Category Archives: eggs

Eggs: I can cook with them, but I can’t eat them

 Conversation with some friends the other day about food brought up very good topic, food allergies and food bloggers. You see, I love my food blog, but there is one simple issue when it comes to cooking certain things. I’m allergic  to eggs. Yeah I know, a food blogger with a food allergy.  The conversation started when we were discussing pies and lemon meringue came up. See, I’ve never tried it because I can’t eat the meringue due to the egg whites. Then they mentioned eggs Benedict and french toast.  I can’t do either of those. But, thanks to my mama my french toast is brushed with butter instead of dipped in egg wash. This way I can enjoy breakfast with the rest of my family.
I'm a food blogger and I'm allergic to eggs How is this even going to work?
Sometimes everyday eating gets tough. I can eat cake and cookies. But no breakfast burritos. It gets interesting going to breakfast and asking for a sandwich without the egg, or being out at a party and having to ask if the tuna, chicken or potato salad has eggs in it. In my family they just automatically make me my own serving. They even stopped putting eggs in the baked macaroni and cheese just for me. I appreciate that because it gives me one more item to enjoy.
I remember when I started this blog my family would always ask me how I was going to handle food preparation if I can’t even touch an egg yolk or the whites without breaking out in hives….Here’s how we found out I was allergic to eggs.
             As a toddler I did what most little girls do follow their mommy around the kitchen. Well I took it upon myself to go in the refrigerator and grab an egg. It cracked and for some reason I decided to play with the yolk. That resulted in me breaking out in hives and us ending our day at the emergency room. We later found out that if I eat eggs my throat will close up and I can’t breathe (a teacher in preschool forced me to eat the eggs after I told her I was allergic. She didn’t listen and the ambulance was called.)
 
I used to write a lot about recipes and making meals, but then I stopped, one of those reasons is because I have to wear gloves when I work with eggs or have soap and water ready immediately so I can wash my hands…I guess my dream of being on the food network may be over lol. But I’ve decided to try it again. So when the recipes start rolling in or you see videos you’ll know why I’m wearing gloves. I feel bad at times because there are foods I want to review and I literally can’t because they’ll make me sick. Thanks to a really awesome little sister, she said she’ll be my taste tester for those items I can’t eat.
1 Comment
POSTED IN: ,


Kitchen Tip Thursday ‘Pantry Staples’

kitchen tip graphic

It’s Thursday, so that means it’s Kitchen Tip Thursday! Today’s tips are all about Pantry staples. These are items you should have in your pantry. 

Garlic: Slice, dice it,  mince it, crush it, roast it, sauté it, grill it. You can buy fresh garlic in whole cloves or already chopped in a jar if you don’t want to do the work. 

 Extra Virgin Olive Oil: EVOO as some call it. You need some type of fat to cook in. This has antioxidants that help lower cholesterol and give your food flavor. 


Stocks or Broths: Use broths in place of water to add some zip to your dishes like rice, string beans or cabbage.

Spaghetti Sauce:  Great shelf life, buy a variety of flavors to have on hand. Quick meals, just add pasta.

Dry Pasta: Yes pasta, all shapes and sizes. Just add spaghetti sauce or EVOO and you have a meal. You can add vegetables, seafood, poultry or beef.

Rice: Quick-cook, whole grain, long grain, flavored. Brings a variety to your meal, just add veggies or some meat.

Canned Tuna or Salmon:  Mix eggs and breadcrumbs and you’ll have some patties. Quick sandwich to put together, add some cheese. On a Summer afternoon mix together with some pasta for a quick salad. Choose water-packed tuna.

 Dry Beans: Dry beans taste better than canned beans. Allow time for beans to soak. If you are new to beans start with black, kidney and pinto beans in your pantry. You can always have canned beans on hand, especially if you are in a rush.

Peanut Butter: Great on sandwiches but get creative. Add to dishes to create an Asian flare. Use it as a snack with crackers or veggies. Also great for cookies!

Canned Tomatoes: Salsa, pasta, potatoes. Fresh tomatoes are nice but when they are out of season these are next in line.

 Baking Soda and Powder: Baking recipes call for them. Helps with cleaning and keeps your fridge fresh.

 Onions: Red or Yellow. Great for sauteing meats, add to pasta dishes or salads. Gives off a great flavor.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Use stock instead of water when cooking vegetables and deglazing pans.

Convection Oven: An oven equipped with a fan that provides a continuous circulation of hot air around the food.

Pinch: The amount of dry ingredients you can hold in a pinch (between your thumb & forefinger). It’s equivalent to 1/16 teaspoon

Out of brown sugar, mix granulated sugar and molasses together.

Spray measuring cups or spoons with cooking spray before measuring honey or molasses.

Broccoli stalks, carrot tops, onion peelings, and celery stalks can be added to soups and sauces to give flavor.

If you need only 1/2 an onion, save the root half. It will last longer.

Roasts should be allowed to “rest” 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.

Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness.

When boiling eggs, add a pinch of salt to keep the shells from cracking.


