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Tuesday, April 29, 2014

Did You Know that Cucumbers Have Healthy Benefits?


Well hello to all my foodies friends out there in web land am hoping you are enjoying this fine weather.  I've been busy today to try and beat the rain with priming my side door for painting and now I have like four more doors to prime then am going to paint the trim white and the doors a dark green.  I know I've been away awhile like to Washington D.C. and I've been busy with being sick and also I have been catering so I have another job to cater for this weekend and then I get to rest for a while until the end of the month however I will keep busy with painting the outside of the house doors.  You know I just love to talk food but am going to give you some information from Web MD on the cukes as we call them in the business of food.  I love them in salads and soup.  They pair well with avocados and other vegetables.  They are low in calories and full of water and flavor.  I like them in the summer time grown in our garden and I like to add them fresh with salt and vinegar and a little sugar and black paper thrown in, yum yum.  I like them on sandwiches with cream cheese or even tuna fish.  Yum Yum, can't wait for them to take off in the garden this year.  Any who am going to give you the information from the web on these delish' vegetable.

Tomatoes & Cucumber Salad toss

2 fresh Tomatoes, cubed
2 Cucumbers, diced
Salt and Pepper to taste
1/2 sweet Onion diced
1/2 sweet Bell Pepper, diced
2 TBSP Lemon Juice

Toss all ingredients together and serve chilled.

By Chloe Thompson
WebMD the Magazine - Feature

The Cucumber Family
Cucumbers belong to the plant family Cucurbitaceae, which includes melons, squash, and pumpkins.
Cucumber Varieties
Cucumbers come in many sizes, shapes, textures, and colors, including white, yellow, and even orange.
Slicing vs. Pickling Cukes
Two common kinds of cucumbers grown in the U.S. include slicing and pickling. Slicing cucumbers are usually large with a thick skin, while pickling cucumbers are smaller with a thin skin.
What's in a Pickle?
Pickles are cucumbers that have been soaked in a brining solution made of salt, vinegar, and water.
Cucumber Nutrition
A half cup of sliced cucumbers has 8 calories and contains more than 10% of the recommended daily intake of vitamin K.
Cucumber's Water Content
A cucumber is more than 95% water.
Cucumber for the Eyes
Cucumber slices over the eyes may help reduce puffiness, thanks to a combination of the fruit’s water content and caffeic acid.
World's Largest Cucumber
The biggest cucumber, grown in southern China, was 67 inches long and weighed 154 pounds.
Sea Cucumbers vs. Land Cucumbers
Sea cucumbers are not related to the produce variety. They are just named after its oblong shape.
Cold Creamy Cucumber Soup With Avocado
Makes 6 servings
Ingredients
1 tsp unsalted butter
1 tsp extra virgin olive oil
3 leeks, washed and sliced
1 clove garlic, minced
4 cups (about 3 large) cucumber, peeled, seeded, and cubed
4 cups low-sodium chicken stock
1 tbsp chopped fresh dill, divided
2 tsp sherry or red wine vinegar
½ tsp salt
Freshly ground pepper
8 oz fat-free plain Greek yogurt
1 ripe avocado, peeled and cubed
Directions
  1. In a heavy-bottom 4-quart pot, heat butter and olive oil over medium heat. Sauté leeks 5-7 minutes until tender. Add garlic and continue sautéing 2 more minutes.
  2. Add cucumber and chicken stock. Simmer until cucumber is softened (about 6 - 8 minutes).
  3. Pour small batches of cucumber soup into a blender and purée until smooth.
  4. Return puréed soup to pot and add 1 tsp of dill, sherry or vinegar, salt, pepper, and yogurt. Whisk to thoroughly blend.
  5. Cover and refrigerate soup until chilled, about 2-3 hours.
  6. To serve, ladle soup into bowls and garnish with avocado and the remaining dill.
Per serving: 112 calories, 3.4 g protein, 13.5 g carbohydrate, 6.2 g fat
(1 g saturated fat), 2 mg cholesterol, 3 g fiber, 6 g sugar, 254 mg sodium. Calories from fat: 50%
Find more articles, browse back issues, and read the current issue of "WebMD the Magazine."
Reviewed on May 15, 2012

Wednesday, April 16, 2014

Cooking With Madjon aikenstandard.tv: Master's Spinach Balls With or Without Sausage

Cooking With Madjon aikenstandard.tv: Master's Spinach Balls With or Without Sausage: Hello to all my foodie friends out there in web land its MadJon  coming to you from the great state of South Carolina.  I've been b...

Master's Spinach Balls With or Without Sausage


Hello to all my foodie friends out there in web land its MadJon  coming to you from the great state of South Carolina.  I've been busy with some catering and this recipe is from one of the Master's catering jobs which we served these to Atlantic Broadband.  They are easy to make but when you are using this recipe make sure to leave them in till they are nice and brown also remove the Spinach Balls from the pan fast.  They tend to stick easy.  This was one of the favorite dishes we served them.  The menu went something like this:

Pulled Pork Sliders
Beef Tenderloin with Horseradish Sauce
French Pastry with stuffed Sausage and Potatoes
Cranberry Meatballs
Pimento Cheese Bites, homemade
Vegetable Boats with my Balsamic Dressing
Spinach Balls
Cajun Black Bean and Corn Salsa
Fruit Tray
Cheese Tray
Key Lime Bars
Chocolate Chip Cookies
Almond Shortbread bars

Well that's all I can remember for now, LOL.  I've been busy getting ready for another catering job for next Tuesday.   So now I leave in the morning to go to DC and visit our son over the Easter Holiday so I just love going to DC there is so much to see and do.  Also when I made these Spinach Balls I did not cook the Spinach first.  I dried it and then I mixed it into the dry ingredients.  Am not sure when these balls were born but they are a popular dish for holidays and party's.  I can remember making them for party's in the 70's as a young bride.

