Tuesday, July 31, 2012

Buitoni All Natural Whole Wheat Four Cheese Ravioli w/ Bella Vita Pasta Sauce,...

Dinner Tonight: Buitoni All Natural Whole Wheat Four Cheese Ravioli w/ Bella Vita Pasta Sauce, Chicken Breast, and Baby Bella Mushrooms.

Went Italian for dinner tonight. I used Buitoni All Natural Whole Wheat Four Cheese Ravioli. It had been a while since I had the Buitoni Ravioli and it was on sale and I had a $1 off coupon to make it an even bigger bargain. The pasta is very easy to fix, just boil 7 - 9 minutes and drain and it's done! Along with the pasta I added a Chicken breast that I had also boiled and seasoned with McCormick Grinder Italian Seasoning. I sliced the breast up into several pieces and tossed it with the pasta and sauteed Baby Bella Mushrooms. I then topped everything with Bella Vita Low Carb Pasta Sauce (Roasted Garlic Flavor). The sauce is only 70 calories and 6 carbs! Plus it's loaded with flavor. The Buitoni Pasta is a tender and delicious pasta but be sure to follow the cooking instructions so you don't over cook it. For dessert later a bowl of Blue Bunny All Natural Frozen Yogurt Chocolate Vanilla Swirl. Another product you have to try if you already haven't!

Buitoni All Natural Whole Wheat Four Cheese Ravioli

Nutritional Information
Nutrition Facts
Serving Size 1.25 CUPS
Amount Per Serving
Calories 330 Calories from Fat 110
% Daily Value *
Total Fat 12g 18
Saturated Fat 4 g 19
Monounsaturated Fat
Polyunsaturated Fat
Trans Fat 0 g
Cholestrol 60 mg 20
Sodium 630 mg 26
Carbohydrates 40 g 13
Dietary Fiber 5 g 19
Sugars 3 g
Protein 15 g

Kitchen Hint of the Day

If your not sure how old your baking soda is you can test it's activity level. Stir 1/4 teaspoons of baking soda into about 2 teaspoons of white vinegar, it should bubble vigorously. If it doesn't throw it out.

Pickled Beets

Pickled Beets

I'm not a fan of Beets but I thought I would pass along my Mom's recipe, which came from my Grandmother, for Pickled Beets. My Mom loves Pickled Beets but I never aquired the taste for them. Anyway here's her recipe.


4 - 5 bunches of Beets, the bunches will contain anywhere from 4 - 5 Beets. This amount, depending on the size of the Beets, will make 2 - 3 quarts. 
Quart Mason Jars and Lids
1 cup Water
2 cups Sugar
2 cups White Cider Viniger
1 - 1.5 oz. container of McCormick Pickling Spice


(Preparing the Beets)
* Wash the Beets and trim the leaf steams, except 1" from the top of the Beet.
* Heat a large kettle of water to a full boil and add Beets.
* Boil Beets until they are tender, test by sticking a fork in them.
* Drain water from Beets and cut remaining stem and peel Beets. Cut Beets in half or thirds and set aside.

(Preparing the Pickling Mixture)
* In a large sauce pan add: 1 cup Water, 2 cups Sugar, 2 cups White Cider Viniger, and 1/2 of the 1.5 oz. container of McCormick Pickling Spice. Heat and bring to a boil. this amount will picle 2 - 3 quarts. The recipe as is can be doubled or tripled depending on how many quart you'll be doing.
* When mixture comes to a boil you can add your Beets to the mixture and reduce heat. Turn off heat and slowly pour the mix into the quart jars. Another way is to add your Beets to the jars and after the Pickling Mixture comes to boil add it to the jars that already contain your Beets. Either way when jars are full seal your quart jars and fasten lids.

