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Posts Tagged: in the kitchen

On-The-Go Breakfast Shortcut Recipes >

On 08.12.2015 by Chantel Arsenault

With kids heading back-to-school soon, if not already, breakfast might be on-the-go in your house. Below we have shared three of our super quick breakfast shortcut recipes to help you feed your kids something nutritious before you all head out the door for your busy day. 1. Mini Banana Pancakes 2. Quick Banana Muffins 3. Minute Soufflés

Cheesecake Batter Parfaits >

On 07.30.2015 by Michael T. Roddey

Today is National Cheesecake Day, and I am pleased to announce the release of another SafeEggs TV video! The second release from the “Eggs Up!�? series featuring yours truly will deliver an instructional video for Cheesecake Batter Parfaits utilizing Davidson’s Safest Choice pasteurized shell eggs. As I follow trends and explore new recipes to feature our pasteurized eggs, the utilization of batters is a timely topic. The movement to smaller desserts and at times duets or trios of desserts all play into the application of the Cheesecake Batter Parfaits. Regardless, if you are at home or in the restaurant, the ability to utilize it in various quantities and applications is a sure benefit. If you have ever been warned about eating raw cookie dough or Read More >

Mason Jar Sriracha Shrimp Caesar Salad >

On 07.24.2015 by Gina Matsoukas

I'll fully admit I didn’t get the point of this mason jar salad trend until recently. It just seemed so stupid to me as I sat there wondering why you’d shove all the ingredients of a salad into a jar and how you’d get your fork all the way to the bottom to eat it! Then I realized it’s the whole convenience factor for portability and even more important, an excellent way to keep the dressing from turning the lettuce soggy or requiring an extra container to carry it in to avoid that. Hindsight is 20/20 I guess because now I realize the whole concept is actually kind of genius. My husband has a Caesar salad addiction. I’m not even exaggerating when I say that. Read More >

Farro and Fried Eggs >

On 04.20.2015 by Chef Louise Mellor

What is farro and why in the world would you serve it with bacon and eggs?  Farro is an ancient grain that Italians have been eating for hundreds of years.  More specifically, it is a wheat grain (sorry, not gluten free) and it can usually be found in your local grocery store or specialty market.  You can find farro, spelt, or barley (each can be used interchangeably) in the grain aisle or where you typically find specialty products like Bob’s Red Mill flour and grains.  If you have never tried farro before, I want to encourage you to give it a try.  The flavor is hearty and nutty … a bit like brown rice, but in my opinion much tastier.  It is loaded with fiber, Read More >

Paleo Crepes with Strawberry Jam >

On 03.19.2015 by Gina Matsoukas

Paleo. If you haven’t heard the word before you’ve likely been living under a rock (a pretty big one too) for the past five years or so as this diet has seeped out of the small fitness niche it lived in and pretty much taken over the world. Okay, slight exaggeration maybe but seriously, I hear it everywhere. As someone that does CrossFit regularly, I’ve of course dabbled with it myself from full out Whole30 months (omg, give me the chocolate!) to where I’m at now which is eating paleo-ish a good chunk of the time. Here’s thing, I don’t believe peanuts and beans and are going to kill me, but I also believe we eat far too many carbohydrates. And then there’s the whole Read More >

Coloring Eggs – A Glimpse into Traditions >

On 03.18.2015 by Chantel Arsenault

Coloring eggs for spring celebrations is a time-honored tradition that crosses many cultures and faiths. According to Farmers' Almanac, the ancient Egyptians gave each other colored eggs to celebrate spring’s arrival. So did the Persians before them. The egg is often viewed as a symbol of rebirth. According to the Feasts of Feasts website, “It was customary in ancient times to go and gather different colored eggs from the nests of a variety of birds. Some suggest that may be what gave rise to egg hunts and dyeing of eggs, for people were imitating the tinted eggs of wild birds, and mimicking the colors of spring with its array of pastel flowers and blossoms in bloom.�? Farmers' Almanac says the Pennsylvania Dutch carried the egg-coloring Read More >

Personalized Chocolate Chambord Truffles >

On 02.06.2015 by Chris Cockren

It's February.  And I didn't even need to pay any attention to the frigid temperatures or piles of snow on the ground here in NY to figure it out.  Nope, all I have to do is take one step in any store and I'm plastered with heart shaped boxes filled with mediocre (at best) filled chocolates, overpriced roses, and a general overload of anything red and pink.  Hello Valentine's Day. And attention all my guys in the room.  Sure, we could just take the easy way out and grab one of those $9.99 boxes of chocolate and quickly pick out one of the few Valentine's Day cards left on the shelves (because, duh, of course we waited until the very last minute to secure said card), but that Read More >

Good fats: Avocados >

On 01.14.2015 by Chantel Arsenault

Ever wonder why monounsaturated fats are considered good fats? Discover the health benefits. Good fats in a healthy diet How can you incorporate more good fats in your diet? Try our avocado smoothie recipe. Good fats + protein = nutritious pick-me-up. So drink to your health!

Portobello Mushroom Egg Bakes >

On 01.08.2015 by Gina Matsoukas

My husband and I have two very different opinions on eggs. He’s a “scrambled or over hard�? kinda guy and I’m a “if it ain’t runny, don’t even bother�? kinda gal. I can’t even watch him make breakfast half the time because it pains me to see him cooking the eggs to death. He’s also a medium-well steak kinda guy, don’t even get me started on that… These mushroom bakes, however, can go either way. Want them runny (Safest Choice Eggs are perfect for this!) so that creamy yolk drips into the ricotta spinach mixture? You know I do! Follow the recipe as written. Want to deface the egg and practically eat it hardboiled? Don’t tell me you’re doing it, but just cook it a Read More >

How Sweet It is: Baking with Agave >

On 12.23.2014 by Debbie Rayhab

This holiday season when you are baking for friends, family and Santa, you may find yourself exploring the many sugar options. We have plenty to choose from—white table sugar, brown sugar, honey, molasses—and of course, artificial sweeteners. From a nutritional standpoint, sugar is a carbohydrate offering four calories per gram, or about 15 calories in a teaspoon. Recipes Using Agave Nectar For many people with diabetes, artificial and natural sweeteners are perfect solutions to cut out calories, reduce carbohydrates and still enjoy those holiday desserts. Have you tried agave as a sweetener? In our Light Devonshire Cream Sauce recipe we chose Agave nectar because this natural sugar ranks low on the glycemic index (GI), which measures how high food raises blood sugar. If you are Read More >