Kitchen Hint of the Day!

May 20, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use those leftovers…………

Use leftover shrimp, tomatoes, green vegetables, red meat, and cheese in omelets or scrambled eggs. Empty your fridge of leftovers by putting them in omelets!

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Diabetic Dish of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

May 7, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch, FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. It’s only 135 calories and 2 carbs per serving! The recipe is off one of my favorite go to recipe sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

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.

 

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/

Kitchen Hint of the Day!

April 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Breakfast Omelet…..

Omelets are easy to prepare and healthy. Plus they’re a great way to use up leftover meat, cheese, and vegetables. Omelet, please!

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/

50 Ways To Eat Eggs

March 27, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its 50 Ways To Eat Eggs. Here are some Eggceptional and Healthy Egg Recipes with recipes like; Homemade Chicken Ramen Noodle Bowls, Soft Eggs with Green Goddess Dressing and Brown-Butter Breadcrumbs, and Cheesy Egg Stuffed Peppers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

50 Ways To Eat Eggs
Eggs are one of the most nutritious (and cheapest!) foods on the planet—one 80-calorie egg provides six grams of filling protein, five grams of heart-healthy fats, vitamin D, plus lutein and zeaxanthin, two antioxidants that help keep your eyes healthy. Here are 50 delicious recipes featuring this eggceptional superfood, from egg-in-a-hole avocado toast to cozy homemade ramen.

Homemade Chicken Ramen Noodle Bowls
Transform canned chicken noodle soup into quick ramen bowls by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving…………….

Soft Eggs with Green Goddess Dressing and Brown-Butter Breadcrumbs
For this showstopper of an appetizer, the custardy yolks of soft-cooked eggs are magically balanced with an amazing green goddess dressing and a crunchy brown-butter breadcrumb topping…………..

Cheesy Egg Stuffed Peppers
Bake up omelets in a pepper for a healthy, veggie-packed breakfast. Sweet bell peppers are filled with a cheesy egg filling with all the fixings of a classic Denver omelet. If you’re cooking for a crowd, this recipe is easy to double!……….

* Click the link below to get the 50 Ways To Eat Eggs
http://www.eatingwell.com/recipes/23214/ingredients/eggs/50/slideshow/50-ways-to-eat-eggs/

“Meatless Monday” Recipe of the Week – Italian Spinach Egg Rolls

March 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Italian Spinach Egg Rolls. Hard Boiled Eggs, Spinach, Lasagna Noodles, and Ricotta Cheese are just 4 of the ingredients that you’ll need to make this week’s dish. Take those Hard Boiled Eggs to a new level! The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Spinach Egg Rolls
Need a recipe for hard-boiled eggs? Try this baked dish featuring lasagna noodle rolls filled with a mixture of chopped hard-boiled eggs, spinach, ricotta and mozzarella cheeses, topped with spaghetti sauce.

Recipe Ingredients:
6 lasagna noodles
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup part-skim ricotta cheese
1/2 cup low-moisture part-skim shredded mozzarella cheese
4 large hard-boiled eggs, chopped
3 large eggs, beaten
1/2 cup chopped green onions with tops
1 1/2 teaspoons Italian seasoning, crushed
1 (14-ounce) jar spaghetti sauce
Freshly grated Parmesan cheese (optional)

Cooking Directions:
1 – Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.
2 – Spread half of the spaghetti sauce over bottom of greased 11×7-inch baking dish. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil.
3 – Bake in preheated 350°F (175°C) oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_and_spinach_egg_rolls_recipe.html

“Meatless Monday” Recipe of the Week – Cheese and Vegetable Strata

March 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheese and Vegetable Strata. Eggs combined with Asparagus, Italian Bread, Red Bell Pepper, Mushrooms, Green Olives, Wisconsin Fresh Mozzarella cheese, Wisconsin Jack Cheese, and Wisconsin Feta cheese equals one delicious and meatless Italian Style Dish! The recipe is from the CooksRecipes website which is stocked full of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese and Vegetable Strata
Assemble this wholesome, deliciously satisfying Italian-style cheese and vegetable dish at least four hours prior to baking.

Recipe Ingredients:
7 large eggs
1 1/4 cups half-and-half (light cream)
8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled

Cooking Directions:
1 – In a medium bowl, whisk eggs and half-and-half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2 – Grease 6 (1 1/2-cup) casserole dishes or 1 (13×9-inch) baking dish.
3 – Spoon bread and cheese mixture into dish(es).
4 – Pour egg mixture over the top.
5 – Refrigerate 4 hours or overnight.
6 – Place casserole(s) in a 350°F (175°C) preheated oven for 30 to 35 minutes or until golden brown and eggs are set.
7 – Remove from oven and serve.
Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese_and_vegetable_strata_recipe.html

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