Tag archives for food

5 Tasty Breakfast Sandwiches | Back-to-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Featured Products:
Egg Ring
Frequently Used & Favorite Items

English Muffin Breakfast Sandwich
½ cup spinach, chopped
½ garlic clove, minced
3 egg whites
1 english muffin
1 turkey breast slice
1-2 tomato slices
2 tbsp feta, crumbled
Salt and pepper to taste
oil

In a small pan over medium heat, add oil. Add spinach and cook until wilted. Add garlic and cook for another minute. Add egg whites and scramble. Season with salt and pepper to taste. Assemble sandwich as desired.
Enjoy!

Croissant Breakfast Sandwich
1 croissant
1 egg, scrambled with parsley and basil
1 deli ham slice
1 cheddar cheese slice

Biscuit Breakfast Sandwich
1 biscuit
1 egg, fried (Egg Ring)
1-2 tomato slices
Sprouts
¼ avocado, sliced

Waffle Breakfast Sandwich
1 waffle
1 egg, fried
2-3 bacon slices, cooked
2-3 tomato slices
1 monterey jack slice

Bagel Breakfast Sandwich
1 bagel, sliced in half
2 tbsp cream cheese
3 smoked salmon slices
2/4 cup cucumber, thinly sliced
1 tsp dill, chopped
1 tsp red onion, minced

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5 Healthy Pita Pizzas | Back-to-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

BBQ Chicken Pita Pizza
1 whole wheat pita
1-2 tbsp barbecue sauce
½ cup chicken, cooked and cubed
¼ cup pineapple, diced
⅛ cup red onion, finely diced
1 jalapeno, thinly sliced (optional)
½ cup mozzarella cheese, shredded
Cilantro for garnish

Assemble pizza by spreading a thin layer of barbecue sauce over pita. Top with chicken, pineapple, red onion, jalapeno and mozzarella. Bake at 375ºF for 8-10 minutes, or until cheese is melted and pita is lightly toasted. Garnish with freshly chopped cilantro.
Enjoy!

Pesto Pita Pizza
1 whole wheat pita
1-2 tbsp pesto https://youtu.be/FdOTR2YtiN4?t=3m1s
⅛ salami, sliced
1 tomato, thinly sliced
½ cup mozzarella, shredded
⅛ tsp chili flakes (optional)

Assemble pizza by spreading pesto over the pita. Top with salami, tomato slices and mozzarella and bake at 375ºF for 8-10 minutes. Garnish with chili flakes.
Enjoy!

Tuna Melt Pita Pizza
1 whole wheat pita
1 cup baby spinach, chopped
1 can tuna, drained and flaked
2 tbsp mayonnaise
2 tsp dill, chopped
¼ cup celery, finely diced
1 tbsp green onion, chopped
½ cup cheddar cheese, shredded

In a medium bowl, mix together tuna, mayonnaise, dill, celery and green onion. Set aside. Assemble pizza by topping pita with spinach. Top with tuna salad and sprinkle over cheddar cheese. Bake at 375ºF for 8-10 minutes. Garnish with green onion.
Enjoy!

Mediterranean Pita Pizza
1 whole wheat pita
¼ cup hummus
1 tbsp kalamata olives, chopped
1 tbsp artichoke hearts, chopped
1 tbsp roasted red pepper, chopped
1 tsp Greek seasoning
¼ cup feta  crumbled
Parsley for garnish

To assemble pizza, spread a layer of hummus over the pita and top with olives, artichokes, roasted red peppers and Greek seasoning. Sprinkle with feta. Bake at 375ºF for 8-10 minutes. Garnish with freshly chopped parsley.
Enjoy!

Turk-Cran-Brie Pita Pizza
1 whole wheat pita
2 tbsp cranberry sauce
3-4 slices oven roasted turkey breast
4-5 Brie slices
⅛ tsp thyme leaves

Assemble pizza by topping pita with cranberry sauce, turkey breast and Brie slices. Bake at 375ºF for 8-10 minutes. Garnish with fresh thyme leaves.
Enjoy!

