Appetizers

Name: Air Fryer Chicken Wings
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 lbs fresh chicken wings, see notes; kosher salt and pepper, to taste; dry seasoning or wet sauce of choice, optional (see notes)

Air Fryer Chicken Wings

April 19, 2019 by laurenpacek 5 Comments

Air fryer chicken wings are crispy and delicious, but don’t require you to use any oil! Your favorite bar snack just got a little bit healthier!

The air fryer is a game changer

When I received an air fryer for Christmas last year, there were quite a few things that I knew I’d have to make in it: fries, tater tots, pickle chips, and so on. But the number one item on my list was definitely chicken wings. I knew that I needed to make chicken wings.

As it turns out, chicken wings are stupidly easy to make using the air fryer. You start out by patting your fresh wings dry, seasoning them the seasoning(s) of your choice, toss them in the air fryer, and flip them around ever 5 minutes or so. Et voila: crispy, delicious chicken wings. AND they are a bit healthier than the traditional deep fried wings you’ll usually come across given that there is ZERO oil involved.

Flavor your wings however you’d like!

In addition to being less bad for you, the cool thing about making your own chicken wings is that you can season them in any way that you choose. I’d recommend always starting with salt and pepper, regardless of what seasoning route you take. But, from there, the sky is the limit.

In the past, we’ve used a variety of seasonings, both dry and wet. We’ve done buffalo wings, BBQ, and a pre-made Chipotle BBQ seasoning blend from Buffalo Wild Wings. But, hands down, our favorite way to season our chicken wings is with good old Old Bay Seasoning. Maybe it’s because we were indoctrinated into the Cult of Old Bay while living in Baltimore, or maybe we’ve just correctly recognized that it’s the world’s most versatile, delicious, seasoning blend. You decide. Either way Old Bay is so, so good on these chicken wings.

Air Fryer Chicken Wings

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Air fryer chicken wings are crispy and delicious, but don't use any oil! Your favorite bar snack just got a little bit healthier!

Ingredients

4 lbs fresh chicken wings, see notes
kosher salt and pepper, to taste
dry seasoning or wet sauce of choice, optional (see notes)

Instructions

Line a baking sheet with foil; top this with a layer of paper towels.
Set the chicken wings on the paper towels in a single layer; pat dry with additional paper towels.
Season both sides of the wings evenly with kosher salt and pepper (and any additional dry seasonings of choice).
Spray the basket of the air fryer with a bit of cooking spray.
Add the seasoned wings to the air fryer basket and cook for 25 minutes at 380 degrees F. Flip the wings over approximately every 5 minutes.
Turn the heat up to 400 degrees F for the last 5 minutes to really crisp the wings.

Notes

You can use whole wings (leave them whole or break them down into sections yourself) or wings that have already been broken down into sections. We've been getting our fresh wings from Costco. They're very conveniently broken down into the first and second sections (i.e., drumettes and flats).
We really like to season our wings with Old Bay seasoning (plus salt and pepper).
If you prefer a wet seasoning, put it in a large bowl and toss the crispy, cooked wings around in it.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 522

Looking for other snacky bites? I gotchu. Check these delicious recipes out!

Pickled Deviled Eggs

April 15, 2019 by laurenpacek 7 Comments

Pickled Deviled Eggs are as tasty as they are gorgeous. They’re the perfect way to use up leftover hard boiled eggs.

For those of you who observe it, the Easter holiday is right around the corner. That likely means lots of leftover hard boiled eggs. I mean, I really like hard boiled eggs, but one can only eat so many of them. It’s a shame to let them go to waste after the holiday celebration is over. I’d recommend making these deviled eggs as a great way to use them up!

Or, heck, go ahead and make a batch of eggs just to make these deviled eggs! That’s exactly what I did. Well, first I made some Homemade Beet Pickled Eggs. But, those pickled eggs were destined to be made into pickled deviled eggs, and I knew it all along.

These deviled eggs are savory and delicious, just like any good deviled egg should be. And thanks to the vinegar and beet juice bath that the hard boiled eggs took, they are also tangy, pickle-y (Is that a word? No?), and a beautiful vibrant purple color. They’re sure to be an impressive (and tasty!) addition to your table, no matter the occasion.

