Deviled eggs are a classic American appetizer, high in Vitamin B-12, riboflavin and Vitamin A, as well as essential amino acids and Omega 3 fatty acid. While high in cholesterol, this recipe can be modified in several ways to significantly reduce the cholesterol in each serving.

Reduced-Cholesterol Versions

• Use only half the egg yolks (you’ll have to add something more to complete the filling mix, such as more mayo, or both mayo and greek yogurt). This reduces cholesterol to 94 mg (or 31% US RDA), depending on your addition to the filling mix. (Using 3 Tbsp mayo + 3 Tbsp Greek yogurt keeps it at 95 mg.
• Fill egg whites with guacamole for “Green eggs and Ham”
• Fill eggs with mashed potatoes instead of yolks
• Use Greek Yogurt instead of mayonnaise. This reduces cholesterol to 187 mg (or 62% US RDA).

Ingredients

• 8 eggs
• dijon mustard
• Tabasco sauce
• fresh ground peppercorns (or black pepper)
• fresh chives or green onions
• Hellman’s Mayonnaise with Olive Oil
• Paprika
• Pickle relish (optional)

Deviled Egg Filling & Garnish Variations

• Some people like to add white vinegar or ACV
• You could use either Dijon Mustard or Yellow Mustard, or Both
• Or skip all the extra flavor for plain mayo & pepper
• Garnish with fresh dill weed instead of chive or onion or relish, or mix them up a bit

How to perfectly hard-boil eggs

1. Rinse eggs with warm water and gently place in a medium size pot. Fill the pot with water, just to cover the eggs.
2. Bring it just to a boil on medium-high heat, turn off the burner, cover the pot and let sit for about 12-15 minutes.
3. Rinse eggs under cold water, and peel them. Cool the peeled eggs in the refrigerator, covered, for about 15 minutes.

Making the Deviled Egg Filling

1. Slice the eggs lengthwise and place as many egg yolks in a gallon Ziploc baggie (or into a bowl).
2. Leaving the top of the bag open, smush the yolks well. You can use a rolling pin, or just your hands. (Or use a fork if you’re using a mixing bowl.)
3. Add the mustard, 2 dashes of Tabasco sauce, pepper, mayo, onions or chives, and relish. Mix well.
4. When the mix is as smooth as can be, push some of the mix away from the corner of the baggie and cut a small V-shape in the corner, about 1/4″ wide. Pipe the filling into eggs in small circling motions until all the mix is used up.
5. sprinkle the top of the eggs with paprika, and extra chive, onion or relish.

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Deviled Eggs

Classic Deviled Eggs are the great American appetizer for any occasion.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 59kcal

Cost $7

Equipment

• 1 Deviled Egg Tray

Ingredients

• 8 eggs
• 1 tsp Dijon mustard
• 2 dashes Tabasco sauce
• ¼ tsp fresh ground black pepper
• 1 Tbsp green onion
• 3 Tbsp Hellmann's Mayonnaise Dressing with Olive Oil
• 1 tsp Paprika

Instructions

How to Boil Eggs

• Rinse eggs with warm water and gently place in a medium size pot. Fill with water to cover the eggs.
• Bring to a boil over medium-high heat (about 10 – 12 minutes), then turn off heat, cover and let sit for 12 – 15 minutes.
• Rinse under cold water and peel the eggs. Place covered eggs in refrigerator for 15 minutes.

Deviled Egg Filling

• Slice the eggs in half lengthwise, and place egg yolks in a Ziploc bag or bowl.
• Mash the eggs well. You can use your hands, or a rolling pin, or a fork if you're using a mixing bowl.
• Add the mayo, mustard, Tabasco, pepper and onion. Mix well.
• Cut a V-shape in the corner of the bag and pipe the filling into the egg white halves.
• Garnish with paprika and extra green onion.

Notes

The post Deviled Eggs appeared first on Food Love Affair.

