Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs is different and delicious Recipe that can be used in small quantity as starter and in a bit large quantity as a main dish in your dinner.oo

Bacon Cheddar Deviled Eggs
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Recipe Type: Main
Author: ChefSkewer
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 6
Bacon Cheddar Deviled Eggs can be used as a main dish. Mayonnaise ,Cheddar cheese and eggs make it delicious but high in calories, so small amount at one time can be a nice method of using it.
Ingredients
  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard
Instructions
  1. Place eggs in a saucepan, and cover with cold water.
  2. Bring water to a boil and immediately remove from heat.
  3. Cover, and let eggs stand in hot water for 10 to 12 minutes.
  4. Remove from hot water, and cool.
  5. To cool more quickly, rinse eggs under cold running water.
  6. Meanwhile, place bacon in a large, deep skillet.
  7. Cook over medium-high heat until evenly brown.
  8. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice.
  9. Crumble and set aside.
  10. Peel the hard-cooked eggs, and cut in half lengthwise.
  11. Remove yolks to a small bowl.
  12. Mash egg yolks with mayonnaise, crumbled bacon and cheese.
  13. Stir in mustard.
  14. Fill egg white halves with the yolk mixture and refrigerate until serving.
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1.2.4

Strawberry Salsa

Strawberry Salsa is a great looking delicious recipe including all fresh ingredients. Most inspiring thing about this Recipe is that you don’t need to cook it, all you need to do is to mix well and refrigerate it. 

 

Strawberry Salsa
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Recipe Type: Appetiser
Author: ChefSkewer
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 4
Strawberry Salsa can be used as a pleasant start of your dinner. Having strawberry, lemon and garlic make it even more delicious and great in aroma.
Ingredients
  • 1 pint fresh strawberries, sliced
  • 4 roma (plum) tomatoes, seeded and chopped
  • 1 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 1 tablespoon olive oil
Instructions
  1. In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil.
  2. Toss all together to mix and coat.
  3. Cover dish and refrigerate for 2 hours to chill.
  4. Ready to serve!
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1.2.4

Garlic-Mint Peas

Garlic-Mint Peas is attractive Recipe because its very easy to make , healthy , and having very few ingredients.

 

Garlic-Mint Peas
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Recipe Type: Side Dish
Author: ChefSkewer
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6
Garlic-Mint Peas is a side dish made up of peas and garlic. Its very simple and easy to make.
Ingredients
  • 1 pound sugar snap peas (2 cups)
  • 2 cloves garlic, halved
  • 1 tablespoon canola oil
  • 2 cups fresh or thawed frozen peas
  • 1/4 cup fresh mint leaves, chopped, or 1 tablespoon dried mint
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
Instructions
  1. Heat a large saucepan of water to boiling.
  2. Add the snap peas and cook 2 to 3 minutes.
  3. Drain and rinse under running cold water.
  4. In a large skillet over medium-low heat, cook the garlic in the oil until golden.
  5. Remove and discard the garlic.
  6. Add the sugar snap peas and fresh or thawed peas and cook until tender, 3 to 5 minutes.
  7. Remove from heat and add the mint, sugar, and salt.
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1.2.4

Torta Salata con Pancetta

Torta Salata con Pancetta  (Savory Pancetta Pie) is a one of the easiest to make baked dishes. It has nutrients advantages as well as good taste.

Torta Salata con Pancetta
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Recipe Type: Main
Author: ChefSkewer
Prep time: 50 mins
Cook time: 45 mins
Total time: 1 hour 35 mins
Serves: 4
Torta Salata con Pancetta is a dish made from ingredients including puff partry, eggs,milk , cream and all these are good for health and pleasant in taste. It gives a filled stomach feeling thats why its mostly used as a main dish.
Ingredients
  • For the pie
  • 4 large eggs
  • 2/3 cup milk
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmigiano Reggiano
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • pound diced Pancetta
  • 1 sheet frozen puff pastry, thawed (9 ounces)
  • To serve
  • 4 cups packed baby greens
  • 2 tablespoons balsamic vinegar
  • cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
Instructions
  1. For the pie: Preheat the oven to 400 degrees.
  2. Combine all the ingredients except the puff pastry in a bowl.
  3. Roll out the puff pastry into a 10-inch square and line an 8-inch square baking dish with it.
  4. Prick with a fork and spoon in the Pancetta mixture.
  5. Bake 45 minutes, or until the filling is set and the crust is golden and crisp.
  6. To serve: Toss the greens with the balsamic vinegar, olive oil, salt, and pepper. Arrange on 4 plates.
  7. Top with a wedge of pie and serve. Serves 4 as a first course, 8 as an appetizer
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1.2.4

Roasted Vegetables

Roasted Vegetables is easy to make and a quick recepi that you would enjoy cooking and eating.

