Tuesday, June 6, 2017
Sunday, June 4, 2017
5 Quick, Yet Delicious Salad Dressing Recipes
By: Adrian T. Cheng
Having a bowl of healthy salad daily is great for the health. However, it can easily become boring to your taste buds especially if you use the same ingredients all the time. Add a variety of flavor and texture to your salad greens by trying new ingredients for your dressing. You can have it sweet, spicy, sour or however you prefer - having a good dressing for your salad makes all the difference.
Here are 5 quick and easy salad dressing recipes you can make:
What you need:
1 carrot, peeled and chopped
1 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons ground ginger
Mix together carrot, mayonnaise, soy sauce, sugar and ginger in a blender or food processor. Blend until smooth.
Creamy Cilantro Salad Dressing
What you need:
2 bunches cilantro, stems removed
2 cloves garlic, crushed
2 Anaheim chile peppers, roasted
1 1/2 cups mayonnaise
3/4 cup canola oil
1/3 cup toasted pumpkin seeds
1/4 cup crumbled Cotija cheese
1/4 cup red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine garlic, chile peppers, mayonnaise, oil, pumpkin seeds, cheese, water, salt and black pepper in a blender or food processor for 1 minute or until smooth. Add cilantro in batches, pulsing for about 40 seconds per batch. Pour mixture in a glass bowl. Cover and refrigerate for 1 hour before serving.
Easy Sweet and Spicy Salad Dressing
What you need:
1 cup minced onion
1 cup vegetable oil
3/4 cup white sugar
1/3 cup ketchup
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
Stir together onion, sugar, ketchup, apple cider vinegar and Worcestershire sauce in a bowl until sugar has dissolved. Carefully stir in vegetable oil until fully incorporated. Cover and refrigerate for 1 hour. Stir before serving.
Cranberry and Mustard Combo
What you need:
1 clove garlic, peeled
1 cup vegetable oil
1/4 cup cranberry sauce
1/4 cup Dijon mustard
1/4 cup apple cider vinegar
1/4 cup rice vinegar
1/4 cup walnut oil
Salt and ground black pepper to taste
Combine garlic, cranberry sauce, Dijon mustard, apple cider vinegar, salt and black pepper in a blender or food processor. Blend until smooth. Carefully add vegetable oil and walnut oil in a steady stream. Pulse again until mixture is thick and creamy. Serve immediately.
Milk and Vinegar Fusion
What you need:
3/4 cup half-and-half cream
2 tablespoons distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon granular no-calorie sucralose sweetener
Place half-and-half cream, vinegar, salt and sweetener in a small bowl. Whisk together until sweetener has dissolved.
Now enjoy a variety of flavor with your green salad with these easy yet delicious salad dressing recipes!
Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed [https://www.amazon.com/dp/B0156C0XQM]kitchen accessories that are affordable yet of quality. You can view Adrian's posts about going green and other [https://www.amazon.com/dp/B0156C0XQM]kitchen tools he recommends on his page.
Thursday, June 1, 2017
Fruit Tea - Recipe For a Lesser-Sweetened Version
I was raised in the south where very sweet tea is the norm. In fact, if you are in a restaurant and don't want your tea sweetened, you must specify that you want UN-sweetened tea. Most waiters/waitresses south of the Mason-Dixon Line will automatically bring you sweet tea if you ask for tea or iced tea. I've actually had to wait while the restaurant staff made some tea without sugar.
My grandmother uses 2 ½ cups of sugar in one gallon of tea! It's a perfectly acceptable allotment of granulated cane product in a pitcher of Georgia tea. A lot of southerners, including most of my family members, love it, but I never learned to like the syrupy taste of it. Besides, the extra sugar only converts to fat and ends up on my hips and thighs, so I opt for a lesser-sweetened recipe.
I spent a couple of years in the north where sweet tea was not readily available. I was in heaven. I never had to worry when I drove away from the take-out window if I was going to gag on the first straw full of my drink.
Same goes for fruit teas. Most are simply too sweet for my taste. If I want fruit tea in a restaurant here in Tennessee, I ask for half a glass of fruit tea and half a glass of unsweetened tea. I get some crazy looks and normally get charged for two drinks. Okay, here's my solution.
