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More Fun Food Facts

 

If it is as hot and humid where you are as it is here you don’t want to read a long, boring post about much of anything. I know I wouldn’t. So I thought today I would just share some more fun food facts. It has been quite a long time since I did that anyway, so today is the perfect time

So here goes………………..

During World War II the U.S. government used 260 million pounds of instant coffee.

A typical American eats 28 pigs in his/her lifetime.

A shrimp’s heart is in its head.

An olive tree can live up to 1500 years

Gardening is said to be one of the best exercises for maintaining healthy bones.

68 percent of a Hostess Twinkie is air.

Acorns were used as a coffee substitute during the American Civil War.*

*A Twitter friend told me the other day that in Jockey Hollow (in New Jersey, I believe) they boiled their leather boots for soup. Such was starvation during the Revolution. he rote me.

Bananas contain a natural chemical which can make a person happy. This same chemical is also found in Prozac. (Bananas contain Dopamine and Serotonin, neurotransmitters that affect mood.)

Goulash, a beef soup, originated in Hungary in the 9th century AD.

Rice is the staple food of more than one-half of the world’s population.

Dandelion root can be roasted and ground as a coffee substitute. **

** The way food prices keep rising coffee drinkers may have to resort to using dandelion roots for their Cuppa of Joe.

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Tomatoes were once thought to be poisonous.

In Australia, pickled beets are commonly put on hamburgers.

Rice is the staple food of more than one-half of the world’s population.

The Pillsbury Bake-off has been held every year since 1948.

Fortune cookies were actually invented in America in 1918, by Charles  Jung.

The artichoke is technically a flower bud that has not yet bloomed.

Worcestershire Sauce is basically an anchovy ketchup.

Most McDonald’s salads contain more fat than their burgers!

The Pillsbury Bake-off has been held every year since 1948.

Well, that’s enough thinking for a hot and humid day.

Let’s eat!!!!! 
Featured Recipe    Chicken Breasts with Tarragon Mustard Sauce

This is a great recipe to make on a hot and humid day. It does not take long to make and you can make it on the stove top with only about 15-20 minutes (or less) cooking time!

This is the quick and easy version of this fancy dish.

Sautéing a chicken breast and making a pan sauce is a fast and easy way to make a meal that looks super-duper fancy but takes no time at all to pull together. I have shared two other recipes like this with you before: Creamy Mushroom Chicken and Dijon Chicken with Red Grapes.

The technique is the same. I just made a different sauce each time. It is also an inexpensive meal to make.

This is what you will need for 3 people:

3 chicken breasts (boneless, skinless or bone in)

1 large shallot

2-3 tablespoons vegetable oil

2 tablespoons Dijon mustard (regular or country style)

1/3 cup whipping or heavy cream

3 sprigs of fresh tarragon

Salt and pepper to taste

Here is what you do:

Heat a couple of tablespoons of vegetable oil over medium high heat.

Salt and pepper the chicken breasts.

When the oil is hot add the chicken to the skillet and sauté until golden on both sides and cooked through. This will take 5-9 minutes, maybe a bit longer, on each side depending on how thick the chicken breasts are.  Watch: You may need to add a bit more oil to the pan. Don’t let the pan dry up.

While the chicken is browning dice the shallot………..

Remove the tarragon leaves from the stem and cut the tarragon into pieces. I save some whole ones to put in the sauce too, becasue I think it looks prettier. I also save a few sprigs to use as decoration on the plate.

When the chicken is golden on both sides and it is cooked through, remove it from the pan and place on a plate and tent with aluminum foil to keep warm. 

Now add the diced shallots to the pan. If necessary add a bit more oil to the pan. Sauté a minute or two until the shallots are translucent.

Lower the heat to low.

Add the mustard…………………..

………………..and then the cream. Mix well  and cook over low heat until the cream starts to thicken. This should not take long at all, a minute or two at most.

While the sauce is heating and using a wooden spoon scrape up all of the brown stuff clinging to the bottom of the pan and stir into the sauce. This will give added flavor to the sauce.

Now add any of the juices that have accumulated on the plate you put the chicken on into the sauce and mix well.

Then add the cut tarragon and mix into the sauce. If the sauce gets a bit too thick just add a teaspoon or so more of the cream.

Put the chicken breasts on individual plates and top with some of the sauce. Garnish with a sprig of tarragon.

This dish goes great with a side of  Barley Pilaf and a  Simple Romaine Salad.

Bon Appetite!!! 

Cost 

3 chicken breasts                $5.72*                       

1 large shallot                     $0.24

2-3 tablespoons oil              $0.27

2 tbspns Dijon mustard        $0.20

1/3 cup heavy cream           $0.30

3 sprigs fresh tarragon        $1.14

Salt and pepper to taste

*I had a $2 off coupon. Yeah!!!!! Doing cartwheels!

Total cost = $7.87
Cost per person = $2.62

Quote of the Day

Jogging is very beneficial. It’s good for your legs and your feet. It’s also very good for the ground. If makes it feel needed.

Charles M. Schultz (Peanuts)

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2 comments to More Fun Food Facts

  • Only 32% of a twinkie has calories? Finally! A reason to eat them!

    Australian hamburgers have sliced beetroot (also called beets by the Americans) Sometimes it’s pickled but not always

    Our hamburgers when ordered “with the lot” you get

    the bottom of the bun
    the beef patty
    tomato
    lettuce
    ketchup
    sliced beets
    sliced pineapple
    bacon
    fried egg
    the top of the bun

    I can never order this because I couldn’t begin to fit it into my mouth. Here’s a photo and they really do look like this.

  • Looks good!

    Also, thanks to my love of bacon, I’m sure I’ve been the downfall of more than 28 pigs already. 😛