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Prescriptions for taste, recipes for life.

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Paleo Sausage, Mushroom and Quinoa Stuffed Spaghetti Squash

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I’ve gone the way of the Paleo diet for the month of May, (don’t worry if that’s not your thing! I’ll still be posting lots of non-Paleo recipes), and one of the first Paleo meals I cooked up was this amazing stuffed spaghetti squash.

stuffed roasted spaghetti squash

Spaghetti squash is such an easy pasta substitute, and absolutely guilt free. Not to mention, its like pasta, but tasty! You really can’t screw this up: simply cut it in half, scoop out the seeds, rub it down with some olive oil, add a little salt and pepper, and bake!

roasted spaghetti squash

My husband and I shared this for dinner, and I still had about two meals worth of leftovers for my lunches for the week, so this also doubles as a great meal prep or make ahead recipe.

stuffed spaghetti squash on plate green beans

This combination of sausage, mushrooms, and quinoa just happens to be one of my favorite combinations, but you could use just about anything. You could leave the meat out entirely and go the veggie route, you could use chicken sausage or ground beef instead of pork. Rice would work well if you didn’t have quinoa on hand, and if you’re not currently tryout out paleo, you could definitely top with cheese! I used the Instant Pot to make my quinoa, but it can also be made on the stove top.

Like most of my recipes, this spaghetti squash is totally customizable. Try out your own flavor combinations and leave a comment when you find a favorite!

quinoa mushrooms onions stuffing in bowl spoon

stuffed spaghetti squash green beans
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Paleo Mushroom and Quinoa Stuffed Spaghetti Squash

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 1 spaghetti squash
  • 1 lb sausage regular or Italian
  • 1 cup quinoa
  • 2 cups chicken stock
  • 6 oz mushrooms creminis, Bella's, or white will work
  • 1/2 small yellow onion
  • 1/4 cup nutritional yeast or cheese if you prefer, mozzarella or Parmesan would work well
  • 1 bunch parsley

Instructions

  1. Preheat the oven to 425. Halve the spaghetti squash and scoop out the seeds. Rub the squash down with olive oil and season generously with salt and pepper. Place flat side down on a baking sheet and roast for 45 minutes.
  2. While the squash is baking, brown the sausage in a pan over medium heat until fully cooked.
  3. Halve, peel, and dice the onion. Finely chop the mushrooms.

  4. Cook the quinoa in the chicken stock. This can be done on the stovetop or in the instant pot.

  5. When the squash is cooked, remove from the oven and using a fork, scrape the squash until you have lots of spaghetti. In a large bowl, combine the squash, sausage, mushrooms, onion, quinoa and nutritional yeast. Season with salt and pepper then add the mixture back to the squash boat. Top with cheese and return to the oven for 5 more minutes.

Products used to create this recipe:

Costa Rican Gallo Pinto

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My husband and I recently spent a week traveling in Costa Rica (hence the short hiatus of new recipe posts! Sorry about that!) We flew into Liberia where we rented a car and drove along the pacific coast stopping at Tamarindo and Samara.

We really enjoyed both towns for several different reasons. Tamarindo was a bit larger and more touristy, while Samara was a smaller surf town with lots of locals. While Samara had several restaurants that catered to vegan foods, the two towns still had lots in common when it came to food. One particular dish I noticed was a breakfast staple in both locations. Upon reading its description I knew I had to try it: Gallo Pinto.

Gallo pinto eggs sour cream

I first read about Gallo Pinto in our travel guide by Blue Planet. It describes it as a traditional Costa Rican breakfast dish consisting of rice, black beans, red pepper and sour cream, and accompanies eggs (any style), and usually fried plantains as well.

rice black beans red bell pepper

The first place we stayed in Tamarindo was a beautiful bed and breakfast on the grounds of a tennis club, that even had its very own smoothie bar right by the pool. (Here’s some casual instagram shots to show you guys how beautiful this place was.) It was called 15 Love, check them out here.

pool buddha Costa Rica

 

breakfast Gallo pinto smoothie

They had an amazing breakfast served every morning (with a complimentary smoothie of course) with lots of options. Gallo Pinto immediately jumped out to me when I picked up the menu. I love a savory breakfast, especially one that’s going to be filling and give me lots of energy for the day. The rice and beans had such a rich flavor to them, and the red peppers gave it an extra kick. I enjoyed mine with scrambled eggs and a few splashes of a traditional Costa Rican hot sauce. It was also served with a side of sour cream.

rice black beans eggs breakfast

While I definitely wanted to relax and have fun on our vacation, I was also looking forward to using it as a learning experience and an excuse to try lots of different foods that would take me out of my comfort zone, but most importantly that I could incorporate into my own cooking, and share with all of you! Check out the recipe below to try it for yourself, I think you will quickly see this become a regular breakfast staple in your week as well.