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5 Healthy Lunch Bowls | Back-To-School 2017

**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available Now**

Back-to-School Recipes
Healthy Lunch Recipes
Healthy Snack Recipes
Shrimp & Asparagus Bowl
Calories: 385
2 cups mixed greens
1 cup steamed asparagus, cut into 1-2 inch pieces
1 tbsp balsamic vinaigrette
1 avocado, sliced
¾ cup chili shrimp, cooked
1 lemon wedge

Vegan Banh Mi Bowl
Calories: 341
1 cup brown rice, cooked
½ cup red cabbage, shredded
2 carrot, julienned
3 radish, finely sliced
4oz grilled tofu
1 tbsp ginger dressing
1 green onion, chopped
Chili slices for garnish

Buffalo Chicken Salad Bowl
Calories: 454
2 cups romaine, chopped
1 carrot, sliced into coins
1 celery stalk, sliced
¾ cup buffalo chicken, cooked and shredded
1 tbsp blue cheese dressing:  http://bit.ly/17rGu7e
1 tbsp blue cheese, crumbled

Mediterranean Couscous Bowl
Calories: 498
2 cups couscous, cooked
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup artichoke hearts, chopped
¼ cup roasted red peppers, sliced
1 tbsp Italian dressing
Parsley for garnish

Philly Cheese Bowl
Calories: 590
1 cup rice, cooked
½ cup mushrooms, quartered and roasted
½ cup green pepper, diced and roasted
¼ cup red onion, cooked and sliced
¼ cup provolone cheese, shredded
3oz steak, cooked and sliced
1 tbsp steak sauce

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Eggs Benedict

Nothing says brunch quite like Eggs Benedict but it can be an intimidating dish for novice cooks.  Below is a foolproof recipe for making Hollandaise sauce and an awesome technique forgetting perfectly poached eggs every single time.  Enjoy!!

Eggs Benedict

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 1

Calories per serving: Delicious!

Eggs Benedict

Nothing says brunch quite like Eggs Benedict. And while the process of making it can be involved, the results are always impressive and above all, delicious! For step-by-step video instructions CLICK HERE

Ingredients

    Classic Eggs Benedict
  • 4 English muffin, toasted
  • 8 slices peameal bacon, cooked
  • 8 poached eggs
  • Hollandaise sauce (Recipe below)
  • Hollandaise Sauce
  • ½ cup unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp warm water
  • salt and pepper to taste
  • cayenne pepper to taste

Instructions

    For the Hollandaise sauce:
  1. In a small sauce pan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Notes:
  15. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  16. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  17. To minimize the risk of food-borne illness, use pasteurized eggs.
  18. For the poached eggs:
  19. Fill a large, deep pot with about three inches of water.
  20. Bring the water to a simmer, with the bubbles just breaking the surface.
  21. Reduce the heat to low.
  22. Place a fine mesh sieve over a bowl.
  23. Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds.
  24. Gently roll the egg of the sieve and into a small bowl or ramekin.
  25. Repeat with all of the eggs, placing each into its own individual bowl.
  26. Gently roll each egg into water, getting as close to the water's surface as possible.
  27. Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING!
  28. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  29. Serve immediately.
  30. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.
  31. For the Eggs Benedict
  32. Place your toasted English muffin cut side up on a plate.
  33. Place one piece of Canadian bacon on each half.
  34. Place one poached egg on each half.
  35. Top with Hollandaise sauce.
  36. Garnish with fresh herbs and serve immediately.
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Steak & Eggs Benedict

Steak & Eggs Benedict

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 1

Serving Size: 1

Calories per serving: Delicious!

Steak & Eggs Benedict

For step-by-step video instructions CLICK HERE

Ingredients

  • 1 ciabatta bun (or any crusty bun will do)
  • 1 tbsp butter
  • pinch of garlic powder
  • 1 New York striploin, grilled to medium rare (any leftover beef will work)
  • 2 poached eggs How to poach an egg
  • 2 tbsp Hollandaise sauce How to make Hollandaise sauce
  • 1 tbsp steak sauce

Instructions

  1. Cut bun in half.
  2. Spread butter on each half and sprinkle light with garlic powder.
  3. Broil for about a minute or until the top gets golden.
  4. Thinly slice the steak or whatever beef you're using.
  5. Place the thin slices over the garlic toast.
  6. Top each half with a poached egg.
  7. Smother the eggs in Hollandaise sauce.
  8. Drizzle with steak sauce and serve immediately.
  9. Enjoy!
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Spicy Eggs Benedict

Spicy Eggs Benedict

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 1

Serving Size: 1

Calories per serving: Delicious!

