Skipping breakfast is associated with an increased risk for obesity, metabolic syndrome, elevated triglycerides, high LDL-cholesterol, and low HDL-cholesterol (all risk factors for cardiovascular disease) in children.
A large study published in the journal Circulation followed over 20,000 men for 16 years, and found that those men who skipped it were 27% more likely to develop coronary heart disease.
Children who regularly eat first meal of the day have higher IQs than those who only eat it on occasion.
Regular breakfast consumption is associated with better behavior in school and better academic performance, including better grades and achievement test scores.
Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.
Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken.
1 1/2 lb. yellow new potatoes (about 25)
Kosher salt and pepper
4 medium chicken thighs
2 tsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
2 scallions, finely chopped
1 tbsp. tarragon, chopped
2 small radishes, thinly sliced
1/4 c. flat-leaf parsley, chopped
Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
Fold parsley into potato salad and serve with chicken.
1 tbsp. olive oil 2 lemons 4 5 oz. skinless salmon fillets Kosher salt and pepper 1 lb. seedless cucumbers, sliced on a bias 3 oz. feta cheese 1/4 c. plain Greek yogurt 1/4 c. small mint leaves, roughly chopped
Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet.
Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.
Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice.
Add feta and yogurt and puree until smooth. Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.
Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.
Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.
Experts estimate that Americans eat over 20 billion hot dogs every year. That’s about 60 for every American each year.
Originally called frankfurters, their origin can be traced back to 1852 in Frankfurt, Germany. From the start, frankfurters were basically small sausages.
Today, some are made entirely of one type of meat, such as beef, pork, chicken, or turkey. There are even vegetarian hot dogs that contain no meat at all. Many hot dogs, however, are more like traditional sausages, because they are made from a secret recipe containing a mixture of a variety of ingredients.
NEW YORK STYLE
Although there are as many special recipes out there, most of them consist of a similar set of ingredients. These include meat, meat fat, filler (such as flour or bread crumbs), egg whites, and spices. Some popular spices include salt, pepper, onion, and garlic.
It is quickly marinated in the bright flavors of lemon zest and lemon juice, savory garlic and spicy red chile pepper flakes. After being skewered and quickly cooked on a hot grill, they’re slathered in a compound butter which mirrors the flavors in the marinade. It’s true what they say – big things do come in small packages!
If you want a little extra of that buttery sauce to serve with some couscous or pasta, just double up on the butter and lemon. Add some fresh steamed asparagus, and you will have a complete meal in no time that the whole family will love!
This lemon garlic shrimp recipe is definitely one of the easiest and quickest made from-scratch dinners you could make. Trust me, the flavor definitely beats a package of plain old ramen or fast food, so go with this instead when you have the urge to just grab something quick.
16 jumbo shrimp, peeled and deveined 2 tablespoons extra virgin olive oil 1 teaspoon lemon zest Juice of one lemon 2 garlic cloves, minced 1/8 teaspoon red chile pepper flakes 1/8 teaspoon salt
1/2 cup butter, softened 1 tablespoon chopped fresh parsley 2 teaspoons lemon juice 1 garlic clove, minced 1/8 teaspoon red chile pepper flakes
Combine shrimp, oil, lemon zest, lemon juice, minced garlic, red chile pepper flakes and salt in a large bowl. Cover and marinate in the fridge for 30 minutes. Meanwhile, combine ingredients for lemon- garlic butter with a fork in a small bowl and set aside. Preheat grill over medium-high heat. Place four shrimp on a skewer, then grill skewers for 2-3 minutes a side, or until shrimp are plump and pink. Remove to a platter, then slather with lemon garlic butter while hot. Serve immediately.
1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)
2 tablespoons margarine or butter, softened
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1 cup whipping cream
2 tablespoons margarine or butter, melted
2 teaspoons vanilla
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
Crushed creme-filled chocolate sandwich cookies
1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.
2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.
3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.
5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.
Nature is wonderful. It amazes me all the time with its beauty and power of living. That is why I use nature for everything in my life. One of those uses I give to nature is in my drinks, my teas, my coffee, my refreshment drinks, even in my meals, my medical consultations, my bicycling (i prefer to do my bike rides where there are lots of flowers and nature).
VIRGIN DRINK WITH NATURAL POWER
VIRGIN DRINKS WITH FLOWER POWER
The original Singapore Sling was made with ingredients like gin, Cointreau, Grenadine, and pineapple juice over 100 years ago at the Raffles Hotel in Singapore.
Try the present-day take on the beverage at The Peninsula’s ritzy rooftop bar with The Ning Sling: Stoli orange and fresh mint leaves shaken with lychee and tart passion fruit juice.