Buffalo Chicken Deviled Eggs

I came across this recipe on my favorite food blogger’s website, and my mouth watered instantly. You can find his recipe here. This recipe is a little different but I would imagine just as delicious. 

 

I have to admit, it felt wrong stuffing chicken into an egg, but it tasted so right!

Happy Easter!

 

 

3 boiled eggs

1 Tbsp Ranch dressing

1 Tbsp Frank’s RedHot, or buffalo wing hot sauce

¼ cup shredded chicken, roughly chopped

½ fresh jalapeno pepper, finely diced (optional)

Blue cheese crumbles 

 

Cut boiled eggs in half, lengthwise, and add yolks to a small bowl. Add Ranch and Frank’s RedHot to bowl. Using the back of a fork, mash everything together. Add chicken and jalapeno peppers and mix together. Using a spoon, add mixture back to eggs. Top with crumbled blue cheese.

 

If you like this recipe, you should also try my Sriracha Deviled Eggs.

 

Note: I used a drop of Sriracha sauce to dot each egg, purely for esthetics, since the Frank’s was too thin.

Chorizo Chili Stuffed Potatoes

I made these tasty little guys for a Super Bowl party. They were a hit with the crowd, but unfortunately they didn't help the 49ers win!

 

Chorizo Chili (recipe here)

Or a quicker version of the a Chorizo Chili:
1 link of chorizo sausage, removed from casing
1 jalapeno, seeded and diced
1 can of your favorite chili
10 small red skinned potatoes
Grated cheddar cheese

In a large pot, cook chorizo over medium heat. Add jalapenos; cook for 2-4 minutes. Add a can of chili. Mix together and cook until chorizo is cooked all the way through.

Cut potatoes in half and boil or steam until fork tender; drain. Using a melon baller or a small spoon, scoop out centers of potatoes. Do not pierce potato skins. Fill with chili and top with cheese.

Place filled potatoes on a baking sheet and under broiler for 2-3 minutes.

Fried Polenta with Black Bean Salsa

A little bit of Italy with a Central American flare.

 

Polenta originates from Italy and is a porridge like substance made from cornmeal. It has a smooth, creamy consistency, similar to cream of wheat or grits. Polenta can be used in place of rice, potatoes, pasta or bread and served as an appetizer or as a part of the main dish.

2 servings

1-18 oz tube of precooked polenta (I used  a brand from Quinoa)
Extra Virgin Olive Oil (EVOO)

Black Bean Salsa:

1 can of black beans (I used ½ a can)
½ small red bell pepper, diced
½ small yellow bell pepper, diced
½ large avocado, diced
2 Tbsp minced fresh cilantro
Juice from one lime
Salt, season to taste

Cotija cheese

Cut polenta into ½”slices. I cut 4 slices per person. In a frying pan over med-high heat, drizzle just a little EVOO. Cook polenta for 2-3 minutes per side, until golden brown.

In a small bowl, combine ingredients for black bean salsa. Carefully toss to combine without mashing the avocado.

Top fried polenta slices with black bean salsa. Top with crumbled Cotija cheese. Serve with grilled chicken.

Note: To prepare the chicken, I rubbed the chicken pieces with chili powder and salt, then drizzled with lime juice. Let marinate for 30 minutes and then grill until cooked through.

Tuna Poke and Avocado Stack

Yesterday, my husband’s coworker asked him if we liked tuna. Of course! Then she went on to tell him her brother just came back from a fishing trip with several pounds of fresh Bluefin tuna. Would we like some? Again…OF COURSE!  And this was how this little beauty was created!

Top layer:
¾ lb Bluefin tuna (or Ahi), cubed
¼ cup soy sauce
2 green onion sprigs, chopped
1 Tbsp sesame oil
½ Tbsp toasted sesame seeds (I used both black and white)
1/2 Tbsp Sriracha sauce

Middle layer:

½ red bell pepper, minced
1 ½ Tbsp minced red onion

Bottom layer:

1 avocado, diced
1 tsp freshly grated ginger
Juice from one lime

Garnish:

Thinly sliced cucumber
Cilantro
Extra sesame seeds

In a small bowl, combine cubed tuna with the rest of the ingredients for the ‘top layer’. In a separate small bowl, combine bell peppers and onion. In a third small bowl, combine ingredients for the ‘bottom later’.

