Ramen egg lovers, rejoice. These soy-marinated Asian deviled eggs are filled with a creamy miso-yolk filling and topped with chili crunch, green onion, and sesame seeds.

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It’s no surprise that deviled eggs are showing up for my birthday month of favorite things. These Asian deviled eggs mark my 15th deviled egg recipe – 18th if you count the non-egg versions (potato, strawberry, and cookie). I should also get bonus points for sharing this recipe during National Egg Month and National Vinegar Month.

I was inspired to make Asian-inspired deviled eggs after recently making soy-marinated eggs for the first time. I might be obsessed, I don’t even need ramen to crave them. Best part is that you can reuse the marinade for a couple weeks because it seems wasteful not to with all the soy sauce and seasonings.

Personally I love reusing those 32 oz deli containers from takeout orders (that build up in our food container drawer, making it difficult to open) for this purpose because they are *just* the right size to fit 6 eggs and the marinade. I can even carefully squeeze some of the air out to ensure complete coverage. But you could also use a zip-top bag if you don’t have anything similar on hand.

After the eggs marinade in the soy sauce mixture for at least 8 hours, the process to make the Asian deviled eggs is very similar to traditional deviled eggs. Slice the eggs open lengthwise, scoop out the yolks, and blend them with mayonnaise. The changes are adding white miso paste and rice vinegar instead of mustard. I did consider using Chinese mustard instead, but I’m not made at how these turned out. Clearly, otherwise I would have remade them with Chinese mustard.

After spooning or piping (you can just use a zip top bag with a corner snipped off) the filling back into the egg halves, they are topped with chili crisp, green onion, chili powder, and sesame seeds. You can obviously play around with the toppings based on your preferences.

I brought these soy-marinated Asian deviled eggs over to our friends’ house for dinner as they requested I bring an appetizer. I knew they were making garlic noodles with veggies so they fit right in! In fact not a single one remained by the end of the evening. Guess that means I get to marinade more eggs to make more – oh darn!

SOY-MARINATED ASIAN DEVILED EGGS

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Yield: 1 dozen Prep Time: 8 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MARINATED EGGS

• 6 large eggs
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 3 garlic cloves, skins removed and lightly crushed
• 2 whole star anise
• 3 black peppercorns
• 2 cardamom pods
• 1 tsp crushed red pepper
• Approximately 1 cup cold water

FILLING

• 3 Tbsp mayonnaise
• 1/2 Tbsp white miso paste
• 1/2 Tbsp rice vinegar
• 1/8 tsp fresh ground black pepper
• 1/8 tsp salt

TOPPING

• Chili crisp
• Fresh green onions, thinly sliced
• Crushed red pepper or chili powder
• Sesame seeds

Directions

1. Place eggs in a medium pot and cover with water. Place over medium-high heat and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath to let cool, then peel.
2. In a quart sized airtight container, add soy sauces, rice vinegar, sugar, garlic, anise, black peppercorns, cardamom, and red pepper. Stir until the sugar dissolves then add peeled eggs. Add enough water to cover the eggs. Cover with lid and chill for at least 8 hours or up to 48 hours.
3. Remove eggs from the marinade and slice in half lengthwise. Remove egg yolks from the egg and place into a large bowl. Add mayonnaise, miso, rice vinegar, black pepper, and salt, then whisk until smooth.
4. Spoon or pipe filling into each egg half. Refrigerate until ready to serve**, garnished with chili crisp, green onion, crushed red pepper, and sesame seeds.

Notes

*Marinade stored in the fridge can be reused for a couple weeks to marinade more eggs. **Can be made a day ahead, but wait to garnish until ready to serve.

Source: Adapted from The Flavor Bender and Misfits Market.

Elote and Huevo met at a bar and 9 months later these Mexican street corn deviled eggs were born! Made with mayo, cotija, lime juice, Tajin, and of course corn.

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Over 10 years ago I graduated with my PhD and started my academic researcher journey. And after finishing my 120 payments towards the PSLF program in September, I just found out that the remainder of my student loans have disappeared! Better yet, they will be paying me back for all the payments over the required 120 made while waiting for this to go through. Holy freaking ray!

Meanwhile, these Mexican street corn deviled eggs have literally zero to do with this story, it’s just what I had planned to share today in honor of National corn on the cob day. Even though technically the corn is no longer on the cob, traditional Mexican street corn is and was the inspiration.

