Today we are sharing a recipe from our friends at the American Egg Board. We think their Jalapeno Corn Muffins are the perfect addition to your Thanksgiving meal, spicing up the spread of traditional comfort foods. See more recipes for making Thanksgiving and every day incredible at the Incredible Egg website.
Jalapeno Corn Muffins
Prep Time: 15 minutes
Bake Time: 15 to 18 minutes
Makes: 5 dozen mini muffins
• Vegetable cooking spray
• 3 large eggs, beaten
• 1 can (15 ounces) cream style corn
• 1/4 cup butter
• 1 cup chopped onion
• 1 cup milk
• 2 cups self-rising yellow corn meal mix
• 1 cup self-rising flour
• 2 cups shredded sharp Cheddar cheese
• 1 can (4 ounces) diced green chilies
• 2 tablespoons seeded chopped fresh jalapeno pepper
1. PREHEAT oven to 400°F. SPRAY mini muffin tins with vegetable cooking spray; set aside.
2. COMBINE eggs and corn in large bowl.
3. MICROWAVE butter and onion in small microwavable bowl on HIGH 1 to 2 minutes or until onion is crisp-tender. STIR into egg mixture.
4. ADD milk, corn meal, flour, cheese, chilies and jalapeno pepper; stir until well blended.
5. FILL prepared muffin tins to the top.
6. BAKE 15 to 18 minutes or until lightly browned. LET stand 5 minutes before removing from pans. Continue BAKING remaining batter.
7. SERVE warm.
May be bake in an 8 or 9-inch square pan. Bake 18 to 20 minutes or until top is light golden brown.
Nutrition information per serving (2 mini muffins): 107 calories; 5g total fat; 3g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat; 31mg cholesterol; 269mg sodium; 12g carbohydrate; 1g dietary fiber; 4g protein; 199.0 IU Vitamin A; 7.1 IU Vitamin D; 29.5mcg folate; 106.0mg calcium; 1mg iron; 18.0mg choline.
NestFresh’s second annual NestFresh Cares contest is happening now! Now through November 15, 2017, we invite you to nominate a charity or cause that demonstrates its genuine care for the community. One charity – voted on by consumers will win a $2,000 cash prize from NestFresh and the nominating consumer will win a year’s worth of NestFresh eggs.
We are so excited to host this program again to continue our sincere care for local communities, while also giving consumers a voice in advocating for those communities.
You can participate by visiting our Facebook page where you will see a NestFresh Care tab specifically for nominations. Upon submitting the charity or cause of their choice, you will be entered into the contest. Once the submission process comes to a close on November 15, a panel will choose the top submissions to be highlighted across NestFresh’s social media platforms. After the nominations process has closed, consumers will be asked to vote for the charity they believe should win the grand prize of $2,000 with the nominating consumer ultimately winning a year’s worth of NestFresh eggs.
We produce eggs with a conscience at NestFresh, which means that our eggs come from happy hens and are made for healthy humans. Everything we do is geared toward these two goals of providing a natural life for our hens while serving the folks in our community. NestFresh Cares allows us to further this very important mission while learning more about the ‘good eggs’ in our communities throughout the holiday and giving season.
So many of us turn into pumpkin addicts this time of year, infusing everything from our coffees to our soups to our desserts with this most popular fall flavor. For those that can’t get enough pumpkin, we’re sharing our Pumpkin Pie Bar recipe, which combines two fall classics. With a buttery shortbread crust, these bars have the rich filling of pumpkin pie and the nutty crunch of pecan pie all in one.
Pumpkin Pecan Pie Bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes (+ 2 hours 10 minutes chilling time)
2 1/4 cups all-purpose flour
1/4 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 can (15 oz) pumpkin purée
1 cup 35% heavy cream
3/4 cup packed brown sugar
2 NestFresh Eggs
1 NestFresh Egg yolk
1/3 cup all-purpose flour, sifted
1/4 cup maple syrup
2 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chopped toasted pecans
1. Shortbread Crust: Preheat oven to 350°F. Line 13- x 9-inch baking pan with enough parchment paper to overhang edges; set aside.
2. Mix flour with salt; set aside. Using electric mixer, beat butter with sugar until light and fluffy; stir in flour mixture in 2 additions. Press into bottom of prepared pan; prick all over with fork. Freeze for 10 minutes.
