Quick and Easy Ways With Vegetables - Asparagus Ham Rolls, Baked Onions, Hash Brown Potato Pancakes

With the recipes in this article you will be able to find tasty ways to quickly and easily prepare some different recipes using vegetables. Try the Asparagus Ham Rolls for a cheesy ham, asparagus dish. For a meatless dish go with the Honey-Baked Onions or Hash Brown Potato Pancakes.

ASPARAGUS HAM ROLLS

4 long slices Swiss cheese
8 thin slices boiled ham
1 can (15-oz) long asparagus spears, drained
1 can (10-oz) Cheddar cheese soup
2 tbsp water
1/4 tsp celery salt
sliced almonds, for garnish
Lay ham slices out and top each with half a slice of the Swiss cheese. Top cheese with 2 or 3 asparagus spears. Roll up jelly-roll style and place seam side down in an 8 x 12-inch pyrex-type glass baking dish.
In a bowl combine the soup, water, and celery salt, mixing well. Spoon the mixture over the rolls.
Cover with plastic wrap and microwave on high setting for 5 to 7 minutes or until the asparagus rolls are heated through.
Before serving, sprinkle the almonds over the top.

HONEY-BAKED ONIONS

6 medium yellow onions
1/4 cup honey
2 tbsp butter, cut into pieces
2 tbsp chopped parsley

Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.
Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.
Garnish with the chopped parsley and let stand for 3 minutes.

HASH BROWN POTATO PANCAKES

1/2 cup canola oil for frying
1 tsp salt
1/8 tsp ground black pepper
2 large eggs
4 cups (20-oz) refrigerated shredded hash browns
2 to 3 green onions, sliced thin

Preheat oven to 250 degrees.
Line a large cookie sheet with paper towels.
Heat the oil in a large skillet over medium-high heat until very hot.
 In a large bowl mix the salt, pepper, and eggs together. Add the potatoes and green onions; stir to blend well.
Drop potato mixture by barely 1/2 cup at a time into the hot oil. Flatten cakes into 4-inch ovals. Cook 5 to 7 minutes or until golden brown on each side. Using a slotted spoon, remove cooked cakes and place on the prepared cookie sheet. Set in oven to keep warm while you cook the remaining cakes.

These cakes are delicious served with applesauce and/or sour cream.

Yield: 12 servings.

Enjoy!

You will find more of Linda's quick and easy recipes on her blog at http://grandmasquickfixrecipes.blogspot.com She also shares her crockpot and slow cooker recipes at http://grandmasslowcookerrecipes.blogspot.com

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Clay Baker Recipes - Fat-Free Chicken Dishes

Everybody knows that clay cooking pots already existed long before slow cookers came into existence. Since the use of clay pots avoid over-cooking while eliminating the need for added fats, baking chicken in a clay baker has been considered a good way to prepare a healthy, flavorful and fat-free chicken meal.

When clay bakers are soaked in water before placing into the oven, it allows the pot to produce moisture as it cooks sealing in nutrients in the food and preventing it from escaping; and even if you cook chicken without skin, it still would come out moist, tender, flavorful and perfectly browned. This makes clay bakers most ideal for braising as it provides fat-free moistness for vegetables, meat, chicken and fish.

Allow me to share two chicken recipes cooked in a clay baker with a special taste of baked lemon and peppers:

Roast Chicken and Lemon

Ingredients

• ¼ pound chicken, rinsed with giblets and neck removed
• 1 large red onion, sliced thickly
• 2 large potatoes, peeled and cut in chunks
• 3 carrots, cut in chunks
• 3 of cloves garlic, sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon pepper (freshly ground black pepper is best)
• ½ lemon, sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 4 sprigs of fresh thyme, minced or 1 teaspoon dried thyme

Directions

Immerse the clay baker in water for 20 minutes; drain and dry. Place onions in the bottom of the baker then arrange potatoes, carrots and garlic around sides. Sprinkle half each of the salt and pepper all over. Pat dry chicken inside and out then stuff cavity with lemon. Tie legs together with string and push wings under back. Place on top of onions in the baker with the breast side up.

