Side Dish

Heirloom Tomato Tart with Mascarpone and Fresh Basil

August 27, 2018 by prescriptionpantry 1 Comment

You know what I love more than anything? A good garden party with my girlfriends. We’ve all put a tremendous amount of effort and research into ensuring our vegetable gardens were a success during this extremely hot and dry summer, and the fruits of our labor (pun intended!) are definitely starting to pay off!

What better way to celebrate a bounty of vegetables than by having a garden party! Not only is it a chance to spend time with your friends and neighbors, its a great opportunity to try out new recipes that make good use of your veggies.

That’s exactly what I did for this beautiful heirloom tomato tart dressed up with mascarpone and fresh basil.

I started by harvesting that morning, and when I took a full inventory of my little harvest, I saw that I had an abundance of Brad’s Atomic Grape tomatoes, and one beautiful Berkeley Tie-Dye tomato I had been dying to try. I’ve also been growing a rather large Thai Sweet Basil plant all summer that goes will with just about anything.

I am especially proud of my vegetable garden this year for two reasons: number one being that this is the first garden I have started completely from seed. In addition, every seed that I grew was of a rare heirloom variety.

We purchased all of our seeds from Baker Creek Heirloom Seeds this year. If you haven’t checked them out, run, don’t walk to their website and you will be in total awe of the beautifully colored heirloom varieties they offer.

I love making tarts because you can be totally creative with what you choose to put on it. (They’re also really easy to make.) I use a store bought puff pastry like this one, found in the freezer aisle, that comes in sheets. I chose mascarpone for the spread of this tart, but I often use goat cheese, Parmesan, and several other types of cheeses as well.

The atomic grape tomatoes were just the right size to halve, and I cut the Berkeley Tie-Dye into really thing slices. Also of note, before I decorated my tart, I patted my slices of tie-dye tomato dry with a paper towel and let sit for about 10 minutes so they would not make my tart soggy.

This is one of my favorite creations of the summer thus far, and I’m looking forward to trying lots of other vegetable and flavor combinations before it’s over! Comment down below some of the delicious recipes you’ve created with your vegetable bounty this year.

Heirloom Tomato Tart with Mascarpone and Fresh Basil

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6 people

Ingredients

6 oz cherry tomatoes
1 large tomato
3 oz mascarpone
1 box puff pastry sheets
1 bunch fresh basil

Instructions

Preheat the oven to 425 degrees farenheit. Pull the puff pastry from the freezer and let sit at room temperature while you prep your tomatoes, about 20 minutes.
Halve the cherry tomatoes. Thinly slice the full sized tomatoes. Pat away any excess liquid with a paper towel and let sit for about 10 minutes.
Pull the basil leaves from the stems. Line a sheet pan with parchment paper. Spread the puff pastry sheet flat on the parchment paper. Using a knife, score the edges of the pastry, about 1/2 inch on all sides.
Cover the tart with a thick layer of mascarpone. Arrange the tomatoes on the tart, evenly spaced, then top with course sea salt and freshly ground black pepper.
Bake at 425 degrees for 25 minutes until edges are brown and tomatoes are fully cooked. Add the basil during the last 5 minutes so it does not burn. Serve warm in slices.

Blistered Sweet Peppers Stuffed with Goat Cheese and Thyme

August 1, 2018 by prescriptionpantry Leave a Comment

I’m always on the lookout for simple yet impressive sides and appetizers when I’m hosting a dinner party myself, or simply contributing to one. The great thing about mini peppers (besides how delicious they are) is that their compact shape allows you to stuff them with just about anything!

Goat cheese and thyme is one of my all time flavor combinations, so I knew right away it would be a hit paired with these mini peppers. And I just couldn’t resist spicing it up with some red pepper flakes.

There are several ways to blister the peppers before stuffing them. While this recipe would not be bad with fresh, crisp bell peppers, it is taken to the next level with the smoky flavor you get from blistering. This can be done in a cast iron skillet over very high heat and a small amount of olive oil to prevent sticking, or in the oven at 425 degrees Fahrenheit for about 15 to 20 minutes.

Goat cheese and thyme is just one of the many great flavor combinations for stuffed peppers. You can try basil or chives in place of the thyme, and feta or mascarpone in the place of the goat cheese. I chose to top my stuffed peppers with some red pepper flakes and a light drizzle of honey, but some freshly ground black pepper would be just as tasty, and some sriracha, for instance, would give it a great kick.

