3 Ways to Make Deviled Eggs

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3 ways to make deviled eggs

These measurements are for two eggs.

Bacon & Chives:

  • 1 tablespoon of chopped cooked bacon
  • 1 tablespoon mayo (or Vegenaise is what I use)
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon of chopped fresh chives
  • 1/4 teaspoon of chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Dash of hot sauce
  • Garnish with piece of bacon and chives

Classic:

  • 1 tablespoon mayo
  • 1/4 teaspoon dijon mustard
  • Salt to taste
  • Pepper to taste
  • Dash of red wine vinegar
  • Garnish with smoked paprika

Smoked Salmon & Fresh Herbs: 

  • 1 tablespoon mayo
  • 1/4 teaspoon grainy mustard (I use one with horseradish in it)
  • 1/2 teaspoon of chopped fresh chives, parsley, thyme and dill
  • Pepper to taste
  • Garnish with smoked salmon and fresh dill

“Healthy” Cookie Dough Bites

These bites size desserts are do addictive. They aren’t overly sweet, which makes them really easy to pop more than just one at a time!

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Ingredients:

  • 3/4 cup of gluten free oats
  • 3/4 cup of walnuts
  • 1/2 cup of cashews
  • 2 tablespoons of honey
  • 1/2 teaspoon of vanilla extract
  • 1.5 tablespoons of coconut oil (melted)
  • 1/4 cup of mini chocolate chips

Directions:

  1. Grind the oats and nuts in a food processor for 1 minute.
  2. Then add the honey, vanilla, coconut oil, and chocolate chips and use a spatula to mix all the ingredients together.
  3. Using a 1 tablespoon to measure, roll into balls.
  4. To Freeze: Place balls in a single layer on a cookie sheet and freeze for 20-30 minutes. Store in a mason jar or tupperware in the fridge.

Recipe adapted from Goop.

Coconut Macaroons

As promised here is the recipe for the Coconut Macaroons I made yesterday. The kraft takeout boxes were the perfect transportation for the macaroons to the BBQ party.

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Ingredients:

  • 3 large egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 package (14 ounces) unsweetened flaked coconut
  • Semi-Sweet Chocolate Chips (about 4 ounces)

Directions:

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
  2. In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
  3. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 20 to 25 minutes.
  4. Melt chocolate chips in microwave (20 second intervals) and then drizzle over macaroons.

Original recipe from Martha Stewart (I use unsweetened coconut vs. sweetened)

Spinach & Artichoke Wonton Cups

I love this recipe because it takes the messiness out of eating a dip since you have the spinach and artichoke filling in individual cups.  I haven’t found gluten free wontons yet, so if you want to make this gluten free, forget the wonton cups and just serve the filling with tortilla chips. If you do this I suggest making it a bit more creamier by adding additional greek yogurt. Plus, it’s a much lighter version of a traditional spinach & artichoke dip.
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Ingredients:

  • 1 Package of frozen chopped spinach, defrosted and drained
  • 1 Can of artichokes in water, drained and chopped
  • 1/4 cup Vegan Mayo
  • 1/3 cup Greek Yogurt
  • 1 Tablespoon Frank’s hot sauce
  • 1 clove of garlic, minced
  • 1 lemon, zest only
  • 1/2 Grated Parmesan Cheese
  • Salt & Pepper to taste
  • Wonton Wrappers (these are not gluten free)

Directions:

  1. Preheat oven to 350 degrees. Using a muffin pan, place a wonton into each tin and press down to form the cup shape (they don’t have to be perfect). Bake for 12-15 minutes or until the wonton tips are a light brown. You can make these wonton cups a few days in advance, just store in a zip lock bag. 
  2. Make sure the chopped spinach and artichokes are drained well. Use a paper towel to press out any excess water.
  3. Mix all filling ingredients together in large bowl.
  4. Fill wonton cups with mixture. Don’t fill the cups more than 30 minutes in advance otherwise the wontons will get soggy.

Adapted from this original recipe.

Fresh Herb & Onion Dip

It’s March Madness, perfect time for snacking on chips and dips. Honestly,  if I could live off of chips & dips I would, but I can’t…This dip is perfect for a party and works well served with potato chips. I made slight variations to the original recipe, adding in more fresh herbs and using Vegan mayo, but regular mayo will would perfectly.  Also, any recipes lately that ask for sour cream I’ve been substituting with greek yogurt as a healthier alternative. Sorry, I don’t have photos to post!

