Bacon and Cheddar Deviled Eggs

Bacon and Cheddar Deviled Eggs

(12 servings)

Ingredients:

12 large Hard-Boiled Eggs, peeled

½ cup Mayonnaise

½ cup Sour Cream

1½ tsp. Dijon Mustard

1 tsp. Fresh Lemon Juice

¼ tsp. Black Pepper

1/3 cup Crumbled Crisp-Cooked Bacon

¼ cup Sharp Cheddar Cheese, finely shredded

2 tbsp. Fresh Chives, chopped

Directions:

Slice eggs in half lengthwise.  Remove yolks to a medium bowl.  Mash egg yolks with a fork.  Add mayonnaise, sour cream, mustard, lemon juice and pepper.  Mix well.  Now add bacon, cheese and chives mixing well to combine.  Place egg halves hollow side up, on serving plate.  Divide mixture evenly into egg halves.  Cover and refrigerate at least two hours before serving.

Notes:              Use your favorite method to boil your eggs and peel as soon as they are cooled.

Ideas for Future Efforts

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Avocado Ranch Deviled Eggs

Avocado Ranch Deviled Eggs

(12 servings)

Ingredients:

12 large Hard-Boiled Eggs, peeled

2 medium Avocados, pitted, peeled and mashed

3 tbsp. Prepared Ranch Dressing

2 tbsp. Fresh Lime Juice

1 tbsp. Green Onion, small chop

1½ tsp. Garlic Salt

¼ cup Crumbled Crisp-Cooked Bacon

Directions:

Slice eggs in half lengthwise.  Remove yolks to a medium bowl.  Add mashed avocados, ranch dressing, lime juice, 1 tbsp. chopped green onion and garlic salt.  Mash until well blended.  Place egg halves, hollowed side up, on serving plate.  Divide the yolk mixture evenly into the egg halves.  Sprinkle filled egg halves with bacon and additional chopped green onion before serving.

Notes:              Use your favorite method to boil your eggs and peel as soon as they are cooled.

Ideas for Future Efforts

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Summertime Deviled Eggs

Deviled eggs are a hit anytime of the year, but they seem to be in more demand during the summer.  I would imagine that it is because of people taking advantage of the weather and having picnics and other family gatherings.

So this week we have a couple of different deviled egg recipes.  “Avocado Ranch Deviled Eggs” is up on Wednesday.  Then, on Thursday, it is “Bacon and Cheddar Deviled Eggs” to give a try.

I’m sure everyone has their favorite way to boil eggs.  Here’s mine, if you don’t.  For 12 eggs, use a large wide pan.  Put the eggs in a single layer and cover with cold water by 1-inch.  Heat over medium-high to bring to a boil.  Adjust heat to keep a slow boil for 3 minutes.  Remove pan from heat and cover.  Let stand 9 minutes in the hot water.  Drain off hot water and add ice cubes and cold water to cover by 1-inch.  Let this stand 12 minutes before draining.  Peel eggs immediately under slow running cold water.  Crack egg shell all around and start peeling at the large end.  Continue to make your deviled eggs or place peeled eggs in an air-tight container and refrigerate until needed.

Enjoy these deviled eggs and be sure to share with others.  “Happy Cooking” until next time.  Thanks for checking out this food blog too.

Sloppy Philly Cheese Steaks (GF)

Sloppy Philly Cheese Steaks (GF)

6 (servings)

Ingredients:

1 lb. Ground Chuck

2 tbsp. Unsalted Butter

1 small Yellow Onion, diced

1 small Green Bell Pepper, diced

8 oz. Mushrooms, minced

2 tbsp. Ketchup

1 tbsp. Worcestershire Sauce

½ tsp. Kosher Salt

½ tsp. Black Pepper

1 tbsp. Cornstarch

1 cup Beef Broth

8 oz. Provolone Cheeses, chopped

As needed Gluten-Free Buns or Bread

Directions:

In a large skillet or Dutch oven over medium-high heat, cook the ground chuck until no longer pink.  Remove drained cooked ground chuck and set aside.  Discard any grease.  Return skillet to heat and add the butter.  Once melted, add onions, green peppers and mushrooms to pan and cook until slightly browned, stirring occasionally.  Add ground chuck back to pan and combine well.  In a small bowl, combine beef broth and cornstarch.  Now add this to meat mixture along with ketchup, Worcestershire sauce, salt and black pepper.  Stir to combine and cook until mixture is only slightly liquid.  Remove pan from the heat and stir in the provolone cheese.  Serve on Gluten-Free buns or bread with your favorite pickles.

Notes:              You can double the recipe easily.  If the onion and green pepper amounts are too much for you, adjust to your taste.  In doubling recipe, you could just double the meat.

Ideas for Future Efforts

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Sloppy Dorothy's (GF)

Sloppy Dorothy’s (GF)

(6-8 servings)

Ingredients:

1½ lb. Ground Chuck

2 cloves Fresh Garlic, minced

1 tbsp. Dried Onion

to taste Salt and Pepper

¼ tsp. Onion Powder

½ tsp. Garlic Powder

½ tsp. Dry Mustard

1 can (6 oz.) Tomato Paste

1 can (6 oz.) Water

2 tbsp. Honey

½ cup Dorothy Lynch Salad Dressing

1½ tbsp. Worcestershire Sauce

 Gluten-Free buns, bread or tortillas

Cheese slices, pickles and other condiments desired

Directions:

In a large skillet or Dutch oven, combine ground chuck, garlic, onion, salt and pepper cooking over medium-high heat until no longer pink.  Drain any grease before adding the remaining ingredients to mixture.  Continue cooking after lowering heat to medium for about 15 minutes.  Serve when ready.

Notes:              The recipe easily doubles and also freezes well.

Ideas for Future Efforts

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Gluten-Free Sloppy Joes

This week I have found some different takes of the traditional “Sloppy Joe” sandwich.  There are a lot of recipes for this traditional dish but today I have two with a little twist to them.

Both recipes this week are “Gluten-Free” if you use gluten-free buns or bread.  These recipes can go either way (gluten or gluten-free) just by what you serve them on.

Wednesday’s recipe of “Sloppy Dorothy’s (GF)” uses Dorothy Lynch salad dressing and honey to make it a little sweeter.

The “Sloppy Philly Cheese Steak (GF)” recipe on Thursday is a take on the traditional Philly Cheese Steak only using ground chuck instead of steak slices.

For those watching their carbs, serve it in a lettuce cup.  Anyway you do it, you’re going to enjoy the great flavors of either recipe.

“Happy Cooking” and see you in a couple of weeks.  Don’t forget to share this food blog link with others.  Thanks.