Cheesy Potato Casserole

Serves 6 to 8

Cheesy Potato Casserole Recipe found https://iwashyoudry.com/best-casserole-potatoes/
This recipe for the Best Cheesy Potato Casserole is as long standing family favorite potato recipe that makes an appearance at almost every large family gathering.

15 min Prep Time
45 min Cook Time
1 hr Total Time

Ingredients

1/4 cup salted butter
4 green onions, chopped
1 cup sour cream
10oz can cream of chicken soup
2 cups sharp cheddar cheese, shredded
6 cups frozen shredded potatoes (I usually use a whole 26oz-28oz bag)
1/2 cup salted butter, melted
3 cups lightly crushed corn flakes

Instructions

Preheat oven to 350 degrees F.
Saute the green onions in 1/4 cup butter for about 3 minutes, until soft. Add the sour cream and soup and stir till combined and bubbly. Stir in the cheese until melted.
Remove from heat and add the shredded potatoes, stir to coat completely.
Pour into a lightly greased 9x13in casserole dish, set aside.
Add the crushed corn flakes with the 1/2 cup melted butter and stir to coat. Spread on top of the potatoes in an even layer.
Bake for 40-45 minutes or until center is hot and bubbly.

Notes

You can use freshly shredded potatoes in place of the frozen variety and reduce cooking time to 30 minutes.

If you want to freeze the casserole, do so before adding the corn flakes. Before baking add the topping and increase baking time till the center is hot and bubbly.

ROASTED GREEK POTATOES WITH FETA CHEESE

FOUND https://www.tasteofhome.com/recipes/roasted-greek-potatoes-with-feta-cheese

MAKES: 8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.

INGREDIENTS
2/3 cup water
1/2 cup olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3 pounds Yukon Gold potatoes (about 6 medium), each cut into eight wedges
3/4 cup crumbled feta cheese

DIRECTIONS
Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top.
Roast 40-50 minutes or until potatoes are golden brown and tender. Sprinkle with cheese.
Yield: 8 servings.

Originally published as Roasted Greek Potatoes with Feta Cheese in Taste of Home June/July 2015

Broccoli Salad with Bacon

Found https://thatlowcarblife.com/broccoli-salad-with-bacon/
This low carb broccoli salad is the perfect side dish for any barbecue. It’s full of so much good stuff that I have a hard time not eating the whole bowl.

Per serving: 233 calories, 19g fat, 494mg sodium, 7g carbs, 2g fiber = 5 net carbs

 Prep Time 10 minutes
 Total Time 10 minutes
 Servings 10 people
 Calories 233 kcal

Ingredients
8 cups chopped broccoli florets
6 ounces sharp cheddar, cut into small cubes
¼ cup diced red onion
¼ cup thinly sliced almonds
8 slices bacon, fried and crumbled
½ cup mayo
¼ cup sour cream
2 tablespoons ranch seasoning mix
1 teaspoon white distilled vinegar

Instructions
Add the broccoli, cheddar, onion, almonds, and bacon to a large mixing bowl and stir to combine.
Add the mayo, sour cream, ranch seasoning, and vinegar to a small mixing bowl and stir well.
Pour the dressing over the broccoli salad and stir well to coat.
Serve immediately.

Recipe Notes
If you’ll be serving this recipe at a later time, store the bacon separately so it doesn't become soggy. Top with bacon just before serving.

This recipe lasts for up to 4 days in the fridge, though the broccoli does become softer the longer it sits.

Tipsy toffee bars

Tipsy toffee bars
Found http://tdn.com/lifestyles/food-and-cooking/bake-bar-cookies-packed-with-pecans-toffee-and-chocolate/article_fd5419c0-749a-54ed-9252-ba0bb071a305.html

Servings: Makes 20-22 bars

Start to finish: 60 minutes, plus additional cooling time

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 scant teaspoon fine-grain sea salt

1 generous cup pecans halves

1/2 pound unsalted butter, melted

1 cup packed light brown sugar

1 cup packed dark brown sugar

2 large eggs, mixed together

2 teaspoons vanilla extract

2 tablespoons of your favorite bourbon

2/3 cup Heath toffee bits

1 generous cup sweetened dried coconut

1/2 4-ounce bar of real white chocolate, chopped

Directions

Chef's note: Use a 9-by-11-by-2-inch baking pan, the smaller version of the classic 9-by-13 pan. I think the 9-by-13 pan makes a bar cookie that is too thin, but if you use it, note that your cooking time will be shorter.