Comment down below what flavor combinations you have created for stuffed peppers!

blistered mini sweet peppers stuffed goat cheese thyme

Thyme and Goat Cheese Stuffed Mini Peppers

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 people

Ingredients

1 4 oz block goat cheese
1 lb mini sweet peppers
1 bunch thyme
1 tbsp red pepper flakes
1 tbsp honey

Instructions

Preheat th oven to 425 degrees Fahrenheit. Rinse and halve the peppers. Remove any excess ribs or seeds that will make them difficult to stuff.
Line a large baking shot with parchment paper. Place the pepper halves cut side down and drizzle with olive oil. Back for 15 to 20 minutes or until evenly blistered.
Strip the thyme leaves from the stem until you have about 2-3 tbsps of leaves. In a medium bowl, combine the goat cheese and thyme. Stir until softened and evenly mixed.
When the peppers are blistered, allow to cool for 5-10 minutes. Fill each peppers with the goat cheese thyme mixture and top with as much red pepper flakes and honey as you like.

Summer Corn Salad

August 1, 2018 by prescriptionpantry Leave a Comment

I threw this summer salad together for a pool and barbecue day with my girlfriends last week. Not only is it aesthetically pleasing with its bright, summery colors, its packed full of tons of fresh veggies, many of which you can find in your own vegetable garden!

We started our vegetable garden from seed this year, all heirloom varieties from Baker Creek Heirloom Seed Company. It was a rather ambitious garden, so I’m quite pleased with how well its producing so far. Because it is now flourishing, we’ve got an abundance of cherry tomatoes! (You might have noticed their beauty in my last post here.) They were the perfect tasty addition to this salad and also add a beautiful pop of color.

I love to spice up my salads and slaws with freshly diced jalapeños, but if that’s a bit spicy for your preference, you can remove all the stems and seeds to slightly reduce the spice, or omit the jalapeño entirely for no spice. The Jalapeño can also be substituted with a bell pepper.

The dressing for this salad is a simple oil and vinegar mixture. The 2 tablespoon measurement is an approximation, but the amount of oil and vinegar needed is pretty easy to eyeball if you want to scale up or down the size of your salad.

This is a great make ahead dish. If you do decide to make ahead, refrigerate covered over night with all the ingredients EXCEPT the feta and mint. The salad will be more fresh and crunchy if you add those two ingredients right before serving.

Comment down below some of the recipes you’ve created from your vegetable garden this year!

Summer Corn Salad

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6 people

Ingredients

4 cobs corn
12 oz cherry tomatoes
1/2 red onion
1 jalapeno
1 bunch mint
1 bunch cilantro
6 oz feta cheese
2 tbsp olive oil
2 tbsp white wine vinegar
1 cucumber

Instructions

Add the corn to a large pot and cover with water. Bring to a boil over high heat and continue to boil for 10 minutes or until corn is soft when poked with a fork. Drain and set aside to cool.
Halve, core, and seed the jalapeno. (Leave the ribs and seeds if you prefer more heat.) Halve, peel, and dice the onion. Halve the cherry tomatoes and cut the cucumber into 1/2 inch cubes.
Mince the mint and cilantro until you have about 1/4 cup of each.
When the corn has cooled, cut the kernels from the cob. In a large bowl, combine corn, onion, jalapeno, cucumber, tomatoes, cilantro and mint. Stir to combine. Add the olive oil and white wine vinegar and stir until evenly coated. Season generously with salt and pepper. Add the feta cheese just before serving.

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Blistered Cherry Tomatoes with Balsamic Reduction

July 22, 2018 by prescriptionpantry 3 Comments

This year, I decided to start my own heirloom vegetable garden from seed. While it was a challenging, month long process, I am finally starting to see, quite literally, the fruits of my labor. One vegetable we are quickly developing an abundance of is tomatoes. While I certainly have no shortage of ideas of how to put these tomatoes to use, one of my absolute favorites is to blister them in a balsamic reduction.

Balsamic vinegar is one of my all time favorite flavors, and reducing it into a delicious, syrupy concoction will add some incredible taste to almost anything. As far as tomatoes go, there’s no need to be selective or picky. You can use store bought red cherry tomatoes, or a constellation medley of yellow, sungold, and black cherry tomatoes.

If you’ve been ambitious with your garden this year, another great variety to use is Brad’s Atomic Grape Tomatoes from Baker Creek Heirloom Seeds. As their name implies, they produce a beautiful combination of purple, blue, green, and brown stripes and are extraordinarily sweet.

As I’m sure you all know, I love a recipe that’s quick and easy yet impressive and decadent at the same time. All you need is 15 minutes and a good glass of your favorite wine (optional) to perfectly blister the tomatoes and reduce the balsamic vinegar. I like to plate them with a spoon of coarse sea salt and top with a fresh basil chiffonade. (If you’d like to see a quick tutorial on how easy it is to get this impressive cut from basil, click here.)