We got a 10-oz lobster tail, and two 3-oz tails. I find working with the small tails difficult so I used that monster lobster tail for this, and then let my husband learn on the two smaller ones. I wear gloves not only for sanitary reasons, but the shell can be sharp, and the vinyl glove does provide some protection.

For prep and bake, I just put this big lobster tail in a glass pie pan, but just about any baking dish or pan will do, as long as it has a lip.

How to Butterfly a Lobster Tail

1. Make sure your tail is thawed, but kept cold. We start by cutting the top of the shell, so we can lift the meat out and lay it on top of the shell. Be careful not to cut the meat, the bottom of the blade should be under the shell. Keep the pretty fan tail intact.
   

   

2. Next, we’re going to slowly separate the meat from the shell by prying the shell open. Be careful to keep the meat connected to the under shell. I lift mine up to get a better grip when opening the shell.

3. Now that the shell is loose, we need to set the meat free (keeping the connected to the fan tail). Slide your thumb along the bottom to gently free the meat. Lift it, and close the shell, laying the meat on top.

4. For presentation, we are going to cut slits and fold the meat over the shell. Cut a slit lengthwise down the center of the top (not too deep) and gently fold the meat over the shell. Be sure there are no shell bits in or on the meat from when we cut the shell open. We cut two more slits to make it prettier (and to hold more butter). Then we drizzled it with garlic butter marinade, drizzling it with more marinade halfway through cooking.

Broiling Lobster Tail Cooking Chart

Preheat the oven broiler on high with the top rack placing the top of the lobster tails 5 – 6″ from the broiler.

You can use this chart for baking times, also, but double the time for baking at 450.

Be sure to check on them, you don’t want burnt, rubbery lobster! You can use a cooking thermometer to verify the internal temperature is 140 – 145 F. You can see that my lobster meat is white, and the butter marinade is brown. You can garnish with parsley and serve with marinade for dipping.

What to Serve With Lobster Tail

For New Years Eve, we made it all all-day feast, hanging out and cooking in the kitchen – we started with a charcuterie board with some Gouda, colby-jack, crackers, toasted ciabatta slices, fig & honey spread, almonds and some cherry tomatoes (for lack of grapes).

Then I made some deviled eggs and served them with shrimp & cocktail sauce.

Then we made each course of meat: Lobster & scallops.

Here are some other ideas for serving alongside lobster:

• Caprese Salad
• Broccoli, Brussel Sprouts, Asparagus, or String Beans
• Zucchini-Carrot Medley
• Caesar Salad
• Pan-Seared Sirloin Steak or filet mignon

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Butterflied Lobster Tails

How to Butterly and Broil Lobster Tail with Garlic Butter Marinade

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 195kcal

Cost $60

Equipment

• 1 Kitchen shears

Ingredients

• 3 8-oz lobster tails
• 4 Tbsp unsalted Kerrygold butter
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp lemon juice
• 1 tsp white pepper

Instructions

How to Butterfly Lobster Tails

• Cut the top of the shell down the center, taking care not to cut the meat or the fan tail.
  
• Crack the lobster shell open, freeing the meat with your thumb from the top of the shell. Keep the bottom attached, as well as the end near the fan tail.
  
• Loosen the meat from the bottom of the shell with your thumb, gently lifting the tail meat free, while keeping it attached at the tail end. Close the shell and place the meat on top.
  
• Cut a small slit down the center and fold the meat over the side of the shell. Cut two more slits and drizzle with garlic butter marinade.
  

Lobster Tail Marinade

• Melt the butter, and add remaining ingredients. Stir well & keep it warm while prepping and cooking the lobster tail.

Lobster Tail Broiling Time

• Preheat the oven broiler on high, with the top rack positioned 6" from the broiler.
• Prep the lobster tails, and broil at approximately 1 minute per ounce.
• Check the internal temperature and add more marinade halfway through cook time.
• Lobster tails are done when internal meat temperature is between 140 – 145 F and lightly browned on top. Serve with extra marinade.

