Eggs Rancheros

Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican breakfast or brunch recipe is served over fried corn tortillas and topped with a ranchero sauce or salsa.

Then top that with goat cheese or a Mexican queso fresco cheese and cilantro.

It makes for a deliciously yummy dish.

When you cut into them, the egg yolks mix in with everything, the salsa and tortillas.

This dish is to good to miss out on. If you don’t prefer fried eggs – you can make the eggs scrambled instead.

Who Invented Huevos Rancheros

This dish is a breakfast served in the style of the traditional large mid-morning fare on rural Mexican farms.

The general understanding is that Huevos Ranchers or Eggs Rancheros evolved around hundreds of years ago among the peasant or farmer population of rural Mexico.

While there is no real sources to prove this, it does though seem it could be a recipe of Mexico as this dish world wide is most popular among Mexican farm owners and workers.

The ingredients used are readily available to Mexican farmers. Which is masa, tomatoes, onions, chilies, and eggs. These food stuffs are considered typical staples of any Mexican kitchen.

Another thought is, as with many Mexican inspired recipes, Huevos Rancheros became popular in America for the Mexican immigrants who crossed the US board at the state of Texas to work on American farms in the 1950’s.

Read More Here About Mexican vs. Tex-Mex: What is the Difference?


And these immigrants ate the same food stuffs they did on the farms they worked in Mexico. And it is possible that Huevos Rancheros was one such dish.

In most restaurants today in America that serve Eggs Rancheros, it is served with a side of ham and potatoes rather than the traditional avocado slices and pinto beans.


If eggs are your thing for breakfast than you’ll like this deliciously yummy dish – Mexican Huevos Divorciados


Eggs Rancheros

Per person or serving you will need the following –

Avocado oil – refined oil for high heat frying

2 corn tortillas

2 large eggs

1/2 cup Mexican salsa – Find Recipe Here

2 tablespoons of goat cheese or Queso fresco, a Mexican cheese

2 teaspoons cilantro, chopped

In a medium sized skillet over medium high heat, add avocado oil to fill pan 1/4 to 1/2 inch up the sides.

When oil starts to shimmer, using a pair of kitchen tongs, place one tortilla into hot oil and fry on both sides, about 1-2 minutes.

Remove tortilla from pan with kitchen tongs and place onto a plate. Do the same with the other tortilla.

In a medium skillet over medium-high heat add butter. When melted crack in both eggs.

Add one tablespoon of water and place a lid over eggs for exactly 1 minute.

Remove lid and slide perfectly cooked sunny side up eggs onto tortillas.

In the same skillet you cooked eggs, place skillet over medium heat and add salsa. Let salsa hit pan till bubbles start to form.

Remove skillet from heat and move pan back and forth or gently twirl pan until all of the salsa has been warmed, but not burnt.

You will smell the aroma of the chili in the salad as it warms. Pour warmed salsa over eggs.

Now top with cheese and cilantro , if you desire.

Serve and enjoy!!

Here’s more Mexican inspired recipes –

BBQ Chicken Omelet with Salsa & Goat Cheese

Mexican Chicken Tortilla Pie

Traditional Mexican Sopes

How about dessert – Gluten Free Mexican Chocolate Pumpkin Pie


Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew.

The thigh meat has unbelievable flavor and tenderness.

Spoon of tender cooked chicken thigh meat - Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Others who have made this recipe commented – “Brilliant recipe. So flavorful.”And another said, “This is probably my favorite crockpot recipe ever.”


Learn More About Cooking with Chicken Thighs


Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

1 tablespoon olive oil

3 pounds skinless chicken thighs

salt and ground black pepper to taste

¼ cup cilantro, chopped

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

½ cup chicken broth

¼ cup loosely packed cilantro leaves, without steams, do not chop

1 cup hot salsa

2 teaspoons ground cumin

½ teaspoon ground allspice

3 large cloves garlic, chopped

Sour cream and cilantro leaves, for garnish

Close up of a plate of Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Heat the olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.

Sprinkle 1/4 cup cilantro over the chicken thighs. Brown the thighs in frying pan, 3 to 5 minutes each side.

Arrange the thighs in the bottom of slow cooker.

Slower cooker liner with chicken thighs topped with cilantro leaves

Place the sweet potatoes, red bell pepper, and black beans on top of the chicken.

Crock pot liner of Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl. Pour over chicken and vegetable layer.

Set slow cooker to LOW and cook for 4 hours.

Garnish with sour cream and cilantro.

Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

More slow cooker recipes – Crockpot Creamy Tuscan Chicken Thighs

Use your crockpot to make Homemade Yogurt.

Are you asking, Slow Cooking, is it Safe?


Pork Belly Sharp Cheddar Broccoli Bake

Oven baked casserole that is deliciously yummy and the cheesiest smoked pork belly, white sharp cheddar cheese, broccoli, cream cheese and green onions.

This meal is a one dish meal that is easy to bring together all in under an hour.

We searched the internet and found most people making this dish used either velveeta, orange cheddar, or Swiss cheeses.

This recipe uses white sharp cheddar cheese.

Sharp Cheddar is an aged cheese, with a golden color and a piquant taste. Regular mild cheddar has a sweeter flavor.

We’re as the orange cheddar is a variety colored with Annatto seeds.


You like the taste of cooking meat with cheese – than you’ll enjoy this Teriyaki Cheesesteak Sandwich.


Sharp Cheddar The Go To Cheese

Cheddar tends to have a sharp, pungent flavour, often slightly earthy. The “sharpness” of cheddar is associated with the levels of bitter peptides in the cheese.

According to Cheese Pro Club, sharp cheddar is the go to cheese for many when they make a grilled cheese sandwich or a Macaroni and cheese dish.

Sharp Cheddar, inexpensive or not strikes just the right balance between meltability and flavor.

And that is what you want with a dish that is baked with cheese.

You often do get some pooling of fat when you add cheddar to the top of a dish.

If this happens just enjoy the flavor, or you could gently lie a paper towel over the top to soak it up.

Other cheese that would make this dish stand out in flavor could include, Asiago, Canadian Cheddar, or Manchego.


Enjoy reading more about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Pork Belly Sharp Cheddar Broccoli Bake

8 thick slices pork belly bacon, smoked

1/4 cup butter

1/3 cup flour

8 oz cream cheese, soft, room temperature

2 cups milk

1 tsp salt

1 tsp fresh ground black pepper

1/2 tsp paprika

1 1/2 cup grated white sharp cheddar cheese

10 green onions , sliced

4 cups broccoli, cut into medium sized florets

Preheat oven to 350F.

Cook the bacon until crispy. Drain and then crumble. Set aside.

Steam the broccoli until almost tender. They should seem a little undercooked.

Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.

Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.

Stir in 1 cup of the grated cheese and remove from the heat.

Dump the broccoli in a 13×9 baking dish. Pour the cheese mixture over the broccoli. (Optional to sprinkle some bacon pieces and sliced green onions).

Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.

Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.

Bake for about 20 minutes or until bubbly and the cheese is melted.

You’ll also enjoy the baked dish without meat but with the addition of cauliflower – Broccoli & Cauliflower Cheddar Cheese Casserole.


Pecans & Cream Cheese Banana Bread

Pecans & Cream Cheese Banana Bread

Did you know that over 110 million tons of bananas are grown and sold every year.

That’s a lot of banana bread.

Yep, bananas aren’t just for monkeys. In fact, among humans, they’re one of the most popular fruits in the world .

They’re delicious, inexpensive, and they even come in their own convenient packaging.

Making a banana bread doesn’t require exclusive items the likes of which a souffle or tart would.

Simple pantry items like flour, milk, eggs and baking powder found in most pantries are and can be combined with over ripened bananas to make a sweet bread or banana bread.

Good Things About Bananas

The banana is a nutritional powerhouse, packed with energy-giving carbohydrates and heart-healthy potassium.

Bananas contain sugar in the form of sucrose, fructose and glucose in combination with fibre, this allows them to supply an instant yet sustained boost of energy.

A medium banana has 3 grams of fiber.

Bananas contain resistant starch, a type of fiber that is a prebiotic.

Prebiotics escape digestion and end up in your large intestine, where they become food for the beneficial bacteria in your gut.

Read more here about How to Make Really Moist Banana Bread

Pecan & Cream Cheese Banana Bread

Banana Bread

½ cup unsalted butter, melted

½ cup light brown sugar

1 egg

¼ cup sour cream

¼ cup white sugar

1 teaspoon vanilla extract

2 ripe bananas

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Cream Cheese Filling

4 ounce cream cheese, softened

1 egg

¼ cup white sugar

3 tablespoons all-purpose flour

1 cup pecans, chopped

1/2 cup Heath bar pieces

sliced Pecans & Cream Cheese Banana Bread

Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9×5-inch loaf pan.

Combine butter, brown sugar, 1 egg, sour cream, 1/4 cup white sugar, and vanilla extract in a large bowl. Mix until smooth.

