The post Avocado Deviled Eggs Recipe appeared first on The Classy Chapter.
]]>You can have these as Easter deviled eggs or just as a fun and tasty party appetizer.
Avocado Deviled Eggs Recipe
Prefer more (or less) heat? Simply adjust the amount of crushed red pepper until you find the right balance.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Tip: Add white vinegar to the water when making hard-boiled eggs to make them easier to peel.
Ingredients:
8 large eggs
2 T. white vinegar
2 medium avocados
1 T. lemon juice
1½ T. avocado mayonnaise*
1 t. crushed red pepper flakes
½ t. garlic powder
½ t. onion powder
½ t. smoked paprika
Sea salt and black pepper, to taste
3 T. fresh parsley, minced
Directions:
1. Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.
2. Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.
3. Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.
4. Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.
5. Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!
Order your Primal Kitchen Avocado Mayonnaise.
https://www.amazon.com/Primal-Kitchen-Avocado-WEATHER-Approved/dp/B00ZAD36ZS/ref=sr_1_3_a_it?ie=UTF8&qid=1520428538&sr=8-3&keywords=avocado%2Bmayonnaise&th=1
Get your printable recipe here!
Avocado Deviled Eggs
- 8 large eggs
- 2 tbsp white vinegar
- 2 medium avocados
- 1 tbsp lime juice
- 1 1/2 tbsp avocado mayo
- 1 tsp crushed red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3 tbsp fresh parsley, minced
- salt and pepper to taste
-
Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.
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Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.
-
Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.
-
Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.
-
Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!
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]]>The post Caramel Apple Dip appeared first on The Classy Chapter.
]]>You can make your own homemade caramel sauce that is delicious and so worth the extra effort.
Caramel Apple Dip
TIP: When making caramel sauce, pay careful attention as the color deepens from clear to amber. If you allow it to cook too long, the sauce can become too dark and will have an unpleasant, almost “burnt” taste to it. If you get to that point, you should start over. Once the sauce is perfect, it makes a killer caramel apple dip!
Ingredients:
Crisp green and red apples, cut into wedges to serve
1 T. fresh lemon juice
1 8 oz. block cream cheese, softened
Salted caramel sauce* (recipe below or use your favorite prepared caramel sauce)
2/3 c. pecans, chopped
Salted Caramel Sauce:
½ c. heavy cream
1 c. white sugar
2 T. water
4 T. unsalted butter
1 t. fleur de sel salt
SEE ALSO:
Directions:
Preheat oven to lowest setting.
In a glass bowl, toss sliced apple wedges with fresh lemon juice to prevent browning. Set aside.
To prepare the salted caramel sauce, warm the heavy cream in a small saucepan over low heat. (The goal is to slightly warm the cream because cold dairy product can curdle when added to hot liquids).
Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine. Set spoon aside and do not stir the sugar mixture again.
Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicon baking brush.
Continue boiling until the mixture turns a nice amber color. If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again. Return pan to the burner and reduce heat.
Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the extremely hot sugar mixture will bubble up when the cooler cream is added.
Remove from heat and add butter and salt. Stir with a clean spoon until butter is totally incorporated into the mixture. Do not reuse the same spoon from earlier because reintroducing sugar crystals to the pan can cause your caramel sauce to crystallize as it cools.
Place saucepan in a pre-heated oven until ready to use.
To assemble the caramel apple dip, place block of softened cream cheese on a serving plate. Drizzle with caramel sauce and top with chopped pecans. Serve with crispy sliced apples and additional caramel sauce for dipping.
For a more decorative presentation, shape the block of cream cheese into a circle before topping with a liberal amount of caramel sauce. Cover caramel-coated cream cheese circle entirely with chopped pecans, then arrange apple wedges around the cheese to form an edible “flower.” The excess caramel sauce on the plate will help hold the apple slices in place.
Caramel Apple Dip
- crisp green & red apples cut into slices
- 1 tbsp fresh lemon juice
- 1 8 oz block of cream cheese, softened
- 2/3 cup pecans
Salted Caramel Sauce
- 1/2 cup heavy cream
- 1 cup sugar
- 2 tbsp water
- 4 tbsp unsalted butter
- 1 tsp fleur de sel salt
-
Preheat oven to lowest setting.
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In a glass bowl, toss sliced apple wedges with fresh lemon juice to prevent browning. Set aside.
-
To prepare the salted caramel sauce, warm the heavy cream in a small saucepan over low heat. (The goal is to slightly warm the cream because cold dairy product can curdle when added to hot liquids).