*The 4 bunches of Beets my Mom had produced 2 quarts.*

Monday, July 30, 2012

Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato and Green Beans

Dinner Tonight:  Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato and Green Beans

For dinner tonight my favorite steak, Bison Sirloin Steak. I was going to grill it outside but the heat and humidity is just too bad out, so I pan fried it. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it on medium in Extra Virgin Olive Oil about 4 minutes per side, medium rare. I topped it with some sauteed Baby Bella Mushrooms. I just love the taste of Bison Sirloin!

For sides tonight I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can't Believe It's Not Butter. I also warmed up a single serving of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Great Inland Seafood Festival 2012

I thought I would give everyone an earl heads up for the Great Inland Seafood Festival 2012. This year it's August 9, 10, 11, & 12. It's always a great time with some great tasting Seafood at this event. My favorite foods there are the Seafood Coneys and of course the Whole Maine Lobster (for only $10.95!) There's 10,00 of the Lobsters and believe me get there early because they are gone in no time. if you get a chance stop on down and this year on the Ohio side of the river The Banks is open!

Great Inland Seafood Festival 2012

The 25th Great Inland Seafood Festival will take place August 9, 10, 11, & 12, 2012 on the banks of the Ohio River in Newport Kentucky.

Event Hours:

Thursday August 9        5 p.m.- 11 p.m.

Friday August 10             5 p.m. - 11 p.m.

Saturday August 11         Noon - 11 p.m.

Sunday August 12         Noon - 9 p.m.

Whole Maine Lobsters $10.95
This year's Great Inland Seafood Festival will again offer Whole Maine Live Lobsters for $10.95 each.  This poplular tradition is a hallmark of the Seafood Festival.  Come early as 10,000 lobsters sell fast!!!  We are usually sold out by early Sunday afternoon.

Fabulous Entertainment
The Great Inland Seafood Festival prides itself in providing FREE entertainment.  Our stage is always busy with continuous live entertainment.  Headliners include:..........  

The Best Seafood You'll Ever Taste!
Over 15 local restaurants & National vendors will be selling the best tasting, freshest seafood available. Items to try include:  Whole Maine Lobsters, shrimp, crawfish, crablegs, oysters, salmon, redfish, and much, much more....

FREE and accessible to all!
The Great Inland Seafood Festival is free and accessible to all.  The event is on Riverboat Row in Newport Kentucky.  There is ample parking around the event.  Handicap parking is available on Columbia Street.

From Columbus and North
I-71 South to I-471 South
Newport Exit (Route 8 / Dave Cowens Drive / Exit 5)
Continue straight into parking, or, Left at stop light onto Route 8
Follow Route 8 / Dave Cowens Drive to the Newport on the Levee/Aquarium parking garage.
From Dayton or North

I-75 South
Take the I-71 North / I-471 South / US-50 East exit from the left lane
Newport Exit (Route 8 / Dave Cowens Drive / Exit 5)
Continue straight into parking, or, Left at stop light onto Route 8
Follow Route 8 / Dave Cowens Drive to the Newport on the Levee/Aquarium parking garage.
From Kentucky, Airport, and South

I-71/75 North to I-275 East / Columbus
I-275 East to I-471 North
Newport Exit (Route 8 / Dave Cowens Drive / Exit 5)
Continue straight into parking, or, Left at stop light onto Route 8
 Follow Route 8 / Dave Cowens Drive to the Newport on the Levee/Aquarium parking garage.


Canal Winchester Blues & Ribfest - Canal Winchester, Ohio

August 3-4, 2012  Canal Winchester Blues & Ribfest - Canal Winchester, Ohio
The event will offer live blues music, rib and food vendors, a beer garden, and local arts/artisans. A great atmosphere for friends, and family to relax and enjoy Smokin' Blues, Sizzlin' Hot Ribs, & More! Admission is free!

Smokin' Blues, Sizzlin' Hot Ribs, & More!

Downtown Canal Winchester      August 3rd & 4th, 2012       FREE ADMISSION

3rd Annual Canal Winchester
Blues & RibFest!