Gallo pinto eggs sour cream
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Costa Rican Gallo Pinto

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people

Ingredients

  • 1 cup white rice
  • 1 can black beans drained and rinsed
  • 1 red bell pepper
  • 2 eggs
  • 2 tbsp sour cream

Instructions

  1. Bring 2 cups of water to a boil over high heat. Add the rice, reduce to low heat, and simmer, covered, until rice is fully cooked and fluffy. (The rice can also be made in the instant pot).

  2. While the rice is cooking, core, seed, and dice the bell pepper. Drain and rinse the beans. Add the beans and peppers to a medium pot with olive oil, salt, and pepper and simmer over low heat for about 10 minutes.

  3. Cook the eggs anyway you prefer. I like mine scrambled, but over easy would be delicious as well.
  4. When the rice is done, mix in the beans and bell pepper and stir to combine. Serve with eggs, a side of sour cream, and plenty of hot sauce of your choosing.

Avocado Egg Salad

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I’ve always been a big fan of egg salad. In the south, we turn just about anything into a “salad.” This particular word may make you think of a bed of greens piled high with veggies, but where I’m from, it means some type of vegetable mixed together with a sh*t ton of mayo and mustard.

While I will readily admit this is a tasty combination, somewhere along the way, my metabolism slowed down and my palate became a bit more sophisticated. Now when I think of creamy, my mind turns to a healthier fat: the beloved avocado.

Avocados

As of recent, the majority of us are trying out all sorts of new diets in an effort to better ourselves. Paleo, or “the caveman” diet is extremely popular. The keto diet has surged in popularity in the last year. Many people are experimenting with vegan and vegetarian diets. While all of these diets, or ways of life, are very different when compared, they all have one glaring similarity: they require some creative substitutions.

hard boiled eggs lime bowl

I’ve seen avocado used as a substitute for butter in baking recipes. It’s often added to salad dressings to make them creamier. It’s even delicious spread on toast as a substitute to other nut butters. It’s extremely versatile, making it the perfect substitution for mayo in this particular recipe.

avocado lime chives eggs

There are many great things about this recipe. First of all, its incredibly simple and quick. I chose to hard boil my eggs in the Instant Pot, so while it was doing all the work, I spent my time prepping and cutting my veggies instead of watching to make sure my water didn’t boil over.

deviled eggs in instant pot

Secondly, for a recipe that contained avocado, it stayed bright green and fresh for quite a while. I used quite a bit of lime in my version, which is known to dramatically slow the browning process. The lime, along with the other ingredients, makes you feel like you’re eating a delicious guacamole, while the eggs make it a very filling lunch or snack.

avocado egg salad sandwich

I can’t say enough about how tasty this avocado egg salad turned out, so please, try it for yourself! Make a quick delicious lunch today, or pin it for later!

avocado egg salad closeup

 

avocado egg salad sandwich
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Avocado Egg Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 1 large avocado ripe
  • 4 eggs
  • 2 chives
  • 1 lime
  • 1/4 cup avocado oil or coconut oil mayonnaise optional

Instructions

  1. Hard boil the eggs. This can be done either in the Instant Pot for 5 minutes at manual high pressure, or on the stove. If using the stove, add the eggs to a small pot and cover with water. Bring the water to a boil, remove from heat and cover, allow to sit for 12 minutes. 

  2. While the eggs are cooking, halve, pit, and dice the avocado. Finely dice the chives, and zest the lime. 

  3. Add the cooked eggs to an ice bath for 5 minutes before peeling. After peeling, roughly chop the eggs into cubes. 

  4. Scoop the avocado into a medium bowl. Mix with a fork until smooth and creamy. Add the chives, eggs, lime zest, salt, and pepper. Halve the lime and add the juice of 1 lime to the bowl. Mix until combined. (Optional: at this point you may add 1/4 cup mayonnaise (avocado oil or coconut oil for paleo). 

Roasted Brussel Sprouts with Bacon

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I’m always looking for a fun way to dress up normally boring vegetables, and what better way to add some flavor than with bacon. Brussel sprouts already pack a pretty unique punch of flavor on their own, and they are pretty simple to cook. Roasting them on a sheet pan with some olive oil, salt, and pepper is my preferred method.

brussel sprouts roasted on sheet pan

Brussel sprouts will crisp up during the roasting process if you don’t add a healthy amount of oil to them. This is where I got creative with the bacon drippings: about halfway through cooking, I tossed the brussel sprouts in a coating of the bacon grease to give them a little extra flavor.

roasted Brussel sprouts and bacon closeup

This is the perfect side dish for any week night meal, and it can also be excellent if you’re looking for a fun side to bring to a dinner party or get together. I chose bacon for this particular recipe so I could utilize the drippings during the cooking process, but crisped prosciutto would be an excellent option as well. Simply roast a few slices on some parchment paper on a sheet pan at 350 degrees Fahrenheit for 5 minutes, or until crispy.

baked prosciutto on pan

I like to share my side dish recipes, even if they are especially simple, because I would like Prescription Pantry to be an all inclusive resource for all different types of recipes. If you’re here researching the ingredients for a main dish, and you need a side to go along with it, you wont have to look much further.

