Calling all the salt-a-holics! This recipe is your cure if you are craving salt. These are a similar to those lovely warm sliders that you may have been served at a brunch or pot luck, however we kick them up a notch to include prosciutto ham and some parmesan cheese. While these do not have any vegetables in them, they do still keep you under 500 calories per serving (a serving size is 3 sliders) and they offer up a good amount of protein.
Add the chia seeds to a bowl or directly into your blender or food processor
Add the almond milk
Add the date syrup
Add the honey
Blend together well
Pour into your Mason jars and add a little lemon zest
Add a few whole blueberries
Place the lids on the jars and set in the fridge for at least 8 hours or overnight
Video
Notes
We added some lemon zest and a few flakes of shaved coconut to the top to make our look even more appealing. These ingredients are not necessary and were not factored into the nutritional estimates.
Chili made with ground beef, tomatoes, peppers, and onions warms the soul on a cool evening. If you are not counting the calories feel free to top it with your favorites like cheddar cheese, sour cream, avocados. If you feel really decadent add some crunch with corn chips.
Add onions to a frying pan with a little olive oil
Add the peppers to the frying pan
Cook until glistening
Transfer to a large pot
Turn up the heat to medium
Add the ground beef
Break the beef up as it cooks
Cook until there is no more pink color in the beef
Add the beef to the large pot
Add the tomato paste and stir to coat the meat
Add the sea Salt
Add the chili powder
Add the Cumin
Add the Chipotle
Add the tomatoes
Break the tomatoes apart in the pan
Add the Tabasco
Add the Cayenne pepper
Add the beans
Let everything cook together at least 15 minutes
Serve as it
Or serve with your favorite toppings
Video
Notes
Beef Chili is surely a comfort food as far as we are concerned. This chili is packed with flavor even without any toppings. Toppings are not included in the overall nutritional information.
Yes, you read that correctly! I know it is hard to believe that all that cinnamon-y goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing! These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast. In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.
Slowly add in the powdered sugar and mix until dissolved
Set aside to cool
Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing
Cinnamon Filling
Stir together all ingredients
Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)
Pancakes
Whisk together the dry ingredients
In a separate bowl mix the wet ingredients
Mix together lightly - do not overwork the batter, a few lumps are fine
Spray a pan or griddle with cooking spray
Over medium heat
Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
Check the bottom of the pancake flip when it is the desired color or light brown.
Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
Between each batch wipe out the pan to remove excess sugar.
Yes, you read that correctly! I know it is hard to believe that all that cinnamony goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing!
These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast.
In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.
Ingredients
Pancakes
1 Cup of Flour
2 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
1 Cup of Milk
1 Egg
1 Teaspoon of Vegetable Oil
Cinnamon Filling
6 Tablespoons of Brown Sugar
1/2 Stick of Butter Melted and Cool to the Touch
1/2 Tablespoon of Ground Cinnamon
Glaze
2 Ounces of Whipped Cream Cheese
1/2 A Stick of Butter
3/4 of a Cup of Powdered Sugar
1 Teaspoon of Vanilla Extract
Instructions
Glaze
In a small saucepan melt the butter, the vanilla
Add the cream cheese until melted
Slowly add in the powdered sugar and mix until dissolved
Set aside to cool
Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing
Cinnamon Filling
Stir together all ingredients
Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)
Pancakes
Whisk together the dry ingredients
In a separate bowl mix the wet ingredients
Mix together lightly – do not overwork the batter, a few lumps are fine
Spray a pan or griddle with cooking spray
Over medium heat
Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
Check the bottom of the pancake flip when it is the desired color or light brown.
Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
Between each batch wipe out the pan to remove excess sugar.
Wait, don't throw away that cranberry sauce from your Thanksgiving Dinner table! Especially if you made our Easy 3 Ingredient Cranberry Sauce Recipe These little berries are too good and too healthy for you to throw away. Instead, freeze that cranberry sauce in a baggie and make a smoothie from it later. This drink is for the cranberry lover who does not want an overly sweet smoothie,
Place all the ingredients in the blender and mix until smooth
Notes
It is refreshing and tart, but not too bitter. If you are looking for a more kid-friendly version we have a recipe for a Sweet Cranberry Smoothie also made from leftover cranberry sauce.
