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Cravings Recipes Video

13 Lockdown Recipes You Can Make And Stun Your Social Feed

Sure, we’re all stuck at home but think of it as us doing our part to make sure the coronavirus doesn’t spread to our local community. Yes, it’s making us a bit stir-crazy, but it’s what the world needs right now. Staying at home, however, doesn’t mean that you can’t live the life of a Foodbeast.

For those itching to create something unconventional and out-of-the-box in the kitchen while they’re self-quarantined, we put together a lockdown playlist of chefs, influencers, and home cooks who have been making some amazing things from the confines of their own home kitchens.

Top talent includes the personalities such as @TheVulgarChef, @NishCooks, @TheJoshElkin, @FitWaffle, and @TheNaughtyFork.

Some mouthwatering recipes you can expect to see are: a Bloomin’ Onion, banana bread, Hot Cheetos deviled eggs, cereal marshmallow bars, a 1o-minute baked potato, homemade McChicken, pasty pie in a mug, cheesy taco fries, mashed potato grilled cheese, pancakes from scratch, a Boiling Crab feast, and peanut butter Nutella s’mores.

Check out the video above and see what dishes you’d like to recreate in your kitchen. If this video inspires a Foodbeast-worthy recipe in your soul, DM us a photo!

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3 Unexpected Ways To Use Avocados On Game Day [WATCH]

Avocados on Game Day—not a want, rather, a necessity. A delicious, delicious NECESSITY.

In fact, it’s expected that Big Game partiers will consume over 139 MILLION pounds of fresh avocados during the week’s festivities! That’s a lot of necessity.

But with great avocados comes great responsibility, and even greater possibility, so just how do you plan on eating yours? Sure, you could mash ‘em up into guacamole and chip-n-dip to your heart’s content, but after checking out the recipes below, you’re going to rethink every avocado you’ve ever laid eyes on.

Here are three unexpected yet totally Game Day appropriate ways to eat up those pretty green babies.

Avocado Fries with Carne Asada

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What’s a potato? These fries from Josh Scherer (Culinary Brodown) are made from 100% pure avocado and loaded with marinated carne asada, refried beans, Mexican crema and queso fresco, and a ‘liberal squirting of Sriracha.’ I’ll take twenty.

Avocado and Bacon Deviled Eggs

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With Josh Elkin’s recipe for Avocado and Bacon Deviled Eggs on the playing field, the Easter Bunny’s definitely getting a run for his money—sorry, man, we prefer our eggs to be filled with creamy avocado and bacon-infused yolks, not expired Tootsie rolls.

Avocado Frito Pie Bombs

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These insane Avocado Frito Pie Bombs from Amy Erickson (Oh Bite It) are lethal, but in the best possible way—exploding with flavors of baked avocado, chili cheese, and Frito chips, they’re dangerously delicious.

Created in partnership with the Hass Avocado Board

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Here’s How To One-Up Deviled Eggs With Avocados And Bacon

Big Game Avocado & Bacon Deviled Eggs | Foodbeast Kitchen

Introducing: AVOCADO & BACON DEVILED EGGS

Posted by Foodbeast on Wednesday, February 3, 2016

One of our favorite culinary creators, Josh Elkin, has found a game-changing way to make deviled eggs even better than they already are, and just in time for the Big Game, too. You ready for this?

Avocados. Bacon.

So simple, yet so genius—these two key ingredients are really all you need to make your best deviled eggs ever. All you need to do is infuse fluffy cooked egg yolks with fresh, creamy avocado and salty bacon via food processor, and BOOM.

Instant Game Day appetizer, instant breakfast, instant anytime/anywhere snack. The best part is that these avocado’d eggs are drastically better for you compared to more commonplace Big Game party snacks—nothing but protein, good fats, good flavor, and a good time.

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Photo by Pete Pham

Avocado and Bacon Deviled Eggs

Serves: 24

Prep time: 25 minutes

Cook time: 25-30 minutes

Total time: 50-55 minutes

INGREDIENTS

2 Hass avocados

12 large eggs

1 pack of bacon (around 10-12 strips)

1 tablespoon of smoked paprika

The juice of half a lemon

Half a lemon worth of lemon zest

1 teaspoon of vinegar

1/2 teaspoon of salt

Part I – Bacon

1.  Fry the bacon on the frying pan until it is fully cooked but not too crispy

2.  Extract the bacon grease from the pan and run it through a sifter to get the fried bits and burnt pieces out of the grease. Set it aside.

