Sour Cream & Bacon Deviled Eggs

I haven't made deviled eggs in what feels like forever, and I decided to make some to bring to a party. Most recipes have traditional ingredients like mayo, mustard, and/or vinegar, but Trisha Yearwood's recipe with sour cream, bacon and chive caught my eye. 'Cuz everything's better with bacon.

So, I didn't plan ahead on making this and had to buy eggs the day I made them. I've heard suggestions that using older eggs are better for peeling hard boiled eggs, and this is suggested in Trisha's recipe. But, I lucked out in using this Epicurious suggestion for peeling eggs. Only two eggs ended up peeling ugly. (Swirling didn't do much for me to crack the shells, but cracking the shell and peeling under cold running water helped the filmy membrane separate more easily from the egg white.)

Peeled hard boiled eggs (you can see one of the ugly ones)

Egg white halves

Since most of the bacon is mixed into the filling, I cooked my bacon on the crispier side to help keep the bacon from getting too soggy. I like the flavor of applewood smoked bacon and used that in this recipe. Because the slices are on the thicker side, I usually finely chop the bacon because it doesn't really crumble by hand. And if you're like me and can't resist eating the bacon, make extra!

Applewood smoked bacon

I decided to use a light sour cream and it actually worked fine in this recipe and didn't lack flavor or creaminess.

Light sour cream, egg yolks, & mayo

I followed the recipe but added 1 teaspoon of Dijon mustard and 1/2 teaspoon of rice vinegar to add some acid and tanginess. (Ok, and I only used 5 slices of bacon because I ate one.)

The recipe says to reserve 1 tablespoon of chives to garnish, but I thought it was a lot and a 1/2 tablespoon (or 1-1/2 teaspoons) is plenty.

I wanted to use a star tip to pipe the filling, but my star tip was not large enough for the bacon to pass through. So I removed the tip from the coupler and piped round swirls.

I thought they turned out pretty good and are an easy variation on deviled eggs. Definitely would make this again! A friend even asked for the recipe so she could make it for an event she was having.

My Rating (out of 5): 4.5

Note on egg tray: I usually don't like to buy serving ware or kitchen tools that have limited use and take up storage space. Transporting deviled eggs can be tricky but possible with disposable DIY trays using egg cartons or assembling at the party host's place. But I found a inexpensive, reusable tray for $3.99. And it comes with a lid! So I splurged and went for it. It holds 24 deviled eggs, but eggs in the center can tumble during transport. And if it cracks or breaks, I won't be too upset.

Arugula Pesto Farfalle with Chicken

This is an easy recipe that is great for a quick weeknight meal or even for a party. Pesto pasta is nothing new, but I just found this dish enticing when I saw it on The Chew show.

I totally forgot to get golden raisins, but I didn't miss them or think the dish suffered.

Note: Meyer lemon is not in the recipe but I used it to marinate my chicken thighs

The Chicken
To keep this recipe quick and easy, the boneless, skinless chicken is cooked with a very basic preparation. I decided to marinate the chicken thighs in extra virgin olive oil (enough to coat) and the juice and zest of half a Meyer lemon. I let it sit for a short amount of time while I made the pesto and got the water boiling for the pasta. It came out tender and juicy.

The Pesto
Using arugula is a nice change up to basil and makes for a nice pesto because arugula has a spicy bite. Walnuts are not my favorite nut, but I wouldn't actually mind a little more to taste them in this pesto, say 1/3 cup. As a personal preference, I'd use less extra virgin olive oil next time (1/2 to 2/3 cup) to reduce any oiliness or separation.
 

The recipe makes plenty of pesto to coat a pound of farfalle very well.

Finishing the dish with dollops of ricotta cheese is a nice option. If you don't have ricotta, I also don't think the dish would suffer since there's Parmigiano-Reggiano in the pesto. In trying to cut out some fat, I used fat-free ricotta...wah wah. :o( I definitely miss the creaminess of whole milk ricotta or even reduced-fat. I only used 3 heaping tablespoons of ricotta instead of 3/4 cup that the recipe lists. However much ricotta you use, I suggest seasoning the ricotta with salt before topping it on the pasta so that the ricotta's also flavorful.

This is a tasty dish and I would definitely make it again. I had some arugula left over from a 7 oz. bag and used some for garnish as well (see above).