Preheat the oven to 350 F.

Whisk together flour, baking powder and salt. Set aside. Toast pecans in a preheated oven for 10-15 minutes at 250 F. When cool, chop the pecans and set aside.

Melt butter and pour into a bowl. Add sugar, eggs and vanilla and mix well. Add Bourbon and mix again. Stir in the flour mixture and mix well, turning the batter several times to make sure that all the flour is incorporated.

Add the chopped pecans, the toffee bits, coconut and white chocolate. Stir together with a blending fork to make sure that the add-ins are equally incorporated.

Prepare your baking pan with non-stick cooking spray. Spread batter into the pan by dropping equal spoonfuls all over the pan and joining them together by spreading the surface with an offset spatula.

Bake for 20 minutes and check the bars. In my oven, the bars took a full 35 minutes, but every oven is different. I tested them at 20 minutes and every 5 minutes thereafter and they were perfect after baking for 35 minutes. The sides will be crisp and browned and pulling away and the top with be shiny and dry. You want the center to still be soft but not runny.

Let cool completely. I usually make these the night before or in the morning so they are completely cool. Remove the entire block of bar cookies and cut into squares with a dough scraper or serrated knife. Once the bar cookies are cut, they can be wrapped in foil and placed in a re-closeable plastic bag and frozen for up to a month. Thaw before serving.

Nutrition information per bar: 320 calories; 158 calories from fat; 18 g fat (9 g saturated; 0 g trans fats); 46 mg cholesterol; 134 mg sodium; 38 g carbohydrate; 1 g fiber; 27 g sugar; 3 g protein.

Monkey Bread

Found https://recipepatch.com/5-ingredient-recipes/6/

Ingredients
3 (8 oz.) packages of buttermilk biscuit tubes
1 cup sugar
2 tsp cinnamon
1 cup butter (2 sticks)
1/2 cup packed brown sugar



Instructions:

Preheat oven to 350 F. Heavily grease a bundt pan with butter.

Cut each biscuit into four equal sized pieces.

Combine 1 cup sugar and 2 tsp cinnamon in a plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared bundt pan.

In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring to a boil, then immediately remove from heat. Carefully drizzle over the rolled dough balls in the bundt pan.

Bake in the preheated oven for 30 minutes.

Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread.

Stuffed Meat Roll

Found https://www.buzzfeed.com/suriarocha/rolo-de-carne-recheado?utm_term=.dsbnVvPP5L#.sevxOwppR9

You will need:

1 kg ground beef (about 2.2 lbs.)
2 eggs
1 cup breadcrumbs
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
Aluminum foil
4-6 slices of ham
6-8 slices of cheese
2 cups spinach
10-12 strips of bacon

Method of preparation:

1. Preheat the oven to 180 ° C.
2. In a large bowl, combine the ground beef, eggs, breadcrumbs, salt, pepper and garlic powder. Stir until smooth.
3. Pour the mixture into a shape with a sheet of foil.
Press the meat evenly until it forms a rectangle. Cover with ham, cheese and spinach.
4. Using aluminum foil, lift one end and wrap it up like a rocambole, pressing firmly. Tighten and close both ends. Book it.
In another form covered with foil, place the strips of bacon side by side, with a distance of one centimeter.
5. Place the rolled meat roll into one end of the bacon strips. Using aluminum foil, gently lift the bacon to wrap it around the meat. Wrap the rocambole in the aluminum and bake for 25 minutes.
6. Increase the temperature to 260 ° C. Remove the foil and bake for another 20 minutes until the bacon is crispy and golden.
7. Let cool, slice and serve!

Serves 6 servings.
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HOMEMADE RANCH DRESSING MIX

Found https://www.spendwithpennies.com/homemade-ranch-dressing-mix/

INGREDIENTS:

1/2 cup buttermilk powder
2 tablespoons parsley
1 teaspoon dill
1 tablespoon onion powder
2 teaspoons onion flakes
1 1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chives


DIRECTIONS:
In a small food processor (I use the magic bullet), blend together the buttermilk powder, 1/2 of the dill and 1/2 of the parsley.
Stir in all remaining ingredients by hand. Place in an air tight container and store up to 6 months.

