Tag Archives: food processor

Deviled eggs are the edible centerpiece to every party. Popular at summer cookouts, winter holiday parties, and of course, Easter when hard-boiled eggs are so abundant, deviled eggs are a sure bet on the appetizer table. They’re widely considered to be the greatest thing since sliced bread – but in truth, they’ve been around since well before the automatic bread slicer.Classic Deviled Eggs | Everyday Good Thinking - @hamiltonbeachI know people with special deviled egg platters with little oval divots for snuggly fitting the yolky baskets. Okay, I own one, too. Many swear by a special technique, passed down for generations, for cooking perfect hard-boiled eggs. And let’s not forget the seemingly unlimited variety of add-ins and flavors you can include to make your recipe truly stand out from the flock. We’ve seen deviled eggs with lobster, shrimp, sausage, cheese, and – of course – bacon. There’s hot sauce, olives, relish and jalepeño, too. You can experiment with whatever ingredients you like until you develop a recipe your friends and family will require you to make for every party until the chickens stop laying eggs.Classic Deviled Eggs | Everyday Good Thinking - @hamiltonbeach

We used our Egg Cooker and Stack & Snap Food Processor to refine our classic deviled egg recipe. In order for you to get started perfecting your own, you’ll need to know the basics. Start with this tried-and-true version of classic deviled eggs, and let us know what kinds of variations you like to make (or eat) in the comments.

Classic Deviled Eggs | Everyday Good Thinking - @hamiltonbeach


Classic Deviled Eggs
YIELDS: 12 servings

Ingredients
6 hard boiled eggs, peeled and cut lengthwise
2 Tablespoons mayonnaise
1 Tablespoon sweet pickle relish
2 teaspoons spicy brown mustard
Salt and pepper to taste
Paprika
Instructions
Using food processor S-blade, process egg yolks, mayonnaise, mustard, pickle relish, salt and pepper until smooth.
Pipe yolk mixture into each egg white half.  Sprinkle each egg with paprika.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Egg Cooker

We used this egg cooker to make perfectly cooked hard boiled eggs. It also makes wonderful soft or medium-cooked eggs. It even poaches! 



There’s no need to be intimidated about cooking an entire rack of lamb. For many of us, it’s a meal reserved for ordering in a restaurant. Or maybe grandma roasted a rack for Easter dinner every year. Sure, it’s not often in the weekday dinner plans, but a roasted rack of lamb is a special treat to serve at dinner parties or holiday meals.

Rosemary and Garlic Roasted Rack of Lamb

Just because lamb isn’t a common dish on your table doesn’t mean it should cause you any apprehension. This recipe is easy and most of the prep work entails making the rosemary and garlic rub, and even then the food processor does all the work!

A simple overnight marinade in a balsamic vinegar mixture makes the meat more flavorful, removing the gaminess usually detected in lamb. When you’re ready to roast, just coat the meaty side of the rack with dijon mustard and the rosemary-garlic crumb mixture. Cook to medium-rare (about 30-35 minutes at 425˚).

Rosemary and Garlic Roasted Rack of Lamb 


Rosemary and Garlic Roasted Rack of Lamb
SERVES: 6

Ingredients
2 (about 1 1/2 lbs. each) racks of lamb
3 Tablespoons balsamic vinegar
1 sprig fresh rosemary
2 garlic cloves, minced
1 bag (5 oz.) herb croutons
Leaves of 3 sprigs fresh rosemary
3 garlic cloves
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 Tablespoons spicy mustard
Instructions
1. Place lamb, vinegar, 1 rosemary sprig and minced garlic in a gallon size zipper-lock plastic bag. Seal and shake bag. Refrigerate overnight.
2. Using S-blade, with food processor running, add croutons, rosemary leaves, 3 garlic cloves, salt and pepper to food chute. Process until fine crumbs are formed.
3. Preheat oven to 425°F.
4. Remove lamb from plastic bag; place lamb bone side down in roasting pan sprayed with nonstick cooking spray. Spread mustard on meaty side of lamb. Press crumb mixture into mustard.
5. Bake 30 to 35 minutes for medium-rare. Let stand 10 minutes before cutting.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton Beach

We used the easy-to-assemble Stack & Snap Food Processor to make the rosemary and garlic crumb mixture. Its unique design requires no difficult twisting and locking, and a simple function guide shows you which blade to use and which button to press.

