Food and Beverage
Nourish Family Connections with Every Bite: Boost social, emotional and physical health with egg-inspired recipes
(Family Features) Dine together, shine together. Weekly sit-down meals with family can reduce stress, boost self-esteem and make everyone feel more connected – all while sharing delicious, healthy and easy-to-prepare food.
Give your family the opportunity to refuel and reconnect each week with recipes that bring everyone together. Whether it’s 10 people or two, research shows that those who enjoy frequent meals with others, particularly parents with their children, have better social and emotional well-being, according to the American Heart Association.
Enjoying great conversation and camaraderie is at the heart of every meal, and with the right dishes, you can make every bite as delicious as it is nourishing. Ingredients like eggs are affordable, easy to use and versatile, making them the perfect choice in the kitchen to help you cook up conversation.
Gently cooked egg yolks take center stage in this Egg Ravioli with Sage and Almonds recipe, and delicate poached eggs rest atop whole grains in the Poached Eggs with Pesto Bulgur recipe. If breakfast is the best time of day for your tribe to gather, whip up these Southwestern Quinoa and Egg Breakfast Bowls for added protein and fiber.
These egg-inspired recipes and more are part of the American Heart Association’s Together Tuesdays and Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best. Both initiatives stress the importance of gathering at least once a week around the table with family or friends to satisfy cravings for connection, a delicious meal and overall healthy living.
In addition to the social and emotional benefits of dining together, shared family meals can help promote healthier choices at the table.
Eggs, for example, can be included as part of a heart-healthy diet that emphasizes vegetables, fruits, nuts and seeds, whole grains, lean protein and fish, according to the American Heart Association. Remember not to isolate just one food – it’s not only about the egg, but also about what’s eaten alongside it. For example, eating eggs alongside foods high in saturated fat – like bacon – is different than eggs eaten with steamed veggies, whole grains or a side of fruit.
For more heart-healthy recipe ideas and conversation starters to make Together Tuesdays a tradition in your household, visit heart.org/together.
Egg Ravioli with Sage and Almonds
Recipe courtesy of the American Heart Association
Servings: 4
- 8 cups water
- 1/2 cup fat-free ricotta cheese
- 1 tablespoon grated Parmesan cheese
- 1 1/2 teaspoons fresh, chopped thyme
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon black pepper
- 8 gyoza wrappers, shumai wrappers or wonton wrappers
- 4 large egg yolks, unbroken
- 1 large egg white, lightly beaten
- 2 teaspoons olive oil
- 1/4 cup sliced almonds, chopped
- 1 tablespoon chopped, fresh sage
- 1 tablespoon finely chopped red bell pepper (optional)
- Fill large pot with water. Bring water to gentle boil over medium-high heat.
- In medium bowl, stir ricotta cheese, Parmesan cheese, thyme, orange zest and pepper.
- Place four wrappers flour sides down on cutting board. Spoon 1 1/2 tablespoons cheese mixture onto center of each wrapper. Using back of spoon, press down on cheese mixture to create well about 1 1/2 inches across (width of large egg yolk), leaving at least 1/2 inch space around edges of wrapper. Without breaking it, carefully place one egg yolk in center of each well.
- Using pastry brush, brush edges of wrappers with egg white. Place one top wrapper with flour side up on each bottom wrapper. Using thumbs and forefingers, firmly press edges together to tightly seal each ravioli. Set aside.
- Using slotted spoon or spatula, carefully drop each ravioli into boiling water. Cook 2 1/2-3 minutes, or until wrappers are al dente (cooked not too soft but not overdone). Using slotted spoon, gently remove raviolis from pot, draining well. Transfer to plates. Drizzle with oil. Sprinkle with almonds, sage and bell pepper, if desired.
Tips: Gyoza wrappers (or shumai wrappers) are preferred because they’re thinner than wonton wraps. Look for gyoza wrappers in the dairy aisle, deli department or freezer section.
Use these guidelines to determine how you want eggs cooked: At 2 1/2 minutes, eggs are yellow and slightly thickened but not set around edges, similar to sunny-side up. At 3 minutes, eggs are deeper orange and slightly set around edges, similar to over-easy.
