Deviled Eggs à La Campagne

8 eggs, hardboiled and peeled
¼ cup extra virgin olive oil
2 teaspoons Maille Dijon mustard
6 Maille cornichons, finely chopped
2 Maille pickled pearl onions (from the cornichon jar), finely chopped
2 tablespoons finely chopped capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped chervil or parsley
Salt and pepper

Slice the hardboiled eggs in half vertically and scoop out the yolks into a large bowl.

Arrange the whites on a serving tray.

Add the olive oil, mustard, and salt and pepper to the yolks, and mash until smooth. Add the remaining ingredients, and stir to combine. Pipe or spoon the yolk mixture into the hollows of the egg whites. Drizzle very lightly with olive oil and garnish with extra herbs.

From French Revolution

Rib Eye Steaks with Tomato-Chimichurri Sauce

SAUCE
1 cup tightly packed fresh Italian parsley leaves and tender stems
Sauce
½ cup extra-virgin olive oil
? cup tightly packed fresh cilantro leaves
¼ cup oil-packed sun-dried tomato halves, drained
3 garlic cloves
¾ teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper

RUB
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons kosher salt
4 rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
Extra-virgin olive oil

In a bowl of a food processor combine the sauce ingredients. Pulse until you get a semi-smooth consistency. Season with salt and pepper. Transfer to a small bowl and set aside.

In a small bowl mix the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Grill steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.

From Weber.com

Cheesy Spinach Dip Chicken Pasta

2 and 1/2 cups uncooked penne rigate
2 chicken breasts
salt & pepper to taste
2 Tablespoons all-purpose flour
1/2 cup sour cream
4 oz. cream cheese, softened
1/4 cup half and half or whole milk
1 pkg dry Ranch mix
5 oz. frozen spinach or half of a batch of fresh
1 and 1/4 cup shredded mozzarella cheese

Butter a 2 quart baking dish. Set aside.

Cook pasta according to the instructions on the packaging. Drain and keep warm.

Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat. Heat olive oil in a large skillet. Add chicken and cook until no longer pink.

In a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach.
Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish.

Top with cheese and bake for 10 minutes at 375° oven. The cheese should be melted. Broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots.

Let stand in room temperature for 10 minutes before serving.

Peach Cobbler

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

From Southern Living

Shrimp & Pesto Pizza with Sun-Dried Tomatoes

1 Whole Foods pizza dough ball
1/4 c. prepared pesto
12 to 15 large uncooked shrimp {peeled and deveined}
1/4 c. sun-dried tomatoes, drained and coarsely chopped
8 oz. (2 c.) shredded mozzarella

Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet.

Spread pesto in a thin layer over the crust. Top with shrimp and sun-dried tomatoes, then sprinkle with cheese. Cover the shrimp and sun-dried tomatoes well with mozzarella to keep them nice and moist while baking.

Bake at 400° for about 20-25 minutes, or until cheese is bubbly and just beginning to brown.

FromThe Kitchen is my Playground

Grilled “Hot Tub” Beer Brats

2 pounds fresh bratwurst sausage (about 8)
2 large Vidalia onions, quartered and sliced (for about 6 cups sliced)
1/2 cup (1 stick) of cold butter, sliced
1/2 teaspoon of crushed red pepper flakes, or to taste, optional
1 teaspoon of Creole or Cajun seasoning, or to taste
1/4 teaspoon of black pepper, or to taste
4 large cloves of garlic, smashed
2 to 3 pints of a pale lager or pilsner style beer
Sausage hoagie rolls

Preheat grill to high (400 degrees F). Place a 9 x 13 inch, deep disposal aluminum pan on top of a rimmed baking sheet and scatter half of the onion in. Add bratwurst on top of the onion and add remaining onions. Scatter butter all around and sprinkle red pepper flakes, Creole or Cajun seasoning and black pepper on top. Toss in the smashed garlic. Slowly pour beer all over the brats. Carefully transfer the aluminum pan from the baking sheet to the hot grill and cook with the lid down, for about 20 minutes.

Using potholders, carefully transfer the pan to the top shelf or push the pan off to the far side and grease grill with cooking oil. Using tongs, transfer the brats to the grill over direct heat and cook, with the lid up, turning several times, for about 8 to 10 minutes, or until evenly browned, watching for flare ups. Serve immediately or return brats to the hot tub as they finish. Serve brats on hard rolls with a grainy brown mustard, pickles and some of the tender onions.

From Deep South Dish

Peach and Mustard Glazed Pork Chops

1 tablespoon olive oil
4 bone in pork chops, 1/2-inch thick
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
½ cup peach preserves
¼ cup whole grain Dijon mustard
2 teaspoons Worcestershire sauce
4-5 dashes hot sauce (optional)

In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.

In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.

Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops. Sear on each side for 2 minutes to get a nice crust.

Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.

Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.

From Delish D’Lites

Garlic Basil Chicken with Tomato Butter Sauce

1 lb. boneless skinless chicken breasts
salt and pepper
1/4 cup olive oil
5-6 roma tomatoes, diced
3 cloves garlic, minced
one handful fresh basil, loosely packed, cut into ribbons
1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
8 ounces pasta

Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.

Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.

Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.

Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

From Pinch of Yum

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