Brussel sprouts with bacon in bowl

Another exciting piece of inspiration behind this dish is that we have started an heirloom garden from seed for the year, which will include, yes, brussel sprouts! So I’ll be looking for lots of exciting ways to cook them up.

roasted brussel sprouts with bacon in bowl

Brussel sprouts with bacon in bowl
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Roasted Brussel Sprouts with Bacon

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 1 pound brussel sprouts
  • 6 slices thick cut bacon
  • 2 tbsp olive oil
  • 1 lemon

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Rinse the Brussel sprouts and cut them into halves. 

  2. Toss the halved Brussel sprouts in a large bowl with a large drizzle of olive oil. Season generously with salt and pepper. 

  3. While the oven is preheating, cut the bacon into 1/4 inch strips. Cook in a large pan over medium heat about 8 minutes or until fully cooked and crispy. Do not drain the excess grease. 

  4. Roast the Brussel sprouts on a large sheet pan for 25 minutes. About halfway through, remove the Brussel sprouts from the oven and toss with a spatula. Drizzle the Brussel sprouts with the excess bacon grease and return to the oven. 

  5. When the Brussel sprouts are fully cooked, remove from the oven. Add a squeeze of lemon and combine with the bacon. Season with more salt and pepper. 

Kitchen tools used to create this recipe: 

Creamy Roasted Cauliflower and Broccoli Salad with Bacon

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Spring has officially sprung, and that means summer is just around the corner. With summer comes barbecues and block parties and outdoor get togethers. Which means its time to start dreaming up the perfect, easy to throw together, still impressive side to bring along. This roasted broccoli and cauliflower salad will quickly become your go to.

broccoli cauliflower salad red onions bacon

Broccoli salad is a pretty popular side dish, and over the years I’ve tasted many different recipes and combinations. Almost all of them are creamy, some of them have raisins or dried cranberries, others a bit more tangy. I personally enjoy a more savory vegetable salad, so I opted for bacon, sunflower seeds, and red onion to give the salad tons of flavor.

broccoli cauliflower onion sunflower seeds

Most of the broccoli salads I have encountered use raw broccoli. While this is a very fresh and crunchy option, I have always found it rather difficult to choke down. In addition, I just happen to love the flavorful crisp of roasted broccoli and cauliflower, so I always roast mine in the oven until just perfectly crispy, but still a bit crunchy.

roasted broccoli and cauliflower on pan

I prefer not to roast the onion along with the broccoli and cauliflower because I feel like the sharp, tangy bite of the raw red onion really boosts the flavor of this salad to the next level. And the sunflower seeds bring even more crunch along with their savory, salty flavor.

chopped red onion on cutting board with knife

As most of you may know, I’m from the south, where we put mayonnaise dressing on EVERYTHING. Basically, in the south, we throw together any random assortment of vegetables, toss it in mayo with a few other ingredients and call it a salad. While mayonnaise is the base of this particular dressing, there are a few other key players I have found work really well together to give this dressing the perfect consistency and flavor. Dijon mustard always goes excellent with mayo. I’ve tried several types of vinegar, white wine and apple cider being two of my favorites. I like them pretty equally so I decided to use 1 tablespoon of each. Upon tasting, the dressing needed a bit more acidity, so I added a squeeze of a half of lemon, then seasoned with salt and pepper.

salad dressing in bowl lemons

(Note: if you are looking for a slightly healthier alternative to mayonnaise, plain Greek yogurt is an excellent substitute. It is a bit more tangy, so you might want to adjust your vinegar and lemon juice to account for that.)

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Roasted Broccoli and Cauliflower Salad with Bacon and Creamy Dressing

A savory vegetable salad with a creamy mayonnaise and Dijon dressing, sunflower seeds and red onion give this salad a tangy crunch, and bacon brings it to the next level. Tons of flavor and easy to make. Perfect for a barbecue side. 

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 People

Ingredients

  • 1 head broccoli
  • 1 head cauliflower
  • 1/3 cup sunflower seeds
  • 6 slices thick cut bacon
  • 1 small red onion
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp apple cider vinegar
  • Juice from 1/2 lemon

Instructions

  1. Preheat the oven to 425.
  2. Cut the broccoli and cauliflower heads into small florets. Toss in olive oil, then season generously with salt and pepper. Spread evenly onto a baking sheet.
  3. Bake at 425 for 20-25 minutes or until just barely fork tender and slightly crispy.
  4. While the broccoli and cauliflower are baking, halve, peel, and dice the onion.
  5. Cut the bacon into thin strips and cook in a pan over medium heat until crispy. Drain on a paper towel to remove any excess grease and then roughly chop or crumble.
  6. Make the dressing: in a medium bowl, combine mayonnaise, Dijon, and vinegars. Whisk to combine. Add the lemon juice, then salt and pepper to taste.
  7. In a large bowl, combine the roasted broccoli and cauliflower, bacon, onion, and sunflower seeds. Pour the dressing over the top and mix until everything is evenly coated. Keep refrigerated before serving.

