Mayo-free avocado egg salad makes an easy go-to lunch recipe.
All the Fats Egg Salad comin at ya face!
Sometimes we need silly simple things in life to offset all the complicated ones. Lunch should be the easiest thing we do all day, can we agree? How about we put a spinerooski on our lunch routines and enjoy this über simple and sinfully creamy All the Fats Egg Salad, which happens to be made out of just four simple ingredients?
All the Fats Egg Salad. Game.Change.Er.
Does the fact that I refer to this recipe as fatty dissuade you from making it? I certainly hope not. As we all know, I’m a fan of the fat. I read an article in the April issue of Cooking Light that studies show the cholesterol in eggs is not linked to heart disease. This great article from Men’s Health also states the choline in eggs helps your body metabolize fat for energy, so there’s no need to be skurd of the egg salad…unless you eat the entire bowl in one sitting…which I don’t recommend.
In addition, the high-octane monounsaturated fat in avocado is a healthy fat that helps lower bad cholesterol and also boosts your metabolism. Nothing like a little quality fat to help you burn fat. It’s a mind blow, I know.
6 eggs, hard boiled
1-½ ripe avocados, peeled and mashed
1-1/2 tablespoon fresh lemon juice (or lime juice)
½ teaspoon fine sea salt, or to taste
Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life.
Basically, it’s easy (10-15 minutes max). It literally can be served with anything (and I mean anything). And it’s so yummy, I can’t be trusted alone with the skillet (no really, I’ll eat the whole thing). It’s my favorite summer side dish and I love that there aren’t any frills or secret ingredients or squash pretending to be gourmet here.
For those of you that have already been doing this for, like, 100 years already, I’m happy we’ve been on the same page for so long. You know, great minds and all that. But if you haven’t, you should definitely be hopping on board while the squash lasts. Whatever you do, remember to let the skillet get piping hot before adding that squash. The delicious brown caramelization on the tender outsides of the squash is exactly what you are going for. Flavor, flavor, flavor.
1/2 tablespoon butter
1/2 tablespoon olive oil
2 small zucchini, ends trimmed and diced
2 small to medium yellow crookneck squash, ends trimmed and diced
Salt and pepper to taste
Sprinkle of freshly grated Parmesan cheese (optional but yummy)
In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden.
Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.
You can find complete recipes of this Skillet Zucchini and Yellow Squash in melskitchencafe.com
At long last, Chocolate Whipped Cream Cream Cheese Frosting is here!
And yes. It is getting it’s very own post. If you’ve tried Whipped Cream Cream Cheese Frosting, you know what all the buzz it about. That frosting is our number one favorite frosting and is almost always requested as THE frosting everyone wants for their birthday cake. It’s the frosting that’s not too sweet. We are not fans of super sugary frosting. I, personally, just scrape it off if it’s too sweet for me. Not with this one.
This is the frosting that, when there are leftovers, promptly gets used to top fresh fruit, pancakes, oatmeal….spoons…you get the idea. It’s just that good. It’s the perfect “not too sweet” frosting. Read the post. All the details are there.
But chocolate? What about chocolate??? That’s what so many readers wanted to know. How do I make this chocolate? Well, it’s not like I haven’t made chocolate versions, but it was before the blog and I didn’t write down the exact measurements. So I found myself coaching readers through their own process to figure it out, promising that one day I would write a post specifically for this flavor.
And today’s that day. Yes, my family has “suffered” through a couple of trials on the best way to make this favorite frosting in chocolate. It was actually three trials. The good news is that while I didn’t think the others were the perfect “ying” to the “yang” of the original, they were so good in their own right as totally different kinds of frosting that I’m going to have to make them again someday and post them as well.
What I wanted was a mellow chocolate version of the original. This is not meant to be a super chocolatey fudgey frosting (which, of course,would also be delicious.) Instead, this is the perfect sibling to the creamy and light tasting plain vanilla version. I decided cocoa was really the best option for achieving that. It was also the easiest. One of the beauties of the original frosting is that it can be made in one bowl. When we use cocoa to flavor it, there are no additional steps of melting chocolate and cooling it…etc.
3 Tablespoons unsweetened cocoa powder
1 1/2 cups heavy whipping cream or heavy cream, cold
1 (8 ounce) package cream cheese, cold (I only use Philadelphia Cream Cheese for this recipe)
1 cup granulated white sugar (or 3/4 cup if you prefer it less sweet)
1/8 teaspoon salt
1 teaspoon vanilla extract
In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Put the rest of the cream in the refrigerator to stay cold while you move on to the next step.
Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have “melted” into the mixture so there is no grittiness.
You can find complete recipes of this Chocolate Whipped Cream Cream Cheese Frosting in themerchantbaker.com
Have you tried the latest cake craze yet? We can’t get enough of the colorful buttercream cakes with chocolate dripping oh-so luxuriously down the sides. A drip cake is so versatile, fun and darn tempting that it’s easy to see why everyone loves them.
To add that drool-worthy drizzle that adorns the sides, you can use melted tempered chocolate, confectionary coating or even whip up a simple powdered sugar and extract mix. But to get the perfect consistency, you need a delicious ganache glaze! Read on to find out how to make an easy ganache glaze for cakes.
