Deviled Egg Spread

My sanity has been less than even-keeled this week.

Okay, that’s a lie. For the past 3 weeks. And okay, while we’re being honest – even-keeled went “bye-bye” a while ago.

As I have mentioned, we tackled our first “DIY” project this month: re-doing our half bath off the kitchen. You know, the bathroom all of our guests see. It is almost done – barring any more unforeseen issues. And we’re hosting a couple’s shower at our house in 8 days.

8 DAYS PEOPLE!

As in, I’ve been so busy with the reno – that I almost forgot I needed to like, plan a party. You know, invitations, food, beverages, decor. Oh, and we’re heading out of town in a few weeks and need to plan our itinerary. Oh, and we’re attending 3 weddings in the next 4 weeks.

Why did I just now discover that Wine Ice Cream exists? I still haven’t tried it…but I’d be surprised if I made it home without a pint (or 5) to add to my freezer. I need it in my life now – I’m lookin’ at you Chocolate Cabernet.

Needless to say (silly phrase, since I’m about to say what is needless to say) – I haven’t been whipping up masterpieces in the kitchen lately. However, I do have a recipe I forgot to blog about a while back to share with you. Who knew my absent-mindedness would save the day?

This is a great snack to serve for a small group – but beware if you have deviled egg lovers like my dad. This could disappear quite quickly!)

Deviled Egg Spread (Serves 4-6 / 7 total WW points for the spread + cracker of choice)

Ingredients

3 medium eggs

1 Tbsp. white vinegar

1 1/2 Tbsp. fat-free mayonnaise

1 Tbsp. yellow mustard

1/2 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. curry powder

Paprika for topping

Place eggs in a medium pot and cover with water. Add 1 Tbsp. vinegar (helps seal the egg in case of a crack!). Bring water to a boil and allow to boil about 1 minute. Reduce heat to low, allowing the water to simmer 1-2 minutes. Remove pan from heat, cover and sit 10 minutes. Once the eggs have cooled, tap shell on a hard surface and peel the shell off the egg. Repeat, and then slice hard-boiled eggs in half.

Remove yolks and add to a mini food processor. Add 3 halves of the egg whites in with the yolks. Add mayonnaise, mustard, dry mustard, curry powder, salt and pepper. Pulse the processor a few times until the ingredients are blended well. Begin with half of the measurements above – and just add as texture and taste dictate. (Example – I usually start with 1 Tbsp. mayonnaise add if the mixture needs to be smoother).

Step by Step

Take the remaining halves of the egg whites and give them a coarse chop. Add to small bowl, then stir in the yolk mixture.

Refrigerate at least 30 minutes, sprinkle with Paprika and serve! I used the Everything Pretzel Crisps and found them to be the perfect pairing…

Deviled Egg Spread

Have a great weekend y’all!

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Buffalo Chicken Enchiladas

Sooo, here’s the thing about our not-so major DIY project:

I have zero patience.

As in, I am annoyed that it’s not just done. As in, I found myself wanting to just stay home from work in order to get stuff done at home. Pesky jobs. You know, other than funding the project.

The good news is that there is a light at the end of the tunnel. Which is good considering we’re throwing a party in 2 weeks and well, the half bath is kind of crucial for that type of event.

I am loving watching everything come together and to see the fixtures and miscellaneous items we’ve ordered arrive. I always panic when I pick out things that aren’t “meant” to go together – like at my wedding, thought I had a theme in my head but was so freaked out it would just look like a bunch of random crap. It did not. So I think I need to have a little faith in myself. And my husband. And vice versa. *Wink wink.*

Luckily we have lights on for now and barring a few more hours of allowing paint to try, we should have lights from here on out – which is fantastic for my sanity! It means I don’t have to come home and chop and prep like a mad woman with the daylight hours waning.

So obviously, that means we need to celebrate. And you know how we celebrate on this blog, right? Buffalo chicken.

I figured if my buffalo chicken tacos turned out to be a hit, these had to be. Y’all. They are delicious – I highly suggest them for a delicious dinner the next time you just want to park on your couch and watch a big game. Super easy and they do not take long to throw together. I know you might think I’m ashamed of my love for all the buffalo things – but I’m not. Not even a little.

