Urban Suburban Mommy

Author Archives: Danielle Reid

Become “Boss” of your BBQ

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Grilling and barbecuing is a summertime tradition. There’s nothing like grilling your meals to add that smokey flavour, while keeping the additional heat out of the house.

Most of us enjoy it so much, that the summer grill Season extends well into fall, winter and spring.

However there are some of us who are intimidated by this process, or have traditionally felt the grill to be a “man’s” domain. Let’st dispel those crazy ideas.

Anyone can use the grill to cook – and just like any new appliance, you just need few tips and tricks to help you along way.

The guidelines of what you can grill have been expanded to include just about anything that will not fall through the grate! This even includes lettuce for salads. Just think about the added flavour to a Caesar salad if the romaine lettuce were grilled… my mouth is watering just writing about it!!

First thing to consider when using your barbecue, is to determine if you want to grill (sear) your food, roast (like in an oven), or slow cook (like you might do in a slow cooker). All can be performed on your barbecue, and sometimes you may even use a combination of both.

Grilling – is a quick method under direct heat, generally under 20 min in total cooking time at a high heat (400° plus). Examples include burgers, steak, vegetables

Roasting – is a longer method under indirect heat, but less than 1 hour in cooking time at a med/high heat (300°). Examples include whole chickens, roasts, tenderloins

Barbecuing – is the longest method under indirect heat, over 2 hrs in cooking time at a low heat (250°). Examples include ribs, pork shoulder

This being said, just about anything you want to cook can be done on your barbecue!

Today we are going to make a Wedged Iceburg Salad with Grilled Steak

What you need: 

– 2 firm plum tomatoes
– 2 small onions
– 1 head iceberg lettuce, rinsed and patted dry
– 2 tsp   Crushed Peppercorn & Garlic Rub
– 2 beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick)
– 1 tbsp of oil (high heat withstanding – eg. Avocado Oil)
– 1 tsp of oil (high heat withstanding – eg  Avocado Oil)
– Your favourite blue cheese dressing (for a homemade option see below)

What you do:

  1. Fire-up your grill, place it on high and cover for 15 min. This will get your grill warmed up and ready for cooking.
  2. Cut lettuce – Keeping the core intact cut into 4 wedges
  3. Cut the Ttomatoes into wedges (plum tomatoes will stay together better than any other)
  4. Slice to top off of the onion, but keep the roots in tact. Wedge the onion. The roots will keep the layers together while grilling.
  5. Season your meat – brush with oil and add the crushed peppercorn and garlic rub, and set aside.
  6. Once the grill is warmed up, clean grill with a grill scraper
  7. Oil the grill using a silicone brush and a tbsp of oil.  (An alternative method is to soak a paper-towel in the oil, then using your tongs, brush the paper-towel soaked with oil over the grill.)
  8. Place your tomatoes and lettuce on the grill  for 2 to 2.5 minutes on each side, enough for grill marks to appear.
  9. Remove from the grill and set aside.
  10.  Leave the primary burner on High and reduce the other burners to medium (the primary burner is the one that must stay on).
  11. Place the onions over the Medium heat burner, turning after 4 to 6 minutes – or when grill marks appear.
  12. Place meat over the primary grill until nicely charred, 4 to 6 minutes on each side, then place your meat over the Medium heat burner for an additional 4 to 8 minutes longer.  Timing will vary due to meat and thickness.
  13. Transfer meat to a covered platter and let rest for 5 to 10 minutes before slicing.
  14. Turn off the grill.
  15. To serve: Evenly divide lettuce, onions, tomatoes and beef among the plates and drizzle with your favourite Blue Cheese Dressing.

Blue Cheese Dressing:

– 1/4 cup (50 mL)   2% plain low-fat Greek yogurt
– 1/4 cup (50 mL)   light mayonnaise
– 1/4 cup (50 mL)   crumbled blue cheese (about 1 oz/30 g)
– 3 tbsp (45 mL)   milk
– 1 tsp (5 mL)   Crushed Peppercorn & Garlic Rub

What you do:

Mix (whisk) all ingredients chill and serve.

Now you can master vegetables or meats on your grill. Let me know what you think or send me pictures of your creations.  I’d love to hear what you think.

Have a “GRILLtastic” week!

Danielle Reid

Independent Consultant of The Pampered Chef

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

BBQ’d nachos, grilled and loaded

Posted on by Posted in Delicious Dishes .

