Kitchen Hint of the Day!

February 2, 2018 at 6:36 AM | Posted in Kitchen Hints | Leave a comment
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I hate peeling hard-boiled eggs……….

Looking for an easy way to peel hard-boiled eggs? Try adding baking soda or vinegar to the water when boiling.
* Thank you to Edie for passing this hint along!

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Kitchen Hint of the Day!

January 22, 2018 at 6:26 AM | Posted in Kitchen Hints | Leave a comment
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No cracks here……

Add a pinch of salt when boiling eggs, this keeps them from cracking while cooking.

Low-Calorie Breakfast and Brunch Recipes

January 10, 2018 at 7:04 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Breakfast and Brunch Recipes. Delicious Low-Calorie Breakfast and Brunch Recipes like; Ham and Jam Crispbreads, Artichoke and Egg Tartine, and Whole-Grain Buttermilk Pancakes. Find these and more all the EatingWell website and don’t forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Low-Calorie Breakfast and Brunch Recipes
Find healthy, delicious low-calorie breakfast and brunch recipes including low-calorie eggs, muffins, oatmeal and pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.

Ham and Jam Crispbreads
Smørrebrød is the Danish name for open-face sandwiches served on rye. Eating fiber-rich rye crisps (or rye bread) at breakfast (instead of white bread) may help you feel satisfied longer and help keep blood sugar levels steady. This version features lingonberry jam (yes, the kind you find at IKEA), ham and chives…….

Artichoke and Egg Tartine
For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast. If you can’t find frozen, be sure to rinse canned artichoke hearts well—they’re saltier than frozen. Serve with hot sauce on the side, if desired……..

Whole-Grain Buttermilk Pancakes
This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a classic recipe, this recipe saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you’ll dish up 2 extra grams of fiber. If you want to experiment with different types of whole grains, replace up to ½ cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds……….

* Click the link below to get all the Low-Calorie Breakfast and Brunch Recipes
http://www.eatingwell.com/recipes/18414/low-calorie/breakfast-brunch/?page=2

Egg Sandwich and Hash Browns

January 10, 2018 at 7:02 AM | Posted in Eggs, hash browns, Sargento's Cheese, Simply Potatoes | Leave a comment
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Today’s Menu: Egg Sandwich and Hash Browns

 

 

For Breakfast this morning I had a bowl of Honey Nut Cheerios. Also had my morning cup of Bigelow Decaf Green Tea. Had a sleepless night dealing with those Phantom Pains! These are so aggravating. They hurt so bad and not a thing you can do! Outside we got a little over an inch of new snow and 16 degrees. We had a high of 30 degrees and more snow this afternoon. Can’t do anything outside so I tried catching up on some sleep after the Phantom Pains stopped around noon. For Dinner tonight it’s an Egg Sandwich and Hash Browns.

 

I love Egg Sandwiches! hadn’t made these in years until a while back and enjoyed it so much I’m going to have it more often. To make it all I’ll need is 2 Eggs, Salt and Pepper, a slice of Kraft Sharp Cheddar, a bit of Blue Bonnet Light Butter, and 2 slices of Aunt Millie’s Light Whole Grain Bread. Just get a mixing cup or coffee cup and crack open both Eggs into it. Season it with the Salt and Pepper and whisk it all together.

 

 

 

 

Heat a small skillet on medium heat, I sprayed it with Pam Cooking Spray. I added the Butter, and when heated added the Egg Mixture. Fry it till the bottom browns and flip it. I then added my slice of Cheese on top of it. Cook until dome, and it’s ready! You can toast the Bread if you like, I didn’t toast mine.

 

 

 

 

To go with my Egg Sandwich I prepared some Simply Potatoes Shredded Hash Browns, which I love having anytime. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

How healthy are Eggs…..

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsSimply Pot
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g
http://www.simplypotatoes.com/products/productview.cfm?p

One of America’s Favorites – Breakfast Burrito

December 18, 2017 at 6:32 AM | Posted in One of America's Favorites | Leave a comment
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A breakfast burrito prepared with cheese, bacon, kale and other ingredients

The breakfast burrito, sometimes referred to as a breakfast wrap, is a variety of American breakfast composed of breakfast items wrapped inside a flour tortilla burrito. This style was invented and popularized in several regional American cuisines, most notably New Mexican cuisine, Southwestern cuisine, and Tex-Mex. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, or bacon.

 

 

Some fast food restaurants such as Burger King, Dunkin’ Donuts, McDonald’s and Taco Bell sell breakfast burritos. The breakfast burrito is also a street food.

