of vegetable bouillon along with 2 tablespoons of brandy.  Add a dollop of brown mustard.

Yes, more mustard! But it works. 🙂

Stir well and let simmer.  In the meantime cook up 1/2 cup of quinoa.

To serve, place a large handful of lettuce greens on the plate, add a few spoonfuls of quinoa then top with the pork belly and sauce.  It’s the kind of dish that straddles the hot and cool of the beginning of autumn.  Getting tired of salads but not quite ready for stick to your ribs food.

 

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Pork Belly with a Mustard Garlic Sauce

A flavourful recipe by Our Growing Paynes that highlights the pork belly with a mustard garlic sauce.  

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 2

Author Our Growing Paynes

Ingredients

• 1/2 lb pork belly 227 grams
• 1/3 cup brown mustard 3 oz
• 1 small onion
• 2 cloves garlic
• 1-2 white button mushrooms
• 1/2 cup vegetable bouillon 4oz
• 2 tbsp brandy 1oz
• 2 pinches sea salt
• 1 pinch ground black pepper
• 1/2 cup quinoa
• lettuce
• 3 tbsp pork belly drippings 1.5oz

Instructions

1. Preheat the oven on convection/fan to 425F/220C.

   Score the pork belly with a diamond pattern through the fat but not the meat.  Season with sea salt and ground black pepper.  Rub brown mustard all over the meat.  Place in a baking dish and roast uncovered for up to 30 minutes. Keep an eye on it!  You want to crisp the skin but not burn it.

   Reduce the heat to 300F/150C on regular bake.  

2. Take the pork belly drippings and add to the skillet.  Heat up.  Finely chop the small onion and sautè in the skillet.  Finely chop the garlic and add that to the skillet.  While the onion is becoming translucent chop up the mushrooms and sauté. 

3. Once the mushrooms begin to brown add the bouillon, brandy and mustard.  Stir well and let simmer.  

4. Cook the quinoa according to the instructions.

5. Add lettuce greens to the plate, top with quinoa, pork belly, and the sauce.  

Orange Thyme Grilled Chicken

On Sunday, the day I made this meal, we were faced with how surreal life is.  It was a gorgeous day and we were tackling the hops (seriously never plant those!).  We were struck by how busy the fire and police departments were.  While we were planting some veg in the back we realised the current set of sirens didn’t go past our house.

Out of curiosity we wandered out front to see 5 cop cars, 2 ambulances, and various other vehicles.  Something was definitely up.  A few minutes later an ambulance went tearing up the road.  The initial report was someone shot himself by accident and he was belligerent which caused the cops to be called to hospital.  Unfortunately the real story was worse.  The man died and the guy who shot him is in jail for felony manslaughter.

It’s a bit shocking in our small town.  What made it all surreal for me was as they were putting up the crime tape I noticed how life continues on.  The next door neighbour to the crime scene was mowing the lawn, people were walking their dog and we’re were putting about in the garden.  I know it’s how life works but I found it jarring.

After all the work in the garden we wanted a light dinner.  I had seen a few recipes involving orange juice and mustard, orange juice and thyme or orange juice and garlic.  I thought I could come up with a recipe involving all of it.  Lots of flavour and still keeping it light.

In a bowl add equal parts orange juice and olive oil.  Finely chop a few cloves of garlic and add it to the bowl with a handful of fresh thyme.  Add a dash of lemon juice and a good heaping spoonful of stoneground mustard.

Season with sea salt and pepper.  Add the chicken breast to marinate for a couple of hours.

When it’s time for dinner fire up the grill.

I did up a fresh salad with avocado, tomato, cucumber and carrot.  I do love salad season!

Here’s hoping the upcoming weekend is a lot quieter for all.

Brussel Sprout Sliders

A quick post today as we’re getting ready to hit the road for university tours.  It seems so surreal that our daughter is old enough to be thinking about university but it’s here!  She’s ready for the next chapter and excited about it.  I look forward to see where her journey takes her.

