I am kind of a sucker for deviled eggs. Eggs in general I love, but I especially like the possibilities for flavoring and filling the yolks. Deviled eggs are little bites of bliss and a great party food. These Bacon Horseradish Deviled Eggs from TK member Carrie were spectacular. The smokiness from the bacon combined with the sharpness from the horseradish was really otherworldly.

To make these you will need: 3 strips of crispy bacon, 6 hard boiled eggs, pickle juice, horseradish, mustard, mayonnaise, paprika, salt and pepper.

Start by slicing all of your eggs in half with a sharp knife.

Separate the yolks from the whites and place all of the yolks in a bowl.

Add your mayo …

Then your mustard …

And a drizzle of pickle juice …

Along with a nice dollop of horseradish. Yum.

Mash it all together well until it is creamy.

Break up two pieces of the bacon and mix well.

Add spoonfuls of the yolk mixture back into the egg whites and sprinkle the tops with paprika.

Finish by breaking up the last piece of bacon and garnishing the tops with it. These are crunchy, creamy, salty and delicious. You will adore them. Thank you to Carrie for this delicious treat. Visit her website Kiss My Whisk for other great recipes!

Printable Recipe

Bacon Horseradish Deviled Eggs

by Kiss My Whisk on April 20, 2013 in Appetizers, Canapes April 20, 2013 AppetizersCanapes

See post on Kiss My Whisk’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 15 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 12

Share f a e

12

• Print
• Leave a comment
• write a review

x

Print Options

Page size

Letter 3x5 4x6

Text Size

Small Medium Large

Content

Include description
Include prep time, etc.
Show image

Print

Description

Deviled eggs with bacon and a kick of horseradish!

Ingredients

• 6 whole Hard Boiled Eggs
• 3 Tablespoons Mayonnaise
• 1 teaspoon Pickle Juice
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Prepared Horseradish
• Salt And Ground Black Pepper
• 3 slices Bacon, Cooked Crisp, Divided
• Paprika

Preparation Instructions

Peel hard boiled eggs under cold water. Carefully cut hard boiled eggs in half and remove yolks.

Mash/stir together egg yolks, mayonnaise, pickle juice, mustard and horseradish. Season with salt and pepper and stir. Break 2 slices of bacon into pieces and mix in. Taste mixture to see if any seasoning adjustment is needed.

Spoon yolk mixture into egg whites. Sprinkle with paprika and garnish with the remaining piece of bacon (broken into pieces).

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
This Walnut Crusted Chicken from Elaine seemed simple at first but blew me away with just how flavorful it was. And I just love how protein packed it is with the walnut crust and juicy dark meat. It is healthy without making you feel deprived.

To make it you will need: toasted walnuts, panko breadcrumbs, salt, pepper, cayenne, mustard, an egg white, and chicken thighs.

Blitz your walnuts in a food processor until they are fine, like breadcrumbs. If you don’t have time to toast them first, that is fine because they will brown in the oven later.

In a bowl combine the panko, cayenne and salt, and stir.

In a second bowl combine the egg white with the mustard. Instead of Dijon, I used a spicy coarse mustard, which was wonderful. You can get creative with what you have. Sriracha would even be great.

Add the walnuts to the breadcrumb mixture and stir.

Coat a chicken thigh in the egg white mixture on all sides.

Then transfer it to the breading and coat it well. Repeat this until all of your meat is well covered.

Place the chicken in a greased baking dish and pop it in a 450ºF oven for about 30 minutes.

The result will be a very juicy tender inside and a crunchy outside.

You won’t be able to get enough of this dish! It is so healthy and satisfying. Thank you so much to Tasty Kitchen member Elaine for this recipe. Check out her absolutely stunning website and food photography at Hungry Brownie.

Printable Recipe

Walnut-crusted Chicken

by Elaine { Hungry brownie } on April 19, 2013 in Main Courses, Poultry April 19, 2013 Main CoursesPoultry

See post on Elaine { Hungry brownie }’s site!

4.33 Mitt(s) 3 Rating(s)

Prep Time: -

Cook Time: -

Difficulty: Easy

Servings: 4

Share f a e

4

• Print
• Leave a comment
• write a review

x

Print Options

Page size

Letter 3x5 4x6

Text Size

Small Medium Large

Content

Include description
Include prep time, etc.
Show image

Print

Description

Easy and crispy walnut-crusted chicken thighs you will surely love.

