Healthy Apple Recipes

March 20, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Apple Recipes. Find Delicious and Healthy Apple Recipes including recipes like Apple-Peanut Butter Smoothie, Apple Dutch Baby Pancake, and Apple, Bacon and Sweet Potato Mini Casseroles. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Apple-Peanut Butter Smoothie
Apples and peanut butter are a classic pair-try them blended together in this healthy smoothie recipe……………….

Apple Dutch Baby Pancake
This one-pan puffy oven-baked pancake recipe will wow brunch guests. Make it your own by swapping out the apple for pear slices, or switch up the spices and try cardamom or ginger in place of the cinnamon………………

Apple, Bacon and Sweet Potato Mini Casseroles
These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later…………………….

* Click the link below to get all the Healthy Apple Recipes
https://www.eatingwell.com/recipes/19190/ingredients/fruit/apple/

Kitchen Hint of the Day!

March 12, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Storing Bacon…..

Packaged sliced bacon can be kept in its unopened vacuum-sealed package in the refrigerator up to a week past the expiration date. Once opened, keep it tightly wrapped in foil or a zip-top bag and use it within one week. Sealed packages of bacon can be frozen up to one month before the fat begins to go rancid.

Uncooked bacon that has been opened should be wrapped in tin foil or stored in an airtight container to maximize freshness before placing it in the refrigerator or freezer. Meanwhile, cooked bacon should be separated into small portions and wrapped with paper towels prior to freezing.

Kitchen Hint of the Day!

March 8, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Just add Bacon…………

Bacon makes everything better!

Smoky Pasta and Bean Soup

February 16, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Here’s a recipe for a Smoky Pasta and Bean Soup. To make this recipe you’ll be needing Bacon, Onion, Celery, Carrot, Garlic Cloves, Crushed Red Pepper Flakes, Crushed Tomatoes, Canned White Beans, Chicken Broth, Macaroni, and fresh Grated Parmesan Cheese. A great dish to warm up these cold Winter’s Days! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Smoky Pasta and Bean Soup
Warm up with this hearty soup. Serve with crusty rolls and a simple green salad.

Recipe Ingredients:
6 slices bacon, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and grated
2 cloves garlic, minced
1/8 teaspoon crushed hot red pepper flakes
2 cups canned crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape
Freshly grated Parmesan cheese (optional)

Cooking Directions:
1 – In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes.
2 – Stir in tomatoes, cook and stir occasionally for 10 more minutes.
3 – Stir in beans; add broth and bring to a gentle boil. Add macaroni (or other small pasta) and continue cooking until pasta is tender, but still firm, about 15 minutes.
4 – Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.
Makes 8 servings.
https://www.cooksrecipes.com/soup/smoky_pasta_and_bean_soup_recipe.html

One of America’s Favorites – BLT

January 18, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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BLT sandwich on toast

A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.

Variations on the BLT date to the early 1900s, but it did not achieve widespread popularity until after World War II, when the ingredients became more readily available year-round. Referencing the sandwich by its initials rather than naming the ingredients in full did not become common until the 1970s. Until 2019 the BLT has been ranked as the second most popular sandwich in the US and as the UK’s favourite sandwich, and is frequently referenced or depicted in media and culture. In 2019 the BLT dropped rank and was voted the sixth most popular sandwich in the US, with grilled cheese taking the lead as the most popular sandwich in the US.

 

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. The 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Evan Mee for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. While the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.

A BLT sandwich preparation

The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the U.S. restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.”

A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I’ll smite you down with my terrible swift sword.” The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

 

While there are variations on the BLT, the essential ingredients are bacon, tomatoes and lettuce between two slices of bread, often toasted. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavors, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard.”

Iceberg lettuce is a common choice because it does not add too much flavor while adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds. Similarly, chef and food writer J. Kenji Lopez-Alt believes that a BLT is not a well-dressed bacon sandwich; it’s a tomato sandwich, seasoned with bacon. For that reason, he argues that the BLT is a seasonal sandwich since it best made with high-quality summer tomatoes.

The sandwich is sometimes served with dressings, like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

 

BLT with avocado

The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.

The BLT has been deconstructed into a number of forms; for example, Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking by cutting the ingredients into 1 inch pieces and tossing in mayonnaise. This variation was described by The New York Times writer Julia Reed as “even more perfect than a BLT”.

Vegans and vegetarians may replace bacon with tempeh or tofu as meat analogue instead. Alternatively they can use mock bacon.

 

 

Healthy Breakfast and Brunch Recipes

January 6, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Breakfast and Brunch Recipes. Find Delicious and Healthy Breakfast and Brunch Recipes with recipes including Easy Loaded Baked Omelet Muffins, Avocado-Egg Toast, and Ham and Broccoli Breakfast Casserole. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Breakfast and Brunch Recipes

Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch………………..

Avocado-Egg Toast
Try it once and we think you’ll agree: Topping avocado toast with an egg is a near-perfect breakfast…………………….

Ham and Broccoli Breakfast Casserole
Prepare this easy ham and broccoli casserole the evening before, and in the morning just pop it in the oven for a delicious breakfast…………………..

