Artichoke and Roasted Red Pepper Strata
Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack and Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes

Directions:
Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8″ x 8″ glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated overnight.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

This and other recipes from US bed and breakfast inns can be found on bnb finder.com.

(photo and recipe courtesy of bnbfinder.com)

Post from: Blisstree

Artichoke and Roasted Red Pepper Strata

My group has already devoured the first batch I made and I’m making a second, hurried batch this morning. The recipe is easy.

Pickled Beets and Eggs

6-8 medium sized beets with green stalks cut off
6-8 hard-boiled eggs
1 1/4 c. cider vinegar
1/2 c. sugar
1 Tbsp. pickling spice
1/2 c. water

Boil the beets in water until fork tender. Drain and replace boiling water with cold water. Peel the beets. (The skins should just slip off in your fingers.) Slice into 1/4″ pieces.

Combine the vinegar, sugar, spice, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about five minutes.

Put eggs and beets into a pickling jar or crock. (note: don’t make my mistake. Make sure that you test a vintage crock for cracks and leaks before pouring in the liquid.) Add the pickling liquid over top. The beets and eggs will store in the refrigerator for up to one month.

(photo credit: S. Mitchell)

Post from: Blisstree

Pickled Beets and Eggs

Image (c) L Gerlach

If you want to make your own ham egg and cheese scramble, here are the ingredients and instructions for a scramble for one:

2 eggs

a dash of milk

1/4 cup cubed ham

1/4 cup sharp cheddar cheese (I used 2%)

Optional ingredients:

chopped onion

chopped green peppers

chopped mushrooms

Combine the two eggs and the milk and whisk together for about a minute. In a hot skillet sprayed with cooking spray, or with a little Canola oil, add the eggs and ham and scramble together with a fork. You can also add onions, green peppers, or mushrooms to add a little vegetables to your meal. When the eggs are almost cooked add the cheese and mix in. Add salt and pepper to your taste. Turn your scramble out onto your plate and enjoy! This is great paired with the corn muffins I made last night. Add a banana or some fried apples and you have a complete lunch.

Post from: Blisstree

Breakfast For Lunch: Ham and Egg Scramble

Photo: SXC

I usually make boring egg salad sandwiches, but I thought it might be nice to try a few more interesting recipes this year. Here are a few that I’m considering:

These pickled eggs got rave reviews on the recipe site, so I’m thinking they’re definitely worth a try.

And I’m thinking to try this twist on an egg salad recipe that is made with caramelized onions.

My final choice is a recipe I was reminded of by this one for spicy chili sauce with eggs. It is a spaghetti egg recipe my friend Connie passed on to me:

Peel a dozen hard boiled eggs. Place them in a pot of spaghetti sauce and let the sauce simmer until it is thoroughly heated. The eggs will have a nice saucy flavor and are great as a snack the next day or can be served sliced on top of the spaghetti.

* Do not eat eggs that have been left out for several hours. We decorate ours and then stick them in the fridge. We use plastic eggs for our Easter egg hunts.

Do you have a favorite recipe that uses hard boiled eggs?

Post from: Blisstree

What To Do With Leftover Easter Eggs

In this new case-control study of more than 3,000 adult women, the risk of developing breast cancer was 24 percent lower among women with the highest intake of choline compared to women with the lowest intake. Women with the highest intake of choline consumed a daily average of 455 mg of choline or more, getting most of it from coffee, eggs and skim milk. Women with the lowest intake consumed a daily average of 196 milligrams or less.

“Choline is needed for the normal functioning of cells, no matter your age or gender,” says Steven H. Zeisel, MD, PhD, University of North Carolina, who is an author of the study and a leading choline researcher. “Increasing evidence shows that it may be particularly important for women, particularly those of child-bearing age.”

This new study adds to a growing body of evidence linking egg consumption and reduced breast cancer risks. In addition, choline has also been shown to confer other health benefits such as in preventing birth defects, improving memory, and reducing heart disease risk.

How much choline does one require?

According to the Institute of Medicine, adequate choline intake is 550 milligrams per day for men and breastfeeding women, 425 milligrams per day for women, and 450 milligrams per day for pregnant women. One egg contains 125.5 milligrams of choline, or roughly a quarter the recommended daily supply, making eggs an excellent source of this essential nutrient. Choline is found exclusively in the egg’s yolk. Other top food sources of choline include liver, wheat germ and cauliflower.

Need choline rich recipes featuring the egg superfood? Check out the Incredible Edible Egg!

Post from: Blisstree

Choline in Eggs Reduce Breast Cancer Risks

Looking for other ideas? Here are more egg recipes to try. Worried about the effect of eggs on your health? Read this.

Post from: Blisstree

Recipes for Leftover Easter Eggs