Apple Cinnamon Oatmeal

Apple and cinnamon oatmeal was a childhood favorite of mine. But as I grew up, so did my taste for really good food. Instead of powdered oatmeal dregs and little dehydrated apples, this recipe calls for hearty oats and whole sautéed apples. If you want to get hard core you can add flax seeds, wheat berries and farrow. You can also with up the fruits to sautéed peaches or mangoes; dried fruits like raisons, crayons, apricots and figs, or throw in fresh berries and bananas.

Apple Cinnamon Oatmeal

  • 2 servings Hearty Oatmeal, cooked
  • 2 Apples, peeled, cored and chopped
  • 1 tbsp. Butter
  • 1 tbsp. Honey, Brown Sugar or Agave Nectar
  • 1/4 tsp. Cinnamon
  • 1/4 C Chopped Nuts or Seeds
  • Place a small skillet over medium/low heat, add the butter and apples to the pan and cook until soft, about 5-7 minutes. Add the honey and cinnamon and cook for 1 minute until you can smell the cinnamon. Place a serving of the cooked oatmeal in a bowl, top with apples and garnish with some chopped nuts or seeds.

    Food Poisoning 101: What to do if it happens to you!

    Food Poisoning 101

    Food poisoning can be with out a doubt the worst feeling in the world. The symptoms can be very ugly and include upset stomach, vomiting, diarrhea (sometimes at the same time), cramping, chills, dehydration and sensitive skin. This can last from 24 hours to several days.

    Food contamination can be caused several ways. The main reason is the mishandling of food using bad cleaning, storage, cooking and serving techniques. Another cause is due to the spread of germs, bacteria, viruses in the food and the people cooking your food. Lastly food can be contaminated by physical stuff like cleaning products, bugs and trash.

    Get those germs out of your kitchen!

    The best way to prevent food contamination is to keep your kitchen clean and organized. Here are 4 easy ways to keep your kitchen safe for food preparation.

  • Washing your hands often with soap and hot water is the first and biggest defense against food poisoning.
  • Keep hot foods hot (above 140 F) and cold foods cold (below 40 F) during preparation, storage and service will keep them safe for eating.
  • Store hazardous foods like raw meat away from fresh fruits, vegetables, grains and cooked foods.
  • Regularly clean (removing visible gunk) and sanitize (removing microorganisms) your kitchen and tools thoroughly using plenty of soap, hot water and in some cases cleaning products with bleach.
  • What to do if you get sick?

    If you do get food poisoning from someones home, report it to them immediately. If you got sick while eating in a restaurant, report it to the establishment. If they are not responsive, contact your local health department. You will be asked about the date, time, the food that you ate and the symptoms you have. They will contact the establishment and run through there kitchen's cooking and sanitation procedures.

    If you do get sick, contact your doctor immediately. They will be able to let you know how you should proceed. Eating and drinking will be the last thing on your mind but, you must keep hydrated while going through the sickness. Try sipping warm tea with ginger, water, Pedialyte and attempt to eat something light like broth or a banana.

    Food poisoning may not happen to you often, but it is something that society deals with everyday. Now that you know what causes it, you can be ever vigilant against it in your home.

    Now Get Crackin'! Chef Egg

    Chicken Gyro Recipe

    Chicken Gyros With Yogurt Dill Sauce -- powered by ehow

    Chicken Gyros with Yogurt Dill Sauce
    Serves 4

  • 1 lb. Chicken, Sliced Thin
  • 1 tbsp. Garlic Cloves, Minced
  • 1/2 Lemon, Juice and Zest
  • 2 tsp. Dried Rosemary Springs
  • 1/2 tsp. Salt and Pepper
  • Pre heat the grill over medium heat. Marinate the chicken for up to 2 hours in the fridge. Clean and oil the grill well. Grill the chicken on both sides until cooked through, about 3 minutes. Garnish with lemon slices and sprigs of fresh rosemary.

    Cucumber Salad

  • 1/4 C Cucumber, Chopped
  • 1/4 C Tomatoes, Chopped
  • 1/4 C Red Onion, Sliced
  • 1/4 C Feta Cheese
  • Place all ingredients into a bowl and toss to combine

    Yogurt Dill Sauce

  • 1/3 C Plain Greek Yogurt
  • 2 tbsp. Fresh Dill, Chopped
  • ½ tbsp. Garlic, Minced
  • ½ Lemon, Juiced
  • Place all ingredients into a bowl and stir to combine

    Black Bean Burgers

    How to Make a Black Bean Burger -- powered by ehow

    Black Bean Burger

  • 2 tbsp. Olive Oil
  • 1 C Mushrooms, Small Dice
  • 1/2 C Small Onion, Small Dice
  • 1 C Zucchini, Small Dice
  • 1 C Bell Pepper, Small Dice
  • 2 tbsp. Taco Seasoning or Cumin
  • 2 cans Black Beans, Rinsed and Drained
  • ¾ C Rolled Oats
  • Place a skillet over medium heat then add the oil to the pan. Sauté the next 4 ingredients until soft, remove from heat and cool completely. Place the vegetables, black beans and oats into a bowl and mash together. You can use a food processor and pulse to combined. Chill the bean mixture in the fridge for 1-2 hours then form the into patties. Place a pan over medium heat, cover the pan with 1 table spoon of oil and brown the patties on both sides.

