Turkey burgers: Jessica PB was kind enough to share this wonderful recipe with me not too long ago. It's a Sandra Lee recipe from the Food Netowrk. Here's what goes in 'em: ground all-white turkey breast, chunky applesauce, bacon bits, poultry seasoning, maple syrup, salt and pepper. (If you want the whole recipe with measurements, e-mail me.) We make them into sliders and serve them on mini wheat rolls. And don't forget the dipping sauce: mayo, Dijon mustard and maple syrup (go easy on this if you don't want to load up on calories!). These are fantastic. I crave them. Val and I worked the late shift at the dock last night, so Matt grilled these at home and brought them down to us. Val is now a fan as well. :)
Potatoes and peppers (from our garden) on the grill: We don't eat potatoes very often... in fact, I rarely cook them at home anymore. However, this summer we've been cooking them on the grill with peppers and eating them alongside grilled meats, and they are very tasty. We chop up the pots (skin on), four or five Hungarian Wax peppers, minced onion, garlic, Cavender's, salt, pepper and olive oil - and put them in an aluminum foil pouch on the grill for 20 to 30 minutes.
Grilled chicken wings with Syberg's: Yep, I'm bringing it up again: Syberg's! Delish! When we were in St. Louis last month we bought five bottles - we're down to two. We did give one to Jess and Gabe, but that still means Matt and I have downed two bottles of wing sauce in less than two months. Yes, it's that good.
Friday, July 31, 2009
Wednesday, July 22, 2009
Interesting...
Here's a tidbit I received via the South Beach Diet Daily Dish. Did you know egg shell and yolk color don't really mean squat when it comes to which egg's better than the other? I usually go for the brown eggs, but I guess it doesn't necessarily make them the better eggs after all.
All About Eggs
Whether you like them scrambled for breakfast, deviled for a satisfying snack, or made into a delicious frittata for a simple weeknight meal, eggs are a versatile source of lean protein that can be enjoyed in all Phases of the South Beach Diet. When shopping for eggs, you’ll notice that there are many types to choose from: brown eggs, white eggs, jumbo, and small. Here we'll crack any confusion you may have regarding eggs.
Shell color: Interestingly, the difference in shell color has nothing to do with the quality of the egg. The color of the eggshell depends on the breed of the hen. Some hens lay white eggs and others lay brown ones — some even lay green. There is no difference in nutritional value or taste. The price of brown eggs tends to be higher only because the hens that lay these eggs are larger and require more food.
Yolk color: These color differences depend on the type of feed given to the hen. While hens given wheat-based feed tend to produce eggs with lighter-yellow yolks, those given corn-based feed tend to produce eggs with darker-yellow yolks. Fortunately, the color of the yolk does not affect the flavor or nutritional value. The yolk is the most nutritious part of the egg — it contains respectable amounts of vitamins A, C, and E, as well as some plant chemicals known to improve eye health.
Egg size: Eggs come in many sizes, from small to jumbo. Generally, recipes call for large eggs, so it's good to have these on hand. That said, even though they're labeled "large," they don't seem big. If you like to eat hard-boiled or deviled eggs, you might prefer extra-large or jumbo eggs for a slightly heartier nibble.
Egg grade: Grading is an indicator of egg quality and freshness, though only eggs graded A and AA are sold for consumption. There's not much difference between grade A and grade AA eggs, so don't worry about which one you choose. Instead, consider the storage conditions (eggs should be refrigerated) and the sell-by date, and open the carton to examine the eggs and make sure that none of their shells are cracked.
All About Eggs
Whether you like them scrambled for breakfast, deviled for a satisfying snack, or made into a delicious frittata for a simple weeknight meal, eggs are a versatile source of lean protein that can be enjoyed in all Phases of the South Beach Diet. When shopping for eggs, you’ll notice that there are many types to choose from: brown eggs, white eggs, jumbo, and small. Here we'll crack any confusion you may have regarding eggs.
Shell color: Interestingly, the difference in shell color has nothing to do with the quality of the egg. The color of the eggshell depends on the breed of the hen. Some hens lay white eggs and others lay brown ones — some even lay green. There is no difference in nutritional value or taste. The price of brown eggs tends to be higher only because the hens that lay these eggs are larger and require more food.
Yolk color: These color differences depend on the type of feed given to the hen. While hens given wheat-based feed tend to produce eggs with lighter-yellow yolks, those given corn-based feed tend to produce eggs with darker-yellow yolks. Fortunately, the color of the yolk does not affect the flavor or nutritional value. The yolk is the most nutritious part of the egg — it contains respectable amounts of vitamins A, C, and E, as well as some plant chemicals known to improve eye health.
Egg size: Eggs come in many sizes, from small to jumbo. Generally, recipes call for large eggs, so it's good to have these on hand. That said, even though they're labeled "large," they don't seem big. If you like to eat hard-boiled or deviled eggs, you might prefer extra-large or jumbo eggs for a slightly heartier nibble.
Egg grade: Grading is an indicator of egg quality and freshness, though only eggs graded A and AA are sold for consumption. There's not much difference between grade A and grade AA eggs, so don't worry about which one you choose. Instead, consider the storage conditions (eggs should be refrigerated) and the sell-by date, and open the carton to examine the eggs and make sure that none of their shells are cracked.
Tuesday, July 21, 2009
Wade Family Fun
Chris, Lindsey, Madison and Maddox (Matt's brother, sister-in-law, niece and nephew) came down on Sunday, and we took a boat ride up to Theodosia and had lunch at Cookie's. Afterward we anchored out in Spring Creek and went swimming with the kiddos. Madison and Maddox loved jumping (well, being thrown) from the back of the boat. It was a hoot.
Thursday, July 16, 2009
Taco Bell the New Taco Town?
It seems Taco Bell has reached a new low with the Bacon Cheesy Potato Burrito. Whaaaat the heck is that? And we wonder why America is overweight. Seriously, aren't the burritos fattening enough without adding more cheese, bacon and potato? It reminds me of this SNL skit. (See above.) Thing is, it's probably super delicious. Sigh.
Wednesday, July 8, 2009
How our garden grows...
(Above) Hungarian wax (hot) peppers. We have picked several of these already. Matt loves them.
(Above) Our zucchini plants are huge! The leaves are anyway. Nothing to pick yet, but I think there will be soon!
(Above) Okra! We've never grown this before, and so far, so good. We have four plants, and we've already picked two pieces. Matt likes to fry it. He says it's the ONLY way to eat it.
(Above) Neither Matt nor I eat very many tomatoes, but I still feel like we have to grow them! We have three "big boy" tomato plants and three roma tomato plants. I'm excited about the romas. No fruit yet, but the plants are growing like weeds! (The weeds are growing like weeds, too. Anyone have a secret for weeding the garden... besides weeding the garden? Ha ha.)
Tuesday, July 7, 2009
Terrible Twos
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| From Puppy Photo Shoot |
Today is Oscar's birthday! He's 2. We can tell he's getting older, as he's becoming more mature, more subdued and less playful... NOT! He's still ALL puppy, and I hope that never changes. :)
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