Combine vinegar, soy sauce and honey then brush mixture all over chicken. Sprinkle with the thyme and remaining salt and pepper. Place clay baker in the middle of oven then turn on oven to 400 F (200 C). Roast for 2 hours or until juices run clear when chicken is pierced. Meat thermometer should register 185 F (85 C) for your chicken to be thoroughly cooked.

Roast Chicken and Peppers

Ingredients

• 3 pounds chicken, cut into chunks
• 3 tablespoons olive oil, divided 1 tablespoon plus 1-1/2 teaspoons
• fresh rosemary, chopped or 1-1/2 teaspoons dried rosemary
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 3 bell peppers, red, yellow and green cut into 1-inch strips
• 1 medium onion, cut into wedges

Directions

Soak clay baker the usual way and pat dry. Preheat oven to 375°F. Place chicken into the clay baker. Combine 2 tablespoons oil, rosemary and lemon juice then brush over chicken. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Put clay baker in the center of oven and roast for 15 minutes. Toss vegetables with remaining oil, salt and pepper then arrange around chicken. Cook for 45 minutes. Meat thermometer should register at 180°F for chicken to cook thoroughly.

Find Clay Bakers at Your Smart Kitchen. Your online source for quality cllay bakers and terracotta cookware. Browse the rest of the stores for something else you may be interested in. To access special coupons and discounts, become a Chef Wannabee.

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Understanding Bacon Mania

People are passionate about bacon. There are even bacon of the month clubs that offer membership for a yearly fee. So why does this simple cured meat have such a devoted following? What is the reason for its popularity?

The animal fat in the meat mixed with the added flavor infused into it during the curing process gives bacon an addictive quality that many people find hard to resist. That coupled with the fact that there isn't a readily available substitute, no matter how often health enthusiasts wish for such a thing, and you can clearly see why that bacon is so beloved.

Beyond that, however, it is a very versatile food. For example, it can be added to batter in order to make exceptionally good cornbread. Or it can be covered in dark chocolate and served. Either way, the wonderful flavor of the cured meat is still there and it pairs very well with a wide range of foods. Other novel uses of bacon include chicken fried bacon and bacon doughnuts.

While health experts decry the popularity of bacon as being a threat to the health of those who consume it, there seems to be no end to the mania that has swept the nation. The fact is that bacon has been around for thousands of years and has long since been a staple at the breakfast table. So it is highly unlikely that even with the increased awareness of consumers to their own health and nutrition that sales of bacon will decline substantially.

Some authors have even suggested that bacon is the perfect food for those of us who want to rebel against the status quo. Not only is it anti foodie, but it is also basic breakfast food in America. Some have even deemed bacon to be our national meat.

Even bacon fat has its uses. Saving the rendered fat is popular among thrifty consumers who use the oil in a variety of meal preparations ranging from gravy to cornbread to salad dressings.

As you can see, there is no other meat that really compares to bacon, both in terms of versatility and taste. One should also remember that although bacon is one of the more flavorful foods available, it is also relatively cheap. There is little doubt that this has helped increase its popularity among consumers. Bacon will certainly continue to be one of the more popular foods in America going forward.

Please visit How To Cook Bacon for tips on how to prepare bacon in a variety of different ways including baking bacon, microwaving bacon, and frying it.

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Easy And Delicious Chicken Meals

RITIZER CHICKEN

Preheat oven 350 degrees
-6 chicken breasts, slightly pounded 1 tbsp corn starch
-3 eggs or 3 egg whites 1 1/2 cups milk
-3/4 cup seasoned bread crumbs 3 ounces grated Parmesan cheese
-2 tbsp olive oil (divided) 3 tbsp parsley (chopped)
-5 ounces mozzarella cheese (shredded) 1/2 tsp black pepper

Dip chicken breasts in beaten eggs or egg whites and then coat with bread crumbs. Heat 1/2 the oil in large saute pan over medium heat. Add half of chicken and brown on both sides.

Remove from pan and place in baking dish. Repeat with remaining oil and chicken. Top with mozzarella cheese. Dissolve corn starch in 3 tbsp milk. Heat remaining milk, Parmesan cheese, parsley and pepper in small sauce pan. Stir in corn starch mixture and cook until sauce thickens. Pour over chicken and bake for 30 minutes. May be prepared ahead up to the sauce and refrigerated for a day ahead before baking. Bake a little longer if chicken is chilled. This is one of my oldest son's favorites.