-
Add the sugar and water to a heavy-bottomed oven-safe saucepan and stir to combine. Set spoon aside and do not stir the sugar mixture again.
-
Bring mixture to a boil over medium-high heat. If sugar crystals remain on the sides of the pan, gently brush them back down with a moistened silicon baking brush.
-
Continue boiling until the mixture turns a nice amber color. If a dark spot forms on one side due to uneven heating, lift the pan and gently swirl until the color is even again. Return pan to the burner and reduce heat.
-
Slowly whisk in the warmed cream until thoroughly incorporated. Be very careful while doing so because the extremely hot sugar mixture will bubble up when the cooler cream is added.
-
Remove from heat and add butter and salt. Stir with a clean spoon until butter is totally incorporated into the mixture. Do not reuse the same spoon from earlier because reintroducing sugar crystals to the pan can cause your caramel sauce to crystalize as it cools.
-
Place saucepan into pre-heated oven until ready to use.
-
To assemble the dip, place block of softened cream cheese on a serving plate. Drizzle with caramel sauce and top with chopped pecans. Serve with crispy sliced apples and additional caramel sauce for dipping.
-
For a more decorative presentation, shape the block of cream cheese into a circle before topping with a liberal amount of caramel sauce. Cover caramel-coated cream cheese circle entirely with chopped pecans, then arrange apple wedges around the cheese to form an edible “flower.” The excess caramel sauce on the plate will help hold the apple slices in place.
The post Caramel Apple Dip appeared first on The Classy Chapter.
]]>The post Asparagus Wrapped in Prosciutto appeared first on The Classy Chapter.
]]>This appetizer is perfect for any party or just as a snack before dinner.
You can dress this dish up with cheese or leave it as is. Totally up to you!
Asparagus Wrapped in Prosciutto
Bake 12-15 minutes, until asparagus is tender.
Download your free printable recipe here!
Prosciutto Wrapped Asparagus
- 1 lb asparagus, cleaned and trimmed
- 12 slices prosciutto, thinly sliced
- 2 tbsp olive oil
- 1/2 cup shredded cheese
-
Preheat oven to 450F
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Snap off the bottom end off each piece of asparagus
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If using cheese sprinkle on one edge of the prosciutto and lay the asparagus right overtop.
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Wrap prosciutto around the asparagus spear.
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Place the wrapped spears on a clean baking sheet at least 1″ apart.
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Repeat with all asparagus spears.
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Bake 12-15 minutes, until asparagus is tender.
Don’t know how to trim asparagus? This video will help you!
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]]>The post Homemade Pesto Recipe appeared first on The Classy Chapter.
]]>You will often find that most recipes, this one included, will call for a food processor. Keep in mind that while this method is great, it can create a homogenized result.
If you want to go the traditional route, you’ll want to hand chop all of the ingredients.
Homemade Pesto Recipe
Ingredients
2 cups fresh basil, loosely packed
¼ cup toasted pine nuts
2 – 4 garlic cloves, peeled (amount based on personal taste and strength of garlic variety used).
2/3 cup Parmesan cheese, freshly grated
1/3 cup plus 2 tablespoons really good extra virgin olive oil
Salt and pepper, to taste
Directions
Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic cloves and Parmesan cheese to the food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.
Printable Recipe Here:
Homemade Pesto Recipe
- 2 cups fresh basil, loosely packed
- 1/4 cup toasted pine nuts
- 2 – 4 garlic cloves, peeled
- 2/3 cup Parmesan cheese, freshly grated
- 1/3 cup plus 2 tablespoons really good extra virgin olive oil
- salt and pepper to taste
-
Remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, peeled garlic cloves and Parmesan cheese to the food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.
-
Add remaining olive oil and/or additional grated Parmesan cheese to achieve the desired consistency. Season with salt and pepper, to taste.
The post Homemade Pesto Recipe appeared first on The Classy Chapter.
]]>The post Pumpkin Butter Recipe appeared first on The Classy Chapter.
]]>You can really get creative with what the butter on. It’s perfect to have on hand during the holidays. It also makes a great homemade gift for friends and family members.
Pumpkin Butter Recipe
Not only does this recipe cook in your slow cooker but it makes your house smell amazing!