Roasted Vegetables
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Recipe Type: Side Dish
Author: ChefSkewer
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8
Roasted Vegetables is a unique combination of colorful ,pleasing to the eye and a delicious vegetables. Its nutritional advantages are also there because of using different vegetable along with olive oil.
Ingredients
  • 1 medium eggplant, peeled and cubed
  • 1/4 teaspoon salt
  • 2 zucchini, sliced
  • 1 large sweet potato, peeled and sliced
  • 1 onion, peeled and cut into eighths
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon pepper
Instructions
  1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
  2. Preheat oven to 400°.
  3. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
  4. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
  5. Note: Nutritional analysis does not include salt to taste.
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1.2.4

Stuffed Squash Blossom Bruschetta

Stuffed Squash Blossom Bruschetta is a quick and delicious recipe that can be used as appetiser.

 

 

Stuffed Squash Blossom Bruschetta
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Recipe Type: Appetiser
Author: ChefSkewer
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 8
Stuffed Squash Blossom Bruschetta is a healthy and quick recipe to make. It has use of dairy and bakery product that can easily satisfy your hunger even in start of meal along with pleasing look.
Ingredients
  • 16 (1/2-ounce) slices diagonally cut French bread baguette
  • Cooking spray
  • 2 garlic cloves, halved
  • 1 cup part-skim ricotta cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1 tablespoon chopped fresh dill
  • 1 1/2 tablespoons minced shallots (about 1 small)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 large squash blossoms (about 3 cups)
Instructions
  1. Prepare grill or grill pan.
  2. Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned.
  3. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Set aside.
  4. Preheat oven to 350°.
  5. Spoon ricotta onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
  6. Cover with additional paper towels; let stand 15 minutes.
  7. Scrape into a bowl using a rubber spatula.
  8. Stir in Parmesan and next 4 ingredients (through pepper).
  9. Gently spoon about 1 tablespoon ricotta mixture into each blossom.
  10. Gently press edges of blossoms to seal in cheese.
  11. Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated.
  12. Top each bread slice with 1 squash blossom; serve immediately.
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1.2.4

Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella is a fresh and healthy addition to your meal because of the presence of vegetables and olive oil. It can be used as Appetizers, Main Dishes, Side Dishes/Vegetables.

 

Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella
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Recipe Type: Appetiser
Author: ChefSkewer
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 1
You can use this recipe as an appetiser part of your meal, as it is appealing to eye and can be considered as a welcoming start of your lunch or dinner.
Ingredients
  • 1/4 teaspoon olive oil
  • 2 (6-inch) corn tortillas
  • Cooking spray
  • 1/3 cup fresh or frozen, thawed, corn kernels
  • 1 tablespoon chopped red onion
  • 1 1/2 teaspoons sun-dried tomato sprinkles
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shredded smoked mozzarella cheese
Instructions
  1. Pour oil onto one side of a tortilla.
  2. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
  3. Heat a large nonstick skillet over medium-high heat.
  4. Coat pan with cooking spray. Add corn; cook 4 minutes or until lightly browned, stirring occasionally.
  5. Place corn in a bowl. Add onion, sun-dried tomato, salt, and pepper to pan; sauté 1 minute.
  6. Add to the corn mixture.
  7. Wipe pan with paper towels; recoat with cooking spray.
  8. Heat pan over medium-high heat. Place one tortilla, oiled side down, in pan.
  9. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture.
  10. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up.
  11. Cook 2 minutes on each side or until cheese melts and tortilla is crisp. Cut into 4 wedges.
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Chunky Tomato-Fruit Gazpacho

Chunky Tomato-Fruit Gazpacho is a great appetizer for your guests.

Chunky Tomato-Fruit Gazpacho
Recipe Type: Appetiser
Author: ChefSkewer
Prep time: 120 mins
Cook time: 2 mins
Total time: 2 hours 2 mins
Serves: 5
Chunky Tomato-Fruit Gazpacho makes a great appetizer.
Ingredients
  • 2 cups finely chopped tomatoes (about 3/4 pound)
  • 2 cups finely diced honeydew melon (about 3/4 pound)
  • 2 cups finely diced cantaloupe (about 3/4 pound)
  • 1 cup finely diced mango (about 1 medium)
  • 1 cup finely diced seeded peeled cucumber (about 1 medium)
  • 1 cup finely diced nectarines (about 3 medium)
  • 1 cup fresh orange juice (about 4 oranges)
  • 1/2 cup finely chopped Vidalia or other sweet onion
  • 1/4 cup chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 jalapeño pepper, seeded and finely chopped
Instructions
  1. Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

COQUILLE SAINT-JACQUES

COQUILLE SAINT-JACQUES is an amazing dish. You will be extremely satisfied once you have tried this.

COQUILLE SAINT-JACQUES
Recipe Type: Entree
Author: Chef Skewer
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 4
COQUILLE SAINT-JACQUES is a divine meal.
Ingredients
  • 2 tablespoons butter
  • 2 teaspoons chopped shallots
  • 2 teaspoons chopped garlic
  • 12 medium clams
  • 18 black mussels
  • Salt and freshly ground black pepper
  • 1 cup white wine
  • 3 tablespoons olive oil
  • 12 medium shrimp
  • 6 sea scallops
  • 8 ounces white mushrooms, sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 lemon
  • 1 quart fumet (fish stock)
  • 1 pint heavy cream
  • 1 cup bread crumbs
  • 4 teaspoons parsley, chopped
Instructions
  1. In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).
  2. In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.
  3. In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.
  4. Preheat the broiler.
  5. To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.
  6. Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.