Kitchen Hint of the Day!

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!

50 Ways To Eat Eggs

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/

One of America's Favorites - Ham and Eggs

Ham and eggs

Ham and Eggs is a dish combining various preparations of its main ingredients, ham and eggs. It has been described as a staple of "an old-fashioned American breakfast" and of the traditional English breakfast. It is also served as a lunch and dinner dish. Some notable people have professed an affinity with the dish, such as Duncan Hines and Henry Puyi. Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict.

The term "ham and eggs" and some variations of it have been used in various cultural contexts. It has been used as a slang term in the United States, and has also been used to refer to various entities and events in the United States.


Ham and eggs is a popular dish often served as a breakfast meal in the United States. It is also consumed as a dinner or supper dish, for example in parts of the Southern United States, and is sometimes served as a lunch dish. Eggs served with the dish can be fried, scrambled or poached.

Ham served with scrambled eggs

Additional ingredients such as tomatoes and seasonings, such as Herbes de Provence, are sometimes used. The dish can be prepared on a stovetop in a skillet or frying pan, and also baked or broiled in an oven.

The pan juices or gravy from the ham is sometimes drizzled atop the eggs to add flavor. The dish's quality can be enhanced by using high-quality ham and cooking the ingredients over low heat, which prevents overcooking. A recipe for country-style ham and eggs includes reducing cream in the pan after the ham and eggs have been cooked, and then dolloping it atop the dish. Ham and eggs can be accompanied with side dishes such as toast and hash browns, among others.

Bacon and eggs is a similar dish, as is Eggs Benedict, which is prepared using bacon, Canadian bacon or ham and poached eggs as main ingredients. Spanish eggs consists of ham and eggs served atop heavily seasoned boiled rice. Ham and eggs are two of the main ingredients in the Denver omelette.

Kitchen Hint of the Day! FRIDAY

Seasoning at the right time.....


You should salt your scrambled eggs only right before they're finished cooking, since salting them too early will drain them of their moisture. So time your seasoning right, and your eggs will come out with a softer texture and brighter color.

Breakfast Turkey Scrambler

I'm passing along a recipe from the Jennie - O Turkey website, Breakfast Turkey Scrambler. Start your morning off with a Scrambler made with JENNIE-O® Turkey Ham along with Onion, Scrambled Eggs and Shredded Cheddar Cheese. Only 200 calories and 20 net carbs per serving! So start the day a healthier way with Jennie - O Turkey. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Breakfast Turkey Scrambler
This breakfast pita is a tour-de-force of breakfast greatness — filled with hash browns, lean turkey ham, onion, scrambled eggs and shredded Cheddar. Under 300 calories per serving!

INGREDIENTS

¾ cup egg substitute or 3 eggs, lightly beaten
½ teaspoon paprika
½ cup milk
4-ounces JENNIE-O® Turkey Ham, cut into ¼-inch cubes
¾ cup hashbrown potatoes
1 tablespoon minced onion
1 tablespoon butter
6 Gordita or pita bread
½ cup shredded American or Cheddar cheese
salsa or hot sauce, if desired

DIRECTIONS
1) In medium bowl whisk together eggs, paprika and milk. Stir in turkey ham, potatoes and onion. In large non-stick skillet over medium heat, melt butter. Add egg and meat mixture. Cook stirring occasionally until fully cooked.
2) Lay Gordita bread on flat surface; divide turkey ham mixture and cheese evenly over bread. Fold over and serve. Serve with salsa or hot sauce, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 200
Protein 9g
Carbohydrates 21g
Fiber 1g
Sugars 2g
Fat 9g
Cholesterol 45mg
Sodium 310mg
Saturated Fat 5g
https://www.jennieo.com/recipes/762-breakfast-turkey-scrambler

Kitchen Hint of the Day!

Warm the eggs up...........


