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29 08, 2016

Back-to-School Breakfast Egg Muffins

By | 2016-08-29T15:33:59+00:00 August 29th, 2016|Recipes|0 Comments

http://www.good4utah.com/good-things-utah/gtu-recipes/back-to-school-breakfast-egg-muffins

Ingredients
• 1 dozen Oakdell Omega 3 Eggs
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic salt
• 10 small slices of deli ham, cut into small pieces
• 2 cups shredded cheddar cheese
• 1 cup fresh spinach, cut into small pieces
• Nonstick cooking spray

Directions
1. Preheat oven to 350 degrees.
2. Crack eggs into a liquid measuring cup. Whisk together eggs, salt, onion power, pepper and garlic salt.
3. Spray 12 cup muffin tin with nonstick cooking spray.
4. Divide the spinach, ham and cheese equally into the bottom of each muffin cup.
5. Carefully pour eggs over the top until muffin cups are almost full. Leave about ¼-inch of space at the top.
6. Bake for 20 to 25 minutes or until a knife inserted in the center comes out clean.
7. The back-to-school breakfast egg muffins will sink after a few minutes out of the oven.

28 03, 2016

Deviled Eggs – Dill Filling

By | 2016-03-29T18:43:17+00:00 March 28th, 2016|Recipes|0 Comments

Ingredients

  • 1 dozen Oakdell hard-boiled eggs
  • 4 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 2-1/2 teaspoons cider vinegar
  • 1 1/2 teaspoon dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 fresh chopped dill sprigs

Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add ½ of the dill sprigs, mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper to the bowl of smashed egg yolks. Mix well.
  4. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  5. Garnish with leftover dill.
28 03, 2016

Deviled Eggs – Bacon and Blue Cheese

By | 2016-03-29T18:45:36+00:00 March 28th, 2016|Recipes|0 Comments

Ingredients

  • 1 dozen Oakdell hard-boiled eggs
  • 2 tablespoon cooked chopped bacon
  • 3 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 4 teaspoons crumbled blue cheese
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon pepper
  • 1/8 teaspoon kosher salt
  • 2 teaspoons bacon

Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add 1 tablespoon bacon, mayonnaise, blue cheese, Dijon mustard, ¼ teaspoon pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
  4. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  5. Top with leftover bacon and pepper.
28 03, 2016

Deviled Eggs – Horseradish and Sweet Pickle Filling

By | 2016-03-29T18:47:29+00:00 March 28th, 2016|Recipes|0 Comments

Ingredients

  • 1 dozen Oakdell hard-boiled eggs
  • 6 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 3 tablespoons prepared horseradish
  • 2 tablespoons sweet pickle juice from jar of sweet pickles
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • Chopped sweet pickles

Directions

  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add the mayonnaise, horseradish, pickle juice, pepper and salt to the bowl of smashed egg yolks. Mix until smooth.
  4. If desired, add more horseradish.
  5. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  6. Garnish with chopped sweet pickles.
1 02, 2016

Deviled Eggs with Sriracha Sauce

By | 2016-03-09T15:59:50+00:00 February 1st, 2016|Recipes|0 Comments

Nutritious Oakdell Omega-3 Deviled Eggs with Sriracha Sauce

Click the link to watch Karen Petersen and Chef Bryan Woolley make the recipe – https://youtu.be/UHK5AkPNvg4

Ingredients – makes 12 egg servings

  • 6 hard-boiled Oakdell Omega-3 Brown eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 1/2 teaspoon minced onion
  • 4 tablespoons greek yogurt (as a mayo replacement)
  • 1/3 cup chopped chives
  • 1/2 tablespoon sriracha sauce

Directions
1. Peel your hard-boiled eggs and cut in half lengthwise. (Reminder: week old eggs are easier to peel once they’ve been hard-boiled).
2. Slip out yolks and put them into a mixing bowl. Put the halved hard-boiled eggs on a platter. Then smash the yolks with a fork and mix-in the salt, dry mustard, pepper, minced onion, sriracha, greek yogurt and 3 tablespoons of the chives.
3. Transfer the yolk mixture to a pastry bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
4. Before serving, sprinkle the deviled eggs with the remaining chives and additional sriracha, if desired.
5. Enjoy!

20 01, 2016

Oakdell Eggs on Kodiak Cakes Waffles – Hearty Breakfast

By | 2016-01-20T19:42:23+00:00 January 20th, 2016|Recipes|0 Comments

Makes four servings

Ingredients:

  • 4 fresh Oakdell Omega 3 Eggs
  • 1 cup Kodiak Cakes Power Cakes: Protein Packed Flapjack & Waffle Mix
  • 1 cup Water
  • 1 tbsp. Olive Oil
  • 1 clove garlic, thinly sliced
  • Pinch of red pepper flakes
  • Pinch of salt
  • Freshly ground black pepper
  • Spinach
  • Other optional vegetables: Tomatoes, mushrooms, red peppers

1. Prep your workstation: Preheat waffle iron and turn stove top on to medium heat. Thinly slice vegetables.
2. Sauté your veggies: Add olive oil to nonstick pan and place on heated stove top. Add garlic and red pepper. Once they are sizzling, add spinach, optional veggies, and a pinch of salt to pan. Sauté until spinach is slightly wilted and then remove from heat.
3. Create your Kodiak Power Cake Waffles: Combine the Kodiak Protein Packed Flapjack & Waffle mix and water in a large mixing bowl. Mix together ingredients until the batter is light and fluffy. Pour ¼ cup of batter into the preheated waffle iron. Cook waffle till both sides are golden brown. Transfer waffles to a plate and keep warm.
4. Cook your Oakdell Omega 3 eggs: Crack eggs into a heated non-stick fry pan and cook until desired, either over easy or fully cooked through. Remove from heat.
5. Plate your meal: place a waffle on a plate, then add the sautéed veggies and top with an Oakdell Omega-3 egg. Sprinkle with pepper and salt and enjoy!