Enjoy these blistered cherry tomatoes with balsamic reduction as your new favorite appetizer or snack, or bring it as a side to your next dinner party. Comment down below to tell me how YOUR garden is doing this year!

Blistered Cherry Tomatoes with Balsamic Reduction

Total Time 15 minutes

Servings 2 People

Ingredients

12 oz cherry tomatoes (Or about 2 cups)
3 tbsp balsamic vinegar
1 tsp course sea salt
3-4 leaves basil
1 tsp capers (Optional)

Instructions

Heat a large drizzle of olive oil in a large pan over medium heat. Add the tomatoes and balsamic and toss to coat.
Sautée the tomatoes in the balsamic over medium heat for 12-15 minutes or until tomatoes are blistered and balsamic vinegar is thick and syrupy.
Chiffonade the basil leaves Plate the tomatoes with a spoon of coarse sea salt for sprinkling. Top with capers and the basal chiffonade.

Cashew Cream Sauce: Four Different Ways

June 29, 2018 by prescriptionpantry Leave a Comment

If you are one of the many people currently trying your hand at either the Paleo or the Keto diet, you may have quickly discovered the dilemma that is: sauces. Many of the sauces we use so regularly to give our dishes flavor are off limits on the Paleo or Keto diet. It really involves some creativity, which is where I found cashew cream sauce to come in so handy.

Not only does it fit the criteria for a diet that involves low carb, non-dairy, and zero processed foods, its super easy to make. All you really need is a food processor and some creativity. I use this particular one below:

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The only time consuming part of this recipe is actually soaking the cashews. My best advice is to soak them a minimum of 2 hours, but no longer than 8 hours. If you do choose to soak them over night, make sure to refrigerate them as well. I’ve made cream sauce from both cashews soaked for 2 hours and cashews soaked for 8 hours, and to be honest, have not seen much of a difference in the outcome or processing time, so stick with what works for you.

As far as the flavor goes, mix it up, and feel free to get creative! You can make lots of cream sauce in large batches, then divide it into smaller batches when you add your different flavors. I usually store mine in mason jars in the refrigerator where it keeps well for about 7-10 days.

One key ingredient I always add to my cashew cream sauce that helps to really boost the flavor and balance out the nutty taste is nutritional yeast.

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It has a cheesy flavor and is often used for a cheese substitute in many different diets, such as the paleo diet. It helps to thicken sauces and dressings, and is a great source of nutrients as well.

As far as liquid is concerned, I definitely play it by ear when choosing how much to add. The amount of liquid you add to the cashews before processing will determine how creamy or thin your sauce turns out, but a good rule of thumb is to use about 1 1/4 cups liquid for every 2 cups of cashews, adjusting as necessary until you get the desired creaminess.

Comment down below some of your favorite cashew cream sauce variations!

Sriracha Red Pepper Cashew Cream Sauce

Total Time 15 minutes

Ingredients

2 Cups Unsalted cashews
1 1/4 Cup Chicken broth
1/3 Cup Nutritional yeast
4 Tbsp Sriracha
1 Tbsp Red pepper flakes
2 Cloves Garlic

Instructions

Soak the cashews in water for at least 2 hours, no longer than 8 hours. (If soaking over night be sure to refrigerate the cashews while they soak.)
Drain the cashews in a colander. Add them to the food processor with the nutritional yeast, chicken broth, and garlic cloves.
Blend until smooth and creamy. Separate the sauce into jars if making multiple flavors. If making one batch of sriracha red pepper sauce, add the sriracha and red pepper flakes then pulse for a few more seconds until combined.
Keep refrigerated for 7-10 days.

Lemon Dijon Cashew Cream Sauce

Total Time 15 minutes

Ingredients

2 lemons
2 tbsp Dijon mustard
2 cups unsalted cashews
1 1/4 cups chicken broth
1/3 cup nutritional yeast
2 cloves garlic

Instructions

Soak the cashews in water for at least 2 hours, up to 8 hours. If soaking over night, be sure to refrigerate.
Drain and rinse the cashews. Add to the food processor with chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.
Halve and zest the lemons. Add the juice of both lemons plus the zest to the cashew sauce along with the mustard. Pulse for a few more seconds until combined. (Keep refrigerated, good for 7-10 days.)

Rosemary Garlic Cashew Cream Sauce

Total Time 15 minutes

Ingredients

2 cups raw cashews
2 cloves garlic
1/3 cup nutritional yeast
1 1/4 cup chicken broth
2 sprigs rosemary

Instructions

Soak the cashews in water for at least 2, up to 8 hours. If soaking over night, be sure to refrigerate. Drain and rinse the cashews.
Add the cashews to the food processor with garlic, nutritional yeast, and chicken stock. Blend until smooth and creamy.
Pull the rosemary leaves from the stems. Add to the cashew cream sauce and pulse until blended through. Store refrigerated for 7-10 days.

