This simple, yet elegant appetizer is loaded with fresh flavors and will be a hit among vegetarian friends as well as meat eaters! You can serve it warm, right out of the oven or at room temperature- it's delicious either way. I learned this recipe in culinary school, 'La Roulade d'Aubergine Grillee', and thinking I wasn't a fan of eggplant, was pleasantly surprised by how absolutely beautiful and yummy this dish was. Grilling thin slices of eggplant and stuffing them with a filling of roasted red peppers, sauteed spinach, and creamy, flavorful goat cheese made me an instant convert. Feel free to skip a few steps and purchase premade roasted red peppers or diced tomatoes, but if you have the time, it's definitely worth making these from fresh ingredients.

INGREDIENTS

• 1 Large Eggplant
• 1 Large Shallot, divided
• ¼ C. Olive Oil plus an extra Tablespoon
• 5 Cloves Garlic, minced and divided
• 6 oz. Fresh Spinach, destemmed
• 4 Sprigs Fresh Thyme, stripped from the stem
• 1 Large Red Bell Pepper or jarred roasted red pepper strips
• 3 Medium Tomatoes or canned, peeled, diced tomatoes*
• 4 oz Soft Goat Cheese
• Salt & Pepper, to taste
• 2 tsp. Balsamic Vinegar
• 2 tsp. Red Wine Vinegar

INSTRUCTIONS

Step 1: Gather your ingredients.

Step 2: Using a mandolin, carefully slice eight (8), ⅛" slices of eggplant. (Depending on the size of you eggplant, you may have more than you need. Cover leftover eggplant tightly, refrigerate, and save for an additional use.)

Step 3: Brush one side of the eggplant generously with olive oil, and season with salt and pepper.

Step 4: Heat a cast iron grill pan (or a large, non-stick pan). Once hot, grill eggplant slices, oiled side down first, 2-3 minutes per side, oiling the opposite side while the first side cooks.

Step 5: Lay grilled slices on a paper towel lined stainless rack or sheet pan. Set aside.

Step 6: Quarter a red bell pepper, removing the core and the seeds. Drizzle with olive oil and place sections skin side up on a parchment lined sheet pan. Turn on the oven's broil setting and place the rack in the middle section of the oven. Char the peppers until the outer skin has blackened.

Note: If using jarred, roasted red peppers, you may skip this step.

Step 7: Place the charred pepper in a Ziploc bag, seal, and allow to rest for about ten minutes. The contained steam will allow for easily removing the skin from the pepper.

Step 8: Once you remove the peppers from the bag, gently peel the charred skin away. Place the pieces onto a cutting board and slice each quarter into 4 strips, so you have a total of 16 strips.

Step 9: In the meantime, bring a pot of water to the boil. Slice an 'X' on the bottom of three tomatoes. Once the water is boiling, gently place the tomatoes into the water and wait 2-3 minutes, or until the skin begins pulling away. Note: We're not looking to cook the tomatoes, just blanch them, to more easily remove the skin. Carefully remove the tomatoes from the boiling water and place in a bowl. You may also wish to run the tomatoes under ice cold water to stop the cooking process. The skin should easily peel away once cool enough to touch.

Note: If using canned, peeled and diced tomatoes, you may skip this step.

Step 10: After peeled, filet the tomato by quartering, removing the core, seeds, and dicing the rest. Set aside until you are ready to prepare the vinaigrette.

Step 11: In a small pan, sauté half of the shallot and about 2 cloves worth of the minced garlic (reserving the rest) in a little olive oil. Add in the spinach to wilt and stir to combine. Season with salt and pepper. Gather the contents of the pan, placing in a paper towel lined colander and squeezing out the excess moisture.

Step 12: In a small bowl, combine the goat cheese, thyme, a little of the minced garlic (reserving the remainder), and salt and pepper to taste.

Step 13: Preheat the oven to 325℉ and gather all the finished components for your dish (grilled eggplant, sauteed spinach, roasted red pepper strips, goat cheese mixture, and olive oil), along with a spoon and a parchment lined baking sheet.

Step 14: At the largest end of the eggplant, add a large dollop of the goat cheese mixture, top with spinach and eggplant strips. Divide as evenly as possible. Gently roll and tuck the bottom of the eggplant over the filling, as tightly as possible without breaking the eggplant. Roll all the way up and then place each roulade onto the parchment lined baking sheet, seam side down. Brush with olive oil, and place into the preheated oven. Bake 12-15 minutes.

Step 15: While the oven heats up, prepare the vinaigrette. Sweat the remainder of the shallot and garlic in the same saucepan used to sauté the spinach. Add in the chopped tomatoes and the red wine vinegar, then turn off the heat. The softer the tomato, the more it will break down.

Step 16: To serve, place the individual eggplant roulades on a serving platter, top each with a little of the tomato vinaigrette and a drizzle of balsamic vinegar. May be served warm or at room temperature.

Grilled Eggplant Roulade with Goat Cheese and Fresh Tomato Vinaigrette

Thinly sliced, grilled eggplant is filled with seasoned goat cheese, roasted red pepper and spinach then drizzled with a fresh tomato vinaigrette.

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Course: Appetizer, Dinner, Side Dish

Cuisine: French

Keyword: Eggplant, Goat Cheese, Roasted Red Peppers, Spinach

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 279kcal

Equipment

• Mandoline
• Chef Knife
• Paring Knife
• Cutting Board
• Pastry Brush
• Stainless Steel Tongs
• Cast Iron Griddle or Large, Non-Stick Pan
• Paper Towels
• Small Sheet Pan
• Parchment Paper
• Small, Plastic Ziploc Bag
• Large Pot
• Medium Bowl
• Small Sauté Pan
• Wooden Spoon
• Small Bowl
• Fork
• Colander

Ingredients

• 1 Large Eggplant
• 1 Large Shallot, divided
• ¼ C. Olive Oil plus an extra Tablespoon
• 5 Cloves Garlic, minced and divided
• 6 oz. Fresh Spinach, destemmed
• 4 Sprigs Fresh Thyme, stripped from the stem
• 1 Large Red Bell Pepper or jarred roasted red pepper strips
• 3 Medium Tomatoes or canned, peeled, diced tomatoes*
• 4 oz Soft Goat Cheese
• Salt & Pepper, to taste
• 2 tsp. Balsamic Vinegar
• 2 tsp. Red Wine Vinegar

Instructions

• Gather all of your ingredients.
• Using a mandolin, carefully slice eight (8), ⅛" slices of eggplant (Depending on the size of you eggplant, you may have more than you need. Cover leftover eggplant tightly, refrigerate, and save for an additional use.)
• Brush one side of the eggplant generously with olive oil, and season with salt and pepper.
• Heat a cast iron grill pan (or a large, non-stick pan). Once hot, grill eggplant slices, oiled side down first, 2-3 minutes per side, oiling the opposite side while the first side cooks.
• Lay grilled slices on a paper towel lined stainless rack or sheet pan. Set aside.
• Quarter a red bell pepper, removing the core and the seeds. Drizzle with olive oil and place sections skin side up on a parchment lined sheet pan. Turn on the oven's broil setting and place the rack in the middle section of the oven. Char the peppers until the outer skin has blackened.