Chilled buttercream- or fondant-covered cake. (The chilled part is important! Keep it in the fridge until you’re ready to add the glaze)
Heavy cream (aka whipping or double cream)
Tempered chocolate or confectionary coating
Gel or paste food coloring (appropriate for use with chocolate)
Angled palette knife
Microwaveable glass bowl
Weigh out equal measurements of chocolate (white, milk or dark) and heavy cream. We stick to a 50/50 recipe for a ganache glaze, as this creates a really great consistency for drips and drizzles. Combine the chocolate and cream in a microwaveable glass bowl or cup and mix well.
Microwave the cream and chocolate mixture until the chocolate melts. Heating up your ganache can vary depending on your appliance, so we recommend taking it out and checking it every 30 seconds. Make sure you keep checking — we’re pretty sure you won’t want burnt chocolate!
Once your ganache has melted enough that both ingredients mix together to form a runny, silky and bump-free glaze, you’re ready to roll!
Now for the fun part! Turning your ganache glaze bright and vibrant colors is definitely one of the best steps. Add the gel or paste to achieve the color you want.
You can find complete recipes of this DRIP CAKE in craftsy.com
his shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShrimpItUp #CollectiveBias
A creamy seafood lasagna featuring SeaPak® Scampi and Popcorn Shrimp.
Are you big fans of lasagna in your house? My whole family loves lasagna!
There’s lots of cheese and pasta for my carb & cheese-loving daughter. It’s a filling enough meal for my husband. And it’s quick and economical, which I appreciate.
Ok, so quick and economical doesn’t make your mouth water, I get it. But what about this?
Now a budget-friendly, simple baked meal looks more appetizing, eh? I mean, who can resist the golden brown top of a lasagna?
My favorite way to prepare this meal is to layer the ingredients in a pan on the weekend (or during the weekdays) and bake at night whenever it works best for our family. That’s what makes it so simple. Well, that and the yummy shrimp from SeaPak. Just heat them up and toss them in for a fresh coastal taste of seafood.
Guys, the Scampi sauce is divine. Just look at all that buttery, creamy, cheesy goodness.
The herbs really add something to the lasagna. Such an upgrade from regular seafood lasagna!
¼ cup all-purpose flour
9 no-boil lasagna noodles
¼ cup butter or margarine
½ cup celery, chopped
½ cup carrots, chopped
2 cloves garlic, finely chopped
2 cups half-and-half
1 and ⅓ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 egg, slightly beaten
½ cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1 package SeaPak Scampi, 12 oz., heated according to package instructions
1 package SeaPak Popcorn Shrimp, Party Size, heated according to package instructions
3 cups shredded mozzarella cheese
1 teaspoon, dried parsley
Heat oven to 350°F.
In 3-quart saucepan, melt butter over medium heat. Add garlic, carrots, and celery; cook about 5 minutes, stirring occasionally, until veggies are crisp-tender.
Stir in flour; cook and stir until bubbly.
Gradually stir in half-and-half, broth, salt and pepper.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
In medium bowl, mix egg, Parmesan cheese, and ricotta cheese; set aside.
Don’t we all remember those times when we were young that our parents or grandparents were trying to get us to eat our brussels sprouts? It’s funny, kids and brussels sprouts, I think it’s just one of those things as we grow our taste in food changes. We crave more depth of flavor vs. that plate of pasta with butter and salt. You will love the delicious flavors in these brussels sprouts! Roasting them in the oven enhances them times ten and the added flavors of fresh lemon, garlic and parmesan, well you all know what that simple combination can do. Wonders, right?
This is a healthy side that is easy to make and sure to please. Next time I want to try these with dried cranberries and pecan pieces (while omitting the garlic, extra lemon spritz and parmesan) for another exciting flavor combo. If you do go that route, add 1 Tbsp brown sugar when tossing with oil and lemon, then add 3/4 cup dried cranberries and 1/3 cup chopped pecan pieces during last 5 minutes of roasting (and leave out those listed ingredients mentioned just prior).
1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
2 – 3 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 tsp fresh lemon juice, plus more for serving
1/2 tsp (scant) fine sea salt, or to taste
1/4 tsp freshly ground black pepper
1/4 cup freshly grated parmesan cheese
Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
You can find complete recipes of this Garlic Lemon and Parmesan Roasted Brussel Sprouts in cookingclassy.com
A classic no bake cherry cheesecake recipe with a dairy free, gluten free twist that stills portrays a decadent, rich flavor profile perfect for warm summer nights.
Anytime I see a cherry cheesecake, I immediately think of my brother who requests this dessert any chance he gets. Growing up, we got used to Mom’s homemade cherry cheesecake pies that we would devour within a day. It would literally turn into a feeding frenzy between the 3 kids and if you didn’t sneak into the fridge for a serving every chance you got, you’d likely miss out.