This past weekend I made a dinner for my husband as a thank you for holding down the fort during tax season.  It’s a lot of extra work for him for which I am grateful he takes on.

One thing he loves is Brussel sprouts so that definitely had to be on the menu. Just for him mind as I can’t stand the stuff!  I came across an idea on Pinterest for vegetarian Brussel sprout sliders with tofu, I think plus there were asian flavours.  I thought it would be a fun idea with streaky bacon and french flavours.

In a small bowl add two parts olive oil to one part champagne vinegar.  Finely chop 2 small cloves of garlic and add a healthy dollop of brown mustard.  Season with sea salt and pepper.

Mix well and coat the sprouts.  Reserve the remaining mixture.

Roast in the oven at 350F/175C.  Cut 3 rashers of streaky bacon into squares.  Cook them up in a skillet, slowly rendering them.

When the bacon has been cooked remove from the skillet and set aside.  Drain the bacon fat until you have a couple of tablespoons left in the pan.  Add to the skillet thinly sliced onion.  I was only making 4 sliders so I did a half a cup.  Cook slowly to soften and caramelise.

When they are halfway cooked add the remaining mustard mixture to the onions.  Continue to caramelise.

Once all the ingredients have been cooked assemble into sliders.

My husband really enjoyed these so I’ll be making these again.  Just a small way to show my gratitude.

 

Cheese and Onion Pie, a Treat for My Husband

“Oooh, I do like a bit of cheese” as Wallace likes to claim.  It’s a sentiment we agree with.  Maybe a bit too much but hey, we all have our vices!  One of my husband’s favourite crisp flavours is cheese and onion so I thought as a treat I would make a cheese and onion pie.  As I thought it was a treat from his childhood I wanted to get this right!

This is not overly difficult but there are a lot of steps to this.  You’ll need a few hours to get this done.  I researched several recipes and decided to use this Foodie with Family recipe as a guide.  I did change a few things.

I had two very large onions which I sliced thinly.  Oh the tears!  In a skillet melt 4 tablespoons of butter to start with.  Add more butter as needed as the onions cook down.

The onions will mound up in the skillet but after several minutes of slowly cooking the onions will soften and cook down.

As the onions cook, add 1/2 cup of veg bouillon and about 5 teaspoons of coleman’s mustard.  Feel free to add a bit more if you like the heat.  Season with sea salt and pepper.  Simmer for a few minutes to reduce the liquid a bit.

Remove from the heat and let cool.  Grate 1 1/2 pounds/675oz of sharp cheddar cheese.  Yes, it’s a huge amount of cheese!  In a large bowl beat two eggs and add 1/2 cup/4oz double cream.  Add the onions.

Mix in the cheese completely.

Set that aside.  Preheat the oven to 350F/175C.

Next prepare the hot water pastry, though in this case it’s hot milk pastry.  In a mixing bowl sift together 3 cups/12 3/4 oz of all purpose flour and 3/4 tsp of kosher salt.  Make a well in the flour.

In a saucepan, melt a cup/1/2 pound of butter, 1/3 cup/2.5oz of whole milk and about 4 teaspoons of coleman’s mustard.

Simmer but don’t boil.  Pour into the flour well.

Mix well until the ingredients come together in a ball.

On a lightly floured surface knead the dough for a couple of minutes to work the gluten.  This is a pastry where you don’t have to worry about overworking which is a nice change.

Line a 10″/25cm springform pan with parchment paper.  Divide the dough into two balls, roughly in a 60/40 ratio.  Now this dough is very fiddly!  There were some words spoken as I rolled it out and tried to get it into the pan.  Forget having it done in one piece!  Use your knuckles to press it into the pan and up the sides.

Fill the pastry with the cheese and onion mixture.  Top with the remaining pastry.  As best you can pinch the seam of the top and bottom together.  Use a knife to cut vents in the top.  Beat an egg and add a tablespoon of the whole milk.  Brush this over the top of the pie.