Wait, don’t throw away that cranberry sauce from your Thanksgiving Dinner table! Especially if you made our Easy 3 Ingredient Cranberry Sauce Recipe These little berries are too good and too healthy for you to throw away. Instead, freeze that cranberry sauce in a baggie and make a smoothie from it later. This drink is for the cranberry lover who does not want an overly sweet smoothie, It is refreshing and tart, but not too bitter. If you are looking for a more kid-friendly version we have a recipe for a Sweet Cranberry Smoothie also made from leftover cranberry sauce.
Ingredients
½ Cup Leftover Frozen Whole Berry Cranberry Sauce
¼ Cup of Frozen Pineapple
¼ Cup of Orange Juice
⅓ of a Ripe Banana
1 Tablespoon of Vanilla Yogurt
Instructions
Place all the ingredients in the blender and mix until smooth
Don't ditch that leftover cranberry sauce on the trash, especially if you made it from scratch. Our homemade cranberry sauce was such a big hit this year that we hated to throw it out! Instead, I froze it until I could think of something to do with it. One Sunday morning I was rifling through my freezer to find ingredients for smoothies and there sat that frozen bag of cranberry sauce just begging to be tested in the blender. We tried a couple of concoctions, one was sweet and kid-friendly, which is this recipe and we also made one that is a bit more grown-up tasting because it is more tart. Both are delicious and made from the leftover Thanksgiving cranberry sauce.
Don’t ditch that leftover cranberry sauce on the trash, especially if you made it from scratch. Our homemade cranberry sauce was such a big hit this year that we hated to throw it out! Instead, I froze it until I could think of something to do with it. One Sunday morning I was rifling through my freezer to find ingredients for smoothies and there sat that frozen bag of cranberry sauce just begging to be tested in the blender. We tried a couple of concoctions, one was sweet and kid-friendly, which is this recipe and we also made one that is a bit more grown-up tasting because it is more tart. Both are delicious and made from the leftover Thanksgiving cranberry sauce.
Ingredients
½ Cup of Leftover Cranberry Sauce Frozen
⅓ of a Ripe Banana Frozen
1 Peeled and Sliced Apple
2 Seedless Tangerines or Cuties
¼ Cup of Orange Juice
1 Teaspoon of Vanilla Extract
1 Teaspoon of Honey
Instructions
Blend all the ingredients if its, is too thick add a smidge of water
Hosting on Thanksgiving Day is no easy feat. Sure, your mom and grandmother made it look easy, however, it’s those years of trial and error that allowed them to pull it off like an expert. Remember that old saying “practice makes perfect”. From planning a guest list to storing the fine china for the next holiday and everything in between these wise and experienced folks will guide us through how they make their Thanksgiving Day celebration a success.
Plan Your Events Ahead Of Time
There is no such thing as an impromptu Thanksgiving meal. If you plan to host a Thanksgiving gathering you should be thinking about things such as your guest list, budget, menu, and space at least a month ahead of time. If you are reading this article and it is a week before Thanksgiving don’t worry there will still be some tips provided throughout the article that will allow you to pull off a gathering in the short term. Just be aware you will have to work a bit harder, spend more than you should have to, and you will likely have to sacrifice formality and elegance.
Think about who will be at your gathering, it is okay to have an eclectic crowd, it often makes for the most memorable Thanksgivings and sets this gathering apart from others in our memories. Think about what you learned sitting around the table as a child. Likely there were lessons about family dynamics, patience, and civility. Perhaps you heard differing views on current topics or stories about your parents when they were growing up. Just keep in mind where you seat people, placing two people next to each other who do not agree on most issues and do not get along is a bit risky. When planning your guest list you also must think about how many people you can comfortably entertain in your space.
Consider Your Entertaining Space
What we did after we moved all the couches to one wall and move the coffee table out of the room is set up two folding tables to make a long and wide table. The idea was to have lots of room for the tablescape in the center and comfortably seat my 10 guests.
Whether you have a small apartment or a large home, space is a crucial element in making your guests feel comfortable. Make sure there is enough room for people to mix and mingle before being seated. For example, if you live in a small apartment with a balcony why not serve appetizers and a welcome cocktail or mocktail on the balcony? Have a rain plan ready like a small tent if the patio is not covered.