My Rating (out of 5): 4

Brussels Sprouts Salad with Citrus Vinaigrette

After eating a lot of bread carbs over the last week, I was in desperate need of some healthy eats. I found this raw Brussels sprouts salad by The Real Food Dietitians and was excited by the ingredients.

Full disclosure: I made some substitutions to use what I had at home but I don't think they drastically changed the flavors or result of the salad.

This recipe makes a hella ton of salad and is good for a large group of people or a party. I made the full recipe and had a lot leftover. And Brussels sprouts are a hearty vegetable with plenty of chew compared to arugula or spinach. If you want to make a smaller amount for 4 people or less, I suggest cutting the ingredient amounts by half.

I highly recommend buying a bag of shredded Brussels sprouts. I think it's really worth it in this case. (Thank you, Trader Joe's!) Since Brussels sprouts are small, shredding them yourself can be time consuming and I don't love that my food processor leaves small chunks behind with the shredder attachment.

I had turkey bacon in the fridge and used that instead. I cut up the turkey bacon into small strips so they got evenly crispy in the oven. Since the bacon will start to get soft once the salad and dressing are mixed, I cooked the bacon until it was very crispy.

For the dried cherries, I also recommend using tart cherries if you can get them. I think they add a nice balance to the bacon and Brussels sprouts. Trader Joe's had three dried cherry options to choose from including tart Montmorency cherries.

I love pecans and already had some. I also think they go great with dried fruit. So, I used rough-chopped pecan halves instead of almonds.

Clockwise: red onions, turkey bacon, pecans, dried tart cherries
(shredded Brussels sprouts underneath)

The recipe calls for 1 cup of sliced red onions and I thought it was a little to much. While I like red onions, I would cut back to 1/2 to 3/4 cup the next time I make this. And to take out some of the bite, soak the sliced onion in cold water while the bacon cooks. Then, drain and pat dry with paper towels when ready to add to the salad.

For the citrus vinaigrette, I used an average sized naval orange and am guessing that it had a little more juice than a small orange that the recipe calls for. I used a Meyer lemon instead of the regular lemon variety since they are in season. I also added about a 1/2 teaspoon of lemon zest because why waste it?

Vinaigrette ingredients

The vinaigrette recipe calls for 3/4 cup of olive oil, but I only used 1/2 cup. I could taste the extra virgin olive oil in the dressing and didn't want it to get too oily or overpowered by an olive flavor. Last, I used Dijon mustard since I didn't have any yellow mustard. I ended up with exactly 1 cup of vinaigrette after my modifications. I thought the dressing was good, but I think I prefer an all-lemon dressing for more tang and brightness to the salad. And I'd leave out the shallots, since the salad already has a lot of red onion, and use garlic instead.

I skipped the optional goat cheese to be healthier, but I may include it another time.

I thought there's a good ratio of bacon, nuts, and cherries in each bite. There's very little chopping involved in this salad, especially if you get pre-shredded Brussels sprouts. The vinaigrette is the most complicated part of the recipe! I'll definitely make this again.

My Rating (out of 5): 4

11.6.2017 Update: Decided to add my recipe version below which makes a smaller amount.

Brussels Sprouts Salad with Citrus Vinaigrette Recipe

Prep time: 15 mins
Cook time: 12 mins
Total time: 20 mins
Yield: 4 - 6 servings

Ingredients
Salad Ingredients:

• 4 slices of turkey bacon
• 1/2 cup thinly sliced red onion 
• 10 oz. package of shredded or shaved Brussels sprouts
• 1/3 cup dried tart cherries, unsweetened (such as Montmorency cherries)
• 1/3 cup pecan halves, toasted and rough chopped

Vinaigrette Ingredients:

• 1/2 small orange, juiced
• 1/2 tsp. orange zest
• 1/2 Meyer lemon, juiced (regular lemon can be substituted)
• 1/2 tsp. lemon zest
• 1 small garlic clove, grated
• 1/2 tsp. Dijon mustard
• 1 tsp. dried thyme, minced
• 1/4 cup olive oil 
• Kosher salt and black pepper 

Instructions
Preheat the oven to 400 degrees F.