TO MAKE DRESSING
Add 3 tablespoons ranch mix, 1/2 cup mayonnaise, 1/2 cup sour cream and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.

TO MAKE DIP
Combine 2 tablespoons ranch mix, with 1/2 cup mayonnaise & 1/2 cup sour cream. Add up to 1/2 cup milk to reach desired consistency. Stir will and refrigerate at least 20 minutes before serving.

TO REPLACE 1 ENVELOPE OF RANCH DRESSING MIX POWDER
Use 2 tablespoons in place of 1 packet of ranch mix.

Bang Bang Shrimp Pasta!

Found http://myincrediblerecipes.com/bang-bang-shrimp-pasta/

Ingredients

1 lb of spaghetti or your favorite pasta of choice
1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
1 1/2 Tablespoons olive oil
3 cloves garlic, minced
3 tsp paprika
1 Tablespoon fresh parsley
Black pepper to taste

For the Sauce
1/2 cup of Hellmans mayonnaise
1/2 cup Thai sweet chili sauce (in the asian isle)
2 cloves garlic, minced
2 Tablespoons of lime juice
1/4 tsp of crushed red pepper flakes
1/2 tablespoon onion powder

Instructions

In a large bowl, mix all 'sauce' ingredients together then set aside.
Cook pasta, drain.
Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
Stir constantly while cooking until no longer pink- about 10 minutes
Remove from heat and set aside.
In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
ENJOY!
adapted via www.skinnymom.com

Brussels Sprouts with Bacon

Found https://thatlowcarblife.com/brussel-sprouts-and-bacon/

These Brussel sprouts with bacon are pan fried for a quick low carb side dish. Bacon makes everything better - especially Brussels sprouts!

Per serving: 103 calories, 6g fat, 9g carbs, 4g fiber = 5g net carbs

 Servings 4
 Calories 103 kcal

Ingredients
6 slices bacon chopped
1 pound brussels sprouts halved
2 teaspoons garlic minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions
Heat a large skillet over medium heat. Add the bacon to the skillet and cook until nearly crisp, stirring often.

Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking.

Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly.

Serve immediately.

Cinnamon Apple Cake

Found https://tasteerecipe.com/2016/12/30/2-ingredient-cinnamon-apple-cake-wont-wreck-diet/2/
Ingredients
1 can of Comstock apple pie filling
1 box of Duncan Hines dry angel food cake mix

Instructions
Mix the 2 ingredients
Pour into a greased 9×13 pan
Bake at 350 degrees for 20 minutes or until the top browns

Scallops with Lemon-Basil Sauce

Look for dry-packed sea scallops at your local seafood market. They haven't been soaked in a liquid solution, which increases their weight and sodium content.

Prep Time 3 Mins
Cook Time 12 Mins
Yield 4 servings (serving size: 5 ounces scallops and about 1 tablespoon sauce)

RECIPE BY OXMOOR HOUSE

Ingredients
1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil


How to Make It

Step 1
Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

Step 2
Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 3
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.

Step 4
Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

CHERRY PIE BUBBLE UP CASSEROLE

Found http://casserole.cooktopcove.com/2017/04/24/how-to-make-cherry-pie-bubble-up-casserole/

Servings 10-12
Prep Time 5 MINUTES
Bake Time 30 MINUTES
Total Time 35 MINUTES

INGREDIENTS
1 can (16.3 ounces) refrigerated jumbo biscuits
1 can (21 ounces) cherry pie filling
½ cup powdered sugar
1 tablespoon milk

DIRECTIONS
Heat oven to 350 degrees Fahrenheit. Butter a 13-by-9-inch casserole dish.
Open the biscuit can, separate the biscuits and cut each into four equal pieces. Place the biscuit pieces into the casserole dish.
Pour the pie filling over the biscuits and spread evenly.
Bake for 30 minutes, until hot and bubbling. Remove from oven and cool for 10 minutes.
Mix milk and powdered sugar until smooth and drizzle over the top.
Pro tip: Make this tasty dessert even better by topping with a scoop of vanilla ice cream.