Looking a new twist to the old classic, the well-loved and always enjoyed nacho platter?

Whether you’re entertaining this upcoming long weekend this is deliciously Tex-Mex, and the perfect dish for around the poolside, dock or deck.

Grilled Loaded Nachos

 

By grilling the nachos, the flavours are enhanced by the smokiness of the barbecue – sooooo good.

You will need a barbecue-friendly tray that can take direct heat. I suggest the Rockcrok Grill Stone. It can be used in your oven, microwave, barbecue and stove top. It’s very versatile and presentable (it can be used as your serving dish), and can it withstand direct heat. A stone is useful because is distributes heat evenly, preventing burning.

If you don’t use a grill stone, ensure that your middle burner is off (treat your barbecue like an oven) and use a cookie sheet. You want to make sure, that sheet does not receive direct heat to prevent burning.

What you need:

– 2 cups corn kernels (1 can)
– 1 red bell pepper, diced
– ½ cup red onion, coarsely chopped
– 2  jalapeño peppers, sliced (seeded if wanting to reduce heat)
– 1 tbsp oil
– 1 package tortilla chips
– 16 oz/450 grams shredded Colby, 4 cups Monterey Jack Cheese
– 1 can (15 oz/540 g) black beans, drained and rinsed
– 2 tbsp snipped fresh cilantro

Garnish: Sour cream, diced avocado, black olives, green onions, salsa and/or chopped fresh tomatoes (optional)

Check out the video here:  Grilled Loaded Nachos

What you do:

  1. Preheat grill for direct cooking over medium-high heat.
  2. Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. Grill, covered, for 14 to 16 minutes without stirring, until lightly browned.
  3. Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside.
  4. Layer half of the chips, cheese, black beans, and vegetable mixture on Grill Stone; repeat layering. Grill nachos, covered, 5 to 7 minutes or until cheese is melted; remove Grill Stone from grill.
  5. Sprinkle with Cilantro, add additional toppings if using.

Serve and enjoy!

What else do you add to your nachos? Leave suggestions in comments.

If you have any questions, please don’t hesitate to contact me!

Have a “GRATE” week

Danielle Reid

Independant Consultant of The Pampered Chef

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

It’s a Wrap!

Posted on by Posted in Delicious Dishes .

Summer mealtimes tend to be quick and simple. Take the wrap. It’s as good a go-to as the stir-fry. Want to know the secret (and so simple) ingredient to an amazing wrap?  Let me share.

Your wraps will never be the same…

There are two types of wrap-eating people in this world, the tortilla people and the lettuce people.

Whether your a “tortilla wrap person” or a “lettuce wrap person” the basics are identical. What you choose to wrap in is your personal preference.

In our house we have begun to move away from the tortilla and wrap and focus more on the lettuce wrap.  I was extremely hesitant at first.  Our home’s dependency on bread and pasta is serious. With kids on the go and picky eaters, those seem to be the easiest items to grab.

However, the more research I do, I realize that this dependency has to change.  I am a firm believer in moderation, so I don’t intend to eliminate these foods, just reduce their portions and frequency. I encourage you to do the same.

It requires a little more creative planning, but the benefits are worth it.

These wraps are a regular meal in our house, usually a Tuesday or Wednesday dinner.  There are no complaints – so in essence I think they are my favourite meal!!!  Soon to be yours, too.

The secret to a good wrap is: The sauce!

Adding a little TLC to our sauces (mayo, dressing, etc) has such a powerful effect on our wraps and sandwiches. There are a million variations, but here’s the one I use in this wrap.  Share your favourites in the comments.

What you need: 

– 1/2 Chicken breast (or 2 thighs) per person, grilled *
– 1 package of bacon, cooked and diced
– 1 cup shredded cheddar
– 1 tomato, diced
– Lettuce to Wrap (optional) Iceberg, Romaine or Boston Lettuce for wrapping.
– Tortilla’s to Wrap – 12 inch (Optional)

Optional:

– 1/2 Avocado, diced
– 2 Hard boiled eggs, diced


 

Sauce:

– 1 1/2 cup mayo
– 1 tbsp – Southwest Seasoning
– 1 tbsp – Bell Pepper Rub
– Salt & Pepper to taste

What you do:

Grill the chicken: I always prefer to grill my chicken on an indoor grill to minimize dryness.  On an indoor grill it’s approximately 5 minutes per side on Med-High.