Using a greased cylinder shaped measuring cup or 2 1/2” circle ring, add a layer of tuna mixture and gently press down with the back of a spoon. Then add a thin layer of bell peppers and onions. Lastly, add a layer of avocado and gently press down.

Take a small plate and layer a circle of thinly sliced cucumbers. Place the tuna and avocado stack in the middle of the plate and gently tap out. Sprinkle with extra sesame seeds and garnish with cilantro leaves.

Serve with homemade tortilla chips.

Alfredo Queso

I was rushing through the grocery store to find something quick to make for dinner. I picked up some premade Alfredo Basil sauce and pico de gallo, mixed it together and used it as a pasta sauce. Since I didn’t take a photo of it for the blog, I didn’t post it. Though the next day, I had some of this sauce left over and turned it into a quick queso. I would recommend trying both recipes!

5 oz premade Alfredo sauce

½ cup pico de gallo
¼ cup shredded sharp Cheddar cheese
¼ cup shredded Monterey cheese

In a sauce pan, combine all ingredients over medium heat. Stir until combine. Serve with tortilla chips.

Note: To made pasta sauce, omit extra cheese from queso recipe above and just heat and combine 10 oz Alfredo sauce and 1/2 cup of pico de gallo, then toss with your favorite pasta. Top with chicken or shrimp.

Sriracha Deviled Eggs

I made these delicious, spicy deviled eggs as an appetizer for our Easter dinner. They were spicy, tasty and a hit!

1 dozen eggs

1/3 cup mayo

2 Tbsp Sriracha hot chili sauce

½ tsp Dijon mustard

2 tsp jarred Jalapeno juice

2 Tbsp minced fresh cilantro

Sea salt & Freshly cracked pepper, to taste

To boil eggs, place eggs in a pot covered with 1 ½” of water; bring to a boil. Once water boils, cover and remove from heat for 10 minutes. Remove eggs and place in an ice bath. Peel under warm water. Slice eggs in half and scoop harden yolks into a bowl.

Mix yolks with the rest of the ingredients until smooth. Season with salt and pepper to taste. Add more Sriracha to make spicier. Add more mayo to make creamier.

Piipe mixture back into egg whites. Garnish with a dot of Sriracha sauce and cilantro.

Easter centerpiece made of jelly beans, Peeps and fresh flowers.
Thanks, Pinterest!

Queso Blanco with Homemade Tortilla Chips

I hope you enjoy this spicy Mexican white cheese dip with homemade tortilla chips.

Easy and cheesy!

Queso

1 cup heavy cream

1 cup sour cream

¼ cup jarred jalapeno juice (more or less depending on what you like)

1 ½ Tbsp butter

1 ½ Tbsp flour

½ cup shredded Cheddar cheese

½ cup shredded Monterey cheese

1 large jalapeno, seeded, deveined, minced

1 Roma tomato, seeded and diced

In a medium sauce pan, bring cream to a boil; mix in sour cream and jalapeno juice. While cream is heating up, create a roux by melting butter over med-high heat and whisk in flour to create a paste. Whisk roux into gently boiling cream mixture. Whisk constantly for a couple minutes until it thickens.

Remove from heat. Stir in cheeses, jalapeno and tomato. Save a little jalapeno and tomato to use as garnish by sprinkling over queso. Serve warm.

Chips

Corn tortillas, cut into chip sized pieces

Vegetable oil

Sea salt

In a large frying pan, heat about ¾ inch of oil over med-high heat. Once oil starts to sizzle, add one layer of tortillas. When they start to bubble, turn them over and cook for about one more minute, or until they are dark to your liking. Remove chips from pan and to a paper towel lined plate to soak up excess oil. Sprinkle with freshly cracked sea salt while the chips are drying. Repeat with all the tortillas.