    10 Tips for Perfect Sautéed Summer Vegetables

    10 Tips for Perfect Sautéed Summer Vegetables

    From the grocery store to farmers markets and roadside stands, fresh vegetables are ripe for the pickin' during the summer months. Check out this simple recipe for sautéed summer vegetables and eat healthy all summer long. Follow the tips below for perfect vegetables every time.

    1. Use a large pan. Increasing the surface area that the veggies can cook on, increases the caramelization and overall flavor.

    2. Always use medium heat. If the heat is too low the veggies will turn to mush. If the flame is too high, the veggies will burn before they cook through.

    3. Dry the vegetables well before cooking. If there is a lot of water on the veggies, they will steam instead of brown and you will get a mushy mess.

    4. Cook the vegetables in small batches. The food will start to steam if there is too much in the pan.

    5. Add a little oil to the pan and wait until it smokes before adding any food to the pan. This will brown the veggies without making them greasy.

    6. "Sauté" or toss the veggies every couple of minutes to rotate the food. Try not to stir with a spoon or tongs frequently because you will break the vegetable down and make them mushy.

    7. When cooking different vegetables, start with the firm veggies first and add softer vegetables later in the cooking process.

    8. Cook the vegetables until they are browned on the outside and still undercooked in the middle. By the time the veggies are served, they will be perfect.

    9. Do not marinate vegetables in sugary based marinades of cooking sauces. These suaces will burn in the pan as you cook the veggies. A little olive oil, dried herbs, spices, salt and pepper work really well.

    10. Lightly season with salt and pepper to bring the natural flavor out of the food. Dried herbs and a splash of teriyaki sauce or curry can also be added at the end for extra flavor.

    Sautéed Summer Vegetables

  • 1 tbsp. Olive Oil
  • 8 oz. Asparagus, Chopped into 1 inch pieces
  • 2 Bell Peppers, Chopped into 1 inch pieces
  • 1 Zucchini, Chopped into 1 inch pieces
  • 1 pinch Red Chili Flakes
  • Salt and Pepper to taste
  • Place a large skillet over medium heat and add the oil to the pan. When the oil starts to smoke, add the asparagus and peppers to the pan, toss and let cook for 3 minutes, do not touch! Toss the veggies once and allow to cook for more 3 minutes. Add the zucchini, red chili flakes, salt and pepper to the pan, toss and cook for 3 minutes. Continue cooking and tossing every 3 minutes until the veggies have browned on the outside and are slightly undercooked in the middle. You can serve this hot out of the pan or chill out for a cool grilled veggie salad.

    How to Skin a Mango

    How to Skin a Mango

    Mango is a tropical fruit loaded with vitamins (Vitamin C) , minerals, antioxidants and most important, flavor. They are used in cuisines around the world including Central and South America, Jamaica and the west Indies, African, Middle Eastern, European, Asian and Indian. It can be used in sweet desserts like ice cream, drinks, sorbet, cakes and flambés as well as savory dishes like spicy chutneys, salsas, dips and sauces.

    You can find mangoes fresh, dried, canned as well as frozen. Fresh Mangoes are in season in the states and Mexico from May to September. They can be found year round in most markets and can come from as far as Thailand and India. Check out this video and learn how to slice a fresh mango to enjoy today. This method of slicing a mongo can also be used to skin lots of round fruits and veggies like pineapples, oranges, lemons, limes, melons, apples, pears, potatoes and squashes.

    Now Get Crackin'!

    Chef Egg

    How to Skin a Mango -- powered by ehow

    Baked Buffalo Chicken Wings

    Chicken wings are one of my all time favorite foods. The problem is that I don't like to fry food in my house. Besides being extremely dangerous and unhealthy, it opens up the door to frying just about anything ie. fries, tots, snickers, Oreos, ice cream, Twinkies, eggrolls, a boot, you get the picture.

    Try this recipe for baked wings and get the same crispy results you would at a restaurant without all of the oil. If you don't like Buffalo sauce, toss your wings with teriyaki, curry, BBQ, and adobo sauces. You can also give dry seasonings a go like Old Bay, Ranch, Jamaican Jerk and Italian.

    Baked Buffalo Chicken Wings

  • 3 lbs. Chicken Wings, Cut into 2 portions
  • 2 tbsp. Oil
  • 1 tbsp. Salt and Pepper
  • 2 C Hot Sauce
  • 4 tbsp. Butter
  • 2 tbsp. Vinegar
  • 2 tbsp. Worcestershire Sauce
  • Pre heat the oven to 450 F. Place the chicken wing into a bowl and toss with oil, salt and pepper to coat well. Arrange the wings on a baking sheet and bake for 30 - 40 minutes or until golden brown. Prepare the buffalo sauce by placing the hot sauce, butter, vinegar and Worcestershire sauce into a pan and simmering over medium heat and reducing by half. When the wings are done, add them to the pan and toss to coat well.

