If you are an oyster lover then this recipe is for you to enjoy.
There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.
24 oysters on the half shell
12 slices of bacon
1/3 cup chopped green peppers
2 tablespoons chopped chives
4 tablespoons chopped parsley
juice of a lemon
Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus slice bacon and a few drops of lemon juice.
Bake at 450 degrease until bacon is crisp.
When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now its time to enjoy them.
Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.
Among the recommendations in the most recent Dietary Guidelines for Americans is the advice to eat more vegetables.Though the amount varies from person to person, an adult eating a total of 2,000 calories a day should have about 2 1/2 cups of vegetables a day. Children can eat proportionately fewer cups, but they also need to have a good assortment of veggies daily. The Guidelines recommend a mix of dark-green, orange and starchy vegetables, plus legumes (such as cooked dry beans) and other vegetables.As you harvest summer's bounty from your garden or the supermarket, keep eggs in mind. Versatile eggs can help you increase your family's vegetable intake. The complete protein that eggs provide can turn the incomplete protein of vegetables into a main dish. In turn, veggies supply carbohydrates and fiber to make a well-balanced meal. Vegetables, in fact, make good flavoring foods for a number of quick-to-fix egg dishes.Fried rice is one easy-to-make example. To cook it, simply stir-fry cooked rice with veggies, pour on eggs mixed with a touch of soy sauce and scramble. You can also turn vegetable soup into a hearty entree by poaching eggs in it. It's quick and easy, too, to cook a frittata, an unfolded, family-sized omelet that makes a handy skillet supper. Just pour seasoned eggs over cooked veggies and let the mixture cook without stirring.When you introduce new veggies, let the kids help. Children are more likely to try new foods when they're involved in the cooking process. For the Wagon-Wheel Frittata, young helpers can beat the egg mixture, prod the broccoli florets into place with a fork, arrange the tomato slices and sprinkle on the cheese. Older children and teens often prefer more strongly flavored foods, so let them choose a frittata topping from among several choices, perhaps a spicy pizza sauce, salsa or hot pepper sauce. Whatever they choose, you can rest easy knowing they're eating their veggies.Wagon-Wheel Frittata6 servings2 1/2 cups (about 6 oz.) fresh broccoli florets1/2 cup (about 1.5 oz) sliced fresh mushrooms1/3 cup water1 tablespoon cooking oil or butter6 eggs1/3 cup skim or low-fat milk1 1/2 teaspoons Italian seasoning, crushed4 very thin tomato slices1/4 cup grated or shredded Parmesan cheeseIn 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from heat. Add oil. Arrange broccoli florets evenly around pan. Set mushroom slices between broccoli florets.In medium bowl, beat together eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Slide from pan onto serving plate or cut into wedges and serve from pan.Nutritional information per serving of 1/4 recipe using cooking oil and skim milk: 189 calories, 13 gm total fat, 322 mg cholesterol, 233 mg sodium, 203 mg potassium, 5 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, calcium, phosphorus, iron.
Say good-bye to grit. Replacing regular pasta with a whole grain variety no longer means sacrificing great taste. The new generation of multi-grain pastas offers whole grain nutrition with delicious taste and texture. "Whole grains are critical to a balanced, healthy diet, as evidenced by the FDA's new dietary guidelines," said Lisa Sasson, a clinical assistant professor at New York University's Department of Nutrition, Food Studies and Public Health. "The good news is that health-conscious parents have more ways to incorporate whole grains into their families' diets. Multi-grain pasta, which is versatile and economical, is ideal for consumers who want to prepare quick and nutritious meals that even kids will love."Containing more than 80 percent whole grains, one serving of the multi-grain pastas from Mueller's, Golden Grain and Heartland provide 100 percent of the USDA daily recommendation of whole grains and are certified by the American Heart Association. Available in penne, rotini and spaghetti shapes, their subtle toasty and nutty taste complements both white and red sauces. Here are some ways to enjoy them:Spinach Rotini Salad12 oz Mueller's, Golden Grain or Heartland Multi Grain Rotini4 oz fresh baby spinach1/2 cup Parmesan cheese1/2 cup Italian dressing3/4 cup tomatoes, diced4 oz regular or turkey pepperoni, julienned8 oz cheddar cheese, shreddedsalt and pepper to tasteCook rotini per package directions. Rinse with cold water and drain. Combine all remaining ingredients in a large mixing bowl. Add pasta and mix well. Confetti Penne Pasta12 oz Mueller's, Golden Grain or Heartland Multi Grain Penne1/3 cup olive oil1 Tbsp chopped garlic 3/4 cup red bell pepper, diced3/4 cup celery, diced1 cup fresh mushrooms, sliced2 tsp lemon pepper seasoning2 cups broccoli florets, cut small and cooked1 lb cooked boneless, skinless chicken breast, diced1 cup chicken broth Cook penne per package directions. Drain, cover and set aside. In large skillet, heat oil and add garlic, red pepper, celery, mushrooms and lemon pepper seasoning. Cook until tender, about 5 minutes. Add cooked pasta, broccoli, chicken and broth to skillet. Toss to heat through and serve immediately.Baked Spaghetti Supper12 oz Mueller's, Golden Grain or Heartland Multi Grain Spaghetti1/3 cup olive oil3 cloves garlic, minced or 1 tsp garlic powder1 medium onion, chopped2 bell peppers, chopped1 Tbsp dried basil6 cups tomato spaghetti sauce1/2 lb cooked turkey sausage, sliced2 cups Mozzarella cheese, shredded1 cup Parmesan cheese, gratedCook spaghetti according to package directions. Drain, cover and set aside. Preheat oven to 350F. Heat oil in large skillet on medium heat. Add garlic, onion, peppers and basil. Saute 3 minutes. Add sauce and sausage. Simmer 5 minutes. Spread 1 cup of the sauce mixture into bottom of a 13" x 9" baking dish. Layer half of the spaghetti, half of the remaining sauce mixture, 1 cup Mozzarella cheese and 1/2 cup Parmesan cheese. Repeat layering. Bake for 15-20 minutes. Let stand 10 minutes before serving.Multi-Grain Spinach Rotini Salad