Baked Brie with Cherries, Pecans and Rosemary

I made this delicious appetizer for our Christmas appetizer. It was a huge hit and was gone in about 15 minutes. Everyone was asking for the recipe. I should have made three!

1 egg, beat in a small bowl

1 tablespoon water
1/3 cup dried cherries, soften in warm water for 20 minutes, then drain
1/4 cup pecans, toasted and chopped
1/4 cup honey
1/2 tsp fresh rosemary, chopped
1 puff pastry sheet (1/2 of a 17.3-ounce package), thawed
1 (15-ounce) Brie cheese round

Heat the oven to 400°F. In a small bowl, mix together the cherries, pecans, honey and rosemary.

Unfold the pastry sheet on a lightly floured surface. Spoon the cherry mixture in the center of the sheet. Top with the cheese. Fold the pastry corners up over the cheese, pressing corners of sheet together. Using a spatula, carefully flip the wrapped cheese and place seam-side down onto a baking sheet. Brush the top with the egg mixture. (Optional, decorate the top with the any extra pastry scraps and additional rosemary.)

Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes (otherwise the cheese will just pour out if you cut into it too soon). Serve with the crackers or a sliced baguette.

Spicy Blue Cheese Chicken Dip

This is my husband’s aunt’s recipe that I made two years ago for a Christmas party… and my friends are still talking about it! It’s delicious hot or cold the next day.

2 cup shredded chicken
1 oz. cream cheese, soften
1 cup chunky blue cheese dressing (or you can use 1 cup ranch dressing with ½ blue cheese crumbles)
½ cup Frank's RedHot Sauce

Mix everything together in a large bowl. Pour into a shallow casserole dish. Bake uncovered for 30 minutes on 350 degrees, until cheese is brown and bubbly.

Sprinkle with chopped green onions for a garnish. Serve with crackers and/or carrot and celery sticks.

Caprese Salad Bites

Everyone’s favorite Caprese Salad on a stick. This appetizer uses fresh summer ingredients and is perfect to serve for a large group of people.

Grape tomatoes, or halved cherry tomatoes

Fresh basil leaves

Fresh mozzarella pearls
Balsamic vinaigrette dressing for dipping
Freshly cracked pepper
Sea salt
Toothpicks

On a large platter, place mozzarella balls in a single layer and season with pepper and salt. Create skewers by placing basil between tomatoes and mozzarella.

Serve with balsamic vinaigrette dressing for dipping.

Spicy Cheesy Chicken Dip

2-4 Servings

1 ½ cup of cooked, chopped chicken (great way to use up leftover chicken!)
1 8 oz. Chive and Onion cream cheese
¼ cup grated Gruyere cheese (save some for sprinkling on top)
1 Tbsp grated parmesan cheese
¼ cup Frank's RedHot sauce

Preheat oven to 350 degrees.

In a medium bowl, mix all the ingredients together. Transfer to a small casserole dish, top with extra cheese and bake for 25 minutes, until top is browned and bubbly.

Enjoy dip with crackers or a sliced banquette.

Spicy Sausage Zucchini Boats

1 zucchini, cut into 1” slices
Spicy Italian sausage

Marinara sauce

Freshly grated parmesan cheese

Preheat oven to 350 degrees.

In a small sauce pan, sauté sausage until cooked through and is no longer pink. Using a melon baller or small spoon, scoop out shallow holes in zucchinis, creating little boats. Spoon sauce into boats, then sausage and top with cheese.

Place stuffed zucchini boats in a casserole dish. Cover and bake for 15 minutes. Uncover and broil for the last 2-3 minutes to brown cheese.

Vegetable and Pork Egg Rolls

Wonton wrappers

½ lb ground pork

1 Tbsp soy sauce
A couple dashes of white vinegar
A couple dashes of red pepper flakes
1 garlic clove, minced
1 cup of bean sprouts
¼ small cabbage, thinly sliced
2 carrots, thinly sliced
½ small onion, thinly sliced
½ red bell pepper, thinly sliced


Fill center of wonton wrap. Fold over bottom half to the middle.



Brush each corner with egg.
Fold in sides and then fold over the top and roll until sealed.



Rolled and ready to fry.