* Click the link below to get all the Healthy Breakfast and Brunch Recipes
http://www.eatingwell.com/recipes/17916/mealtimes/breakfast-brunch/

Thanksgiving Low-Calorie Recipes

November 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Thanksgiving Low-Calorie Recipes. Find some Delicious Thanksgiving Low-Calorie Recipes with recipes including Slow-Cooker Turkey Breast, Fall Chopped Salad with Spinach, Butternut Squash, Apples and Cheddar, and Roasted Green Beans with Applewood Bacon. Eat Healthy at that Thanksgiving Dinner! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Thanksgiving Low-Calorie Recipes
Find healthy, delicious low-calorie Thanksgiving recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Turkey Breast
Making turkey breast in the slow cooker guarantees moist, juicy meat every time. And it creates intensely flavorful drippings for homemade gravy. This slow-cooker turkey breast is perfect for Thanksgiving but it’s easy enough that you can pull it together anytime you’re in the mood for a turkey dinner (or a sandwich stuffed with leftover turkey)………………………….

Fall Chopped Salad with Spinach, Butternut Squash, Apples and Cheddar
Who says spinach salads are only for spring? Use autumn’s tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there’s no reason to save it for holidays–serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey…………………………….

Roasted Green Beans with Applewood Bacon
Cooking bacon and green beans on a sheet pan together simplifies holiday meal prep. Red-wine vinegar and lemon juice provide a balanced, bright flavor……………………..

* Click the link below to get all the Thanksgiving Low-Calorie Recipes
http://www.eatingwell.com/recipes/19897/holidays-occasions/thanksgiving/low-calorie/

Wedge Salad

October 31, 2020 at 6:01 AM | Posted in CooksRecipes, salad | Leave a comment
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I have a recipe for a Classic Salad, Wedge Salad. To make the Wedge Salad you’ll be needing Iceberg Lettuce, Bacon, Dried Sweet Red Onion, Tomatoes, and Balsamic Reduction Syrup. Also included is a recipe for the Blue Cheese Dressing. I love a good fresh Salad! This recipe is also from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wedge Salad
One of life’s simple dining pleasures is this refreshing salad made with a wedge of crisp iceberg lettuce sumptuously topped with creamy, homemade blue cheese dressing, crisp pieces of bacon, diced red onion, juicy, ripe tomato and a drizzle of balsamic reduction syrup.

Recipe Ingredients:
Salad:
1 head of iceberg lettuce, washed, drained and well chilled
Crisp bacon, cut in 1-inch pieces
Diced sweet red onion
Tomato, diced, or halved cherry tomatoes
Balsamic reduction syrup (optional)

Blue Cheese Dressing:
1 cup sour cream
1/4 cup buttermilk
2 teaspoons minced fresh flat-leaf parsley (1/2 teaspoon dried parsley)
1 teaspoon steak sauce Worcestershire sauce
2 cloves garlic, finely minced to a paste* or 1/2 teaspoon garlic powder
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 ounces blue cheese, crumbled

Cooking Directions:
1 – For Salad: Several hours before serving, core the iceberg lettuce by slamming the whole head of lettuce, core-side down on the kitchen counter top, then twist out the core. Remove any outer leaves that are undesirable and wash thoroughly, inside and out, with running water. Shake out as much water as possible over the sink and then drain thoroughly on paper towels. Once the lettuce is well-drained, refrigerate in a covered container or sealed plastic bag for several hours or overnight so that it can crisp up (this step is vital for the perfect wedge salad, so don’t skip it).
2 – For Blue Cheese Dressing: Combine all ingredients, except blue cheese, together in a medium mixing bowl, mixing well. Add crumbled blue cheese and stir vigorously to combine well, allowing some crumbles to remain for texture. Refrigerate for at minimum of 1 hour to allow flavors to marry. Store in a covered container in the refrigerator for up to 2 weeks.
3 – To Serve: Cut the head of lettuce into 1 wedge per person and place each on a chilled serving plate. Drizzle blue cheese dressing over the wedge and sprinkle with the bacon pieces, diced red onion and diced tomatoes, or if using tomato wedges, place them around the lettuce. Lastly, lightly drizzle with balsamic reduction syrup.
4 – Serve immediately.
https://www.cooksrecipes.com/salad/wedge_salad_recipe.html

One of America’s Favorites – Scrambled Eggs

October 26, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Scrambled eggs with grated cheese.

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred or beaten together, typically with salt and butter and variable other ingredients, and then gently heated in a pan while being stirred.

Only eggs are necessary to make scrambled eggs, but nearly always salt is used, and very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche or grated cheese may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.

The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. Unlike pancake or omelette scrambled egg is virtually never browned.

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set. If any liquid is seeping from the eggs (syneresis), this is a sign of undercooking, overcooking or adding undercooked high-moisture vegetables.

Scrambled eggs with bacon and pancakes

Variations
* English style. In English style the scrambled eggs are stirred very thoroughly during cooking to give a soft, fine texture
* American style – In American style the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
* Scrambled eggs can be made easily sous-vide, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
* Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
* Scrambled eggs can also be cooked in a Microwave oven.

 

Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.

 

 

Kitchen Hint of the Day!

October 23, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cook bacon between two sheet pans………………

Baking bacon is a great way to keep the bacon from all the fat splatters. So go double sheet pan next time and layer the bacon slices between two sheet pans, the bottom one slightly larger than the top, to keep the bacon flat and curl-free, too.

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