Sweet and Spicy Winter Crunch Salad

Here is my "healthy doesn't have to be boring" entry for Miller's Recipe Contest and I think you're going to love it. I love a dish that offers contrast and this one packs them all in! Tangy and spicy dressing made with honey, orange juice and Miller’s Hot Banana Pepper Sauce for that touch of heat. Apples, fennel, carrots and sunflower seeds for crunch. Canned chickpeas for an easy no cook protein. Dates and dried cranberries for chewy sweetness and fresh mint because I think mint on a savory dish is the most underrated thing in the kitchen.

Sweet and Spicy Winter Crunch Salad 

1 garlic clove

1/3 cup Miller’s Hot Banana Pepper Sauce

2 Tablespoons orange juice 

1 Tablespoon honey

1 Tablespoon olive oil

1 (15.5 ounce) can chickpeas

1 cup fresh fennel, sliced thinly 

1 cup julienned carrot

1 cup julienned green apple 

¼ cup thinly sliced red onion

2 tablespoons thinly sliced fresh mint

2 tablespoons chopped dates

2 tablespoons dried cranberries

2 tablespoons sunflower seeds

In a small food processor puree the garlic, Miller’s Hot Banana Pepper Sauce, orange juice, honey and olive oil until smooth.

Pour the dressing into a large serving bowl and add the chickpeas, fennel, carrot, green apple and red onion. Gently toss so all of the vegetables are coated evenly.

Sprinkle with the mint,  dates, dried cranberries and sunflower seeds and serve.

Serves 2 as a main dish and 4 as a side   

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

Berry Chantilly Napoleons

My last entry for Wick’s Pies Recipe Challenge is for the dessert round and I am completely in love. If you've ever had Berry Chantilly cake before, I think you will be blown away by my twist on that ridiculously delicious dessert. It is one of my absolute favorite things and on my birthday, during covid, I ordered a large one to be delivered to my house when I just didn't have it in me to bake my own labor intensive cake. My version today, is much more manageable. The cream filling and crusts can be made in advance easily, so all you need to do is assemble when you're ready to serve it. 

The pie crusts are already buttery, flaky and rich but I sprinkled them with coarse sugar sprinkles to give them a sweet crunch and gorgeous shimmer. Fresh mixed berries are layered in there with the most decadent fluffy and not too sweet mascarpone and almond cream filling. I'm telling you, it's heaven on a plate!

Berry Chantilly Napoleons

1 Wick’s unbaked pie shell

1 Tablespoon coarse sparkling sugar sprinkles

4 oz cream cheese, at room temperature

1 cup powdered sugar

4 oz mascarpone cheese

1 cup heavy cream

¼ teaspoon almond extract

2 cups mixed berries

Pre-heat oven to 400°.

Lay the unbaked pie shell onto a lightly floured surface and use a 3 ¼ inch round cookie cutter to make                     circles, re-rolling the scraps if needed, to use up all the dough. I was able to get 10. 

Place dough circles on a large cookie sheet lined with parchment paper.  

Brush each circle evenly with water and sprinkle a thin even layer of the sugar over each one. Place in the oven and bake for 10-12 minutes, or until golden brown. Set aside to cool.

Place the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the mascarpone and slowly mix until well blended. Replace the paddle attachment with the whisk slowly pour in the cream and almond extract. Whip mixture at medium-high speed until thickened and mousse like. Place in the fridge to chill until ready to use.

Pipe or spoon an even layer of cream over 5 of the pie crusts. Top with berries and another pie crust. Serve immediately.

The crusts and Chantilly cream can be made in advance and stored separately if desired. 

You can follow Wick’s Pies here for more recipes and ideas:  Wick's, Facebook , Instagram, Twitter 

#WicksPies #TrustTheCrust #InCrustWeTrust

Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

My second entry for the Karoun Dairies Blogger Recipe Challenge is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!

 Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

2 Tablespoons canola oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons smoked paprika

1 teaspoon light brown sugar

1 teaspoon cajun seasoning 

¾ teaspoons garlic powder

¾ teaspoons onion powder

½ teaspoon mustard powder

½ teaspoon salt

½ teaspoon white pepper

1 (8 oz) package Gopi Paneer 

2 cups chopped romaine lettuce

2 cups Butter lettuce, torn into bite sized pieces

2 cups finely shredded kale

1 cup thinly shaved fennel

1 cup sliced seedless cucumbers

¼ cup thinly sliced shallot

¼ cup fresh basil leaves, thinly sliced

¼ cup flat leaf Italian parsley leaves

½ teaspoon Cajun seasoning

1/3 cup buttermilk ranch dressing

Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. 

Preheat a grill pan or outdoor grill to high heat. 

Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.

In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.

Greek Salad Style Tot-chos with Chimichurri Drizzle

I saved the best for last. This is my final entry for the Big Mountain Foods Recipe Challenge and it is by far my favorite! My son, who is home sick, ate half of this tray and said "I like staying home sick way better than being at school" and he didn't mean hanging out with mom. It was these tot-chos that had my bottomless pit teenage son smiling.

I tossed frozen tots with greek seasoning and baked them till crispy. Loaded them down with Big Mountain Foods CauliCrumble Veggie Grounds, hummus, fresh veggies and the most delicious chimichurri sauce. These are so so delicious I promise you would never guess they're vegan!

Greek Salad Style Tot-chos with Chimichurri Drizzle

 2 pounds frozen potato tots

2 teaspoons Greek seasoning spice blend

½ cup packed fresh Italian parsley leaves

1 small garlic clove

1 teaspoon dried oregano

1 Tablespoon red wine vinegar

1/8 teaspoon red pepper flakes

1/8 teaspoon kosher salt

1/4 cup extra-virgin olive oil

1/8 teaspoon cumin

1 cup Big Mountain Foods CauliCrumble Veggie Grounds

½ cup roasted garlic hummus

1/3 cup chopped tomato

1/3 cup chopped cucumber

2 Tablespoons chopped kalamata olives

2 Tablespoons chopped pepperoncini peppers

 

Preheat your oven to 425 degrees F.

Spread the frozen tots out evenly on a large cookie sheet and bake for 10 minutes. Remove the pan from the oven and sprinkle the tots with the Greek seasoning, tossing to combine. Place in the oven for another 10 minutes, or until evenly browned and crispy.

While the tots bake, make the Chimichurri sauce. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, oil, and cumin in a mini blender or small food processor and puree until smooth.

Heat the CauliCrumble Veggie Grounds in the microwave according to the package instructions.

When the tots are crisp remove them from the oven and place them on your serving plate. Drizzle with hummus, top with CauliCrumble Veggie Grounds, tomato, cucumber, olives and pepperoncini peppers. Drizzle with Chimichurri sauce and serve immediately.

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Sausage Fajita & Grits Brunch Bowls

Here’s my second entry for the Big Mountain Foods Recipe Challenge and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!

Sausage Fajita & Grits Brunch Bowls

 2 cups unsweetened coconut milk

2 cups vegetable stock

1 cup coarse ground yellow cornmeal

1 ½ teaspoons salt

1 teaspoon garlic powder

½ cup thinly sliced onion

½ cup thinly sliced poblano pepper

½ cup thinly sliced red bell pepper

½ cup thinly sliced orange or yellow bell pepper

1 (10.58 ounce) package Big Mountain Foods Superfood Brekkie Links, sliced

¼ cup tomatillo salsa

½ cup guacamole

¼ cup minced cilantro

2 Tablespoons pickled jalapenos

 

In a medium sauce pot over high heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal, salt and garlic powder and allow to cook for 8-10 minutes, or until tender and thickened. Cover and set aside to keep warm.

 Heat a large cast iron skillet over high heat. Once the pan is very hot, add the peppers and onions in a single layer. Allow the veggies to char, without stirring for 4 minutes. Stir the peppers and onions and continue to cook for 2 more minutes, allowing the veggies to soften. Push the mixture to one side of the pan and add the sausage to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir in the salsa and turn off the heat.

 To serve spoon the grits into bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled jalapenos.

