Posts Tagged ‘eggs’
Nothing quite like the summer, and moving meals out of the house. After a long hard day of work, or play, it’s nice to enjoy the cooler hours of the day with a family meal out on the patio, or porch, and Cajun Fried Chicken evokes all those memories, with just a few simple ingredients and almost no time at all.
Cajun Fried Chicken
What You’ll Need:
4 Boneless Skinless Chicken Breasts, thawed
i cup of Unseasoned Bread Crumbs
1 Tbsp of Kosher Salt
I Tbsp Cajun Blackened Seasoning
1 cup Canola Oil
Trim any excess fat off of the chicken breasts and set them aside. Mix the bread crumbs, the kosher salt, and the blackened seasoning in a shallow dish, and set that aside. Heat the oil in a frying pan on med-high, so that when you drop a splash of water in the pan it sizzles for just a second and then evaporates.
Crack the two eggs into another shallow dish, and scramble them together, making sure the consistency is even, you don’t want to much egg white, it should all be one color. When your frying pan is hot, dip a chicken breast into the egg, coat it well, then quickly drop it into the bread crumbs, piling more on top. Flip the breast over in the bread crumbs than quickly transfer it to the pan, and be aware that the oil is going to jump around a little bit on you when that chicken hits it. Sizzling oil hurts, so I wouldn’t let kids help with this part.
Let your four pieces of chicken cook on the one side for between 5-8 minutes, until a golden reddish brown, then flip and cook on the other side. When the chicken is cooked through, remove the breast pieces from the pan and set them on some paper towels to drain the excess oil off and get nice and crispy.
Serve the Cajun Fried Chicken with some okra, green beans, or mashed potatoes. It’s sure to be a classic for your family in no time, and it’s pretty comparable to Popeye’s Chicken, without the hassle of going to the fast food place to get it.
It has been reported by the National Center for Health Statistics that 1 in 4 children will face a food allergy sometime in their life. While it may seem scary at first, allergies are very common, especially in younger children as their immune system develops, and most children will grow out of them before they reach age five. There are several types of foods that spark an allergic reaction in children, today we will go over a list of these foods, recognizing the wide range of symptoms that are accompanied by eating these foods, and what you can do to protect your little one in the case of a reaction.
Common Food Allergies
Allergic reactions are caused when your body comes into contact with a substance that it cannot tolerate and it produces an immunoglobulin antigen to the substance. The immunoglobulin antigen binds to the food, and then the body’s histamines and other chemical reactions take over, causing the itching, sneezing, swelling, rash and redness that are common symptoms of food allergies. Food allergies are different from food intolerance, like lactose intolerance, because in the cases of intolerance the histamine reaction is not produced.
Several types of foods can cause allergies in young children. Here are a list of the most common:
- Cows Milk
- Tree Nuts (walnuts, pecans, cashews)
- Shellfish (shrimp, lobster)
Allergies can also be caused by other foods such as vegetables, meats, legumes and seeds, but these are less common and usually less severe. The common allergens offer less of a chance for outgrowth by your child, but can be easily maintained by avoiding the food item, and having an antidote ready in case of contact. Reactions to perservatives and chemicals added to foods can be mistaken for allergies, but actually being allergic to a specific type of chemical is very rare.
Some of the symtpoms that may occur when your child is exposed to a food that they are allergic to are:
- Redness of the skin
- Excema type rash
- Difficulty Breathing
- Stomach Upset
- Loss of conciousness
Although some of these symptoms may seem pretty bad, the most extreme cases are rare, and if you keep an eye on what your child is exposed to you should have a pretty good idea of a problem before anything serious happens. As always, consult your pediatrician if you have any concerns about foods that your child consumes, and make sure that any issues you may have are followed up on. There are a series of tests that your doctor can perform to diagnose any allergies that your child may have, including shots, topical application, and even just munching on a possible allergen. It is recommended that you keep a food journal to track your childs exposure to different foods and possbile reactions.
When an allergic reaction does occur the first thing to remember is to nnot panic. It could be possible that your kid comes home from school or daycare swollen like a water balloon, and itching uncontrollably, but you have to keep it together for their sake. If your child has already been diagnosed and your doctor has prescribed you a medication to suppress the histamine reaction, administer the dose immediately, and keep an eye on your kid for a return of the symptoms. If the medication does not work, or you feel the symptoms are too severe, like difficulty breathing, take your child to the closest emergency room, where they can administer a series of shots to stop the reaction and combat the symptoms. A very serious allergic reaction is known as anaphylaxis, and requires emergency medical assistance.