  Note: You may opt to use jarred, roasted red pepper strips. If so, use as is and skip these steps.
• Place the charred pepper in a Ziploc bag, seal, and allow to rest for about ten minutes. The contained steam will allow for easily removing the skin from the pepper.
• Once you remove the peppers from the bag, gently peel the charred skin away. Place the pieces onto a cutting board and slice each quarter into 4 strips, so you have a total of 16 strips.
• In the meantime, bring a pot of water to the boil. Slice an 'X' on the bottom of three tomatoes. Once the water is boiling, gently place the tomatoes into the water and wait 2-3 minutes, or until the skin begins pulling away. Note: We're not looking to cook the tomatoes, just blanch them, to more easily remove the skin. Carefully remove the tomatoes from the boiling water and place in a bowl. You may also wish to run the tomatoes under ice cold water to stop the cooking process. The skin should easily peel away once cool enough to touch.
• After being peeled, filet the tomato by quartering, removing the core, seeds, and dicing the rest. Set aside until you are ready to prepare the vinaigrette.

  Note: You may opt to use canned, peeled, and diced tomatoes. If so, use tomatoes as is and skip these steps.
• In a small pan, sauté half of the shallot and about 2 cloves worth of the minced garlic (reserving the rest) in a little olive oil. Add in the spinach to wilt and stir to combine. Season with salt and pepper. Gather the contents of the pan, placing in a paper towel lined colander and squeezing out the excess moisture.
• In a small bowl, combine the goat cheese, thyme, a little of the minced garlic (reserving the remainder), and salt and pepper to taste.
• Preheat the oven to 325℉ and gather all the finished components for your dish (grilled eggplant, sauteed spinach, roasted red pepper strips, goat cheese mixture, and olive oil), along with a spoon and a parchment lined baking sheet.
• At the largest end of the eggplant, add a large dollop of the goat cheese mixture, top with spinach and eggplant strips. Divide as evenly as possible. Gently roll and tuck the bottom of the eggplant over the filling, as tightly as possible without breaking the eggplant. Roll all the way up and then place each roulade onto the parchment lined baking sheet, seam side down. Drizzle with olive oil, and place into the preheated oven. Bake 12-15 minutes.
• While the oven heats up, prepare the vinaigrette. Sweat the remainder of the shallot and garlic in the same saucepan used to sauté the spinach. Add in the chopped tomatoes and the red wine vinegar, then turn off the heat.
• To serve, place the individual eggplant roulades on a serving platter, top each with a little of the tomato vinaigrette and a drizzle of balsamic vinegar. May be served warm or at room temperature.

Nutrition

Serving: 2rolls | Calories: 279kcal | Carbohydrates: 14g | Protein: 8.4g | Fat: 23g | Saturated Fat: 6.5g | Cholesterol: 13mg | Sodium: 215mg | Potassium: 688mg | Fiber: 5.8g | Sugar: 6.6g | Calcium: 103mg | Iron: 2.2mg

The classic BLT (bacon, lettuce and tomato sandwich) gets an upgrade in this elegant, deconstructed appetizer. At one of our favorite cocktail spots in Alexandria, The King & Rye, we love ordering the “Tomato Toast”: toasted bread topped with a thin layer of Mayo, fresh heirloom tomatoes, pickled shallots, a sprinkle of sea salt and a drizzle of olive oil. Recreating this dish at home, we’re making it our own by using thinly sliced, grilled Italian bread as our base, adding arugula, a peppery green, and of course, crispy bacon. It’s a delicious dish! 

INGREDIENTS

• Italian Loaf
• 2 Small Tomatoes (I used Campari)
• Handful of Arugula stems removed
• 3 Strips Bacon
• 1-½ Tbsp. Mayonnaise
• Salt and Pepper to Taste
• Olive Oil

Quick Pickled Shallots

• 2 Shallots
• 4 Tbsp. White Vinegar
• 4 Tbsp. Water
• 1 Tbsp. Kosher Salt
• 1 Tbsp. Granulated White Sugar

INSTRUCTIONS

You'll need to make your pickled shallots about an hour ahead of time, so plan accordingly.

Step 1: In a small pot, add water and vinegar, salt and sugar. Bring to a simmer, just until the salt and vinegar have fully dissolved. In the meantime, thinly slice 2 medium-sized, peeled shallots, and place in a glass bowl (I used a liquid measuring cup). Pour the hot pickling liquid over and give it a good stir. Cool slightly, then cover and refrigerate for one hour.

After an hour, drain liquid and store pickled shallots in the fridge, covered, until ready to prepare the recipe.

Step 2: When ready to begin the recipe, gather all of your ingredients.

Step 3: In a skillet over medium-high heat, cook the bacon until crispy. Set bacon aside on a paper-towel lined plate and leave the bacon grease in your pan. Begin heating your cast iron grill pan over high heat (or preheat your toaster oven).

Step 4: Thinly slice tomatoes and set aside. Using a bread knife, thinly slice the Italian loaf on a bias, approximately ½" thick.

Step 5: Using a silicone pastry brush, generously brush the warm bacon grease over one side of each slice of the bread. Once the grill pan is hot, add the bread slices, greased side down, until well toasted. Flip over to the dry side, and toast lightly. Set aside.

Step 6: Chop the bacon into narrow strips.

Step 7: With all prepared components gathered, begin assembling the toasts.

Smear a layer of mayonnaise on each slice of bread, top with tomato slices, season with salt and pepper, then add arugula and pickled shallots. Drizzle with olive oil just before serving and move to a serving platter.

Tomato Toast with Bacon & Arugula

The classic 'BLT' gets a makeover in this elevated appetizer

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Course: Appetizer, Brunch

Cuisine: American

Keyword: Appetizer, Bacon, Tomatoes

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 8 minutes minutes

Servings: 4 servings

Calories: 127kcal

Equipment

• Small Pot
• Chef's Knife
• Cutting Board
• Bread Knife
• Tongs
• Large Skillet
• Cast Iron Grill Pan or a toaster oven
• Silicone Brush
• Small Bowl
• Plastic Wrap or small bowl with lid
• Paper Towels
• Small Rubber Spatula or table knife

Ingredients

• Italian Loaf
• 2 Small Tomatoes I used Campari
• Small Handful Arugula stems removed
• 3 Strips Bacon
• 1-½ Tbsp. Mayonnaise
• Salt and Pepper to Taste
• Olive Oil

Quick Pickled Shallots

• 2 Shallots
• 4 tablespoon White Vinegar
• 4 Tbsp. Water
• 1 Tbsp. Kosher Salt
• 1 Tbsp. Granulated White Sugar

Instructions

• You'll need to make your pickled shallots about an hour ahead of time, so plan accordingly.

  In a small pot, add water and vinegar, salt and sugar. Bring to a simmer, just until the salt and vinegar have fully dissolved. In the meantime, thinly slice 2 medium-sized, peeled shallots, and place in a glass bowl (I used a liquid measuring cup). Pour the hot pickling liquid over and give it a good stir. Cool slightly, then cover and refrigerate for one hour.

  After an hour, drain liquid and store pickled shallots in the fridge, covered, until ready to prepare the recipe.
• When ready to begin, gather all of your ingredients.
• In a skillet over medium-high heat, cook the bacon until crispy. Set bacon aside on a paper-towel lined plate and leave the bacon grease in your pan. Begin heating your cast iron grill pan over high heat (or preheat your toaster oven).
• Thinly slice tomatoes and set aside. Using a bread knife, thinly slice the Italian loaf on a bias, approximately ½" thick.
• Using a silicone pastry brush, generously brush the warm bacon grease over one side of each slice of the bread.