Enjoy these balls and let me know how they turned out at madjon51@aol.com, write me if you have any questions on a recipe or need help getting recipes.  Happy Easter and Happy trails to you until we meet again.

Spinach Balls

2 10 oz. packages frozen spinach, chopped
2-2 1/2 cups Herb stuffing, boxed
3/4 cup Butter. melted
6 eggs
1/2-3/4 cup Parmesan cheese
1 onion, minced
Pinch of Thyme
Salt & Pepper to taste
1 tsp. Onion & Garlic Powders
1 pound Breakfast Sausage (optional)

Dry the spinach and mix it with the stuffing, spices, salt, pepper, and cheese.  Mix well.  Roll into balls.  Bakes at 350 degrees for about 20 minutes or until golden brown on a greased cookie sheet. Add the sausage if you wish to the mix and bake.  Bona' Y'all.







Wednesday, April 9, 2014

Cooking With Madjon aikenstandard.tv: Happy Easter With Deviled Eggs Bacon & Shrimp

Cooking With Madjon aikenstandard.tv: Happy Easter With Deviled Eggs Bacon & Shrimp: Hello to all my foodies out there and am hoping today finds you well and happy.  Today we are going to give you a recipe on Deviled Eggs wit...

Happy Easter With Deviled Eggs Bacon & Shrimp

Hello to all my foodies out there and am hoping today finds you well and happy.  Today we are going to give you a recipe on Deviled Eggs with bacon and shrimp, is there anything better to eat and a easy dish to make for your Easter Holiday table and besides that you can get some use out of the Easter Eggs that you colored.  I always enjoy coloring Easter eggs with my kids and my grand kids are older now but we still manage to color and hunt eggs and one is getting ready for college next year.  She loves to color Easter eggs it gives her a chance to be creative.  Me, I just like them the old fashioned way with lots of bright colors.  My grands are in D.C. this week with there uncle and my grand son is doing a internship at the United Nations Foundation   He may be at the White House as I write right now.  A luncheon I think.  I hope he doesn't tell the President who we voted for, hehe.  His an honest young man.  Any who I went to steeplechase this year and this is my friends dish of eggs with the shrimp added to the eggs. Here are pictures of some of the other dishes we served.  I love shrimp and eggs, yum yum.  Any who I hope you use this recipe and check me out of face book, LinkedIn, twitter me at @madjon51, and follow me on pinterest.  Right now am still with a head cold and going to get ready to go see a friend of mine Donna Moore Wesby at Channel 12 in NA.  Happy Easter to you all and Thanks Jesus.   Happy Trails to you until we meet again.

Deviled Eggs with Bacon & Shrimp

1 Doz. boiled eggs & Peeled & yolks removed
1 tsp Salt in the egg yolk
1 teas. Mayo per egg.
6 crisp slices cooked Bacon, crumbled
1 tsp. prepared mustard
2 TBSP Pickle relish
1/2 tsp Black Pepper
1 tsp. horseradish
1 tsp Onion & Garlic Powder
24 cooked peeled shrimp

Mix all ingredients together with egg yolks except for the shrimp and shells of eggs.  Fill the shells with yolk mix and garnish the egg with one shrimp.  Top with a dusting of paprika.. Serve chilled. Enjoy Y'all.




Tuesday, April 8, 2014

Cooking With Madjon aikenstandard.tv: Fried Mushrooms from the TV show Cooking With MadJ...

Cooking With Madjon aikenstandard.tv: Fried Mushrooms from the TV show Cooking With MadJ...: Hello to all my foodie friends out there in web land and am hoping that this finds you all enjoying to better weather we are having this Spr...

Fried Mushrooms from the TV show Cooking With MadJon & Friends.

Hello to all my foodie friends out there in web land and am hoping that this finds you all enjoying to better weather we are having this Spring 2014.  Me, I've been very busy with catering and cooking classes.  My catering is book up until May 3rd. for right now.  I look forward to each job because it let's more people taste my wears, sort of speak.  Right now am sick with a nasty cold and that's hard to deal with when you have to cook and serve, and I do have more help now it seems.  Am very thankful for all the help that I get.  If you have ever catered you know how much time it takes from planning a menu, shopping and figuring how much food to buy and I usually don't have a lot of leftovers but I always leave them with the customers.  Also I want everyone out there to know that being in the food industry is the hardest job anyone can do, long hours and little pay so if you are in the food industry you really have to love the foods and people.  God Bless each and everyone of you.  Also please remember to leave a tip if you can afford it, its nice to know that they did a great job with service and food served.  The dish we are going to give you the recipe for is Fried Mushroom Caps and they are tasty and easy to prepare.    Also if you get a chance to go check out my cookbook go to https://itunes.apple.com/us/app/madjon-holiday/id520208369?mt=8 and watch the TV show at aikenstandard.tv, go like my fan page on Facebook at Cooking With MadJon & friends.  Right now am not feeling real good so here's your recipe and Good Nite.  Happy trails to you until we meet again.


Fried Mushroom Caps

1 package mushroom capped clean with a wet paper towel
2 eggs beaten with about 3 TBSP of milk mixed in
1 cup corn meal
1/2 cup flour
Salt & Pepper to taste
1 tsp. Onion and Garlic Powders
1 tsp. Cajun Spice, optional
Hot oil to fry mushrooms with.

Mix the dry ingredients in a bowl and beat the eggs and milk in another bowl.  Dredge the mushroom into the milk and then the meal and place in a pan with hot oil and cook till brown on both sides.  Enjoy Y'all.  Nite-nite.