Cook the bacon: My absolute favourite – mess free – way to cook bacon in the oven.  Just lay it out on a pan at 350° for 27 minutes. It’s perfect for wraps and sandwiches – and there is no grease splash to clean up. Once you try it this way, you’ll never go back to frying!

Place diced chicken, diced bacon, diced tomato, cheddar and any optional ingredients into a large mixing bowl. Mix the sauce ingredients together and add to the mixing bowl.

Mix all ingredients well.

Build your wrap using either a tortilla or lettuce wrap. Scoop on 2 to 3 heaping spoonfuls of mixture to each wrap and fold the wrap up.

Folding is a bit of an art in itself, you’ll easily and quickly get the hang of it – here’s a guide:

Option:

You can even grill the finished wrap to add extra effect.

Serve immediately with our favourite side dish – a nice salad, chips, french fries, etc.

Feeling satiated at meals, reducing the snacking between meals and improving cognitive function are just some of the benefits from changing the way we look and consume our food. Do some research and some experimentation to see what works for you.

What are your favourite sauce seasonings?  Comment below!

That’s a wrap! Enjoy!

Have a great week


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Summer Soup

Posted on by Posted in Delicious Dishes .

There’s nothing more comforting than a cozy bowl of soup on a cold winter’s day, but can you replace that in the summer with a cold soup on a hot summer’s day?

Yes! Yes you can.

For many years I didn’t think so – but with this recipe, I’ve been able to capture that same comfort feeling with many of our favourite summer fruits and vegetables, while maintaining my “cool”ness.

Whether served as a snack or part of a meal, this soup has amazing versatility and should be a staple in your fridge as it is in mine. In addition, this soup is actually quite good for you, it is made from foods with anti-inflammatory properties. Chronic inflammation has been linked with many illnesses, from depression, heart disease, arthritis, and Alzheimer’s to cancer. We need to reduce inflammation and one factor that can help with this is diet.

Start with this soup.

There are many variations of this recipe, but this one has been my favourite.  Start with this, and then find your favourite:

What you need:

– 5 Ripe tomatoes, diced
– 1 onion diced (Option: roasted) *
– 1 Head of garlic, minced (Option: roasted)*
– 1 Cucumber diced
– 2 Jars of roasted red pepper diced
– Salt & Pepper to taste
– 1/3 cup Cilantro, diced

Optional add ons:

– Shrimp
– Chicken
– Croutons
– Fish
– Crackers (My favourite)

What you do:

Place all ingredients together in a large bowl, mix and serve. The flavours meld and come out more if left to sit overnight.

There is a lot of  dicing in this recipe

For those of you who love to dice, grab a sharp knife and get to work.

For the rest of us, the short cut is: A food processor! The food processor can be used for this recipe. Run it longer for a smoother blend. If you’d like a chunkier texture, use your pulse feature.

Tip:

*I like both the onion and garlic drizzled in olive oil and roasted at 350° for 30 min.

Enjoy with friends or family!

Have a great week


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Presto –– it’s Pesto!

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Want a add a twist to the flavour in your Kitchen?

How about one that is simple and easy to make?

Oh, and one that is enjoyed by all?

PESTO!

This wonderful flavour is such a simple add to any plain pasta, chicken, zoodle, panini, or other food that needs a burst of flavour – and an easy add for an instantly delicious meal.

Look no further, we’re going to explore pesto!

Pesto is simply made with basil, pine nuts, Parmesan cheese, olive oil and garlic.

That’s it.

It’s amazing how these 5 simple ingredients combined can be so flavourful. Variations – why yes, of course. We love this article from the Food Network that shows you 50 different ways to make Pesto – 50 Different Pesto Recipes

No matter which combination you choose (my favourite is basic pesto) the format is the same.

What you need:

– 2 cups Fresh basil (loosely packed – include the thin stems as well)
– 1/3 cup Parmesan cheese
– 1/3 cup Pine nuts (optional: toast them for more flavour)
– 1/3 cup Olive oil
– 1 Garlic clove, minced
– Salt to taste (optional)

What you do:

Using a food processor (manual or automatic) add pine nuts first. Process to small bits. Add basil, and continue to process until both are tiny bits.