Bake 60-75 minutes until the pastry is golden brown.

Let it cool and allow the cheese to set a bit before serving.  I found I prefer it served cold but it’s good warm or cold.

My husband loved this.  Turns out this was the first ever cheese and onion pie he had!  So instead of an old tradition it’s become a new one.  🙂

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Pork Loin with Mustard Garlic White Wine Sauce

With this week’s nor’easter we weren’t sure if the kids would be at school to participate in the national walkout to protest the mass shootings that keep happening in this country.  We had a snow day on Tuesday but only a delay yesterday.  Both kids at each of their schools joined in and I couldn’t be prouder.  It’s so important for people, kids in particular, to find a way to get their point across in a mindful way.  May they bring about the change that is so needed.

I’d love to say that this storm was the last but we’re not going to be that lucky.  Another one coming next week!  So over this winter.

I wanted to treat the family to a nice Saturday meal this past weekend that would have a side of Brussel sprouts as it’s a treat for my husband.  I was puttering about on the Pinterest site and I saw many recipes for mustard and garlic pork and then white wine garlic pork and I thought, why not do it all?

A couple of hours before dinner I did up the marinade for the pork loin.  In a bowl that would fit the loin add a 1/3 cup of olive oil and 1/4 cup of white wine.  Finely chop 4-5 cloves of garlic and a healthy handful of fresh thyme.  Season with sea salt and pepper.

Score the pork loin, season with sea salt and pepper and add it to the bowl and make sure the marinade coats the pork well.  Set aside in the fridge for a couple of hours.

When it was time to cook everything up I prepped the potatoes and parsnips for roasting.  I really like them cut into disks.  I find I get a lovely golden roast on the veg.  Brush them with olive oil and season, again!, with sea salt and pepper.

Preheat the oven to 375F/190C.  Take the pork out of the fridge and put on a sheet to roast.  Mix 2 tablespoons each of brown sugar and brown mustard and brush it onto the pork.

Pop it into the oven along with the potatoes and parsnips.  In a skillet add the remaining marinade and mustard mix.

Bring to a low simmer and add a cup/8oz of chicken stock.  Simmer slowly while the the pork cooks.  As it reduces add more chicken stock if needed to balance out the flavours and to make sure you have enough sauce.  You don’t want a watery sauce but you want enough to go round!

As I mentioned my husband loves Brussel sprouts so I pan seared a bunch for him and our daughter.  Our son and I don’t like them so I did up some green beans for us.

When the pork is done let it rest for several minutes then slice and layer over the potatoes.  Spoon the sauce over the pork and serve with veg and parsnips.

This had so many delicious flavours that worked together.  We all really enjoyed this meal.

 

Definitely Time for Comfort Food

A week ago I was filled with such anticipation of being on the cusp of history.  Since then I’ve been in complete shock, along with a lot of the world.

I wore my version of the pantsuit.  I don’t actually have one so a suit coat would have to do!  I also wore white and purple for the colours of the suffragettes.  I was excited!  But after the evening wore on I could see the writing on the wall.  Going to sleep that night I was hoping beyond hope that the numbers would be wrong. The first thing I saw in the morning was a message on my iPad from a friend in Scotland asking what the hell did this country do.

Clinton wasn’t great shakes but I am having trouble wrapping my head round the fact that so many people accepted the sexism, the racism, the ego, the inciting of violence, and outright lies of Trump.  It pains me that these weren’t deal breakers and in fact celebrated.  I don’t know what is in store in the next few years but I can’t say my normal optimism is in play.

It was also difficult talking about it with our kids.  Fortunately they are old enough to recognise what is right and what is wrong.  Let’s just say my daughter can’t wait to be old enough to vote!

In the meantime we have to get on with our lives.  Given we had another weekend of home improvement and how the week went, comfort food was definitely in order.