Now you might be feeling that Mommy urge to put your child in a bubble, and never let him eat anything except water and crackers. While this may work in some third world countries, it isnt healthy or appropriate for your child. Exposure to a wide range of foods is healthy and normal, and most allergies dissappear by the time they reach kindergarten. Kids that eat a wide variety of different foods and easily try new things learn to adapt better as adults and are generally healthier. Avoiding foods that are possibly dangerous to your child isnt always easy, but there are some steps you can take to help:
- Talk to your child about the certain foods and explain why he or she can’t have them. Most kids will avoid anything that chronically makes them feel bad, and teaching them about all of the different allergens that they might be exposed to is a good way to make them more aware of what they put in their mouth.
- Let your child’s teachers, daycare staff, and school nurses know about the allergies. That way if anything happens and you are not around they will have a good idea of what to do in the event of a reaction.
- Try not to have the items in your pantry. Its tough when your husband or other kids love peanut butter, but your baby feels left out because of an allergy. There are a lot of substitutions you can make for certain foods, so experiment and see what everyone can compromise on.
- Teach everyone in your house, immediate family, and anyone who your child may come into contact with, like play groups, friends houses and church groups, what to do in case of an exposure. Make sure they are aware of what your child can and cannot have, and give them the name and number of a doctor to call in case something happens.
Dealing with allergies is tough, but if everyone works together it can be alot easier than battling it alone. Encourage your child to eat right and try a little of everything, and don’t be afraid to try new things.
“Doesn’t that title sound like a great name for a breakfast diner?”
Quiche, (pronouonced “Keesh”) by definition, is a pie, made with eggs. Plus its just a fun word to say. But if you ask a foodie, or a person who loves the quiche, they will say something along the lines of “Quiches are light and fluffy layers of egg, meat, vegetable, and savory seasonings, resting gently on a tender, flaky, and delectable crust.” Usually a traditional broccoli and cheese quiche is the staple for most brunches and potlucks, and the rise of the mini-quiche, a cute little tasty morsel, has led to quiches becoming almost an art form in both contruction and presentation.
Why all the fear?
Quiches are not difficult to make, but they are sometimes viewed with a little bit of hesitancy, because of the crust’s ability to go from tender and flaky to chewy and soft or crispy and burnt depending on the experience of the chef. The most important part of making a flaky crust is the temperature of the dough before your bake it. With a little bit of practice and some help from your regrigerator, your quiche can be the hit of your next Saturday morning breakfast with the family. Your kids might even stray from the cartoons for this one.
The Classic Chive and Cheese Quiche
Eggs and onions, or chives in this case, go great together. The eggs ability to absorb flavors and provide structure for the delicate and spicy chive makes them a match made in heaven. Add a little bit of Swiss or Gruyere cheese, and your breakfast will never be the same again.
You Will Need For The Dough:
A 10″ Springform Pan, (the one that the bottom pops up)
1-3/4 cups of whole wheat flour
1 egg yolk
1/2 teaspoon of honey
1/2 tsp of salt
7 tbsp FROZEN butter (cut it into small squares and keep it frozen until youre ready to add it)
5 tbsp ice water (again, keep it cold)
You Will Need for the Filling:
3 bunches of chives, chopped
4 eggs and the white from the crust egg
1/2 cup of cream
2/3 cup of sour cream
1/2 cup grated Gruyere cheese
1 tsp minced garlic
To Make the Quiche:
Preheat the oven to 350*F. Pile your flour on a cutting board. Make a little well in the center and pour the egg yolk, honey, and salt into the well. Layer the butter over the top of the flour and use two butter knives to cut the mixture repeatedly until crumbly. Do this as quickly as you can, to keep it cold. Add the ice water, a tablespoon at a time, until the mixture forms a ball, then immediately wrap it is seran wrap and freeze it for 30 minutes.
While the dough is freezing, beat together the eggs, cream, and sour cream in a large bowl, add the grated cheese, the garlic, and salt and pepper to taste. Make sure the filling is thoroughly mixed, then set aside.
Dust a cutting board with a liberal amount of flour, and quickly roll your dough into a circle that is 12″ in diameter. Spray your Springform pan with cooking spray and gently lay the crust over the top of the pan, pressing it into place so that the dough sticks out over the top just a bit. Fill the crust with the dried beans and bake it for ten minutes. Carefully remove the beans and then pour the filling into the crust. Bake the entire quiche for 20 minutes @ 350*F. Serve it warm, with crusty French bread. Scrumptious.
Quiche doesn’t have to be hard to make. Just practice alot with the crust, and you’ll be fine. You can use the same technique with any other kind of pastry that requires a light flaky crust, or buy a pre-made frozen crust available at any grocery store in the freezer section, usually by the Coolwhip and frozen berries.