  Once the grill pan is hot, add the bread slices, greased side down, until well toasted. Flip over to the dry side, and toast lightly. Set aside.
• Chop the bacon into narrow strips.
• With all prepared components gathered, begin assembling the toasts.

  Smear a layer of mayonnaise on each slice of bread, top with tomato slices, season with salt and pepper, then add arugula and pickled shallots. Drizzle with olive oil just before serving and move to a serving platter.

Nutrition

Serving: 1Each | Calories: 127kcal | Carbohydrates: 8.3g | Protein: 4g | Fat: 8.7g | Saturated Fat: 1.08g | Cholesterol: 8.7mg | Sodium: 297mg | Potassium: 93mg | Fiber: 0.7g | Sugar: 1.4g | Calcium: 34mg | Iron: 0.8mg

Mixed nuts are always popular with the drinking crowd, the saltiness a complimentary balance to the complexity of flavors and/or sweetness of beer and cocktails. Toasting the nuts with a sweet glaze and a variety of savory spices elevates these delicious snacks to stand out on their own, making them an excellent choice to serve at any party. They were a huge hit at our neighborhood Christmas get together last year, which we threw together somewhat last minute, so being able to make these ahead, allowing me to prioritize cooking and other tasks the day of was a huge bonus. Once you gather all of your ingredients and mix up your spice blend, these mixed nuts come together quickly with minimal prep time and the oven does the majority of the work. They also make great gifts!

INGREDIENTS

• 1 Cup Toasted Almonds see notes below
• 2 Cups Pecan Halves
• 1 Cup Brazil Nuts
• 1- ½ Cups Cashews
• 2 oz. Simple Syrup
• 1 Tbsp. Corn Syrup
• 1 Tbsp. Avocado Oil
• Avocado Spray or other neutral oil

Spice Blend

• 4 Tbsp. Turbinado Sugar
• 2 Tbsp. Light Brown Sugar
• 1 Tbsp. Kosher Salt
• 1 tsp. Table Salt
• 1-½ tsp. Cumin
• 1-½ tsp. Cinnamon
• 1 tsp Cayenne
• 1 tsp. Ground Ginger
• ½ tsp. Ground Black Pepper
• ¼ tsp. Ground Nutmeg

INSTRUCTIONS

Step 1: Preheat your oven to 300℉. Gather your ingredients, along with mixing bowls and sheet pans. In a small mixing bowl, combine the spice mix ingredients and set aside.

Step 2: Toast the almonds on a sheet pan for ten minutes. After the almonds come out of the oven, reduce the heat to 275℉.

Step 3: Combine all of the nuts in a large bowl, adding in the simple syrup, corn syrup and avocado oil, then tossing altogether with the spice blend to fully coat.

Step 4: Spread the seasoned mixture into an even layer using parchment-lined sheet pans sprayed lightly with neutral cooking spray. Bake in the preheated oven, starting at twenty minutes, rotating mid-way through baking.

After twenty minutes, check to see if the nuts have fully caramelized and are dry to the touch, or if they need additional time, up to a maximum of about 30 minutes (be mindful to check often so the nuts do not get too dark, or they'll turn bitter).

You may need to take a few out and allow them to cool before knowing if they are done.

Note: If the mixture still appears syrupy, even after cooling, pop the pans into refrigerator for about twenty minutes. Allow to cool completely at room temperature before storing.

Nuts will stay fresh, stored tightly, for up to one week- so they're great for making ahead!

Sweet & Savory Mixed Nuts

These sweet and savory mixed nuts are a must for your next cocktail party or gathering and also make a really nice holiday gift!

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Course: Snack

Cuisine: American

Keyword: Game Day Snacks, Mixed Nuts, Nuts

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12 servings

Calories: 430kcal

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• 2 Large Sheet Pans
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cup
• Parchment Paper

Ingredients

• 1 Cup Toasted Almonds see notes below
• 2 Cups Pecan Halves
• 1 Cup Brazil Nuts
• 1- ½ Cups Cashews
• 2 oz. Simple Syrup
• 1 Tbsp. Corn Syrup
• 1 Tbsp. Avocado Oil
• Avocado Spray or other neutral oil

Spice Blend

• 4 Tbsp. Turbinado Sugar
• 2 Tbsp. Light Brown Sugar
• 1 Tbsp. Kosher Salt
• 1 tsp. Table Salt
• 1-½ tsp. Cumin
• 1-½ tsp. Cinnamon
• 1 teaspoon Cayenne
• 1 tsp. Ground Ginger
• ½ tsp. Ground Black Pepper
• ¼ tsp. Ground Nutmeg

Instructions

• Preheat your oven to 300℉.

  Gather your ingredients, along with mixing bowls and sheet pans.

  In a small mixing bowl, combine the spice mix ingredients and set aside.
• Toast the almonds on a sheet pan for ten minutes. After the almonds come out of the oven, reduce the heat to 275℉.
• Combine all of the nuts in a large bowl, adding in the simple syrup, corn syrup and avocado oil, then tossing altogether with the spice blend to fully coat.
• Spread the seasoned mixture into an even layer using parchment-lined sheet pans sprayed lightly with neutral cooking spray. Bake in the preheated oven, starting at twenty minutes, rotating mid-way through baking. After twenty minutes, check to see if the nuts have fully caramelized and are dry to the touch, or if they need additional time, up to a maximum of about 30 minutes (be mindful to check often so the nuts do not get too dark, or they'll turn bitter).

  You may need to take a few out and allow them to cool before knowing if they are done.

  Note: If the mixture still appears syrupy, even after cooling, pop the pans into refrigerator for about twenty minutes.

  Allow to cool completely at room temperature before storing.

  Nuts will stay fresh, stored tightly, for up to one week- so they're great for making ahead!

Nutrition

Serving: 2oz | Calories: 430kcal | Carbohydrates: 22g | Protein: 10g | Fat: 37g | Saturated Fat: 4.9g | Sodium: 837mg | Potassium: 267mg | Fiber: 5.5g | Sugar: 11g | Calcium: 80mg | Iron: 2.7mg

Served warm with toasted baguette slices, crackers, or celery sticks, this crab dip celebrates the flavors of the Chesapeake Bay region of Southern Maryland and is sure to be a hit at your next party. It's creamy, rich, and well-balanced with supporting ingredients, yet allows the crab meat to be the true star of the dish. While not necessary, feel free to assemble a day in advance to allow all of the flavors to meld together, but wait to bake until just before serving.

INGREDIENTS

• 4 oz of Cream Cheese, softened 
• 4 oz Sour Cream
• 3 Tablespoons Mayonnaise 
• ½ Teaspoon Worcestershire Sauce
• 1 Teaspoon Fresh Lemon Juice
• 1 Teaspoon Old Bay Seasoning 
• ½ Teaspoon Fresh Cracked Black Pepper
• 2 Garlic Cloves, finely minced
• 3 Tablespoons Red Onion, finely minced
• ¼ Cup Scallions, finely sliced green tops (reserve a few pieces to sprinkle on top before baking)
• 1 Cup Grated Cheddar Cheese
• 8 oz. Lump Crab Meat (or a combination of Jumbo Lump and Backfin)
• Pam or preferred Cooking Spray

INSTRUCTIONS

Step 1: Gather all of your ingredients. If you are planning to bake and serve right away, go ahead and preheat your oven to 350℉.

Step 2: Remove crab meat from its container and drain thoroughly. This will help to ensure your dip isn’t watery. Set aside.