1. Don't drink tea in a southern restaurant unless you can get to the spout and control the sugar level in person.
2. Make fruit tea at home using this delicious recipe. It tastes great in any season!
*4 Family-sized tea bags
1 ½ quarts of boiling water
½ Quart of cold water
**1 Quart of orange juice
**1 Pint of apple or pineapple juice
**1 Pint of lemonade
*Green tea contains more health benefits (such as anti-oxidant properties) than regular tea but its taste gets lost when you add the rest of the ingredients. If you want a stronger tasting fruit tea, I suggest using black or orange pekoe tea bags. Sweet tea Southerners would never use green tea. Come to think of it, they wouldn't use this recipe for fruit tea either!
** You may use comparable amounts of a juice blend.
Place tea bags in a one-gallon pitcher in which you plan to serve or store your brew.
Pour boiling water over tea bags and allow it to steep for about an hour.
Discard tea bags, add cold water and juice. Stir and refrigerate overnight. Stir before pouring, serve cold and enjoy.
Yvonne Perry is a freelance writer and the owner of Writers in the Sky Creative Writing Services (WITS). She and her team of ghostwriters are ready to assist you with writing and editing for books, eBooks, Web text, business documents, resumes, bios, articles, and media releases. For more information about writing, networking, publishing, and book promotion, or to sign up for free email delivery of WITS newsletter, please visit http://www.writersinthesky.com New subscribers receive a free eBook Tips for Freelance Writing.
Monday, May 29, 2017
How to Make Raspberry LemonadeBy: Madhuram Prabhakar
Before going to the recipe, a small trivia I found about Raspberry. According to legend, raspberries were originally white. The nymph Ida pricked her finger while picking berries for the crying infant Jupiter, and raspberries have since been tinged red with her blood. (The botanical name of the raspberry is Rubus idaeus. Rubus means "red", and idaeus means "belonging to Ida"). Red raspberry is often the source of a good dietary supplement which you can find in local super markets called ellagic acid. This dietary substance found naturally in raspberries which acts as good antioxidants which prevent unwanted damages to cell membranes. For adults, Raspberry is important fruit for keeping the vision health. Now to a simple recipe using raspberries:
Frozen or Fresh Raspberries - 2 cups
Juice of 1 big Lemon
Water - 5 cups
Sugar - 1/2 cup
1. If using frozen raspberries, thaw them as per the instructions in the package.
2. Blend it using approximately 2 cups of water.
3. Strain the raspberry juice using a fine sieve repeatedly to get rid of the seeds. (that's what it's called right?)
4. In order to dissolve the sugar, I added the sugar, lemon juice and a little bit of the raspberry juice in a blender and blended it thoroughly. To this add the remaining 3 cups of water, raspberry puree and mix it well. That's it, Raspberry Lemonade is ready now. Serve it in a glass with ice cubes and garnish it with mint leaves.
Alternatively you can also pour the lemonade in ice pop molds and freeze it, for a cool Popsicle. And this will be a lovely treat for summer. Enjoy!
The original article with step-by-step photos can be found [http://www.egglesscooking.com/2008/05/24/raspberry-lemonade/]here
Madhuram, Creator & Author of http://www.EgglessCooking.com/
Friday, May 26, 2017
thepennygirls Bacon Muffins
2 cups of All-Purpose Flour
2 tablespoons of sugar
3 tablespoons of melted butter
1 cup milk
3 teaspoons of baking powder
1/4 teaspoon salt 1 large egg, beaten
1 cup of cooked bacon chopped
oil or spray to grease muffin pan
In a bowl,add flour,sugar, salt and baking powder, mix very well. Add beaten egg and milk to flour mixture. Add butter,mix well. Stir in bacon. Fill muffin pan with batter.Bake a 400F for 20 to 25 minutes. Serve Warm.
Monday, May 22, 2017
Stay Safe on the Water: National Safe Boating Week | CDC Features: Everyone, on all types of boats, should wear properly-fitted life jackets, or personal flotation devices (PFD). By wearing a life jacket, you can dramatically decrease your chances of drowning while boating.
Keep Kids Safe This Summer | CDC Features: Hot weather provides opportunities for kids to enjoy the outdoors. Take steps to keep them safe and healthy, both indoors and outdoors.
Friday, May 19, 2017
thepennygirls Corn Pudding
2 cans of creamed corn
3 Large beaten eggs
4 tablespoons of all purpose flour
4 tablespoons sugar
2 cup of heavy cream or milk
1/4 cup of melted butter
oil for greasing dish
Grease a baking dish with oil of choice, cooking spray or butter.