If you live in a very large space it would be best to create cozy areas for people to gather in just 1 or two rooms. You can even block off areas of the homes by making them less inviting. Try simply turning off a light in that room or by placing couches or other pieces of furniture at the opening of the room facing backward. This sends an underlying message that the room is off-limits. Plan for a place for your guests to put their purses, shoes, and coats, this will help contain clutter.
Set Up The Seating
Plan your table seating, always take into consideration the extra people who may get added to the list at the last minute. Make sure you have enough chairs and room for these folks. I think in my parent’s house this is how the children’s table evolved. You can get creative by adding in a table in the kitchen and calling it the chef’s table. One friend who had a small dining room and a small living room used to place a table in each room, however, she made sure that she sat at one table with her guests and her husband sat at the other to ensure everyone felt special and cared for.
Have A Plan For The Food
We all live with a budget, whether it is a strict rule or more of a flexible set of limitations. Restaurants must watch food costs closely in order to be profitable so why not take a cue from the pros. When hosting a Thanksgiving meal in your home, food costs can run amuck if you do not plan. This is because we strive to fulfill memories of our favorite flavors, treat ourselves to food we do not always have on hand, and have to accommodate the various dietary needs of our guests.
The very first step in your menu planning is to create a spreadsheet of your guestlist and placing any food allergies, sensitivities, or preferences next to their names.
Plan for foods that can be made in advance, somethings like homemade cranberry sauce or cranberry relish can be made two days ahead and still taste like you just whipped it up. You will be surprised at how much can and should be made ahead of time. This will save you time on Thanksgiving day so you can spend time with your guests and it will save you money. For example, biscuits and rolls cost cents to make as do pies and other baked goods. Making items on your menu in advance will allow you to serve more scratch-made foods. Food that is not mass produced always tastes better and homemade dishes are what make your Thanksgiving meals more intimate.
A good tip is to try your recipes in advance, Thanksgiving is not the time for a trial run. I try out new dishes at potluck events or just invite a few neighbors over to try it to see if it goes over well. If it passes the taste-test, the dish makes its’ way onto my Thanksgiving menu. This year a new Sweet Potato Casserole with Bourbon, Bacon, and Pecans was tested three times and perfected prior to Thanksgiving. I also made a Kale and Spinach Au Gratin dish twice before Thanksgiving. These were both made a day ahead in their respective casserole dishes and stacked in the fridge just fine.
If you buy a frozen turkey like most people do you must take it out of the freezer 3-5 days ahead depending on the size. Defrost in the refrigerator and remember to put something under it in case the packaging leaks and to catch any condensation. 24 hours before you plan to cook it remove all the innards. There is usually a neck bone and some giblets inside on either end. Don’t throw these away as they can be added to the stock for your homemade gravy. We smoke our turkey every year, but whether you decide to bake, smoke, or deep fry your bird, always plan to make gravy. Our turkey for 2020 was herb-encrusted, we have made it with pecan wood which gives it a deeper darker skin (shown below)
Herb Smoked TurkeyPecan Smoked Whole Turkey
Setting The Table
Plan your tablescape, decide on your color and theme. Do you want it to be rustic, elegant, perhaps a mix of both? Not enough matching plates, don’t worry. Buy plain white plates they will work with anything and you can alternate printed china plates with plain white plates. The same goes for stemware and napkins, it does not all have to match perfectly.
Who will be seated where? If you are having all family it could be fun to place small picture frames with old family photos into the mix. If you plan to have flowers on the table make sure you take into consideration, allergies that your guests may have. Never, ever use scented candles as this interferes with the smells of food. Always have a tablecloth regardless of how formal or informal your Thanksgiving table will be.
If you are hosting a less formal Thanksgiving gathering such as a potluck you may plan to have guests eat their turkey from some type of paper plate. A quick search on Google netted me some ideas for the table settings using paper plates. If you go this route please spring for the more expensive sturdy plates. You do not want gravy seeping through, messy spills, and the risk of an embarrassed guest. If you are planning to be less formal, I still suggest using quality utensils. The Dollar Store has the silver color or you can opt to use heavy-duty clear utensils they are always appropriate.
I prefer to let people sit where they are the most comfortable, but you may want to assign seats, If you do, there are so many wonderful options for place card holders that you can DIY for pennies.