Add olive oil, garlic, and finally Parmesan Cheese (salt too if you want). Mix/blend together well, and serve. It’s as easy as that!

 

 

Our favourite is to serve it over shrimp sautéed in butter and garlic. You can serve this over pasta or zoodles (Noodles made from zucchini in a spiralizer or Julienne Peeler). You can also make a double batch and add to your favourite sandwich/panini the next day.

Made extra? It freezes well. A great trick is to freeze it in an ice cube tray so that you can grab as little or as much as you want.

Have a great week!


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Grilled chicken, apple and spinach salad

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Quick.

Simple.

Delicious.

Any meals that fall into those 3 categories has a permanent place on anyone’s meal plan. This salad has the added bonus of being healthy too!

Great tip: Make your food work for you. Ever notice that chicken added to a salad tends to be a little “too much?”  Spread your chicken a little further when using it for sandwiches and salads by splitting the chicken breast into two. I love my handy-dandy tool because it has multiple purposes, as you can see from the video, but splitting chicken breasts is one of my favourites!

                    

Click here for demonstration video or for More information on this product, click here

Get your grill  out, cause here we go!

What you need:

  • 2 medium apples (your preference – I like Granny Smith (tart),  Gala work well, too)
  • 1 pkg (5 cups) fresh baby spinach (washed and dried)
  • 1 large carrot peeled
  • 1/2 cup dried cranberries
  • 1 Cup Sugar Snap Peas – cut in half.
  • 3 chicken breasts, boneless and skinless (can substitute pork)
  • Smokey applewood rub (optional)

Dressing:

  • 2 1/2 tbsp balsamic vinegar
  • 2 tbsp oil (avocado or olive)
  • 1 tbsp syrup
  • 1/2 tbsp Dijon mustard
  • 1/8 tsp salt

What you do:

  1. Combine dressing ingredients, mix, and set aside.
  2. Heat grill to medium high.
  3. Slice chicken horizontally (split the chicken breast – bonus tip above).
  4. Season chicken with applewood rub (approximately 1 tbsp).
  5. Place chicken on hot grill for 3 to 4 minutes per side.
  6. Set chicken aside.
  7. Cut apples into wedges
  8. Place on grill for 6 minutes, then turn and repeat. Or do both chicken and apple at the same time if you have a double burner grill pan.
  9. Set aside.
  10. Place spinach in a large bowl. Grate carrots into salad (using a Julienne peeler, cheese grater, or spiralizer).
  11. Slice chicken into strips and add to bowl.
  12. Add cranberries, peas, apples.
  13. Drizzle salad with dressing, and serve!

Have a great week!


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

 

Kale & Brussels Sprout Salad

Posted on by Posted in Delicious Dishes .

Get ready to kale to the chief…

Your Weekly GO-TO Salad that is HEALTHY and will last the WHOLE WEEK LONG!

The sun is shining, the air is warming, your feeling refreshed and ready to go!

Spring does that to people, it’s a fresh start, hence all the spring cleaning.

Why not Spring Clean YOU and your MENU!!

Today we are going to look at Kale- a cruciferous vegetable.. it should be on every family’s shopping list.  You’ve heard the hype, but have you tried it?

Here’s WHY you Should:

  1. IT’S LOADED WITH NUTRIENTS:
    • mainly Vitamins A, K, and C, but there is so much more.
  2. IT DETOXIFIES
  3. ANTI-INFLAMMATORY
  4. PREVENTS CANCER
  5. HEALTHY VISION
  6. SUPPORTS HEART HEALTH

Here’s HOW to Buy it:

ALWAYS BUY ORGANIC! – Kale is one of the most  heavily pesticide sprayed crops around.  No point turning to Kale for it’s health benefits and add more toxins to your body!

There are 4 Types of Kale

1. Curly kale (Most Common) – found in most supermarkets. It has a pungent, almost peppery flavor that is very pleasant but if you prefer less bitterness, look for younger kale as leaves have a milder taste. Or pair with lemon juice (it helps with the bitterness)

2. Lacinto kale – also popular,  a.k.a.  Dinosaur kale. Its leaves are narrow, dark green and wrinkly.

3. Redbor kale – Rich in it’s red/purple color, this kale is very pretty looking kale. As well as cooking, Redbor kale can also be used to accent gardens.

4. Russian (Siberian) kale – less common but just as nutrient dense it has flat, fringed leaves that look like large rocket/arugula leaves and vary in color from Green to red/purple.  It has a more mild taste with some sweetness to it.