Mix all of the ingredients in a bowl, mix well. Pour in greased baking dish. Bake in oven 325 degrees F for forty-five minutes to an one hour.
Thursday, May 18, 2017
BAKED SPINACH CASSEROLE
2 pounds of spinach (frozen will work)
1/4 cup water
2 cups milk
4 Tablespoons butter
2 eggs beaten
1 cup bread crumbs
1/2 cups of cooked chopped bacon, cooked ham or whatever you want to add.
Butter, Spray, or oil of choice for greasing baking pan
If using fresh spinach,wash spinach thoroughly to remove dirt and grit. Add clean spinach and water to a pot. Cook covered for 6-8 minutes on medium to high heat. Remove from heat, allow to cool. Melt the butter. Drain the water from the spinach and chop the spinach. In a bowl add spinach,eggs, melted butter and milk. Mix well. Grease a baking dish. Add spinach mixture to the baking dish. Add bread crumbs and bacon or ham on the top. Bake for 35 minutes in 350F oven. Serve hot.
Wednesday, May 17, 2017
thepennygirls Frugal Chicken Noodle Soup
6-7 cups of water
3-4 pounds of chicken thighs or drumsticks
1/2 teaspoon white or black pepper
1/2 teaspoon salt
2 chopped onions (small)
2 chopped carrots
3/4 cup of chopped celery
1 bay leaf
1 tablespoon of dried parsley
2 to 3 cups of cooked pasta or noodles
Add water to a large pot. Add chicken and cook for two hours, add water as needed. Remove pot from heat, allow to cool. Remove and discard the bones and skin. Drain the broth and meat into a large bowl with a colander or strainer, setting the meat aside.Thoroughly cleanse the pot you cooked the broth in. Add the broth, pepper, salt, onions, carrots, celery, bay leaf and dried parsley to the clean pot. Remove the chicken from the colander and cut into small pieces. Add chicken to the broth and cook for two hours. Add water as needed or desired. After two hours, add cooked pasta and cook for 15- 20 minutes. Remove and discard the bay leaf. Serve hot.
Tuesday, May 16, 2017
AU GRATIN POTATOES
3 cups sliced cooked potatoes/ canned potatoes work also
1/2 cup grated cheese of your choice (usually cheddar) However, use what you have.1/2 cup of bread crumbs or crushed unsalted crackers
1-1/2 cup of white sauce *
Grease or spray a baking dish with the oil of your choice. Place 1/2 of the potatoes in the bottom of the baking dish. Add 1/2 of the grated cheese. On top of the cheese, sprinkle the bread crumbs or crackers. Place the remainder of the potatoes in the baking dish, the rest of the cheese and pour the white sauce over the cheese. Top with the rest of the bread crumbs or crackers. Bake in a covered dish at 350 degrees for 30-40 minutes.
*White Sauce Recipe
1 cup milk
2 Tablespoon butter
2 Tablespoon all-purpose flour
1/2 teaspoon salt
Monday, May 15, 2017
SCRAMBLED EGGS WITH HAM*
- 6 eggs
- 1 cup milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 cup chopped cooked ham or cooked meat of your choice or vegetables*
- 2 Tb Oil of choice
- 4 to 6 eggs
- 3/4 c. milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter or Avocado or oil of choice
- *Optional heat resistant spatula
Sunday, May 14, 2017
How Can I Protect My Children from the Sun?
- Seek shade. UV rays are strongest and most harmful during midday, so it’s best to plan indoor activities then. If this is not possible, seek shade under a tree, an umbrella, or a pop-up tent. Use these options to prevent sunburn, not to seek relief after it’s happened.
- Cover up. When possible, long-sleeved shirts and long pants and skirts can provide protection from UV rays. Clothes made from tightly woven fabric offer the best protection. A wet T-shirt offers much less UV protection than a dry one, and darker colors may offer more protection than lighter colors. Some clothing certified under international standards comes with information on its ultraviolet protection factor.
- Get a hat. Hats that shade the face, scalp, ears, and neck are easy to use and give great protection. Baseball caps are popular among kids, but they don’t protect their ears and neck. If your child chooses a cap, be sure to protect exposed areas with sunscreen.
- Wear sunglasses. They protect your child’s eyes from UV rays, which can lead to cataracts later in life. Look for sunglasses that wrap around and block as close to 100% of both UVA and UVB rays as possible.