Food News: IHOP has French Toast Donuts

IHOP(R) Restaurants Logo (PRNewsFoto/International House of Pancakes)

Hot off the press news is that IHOP has French Toast Donuts for you to try. These donuts are only available for a limited time. Try July31st to September 24th at participating restaurants. I suggest you get to your nearest IHOP and test out those donuts.  (more…)


Foodie Friday: Quick Snacks for Memorial Day

Grilled Banana Split

Happy Friday Family!! The weekend is among us and it’s a holiday weekend too. Many of us have Memorial Day off, it’s also considered the start of the summer grilling season. In honor of this wonderful holiday we are going to celebrate it with some ideas for cookouts, get-together or even just a relaxing weekend at home. Foodie Friday is all about easy, no fuss food ideas for this weekend. Enjoy!!

Grilled Banana Splits – So we came across this recipe while watching the Food Network and have loved it ever since. Cut the ends of the banana off, open the peels and spread butter, sugar, and chocolate shavings on them. Wrap them in foil and grill for about 4-6 minutes until chocolate and butter has melted. It’s okay if the peels turn brown. Remove from the grill, open and scoop your favorite ice cream, whipped cream and sprinkles on top.

Fruit Kabob – This one is definitely kid friendly. Soak skewers in water for 30 minutes before using them (if you decide to grill your fruit) Have a variety of fruit on hand, cut in bite size pieces. You can use, strawberries, bananas, pineapples, honeydew melon, cantaloupe, papaya, mangoes, grapes, raspberries, cherries, peaches, pears, etc. Arrange the fruit on the skewers and enjoy. If you would like to grill your fruit after you place them on the skewers, grew until heated through, about 4-6 minutes; during the last-minute of grilling brush fruit with honey.

Corn On The Cob – There are two ways you can do this besides boiling it. Either leave the husks on or shuck them and wrap the corn in foil. Either way it’s good. Soak the corn in water for about 15 minutes before grilling. This will help if you don’t want charred kernels. Grill corn for about 15-20 minutes, turning over every 5 minutes. During the last 5-7 minutes, spread butter on the corn then wrap it back up with either the husks or the foil. Once you remove it from the grill let it stand for about 5 minutes then enjoy.

BBQ Pork Deviled Egg

Barbecue Deviled Eggs Recipe

Ingredients

12 large eggs 
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: paprika

Directions

  1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  2. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
  4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

We know what you are thinking, pork in my eggs….but yes the smoked pork gives it a meaty flavor. Don’t want to use pork, try chicken, turkey, shrimp or tofu.

Try these out and let me know what you think. As always feel free to comment on the blog or Facebook, send us a tweet or an email. What are some of your favorite Memorial Day goodies?


McCormick Provides Easter Egg Dyeing Tips

Dyeing Easter eggs is a tradition in a lot of households, just like it is in ours. My nephew is still too young to really enjoy the fun but he loved watching the eggs change colors. We received some food coloring vials from McCormick and decided to test out the egg dyeing tips that they provided as well.

web-Easter_Eggs

 

Here are the tips that McCormick provided us. The adults had fun doing this and  we will be doing some more with the kids on Easter Sunday.

Makes 12 colored eggs
Prep Time: 30 minutes
Cook Time: 25 minutes

WHAT YOU’LL NEED:
1 dozen large eggs
Vinegar
McCormick® Assorted Food Colors & Egg Dye or McCormick®

Assorted NEON! Food Colors & Egg Dye

DIRECTIONS
1. Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by
1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 15 minutes. (Adjust
time up or down by 3 minutes for each size larger or smaller.)
2. Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice
water) until completely cooled.
3. Mix 1/2 cup boiling water, 1 teaspoon vinegar and 10 to 20 drops food color in a cup to
achieve desired colors. Repeat for each color. Dip hard-cooked eggs in dye for about 5 minutes.
Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to
dry.

Now to get creative with your eggs, here are some tips to make your eggs stand out among the others:

Two-toned eggs: Dip top half of hard-cooked egg in 1 color and the bottom half in another. Or,dip each half of the egg in the dye for different lengths of time, creating different shades of the 

same color.

Painted eggs: Mix 20 drops food color and 1/2 teaspoon vinegar in small container. Paint hard-cooked eggs with a small paintbrush or cotton swab. Go wild with stripes, polka dots and
zigzags.

Designed eggs: Before dyeing, place rubber bands, stickers such as chicks, rabbits, flowers or
other springtime favorites, or paper reinforcements on the eggs to create the design of choice.
Once dry, remove the rubber bands, etc., to view the design.

Personalized eggs: Write initials, names or draw pictures on the egg with a white or light-colored
crayon before dyeing.

Marbleized eggs: Mix 1/4 cup boiling water, 1 teaspoon vinegar, 1/8 teaspoon oil and 4 to 8
drops food color in shallow bowl. Gently roll egg in the mixture for 30 seconds, or until the egg is
the desired shade. Transfer the egg to a second color mixture, and repeat the process. Allow the
egg to dry completely. Wipe away excess oil with a paper towel.

Tie-dyed eggs: Place several eggs in a colander in the kitchen sink. Splash eggs with vinegar.
Drop yellow food color onto eggs. Gently shake the colander for a few seconds to help the color
spread. Let stand 30 seconds. Repeat with 1 or 2 additional food colors. After the final stand
time, lightly rinse eggs with water. Drain completely. Allow eggs to dry.

The rubber band eggs were our favorite. Creating the different designs with the eggs was a lot of fun. Will you be decorating eggs this year? Have any additional tips? Please feel free to share them with us!