 To make a great omelet or scrambled eggs, be sure the eggs are at room temperature (take them out of the fridge 30 minutes beforehand). Cold eggs are too stiff to make a fluffy omelet. For a super fluffy omelet or scrambled eggs, add ½ teaspoon baking soda for every three eggs.

Kitchen Hint of the Day!

To beat or not to beat..........


When making Scrambled Eggs how long do you beat the Eggs? And that's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating the eggs  results in lighter fluffier curds. Pick your favorite!

Kitchen Hint of the Day!

A clean up hint......


When cleaning up after preparing Scramble Eggs use cold water. It cleans dried egg off pans and utensils better than hot water, which causes the protein to bind to surfaces and harden.

Diabetic Egg Breakfast Recipes

From the Diabetic Living Online website its Diabetic Egg Breakfast Recipes. Protein packed and Diabetic Friendly Egg Breakfast recipes to start your day off right. Recipes include; Ranch Eggs, Southwestern Breakfast Tostadas, and Green Eggs and Ham Breakfast Burritos. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Diabetic Egg Breakfast Recipes

Packed with protein, eggs are a great way to start your day. Try one of these diabetes-friendly egg recipes that are carb-smart and delicious.



Ranch Eggs

Your taste buds will get a wake-up call with this Mexican-style casserole. If hot and spicy doesn't suit you in the morning, serve this meatless main dish for supper......


Southwestern Breakfast Tostadas

Take a trip to the Southwest without leaving your breakfast table with these crispy-outside, chewy-inside tostadas. Add your favorite veggies for even more flavor......


Green Eggs and Ham Breakfast Burritos

Zucchini, jalapeno, avocado, and salsa verde team up to give this egg breakfast its Seuss-inspired green hue. Fold the egg-and-veggie mixture into whole wheat, low-carb flour tortillas for a protein-rich breakfast that has just 24 grams of carb per serving........



* Click the link below to get al the Diabetic Egg Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-egg-breakfast-recipes

Low-Carb Breakfast Recipes

From the Diabetic Living Online website its Low-Carb Breakfast Recipes. Start your day off with these delicious and diabetic friendly recipes. Recipes including; The Quick and Easy Omelet, Sugar-and-Spice Biscuits, and Mushroom Scrambled Eggs. Find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/

Low-Carb Breakfast Recipes

Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you'll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.



The Quick and Easy Omelet

Fresh herbs, spinach, and a simple red pepper relish elevate the look, taste, and nutrients of a plain omelet. Like most egg dishes, the protein level is high (16 grams per serving) and the carb count is low (7 grams).......


Sugar-and-Spice Biscuits

When you want to impress your guests and stay on track with your diet, give these biscuits a try. There's enough cinnamon-sugar to satisfy any sweet tooth, yet each serving has just 18 grams of carb......


Mushroom Scrambled Eggs

With 11 grams of protein, this easy-fix breakfast is a great way to start your day. The nonstarchy veggies -- mushrooms, green onions, and tomatoes -- add flavor and color without contributing a lot of carbs........




* Click the link below to get all the Low-Carb Breakfast Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Kitchen Hint of the Day!

Scrambled Eggs.........


Always scramble your eggs on low heat. It might take longer for them to cook, but it reduces the risk of browning and overcooking. It also gives you more control over the consistency.

Kitchen Hint of the Day!

Kick up those Scrambled Eggs in the morning......


Eggs can be scrambled with onions, peppers, and tomatoes, but they can also be scrambled with spinach or kale. A sprinkle of cheese can do wonders and I like using leftover chili.

25-Minute Recipes

From the Diabetic Living Online website its 25-Minute Recipes. Short on time but still want a delicious and healthy meal? That's no problem with these 25-Minute Recipes from Diabetic Living. Recipes including; Tarragon Chicken Linguine, Mushroom Scrambled Eggs, and Kiwi Chicken Tostadas. Find them all at one of my favorite recipe sites, Diabetic Living Online.  http://www.diabeticlivingonline.com/


25-Minute Recipes

Think you don't have time to fix a healthy meal? Think again! These quick and easy, nutritious meals come together in 25 minutes or less.