CHICKEN CORDON BLEU

Serves 2
Preheat oven to 350 degrees
Flatten 8 ounces chicken breast, skinless, boneless and halved. Use sheets of waxed paper to pound chicken about 1/8 inch thick. Top each half with a slice of prosciutto ham and a slice of Swiss cheese. Sprinkle with 1 tsp of dried sage. Fold in sides of chicken and roll breasts up firmly like a jelly roll. Dip the breasts in 4 tbsp melted butter and then coat them with 1/3 cup Panko bread crumbs mixed with 2 tbsp grated Parmesan cheese and 2 tbsp chopped parsley. Transfer to a baking dish and bake for 15 to 20 minutes, depending on the size of the chicken breasts.

SAUCE MORNEY

-2 tbsp butter salt to taste
-2 tbsp flour dash of pepper
-1 cup chicken stock
-1 cup of cream or half and half
-1 cup shredded cheese. Use a combination of Swiss, cheddar, and Parmesan

Melt butter, add flour and cook stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in chicken stock. Bring to a boil, lower heat and cook for 1 minute. Add cream, the cheeses, salt and pepper. Pour over chicken breasts and put under a preheated broiler. Broil until golden brown and bubbly. Watch carefully so the chicken does not burn. This dish is very good with a simple salad with vinaigrette.

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HCG Diet Recipes – Sauces and Dressings

We receive constant requests from people to give them ideas for recipes but specifically for things that can help them with taste. We’ve written articles on the topic of Taste Tips for the HCG diet and received great feedback from it. For this article we wanted to focus on the sauces and dressings. We have a site link that you can click where you can view all the hCG diet recipes that we have. Very shortly they will all be organized by phase and type of meal it is.

Here are some sauce and dressing recipes for the hCG diet.

Apples with Strawberry Sauce

Ingredients

1⁄2 of a large apple

3 strawberries

3 drops vanilla Creme Stevia

Directions

Slice apple and arrange on a plate. Mash the strawberries with a fork and add vanilla Creme Stevia to make a sauce. Pour over the apple slices. *Makes 1 serving of fruit*

Balsamic Vinaigrette

Ingredients

1/4 cup balsamic vinegar

2 T. water

2 T. dried thyme

1⁄4 tsp. salt

1⁄4 tsp. pepper

1 T. dried basil

1⁄4 tsp. garlic powder

Directions

Add all ingredients in a blender and mix well. *Makes 8 Servings*

Strawberry Vinaigrette Dressing

Ingredients

4 to 6 Strawberries

1 T. apple cider vinegar

1 T. lemon juice

Dash of salt

Dash of cayenne (optional)

Fresh ground black pepper to taste

Stevia to taste

Directions

Combine all ingredients in food processor. Puree until smooth. Pour over fresh arugala or green salad. Garnish with sliced strawberries and freshly ground black pepper. Variations: use as a marinade or sauce for chicken. *Makes 1 serving of fruit*

Chicken Broth

Ingredients

100 grams boneless skinless chicken breast

8 cups water

4 cups water

5 tsp. poultry seasoning

5 tsp. onion powder

4 garlic cloves

4 tsp. black pepper

3 tsp. sea salt

3 T. celery salt

1 cheese cloth

1 string

Directions

Mix all herbs and place in the cheese cloth wrap string around cloth to secure all herbs and place it in the stock pot with 8 cups of water and the chicken breast and boil for 35 minutes or until chicken breast is cooked. Place a strainer on top of a bowl with a coffee filter to strain broth to extract any fat from chicken breast and use the chicken for other recipes. Keep the cheese cloth to see if you need to continue to add more flavors to the stock for the additional 4cups of water and bring to a boil for additional 30 minutes. Set aside and chill. Use the broth for recipes for flavor and for a cup of broth before lunch and dinner. *Makes 12 servings* Count as 1/10th of a serving of meat

