One of America’s Favorites – Eggs Sardou

March 2, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Eggs sardou at Red Dog Diner in New Orleans

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine’s, where eggs Sardou was invented, and Brennan’s. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.

Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with truffles, ham and anchovies.

Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this reason, a warmed plate or bowl is recommended in most recipes. The garnish, if any, should be something of a color that contrasts well with the yellow Hollandaise sauce that tops the dish. This may be anything from crumbled bacon or a small dice of ham to a simple sprinkle of paprika. If served as an appetizer course, no side dishes are needed. If served at brunch, or as an entree, the side dishes should be such that they do not overpower the muted, carefully blended flavors of the eggs, spinach, and sauce. If wine is to be served, it should be white, preferably a slightly sweet white wine.

 

Wild Idea Buffalo Recipe of the Week – BUFFALO SALAMI ANTIPASTO PASTA SALAD

August 28, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. You’ll be using Wild Idea Buffalo Salami along with Fresh Mozzarella, Bell Peppers, Green Onions, Artichoke Hearts, and more. You can find this recipe and purchase the Wild Idea Buffalo Salami along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.

Ingredients:
1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/93463809-buffalo-salami-antipasto-pasta-salad

 

Wild Idea Buffalo – Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/12-oz-buffalo-salami

Sunday’s Chicken Dinner Recipe – Creamy Baked Chicken with Artichokes and Mushrooms

March 10, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Creamy Baked Chicken with Artichokes and Mushrooms. T o make this delicious and healthy dish you’ll need; Skinless Chicken Breasts, Spices, Artichokes, and Cremini Mushrooms. The recipe is from the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Creamy Baked Chicken with Artichokes and Mushrooms

Ingredients
6 boneless skinless chicken breasts (about 4 ounces each)
1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) artichokes packed in water, drained
1 tablespoon butter
1 package (8 ounces) sliced cremini mushrooms
2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup fat-free half-and-half

 

Directions
1 – Preheat oven to 375°F.
2 – Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.
3 – Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.
4 – Bake 30 minutes or until no longer pink.

Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/

Kitchen Hint of the Day!

March 1, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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The Artichoke……..

Artichokes are packed with phytonutrients such as quercetin, rutin, gallic acid, and cynarin, all working to protect against many health risks including cancer, heart disease, liver dysfunction, high cholesterol, and diabetes.

Kitchen Hint of the Day!

September 26, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Artichokes………

An artichoke lasts longer if it’s wrapped in a damp paper towel and put in an unsealed plastic bag in the fridge.

Wild Idea Buffalo Recipe of the Week – BUFFALO ANTIPASTO PASTA SALAD

August 16, 2017 at 5:37 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO ANTIPASTO PASTA SALAD. ANTIPASTO PASTA SALAD made even healthier by using Wild Idea Buffalo Salami. You can even substitute the regular Pasta with Whole Grain Pasta. You can find this recipe or purchase the Wild Idea Buffalo Salami all at the Wild Idea Buffalo website. At the Wild Idea site you can purchase any of delicious cuts of Buffalo, Heritage Chicken, or Grain Packets along with a large choice of recipes. I’ve left the recipe along with info and a link for the Wild Idea Buffalo Salami. Enjoy and eat Healthy! https://wildideabuffalo.com/

 

BUFFALO ANTIPASTO PASTA SALAD

Substitute ingredients according to what you have on hand or what you like.
A great summertime meal or side dish!

Ingredients:
1 – 10 oz. pkg. Buffalo Salami, cut into pieces
1 – cups, fresh mozzarella, shredded or cubed
2 – bell peppers, red, yellow or orange, diced
1 – bunch green onions, chopped
2 – 12 oz. jars artichoke hearts, drained & chopped
½ – cup Kalamata olives, halved or quartered
¾ – cup sundried tomatoes, julienned
8 – ounces pasta, cooked el dente and drained
¼ – cup basil pesto
¼ – cup olive oil
¼ – cup rice or cider vinegar
2 – teaspoons ground fennel
salt & pepper to taste.

Preparation:
Put all ingredients in large bowl and toss. Place in the refrigerator until ready to serve. The salad becomes more flavorful after the ingredients have a chance to rest. Leftovers can be kept for up to a week, refrigerated, however you may need to add a bit more olive oil or dressing before serving.
https://wildideabuffalo.com/blogs/recipes/buffalo-antipasto-pasta-salad

 

10 OZ. BUFFALO SALAMI
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub.

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/12-oz-buffalo-salami

Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad

December 21, 2016 at 6:14 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. I posted this one back in September but it looks so good I’m passing it along again. You’ll be using the Wild Idea Buffalo Salami for this dish, which you can purchase on the Wild Idea Buffalo website. Also included is Jill O’Brien’s recipe for Basil Pesto. As always you can find this recipe on the Wild Idea Buffalo website! Not only can you find all the Wild Idea Buffalo Recipes but you can also purchase any of the cuts of Buffalo available. Enjoy and Eat Healthy! http://wildideabuffalo.com/

 
Buffalo Antipasto Pasta Salad
By: Jill O’Brien
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.
Ingredients:Buffalo Salami Antipasto Pasta Salad

1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

 

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:Buffalo Salami Antipasto Pasta Salad3

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.

http://wildideabuffalo.com/2012/buffalo-salami-antipasto-pasta-salad/

The Soup Special of the Day!

