Bacon Avocado Deviled Eggs

Recently, my husband and I went to a great restaurant (Z Grille, in St Petersburg, FL) that has a daily deviled eggs special.  We tried a bacon avocado deviled egg that was out of this world good.  After returning home, I decided to try to replicate it.

My version is pretty good - not as good as the ones we had at Z Grille, but still good.

Bacon Avocado Deviled Eggs

6 eggs,  boiled and peeled (only three of the yolks)
1 ripe avocado
1 Tablespoon finely diced cilantro
1 clove garlic, minced
a few drops of cooled bacon grease
1/2 small lemon, juiced
1 squirt deli mustard
healthy dash of paprika
3 slices of smokey bacon, diced and nicely browned

Dice bacon then cook over med heat until crisp.  Drain on paper towels.  After cooled, crumble.

In a mixing bowl, combine three of the cooled, cooked yolks, avocado, cilantro, garlic, bacon grease, lemon juice, mustard and paprika.  Use a fork to mash the avocado and yolks up until mostly smooth. Add in the crumbled bacon, leaving just a little aside to sprinkle on top.

Fill the eggs and then top with remaining bacon.  You can also decorate with extra cilantro and/or paprika.

Mediterranean Chicken

I made a good, quick, healthy dinner a few nights ago that I 'd like to share.  It only took 30-45 minutes to prepare from start to finish.  First, I started the roasted squash - while the oven was preheating to 450, I chopped, tossed with oil, garlic powder, salt and pepper and then roasted for about 20 minutes (flipped half way through).










Next, I started the chicken -  I sliced an onion and crushed 3 cloves of garlic then cooked in a heated  sauté pan for a few minutes.  Then I added the chicken (I used 3 large breast and sliced them in half) and four slices of bacon (diced), turning after the chicken browned a little.  Next I added 8oz (pre) sliced mushrooms, 1/2 teaspoon oregano, 1/2 teaspoon italian seasoning, salt and pepper, a can of fire roasted diced tomatoes, artichoke hearts, and about 1/2 cup of sun dried tomatoes (the dried ones not the ones in oil). I covered it and let it cook for about 20 minutes.  While it was cooking I made a box of whole wheat couscous.  Quick, easy and yummy!