- Apply sunscreen. Use sunscreen with at least SPF 15 and UVA and UVB (broad spectrum) protection every time your child goes outside. For the best protection, apply sunscreen generously 30 minutes before going outdoors. Don’t forget to protect ears, noses, lips, and the tops of feet.
Follow the directions on the package for using a sunscreen product on babies less than 6 months old. All products do not have the same ingredients; if your or your child’s skin reacts badly to one product, try another one or call a doctor. Your baby’s best defense against sunburn is avoiding the sun or staying in the shade.
Keep in mind, sunscreen is not meant to allow kids to spend more time in the sun than they would otherwise. Try combining sunscreen with other options to prevent UV damage.
Too Much Sun Hurts
Turning pink? Unprotected skin can be damaged by the sun’s UV rays in as little as 15 minutes. Yet it can take up to 12 hours for skin to show the full effect of sun exposure. So, if your child’s skin looks “a little pink” today, it may be burned tomorrow morning. To prevent further burning, get your child out of the sun.
Tan? There’s no other way to say it—tanned skin is damaged skin. Any change in the color of your child’s skin after time outside—whether sunburn or suntan—indicates damage from UV rays.
Cool and cloudy? Children still need protection. UV rays, not the temperature, do the damage. Clouds do not block UV rays, they filter them—and sometimes only slightly.
Oops! Kids often get sunburned when they are outdoors unprotected for longer than expected. Remember to plan ahead, and keep sun protection handy—in your car, bag, or child’s backpack.
- Source: Centers for Disease Control and Prevention (CDC)
- Date Syndication Captured: Monday, May 23, 2016 at 11:07 PM
- Date Syndication Updated: Monday, May 23, 2016 at 11:08 PM
Saturday, May 13, 2017
The sun, sunlamps, and tanning booths all give off ultraviolet (UV) radiation. Exposure to UV radiation causes early aging of the skin and skin damage that can lead to skin cancer.
People of all ages and skin tones should limit the amount of time they spend in the sun, especially between mid-morning and late afternoon, and avoid other sources of UV radiation, such as tanning beds. It is important to keep in mind that UV radiation is reflected by sand, water, snow, and ice and can go through windshields and windows. Even though skin cancer is more common among people with a light skin tone, people of all skin tones can develop skin cancer, including those with dark skin.
Follow these tips to protect your skin from sunlight:
- Wear a hat with a wide brim all around that shades your face, neck, and ears. Baseball caps and some sun visors protect only parts of your skin.
- Wear sunglasses that block UV radiation to protect the skin around your eyes.
- Wear long sleeves and long pants. Tightly woven, dark fabrics are best. Some fabrics are rated with an ultraviolet protection factor (UPF). The higher the rating, the greater the protection from sunlight.
- Use sunscreen products with a sun protection factor (SPF) of at least 15. (Some doctors suggest using a product with an SPF of at least 30.) Apply the product’s recommended amount to uncovered skin 30 minutes before going outside, and apply again every two hours or after swimming or sweating.
- are strongest between 10:00 a.m. and 4:00 p.m.
- can go through light clothing, windshields, windows, and clouds
- are reflected by sand, water, snow, ice, and pavement
Updated: April 26, 2017This content is provided by the National Cancer Institute (www.cancer.gov)
Source URL: https://www.cancer.gov/publishedcontent/syndication/915363.htm
Source Agency: National Cancer Institute (NCI)
Captured Date: 2016-04-29 21:20:09.0
Ham Cooking ChartRelated information:
- For details on storing ham, see Ham Storage Chart.
- For details on preparing, cooking, and storing meat, see Meat.
|Category||Cut||Weight in Pounds||Minutes Per Pound|
|Smoked ham, cook-before-eating||Whole, bone in||10 to 14||18 to 20|
|Half, bone in||5 to 7||22 to 25|
|Shank or butt portion, bone in||3 to 4||3 to 4|
|Arm picnic shoulder, boneless||5 to 8||30 to 35|
|Shoulder roll (butt), boneless||2 to 4||35 to 40|
|Smoked ham, cooked||Whole, bone in||10 to 14||15 to 18|
|Half, bone in||5 to 7||18 to 24|
|Arm picnic shoulder, boneless||5 to 8||25 to 30|
|Canned ham, boneless||3 to 10||15 to 20|
|Vacuum packed, boneless||6 to 12||10 to 15|
|Spiral cut, whole or half||7 to 9||10 to 18|
|Fresh ham, uncooked||Whole leg, bone in||12 to 16||22 to 26|
|Whole leg, boneless||10 to 14||24 to 28|
|Half, bone in||5 to 8||35 to 40|
- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- Drain, glaze, and brown at 400 °F for 15 minutes.