Do you love deviled eggs as much as I do?

Want more deviled egg recipes? You know you do. Check out:

Pickled Deviled Eggs

Yield: 12 egg halves; 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Pickled Deviled Eggs are as tasty as they are gorgeous. They're the perfect way to use up leftover hard boiled eggs.

Ingredients

6 beet pickled eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/4 tsp kosher salt
black pepper, to taste
fresh chives, minced

Instructions

Slice the eggs in half, lengthwise. Scoop out the yolks and place them a fine mesh strainer set over a medium-sized bowl. Set the whites on a platter.
Push the yolks through the strainer with a spatula and into the bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Mix to combine well.
Spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with minced chives.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 99 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 35mg Sodium: 246mg Carbohydrates: 6g Fiber: 1g Sugar: 4g Protein: 2g

Homemade Beet Pickled Eggs

April 11, 2019 by laurenpacek Leave a Comment

Homemade Beet Pickled Eggs are as tasty as they are pretty. Know what’s even better than that? They’re super easy to make, too!

What does making pickled eggs involve?

Truth be told: not much! After just a few easy steps, plus a little time stashed in the fridge, you too can have delicious beet pickled eggs. Just combine beet juice, vinegar, sugar, and spices in a saucepan and heat until the sugar has dissolved. Allow the mixture to cool a bit before letting your eggs hang out in this liquid (after adding sliced beets and red onion) for at least 24 hours and voila! Pickled eggs.

What should I do with pickled eggs?

You may be wondering “what should I be doing with these beet pickled eggs?” Well, first of all… just eat them! I like to sprinkle them with a little kosher salt and go to town. Pickled eggs are a classic bar snack, so I’d also recommend enjoying them with a cold beer.

But really, pickled eggs also good in pretty much any case when a regular hard boiled egg is needed. They’d be good when sliced up and added to a salad. Or! Make pickled egg-egg salad! That could be really good.

Speaking from personal experience, they’re fabulous when made into deviled eggs. Stay tuned for that recipe!

Pickled eggs are often pegged exclusively as a bar snack. And there’s a good reason for that. However, with Easter right around the corner, these purple beauties would be a fab way to use up leftover hard boiled eggs. Orrrr a great excuse to make some hard boiled eggs specifically for the purpose of making beet pickled eggs. You choose.

Looking for other eggy recipes?

Classic Deviled Eggs are a classic for a reason
Buffalo Deviled Eggs are 10/10

Homemade Pickled Eggs

Prep Time

10 mins

Cook Time

5 mins

Chill time

1 d

Total Time

15 mins

Course: Appetizer

Cuisine: American

Servings: 12 pickled eggs

Author: Lauren Pacek

Ingredients

12 hard boiled eggs, see notes
2-14.5 oz cans sliced beets
1 cup apple cider vinegar
1/2 cup granulated sugar
2 tbs whole black peppercorns
4 tbs pickling spice
1 small red onion, sliced thinly

Instructions

Combine all of the liquid from canned beets (reserving the beets), apple cider vinegar, sugar, peppercorns, and pickling spice in a medium-sized saucepan. Bring everything to a slow simmer for 5 minutes, whisking occasionally to combine. Remove the saucepan from the heat and allow it to cool.
Once the liquid is cool enough to handle, add approximately half of the reserved sliced beets, sliced red onion, and peeled hard boiled eggs.
Transfer the entire mixture to a large container and refrigerate for at least 24 hours or up to 7 days.

Recipe Notes

Cook the hard boiled eggs using whatever method you like. However, if you have an electric pressure cooker, the method detailed in my recipe for Classic Deviled Eggs is particularly easy.

Buffalo Deviled Eggs

February 20, 2019 by laurenpacek 2 Comments

These Buffalo Deviled Eggs are a really delicious twist on the classic deviled egg recipe. They’re very flavorful, a little spicy, and the perfect party food.

I make deviled eggs pretty much every chance that I get. Having a party? Deviled eggs are on the menu. Need some appetizers before a holiday meal? Better make some deviled eggs. Heading to brunch at your friends’ house? You see where I’m going here.