I rarely serve wine from anything other than glass or crystal. Avoid the plastic fake stemware as it is never stable when half full and is tacky. If you have a very large crowd it is acceptable to use the plastic short cocktail glasses for soda and drinks.
Remember to plan for all your serving dishes and utensils, there is nothing worse than rifling through cabinets and drawers in front of your guests looking for a suitably sized bowl or your late grandfather’s antique carving set.
Cleaning Before The Day
Refrigerator space is one thing many people do not plan for. One week before Thanksgiving I run through all the condiments and containers. I use up anything I can and discard anything that has sat too long. This gives me a chance to wipe down the shelves with a soapy cloth and rinse vegetable and fruit drawers. My fridge will not only have more space, be clean for food storage, but will be presentable for my guests.
Don’t forget the outside and top of the refrigerator. Clean things you may miss on a weekly basis, the ceiling fan, that picture of your great grandmother on the wall, dust and vacuum the day before, don’t bother washing the floors unless absolutely necessary, this is best left for the day after to clean up any spills.
The day of your gathering clean the bathrooms, run and empty the dishwasher, empty the trash. Before your guests arrive, wipe down the counters and clean the sink.
Have a plan worked out with a co-host or close friend to help you with removing trash, clearing dishes, or opening the wine bottles You would be surprised at how much these little things get in the way of actually entertaining and enjoying your guests.
Being A Gracious Host
As your guests arrive take their coats and purses to the designated spot and hand them a flute of something bubbly, perhaps champagne, prosecco, sparkling juice, or seltzer water. Placing a cranberry or two in the flute along with some rosemary and/or an orange slice is quite festive. Raise a toast to each one and tell them how special they are to you and how grateful you are to know them.
photo courtesy of Parsnip and Pastries
Happy Thanksgiving from all of us at Love of Food Magazine!
Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the "most-ess" who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.
Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the most-ess who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.
Ingredients
A 12 Ounce Package of Cranberries
1 Cup of Orange Juice
1 Cup of Sugar
Instructions
Wash the berries and set aside
Add the orange juice and sugar together in a medium pot
Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
Place a cover on the pot but keep an eye that it does not boil over
Cranberries will start to pop
Stir occasionally over the next 10 minutes
Remove the pot from the stove uncover and let it sit for 1 hour or until cool
Lobster is very special to us. Rob and I got married in a little seashore town in New England on the 4th of July. We followed in the footsteps of my parents who were also wed on July 4th many years ago. We had an amazing wedding and lots of shenanigans back at our home with a clear view of Boston Harbor and the Fireworks. On our first wedding anniversary, we served lobsters to our guests as a way to celebrate a fun day of independence and of unity. That is how our tradition began. Every year for over fifteen years on our 4th of July Anniversary, we treat a small group of special guests to a lobster feast.
We enjoy all that the holiday has to offer complete with red white and blue decorations, colorful fireworks that illuminate the sky, and we tip a glass of champagne or two and toast to our union, our years of marriage with hopes of many more to come. Sometimes there is even Jello Shots, thanks to my friend Allyson. This year it was a smaller group due to Covid-19 but we managed to have a great time and we even had a chimichurri sauce for our lobsters compliments of Chef Ana Claudia Tapioca of Global Comfy.
Year-round we have lots of fun around lobster. We pay homage to this favorite sea creature on National Lobster Day. I went to Harris Teeter to partake in their celebration of the day and have my picture taken with a mascot lobster. I found this cool Friend’s inspired tee shirt for my dog., why? Well because he is my lobster! I was recently reminded that I also dressed up my dog in a lobster costume on Halloween a few years back, he did not seem amused.
How Many Ways Can You Prepare the Leftovers?
On Mother’s Day this year, my daughter sent me two lobsters and challenged me to see how many ways I can prepare the leftovers. I will show you some of the pictures of what I do with my left overs.
Connecticut Style Lobster Roll
Lobster Dropped Egg on Potato w/ Chimichurri
Traditional Lobster Roll
Open Face Lobster Sandwich w a Medium Egg
Lobster Bodies for Stock
Bloody Mary w/ Lobster Tail
The History of the Lobster
In the late 17th century and throughout most of the 1800 lobsters were abundant and would pile up on the seashores. Because lobsters are considered a good source of nutrition they would be used as food for children and the incarcerated. They were the ultimate poor man’s food and were sold in a can much like tuna fish or sardines are today. It was not until the 1800’s when the railroads started serving it to inland customers did lobster become a sought-after delicacy. Today lobster is more difficult to harvest therefore most seafood loving people select it when they want to treat themselves.
