It’s National Waffle Day! On this day in 1869, a man named Cornelius Swartwout received the first U.S. patent for a waffle iron. Waffles are a delightful breakfast food and can be paired with almost any topping. Butter and maple syrup, fruit and whipped cream, a big scoop of ice cream, or even a helping of fried chicken—the choice is yours!
Did you know that the first waffles originated in Ancient Greece? It’s true! The Greeks would cook flat cakes called “obelios” between two metal pans held over a fire. Today, all you need is a waffle iron and a yummy recipe for waffle batter.
Crispy waffles made with Bisquick™ – and filled with crispy bacon and chocolate.
2 cups Bisquick™ Original baking mix
1 1/3 cups milk
1 large egg
2 tablespoons vegetable oil
8 ounces bacon, crispy
1 cup semi-sweet chocolate chips
Syrup, for serving
- Add bacon strips to a skillet and cook over medium heat until crispy. You want the strips very crispy, as they won’t cook further in the waffle. Cook for about 15 minutes.
- Remove bacon onto a few paper towels to let drain.
- Stir together batter ingredients in a medium bowl.
- Heat your waffle iron and add a thin layer of batter to the iron. The exact amount will vary depending on your iron model. I add about 1/3 cup of batter in my large iron.
- Top the batter with big strips of bacon and chocolate chips.
- Add another layer of batter on top of the filling. It’s okay if the batter overflows a bit.
- Close the iron and cook as directed by the iron instructions.
Remove waffle and serve immediately with syrup and topped with extra chocolate chips!
Credit: Punchbowl, Table Spoon
Julia Carolyn Child (August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Julia Child Remixed | Keep On Cooking | PBS Digital Studios
National Filet Mignon Day is observed annually on August 13th. Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.
- Filet mignon is French for “cute fillet” or “dainty fillet”.
- In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
- When found on a French menu, filet mignon may also refer to pork rather than beef.
The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.
Filet mignon is commonly cut into 1 inch to 2 inch thick portions, grilled and then served as is. When found in grocery stores, filet mignon is already cut into bacon wrapped portions. The usual method for cooking the filet mignon is to cook it on high heat by either grilling, pan frying, broiling or roasting. Restaurants may sometimes prepare the fillets served in a cognac cream sauce, au poivre with peppercorns or in a red wine reduction.
Due to the low levels of fat found in the fillets, bacon is often used in cooking. The bacon is wrapped around the fillet and pinned closed with a wooden toothpick. Flavor is added from the bacon and this process keeps the fillet from drying out during the cooking process.
Photo Credit: Road Food
Oysters are usually known as a powerful aphrodisiac but they have plenty of benefits when you add them in your diet.
A cup of raw oysters contains 650 percent of the recommended daily value of zinc. This essential trace element is only needed in small amounts, but it is important to the system. The main function of zinc is to boost the body’s immune system, which is advantageous for cold prevention. Because of the zinc content, oysters also have a libido-boosting effect, according to celebrity dietitian and author Tanya Zuckerbrot.
The B vitamins are known as energy-releasing vitamins because they break down carbohydrates for energy. Oysters are very high in B-12, known scientifically as cobalamin, and they contain moderate amounts of riboflavin and niacin. A 1-cup serving of oysters contains 362 percent of the recommended daily intake of B-12, 13 percent of riboflavin and 11 percent of niacin. Since B vitamins are water soluble, they are eliminated from the body. Eat foods rich in B vitamins throughout the day to replenish this vitamin.
Stronger Integumentary System
The Centers for Disease Control and Prevention recommends that women get at least 46 grams of protein a day and that men strive for 56 grams. A cup of oysters contains 14 grams of protein. This is advantageous if you are a pescatarian and do not eat meat from land animals. As a macronutrient, protein is important for preserving muscles and strengthening the integumentary system — the coverings on the exterior of the body that protect the insides, such as skin, nails and hair. Oysters are complete proteins, which means they contain all of the essential amino acids. You do not have to combine them with any other foods to create a complete protein.
