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Peppered Bacon Deviled Eggs

~ lindy

Peppered Bacon Deviled Eggs

*6 to 8 pieces Bacon, cooked and cut into shards

*12 Eggs, cooked-boiled eggs

*1 cup Plain Greek Yogurt

*1/4 teaspoon Vanilla Extract

*1 tablespoon Sugar

*1 teaspoon Yellow Mustard or to taste

*1 teaspoon White Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

*Favorite Hot Sauce, optional

After cooking/boiling eggs, drain water from eggs, peel and cut eggs in half and remove the yolks. Place egg yolks, yogurt, vanilla, sugar, mustard, and vinegar in a bowl of a stand mixer with whisk attachment, on medium-low speed and add yogurt, vanilla and mix for 1 minute, then turn up to medium speed and whisk until smooth 1 to 2 minutes.

Stir in hot sauce, salt and pepper, to taste. Then using a 1 tablespoon cookie scoop/disher, scoop the yellow egg mixture into egg white half, making a deviled egg. Repeat for each egg white half.

Top each deviled egg with a bacon shard. Chill in fridge until cold and serve.

For pressure cooking eggs See Ninja Pressure Cooking Hard Boiled Eggs

Enjoy!

Lindy

Chicken Hot Wings Drummetts

~ lindy

Chicken Hot Wing Drumetts

*4 pounds Chicken Wing Drumetts

*1/2 cup Lime Soda

*1/8 teaspoon Kosher Salt or to taste

*1/8 teaspoon Freshly Ground Pepper or to taste

*Red Pepper Flakes, optional to taste

*1/4 to 1/2 cup Frank’s Hot Sauce or Favorite Hot Sauce

*1/4 cup Molasses

*1/4 cup Low Sodium Soy Sauce

*1 tablespoon Brown Sugar

*1 teaspoon Finely Chopped Fresh Ginger

*1 tablespoon Bottled Minced Garlic

*2 tablespoons Dried Minced Onion Flakes

 

Note: I cook frozen drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.

In a crock pot with liner for easy cleanup, add the chicken drumetts, lime soda, red pepper flakes, salt and pepper.

In a small bowl whisk together the:  Hot sauce, molasses, soy sauce, brown sugar, ginger, garlic  and onion flakes. Put half of the mixture on the chicken and save the rest for basting chicken.

Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)

Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up).

Baste/brush the chicken wings with some of the reserved sauce and  bake in a pre-heated 425* F. oven for 8-10 minutes.  Then remove the wings from the oven and baste again with the sauce and  bake for another 10 minutes, repeat again for another 10 minutes.

Remove wings from oven and place them back into the crock pot on warm until ready to serve.  Note:  If you choose to keep the wings warm in the crock pot make sure to remove any  remaining liquid before adding the sticky chicken wings back to the crock pot.  Then add any remaining basting sauce to wings in crock pot and set on warm.

Enjoy!

Lindy