Recipe Notes

If you prefer a slightly healthier version, plain Greek yogurt makes an excellent substitute for mayonnaise. 

Made From Scratch Dutch Oven Crusty Bread

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When I began to type out my intro to the thoughts on this Dutch Oven bread recipe, I’ll admit, I got a little sentimental when I realized that it was the first photo I had taken of a food I had created that turned out so beautiful, it seriously made me considering following my dream of food blogging.

Instagram post loaf of bread

Everything about this bread is beautiful. Starting with the container it is created in. My Staub Cast Iron Cocotte is one of my most prized possessions. Not only is it a kitchen item so beautiful I cant even bring myself to put it away in a cabinet, when you google Staub Cocotte, the first result describes it as “inspiring cooks everywhere,” and YAS, queen, PREACH. That is EXACTLY how I would describe it.

bread loaf in dutch oven

I will readily admit, that while I am extremely proud of my skills in creating a meal or a savory side dish, I am quite a bit intimidated by baking. That is another amazing thing about this recipe, the bread will come out photo ready and stunningly beautiful with hardly any baking skills involved.

bread loaf

While the recipe may be considered simple, it is a labor of love, which means you will need to begin preparing your steps approximately 24 hours before you plan on eating the bread. I have achieved the best results by doing the first two steps the evening before (say for example, at 8:00 pm), to allow the dough to rise for a full 12 hours before picking back up at step 3 at 8:00 am.

bread dough in bowl

Now, everyone’s oven cooks quite differently. In regards to the crispness and final color of the bread, I have achieved the best results baking mine for 30 minutes with the lid on, 15 minutes with the lid off. If you find your bread is browning too darkly to quickly, you may want to slightly adjust this time, cooking approximately 35-40 minutes lid on, 5-10 minutes lid off. Or if your bread is not reaching your desired brownness, you may want to move your top rack up one notch in the final 5 minutes of baking.

sliced bread loaf knife

In summary, don’t be intimidated by baking bread from scratch. This recipe will make you feel like a true pro when you see how truly beautiful it turns out. Don’t forget to Instagram your beautiful creation, heck, you can even tag #prescriptionpantry if you feel like it.

 

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Made from Scratch Dutch Oven Crusty Bread

Course bread, Side Dish
Cuisine American, dutch
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 6 People

Ingredients

  • 1/4 tsp active dry yeast
  • 1 1/2 cups warm water
  • 3 cups all purpose flour plus more for dusting
  • 1 1/2 tsp salt

Instructions

  1. Dissolve yeast and water in a large bowl. Add the salt, then add the flour, about 1/2 cup at a time, stirring until uniform and sticky.
  2. Cover tightly with plastic wrap and allow to rise at room temperature approximately 12 hours until surface is bubbly.
  3. Turn the dough out onto a floured surface. Sprinkle the top of the dough lightly with more flour, then fold it over on itself twice.
  4. Lay a loose layer of plastic wrap or a towel over the top and allow to sit for 15 minutes.
  5. Coat your hands with flour and gently shape the dough into a ball. Place the dough, seam side down, on the floured surface, then recover with the towel to rise over an hour and a half.
  6. When the dough has doubled in size and has a slight spring to it, it is ready to be baked.
  7. Preheat the oven to 475. Place the Dutch oven in to warm while it is preheating.
  8. When the oven is preheated and the Dutch oven is warm, place the dough into the Dutch oven seam side up. Shake the pan to distribute the dough evenly to all sides.
  9. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until browned and crispy.
  10. When the bread is finished baking, allow to cool, then flip out onto a cutting board. 

Recipe Notes

You can slice the bread and store it in an airtight bag or you can leave the bread in one solid piece, slicing as needed, wrapped tightly in a solid layer of plastic wrap.

Creamy, Cheesy Polenta with Balsamic Mushrooms

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Tonight when I sat down to plan dinner after a long day of work, I was craving some comfort food that wouldn’t leave me feeling guiltily full, and that I could also throw together quickly. As I was browsing Pinterest, my mom sent me a picture of her dinner: cheesy grits topped with Cajun spicy shrimp. After seeing her picture, I immediately had cheesy polenta on the brain.

mushrooms cheesy polenta

Grits and polenta are very similar. Grits are made from white corn while polenta is made from yellow corn. But this is not the only difference. Grits are very much a part of southern cuisine while polenta has an Italian origin. Furthermore, grits are made from dent corn while polenta is made from flint corn , giving polenta a more coarse texture.

