On the Lighter Side: Deviled Eggs

Deviled eggs always remind me of picnics.  When I was a kid, my mom would make them as a special treat to have along with our sandwiches and juice boxes.  We’d eat them on top of a picnic blanket while waiting for the 4th of July fireworks or in the backseat of the car after a fun day at the amusement park.

While I love my mom’s version and they’re great for an occassional treat, I decided to make a lighter version that can be enjoyed more frequently.  In place of mayo, I used protein packed Greek Yogurt which made for an extra creamy filling and a little bit of hummus provided a whole lot of flavor. 

These deviled eggs would be great as a healthy appetizer served before a meal off the grill or as lighter finger food when you have a few friends over.  You could even make a meal out of them, much like Alex and I did.  You and your guests won’t be disappointed.

Deviled Eggs

Ingredients:

• 6 eggs
• 2 Tbsp greek yogurt (I used Fage Total 0%)
• 1 Tbsp hummus
• 1/4 to 1/2 tsp garlic powder
• 1/4 to 1/2 tsp salt
• dash of pepper and paprika

Directions:

1. To hard boil the eggs, place them in a saucepan and fill the pan with cold water just until the eggs are covered.  Place the pan over high heat and bring the water to a boil.  Once it is boiling, cover the pan and remove it from the heat.  Leave the cover on for 12 to 14 minutes.  Drain the hot water and dunk the eggs into ice water.  Let them sit in the water until they are cool to the touch.  Peel the eggs.
2. Slice the eggs lengthwise and place the yolks into a small bowl.  Add the rest of the ingredients, except paprika, to the bowl and mix with a fork.  Fill each egg white with a scoop of filling and dust with paprika.

Do you have food that reminds you of summer time picnics?  Do you like deviled eggs?

Caprese Stuffed Chicken

Without question, the combination of fresh mozzarella, plump tomatoes, and fragrant basil is divine.  Caprese salad is the quintessential summer salad; summer being the peak season for each component.  It is refreshing and satisfying without weighing you down. 

What better recipe to share for the first day of summer than a chicken dish inspired by this delightful salad?   

Caprese Stuffed Chicken

Ingredients:

• 2 large chicken breasts
• 4 slices of fresh mozzarella
• 2 Tbsp fresh basil, diced
• 2 Tbsp pesto
• 1 Tbsp olive oil
• salt and pepper
• 1/4 cup tomato sauce

Directions:

Preheat oven to 350 degrees.  Slice chicken breasts open on the side so that a nice, long pocket forms.

Cover the interior of the chicken breast with one tablespoon of pesto.  I used Buitoni.

Next, slice the mozzarella and dice the basil. 

Insert one slice of mozzarella and one tablespoon of basil into each chicken breast.  Season the exterior of the breasts with salt and pepper.

Heat olive oil in a skillet over medium heat.  Sear the breasts for one minute per side then cook the breasts on a greased baking sheet for 10 minutes.  Remove from the oven and top each breast with about two tablespoons of tomato sauce.  Cook for another 15 minutes and then top the chicken with a slice or two of mozzarella.  Cook for another 5 minutes, until the cheese is melted.

This dish was so flavorful!  The pesto on the interior of the chicken breast added so much to the dish but the true star of the show was the mozzarella.  It was perfect melted both on top and inside the chicken.  I’ll definitely be making this dish again!

Have you ever had caprese salad?  Do you have any derivations from the traditional recipe?

Zucchini Oven Chips

Now that the warm weather is here and the official start of the season is only two days away, everyone is gearing up for summer.  Summer is a time for getting together with family and friends to enjoy the beach, pool parties, or cook-outs.  Often times that means heavy, unhealthy side dishes like potato salad or chips and dip.

It’s understandable as to why these foods are so popular; they’re quick and easy to prepare which allows you more time with family and friends.  However there are healthy options that will help lighten your load (pun intended).

Zucchini oven chips are very easy to prepare and they’re full of flavor.  Fresh out of the oven, they’re light and crisp.  Even the veggie haters will love this one!

Zucchini Oven Chips
(adapted from My Recipes)

Ingredients:

• 1 large zucchini
• 2 Tbsp milk
• 1/3 cup planko bread crumbs
• 1/3 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Pre-heat oven to 425 degrees.
2. Combine the last five ingredients in a shallow bowl.  Mix well.
3. Chop zucchini and dip zucchini pieces in milk.  Dredge the pieces in the breadcrumb mixture.
4. Coat an oven safe cooling rack with cooking spray and place it on top of a baking sheet.  Lay the zucchini pieces on the cooling rack and spray with additional cooking spray.
5. Cook for 30 minutes, making sure to flip the chips halfway through.

Next time you’re in need of a tasty and healthy side dish, give these a try.  Make sure to have an extra zucchini on hand as your family will surely be asking for more!

What’s your favorite summertime side dish?

16 Handles

In addition to lovely brunches, I enjoy a lot of frozen treats over the summer.

Whether it be ice cream, frozen yogurt, soft serve, or sorbet, I’m a happy camper.  I don’t discriminate.

One of my favorite fro yo places is 16 Handles.

The location closest to our apartment is relatively new, as in this will be the first summer I don’t have to hop on the subway to enjoy 16 Handles.  Luckily, it’s still about a mile away so it won’t become a daily treat.  And, each time I go, I’m sure to walk at least two miles so that justifies an extra topping, don’t you think?

In case you haven’t been to 16 Handles or a similar type of place, I’m going to tell you all about it.  Each day 16 Handles offers 16 different flavors of frozen yogurt.

The flavors range from peanut butter (my personal favorite) to cake batter to watermelon sorbet, and everything in between.  Everything is self serve so you can get as much, or as little, as you want!

They also have a deluxe topping bar that’s sure to please everyone.

Some toppings include fresh fruit, mini peanut butter cups, cookie dough, and gummy bears, among many others.

On my last trip, I enjoyed peanut butter, banana, and cake batter frozen yogurts topped with brownie bites, peanut butter cups, and graham cracker crumbs. 

Yum!  I can see many more trips to 16 Handles in my near future.

What’s your favorite summer time treat?

Cilantro

Summer has certainly hit NYC.  We had two days last week that were well into the 90s!  Not mention the ice cream trucks are out in full force and most women are wearing skirts or shorts that would make their mothers blush.  Not me of course (Hi Mom!).

One of my favorite summer time traditions is brunch.  Now you may be wondering, why is brunch reserved for the summer?  Well, in theory, it isn’t just a summer time activity but it’s just so much more enjoyable in the warmer weather.  There’s nothing quite like strolling to brunch in the sunshine after spending a lazy weekend morning in bed knowing that I don’t have to cook or clean.  Bliss.

This past weekend, Alex and I went to one of our favorite brunch locales; Cilantro.

Cilantro is a favorite for a number of reasons.  The environment is casual and family friendly, the food is top-notch, and the prices cannot be beat!

As usual, we started our meal with a basket of chips and salsa.  They also offer fried plantains which are great!  Crunchy, salty, and… gone.

For our entrees, I got the shrimp fajitas with an array of sides and whole wheat tortillas.  The thing I love about fajitas is that you have the ability to make it what you want.  You can be sure that I ate all the shrimp, peppers, and guacamole 🙂

Alex got his usual dish; steak and eggs.  He got this entire dish for $8!  I’m telling you the prices are ridiculous.  Let’s just hope no one from Cilantro reads this and increases the prices, haha (highly unlikely, indeed).

As always, we left as two very happy customers.  If you’re ever looking for a great brunch place on the upper east side, Cilantro never disappoints.

What’s one summer time tradition that you love?