Mash in bananas using a fork. Whisk in 1 cup flour, baking soda, baking powder, and salt until just combined.

In a small bowl mix together cream cheese, 1 egg, 1/4 cup white sugar, 3 tablespoons flour, pecans, and Heath bar pieces.

Pour half of the banana mixture into the prepared loaf pan. Spread cream cheese mixture evenly on top. Pour remaining banana mixture over cream cheese mixture.

Bake in the preheated oven until top is firm, about 50 minutes. Cool in the pan, about 5 minutes.

Pecans & Cream Cheese Banana Bread

Another deliciously yummy banana bread –

Pecan Buttermilk Banana Bread

You can also bake some bananas right into this scrumptious good to the last bite Sour Cream Blueberry Banana Cheesecake.


Shrimp Ceviche

Shrimp Ceviche

Ceviche originated in Peru and is considered a national dish.

The first documentation of the word ceviche is from 1820, in the song “La Chicha,” sung by Peruvian soldiers.

According to some historic sources from Peru, ceviche originated among the Moche, a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago.

The Moche apparently used the fermented juice from the local banana passionfruit.

Recent investigations further show that during the Inca Empire, fish was marinated with chicha, an Andean fermented beverage made from purple corn.

Chicha – a Peruvian BeverageMade From Purple Corn

Different chronicles also report that along the Peruvian coast prior to the arrival of Spaniards, fish was consumed with salt and ají.

Nevertheless, most historians agree that ceviche originated during colonial times in the area of present-day Peru.

The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it.

Ceviche is easy to make and can be prepared as a meal or as a fabulous appetizer for your next dinner party.

How To Cook Ceviche

The freshest ingredients make all the difference in this classic dish of Peru.

Ceviche is made with raw fish, and yes you can use shrimp.

The normal process of cooking food is by heating it which involves denaturing, which is a culinary term referring to the changing of the structure of the proteins in the food.


You may think of cooking as purely functional – When in fact there are several reasons Why We Cook.


Another way of denaturing a protein is to apply citric acid. Citrus juice can essentially denature the protein of raw fish.

Historically it was prepared using the citrus of bitter orange. Though most recipes use lime and lemon juices.

Firm-fleshed fish can be used to make ceviche. Such as cod, halibut, flounder, sole, scallops, lobster and shrimp.


If you eat fish regularly than you love making this Oven-Baked Pecan Crusted Salmon


Typically the fish is mixed with diced onion, tomato, cucumber, jalapeños, and cilantro.

Most Latin American countries though, have given ceviche their own touch of individuality by adding their own particular garnishes.

Though you can add whatever you like. Other cooks making this dish have added diced fruits such as pineapple, mango, and avocado.


If you like mangoes , you’ll love Peach and Mango Salsa – Which you could also add some shrimp too.


Serve with tortilla chips – corn on the cob – wrapped in warm corn tortillas or lettuce wraps.

Shrimp Ceviche

2 pounds raw shrimp

1/2 cup onion, chopped

1 jalapeño (ribs and seeds removed, then minced)

3/4 cup cucumber, diced

1 cup tomatoes, seeded and diced

3/4 cup cilantro, chopped

3/4 cup lime juice

1/2 cup lemon juice

Tortilla Chips (for serving)

• Place the raw shrimp in a bowl and pour the lime and lemon juices over the shrimp. Add salt to taste. Gently toss to coat.

• Cover and refrigerate for at least 30 minutes – up to 2 hours.

• Next, remove the shrimp from juice to a dry salad bowl. Add 1/4 cup of the juice (can add more as needed)

• Next add the onion, jalapeno, cucumber, tomatoes, and cilantro to shrimp and juice. Stir to combine (add more juice if needed).

• Serve chilled with tortilla chips. Or wrap in a warm tortilla with avocado slices.


Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice

Riced Vegetables as the name implies are made from 100% vegetables.

The vegetable used is chopped up into tiny rice-sized pieces.

The most common vegetable used is cauliflower.

Riced vegetables are grain-free, gluten-free, low calorie and can be prepared with or without sauce or seasoning.

Riced vegetables are incredibly versatile. They can be enjoyed alone or in a recipe.

Using riced vegetables instead of white rice is a great way to add additional vegetables to your meals.


Read more about the Good Reasons To Eat Your Fruits And Vegetables Every Day


Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice

For the sweet potato rice

2 large sweet potatoes peeled,

1/2 tablespoon coconut oil

1 small white onion diced

Black pepper

4 eggs beaten

2 teaspoons soy sauce


Reserved Sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or coconut sugar

Mix in a small bowl and set aside until needed.