Growing up in Boston we were spoiled by the abundance of fresh seafood. When you live near the cold ocean waters of New England everyone knows someone who has lobster traps (or pots as they are also called). On a clear day, lobster boats can be seen moving around the shorelines and by dusk, they line the harbors with all the wooden traps stacked high on the back of their boats with large nets hanging on poles. These lobstermen mostly wear brightly colored weather slicker overalls and suspenders with big rubber boots. You can see them clearly from far away.
Rob Martin-Salty Lou’s
TheLobsterGuy.com
They pull their boats into the local docks in small towns and the large cities to sell their daily catch. Many sell more than just lobster as they can drag a net and catch other wonderful sea treasures. This is the freshest way to purchase lobster. There is no comparing the freshness of the meat when it has been pulled from cold waters earlier in the day. All over New England, you will find harbor town eateries serving up all that these boats had to offer from the sea. Crabs, shrimp, lobster, clams, scallops, and fresh fish of all kinds.
When you are sourcing lobster you want to make sure they are alive before cooking. The more active they are, the fresher they are. Do not put your live uncooked lobster into freshwater, they will die. If you are not cooking them immediately, place them into the refrigerator’s vegetable bin with some damp (not wet) newspaper or towels.
North American lobsters (shown above) are the ones I am most familiar with and they are different from the ones you will find in the Caribbean and warmer waters, those are called Spiny Lobsters or Rock Lobsters (shown below).
Should You Select a Male or Female Lobster?
Lobsters are either male or female and why should you care? The females actually have more tail meat. So how can you tell what sex lobster you have? Flip it over, the female has little soft feathery feelers that cross located on the body just before the tail section, while the males are also located before the tail section the male lobster’s feelers will point up toward his body and will have a harder spine-like texture.
Picture courtesy of Maine.gov
If you wait until after they are cooked to find out if you have a male or a female lobster, you may find a red or orange like waxy substance inside the tail. This is a female’s eggs or roe as they are called in the fish world. Finding a green substance in the tail area has nothing to do with a lobster’s sex, The green stuff is actually a gland that functions as the lobster’s liver and pancreas, it is called the Tomalley. Some people love it and swear it has an appealing peppery taste. Some cooks will prepare a compound butter using the lobster tomalley. According to Seafood Source. com the FDA warns against eating the tomalley when the lobster is harvested from an area known to have a red tide breakout. Red Tide occurs due to an algae-bloom that produces high levels of PSP toxins it can remain in the tomalley even after cooking. As a general rule, I do not eat it, nor would it likely be served to you in a restaurant.
Maine-Lobster.com
Lobsters have a hard exoskeleton and therefore need to molt their old shells as they grow. Adult lobsters molt approximately once per year. The water temperature may trigger this. In New England lobsters typically molt in the summer months since the water is a bit warmer. Molting is apparent to us as consumers when we try to crack the shell. If the lobster is difficult to crack it has not been recently molted, however when the shell is a bit softer to open it is because the lobster is growing new layers of shell.
Which is better, a soft or hard shell?
A soft-shelled lobster will contain more water and less meat. The hard-shelled lobster may be harder to open but it will yield more meat and have a deeper flavor. A fun fact, lobsters not only regenerate their shells but can grow back limbs and even their eyes. Wow!
Baked or Boiled?
Growing up, we of course ate lobster mostly in the summer when they could be steamed or boiled. However, these little lovely crustaceans also made an appearance around the Christmas and New Year holidays. In many New England restaurants, you will see lobsters offered with a baked stuffed option. I prefaced, in restaurants, since bake stuffing the lobster is not the most appealing option for most home-cooks. The reason for this is the lobster must be killed before stuffing and cooking it. How is it done you ask? The lobster is placed on its back exposing its underbelly and a large sharp knife is brought down quickly and driven through its thorax. For this main reason, the baked stuffed lobster is usually left to be prepared by chefs in restaurants.