Step 3: In a stand mixer or large bowl, cream together the cream cheese, sour cream and mayonnaise until smooth.  

Step 4: Squeeze in the fresh lemon juice, then blend in the Worcestershire sauce, Old Bay seasoning, black pepper, garlic, onions, and scallions.

Step 5: By hand, gently stir in the grated cheese.

Step 6: Gently break apart the crab meat and fold into the mixture. You’ll want to keep the pieces intact as much as possible.

Step 7: Spoon the prepared dip into your baking dish, lightly sprayed with cooking spray, and sprinkle with the reserved scallions.

Bake for approximately 20 minutes until the dip is bubbly and lightly browned on top (you can always set the broiler on low for a few minutes to help with the browning).

Southern Maryland Crab Dip

Served warm with toasted baguette slices, crackers, or celery sticks, this crab dip celebrates the flavors of the Chesapeake Bay region of Southern Maryland.

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Course: Appetizer

Cuisine: American

Keyword: Appetizers, Crab Dip

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Calories: 225kcal

Equipment

• Kitchen-Aid Mixer or large mixing bowl
• Rubber Spatula
• Metal Sieve or Fine Mesh Strainer
• Fruit Reamer (Citrus Juicer) optional
• Measuring Cups and Spoons
• Small, oven-safe dish

Ingredients

• 4 oz. Cream Cheese softened at room temperature
• 4 oz. Sour Cream
• 3 Tbsps. Mayonnaise
• ½ tsp. Worcestershire Sauce
• 1 tsp. Fresh Lemon Juice
• 1 tsp. Old Bay Seasoning
• ½ tsp. Freshly Cracked Black Pepper
• 2 Garlic Cloves, finely minced
• 3 Tbsp. Red Onion, finely minced
• ¼ Cup Scallions, finely sliced green tops reserve some extra for sprinkling on top before baking
• 1 Cup Cheddar Cheese
• 8 oz. Jumbo Lump Crab Meat or a combination of jumbo lump and backfin
• Pam or preferred cooking spray

Instructions

• Gather all of your ingredients. If you are planning to bake and serve right away, go ahead and preheat your oven to 350℉.
• Remove crab meat from its container and drain thoroughly. This will help to ensure your dip isn’t watery. Set aside.
• In a stand mixer or large bowl, cream together the cream cheese, sour cream and mayonnaise until smooth.  
• Squeeze in the fresh lemon juice. then blend in the Worcestershire sauce, Old Bay seasoning, black pepper, garlic, onions, and scallions.
• By hand, gently stir in the grated cheese.
• Gently break apart the crab meat and fold into the mixture. You’ll want to keep the pieces intact as much as possible.
• Spoon the prepared dip into your baking dish, lightly sprayed with cooking spray, and sprinkle with the reserved scallions.

  Bake for approximately 20 minutes until the dip is bubbly and lightly browned on top (you can always set the broiler on low for a few minutes to help with the browning).

Nutrition

Serving: 133grams | Calories: 225kcal | Carbohydrates: 3.7g | Protein: 20g | Fat: 15g | Saturated Fat: 6.2g | Cholesterol: 94mg | Sodium: 658mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 1.2g | Calcium: 144mg | Iron: 1.1mg

Deviled Eggs are a perfect, two-three bite appetizer that will be a guest favorite whether you're hosting a backyard barbeque, a Super Bowl get together, or an elegant dinner party. Many years ago, during Phase 3 of my culinary program, I had the opportunity of working at Alchemy Caterers under the tutelage of Carla Hall. She added a unique ingredient to her deviled eggs, pickle juice, which was unexpectedly delicious. That salty, briny, acidic pop of flavor really makes the difference, but you'd never guess what it is that makes these so good!

INGREDIENTS

• 6 Large Eggs preferably 1-2 weeks old
• ¼ Cup Mayonnaise
• ¼ tsp. Yellow Mustard
• 2 tsp. Pickle Juice
• ¼ tsp. Freshly Cracked Black Pepper
• Paprika optional
• Snipped Chives optional
• Kosher Salt ONLY if necessary, to taste

INSTRUCTIONS

Step 1: Gather your ingredients.

Step 2: Add your eggs to a pot and fill with cold water. Bring to a full boil, and then set a timer for 8 minutes.

While you certainly don't need to use this, I find using a basket strainer to hard-boil eggs makes the job a bit easier!

Step 3: After the eggs are cooked, run them under cold water to stop the cooking process and ensure that they are easier to handle. Place the eggs in a medium mixing bowl with cool water for a few minutes.

Step 4: Peel the eggs. A little trick I've found to make peeling eggs much easier is:

1. Using eggs that have been sitting in your fridge for at least a few days, not just purchased from the grocery store and...
2. Running the eggs under cool water while you peel them. This really helps!

Step 5: Gather your cutting board, large mixing bowl, paring knife, damp paper towel, your bowl of peeled eggs and your storage container. I love this one from Snapware, which makes storing, carrying and serving deviled eggs easy-peasy, but you could easily use any lidded container deep enough or even a large plate.

Cut your hard-boiled eggs in half lengthwise, dividing eggs into 2 equal halves. Pop the center yolks into your mixing bowl and place your whites into the storage container. If needed, wipe the blade of your paring knife with the damp paper towel after each use.

Step 6: Move your mixing bowl back onto the KitchenAid base or get your hand-held beaters ready. To the bowl, add your mayonnaise, pickle juice, and season with freshly cracked black pepper. Mix thoroughly to ensure your deviled egg filling is super creamy with no lumps of egg yolk. Stop the mixer every so often to scrape down the sides and the bottom.

Make sure to taste your filling. In my experience, I rarely need to add salt but adjust accordingly, based on your preference.

Step 7: If using a pastry bag, place the star (or preferred decorator tip) at the bottom of the bag and snip off the end. Twist the bag at the base ABOVE the tip and push the twisted end down into the tip. This will help keep the filling locked in until you are ready to fill your eggs.

Place the pastry bag over the glass and fold the top of the bag over. Spoon in the filling using a rubber spatula. Once filled, fold the top of the bag back over the filling and twist. If not using a pastry bag, simply follow the same steps using a Ziploc bag, securing the filling by sealing the top of the bag. When ready to pipe, snip one corner of the bottom of the bag.

Step 8: Carefully pipe an even amount of filling into each egg white half, swirling around to create a pretty pattern.

Once all of the eggs have been filled, sprinkle the tops LIGHTLY with paprika.

Before serving, feel free to add a few, freshly snipped chives, if desired. While I purchased the ceramic deviled egg platter photographed here at a local store, there are several similar options on Amazon, such as the one linked above.

Perfect Deviled Eggs

From backyard barbeques to elegant dinner parties, deviled eggs are always a hit!