Citrus Dressing

Ingredients

1⁄4 cup apple cider vinegar

1 cup water

1 T. lemon

1 pkg stevia

1⁄4 tsp. garlic powder

Directions

Mix together, keep refrigerated. *Makes 6 servings*

Dill Dressing

Ingredients

1/3 cup apple cider vinegar

2 T. water

2 T. dried basil

2 T. dried dill

1 t. garlic powder

1 t. dry mustard

1 t. onion powder

Directions

Combine all ingredients in a blender and mix well. *Makes 8 Servings*

Fresh Salsa

Ingredients

4 – 5 Tomatoes

4 T. lemon juice

3 – 4 T. Garlic Minced (Jar)

1/2 chopped onion

1/2 tsp. chili powder

1/2 tsp. Italian seasoning

Cayenne Pepper to Taste

Cilantro (fresh or dried) to Taste

Salt and Pepper

Directions

Put all of the ingredients in the food processor. Blend to desired Chunkiness. Refrigerate to blend the flavors. The longer it sits the more flavor it will have. *Makes 4 servings* Each serving counts as 1/2 vegetable serving

Vinaigrette Dressing

Ingredients

1⁄4 cup apple cider vinegar

1⁄2 cup water

2 shakes celery salt

2 shakes onion salt

Ground pepper to taste

3 Pkg stevia

Directions

Mix well, Keep refrigerated. *Makes 12 servings*

hCG Diet Cocktail Sauce

Ingredients

1 cup tomato sauce (sugar free)

1/2 tsp. celery salt

1/4 tsp. paprika

1 T. finely chopped sweet onion or shallot

4 packets Stevia powder

2 T. fresh chopped parsley

1 T. Worcestershire sauce

1 T. fresh lemon juice

2 T. drained, prepared horseradish

1/2 tsp. hot sauce

Pinch cumin

Pinch salt

Pinch freshly ground black pepper

Directions

Mix well, keep refrigerated *Makes 6 servings*

No Sugar Baked Apple

Ingredients

1 apple (peeled)

1/2 tsp. ground cinnamon

1 packet granulated Stevia.

Directions

Bake an apple and peel off skin and mash and add cinnamon and 1 pkg of stevia and mix all together and serve on plate.

No Sugar Strawberry Jam

Ingredients

8 to 10 strawberries (Approx 2 cups)

1 cup cold water

4 packets Stevia

Directions

In a large saucepan crush strawberries. Add water and Stevia, mixing well. Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes. Pour into jars, allow to cool and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks. *Makes 2 fruit servings*

Oriental Salad Dressing

Ingredients

¼ Cup MCT oil (Approved for hCG Diet)

1 T. hCG Diet approved Mayonnaise or non-fat cottage cheese

1 T. apple cider vinegar

1 tsp. Bragg Liquid Aminos

½ tsp. stevia, or sweeten to taste

Directions

Put all ingredients into blender and blend until smooth. *Makes 4 servings* approx 30 calories per serving

Spicy BBQ Sauce and Marinade

Ingredients

2 12 oz jars of Salsa (read ingredients make sure it contains less than 1 gram sugar per serving)

2/3 cup lemon juice

2 T. Worcestershire sauce

20 drops Stevia or 5 packets

2 tsp. Salt

4 tsp. Chili powder

1/2 tsp. tabasco

Sauce – (hot pepper sauce – 1/2 to 1)

1 or 2 dashes garlic powder

Directions

Mix together, keep refrigerated. *The entire batch makes approximately 220 calories depending on products used but makes 24 servings.

Strawberry Syrup

Ingredients

4 to 6 strawberries

1/8 cup water

12 drops Stevia/or 3 packets granulated Stevia

Directions

In microwave-safe bowl, combine all ingredients and toss. Microwave for 2-3 minutes until berries start to dissolve. *Makes 1 fruit serving*

Veggie Dressing

Ingredients

1/4 c. vinegar

1/4 c. sliced green onions

1/4 c. minced fresh parsley

1 tbsp. chopped green pepper

1 tsp. salt

1 tsp. dry mustard

1/8 tsp. red pepper

1/2 tsp. soy sauce

Directions

Shake all ingredients well in a tightly covered jar. Keep covered in refrigerator. Shake well before serving. *Makes 8 servings*

For more HCG diet recipes and HCG diet information, visit http://www.hcgcompletediet.com, or follow our blog: http://hcgcompletediet.wordpress.com.

