Main dish

Fried Deviled Eggs

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Fried Deviled Eggs
Deviled eggs with a crispy, crunchy cheese coating!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 boiled eggs
  • ¼ cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon dill
  • ⅛ teaspoon salt
  • Avocado spray
  • 1 cup shredded Parmesan
  • 2 tablespoons butter
Instructions
  1. Slice the eggs in half and remove the yolks to a small bowl. Set whites aside.
  2. Add the mayonnaise, mustard, vinegar, dill, and salt to the bowl with the yolks and stir well to combine, mashing the yolks as you stir. When the mixture is mostly smooth, spoon it evenly into the egg whites. Spray the deviled eggs lightly with avocado spray or any non-stick cooking spray.
  3. Place the Parmesan on a plate and press the tops of the eggs into the Parmesan to coat.
  4. Heat a large skillet over medium heat and add one tablespoon of butter. Once the butter has melted and coated the pan, add half of the eggs, cheese side down, to the skillet and cook for 3 minutes or until the cheese is golden and crisp. Carefully remove the eggs to a serving tray.
  5. Add the remaining tablespoon of butter to the skillet and fry the remaining eggs.
  6. Serve immediately.

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Main dish

Oreo White Chocolate Peanut Butter Cups Are the Best 4 Ingredient Treat

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Oreo White Chocolate Peanut Butter Cups Are the Best 4 Ingredient Treat
I always wondered why their was only 3 reese’s cups a package, when I want a giant bag of them! Out of necessity I had to make my own with a twist to keep my tummy happy! There are so many recipes you can do with them! These Oreo White Chocolate Peanut Butter Cups have everything required for the ultimate snack. Velvety whipped peanut butter frosting, a chocolatey oreo cookie enrobed in sweet white chocolate. This recipe will satisfy any sweet tooth, just make sure to make more than 3!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 ounces white chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup confectioners’ sugar
  • 4 tablespoons unsalted butter, softened
  • 16 Oreos
Instructions
  1. Line a standard sized muffin tin with six liners.
  2. Melt half the chocolate (8 ounces) in the top half of a double boiler set over barely simmering water. Divide evenly among the liners, spreading on the bottoms and slightly up the sides. Pop in the freezer to set.
  3. While the chocolate is setting make the peanut butter filling: Beat the peanut butter, confectioners’ sugar and butter till light and fluffy. Divide evenly among the tops of 12of the Oreos (reserve the remaining four). Use a spoon, offset spatula or clean damp fingers to press into a smooth and even layer.
  4. When the chocolate has hardened, place the Oreos inside each liner – return to the freezer. Crush the remaining two Oreos and set aside.

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Main dish

Easy Cast-Iron Cheesy Asparagus Quiche

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Easy Cast-Iron Cheesy Asparagus Quiche
This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil, to taste
  • 1 bunch asparagus, trimmed and chopped into 3-in (7 cm) pieces
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 8 tablespoons unsalted butter
  • 2 cups all-purpose flour (250 g)
  • ½ teaspoon baking powder
  • ¾ cup grated parmesan cheese, divided (80 g)
  • ¼ cup cold water (60 mL)
  • 6 large eggs
  • ⅓ cup sour cream (75 g)
  • ⅔ cup half & half (160 mL)
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 1 cup cherry tomato, halved (200 g)
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
  3. Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
  4. Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
  5. Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
  6. Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
  7. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
  8. Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
  9. Enjoy!

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Dessert

Summer Birthdays Need Ice Cream Cakes and What Better Than an Oreo Cookies & Cream!

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Summer Birthdays Need Ice Cream Cakes and What Better Than an Oreo Cookies & Cream!
Finding the perfect ice cream cake has only been a problem for myself. I always thought I could make one way better than the grocery stores generic flavors. So I made the ultimate Oreo cake and it was actually pretty easy! This simple yet over the top ice cream cake starts with a light and chocolatey devil's food cake and then layers of smooth vanilla ice cream, crunchy oreos and chocolate fudge! Make any summer party into an occasion by trying this Oreo Ice Cream Cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box devils food cake mix + eggs, oil, water
  • 2 Bags Original Oreos
  • 2L tub Vanilla ice cream
  • 2 cups chocolate fudge sauce
  • 8 oz cool whip
  • 1 cup milk
Instructions
  1. Line 10 inch spring mold pan with parchment.
  2. In a large bowl mix cake mix, eggs, oil and water.
  3. Pour into spring mold and bake as per box instructions and allow to cool before continuing. Soak 1 bag of oreos in milk and line rim of pan in a single file(a few at a time, for no more than 30 sec).Spread half the ice cream in an even layer.
  4. Crush 1 bag of oreos, reserve ¼ of the oreos and place the rest in a medium bowl, add 1 cup of fudge sauce and mix until combined.
  5. Spread mixture on top of the ice cream.
  6. Spread in the rest of the ice cream on top.
  7. Spread whip topping and sprinkle remaining crumbled cookies and drizzle the remaining fudge sauce on top.
  8. Place back in freezer for 1 hour to set up.

