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Posts Tagged: in the kitchen

Chorizo and Potato Hash Eggs Benedict with Cilantro Hollandaise >

On 04.12.2016 by Laura Davidson

Four years ago, during my second week of professional culinary school, I made my very first eggs Benedict from scratch. I arrived to my classroom early and anxiously looked at the white board to see our menu for the day. The famous, sweat-inducing word appeared before me: Hollandaise sauce. Or, as my chef instructor preferred to call it, “the sauce that smells fear…�?. Traditionally, Hollandaise sauce is served with eggs Benedict, a classic American breakfast consisting of toasted English muffin halves topped with Canadian ham or bacon, runny poached eggs, and Hollandaise sauce. Hollandaise sauce is made from raw egg yolks, butter, lemon juice, cayenne pepper, and salt. For that reason alone, Davidson’s Safest Choice® Pasteurized Eggs are essential for this recipe. Not only are Read More >

Tips for Healthy Snacking >

On 03.24.2016 by Molly Bray Yunek

Snacking can be the key to a healthy diet when done properly. But according to the USDA, the average snack for U.S. adults tends to have higher proportions of carbs and total sugars than beneficial nutrients such as protein and fiber. What to look for in a healthy snack The best snacks are those that fill you up quickly, keep you feeling full until mealtime, and add relatively few calories to your daily total. When picking a snack, aim for something that follows these simple criteria: Few calories. Most fruits and vegetables are low in calories. Even when you eat a portion that satisfies your hunger, the calorie count is low. High in protein. Quality protein can increase satiety, help manage weight, and prevent chronic Read More >

Spinach and Ham Sweet Potato Hash >

On 03.24.2016 by Matt Ivan

With Easter being the big food holiday in March, you may find yourself with a plethora of leftover ham—if you’re like me, you will for sure. My friends, family, and I make it a point to enjoy epic, elaborate meals that somehow always provide more food than we need. Good thing we all love leftovers too! You look in the fridge and see a large container of leftover bone-in ham plus extra sweet potatoes you tried to fit into the pan, but somehow that five pound bag doesn’t always fit. Naturally you should make spinach and ham sweet potato hash. All you need is a few more ingredients, including Davidson’s Safest Choice® Pasteurized Eggs, for a hearty Easter themed brunch recipe. It’s ideal for feeding Read More >

Celebrate Macaron Day >

On 03.09.2016 by Chantel Arsenault

March 20 is Macaron Day! Celebrate with our delicious pistachio macarons with pistachio ganache recipe. These confectionary delights are the perfect little indulgences—and completely safe when you use Davidson’s Safest Choice® Pasteurized Eggs. Want even more macarons? Try our Parisian macarons with chocolate ganache recipe.

Light & Healthy Baked Huevos Rancheros–A Healthy Breakfast! >

On 03.08.2016 by Chantel Arsenault

Looking to jumpstart healthy eating? Why not start your day with light and healthy baked huevos rancheros—MyPlate style? The USDA resource called MyPlate tells us that everything we eat matters. The secret to good healthy eating? “Focus on variety, amount, and nutrition,�? advises the USDA. Eggs in the MyPlate resource The MyPlate resource shows us that fruits and vegetables should fill up half the plate. One-quarter of the plate should be protein, such as eggs. The other quarter of the plate should be grains, especially whole grains. The dairy food group sits on the side and can feature foods such as milk, soy milk, yogurt, or cheese. Take a look at how the light & healthy baked huevos rancheros recipe fits into MyPlate: Easy, delicious, Read More >

National Nutrition Month® – Making the Most of Breakfast >

On 03.03.2016 by Molly Bray Yunek

March is National Nutrition Month®, which makes this a perfect time to review some of the best recommendations for achieving a healthy diet. There is a lot of confusing and conflicting information when it comes to improving our eating habits. With new diet trends that focus on a “free-from�? platform, it may seem that eating healthy is becoming increasingly complicated. We are being told to select foods that are free-from gluten and free-from dairy. There are dozens of other elements misleadingly being labeled as dangerous for our health. U.S. adults not getting enough fruits and veggies Let us take this opportunity during National Nutrition Month® to step back and practice the fundamentals of healthy eating. Before we remove anything from our diet, let’s start with Read More >

Eggnog Monkey Bread >

On 12.16.2015 by Chris Cockren

I absolutely love this time of year. Except the whole it being dark outside both when I wake up and when I get home from work. That's lame. But...the Christmas songs on the radio. The peppermint-flavored everything. Decorating the house. Oh, and cookies 24/7. All day, every day. My goal in December is to eat so many cookies that come January 1st, all I crave are vegetables. Okay, well that's not the actual goal. It just kind of always ends up that way because I'm cookie-obsessed. #thisiswhyimfat Christmas this year is extra special because it's the first with our little Olivia. You better believe I'll be spoiling the heck out of her every Christmas. I've been busy shopping up a storm for her. That's right ladies, I do all the Christmas shopping in our Read More >

How to Use Extra Egg Yolks or Egg Whites >

On 11.20.2015 by Sue Grossbauer, RD

Do holiday baking, eggnog-making, casseroles, entrees, and festive desserts leave you with an odd number of egg yolks or egg whites? Good news! You can store your yolks or whites and put them to use in other recipes. Yolks should be stored in an airtight container, refrigerated, and used within two days. Raw egg whites will keep a little longer than yolks in the fridge, and up to a year in the freezer. It is not recommended to freeze egg yolks. Here are some ideas for using extra egg yolks or extra egg whites. Using extra egg yolks Try the Safest Choice™ homemade aioli recipe, which uses 1 egg + 2 egg yolks for every batch. Aioli teams up perfectly with leftover sliced meats from Read More >

Eggs: A Crucial Ingredient for Gluten-Free Baking >

On 10.21.2015 by Chantel Arsenault

If you are among the one in five Americans aiming to eat gluten-free, perhaps you’ve dabbled in gluten-free baking. You may already know it can be challenging to replicate the texture and pleasure of traditional baked goods when you eliminate gluten from your baking recipes. The egg, a naturally gluten-free ingredient, can be a gluten-free lifesaver in your kitchen. Here’s why: gluten is a protein. In the words of the American Egg Board, gluten “entraps and holds air bubbles. A leavening agent causes the gluten network to expand; the heat causes the bubbles to rise, and then the structure sets, forming a combination of expansion, elasticity and rigidity.�? Egg protein complements gluten-free flour Depending on the variety, gluten levels in traditional wheat flours vary from Read More >

Crab Cake Sandwich with Mango Bacon Aioli >

On 08.27.2015 by Chris Cockren

This is the time of year that teachers like me loathe.  The countdown to the upcoming school year is creeping closer and closer.  The end is officially near.  This year it's going to be extra hard to go back to school... our little baby girl was born July 1st and I've been so lucky to be able to spend these past two months with her all day, every day. And instead of getting all sad and bummed out about the whole having to drop her off at the babysitter thing, I'm bringing you a recipe that reminds me of one of my favorite days I spent with Asheley and my little love bug. One of our really great friends just had a baby as well, so we got together Read More >