Would you like an exotic, tropical vacation to a sun-drenched paradise but don't have the time or money? Take a mini-vacation in your own kitchen with the tropical taste of mango.Mangos are as common in Asia as apples are here and their unique taste is enjoyed worldwide. There's nothing like a mango's distinctive flavor. The flesh of a ripe mango is juicy and tastes like a peach with just a hint of vanilla. Try this fruit yourself and discover a tropical taste vacation. Besides delectable flavor, mangos also offer nutrition benefits. One cup of cubed mango provides an excellent source of vitamin C and a good source of vitamin A, two vitamins often lacking in American diets. Mangos are available year-round so you can bring home a sunny taste of the tropics anytime. They're perfect for every meal and easy to prepare. Try them cubed for breakfast or as a simple snack. At lunch or dinner, mango can enhance pork, chicken or fish entrees, and many elegant, flavorful desserts feature mango. MANGO AND SMOKED TURKEY SALADIngredients:2 ripe mangos 2 tablespoons vegetable oil2 tablespoons lime juice2 tablespoons chopped cilantro1/4 teaspoon ground black pepper4 cups mixed salad greens1 pound smoked turkey, cut in 1-inch pieces1 cup cucumber cubes1 cup halved grape tomatoesInstructions:With narrow side facing up, slice mango on each side of pit to remove "cheeks." With a knife, crisscross cheeks to make small cubes but do not cut through skin; press skin so cut side pops outward; cut or scrape off cubes. Peel center section; cut off mango pieces. Repeat this process with second mango. Set aside 3 cups mango cubes; place 1 cup of trimmings and smaller pieces in a food processor or blender and puree. In a small bowl, whisk together mango puree, vegetable oil, lime juice, cilantro and pepper. In a large bowl, toss mixed greens, mango cubes, turkey, cucumber and tomatoes with mango dressing.Serves: 6 Nutrition Information per Serving: calories: 180, total fat: 5.7g, saturated fat: 0.57g, % of calories from fat: 28, % of calories from saturated fat: 3, protein: 19g, carbohydrate: 15g, cholesterol: 34mg, dietary fiber: 3g, sodium: 472mg.
Avocados. They're not just for guacamole anymore. Delicious Hass avocados add great taste, lively color and a creamy texture to ordinary dishes, making them extraordinary. From pizza to salads to sandwiches, avocados add that little something special to your recipes. Knowing how to properly select, handle and store your avocados will ensure that they add the perfect pizzazz to your meal every time. Selecting your avocados• When choosing your avocados, look for delicious Hass avocados. They are known for their creamy texture, have a distinctive bumpy skin and are available year-round.• To determine the ripeness of a Hass avocado, gently squeeze the fruit-a ripe fruit will yield to gentle pressure. Hass avocados will also turn dark green to black as they ripen.• If you are buying avocados for future use, purchase firm fruit.• Avoid fruit with external blemishes.Ripening To ripen a Hass avocado, place the fruit in a paper bag with an apple for two to three days at room temperature (apples accelerate the process by giving off ethylene gas, a ripening agent).StoringRipe avocados can be stored in a refrigerator or freezer for later use. • Mash the avocado, adding 1/2 tsp. of lemon juice per 1/2 mashed avocado to prevent discoloration.• Lay plastic wrap directly on the surface of the mixture before covering. • You can refrigerate the mixture for up to two days or store in the freezer for up to two months.Handling• Like all fruit, wash the avocado before cutting.• Cut the avocado lengthwise around the seed.• Twist the halves in opposite directions to separate.• Slip a spoon between the seed and the fruit and work the seed out.• Slip a spoon between the skin and the fruit and scoop away from the peel.Once you've selected and prepared your Hass avocados, try them in this quick, easy recipe.Turkey and Avocado Sandwich Wedges1 round flat sourdough bread loaf2 large Hass avocados, peeled and seeded, divided3 Tbsp. salsa3 (6 by 11/2-inch) strips roasted red pepper1 pound thinly sliced smoked turkey3 thin red onion slices, separated into rings3 pepper jack cheese slices2 romaine lettuce leavesInstructions:Cut a circle out of the top of the bread; tear out the inside of the bread in the bottom section to make a shell. Mash one avocado and mix with salsa; spread over the bottom of the bread. Layer pepper strips, onions, cheese and half the turkey inside the bread. Slice the remaining avocado and place on top of the cheese. Top with lettuce and remaining turkey. Replace the bread top and press down firmly to compress ingredients. Wrap tightly and refrigerate until ready to serve. Cut into wedges just before serving.