Bacon & Cheddar Deviled Eggs

Bacon & Cheddar Deviled Eggs
Serves 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 14 HARD-BOILED EGGS
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 Tbsp. chopped fresh chives OR green onion tops
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
  3. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  5. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
  7. Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
Adapted from Incredible Edible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Quick and Easy Mason Jar Frittata

Quick and Easy Mason Jar Frittata
Serves 6
A tasty, new way to serve up breakfast.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 8 ounces turkey breakfast sausage (or pork if you prefer)
  2. 1 bunch kale, stemmed and roughly chopped
  3. 8 ounces fingerling potatoes, cut into small cubes
  4. 8 large eggs
  5. 1/4 cup milk
  6. 1 cup shredded sharp cheddar cheese
  7. Kosher salt and freshly cracked black pepper
  8. Nonstick cooking spray
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, brown sausage and break it into crumbles. Toss in potatoes and cook until coated with oil. Stir in kale and cook until wilted. Season with salt and pepper and take off the heat.
  3. In medium bowl, lightly beat eggs. Season with salt and pepper. Whisk in milk and cheese. Set aside.
  4. Spray 6 small (8 ounce) mason jars with cooking spray. Divide the sausage mixture evenly between the jars. Top each jar with eggs, making sure to leave at least an inch of free space at the top of the jar. Place jars on a baking sheet covered in parchment (the eggs might bubble over a little while cooking.
  5. Bake at 375 degrees F for 25 to 30 minutes, or until eggs are set and top is golden brown. Let eggs rest for 5 minutes before serving. Serve warm or room temperature.*
Notes
  1. * If not serving right away, you can put the lid on the jar and refrigerate until ready to eat. Warm in a microwave, or in a water bath in a saucepan.
Adapted from Cooking.com
Adapted from Cooking.com
Rosemary Farm http://www.rosemaryfarm.com/

Powerhouse Sandwich

Powerhouse Sandwich
Serves 1
Amp it up with this go-to grub. Packed with muscle-protecting protein and all your food groups, this delicious energy booster will increase your stamina for work, play, and everything in between.
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Ingredients
  1. 2 slices whole-grain bread
  2. 1 hard-boiled egg
  3. 2 slices extra-lean ham
  4. 1 large lettuce leaf
  5. 1 slice low-fat cheddar cheese
  6. 1 ounce low-sodium pickles, sliced
  7. Salt and pepper, to taste
Instructions
  1. Lightly toast both slices of bread.
  2. Peel the shell and slice your hard-boiled egg into pieces.
  3. Top toast with your fixings and enjoy!
Notes
  1. Bonus tip: Cheese, please! Make your slice low-sodium mozzarella for a great source of bone-building calcium.
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Rosemary Farm http://www.rosemaryfarm.com/

Cheesy Breakfast Casserole

Cheesy Breakfast Casserole
Yields 8
The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 2 small russet potatoes, diced
  2. 4 large eggs
  3. 1/4 cup milk
  4. 1 teaspoon hot sauce, optional
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1 tablespoon olive oil
  7. 3 Italian sausage links, casing removed
  8. 1 red bell pepper, diced
  9. 1 green bell pepper, diced
  10. 1 cup shredded sharp cheddar cheese, divided
  11. 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a microwave-safe dish. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
  3. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
  4. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
  5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Serve immediately, garnished with parsley, if desired.
Notes
  1. *This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour.
Rosemary Farm http://www.rosemaryfarm.com/

Crispy Honey Chili Eggs

Crispy Honey Chili Eggs
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Eggs- 4 (boiled and quartered)
  2. Cornflour- 2tbsp + 2tsp+ 1tbsp
  3. Dry red chillis- 2
  4. Ginger- 1 small piece (chopped)
  5. Garlic- 4-5 cloves (chopped)
  6. Spring onions- 4-5 stalks (chopped)
  7. Red chilli sauce- 2tbsp
  8. Soy Sauce- 1/2tsp
  9. Lemon juice- 1tbsp
  10. Honey- 1tbsp
  11. Salt- as per taste
  12. Oil- for deep frying + 2tbsp
Instructions
  1. Heat the oil for deep frying in a pan.
  2. Mix two tablespoon of cornflour with about three tablespoon of water and make a thick batter. Sprinkle about two teaspoons of cornflour over the quartered eggs.
  3. Now, dip the quartered egg pieces into the batter of cornflour and fry it in the oil till it turns golden brown. Cook on medium flame.
  4. Once done, transfer the fried eggs to a paper tissue and keep it aside.
  5. Now heat two tablespoon of oil in another pan and add dry red chillis. Saute for a minute.
  6. Then add chopped ginger and garlic. Saute for another minute.
  7. Add the chopped spring onions, red chilli sauce, soy sauce, salt, honey and lemon juice. Mix well and saute for 3-4 minutes on medium flame.
  8. Now add the fried egg pieces to it and mix gently.
  9. Add one tablespoon of cornflour batter and mix well. Cook for 2-3 minutes and then switch off the flame.
  10. Once done, transfer the crispy honey chilli eggs to a serving plate and garnish with chopped spring onions.
Rosemary Farm http://www.rosemaryfarm.com/