Ingredients: 

  • 2 Tablespoons of Olive Oil
  • 1 1/2 cups Yellow Onions, diced
  • 1/4 teaspoon Sea Salt
  • 1 1/2 cups Sour Cream (or Greek Yogurt)
  • 3/4 cup Vegan Mayo
  • 2 Tablespoons fresh Parsely, finely chopped
  • 2 Tablespoons fresh Chives, finely chopped
  • 2 Tablespoons fresh Dill, finely chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • 1/2 teaspoon Sea Salt

Directions:

  1. Add oil in a saute pan over medium heat, add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
  2. In a bowl, mix the rest of the ingredients, and then add the cooled onions.
  3. Put dip in refrigerator to chill for an hour or make it the night before the party. Serve with potato chips. 

Recipe adapted from What’s Cooking Chicago?

Gluten Free Banana Bread

This post is way overdo, things have been a little busy lately!

Whenever I have bananas that have ripened too much I throw them in the freezer to use in smoothies or in this banana bread recipe (just let them thaw before baking). This is my mom’s classic banana bread recipe which I converted to be gluten free. It will yield about 18 cupcakes or 1 loaf of bread. Enjoy!

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Ingredients:

  • 1 egg
  • 1 cup sugar
  • 1/2 cup butter (room temperature)
  • 1 tsp baking soda
  • 2 cups gluten free flour
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 3 mashed bananas

Directions:

  1. Preheat oven to 350 degrees.
  2. Using a mixer, beat egg and sugar together.
  3. Beat in butter to egg and sugar mixture.
  4. Add flour, baking soda, bananas and salt to mixture.
  5. Bake muffins for about 15 minutes.

Black Bean & Feta Quinoa Patties

The recipe originally called for spinach, but let’s be honest I forgot to buy spinach and ended up substituting with black beans. Perfect recipe for those Meatless Mondays. Enjoy!

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Ingredients:

Gluten Free Quinoa Patties:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup of finely chopped red onion
  • 2 garlic cloves, finely chopped
  • 1/2 cup of black beans
  • 2 eggs, beaten
  • 1 1/4 cups of cooked quinoa (I made 1 cup of uncooked and had leftovers)
  • 2 ounces crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup gluten free bread crumbs

Lemon Dill Yogurt Sauce:

  • 1/2 cup plain Non-Fat Geek Yogurt
  • 2 tablespoons finely chopped scallions
  • 2 teaspoons freshly squeezed lemon juice (I used half of a lemon)
  • 2 teaspoons chopped fresh dill
  • Sea salt and freshly ground pepper to taste
  • Next time I make this I might consider adding cucumbers to the sauce to make it more like a tzatziki 

Directions:

Lemon-Dill Yogurt Sauce:

  1. Whisk together the yogurt, scallions, lemon juice, and dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Quinoa Patties:

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Transfer the mixture to a medium-size bowl.
  2. Add the eggs, quinoa, black beans, feta, dill, lemon zest, and black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
  3. Add a little olive to a grill pan and heat to medium-high tempature.
  4. Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Grill the patties until they’re cooked through and browned on the outside, 4 to 5 minutes. Serve warm with lemon-dill yogurt sauce.

Recipe adapted from this version: http://paninihappy.com/spinach-feta-quinoa-cakes-plus-5-quick-dinners-on-the-panini-press/

DIY Food Allergy Menu Cards

I love hosting dinner parties but with food allergies on the rise it can often create a challenge for the host and the guest (I know from experience). If you are unsure, it’s not uncommon to ask your guests ahead of time if their diets have changed. Your guests will appreciate you going the extra mile to make them feel welcomed in your home. Check out my tutorial video on ways you can easily label the food for guests who have allergies. For more entertaining tips, subscribe to the Likeheared channel: http://www.youtube.com/iamlikehearted

Materials:

Total cost: Under $25 – $18 of this is for the Animal Stamps since I didn’t already own them

Time: 15 minutes

Steps:

  1. Make a key letting your guests know what the stamps stand for. For example, I used the cow stamp to mean “contains dairy.”
  2. For the the menu cards I used the “business cards” from Papersource, they are pre-cut and just the size I needed.
  3. Write out the dish name on a menu card with a sharpie.
  4. Use stamps with ink pad to tell what allergies are in the food.

Allergy Free Entertaining Tips:

  • Avoid cross contamination by using separate serving utensils with each dish.
  • Keep all food labels in case someone wants to double check the ingredients.
  • Ask guests to bring something other than food: bottle of wine, flowers or ice, that way you can control what food is served.