FAGE is pronounced as “fa-yeh”

I did a little reading on this particular yogurt and learned that it is diabetic &  gluten free friendly.  After reading the process and learning about the natural ingredients, that are indeed all natural, I think that this is perfect for those of you who prefer organic foods.  I think this will also be great for people eating healthier and dieting like myself.  I really wish I had some to try!

Have you tried this?? I would love to get your thoughts on the taste and even the process of how it’s made!

Enjoy this recipe from FAGE. It looks really good!  Be sure to check out their other recipes made with yogurt!

Angelic Lemon Cheesecake

Ingredients

• 3 reduced-fat digestive biscuits
• .35 oz low-fat spread
• 5 oz FAGE Total 0% Yogurt
• 1 tbsp good-quality lemon curd
• Thin slice of lemon and lemon zest to decorate

Preparation

1. Place the digestives in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs
2. Melt the low-fat spread in a pan and add to the biscuits. Mix well until all the biscuits are lightly coated.
3. Place a small metal ring on a serving plate. Pour the biscuit mixture into the metal ring and press it down firmly with fingertips.
4. Open the yogurt and add the lemon curd and a little lemon zest. Spoon this mixture on top of the biscuit base and chill for at least an hour.
5. Remove the metal ring and add a slice of lemon rind to serve.

Chef’s tip
If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd.

If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.

INGREDIENTS

• 5 pounds medium−size yellow squash
• 2 eggs, beaten
• 1 cup bread crumbs plus additional bread crumbs for topping
• 1 stick butter or margarine
• 1/4 cup sugar
• Salt, to taste
• 2 tablespoons chopped onion
• Dash of pepper

DIRECTIONS

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

You’ll be seeing more of this stuff along with other items I think would be great for entertaining with, cooking with, and even giving as a gift.  All are/will be available for purchase so check out the Mercantile often because I’ll also have specials and giveaways of course!

I really do like having nice things to serve my food on because I work hard making those meals for my family and friends.  I take pride in our get-togethers whether it’s a regular ol’ barbecue or dinner with the boss!

Do you care what you serve your food in when you have friends or family over?  What are some brands that you enjoy?

By the way, I could have showed the catalog pictures of the serving pieces but I wanted to keep it real and show you how the average person can even make bread look good:)

Tomorrow’s recipe is Baked Squash so stay tuned for that!

These are SUPER easy and I used a big zip-loc baggie instead of a platter or bowl. One less thing to wash right?

INGREDIENTS

• * 1/2 cup all-purpose flour
• * 1/2 cup crushed saltine crackers
• * 1/4 teaspoon ground black pepper
• * 1 teaspoon seasoned salt
• * 1 egg
• * 2 tablespoons water
• * 6 boneless pork chops, about 1/2- to 3/4-inch thick
• * 1 tablespoon olive oil or vegetable oil or cooking spray

DIRECTIONS

In a shallow bowl or large food storage bag, mix flour, cracker crumbs, seasoned salt, and pepper. In a separate shallow bowl, lightly whisk together the egg and water. Dip pork chops into the egg mixture, then into the seasoned flour mixture. Heat oil in a large nonstick skillet over medium-high heat, or spray with cooking spray and heat over medium-high heat. Cook pork chops for 10 to 12 minutes, turning once, until no longer pink in the middle.
Boneless pork chops recipe serves 6.

Likes this plate?  You can buy it from Southern Living at HOME, through me!  Beautiful pieces in this collection!  Look for Villa Stoneware Salad Plates.

I haven’t made dinner rolls with her recipe for a long time and since I had to cook for the ranch today, I thought it’d be a good time.  Two important things about this recipe. Try to follow directions exactly to have the softest rolls ever.  So when it says little flour, use VERY little flour if any.  And when it says to butter them, be generous!  Enjoy y’all!

INGREDIENTS

• 1 envelope Active dry yeast
• 1/4 cup very warm water
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1 cup scalding hot milk
• 1 egg –lightly beaten
• 4 1/2 cups of sifted all purpose flour
• 2 Tablespoons of melted butter for brushing rolls

DIRECTIONS

Sprinkle the yeast over very warm water in a large bowl.  (warm water should feel comfortably warm when dropped on wrist)  Stir until yeast dissolves.

Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted.  Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg.  Beat in 4 cups of flour, one cup at a time to form soft dough.  Use some the remaining 1/2 cup flour to dust a pastry cloth.  Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).

Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1  1/2 hrs.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.  Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls.  Place in neat rows, not quite touching, in a well-buttered 13×9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.

Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.

Serve warm with plenty of butter.  I pour melted butter on top of the rolls right when the come out of the oven.

Recipe makes about 2 dozen!

I served up my rolls in my brand new, very pretty Tuscan Everyday Baker.  I love that color!

Let me know if you make them!

One of the things I learned this week, was my appreciation for fresh produce.  I live far from town so it’s hard for me to always fresh ingredients on hand but I learned that it’s worth the drive to get them.  It really made a difference and was healthy and my goal for 2009 is live better.

There’s also a wonderful cookbook out called, “The Healthy Beef Cookbook“.  You’ll find everything from healthy stir frys, steaks, to salads but one of my favorite parts is in the back of the book.  It’s a section that educates you on the different cuts of beef and the nutrition values.

Some recipes included are:

• # Spicy Five-Pepper T-Bone Steaks
• # Southwest Burgers with Corn Relish
• # Thai Beef Noodle Salad
• # Tenderloin Sandwich with Balsamic Caramelized Onions
• # Barbecue Beef Stir-Fry with Couscous
• # Chipotle Pot Roast with Cheddar Mashed Potatoes
• # Beef, Arugula, and Spinach Lasagna
• # Cowboy Beef and Black Bean Chili
• # Tomato-Basil Meatball Soup
• # Triple-Ginger Beef Dumplings
• # Garlic and Wine
• # Tenderloin with Cremini Mushroom Risotto

All brought to you by the American Dietetic Association and the National Cattlemen’s Beef Association.

To encourage you to try some lean beef recipes, I’m giving away a $100 gift card (to hopefully buy some groceries to try one of these recipes) and 3 of these healthy beef cookbooks.  That means there will be 4 winners!

TO ENTER:

Browse around the Beef, it’s what’s for dinner website.  Come back here to this post and tell me something you learned, a recipe you think you’ll try or a feature you liked from the site.

Additional ways to enter….leave each one you do in a separate comment please.

• Subscribe to my blog via reader or email.
• Subscribe to my newsletter.
• Follow me at twitter and tweet this giveaway.
• Blog about it with a link back to this giveaway or this blog.

Giveaway ends on April 13th (10pmCST), which is a little longer than a week due to the Easter holiday.  For details on how my giveaways work, read the official rules.

This was so easy to make and really is a 30 minute meal.  Yes, I did have one problem this recipe. I know, I know….my small town doesn’t make it easy on me to say the least but I had a hard time finding a lean cut of meat for this recipe.  So pretend it is one and we’re all good.

I had a lot of fun making these beef recipes this week.  I felt like stepped outside my comfort zone and was open to the new dishes.  I’m glad I did because they were all great! Beef, it really is what’s for dinner ’round here!

P.S. Keep your eyes open for a little surprise tomorrow.

INGREDIENTS

• 1-1/4 pounds beef top round or top sirloin steak, cut 1 inch thick
• 2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
• 1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
• 2 tablespoons vegetable oil
• 1/2 pound broccoli florets
• 2 medium carrots, thinly sliced
• 1 teaspoon grated orange rind (optional)

DIRECTIONS

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm.

Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.

Notes:

• Total recipe time: 30 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

I had a few problems with this one and I think it’s just my small town but I was unable to find shiitake mushrooms and blue cheese.  I should have chosen a different recipe but once my man saw it, there was no turning back.  So I substituted portobello mushrooms and mexican crumble cheese for the two.

All three of my guys LOVED it!!  They were drooling as I was making it and kept asking, “when will it be done?”.  I don’t eat mushrooms but the flavor was very good overall.  I was really surprised at how fast making this was.  I really had a good time and was very pleased with the outcome.