polenta grains bowl

But what is the single most important important thing that grits and polenta have in common? They both taste better with CHEESE. There are several types of cheese that go well with polenta such as Parmesan or white cheddar. My favorite, however, is Gouda. Gouda has a very bold flavor, and it melts really well, giving the polenta an extra creamy texture.

shredded gouda cheese

I will admit, I had to try my hand at polenta several times before I got the ratio of liquid to corn grits just right. Polenta can be made with water, but it will hold a lot more flavor if made with broth. I found the perfect combination of liquids to be half broth and half milk, as the milk also adds to the creamy texture of the polenta. As for as the ratio of polenta to liquid, I’ve found that 1 cup polenta to 4 cups of liquid makes for the smoothest outcome.

chicken broth and milk

Shrimp is an excellent topping for cheesy polenta, as are other meats such as braised beef. However, I was craving a vegetarian meal, so I decided to add some substance with sautéed mushrooms. Any type of mushrooms will do, but I chose to work with 6 ounces of shiitake mushrooms and 8 ounces of portobello mushrooms. The balsamic vinegar gives the mushrooms a really bold flavor, but other simple combinations, such as butter and oil, produce a really tasty outcome as well.

sliced mushrooms knife

Top with some roughly chopped parsley and some greens on the side, (I made a quick lemon vinaigrette to dress my greens with), and your meal is complete! Check out this simple, yet detailed, recipe below.

cheesy polenta mushrooms

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Creamy, Cheesy Polenta with Balsamic Mushrooms

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 1 cup polenta
  • 2 cups milk
  • 2 cups chicken broth
  • 6 oz Gouda
  • 8 oz portobello mushrooms
  • 6 oz shiitake mushrooms
  • 2 tbsp balsamic vinegar

Instructions

  1. Thinly slice the portobellos and shiitakes.
  2. Heat a tablespoon of butter in a large skillet over medium heat. When the butter is melted, add the mushrooms and sautéed on medium heat until cooked, about 7-8 minutes. Add the balsamic vinegar about halfway through cooking to allow to reduce. Cover and set aside.
  3. In a medium pot, bring milk and chicken broth to a boil. Add the polenta and reduce to a very low simmer. (You will want to stir the polenta frequently while cooking, because even at the lowest setting, when it begins to thicken, it can pop quite surprisingly and splatter.)
  4. Cook the polenta over very low heat, stirring frequently, for 25 to 30 minutes.
  5. While the polenta is cooking, grate the cheese. When the polenta is fully cooked, add the grated cheese and stir to combine until creamy.
  6. Add a generous amount of creamy, cheesy polenta to each plate and top with the sautéed mushrooms.

Helpful links to products used to create this recipe:

Bob’s Red Mill Corn Polenta Grits, 24 oz

Anchor 77940 3-Piece Measuring Cup Set

Giada De Laurentiis 7″ Stainless Steel Mezzaluna Knife – Silver

Calphalon Classic Stainless Steel Cookware Set, 10-Piece

 

Disclaimer:

Prescription Pantry is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

 

 

Easy Deviled Eggs – 4 Ways

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Easter Sunday is just around the corner, and since I’m a tad bit old to be hunting eggs, I’ve decided to spend the holiday eating them! What better way to enjoy loads of different flavor profiles you can get extremely creative with than with deviled eggs.

eggs in carton mayonnaise

Deviled eggs are a classic dish for large crowds and holiday gatherings. I’m sure almost everyone has had their aunt’s classic deviled eggs with mustard filling sprinkled with paprika, but I’m here to spice up (literally) your deviled egg recipes with four different flavor combos that are sure to crowd please.

Before you dive head first into these deviled eggs recipes, you’ll need a few tips and tricks to make your journey a bit easier. I prefer to hard boil my eggs one of two ways: my current favorite is in the Instant Pot.

deviled eggs in instant pot

I purchased a very handy rack that holds the eggs just above the water so they cook perfectly. If you don’t have one, the wire rack that comes with the instant pot will work, just not as easily. Simply add 1 cup of water to the instant pot, place your eggs on the rack, and cook at manual high pressure for 5 minutes. Do a slow release for 5 minutes, then a quick release. When the pressure has dropped, immediately add the eggs to an ice bath for 5 minutes before attempting to peel them.

deviled eggs in ice bath

Speaking of peeling the eggs, my best piece of advice is to not crack your egg just anywhere. Take a spoon, and lightly tap the very bottom of the egg, right in the center. You will notice there is a small pocket of air and that is the easiest place to start peeling the shell away from the egg.

If you don’t have an instant pot, boiling your eggs on the stove is nearly as simple. Place the eggs in a medium pot and cover with water. Bring the water to a boil. Once the water is boiling, turn off the flame and cover the pot. Let the eggs sit in the water for 12 minutes. When the 12 minutes are up, add to the ice bath before peeling, just as before.