3. Bake for 12 to 15 minutes or until very pale golden around edges and just set. Let cool slightly.
4. Filling: Meanwhile, whisk together pumpkin purée, cream, brown sugar, eggs, egg yolk, flour, maple syrup, pumpkin pie spice, vanilla and salt until well blended. Pour over crust in baking pan.
5. Bake for 20 minutes. Sprinkle with pecans; bake for 10 to 15 minutes or until filling is set around edges but center still jiggles slightly. Transfer to rack; let cool completely. Refrigerate for about 2 hours or until chilled and set. Using parchment paper handles, transfer to cutting board. Cut into 16 bars.
• Serve each bar with a dollop of whipped cream if desired.
• For an adult version, add 2 tbsp bourbon or whiskey to filling.
Next week, ghouls and goblins will be taking to the streets in search of candies and treats. To help you make sure your monsters are full of good stuff before they head out trick-or-treating, here are some of our favorite Halloween recipes.
Halloween Spider Eggs
Pumpkin Pudding Pie with Pecan Crust
Pumpkin Crepes (Paleo/Gluten Free)
NestFresh Eggs was founded many years ago by a family that wanted to produce the alternative to regular eggs. At the time, the farmers committed to producing 100% cage free eggs so that all of the hens would be happy and healthy, able to move freely throughout the barn and engage in natural behaviors. Each barn was equipped with furnishings to encourage natural behaviors. Perches, nestboxes, and dustbathing areas were required so the hens could socialize, perch, preen, and nest as they liked. From the beginning we also prohibited the use of hormones, antibiotics, and animal by-products.
Since then, we have continued to stay true to this founding value of humane animal care. We continue to innovate on our farms and act as leaders in providing a more humane, more natural way of life for our hens.
This includes working with even more family farms across the country to build new farms that go beyond cage free. Our newer farms are free range and pasture raised. Free range farms provide a minimum or 2 square feet per bird of outdoor area. Our pasture raised farms provide a minimum of 108 square feet per bird. The hens enjoy ample room to forage in the grass, bask in the sunshine, and breathe fresh air.
Another way we have strengthened our commitment to humane animal care on our farms is through third party certifiers. They provide independent oversight of our farms with inspections and audits to ensure they are handling all of their hens with care and following the highest standards.
We thank you for continuing to grow with us as farmers and egg producers and support products that share your values. Your choice of our pasture raised and free range eggs help us to continue raising happy, health hens.
Our latest recipe combines some of the best flavors of fall like butternut squash and kale. Top it all with an egg and you’ve got a well-rounded, healthy meal that is as nourishing as it is delicious.
Harvest Quinoa Bowls with Poached Eggs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
• 2 tbsp canola oil
• 2 cups diced butternut squash
• 2 shallots, chopped
• 1 tbsp finely chopped fresh thyme
• 2 cloves garlic, minced
• 1 tsp salt, divided
• 1/2 tsp pepper, divided
• 2 cups shredded kale leaves (stems removed)
• 1/2 cup reduced-sodium vegetable broth
• 2 cups cooked quinoa
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh basil
• 1 tsp lemon juice
• 2 tbsp white vinegar
• 4 cold NestFresh Eggs
• 1/3 cup finely crumbled goat cheese
• 1/4 cup toasted pumpkin seeds
1. Heat oil in large skillet set over medium-high heat; cook squash, shallots, thyme, garlic, 3/4 tsp salt and 1/4 tsp pepper, stirring occasionally, for 5 to 8 minutes or until squash starts to soften.
2. Stir in kale; cook for about 1 minute or until starting to wilt. Stir in broth; bring to boil. Stir in quinoa; cover and cook for about 5 minutes or until squash is tender and quinoa is heated through. Stir in parsley, basil and lemon juice.
3. Meanwhile, add vinegar to shallow saucepan of simmering water. Crack one egg into small bowl. Slip eggs, one at a time, into water; cook for about 3 minutes for soft-poached eggs or until desired doneness. Remove with slotted spoon onto paper towel–lined plate.
4. Divide squash mixture among 4 bowls. Top each with poached egg; season with remaining salt and pepper. Sprinkle goat cheese and pumpkin seeds over top.