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Main dish

Birds Eye Fajita Fish Tacos

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Birds Eye Fajita Fish Tacos
Birds Eye Fajita Fish Tacos recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 x Birds Eye Large Breaded Cod Fillets
  • 1½ tbsp paprika
  • ½ tbsp cumin
  • 1½ tbsp dried oregano
  • ½ tsp cayenne
  • 1 tsp garlic powder
  • ½ tsp ground black pepper
  • ¼ small red cabbage, thinly sliced
  • 1 carrot, cut into thin ribbons
  • 1 yellow pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 jalapeno chilli, halved and thinly sliced
  • 1 tsp honey
  • 1 ½ tbsp olive oil
  • 1 lime, squeezed of its juice
  • Large handful coriander, roughly chopped
  • 10 small tortillas
For The Lime Mayo
  • 1 lime, squeezed of its juice
  • 150g Mayonnaise
Instructions
  1. Mix together the fajita spices and scatter over the Birds Eye Breaded Cod Fillets. Bake according to packet instructions until they are crispy and piping hot.
  2. Meanwhile, mix together the sliced vegetables for the slaw and toss with the olive oil, lime juice and honey. Add the chopped coriander, reserving some for sprinkling on later.
  3. Heat the tortillas and slice the fish into 1 cm pieces.
  4. Whisk together the lime juice and mayonnaise and add to a squeezy bottle.
  5. Add some slaw to each tortilla, followed by the fish slices. Pipe some lime mayo on top and a garnish of coriander.

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Main dish

STRAWBERRY CHEESECAKE FLUFF

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STRAWBERRY CHEESECAKE FLUFF
Strawberry Cheesecake Fluff comes together in less than 10 minutes and is the perfect dessert, or side dish for any occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 8-ounce packages cream cheese, room temperature
  • 1½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 8-ounce containers frozen whipped topping, thawed
  • 2 16-ounce containers fresh strawberries, washed, hulled and sliced
  • 1½ cups Campfire® Mini White Marshmallows
  • 3 full sheets of graham crackers, coarsely crushed
  • additional whipped topping for garnish, optional
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese for 3 minutes. Scrape down the sides of the bowl and add in powdered sugar and vanilla and beat an additional 3 minutes.
  2. Fold in whipped topping until completely incorporated.
  3. Fold in the strawberries and marshmallows.
  4. Cover and refrigerate for at least 2 hours.
  5. If desired, top with additional whipped topping and crushed graham crackers just before serving.

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Main dish

BANG BANG CHICKEN SALAD

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BANG BANG CHICKEN SALAD
Here’s an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil spray (I used my Misto)
  • 2 tsp olive oil
  • 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
  • 2 tbsp plain or gluten-free panko
  • 16 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
  • kosher salt and pepper to taste
  • 4 cups shredded romaine
  • 1 cup shredded red cabbage
For the Skinny Bang Bang Sauce:
  • 2½ tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1½ tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)
Instructions
  1. Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  2. Put the olive oil in one bowl and the breadcrumbs and panko in another.
  3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  5. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
  6. Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
  7. Read more at https://www.skinnytaste.com/bangin-good-chicken-salad/#IeRyTHBPkseZ46YH.99

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Main dish

Crispy Salt-and-Vinegar Potatoes

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Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)
Instructions
  1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  2. Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

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Main dish

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Roasted Shrimp and Orzo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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Main dish

Enlist the Microwave for Easy Corn on the Cob – Say Bye Bye to Silk!

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Enlist the Microwave for Easy Corn on the Cob - Say Bye Bye to Silk!
Corn on the Cob is so easy to make, but I always hate peeling back the husks to reveal tons of corn silk still stuck to the cob. This simple hack requires only a microwave, and it works perfectly every time! Simply follow the directions below for some scrumptious corn that you can eat right out of the husk with some butter, or try throwing it on the BBQ and brushing it with butter for even more decadence! You’ll never go back once you try this!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Corn on the cob, fully in the husk
  • Microwave-safe plate
  • Oven mitt or kitchen towel
Instructions
  1. Feel free to trim the fuzzy end of corn, however leave the corn with the husks intact as much as possible.
  2. Place the corn on a microwave-safe plate and microwave for 2 minutes per corn on the cob, (ie, if you have 2 cobs, microwave time will be 4 minutes; if you have 3 cobs, microwave time will be 6 minutes; and so on).
  3. Once the microwave time has elapsed, let the corn sit in the husks for 5 or so minutes. Be very careful - the corn will be very hot once done in the microwave.
  4. Once the corn has sat for a few minutes, cut about an inch from the end of the corn with a stub (do not cut the end with the silk showing).
  5. Carefully (it might still be hot - if so use an oven mitt or kitchen towel), grab the end of the corn with the silk and pull it away.
  6. Enjoy your delicious corn on the cob with no silk! Serve with a pat of butter, or pop on the BBQ and baste generously with melted butter until slightly charred.

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