Do keep in mind, the less fresh the eggs are, the easier they will be to peel. That being said, if you are the lucky type of person that has access to farm fresh eggs, they will most likely require quite a bit more time and effort to peel perfectly. Just remember, when your guests taste how ridiculously delicious your deviled eggs are, they won’t care if they have perfectly flawless bottoms.

I live by a few simple rules, and one of them is that sriracha can make almost ANYTHING better and tastier. One of my favorite deviled egg creations is made with Sriracha and bacon, two of mine, and many others, most favorite things. The sriracha adds a nice spicy kick to the yolks, and the bacon gives a savory crunch at the end. I like to top mine with a little Chile lime seasoning from Trader Joe’s. These always tend to be a crowd favorite.

deviled eggs sriracha filling bacon

Another topping I have found to be surprisingly good on deviled eggs is kimchi. Kimchi is essentially fermented cabbage and other vegetables, and has a similar flavor profile to pickled vegetables, which are a classic deviled egg topping that always seems to work. An egg yolk mixture that works extremely well with the kimchi is curry flavored yolks. These are definitely some unique flavors, but when combined with the deviled egg flavor, they work really well together.

deviled curry eggs with kimchi

Buffalo flavored anything always seems to be a huge crowd pleaser. I used Frank’s Red Hot, which is a popular wing sauce. The buffalo flavor adds a nice spice kick to the yolks, and the celery adds that nice crunch at the end. This is a classic flavor profile that works well for this classic appetizer.

buffalo hot sauce deviled eggs celery

Speaking of classic, this list wouldn’t be complete if I didn’t cover the most classic recipe of all time. There’s a reason its stood the test of time and is loved by so many. It’s tried and true and it works for a reason. Mustard and Dijon are used in the yolk mixture, and the eggs are topped with chives to add that nice little crunch and a little kick of flavor, and sprinkled with paprika which not only adds to the flavor profile, but makes them aesthetically appealing as well.

mustard deviled eggs paprika chives

Check out all four of my combinations for step by step instructions below. Try out some of your own flavor combinations as well! They are sure to be a hit, especially for Easter Sunday. Enjoy!

deviled eggs sriracha filling bacon
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Sriracha Deviled Eggs with Bacon

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 6 eggs
  • 1 cup mayonnaise (can substitute greek yogurt)
  • 1 tbsp sriracha
  • 4 slices thick cut bacon
  • 1 tsp Trader Joe's Chili Lime seasoning

Instructions

  1. Hard boil your eggs. Can be hard boiled in a medium sized pot on the stove by covering the eggs by 1 inch with water, then bringing the water to a boil. After the water is boiling, turn off heat and cover. Let sit for 12 minutes before placing in an ice bath for 5 minutes. 

    If using the Instant Pot: add 1 cup of water to the instant pot with the eggs. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes, then a quick release. Add to an ice bath for 5 minutes before peeling. 

  2. Peel then slice the eggs in half. Scoop the yolks into a bowl. 

  3. Add the mayonnaise and sriracha and mix until well blended and creamy. 

  4. Add 1 tbsp of the filling to each hard boiled egg half and top with bacon. 

deviled curry eggs with kimchi
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Curry Deviled Eggs with Kimchi


Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people

Ingredients

  • 1 cup greek yogurt
  • 1 tbsp curry powder
  • 6 eggs
  • 1/4 cup kimchi finely chopped

Instructions

  1. Hard boil the eggs. If using the stove, place the eggs in a medium pot and cover by an inch with water. Bring to a boil. After water is boiling, turn off heat and cover. Let sit for 12 minutes. Remove and add to an ice bath before peeling.

    If using the instant pot: add the eggs and 1 cup of water to the Instant Pot. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes then a quick release. Place in an ice bath for 5 minutes before peeling. 

  2. Peel the eggs. Cut each egg in half. Scoop the yolks into a small bowl. 

  3. Add the greek yogurt and curry powder to the yolks. Mix until blended and creamy. 

  4. Add 1 tbsp of the curried yolk mix to each egg half. Top with finely chopped kimchi and a sprinkle of more curry powder. 

buffalo hot sauce deviled eggs celery
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Buffalo Deviled Eggs with Celery


Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people

Ingredients

  • 1 cup mayonnaise May substitute greek yogurt
  • 2 tsps hot sauce (I used Frank's Red Hot)
  • 2 stalks celery

Instructions

  1. Hard boil the eggs. If using the stove, place the eggs in a medium pot and cover by an inch with water. Bring to a boil. After water is boiling, turn off heat and cover. Let sit for 12 minutes. Remove and add to an ice bath before peeling.

    If using the instant pot: add the eggs and 1 cup of water to the Instant Pot. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes then a quick release. Place in an ice bath for 5 minutes before peeling. 