For the pork and beans

1 pound pork tenderloin

Himalayan salt

2 teaspoons coconut oil

1 tablespoon peeled minced fresh ginger

1 tablespoon minced garlic

¼ teaspoon red pepper flakes

1 pound green beans trimmed and cut crosswise into 2” pieces

Prep the green beans

Cook the green beans in a steamer pot in a until crisp-tender, about 4 minutes. Remove steamer insert with beans and set aside.

Prep the rice

Shredded sweet potato in a food processor using insert. Next remove shredder insert and place blade.

Add shredded sweet potatoes and pulse on chop until rice-like and set aside.

Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes.

Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes.

Push the rice to the sides of the pan to create a cavity in the center to drop the eggs in.

Stir the eggs and let cook until scrambled and then combine with the rice.

Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.

Pre the pork

Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt.

In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.

Heat 1 teaspoon of the coconut oil in a large skillet over medium-high.

Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork.

Cook, stirring, until pork is no longer pink, 5-7 minutes.

Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.

Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately.

Like riced sweet potatoes – then you’ll love a spaghetti style Goan Coconut Chicken Curry with Spiraled Sweet Potato.


Cooking With Cinnamon

Cooking With Cinnamon

You may be surprised to know that there are two main types of spice labeled as cinnamon.

One type is labeled as Cinnamon and the other is labeled Cassia. The one most commonly used in the U.S. is called cassia.

BUT – Cassia Is Not Real Cinnamon.

The Jar On The Left Is Being Labeled As CinnamonBut It’s Not – It’s Cassia A False Cinnamon – The Jar On The Right Is Labeled Correctly – It’s A True Cinnamon

Later in the article we will discuss cooking with cinnamon, but first let’s see what’s the difference between what is cinnamon and what is passed off as cinnamon.

How to Tell the Difference Between Cinnamon & Cassia

Real cinnamon sticks or quills curl in a telescopic form, in a perfect circle.

True Cinnamon Sticks

It has a pale color and is comprised of many thin layers of bark rather than a single coiled strip of bark like cassia.

Whole True Cinnamon bark can easily be ground in a coffee grinder.

Cinnamon is also known as Ceylon cinnamon – named after the country of origin, Ceylon (formerly Sir Lanka).

Cassia is not necessarily another name for cinnamon as it is a completely different spice, though they both are related.

It is is cheaper to produce and has a bolder, less subtle flavor than true cinnamon, so it is sometimes referred to as “bastard cinnamon,” or “false cinnamon.”

Cassis or False Cinnamon Sticks

Cassia sticks curl inward from both sides, appearing like a scroll. The sticks are very hard to break and will not grind easily in a coffee grinder.

According to Burlap & Barrel the sole importers of Cinnamon Verum from Zanzibar says it’s perfect for savory dishes like tomato sauces, stews, chili and barbecue rubs, as well as for baked goods and breakfasts like oatmeal or pancakes.



The Spruce Eats says that Cassia is usually a better choice for savory dishes, rather than sweets, while true cinnamon (Cinnamon Verum) is best for sweet baked goods.


Roasted Chicken With Chipotle Cinnamon Orange Glaze

What Do They Taste Like?

True Cinnamon has a warm, sweet flavor and pungent aroma.

The taste and scent come from cinnamaldehyde, which makes up most of the essential oil of cinnamon, but also 80 additional aromatic compounds.

Cassia has a stronger flavor than the more subtle true cinnamon, which can have floral notes.


Cooking With Cinnamon

When reading a recipe that calls for cinnamon, you can safely assume it refers to the common cassia cinnamon from the supermarket.

You will find recipes that call for cinnamon sticks or quills while others call for ground or powdered cinnamon.

Apple-Cinnamon Up-Side Down CakeThis cake calls for True Cinnamon – The cake though is topped with Cassia Sticks (for decorative purposes)

Ground cinnamon can be added before cooking or baking as it will maintain its flavor and aroma.

When flavoring drinks, such as egg nog, a cinnamon stick can add flavor without overpowering the other ingredients.

National Eggnog Day

A sprinkle of ground cinnamon can be used to top again, egg nog or other hot drinks such as hot chocolate, a mocha, or latte.

Cinnamon and Cassia are both commonly used in the culinary to flavor foods and beverages.

Although cassia it is often used to flavor sweet foods, it can also lend warmth and flavor to savory meat and some Indian dishes.