Notes

The post Butterflied Lobster Tails appeared first on Food Love Affair.

You can make more of the dressing if you want it wetter, but just a little bit is all we need.

It’s super simple and quick. Make this salad in just a few minutes (once you prepared the bacon).

1. Bake the Bacon

Bake the bacon on the oven, on a pan with a roasting rack. Lay out the bacon (about 5 or 6 slices), then put it in the oven – don’t preheat. Just turn it to 425, cook it about 12 minutes, flip it, and give it another 15 minutes. Remove it from the oven and put the bacon on paper towel, and let it cool.

2. Prep the Salad Veggies

Then, chop up your broccoli (1 bunch), and cauliflower (about 1/2 a head). I like my cheese in cubes, but you could shred it, if you like it like that – about 2/3 cup. Dice about 1/4 of a medium red onion. Toss this into a bowl and then make the dressing.

3. Make the Dressing

Whisk 1/3 cup of mayo with 2 teaspoons of vinegar and 2 ½ Tablespoons of sugar.

4. Combine, Chill & Serve

Add the crumbled bacon into the veggies, and drizzle the dressing over the salad.

Put the lid on the bowl and shake it to combine. Refrigerate at least one hour before serving.

Alterations

• Add 1/2 cup of dried cranberries
• Add 1/2 cup of raw sunflower seeds, sliced almonds, or raw pumpkin seeds.
• Try it with apple cider vinegar, and a bit of Dijon mustard for more flavor.

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Broccoli Cauliflower Salad

A simple broccoli salad, easy on the mayo.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cool & Marinade 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 276kcal

Cost $7

Ingredients

• ⅓ lb bacon crumbled (about 5 thick slices)
• 1 ⅓ c broccoli florets (about 1 crown)
• 1 ⅓ c cauliflower florets (about 1/2 head)
• ⅔ c cheddar cheese cubed
• ⅓ c red onion diced
• ⅓ c Hellmann's Mayonnaise Dressing with Olive Oil
• 8 tsp granulated sugar
• 2 tsp vinegar

Instructions

• Bake the bacon in the oven at 425° (do not preheat), for 12 minutes. Flip the bacon, and continue cooking until crispy, about 15 minutes. Drain on a paper towel and allow to cool.
• Dice the broccoli, cauliflower, and onion. Cube or shred the cheese. Combine in a medium-sized bowl.
• Whisk together mayonnaise, sugar and vinegar.
• Crumble the bacon and sprinkle it into the vegetable bowl. Drizzle the dressing mix and stir to combine.
• Place the lid on the bowl, give it a few shakes and refrigerate at least 1 hour before serving.

Notes

The post Broccoli Cauliflower Salad appeared first on Food Love Affair.

It’s pretty easy, and you can tweak it to your liking. All you need is:

• a bag of coleslaw mix
• sunflower seeds
• sliced almonds
• ramen noodles
• green onion
• vegetable oil
• distilled vinegar
• sugar

First you mix the salad, then you mix the dressing and toss it all together. I added a bit of salt & pepper to mine since the nuts were raw, I felt the salad could use a little balance of salt to the sugar.

Alterations:

• Make the coleslaw mix from scratch with Napa cabbage (about 3 cups), red cabbage (about 2 cups) and carrots (about 1 cup).
• Use organic ramen noodles.
• Add extra carrots, shredded or sticks.
• Add sesame seed, or swap the vegetable oil for olive oil or avocado oil.
• Swap the white vinegar for rice vinegar.
• Add a tablespoon of soy sauce to the dressing.
• You can toast the nuts in the oven, or stir fry the nuts with the noodles in butter for extra buttery crunch.

This crunchy ramen salad is a perfect potluck or cookout side dish; you could call it “disappearing crunchy ramen salad”!

Tips:

To crush the ramen noodles, you could use a rolling pin. I put mine in a quart Ziploc bag (don’t seal the bag), and ended up kind of hammer-rolling it out to bite-size pieces.