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Appetizer, Eggs

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 145kcal

Equipment

• Medium-Sized Pot
• Kitchen-Aid Mixer or handheld mixer
• Measuring Cups and Spoons
• Medium Mixing Bowl
• Cutting Board
• Paring Knife
• Damp Paper Towel
• Tall glass optional
• Rubber Spatula
• Pastry Bag with Star Tip or Ziploc Bag
• Scissors
• Deviled Egg Storage Carrier Optional
• Serving Platter Optional

Ingredients

• 6 Large Eggs preferably not 'too' fresh
• ¼ Cup Mayonnaise
• ¼ tsp. Yellow Mustard
• 2 tsp. Pickle Juice
• ¼ tsp. Freshly Cracked Black Pepper
• Paprika optional
• Chipped Chives optional
• Kosher Salt ONLY if necessary, to taste

Instructions

• Gather your ingredients.
• Add your eggs to a pot and fill with cold water. Bring to a full boil, and then set a timer for 8 minutes.
• After eggs are cooked, run them under cold water to stop the cooking process and ensure that the eggs are easier to handle. Place the eggs in a medium mixing bowl with cool water for a few minutes.
• Peel the eggs. A little trick I've found to make peeling eggs much easier is

  1) Using eggs that have been sitting in your fridge for at least a few days, not just purchased from the grocery store, and 2) running them under cool water while you peel them. This really helps!
• Gather your cutting board, large mixing bowl, paring knife, damp paper towel, your bowl of peeled eggs and your storage container. I love this one from Snapware, which makes storing, carrying and serving deviled eggs easy-peasy, but you could easily use any lidded container deep enough or even a large plate.
• Cut your hard-boiled eggs in half lengthwise, dividing eggs into 2 equal halves. Pop the center yolks into your mixing bowl and place your whites into the storage container. If needed, wipe the blade of your paring knife with the damp paper towel.
• Move your mixing bowl back onto the KitchenAid base or get your hand-held beaters ready. To the bowl, add your mayonnaise, pickle juice, and season with freshly cracked black pepper. Mix thoroughly to ensure your deviled egg filling is super creamy with no lumps of egg yolk. Stop the mixer every so often to scrape down the sides and the bottom.
• Make sure to taste your filling. In my experience, I rarely need to add salt but adjust accordingly, based on your preference.
• If using a pastry bag, place the star (or preferred decorator tip) at the bottom of the bag and snip off the end. Twist the bag at the base ABOVE the tip and push the twisted end down into the tip. This will help keep the filling locked in until you are ready to fill your eggs.

  Place the pastry bag over the glass and fold the top over. Spoon in the filling using a rubber spatula. Once filled, fold the top of the bag back over the filling and twist.

  If not using a pastry bag, simply follow the same steps using a Ziploc bag, securing the filling by sealing the top of the bag. When ready to pipe, snip one corner of the bottom of the bag.
• Carefully pipe an even amount of filling into each egg white half, swirling around to create a pretty pattern.
• Once all of the eggs have been filled, sprinkle the tops LIGHTLY with paprika.

  Before serving, feel free to add a few, freshly snipped chives, if desired.

  While I purchased the ceramic deviled egg platter photographed here at a local store, there are several similar options on Amazon, such as the one linked above.

Notes

A great rule of thumb for whether or not eggs are fresh- use the float test! Fill a bowl with a depth tall enough that you can easily fill it with water and allow plenty of room for the egg to move around.

• Eggs that are fresh will sink to the bottom and lay on their side.
• Eggs that are a few weeks old (but still perfectly fine to eat) will initially sink to the bottom but will then stand upright on one end. These are typically the perfect eggs for hard-boiling.
• Eggs that have gone bad will float to the top and should be discarded.  

Nutrition

Serving: 2Each | Calories: 145kcal | Carbohydrates: 0.7g | Protein: 6.4g | Fat: 13g | Saturated Fat: 2.6g | Cholesterol: 190mg | Sodium: 128mg | Potassium: 64mg | Sugar: 0.6g | Calcium: 25mg | Iron: 0.6mg

One of my favorite breakfast 'treats' when shopping at Trader Joe's is their Egg Frittatas with Swiss Cheese and Cauliflower. Since we don't have a TJ's less than an hour-and-a-half away (sigh), I came up with my own version that comes together quickly, adds a bigger protein punch than the original thanks to the addition of cottage cheese in the egg custard, and comes in at only about 101 calories per. Mornings are always busy around here, so having these meal-prepped and ready to go is such a time-saver, and they're a delicious start to the day, perfect after a workout, or a great lunch option served alongside a simple salad.

INGREDIENTS

• 1 dozen Large Eggs, Cracked
• 10 oz Package Riced Cauliflower, Frozen
• 1 Cup Low-Fat Cottage Cheese
• ½ Cup Milk
• 1 Cup Grated Gruyere & Swiss Cheese Blend
• ¼ C. Scallions, Chopped
• Nutmeg to taste
• Salt and Pepper to taste
• Pam or Preferred Cooking Spray

INSTRUCTIONS

Step 1: Preheat the oven to 350℉ and gather all of your ingredients and equipment.

Step 2: In a blender, process the eggs. Then add in the cottage cheese and riced cauliflower, and blend everything together.

Step 3: Pour the mixture into a large mixing bowl and in the milk.

Step 4: Mix in shredded cheese.

Step 5: Add in scallions, and, using a Microplane (or other fine grater), season with freshly grated nutmeg (a little bit goes a very long way, so use sparingly!), along with salt and pepper, to taste. Whisk everything together.

Step 6: Spray your muffin pans with Pam or other cooking spray. This will keep your mini frittatas from sticking to the pan once they are cooked and make them easier to remove. Carefully pour some of your egg custard mixture into a glass liquid measuring cup and begin filling each cavity of your prepared muffin tins approximately ⅔ of the way full.

Step 7: Bake in a preheated oven for about 30-35 minutes. You can check for doneness by pressing gently over the center of each frittata. If there is any wiggle, or if the centers do not pop back quickly, return to the oven for a few extra minutes.

Step 8: Allow to cool in the pan for a few minutes before trying to remove the frittatas. Don't worry if they have puffed up slightly higher than expected- as they cool, then will set and shrink to a normal height.

If they give you any trouble popping out of the tin, simply run an offset spatula or a standard kitchen knife along the outside of each one and they should release easily.

Step 9: Store your mini frittatas in the fridge and serve throughout the week for breakfast paired with fresh fruit, or for lunch alongside a simple salad.

Mini Frittatas can also be frozen by placing two each in individual snack size Ziploc bags, and store altogether in a large, gallon-sized bag. Wrap frittatas with paper towels and microwave for approximately one minute to reheat.

Cheesy Cauliflower Mini Frittatas

These mini frittatas are awesome for make ahead meal prep! They're a light and fluffy, high protein and low carb option to start your morning off right.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Breakfast, Brunch, Eggs

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Servings: 10 servings

Calories: 202kcal

Equipment

• Blender
• Large Mixing Bowl
• Rubber Spatula
• Hand-Held Grater
• Whisk
• 2 12-Cavity Muffin Tins
• Glass Measuring Cup with a Spout
• Small, Off-Set Spatula or Kitchen Knife

Ingredients

• 1 Dozen Large Eggs, Cracked
• 10 oz Package Riced Cauliflower, Frozen
• 1 Cup Low-Fat Cottage Cheese
• ½ Cup Milk
• 1 Cup Grated Gruyere & Swiss Cheese Blend
• ¼ C. Scallions, Chopped
• Nutmeg to taste
• Salt and Pepper to taste
• Pam or Preferred Cooking Spray

Instructions

• Pre-heat the oven to 350℉ and gather all of your ingredients and equipment.
• In a blender, process the eggs. Then add in the cottage cheese and riced cauliflower, and blend everything together.
• Pour the mixture into a large mixing bowl and in milk.
• Mix in shredded cheese.
• Add in scallions, and, using a Microplane (or other fine grater), season with freshly grated nutmeg (a little bit goes a very long way, so use sparingly!), along with salt and pepper, to taste. Whisk everything together.
• Spray your muffin pans with Pam or other cooking spray. This will keep your mini frittatas from sticking to the pan once they are cooked and make them easier to remove. Carefully pour some of your egg custard mixture into a glass liquid measuring cup and begin filling each cavity of your prepared muffin tins approximately ⅔ of the way full.
• Bake in a preheated oven for about 30-35 minutes. You can check for doneness by pressing gently over the center of each frittata. If there is any wiggle, or if the centers do not pop back quickly, return to the oven for a few extra minutes.
• Allow to cool in the pan for a few minutes before trying to remove the frittatas. Don't worry if they have puffed up slightly higher than expected- as they cool, then will set and shrink to a normal height.