Close Up

Give these a try and let me know what you think!

Buffalo Chicken Enchiladas (5 WW pts. per enchilada)

Ingredients

5 whole wheat and/or high fiber tortillas

1 cup shredded chicken breast

1/4 cup shredded fat-free cheddar cheese

1/4 cup shredded reduced-fat mozzarella cheese

2 green onions, chopped

1 medium stalk celery, chopped

1 10 oz. can red enchilada sauce

1/3 cup + 2 Tbsp. Frank’s Red Hot Sauce

1/3 cup reduced-fat blue cheese crumbles

Preheat oven to 350.

In a small bowl, mix together enchilada sauce with 1/3 cup hot sauce. Adjust as your heat tolerance dictates.

Mix cheeses together in a small bowl.

In a medium bowl, mix shredded chicken with 1/4 cup shredded cheese, green onions, celery, 2 Tbsp. hot sauce and about 1 Tbsp. of the enchilada sauce mixture.

StepbyStep

Add a thin layer of enchilada sauce in the bottom of a lightly greased casserole dish.

Add 2-3 Tbsp. chicken mixture in the center of each tortilla. Roll lengthwise and fold ends under and place seam-side down in the casserole dish. When all of the tortillas are filled, pour remaining enchilada sauce over top. Add remaining shredded cheese.

Bake for 20 minutes. Remove and sprinkle with blue cheese and cook another 5-7 minutes until sauce is bubbly and cheese is melted…yeah baby.

Baked

Add to your plate…

Ariel Shot

And of course, devour.

Buffalo Chicken Enchiladas

Have a great weekend y’all!

 

Hoisin Plum Chicken

So it has been interesting in my house for the past week.

Well, more like in the half bath and kitchen. You see, the husband and I decided to re-do our half bathroom downstairs right by the kitchen. So for the past few weeks, our kitchen table and counter tops have been covered with cabinets to be painted, hardware to be replaced and lots of other goodies like paint trays, brushes, and tape.

Last week, in order to finish priming, we took out the light fixture in the bathroom. Which just so happens to be on the same circuit as our kitchen light (not appliances, thank goodness). Know what that means? This food blogger has been trying to squeeze in all prep work upon arriving home now that it’s starting to get a little darker out earlier.

Cooking in the dark. Probably not as much fun as dancing in the dark. (All 80’s fans – particularly my Biffer – you are welcome for that awesome reference.) The name of my blog now feels like a web of lies…

Anyways, I have managed to whip up a few things with enough lighting to give the people what they want – delicious recipes!

Twice this week, I’ve had people comment on some of my recipes having lots of ingredients – which I know can be overwhelming. Guess what – this one is super easy and has minimal prep work and just 10 ingredients (including salt and pepper!). It’s a surprising combo of flavors – a little sweet BBQ flavor with some tart from the fruit, and the green onion brings it all home for me. Try this one out and let me know what you think!

Hoisin Plum Chicken (2 servings / 5 WW pts. per serving)

Ingredients

2 thin cut boneless, skinless chicken breasts, raw (4-5 oz. each)

1/2 Tbsp. olive oil

Salt and pepper to taste

2 medium scallions, chopped

1 small plum, diced

1/4 tsp. minced garlic

2 1/2 Tbsp. Hoisin sauce (found in the Asian section of your grocery store)

1/4 cup fat-free chicken broth

1/2 lime, juiced

Begin by heating oil in a small skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper on both sides. Add to skillet and cook 4-5 minutes on each side. Set aside and keep warm.

Saute and Sauce

Reduce heat to medium and add garlic, onion, plums and broth to skillet and cook 3-4 minutes. Stir in hoisin sauce and stir. Cook 1-2 minutes until slightly thickened and stir in lime juice. Add salt and pepper to taste and pour sauce over chicken breasts.

Spoon Sauce

Serve and devour. Told you it was easy!

Hoisin Plum Chicken

Have a great weekend y’all – I’ll be working in our bathroom and hopefully getting the lights back on soon!