 



Hamilton Beach

A few weeks ago, we took a class at a local culinary school. The focus was healthy eating, and we were able to enjoy a few snacks when we arrived. Laid out in front of us were beautiful piles of bright green kale chips and crisp orange sweet potato chips. I thought to myself I’d just have a bite of each, but that turned into a handful. Everyone was obsessed with these healthy snack replacements, so we came up with our own recipe as soon as we got back.

Sweet Potato Chips Recipe from Everyday Good Thinking, the official blog of !HamiltonBeach

 

These oven-baked sweet potato chips can be sliced by hand, but we used the SaladXpress™ Food Processor to slice the chips directly into a large bowl. We then tossed them with olive oil and salt, and baked them until crisp. Waiting a few minutes for the chips to cool helped them become crunchy, and then it was time to dig in. Try these sweet potato chips at home as a healthy alternative to your usual bagged snacks.

 

Sweet Potato Chips Recipe from Everyday Good Thinking, the official blog of !HamiltonBeach

 

 


Sweet Potato Chips
SERVES: 6

Ingredients
1 small thin sweet potato, peeled
1 teaspoon olive oil
Salt
Ground cinnamon, optional
Instructions
Preheat oven to 425°F. Line two cookie sheets with parchment paper.
Using slicing cone of SaladXpress, add sweet potato to food chute. Process until sliced.
Toss sweet potatoes with olive oil. Arrange sweet potato slices in a single layer on cookie sheets; sprinkle with salt if desired.
Bake 10 minutes. Turn each sweet potato slice over; bake an additional 8 to 12 minutes or until sweet potatoes are lightly browned and crisp.
Sprinkle with cinnamon. if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach

Elizabeth Parent of I Heart Vegetables is a certified health coach and veggie-loving blogger located in Richmond, Virginia. She’s a plant-based eater who rarely follows a recipe and loves sharing simple, healthy recipes anyone can make. Liz is full of contagious energy, and she shows us eating well doesn’t have to be boring – it can even include wine. She can be found on Facebook,Twitter, Instagram and Pinterest.

Hi everyone! I’m Liz, the blogger behind I Heart Vegetables, a little corner of the internet dedicated to healthy foods, vegetarian recipes, and a few sweet treats here and there. I’m getting married in May, and I’m lucky my soon-to-be-husband Alex is mostly on board with this vegetarian lifestyle.

Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach - @elizparent

I can’t wait to share a kitchen with him, but I’m pretty sure I’ll drive him crazy with my kitchen appliance collection. I swear each and every one I have is important, but we’re quickly running out of counter space. Oops.

Luckily, I just got the Hamilton Beach Big Mouth® Duo 14 Cup Food Processor with Second Bowl. This thing does double duty. It has two different size bowls, so it’s perfect for a little bit of salsa or a giant batch of tomato soup. I love the slicer for veggies, and I’ll definitely be making my own nut butter in it. Plus it’s dishwasher safe, so Alex won’t get stuck with too much to clean up. (Really though, Alex usually does the dishes. I’m a lucky lady.)

I am all about fast and easy recipes. I’m not much of a recipe-follower myself, so I usually just try “a little of this” and “a little of that” until I get it right. (Alex’s engineering background makes him a much better baker. Apparently, some things do need to be exact.)

Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach - @elizparent

 

I have a bit of a sweet tooth but I generally try to satisfy it in a healthy way. Sometimes it’s fruit, but sometimes it has to be chocolate. There is no apple in the world that could distract me from chocolate. So when a chocolate craving hit the other day, I knew there was only one thing to do. Grab an avocado and make pudding.

Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach

 

Say what? I swear, you will not taste the avocado in this recipe – and the healthy fats will do your body good. I can’t pretend this whole recipe is a superfood, but at least you’ve got some good stuff in there to balance out the chocolate.

These are the types of recipes I like. A handful of ingredients that you already have in your kitchen, whipped into something delicious. Chocolate just became a superfood! Shh, don’t tell anyone until they’ve tasted it. Ready? Let’s go.

Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach - @elizparent

 

 


Chocolate Avocado Pudding
SERVES: 1

Ingredients
1 ripe avocado
3 tbsp maple syrup
1/4 cup cocoa powder
2 tbsp chocolate chunks
sprinkle of salt
Instructions
Slice and pit the avocado and scoop the flesh into a small bowl food processor.
Begin blending the avocado until smooth.
Add in the maple syrup and cocoa powder and continue to process.
Scoop it into a small bowl and stir in the chocolate chunks
Finish by sprinkling a bit of sea salt on top.
Everyday Good Thinking http://everydaygoodthinking.com/

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Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach - @elizparent

Healthy Chocolate Avocado Pudding in the food processor from I Heart Vegetables on Everyday Good Thinking, the official blog of @HamiltonBeach - @elizparent



Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Forget the meatloaf of your childhood, and forget the meatloaf they may have served you in the cafeteria. This turkey meatloaf is spectacular, and it’s loaded with healthful vegetables. It comes out of the oven smelling like sweet and tangy barbecue sauce, so you’d never believe how good for you it is. If you have little ones (or big ones) who aren’t fans of veggies, this is a great way to sneak in mushrooms, broccoli, carrots and onions virtually undetected. They add lots of moisture to the loaf, so you can use turkey instead of beef without losing the juiciness you crave.

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Bake the loaf free-form in a large baking pan, then transfer it to a cutting board to rest before slicing, so the moisture stays locked up inside. Top it with the remaining glaze to create a loaf that is savory and sweet, but a little tart, and sure to be a mom-approved crowd-pleaser.

Check back Friday for our hands-down favorite idea for delicious meatloaf leftovers!

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Turkey Meatloaf with Vegetables
SERVES: 4

Ingredients
1 can (14 oz.) cranberry sauce
3 Tablespoons apple juice
2 Tablespoons spicy brown mustard
1 cup broccoli florets
2 medium carrots, peeled and cut into 2-inch pieces
1 small yellow onion, quartered
4 white mushrooms, quartered
1 garlic clove
1/2 cup chicken broth
2 Tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground marjoram
1/2 teaspoon black pepper
1 pound ground white turkey meat
1 slice whole grain bread, crumbled
Instructions
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray; set aside.
In food chopper bowl, add cranberry sauce, apple juice and 2 Tablespoons mustard. Process until blended; set aside.
Using S-blade and with processor running, drop broccoli, carrots, onion, mushrooms and garlic into food chute. Process until finely chopped.
Spray a medium skillet with cooking spray; heat over medium-high heat. Add broccoli mixture and cook for 2 minutes.
Add broth, mustard, salt, thyme, marjoram and pepper. Cook about 4 minutes without stirring until broth is almost evaporated.
Combine turkey, bread crumbs and broccoli mixture in a medium bowl until well blended.
Spoon turkey mixture into prepared dish. In center of dish, form mixture into an oval loaf.
Bake 30 minutes; pour 1/2 cup cranberry mixture over meatloaf to glaze. Bake an additional 20 to 25 minutes or until meat thermometer registers 165°F.
Heat remaining cranberry mixture in a small saucepan until heated through to serve with meatloaf.
Everyday Good Thinking http://everydaygoodthinking.com/

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