Poached Eggs with Pesto Bulgur
Recipe courtesy of the American Heart Association
Servings: 4
- 2/3 cup uncooked instant or fine-grain bulgur
- 1 1/3 cups, plus 2 tablespoons, fat-free, low-sodium vegetable broth, divided
- 1 cup tightly packed fresh basil
- 2 tablespoons chopped walnuts, dry roasted
- 1 small garlic clove, minced
- 1/8 teaspoon salt
- 1 dash cayenne
- 1/2 cup finely chopped yellow or red bell pepper
- 1/4 cup thinly sliced green onions
- 4 cups water
- 1 tablespoon white vinegar
- 4 large eggs
- 1 medium lemon, cut into 4 wedges
- In medium saucepan, prepare bulgur according to package directions, omitting salt and substituting 1 1/3 cups broth for water. Fluff with fork.
- In food processor or blender, process basil, walnuts, garlic, salt, cayenne and remaining broth until smooth. Stir basil mixture, bell pepper and green onions into bulgur.
- In large skillet, bring water and vinegar to boil over high heat. Reduce heat and simmer. Break one egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, placing in water so they don’t touch. Simmer 3-5 minutes, or until whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs well and place on bulgur mixture. Serve with lemon wedges.
Note: White vinegar helps firm egg whites quickly, preventing them from spreading too much.
Southwestern Quinoa and Egg Breakfast Bowls
Recipe courtesy of the American Heart Association
Servings: 4
- 1/4 cup uncooked quinoa, rinsed and drained
- 2 medium tomatoes (about 2 cups), chopped
- 1 cup no-salt-added frozen corn, thawed
- 1/2 medium avocado, pitted and diced
- 1/4 cup chopped green onions
- 1/2 cup chopped fresh cilantro (optional)
- nonstick cooking spray
- 4 large eggs
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- red hot pepper sauce, to taste (optional)
- Cook quinoa according to package directions. Remove from heat.
- Spoon quinoa into four bowls. Top each with even amounts of tomatoes, corn, avocado, green onions and cilantro, if desired.
- Lightly spray large skillet with nonstick cooking spray and set over medium-high heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg, sunny side up, into each bowl. Sprinkle with hot sauce, to taste, if desired.
Nourish Family Connections with Every Bite: Boost social, emotional and physical health with egg-inspired recipes
SOURCE:
American Heart Association
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STM Blog
Golden Bird in Compton: When Mom Took a Night Off
Golden Bird in Compton was an occasional Friday or Saturday treat when Mom wanted a break from cooking. A personal look back at its Alondra Boulevard location and the memories that linger.
Some childhood meals stay with you for decades. For me, Golden Bird fried chicken in Compton is one of them.
Growing up in the Los Angeles area, an occasional Friday or Saturday meant my mom wanted a break from cooking. Those were the nights when takeout became a treat, and Golden Bird was one of the places I remember enjoying most.
The location on East Alondra Boulevard sounds like the one we visited. Researching it brought me to 2600 East Alondra Boulevard, Compton—an address listed in Los Angeles County records under Golden Bird #1.
An address can help place a memory on a map. But what I remember most is much simpler: the chicken was delicious, and getting it was a welcome weekend treat.
Part of Our Family’s Takeout Rotation
Golden Bird wasn’t our only chicken stop. Over the years, there was Pioneer, KFC, Church’s, Louisiana Fried Chicken, and later Popeyes. I also remember Jim Dandy from when I was very young, especially its crinkle-cut fries.
Each name brings back a different memory. Golden Bird brings me back to Compton and those evenings when my mother could take some time off from preparing dinner.
As a kid, I thought about enjoying the food. Looking back, I also appreciate what those meals meant for her: one less dinner to cook and a chance to take a break.
The History Behind the Address
Golden Bird’s own history describes a family recipe associated with Zelma and a wet batter designed to give the chicken a crisp outside while keeping the meat moist. My own memory is simply that I loved eating it.
The Alondra Boulevard location also connects to another chapter in Southern California’s fried-chicken history. Vincent Williams opened a Compton Golden Bird franchise in 1983, according to the Los Angeles Times.
A later profile described Williams developing his Honey’s Kettle concept in his former Compton franchise location. Honey’s Kettle dates its beginnings on Alondra Boulevard to 2000, and a 2012 restaurant visit documented its original location at 2600 East Alondra Boulevard. Those accounts point to a connection between the two businesses at that address.
I haven’t established who operated the restaurant during every year my family visited. But learning about its history adds another layer to a place I remember through its food.
A Weekend Memory Worth Keeping
For me, Golden Bird’s place in the story starts with family. It was an occasional treat, a meal I enjoyed, and a Friday or Saturday when Mom could let someone else handle the cooking.
Decades later, that is still a good reason to remember a neighborhood restaurant.