Tarragon Chicken Linguine

Cooking broccoli with the linguine lets you use less pasta overall and save on cleanup at the same time.....


Mushroom Scrambled Eggs

Bacon (just a little), mushrooms, and tomato make this egg dish work for breakfast, lunch, or dinner!....


Kiwi Chicken Tostadas

Look for baked tostada shells in the Mexican-food section of your supermarket.....



* Click the link below to get all the 25-Minute Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/25-minute-recipes

One of America's Favorites - Scrambled Eggs

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred or beaten

Scrambled eggs with grated cheese.

together, typically with salt and butter and variable other ingredients, and then gently heated in a pan while being stirred.








Only eggs are necessary to make scrambled eggs, but nearly always salt is used, and very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche or grated cheese may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.

The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. Unlike pancake or omelette scrambled egg is virtually never browned.

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set. If any liquid is seeping from the eggs (syneresis), this is a sign of undercooking, overcooking or adding undercooked high-moisture vegetables.

Variations
* English style. In English style the scrambled eggs are stirred very thoroughly during cooking to

Preparation in pans

give a soft, fine texture
* American style - In American style the eggs are scooped in towards the middle of the pan as they set, giving larger curds.
* Scrambled eggs can be made easily sous-vide, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
* Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
* Scrambled eggs can also be cooked in a Microwave oven.



Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can

Scrambled eggs with bacon and pancakes

also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.

Kitchen Hint of the Day!

Break out the Herbs for Breakfast - Add a twist to your scrambled eggs in the morning by stirring chopped fresh mixed herbs through the beaten eggs.

Good Morning - Breakfast!

Started it off right this morning with an Egg and Turkey Sausage Biscuit. Just needed; I Pillsbury Grand Jr. Biscuit, 1 Medium Scrambled Egg, 1 Jennie - O Ground Breakfast Sausage, and a half slice of Colby Longhorn Cheese. And 1 cup of fresh brewed Bigelow Decaf Green Tea along with the Morning Paper. How did your Morning go?

One of America's Favorites - Scrambled Eggs

Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs).

Scrambled eggs with fingerling potatoes and bacon

Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding under cooked high-moisture vegetables.





In another "Escoffier" method a double boiler or au Bain Marie is used as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and whisked during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs. This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is somewhat more time-consuming than the regular method, taking up to 40 minutes to ensure perfect quality.
Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and stirring until the desired consistency is achieved, with the whites, and yellow scrambled together.
It is also possible to make scrambled eggs in a microwave oven, by cooking the eggs for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.
Scrambled eggs can be made easily sous vide, which gives a much smoother texture more similar to custard and requires only occasionally mixing during cooking.
Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).





Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.

Scrambled eggs with bacon

Variations of scrambled egg dishes

* scrambled eggs à l'arlésienne - with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
* scrambled eggs à l'américaine - with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
* egg bhurji - Indian variant of scrambled eggs. Additions include onions, green chili, chopped ginger, turmeric powder and chopped tomatoes. Sprinkled with chopped green coriander and eaten with roti. Another variant of egg bhurji is the Parsi akuri.
* Soy scrambled eggs - mixed with soy sauce and often eaten with congee.
* scrambled eggs with sucuk or pastırma; sucuklu yumurta and pastırmalı yumurta respectively - Scrambled eggs are mixed with Turkish beef sausages, or dried cured beef. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey and Egypt it is eaten regularly for breakfast.
* scrambled eggs with digüeñes - a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae.
* migas - a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.
* Stir-fried tomato and scrambled eggs - a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students[citation needed]. This is also eaten in the Philippines.
* Onions and scrambled eggs - another variant of scrambled eggs eaten in the Philippines. The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.