Miso Soy Cashew Cream Sauce

Total Time 15 minutes

Ingredients

2 cups raw cashews
1 1/4 cup chicken broth
1/3 cup nutritional yeast
2 cloves garlic
2 tbsp miso
2 tbsp soy sauce

Instructions

Soak the cashews in water for at least 2 hours up to 8 hours. If soaking over night be sure to refrigerate. Drain and rinse the cashews.
Add the cashews to the food processor along with the chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.
Add the miso and soy sauce and pulse until blended through. Store refrigerated for 7 to 10 days.

Roasted Brussel Sprouts with Bacon

April 28, 2018 by prescriptionpantry 1 Comment

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 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.

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.

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.

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

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

Preheat the oven to 425 degrees Fahrenheit. Rinse the Brussel sprouts and cut them into halves.
Toss the halved Brussel sprouts in a large bowl with a large drizzle of olive oil. Season generously with salt and pepper.
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.
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.
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:

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Creamy Roasted Cauliflower and Broccoli Salad with Bacon

April 16, 2018 by prescriptionpantry Leave a Comment

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 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.

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.

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.

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.

(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.)

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

Preheat the oven to 425.
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.
Bake at 425 for 20-25 minutes or until just barely fork tender and slightly crispy.
While the broccoli and cauliflower are baking, halve, peel, and dice the onion.
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.
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.
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

April 15, 2018 by prescriptionpantry 2 Comments

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.

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.

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.

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.

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.

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.

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

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.
Cover tightly with plastic wrap and allow to rise at room temperature approximately 12 hours until surface is bubbly.
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.
Lay a loose layer of plastic wrap or a towel over the top and allow to sit for 15 minutes.
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.
When the dough has doubled in size and has a slight spring to it, it is ready to be baked.
Preheat the oven to 475. Place the Dutch oven in to warm while it is preheating.
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.
Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until browned and crispy.
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.

Easy Deviled Eggs – 4 Ways

March 30, 2018 by prescriptionpantry Leave a Comment

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!

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

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.
Peel then slice the eggs in half. Scoop the yolks into a bowl.
Add the mayonnaise and sriracha and mix until well blended and creamy.
Add 1 tbsp of the filling to each hard boiled egg half and top with bacon.

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

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.
Peel the eggs. Cut each egg in half. Scoop the yolks into a small bowl.
Add the greek yogurt and curry powder to the yolks. Mix until blended and creamy.
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 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

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.
Peel the eggs then cut each egg in half. Scoop the yolks into a small bowl.
Add the mayonnaise and hot sauce to the yolks. Mix until blended and smooth.
Add 1 tbsp of yolk mixture to each egg half. Top with a sprig of celery.

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

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.
Peel the eggs then cut in half. Scoop the yolks into a small bow.
Add the mayonnaise and mustard to the yolks. Mix until blended and smooth.
Add 1 tbsp of yolk mixture to each egg half. Top with finely chopped chives and a sprinkling of paprika.

Cheesy Jalapeño Bacon Cornbread

February 17, 2018 by prescriptionpantry 2 Comments

This fun take on a classic side pairs perfectly with my creamy White Chicken Chili recipe. This cheesy cornbread side is super easy to make, and like you will see with most of the recipes I post, completely customizable.

For this particular recipe, I use Pickled Jalapeños, which allows for you to adjust to your heat preference. Cheddar can be substituted for any other type of cheese and bacon can be omitted if you desire a meat free version.

For the cornbread itself, I’ve always used the recipe on the Quaker Corn Meal tin.

Baking the cornbread in the cast iron skillet gives it a nice crispy finish, making it one of my favorite ways to make cornbread.

Also, it pairs perfectly with my creamy White Chicken Chili! Recipe here.

Cheesy Jalapeño Bacon Cornbread

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 People

Ingredients

1 & 1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 tsp salt optional
1 cup milk
1 egg beat
1/4 cup vegetable oil
1/4 cup pickled jalapeños
4 slices thick cut back.
1/2 cup shredder cheddar cheese

Instructions

Preheat oven to 400 degrees F. Grease a cast iron skillet.
Cook bacon and crumble. Finely chop jalapeños.
In a large bowl, combine dry ingredients. Add milk, egg, and oil to dry ingredients and stir to combine. Mixture will be lumpy and thick.
Fold in cheese, jalapeños, and bacon. Pour mixture into Cast Iron Skillet and shake gently to distribute.
Bake for 20 minutes or until golden brown and tooth pick inserted in center comes out clean.

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