Editor’s note: Golden Bird is still serving fried chicken in South Los Angeles at 8300 South Western Avenue, at West 83rd Street. For those of us who remember it as a weekend family treat, it’s good to know the Golden Bird name remains part of LA’s food scene. Order pickup and delivery
Did you eat at the Golden Bird on Alondra Boulevard—or another Golden Bird location? Share your memories and favorite orders in the comments.
Explore more food stories in STM Daily News’ Food & Drink section.
Food and Beverage
Sip Festive Fall Flavors with a Post-Apple-Picking Mocktail
As the air turns crisp and the leaves start to turn, it’s time to return to favorite fall traditions. Once you’ve returned from the apple orchard, raise a glass to autumn with this fizzy, fruity Apple Cider Mocktail.
(Feature Impact) As the air turns crisp and the leaves start to turn, it’s time to return to favorite fall traditions like leaf peeping, bonfires and, of course, apple picking. Once you’ve returned from the orchard, raise a glass to autumn with this fizzy, fruity Apple Cider Mocktail.
With smooth apple cider, warm cinnamon, bright citrus, gentle spice from ginger and sweetness from maple syrup and brown sugar, this mocktail tastes complex but is simple to make. If you’d like to turn it into a cocktail, all it takes is a splash of bourbon, rum or vodka – making this drink equally adaptable for a quiet evening at home or a celebratory weekend with friends.
Put on your favorite cozy sweater, grab a jug of apple cider and discover more seasonal recipes at Culinary.net.
Apple Cider Mocktail
Recipe adapted from Mindful Mocktail
Total time: 5 minutes
Servings: 1
- 1/2 teaspoon brown sugar
- 1/2 teaspoon powdered cinnamon
- 1/2 lemon, divided, for rim then squeezed for juice
- 3 ounces apple cider
- 1 teaspoon maple syrup
- 1/4 teaspoon apple cider vinegar
- ice
- 4 ounces ginger beer, ginger ale or non-alcoholic sparkling wine
- 1 cinnamon stick
- 1/2 small apple, sliced
- On shallow plate, mix brown sugar and cinnamon. Moisten rim of cup with lemon wedge and roll in cinnamon mixture until it sticks.
- In cocktail shaker or jar with lid, add squeezed lemon juice, apple cider, maple syrup, apple cider vinegar and ice. Shake 10-15 seconds to combine.
- Fill glass with ice and strain in mixture from shaker or jar. Top with ginger beer, ginger ale or sparkling wine. Garnish with cinnamon stick and sliced apple.
Note: Sweetness can be customized to taste by using more or less maple syrup, if desired.
Photo courtesy of Unsplash
SOURCE:
Food and Beverage
Philly-Style Chicken Cheesesteak Sandwiches: An Easy, Cheesy Dinner
Bring sandwich night home with these Philly-style chicken cheesesteaks. Thinly sliced chicken, sautéed onions and peppers, and melted cheese fill toasted hoagie rolls for a satisfying meal in about 35 minutes.
Food & Drink
Easy Philly Chicken Cheesesteak Recipe
Tender chicken, golden onions, sautéed peppers, and melted cheese tucked into a toasted hoagie roll—this Philly-style chicken cheesesteak brings plenty of comfort to the dinner table without a complicated ingredient list.
Inspired by the beef cheesesteak, this chicken version makes a satisfying lunch, a casual weekend meal, or an easy dinner when you want something warm and filling. The trick is to slice the chicken thin, give it room to brown, and melt the cheese right over the filling before scooping everything into the rolls.
This home-style recipe includes bell peppers, with mushrooms as an optional addition. Make it your own with creamy white American cheese, mild provolone, or a slice of each.
Recipe at a Glance
● Servings: 4 sandwiches
● Prep time: Approximately 15 minutes
● Cook time: Approximately 20 minutes
● Total time: Approximately 35 minutes
● Equipment: Large skillet with a lid, cutting board, sharp knife, and a separate skillet or oven for toasting rolls
Ingredients
For the filling
● 1½ pounds boneless, skinless chicken breasts or thighs, very thinly sliced across the grain
● 1 medium yellow onion, thinly sliced
● 1 large green bell pepper, seeded and thinly sliced
● 2 tablespoons olive oil or neutral cooking oil, divided
● 1 teaspoon garlic powder
● ½ teaspoon paprika
● ½ teaspoon salt, or to taste
● ½ teaspoon freshly ground black pepper
● 8 slices provolone or white American cheese, or a combination
For the sandwiches
● 4 hoagie rolls
● 2 tablespoons softened butter
● Mayonnaise, optional
● Hot sauce or sliced pickled peppers, optional
Optional addition: 8 ounces sliced mushrooms. Cook them with the vegetables, working in batches if needed so they brown instead of steam.