Source URL: http://www.foodsafety.gov/keep/charts/hamcookingchart.html
Source Agency: Health and Human Services (HHS)
Captured Date: 2014-12-11 03:50:33.0
Friday, May 12, 2017
More Easy To Make Deviled Eggs
6 large hard boiled eggs
3 or 4 tablespoons mayonnaise
1 teaspoon mustard
2 tablespoons of cooked, crumbled bacon or other desired meat
1/8 teaspoon ground black or white pepper
Gently,cut the cooked eggs in half lengthwise. Scope out yolks and place the yolks in a bowl. Mix the yolks add the mustard and mayonnaise and continue to stir. Stir in pepper. Add the meat and stir. Use a spoon to gently fill the egg whites with the mixture. Chill for an hour and serve cold.
Thursday, May 11, 2017
Deviled Eggs Recipe - Easy Deviled Egg Appetizer
Deviled eggs are great to make for a simple holiday gathering or for a pot luck dinner. They tend to be a delicious, soothing, and party favorite appetizer. There is nothing better than making a big batch and snacking on a few before you put them out at the dinner party or packing them up for a party. Below is a quick and simple deviled eggs recipes that can easily be made a couple days ahead. So if you are ready for a foolproof, crowd pleasing recipe, then get your tools ready and let's begin.
The first step in making these easy deviled eggs is to hard-cook them. A lot of people say hard-boil, but this is not the correct term because you are really not boiling them, as you'll see. They should be cooked over high heat just until the water begins to boil then removed and left to stand until done. Never leave your eggs to boil! If eggs are boiled for any length of time, the yolks will become hard or may turn an unattractive greenish-gray.
Simply put the eggs in a pan roomy enough to hold them without crowding, with cold water to cover by at least one inch. Next, over high heat, heat the water and eggs until just fully boiling. Once a full boil is achieved, remove the saucepan from the heat, cover tightly and let them stand for 15 minutes. After which, remove the hot water and run them under cold water for 5 minutes to stop the cooking process. At this point, put them in the refrigerator to cool for a couple hours. It will make it easier to peel them.
Easy Deviled Eggs Recipe
12 hard boiled eggs
1/2 cup of mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon curry powder
Now it's time to make the deviled eggs. After peeling them and cutting them lengthwise in half, remove the yolks and put them in a bowl. This step is optional, but you can run the yolks through a hand sifter to get them real fine. It's makes for a creamier deviled egg. Otherwise, just mash them with a fork. Next, combine all the other ingredients to the yolks and mix well.
The last step is to take the mixture and put it in a food storage bag. What you will do next is to snip a hole in corner of bag and pipe yolk mixture into egg white halves. This is the easiest and most clean way of preparing the deviled eggs for presentation.
There are a number of variations to try, but I find this deviled eggs recipe to be the best tasting. It's simple to make, taking only a matter of minutes to put together, minus the cooking time for the eggs and letting them cool down before peeling.
So if you want to be the hit of the party or family get together, than give this yummy and easy deviled egg recipe a try.
Helpful Tip: Always use older eggs when preparing this or any deviled eggs recipe because they shell a lot easier. Receive other useful information and tips from the following:
Deviled eggs recipe [http://www.deviledeggsrecipe.org/easy_deviled_eggs] - recipe page.
Hard Boiled Eggs [http://www.deviledeggsrecipe.org/how_to_make_hard_boiled_eggs] Useful information about how to hard-cook eggs.About the Author:
Paula researches various topics of fashion and cooking, and is a writer online.
Wednesday, May 10, 2017
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Tuesday, May 9, 2017
Monday, May 8, 2017
Oatmeal is inexpensive especially when purchased in bulk. Oatmeal is vitamins, minerals and fiber, good things our bodies need to function properly. However, oatmeal is not known for its great taste, it's bland and dull. But, I have listed ten ways you can add extra flavor to your oatmeal.
1. Add almond milk.
2. Mix your oatmeal with frozen raspberries or frozen mixed berries.
3. Add cinnamon and brown sugar
4. Mix in cooked crumbled sausages
5.Try dried cranberries
6. Add sunflower milk with a dash of unflavored sunflower seeds(minus shells)
7. Add pumpkin spice
8. Mix in a few chocolate chips
9.Add a dash of cayenne pepper
10. Add canned pineapples
11. Mix in canned apple pie filling
Sunday, May 7, 2017
Saturday, May 6, 2017
A simple meal to fix when you are low on funds or want an easy meal to prepare for dinner.
