egg yolk separator trick

Saw this on a friends post on facebook and had to share.  If you have problems with separating egg yolks, instead of the normal methods, you might want to try this.

http://www.youtube.com/watch?v=iAp8pEaWB1Y

Basically you need two plates, a bowl, an empty water bottle (like 16 oz size) and eggs in their shell.

Crack open an egg on one plate (throw the egg shells into the bowl).

Pick up the empty water bottle.

Put tip of water bottle up next to egg yoke and squeeze.  The pressure from the squeeze will draw up the yolk into the water bottle.  You can put multiple yolks in the bottle if you want.

Then in the empty plate you just need to gently squeeze the water bottle again and the pressure will push the yolk out onto the plate.

How easy is that.  Now to go and try it.

Ham and Cheese Crescent Bake from centslessdeals.com

Ham & Cheese Crescent Bake

Ingredients

• 1 can refrigerated crescent dough
• 18 thin slices of ham
• 12 slices of cheese

Instructions

1. In a greased 8x8 baking dish, unroll half crescent dough to cover the bottom of the pan.
2. Bake the bottom later at 375 degrees for about 8 minutes or until just lightly baked.
3. Remove baking dish from the oven and top with a layer of cheese slices.
4. Add ham slices to the top of cheese.
5. Top ham with a final layer of cheese slices.
6. Add remaining crescent dough on top of cheese slices and spread out until toppings are mostly covered.
7. Return to the oven and bake about 12 minutes or until top is crispy.
8. Cut into slices and serve.
9. Enjoy!

http://centslessdeals.com/2013/10/ham-cheese-crescent-bake.html/

Sweet Italian Chicken from normalcooking.com

Sweet Italian Chicken

Source:  The Cutting Edge of Ordinary

Serves: 4

Ingredients:
1 package of Good Season’s Italian Dressing Mix
½ cup packed brown sugar
4 boneless, skinless chicken breasts

Directions:
Preheat oven to 375 degrees F.

In a medium size bowl mix first 2 ingredients. Coat each piece of chicken evenly. Place in a large, sprayed baking dish.

Bake for 45 minutes.

Buffalo-Style Shredded Chicken by Hungry Girl

Buffalo-Style Shredded Chicken 1/6th of recipe (about 1 cup): 195 calories, 2.5g fat, 773mg sodium, 10g carbs, 2g fiber, 4.5g sugars, 30g protein -- PointsPlus® value 4*  Hot wings are great, but this saucy no-guilt shredded chicken is better! You'll be the MVP of any Super Bowl party if you bring this dish... Prep: 15 minutes Cook: 3 - 4 hours or 7 - 8 hours Ingredients: 1 1/2 pounds raw boneless skinless chicken breasts, halved 2 cups chopped celery 2 cups chopped carrots 1 cup chopped onion 1 1/2 tsp. chopped garlic 3 wedges The Laughing Cow Light Creamy Swiss cheese 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce 1/3 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani) 2 tbsp. reduced-fat Parmesan-style grated topping Directions: Place chicken in a crock pot. Top with celery, carrots, onion, and garlic. Add 1/4 cup water. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. In a medium bowl, stir cheese wedges until smooth. Add hot sauce, yogurt, and Parm-style topping. Mix well. Add to the crock pot, and stir to coat. Serve and enjoy! MAKES 6 SERVINGS

Quinoa with Latin Flavors provided by EatingWell.com

Quinoa with Latin Flavors

Provided by 

Prep Time: 30 min	Serves: 6
Cook Time: 45 min	Level: Easy

 

Diabetes, Weight Loss, Heart Health, Low-Sodium

Description:

Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well with seafood, poultry or pork.

 

Ingredients:

• 1 cup quinoa, (see Note)
• 2 teaspoons canola oil 
   Substitute
• 1 medium onion, chopped
• 1 4-ounce can chopped green chiles
• 2 cloves garlic, minced
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
   Recipes
• 1/4 cup pepitas, toasted (see Note)
• 3/4 cup coarsely chopped fresh cilantro
• 1/2 cup chopped scallions
• 2 tablespoons lime juice
• 1/4 teaspoon salt

 

See an Asian Pot Roast Recipe

 

 

Preparation:

1

Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3

Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

 

Tips:

Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.

Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Recipe Nutrition Facts: Per serving
Calories	170 cal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	23 g
Dietary Fiber	3 g
Fat	6 g
Saturated Fat	1 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	7 g
Potassium	355 mg
Sodium	330 mg
Iron	-
Cholesterol	- mg
Folic Acid	-

Nutritional Bonus: Per serving

Magnesium (23% daily value), Vitamin C (20% dv), folate (19% dv)

Chicken cutlets with Grape-Shallot Sauce provided by EatingWell.com

Chicken Cutlets with Grape-Shallot Sauce

Provided by 

Prep Time: 35 min	Serves: 4
Cook Time: 35 min	Level: Easy

 

Weight Loss, Heart Health,High Potassium, Low-Fat

Description:

One of the Test Kitchen’s favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you’ve never used grapes in a sauce before—try it—you won’t be disappointed. This is simple enough for a weeknight, but elegant enough for entertaining. Make it a meal: Serve with brown basmati rice or mashed sweet potatoes and sauteed chard.