It wasn’t a stretch to turn traditional deviled eggs into Mexican street corn deviled eggs since the main component is mayo for both. Just swap out the mustard and vinegar for cotija cheese and lime juice. The fancy part involved dipping the hard boiled egg white shells into a mixture of tajin and smoked paprika before filling them back up again, and topping with lime zest, extra corn, and cilantro. Just like that, you’ve got yourself a deviled egg ready for summer parties.

One small dilemma about adding corn to the filling is that you may have some leftover unless you super stuff the eggs, which I don’t really see as a problem. Otherwise you can pipe the leftovers straight into your face like I did. The only other problem I could see happening is if you can’t find Tajin. Don’t you dare skip out! Instead make homemade Tajin by mixing ancho chile powder, chipotle powder, lime zest (or powder), and salt.

MEXICAN STREET CORN DEVILED EGGS

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Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 2 Tbsp crumbled cotija cheese
• 1 Tbsp fresh lime juice
• Corn kernels from 2 ears of corn, larger pieces* reserved for garnish
• 2 Tbsp tajin
• 2 tsp smoked paprika
• Fresh cilantro, for garnish

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, cotija, and lime juice to the bowl with the yolks. Blend until smooth. Stir in the corn kernels. Set aside.
4. In a small shallow dish or bowl, mix together the tajin and smoked paprika. Dip the flat sides of the hard boiled whites into the mixture and place back on the tray.
5. Spoon or pipe filling back into the egg whites**. Sprinkle with more cotija, larger chunks of corn, and cilantro. Chill until ready to serve.

Notes

*When cutting the corn kernels off the cob, some will stay stuck together, Save these for garnish! **You may have excess filling if you don't pile them high. If so, enjoy straight up!

Source: Adapted from my BBQ Deviled Eggs.

Live dangerously with these cheesy Cheetos deviled eggs. Imagine a classic deviled eggs but with a punch of cheddar flavor.

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It’s one of my favorite food holidays of the year – National cheese doodle day! My favorite kind is of course the classic crunchy Cheetos. No flaming hot Cheetos for me, thanks. It’s not even that they are spicy, I just don’t like their flavor.

For today’s Cheetos deviled eggs recipe I obviously stuck to my preferences. Could you use puffs? Yes, because you are just going to pulverize them anyway, but since there will be leftovers you should buy which you want to eat.

If you prefer a more saturated Cheetos flavor or don’t want to deal with pulverizing Cheetos, you can try my friend Peabody’s Cheetos deviled eggs that use the cheese packet from Cheetos mac and cheese – genius.

Otherwise, these Cheetos deviled eggs are pretty standard outside of the addition of finely shredded cheddar cheese and crushed Cheetos into the filling. Once the whites are filled, I topped them with more crushed Cheetos and little bites of whole Cheetos.

CHEETOS DEVILED EGGS

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Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 tsp white vinegar
• Salt and pepper, to taste
• 1/4 cup finely shredded cheddar cheese
• 2 oz. crunchy Cheetos, crushed and divided

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the shell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, mustard, and vinegar. Blend until smooth. Season to taste with salt and pepper. Stir in the cheese and 2 tablespoons of Cheetos crumbs.
4. Spoon or pipe filling back into the egg whites. Chill until ready to serve. Immediately before serving, sprinkle with remaining Cheetos crumbs. Garnish with small Cheetos if desired.

Source: Adapted from my BBQ Deviled Eggs.

Eggs really are incredible as they are able to be transformed into just about anything, including these black garlic skull deviled eggs.

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Skull-shaped foods seem to be the trend this year for Halloween. Everywhere I looked I found (and often purchased) various types of skull baking items and serve ware, including the mini silicone molds which I used to make these skull deviled eggs. Would be great paired with some deviled egg eyeballs for variety.

But making deviled eggs with skulls on top wasn’t enough. I also dyed the eggs black! To be honest, I originally intended for them to just have little black lines of black on the egg white but evidently I cracked them a little too hard, or let them soak a little too long, because they were dyed much more than I intended. However, these skull deviled eggs turned out to be cooler than I has originally planned. As Bob Ross would say, I didn’t make a mistake, I had a happy accident.

