Summertime is party time. Whether you’re hosting a Labour Day barbecue for extended family or are inviting all the kids’ friends over to celebrate an endless summer, we all have a full calendar this time of year. When planning for summer soirees, make sure you put homemade deviled eggs on the menu. Deviled eggs are always a crowd pleaser. Whether you are making your grandmother’s no-frills recipe or adding mix-ins like bacon, jalapeños, or smoked salmon, this egg-cellent app will fly off the table.
Pimento cheese is good on (or in) just about everything – and deviled eggs are no exception. In the United States, it’s not surprising to see this delicious spread mixed into egg yolks for a cheesy twist on the standard deviled egg. Top them with crispy, crumbled bacon and a little fresh dill for a next-level appetizer.
If you already have plenty of avocados in your kitchen for avocado toast and smoothies, try adding them to your deviled eggs. Top each avocado deviled egg – or Green Devil as they are sometimes called – with salsa and a sprig of cilantro. Serve them on Cinco de Mayo, gameday, or at summer potlucks.
Dill Pickle Deviled Eggs
If you’re a pickle lover then this recipe is for you. Have you ever added sweet relish to your deviled eggs? Try adding tangy dill pickles instead and see which version you like more. We topped these dill pickle deviled eggs with even more pickles (we found that baby dills work best for garnishing purposes), for a tangy treat that belongs on the buffet table year round.
“If it’s not broken, don’t fix it” holds true for this classic deviled egg recipe. You’ll find this creamy, protein-packed appetizer on Easter Sunday tables, at backyard barbecues, and family reunions alike. Use your Hamilton Beach® food processor and egg cooker to perfect this go-to appetizer.
If you’re an avocado fan like myself, you probably indulge in your fair share of guacamole. Whether I’m watching it made table-side at my favourite Mexican restaurant or paying a little extra to enjoy it on a fast-casual burrito bowl, I enjoy every bite.
While it’s easy to order guacamole when you’re eating out, it’s even easier to make it at home. Using your Hamilton Beach® processor you can whip up your favourite dip in a matter of minutes.
Using a food processor fitted with the chopping/mixing blade, add onion, jalapenos, tomatoes, cilantro, salt, and black pepper to the food processor bowl. Pulse until the mixture is roughly chopped and chunky. Then add ripe avocados (is there anything more satisfying than slicing open a perfectly ripe avocado?), and lime juice. Pulse until you reach your desired guac consistency – pulse longer for a super creamy guac, or only a few times if you like it on the chunkier side. Pro tip: use a food processor with a bowl scraper to ensure you don’t leave a single ounce in the bowl.
Making guacamole at home allows you to control the ingredients – especially the salt – and lets you experiment with the flavours. Maybe add extra jalapenos if you like a spicier dip, or garlic for added zing. Make a few batches and find the winning combination. Who wouldn’t want attend a guacamole taste test?!
Whether you’re serving this homemade guacamole with chips for dipping on Cinco de Mayo or on top of Cuban mojo pork or Mexican burgers, guac never costs extra when you make it at home.
I don’t know about you but whenever I’m eating (or drinking) my greens, I feel a whole lot better about my meal. Whether it’s a loaded kale salad, a mug of steaming hot matcha tea, the perfect avocado (you know what I’m talking about), or sauteed spinach, green things are pretty delicious. And this green power smoothie is no exception.
As you can see in the photos, all the ingredients (besides the apple juice) you need for the smoothie are – you guessed it – green.
Add apple juice, a granny smith apple, half an avocado, green grapes, kale, and ice to your blender jar. Cover and blend until all the ingredients come together into one gorgeous, green smoothie.
The avocado adds to the rich green color. It also makes the smoothie silky smooth. If you’ve never added an avocado to your smoothie, now’s the time to try it.
Drink your greens alongside the rest of your breakfast or whip it up in the when you’re in need of an afternoon pick-me-up. It’s an abso-fruitly delicious smoothie recipe you’ll make over and over again.
Classic deviled eggs are great, but how about adding avocado for a twist on a classic?
We used the Egg Cooker to cook our eggs, but you could certainly hard boil them in a pot on the stove. Once the eggs are cooked, peel them, cut them in half and remove the yolks.
Using the food processor chopping/mixing blade, process eggs yolks, avocados, cilantro, mayonnaise, pepper and cumin until the mixture is smooth. Pipe or spoon the mixture into each egg white half.
Top each Avocado Deviled Egg -or Green Devil as they are sometimes called- with salsa and a sprig of cilantro. The salsa complements the avocado in the eggs, and adds a burst of red to this already colourful dish. Put these on the table for brunch or as an appetizer and wow your guests with a creamy, flavourful take on deviled eggs.
Chilly weather equals chili weather in my house. There is nothing better than warming up with a big bowl of chili, topped with everything but the kitchen sink.
This fall, we want the blog to be your one-to-shop for all your chili recipe needs. A fan of Cincinnati’s Skyline restaurant? Our slow cooker Cincinnati chili comes pretty darn close to the real thing. Want a basic beef chili that you can put on the table for dinner, gamedays, and everything in between? Our slow cooker chili con carne recipe is right up your alley. Prefer chicken in your chili? Our slow cooker white chicken & corn chili is a healthier, lighter take on a cold-weather classic.
Now we have a chili recipe for the turkey lovers out there (gobble, gobble). This slow cooker white turkey chili leaves the beef, tomato based chilis behind and incorporates lean, ground turkey and 5 (that’s right 5) cans of beans. Combined with corn, broth, and an array of spices in the slow cooker, this chili is as hearty as the beef chilis you usually make.
We topped our white turkey chili with jalapenos for a little spice and tortilla strips for crunch. We couldn’t resist adding avocado, sour cream, and cheese either. If there’s not cheese on top you’re doing it wrong. All you need is a big piece of homemade cornbread for dunking. It’s time to plug in the slow cooker and embrace chili weather.