  2. Peel the eggs then cut each egg in half. Scoop the yolks into a small bowl. 

  3. Add the mayonnaise and hot sauce to the yolks. Mix until blended and smooth. 

  4. Add 1 tbsp of yolk mixture to each egg half. Top with a sprig of celery. 

mustard deviled eggs paprika chives
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Classic Mustard Deviled Eggs with Paprika and Chives


Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people

Ingredients

  • 1 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 bunch chives
  • 1 tsp paprika

Instructions

  1. Hard boil the eggs. If using the stove, place the eggs in a medium pot and cover by an inch with water. Bring to a boil. After water is boiling, turn off heat and cover. Let sit for 12 minutes. Remove and add to an ice bath before peeling.

    If using the instant pot: add the eggs and 1 cup of water to the Instant Pot. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes then a quick release. Place in an ice bath for 5 minutes before peeling. 

  2. Peel the eggs then cut in half. Scoop the yolks into a small bow. 

  3. Add the mayonnaise and mustard to the yolks. Mix until blended and smooth. 

  4. Add 1 tbsp of yolk mixture to each egg half. Top with finely chopped chives and a sprinkling of paprika. 

The Best Gourmet Grilled Cheese and Prosciutto Recipe Ever

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A couple of years ago, I went skiing at a super posh resort with my husband and his mother and a couple of friends.

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Ski lift skiing ski resort

While I do love to ski, I’m not a huge fan of all day physical activity/exertion, so I am typically satisfied with my day of skiing after 2-3 good runs. That leaves me plenty of time to explore the excellent cuisine of cute little mountain towns while my husband and his friends get their full day in.

To make a long story short (too late!), I was browsing the menu at Beaver Creek Resort while sipping a mimosa when I came across the most decadent grilled cheese recipe I had ever encountered; and after tasting this amazing concoction, I knew I had to create my own gourmet grilled cheese recipe for myself.

gourmet grilled cheese on plate

While I do love cheese of all kinds (I do not discriminate!) I will admit that one of my favorites cheeses is Brie. And the only thing I love more than a good Brie itself, is a melty Brie. Now that you have this melty Brie vision in your mind, I would like you to picture it combined with prosciutto (or delicious Bacon if prosciutto isn’t your thing)! baked prosciutto on pan

Are your taste buds exploding yet??

brie cheese wheel jam

To offset the extremely savory flavor profile, I decided to add something sweet but also decadent: fig jam. Sliced figs themselves would be an excellent option, however, I find spreadable jam to be the best version of figs for a sandwich.

caramelized onions in pan butter

I topped everything off with some caramelized onions to seal the deal.

gourmet grilled cheese on plate

Basically, I became totally inspired by this ski resort grilled cheese and decided to take four of my most favorite ingredients EVER and combine them all to make “The Best Gourmet Grilled Cheese and Prosciutto Recipe Ever.”

gourmet grilled cheese on plate
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The Best Gourmet Grilled Cheese and Prosciutto Recipe Ever

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1 wheel Brie Or camambert as a substitute
  • 3-4 slices prosciutto Bacon is an acceptable substitute if you don't have prosciutto on hand
  • 2 oz fig jam
  • 1 small yellow onion
  • 4 slices sourdough or wheat bread Any bread of your choosing will do

Instructions

  1. Halve, peel, and thinly slice the onion. Slice the Brie into 1/8 inch thick pieces.
  2. In a small pan over medium heat, heat one tbsp butter. Add onions to pan and cook until caramelized, about 6 minutes.
  3. If using prosciutto: preheat oven to 350. Add a thin layer of olive oil to a sheet pan. Lay the pieces of prosciutto out on the pan and bake for about 5 minutes or until lightly crispy. If using bacon: cut the bacon into small strips and sauté over medium heat until crispy, about 7-8 minutes. Drain excess grease on a paper towel.
  4. Spread two pieces of bread with fig jam. Layer the cheese (about 3-4 inch wide slices per sandwich each) over the jam. Spread the bacon or prosciutto evenly across the cheese. Top each side of the sandwich with the caramelized onions and the other piece of bread.
  5. Heat 1 more tbsp butter in a pan over medium heat. Add the sandwiches, cooking each side in the butter until cheese is melty and the bread is lightly browned to your liking. Flip and repeat on the opposite side.

 

gourmet grilled cheese with jam and caramelized onions

Products used in this recipe:

Calphalon Cookware Stainless Steel Pan

Giada Mezzaluna Knife

Calphalon Spatula

Disclaimer:

Prescription Pantry is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Instant Pot Traditional Dublin Coddle with Guinness Beer

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As I sat in bed pondering new content and recipe ideas on my iPad Pro late last night, it suddenly occurred to me what holiday was just around the corner: St. Patrick’s Day! I immediately knew the perfect recipe to experiment with next: a traditional Dublin Coddle.