  If they give you any trouble popping out of the tin, simply run an offset spatula or a standard kitchen knife along the outside of each one and they should release easily.
• Store your mini frittatas in the fridge and serve throughout the week for breakfast paired with fresh fruit, or for lunch alongside a simple salad.

  They can also be frozen by placing two each in individual snack size Ziploc bags, and store altogether in a large, gallon-sized bag. Wrap (or cover) frittatas with paper towels and microwave for approximately one minute to reheat.

Nutrition

Serving: 2Each | Calories: 202kcal | Carbohydrates: 3.8g | Protein: 17g | Fat: 14g | Saturated Fat: 6.2g | Cholesterol: 250mg | Sodium: 266mg | Potassium: 193mg | Fiber: 0.4g | Sugar: 1.6g | Calcium: 274mg | Iron: 1.1mg

Poblanos are the slightly larger, milder cousin of the well-known Jalapeño pepper, just as delicious with a little less heat, but more flavorful than a bell pepper. My version of this popular appetizer is a perfect finger food for parties, or a pre-dinner snack while everyone's hanging out in the kitchen waiting for taco night. Offering both Poblanos and Jalapeños gives everyone the option to choose their preference. Turn up the heat a few extra notches by adding chopped pickled jalapeños into the filling.

Ingredients

• 4-5 Medium Poblano Peppers and/or Jalapeños
• 4 Slices Cooked Bacon
• 6 oz Cream Cheese, softened
• 1 Scallion (green onion)
• ¼ C. Cheddar Cheese, Grated
• 3 Tbsp. Panko Breadcrumbs
• 1 tsp. Kosher Salt
• ½ tsp. Black Pepper

Directions

Step 1: Preheat oven to 350 ℉.

Step 2: Gather all of your ingredients. Make sure your peppers and scallion have been cleaned and dried.

Step 3: Wearing a pair of gloves (to protect your hands from capsaicin, the chemical found in the seeds and membrane than can irritate and burn the skin), carefully slice the peppers in half. Be mindful to cut evenly through the stem so that each piece has a half of the stem intact.

Step 4: Using your paring knife, carefully run the tip of the blade beneath the membrane and seeds, only going as far as the inner layer of the pepper. Using your gloved fingers, remove entirely, and discard. Once you have finished cleaning your peppers, it is safe to remove your gloves and wash your hands. Note: If using non-disposable kitchen gloves, wash your gloves thoroughly before removing.

Step 5: Place your hallowed peppers onto a sheet pan and set aside.

Step 6: In a medium mixing bowl, combine softened cream cheese, cheddar cheese and garlic powder.

Step 7: Chop bacon into small crumbles, and then slice about a ¼ cup's worth of scallions.

Step 8: Add both the bacon and the scallions to the mixing bowl and season with salt and pepper. Mix thoroughly.

Step 9: Move your combined mixture in a small bowl.

Step 10: Picking up one pepper half at a time, fill each cavity with the prepared mixture.

Step 11: Sprinkle each half with panko breadcrumbs, and a light sprinkle of salt to season.

Step 12: Move the sheet pan into the preheated oven and bake for 30 minutes.

Step 13: After 30 minutes, turn on the oven's broiler setting to high. Broil peppers for 2-3 minutes or until the tops are a crunchy, golden brown.

Step 14: Allow peppers to cool just a few minutes before serving!

Bacon and Cheese Stuffed Poblano and Jalapeños

This popular appetizer, perfect for your next Mexican-themed dinner party or Taco Tuesday, offers a combination of both poblano and jalapeño peppers to satisfy both mild palate as well as those who like a little more heat!

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Course: Appetizer, Snack

Cuisine: Mexican

Keyword: Appetizer, Poblano Peppers

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 235kcal

Equipment

• Cutting Board
• Chef's Knife
• Small Paring Knife
• Small Mixing Bowl
• Medium Mixing Bowl
• Rubber Spatula
• Spoon
• Kitchen (or disposable) Gloves
• Sheet Pan

Ingredients

• 4-5 Medium Poblano and/or Jalapeño Peppers
• 4 Pieces Cooked Bacon
• 6 oz. Cream Cheese at room temperature
• ¼ Cup Cheddar Cheese shredded
• 1 Each Scallion (green onion)
• 1 Tbsp. Garlic Powder
• 1 tsp. Kosher Salt to taste
• ½ tsp. Black Pepper freshly ground
• 3 Tbsp. Panko Breadcrumbs

Instructions

• Preheat oven to 350 ℉.
• Gather all of your ingredients. Make sure your peppers and scallion have been cleaned and dried.
• Wearing a pair of gloves (to protect your hands from capsaicin, the chemical found in the seeds and membrane of hot peppers than can irritate and burn the skin), carefully slice the peppers in half. Be mindful to cut evenly through the stem so that each piece has a half of the stem intact.
• Using your paring knife, carefully run the tip of the blade beneath the membrane and seeds, only going as far as the inner layer of the pepper. Using your gloved fingers, remove entirely, and discard. Once you have finished cleaning your peppers, it is safe to remove your gloves and wash your hands. Note: If using non-disposable kitchen gloves, wash your gloves thoroughly before removing.
• Place your hallowed peppers onto a sheet pan and set aside.
• In a medium mixing bowl, combine softened cream cheese, cheddar cheese and garlic powder.
• Chop bacon into small crumbles, and then slice about a ¼ cup's worth of scallions.
• Add both the bacon and the scallions to the mixing bowl and season with salt and pepper. Mix thoroughly.
• Move your combined mixture in a small bowl.
• Picking up one half at a time, fill each cavity with the prepared mixture.
• Sprinkle each half with panko breadcrumbs, and a light sprinkle of salt to season.
• Move the sheet pan into the preheated oven and bake for 30 minutes.
• After 30 minutes, turn on the oven's broiler setting to high. Broil peppers for 2-3 minutes or until the tops are a crunchy, golden brown.
• Allow peppers to cool just a few minutes before serving!

Nutrition

Serving: 62g | Calories: 235kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5.8g | Saturated Fat: 3.4g | Cholesterol: 37mg | Sodium: 291mg | Potassium: 37mg | Fiber: 0.7g | Sugar: 16g | Vitamin A: 10IU | Calcium: 47mg | Iron: 0.4mg

Delicious, homemade guacamole comes together easily with just a few simple ingredients and is the perfect accompaniment for all of your favorite Mexican dishes, like tacos, fajitas, burritos, salads... or even just as a dip for tortilla chips! In my former job, I led our Foodies Employee Resource Group and co-hosted an event with our Latinos Group celebrating Hispanic Heritage Month. When asked to teach a virtual cooking segment to our remote team, I chose to showcase my guacamole recipe, and it was a huge hit! While it may be hard to resist, be sure to refrigerate for a minimum of 30 minutes to allow the flavors to meld before enjoying.