KALE is the new BLACK, it goes with Everything and is never out of style!!

Ok, now you know why you should eat it… try this recipe and make it part of your weekly meal plan.  So delicious!

 

WHAT YOU NEED:

Salad

  • Kale:  One Bunch (your choice of type)
  • 9-12 Brussels sprouts (another cruciferous vegetable)
  • 2 Chicken Breasts cooked and diced
  • 1 apple diced (skin on)
  • 1/2 Cup dried cranberries (can sub with pomegranate)
  • 1/2 Cup Slivered Almonds toasted (can sub with pecans)
  • 1/4 of Parmesan Cheese shredded

Dressing

  • 1/2 Extra Virgin Olive Oil
  • 1/c Fresh Lemon Juice
  • 3 garlic cloves minced
  • 1/2 tsp salt

WHAT YOU DO:

  1. De-stem Kale, tear into bite size pieces, wash and spin dry.
  2. Cut the bottoms off of the Brussels Sprouts and Chop or slice thinly.
  3. Place Kale in the bottom of a bowl, next layer on Brussels Sprouts, Chicken, Apple, Cranberries, Almonds, and Parmesan.
  4. Mix all dressing ingredients and set aside in a resealable container.
  5. Place desired amount of salad in a bowl, drizzle with dressing and enjoy.
  6. Place leftover salad and dressing in fridge, it’s ready when you are!

I LOVE KALE – there I said it!   My favurite is in the form of a salad… WHAT’s YOURS???  comment below.

 


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Salmon to the rescue!

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Salmon is one of those foods we don’t always have on the meal plan. It seems to intimidate us slightly because we’re not sure….how to get it just perfect. The perception that it takes too much time – sometimes it’s just to “fancy” for a weeknight dinner

All of these assumptions are false. (You know what they say about assuming…)

Salmon is full of Omega-3 so it’s a great addition to your meal plan. Salmon can be on your table, ready to eat in less than 30 minutes

What you need to know:  

Atlantic vs. Pacific Salmon

30 Minute Meal Solution: Baked Salmon and Green Beans

What you need:

– Salmon Fillets (frozen or fresh)  TIP: for frozen fillets look for “Flash Frozen”
– 4-6 fillets (110g each)placed on a sheet pan (or stoneware as demonstrated in video)
– 4 Cups green beans, cut and washed
– 1 tbsp Garlic & Herb Seasoning (or your favorite seasoning)
– 2 tbsp Oil
– Salt / pepper

– Optional: thinly sliced lemon and onions (1/4 of a white onion)

What you do:

Watch the video (caution: it was our VERY FIRST VIDEO EVER!! so patience with the camera work) or see directions below.

  1. Pre-heat Oven to 400° F
  2. Oil or Butter Pan if needed (if using stoneware, no prep necessary)
  3. Place Salmon fillets towards one end of pan, leaving a little gap between each fillet.
    – TIP:  Fold over any thin pieces and secure with a toothpick (this avoids drying out of those ends)
  4. Season fillets with salt pepper and if using the “optional” ingredients, add onions and lemon slices to the salmon.
  5. Place beans in a large mixing bowl, add oil, seasoning, salt & pepper.  Mix well.
  6. Pour Beans on to the empty area of pan (they can extend into the salmon area if needed)
  7. Place pan  at about 1/2 height in your oven and cook for 15 to 20 minutes, checking the salmon for completion. When slicing into salmon should be a solid colour right through.
  8. Serve and enjoy!

Compliment with rice (here’s our Fool-proof rice) or salad if desired.

So make Salmon a part of your regular meal plan!

Have a great day!

Danielle Reid


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

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Show MOM how “GRATE” she is….

Posted on by Posted in Delicious Dishes, Domestic Goodness .

I always like to have a little fun in the kitchen, whether it be by trying something new, or just channeling my inner crafty side and having fun with food.  Crafting with food is nice because you eat the finished product, it doesn’t pile up on a counter in your kitchen for months while you try to figure out what to do with it!

Today let’s look at something we can create for Mom on her special day. Get the kids to help, or just surprise her with these delicious little things.

Quiche Lorraine Tartlets

 

 

 

 

 

 

 

 

These little Tartlets are breakfast version of the two-bite brownie, plus they are simple and fun.

