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Steak and Chop Rub

Steak and Chop Rub

Having the Steak and Chop Rub you need for a particular cut of meat already measured and mixed can save lots of time. After you have tried this Steak and Chop Rub learn more about our Signature Seasoning Blends and about the characteristics of wide 

Guacamole

Guacamole

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:15 Categories: Appetizer —————————————————- 2    large Avocados 1    each Roma tomato — chopped 2    tablespoons onion — minced 1    tablespoon lime juice 2    tablespoons cilantro — chopped 1    clove garlic — minced 2    teaspoons Jalapeno – minced salt — to taste 

The Big Grilling Hamburger

The Big Grilling Hamburger

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

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2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Key Lime Pie

Key Lime Pie

Recipe By: N. Jay Sorensen, RD Serving Size: 10 Preparation Time: 0:45 Categories: Desserts —————————————————- 2    cans condensed milk, sweetened — 14 ounce 8    ounces lime juice — * see note ½    cup sugar 6    each egg yolks 1    each egg white 1    each graham cracker pie crust, 9 inch 1    pint 

BBQ Rub

BBQ Rub

Are you ready for eight to tens hours of smoking beef brisket, pork shoulder, pork ribs, and whole chicken. It first requires a BBQ Rub of essential spices to balance the smoke and goodness of each choice of meat. Try this signature blend. Use liberally 

Cream of Broccoli Soup

Cream of Broccoli Soup

With spring in the air, a warm bowl of cream of broccoli soup brings a little warmth on a brisk day and liven you up with its spring green color and taste of creaminess. Broccoli is an easy vegetable to prepare in a variety side dishes, soups, and entrees. Let me first take a moment to tell you a little more about this amazing vegetable.

Broccoli has a nutrient rich profile; it is a good carb and rich in fiber. More importantly, broccoli offers a variety of health benefits of consumption such as: an aid to digestion, prevents constipation, helps maintain low blood sugar, and curbs overeating. When buying broccoli look for stems not too thick or tough, firm, with compact cluster of small flower buds and a dark deep green color. Broccoli will stay fresh 2 to 3 days in breathable packaging stored in the vegetable draw of the refrigerator. Discard broccoli when the buds wilt and become a yellow color and are in a soft condition.

Broccoli can be prepared raw, boiled, steamed, sautéed, roasted, or blanched. Give your store-bought broccoli a through rinse under cold water. Trim off the woody end of the stalk. Continue trimming to the desired size. The simplest method is to submerge the broccoli in boiling water for 4 to 5 minutes or until tender. Use this same preparation technique to prepare the following cream of broccoli soup.

CREAM OF BROCCOLI SOUP

Course Soups
Keyword Soups
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Author N. J. Sorensen, RDN

Ingredients

  • 1 bunch broccoli
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 5 cups chicken broth
  • salt and pepper
  • ½ cup heavy cream
  • ½ cup milk
  • ¼ teaspoon nutmeg
  • dash cayenne pepper

Instructions

  • Trim off and sort the top flowerets off the bunch of broccoli. Set aside separately for garnishing the soup. Cut the remaining broccoli into 2-inch pieces.
  • Meanwhile in a large sauce pan, bring 2 quarts of water to the boil. Add the broccoli flowerets to the boiling water and cook until tender. About 5 minutes. Using a slotted spoon remove the broccoli pieces and set aside. Repeat process for the remaining broccoli pieces.
  • In a separate medium sauce pan melt the butter and add the flour, stirring with a wire whisk. Mix well. Stirring rapidly, add the chicken broth. Over medium heat, stir and cook the mixture until thicken and smooth. Add the broccoli pieces and simmer for 10 minutes, stirring occasionally.
  • Using a hand held mixer, blend until smooth. Bring to the boil. Salt and pepper to taste. Add the broccoli flowerets, heavy cream, milk, nutmeg, and a dash of cayenne pepper.
  • Serve hot.

Cream of Mushroom Soup

Cream of Mushroom Soup

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:30 Categories: Soup —————————————————- 1    pound mushroom — sliced 1    medium onion — diced 3    stalks celery — diced 2    cloves fresh garlic — finely chopped 4    tablespoons whole butter 4    tablespoons flour, all-purpose 1 ½    teaspoons chicken bouillon ¼    teaspoon white 

Prime Rib Roast

Prime Rib Roast

Recipe By: N. Jay Sorensen, RD Serving Size: 15 Preparation Time: 0:15 Categories: Meats —————————————————- 7    pounds bone-in beef rib roast — external cap of fat removed 3    tablespoons seasoning salt — to taste 2    pounds rock salt — to cover Before cooking the prime rib, bring the 

Hard Boil Eggs

Hard Boil Eggs

You can think of eggs as a type of superfood food that contains the right amount of everything your body needs. Eggs are a great source of vitamins, antioxidants, essential amino acids and other nutrients; especially when you eat the whole egg. All of these nutrients are contained in the egg yolk and the egg white contains only protein. Eggs are packed with good sources of nutrients such as:

Folate
Vitamin B2
Vitamin B12
Vitamin B5
Vitamin A
Selenium

Eggs are often referred to as the perfect food. Cheap, widely available, versatile, and satisfying, which can help keep you feel fuller longer. Hard boil eggs are quick, easy to cook, and an affordable source of protein. Make a half-dozen hard boiled eggs for a convenient grab and go snack from your refrigerator.

A traditional fool proof method for cooking a perfect hard boil egg is to place six extra large eggs in one layer on the bottom of a small or medium size sauce pan. Add cold water to the pan to cover one-inch over the eggs. Using medium high heat, slowly bring to the boil. Put the lid on the pan when water is boiling and remove the sauce pan from the heat and place on a cold burning. Set timer for 15-minutes for extra large eggs or 12-minutes for large eggs. When time is over, place sauce pan in sink and run cold water until eggs are completely cool. Peel and refrigerate until ready to use.

HARD BOIL EGGS

Course Eggs and Luncheon Dishes
Cook Time 30 minutes
Servings 6
Author N. J. Sorensen, RDN

Ingredients

  • 6 each eggs

Instructions

  • Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using medium high heat, bring to the boil. Put the lid on the pan when water is boiling. Move to a cold burner. Set timer for 15-minutes. When time is over, place pan in sink and run cold water until eggs are cool. Refrigerate until ready to use.

The hard boiled eggs are easier to peel after they have been cooled. The cold water and cooling allow the egg to contract in the shell, making it easier to peel. Another benefit of quickly cooling is to minimize the chemical reaction involving sulfur from the egg white and iron from the egg yolk which create a greenish gray ring around the egg yolk. The reaction can also be caused by overcooking or high amount of iron in the cooking water. An ice bath is a good alternative if your tab water runs warm.

After the the eggs are cooled, gently roll the egg on the counter to crack the shell and the shell will start to fall off easily. Start peeling at the larger end, this is where the air pocket is, and remove the shell under running cold water to make the peeling easier. After peeling your hard boiled eggs, they can be stored in the refrigerator for up to a week.

For more recipes visit EGG AND LUNCHEON DISHES.

Buffalo Chicken Wings

Buffalo Chicken Wings

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Tim: 0:35 Categories: Appetizer —————————————————- ¾    cup bleu cheese, crumbled ½    cup mayonnaise ½     cup sour cream 1    tablespoon milk ½    teaspoon Worcestershire sauce 1 ¾    teaspoons salt ½    teaspoon black pepper — freshly ground 16    each chicken wings 8    tablespoons unsalted butter