Chop the uncooked turkey bacon in to small splices. Spread pieces in a single layer on a foil-lined baking sheet. Spread pecan halves on a separate small baking sheet. Place both baking sheets in the oven on a rack placed in the middle. Toast the pecans for 3-5 minutes, making sure to watch that they don't burn. Cook the bacon for 12 minutes, until very crispy.

When the pecans are toasted, let cool. Then, roughly chop the pecans and set aside.

While the bacon is cooking, slice the red onion and soak in a bowl with cold water. This helps remove some of the bite.

While the bacon is cooking, also make the vinaigrette. Whisk all of the vinaigrette ingredients, except the olive oil, together in a small bowl. Drizzle the olive oil in a slow stream while constantly whisking to emulsify the vinaigrette. Season with salt and freshly ground black pepper to taste. Set aside.

Once the bacon is cooked, set bacon on paper towels to drain excess grease. Also drain the red onions and pat dry with paper towels.

Combine the Brussels sprouts in a large bowl with turkey bacon, red onion, cherries, and pecans.

Add 1/2 cup of the vinaigrette immediately before serving and toss to coat well. Season with salt and fresh ground black pepper as needed.

Twice-Baked Butternut Squash with Parmesan Cream and Candied Bacon

I made this Epicurious recipe for Thanksgiving and I think this is going on the menu every year. The candied bacon hazelnut bits are EVERYTHING! You'll want to put it on other things too.

I usually shy away from recipes with multiple components and techniques, especially for Thanksgiving. Some of the techniques I've never attempted before at home...also not a good idea for Thanksgiving. But, this recipe just appealed to me and it's the holidays after all.

The dish wouldn't be the same without the candied bacon-hazelnut. Unless you hate hazelnuts, I wouldn't substitute with another nut. Hazelnuts are what make the candied bits delicious.

Melting sugar from this...

to this.

Cooled candied bacon-hazelnut

All of my squashes were done roasting within 40-60 min, so check on them periodically so they don't get too soft. It's important for the large squash to keep its shape especially after you scoop out the flesh to make shells. You can see where one half of my large squash cracked/split

Also, my large squash gave up a good amount of liquid. This made my filling a little too wet and it leaked around the edges of the shells. So, start with less cream when mixing the filling and add more cream as needed depending on how much liquid your squashes have.

Combining filling ingredients (excluding chives)

Mixed filling with chives

I used Parmigiano-Reggiano which has strong flavor. But another type of Parmesan can save a bit of money.

Ready for a second bake

The only issue I had was with the whipped cream. I made the cream & cheese mixture the day before and chilled overnight so I could save time on Thanksgiving. The mixture was thick when I took it out on Thanksgiving to whip. It quickly overwhipped at medium-high speed and I didn't have any heavy cream left to try to save it. I didn't want to waste it, so I used it as a "butter" topping and dotted pieces of it on the tops with the bacon & hazelnuts.

Whipped cream mixture after overnight refrigeration

This is an indulgent dish with all the cream and cheese but great for dinner parties, holidays or special occasions. There aren't any special ingredients but it looks impressive!

My Rating (out of 5): 5

Twice-Baked Butternut Squash with Parmesan Cream and Candied Bacon
Source: Epicurious

Yield: Serves 6-8
Active time: 45 mins
Total time: 2 hours, 10 mins

Ingredients

• 1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash
• 2 cups heavy whipping cream, divided
• 1 cup finely grated Parmesan (about 3 ounces), divided
• 3 strips bacon (about 3 ounces)
• 4 tablespoons sugar, divided
• 2 tablespoons finely chopped hazelnuts
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons chopped chives, divided

Preparation
Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.

Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).

Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8–10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.

Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.

Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20–30 minutes.

Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.

Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.

Do Ahead
Squash shells can be filled (not baked) 2 days ahead; cover and chill.

Maple Candied Bacon

I decided to make some maple glazed bacon on a whim yesterday and didn't want to spend much time finding a recipe. I was hungry. This candied bacon recipe from The Chew caught my eye because it uses dijon mustard and apple cider vinegar for added flavor on top of brown sugar and maple syrup.

I only had a few slices of applewood smoked bacon (about 1/4 lb.), so I cut the ingredients down proportionately.

Ready for the oven

The bacon takes longer to cook because of the glaze. I only basted twice after 15 and 20 minutes and let them finish baking at 350° F for 30 minutes.

After 15 minutes

The bacon was cooked and crispy after 30 minutes, but still had a little bend after cooling completely. This is perfectly fine if served flat or chopped up.