Baked Stuffed
For us living here in North Carolina, lobster is one of those foods that shows up on a special occasion. We enjoy it a few times per year, we have it shipped in from New England. The lobsters now arrive by FedEx in big Styrofoam coolers instead of being picked up at the dock. The lobster companies have the shipping process down pat. Many of them ship all around the country.
The Lobster Guy
When the lobsters arrive we remove them from the overnight packaging and they get put in the refrigerator with damp (not wet) newspaper until we are ready to cook them. I recommend cooking them the same day or the next day. We have purchased and shipped with The Lobster Guy owned by Captain Tim Handigan, shown in the picture above. We have also ordered from Sea Salt Lobster, in Saco, Maine and both have been wonderful.
Our cooking process involves several big pots on outdoor burners, add in a bottle of beer, a couple of small onions, and a little crab boil seasoning. Get that water rolling and drop the lobsters in headfirst. This is the most humane way to kill them, as soon as they hit the water they die. You should add them one at a time so they do not bring down the water temperature. Cook the lobsters in the water for approximately 15 to 20 minutes unless you have very large lobsters over three pounds, they would need more time. You will know your lobster is nearly cooked when the shell color turns from the blackish-green color to a reddish-pink. According to The Lobster Guy, if you are not sure just give a tug on one of the antennae, if it releases without pressure your lobster is done.
Why Are Lobsters So Expensive?
Aside from the overnight shipping costs, lobsters are pricey for a few reasons. 1. The investment in the equipment needed to be a professional lobsterman. A used 20-25-year-old lobster boat could run you well over $150,000. Not to mention all the other equipment and gear that is needed to keep a crew efficient and safe. Which brings me to the second reason that lobster is pricey.
2 The danger involved in the profession. Fishing is a very dangerous way to make a living, the sea, and the weather, along with so many other factors that can go wrong. Captain Tim, The Lobster Guy, was actually featured on A&Es Deadliest Catch, Lobsterman. While researching his website we came across this video where he tells his story of his near-death experience out on the ocean on that fateful day in 1991 when the entire crew from The Andrea Gail sadly lost their lives due to a brutal NorEaster storm. In the Hollywood movie, A Perfect Storm, George Clooney plays the Captain and tells the story of how the Andrea Gail sank with its entire crew on board. Captain Tim from The Lobster Guy and his crew were rescued during that same storm, that very same day. It is chilling to hear this lobsterman tell his story of his Perfect Storm. We are so grateful for all these brave folks who are called by the sea and risk their own lives in order to bring the treasures of the ocean to our shores and our tables.
Pancakes bring back happy memories for many people. We remember mornings as children watching the magic happen in the pan. It was always fun to be served the warm round discs with a smiley face made of syrup. As an adult I do not care so much about the syrup instead I like to infuse some sweetness into the pancake with fruit and vanilla. When the cake comes out of the pan I slip it a pad of butter and lightly sprinkle some sugar, regular or powdered. Why are these pancakes the best ever? They are fluffy, sweet, and sophisticated, The secret to their more sophisticated flavor is lemon zest. If you are feeding more than 2-3 people you will want to double the recipe.
1TablespoonHomemade Vanilla Extract or 1 to 2 Teaspoons of Store-Bought
1CupFresh BlueberriesMake sure they are washed, stems removed, and dry them well
1TablespoonLemon Zestscrape a clean fresh lemon with a zester or grater
Cooking Spay
Instructions
Start with the milk and vinegar- combine them to sour the milk- let sit for 3-5 minutes while you work with the other ingredients
Melt the 2 tablespoons of butter and set it aside
Crack the egg into a bowl (do not put the hot butter with the egg)
In a large mixing bowl whisk all the dry ingredients together. The flour, sugar, baking powder, baking soda, and salt.
Add the milk mixture, butter. vanilla, lemon zest, and then the egg to the dry ingredients ( I use a runner spatula to mix and scrape the bowl. Do not overmix, lumps are normal, just make sure you have all the dry ingredients incorporated.
Spray a skillet with a light coating of cooking spray,
Heat on medium once you feel the pans heat by holding your hand an inch or so above it, slowly pour a small circle of pancake mixture, it will pour thick and spread out as it warms.
Pop the blueberries on by hand a few at a time.
Do not be tempted to turn the pancake until you see it forming bubbles- Do peek under it to see if it is browning. If at any time it is getting dark , flip and turn down your heat slightly.