Also note that this salad is best eaten the day it is prepared. When you let the ramen noodles sit in the dressing, they will absorb it and no longer be crunchy.

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Crunchy Ramen Salad

A light, crunchy summer salad with an Asian twist that's easy to make and a great crowd-pleaser!

Course Salad

Cuisine Chinese

Prep Time 15 minutes minutes

Servings 8

Calories 329kcal

Cost $9

Ingredients

Salad Base

• 1 bag coleslaw mix
• 1 c sunflower kernels
• 1 c sliced almonds
• 2 bags ramen noodles
• 4 stalks green onion

Dressing

• ¾ c vegetable oil
• ⅓ c distilled vinegar
• ½ c sugar
• ½ t pepper
• ¼ t salt

Instructions

• Combine the salad base ingredients in a large bowl.
• Whisk the dressing ingredients in a large bowl.
• Add the dressing to the salad and mix well to coat.

Notes

The post Crunchy Ramen Salad appeared first on Food Love Affair.

Ingredients

• 1 box thin spaghetti or angel hair pasta
• 3 T lemon juice
• 4 T canola oil
• Seasoned Salt
• Sugar
• 4 oz diced pimento
• 1 green pepper, chopped
• 1 c celery, sliced
• 1 c black olives, chopped
• 1 ½ c Mayo

Recipe Update:

I finally found my notes for the recipe and there’s a few things missing here…

• Break the “Vermicellie” into Thirds Before Boiling
• Original Recipe calls for 1 T. Accent (if you don’t have any issues with MSG, feel free to try it this way, with seasoned salt)
• Celery should be 2 c.
• ¾ c. onions is missing; I think this is supposed to be red onion (or green)
• A note about the oil: it can be Canola oil, vegetable oil or extra virgin olive oil.

Break the pasta in half and cook according to package directions.

Place cooked spaghetti in a large bowl and add seasoning mix, lemon juice and vegetable oil. Stir to combine, cover and refrigerate overnight.

Add vegetables and mayonnaise and mix well. Chill for one hour and serve.

Variations

I also like to make my own seasoning, but you can choose 1 Tbsp of seasoned salt to your liking, adding a bit of sugar to replace the original 1 Tbsp of MSG.

Optionally, you can add diced onion – red onion or white onion – about ½ cup, or ½ an onion for extra veggies.

You can also use vermicelli noodles, which are equivalent to angel hair and traditionally Asian.

I’ve seen diced tomato used in place of pimentos, I would use just one Roma tomato.

You can also use just zesty Italian dressing with McCormick salad dressing seasoning (Perfect Pinch) instead of the olive oil + lemon juice and skip the mayo.

Tip: Don’t forget this is mayo-based, so if you bring it outside, keep it cold.

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Spaghetti Salad

A thin spaghetti salad side dish.

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 9 hours hours

Total Time 9 hours hours 30 minutes minutes

Servings 11

Calories 234kcal

Cost $9

Ingredients

• 16 oz thin spaghetti or angel hair pasta (1 box)
• 3 T lemon juice
• 4 T canola oil
• 4 oz diced pimento
• 1 green pepper, chopped
• 1 c celery, sliced
• 1 c black olives, chopped
• 1 ½ c Hellmann's Mayonnaise Dressing with Olive Oil

Seasoning Mix

• 1 ½ T salt
• 1 T sugar
• ½ t Paprika
• ½ t turmeric
• ½ t onion powder
• ¼ t garlic powder

Instructions

• Break thin spaghetti or angel hair pasta in half and cook according to package directions
• Place cooked spaghetti in a large bowl and add seasoning mix, lemon juice and vegetable oil. Stir to combine, cover and refrigerate overnight.
• Remove pasta from the refrigerator and add vegetables and mayonnaise. Chill for one hour and serve.

Notes

The post Spaghetti Salad appeared first on Food Love Affair.

One of many perfect recipe ideas for leftover rotisserie chicken. You’ll need about 3 cups of shredded chicken.