Ingredients:

• 2 Each Ripe Avocados
• ½ Medium Red Onion
• 1 Tbsp. Minced Garlic
• Juice from ½ Lime
• ¼ C. Grape Tomatoes
• 1 Handful Fresh Cilantro
• ½ tsp. Salt & Pepper to taste

Directions:

Step 1: Gather all of your ingredients.

Step 2: Using a small paring knife, slice grape tomatoes in half. I prefer grape tomatoes as they have smaller seeds. Using a chef's knife, carefully chop the sliced tomatoes by rocking the knife back and forth. Strain the tomatoes to drain excess liquid.

Step 3: Holding the avocado in your hand, with the pit facing the lower part of your palm, carefully use a chef's knife to slice the avocado in half lengthwise.

Step 4: Twist the avocado to separate into two halves. Remove the pit by carefully hitting the end of the chef's knife against the pit itself and twist. The pit should easily pop out.

Step 5: Using your paring knife, score lines in a hatch pattern by slicing vertically and then horizontally across the flesh, being mindful not to press through the skin.

Step 6: Using a spoon, scoop out the avocado into a medium bowl.

Step 7: Squeeze a half a lime over the avocado. The lime not only adds flavor, but also prevents the fruit from oxidizing and turning brown.

Step 8: Using a fork, mash the avocado to your preferred texture (either smooth or chunky).

Step 9: Mix in the chopped tomato and add the minced garlic. Season with salt and pepper to taste, starting with a half teaspoon of salt, a quarter teaspoon of pepper, and adjust accordingly.

Step 10: Next, prepare the red onion. Rinse off your cutting board from the tomatoes and lay a piece of damp paper towel beneath the board. This will help secure the cutting board so that it does not move. Slice off the 'stem' end of the onion, and then slice the onion in half through the 'root' end. Peel away the outer paper layer.

Step 11: Laying the flat end down against the cutting board, place a flat palm on the rounded part of the onion, and carefully slice horizontal slices ¾ of the way through (you should get about 3 slices). Rotate the onion and holding the outside, carefully slice vertical lines across the whole top, ¾ of the way through. The closer the slices, the finer the dice.

Step 12: Rotate the onion again so that the root end is facing your palm, but the cut side is still facing down. Place your fingers on top of the onion but curl your fingers inward. This will protect your fingers from accidents! Carefully, run the center of the knife across the onion, slicing away from you, working from the outside in. Keep a single, straight motion all the way through for each slice, avoiding trying to 'saw' through the onion. This will significantly help against releasing too much of the amino acids that cause those tears!

Step 13: Grab a handful of fresh cilantro. Roll the cilantro up as tightly as you can, and tucking your fingers in, gently glide the knife across the herbs, using your knuckles as a guide. Keep the tip of the knife resting on the cutting board as you chop in a forward motion. With one hand on the handle and the other safely on the top of the knife, rock back and forth until the cilantro is fully chopped.

Step 14: Add the cilantro to the mixture and stir to combine. Taste to see if you need to add additional salt, pepper, or lime juice, and adjust as desired. While the guacamole should rest for a minimum of 30 minutes to allow all of the flavors to meld, an hour or more will yield a tastier dip. Cover and refrigerate.

Guacamole is best served the same day it's made, so plan accordingly! Serve alongside tortilla chips or with your favorite Mexican dishes.

Authentic and Easy Mexican Guacamole

This creamy, avocado-based dip is bursting with flavor, and perfect for serving alongside your favorite Mexican dishes like tacos, fajitas, or burritos, atop salads, with eggs, or with tortilla chips!

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Course: Appetizer, Snack

Cuisine: Mexican

Keyword: Avocado, Dips, Guacamole, Mexican

Prep Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Servings: 4 servings

Calories: 119kcal

Equipment

• Chef's Knife
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons
• Small, Metal, Fine-Mesh Strainer
• Medium Mixing Bowl
• Spoon
• Fork

Ingredients

• 2 Each Ripe Avocados
• ½ Medium Red Onion
• 1 Tbsp. Garlic, Minced
• ½ Each Lime
• ¼ C. Grape Tomatoes or other preferred tomato
• 1 Handful Fresh Cilantro
• ½ tsp. Salt & Pepper more or less to taste

Instructions

• Gather all of your ingredients.
• Using a small paring knife, slice grape tomatoes in half. I prefer grape tomatoes as they have smaller seeds. Using a chef's knife, carefully chop the sliced tomatoes by rocking the knife back and forth. Strain the tomatoes to drain excess liquid.
• Holding the avocado in your hand, with the pit facing the lower part of your palm, carefully use a chef's knife to slice the avocado in half lengthwise.
• Twist the avocado to separate into two halves. Remove the pit by carefully hitting the end of the chef's knife against the pit itself and twist. The pit should easily pop out.
• Using your paring knife, score lines in a hatch pattern by slicing vertically and then horizontally across the flesh, being mindful not to press through the skin.
• Using a spoon, scoop out the avocado into a medium bowl.
• Squeeze a half a lime over the avocado. The lime not only adds flavor, but also prevents the fruit from oxidizing and turning brown.
• Using a fork, mash the avocado to your preferred texture (either smooth or chunky).
• Mix in the chopped tomato and add the minced garlic. Season with salt and pepper to taste, starting with a half teaspoon of salt, a quarter teaspoon of pepper, and adjust accordingly.
• Next, prepare the red onion. Rinse off your cutting board from the tomatoes and lay a piece of damp paper towel beneath the board. This will help secure the cutting board so that it does not move. Slice off the 'stem' end of the onion, and then slice the onion in half through the 'root' end. Peel away the outer paper layer.
• Laying the flat end down against the cutting board, place a flat palm on the rounded part of the onion, and carefully slice horizontal slices ¾ of the way through (you should get about 3 slices). Rotate the onion and holding the outside, carefully slice vertical lines across the whole top, ¾ of the way through. The closer the slices, the finer the dice.
• Rotate the onion again so that the root end is facing your palm, but the cut side is still facing down. Place your fingers on top of the onion but curl your fingers inward. This will protect your fingers from accidents! Carefully, run the center of the knife across the onion, slicing away from you, working from the outside in. Keep a single, straight motion all the way through for each slice, avoiding trying to 'saw' through the onion. This will significantly help against releasing too much of the amino acids that cause those tears!
• 13. Grab a handful of fresh cilantro. Roll the cilantro up as tightly as you can, and tucking your fingers in, gently glide the knife across the herbs, using your knuckles as a guide. Keep the tip of the knife resting on the cutting board as you chop in a forward motion. With one hand on the handle and the other safely on the top of the knife, rock back and forth until the cilantro is fully chopped.
• Add the cilantro to the mixture and stir to combine. Taste to see if you need to add additional salt, pepper, or lime juice, and adjust as desired. While the guacamole should rest for a minimum of 30 minutes to allow all of the flavors to meld, an hour or more will yield a tastier dip. Cover and refrigerate.
• Guacamole is best served the same day it's made, so plan accordingly! Serve alongside your favorite tortilla chips or favorite Mexican dishes.

Notes

Note: If you've ever heard the phrase, 'the sharper your knife, the less you cry', when cutting onions, there is definitely truth here. Whether slicing, dicing or chopping, make sure to use a steel or a knife block to sharpen your knife (and then rinse the knife before using) to get through the job as painlessly (and tearlessly!) as possible. 