INGREDIENTS

• 4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
• 4 slices thick-sliced bacon, cut into 1/2-inch pieces
• 1 tablespoon all-purpose flour
• 2 small shallots, thinly sliced, separated into rings
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 8 ounces shiitake mushrooms, stems removed, diced
• 2 tablespoons water
• 1/4 cup whipping cream
• 1/2 cup crumbled blue cheese
• 1/4 cup fresh parsley leaves, finely chopped

DIRECTIONS

Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.

Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.

Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.

Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.

Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley

Notes:

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total recipe time: 40 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

This will ship out on April 7th so that you can receive it hot off the press! This is great for people like me who just can’t run out to the store when it’s released. I order everything almost online!

The cookbook looks fabulous! I’m watching Paula Deen now on QVC and she is fabulous. The food looks amazing and absolutely delicious.

About the book:

Come and get it, y’all! Paula Deen made a name for herself whipping up down-home family recipes. Now, in The Deen Family Cookbook, Paula shares step-by-step instructions so you can fix all her family favorites–and serve ‘em up for your family!

Combining the two things Paula loves most–food and family–this book features a heapin’ helpin’ of more than 140 brand-new recipes from Paula; her sons, Jamie and Bobby; her brother, Uncle Bubba; and the rest of her food-lovin’ clan. From corn-and-crab puffs and chicken and dumplings to red velvet whoopee pies and banana spice cake with peanut butter frosting, this book will have you cooking–and eating–like Paula’s kinfolk in no time at all.

More than just a cookbook, this volume also contains full-color photographs of Paula, her relatives, and the Southern surroundings that inspired her good ol’ fashioned dishes. Of course, you’ll also find colorful shots of Paula’s prepared recipes–enough to make your mouth water!

These are the recipes that have been passed down in the Deen family from generation to generation. With this durable hardcover edition of Paula Deen’s The Deen Family Cookbook, you can make them the recipes that are handed down in your family, too.

* Paula Deen, author
* Hardcover
* 288 pages
* Full-color photos
* Chapters include: Nibbles, Snacks, and Sandwiches; Appetizers, Soups, and Salads; Main Dishes; Casseroles and Pasta; Sides and Veggies; Breakfast and Brunch; Good Food That’s Good for You; Desserts and Sweets; Beverages
* Published April 2009

GUESS WHAT! If you want to win one, leave a comment here telling me what you love about Paula or her recipes!

BONUS: Come back each day and tell me something new you like about Paula or her recipes and earn an extra daily entry:)  That gives you a total of 6 chances to win, fair for everyone!

Ends on April 5th at 10pm CST.  Good luck!

Today’s recipe was fun to make and very quick.  It was also quite a shock to see my oldest son praise it.  Why?  Simply because he rarely eats anything healthy, least of all vegetables.  He loved it!  I was so happy, not because he liked the recipe but because he ate and enjoyed the healthy things about it. My middle son didn’t care for the cilantro but loved the rest of it and my husband thought it was great!  In other words, it got two thumbs here in the Falcon household.

The recipe actually calls for rice paper wrappers as you’ll see below but I could not find them anywhere in my town so I used the alternative, which was lettuce leaves.  This was actually recommended on the recipe itself, along with other great info like nutritional value, reviews, and cook notes.

Maybe I’m partial, but I like my final photo better…heehee.

INGREDIENTS

• 1 pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
• 1/4 cup plus 3 tablespoons stir-fry sauce and marinade, divided
• 8 rice paper wrappers (8 to 9 inch diameter)
• 1 cup shredded carrots
• 1 cup lightly packed fresh cilantro
• Additional prepared stir-fry sauce and marinade (optional)

DIRECTIONS

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup stir-fry sauce and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.

Spoon 1/4 cup beef, 2 tablespoons carrots and 2 tablespoons cilantro evenly in a row across center of wrapper, leaving 1-inch border on right and left sides; drizzle with about 1 teaspoon reserved stir-fry sauce. Fold right and left sides of wrapper over filling. Fold bottom edge up over filling and roll up tightly. Repeat with remaining wrappers and filling ingredients. Cut each spring roll diagonally in half. Serve with additional stir-fry sauce, if desired.

Notes:

• Marinade time: 30 minutes to 2 hours
• Total recipe time: 25 to 30 minutes
• Makes 4 servings
• This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

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