 

Ingredients:

• 1/4 cup all-purpose flour
• 4 chicken breast cutlets, trimmed (about 1 pound) 
   Recipes
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 5 teaspoons canola oil, divided 
   Substitute
• 1 cup thinly sliced shallots
• 2 cups halved seedless green or red grapes
• 1 cup white wine
• 1 cup reduced-sodium chicken broth
• 2 tablespoons chopped fresh parsley

 

See an Asian Pot Roast Recipe

 

 

Preparation:

1

Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.

2

Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.

3

Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

Recipe Nutrition Facts: Per serving
Calories	333 cal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	28 g
Dietary Fiber	1 g
Fat	9 g
Saturated Fat	1 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	26 g
Potassium	579 mg
Sodium	484 mg
Iron	-
Cholesterol	63 mg
Folic Acid	-

Nutritional Bonus: Per serving

Vitamin C (23% daily value), Potassium (17% dv)

French Country Beef Stew provided by EatingWell.com

French Country Beef Stew

Provided by 

Prep Time: 35 min	Serves: 8
Cook Time: 6 1/2-7 1/2 hours	Level: Moderate

Low-Calorie, Diabetes, Weight Loss, Heart Health

Description:

In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine. Serve with barley to soak up the delicious sauce.

Ingredients:

• 2 teaspoons extra-virgin olive oil 
   Substitute
• 4 slices turkey bacon, coarsely chopped
• 1 1/2 cups finely chopped onion, (2 medium)
• 1 1/2 cups diced carrots, (2 medium)
• 1/2 cup diced celery, (1 stalk)
• 3 cups reduced-sodium beef broth 
   Recipes
• 2 cups dry red wine, such as Merlot or Zinfandel
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
• 2 bay leaves
• 2 2 1/2-inch-long strips orange zest
• 3 1/2-3 3/4 pounds sliced beef shank, (see Note), trimmed
• Freshly ground pepper, to taste
• 1/2 cup chopped watercress, or parsley

See an Asian Pot Roast Recipe

Preparation:

1

Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest. Bring to a boil.

2

Rinse beef with cool water to remove any bone bits. Place the beef in a 5- to 6-quart slow cooker and turn heat to high. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 6 to 7 hours.

3

Preheat oven to 350°F. Using a slotted spoon, transfer the cooked beef to a bowl. Lift out the bones. Scoop marrow out and add to the meat, if desired; discard bones. Break the meat into 2- to 3-inch chunks with a spoon. Cover and keep warm.

4

Discard the bay leaves and orange zest from the sauce; skim fat. Pour the sauce into a large skillet. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Season with pepper. Add the beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).Baked Beef Stew variation:Total: 4 1/4 hoursPreheat oven to 350°F. In Step 1, use only 1 1/2 cups broth and 1 1/2 cups red wine. In Step 2, place beef and vegetables in a Dutch oven, cover and bake for 3 to 3 1/2 hours. Skim fat. Discard the bay leaves and orange zest. Lift out the bones, scoop marrow and add, if desired; discard the bones. Break the meat into chunks. Blend 2 tablespoons cornstarch with 1/4 cup water; stir into the stew. Return the pan to the oven and bake, uncovered, stirring occasionally, until bubbling, 25 to 30 minutes.

Tips:

Note: If you cannot find beef shank, substitute cubed stewing beef. 

Info about veggies

I've been trying to do some research on Diabetes for when I cook my boss a meal for his delayed xmas gift (assuming he redeems the coupon).  From Everyday Health, it said:

---- 

Some Like It Hot

If raw is not your thing, consider stir fries and vegetable-based soups as a way to pump up your veggie consumption. Broccoli, onions, mushrooms, and zucchini are a few vegetables that taste great in a stir fry, and just about anything goes when it comes to soup. You can sneak vegetables into many of your recipes, such as lasagna (consider spinach) and meatloaf (chopped onions and carrots add crunch and color). Even breakfast time can be an opportunity to get in some vegetables if you opt for an omelet made with tomatoes, onions, mushrooms, or broccoli.

If you’re concerned about losing nutrients when you cook your veggies, don’t sweat it. Some vegetables actually benefit from heat, and vitamin and mineral losses can be minimized in others if you cook them correctly. For instance, carotenoids — health-promoting nutrients in carrots, tomatoes, and other red and orange vegetables — are better absorbed when subjected to a little heat. Very high temperatures, on the other hand, as well as too much water or too long a cooking time, are the biggest nutrient robbers, so avoid boiling, and don’t overcook or overheat your vegetables.

--- 

It's nice to know that cooking doesn't destroy ALL the nutrients.  

Spicy whole roasted Cauliflower - a PureWow Original Recipe

 Erin McDowell

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

SPICY WHOLE ROASTED CAULIFLOWER

A PureWow Original Recipe

• Makes 6 servings
 
• Start to Finish: 1 hour
 

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Read more: Spicy Whole Roasted Cauliflower | National - PureWow
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