Tools:

Mini Muffin Pan

 

Mini Tart Shaper (or your fingers)

Biscuit Cutters (or a cup)

What you need:

– 1 pkg (350g) refrigerated pie crusts (2 crusts), softened according to the package directions
– 2 eggs
– 1/2 cup half and half
– 1/8 tsp salt
– 4 slices cooked bacon
– 1/2 med rep pepper
– 2 tbsp finely chopped fresh chives
– 1/2 cup grated swiss cheese
– 12 grape tomatoes
– coarsely ground black pepper
– additional chopped fresh chives or green onion (optional)

What you do:

1. Preheat oven to 400°F.  Unroll one pie crust onto a lightly floured counter/surface.  Spacing closely together, cut 12 disks from crust using biscuit cutters (approximately 3-inch diamaeter).  A cup or Measure-all will work as a good substitute.

2. Take the cut disks and press them into the wells of the mini muffin pan using the tart shaper.  If no tart shaper use your fingers.

3. Whisk eggs, half & half, and salt in a mixing bowl with a pour spout.

4. Finely chop bacon, chives and pepper (use a paper towel to squeeze excess water out of pepper). Place in a mixing bowl.  Add cheese. Mix well.

5. Pour egg mixture evenly into tart shells, sprinkle with the cheese mixture.

6. Cut tomatoes in half crosswise and place one on top of each tartlet, cut side up.

7. Sprinkle with pepper.

8. Bake 14 to 16 minutes – until eggs are set.

9. Garnish with chives/green onions  and enjoy!

Show your mom/wife/motherly figure, she’s one in a MELON…lol

Danielle Reid


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

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An “EGG”cellent start to your day

Posted on by Posted in Urban Suburban Mommy .

Are your mornings a crazy rush trying to get all your kids and self out the door on time?

(Of course you are. You’re a mom.)

Do you often skip breakfast in that  mad rush?

(Of course you do, because kids.)

 

What if I told you I could give you a healthy solution to fit that crazy schedule?

3 minutes. Yes, I’m serious. And even less on most days!! This is what can be ready and waiting for you.

      

Busy moms can have a good breakfast – and feed the family one too – with a little planning ahead. So how do you get a delicious egg breakfast ready in under 3 minutes? It’s all in the video:

Before you cringe – and I see you doing it – the microwave is perfectly safe, and an “EGG”cellent way to cook your eggs. With the right tools they are fluffy and soft, not runny and rubbery.

The secret is the cooking tool. Your tools must be either stone or ceramic.

3 Steps to Getting and “EGG”cellent start

Purchase a microwave Egg Cooker – best to be either ceramic or stone

   

Decide how you’d like your eggs

  1. Poached
  2. Scrambled
  3. Omelette

Add eggs & other ingredients – Check

Cook

Enjoy!

Why eggs?

A single large boiled egg contains:

  • Vitamin A
  • Folate
  • Vitamin B5
  • Vitamin B12
  • Vitamin B2
  • Phosphorus
  • Selenium

Eggs also contain decent amounts of:

  • Vitamin D
  • Vitamin E
  • Vitamin K
  • Vitamin B6
  • Calcium
  • Zinc

One egg has approximately 75 calories

One egg has 7 g of high quality protein

Eggs will keep you full longer and are perfect for breakfast, but make a nice change for lunch and dinner options too.

MYTH: Eggs cause Heart Disease

FACT: Eggs have 213 mg of Cholesterol. It was once thought this high level of Cholesterol contributed Heart Disease, however, this not the thought anymore.  SO EAT EGGS!

Want more breakfast ideas? CLICK HERE to join a 7 Day Breakfast Challenge that includes all types of meals(Oatmeal, Waffles, etc), a shopping list, and lots of great information!

For More information on how to get either of these products into your kitchen, please CONTACT ME at thepamperedchefbydanielle@gmail.com

Have an egg-cellent day


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

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Best homemade burgers

Posted on by Posted in Delicious Dishes .

This post is jam-packed with homemade burger tips, a delicious recipe and even a chance to win a hamburger press which is a must have in my books!

T’is the season where the weather is intermittently teasing us with the beautiful sunny days that lie ahead.  They excite us and make us want to get outside.  These days are generally accompanied by that WONDERFUL, TANTALIZING smell of BBQ’d Burgers lingering in the air.  Many of us will turn to the convenience of Boxed burgers, but if you knew you could make delicious homemade burgers quick and easy; those boxed burgers will stay in the freezer for another season!!!

