Hard boiled eggs have been a staple in households around the world for decades, if not longer and for good reason. Not only are eggs a healthy food choice they are generally cheap! If you have been searching for a few good recipes for eggs, you have come to the right site. Here are few easy to make recipes.
Egg Salad Sandwiches
This is a recipe for eggs that has been as many variations at the people making it. Some swear by adding onions, herbs and even avocado's, but these are definitely not mandatory. A simple egg salad sandwich recipe would look something like the following:
2 hard boiled eggs
1 Tbsp. mayonnaise (salad dressing works as well)
1 tsp. Dijon mustard
Dash of pepper
Dash of salt
½ tsp. red wine vinegar (optional)
Finely chop the eggs, add mayonnaise, mustard, pepper, salt and red wine vinegar. Mix thoroughly and serve on your choice of bread.
Tuna Egg Salad
Other recipes for eggs often include various meat additives, including tuna.
Can tuna
4 hard boiled eggs
1 ½ tablespoon of mayonnaise
½ cup chopped celery (optional)
Pepper and salt to taste
Tuna in water is the healthier recipe for eggs but that is often a matter of personal preference. Drain oil or water, mix remaining ingredients and serve on favorite bread. (Wheat, white or multi-grain)
Deviled Eggs
One of the most popular recipe has to be the deviled egg.
12 hard boiled eggs
½ cup mayo or salad dressing
1 tsp. dry mustard (yellow mustard can also been use)
1 tsp. white vinegar
½ tsp. black pepper
Salt to taste
Peel the cooked eggs and rinse thoroughly. Slice it in half, longwise is most popular. Gently scoop out egg yolk and set aside in med mixing bowl. Mix mayonnaise, egg yolks and rest of ingredients together in bowl. You can use a hand mixer for extremely creamy filling, but hand mixing works fine as well. With a bakers bag or teaspoon refill egg white cavity with mix and garnish with paprika. Serve and enjoy the recipes and share it to your family and friends.
Conclusion
These are but a few of the most popular recipes for hard boiled eggs. With different variations of your choice, serving the traditional egg recipe is not a problem. As you may have noticed, each of the recipes for it may differ slightly from the way you or grandma did it! Egg salad, tuna salad and deviled eggs are classic recipes for hard-boiled eggs that have been tweaked to personal taste about a thousand different ways. Suffice it to say, there really is no wrong recipe!
Sunday, June 5, 2011
Saturday, June 4, 2011
Soup Recipes for the Football Season - Hearty Bowls for Your Bowls
After the joyous holidays, here comes the most dynamic season of the year- Super Bowl Days. While I may not have enough room to present suggestions from breakfast to late evening snacks, the following hearty soup recipes will fill a lot of tummies for football afternoons or will make up a delicious meal for cold evenings or weekend afternoons.
These recipes probably sound everyday but they fit the definition of warm comfort food that is versatile enough for the active football days. These are easy soup recipes that work for the long AFC and NFC playoff season when fans may not all want to eat at the same time. Plus, it works great for those cold days when soup just seems like the right thing.
Zesty Hamburger Soup
Ingredients
* 1 pound ground beef
* 2 cups celery, sliced
* 1 cup onion, chopped
* 2 teaspoons garlic, minced
* 4 cups hot water
* 2 medium potatoes, peeled and cubed
* 2 cups frozen corn
* 1-1/2 cups small shell pasta, uncooked
* 3-4 pickled jalapeno slices
* 4 cups V8 juice
* 2 cans (10 ounces each) diced tomatoes with green chilies
* 1 to 2 tablespoons sugar
Directions
Put beef, celery and onion in a Dutch oven and cook over medium heat until meat is no longer pink. Add garlic and cook for another minute. Drain. Stir in the water, potatoes, frozen corn, uncooked pasta and jalapeno. Bring to a boil. Lower heat, cover and simmer for 15 minutes or just enough until pasta is tender. Stir in the remaining ingredients. Bring to another boil. Once boiled, your hot soup is ready.