 Serves 4

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

1 (14 ounce bag) riced cauliflower

2 ½ cups unsweetened coconut milk

2 Tablespoons organic reduced sodium vegetable broth base concentrate

1 Tablespoon olive oil

1 small onion, diced

1 large poblano pepper, diced

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon turmeric

½ teaspoon oregano

½ cup diced yellow squash

½ cup diced zucchini 

1 (9 oz) bag frozen fire roasted corn kernels 

1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble

1 ½ teaspoons low sodium Cajun seasoning blend 

1 ½ teaspoons smoked paprika

½ cup minced cilantro

In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.

Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. 

Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.

In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.

To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.

Serves 6

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

Hearts of Palm Coconut Lime Ceviche with Asian Fusion Plantain Chips

1 (8 ounce) bag plantain chips

1 Tablespoon Serious Foodie Asian Fusion Sweet/Spicy Rub

1 jar (6 ounces) Serious Foodie Sri Lanka Coconut Lime Hot Sauce

Juice of 1 lime

1 (14.5 ounce) can hearts of palm, drained and chopped into bite sized pieces

½ cup diced jicama 

½ cup diced cucumber

1 jalapeno, seeded and minced

¼ cup minced red onion

Preheat oven to 300 degrees and line a large cookie sheet with foil.

Pour the chips out in a single layer on the cookie sheet and spray lightly with olive oil cooking spray. Sprinkle with half of the Asian Fusion Sweet/Spicy Rub, flip over and repeat the process to the other side of the chips. Place in the oven for 7-10 minutes. Set aside to cool.

In a large bowl stir together the Serious Foodie Sri Lanka Coconut Lime Hot Sauce, lime juice, hearts of palm, jicama, cucumber, jalapeno and red onion. Pour the mixture into a serving bowl and serve with the seasoned toasted plantain chips.

You can follow The Serious Foodie on their website  on Facebook  on Instagram  and Twitter

#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld

Cantina Style Shakshuka Skillet

When it comes to breakfast I am team savory all the way. This delicious baked egg dish is my Tex-Mex spin on Shakshuka, eggs baked in a spicy tomato based sauce, and it reminds me a little bit of Huevos Rancheros thanks to the sauce base - Sam's Fresh Cantina Style Salsa.

Poblano peppers, fire roasted tomatoes and smoked paprika give so much smoky depth to this sauce, you won't believe how quick it comes together.

Pour me a mimosa and pass the bread, it's time for brunch!

 Cantina Style Shakshuka Skillet

2 Tablespoons vegetable oil

1 poblano pepper, diced

1 small onion, diced

1 (14.5-ounce) can chopped fire roasted tomatoes with garlic, undrained

1 (12 ounce) container Sam’s Cantina Medium Salsa

¾ teaspoon salt

½ teaspoon smoked paprika

6 eggs

1/3 cup crumbled queso fresco

¼ cup chopped cilantro

1 warm baguette

Pre-heat oven to 375 degrees.

In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano, onion and ½ cup water until the vegetables have softened and the water has evaporated, about 10-12 minutes. Add the canned tomatoes, salsa, ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.

Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the crumbled cheese and cilantro. Serve with warm baguette, for dipping.

Serves 4-6

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

This is my entry for Lotus Foods Do The Rice Thing recipe contest

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas - I took Lotus Rice Noodles and put a Greek Salad spin on them. Creamy garlic humus vinaigrette, fresh veggies and crispy roasted chickpeas make this delicious meat free meal perfect for summer

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

¼ cup canned chickpeas, rinsed and dried well

½ teaspoon olive oil

1 package Lotus Foods Organic Jade Pearl Rice Ramen Wakame Miso Soup Noodles

4 teaspoons garlic flavored hummus 

2 teaspoons red wine vinegar

4 teaspoons olive oil

¼ cup baby arugula leaves

1 Tablespoon chopped cucumber

1 Tablespoon chopped roasted red bell pepper

2 Kalamata olives, sliced

1 Tablespoon crumbled feta cheese

2 teaspoons chopped fresh mint

Pre-heat the oven to 425 degrees. 