Hyderabadi Chicken Korma

So in conclusion, if you’re eating cinnamon every day, great – just make sure it’s the right kind.

In the U.K., if it says cinnamon, then it’s Ceylon cinnamon. Chinese cinnamon is labeled cassia.

In the U.S., though, they can both just be labeled cinnamon, and since Chinese is cheaper, that’s what most cinnamon is on our shelves. So make sure it specifies Ceylon.


Broccoli & Cauliflower Cheddar Cheese Casserole

Broccoli & Cauliflower Cheddar Cheese Casserole

This broccoli and cauliflower cheese casserole is not only delicious but super quick and easy to bring together.

Now days you can buy a selection of packaged raw ready to go vegetables. Some supermarkets offer packaged raw broccoli and cauliflower florets.

If not, just grab a frozen bag or two of broccoli and cauliflower florets.

It is recommended to stick with a sharp cheddar cheese. The sharp pungent earthly flavor is what gives this casserole dish it’s flavor.

Sharp cheddar is also a go to cheese for soup, sauces, dips, mashed potatoes, nachos, mac and cheese and shepherd’s pie and this casserole.

putting a casserole of Broccoli & Cauliflower Cheddar Cheese into heated oven

Though you can substitute with a milder cheese, such as Monterey Jack or Provolone.

If you do use a milder cheese, add handful of Parmesan which will add the sharp pungent earthy flavor of white cheddar.


Want to know more about cheese – Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Broccoli & Cauliflower Cheddar Cheese Casserole

Close up spoonful of Broccoli & Cauliflower Cheddar Cheese Casserole

1 pound package of raw broccoli and cauliflower florets

2 tablespoons extra-virgin olive oil

1 large onion, diced

2 garlic gloves, minced

4 ounce cream cheese, room temperature

1/2 cup sour cream

1 1/2 cups shredded sharp cheddar cheese, divided

1/2 teaspoon Himalayan salt

1/2 teaspoon ground black pepper


Try this creamy tasting Parmesan Roasted Cauliflower. Yummy!!


Instructions

Preheat oven to 350 degrees F.

Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add bag of vegetables, cover and steam until just tender, about 5 minutes.

Coarsely chop the broccoli and cauliflower. Set aside.

Next heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and reduce heat to medium-low.

Continue stirring until the onion and garlic are starting to brown, about 5 minutes more. Remove from heat.

Combine cream cheese, sour cream, 1 cup Cheddar, salt and pepper in a large bowl. Add the onion mixture and stir until well combined. Add the chopped vegetables and stir until coated.

Transfer to an 8-inch-square baking dish and sprinkle evenly with the remaining 1/2 cup Cheddar.

Bake until the casserole is hot and the cheese has melted, about 25 minutes.

Let cool for at least 10 minutes before serving.

plated side dish - Broccoli & Cauliflower Cheddar Cheese Casserole

If you like using broccoli and cauliflower in a casserole, than you love using them in a salad – Chopped Broccoli Tomato and Bacon Salad.


Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Why make your own salad dressing?

Because – Homemade tastes better!

Store brands are often watered down with, well, water, and other cheap ingredients, like corn syrup, thickeners, and other ingredients called fillers – and that is exactly what they do – they don’t even add flavor but are added just to fill the extra space in the jar.

Salad dressing or a vinaigrette can easily be brought together in a matter of minutes with ingredients you likely already have in your pantry.


More Homemade

Who doesn’t love…

Burritos With Homemade Flour Tortillas

Homemade Mayonnaise with Avocado Oil

Leafy Green Salads With Homemade Cheese


Having on hand in the kitchen a bottle of different vinegars such as balsamic, red wine, apple cider, distilled white and rice, is plenty for a variety of homemade salad dressings and vinaigrettes.

Depending on the dressing or vinaigrette you want to maker only requires one of the vinegars above with some olive oil and other fresh ingredients.

Such as fresh herbs, sour cream, buttermilk, and even fresh fruit. among many others.

Remember, a homemade salad dressing is easy and comes together in minutes! It tastes delicious and avoids the additives in store-bought dressings.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

3 cups romaine lettuce, chopped

1 red apple, cored and sliced thinly with skin

2 tablespoons dried cranberries

2 tablespoons pecans, cut each half pecan in half

3 tablespoons crumbled goat cheese (can also use feta or sharp white cheddar cheese)


Do you know the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Maple-Apple Vinaigrette Dressing

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1//4 teaspoon ground black pepper

Add ingredients to a jar, screw on lid and shake till well combined.