Since then I’ve had to adjust to a gluten free, dairy free lifestyle and I didn’t want to lose out on these memorable desserts so I set out to create a variation that fits my dietary needs. A flavorful, creamy cheesecake doesn’t take expert culinary skills to make. In fact, this dessert is so easy to make you might as well put it on the menu all summer long.
Ingredients for the Crust
1 ¼ cups gluten free graham cracker crumbs, finely ground
¼ cup vegan butter, melted
Ingredients for the Filling
2 – 8oz packages dairy free cream cheese
½ cup granulated sugar
¼ cup dairy free sour cream
1 tsp vanilla extract
Ingredients for the Topping
14.5 oz can cherry pie topping
In a mixing bowl, combine the finely ground graham cracker crumbs with the melted butter. Stir until well blended. Press into the bottom of wine glasses (or mini dessert glasses, mason jars, etc).
Using a hand mixer, beat the dairy free cream cheese until it has a smooth consistency. Slowly add the sugar and continue to mix for approximately 1-2 minutes. Continue by adding the dairy free sour cream and vanilla extract.
You can find complete recipes of this NO BAKE CHERRY CHEESECAKE in cambriawines.com
Everyone should have a rich Chocolate Pound Cake in their recipe file, preferably right up front — this one is deep, dark, and topped with a creamy chocolate ganache.
A frosted chocolate pound cake is every bit as luscious as a layer cake, but so much easier to throw together, and somehow it feels a little less decadent, too (I’m not sure that’s true, but I’m running with it.) A stand mixer makes this a pleasure to bake. While it’s creaming the butter and sugar, I spray and line my loaf pan, whisk together the dry ingredients, and mix the wet. All I have to do is crack in the eggs, and then alternate between the dry and wet to make a beautiful batter.
The chocolate pound cake has a nice rich satisfying chocolate flavor, and it slices like butter!
Chocolate Pound CakeINGREDIENTS
1/2 cup (i stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 Tbsp espresso powder
1/2 cup sour cream
1/4 cup milk
1 cup plus 2 Tbsp all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda
3/4 cup heavy cream
6 ounces dark chocolate chips (or chopped chocolate)
Set oven to 325F
Spray a standard 9×5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can life the frosted cake out for cleaner cutting.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
Whisk together the sour cream and milk.
Sift together the dry ingredients.
Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don’t over beat.
This dish is also kinda called “basic bitches macaroni skillet” but I didn’t think keeping the first part in the name would help an organic search!
This is a family style dish you can serve up in one big ‘ol skillet! Make sure you leave a comment on our video with a vote for this masterpiece! If you fancy something a little more refined you can get John’s penne arrabiata recipe here.
3 C uncooked brown rice macaroni noodles
1 pkg gardein gluten-free beefless ground
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
Fresh raspberries, Framboise, and plenty of dark chocolate come together in these decadent Raspberry Chocolate Cupcakes.
essa, who’s seven, grabbed a box of little chocolate heart cookies at the store the other day. When my girls ask to buy cookies, I usually tell them that we should just make them ourselves. Before I could say a word this time, she asked,”Wouldn’t these look perfect on top of some Valentine’s Day cupcakes?” She held the box up to my face to make sure I’d taken in the full measure of their chocolate-covered-pink-and-white-sprinkled adorableness.
“Why, yes. Yes, they would.”
The girl is good. With one simple question, she got me to buy her cookies AND make some Raspberry Chocolate Cupcakes.
Not only that, her idea of topping cupcakes with little cookies is a genius trick for turning already cute cupcakes into super festive treats. If you’re feeling ambitious, you can make your own cookies, but if you’re like me, you don’t want to bake cookies and cupcakes at the same time. Am I right? Just buy ’em.
With or without a cookie on top, you’re going to want these cupcakes. Dark chocolate cake full of raspberry goodness awaits you under all that sweet raspberry buttercream. The cupcake batter includes both Framboise and sweet, tart raspberries, which make these little treats super moist and delicious.
2 ounces unsweetened chocolate, finely chopped
2 tablespoons Dutch-processed cocoa powder
⅓ cup boiling water
½ cup sour cream
¼ cup Framboise
1 cup plus 2 tablespoons cups unbleached all-purpose flour
¾ teaspoons baking soda
¼ teaspoon salt
4 tablespoons butter, softened but still cool
¾ cups granulated sugar
2 large eggs
¾ cups fresh or frozen raspberries, at room temperature and gently crushed
1 cup semi sweet chocolate chips
¾ cups fresh or frozen raspberries, at room temperature
6 tablespoons unsalted butter, at room temperature
3 to 4 cups confectioners’ sugar
1 teaspoon Framboise
1 tablespoon milk or cream, as needed
For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
Combine flour, baking soda, and salt in a bowl and set aside.
In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
Add the flour mixture, alternating with the chocolate mixture, to the egg-butter mixture. Stir until the dry ingredients until just incorporated. Stir in raspberries and their juices. Fold in chocolate chips.
Add batter to prepared muffin cups, filling each one about half full.
Bake until the cupcakes are set and a tester inserted in the center comes out clean, about 15 minutes.
Remove from the oven and cool in the pan for 15 minutes before removing to a cooling rack.