Suggestion: Wanna turn up the heat?  Add diced jalapeños! You can adjust the heat level by either adding in or separating out the seeds. 

Nutrition

Serving: 4Tbsp. | Calories: 119kcal | Carbohydrates: 8.6g | Protein: 1.5g | Fat: 9.7g | Saturated Fat: 1.3g | Sodium: 6.4mg | Potassium: 386mg | Fiber: 4.8g | Sugar: 0.3g | Calcium: 13mg | Iron: 0.5mg

We have this great pub close to our house that hands-down, has the best wings in town, which are of course, deep fried. We always order a dozen to split, half 'mild' with blue cheese for me and 'hot' with Ranch for Jim. When we're cooking at home, however, I actually prefer baked wings instead, to keep things a little healthier, with a mildly kicked-up seasoning rub you can serve 'naked-style' or tossed in our favorite wing sauce. The extra step of parboiling before cooking the wings in the oven helps to lighten them up by rendering excess fat (and calories!) without sacrificing flavor. These are perfect for when we're watching football or any weeknight we're craving pub fare.

INGREDIENTS

• 2 Lbs. Chicken Wings, drums and flats
• 2 Tbsp. Salt, Kosher or Table
• 1 Tbsp. Black Pepper
• 2 Tbsp. Garlic Powder
• ½ Tbsp. Garlic Salt
• 1 Tbsp. Dried Oregano
• 1 Tbsp. Cayenne Pepper
• 2 tsp. Paprika
• 2 Tbsp. Olive Oil
• Any seasonings can be adjusted according to your personal preference

DIRECTIONS

Step 1: Begin by preheating your oven to 425℉ and bringing a large pot of water to a full boil.

Step 2: Line a sheet pan with 2 layers of paper towels (you'll use this to lay out your chicken wings after they've been parboiled).

Step 3: Trim any excess skin from your chicken wings. When your water has reached a full boil, carefully add wings directly into the pot and allow to cook for 8 minutes. Depending on the size of your pot, you may need to do this in multiple batches, as you don't want to overcrowd the pot and boil over. This process helps to render the excess fat, lock in the juices, and speed up your final cooking time in the oven.

Step 4: Once parboiled, remove chicken wings using a kitchen strainer, and place directly on your paper towel-lined sheet pan. This will help to soak up the extra moisture before the next step. Allow the chicken to cool while you mix up your seasoning blend.

Step 5: Into a small mixing bowl, whisk together salt, pepper, garlic powder, garlic salt, oregano, cayenne pepper, and paprika.

Step 6: Move your slightly cooled chicken wings into a large mixing bowl and sprinkle the seasoning blend over. Toss gently or use your tongs to make sure that all of the pieces are thoroughly coated.

Step 7: Wipe down your sheet pan and toss the used paper towels. Add a piece of aluminum foil or parchment paper (to save your pans) and add the wire rack. If you are using an olive oil sprayer, go ahead and lightly spray the wire rack - this will help prevent the chicken wings from sticking during cooking.

Alternatively, you can use olive oil on a paper towel and wipe the surface of the rack.

Step 8: Add your chicken directly to the rack, spaced apart so the pieces are not directly touching. Spray (or drizzle) the top of the wings with additional olive oil.

Step 9: Move the pan directly into the preheated oven and cook for 20 minutes.

Step 10: Remove wings from the oven, and using a pair of tongs, flip each piece to the opposite side. Return the pan to the oven and continue cooking for another 20 minutes.

Step 11: To get that extra crispy outside, turn the oven onto your low broiler setting for an additional (maximum) 5 minutes - keep a close eye, just in case, as all ovens vary, and you don't want your wings to burn.

Step 12: Serve wings "naked style" alongside your preferred dipping sauce (Ranch or Blue Cheese), and sliced veggies, or feel free to toss in your favorite wing sauce.

Healthy Baked Chicken Wings with Spicy Seasoning Rub

A healthier version of the classic and popular bar food, these seasoned wings are baked in the oven and turn out crispy and delicious every time, without the excess calories from deep frying. They're perfect for watching football... or anytime!

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Chicken Wings, Game Day Snacks, Wings

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Servings: 4

Calories: 582kcal

Author: Desire' Stasen

Equipment

• 1 Sheet Pan with Wire Rack
• Aluminum Foil or parchment paper
• 1 Olive Oil Sprayer Optional
• 1 Large Pot
• 1 Large Mixing Bowl
• 1 Small Mixing Bowl
• Kitchen Scissors or a small pairing knife
• Pair of Tongs
• Stainless Steel Spider
• Wire Whisk
• Paper Towels

Ingredients

• 2 Lbs. Chicken Wings, drums and flats (approx. 20 pieces)
• 2 Tbsp. Salt kosher or table is fine
• 1 Tbsp. Black Pepper
• 2 Tbsp. Garlic Powder
• ½ Tbsp. Garlic Salt
• 1 Tbsp. Dried Oregano
• 1 Tbsp. Cayenne Pepper or to taste
• 2 tsp. Paprika
• 2 Tbsp. Olive Oil

Instructions

• Begin by preheating your oven to 425℉ and bringing a large pot of water to a full boil.
• Line a sheet pan with 2 layers of paper towels (you'll use this to lay out your chicken wings after they've been par-boiled).
• Trim any excess skin from your chicken wings. When your water has reached a full boil, carefully add wings directly into the pot and allow to cook for 8 minutes. Depending on the size of your pot, you may need to do this in multiple batches, as you don't want to overcrowd the pot and boil over. This process helps to render the excess fat, lock in the juices, and speed along your final cooking time in the oven.
• Once par-boiled, remove chicken wings using a stainless steel spider, and place directly on your paper towel-lined sheet pan. This will help to soak up the extra moisture before the next step. Allow the chicken to cool while you mix up your seasoning blend.
• Into a small mixing bowl, whisk together your salt, pepper, garlic powder, garlic salt, oregano, cayenne pepper and oregano.
• Move your slightly cooled chicken wings into a large mixing bowl and sprinkle the seasoning blend over. Toss gently or use your tongs to make sure that all of the pieces are thoroughly coated.
• Wipe down your sheet pan and toss the used paper towels. Add a piece of parchment paper (to save your pans) and add the wire rack. If you are using an olive oil sprayer, go ahead and lightly spray the wire rack - this will help prevent the chicken wings from sticking during cooking. https://amzn.to/3AXz4Mx
• Alternatively, you can use olive oil on a paper towel and wipe the surface of the rack.
• Add your chicken directly to the rack, spaced apart so the pieces are not directly touching. Spray (or drizzle) the top of the wings with additional olive oil.
• Move the pan directly into the preheated oven and cook for 20 minutes.
• Remove wings from the oven, and using a pair of tongs, flip each piece to the opposite side. Return the pan to the oven and continue cooking for another 20 minutes.
• To get that extra crispy outside, turn the oven onto your low broiler setting for an additional (maximum) 5 minutes - keep a close eye on the pan, just in case, as all ovens vary.
• Serve wings "naked style" alongside your preferred dipping sauce (Ranch or Blue Cheese), and sliced veggies, or feel free to toss in your favorite wing sauce.

Nutrition

Serving: 5Pieces | Calories: 582kcal | Carbohydrates: 7.2g | Protein: 52g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 319mg | Fiber: 2.4g | Sugar: 0.5g