Spicy Eggs Benedict

For step-by-step video instructions CLICK HERE

Ingredients

Instructions

  1. Cut the biscuit in half.
  2. Place each biscuit, cut-side-up, on a plate.
  3. Top each half with a strip of bacon, some pickled jalapeños and a poached egg.
  4. In a small bowl, mix the Hollandaise sauce with a splash of hot sauce.
  5. Smother the eggs in the Hollandaise mixture.
  6. Serve immediately.
  7. Enjoy!
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Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1

Serving Size: 1

Calories per serving: Delicious!

Smoked Salmon Eggs Benedict

For step-by-step video instructions CLICK HERE

Ingredients

Instructions

  1. Cut croissant in half.
  2. Place one half, cut-side-up, on a plate.
  3. Spread cut-side with whipped cream cheese.
  4. Top with slices of smoked salmon and two poached eggs.
  5. In a small bowl, mix Hollandaise sauce with freshly chopped dill.
  6. Smother the eggs with the Hollandaise mixture.
  7. Serve immediately.
  8. Enjoy!
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How to poach an egg

I have tried so many different techniques for poaching eggs and this is the ONLY one that turns out perfectly, each and every time!

FOR STEP-BY-STEP VIDEO INSTRUCTIONS CLICK HERE.

  1. Fill a large, deep pot with about three inches of water.
  2. Bring the water to a simmer, with the bubbles just breaking the surface.
  3. Reduce the heat to low.
  4. Place a fine mesh sieve over a bowl.
  5. Crack an egg into the sieve and allow the ‘loose white’ to drain for approximately 30 seconds.
  6. Gently roll the egg of the sieve and into a small bowl or ramekin.
  7. Repeat with all of the eggs, placing each into its own individual bowl.
  8. Gently roll each egg into water, getting as close to the water’s surface as possible.
  9. Cover with a tight-fitting lid and set a timer for five minutes.  NO PEEKING!
  10. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  11. Serve immediately.
  12. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining.  Store them in an airtight container for up to three days.  To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.

Enjoy!

 

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Garlic & Herb Popcorn

Garlic & Herb Popcorn

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 6-8 cups

Serving Size: As much as you want!

Calories per serving: Delicious 🙂

Garlic & Herb Popcorn

This savory popcorn is the perfect midnight snack! The rosemary and thyme taste incredible and the freshly grated parmesan takes it right over the top. I enjoy this popcorn most with a nice glass of wine 🙂 For step-by-step video instructions CLICK HERE

Ingredients

  • 6-8 cups popcorn
  • ¼ cup salted butter
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped
  • ½ tsp garlic powder
  • ½ tsp freshly ground pepper
  • freshly grated parmesan

Instructions

  1. In a small saucepan, melt butter.
  2. Stir in thyme, rosemary, garlic and pepper.
  3. Pour mixture over popcorn, replace lid and shake until popcorn is coated.
  4. Grate fresh parmesan onto popcorn and serve warm.
  5. Enjoy!
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Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

Prep Time: 8 minutes

Cook Time: 8 minutes

Total Time: 16 minutes

Yield: 7-9 cups

Serving Size: Just go for it!

Calories per serving: Delicious 🙂

Cinnamon Roll Popcorn

This sweet snack captures all the deliciousness of a cinnamon roll without all the guilt. It's completely addictive and best enjoyed with a tall glass of milk! For step-by-step video instructions CLICK HERE

Ingredients

  • 6-8 cups popcorn
  • 1 cup pecans, chopped
  • ¼ cup salted butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup white chocolate

Instructions

  1. Add pecans to popcorn and mix. Set aside.
  2. In a small saucepan, melt butter. Add brown sugar, cinnamon and vanilla. Heat until slightly thickened.
  3. Pour mixture over popcorn, replace lid and shake until popcorn is coated.
  4. Spread popcorn onto a parchment-lined baking sheet.
  5. Use a double boiler to melt white chocolate chips.
  6. Drizzle white chocolate over popcorn. Allow to cool completely
  7. Enjoy!!
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