One of America’s Favorites – Poached Egg

May 6, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A poached egg in a Salad Niçoise

A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid.

This method of preparation is favored for eggs, as it can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The “perfect” poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.

Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, the egg can be strained beforehand to remove the thinner component of the egg white. A small amount of vinegar may also be added to the water, as its acidic qualities accelerate the poaching process. Stirring the water vigorously to create a vortex may also reduce dispersion.

A single broken poached egg on 2 pieces of toast

The term “poaching” is used for this method but is actually incorrect. The egg is placed in a cup and suspended over simmering water, using a special pan called an “egg-poacher”. This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.

The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict.

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Eggs Benedict, a dish often served for breakfast or brunch.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo (“egg soup”).

The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.

In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil).

In Korean cuisine, poached eggs are known as suran (수란) and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion threads.

Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.

In India, fried eggs are most commonly called “poached,” but are sometimes also known as bullseyes, as a reference to “bullseye” targets, or “half-boil” in Southern India, indicating that they are partly cooked. These eggs are “poached” in name only and so do not share the same preparation method as poached eggs in other countries.

 

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Healthy Bacon Recipes

April 23, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bacon Recipes. Here’s some Delicious and Healthy Bacon Recipes. Find recipes like; Bacon and Egg Breakfast Tacos with Pineapple and Bacon and Kale Pizza, and Pineapple-Bacon Barbecue Burgers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bacon Recipes
Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.

Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa……….

Pineapple, Bacon and Kale Pizza
This homemade Hawaiian pizza can be on the table in just 20 minutes and thanks to the bonus addition of kale—has more fiber, calcium, and vitamin K than takeout…………

Pineapple-Bacon Barbecue Burgers
For your next barbecue, try these Hawaiian-inspired sweet and savory burgers. They’re made from lean ground beef and have bacon and crushed pineapple baked right in. Served with barbecue sauce on Hawaiian sweet rolls, they’re sure to impress your guests……………

* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

Low-Carb Breakfast Recipes

April 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Carb Breakfast Recipes. If you have a form of Diabetes here’s some great ideas to start your morning off right. Delicious and Healthy Low-Carb Breakfast Recipes with recipes including; Sous Vide Eggs, Egg and Bacon Cauliflower English Muffin Breakfast Sandwiches, and Goat Cheese and Fresh Herb Omelet. If you have Diabetes or just looking for a healthy and delicious recipe you have to check out the EatingWell website! So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Carb Breakfast Recipes
Find healthy, delicious low-carb breakfast recipes including low-carb pancakes, waffles and breakfast casserole. Healthier recipes, from the food and nutrition experts at EatingWell.

Sous Vide Eggs
A sous vide cooker gives these slow-cooked eggs a jammy, creamy center that resembles the perfect poached egg. Eat these eggs alone for a filling breakfast or snack, or serve them on toast or an English muffin for a simple eggs Benedict…………

Egg and Bacon Cauliflower English Muffin Breakfast Sandwiches
Use English muffins made with riced cauliflower in place of wheat English muffins to make a tasty breakfast sandwich that’s far lower in carbs than traditional versions. With the addition of a runny egg, crisp bacon, creamy avocado and juicy tomato, you have a satisfying healthy breakfast that will keep you full until lunch……….

Goat Cheese and Fresh Herb Omelet
The secret to this easy omelet recipe is choosing a really great goat cheese. Luckily most supermarkets have great chevre—Vermont Creamery and Laura Chenel are straightforward varieties you’re likely to find. If you’ve got access to funky local options, bust them out for this quick breakfast recipe. Aside from the goat cheese, eggs and herbs, you need just a few pantry ingredients and 20 minutes for one of the best omelets you can make………

* Click the link below to get all the Low-Carb Breakfast Recipes
http://www.eatingwell.com/recipes/18439/lifestyle-diets/low-carb/breakfast/

Healthy Bacon Recipes

March 30, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bacon Recipes. I love Bacon, who doesn’t! So here’s some Delicious and Healthy Bacon Recipes with recipes including; Bacon and Egg Breakfast Tacos, Slow-Cooked Baked Beans with Bacon, and Loaded Mashed Potato Pancakes. Find these recipes and more all at the EatingWell website. Plus you subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine! So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bacon Recipes
Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.

Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa……..

Slow-Cooked Baked Beans with Bacon
It’s easy to purchase baked beans in a can, but making your own in the slow cooker results in a rich and deliciously flavored side dish that you’ll feel better about serving to guests……..