To go along with the spooky appearance of the egg white (egg black?) and skull, I added black garlic to the filling. The end result may not be the most classically appealing skull deviled eggs, but ’tis the season! I’ve made muffins that look like mold, bloody cakes, and more so these eggs are hardly the first (or last) gruesome food item to be shared on this blog.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

BLACK GARLIC SKULL DEVILED EGGS

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Yield: 1 dozen Prep Time: 7 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

EGGS

• 6 eggs
• 20 drops of black food coloring
• 1/2 tsp white vinegar
• 1 cup water

FILLING

• 1/4 cup mayonnaise
• 1/2 Tbsp yellow mustard
• 1/2 tsp white vinegar
• 4 large cloves of black garlic
• 1/2 tsp salt, plus more to taste
• Fresh ground black pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, gently tap each egg to crack the shell, just enough for a few cracks around the shell.
3. In a large zip-top bag, mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water. Place eggs into colored water, gently moving around to coat, and allow them to sit in the refrigerator for 4-6 hours or overnight.
4. Remove eggs from the colored water and rinse well. Remove the shell, cut in half lengthwise, and scoop the yolks into the bowl of a small food processor. Place the black egg whites on a tray.
5. Add the mayonnaise, mustard, vinegar, black garlic, and salt to the bowl with the yolks. Blend until smooth. Season to taste with salt and pepper.
6. Transfer filling to a piping bag, and fill cavities of two small silicone skull molds, using a small spatula to press the mixture into the mold and smooth the tops. Place molds in freezer for about 30 minutes or overnight.
7. When ready to assemble, carefully remove skulls from mold. Spoon or pipe remaining filling back into the black egg whites, and top with a frozen skulls. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs, BBQ Deviled Eggs, and Ghoul at Heart.

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

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I have posted a corn pizza inspired by a restaurant before and today is yet another. This time it’s a Mexican street corn pizza! Inspired by the Pies & Pints street corn, this pizza is topped with a chipotle-mayo sauce, mozzarella, loads of corn, and jalapeno and then finished with lime, cotija, Tajin, and cilantro.

If you don’t know what Tajin is, you’re missing out. I first discovered it from a foodie friend who told me to try it on mango. To this day, sprinkled over mango is still one of my favorite ways to enjoy this chili-lime seasoning – such as coconut sticky rice with mango.

As for this Mexican street corn pizza, while I normally top elote with smoked paprika, I decided Tajin was the right choice for street corn pizza. Don’t have Tajin? You can make homemade Tajin or just substitute with a mixture of chili powder, lime zest, and salt.

But enough about Tajin. Sure it makes the flavors of this pizza pop, the corn is the true star! Make sure you grab some fresh from the Farmers’ Market while it’s still in season to enjoy this pizza in its prime. Sure you could use canned or frozen corn, but it just won’t be as good.

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life

MEXICAN STREET CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup mayonnaise
• 1 whole Chipotle pepper in adobo sauce, minced (about 2 tsp)
• 1-1/2 cups shredded mozzarella cheese
• 2-3 ears of corn, cooked and kernels removed (about 1-1/2 to 2 cups)*
• 1 jalapeno pepper, thinly sliced
• Juice from 1/2 a lime
• 1/4 cup crumbled cotija cheese
• 1 Tbsp Tajin chili lime seasoning**
• 1 Tbsp fresh chopped cilantro

Directions

1. Preheat oven to 450 degrees, with pizza stone*** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel***, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl whisk together the mayonnaise and chipotle pepper. Spread over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella, corn, and jalapeno.
4. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
5. Allow to cool slightly before topping with lime juice, cotija, Tajin, and cilantro. Cut and serve.

Notes

*Can use canned or frozen corn but won't be as good. **Can substitute Tajin with chili powder, lime zest, and a little salt. ***If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: The Spiffy Cookie original.

Take your roasted carrots up a notch by topping them off with a creamy Vietnamese sauce. So delicious you could make them the main event.

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Welcome to #FarmersMarketWeek! I’ll be sharing a couple new recipes this week inspired by all the seasonal produce found at my local market, with a little bit from my garden as well.

I’m also linking up with a dozen other bloggers so you can have even more ideas for your next trip to your Farmers’ Market. Just look for them shortly before the recipe card.