Ingredients:
1 can (29 ounces) pumpkin puree
3/4 c. apple juice
1 T. fresh lemon juice
2 T. pumpkin pie spice*
1/2 c. real maple syrup
¼ t. kosher salt
Note: If you don’t have pumpkin pie spice, you can make your own by combining 3 T. cinnamon, 1 T. ground ginger, 1 T. ground nutmeg, 2 t. ground allspice, and 2 t. ground cloves. Store excess in an airtight container.
Directions:
Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4 -5 hours. (You may need to adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.
Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.
I love using this recipe on my pumpkin muffins! It’s so delicious and really brings out the pumpkin flavor.
Pumpkin Butter Recipe
- 1 can 29 ounces, pumpkin puree
- 3/4 cup apple juice
- 1 tbsp fresh lemon juice
- 2 tbsp pumpkin pie spice
- 1/2 cup real maple syrup
- 1/4 tsp kosher salt
-
Add all ingredients to slow cooker and stir until thoroughly combined. Cook on low heat for 4 -5 hours. (You may need to adjust cooking time to achieve the thickness you want). For best results, stir occasionally while cooking.
-
Cool slightly before transferring to airtight glass containers. Store in refrigerator for up to a week.
The post Pumpkin Butter Recipe appeared first on The Classy Chapter.
]]>The post Cheesy Garlic Bread Recipe appeared first on The Classy Chapter.
]]>This recipe goes great with my easy lasagna recipe with ricotta cheese.
Cheesy Garlic Bread
Ingredients:
1 loaf ciabatta bread
¼ c. butter, unsalted
4 gloves garlic, finely minced
3 T. extra virgin olive oil
2 T. oregano, dried
Parmesan cheese, freshly grated
6 oz. shredded Gruyere cheese
salt and pepper, to taste
Tip: If you can’t find shredded Gruyere, you can use the more traditional (and easier to find) shredded mozzarella instead.
Cheesy Garlic Bread Directions:
Preheat oven to 350 degrees.
Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper.
In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.
In a small glass bowl, combine melted butter, garlic, olive oil, and oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture; making sure the entire surface is covered.
Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and pepper, to taste.
Place in oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and allow to cool slightly before serving.
Cheesy Garlic Bread
- 1 loaf ciabatta bread
- 1/4 cup butter, unsalted
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tbsp oregano, dried
- Parmesan cheese, freshly grated
- 6 oz shredded Gruyere cheese
- salt and pepper to taste
-
Preheat oven to 350 degrees.
-
Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper.
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In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.
-
In a small glass bowl, combine melted butter, garlic, olive oil, and oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture; making sure the entire surface is covered.
-
Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and pepper, to taste.
-
Place in oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and allow to cool slightly before serving.
If you enjoyed this post, make sure to check out some of my other popular posts!
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]]>The post Grilled Peach Salad appeared first on The Classy Chapter.
]]>Oh and the champagne vinaigrette that goes on this salad is to die for!
Grilled Peach Salad with Champagne Vinaigrette
Ingredients:
2 heads Romaine lettuce, base removed, washed and patted dry
3 medium ripe peaches, pits removed and cut into wedges
16 oz. rotisserie chicken, preferably breast meat
4 oz. pecans, chopped
4 oz. goat cheese
Champagne Vinaigrette:
3 T. champagne vinegar
1 T. fresh lemon juice
½ cup extra virgin olive oil
2 t. shallot, very finely minced
1 T. Dijon mustard
1 T. honey
Salt and pepper, to taste
Directions:
To prepare the vinaigrette, combine the first 6 ingredients in a non-reactive glass bowl and whisk to combine thoroughly. Season with salt and pepper to taste and set aside.
Clean grill grates with a wire brush and then spray with a non-stick cooking spray. Grill peach wedges over medium direct heat for approximately 3 minutes per side. For best results, flip wedges only once while grilling. Remove from heat and set aside.
Tear Romaine leaves into bite-sized chunks and place on 4 serving plates. Divide grilled peaches, chicken, pecans, and goat cheese evenly among the plates. Drizzle each plate with champagne vinaigrette and serve. (If you prefer more evenly distributed dressing, toss the salad ingredients with the dressing in a large bowl prior to arranging on plates).
If you enjoyed this recipe, make sure to check out some of my other popular posts!
The post Grilled Peach Salad appeared first on The Classy Chapter.
]]>The post Buffalo Dip Recipe appeared first on The Classy Chapter.