May 1, 2016 at 5:28 AM | Posted in Soup Special of the Day | 2 Comments
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On Sunday’s it’s been Pizza recipes for a while now, until now. Switching it up a bit and on Sunday, it will be The Soup Special of the Day! Hope you enjoy it.

 

So for the first Soup Special of the Day its going to be Artichoke Spring Soup. The Recipe is off the CooksRecipes website.   http://www.cooksrecipes.com/index.html

 

Artichoke Spring Soup

Recipe Ingredients:

2 artichokes
Lemon juice
6 cups chicken broth
1 small sweet potato or carrot, very thinly slicedCooksrecipes 2
1 cup mushrooms, thinly sliced
1 cup cooked chicken, cut into strips
1 cup shredded spinach leaves
Salt and ground black pepper to taste
2 large eggs
2 tablespoons freshly grated Parmesan cheese

Cooking Directions:

1 – Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petal should remain on artichoke hearts. Continue to snap off and discard thick petals until central core of pale green petals is reached. Cut off top 2-inches of artichokes; discard. Cut off stems; reserve. Trim outer dark green layer from artichoke bottoms and stems; rub all surfaces with lemon juice to prevent discoloration. Quarter artichokes lengthwise. Remove center petals and fuzzy chokes; rub again with lemon juice. Cut artichokes and stems into very thin lengthwise slices.
2 – Bring chicken broth to boil in saucepan. Add artichokes, sweet potato and mushrooms; cook gently 10 minutes or until vegetables are barely tender.
3 – Add chicken, and salt and pepper to taste.
4 – Place spinach in individual bowls. Ladle hot soup over spinach. Set aside.
5 – Beat together eggs, 1 tablespoon water and dash of salt.
6 – Pour egg mixture into heated, oiled skillet. Sprinkle with 2 tablespoons grated Parmesan cheese. Cook until set, but moist. Remove and cool.
7 – Roll omelets loosely; cut into slices and place over soup.
Makes 6 servings.

http://www.cooksrecipes.com/soup/artichoke_spring_soup_recipe.html

Top 10 Foods You Should Eat This Spring

April 30, 2016 at 5:18 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Top 10 Foods You Should Eat This Spring. Check the Diabetic Living Online website for all your Diabetic Friendly recipes! http://www.diabeticlivingonline.com/

 

 

Top 10 Foods You Should Eat This SpringDiabetic living logo

From artichokes to strawberries, these diabetes power foods will add fresh flavors, colors, aromas, and nutrients to your spring cuisine.

Boost Your Meal Plan with Spring Foods

Incorporate these fresh, healthful spring foods into your diabetes meal plan to add variety and improve your overall health. Many choices are available in frozen or canned forms to give you access to good-for-you ingredients all year long. You’ll find nutritional information as well as yummy recipes for each fruit, vegetable, or source of protein.

 
Artichokes

If you’re looking for a healthful food that helps slow down your eating rate and provides a broad range of nutrients, try artichokes. The trick is to keep dressings, sauces, and dips low in fat.

Consider the following:

— One large artichoke contains only 25 calories, no fat, and 170 milligrams of potassium……

 
Halibut

With a firm texture and mild taste, halibut often appeals to people who don’t like fish. Plus, with lots of nutrients in a low-calorie package, halibut is a top choice for anyone.

Find out four health benefits of eating fish!……

 

 

* Click the link below to get all the Top 10 Foods You Should Eat This Spring
http://www.diabeticlivingonline.com/food-to-eat/nutrition/top-10-foods-you-should-eat-spring

The Sunday Pizza – Chicken Pesto Pizza

March 6, 2016 at 5:58 AM | Posted in CooksRecipes, Sunday Pizza | 2 Comments
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This week’s Sunday Pizza is a Chicken Pesto Pizza. Chicken, Pesto, Artichokes, and Provolone Cheese are the toppings that makes this Pizza. You can find this recipe on the CooksRecipes website, and while there check out their fantastic selections of recipes! http://www.cooksrecipes.com/index.html

 

 

Chicken Pesto PizzaCooksrecipes 2

Busy day? Fix the family this fast and tasty pizza using convenient, ready-to-use ingredients—throw in a green salad tossed with Italian dressing and supper is served!
A Family-Favorites Recipe.

Recipe Ingredients:

1 (12-inch) pre-baked pizza crust
1/2 of a (7-ounce) container refrigerated pesto*
1 (10-ounce) package Italian flavored, fully cooked, carved chicken breast or other cooked chicken breast
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated mozzarella, provolone or fontina cheese

Cooking Directions:

1 – Preheat oven to 450°F (230°C).
2 – Spread the pizza crust with the pesto. Sprinkle with chicken, artichoke hearts and grated cheese. Season with freshly ground pepper, if desired.
3 – Bake on a pizza stone or baking sheet for 8 to 10 minutes, until the cheese begins to brown.
Serve hot.
Makes 4 (2 slice) servings.

*If desired, freeze remaining pesto for use at another time.

Cooking Tips:

* Two grilled chicken breasts from your local deli will yield 10 to 12 ounces.
* If shredded chicken is dry, toss with about 2 tablespoons of your favorite Italian dressing before placing on pizza.
Nutritional Information Per Serving (1/4 of recipe): Calories: 442; Total Fat: 25g; Saturated Fat: 6g; Total Carbs: 17g; Fiber: 0g; Protein: 35g; Sodium: 635mg.

http://www.cooksrecipes.com/chicken/chicken_pesto_pizza_recipe.html

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