Bacon Deviled Eggs

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Here’s a Bacon Deviled Eggs with a twist, Perfect for a Date.

Ingredients

    • 12 large eggs
    • 3 slices of bacon
    • Melted butter
    • 1/3 cup mayonnaise
    • 2 teaspoons Dijon mustard
    • 1 heaping tablespoon chopped scallions
    • Kosher salt
    • Freshly ground black pepper
    • Thinly sliced scallions

Preparation

    1. Place 12 large eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. Coarsely chop 3 slices of bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 tablespoons.
    2. Finely mash reserved yolks, bacon fat (and/or butter), 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 heaping tablespoon chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
    3. Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe into whites; garnish with thinly sliced callions and reserved bacon.

http://www.epicurious.com/recipes/food/views/bacon-deviled-eggs-388689

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Simple yet delicious! It can be time consuming to make the hard boiled eggs so I suggest making it a few hours before a party to cool down and sit in front of a tv to peel. I also suggest making at least double or triple the recipe. It goes really quickly!

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Wine For Date

red_wine5

Is Drinking Wine Good for You?

Before I start, I want to remind everyone that you must be 21 or older to consume alcoholic beverages. No one under the age of 21 should consume an alcoholic drink because it is illegal.

Red wine contains antioxidants, the main one being Resveratrol, which is found in the skin of  the red grapes that are used to make red wine. Resveratrol “increases the levels of high-density lipoprotein (HDL) cholesterol (the “good” cholesterol) and protects against artery damage.” (Mayo Clinic). Studies on the effects and benefits of Resveratrol have been done on animals, mainly mice and pigs. The results of the studies on the mice reveal that the antioxidant can protect them from obesity and diabetes. The results of the studies done on pigs reveal that Resveratrol increased the body’s ability to create insulin.

HEALTH BENEFITS OF RED WINE

The team spent 10 weeks feeding mice a high-fat diet. Once they were chubby enough, half of them were given extracts from red wine Pinot noir grapes, while the other half had a general blend of “mouse chow.” The wined-and-dined mice not only stored less liver fat, but they also had lower blood sugar.  It turns out ellargic acids inside a vineyard’s grapes have the power to delay the growth of fat cells and slow the development of new ones.

5 Buzz-Worthy Benefits Of Red Wine:

  1. Memory Protection Against Alzheimer’s Disease: The powerful antioxidant resveratrol protects against cell damage and prevents age-related mental decline.
  2. Mimics Gym Time: Resveratrol is also responsible for heart-healthy benefits, including improved physical performance and muscle strength. It also mimics cardiovascular enhancements similar to exercise. But the benefits are limited, so don’t always trade in your cardio for cabernet.
  3. Cancer Treatment: Researchers aren’t exactly sure how, but another active antioxidant in red wine known as quercetin works against cancer cells, according to the American Cancer Society. It helps to induce natural cell death in certain types of cancers, most often colon cancer.
  4. Promotes Long Life: Red wine drinkers have a 34 percent lower mortality rate than beer or vodka drinkers, according to a 29-year-long study. Resveratrol is the polyphenol that could be responsible for its longevity benefits. But researchers think any diet rich in polyphenols, which are known to protect against the development of chronic diseases — they’re found amply in red wine — could be why.
  5. Lowers Risk Of Heart Disease and Stroke: Red wine tannins, which are what make red wine the color red, contain procyanidins — known for protecting against heart disease. Resveratrol also helps to remove chemicals responsible for causing blood clots, which is the primary cause of coronary disease. A daily dose of red wine cuts blood clot-related stroke rates by 50 percent.

http://www.medicaldaily.com/red-wine-burns-fat-and-lowers-blood-pressure-plus-5-other-health-benefits-winos-321382

FANCY FOODS

A truly romantic date with your partner can be highlighted by clever food selections. Finger food makes a fantastic starter because then you can feed each other. it can be a lot of fun.