Because we still have a ton of apples from apple picking I thought a pork hand pie with apple and sage would do the trick.

For the pastry I cut in 1/2 a cup of butter into 1 1/2 cups of flour and a 1/4 tsp of salt.  When the mixture is reduced to the texture of bread crumbs and they stick together, gradually add cold water until the dough comes together.  It doesn’t take much so add a bit at a time.  Cover and set aside until it’s time to fill the dough.

In a skillet heat up about two tablespoons of olive oil.  Add about 1/2 a cup of finely chopped onions and begin to cook.  Once the onion starts to become translucent add a pound of ground pork.  Finely chop 2 large cloves of garlic and mix in.

When the pork is half cooked add a small handful of chopped fresh sage and a small handful of sliced fresh cranberry.  Then add a spoonful of mustard and about a 1/4 cup of dry white wine.  Season with sea salt and pepper.

Roll the dough out thinly and cut out circles.  I used a bowl for this.

Fill one side of the dough with the filling.  I had filling leftover because I only needed one pie but that would be good for a later pasta dish!   Brush beaten egg round the edge of the pastry and fold the pastry in half.  Pinch with a fork round the edge and then put 3 small slashes in the top. Brush with the egg and bake at 425F/220C for 15-20 minutes until the pastry is golden and flaky.

My husband made a fabulous dessert with apple and frangipane so it was a lovely meal.

Now that a week has passed I hope the grass roots efforts that are springing up to hold on to the progress we’ve made for equality and to make this place better continue.  It won’t be easy but we do have a voice.

Tarragon Beef Stew to Keep You Warm

I think it is time to give up the ghost where the garden is concerned at this point.  With the exception of the hardy root veg and brussels sprouts we’re done and dusted.  A couple of weeks ago I managed to find some tarragon still green in the garden which reminded me of a recipe I had printed out from allrecipes.com a few years ago.  Looking at it again, I realised that I hadn’t followed it completely when I made it before.  For one, it had honey.  And a few other interesting things.  But it does have vermouth which works really well with tarragon.

I love beef stews, particularly with ale, but my husband sometimes finds them too heavy in flavour.  This stew has a lot of flavour without the heaviness.  A more refined rustic soup if that isn’t too much of an oxy moron!  

Dredge about a pound of stewing beef in flour and season it with sea salt and pepper.  In a saucepan melt 2 tablespoons of butter.  Brown the beef.  Chop a small red onion, 3-4 cloves of garlic, a carrot, and 2-3 mushrooms.  Add the veg to the beef and cook for a few minutes.

Cube 2-3 red potatoes depending on the size.  Add it to the saucepan.  Cook for a few minutes then add 4 cups of vegetable bouillon and bring to a simmer.  Add 1/2 cup of vermouth, 4 tablespoons of worcestershire sauce, a handful of tarragon, and a small spoonful of mustard.

Simmer for a few hours at low temperature until the beef is tender and the potatoes are cooked through.

Add some crusty bread and you’ll be warmed to your toes!  🙂

Fabulous Pulled Pork Sandwiches and the French Language

When we travel we try to learn a few phrases and bring a phrase book.  Knowing please, thank you, where is the toilet, etc can go a long way.  It certainly is better received than yelling louder in English.  Honestly, why do people do that?  Right now my husband and I are learning French.  Well, he’s reviewing it and I’m trying to learn it.

Now I know English is very hard to learn, it is such a mish mash of languages from all the influences going back a few thousand years.  I’m starting to think French isn’t that far behind in the level of difficulty of learning it.  Questions have completely thrown me for a loop!  And the proclivity for words having many different meanings that don’t connect.  And plurals.  Sigh, I learn best by hearing and plurals sound the same as singular!  I am determined to get this because we’ll be in France this summer for a couple of weeks.  I am going to do my best but I think my phrasebook will be by my side!

I can not wait for the markets and the food.  I’ll be cooking up a storm!