WHAT:  A two day summer street celebration featuring live blues music, world-class ribs, a variety of quality non-rib food options, locally crafted items/art, children's activities, and a beer garden for our Blues/Rib-loving friends 21 and over.

WHEN: August 3rd and 4th, 2012 (RAIN OR SHINE)

HOURS: Friday (3rd) 5PM -11PM & Saturday (4th) Noon-11PM

WHERE: Historic Downtown Canal Winchester (radiating from closed intersection of High & Waterloo Streets).

PARKING: On/Off-street public parking is available in the areas adjacent to the Ribfest grounds. Handicap tag/sticker parking available at the West Waterloo Street entrance east of Washington Street.

As central Ohio's only all-Blues outdoor festival, this event draws serious rib and blues aficionados from around the state with attendance estimates in excess of 20,000 guests served.  It promotes Ohio and regional blues musicians as well as area artists/craftspeople.  Sponsorship opportunities are available


One of America's Favorites - Bacon

Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.

In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon". Such use is common in areas with significant Jewish and Muslim populations. The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.
Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.

Bacon is cured through either a process of injecting with or soaking in brine or using plain salt (dry curing).
In America, bacon is usually cured and smoked, and different flavors can be achieved by using various types of wood, or rarely corn cobs; peat is sometimes used in the UK. This process can take up to eighteen hours, depending on the intensity of the flavor desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the fire get too hot. In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of back bacon is preferred to the bacon from the belly (that is ubiquitous in the United States) which is referred to as streaky bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well-done to crispy, back bacon may at first appear undercooked to Americans.

A bacon, lettuce, and tomato (BLT) sandwich
Cuts of bacon

Rashers (slices) differ depending on the primal cut from which they are prepared:

*Side bacon, or streaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.

*Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.

*Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.

*Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

*Jowl bacon is cured and smoked cheeks of pork. See Guanciale.

*Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Slab bacon is not to be confused with salt pork, which is prepared from the same cuts, but is not cured.

Bacon joints include the following:

*Collar bacon is taken from the back of a pig near the head.

*Hock, from the hog ankle joint between the ham and the foot.

*Gammon, from the hind leg, traditionally "Wiltshire cured".

*Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.

Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.

A side of unsliced bacon was once known as a flitch it is now known as a slab. An individual slice of bacon is a slice or strip. The term rasher of bacon is occasionally encountered (e.g., on restaurant menus) to mean a serving of bacon (typically several slices).
American bacons include varieties smoked with hickory or corncobs and flavorings such as red pepper, maple, honey, molasses, and occasionally cinnamon. They vary in sweetness and saltiness and come from the Ozarks, New England and from the upper South (mainly Kentucky, North Carolina, Tennessee and Virginia).
The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S.
The term Canadian Bacon or Canadian-style bacon must be made from the pork loin, and means back bacon, but this term refers usually to the lean ovoid portion (longissimus muscle, or loineye). It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.

The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed "bacon mania". Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularized over the internet, as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube. Restaurants are organizing bacon and beer tasting nights, The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails, and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print, and on national television.
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips."She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American":
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.
Alison Cook, writing in the Houston Chronicle (she calls bacon "democratic"), concurs with the third of these reasons, arguing the case of bacon's American citizenship by referring to historical and geographical uses of bacon. Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.

Bacon and egg on toast, garnished with a strawberry

Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp, and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. There is even bacon jam.
In the U.S. and Europe, bacon is commonly used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the U.S. Sliced smoked loin, which Americans call Canadian bacon, is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf, and can be mixed in with green beans or serve sauteed over spinach.

Bacon fat liquefies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavorful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavoring, for everything from gravy to cornbread to salad dressing.
Bacon, or bacon fat, is often used for barding roast fowl and game birds, especially those that have little fat themselves. Barding consists of laying strips of bacon or other fats over a roast; a variation is the traditional method of preparing filet mignon of beef, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 g, 0.14 oz) of bacon grease has 38 calories. It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated. Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South.