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

The great thing about this meal is that it is ready in about 30 minutes.  It is quick and easy and full of incredible flavor!

Trust me on this one!  You have got to make it!  It is a meal that your family is going to rave about!

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta4

Prep time 15 mins
Cook time 15 mins
Total time 30 mins

Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!
Author: Alyssa
Serves: 4

INGREDIENTS
2 Chicken Breasts, sliced in half
6 Tablespoons butter, divided
½ cup Italian Bread Crumbs
½ cup grated parmesan
¼ cup flour
Creamy Lemon Garlic Pasta:
8 ounce pasta of choice, I used thin spaghetti
½ cup heavy whipping cream
½ cup grated parmesan cheese
Juice of one lemon
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
Chopped fresh parsley for garnish, if desired

INSTRUCTIONS

In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Chicken Dump Casserole

Found https://recipepatch.com/chicken-dump-casserole/2/

Ingredients
3 cups of diced rotisserie chicken {or any other cooked chicken}
1 can cream of chicken soup
2½ cups cooked rice
½ cup sliced almonds
½ cup mayonnaise
2 cups broccoli florets
8 oz. sliced white mushrooms
½ cup crushed corn flakes
2 tbsp butter, melted

Instructions

Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
Mix up the ingredients right in the baking dish.
Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
Sprinkle the cornflakes over the top of the casserole.
Drizzle melted butter over the top.
Bake for 30- 40 minutes or until casserole is heated through.

Fried Rice

Fried Rice
20 minutes to prepare serves 4

INGREDIENTS
4 cups cooked rice, white or brown
1 ½ cups frozen mixed veggies (peas, carrots, corn, etc.)
2 eggs, whisked
½ cup green onions, finely chopped
⅓ cup soy sauce
1 tablespoon oil, vegetable or peanut
1 tablespoon minced garlic
½ tablespoon onion powder
1 teaspoon chili powder
½ teaspoon ground ginger

PREPARATION

In a large skillet add oil and veggies, and saute over medium heat until just cooked, about 3-4 minutes.
Slide the veggie mix to one side of the pan and add whisked eggs to the other half. Let cook for about 2 minutes then scramble them and combine with veggie mixture.
Add rice, soy sauce, garlic, onion powder, chili powder, and ground ginger to skillet. Stir well and cook over medium-high heat until browned, about 8-10 minutes.
Remove from heat and stir in green onions.
Serve warm and enjoy!

Recipe adapted from Le Creme de la Crumb

Baileys Poke Cake

TOTAL TIME: 1:35PREP: 0:25LEVEL: EASY

INGREDIENTS

FOR THE CAKE
Cooking spray, for pan
1 box chocolate cake mix, plus ingredients called for on box

FOR THE FILLING
1 14-oz. can sweetened condensed milk
1/3 c. heavy cream
1/3 c. cocoa powder
1/4 c. Baileys

FOR THE FROSTING
1 c. butter, softened
5 c. powdered sugar
1/2 c. Baileys
1/4 c. cocoa powder
1 tsp. vanilla
1/2 tsp. salt
Chocolate curls, for garnish

DIRECTIONS
Preheat oven to 350º. Line a 9"-x-13” pan with parchment and spray it with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool, 10 minutes.
Using the bottom of a wooden spoon, poke holes all over cake.
Make filling: In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Baileys. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour.
Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, Baileys, cocoa powder, vanilla and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy.
Spread frosting over cake and garnish with chocolate curls. Serve.

Roasted Salmon and Asparagus with Spicy Mayo and Chives

Found http://www.oprah.com/food/roasted-salmon-and-asparagus-with-spicy-mayo-and-chives-recipe#ixzz5AJFiOzSx

Serves 4

Ingredients

2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
Salt to taste
1 1/2 pounds salmon fillets, cut into four 6-ounce pieces
1 bunch of asparagus, trimmed, chopped and tossed with olive oil, salt and pepper
1/3 cup mayonnaise
2 tsp. sriracha (or, to taste)
1 tsp. chopped, fresh chives, plus more for garnish

Directions

Preheat oven to 400° F.