Healthy Sausage Lentil Soup
Ingredients
* 1 medium onion, chopped
* 1 celery rib, chopped
* 1/4 pound reduced-fat smoked sausage, thinly sliced
* 1 medium carrot, thinly sliced
* 2 garlic cloves, minced
* 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
* 1/3 cup water
* 1 cup dried lentils, rinsed
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1 can (14-1/2 ounces) stewed tomatoes, cut up
* 1 tablespoon Worcestershire sauce
* 1 cup fresh spinach, chopped
Directions
Coat a large saucepan with cooking spray. Cook onion and celery over medium-high heat for around 2 minutes. Add the sausage, carrot and garlic; cook for 3 minutes longer or until onion is tender. Stir in the chicken broth, water, lentils, oregano, cumin and pepper. Once boiled, lower heat then cover and simmer for 30 minutes or until vegetables are tender. Stir in the remaining 3 ingredients and cook until heated through or spinach is done.
I hope you will try and enjoy the soup recipes. These are among the best soup options that I find full of fiber, vitamins and iron. Just another healthy and tasty treat for those football fanatics.
These recipes probably sound everyday but they fit the definition of warm comfort food that is versatile enough for the active football days. These are easy soup recipes that work for the long AFC and NFC playoff season when fans may not all want to eat at the same time. Plus, it works great for those cold days when soup just seems like the right thing.
Zesty Hamburger Soup
Ingredients
* 1 pound ground beef
* 2 cups celery, sliced
* 1 cup onion, chopped
* 2 teaspoons garlic, minced
* 4 cups hot water
* 2 medium potatoes, peeled and cubed
* 2 cups frozen corn
* 1-1/2 cups small shell pasta, uncooked
* 3-4 pickled jalapeno slices
* 4 cups V8 juice
* 2 cans (10 ounces each) diced tomatoes with green chilies
* 1 to 2 tablespoons sugar
Directions
Put beef, celery and onion in a Dutch oven and cook over medium heat until meat is no longer pink. Add garlic and cook for another minute. Drain. Stir in the water, potatoes, frozen corn, uncooked pasta and jalapeno. Bring to a boil. Lower heat, cover and simmer for 15 minutes or just enough until pasta is tender. Stir in the remaining ingredients. Bring to another boil. Once boiled, your hot soup is ready.
Healthy Sausage Lentil Soup
Ingredients
* 1 medium onion, chopped
* 1 celery rib, chopped
* 1/4 pound reduced-fat smoked sausage, thinly sliced
* 1 medium carrot, thinly sliced
* 2 garlic cloves, minced
* 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
* 1/3 cup water
* 1 cup dried lentils, rinsed
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1 can (14-1/2 ounces) stewed tomatoes, cut up
* 1 tablespoon Worcestershire sauce
* 1 cup fresh spinach, chopped
Directions
Coat a large saucepan with cooking spray. Cook onion and celery over medium-high heat for around 2 minutes. Add the sausage, carrot and garlic; cook for 3 minutes longer or until onion is tender. Stir in the chicken broth, water, lentils, oregano, cumin and pepper. Once boiled, lower heat then cover and simmer for 30 minutes or until vegetables are tender. Stir in the remaining 3 ingredients and cook until heated through or spinach is done.
I hope you will try and enjoy the soup recipes. These are among the best soup options that I find full of fiber, vitamins and iron. Just another healthy and tasty treat for those football fanatics.
Friday, June 3, 2011
Quick and Easy Recipes to Make For Your Family or For Entertaining
If you have one of those homes where it seems everyone likes to congregate, you need lots of quick and easy recipes! Do your kids' friends always seem to be at your house? Everyone shows up at your house to watch the big games or your place seems the logical spot for game night, etc and everyone likes to eat! The recipes in this article will help you feed them quickly, easily, and inexpensively!