Cooked pasta ( spaghetti, linguine and egg noodles work best, but use what you have.)
1/2 teaspoon of dry parsley flakes ( more or less depending on your taste.)
1/2 cup of butter or margarine ( more or less depending on your taste.)
1 teaspoon of garlic powder
( more or less depending on your taste.)
dash of black pepper
In a medium skillet melt butter/margarine on low to medium heat. Once the butter/margarine is melted add garlic and parsley stir well. Slowly add the desired amount of pasta to the pan until it is mixed well. Turn off heat. Add a dash of pepper and enjoy.
This recipe can be adjusted according to what you have available . If you don't have parsley, use whatever you have available to you.
Friday, May 5, 2017
It's frugal and a staple in most pantries, but after a while it can be a bit boring. I have provided an easy list of things to add to canned tuna to make it more appealing .
1. Add balsamic vinegar, Italian seasoning and salt.
2. Add lemon juice and black pepper .
3. Mix the tuna with Italian salad dressing.
4. Top a garden salad with tuna.
5. Mix with a little bit of taco seasoning and make tuna tacos.
6. Make a tuna melt. ( tuna salad and grill cheese combined)
7.Make tuna cakes: add tuna, bread crumbs, an egg, old bay seasoning in a bowel, mix well, form small cakes, fry in oil or bake in oven until desired consistency.
8. Add tuna to eggs with a bit of chili powder to make an omelet.
9. Mix tuna with macaroni and cheese.
10. Make tuna salad but add pasta shells, olives,tomatoes and cucumbers.
A Simple Egg Salad Recipe For Your Children
Egg salad is nutritious and tasty. If your kids are not excited by an egg salad sandwich, take the time to teach them how to make it themselves. Adding a recipe to their own cooking skills is enough to make most kids change their mind about a food.
Teach them to hard cook an egg rather than hard boil one. The eggs should be added to cold water that covers them, and then the water is brought to a boil. The heat is turned off and the pan is covered, allowing the eggs to sit in the hot water for a minimum of 10 minutes. This produces a hard cooked egg that is still tender rather than rubbery, and it eliminates the green ring that forms around the yolk in hard boiled eggs. Drain the eggs and peel them when they are cool enough to handle.
Eggs can be mashed or cut into small pieces. Let your kids experiment with adding flavors to the salad. Parsley, smoked paprika, chili powder or curry can be added to give the egg salad a little zing. Likewise, cream cheese or yogurt can be mixed with the mayonnaise to add more creaminess or give the sandwiches a tangy flavor.
Lettuce, sprouts, and pickles add a little crunch. Tomatoes are also a colorful addition that makes egg salad more exciting. Some people may prefer red onion slices or bell pepper slices. Bacon strips or crumbled bacon can be added to the mixture to add a smoky flavor.
Let your kids choose their bread. Some may find the chewy whole grain breads go nicely with their creamy egg salad. Others may prefer bagels, English muffins or other baked goods. The texture of the bread can add a lot to the finished egg salad sandwich, and can make the difference when it comes to getting the kids to eat it. No one likes mushy bread, and that is exactly what happens to white bread topped with moist egg salad. A firmer bread should definitely be considered to increase palatability.
Egg salad may be a popular choice to make after Easter, when lots of extra boiled eggs are lying around the kitchen. Do not let the time of year stop you, however. It is simple to make a batch of eggs to make for egg salad.
Recipe for Delicious Egg Salad
What You Need
6 hard cooked eggs
1/3 cup mayonnaise
1/4 teaspoon fresh ground pepper
1/8 teaspoon sweet curry powder
1 teaspoon Dijon mustard
Pinch of kosher salt
How to Make It
Peel the boiled eggs and separate the yolks from the whites. Put yolks in a mixing bowl and mash them thoroughly with a fork. Finely chop the egg whites with a knife and add them to the yolks.
In a separate bowl, mix the mayonnaise, pepper, salt, Dijon mustard and curry powder together. Add the dressing to the chopped eggs and stir well to combine thoroughly.