Tip: I place a small piece of the cold butter on top before flipping and this helps make the pretty golden marks on the cakes and prevents me from having to use more cooking spray.
When the cake is cooked place your choice of topping, (butter and a small bit of sugar is plenty to make your mouth happy)
Pancakes bring back happy memories for many people. We remember mornings as children watching the magic happen in the pan. It was always fun to be served the warm round discs with a smiley face made of syrup.
As an adult I do not care so much about the syrup instead I like to infuse some sweetness into the pancake with fruit and vanilla. When the cake comes out of the pan I slip it a pad of butter and lightly sprinkle some sugar, regular or powdered.
Why are these pancakes the best ever? They are fluffy, sweet, and sophisticated, The secret to their more sophisticated flavor is lemon zest. If you are feeding more than 2-3 people you will want to double the recipe.
1 Cup of Flour
2 Tablespoons of Sugar
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
3/4 Cup of Milk
2 Tablespoons of White Vinegar
2 Tablespoons of Melted Butter
2 Tablespoons of Cold Butter
1 Large Egg or 4 Quail Eggs
1 Tablespoon of Homemade Vanilla Extract or 1 to 2 Teaspoons of Store-Bought
1 Cup of Fresh Blueberries ( Make sure they are washed, stems removed, and dry them well)
1 Tablespoon of Lemon Zest ( scrape a clean fresh lemon with a zester or grater)
Cooking Spay
Start with the milk and vinegar- combine them to sour the milk- let sit for 3-5 minutes while you work with the other ingredients
Melt the 2 tablespoons of butter and set it aside
Crack the egg into a bowl (do not put the hot butter with the egg)
In a large mixing bowl whisk all the dry ingredients together. The flour, sugar, baking powder, baking soda, and salt.
Add the milk mixture, butter. vanilla, lemon zest, and then the egg to the dry ingredients ( I use a runner spatula to mix and scrape the bowl. Do not overmix, lumps are normal, just make sure you have all the dry ingredients incorporated.
Spray a skillet with a light coating of cooking spray,
Heat on medium once you feel the pans heat by holding your hand an inch or so above it, slowly pour a small circle of pancake mixture, it will pour thick and spread out as it warms.
Pop the blueberries on by hand a few at a time.
Do not be tempted to turn the pancake until you see it forming bubbles- Do peek under it to see if it is browning. If at any time it is getting dark , flip and turn down your heat slightly.
Tip: I place a small piece of the cold butter on top before flipping and this helps make the pretty golden marks on the cakes and prevents me from having to use more cooking spray.
When the cake is cooked place your choice of topping, (butter and a small bit of sugar is plenty to make your mouth happy)
According to the NC Egg Association, “Yolk color depends on the hen’s diet.” The more yellow-orange plant pigments, the deeper the color. When hens eat mostly wheat or barley their yolks are lighter.
What about those double yolks? This usually happens when the egg is produced by a young hen whose cycle is not synchronized with the other chickens. A while back when all fat in foods was a public enemy #1, egg yolks were getting a bad reputation. Today we know that fats are essential in our diet and healthy fats are beneficial. Eggs Yolks have most of the vitamins including A,D,E and K and contain more calcium, copper, iron, manganese, phosphorus, selenium and zinc than the white and only a little less than half the protein. The protein from one egg equals that of 1 ounce of lean meat.
Getting the Grade
Eggs are Graded on a scale from AA to B. So what is the difference?
AA graded eggs are the best. They are the ones to use if you want a more uniform fried or poached egg.
A graded eggs are mostly what we see in the supermarkets. The whites are a little thinner so they spread out in weird shapes in a frying pan and drift away from the yolk when poaching
B graded eggs are rarely sold in supermarkets and are mostly used in commercial baking and egg products.