]]>
Chicken Buffalo Dip Recipe
Buffalo Dip Recipe
- 2 chicken boneless chicken breasts
- 1/2 cup buffalo sauce
- 1/4 cup water
- 4 oz cream cheese
- 4 oz ranch of blue cheese dressing
- 1 stalk celery, chopped
- 1 cup shredded cheese
- salt, to taste
- pepper, to taste
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Place the buffalo chicken sauce, water and chicken in your IP and set to manual for 7 minutes.
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Natural release and then shred the chicken using two forks.
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Stir in the cheese and dressing, if using.
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Scoop the buffalo dip into your serving dish and serve with chips or veggies for dipping.
If you enjoyed this post, make sure to check out some of my other popular posts!
The post Buffalo Dip Recipe appeared first on The Classy Chapter.
]]>The post Tasty Baby Shower Appetizers appeared first on The Classy Chapter.
]]>Wondering what drinks should you serve at a baby shower?
What games should you play at a baby shower?
What type of food should you serve at a baby shower?
All logical questions!
Personally, I like a low key baby shower and I prefer to have appetizers over a full course meal.
These are some of my favorite baby shower appetizers.
Tasty Baby Shower Appetizers
Grilled Fruit Salad from The Classy Chapter
Cucumber Sandwiches from Amanda’s Cookin
Caramelized Onion Flat Bread from Who Needs A Cape
Easy Bruschetta Recipe from The Classy Chapter
Summer Sausage Tortilla Pinwheels from Swanky Recipes
Bacon Wrapped Jalapeno’s from The Classy Chapter
Easy Bacon Wrapped Bread Bites from Creations by Kara
Rosemary and Parmesan Biscuits from Oh My Creative
Sweet and Tangy Barbecue Meatballs from A Dash of Sanity
Crab Rangoon Dip from The Classy Chapter
Ricotta and Prosciutto Cracker Appetizer from Delicious Meets Healthy
Homemade Salsa from The Classy Chapter
White Pizza Dip from A Night Owl Blog
Almond & Blue Cheese Stuffed Olives from Shaken Together Life
Simple Guacamole Recipe from The Classy Chapter
For baby shower prize ideas make sure to check out this post!
Love this post? Check out some of my other popular posts!
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]]>The post Simple Guacamole Recipe appeared first on The Classy Chapter.
]]>I probably make guacamole about twenty different ways but today I’m going to share my absolutely favorite guacamole recipe with you.
This is the recipe that friends and family rave about. This is the guacamole dip that’s always the first thing gone at family parties.
Simple Guacamole Recipe
Ingredients:
- 3 Avocadoes
- 1 8 Ounce Package Cream Cheese
- ½ Cup Salsa OR 1 Tablespoon Hot Sauce
- 1 Tablespoon Lime Juice
- Salt and Pepper
Directions:
Peel your avocados and remove the pit. Slice into large chunks and place in a large bowl.
Remove your cream cheese from its wrapper and place it in a food processor along with a few pieces of your avocado. Blend until there are no chunks.
Using a potato smasher or whatever utensil is similar, chop and smash your avocado until it’s thick and chunky but doesn’t have any large avocado chunks left.
Combine your cream cheese mixture and the avocado. Mix well.
Add your lime juice and salsa/hot sauce to the mixture and stir thoroughly.
Lastly, add your salt and pepper, stirring in between each time you add it, until it reaches the desired taste.
[mailerlite_form form_id=6]
Simple Guacamole Recipe
- 3 to 5 Avocados
- 8 oz Package of Cream Cheese
- 1 tbsp Hot Sauce (Add more based on how spicy you want it)
- 1 tbsp Lime Juice
- Salt (To taste)
- Pepper (To Taste)
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Peel your avocadoes and remove the pit. Slice into large chunks and place in a large bowl.
-
Remove your cream cheese from its wrapper and place it in a food processor along with a few pieces of your avocado. Blend until there are no chunks.
-
Using a potato smasher or whatever utensil is similar, chop and smash your avocado until it’s thick and chunky but doesn’t have any large avocado chunks left.
-
Combine your cream cheese mixture and the avocado. Mix well.
-
Add your lime juice and salsa/hot sauce to the mixture and stir thoroughly.
-
Lastly, add your salt and pepper, stirring in between each time you add it, until it reaches the desired taste.
Do you have a favorite guacamole recipe? I’d love to hear about it in the comments!
If you enjoyed this post, make sure to check out some of my other popular posts.
The post Simple Guacamole Recipe appeared first on The Classy Chapter.
]]>