9 12, 2015

French Toast Casserole

By | 2015-12-09T21:54:57+00:00 December 9th, 2015|Recipes|0 Comments

Ingredients
• 1 loaf of French bread
• 7 Oakdell Omega-3 Brown eggs
• 2 cups milk (preferably whole)
• ½ cup pumpkin puree
• 1 tsp. vanilla
• 1 ½ tsp. ground cinnamon
• Pinch of nutmeg
• Pinch of ginger
• 4 to 8 Tbsp. brown sugar

Yield: Serves 6 to 8 people

Method
1. Spray non-stick cooking spray in 9×13 baking pan. Tear up French bread into pieces and arrange in pan.
2. Mix all other ingredients, expect for the brown sugar, in a separate bowl and then pour over bread.
3. Press lightly and then cover and refrigerate overnight.
4. In the morning, sprinkle brown sugar on top of casserole.
5. Bake at 350 degrees for 45 minutes.
6. Serve with maple syrup or honey and garnish with berries, if desired.

30 11, 2015

Light ’n Fluffy Holiday Eggnog

By | 2015-11-30T18:50:17+00:00 November 30th, 2015|Recipes|0 Comments

Yield: Serves 4 to 6 people
Ingredients:
•     1/3 cup granulated sugar
•     ¼ tsp. salt
•     2 Oakdell Omega-3 Brown egg yolks
•     2 Oakdell Omega-3 Brown egg whites
•     4 cups milk (any type of milk can be used, from skim to whole milk, based on your desire for richness or a reduced-calorie alternative)
•     3 Tbsp. granulated sugar
•     Ground nutmeg and cinnamon for flavoring
•     ½ cup whipped cream, whipped and ready to serve to top off eggnog (optional)
Directions:
  • Beat 1/3 cup sugar into egg yolks in saucepan. Add salt and stir in the milk.
  • Cook mixture over medium heat, stirring constantly, until mixture coats spoon. You basically want the mixture to start to thicken. If you cook too short of time the mixture will be too thin.
  • Once mixture has thickened, remove from heat and cool.
  • In a separate bowl, beat egg whites until foamy. Gradually add 3 Tbsp. sugar, beating to soft peaks.
  • Once original mixture has cooled, add the egg whites to the mixture and fully incorporate.
  • Add vanilla and a dash of nutmeg and cinnamon for flavoring to the eggnog.
  • Chill in fridge for 3 to 4 hours.
  • When ready to serve, sprinkle additional nutmeg or cinnamon and add dollops of whipped cream on top of individual servings, if desired. This is certainly optional.
17 11, 2015

Eggs Benedict

By | 2015-11-24T17:43:57+00:00 November 17th, 2015|Recipes|0 Comments

Click here to watch Karen Petersen make this delicious recipe on KUTV

[wooslider slider_type=”slides” limit=”2″] Ingredients:

  • 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 Oakdell Omega-3 Brown eggs
  • 2 English muffins
  • Butter

Ingredients for Hollandaise Sauce:

  • 10 Tbsp unsalted butter
  • 3 Oakdell Omega-3 Brown egg yolks
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or tabasco

Directions:

  1. Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until browned on both sides,
  2. Bring a large saucepan two-thirds-filled with water to a boil, then lower the heat to a bare simmer.
  3. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Transfer it to a container you can use for pouring and set it on a warm place on or near the stovetop.
  4. Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes.
  5. Toast English muffins.
  6. Butter one side of an English muffin. Top with 1 slice of Canadian bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Yield: Makes 4 one-egg one-muffin servings of eggs benedict.

16 11, 2015

Protein Packed Pumpkin Pancakes

By | 2015-11-16T18:32:27+00:00 November 16th, 2015|Recipes|0 Comments

Protein-Packed Pumpkin Pancakes

(Recipe based on four servings)

Ingredients:

  • 5 Oakdell Omega-3 Brown Eggs
  • 1/4 cup canned pumpkin
  • 1-1/2 tsp pumpkin pie spice
  • 1/2 cup whole wheat flour (I use white whole wheat flour, since the soft, white wheat is the best way to keep these pancakes less dense)
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1 very ripe medium to large banana (if the banana is not ripe it won’t be sweet enough)
  • Optional: mini chocolate chips to taste

Directions:

  1. Add all of the ingredients (except chocolate chips) to a blender. Blend on a low speed until well processed.
  2. Onto a hot, greased griddle (I use a nonstick cooking spray), pour 1/4 cup of the batter. Cook for about one minute until bubbles start to form on the surface. If desired, sprinkle chocolate chips on top of each pancake. Flip the pancakes and cook for another minute on the opposite side.
  3. Serve the pancakes with butter, syrup or just plain.