Loaded Mashed Potato Pancakes
Turn your leftover mashed potatoes into delicious, savory, crispy pancakes, studded with Cheddar cheese, bacon and chives. Serve with a dollop of sour cream and some additional chives to make it extra-special………….

* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

Diabetic Dish of the Week – Apple-Cinnamon Pancakes

March 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Apple-Cinnamon Pancakes. Start your day off right with these Diabetic Friendly Apple-Cinnamon Pancakes. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cinnamon Pancakes

Ingredients
1 3/4 cups Better Baking Mix
1/4 teaspoon ground cinnamon
1 cup water or fat-free (skim) milk
1/2 cup no-sugar-added applesauce
1 egg, lightly beaten or 2 egg whites
1 tablespoon canola oil
Nonfat, plain yogurt (optional)
Sugar substitute (optional)
Additional ground cinnamon (optional)

Directions
1 – Combine baking mix and cinnamon in large bowl. Make a well in center; add water, applesauce, egg, and oil. Stir with wire whisk just until blended.

2 – Spray griddle or skillet with nostick cooking spray; heat over medium heat.

3 – Using 1/4-cup measure or ladle, pour batter onto griddle. Cook pancakes on griddle until golden brown, turning once.

* Serve with yogurt and cinnamon mixed with sugar substitute.

Yield: 4 servings.

Serving size: 3 (4-inch) pancakes.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 545 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/apple-cinnamon-pancakes/

Turkey Sausage and Biscuit Sandwich

March 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The next Jennie – O Turkey Recipe I have for you is a Breakfast Sandwich, Turkey Sausage and Biscuit Sandwich. This one is made using the always delicious JENNIE-O® Lean Turkey Breakfast Sausage Patties. It’s served on a homemade Biscuit and topped with a slice of Pepper Jack Cheese. Start your day off right with the Turkey Sausage and Biscuit Sandwich. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Biscuit Sandwich

INGREDIENTS
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter or shortening
¾ cup milk
2 tablespoons chopped chives
8 JENNIE-O® Lean Turkey Breakfast Sausage Patties
8 slices pepper jack cheese

DIRECTIONS
1) Heat oven to 450°F. In large bowl, mix flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and chives; stir with fork until soft dough forms.
2) Place dough on lightly floured surface; knead 20 times or until smooth. Pat or roll lightly until dough in ½-inch thick. Cut with floured 2-inch cookie cutter to make 8 biscuits, rerolling dough scarps as necessary. Place on baking sheet. Bake 10 to 12 minutes or until golden brown.
3) Cook sausage patties as specified on the package. Always cook to well-done 165°F as measured by a meat thermometer.
4) Split biscuits horizontally in half. Place sausage patty on each biscuit bottom. Top with cheese slice. Cover with biscuit top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 15g
Carbohydrates 25g
Fiber 1g
Sugars 1g
Fat1 7g
Cholesterol 65mg
Sodium 710mg
Saturated Fat 10g
https://www.jennieo.com/recipes/917-turkey-sausage-and-biscuit-sandwich

One of America’s Favorites – Ham and Eggs

March 4, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Ham and eggs

Ham and Eggs is a dish combining various preparations of its main ingredients, ham and eggs. It has been described as a staple of “an old-fashioned American breakfast” and of the traditional English breakfast. It is also served as a lunch and dinner dish. Some notable people have professed an affinity with the dish, such as Duncan Hines and Henry Puyi. Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict.

The term “ham and eggs” and some variations of it have been used in various cultural contexts. It has been used as a slang term in the United States, and has also been used to refer to various entities and events in the United States.

 

 

Ham and eggs served with scrambled eggs

Ham and eggs is a popular dish often served as a breakfast meal in the United States. It is also consumed as a dinner or supper dish, for example in parts of the Southern United States, and is sometimes served as a lunch dish. Eggs served with the dish can be fried, scrambled or poached. Additional ingredients such as tomatoes and seasonings, such as Herbes de Provence, are sometimes used. The dish can be prepared on a stovetop in a skillet or frying pan, and also baked or broiled in an oven.

The pan juices or gravy from the ham is sometimes drizzled atop the eggs to add flavor. The dish’s quality can be enhanced by using high-quality ham and cooking the ingredients over low heat, which prevents overcooking. A recipe for country-style ham and eggs includes reducing cream in the pan after the ham and eggs have been cooked, and then dolloping it atop the dish. Ham and eggs can be accompanied with side dishes such as toast and hash browns, among others.