While I have tasted many Dublin Coddle recipes in the past, I have yet to create one of my own. However, after a quick bit of research, I immediately began to recognize some outstanding themes: this is a traditional Irish dish, roasted and then slow cooked as a stew over a long period of the day. It consists mainly of bacon, sausage, onions, and potatoes in varying combinations. In keeping with the upcoming St. Patrick’s holiday, I was positive I wanted to add some Guinness beer to my beef broth that the veggies and meat would be stewing in. And seeing as this was another recipe calling for a slow cooker or a Dutch oven, I couldn’t wait to find out how I could convert this to an Instant Pot dish.Instant Pot and Guiness Beer

There are MANY variations on this dish ranging from the spices used for seasoning: bay leaves, parsley, salt and freshly cracked black pepper; to the types of vegetables used: white and yellow onions, Yukon gold or yellow potatoes, even leeks and red onions. I personally am a huge fan of leeks, so I chose to go wild with the veggies and include all four: potatoes, onions, leeks, and carrots. Leeks Parsley Onions Potatoes Carrots

The quality of the meat is very important, as it will not only provide the protein for the dish but it also adds to the flavor of the broth as the dish cooks. It should be emphasized that the pork sausages should be of high quality, and are different than a typical bratwurst or kielbasa sausage. Specifically, they needed to be bangers. So in preparation you may need to search out these sausages ahead of time. As for me, I was off on a small town banger hunt. Another important note is that the bacon also needs to be of high quality and a very thick cut. I knew immediately I could rely on my local Sprout’s butcher’s counter to deliver. Luckily, they also had bangers! Score! Bacon and sausage links meat

To make sure I didn’t entirely lose the “slow roasted” element of a traditional Dublin Coddle, I made sure to cook the meats using the sauté function of the Instant Pot before using any sort of pressure cooking. I cooked the bacon first so I could utilize their delicious juices in the remainder of the recipe and for flavor in the broth. After I removed the bacon, I browned the sausage, making sure not to cook ENTIRELY through, just browned, in the bacon fat since it will cook further in the pressure setting later on. Next came the veggies. Bacon and sausage cooking

Dublin coddle is a dish of layers, which means that it is important that all of the vegetables be cut in some sort of disc shape. Sliced potatoes carrots and onionsI then layered the vegetables and the bacon plus the parsley as follows: potatoes, carrots, onions and leeks, parsley, then bacon. I repeated these layers three times, seasoning with salt, pepper, and one bay leaf at each step. When the layers were complete (making sure that we had not surpassed the Instant Pot “max fill” line), I added the bangers to the top of the pile, then poured over the beef broth and Guinness.Sliced potatoes carrots and onionsBacon onions bay leaf in pot

Next comes my favorite part: instead of waiting all day for this dish to stew in a slow cooker or Dutch oven, I simply set the Instant Pot to manual high pressure for 20 minutes. When the timer is up, you can do a slow or a quick release of the pressure, your choice, depending on how much time you have. Dublin coddle in instant potWhen the coddle is finished, ladle it into bowls, top with more fresh parsley, and serve warm with some crunchy bread and your favorite Irish beer. HAPPY ST. PATRICK’S DAY!!Dublin coddle in bowl with bread

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Instant Pot Traditional Dublin Coddle With Guinness Beer

Course Main Course
Cuisine irish
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients

  • 2 lbs Yukon gold potatoes
  • 2 yellow onions
  • 2 leeks
  • 4 carrots
  • 1 lb high quality pork sausage bangers
  • 6-8 slices thick cut bacon
  • 3 bay leaves
  • 1 large bunch parsley
  • 1 bottle Guinness beer
  • 2 cups beef broth

Instructions

  1. Peel and cut the potatoes into 1/4 inch thick discs. Halve, peel, and slice the onion. Cut the whites of the leeks into 1/4 inch thick slices. Peel the carrots and slice into 1/4 inch thick pieces. Roughly chop the parsley.
  2. Roughly chop the bacon into 1/2 inch thick pieces and cut the sausage into halves. Set the Instant Pot to sauté function. When it displays "hot", add the bacon and cook until crispy, about 6 minutes. Remove the bacon pieces, leaving the juices, and set aside to drain on a paper towel.
  3. Add the sausage to the bacon grease and cook until browned but not fully cooked, about 2-3 minutes on each side. Remove and set aside.
  4. Deglaze the bottom of the Instant Pot with a splash of beef broth and splash of beer. This step is important because if any residue from the meat remains stuck to the bottom of the Instant Pot, it will cause the instant pot to display a "burn" error when the pressure cook beings and the timer will cease after you have worked so hard layering your coddle.
  5. Layer the vegetables, bacon, and seasonings as follows: potatoes, carrots, leeks and onions, then bacon, dividing into 3 equal layers and topping each with salt and pepper, a sprinkling of parsley, and 1 bay leaf.
  6. Top the layers with your bangers, then pour over the remaining beef broth and Guinness beer.
  7. Set the instant pot to manual high pressure for 20 minutes. When the timer is up, do a quick release.
  8. Ladle into bowls and top with more fresh parsley. Serve warm with crispy bread and your favorite Irish beer.

Dublin coddle in bowl with Irish soda bread

Cheers!