3.  Set aside half the bacon strips. Run the remaining bacon strips through the food processor creating a bacon bit mix.

Part II – Eggs

4.  Fill a large saucepan or pot 1/3 of way with cold water. Add the vinegar and salt and then all the eggs. Bring the pot to a boil. Make sure the pot is big enough to hold all the eggs without them overlapping. Smaller pans or pots will require you to do this step twice.

5.  When the pot starts to boil, immediately take it off the heat, cover it, and set it aside for 13 minutes.

6.  Crack all the eggs and discard the shells. Carefully cut them in half making sure to keep the whites whole, as they will be the eating vessel. Take out the yolks and put them in the food processor.

Part III – Avocado

7.  Slice the avocados in half. Carefully use the bottom end of the knife to take out the pit but sticking it in and twisting then pulling it out. Scoop out the avocado flesh and cut it into pieces. Put the avocados into the food processor.

8.  Add a tablespoon of the reserved bacon grease, the smoked paprika, the juice of half a lemon and the half of the lemon zest to the food processor. Slowly pulse until all the ingredients are combined. Add a pinch of salt and pepper and blend it all together until you have reached a smooth consistency.

Piping the eggs

9.  Add the contents of the food processor to the piping bag or Ziploc bag. Cut off the tip of the bag 1/4 of an inch up.

10.  Carefully pipe the avocado egg mixture into each egg white. Chop up the remaining bacon strips into small slivers. Garnish each egg with the bacon bit slivers and remaining lemon zest.

Created in partnership with the Hass Avocado Board

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Deviled Ostrich Eggs

Deviled Ostrich Egg

H/T Dude Foods

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Easter Deviled Eggs

easter-deviled-eggs

Via RenaissanceGentleman

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Cravings

Deep Fried Deviled Eggs, Because This is America

Reminding us that summer is approaching, we’re getting closer to the one time of year where eating anything and everything that’s thrown into a deep-fryer is socially and culturally acceptable. That means it has now become a legitimate time to devour a Deep Fried Deviled Egg.

That’s right, the County Fair season is approaching and food blogger Nick of DudeFoods is taking an early opportunity to bust out his deep-fryer and fry us up some summer goodness:

Taking some quail eggs, all he does is essentially run through the traditional deviled egg recipe. But when it came time to throw the egg filling onto the hard boiled egg whites, Nick adds an extra step. He lightly coats the egg white halves in an egg and milk mixture and lightly dusts it with flour. Then it’s time to throw them into the deep -fryer. Once the egg whites are nice and golden brown, he takes them out, adds the yolk mixture (Dijon mustard, mayonnaise, salt, pepper, or however else you like), and garnishes with some paprika.

A tasty way to kick off the summer, you’ll feel the deliciousness of these deep-fried deviled eggs from your tongue all the way down to your arteries!

via: DudeFoods

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Cravings

IDEA: Deviled Quail Eggs

Last week, our rockstar food blogging friend Nick topped his White Castle sliders with fried quail eggs. This week, he keeps up the miniature manifesto going by deviling quail eggs, resulting in the cutest deviled eggs you’ve probably ever seen. The deviled innards are made of mustard, mayonnaise, yolk mixture and paprika.

Get cute:

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Cravings

Supreme Deviled Eggs

These Supreme Deviled Eggs put a fresh twist on hard boiled eggs! Regular deviled eggs are put together by boiling your eggs, cutting them in half, and then re-stuffing them with a puree of egg yolk. Steering away from this old tradition, these Supreme Deviled Eggs get modernized with sliced bacon and diced onions! As if that wasn’t enough, they are also topped with a teaspoon of spicy brown mustard, mayonnaise, garlic, pepper, sweet pickle juice and some Cavender’s Greek seasoning. This is some raw protein that actually has some flavor… I just got really excited for my future weight-lifting adventures. (Thx MissInTheKitchen)