The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavoring without the labor involved in cooking it or the perceived negative qualities of bacon. Some of the more unusual products are evidence of the recent fad, including Bacon vodka, bacon peanut brittle, bacon toothpaste, baconnaise (bacon mayonnaise), bacon salt and bacon mints. A range of inedible products are also available including bacon bandaids, scarfs, soaps, perfumes and air fresheners.

Bacon bits in a bowl.
Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon. They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.

Turkey bacon and vegetarian bacon fill a niche for alternatives to the meat from pigs. There is also a wide range of other bacon-flavored products, including a bacon-flavored salt, Bacon Salt, and a bacon-flavored mayonnaise, Baconnaise. Jon Stewart satirized Baconnaise in his The Daily Show as a combination of gluttony and sloth: "for people who want heart disease but are too lazy to actually make the bacon." Outside of the United States, baconnaise seems to characterize the U.S. in the same way Stewart proposed, as suggested by the French blog Écrans.

Sunday, July 29, 2012

Turkey Burger on English Muffin w/ Griller Potatoes

Dinner Tonight: Turkey Burger on English Muffin w/ Griller Potatoes

Busy day today, cleaning all day. I wanted something light and easy to prepare for dinner. i went with a Turkey Burger on English Muffin w/ Griller Potatoes. I used Jennie O extra Lean Ground Turkey. Seasoned it with Parsley, Sea Salt, and Ground Black Pepper. Pan fried on medium heat using Extra Virgin Olive Oil about 4 minutes per side. I served it on a Healthy Life Whole Grain English Muffin and topped with a slice of Sargento Muenster Cheese. For a side I had Ore Ida Seasoned Griller Potatoes. For dessert later a bowl of Blue Bunny Frozen Naturally Chocolate/Vanilla Yogurt.

Kitchen Tip of the Day

Crushing dried herbs before using them will boost their flavor, as will soaking them for a few seconds in hot water. This technique also works well with dried herbs that have lost their flavor.

Saturday, July 28, 2012

Crock Pot Baby Back Ribs w/ Potatoes Au Gratin and Baked Italian Bread.

Dinner Tonight: Crock Pot BBQ Baby Back Ribs w/ Potatoes Au Gratin and Baked Italian Bread.

 So as I always say what Mom wants Mom gets! So Ribs it was for dinner. Crock Pot BBQ Baby Back Ribs! I used Kroger Pork Baby Back Ribs. While I had the crock pot warming up I cut the rack of Ribs in half, to fit in the crock pot, and seasoned the Ribs with JB’s Fat Boy Premium Rub and I then brushed on a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs. The ribs came out tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. My rub and sauce are both J B’s Fat Boy products. So far Kroger and on-line are the only places I’ve seen that you can purchase J B’s products.

For sides I prepared Idahoan Au Gratin Homestyle Casserole and I baked the other half of the Walmart Bakery Marketside Everything Italian Loaf Bread. The Idahoan Au Gratin is an easy and quick way to have a delicious Au gratin Casserole. I've left the item description along with instructions at the end of the post. For dessert/snack later a 100 calorie mini bag of Jolly Time Pop Corn.

Idahoan Au Gratin Homestyle Casserole

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g


The Great Gator Trial!

Well on this Saturday at noon I tried Gator Meat for thr first time and loved it! I had heard it tastes similar to Chicken and it does. I think the meat might be a bit tougher than Chicken but besides that it seemed pretty much the same.

I purchased the Gator on line from http://www.cajungrocer.com/  I purchased the Alligator Nuggets - BREADED 2 Pound bag. I fried the Gator in Extra Virgin Olive Oil about 4 minutes per side. The breading is fantastic! Thin breading and it fries up golden brown and the seasoning is perfect on it. It's spicy with a hint of heat but not over powering. I served it with a Boar's Head Savory Remoulade Sauce for dipping. I'm a Gator Meat fan as of today! i also purchased some Crawfish that I'm going to fix maybe later this week. plenty of the Gator left also. The Cajun Grocer web site is loaded with great Cajun food, sides, spices and recipes. A-1 servive also along with fair shipping rates. Here at the bottom of the post I'll leave the Cajun Grocer info along with the Gator Meat info. You got to give this a try!

