Posts Tagged ‘side dish’

Tuesday Recipe: Delicious Deviled Eggs

Tuesday, November 17th, 2015

While your traditional family dishes will take most of the spotlight on Thanksgiving, you’ll also want to put out some appetizers so your loved ones will stay out of the kitchen while you cook. Deviled Eggs are a classic offering that will leave guests satisfied yet still hungry when the main meal is ready.

Kitchen Egg Timer

What you’ll need:

  • 12 medium to large eggs
  • 1/2 cup mayonnaise
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 1/8 tsp salt
  • Ground black pepper
  • Paprika for garnish


  1. Place eggs in a large saucepan (or two) and cover with water until there’s approximately 1 1/2 inches of water above the single layer of eggs. Turn heat on high until water begins to boil,
    cover and turn heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for approximately 15 minutes (or, use an Egg Timer to keep track of hard boiling). Test one egg by peeling under cold running water to ensure thorough cooking.
  3. Crack egg shells one egg at a time and peel under cold running water. Slice the eggs in half lengthwise and remove yolks to a medium mixing bowl, placing the whites on a serving platter.
  4. Mash yolks into a crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper; mix well.
  5. Evenly disperse teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, serve. Yields approximately 24 deviled eggs; reduce or increase ingredients to match your party needs.

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Tuesday Recipe: Ranch Potato Bake with Cheese

Tuesday, November 10th, 2015

This dish is warm, filling and most important of all: cheesy! Perfect for dinner on cold nights and as leftovers for lunch the next day, this bake can even be made as a side dish for Thanksgiving and other holidays.

Potato Salt & Pepper ShakersWhat you’ll need:

  • 9×13 baking dish
  • Aluminum foil
  • 2 pounds russet potatoes, cubed
  • 2 teaspoons chili powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp butter, cubed
  • 1 (8 oz) package shredded Colby-Jack cheese
  • 1 (8 oz) bottle ranch dressing


  1. Preheat oven to 400°F and lightly grease a 9×13 baking dish.
  2. Place the potatoes in the baking dish, season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes.
  3. Cover baking dish with aluminum foil and bake for 1 hour in the preheated oven, or until potatoes are tender.
  4. Remove from oven and mix in the cheese and Ranch dressing.
  5. Place back in the oven to bake for 10 minutes, or until cheese is melted and bubbly. Remove, serve and enjoy!

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Tasteful Tuesday: Avocado Burrito Bowl

Tuesday, July 21st, 2015

This fresh and light dish is not just tasty but versatile; serve it in snack proportions, as a main dish, with quesadillas, empanadas and other Spanish foods, and add beef or chicken if desired. It’s sure to fill you up and keep you energized while satisfying yours and your guests’ taste buds this summer and throughout the year!

CC image courtesy of Flickr user cookbookman17

What you’ll need:

  • 1 cup white rice
    (use instant or Minute rice
    if you don’t have a lot of time)
  • 1 tbsp olive oil
  • 1 15 oz. can black beans, rinsed
  • 1 tsp. ground cumin
  • kosher salt and black pepper
  • 2 avocados, sliced
  • 1 cup Pico de Gallo or your favorite salsa
  • 4 oz. cheddar cheese, grated


  1. Cook rice according to package directions.
  2. While the rice is cooking, heat oil over medium heat in a nonstick skillet. Add beans and cumin, season with salt and pepper.
  3. Stir occasionally until heated through, or for about 2 minutes.
  4. Divide beans and rice in serving bowls and top with avocado, Pico de Gallo or your salsa of choice, and cheddar cheese. Enjoy!

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