In a small bowl, whisk together the olive oil, lemon juice, honey and salt. In a shallow roasting pan or rimmed baking sheet, nestle the fillets among the prepared asparagus pieces, brush with the olive-oil mixture and roast for 10 to 15 minutes, until the salmon is cooked through and the asparagus looks crispy but not burned.

Meanwhile, in a small bowl stir together the mayonnaise, sriracha and chives. Serve the salmon and asparagus with a dollop of the sauce on the side. Garnish everything with more chives.


Read more: http://www.oprah.com/food/roasted-salmon-and-asparagus-with-spicy-mayo-and-chives-recipe#ixzz5AJFH5R4g

Roasted Potatoes

Ingredients

1 1/2 pounds potatoes scrubbed and cut in half (you can peel them if you’d like, but it’s not necessary)
Sweet onion, cut in wedges

3 Tbsp Bertolli olive oil, more if desired
Seasonings:

Pepper

¼ tsp sea salt

½ tsp dried dillweed

½ tsp crushed pepper

½ tsp dried basil

Kraft Parmesan cheese



Instructions:

Preheat oven to 425 F. Line a baking sheet with foil and spray with cooking spray.

Toss potatoes and onion with olive oil.

Place potatoes in a single layer on the prepared baking sheet. Don’t overcrowd the baking sheet – the potatoes need room to get nice and crispy. Sprinkle seasonings over the potatoes and onions. Bake, uncovered, 30-40 minutes. Turn potatoes half way cooking time.

4-INGREDIENT CHOCOLATE CHERRY CAKE

4-INGREDIENT CHOCOLATE CHERRY CAKE
Found https://reluctantentertainer.com/4-ingredient-chocolate-cherry-cake/

Wanna make the frosting? Mix together 1 cup powdered sugar, 5 T. butter, 1/3 cup milk, 1 cup semisweet chocolate chips over medium heat; add 1 tsp. vanilla and 1/4 cup cocoa and stir, cooking for 1-2 minutes. Spread over the warm cake immediately.

yield: 8 SERVINGS
total time: 40 MINUTES
prep time: 5 MINUTES
cook time: 35 MINUTES

INGREDIENTS:

1 Devils Food Cake Mix
1 can 21 oz. can cherry pie filling
2 eggs
1 tsp. almond extract

DIRECTIONS:

Place all ingredients in a bowl and beat for 1-2 minutes. If you want chunkier cherries, mix by hand.
Pour batter into 9×13 sprayed pan.
Bake at 350F for 35-40 minutes.
Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream!

Steakhouse Deviled Eggs

Found http://www.oprah.com/food/steakhouse-deviled-eggs-recipe
   
If you're making these eggs for people who you worry might not take to the nori, rest assured that mixing dried seaweed with bacon is a very good way to make its introduction.
Note: If the eggs you're using are superfresh (as farm-fresh eggs sometimes are), add 1 tsp. baking soda to the cooking water. The alkalinity of the soda makes them easier to peel. (This, courtesy of food scientist Harold McGee.)
Makes 12 deviled egg halves

Ingredients
6 large eggs
1 tsp. baking soda, optional
6 Tbsp. mayonnaise
1 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
Fine sea salt and freshly ground black pepper
3 slices thick-cut bacon
2/3 cup fresh bread crumbs
1 sheet nori (dried seaweed)
Directions

Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 tsp. baking soda to the water (see Note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.

Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water.

When cool enough to handle, peel the eggs underwater. Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)

With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 tsp. pepper and a pinch of salt and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)

Cut each bacon slice into thirds and cook in a small skillet set over medium heat until lightly crisp. Remove the bacon from the skillet, reserving 2 Tbsp. of the fat, and finely mince.

Add the bread crumbs to the pan and cook over medium heat, stirring and seasoning with a pinch each of salt and pepper, until they turn golden and crisp, about 5 minutes. Combine the crumbs with the bacon.

Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the sheet into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup chopped nori to the bacon mixture. When you're ready to serve the eggs, preheat the oven to 325°.

Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.

Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbs, and serve.

From The New Midwestern Table: 200 Heartland Recipes (Clarkson Potter) by Amy Thielen.


Read more: http://www.oprah.com/food/steakhouse-deviled-eggs-recipe#ixzz5AJWZyp2r