Bacon & Cheddar Deviled Eggs

Ever since moving to the Midwest a few years ago, I’ve found one side dish to be particularly popular… the deviled egg. Deviled eggs are a staple for Easter across the country, but that was the last I thought about them. And it took me many years to develop the courage to even try one. All that yolk? Ick.

But out here, they are a side dish for everything. From mid-year potlucks to Thanksgiving dinner, deviled eggs are a big favorite on the dinner tables of mid-westerners. And now on mine too!

Although, what’s not to love about anything covered in bacon bits and cheddar cheese? Nothing. I found this recipe on the web a while ago but have modified it to appeal to B and his no-mustard philosophy. So my version is essentially eggs, mayo, cheddar, mustard powder and bacon. He never notices the powdered version with all that bacon distraction. Easy peasy.

Bacon & Cheddar Deviled Eggs - https://wiredforstruggle.wordpress.com/2016/02/23/bacon-cheddar-deviled-eggs/

INGREDIENTS:

  • 12 large eggs
  • 1 cup of finely shredded sharp cheddar cheese
  • 1/2 cup of mayonnaise
  • 1/2 tablespoon mustard powder
  • 6 slices of crispy bacon
  • salt & pepper to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees
  2. Lay out bacon on a foiled lined tray and place in oven for 15-20 minutes
  3. Crumble bacon once cooked and cooled
  4. Hard boil eggs (I have no advice on this because it only works 50% of the time for me…)
  5. Cool eggs and peel
  6. Slice in half length wise and remove yolk into large bowl
  7. Mix yolk with mayo, 1/2 cup cheese, about 3 slices of the crumbled bacon, and mustard powder
  8. Add salt and pepper to your preference and stir until smooth
  9. Scoop (I use a cookie dough scoop) one dollop per each egg add extra cheese and bacon on top and VOILÁ!

Every time I make these they are a favorite and definitely (probably) not heart-attack inducing (at least immediately).

Bacon & Cheddar Deviled Eggs - https://wiredforstruggle.wordpress.com/2016/02/23/bacon-cheddar-deviled-eggs/

How amazing does that look? Hella amazing.

everyday i'm strugglin' (2)

 

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Risotto Recipe

I do not consider my self much of a chef considering how picky and lazy I am. But I do enjoy preparing certain meals or baking special dishes every once in a while. One of my few claims to fame includes my Garlic & Parmesan Risotto recipe. And it is definitely heavy on both the garlic and Parmesan… be warned.

Ingredients:

  • (2) cups of Arborio Rice
  • (2) tablespoons of butter (or olive oil)
  • (4-6) cloves of garlic – minced
  • (2-3) cups of grated Parmesan cheese
  • (2) boxes of chicken broth (will use about 6-7 cups of broth)
  • salt & pepper to taste
  • (1) cup of white wine – Pinot Grigio or Riesling
  • OR (1) cup red wine – Merlot or Cabernet Savignon

Serves: 4-6 / Cook time: roughly 30 minutes

Parmesan & Garlic Risotto

Procedure:

Start by melting all the butter in a large pan, roughly 14 inches, (remember that the rice with expand). On medium heat, mince 2/3 of the garlic cloves (about 4). Sauté the garlic in the butter until it becomes transparent. Then pour in all the rice and saute in garlic and butter for just about 1 minute. Then pour in (2) cups of the chicken broth and let it sit until majority absorbs. This will take about 3-5 minutes so stir occasionally and watch for burning. Once all the broth is absorbed, pour another cup of broth over the rice and stir, repeat with 1 cup each time until you have put in a total of 6 cups. Taste the risotto and if there is still an unpleasant crunch, you might want to add another cup. (I like mine a little crunchy so I usually put in about 6 cups of broth total)

Once the broth is absorbed on the final cup, I like to add another 2 cloves of minced garlic to really taste the flavor. This is optional and probably better that way if you are cooking for a new boyfriend or before you are about to hit the club…

Either stir in the garlic, or don’t add any more, and then add (1) cup of whatever wine you choose. Red will make the risotto a deep purple, I prefer Pinot Grigio most of the time. Let the wine absorb all the way through. By now you rice will be fairly expanded and take up most of your pan.

Add in about 2/3 of the grated Parmesan and stir until melted. Turn the stove down to low to let the risotto firm up a little bit before serving. Put the rest of the Parmesan in a bowl to sprinkle a little extra over your risotto later. Now salt and pepper to taste and voilà!

We eat a lot of risotto in my house and usually along side of some wild salmon but any meat can be paired with this delicious Italian side dish. Bon Appétit!

everyday i'm strugglin' (2)