Buffalo-Style Deviled Eggs

Here is the scenario:  you were invited to a picnic or party months ago and the day of you remember you were supposed to bring an appetizer.  Crap!  You have two choices: take a shower or go to the store to pick up something.  Shower wins (I am sure the party guests will appreciate it!) and you raid your fridge.  

I don't know about you but there are a few items that always gather in my fridge and pantry.  Mayo and eggs because they are essential.  Hot sauce because my fiance is a hot sauce hoarder.  Crumbled blue cheese because you never use the whole tub.  AND lastly, celery seed because I bought it for a dish that only called for 1/8th teaspoon leaving me almost an entire bottle.  Combine all those and you have Buffalo-style Deviled Eggs!!  Is that not the perfect party or picnic appetizer?  

Now while this scenario has never happened to me personally... yet... I now have my go-to deviled egg dish just in case!!

BUFFALO-STYLE DEVILED EGGS

Ingredients

• 6 hard boiled eggs
• 4 tablespoons mayonnaise
• 2 teaspoons hot sauce (I used Frank's)
• 2 tablespoons crumbled blue cheese
• About a teaspoon and half of celery seed
• Salt & pepper

Directions 

Cut eggs in half, place egg yolks in a mixing bowl and set egg whites aside.  Using a fork, mash the yolks.  Stir in mayonnaise and hot sauce.  Fold in blue cheese.  Salt and pepper to taste.  Spoon yolk mixture back into egg whites or pipe yolk mixture in using a pastry bag.  Top with a sprinkling of celery seed.  Enjoy!!

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Mini Mushroom Quiches with Hash Brown Crusts

As you all know, I love breakfast and I love mushrooms!!  Combine the two and you get these cute little mini mushroom quiches with crispy hash brown crusts! 

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Ever wonder where the quiche came from?  Most folks would say Lorraine, France because of the traditional quiche lorraine AND that is partially true.  The baked egg dish did originate in that region of world however at its creation the area was under German rule... not French.  

Lorraine, France via Encore! Life

The word "quiche" stems from the German word "kuchen" which means "cake."  The Examiner says quiches have been popular dating back to 1550 and the royal court of Nancy.  Fast forward a few centuries and quiches are everywhere in France and all over the world... served as a light lunch or an appetizer.  In the U.S., quiches are predominately served for breakfast or brunch. 

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So back to the mini quiches... I worked off a Martha Stewart recipe for Goat Cheese Quiche with a Hash Brown Crust.  I decided to miniaturize the dish by using a muffin tin.  I also added mushrooms, pancetta and chives.  Believe me when I tell you whoever you make this for will go for seconds and maybe even thirds!!!

 MINI MUSHROOM QUICHES 

WITH HASH BROWN CRUSTS

Adapted from Martha Stewart

Makes 9 individual quiches

Ingredients

• 1 pound bag hash browns, if frozen defrost before using
• 6 eggs
• 2 tablespoons butter, at room temperature
• 4 ounces goat cheese, at room temperature
• 1 cup sour cream
• 5 thin slices of pancetta, roughly chopped into pieces
• 1 pound assorted mushrooms, cleaned and thinly sliced
• 2 tablespoons chives, finely chopped
• salt & pepper

Directions

1. Preheat oven to 375ºF.
2. In a large skillet, add pancetta pieces and heat over medium-high.  Cook until pancetta is crispy and fat is rendered, about 5 minutes.  Remove pancetta to a plate and set aside, reserving the fat in the skillet.
3. Return skillet to medium-high heat and add in mushrooms and sprinkle with some salt and pepper.  Cook, stirring frequently, until mushrooms are browned and all liquid has been cooked off, about 15 minutes.  
4. Meanwhile, squeeze out any excess liquid from hash browns and place in a bowl.  Combine with butter and one lightly-beaten egg.  Place 1/4 cup of hash brown mixture into nine regular muffin tins that have been greased with non-stick spray.  Using your fingers, carefully press hash browns down and up the sides of the muffin tin creating a crust.  Place hash browns in the oven and bake for 10 minutes to allow crusts to set and slightly brown. 
5. In another mixing bowl, whisk together goat cheese, sour cream and remaining eggs.  Stir in mushrooms, pancetta and chives.  Salt and pepper to taste.  
6. Remove crusts from oven and carefully fill with egg-mushroom mixture.  Return to oven and bake for 15 to 18 minutes until crust is browned and eggs are cooked in the center.  Remove from oven and allow to cool for about 2 to 3 minutes.  Carefully, using an offset spatula or a knife, loosen edges of the quiche and lift out.  Serve warm.  Enjoy!

 

Scrambled Egg, Bacon, & Toast Cups

In the spirit of keeping things simple... I proclaim tonight BREAKFAST FOR DINNER -- with Scrambled Egg, Bacon, & Toast Cups!!  Why, you ask?  It has been a crazy couple of days!

My cousin Kyle, who has never been to Chicago, is visiting from Dallas.  Even though it's a nice, cool 30 degrees outside I have been dragging him all over town to see the sights.  I LOVE it when people come to visit!  Firstly, because I love to see my friends and family!  Secondly, because I love my new home!  Chicago is such a beautiful city you can't help but show it off.

Superdawg

Millenium Park & the "Bean"

Navy Pier

Drinks on the 96th Floor Signature Lounge of the Hancock Building

Wrigley Field

So back to breakfast!  I have been ogling some delicious looking egg cup recipes for weeks on Pinterest!  They look so simple to make and who can resist bacon, toast, and cheese??

Wine glasses makes the best kitchen tools!

Eggs whipped together with veggies

MMMmmm... bacon!

A toasty crust surrounded by crispy bacon and topped with a perfectly baked egg.  Yes, yes, yes!!!  I can taste the buttery egg yolk now.  BUT that's the problem!  The egg yolk -  Joe hates runny egg yolks.  I know what you are thinking.  Is this a marriage deal breaker?  Can a runny-yolk gal be with a no-yolk guy?  Yes, it is possible!  You just have to make some concessions.  So SCRAMBLED it is!

((Swoon))

SCRAMBLED EGG, BACON, & TOAST CUPS

Adapted from Martha Stewart

Makes 6 egg cups

Ingredients

• 6 large eggs
• 6 slices of whole wheat bread (I used light bread)
• 6 slices bacon
• 2 tablespoons skim milk 
• a few tablespoons of you favorite veggies, finely diced
• grated low-fat cheese 

Directions 

1. Preheat oven to 375ºF.
2. In a large skillet, fry bacon over medium heat until partially cooked, about four minutes, flipping once.  Set aside to cool.
3. Spray muffin cups with non-stick cooking spray.  Using a cookie cutter (or a wine glass, like me) cut out bread circles and place at the bottom of each muffin cup.  Take cooled bacon and wrap around the muffin cup, tucking into the bread circle.  Bake for 5 minutes to crisp.
4. Meanwhile, beat together eggs, milk, diced veggies, salt & pepper.  Pour egg mixture into muffin cups, filling almost to the top.  Bake for 15 to 20 minutes or until centers are completely set.  Top egg cups with shredded cheese and bake for an additional 30 seconds to allow cheese to melt.
5. Remove from oven and allow to cool for a few minutes before serving.  Run a knife around the edges to loosen cups.  Enjoy!