How to Make Philly-Style Chicken Cheesesteaks
1. Slice and season the chicken
Slice the chicken as thinly as you comfortably can, cutting across the grain. Toss with the garlic powder, paprika, salt, and black pepper.
Kitchen tip: If the chicken is difficult to slice, place it in the freezer for 15–20 minutes to firm it slightly first. This optional chilling time is additional to the recipe’s listed prep time.
2. Sauté the onions and peppers
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and bell pepper. Cook for approximately 6–8 minutes, stirring occasionally, until softened and lightly browned.
Transfer the vegetables to a plate.
3. Cook the chicken
Add the remaining tablespoon of oil to the skillet. Add the chicken in an even layer, cooking in batches if necessary.
Cook for approximately 5–7 minutes, turning and separating the pieces as they cook. Timing will vary with the thickness of the chicken and the heat of your pan. Cook until the chicken reaches 165°F, checking the thickest pieces with a food thermometer.
Use a spatula to break the cooked chicken into smaller, sandwich-friendly pieces.
4. Toast the rolls
While the chicken cooks, split the hoagie rolls without cutting all the way through. Spread the cut sides with softened butter.
Toast them butter-side down in a separate skillet over medium heat until lightly golden. Alternatively, toast them cut-side up under the broiler, watching closely.
5. Combine the filling and melt the cheese
Return the cooked vegetables to the skillet with the chicken and toss together. Reduce the heat to low.
Arrange the filling into four portions and place two slices of cheese over each portion. Cover the skillet briefly, just until the cheese melts. If your skillet is too small, melt the cheese over two portions at a time.
6. Fill and serve
Spread a little mayonnaise inside the rolls if desired. Scoop a portion of cheesy chicken and vegetables into each roll.
Finish with hot sauce or pickled peppers if you like a little heat, and serve immediately.
Tips for a Better Sandwich
Keep the chicken thin. Thin slices cook quickly and make the sandwich easier to bite into.
Give the pan some space. Crowding traps moisture. Cooking in batches helps the chicken develop a browned surface.
Choose a sturdy roll. A roll with a soft interior and enough structure to hold the filling works well. Light toasting helps it stand up to the juices.
Pick your cheese. White American gives the filling a creamy texture. Provolone adds a mild, slightly tangy flavor. Combining them gives you a little of both.
Adjust the vegetables. Try red bell pepper for a sweeter filling, add mushrooms, or keep it simple with onions and cheese.
What to Serve With Chicken Cheesesteaks
French fries, potato wedges, coleslaw, or a crisp green salad all make easy sides. For a simple lunch, add a dill pickle and a handful of potato chips.
Can You Make the Filling Ahead?
Yes. Cook the chicken and vegetables ahead, then keep the filling separate from the rolls. Reheat it until hot throughout before adding cheese and assembling the sandwiches. Toast the rolls just before serving for the best texture.
A Comfort-Food Favorite for Your Dinner Rotation
These Philly-style chicken cheesesteaks turn a handful of everyday ingredients into a hearty meal. With tender chicken, sautéed vegetables, and cheese melted into every serving, they’re an easy option for sandwich night.
What goes on your chicken cheesesteak—provolone, white American, mushrooms, or extra peppers? Tell us in the comments.
Find more recipes and meal inspiration in the STM Daily News Food & Drink section.
Related reading from STM Daily News
- Easy Homemade Chicken Alfredo Recipe Another comforting chicken dinner to try.
- Fried Chicken from the Comfort of Home More inspiration for homemade chicken meals.
- How to Make Country Style Lemonade A refreshing drink to serve with your sandwiches.
- STM Daily News Food & Drink Explore more recipes, food news, and meal ideas.
Helpful cooking reference
Safe Minimum Internal Temperatures — FoodSafety.gov Supports the recipe’s instruction to cook chicken to 165°F.
- Philadelphia Cheesesteaks — Visit Philadelphia — Explore Philadelphia’s signature sandwich and cheesesteak culture. Visit Philadelphia
- A Guide to the Best Cheesesteaks in Philadelphia — Includes shops serving traditional and chicken variations. Visit Philadelphia
- Chicken From Farm to Table — USDA — Guidance on handling, thawing, cooking, and storing chicken. Food Safety and Inspection Service
- Leftovers and Food Safety — USDA — Helpful storage and reheating guidance for leftover sandwich filling. Food Safety and Inspection Service