Ingredients

• ½ cups Panko Breadcrumbs
• ⅛ teaspoons Ground Cayenne Pepper
• ½ teaspoons Salt
• ½ cups Toasted Walnuts
• 1  Large Egg White
• 1 teaspoon Dijon Mustard
• 1-½ pound Boneless Chicken Thighs, Washed And Patted Dry
• Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray and set aside.

In a shallow dish, combine panko breadcrumbs with cayenne and salt. Set aside.

Grind toasted walnuts in a food processor until nicely chopped then combine them with the breadcrumb mixture.

Whisk egg white with Dijon mustard in a separate shallow bowl. Mix well.

Season chicken with salt and pepper.

Dip each chicken in the egg white mixture, then into the walnut mixture to coat. Press firmly then place chicken on the baking sheet. Repeat until you go through all your chicken pieces.

Bake until chicken is golden brown and cooked through, about 25-30 minutes.

Serve with rice or mixed greens. Best if paired with sweet-chili sauce for dipping. Enjoy!

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I’m a big fan of soups and stews that you can make ahead of time and eat throughout the week. The flavor gets better with time and it is a healthy and satisfying way to eat during a busy week when you don’t have time to cook. This Chorizo Lentil Stew from TK member Heather Disarro has a little bit of everything that I like, from spicy protein, to spinach and lentils, to salty cheese. You will love it too.

To make it you will need: chorizo sausage, vegetable oil, cannellini beans, chicken stock, fire roasted tomatoes, lentils, spinach and cheese.

Start by adding the oil to a pot and browning the meat for about 10 minutes until it is juicy and browned.

Next add the beans a roasted tomatoes and stir.

Incorporate the dried lentils next and stir it all together well.

Top it all off with chicken or vegetable stock and stir again.

Let it simmer partly covered for about 30 minutes or until the lentils are tender yet still a bit firm.

Add a good dose of spinach and stir it in. You will be amazed at how much it will cook down so don’t be shy about adding a lot. Kale would be another great option here.

It will cook down quickly and add wonderful color and texture to the soup. To serve, sprinkle your favorite cheese on top. Goat cheese is one of my favorites.

I just loved this soup. The spice from the chorizo combined with the soft salty cheese and lentils were really perfect. Thank you Heather for sharing this with us! Be sure to visit her wonderful website Heather’s Dish for other inspiration.

Printable Recipe

Chorizo Lentil Stew

by Heather Disarro on June 13, 2012 in Soups, Stews June 13, 2012 SoupsStews

See post on Heather Disarro’s site!

4.94 Mitt(s) 32 Rating(s)

Prep Time: 30 mins

Cook Time: 30 mins

Difficulty: Easy

Servings: 10

Share f a e

10

• Print
• Leave a comment
• write a review

x

Print Options

Page size

Letter 3x5 4x6

Text Size

Small Medium Large

Content

Include description
Include prep time, etc.
Show image

Print

Description

Spicy chorizo and peppery lentils make this stew unforgettable.

Ingredients

• 1 pound Chorizo Sausage
• 1 teaspoon Vegetable Oil
• 1 can (15 Oz. Size) Cannellini Beans, Drained
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• 1 cup Dried Lentils
• 2 cups Chicken Stock
• 6 cups Fresh Chopped Spinach
• Salt And Pepper, to taste
• Crumbled Goat Cheese, To Serve

Preparation Instructions

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste (I ended up using maybe 1/2 teaspoon of salt and no pepper). Serve hot with goat cheese!

Note: If you would like to use canned cooked lentils, make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through. No need to go the full 30 minutes if they’re already cooked!

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

  This Tomato Basil Soup with Cheesy Bread from Tasty Kitchen member Serena was so divine. The texture is silky, the color is beautiful, and it is full of robust flavor. The cheesy bread can be left out or swapped for crumbled crackers or straight up cheese. There are so many tasty options.     […]

  Green bean salads are one of my favorite, especially in the warmer months for a picnic, served room temperature with a tangy vinaigrette. Tasty Kitchen member Nancy’s version caught me eye because of the wasabi spice and browned garlic. It was absolutely delicious! And a great dish to make ahead for the week.   […]

  Spring seems to finally be here, and with that comes strawberry season! This recipe for a Strawberry Balsamic Vinaigrette from Tasty Kitchen member Jamie Levine caught my eye for its beautiful color and creamy texture. It will brighten up even the simplest of salads.       To make her recipe, you will need: […]

  I love a good frittata; it reminds me of my grandmother who always made them full of fresh herbs, and had them sitting on the counter as a snack. She added a dollop of plain yogurt to hers for an extra fluffy version. So of course, when Kristi posted this recipe for this Spinach, […]