Keep it Simple.

One of the worst things you can do when looking for recipe ideas for a romantic evening at home is to over-reach. If you pick a recipe that requires blood, sweat, and tears in the kitchen, you’re going to be in anything BUT “the mood” when the time comes.

Follow these steps to find out how to have romantic food in with your special someone.img_3877-edit

Oh My Dessert

Most of you has boyfriend or girlfriend right?? Dont you ever ask me about that ‘coz I never had. How sad right? But its okay. Have you ever tried to go to a date? If you haven’t done yet, so start now!!

In a date, there should always a dessert or sweets. It not just to satisfy our craving intestines but it symbolize sweetness, agree??? So I have a dessert that I’m really sure that both of you will enjoy. ……. it’s a cake-a chocolate cake!!! YUMMY!!! Hope you enjoy.

http://www.foodnetwork.co.uk/article/13-omg-chocolate-cakes.html

Ingredients:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa, optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Directions:

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frostingfrom Savory Sweet Life. One batch was perfect for this layered chocolate cake.

Mixed Green Chicken Salad

Mixed Green Chicken Salad is Perfect for a Date and it is Very Health and also easy to prepare, here are the ingredients of the Mixed Green Chicken Salad:

http://www.pinoycookingrecipes.com/mixed-green-chicken-salad.html

 

INGREDIENTS:

  • Mixed greens
  • Seasoned chicken breast, grilled or boiled
  • Cherry tomatoes, sliced
  • Cucumber, sliced
  • Carrots, shredded or sliced
  • Boiled eggs. sliced
  • Almonds, walnuts or peanuts
  • Mandarin oranges (optional     SALAD

Apricot Chicken

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Every year about this time we are inundated with fresh apricots from our neighbor’s tree. And every year I tell myself I’m going to make a chicken dish with them, but never get around to it. Instead, we’ll make apricot jam, apricot cobbler, apricot tart, or just eat them straight. Finally this year, we’ve experimented with apricot chicken and I’m quite please with the results. The additions of rosemary, Tabasco, and especially cinnamon really brighten up the flavors and make the dish more interesting than you would expect. We served it over rice, but it would be also pretty good with some egg noodles.

Apricot Chicken Recipe

Yield: Serves 6.

If you don’t have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).

Ingredients

  • 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
  • 1/4 cup sugar
  • 2 Tbsp cider vinegar
  • 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
  • Salt
  • 1 Tbsp unsalted butter (can sub olive oil)
  • 3 Tbsp olive oil
  • 1 chopped onion
  • 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
  • 1 Tbsp chopped fresh rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
  • Black pepper

Method

1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.http://www.simplyrecipes.com/recipes/apricot_chicken/

Main Course

The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée (“entry”) course. In the United States and parts of Canada, it may be called “entrée”.

1

The main dish is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup, and/or salad, and followed by a dessert. For those reasons the main course is sometimes referred to as the “meat course”.

In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the palate and the stomach, acting as a sort of dénouement or anticlimax.

The benefits of chicken corn soup

512244502  Source: http://www.astray.com http://chinesefood.about.com http://www.asiafood.org

In chicken corn soup is our favorite go-to-meals when we are short in time but we need something filling and satisfying. And It must have a good texture and then consistency. Corn Soup is traditionally made in sweetcorn producing in areas of the world that is now widespread. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style. Typically ingredients are corn cut from the water, butter, flour, eggs with salt and pepper for seasoning — this is varies by regions. (Source: http://www.astray.com http://chinesefood.about.com http://www.asiafood.org).

Recipe

Ingredients
3 cup chicken broth
8 1/4 oz corn, creamed, can
1 cup chicken, skinless, diced, cooked
1 tablespoon cornstarch
2 tablespoon water, cold
2 each egg, whites
2 tablespoon parsley, fresh, finely minced
Directions:
Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup.

Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley. Serve hot.