Brian Schofield
HCG Diet expert

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Pizza for Vegetarians and Vegans

When you think of pizza, you often imagine it covered in pepperoni, sausage, and cheese and a variety of dough made with or without eggs. This is not the only way. As a result of thorough recipe searches and restaurant ventures, we are all learning that there are so many different types of pizza out there these days.

Therefore, by cutting corners on certain animal product ingredients and substitutions elsewhere, a vegetarian and the strictest vegans can enjoy this baked, tasty, and convenient finger food whenever they want to as well.

Vegetarianism and veganism are important ways of dieting and living for those who participate. Although pizza is a fun and easy food, vegans and vegetarians have to take their food consumption seriously, especially when their dietary restrictions are for reasons of morals, health, or religion. For vegetarians or vegans, this is a habitual practice either for a period of time for dietary reasons or for life. However, anyone can try out the recipes that accommodate these lifestyle choices. You can create your own combination of ingredients to make a tasty and healthy version of your favorite pie.

First, vegetarianism involves the removal of meat and animal products from your diet. However, there is some leeway here. Some vegetarians often cut out meat, but they do consume egg-containing products for dietary balance. This is where veganism comes into play. Second, well-planned veganism focuses on both diet and environmentalism. Vegans do not consume or use dairy, eggs, meat, poultry, fish, or animal products of any kind, including clothing, etc. Both diets have to be well-planned to ensure the adequate amounts of vitamin B12, iron, vitamin D, calcium, iodine, and omega-3 fatty acids are included in their diet. Anyone for a soy slice?

Vegetarian and vegan pizza includes, but is not limited to utilizing alternative sources of ingredients for the bread and alternative sources for the cheese and protein so that you can get the vitamins and minerals that you need each day. Whether you are trying vegetarianism or veganism for the first time or it's a long-term commitment, you have to be sure that you are making all of the necessary substitutions and ingesting the right supplements, too. Your new version of Italian pie is just one meal of your day, but you still want to be sure that you are consuming all of the good things that you need to be healthy and strong at any age.

Hungry for pizza Tysons Corner VA? Then, be sure to visit: http://www.pizzapaisanos.com.

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German Food: Your Best Choice

As regards to cuisine, we always think about the French one. Notwithstanding, there are many other countries that have spread their traditional or cultural food all over the world as a contribution to the generalized and international palate.

German cuisine has forayed into the international food consumption. Most of your favorite meals or recipes can be German originally. For instance, the U.S has a strong influence from the German cuisine.

Do you know the meatloaf, the hotdogs (frankfurters), the devil eggs, the hamburger (bouletten) and the tasty combination of beer and sausage? They were all born in Germany. They are a mixture and representation of the high number of German recipes that enrich the haute cuisine.

Germany has expanded its boundaries as regards its culinary traditions. It is not an easy task to summarize the general recipes or meals most eaten or recognized on this country since this phenomenon changes according to the region.

Meat is a symbolic dish in this country. The most popular meats are pork, chicken, goose, duck and turkey. Boars, rabbits and venison are also well accepted in the traditional market.

The most common cooking methods include marinated beef or venison in vinegar, these dishes are called Sauerbraten. Another significant aspect is the mixture of meats and other dishes with the outstanding German sausages. There are at least 1500 types of sausages (wurst) all over Germany.

This wurst is made using the casings from pork or sheep. There are miscellaneous types of sausages; however, among the most known are the Bratwurst and the Schwarzwurst.

On the other hand, German food goes beyond the meat industry. They also appreciate the characteristics and nutritional collateral benefits of the fish, apart from its genuine taste. The most eaten fish is the trout; 

nonetheless, it is not the only one. The pike, the carp, the European perch are also part of the wide and varied menu of German cuisine.

It is important to point out that, German food is not an exception of the refined or haute cuisine. Its bigger impact and hook is not due to a spicy or hot taste but to the incredibly soft and smooth flavour that arises from our palate as a result of a well mixture of condiments.

German cuisine is an unstoppable asserted creation of a diverse and unknown world of flavour and delightfulness. We should take back home some of its recipes and experiment a whole new experience.

The author specialises in writing about bratwurst sausages and stresses the importance of visiting a good German restaurant for your German meal. For more information, check: http://www.the-bratwurst.com/.

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