I first made these roasted carrots with Vietnamese sauce back in 2020 for an Asian-inspired Easter dinner, because you know how much I love a themed holiday menu. Since it was just the two of us in lockdown, we kept in small with a chile-lime glazed ham, Thai cucumber salad, these carrots, and mango coconut sticky rice for dessert.

Sure you could just serve roasted carrots, they are delicious on their own, but this creamy Vietnamese sauce takes them up a notch. If you’re not into my themed menu, maybe serve them with a steak and a side of smashed potatoes.

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Pan con Tomate by A Kitchen Hoor’s Adventures

ROASTED CARROTS WITH VIETNAMESE SAUCE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROTS

• 1 lb. medium carrots, scrubbed
• 1 Tbsp vegetable oil
• Kosher salt

VIETNAMESE SAUCE

• 1 small shallot, thinly sliced
• 1 red Thai chile, sliced
• 1 (1/4-inch) piece ginger, peeled, thinly sliced
• 1 garlic clove, thinly sliced
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp mayonnaise
• 2 Tbsp vegetable oil
• Kosher salt
• 1 Tbsp chopped fresh cilantro

Directions

1. Preheat oven to 425°F.
2. Cut carrots into pieces that are  approximately 4 inches wide and 1/2-inch thick.
3. On a large rimmed baking sheet, add carrots and 1 tablespoon of oil. Toss to coat and season with salt.
4. Roast in over, tossing occasionally, for 20-25 minutes or until until tender.
5. While the carrots roast, in a small sauce pan over medium heat, add shallot, chile, ginger, garlic, fish sauce, sugar, and 1 tablespoon of water. Bring to a gentle simmer and cook until onions are soft, about 5 minutes. Remove from heat and allow to cool.
6. Once cooled, transfer to a blender or food processor, add lime juice and mayonnaise, and pulse until smooth. With motor running, slowly stream in remaining 2 tablespoons of oil; blend until emulsified. Season to taste with salt. Cover and refrigerate until ready to serve*.
7. Arrange carrots on a serving platter, drizzle with sauce, sprinkle with cilantro, and serve immediately.

Notes

*Can make the sauce up to 3 days ahead.

Source: Adapted slightly from Epicurious.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Love Mexican elote? How about an extra cheesy version? Cheetos street corn is slathered with mayo and rolled in a mixture of crushed Cheetos and cotija cheese.

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Oops… I did it again.

Once again I have found a new excuse to add Cheetos to my grocery list. This time, by simply adding those crushes cheesy morsel to the coating on Mexican street corn or, as it shall now be called, Cheetos Street Corn!

I have made a healthier Mexican elote before, using Greek yogurt instead of mayonnaise, but since this version is coated in Cheetos I wasn’t going to try to make any illusion on it being healthier so I went for the mayo. Not that I am in any way trying to claim this is remotely authentic, either.

This recipe is quite simple really. Just cook your corn, slather in mayo, coat in a mixture of Cotija cheese and crushed Cheetos and you have made Cheetos street corn! Add a little paprika for added color or fresh lime juice and you’re ready to serve.

The Cheetos coating on these is actually better than expected. In the past when I have used pure crushed Cheetos for coating chicken, it wasn’t as cheesy as I had hoped. I assume the addition of Cotija is what brought up the cheese factor here, and thus now has me wanting to revamp my Cheetos crusted chicken recipe.

CHEETOS STREET CORN

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Yield: 4 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 ears of corn, shucked
• 4 Tbsp (1/4 cup) unsalted butter, melted
• 4 Tbsp (1/4 cup) mayonnaise
• 1/4 cup finely grated cotija cheese
• 1/4 cup crushed crunchy Cheetos
• Paprika
• 4 lime wedges, optional

Directions

1. Preheat oven to 450 degrees.
2. Roll ears of corn in melted butter and wrap securely in foil. Bake for 25 minutes, turning often.
3. Remove from oven and carefully unwrap the corn.
4. Meanwhile, in a shallow bowl mix together the cotija cheese and crushed Cheetos.
5. Using a spatula or basting brush, spread mayonnaise evenly over each ear of corn. Roll in the cotija-Cheetos mixture and sprinkle with paprika.
6. Serve immediately with a lime wedge, if desired.

Notes

Easily double this recipe for more servings.