TRI-COLOR ROTINI SALAD
1 pkg (8-oz) tri-color rotini pasta, cooked according to pkg directions, drained
1 cup Grated Parmesan cheese
1 small bottle (8-oz) your favorite Italian salad dressing
1/2 cup chopped red bell pepper
1/2 cup diced red onion
2 cups broccoli flowerets
1/2 cup ripe olives
Mix all the ingredients together until well blended. Chill until serving time.
Yield: 8 cups
SPICY BAKED ARTICHOKE DIP
1 cup (4-oz container) grated Parmesan cheese
1 cup mayonnaise
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes
Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.
Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together. Spoon the mixture into the prepared dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top. Serve with assorted crackers.
Yield: 2 cups dip
EASY ITALIAN-FLAVORED BREADSTICKS
1 can (8 count) refrigerated breadstick dough
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 cup grated Parmesan cheese
dash of freshly ground black pepper
1/4 tsp garlic powder
1 egg white, beaten
1 tbsp water (cold works best)
Preheat oven temperature to 350 degrees.
Spray two cookie sheets with nonstick cooking spray; set aside.
In a small bowl combine the oregano, basil, Parmesan cheese, black pepper, and garlic powder; mix well and set aside.
Beat the egg white with the water; set aside.
Unroll the breadstick dough and separate at perforations. Cut each into two strips lengthwise. Brush the dough with the egg white/water mixture. Remove 1 tablespoon of the cheese mixture and reserve. Sprinkle the remaining cheese mixture over the egg white wash; fold strips in half lengthwise and twist to form a twisty breadstick. Press ends together to seal.
Brush twists with the remaining egg white wash and sprinkle with the reserved cheese mixture. Arrange on the prepared cookie sheets. Bake at 350 degrees for about 15 minutes or until golden brown.
TRI-COLOR ROTINI SALAD
1 pkg (8-oz) tri-color rotini pasta, cooked according to pkg directions, drained
1 cup Grated Parmesan cheese
1 small bottle (8-oz) your favorite Italian salad dressing
1/2 cup chopped red bell pepper
1/2 cup diced red onion
2 cups broccoli flowerets
1/2 cup ripe olives
Mix all the ingredients together until well blended. Chill until serving time.
Yield: 8 cups
SPICY BAKED ARTICHOKE DIP
1 cup (4-oz container) grated Parmesan cheese
1 cup mayonnaise
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes
Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.
Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together. Spoon the mixture into the prepared dish. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top. Serve with assorted crackers.
Yield: 2 cups dip
EASY ITALIAN-FLAVORED BREADSTICKS
1 can (8 count) refrigerated breadstick dough
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 cup grated Parmesan cheese
dash of freshly ground black pepper
1/4 tsp garlic powder
1 egg white, beaten
1 tbsp water (cold works best)
Preheat oven temperature to 350 degrees.
Spray two cookie sheets with nonstick cooking spray; set aside.
In a small bowl combine the oregano, basil, Parmesan cheese, black pepper, and garlic powder; mix well and set aside.
Beat the egg white with the water; set aside.
Unroll the breadstick dough and separate at perforations. Cut each into two strips lengthwise. Brush the dough with the egg white/water mixture. Remove 1 tablespoon of the cheese mixture and reserve. Sprinkle the remaining cheese mixture over the egg white wash; fold strips in half lengthwise and twist to form a twisty breadstick. Press ends together to seal.
Brush twists with the remaining egg white wash and sprinkle with the reserved cheese mixture. Arrange on the prepared cookie sheets. Bake at 350 degrees for about 15 minutes or until golden brown.
Thursday, June 2, 2011
Snacks and Other Sweets to Indulge Family, Yourself and Your Guests
One thing we all seem to love is sweets. Whether it is a sweet snack such as popcorn balls or candies or a wonderful torte, it seems sweets are things we don't want to live without. This article is a compilation of recipes to allow you to indulge that sweet yen in you, your family, and or your friends. Enjoy one of these goodies the next time the sweet tooth in you needs settling down!
EASY MARSHMALLOWS POPCORN BALLS
1 cup packed light brown sugar
8 cups miniature marshmallows
1/2 cup butter
3 quarts popped popcorn
In a saucepan combine the brown sugar, marshmallows, and butter. Cook (stirring constantly)
the mixture over low heat until the marshmallows are melted.
Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn. With buttered or greased hands, shape the popcorn into 20 balls. Place the popcorn balls on waxed paper and let stand until firm. Store in an airtight container or containers.
MY VERSION OF A BABY RUTH CANDY BAR
2 cups semisweet chocolate chips
1/2 cup peanut butter
1 jar (7-oz) marshmallow creme
1 cup chopped salted peanuts
In the top of a double-boiler over hot water, melt the chocolate chips and the peanut butter together, stirring occasionally. When melted, remove from the heat; add the marshmallow creme and peanuts. Beat until mixed together well. Pour into a foil-lined 8-inch square baking dish. Allow to cool completely then cut into 36 squares.
HONEY APPLE TORTE
1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon
Preheat oven to 350 degrees.
In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.
In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.
Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.
Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.
Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges.
EASY MARSHMALLOWS POPCORN BALLS
1 cup packed light brown sugar
8 cups miniature marshmallows
1/2 cup butter
3 quarts popped popcorn
In a saucepan combine the brown sugar, marshmallows, and butter. Cook (stirring constantly)
the mixture over low heat until the marshmallows are melted.
Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn. With buttered or greased hands, shape the popcorn into 20 balls. Place the popcorn balls on waxed paper and let stand until firm. Store in an airtight container or containers.
MY VERSION OF A BABY RUTH CANDY BAR
2 cups semisweet chocolate chips
1/2 cup peanut butter
1 jar (7-oz) marshmallow creme
1 cup chopped salted peanuts
In the top of a double-boiler over hot water, melt the chocolate chips and the peanut butter together, stirring occasionally. When melted, remove from the heat; add the marshmallow creme and peanuts. Beat until mixed together well. Pour into a foil-lined 8-inch square baking dish. Allow to cool completely then cut into 36 squares.
HONEY APPLE TORTE
1/3 cup honey
2 tbsp lemon juice
3 Granny Smith, Rome, or Winesap apples, peeled, each cut into 8 wedges
3/4 cup sugar
6 tbsp butter
1/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 tsp grated lemon rind
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
nonstick cooking spray
1 tbsp granulated sugar
1/2 tsp ground cinnamon
Preheat oven to 350 degrees.
In a large nonstick skillet combine the honey and lemon juice; bring mixture to a simmer over low heat. Add the apples and cook for 14 to 15 minutes until almost tender, stirring frequently. Remove from the heat and set aside.
In a large mixing bowl, beat the 3/4 cup of sugar, butter, brown sugar, and vanilla at medium speed until well blended (about 4 minutes). Add the eggs, one at a time, beating well after each. Beat in the lemon rind.
Lightly spoon the flour into measuring cup and level with a knife or your finger. Combine the flour, baking powder, and salt, using a whisk to blend well. Gradually add the flour mixture to the sugar mixture beating on low speed until blended.
Pour the batter into a 9-inch springform pan that has been sprayed lightly with the nonstick cooking spray. Using a slotted spoon remove the apples from the skillet and arrange in a spoke pattern atop the batter. Press apples gently into the batter. Combine the 1 tablespoon of sugar and the cinnamon; sprinkle evenly over the apples.
Bake at 350 degrees for 1 hour or until the cake springs back when lightly touched in the center with your fingertips. Cook in the pan, on a wire rack, until completely cooled. Run a thin knife around the edge then remove the sides of the pan. Cut into 10 wedges.
Wednesday, June 1, 2011
Make a New Year's Resolution to Have More Healthy, Tasty, Inexpensive Meals at Home!
Why not promise yourself that you will serve your family more healthy, inexpensive meals at home in the year 2012? It is not hard to do, is much easier on your pocketbook, and is usually much healthier too. This article is full of recipes for old fashioned inexpensive, healthy, tasty recipes to help you toward that goal! Notice I did not say these recipes are for a meal. You will probably not want to serve all three of these recipes together; they are just ideas for various meals. Have a great 2012 and eat well!