In a salad bowl, add prepared vinaigrette.

Next add leafy greens, apples slices, dried cranberries, pecans and goat cheese, toss until well combined. Plate and enjoy.

Try these salads with a homemade salad dressing…

Fresh Basil Raspberry and Goat Cheese Salad

Citrus Fennel and Avocado Salad

Baja Citrus Chicken Bowl


10 Healthy Winter Vegetables – includes recipes

Winter vegetables are those that can grow even when the weather is very cold outside, including when there’s a frost.

Vegetables that can be grown in colder weather are rich in nutrients, including vitamins A, C and K.

Plus they contain fiber that support a healthy digestion and immune system support.

Root vegetables, like beets and carrots for example, actually develop a higher starch or sugar content when temperatures drop in order to help them withstand frost, which contributes to a delicious flavor.

Yet another reason to eat seasonal produce.

Not all winter produce though falls into the root vegetable category.

Cruciferous vegetables are also grown in the winter, such as broccoli, kale, Brussel sprouts, cauliflower and cabbage.

Read on to some of the benefits associated with eating winter vegetables. Recipes for each can also be found.

Broccoli

Broccoli is high in fiber.

It also contains cancer-fighting compounds like glucosinolates.

Also antioxidants such as carotenoids, chlorophyll, vitamins E and K, essential minerals and phenolic compounds.

RECIPEBaked Garlic and Broccoli

Cauliflower

Cauliflower is high in essential vitamins, carotenoids, fiber, soluble sugars, minerals like folate and potassium, and phenolic compounds.

Various antioxidants found in cauliflower include beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin and kaempferol.

All of these antioxidants can help reduce oxidative stress in the body.

RECIPE – Chopped Broccoli Tomato and Bacon Salad (recipe contains cauliflower).

Kale

Kale is loaded with flavonoid antioxidants, including quercetin and kaempferol.

The leafy vegetable also contains vitamins and minerals that include, vitamins A, C and K, B vitamins, calcium, copper, manganese, potassium and magnesium.

RECIPE – Moroccan Three Bean and Kale Soup

Brussels Sprouts

Brussels sprouts taste great when their roasted.

There a fibrous vegetable packed with calcium, potassium, folate, vitamin C and vitamin K.

The little green globes are full of antioxidants as well that help fight cancer.

RECIPE – Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Cabbage

All varieties of cabbage are low in calories but high in fiber, which includes insoluble fiber that supports digestive health.

Cabbage contains vitamin C, vitamin K, manganese and antioxidants, such as anthocyanins.

RECIPE – Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread

Beets

Beets are a unique root vegetable as they are one of the best dietary sources of nitrates, which help promote healthy blood flow and blood pressure.

They are also a great source of fiber, folate, manganese, potassium, iron and vitamin C.

Beets also have protective compounds like betanin and vulgaxanthin, which fight inflammation.

RECIPE – Baked Beets and Sweet Potato Chips

Carrots

Carrots contain vitamin A also known as beta-carotene, which supports healthy skin and eye health.

Carrots are high in antioxidants, including lutein and zeaxanthin, which support healthy aging and fight free radical damage.

The root vegetable also has vitamin K, potassium, thiamine, niacin and fiber.

RECIPE – Organic Rainbow Carrots and Spinach Salad

Fennel

Fennel is a vegetable that supports digestive health because of unique compounds it contains.

Fennel has anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties.

The vegetable also contains a number of disease-fighting phenolic compounds, such as bioflavonoids, phenolic acids, tannins, coumarins and hydroxycinnamic acids.

Fennel also contains potassium, B vitamins and including vitamins A and C.

RECIPE – Citrus Fennel and Avocado Salad

Winter Squash

Nutritionally, all winter squash are high in vitamin A (alpha-carotene and beta-carotene), vitamin C, vitamin B6 and magnesium.

Squash is fibrous with antioxidant and anti-inflammatory compounds, and polysaccharide carbohydrates.

RECIPE – Coconut and Butternut Squash Soup

Sweet Potatoes

Sweet potatoes pair perfectly with spices like cinnamon, cloves, and nutmeg in both sweet and savory dishes.

Not to mention, they’re full of fiber and vitamins A, C and vitamins B-6 and B-12.

They also contain potassium, magnesium, calcium, and iron.

RECIPE – Roasted Charred Sweet Potatoes

Enjoy these recipes as well with cold weather vegetables.

Roasted Root Vegetables with Brussels sprouts and Bacon