The breakfast burrito was invented in Santa Fe, New Mexico, Little William Harm’s Burrito Shack, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chile and cheese. Fast food giant McDonald’s introduced their version in the late 1980s, and by the 1990s, more fast food restaurants caught on to the style, with Sonic Drive-In, Hardee’s, and Carl’s Jr. offering breakfast burritos on their menus. In 2014, Taco Bell launched their breakfast menu, which included breakfast burritos.

 

A chorizo and egg breakfast burrito with salsa

 

The breakfast burrito can be prepared with myriad filling ingredients, such as eggs, ham, cheese, onion, peppers, bacon, Canadian bacon, potatoes, sausage, avocado, tomato, spinach, beans, olives and other ingredients.

 

Kitchen Hint of the Day!

December 18, 2017 at 6:29 AM | Posted in Kitchen Hints | Leave a comment
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How healthy are Eggs………

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Beef Cubed Steak w/ Peppered White Gravy, Mashed Potatoes, and Seasoned Pinto Beans

December 6, 2017 at 5:53 PM | Posted in Cubed Steak, Margaret Holmes Products | Leave a comment
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Today’s Menu: Beef Cubed Steak w/ Peppered White Gravy, Mashed Potatoes, and Seasoned Pinto Beans

 

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Mostly sunny out there but its one cold start this morning, 24 degrees! We had a high of 45. After Breakfast I headed off to Kroger to pick up a few things for Mom and our Christmas Tree. Stopped by McDonald’s and picked up Breakfast for Mom and Dad. Cleaned the house this afternoon and had to replace a couple of our floor heat registers. For Dinner tonight I prepared Beef Cubed Steaks w/ Peppered White Gravy, Mashed Potatoes, and Seasoned Pinto Beans.

 

When at Meijer I always pick up a couple of packages of the Meijer Beef Cubed Steak. They are the best Cubed Steak I have ever found by far and one of the very few times I have Beef. They’re good size patties so I’m able to cut them in half and get 2 meals out of 1 patty. They come 2 to a package and cooked the other Cubed Steak for Mom. This is one of the few times I use Beef. Normally I use Buffalo but as far as I know no one makes Cubed Bison Steak, at least not yet!

 

 

 

To prepare the Cubed Steak I seasoned them with Sea Salt and Ground Black Pepper and I then dusted them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Extra Light Olive Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. I also made a packet of the Pioneer Peppered White Gravy Mix. Topped the Cubed Steak and Mashed Potatoes with it.

 

 

To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes.

 

 

 

 

 

Then I heated up a can of Margaret Holmes Seasoned Pinto Beans. To prepare them just empty the can into a sauce pan and heat until heated through. One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Cube Steak
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

One of America’s Favorites – Breakfast Burrito MONDAY

December 4, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , ,

A breakfast burrito prepared with cheese, bacon, kale and other ingredients

The breakfast burrito, sometimes referred to as a breakfast wrap, is a variety of American breakfast composed of breakfast items wrapped inside a flour tortilla burrito. This style was invented and popularized in several regional American cuisines, most notably New Mexican cuisine, Southwestern cuisine, and Tex-Mex. Southwestern breakfast burritos may include scrambled eggs, potatoes, onions, chorizo, or bacon.

Some fast food restaurants such as Burger King, Dunkin’ Donuts, McDonald’s and Taco Bell sell breakfast burritos. The breakfast burrito is also a street food.

 

A chorizo and egg breakfast burrito with salsa

The breakfast burrito was invented in Santa Fe, New Mexico, Little William Harm’s Burrito Shack, claims to have invented the original breakfast burrito in 1975, filling a rolled tortilla with bacon and potatoes, served wet with chile and cheese. Fast food giant McDonald’s introduced their version in the late 1980s, and by the 1990s, more fast food restaurants caught on to the style, with Sonic Drive-In, Hardee’s, and Carl’s Jr. offering breakfast burritos on their menus. In 2014, Taco Bell launched their breakfast menu, which included breakfast burritos.

 

 

The breakfast burrito can be prepared with myriad filling ingredients, such as eggs, ham, cheese, onion, peppers, bacon, Canadian bacon, potatoes, sausage, avocado, tomato, spinach, beans, olives and other ingredients.

