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Prescription Pantry

Prescriptions for taste, recipes for life.

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Blistered Cherry Tomatoes with Balsamic Reduction

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blistered tomatoes balsamic pan basil

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.

tomatoes bowl balsamic salt

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.

blistered cheery tomatoes balsamic basil leaves

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.

cherry tomatoes basil plate salt

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.)

cherry tomatoes bowl balsamic salt

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!

tomatoes balsamic plate salt

cherry tomatoes basil plate salt
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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

  1. Heat a large drizzle of olive oil in a large pan over medium heat. Add the tomatoes and balsamic and toss to coat.

  2. 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.

  3. 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

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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.

sriracha red pepper cashew cream sauce

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:

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.

raw cashews soaking in water

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.

lemon dijon mustard cashew cream sauce

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.

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.

rosemary garlic cashew cream sauce mason jar

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.

cashew cream sauce

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

sriracha red pepper cashew cream sauce
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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

  1. 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.)

  2. Drain the cashews in a colander. Add them to the food processor with the nutritional yeast, chicken broth, and garlic cloves. 

  3. 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. 

  4. Keep refrigerated for 7-10 days. 

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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

  1. Soak the cashews in water for at least 2 hours, up to 8 hours. If soaking over night, be sure to refrigerate. 

  2. Drain and rinse the cashews. Add to the food processor with chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.

  3. 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 mason jar
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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

  1. 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.

  2. Add the cashews to the food processor with garlic, nutritional yeast, and chicken stock. Blend until smooth and creamy. 

  3. Pull the rosemary leaves from the stems. Add to the cashew cream sauce and pulse until blended through. Store refrigerated for 7-10 days. 

 

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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

  1. 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.

  2. Add the cashews to the food processor along with the chicken broth, nutritional yeast, and garlic. Blend until smooth and creamy.

  3. Add the miso and soy sauce and pulse until blended through. Store refrigerated for 7 to 10 days. 

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.

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. 

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. 

10 Kitchen Tools I Can’t Live Without

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1. Giada Mezzaluna Knife

When I first began my venture into the cooking world, every book, tutorial, and blog that I read made it abundantly clear that I needed a proper chef’s knife. There are so many quality knives to choose from if you really do your research, however, one of the main qualities that stood out to me among all of the recommendations was that I needed a knife with “full tang.”

What the hell does that mean, you ask? The tang is the part of the blade that extends into the handle connecting the handle and the blade. The more conjoined these two parts are, the stronger the knife will be.

I also took into great consideration the shape of the knife. I choose a Mezzaluna knife, which is curved on each end, making chopping of herbs and garlic a breeze, but is versatile enough to be used to cut most vegetables and meats.

I took great inspiration from the lovely Giada when I first began to find myself inspired by cooking tutorials, and I quite adored her Mezzaluna knife, which has become my go to knife in the kitchen.

2. Magnetic Knife Board

After acquiring such a lovely knife and putting it to lots of use, I soon came to the conclusion that I would need some sort of handy way to display the knife that would also keep it easily within arms reach. Enter: the magnetic floating knife board.

Not only does this knife board beautifully display your knives for all the world to see, it can be kept right out on the counter so your knives are safely in reach whenever you may need them. Mine currently holds 3 large chefs knives, so it is quite roomy, and the quality and display are not to be beat.

3. Flexible Plastic Cutting Boards

While I will admit, I adore my high quality wooden cutting board from Williams-Sonoma, it’s not nearly as light and handy as I find these boards to be. Not only can they be so easily rinsed right off and popped in the dishwasher after each use, the plastic doesn’t hold those strong unpleasant odors that linger on so many wooden cutting boards, such as those that you encounter when chopping onions or garlic. I also find them much more sanitary for cutting raw meats.

4. Avocado Tool

Speaking of cutting and slicing, raise your hand if you have ever struggled with the great feat that is halving, pitting, and dicing an avocado. I knew I wasn’t alone!

