Posts Tagged: recipe
You can't go wrong with chocolate and peppermint. The perfect combination of sweet and cool, this peppermint patties recipe is a fun holiday treat—and with Safest Choice™ Pasteurized Eggs, they are safe to eat. Go ahead and indulge!
I’m honestly not sure which is better, Thanksgiving Day itself or the days following when your fridge is packed to the gills with leftovers and you know you don’t have to cook for at least a week. My husband hates leftovers. I, however, think they’re pretty much the best thing ever and you can bet there have been many arguments over this in the past eight years we’ve been married. He sees a skillet full of dinner and thinks “must finish” (say that in a caveman voice for the full effect). I see a skillet full of dinner and think “sweet, there’s at least one serving for leftovers!” Thankfully, when it comes to Thanksgiving, no matter how hard he tries, there’s just no way possible Read More >
This white chocolate candy corn blondie recipe is perfect for Halloween or Thanksgiving! Safest Choice™ Pasteurized Eggs give you a safe way to whip up all your favorite treats! Unlike regular eggs, they eliminate the Salmonella risk when you bake. Check out this recipe (created by Laura of the blog, Pies and Plots) and others in our recipe center!
Now I love my wife. She's an absolutely stunning woman with an equally huge and caring heart. But people. A perfectly soft cooked egg with a velvety, luscious yolk? Now that's the epitome of beauty. It's the Scarlett Johansson of the food world. My wife would say Bradley Cooper. Or Geoffrey Zakarian... she has a weird obsession with him. I digress. Point is... eggs are legit. Especially on top of this epic gluten-free and paleo friendly salad. And this isn't your average lame side salad... some limp lettuce and bottled dressing with a few pathetic vegetables thrown in the mix. Heck no. This Bacon and Egg Brussels Sprout Salad with Sweet Potato + Avocado has some serious flavor on flavor action going on. I've been wanting to make a Read More >
We use idioms a lot in our American culture, so much so that these common phrases have become a dime a dozen. Without question we all understand that March comes in with cold temperatures and we typically begin April with warmer weather. We somehow accept the reference to a lion and a lamb even though it really doesn’t make sense. Not to add fuel to the fire, but what do eggs have to do with Easter, Passover, or spring? Please don’t think I have a chip on my shoulder about these sacred holidays, I love them all, but one does have to stop and consider how we ended up with a large bunny who delivers chocolates in a basket and also hides eggs in the Read More >
Years ago when I read Julia Child’s My Life in France, I was struck by how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter of Mastering the Art of French Cooking. I was pleased to discover how easy it is to make at home and how much better it tastes than the store bought varieties. Most people don’t realize that the recipe includes raw eggs, which is why I will only use pasteurized Safest Choice™ Eggs. There’s another variation of mayonnaise known as aioli. Aioli was originally a sauce from southeastern France made from garlic, olive oil and lemon juice. However, many aioli recipes now include eggs as an emulsifier. Don’t tell anyone, but I actually use Read More >
The holidays may be long over but I still find myself short on time – especially when it comes to meal prep during the week. Although I do try and complete a good amount of bulk cooking during the weekends, there are still some weeknights that I’m scrambling to pull dinner together. It’s during such times that I rely on my quick and easy under-30 minute meals that utilize staple pantry items that I always keep stocked up on. Things like dried pastas and canned vegetables are revitalized with just a few fresh ingredients from the refrigerator. My Cacio e Pepe with Poached Egg is certainly one of those dishes that fit that bill. Cacio e Pepe is a traditional Roman dish that literally means Read More >
I love the holiday season. There are so many desserts associated with this time of year and I always eagerly anticipate their arrival. Peppermint bark, snowdrop cookies, candied citrus peel... but my favorite treat of them all is eggnog. There was a time when I didn’t care for it but it has really grown on me over the years. It’s very easy to make from scratch, using only six ingredients, Safest Choice™ Pasteurized Eggs being an essential. I love drinking it with a shot of dark rum and a bit of ground cinnamon sprinkled on top. But what I really love to do with eggnog is bake it into holiday desserts. I’ve made cupcakes and cookies in the past, so this year I decided to Read More >
Here at Safest Choice™ it isn’t the holiday without homemade eggnog! This year we decided to host a digital Eggnog Party, and we invited some of our favorite blogger friends to join in on the fun. Check out all of their eggnog recipes below, and don’t forget to enter our sweepstakes between Monday, December 9th and Friday, December 13th for a chance to win a Safest Choice™ prize pack! (Scroll down for details and entry form.) Eggnog Recipes Here are a few of mouth-watering eggnog recipes developed so far by participating Eggnog Party bloggers! Eggnog Cheesecake Bars with Gingerbread Whipped Cream from All Day I Dream About Food Eggnog Panna Cotta with Maple Bourbon Sauce from Eating Local in the Lou Eggnog Panettone Bread Pudding Read More >
Throw an egg on it! That’s my usual response when I want to add an extra level of unctuousness and decadence to a savory dish. Whether it be on top of polenta, a wonderfully grilled burger or in a bowl of belly-warming ramen noodles—an egg with a perfectly cooked yolk can really elevate a dish to the next level. Living in San Diego, Mexican and Latin flavors are in abundance---fresh, bright, full of spice and textures. So when I pull together a menu for brunch, I often defer to dishes with that spirit. Chilaquiles, a traditional Mexican breakfast dish, is definitely one of my favorites and is always well received in a crowd. Chilaquiles can be found in several forms but at its base, it consists Read More >