Freshness
According to the American Egg Board, most eggs are shipped within 1 to 3 days of a hen laying the egg on a farm. You can keep eggs in the refrigerator for 3-5 weeks. Eggs that are kept at room temperature will degrade much quicker at a rate equal to 1 week refrigerated. 1 day = 1 week
Egg History
Europe has been domesticating birds since 600 BC. China and Egypt have records dating back to 1400 BC that show birds were producing eggs for human consumption. East Indian historians believe that wild birds were domesticated as early as 3200 BC. How did they get to America? Well, like everything else in the fifteenth century, chickens came by boat. Source: American Egg Board
The Business of Eggs
On average, each laying hen produces 294 eggs per year. As Americans, we are consuming more of them than ever before. Per capita consumption of eggs has increased by over 16 percent in the past 20 years. Source: United Egg Producers
According to Eggs Feed America, the total economic impact on the United States is $29.3 billion. In North Carolina the impact is over 1.7 billion. According to the USDA, North Carolina ranks 8 out of the top ten in egg production. The average wages of those working in the industry are $58,000.
Types of Eggs
Chicken eggs are the most common, however, duck eggs and quail eggs are sold in many supermarkets across the United States. We have a neighbor who raises both and supplies us with these eggs often.
Duck eggs are basic, meaning they are alkaline-based versus chicken eggs which are acidic-based. Some say there are health benefits to eating alkaline balanced foods. I am not a health or nutritional professional so I can not speak directly to that. I, however, do look at the nutritional values that are a matter of fact and recognized by the USDA.
Cooking with Eggs
Hard Boiling Eggs
The trick to an easy-peel egg is to not use the freshest eggs you have. Instead, reach for eggs that are at least one week old. Then boil the water first and gently lower the egg with a slotted spoon. Once cooked immerse the egg into ice-cold water until chilled. To peel tap it on both sides and insert a spoon between the shell and the membrane to lift the shell right off. Repeat this process until all the shell is removed. I also recommend rinsing the spoon and egg in the cold water, this makes it easier to peel and rinses away any loose pieces of the shell.
We love them all and have some favorite ways to prepare them. If you like hard boiled eggs, all of them are good prepared this way but because of the different sizes you will need to adjust cooking times to accommodate the size of the egg you are working with.
How long does it take to hard boil each type of egg?
Duck eggs typically take 12-13 minutes from the time the water is in a full rolling boil.
Chicken eggs being a bit smaller need less time for an extra-large chicken egg I would suggest boiling for 11 minutes
Quail Eggs are so tiny they cook much quicker4- 5 minutes is more than enough time for a hard-boiled quail egg.
Soft Boiling Eggs
You want to make sure you have a firm white with any soft boiled egg.
Duck Eggs are typically 8 minutes for a soft boiled egg with a runny yolk.
Chicken eggs can be soft boiled in as little as 6 minutes
Quail eggs 2 minutes and 15 seconds- to 3 minutes.
Of course scrambled, fried and poached are also great ways to eat them.
Other uses for Duck Eggs
We have found that substituting duck eggs for chicken eggs sometimes can alter the flavor of some foods. For example I do not like my chocolate chip cookies or brownies made with duck eggs. I did recently make an amazing lemon curd utilizing the yolks of duck eggs and I would definitely recommend this to you. Perhaps it had to do with the acid in the lemon balancing with the alkaline of the duck egg. I understand that using the whites of the duck egg can also make a marvelous meringue.
Other Uses for Quail Eggs
I like a littlequail egg dropped on top of just about anything. My favorite is on top of grits with a bit of crumbled sausage. But why not drop over asparagus or a burger?
I know Easter has passed but you can color these eggs and they come out so pretty. Try this next year for a change of pace. Kids love quail eggs since they are kid sized and perfect for their tiny hands.
Scotch eggs are a treat for some and can be made with quail eggs so you just can pop them in your mouth. Great finger food for a tailgate or party.
Do you have a favorite egg recipe? How about Bearnaise Sauce or Custard or Egg Salad? Eggs in soups are very popular in many cultures. My chef friend, Preeti Waas who makes the most incredible Indian food. prepared this wonderful rice dish called congee with eggs on top of it. The fattiness of the egg yolk made the dish much richer Regardless of which eggs you choose or how you decide to eat them hopefully you learned how versatile and delicious they are.
Spray a microwave safe glass bowl with a little cooking spray so that your caramel does not stick
Add the caramel and the cream
Melt for 60 seconds, then stir and return to microwave and heat in intervals of 30 seconds after that depending on the strength of the microwave it could take as long as 120 seconds total
Note: It cools very quickly and you may have to to reheat after a couple of dips
Test each and every time you heat to make sure caramel is not too hot for little hands!