While with much practice with your chef’s knife, you will eventually become a pro at this task, in the meantime, behold one of the most genius tools to hit the market.

It seriously does every thing. It peels, it pits, it slices, it dices, it scoops. The first time you use this tool, you will immediately wonder how you have lived without it. And it’s definitely going to come in handy for all of that avocado toast you’re going to be making.

5. Spiralizer

The first time I encountered this tool was when I came across a beautiful recipe in The Forest Feast cookbook that I wanted to make for my girlfriends on New Year’s Eve. I love pasta, but what I love even more is any sort of healthy alternative to pasta. Not only does the spiralizer turn healthy vegetables into noodles waiting to be coated with pasta sauce or made into pasta salad, it creates an absolutely elegant and impressive presentation.

6. Instant Pot

If you’ve been following my blog for any length of time, you’ve most certainly seen me mention the instant pot in several of my recipes. Mainly, because it is a huge time saving alternative to many chores such as slow roasting meats, cooking rice, farro, or quinoa, and slow cooking soups and stews.

What I think is great about the instant pot is the “set it and forget it” mentality that comes along with it. I find it such a treat to have this handy appliance doing all the work cooking my rice or side dish while I’m busy focusing on other recipes elsewhere in the kitchen.

Also, there’s nothing worse than having a craving for your favorite slow cooker recipe, but not enough time to make it. With the instant pot, you’ll have fall off the bone short ribs or beef stew in a fraction of the time, and quinoa in 1 minute (ONE minute!)

7. SodaStream

No good meal is complete without a well thought out cocktail (or mocktail) to pair it with. I first bought the soda stream because I drink a LOT of water throughout the day, and I am always adding some sort of flavor to it, so I thought it would be nice to create my own flavored water options. However, I found my favorite thing about having a Soda Stream was that when I need seltzer or sparkling water for a drink recipe, I don’t have to run to the store or worry about having it on hand, I can make my own! It’s so convenient your neighbors will be asking to borrow some sparkling water in a pinch as well.

8. Kitchenaid Stand Mixer

No kitchen is complete without a Kitchen Aid stand mixer. While I will admit, it’s not an appliance I use every day, or even every week, it is an appliance I am proud to own. This appliance has seriously stood the test of time.

What’s more, is there are so many neat attachments to add to your arsenal that will really make you feel like a pro. There’s not much that is more satisfying than making your own pasta completely from scratch or casing your own sausage. It even takes all the work out of shredding chicken.

9. Cast Iron Skillet

I don’t think I have to do much to convince you that you need a cast iron skillet in your life. All you need to do is use it once, and you will be hooked on its versatility and the amazing flavors and crispness that it creates.

Cast iron skillets are another kitchen favorite that truly stand the test of time and are so durable and timeless they can even be passed down through generations. Some of my favorite things to make in my cast iron skillet are cornbread, and a good, simple steak.

10. Sponge Caddy

One downfall to spending countless hours in the kitchen creating recipes, is the loads of dishes piled up to wash at the end. If you’re lucky, you can charm your husband into doing them for you in exchange for the beautiful meal you just cooked, but if you’re stuck doing them yourself, I suggest you save yourself a ton of mess and headache and get yourself one of these sponge caddy’s.

The suction cup attachments are a great thought, but they tend to collect mildew, and who needs a germy piece of plastic in the same place you are trying to achieve clean dishes? Not only does this one hold several brushes and sponges, it is efficiently designed to drain and can even be taken apart to be washed itself.

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.

 

Dinner Party – Book Club Edition

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Every month I get together with some of my favorite girlfriends for food and drinks and to discuss the book we’ve chosen to read over the previous month. This month, it was my turn to host! Since this would be my first time hosting (and first dinner party since I had began the blog,) I wanted to get extra creative and make this a night of memorable and tasty foods.

I knew right away that the perfect place to turn for inspiration for recipes for a crowd would be the Forest Feast Gatherings cookbook by Erin Gleeson. She features tons of amazing and beautiful vegetarian recipes perfect for any sort of get together or dinner party. Before we dove into the veggie deliciousness, we kicked things off with a simple but impressive looking side that’s quickly becoming a book club favorite: my friend Amanda’s Crescent Wrapped Baked Brie.