After 30 minutes

But, I wanted these to be extra crispy so they can stand up in a glass or jar. I stuck them back in the oven for a few more minutes, so total cooking time ended up between 30-35 minutes.

I think this could bake at a higher temperature, like 400°, for a shorter time as long as you check them frequently to make sure the sugars and bacon aren't burning. These can go from crispy to burnt quickly.

Tip: If some bacon slices are thinner than others, take those out of the oven sooner so they don't burn before thicker slices are done.

You can make candied bacon with just brown sugar and maple syrup. But if a few more ingredients will add more flavor, why not use 'em? The dijon mustard becomes more subtle in flavor after the bacon cooks so it's like a secret ingredient. I used a tiny amount of cayenne pepper and didn't get any heat so I would definitely use more in the future.

My Rating (out of 5): 3.5

Cauliflower Tots Recipe

Remember when no-carb diets like Atkins and South Beach were "in" several years ago and cauliflower mash was all the buzz as a mashed potato substitute? Well, these days with vegan, gluten-free, and grain-free diets, I see cauliflower getting renewed attention as a substitute for pizza crust and rice. And Trader Joe's has gotten in on the trend by selling packaged cauliflower "rice" (frozen and fresh).

I picked up a 1 lb. bag of fresh cauliflower "rice" because I wanted to try it but wasn't sure how. Of course, making my own cauliflower rice would be less expensive. But I like the idea of buying a pre-chopped bag because I think the cuts would be more even, and I didn't want to risk some of the cauliflower turning into paste or puree at the bottom the food processor.

A few days later, a recipe for cauliflower "tater" tots came across my email, and I serendipitously had all the ingredients at home already. This recipe is baked, not fried. Nor is it grain-free or vegan. I made some modifications to accommodate what I had on hand.

The tots bake with a nice outer crisp but the inside is soft with the cauliflower giving a little bite just like a tater tot. I love having fun with food and this would be great for parties.

Cauliflower Tots Recipe

Time: 10-15 minutes prep; 55 minutes cook
Yield: Makes about 52 tots (about 6 servings as an appetizer or side)

Ingredients

• 3 cups cauliflower rice, uncooked
• 1 tablespoon extra virgin olive oil
• Kosher salt and ground black pepper
• Nonstick spray
• 1 bunch of scallions, minced
• 2 tablespoons flat leaf parsley, finely chopped
• ½ cup shredded cheddar cheese
• ½ cup grated Parmigiano Reggiano
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 large egg, lightly whisked
• 1 large egg white, lightly whisked
• ¾ cup panko bread crumbs

In this photo, I'm using a jalapeño instead of ground cayenne pepper.
And the parm cheese is not pictured.

Directions
Preheat the oven to 400°F.

In a nonstick skillet, heat the olive oil over medium-high hat. Sauté the cauliflower rice for 2 to 3 minutes, and season with kosher salt and black pepper. Most of the cooked cauliflower should have lost its opaque white color but not mushy. And the salt helps pull out some of the moisture. Remove from heat and let cool. Once cooled, press the prepared cauliflower rice with paper towels or a clean kitchen towel to absorb excess moisture. Transfer to a large bowl.

Line a baking sheet with parchment paper and spray it generously with nonstick spray. The spray and contact with the baking sheet is what gives the tots color. If you don't have nonstick spray, use a vegetable oil to coat the parchment paper.

Add the scallions, parsley, cheese, garlic powder, cayenne, egg and egg white; mix to combine.

Add the panko bread crumbs and mix to combine. Season with salt and black pepper. If the mixture does not bind well when forming the tots, add more bread crumbs as necessary. I needed more bread crumbs and eyeballed about 1 tablespoon more.

Scoop 2 teaspoons of the mixture and form it into a cylindrical shape. (If you want larger tots, 1 tablespoon works but I wouldn't go any larger than that. And of course, you'll end up with a fewer number of tots.) To shape the tots, I found that making a fist around the mixture helped the mixture stick together. I pressed the ends to flatten them out. Then, I lightly rolled the tot in my palm to smooth any bumps. Keeping my hands wet with water kept the mixture from sticking to my hands. I rewet my hands every 3-4 tots. This was the most time consuming part of the recipe. (I wonder how the mixture would work pressed through a large round piping tip into long strands that can be cut in to tot size.)