    Baked Tortillas Chips

    I love this recipe for baked tortillas chips. They are cheap and easy to make and are a healthy alternative to fried potato and corn chips. The best thing about these chips is that they are strong and hold a lot of dip. Try sprinkling the tortillas with cheddar, jack or parmesan cheeses for extra flavor.

    Baked Tortillas Chips

  • 8 Flour Tortillas
  • Spray Oil
  • Salt and Pepper
  • Pre heat the oven to 350° F. Cut the tortillas into 8 pieces and spread out on a baking sheet. Quickly spray with oil and season with salt and pepper. Bake for 10-12 minutes or until crispy and brown.

    Linguini with Tomatoes and Feta

    Healthy Food With Cherry Tomatoes & Feta Cheese -- powered by ehow

    Whole Wheat Pasta with Cherry Tomatoes & Feta Cheese

  • ¼ lb. Whole Wheat Pasta
  • 3 tbsp. Olive Oil
  • 1 tbsp. Garlic, Chopped
  • ½ C Asparagus, Chopped
  • ½ C Cherry Tomato, Sliced
  • ¼ C Feta Cheese
  • 2 tbsp. Parsley, Chopped
  • 2 tbsp. Basil, Chopped
  • Boil a large pot of salted water, add the pasta and cook until al dente. While that is cooking place a skillet over medium heat, add the oil and sauté the garlic and asparagus, cook until golden. Add the tomatoes and cook for one minute then toss in the pasta, feta and herbs. Season the dish with fresh pepper to taste.

    How to Buy a New Frying Pan

    How to Shop for a New Frying Pan

    Cooking with a good frying pan can be the difference between a successfully prepared dinner and a big fat mess. You can use a frying pan to fry, steam, sauté or simmer vegetables, fruits, meats and grains with ease. A great pan should be comfortable to use, good for a variety of cooking methods, be reasonable priced and most important, last a lifetime.

    Shopping for a good pan can be a costly and mind numbing task. Just walk into any housewares stores and look at all of the sizes, shapes, materials and celebrity name brands, its ridiculous. From shiny stainless steel, heavy cast iron and the countless space aged nonstick surfaces available, how is one to choose? This post will give you a good idea of what to buy when you purchase your next set of frying pan.

    Nonstick Pans

    Nonstick pans are everywhere these days. They are easy to use and clean, lightweight, are cheap and can be found everywhere. My issue is that they cannot be used over high heat, are not oven safe and you cannot use metal tools with them. The big huge problem is that the surface scrapes off into your food and can release toxic fumes over high heat.

    *Do not buy nonstick pans, they stink!!!

    Stainless Steel Frying Pans

    These can be a great option for cook. They look great and cook foods evenly. I like the all clad style that holds heat evenly, are solidly constucted and are oven safe. The down side is that they are not nonstick so you need to use oil, good heat control and they can be hard to clean. This is link for one of my favorite pans made by Tramontina and available at Walmart for a great price.

    Link for Tramontina 12 inch stainless steel pan

    Seasoned Cast Iron Pans

    These heavy-duty pans have been around for over 400 years. They hold heat evenly, are non-stick, oven safe, inexpensive, easy to clean and literally last forever. Cast iron pans need to be seasoned with oil and salt before cooking food to build up the non-stick surface.

    You need to be careful with cast iron because they are very heavy and smoke like crazy over high heat. When cleaning, scrub well using hot water only and lightly oil after every use. You want to keep that seasoned nonstick surface in place and soap will wash it right off. I like the Lodge brand of cast iron and it can be found in any home good store or department.

    Link for Lodge cast iron pan

    Carbon Steel Pan

    These are commonly used in the restaurant industry and are know as "French pans". They are light, heat up very quickly, oven safe, turn non stick after several uses and are easy to use. Just like cast iron they do need to be scrubbed with hot water only, to hold the seasoned nonstick surface. I just started using these pans and really like the ease of use and cleaning.

    Link for Carbon Steel Pan

    Previous Entries / More Entries

    Subscribe to Chef Egg's Blog

    Enter your email address below.

    Recent Comments

    Beginners Guide - Must Have Kitchen Tools
    Karen R Rymer said: It’s a great and useful piece of info. I’m happy that you just shared this useful info with us. Plea...

    Herbs and Spice and Everything Nice!
    Hannah Flack said: This looks delicious, and I appreciate all your helpful notes and tips! Bookmarking for this weekend...

    Homemade Indian Naan
    Jason E Lawson said: Very good :-) Worked on this while in Baltimore with Chef Egg. Excellent!

    How to Pan Fry a Rib Eye Steak
    Lacey said: Great straight to the point tutorial on how to cook a ribeye. I'm about to make one right now medium...

    Beginners Guide - Must Have Kitchen Tools
    ExcellentAtHome said: This is a pretty good guide. We spent a lot of money on crappy cookware before getting a decent set....