Ingredients:

  • 1 wheel of Brie or Camembert (there was a large group of us and we LOVE cheese, so we chose one of each!)
  • 1 can of crescent dough
  • 3-4 green apples, sliced thinly for pairing.

Instructions:

  1. Preheat oven to 350. Roll open the crescent dough and divide it into two even squares.
  2. Rub some olive oil on a sheet pan to prevent the dough from sticking. Place the first square of dough on the pan with the wheel of cheese directly in the center. Fold each of the four corners up to the center and press together.
  3. Flip the wheel over and place directly in the center of the second square of dough and fold the four corners up again. Rub both sides with oil and bake for 25 minutes or until golden brown.
  4. I find it best to let the wheel cool for about 5 minutes before cutting into it so all the cheese doesn’t run out and its easier to get a good bite. Enjoy it with some apple slices, its perfect for sharing with friends over a few glasses of wine.

After a couple of glasses of wine, we were all ready to dig in properly. We feasted on a zucchini noodle salad, cucumber wraps, and butternut squash crostinis, three of my favorite Forest Feast creations with a few small twists of my own.

Zucchini Noodle Salad

This is one of my favorite Forest Feast recipes, I’m not the biggest fan of pesto, so I opted to make my own dressing instead, an avocado cream sauce.

Ingredients: (for the sauce)

  • 1 large ripe avocado
  • 1/2 cup Greek yogurt
  • 2 cloves garlic
  • 1 lime
  • 1 bunch of cilantro

Instructions:

  1. Halve, pit, and dice the avocado. Roughly chop the garlic. Zest then halve the lime. Roughly chop the cilantro.
  2. Add the avocado, Greek yogurt, garlic, and cilantro to a food processor. Add the lime zest and juice of half the lime.
  3. Pulse until smooth and creamy.
  4. Add a large drizzle of olive oil and salt and pepper to taste.

Ingredients for the salad:

  • 3 zucchini
  • 1 cup edamame
  • 8 oz mozzarella balls
  • 1/4 cup pine nuts
  • 1 bunch of fresh mint, roughly chopped
  1. Using a Spiralizer, make the zucchini noodles. Toss in olive oil, salt and pepper.
  2. Add edamame, mozzarella balls, mint, and pine nuts, tossing to combine.
  3. Add the dressing and stir until everything is evenly coated.

Butternut squash crostinis

Ingredients:

  • 2 loaves of Demi baguette bread
  • 1 butternut squash
  • 4 oz goat cheese (spreadable kind)
  • Fresh thyme

Instructions:

  1. Peel and dice the butternut squash into 1/4 inch thick cubes. Add a large drizzle of olive oil to a large sauce pan over medium heat. Add the butternut squash and sauté approximately 10 minutes until lightly browned and fork tender. Season with salt and pepper.
  2. Slice the bread on the diagonal into 1/4 inch thick slices. Spread evenly on a sheet pan and drizzle generously with olive oil.
  3. Broil on high for 2 minutes.
  4. Allow bread to cool for 5-10 minutes then spread with a thin layer of goat cheese.
  5. Strip the thyme leaves from the stems until you have about 2-3 tablespoons worth.
  6. Top each crostini with a teaspoon of butternut squash and sprinkle with fresh thyme.

Cucumber Spinach Wraps

Ingredients:

  • 3 cucumbers
  • 6 large spinach tortillas
  • 6 oz pesto
  • 8 oz cream cheese spread
  • 1 red onion

Instructions:

  1. Halve then cut the cucumbers into 1/2 inch thick slices. Thinly slice the red onion.
  2. Spread each spinach tortilla with a layer of cream cheese and a layer of pesto. Top with cucumber slices and red onion slices. Roll into a burrito.
  3. Wrap each in parchment paper and tie with twine. Chill for 1 hour and cut into equal halves before serving.