I make it with two batches of Butter Flaky Pie Crust (based on the allrecipes.com recipe) for the top and bottom.

Optional veggies include onion, carrot, celery, corn, peas, potatoes or anything you like in your chicken soup. Just make sure they’re cut or diced into smaller, bite-size pieces to complement the shredded chicken.

For the crust, you can use either butter, shortening, or a combination of both. Shortening is all fat, and makes the best flaky crust, but butter tastes better and is slightly less fatty (80%).

This recipe easily makes 2 pies, when you use top & bottom pie crust. Otherwise, just use a top crust.

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Chicken Pot Pie

Game of Thrones Pot Pie – or just homemade chicken pot pie.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 12

Ingredients

• 4 T butter
• ½ c onion, diced
• ½ c carrot, chopped or sliced
• ½ c celery, diced or sliced and halved
• ½ c green beans or frozen corn optional
• ½ c diced potatoes optional
• 3 c cooked chicken, shredded
• ⅓ c flour
• 2 c chicken broth
• ¼ t turmeric
• ¼ c sour cream

Egg Wash

• 1 egg
• 2 T water

Pie Crust (one crust)

• 1 ¼ c flour
• ¼ t salt
• ½ c butter, chilled and diced
• ½ c ice water

Instructions

• Preheat oven to 400° F.
• Melt the butter in a large pot on medium-high heat. Add veggies and cook until onions are translucent.
• Add chicken, sprinkle with flour and stir to combine, cooking one minute.
• Add chicken broth and cook until it thickens.
• Season with salt, pepper, thyme, turmeric to your liking, then add sour cream and cook until thick, about 3 minutes.
• Remove from heat.
• Spoon filling into prepared pie crust until even with the top. Then, roll your second pie crust over the top. Score it with vents (I like to do the flower petal shape, with just 5 slits).
• Prepare your egg wash by beating the egg with water, then brush the top of the crust.
• Create a tent over the pie on a baking sheet, ensuring the foil does not touch the pie crust. Bake 15 – 20 minutes at 400° F, then remove the tent and continue baking about 40 minutes, until the crust is golden brown.

Pie Crust

• Combine dry ingredients. Cut butter in until mixture is crumbly.
• Add water slowly until it forms a ball.
• Wrap in plastic and refrigerate for 4 hours or overnight.
• Before cooking, roll dough out and press evenly into the bottom and sides of the pie plate.
• For the top crust, pinch the edges to seal the top to the bottom crust and let some lumps hang slightly over the edge of the pie plate.

The post Chicken Pot Pie appeared first on Food Love Affair.

The potato salad was so delicious I wanted to make it all the time. Often on the way home from work, I needed to check the ingredients to see if I needed to pick anything up from the store. I could google “f*¢k!ng potato salad” and get it because at first, I couldn’t remember the name of their blog. After a while, Google decided to ignore curse words, so I had to remember them.

This potato salad has simple ingredients and easy assembly. Perfect for your next picnic.

I shared the recipe, I brought it to every picnic and cookout, and I read about them. Turns out they’re a couple of white people in California, and they’re Vegans. Which is funny because here is the [expletive deleted] description of their potato salad:

You can’t have a legit BBQ without a badass potato salad. But don’t be a d!¢k and buy that nasty sh!t at the store. Make this instead; it is cheap as f*¢k and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland sh!t.

badmanners.com

It was normal, everyday language that made me smile, even if I can’t relate to anything else. I couldn’t find their site for a little while. As it turns out, they rebranded from Thug Kitchen to “Bad Manners”. They have a few recipe books, if you’re into that Vegan thing; I’m sure you’ll like it. The potato salad recipe language remains the same, which is nice.

Just boil the potatoes while you cut up your onions, carrots and garlic. Combine your dressing while the potatoes cool, and then mix!