Reduced Disease Risk
Canned oysters are packed in oil or water. The oil used is a form of monounsaturated fat, which is healthy. Smoked oysters often come in olive oil. According to MayoClinic.com, olive oil comes with a blend of powerful antioxidants that lower low-density lipoprotein, or LDL, levels. LDL is the bad type of cholesterol that raises heart disease risk. Be cautioned that fat contains 9 calories per gram. This is why canned oysters are higher in calories than raw versions. A can of oysters ranges from 180 to 200 calories.
Photo Credit: LA Living Health
The Blue Oyster Bar (Police Academy)
1 1/2 pounds cream cheese
1 cup granulated sugar
1 pound Kunzler thick sliced bacon
1/2 cup chopped pecans
4 shortbread cookies
2 egg whites
4 tablespoon brown sugar
melted chocolate for drizzling
- Crust – Put 1/2 of the pecans in a food processor and pulse 6 times. Add shortbread cookies and pulse until crumbly. Add 1/2 bacon and pulse. Press into the bottom of a 9 inch spring-form pan.
- Topping – Chop pecans finely, mix with leftover bacon and put on parchment paper. Whip egg whites until frothy, add brown sugar and pour over top of the bacon / pecan mixture. Bake in 250 degree oven for 10 minutes, allow to cool.
- Cake – Beat cream cheese with 1 cup sugar until mixed. Add the eggs, vanilla and lemon juice and beat until smooth. Pour over crust and bake at 350 degrees for 45 minutes, or until set. Chill in refrigerator. After cool, crumble topping over cheesecake and drizzle with chocolate.
1 1/2 – lb lean (at least 80%) ground beef
2 – medium onions, chopped (1 cup)
1/4 – teaspoon salt
1/8 – teaspoon pepper
1 – can (28 oz) chunky tomato sauce
1 – cup water
1 – egg
1 – container (15 oz) ricotta cheese
1 – cup shredded Swiss cheese (4 oz)
1/4 – cup chopped fresh parsley
8 – slices bacon, crisply cooked, crumbled (1/2 cup)
12 – uncooked lasagna noodles
2 – cups shredded Cheddar cheese (8 oz)
- 1 Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
- 2 In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
- 3 Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
- 4 Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.
Credit: Betty Crocker
Today is National Hot Fudge Sundae Day! A sundae is the perfect treat to enjoy on a summer night. The cold ice cream paired with a warm, chocolate topping is one of the most delicious combinations known to man. Add some nuts, whipped cream, and cherries on top and you’ve got yourself a world-famous dessert!
The Guinness Book of World Records has documented several record-setting sundaes. For example, the most expensive sundae can be ordered at Serendipity 3 in New York City for the hefty sum of $1000. In 2009, the Kids Club in Brunswick, Georgia created the world’s longest sundae. It measured over 130 feet long!
Photo Credit: Cupcake Blog
The annual celebration of National Tequila Day is on July 24th.
- Tequila is a distilled beverage which is made from the blue agave plant.
- Made primarily in the area surrounding the city of Tequila, 40 miles Northwest of Guadalajaraand in the highlands (Los Altos) of the western Mexican state of
- More than 300 million blue agave plants are harvested in that surrounding region each year.
- Agave tequila grows differently depending on the region.
- Blue Agave – grown in the highlands region – larger in size and sweeter in aroma and taste.
- Agave – grown in the lowland region – have more herbaceous fragrance and flavor.
- Mexican law states that tequila can be produced only in the state of Jaliscoand limited regions in the states of Guanajuato,Michoacan, Nayarit andTamaulipas.
- Mexico is granted international right to the word “tequila”.
- Bulk amounts can be shipped to be bottled in the United States.
- Tequila is normally made at 38-40 % alcohol content but can be produced between 31-55 % alcohol content.
- Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884-1885, was the first to export tequila to the United States.
Credit: National Calendar
Photo Credit: Womens Health Mag