• Substitute crumbled feta cheese for goat cheese if desired.
• Alternatively, top with fried eggs instead of poached eggs.
October is Non-GMO Month, which we celebrate every year since becoming the first Non-GMO Project Verified Eggs. We feel it is important that people know what is in the food that they are feeding their families. That’s why we sought out the first ever Non-GMO Project verification for eggs.
If you’re new to the discussion of GMOS, here are some important facts to know about GMOs from our friends at the Non-GMO Project.
• GMOs affect farmers. Because GMOs are novel life forms, biotechnology companies have been able to obtain patents with which to restrict their use. As a result, the companies that make GMOs now have the power to sue farmers whose fields are contaminated with GMOs, even when it is the result of inevitable drift from neighboring fields. GMOs therefore pose a serious threat to farmer sovereignty and to the national food security of any country where they are grown, including the United States and Canada.
• GMOs affect our environment. Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs,” which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange). GMOs are a direct extension of chemical agriculture and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment these novel organisms cannot be recalled.
• GMOs are in our food. Much of the GMO corn and soy grown in North America is fed to animals, as is some of the canola and cotton. This is why it is important to know what is in animal feed. If you are buying animal products form the store, look for the Non-GMO Project label or choose Certified Organic products.
If you’re ready to commit to choosing foods free of GMOs, remember to look for the butterfly to determine whether products have met the rigorous standards of the Non-GMO Project. We proudly offer NestFresh Eggs that carry the Non-GMO Project Verification seal.
It is officially fall! We are so excited to share one of our favorite fall recipes with you today. Our Savory Pizza-Stuffed French Toast is the perfect way to warm up a chilly fall day and a perfect pick-me-up for kids now that school is in full swing. With family-friendly appeal, this simple French toast with Italian flavors is perfect for a quick lunch or dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
• 8 slices day-old Italian bread
• 1/2 cup pizza sauce
• 1 1/3 cups shredded mozzarella cheese
• 1 oz pepperoni slices
• 3 NestFresh Eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• Pinch each salt and pepper
• 2 tbsp olive oil
• Marinara sauce, for dipping
1. Place slices of bread on work surface. Spread pizza sauce over half of the bread. Top with mozzarella and pepperoni. Cap with remaining bread.
2. In shallow baking dish, whisk together eggs, milk, Parmesan, oregano, salt and pepper. Heat oil in large skillet set over medium heat.
3. Dip each sandwich into egg mixture, coating completely; cook in batches, turning once, for 7 to 8 minutes or until golden brown and cheese is melted. Serve with marinara sauce for dipping.
• Substitute other pizza toppings, such as leftover sausage, sautéed mushrooms or roasted red peppers for pepperoni if desired.
• Substitute basil pesto for pizza sauce if desired.
We’ve all heard that breakfast is the most important meal of the day. This September, as we celebrate Better Breakfast Month, let’s think about the ways we can make it even more impactful because we could all make our morning routine a little healthier.
A health breakfast sets us up for a successful day, helping us fend off dips in energy and helping us make better choices. Breakfast has also been shown to be important to thinking and learning in both adults and kids. So, what can you do to make your breakfast better?
• Get more protein—a protein rich breakfast helps you stay fuller longer and helps you avoid any slumps as the day wears on
• Add some greens—loading your breakfast with veggies is a great way to start the day with a healthy choice and it will make you more likely to make healthier choices the rest of the day
• Drink some water—remember to hydrate and refill for the day
• Re-think what you put in your coffee—sometimes our morning cup can become so routine that we forget that adding sugar to our coffee still counts toward added sugar for the day
This week we are celebrating Kids in the Kitchen Day, which is on September 13th. There are a lot of great ways to get kids involved in meal prep, cooking, and nutrition. And there are a lot of benefits, too! Cooking not only helps kids develop academic skills like math and reading, helping in the kitchen also develops life skills. Teaching kids a few recipes will help them feel confident in the kitchen and empower them to feed themselves.
Try some of our favorite kid-friendly recipes and use it as an opportunity to talk to your kids about making healthy choices, trying new foods, and learning new skills.
Microwave Coffee Cup Scramble
Sweet Potato Hash
Savory Breakfast Biscuits
Bell Pepper Crustless Quiche