What to do with all those leftover hard-boiled eggs? Here are a couple ideas you may have seen our guest chef ambassador Joanie Simon make on FOX 10 News and KTVK News Channel 3.
Cobb Salad Lettuce Wraps
2 chicken breasts chopped
2 cloves garlic
2 T red wine vinegar
1 T soy sauce
1 T oil
4 slices bacon chopped
16 cherry tomatoes, chopped
1 endive julienned
1 avocado chopped
4 hard-boiled eggs
6 oz blue cheese
1 head butter lettuce
1 clove garlic minced
¼ c red wine vin
1 tsp dijon mustard
1 tsp honey
1 dash hot sauce
1/4c oil (I prefer grapes or vegetable oil for this specific dressing)
1 T chives
Prepare chicken marinade by combining garlic, red wine vinegar and soy sauce. Place raw chopped chicken in marinade at least 30 minutes, up to overnight. To cook, heat 1 tablespoon of oil in a pan over medium-high heat and cook chicken in batches, stirring occasionally until caramelized on the outside and cooked through (approx 6 to 8 min per batch).
Fry and drain bacon.
Wash and separate lettuce leaves.
Prepare dressing by combining all dressing ingredients in a jar and shaking.
Assemble wraps by combining all ingredients into lettuce leaves and serve.
Pepper Pot Recipe
2 Bell peppers – halved with seeds removed.
1 ½ cups diced hard boiled eggs
1 ½ TBSP Sour cream,
Cayenne pepper to taste
3 tsp. Fresh squeezed lime juice
Sprinkle of Parsley
Use non-stick spray on cookie sheet, cut bottoms of peppers to sit level and core out the middle and remove seeds.
In mixing bowl, combine and mix all ingredients, except parsley.
Fill mixture to top of peppers and bake at 350 for 25-30 minutes depending on oven. Remove from oven and dust with parsley.
*This recipe is fridge friendly. You can use mayo or sour cream and add any leafy greens and desired grated cheese, or other veggies.