We went to brunch at our friends’ house this past weekend and agreed that we’d divide the work up along sweet/savory lines. They handled the sweet, while I handled the savory. For my part, I brought some cheesy baked grits and these deviled eggs. 10/10 would make and eat again.

Like this cute deviled egg plate? It’s Fiestaware. This is not sponsored (though hit me up, Fiestaware!). I just really like their stuff.

If Classic Deviled Eggs are more your thing, look no further. You can find that recipe right here.

Make sure to also check out these other recipes that feature hot sauce!

5 from 1 vote

Buffalo Deviled Eggs

Course: Appetizer

Cuisine: American

Servings: 12 halves

Author: Lauren Pacek

Ingredients

6 eggs
2 tbs mayonnaise
1 tbs ranch dressing
1.5 tbs hot sauce
1/4 tsp kosher salt
freshly ground black pepper, to taste

Garnish

blue cheese crumbles
chives, minced

Instructions

To cook the eggs in an electric pressure cooker

Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, ranch dressing, hot sauce, salt, and pepper to the bowl. Stir to combine completely.
Spoon or pipe the egg yolk mixture into the egg whites.
Sprinkle each deviled egg with a bit of blue cheese crumbles and minced chives.

Pimiento Cheese

September 13, 2018 by laurenpacek 2 Comments

Pimiento Cheese is an iconic Southern dish. And it is a beautiful, beautiful thing. I mean, how could a combination of cheeses, mayo, and mild peppers be a bad thing?

It can’t.

In addition to being flat out delicious, you can do a number of things with pimiento cheese. Spread it on bread and make a grilled cheese! I’d also recommend slathering it on a hamburger in lieu of a slice of cheese (trust). It’s also really great when eaten as a dip. Just grab your favorite crackers, veggies, or whatever and dip away!

PS – for all the haters who might question how I’ve spelled Pimiento Cheese (coughMollycough), I would like to refer you to this article from Southern Living. 😉

5 from 1 vote

Pimiento Cheese

Prep Time

15 mins

Chill time

1 hr

Course: Appetizer, Dip

Cuisine: American

Servings: 3 cups

Author: Lauren Pacek

Ingredients

16 oz cheddar cheese, freshly grated (see notes)
8 oz package of cream cheese, room temperature
1/2 cup mayonnaise
1/4 cup pimientos, diced
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper, freshly ground

Instructions

Using a hand mixer (or stand mixer), cream the cheese, cream cheese, and mayonnaise together until completely combined.
Add the pimientos, garlic powder, onion powder, salt, and pepper and stir until combined.
Refrigerate, covered, for about an hour before serving.

Recipe Notes

Notes: Two notes about the cheese:

I used 8 oz of mild cheddar and 8 oz of sharp cheddar
I think that it's important to freshly shred/grate your own cheese versus using the pre-shredded bagged stuff. It tastes better, has a better texture, and is cheaper!

Classic Deviled Eggs

April 3, 2018 by laurenpacek Leave a Comment

I wasn’t sure that I could love deviled eggs any more than I already did. Seriously, though. They’re savory, salty, and zingy (thanks vinegar and mustard!). All in all, a pretty delicious two-bite snack.

BUT THEN I discovered that you can make hard boiled eggs in the pressure cooker! It’s not like making them on the stovetop is particularly difficult, but doing it in the pressure cooker is even easier and they’re guaranteed to come out perfect every time.

I’m always on the lookout for new ways in which I can use my pressure cooker. Typically I’m using it for meaty applications (see my Pressure Cooker Carnitas and Pressure Cooker Green Chicken Chili), but these eggs came out so well.

This is a classic, basic deviled eggs recipe. Deviled egg purists, look no further.

Classic Deviled Eggs

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Servings: 6

Author: laurenpacek

Ingredients

6 eggs
¼ cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
¼ tsp kosher salt
freshly ground black pepper, to taste
paprika, for garnish

Instructions

To cook the eggs in an electric pressure cooker

Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Stir to combine.
Spoon the egg yolk mixture into the egg whites. Dust with paprika and serve.