Bacon and eggs is a similar dish, as is Eggs Benedict, which is prepared using bacon, Canadian bacon or ham and poached eggs as main ingredients. Spanish eggs consists of ham and eggs served atop heavily seasoned boiled rice. Ham and eggs are two of the main ingredients in the Denver omelette.

 

One of America’s Favorites – Gravy

February 18, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Mushroom gravy atop French fries.

Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or corn starch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food coloring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

* Brown gravy in is the name for a gravy made from the drippings from roasted meat or fowl. The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and either wheat flour or cornstarch.

* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.

* Cream gravy is the gravy typically used in biscuits and gravy and chicken fried steak. It is a variety of gravy that starts with the roux being made of meat and or meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides cream and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy.

* Egg gravy is a variety of gravy made starting with meat drippings (usually from bacon) followed by flour being used to make a thick roux. Water, broth, or milk is added and the liquid is brought back up to a boil, then salt and peppered to taste. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy. Called rich man’s gravy in some areas of the southern US.

* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.

Sausage gravy served atop a biscuits and gravy dish

* Mushroom gravy is a variety of gravy made with mushrooms.

* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.

* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.

In United Kingdom and Ireland, a Sunday roast is usually served with gravy. It is commonly eaten with pork, chicken, lamb, or beef. It is also popular in different parts of England, Scotland, Wales and Ireland to have gravy with just chips (mostly from a fish and chip shop).

In United Kingdom and Irish cuisine, as well as in the cuisines of Commonwealth countries like Australia, New Zealand, and some areas in Canada, the word gravy refers only to the meat based sauce derived from meat juices, stock cubes or gravy granules. Use of the word “gravy” does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat.

Throughout the United States, gravy is commonly eaten with Thanksgiving foods such as turkey, mashed potatoes and stuffing. One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.

Gravy is an integral part of the Canadian dish poutine. It uses a mix of beef and chicken stock as well as vinegar.

In many parts of Asia, particularly India, Malaysia, and Singapore, gravy is any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.

In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.

In gastronomy of Menorca, it has been used since the English influence during the 17th century in typical Menorcan and Catalan dishes, as for example macarrons amb grevi (pasta).

In Italian-American communities, particularly on the East Coast and around the Chicago area, the term “gravy”, “tomato gravy”, or “Sunday gravy” is used, but this refers to a tomato sauce rather than meat drippings mixed with a thickener. Used in this context, “gravy” is meant to be an English translation from the Italian sugo, which means sauce, as in sugo per pastasciutta. Whether certain sauces are referred to as “gravy” or “sauce” in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions.

 

Diabetic Breakfast Recipes

February 14, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Breakfast Recipes. Start your day off with a Delicious and Healthy Diabetic Breakfast Recipes with recipes like; Triple-Grain Flapjacks, Cinnamon Streusel Rolls, and Southwestern Waffle. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Diabetic Breakfast Recipes
Find healthy, delicious diabetic breakfast recipes, from the food and nutrition experts at EatingWell.

Triple-Grain Flapjacks
Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants……..

Cinnamon Diabetic Breakfast Recipes
You don’t have to make a special trip to the bakery when you can whip up a batch of these heavenly cinnamon streusel rolls at home…………

Southwestern Waffle
This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. And while you’d normally expect it served on toast or an English muffin, we’ve switched things up by serving it on a whole-grain waffle……….

* Click the link below to get all the Diabetic Breakfast Recipes
http://www.eatingwell.com/recipes/22609/health-condition/diabetic/breakfast/

Breakfast Recipes with Potato

February 7, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Breakfast Recipes with Potato. Start your day off with Delicious and Healthy Breakfast Recipes with Potato! With recipes like; Herbed Potato Bread and Egg-Stuffed Breakfast Potatoes. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Breakfast Recipes with Potato
Find healthy, delicious breakfast potato recipes including hash browns, home fries and potato pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.

Herbed Potato Bread
This distinctive loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it’s a fine accompaniment to savory dishes, but is also delicious toasted, with honey……..

Egg-Stuffed Breakfast Potatoes
A make-ahead breakfast perfect for camping or a busy morning—just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you’ll be excited to wake up for…….

* Click the link below to get all the Breakfast Recipes with Potato
http://www.eatingwell.com/recipes/18649/mealtimes/breakfast-brunch/potatoes/

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