Place on the prepared baking sheet. Repeat until all the mixture has been used. Spray the surface of the tots with nonstick spray or brush with a vegetable oil.

Bake for 17 to 20 minutes until they’re golden brown on the bottom. Flip the tots and bake 10 to 15 minutes more to get the other side all golden. Serve warm, with your favorite dipping sauce. Ketchup really adds to the tater tot taste and an aioli makes it gourmet for a party.

Cooking notes: When I first made these, I had half of a jalapeño pepper left over from another dish, so I used that instead of cayenne so it didn't go to waste. I deseeded and deveined the jalapeño and finely chopped it. The tots were not spicy from this amount of jalapeño, so using cayenne pepper adds more heat. I also only had 1/2 cup of cheddar cheese and used 1/4 cup of Parmigiano Reggiano to make up for missing cheese. So you can adjust the amount of cheese to your liking and use other cheeses.

If you want the color of the tots to be less green, you can use less scallions. There were 10 scallions in the bunch I used, so you can really see them throughout. As the tots bake, they flatten a bit on the baking sheet but the shape holds up for the most part.

I love how these turned out and couldn't stop eating them because they are bite size!

Homemade Fritos® Bean Dip

One of my favorite party foods to make is 7-layer dip, and I like to use a recipe that calls for Fritos Bean Dip.  When I lived in suburbs, I never had issues with finding this product at the big grocery stores and made one stop at the store.  Unfortunately, it can be harder to find some big brand products like the Fritos Bean Dip because NYC grocery stores just don't carry everything.  I've probably only made 7-layer dip once since I moved back to the city, and I really wanted to make it for an upcoming party.  Surely there would be at least one store that would carry it, so I was determined to find Fritos Bean Dip, or even another brand, in a national retail store.  I checked Target (who has it online but showed out of stock in all NYC stores), Walgreens, Kmart.  I even checked Food Emporium and Pathmark, which is huge like a suburban grocery store.  When Pathmark didn't have it, I knew I wasn't going to find it in the city.

I already had the rest of the 7-layer dip ingredients, so I set out on Google to find a recipe for homemade Fritos Bean Dip.  The top search results basically had the same recipe with slight differences in measurements.  I used this copycat Frito Lay Bean Dip on Food.com as a guide.

I already had everything in my pantry except refried beans, jalapeños, and onion powder.  Since I'm using the beans in the 7-layer dip, I made some adjustments when making the bean dip and wasn't concerned about any sacrifice to flavor.  If I were having the bean dip alone (but I probably won't), I'd try to follow the recipe exactly.

My adjustments:
- Used no onion powder.  Since I didn't have this at home, I chose not to buy any because I haven't used onion powder on a regular basis.  And, I bought Ortega Refried Beans (Traditional version) which has onion powder, garlic powder, vinegar and other spices.  (Old El Paso was the other brand available at the store and doesn't include some of the spices that Ortega does.)
- 4 oz. can of diced jalapeños in water.  The store only had one large jar of jalapeños in vinegar brine that cost over $3.  I also don't cook with jalapeños often and the jar would go to waste.  So I found a small can of diced jalapeños in water (no sliced options available).  I eyeballed an amount of diced jalapeño that would equal 4-5 slices.  I barely used any of the can and have a lot left over.
- Substituted 2 teaspoons of apple cider vinegar for the jarred jalapeño brine.  Since I used canned jalapeños in water, I could have added more vinegar to boost flavor.  But I started with small amounts so I can add more vinegar to my taste.  Plus, the Ortega refried beans has vinegar.
- Used 1/4 teaspoon of granulated sugar.  I just prefer to start small and add more to taste so it doesn't become too sweet to me.

This is how it turned out.  Consistency was smooth and spreadable.  Flavor was good with mild heat.  I've only had Fritos Bean Dip when making a 7-layer dip, so I leave it to aficionados to rate how close the copycat recipe comes to the original.

Pinto beans (used in refried beans) are not the most appetizing color so I apologize if it looks unappealing.  (Please don't hate these photos like Martha Stewart's!)

I made the bean dip a day ahead so the flavors can meld before I make the 7-layer dip.  I pressed plastic wrap on the surface of the dip just to prevent any drying or a skin from forming.

My Rating (out of 5): 3