In a small bowl toss together the chickpeas, olive oil and 1 teaspoon of the seasoning packet from the noodles. Pour the mixture onto a small foil lined cookie sheet and place in the oven for 15-20 minutes, or until the chickpeas are crisp and toasted.

While the chickpeas roast, bring 2 cups of water to boil in a small sauce pot over high heat. Add the noodles and cook for 4 minutes. Drain the noodles and rinse with cold water. Set aside to cool.

In a medium mixing bowl whisk together the hummus, red wine vinegar, olive oil and ½ teaspoon of the seasoning packet from the noodles. Gently stir in the noodles, arugula, cucumber, roasted red bell pepper, olives and feta until well coated. Top with the crispy chickpeas and chopped mint.

Serve immediately. 

 

Loaded BBQ Ranch Cauliflower Steaks

Have you ever seen cauliflower look so beautiful before?! I don't think I have. I combined all my favorite BBQ flavors in an easy to prepare, vegetarian and gluten free main dish! Roasted cauliflower is coated in a flavorful BBQ paste, drizzled with Good Foods Creamy Ranch Yogurt Dip and topped with Good Foods Chunky Guacamole. No one will miss the meat with this combo! And I'm thrilled that the judges loved it just as much as I did since it won $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe featuring Guacamole category. 

Loaded BBQ Ranch Cauliflower Steaks

1 large head cauliflower

1 Tablespoon ketchup

2 teaspoons maple syrup

2 teaspoons yellow mustard

1 teaspoon Worcestershire sauce

1 ½ teaspoons smoked paprika

1 teaspoon chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon salt

½ teaspoon cumin

¼ cup BBQ sauce

2 Tablespoons Good Foods Creamy Ranch Yogurt Dip

½ cup Good Foods Chunky Guacamole

2 Tablespoons chopped cilantro

2 Tablespoons pickled jalapenos

Preheat the oven to 375 F and line a cookie sheet with parchment paper.

Slice the cauliflower into ¾ inch thick steaks. 

To make the BBQ paste stir together the ketchup, maple syrup, yellow mustard, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, salt and cumin in a small bowl. Brush the cauliflower with the paste evenly. Bake for 30 minutes, or until the stem portion of the cauliflower steaks are tender.

Remove from the oven and brush with the BBQ sauce. Drizzle with the Good Foods Creamy Ranch Yogurt Dip and top each with and equal amount of Good Foods Chunky Guacamole, chopped cilantro and pickled jalapenos. Serve immediately.

Serves 4

Jalapeno, Spinach and Artichoke Twice Baked Potatoes

I'm so excited to share these with you today! These beauties won me $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe using a Dairy Dip category. This 6 ingredient, vegetarian and gluten free dish is sure to be your family’s new favorite! Perfect served as an appetizer all on their own or as a side next to a ham or roasted chicken, these twice stuffed potatoes can easily be made ahead if needed. Good Foods Spinach Artichoke Parmesan Dip is the perfect creamy base for these delicious potatoes but if you happen to have any creamy dip leftover from the holidays, that will work perfectly as a sub (hello, French Onion potatoes!)

 Jalapeno, Spinach and Artichoke Twice Baked Potatoes

6 small russet potatoes (1 ½ pounds total)

1 ½ teaspoons olive oil

½ cup Good Foods Spinach Artichoke Parmesan Dip

2 Tablespoons mild pickled jalapenos, diced 

1 teaspoon cajun seasoning

1 Tablespoon minced chives

Heat the oven to 350 F.

Scrub the potatoes under running water to remove dirt and prick each potato in several places with a fork. 

Rub each of the potatoes lightly with olive oil and place the potatoes directly on an oven rack in the center of the oven. Bake for 35 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center. Remove the potatoes from the oven and raise the temperature to 400 F.

When the potatoes are cool enough to handle, slice them in half lengthwise and scoop the centers out, leaving a small rim around the skins still intact. Mash the scooped potato centers in a small mixing bowl until smooth and then stir in the Good Foods Spinach Artichoke Parmesan Dip, pickled jalapenos and cajun seasoning. Spoon the mixture back into the shells and place on a small baking sheet.