Over 1,000 Authentic Cajun Food Products!
Here at Cajun Grocer we carry over 1,000 Authentic Cajun and Creole Food Products including Fresh Cajun Boudin, delicious Mardi Gras King Cakes, select Crawfish, and of course our world famous award winning Turducken - voted best Turducken by The Wall Street Journal. So enjoy your visit here at Cajun Grocer, where the food is fresh and the people are friendly.

Cajun Food

Most people think of Cajun food as being extremely spicy, blackened foods. This couldn't be further from the truth. True Cajun style cooking utilizes fresh, quality ingredients paired to create complementary flavors without the need for lots of seasoning. Additionally, Cajun food should never be overcooked. However, some dishes should be thoroughly cooked, allowing the flavors to meld together over time.

If you want the freshest authentic Cajun food available, you're going to want to start from scratch with the freshest ingredients. Our fresh Cajun food products are shipped from Louisiana in a custom-printed cooler packed with dry ice to ensure freshness when they arrive at your door.
Whether it's standard Cajun delights like gulf shrimp, fresh sausage, gumbos or stuffed breads, or more adventurous dishes like alligator, jambalaya, boudin, crawfish etouffee and live crawfish, you won't be disappointed in the quality of our fresh food products. All of our fresh Cajun food products are shipped in dry ice for the freshest delivery possible.


Alligator Nuggets - BREADED

Our farm raised alligator nuggets (a.k.a. alligator bites) are breaded or pre battered.  Best prepared by deep frying.  Enjoy!

Cooking instructions: Fry at 350 for 5-7 minutes until golden brown.

Fried Alligator


1/2 pound alligator meat, cut into 1/2-inch cubes
Louisiana Fish Fry batter, for coating
Cooking oil, for frying Salt and freshly ground black pepper
Serving suggestions: remoulade, creole mustard, or cocktail sauce


Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.


Kitchen Tip of the Day

Stop pasta water from spilling over by adding a long metal spoon to the pot. It will absorb the excess heat and let your pasta cook at the correct temperature.

Friday, July 27, 2012

Healthy Herb-Baked Catfish Nuggets w/ Baked Potato

Today's Menu: Healthy Herb-Baked Catfish Nuggets w/ Baked Potato

Tried a new recipe for dinner tonight, Healthy Herb-Baked Catfish Nuggets. I had picked up the Catfish Nuggets earlier this morning while at Jungle Jim's Market. You can't go in Jungle Jim's without hitting the Seafood Department! I preheated the oven at 400 degrees. After washing the nuggets and patting dry I dipped them in a Egg Beaters and Lemon Juice mixture. Shaking off the excess I then rolled them in a Bread Crumb, Dill, Basil, and Oregano mix again shaking off the excess and layed them on a foil lined baking sheet. Baked them for 18 minutes, turning them over after 9 minutes. They came out great! Baking Catfish is healthy alternative to frying. The combination of all the Herbs gave the Catfish a delicious flavor. I left the recipe at the end of the post. If you like Catfish try baking them instead of frying them next time. I left the full recipe at the end of the post. For a side I had a Baked potato seasoned with Sea Salt, Ground Black Pepper, and I Can't Believe It's Not Butter. No clue on a dessert or snack later.