Recipe Notes

Note: Instead of spooning the yolk mixture into the egg whites, you could also use a piping bag and tip.

Interested in other deviled egg recipes?

My Buffalo Deviled Eggs are 10/10

Buffalo Chicken Dip

February 19, 2018 by laurenpacek 3 Comments

Call it what you want: Buffalo Chicken Dip, Crack Dip… You know it and love it.

You all know this dip. It’s a classic. You’ll find it at many parties (certainly at most of mine!), and for good reason. It’s a guaranteed crowd-pleaser.

It can be fairly versatile, too. If you’re a pescatarian, consider subbing in cooked, chopped shrimp for the chicken. Vegetarian? Omit the chicken/shrimp entirely. Gluten-free? Switch up the dippers to meet your needs.

Need more buffalo chicken action? Hop on over to my Slow Cooker Buffalo Chicken recipe! You can do a lot with it (pizza, baked potatoes, mac and cheese, etc.), and it couldn’t be easier to make. It’s a definite favorite in my house!

5 from 1 vote

Buffalo Chicken Dip

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Course: Appetizer, Dip

Cuisine: American

Author: laurenpacek

Ingredients

8 oz. package of cream cheese, softened
1 cup plain Greek yogurt or sour cream
1 cup shredded cheddar cheese, plus more for topping
1/2 cup hot sauce
1 1 oz. packet Ranch seasoning
1 lb cooked chicken breasts, shredded
vegetables, pitas, crackers, chips, etc. for dipping

Instructions

Preheat the oven to 350 degrees F.
In a mixing bowl, combine the cream cheese, Greek yogurt/sour cream, shredded cheese, hot sauce, and Ranch seasoning. Stir in the cooked chicken.
Pour the dip into an oven safe dish, and top with some more cheese. Bake for approximately an hour.

Recipe Notes

Note: You can also use a proportional amount of canned chicken or rotisserie chicken

Funfetti Cake Dip

December 16, 2016 by laurenpacek 4 Comments

This Funfetti Cake Dip is sweet, fun, and couldn’t be easier to whip up.

You know Funfetti, right? In case you don’t… Basically, it’s white cake with a butt ton of sprinkles swirled into the batter. When baked, the sprinkles look like confetti. And we all know that confetti = a party. Ideally the frosting is covered in sprinkles, too.

I’ve been bringing this dip to parties lately, and it’s consistently a hit. It tastes just like Funfetti cake, but in the form of sweet, fluffy dip. I actually took this batch to a friend’s house last weekend, which explains the disposable pie plate in the photos.

One really nice thing about this dip is that it’s not that terrible for you, if you ignore the entire box of cake mix that goes into it. I like to think that the fat-free yogurt and whipped topping count for something. This recipe is also easily made gluten free by using GF Funfetti cake mix (found in most grocery stores) and GF treats for dipping.

ALSO! You can totally customize this dip for holiday celebrations. Wanna make it for your Christmas celebrations? Top with red and green sprinkles. I’m going to be making this on Christmas Day, when family comes over to my parents’ house in the evening.

Need more Funfetti action? Check out these Homemade Funfetti Cupcakes!

I originally found this recipe on the blog Eat Yourself Skinny.

Funfetti Cake Dip

Prep Time

10 mins

chilling in fridge

4 hrs

Course: Appetizer, Dip

Cuisine: American

Servings: 4 cups

Ingredients

For the dip

1 box Funfetti cake mix
2 cups plain fat-free yogurt
8 oz Lite Cool Whip
3/4 cup sprinkles, divided

For dipping

Nilla wafers
pretzels
graham crackers
animal crackers

Instructions

In a large bowl, mix the cake mix, yogurt, Cool Whip, and 1/2 cup of the sprinkles together until everything is combined. Top with the remaining 1/4 cup of sprinkles.
Cover and refrigerate for at least 4 hours.
Serve with Nilla wafers, pretzels, graham crackers, animal crackers, etc. for dipping.

Sugar and Spice Candied Nuts – Updated!