Place the potatoes in the oven for 20 minutes, or until lightly browned and warmed all the way through. Sprinkle with chives and serve immediately.

Serves 6 as an appetizer, 4 as a side dish

Tikka Masala Butternut Bisque with Cilantro Mint Chutney

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?!

I'm happy to tell you, I was blown away by the flavor of these sauces!

The recipe I'm sharing today is hearty, cozy and full of warm Indian spices. Sweet butternut squash and red onions are roasted and pureed into a thick and creamy soup that happens to be Paleo, Vegan, gluten and soy free! This can easily be made ahead if needed and warmed when you're ready to serve it.

Topped off with a fresh cooling mint cilantro and jalapeno chutney for brightness and toasted coconut chips for a bit of crunch you won't have to feel guilty about cozying up with a giant bowl of this bisque!

Tikka Masala Butternut Bisque with Cilantro Mint Chutney

¼ cup olive oil

2 red onions, cut into ½ inch cubes

2 small or one large butternut squash, cut into ½ inch cubes (about 10 cups cubes)

1 teaspoon Garam masala

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon pepper

2 (7-ounce packet) Kevin’s Natural Foods Tikka Masala Sauce

3 cups unsweetened coconut milk

1 cup mint leaves

1 cup cilantro leaves

1 Tablespoon lime juice

1 Tablespoon olive oil

1 Tablespoon water

1 small jalapeno, chopped

2 large green onions

1/4 teaspoon salt

1/3 cup toasted unsweetened coconut chips

Pre-heat oven to 425 degrees. Stir together the olive oil, red onion, butternut squash, Garam masala, cumin, smoked paprika, salt and pepper until the squash is evenly coated. Pour the mixture out onto two large foil lined baking sheets in an even layer and place in the oven to roast for 40 minutes.

While the squash mixture is roasting, make the chutney. Place the mint, cilantro, lime juice, olive oil, water, jalapeno, green onions and salt in a small food processor and puree until smooth. Place in the fridge to chill.

Once the squash has roasted and is tender, place the mixture into a food processor with the Tikka Masala Sauce and coconut milk. Puree until smooth and pour into bowls.

To serve, drizzle the soup with the chilled mint chutney and sprinkle with coconut chips. Serve immediately.

Serves 6

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

You can follow Kevin's Natural Foods on Facebook, Instagram and Pinterest

Cilantro Lime Crema Deviled Eggs

I have super exciting news AND a new recipe to share today. First off, my “Mexi-Cajun Jambalaya Arancini with Cilantro Lime Crema” won this week’s “Most Creative Entry” prize of $100, lots of foodie goodies from Don Pancho Foods and Pork Barrel BBQ It’s always so exciting to hear that your recipe was appreciated and I was so honored to read the judges comments! Now here’s hoping I make it to the Grand Prize win next week!! 

Even though I can’t enter any more recipes in the Don 

Pancho recipe contest, I couldn’t keep these to myself. They’re just too good not to share and would be the perfect addition to your Labor Day menu!!

Who doesn’t love deviled eggs? They’re always welcome at my house and they’re always the first plate emptied! I took this Southern staple south of the border today with this super simple twist! Cilantro Lime Crema and avocado is the base for my deviled egg filling and it makes the most delicious easy appetizer!

Cilantro Lime Crema Deviled Eggs 

12 hard-boiled eggs, peeled and sliced in half 

1 large ripe avocado, peeled and pit removed 

1 ½ teaspoons garlic salt 

¾ cup Don Pancho Cilantro Lime Crema 

1 small jalapeno, sliced thinly 

Place the egg yolks, avocado, garlic salt and ½ cup of the sauce in a medium mixing bowl and mash with the back of a fork until the mixture is completely smooth. Place the filling in a quart sized plastic bag and cut the tip of the bag off. Pipe the filling into the egg whites. Drizzle the filled eggs with the remaining sauce, top each egg with a slice of jalapeno and serve.