Here is the recipe without trucker mouth:

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Fresh Herb Potato Salad (Thug Kitchen)

A healthy, no-mayo potato salad that actually tastes refreshing.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 258kcal

Cost $8

Ingredients

• 1.5 lbs small red potatoes
• 1 t Dijon mustard
• 3 T white wine vinegar
• 2 T lemon juice
• ¼ c olive oil
• 2 garlic cloves
• ¼ c chives or green onion
• ¼ c fresh dill
• salt
• pepper

Instructions

• Cut potatoes into bite size pieces and boil in salted water for 10 – 15 minutes or until tender.
• Dice the garlic and mix with mustard, vinegar, lemon juice and oil.
• Drain the potatoes and toss with dressing in a large bowl. Add carrots, fresh herbs and salt and pepper to taste.
• Chill in the refrigerator for 30 minutes. If the potatoes look dry before serving, toss with a little more vinegar and olive oil.

Notes

The post Fresh Herb Potato Salad (Thug Kitchen) appeared first on Food Love Affair.

Ingredients

• ground beef
• breadcrumbs
• egg
• milk
• parmesan cheese
• parsley
• oregano
• ketchup
• beer

Meatball Prep

Mix all ingredients except ketchup & beer; roll into Tablespoon-size meatballs & place in a 9×12 baking dish. (I made these a bit larger using my ice cream scoop.)

Par-Bake at 350 for 20 minutes.

Combine the beer & ketchup in the crockpot on high.

When you place the meatballs in the crockpot, reduce cooking heat to low.

Cook on low for 6 hours, or on high for 3. Longer cook time results in a juicier meatball.

Crock Pot Tips

Remember that you don’t need a crock pot, you can just slow cook the meatballs in a large pot on the stove. Bring the heat up to boiling, reduce heat to really low, and simmer about 6 hours, stirring occasionally.

For the breadcrumbs, you can make your own, or use Panko bread crumbs, but for the tastiest meatballs (or meatloaf), I recommend an Italian-style breadcrumb for the extra seasoning.

Regarding beer for cooking:

There will be little alcohol content, as having 3-4 meatballs will be like sharing a bottle of beer with 6 people, but you can use a non-alcoholic lager. I always cook with Heineken for the enhanced flavor of the recipe.

Servings: While the recipe is calculated to serve 6 people, at 3.3 meatballs each, most people will only eat about two or three, so these 20 meatballs can serve 8-10 carnivores.

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Crock Pot Beer Meatballs

These soft, juicy meatballs are a party hit!

Course Appetizer, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 9

Calories 359kcal

Cost $15

Equipment

• crock pot

Ingredients

• 2 lbs ground beef
• 1 c breadcrumbs
• 1 egg
• ½ c Parmesan cheese, grated
• 1 T parsley
• 1 t oregano
• ¼ c milk
• 1 12-oz bottle of Heineken
• 1 16-oz bottle of ketchup

Instructions

• Preheat oven to 350° F
• Mix hamburger, breadcrumbs, egg, seasonings & milk until smooth.
• Roll about 20 tablespoon-sized meatballs, plase them into a glass 9×12 baking dish and bake them for 20 minutes. This reduces the fat by cooking most of the grease out, and helps hold the meatballs together during the slow cooking process.
• Mix ketchup and beer in crock pot and begin to heat on high.
• Place the par-baked meatballs in the crock pot and cook on low for 6 hours, or high for 3 hours. When cooked on high, the meatballs tend to become more firm.

Notes

The post Crock Pot Beer Meatballs appeared first on Food Love Affair.

You can double the recipe for more people, but I usually eat only about 10 (or the equivalent of one burrito size tortilla shell).

Simple Ingredients

• cream cheese
• cheddar
• sour cream
• salsa (inside or on the side)
• green onion
• garlic powder
• seasoned salt
• tortilla shells

I ran out of burrito-sized tortilla shells today, so I used my bulk of Fajita shells for smaller roll-ups.

For the larger shells, I didn’t spread it all the way to the edge because when you roll up the pinwheel, some of it will push, completing the spread.