December 22, 2014 by laurenpacek 7 Comments

Here’s another quick, easy, and totally delicious idea for your holiday table. They’re great for keeping on hand when unexpected guests may stop by. They’re also great for just keeping on hand to enjoy by yourself =)

A word of warning: you may find yourself eating these candied nuts until you are sick. It just can’t be helped.

I blogged about these nuts a couple of years ago; My original post on candied nuts can be found here.

You’ll need:

1/3 cup brown sugar
2/3 cup granulated sugar
2 tsp kosher salt
generous pinch cayenne pepper
1 tsp ground cinnamon
1 egg white
1 tbs water
1 lb unsalted nut of choice

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a bowl, whisk together the sugars, salt, cayenne pepper, and cinnamon.

In a large bowl, whisk the egg white and water until the egg white is frothy, but not stiff. Add the nuts and toss to coat.

Add the spices to the nuts and toss it all around until everything is evenly coated in the sugar and spices.

Bake for 30 minutes, stopping to toss everything around at the 15 minute mark. Remove the nuts from the oven and break them apart as they cool. Try to not eat the entire thing in one sitting.

Butternut Squash, Kale, and Feta Hand Pies

October 5, 2014 by laurenpacek 7 Comments

I was invited to a pie-themed potluck party recently. When trying to decide what I wanted to contribute, I kept a few things in mind: 1) The hostess is a vegetarian; 2) Something savory would lessen the chances of us ending up with several pumpkin pies; and 3) Cute food is almost always good.

Enter: the hand pie.

You’ll need:

cooking spray
1 butternut squash, peeled and cubed
3 tbs olive oil, divided
spices of your choice (I used salt, pepper, cumin, garlic powder, and chili powder)
2-4 cloves garlic, minced
1 bunch kale, de-stemmed and sliced into ribbons
1/2 cup water or broth of choice
salt and pepper, to taste
1/2 cup feta cheese
pie crust dough of your choosing (I cheated and used store-bought!)
2 eggs, beaten
kosher salt for sprinkling

Preheat the oven to 400 degrees F. Line two baking sheets with foil and spray the foil with cooking spray. Set aside.

Put the peeled and cubed butternut squash in a large zip top bag. Add 2 tbs olive oil and spices. Zip the bag shut and toss the contents around until all of the squash pieces are evenly coated. Divide the squash onto the two prepared baking sheets, spreading it into an even layer. Bake for 15 minutes, toss everything around, and bake for an additional 15 minutes, or until the squash is tender and cooked through.

In a large skillet, add the remaining 1 tbs olive oil and heat over medium heat. Add the minced garlic and cook until just fragrant. Add the kale and stir to coat the greens with the garlicky oil. Cook uncovered for a few minutes, stirring occasionally. Add the water/broth and cover the skillet. Cook for 5 minutes, or until the kale has begun to wilt down. Turn off the heat and remove the lid. Add salt and pepper to taste.

Once the butternut squash is cooked, add it to the pan of kale, along with the feta cheese. Stir everything together. Take a taste, and adjust your seasonings accordingly.

Remove the foil from the baking sheets, and line the sheets (or different baking sheets) with parchment paper.

Using whatever pie dough you choose, use a cookie cutter or water glass to cut circles of dough (2 per hand pie). I used a circle that was about 3.5 inches in diameter. Place circles of dough for the bottom half of the hand pies onto the baking sheets. I was able to fit 6 per baking sheet. Place 2-3 tbs of the squash/kale/feta filling on the middle of each circle of dough. You want to have a decent amount of filling in each hand pie, but also want to make sure that you’ll be able to seal everything closed without filling spilling out. Top each with another circle of dough to make the top of the hand pie.

Use the tines of a fork to crimp the edges of the dough (see the picture below). This will help to seal the pies shut.

Brush the tops of the hand pies with the beaten egg. This will help to ensure that the hand pies get brown and crispy. Sprinkle each hand pie with kosher salt. Cut a small slit or two into the top of each pie to allow steam to escape.

Bake your pies according to the directions for whatever pie dough you’ve used. I baked mine at 400 for 20ish minutes to get them to be golden-brown.

They are delicious right out of the oven and piping hot, as well as at room temperature.