In a pan over med-high heat, cook pork with soy sauce, vinegar, red pepper flakes and garlic. Cook until pork is no longer pink. Remove from pan. Add vegetables and a little oil; sauté until vegetables are tender. Mix the pork and vegetables together. Let cool.

Fill wonton wrappers. In a pan over med-high heat, heat about ½ inch of oil. Fry egg rolls, turning to brown each side. Cook about 2 minutes per side.

Serve with soy sauce for dipping.

Spinach Dip

This is a super easy and delicious dip that I love to make for parties.

Don't forget to add the water chestnuts and green onions, they really make the recipe fantastic!

1 package of Knorr’s vegetable recipe mix (found in the soup isle)

1 package (10 oz) baby spinach, chopped

16 oz sour cream

1 cup mayo

1 can sliced water chestnuts, drained and chopped

3 green onion sprigs, finely chopped (save a few for garnish)

2 sourdough bread bowls (one for the "bowl" and the other cut up to dip)

Combine all ingredients and chill in the refrigerator for 2+ hours (okay to make the night before too). Scoop dip into a hollowed out sourdough bread bowl.

Garnish with extra green onions.

Crab Cucumber Cups

Sticking with my festive red and green theme, I made these tasty little guys for a friend’s New Year’s Eve party.

Makes about 10

English cucumber, cut in 1 inch slices
1/2 cup crabmeat, chopped
zest from 1 lime
Juice from ½ lime
1 green onion stalk, sliced fine
½ medium red bell pepper, finely diced
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
1 tsp fresh Italian flat leaf parsley, minced
Salt & Pepper, to taste
EVOO

In a medium mixing bowl, combine all the ingredients (except cucumbers), drizzle with EVOO and mix well. Set aside.

Scoop out centers of cucumber slices using a melon baller, creating little cups. Season cups with salt. Fill each cup with crab mixture.

Enjoy bringing in the new year with these tasty and beautiful little guys!

Asparagus, Apple and Avocado Dip

1 bunch of asparagus, steamed and finely chopped
1 ½ green apples, peeled
1 Tbsp lemon juice
1 ½ ripe avocados
8 oz sour cream
Salt and pepper, to taste

Spicy option:
¼ cup of shredded Pepper Jack cheese
4 drops of Tabasco

Salty, bacon option:
4 strips of crispy bacon, crumbled

Cheesy option:
4-6 oz of chunky Gorgonzola cheese

In a large bowl, grate apples. Sprinkle with ½ of the lemon juice to prevent them from browning. Add asparagus and mix together. In a separate bowl, mash avocado. Mix in the other half of lemon juice. Mix avocado mixture with apples and asparagus. Add sour cream and mix well. Season with salt and pepper to taste.

Separate the dip into thirds. Mix in Pepper Jack and Tabasco to one batch. Mix in bacon to the second batch. Mix in Gorgonzola to the last batch. Cover with plastic wrap and chill for 2 hours.

Serve with pita chips, crackers or sliced crusty bread.

Southwest Potato Boats

I made this appetizer for the hubby and his friend while they were watching the Yankees in the play offs. Unfortunately, the Yankees lost last night, but this dish was a great hit!

4 small red skinned potatoes
1 green onion sprig, chopped
¼ can of corn
5-6 cherry tomatoes, chopped
¼ medium avocado, chopped
4-5 sices of cooked bacon, crumbled
1-2 jalapeno, minced
A few dashes of Cholula hot sauce
Sea salt, to taste
Freshly cracked black pepper, to taste
Monterey Jack cheese, shredded
White Cheddar cheese, shredded

Preheat oven to 350 degrees. Wash well and cut potatoes in half. Poke holes in potato halves with a fork. Bake for 20-25 minutes, until you can easily pierce with a fork. Scoop out insides of each potato with a spoon. Don’t break the skin because this is your little boat that you will fill.

In a small bowl, mix together all the ingredients except the cheese. Return to oven for another 10 minutes to heat the filling. Remove from oven and sprinkle filled boats with cheese. Return to oven until cheese is melted.

Serve with salsa and sour cream.