I had mentioned a few months ago that my son had asked his friend’s mother to make pulled pork and he asked that I make it some time.  Now that I have more time I thought I’d give it a try.  To be honest I’ve never had a pulled pork sandwich.  But they look delicious.

This is an all day affair so in the morning prepare the dry rub.  This can be done the day before as well to let the pork sit overnight.  I found an hour to be enough.

In a small bowl mix 4 tablespoons brown sugar, 1 tablespoon of chili powder, 2 tsp cumin, 1 tsp of onion powder, 1 tsp of garlic powder, and some sea salt.

Prep the pork.  I got a 2 pound pork shoulder.  The connective tissue on the outside needs to be removed prior to cooking. Mix the dry rub well and rub it all over the pork making sure everything is covered.

Chill for an hour at least.  Preheat the oven to 300F/150C.  Prior to cooking spread some mustard on the pork.  I used my homemade mustard which is super easy to make.  Then add about 3/4 cup of ale.  We used our Irish copper ale we homebrewed.

Cover and slow cook in the oven for about 6 hours.  After a couple of hours baste the pork every hour.  The goal is to have it falling apart but still moist.  Nothing worse than stringy dry meat!

Pull the pork with forks to shred it completely and put it into a pot.

For the BBQ sauce I used the last of the Peach BBQ Sauce I made last year.  Time to make another batch!  Add enough to coat the meat without it being soupy.  While this is warming through pickle red onion in apple cider vinegar.

The onions lend a wonderful brightness to the pork.  For the bread I found some local brioche that we warmed up in the microwave.  Layer the pork with shredded cheese and the onion.

If you would like add a dollop of sour cream.  Because I couldn’t have the bread I had my dish in a bowl with the sour cream.  Delicious!

Even though this takes all day it is so worth it.  Unfortunately our son had a friend over and it turns out he is vegetarian!  So he had a grilled cheese.  I promised the next time I’ll do a vegetarian meal for him.  But given his age the grilled cheese hit the spot.  🙂

Put the Devil in the Eggs for the Holidays

Every year I worry there is enough food for the holidays then I end up being confronted with a stuffed fridge.  And coming up with many ways to creatively empty said fridge.  But as the family’s dietary needs change there is a challenge of making sure everyone has something they can eat without making them ill.

One has to follow the fodmaps diet and she loves eggs so I thought it would be fun to dust off a classic and update it a bit.  We used to love the deviled eggs that mum made when we were growing up.

I had to make sure that at least one of the ways I made them didn’t have any garlic.  Because I planned on using my homemade mustard I had to make another variation.

After doing a bit of research on the internet, because it’s been years since I boiled an egg, I got to it.  I did the eggs the day before so they were chilled completely when it was time to peel and make up.

Various sites gave me the following steps to take to cook the eggs.  First place the eggs in an empty pan.

Fill with cold water until the eggs are covered.  Add a bit of salt and white vinegar.  This helps contain any egg whites that might leak if the shell breaks.  Bring to a boil and turn off the heat and leave the eggs in the water for 10-12 minutes.

Place the eggs in cold water to cool down.  When it is time to put it all together, peel the eggs.  I found it worked best for me by whacking the eggs round to crush the shells a bit then peel.  Slice the eggs in half.

Scoop out the yolks into a bowl.

For the fodmaps version I added a couple of spoonfuls of plain greek yoghurt, a few teaspoons of horseradish, fresh thyme, and salt and pepper to taste.

Mix well and adjust the ingredients as needed.  Some of us like the punch of horseradish!  Fill in the egg whites with the mixture.  For the second version I added a few spoonfuls of the plain greek yoghurt, a few dollops of mustard, fresh thyme, and salt and pepper to taste.

Again mix well and add it to the egg whites.  For the mustard deviled eggs I dusted them with cayenne pepper to give it a bit of a pop.

This starter was a simple way to add a ton of flavour to the menu and make sure it met all the various dietary needs without a lot of effort.