CORN AU GRATIN
Growing up in the midwest corn country, corn was always a favorite no matter how you cooked it. Since corn and cheese are two of my favorite foods, I love this corn au gratin! You can make it even healthier by substituting whole-wheat flour for regular white flour, Splenda granulated for the sugar, egg substitute for the eggs, low-fat cheese for the regular Cheddar, and evaporated skim milk for the milk or cream. Simple substitutions your family won't even notice!
1 can (16-oz) cream-style corn
2 tablespoons flour
1 tablespoon sugar
2 eggs, beaten
1 cup grated Cheddar cheese
1/4 cup milk or cream
Place all the ingredients in a mixing bowl and mix together well. Place in a greased 8-inch square baking dish and bake at 350 degrees for 1 hour.
SAUSAGE AND SWEET POTATO BAKE
1 lb bulk sausage
2 medium sweet potatoes, peeled and sliced
3 medium apples, peeled and sliced
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water
Brown sausage and drain. Arrange the sausage, potatoes and apples in a 2-quart casserole. Combine sugar, flour, cinnamon, salt and water. Pour over sausage. Cover and bake at 375 degrees for about 1 hour or until potatoes and apples are tender.
Make this an even healthier dish by substituting turkey sausage (but read the label well to be sure it doesn't contain ground up turkey fat). Sweet potatoes and apples are two very healthy ingredients. And believe it or not, the cinnamon is very good for you.
TAILGATE PARMESAN CHICKEN
3 lb frying chicken, cut up
1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted
Preheat oven to 425 degrees.
Wash the chicken and pat dry.
Mix the Parmesan cheese, salt, and pepper together.
Dip the chicken into the melted butter then into the Parmesan mixture.
Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.
Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.
Yield: 4 servings
You can update this recipe to a more healthy status by removing the skin from the chicken. In my opinion, such as it is, substituting margarine for butter is not a healthy alternative. Butter is a natural product and more readily accepted by our bodies than is the artificial margarines.
CORN AU GRATIN
Growing up in the midwest corn country, corn was always a favorite no matter how you cooked it. Since corn and cheese are two of my favorite foods, I love this corn au gratin! You can make it even healthier by substituting whole-wheat flour for regular white flour, Splenda granulated for the sugar, egg substitute for the eggs, low-fat cheese for the regular Cheddar, and evaporated skim milk for the milk or cream. Simple substitutions your family won't even notice!
1 can (16-oz) cream-style corn
2 tablespoons flour
1 tablespoon sugar
2 eggs, beaten
1 cup grated Cheddar cheese
1/4 cup milk or cream
Place all the ingredients in a mixing bowl and mix together well. Place in a greased 8-inch square baking dish and bake at 350 degrees for 1 hour.
SAUSAGE AND SWEET POTATO BAKE
1 lb bulk sausage
2 medium sweet potatoes, peeled and sliced
3 medium apples, peeled and sliced
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water
Brown sausage and drain. Arrange the sausage, potatoes and apples in a 2-quart casserole. Combine sugar, flour, cinnamon, salt and water. Pour over sausage. Cover and bake at 375 degrees for about 1 hour or until potatoes and apples are tender.
Make this an even healthier dish by substituting turkey sausage (but read the label well to be sure it doesn't contain ground up turkey fat). Sweet potatoes and apples are two very healthy ingredients. And believe it or not, the cinnamon is very good for you.
TAILGATE PARMESAN CHICKEN
3 lb frying chicken, cut up
1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted
Preheat oven to 425 degrees.
Wash the chicken and pat dry.
Mix the Parmesan cheese, salt, and pepper together.
Dip the chicken into the melted butter then into the Parmesan mixture.
Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.
Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.
Yield: 4 servings
You can update this recipe to a more healthy status by removing the skin from the chicken. In my opinion, such as it is, substituting margarine for butter is not a healthy alternative. Butter is a natural product and more readily accepted by our bodies than is the artificial margarines.
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