Thursday, July 19, 2012

Bacon and Cheese Deviled Eggs

Amateur Chef confession - I have never made deviled eggs before. I've always been a huge fan of deviled eggs (and devoured them whenever someone brought them to a party), but I always thought they were really difficult to make. Alas, I attempted them this weekend for a family pool party and was surprised that something so delicious was so easy to make!
It's funny how you add bacon to something and it is instantly 10 times better. This is definitely the case with this take on deviled eggs. Eventhough the traditional form is delicious in its own right, adding bacon and cheese to the yolk and mustard mix kicked this recipe up a notch. The great thing about this was I didn't even have to take a trip to the grocery store to pick up the ingredients. I always have shredded cheese and bacon on hand and just happened to have a surplus of eggs lying around.

I also should add here that my boyfriend (king of hard boiled eggs) shared with me his secret recipe for making the perfect hard boiled egg and yes, they were perfect. I thought about sharing it with you, my readers, but figured it's best to keep a few tricks to myself!

Bacon and Cheese Deviled Eggs
Makes 24

12 hard boiled eggs, peeled
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
4 strips of bacon, cooked, and crumbled
2 tablespoons shredded sharp cheddar cheese
Parsley or chives for garnish

  1. Cook hard boiled eggs and peel. Let cool.
  2. Cook bacon until very crispy. Let cool, then crumble.
  3. Halve eggs lengthwise. Spoon out yolks into bowl. Reserve whites.
  4. Mash yolks with fork. Add mayonnaise, mustard, salt and pepper. Fold in bacon and cheese.
  5. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
  6. Top with garnish.

Friday, July 13, 2012

Cheesy Jalapeño Stuffed Chicken

Holy cheesy goodness was this meal amazing! I adapted this recipe from one of my favorite food blogs, Skinnytaste. I really could not believe that something this cheesy and delicious could be considered healthy, but alas it was only 371 calories for 2 breasts. Nothing more I like than eating healthy and delicious at the same time.

To top it all off, it was super easy! The prep work is the most time consuming part, but after that you just pop it in the oven and work on your side dish. For this I chose to do some white rice with black beans, corn and lime juice. It turned out to be a very good compliment for the powerful chicken.

I only added 2 jalapeños as opposed to the 3 that the recipe called for because I was worried it would be too spicy, but looking back I would definitely add 1 more (or possibly 2) to cut through the creaminess of the cheese.

Prep time: 10-15 minutes
Cook time: 25 minutes

Cheesy Jalapeño Stuffed Chicken
Serves 4

2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (seeds removed for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat colby jacks shredded cheese (Sargento is best)
2 tbsp chopped scallions
8 thin sliced skinless chicken breasts
1/2 cup panko breadcrumbs
Juice of 2 limes
1 tbsp olive oil
salt and pepper
olive oil non-stick spray

  1. Wash and dry chicken cutlets. Beat with mallet down to 1 in thick.
  2. Season with salt and pepper.
  3. Preheat oven to 450 degrees.
  4. Lightly spray a baking dish with non-stick spray.
  5. Combine cream cheese,  shredded cheese, jalapeños, scallions, and bacon crumbles in a medium bowl.
  6. Place breadcrumbs in a bowl. In a separate bowl, combine olive oil, lime juice and salt and pepper.
  7. Lay chicken breasts on a flat surface and spread 2 tbsp of cream cheese mixture on each chicken cutlet.
  8. Roll the chicken cutlet and secure at ends with toothpicks.
  9. Dip chicken in olive oil mixture then roll in breadcrumbs. Then place in baking dish seam side down. Repeat with each chicken breast.
  10. When finished, lightly spray the tops of the chicken breasts with the non-stick spray.
  11. Bake for 22-25 minutes.
  12. Serve immediately with a side of rice and vegetables.

Wednesday, July 11, 2012

White Peach Sangria

Sangria on the left, Infused water on the right
For 4th of July, my boyfriend and I hosted a small family barbeque before fireworks. It was a last minute thing, so unfortunately, I didn't do much cooking. But to make up for the lack of homemade barbeque favorites, we did make this awesome Sangria.
The boyfriend is usually the bartender, so for this I served as sous chef/official taste tester, which was a role I gladly accepted. We saw this on Food Network early one Sunday morning, and since then we were dying for a chance to make it. Our recipe is a little less complex than his, but equally just as delicious.

I would highly recommend it for any summer party as it is refreshing and just the right amount of sweet that one looks for in a summer cocktail.

Note: this recipe is for a 1 gallon beverage dispenser. If you want to make only a pitcher, cut the recipe in half.

White Peach Sangria

2 large bottles of white wine (pinot grigio, riesling, sauvignon blanc)
1/2 bottle of Peach Schnapps
1/3 bottle of light rum
1/4 to 1/2 cup of sugar (depending on how sweet you want it)
2 cups orange juice
2 cups pineapple juice
1 bottle club soda
zest of one lemon
2 sliced peaches
2 sliced apples
1 orange

  1. Pour wine, Schnapps, rum and juices in the pitcher.
  2. Add sliced peaches, apples, orange and lemon zest.
  3. Add club soda.
  4. Add sugar and stir gently.
  5. Chill mixture for 4-6 hours before serving.