Blue Cheese, Apple & Walnut Deviled Eggs

deviled_eggs

My friend Lisa P brought these to a small group dinner with church peeps and I couldn’t stop eating the eggs. I’m fixing some for our Easter dinner this evening, and I’m 99.5% sure hers taste better than mine. Nonetheless, these are crazy good and I want to save the recipe.

Ingredients

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  • 1/4 cup chopped apple
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon chopped, toasted walnuts

Directions

  1. Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Add apple, blue cheese, and walnuts; stir well. If desired, season to taste with salt and pepper.
  2. Stuff egg white halves with yolk mixture, using a rounded teaspoon of yolk mixture for each half and using the back of a second teaspoon to carefully push the yolk mixture off the first spoon into the cavity of the egg white. (Or place the yolk mixture in a large resealable plastic bag, snip off one corner of the bag, and squeeze bag to pipe some of the yolk mixture into the cavity of each egg white half.) Cover and chill until serving time (up to 24 hours).

Roast Chicken with Potatoes “By the Wall”

I found this recipe as a newlywed back in St. Louis and looked it up today to use as a mercy meal. This time around I approximated on all ingredients, pouring them into 1- and 2-gallon freezer bags to coat the potatoes and chicken. I purchased a tray of eight thighs, another of 12 (ish?) drumsticks, and used 5 lb of golden potatoes. It gave me 2-9×13 pans and 1-8×8 pan for a total of three meals. Score! And it was delicious to boot.

Ingredients

    • 6 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 teaspoons dried oregano
    • 2 1/4 pounds white-skinned potatoes, peeled, each cut into 6 long wedges
    • 1 4-pound chicken, cut into 8 pieces
    • 3 tablespoons fresh lemon juice (I omitted this entirely)

Preparation

    1. Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
    2. Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.