TIP #1 – MOST IMPORTANT – The MEAT!

You can season the meat with as many variations as you can dream of, but the key to any of these recipes is the quality of the meat.  You want to aim for Lean Ground Beef for it’s 80% Lean factor.  Anything more than 90% (extra lean) can crumble easier.

Also for the best, freshest, least compacted meat available, skip the packaged meats.  Get your ground beef straight from the Butcher.  The meat that has the least amount of handling, will be compacted less and therefore give you a better quality tasting burger.

IN SHORT, IF YOU BUY THE QUALITY MEAT YOUR BURGERS WILL BE GRILLTASTIC! ,

TIP #2 – SIZE MATTERS

In order for the cooking process to produce the best results, your patties should all be the same size.  Slight differences here and there can be the difference between Medium Rare, and Medium Burgers.  Use a repetitive process or tool, like the one below for creating your burgers to ensure the cooking time is identical for all burgers.

Check out this tool HERE – See below to find out how you can win it!

TIP #3 – DIMPLE 

Do you often wonder why Homemade burgers SHRINK to half their original size and DOME up at the center?  It’s because their creator didn’t know what you know.  Dimple your Patties to prevent both of these occurrences.  Simply use your fingers and make an even sized dimple in each pattie.

TIP #4 – Stove Top- Option for Year Round Enjoyment

We all love our BBQ, but we may not all love to stand outside and endure all that the weather can dish out, just for a perfect Burger.  With the right tools in your kitchen you can make your masterpiece, indoors, in 10 min or less.  Just set your Grill Pan to a Med- High heat.  Let it heat up 3-5 min  Place Burgers on Grill (sizzle sound is GOOD).  Flip after 5 min.  Serve and ENJOY!

TIP #5 – BURGER FUN

CAN YOU EAT A WHOLE BURGER?  Do you Find that the Burgers get bigger and bigger?  I seem to think the burgers have tripled in size.  I’m sure this isn’t the case, but somehow finishing the burger can seem like a daunting task.  Try SLIDERS!  These are so fun and have much variation potential.  They are perfect for a large gathering as there is often so much food, a  slider becomes the perfect compliment, allowing you to enjoy the other items offered as well.  Play with the BUN option – if you’re trying to cut carbs, opt for a Mushroom Bun, or and Burger on a Stick? Both of these are “GRATE” ways to still get that amazing burger taste, but is a manageable quantity.

Myth or fact – you need an egg to form the patties?

Myth!  An egg has been thought to be required to bind all the ingredients together and prevent crumbling while

cooking… but this is simply not needed.  You can mix your seasonings, even add some diced onions, without the egg. Form your patties with a bit of firmness and they will survive the cooking process.

Our favourite burger recipe

WHAT YOU NEED:

  • 1.5 kg Lean ground beef
  • 1 Egg
  • 1 tbsp Worcestershire sauce
  • 1 Onion, minced
  • 2 Garlic cloves, minced
  • Salt
  • Pepper

WHAT YOU DO:

Mix all ingredients together with your hands, form patties and barbecue

As a family, this is one of our all-time favorite things to cook.  Sometimes there’s nothing better that a good Burger!

And now the contest…

WIN A FREE HAMBURGER PRESS

How to enter:

Comment on this post and let us know your favourite hamburger topping

Then like Danielle’s Facebook Page – Danielle’s Pampered Kitchen..Healthy Meals in Minutes

Rules and Regulations:

Contest is open to Canadian residents only (with the exception of Quebec). Contest opens April 25, 2017 at 10PM EST and closes May 1, 2017, 10PM EST.  One winner will be chosen by random draw on May 2, 2017. Retail value of Pampered Chef Hamburger press is $30.00 CDN with shipping. Prize has no cash value and must be accepted as awarded.
Urban Suburban Mommy is not liable for any loss or damages associated with this contest.
This contest may be ended or discontinued at the sole discretion of Urban Suburban Mommy. Danielle’s Pampered Kitchen is responsible for the execution and fulfillment of the contest (Not Urban Suburban Mommy). All decisions are final.
All rights reserved.

 

Happy Grilling.

 


Danielle’s Pampered Kitchen..Healthy Meals in Minutes