Source: Adapted from my Healthier Elote.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spice up your summer cook outs with a jalapeno popper pasta salad. Made with jalapenos, bacon, cheddar, cream cheese, and Woeber’s smoky bacon mayonnaise.

This post is sponsored by Woeber’s Mustard. I was compensated for this post but all thoughts and opinions are my own.

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I love a cook out with burgers and hot dogs but it’s not complete without the side dishes – preferably “salads”. Leave it to Americans to term dishes full of starch, such as potato and pasta, as salads. But sure enough they are the most popular side dishes to accompany summer grilled chicken quarters, hot dogs, or hamburgers.

Many people have their own family recipes for either, which are sacred and no other can compare. In my family it’s my dad’s creamy potato salad while in Bob’s family it’s an Italian pasta salad. But of course you know I had to change things up, especially when I had some of Woeber’s Smoky Bacon Mayonnaise on hand.

If you’re from Ohio you may already know that Woeber Mustad Company is a family-owned and operated condiment manufacturer located in Springfield, Ohio since 1905 and their wide range of products (not just mustard) can be found nationwide at Meijer, Walmart, Kroger, Giant Eagle, and Stop & Shop. Don’t have one of those stores near you? Never fear, you can also shop on Woeber’s website.

So if you were armed with Woeber’s smoky bacon mayonnaise, what would you make? My brain went straight to jalapeno popper pasta salad.

Not to be confused with my jalapeno popper mac and cheese but actually inspired by my jalapeno popper potato salad. Funny how you can swap out the potatoes for your preferred pasta shape. Guess that’s the delicious simplicity of these so-called salads!

Jalapeno Popper Pasta Salad Ingredients

• Preferred pasta shape
• Sharp cheddar
• Bacon
• Jalapenos
• Woeber’s smoky bacon mayo
• Cream cheese
• Milk
• Olive oil
• Garlic
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Red pepper flakes (optional)

JALAPENO POPPER PASTA SALAD

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Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 1H15M calories 20 grams fat

Ingredients

• 8 oz. Woeber's smoky bacon mayonnaise
• 4 oz. plain cream cheese, room temperature
• 1/4 cup milk
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)
• 12 oz. preferred pasta shape, cooked and cooled
• 8 oz. sharp cheddar, cubed
• 6 slices of bacon, cooked and crumbled
• 2 jalapenos, diced* plus more slices for garnish

Directions

1. In a large mixing bowl, blend together the mayonnaise, cream cheese, milk, and olive oil until smooth. Stir in the garlic, cayenne, paprika, salt, and pepper until distributed.
2. Add pasta, cheese, bacon and jalapenos to the mayo mixture. Toss gently to combine. Garnish with additional jalapeno sliced, if preferred.
3. Cover bowl and chill in refrigerator for at least an hour over overnight before serving.

Notes

*seeds removed for less heat if desired.

Source: Adapted from my Jalapeno Popper Potato Salad.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Homemade chicken salad, but dress it up for fall. This cranberry chicken salad is perfect on it’s own or served on your favorite sandwich bun.

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I don’t made chicken salad often, but when I do I am reminded that I need to change that. After all, this only marks my 5th chicken salad recipe. I know that might seem like a lot but that’s over the course of 12 years.

Adding to my repertoire, today for #CranberryWeek I made a cranberry chicken salad. Served on a sweet sandwich roll with fresh greens for a fresh fall lunch.

I like to make life easier by using a rotisserie chicken, but this is also a great recipe for using up any leftover chicken you have from another meal.

Wednesday’s Cranberry Recipes

• Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
• Cranberry Cream Torte from Palatable Pastime
• Cranberry Oatmeal Bars from Karen’s Kitchen Stories
• Cranberry Snack Cake from A Kitchen Hoor’s Adventures
• Cranberry Topped Crab Puffs from A Day in the Life on the Farm

CRANBERRY CHICKEN SALAD

Print

Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups shredded chicken (I used a Rotisserie chicken)
• 3/4 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup chopped dried cranberries
• 1 celery stalk, diced
• 1 Tbsp Dijon mustard
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 4 preferred sandwich buns, sliced
• Preferred greens

Directions

1. In a large bowl, add all ingredients (except buns and greens). Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced bun with fresh greens if desired.

Source: Adapted from my Pesto Chicken Salad.

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