Easy instructions

• Mix
• Spread
• Roll-up
• Wrap

These tortilla roll-ups are super fun to make with the kids! (Pinwheels always are – just make sure you do the slicing with a serrated knife.)

Using Fajita shells instead of burrito shells makes a slightly smaller pinwheel, but they turned out just fine.

Refrigerate overnight, then slice and serve. You’ll have “end pieces”, which will have less cream cheese filling, but you can dip them in salsa and they’re just great! Like little taquitos, but with cheese and not deep fried.

This recipe is based on a Taste of Home appetizer, modified for simplicity and servings.

Alterations:

• add diced black olives
• leave the salsa on the side for dipping
• use diced red bell pepper & celery instead of green onions and salsa
• try ranch dressing mix instead of garlic powder & seasoned salt
• chives often make better flavor than green onions, though they cost a little more
• add sun-dried tomatoes

Pinwheel tips

Other recipes for pinwheels call for shorter cooling time because their tortilla gets soggy – I did not have any issues. I use Mission tortilla shells, or La Banderita burrito shells.

Make sure your salsa is chunky. I think this helps minimize moisture.

The sour cream brand doesn’t really matter, just make sure you don’t get something on discount or fat-free (they tend to be runny). You want it thick and rich.

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Easy Party Pinwheels

Cream cheese tortilla roll-ups are a great party snack for kids

Course Appetizer

Cuisine Mexican

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 394kcal

Cost $4

Ingredients

• 4 oz cream cheese
• 4 oz cheddar cheese, shredded
• ⅓ c sour cream
• ¼ c chunky salsa
• ½ c green onions, chopped
• 1 t garlic powder
• 1 t seasoned salt
• 3 flour tortilla shells, 10"

Instructions

• Blend cream cheese, cheddar cheese and sour cream. Add salsa, green onions and seasoning to your taste. Mix well to combine.
• Spread across tortilla to the edge & roll the tortilla tight. wrap in plastic wrap, twisting ends to seal. Refrigerate overnight.
• Unwrap and slice into ¾" slices. Serve immediately.

Notes

% Daily Value*
Total Fat 27.9g	36%
Saturated Fat 17g	85%
Cholesterol 73mg	24%
Sodium 670mg	29%
Total Carbohydrate 22.9g	8%
Dietary Fiber 0.6g	2%
Total Sugars 1.7g
Protein 13.6g
Vitamin D 3mcg	17%
Calcium 348mg	27%
Iron 2mg	12%
Potassium 179mg	4%

The post Easy Party Pinwheels appeared first on Food Love Affair.

A sweet, creamy cream cheese chip dip that you won’t find in the store, there’s nothing out there like it. You could go with ranch or sour cream & onion, but those are so predictable and boring.

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Schwager Dip

A classic cream cheese chip dip or pretzel dip.

Course Dip, Sauce, Snack

Cuisine American

Prep Time 5 minutes minutes

Servings 16

Calories 109kcal

Cost $5

Ingredients

• 16 oz cream cheese
• 1 c milk
• 1 dash sugar
• 1 dash Worcestershire sauce
• 1 T ketchup
• 1 t diced onion

Instructions

• Using room temperature cream cheese, beat on low, gradually adding milk until it no longer sticks to the beaters. You may need to add a little extra milk.
• Add remaining ingredients, a little at a time until color is pink and taste is satisfactory. You may need to add a little extra ketchup or Worchestershire sauce, according to your taste.

Notes

% Daily Value*
Total Fat 10.2g	13%
Saturated Fat 6.4g	32%
Cholesterol 32mg	11%
Sodium 105mg	5%
Total Carbohydrate 2.1g	1%
Dietary Fiber 0g	0%
Total Sugars 1.3g
Protein 2.7g
Vitamin D 0mcg	0%
Calcium 41mg	3%
Iron 0mg	2%
Potassium 47mg	1%

The post Schwager Dip appeared first on Food Love Affair.