Serve immediately on a lettuce leaf or on your choice of sandwich bread. Leftovers should be placed in an airtight container and refrigerated. It can last up to a week.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.net/
Thursday, May 4, 2017
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Deviled Eggs - 7 Easy Deviled Egg Recipes
By: Martha McKinnon
I am always amazed at the unwavering popularity of deviled eggs. While you may consider them old fashioned they are always one of the first things to disappear at a party, potluck, or picnic. And what's not to like? They are wholesome and delicious.
There are lots of recipes that call for fancy fillings and I have included a few here if you are in the fancy is better camp. Start with the basic recipe first. It is easy and delicious. For a bit more pizzaz, try one of the 6 variations below.
Basic Deviled Eggs Recipe
6 hard boiled eggs, peeled
3 tablespoons mayonnaise
1 teaspoon mustard (grainy or Dijon)
1 teaspoon vinegar (of your choice
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling on top, if desired
Slice the eggs in half lengthwise. Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites. Sprinkle with paprika if desired. Serve on a platter.
More Deviled Egg Recipes
Prefer your deviled eggs with a little more pizzaz? Here are some creative ideas for adding interest to simple old fashioned deviled eggs.
With Anchovies and Basil - Add 6 finely chopped anchovy filets and 2 teaspoons finely chopped fresh basil to the egg yolk mixture.
With Horseradish - Mix 1 to 2 teaspoon(s) prepared horseradish into the egg yolk mixture.
With Olives - Omit mustard. Stir 1/4 cup finely chopped olives and 1/4 teaspoon curry powder into the egg yolk mixture.
With Shrimp & Dill - Stir 1/4 cup finely chopped cooked shrimp and 1 tablespoon chopped fresh dill into the egg yolk mixture.
Denver Style- Stir 1 tablespoon each of finely chopped red bell pepper, green bell pepper, and fully cooled ham into the egg yolk mixture.
Spicy- Omit salt and pepper. Stir 1/4 cup minced scallions, 1 teaspoon soy sauce, 1 teaspoon chile paste with garlic, and 1/2 teaspoon sugar into the egg yolk mixture.
Martha McKinnon is a health coach who believes that healthy eating and losing weight can be simple and delicious. She loves helping others who are struggling with losing weight and eating healthy lose weight and achieve their health goals by providing simple practical suggestions and ongoing guidance and support.
For more practical advice for healthy eating, stressless weight loss, and balanced living, please visit her website, [http://www.simple-nourished-living.com]http://www.simple-nourished-living.com.
While you are there, you can pick up your FREE gift - an e-cookbooklet full of favorite recipes for healthy homemade granola bars, granola cookies, and granola.
2 Delicious Pancake Recipes Your Family Will Love
By: Shelly Hill
During the weekends, I really enjoy spending some time in my kitchen early in the morning preparing breakfast for my family. If you are like me, you find box mix pancakes boring and lacking flavor.
Several years ago, a friend of mine gave me several recipes for homemade pancakes. What I really like about these recipes is that they are easy to prepare and they are more flavorful than a box mix.
If you are a busy mom, you can make some of these up during a Sunday morning and freeze them for later use that week. Just remove from your freezer, defrost for 1 minute in your microwave and then reheat on 75% power for 3 minutes.
Chocolate Chip Pancakes
1 1/2 cups milk
3 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoon baking powder
3/4 to 1 teaspoon salt
1/4 cup milk chocolate chips
1 tablespoons butter
In a large bowl, beat the two eggs for 30 seconds using an electric mixer. Stir in the milk, vegetable oil, flour, granulated sugar, baking powder and salt until all ingredients are well combined. Gently fold in the milk chocolate chips. Using a large skillet over medium heat, melt the 2 tablespoons of butter. Pour batter by 1/4 cup sized portions into your skillet and cook pancake for 3 minutes on each side or until golden brown.
Cinnamon Raisin Pancakes
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup molasses
2 cups milk
2 large eggs
6 tablespoons butter, melted
1 cup raisins
Place all ingredients into a large mixing bowl, except for the raisins. Using a mixer, beat the batter until all ingredients are well blended. Using a silicone spatula, stir in the raisins. Using a large skillet, melt 1 tablespoon butter over medium heat. Pour 1/4 cup of batter into the skillet. Cook on each side for approximately 3 minutes or until golden brown.
Shelly Hill has been working from home since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends and trying out new recipes. You can visit Shelly online at [http://www.workathomebusinessoptions.com] or at http://wahmshelly.blogspot.com for additional free recipes and cooking tips.