Italian Stuffed Eggs

by Beckie // January 29, 2018 // No Comments

4 hard-cooked eggs, peeled and halved lengthwise 1/4 cup extra-virgin olive oil 2 tablespoons minced fresh Italian flat-leaf parsley 1/4 teaspoon minced garlic 1/4 teaspoon kosher salt, or more to taste Freshly ground black pepper Garnish: Paprika Carefully remove yolk... Continue reading →

Deep Frying Tip

by Beckie // January 26, 2018 // No Comments

To avoid greasy fried foods, make sure your oil is at the correct temperature before adding the food. The best way to check this is with an instant read thermometer. Make sure you use the type that reads up to... Continue reading →

Add These Foods to Your Heart Healthy Diet!

by Beckie // March 8, 2016 // No Comments

Adopting prudent lifestyle habits and eating a healthy diet are the best ways to achieve optimal health. You can help minimize risks of heart disease and promote a strong cardiovascular system by adding these anti-inflammatory foods to your diet: Nuts,... Continue reading →

15 Foods that are High in Potassium

by Beckie // February 27, 2016 // No Comments

1. Sweet Potatoes Surprise—sweet potatoes, not bananas, rank highest on the list of foods that are high in potassium. One sweet potato packs a whopping 694 mg of potassium and only 131 calories, plus loads of fiber, beta-carotene, and energizing... Continue reading →

7 Times That Food Really is the Answer

by Beckie // February 26, 2016 // No Comments

Stuffing your face can be bad, but here are seven instances in which it actually helps. You know that stuffing your face can often lead to a vicious cycle of overeating, weight gain, and guilt, so in most cases it... Continue reading →

7 Steps to Cook Butternut Squash

by Beckie // February 25, 2016 // 1 Comment

Cut and peel winter squash for easy cooking 1. Butternut squash is one of the sweetest of the winter squashes, and it’s the easiest to peel and prepare for cooking. Other winter squashes, such as acorn and Hubbard, have a... Continue reading →

7 Basic Cooking Methods

by Beckie // February 23, 2016 // No Comments

Poach To poach food, it should be completely submerged in liquid that is between 160° and 180°. The food item remains in the liquid until fully cooked through and tender. Simmer When simmering food, it is usually cooked with a... Continue reading →

6 Reasons Butter Can Be Healthy

by Beckie // February 22, 2016 // No Comments

1. Fat Soluble Vitamins Butter is a source of vitamins A, D, K and E. It’s an especially rich source of Vitamin A in the form that is easiest for our bodies to use. 2. Helps Absorption of Vitamins and... Continue reading →

6 Crock Pot Mistakes You’re Making

by Beckie // February 22, 2016 // No Comments

1. Use the leanest meat you can find Lean meat cooked for a long time-no matter what the temperature-gets tough and stringy. Big hunks of fatty meat like short ribs and pork shoulder work best in a crock-pot. The fat... Continue reading →

Crème Fraîche

by Beckie // February 20, 2016 // No Comments

2 cups heavy cream 1/4-cup buttermilk or sour cream Combine cream and buttermilk in a sterile jar with a tight-fitting lid. Shake to combine and let stand at room temperature until thickened, 24-48 hours. Shake gently, then chill until ready... Continue reading →

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