 

Ham, Eggs, Hash Browns, and Toast

November 25, 2017 at 6:37 PM | Posted in Aunt Millie's, Eggs, Ham, hash browns | Leave a comment
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Today’s Menu: Ham, Eggs, Hash Browns, and Toast

 

 

For Breakfast this Morning I toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had that morning cup of Bigelow Decaf Green Tea. This morning it was cloudy and 28 degrees. As the day went on we seen some sunshine and a high of 51 degrees. Did a few things around the house and then starting at Noon I watched College Football for the rest of the afternoon. For Dinner tonight some Breakfast! I prepared Ham, Eggs, Hash Browns, and Toast.

 

 

Breakfast for Dinner sounded perfect for Dinner tonight! I sliced up the rest of our Thanksgiving Ham off the bone. The Ham, as it is most years, was moist and delicious! We used Cook’s Bone In Ham. To prepare it I used a small skillet, sprayed it with Pam Cooking Spray, and heated it on medium heat. I then took a few slices of it and reheated it i tin the skillet for about 5 minutes. I love this Ham! It has such good flavor, perfect for Breakfast or Dinner.

 

 

 

Next I used the same skillet and I prepared a Sunny Side Up Egg. Fried it on medium low, seasoned with Morton’s Lite Salt and Ground Black Pepper.

 

 

 

Simply Potatoes Hash Browns

As the the Ham and Egg were cooking, in another skillet I prepared some Simply Potatoes Shredded Hash Browns. I love these, I could have them every day! Again I used a small skillet, sprayed it with Pam Cooking Spray, added 1 tablespoon of Extra Light Olive Oil, and heated it on medium heat. i fried these for 14 minutes. When done I sprinkled some Sargento Reduced Fat Shredded Sharp Cheddar Cheese.

 

 

 

 

Finally I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. Topped them with some I Can’t Believe It’s Not Butter. Had a glass of 2% White Milk to drink. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Simply Potatoes Shredded Hash Browns

Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.

Nutrition FactsSimply Pot
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories 70
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Sugars 0.0g
Protein 1.0g
http://www.simplypotatoes.com/products/productview.cfm?p

 

 

 

Aunt Millie’s Light Whole Grain Bread

Aunt Millie’s Light Whole Grain Bread

Weight Watchers® SmartPoints®: 2
*The SmartPoints® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers® and SmartPoints® trademarks.
This bread has fewer calories than regular bread and provides at lease 20% of the recommended grams of fiber health experts suggest.

Nutrition
Serving size 2 Slices (47g)
Servings per Container 12

Calories 35
Calories from fat 0
Amount/Serving %DV*
Total Fat 0.5g 0g
Saturated Fat 0g 0g
Trans Fat 0g
Cholesterol 0mg 0mg
Sodium 170mg 85mg
Total Carbohydrate 17g 8g
Fiber 6g 3g
Sugars 1g
Protein 4g
https://www.auntmillies.com/products/breads/1357

One of America’s Favorites – Pecan Pie

November 13, 2017 at 6:25 AM | Posted in One of America's Favorites | 4 Comments
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Pecan Pie

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream, vanilla ice cream, or hard sauce.

 

Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.

Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients

A slice of pecan pie.

available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.

Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by the Native American Quinipissa and Tangipahoa tribes. Claims have also been made of pecan pie existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than a pecan custard pie recipe published in Harper’s Bazaar in 1886. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife. Pecan pie was made before the invention of corn syrup and older recipes used darker sugar based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecan, no syrup. The Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s.

Variations
In his 2004 book, Ken Haedrich identified a number of popular pecan pie variants:

Chocolate pecan tarts prior to baking

Butterscotch
Characterized by the addition of butterscotch chips and brown sugar (in addition to, not in place of, corn syrup)
Whiskey chocolate chip
In this pie, chocolate chips and a few teaspoons of Jack Daniel whiskey are added.
Alice Colombo’s Race Day Chocolate Pecan Pie
This pie is named after Alice Colombo, who was a food editor for the Louisville Courier-Journal in Kentucky. This pie was made by her on the occasion of the Kentucky Derby. The special ingredients suggested in the recipe include cornstarch, to soften the top, bourbon, chocolate chips and whipped cream.

Maple
Includes maple syrup and almond extract

Chocolate brownie
This pie has nuts on the surface and it is layered with chocolate pudding and fudge. It is served at room temperature or chilled.

Sawdust Pie
Sawdust Pie is a signature recipe of Patti’s Restaurant in Paducah, Kentucky, consisting of an egg-batter filling with coconut, graham cracker crumbs and pecans, topped with whipped cream and sliced bananas.

 

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