Healthy Herb-Baked Catfish Nuggets

1 lb catfish nuggets
garlic pepper seasoning ( to taste)
1 egg whites, beaten
1 tablespoon lemon juice
1 cup breadcrumbs
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon oregano leaves
salt ( to taste)

Preheat oven to 400 degrees and spray cookie sheet with non-stick cooking spray.
Rinse catfish nuggets and sprinkle with garlic pepper seasoning.
Mix egg white and lemon juice. Set aside.
Mix bread crumbs, dill, basil and oregano and spread mixture on wax paper or dish.
Dip nugget in egg mixture to coat, then roll in the bread crumb mixture.
Place on cookie sheet and lightly spray with non-stick cooking spray.
Bake at 400 degrees for 12-15 minutes or until lightly browned and thickest part of the nuggets flake easily with a fork.

Nutrition Facts
Serving Size: 1 (153 g)
Servings Per Recipe: 4
Amount Per Serving% Daily ValueCalories 247.6 Calories from Fat 7329%

Amount Per Serving% Daily ValueTotal Fat 8.2g12%Saturated Fat 1.8g9%Cholesterol 62.4mg20%Sugars 1.8 gSodium 322.7mg13%Total Carbohydrate 19.9g6%Dietary Fiber 1.3g5%Sugars 1.8 g7%Protein 21.8g43%

Grilled Potato Chips and Buffalo Chicken Kebabs

A couple of grilling recipes for your weekend, enjoy!

Buffalo Chicken Kebabs

1/4 cup fat-free plain yogurt
2 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
2 large carrots, peeled
1 medium onion
1/2 cup fat-free ranch or blue cheese dressing

In a medium sealable container, thoroughly mix yogurt with 1/2 tbsp. hot sauce. Add chicken and stir to coat. Cover and refrigerate for 1 hour.

Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.) Cut carrots and onion into 1-inch chunks.

Place carrot chunks in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.

Alternately thread saucy chicken and veggies onto four skewers, tightly packing the pieces together.

Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 6 - 8 minutes, or until chicken is cooked through.

In a small bowl, thoroughly mix dressing with remaining 2 tbsp. hot sauce.

Serve kebabs with dressing mixture for dunking!

1/4th of recipe (1 kebab): 191 calories, 1.5g fat, 764mg sodium, 14.5g carbs, 1.5g fiber, 6g sugars


Grilled Potato Chips


1/2 pound large potatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt

Preheat grill for medium-high heat. Use either a mandolin or sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place grill pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Repeat process with additional potato slices. Serve with your favorite dip.

Kitchen Tip of the Day

If you've been cooking with Garlic, and now you can't get the smell off your hands try toothpaste. Rub some white toothpaste between your hands and wash off. It should get rid of Garlic or any other kitchen odors.

Thursday, July 26, 2012

Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots

Today's Menu: Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots

While writing this I'm looking out the window at the pouring rain, RAIN that's right! Rains been a rarity around here like most places around the Country. I'm afraid though it's a little too late to help the crops and the yards around here. On to dinner. Ohh this one's too good to describe! I prepared an Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots. For the Pork I used a Hormel Boneless Pork Shoulder. After Breakfast this morning I got the Crock Pot out, put a Glad Crock Pot Liner in it, and added the Pork Shoulder. How easy is that! You can cook it on high for 4 - 5 hours or on low for 8 - 9 hours, I went with the low and slow way. These Hormel Boneless pork Shoulders are great for the Crock Pot, perfect size anywhere from 1 to 1 1/2 pounds and they come seasoned. When done I shredded it with 2 forks and added J B's Fat Boy Haug Waush BBQ Sauce and mixed until all the the meat was well covered. This came out delicious. The Pork was tender and the Sauce put it over the top!! But I wasn't done.

I served it Open Faced on a generous slice of Walmart Bakery Marketside Everything Italian Loaf Bread. It comes pre-baked you just heat it up at 375 degrees for 7 - 9 minutes. This bread is a keeper! A little higher in carbs than I normally like to use but every now and then I think it's ok, it's 120 calories and 24 carbs for a 1/10 of the loaf. The Pork was just mouth watering and the bread absorbed all those great juices from the Pork and BBQ Sauce.

For sides I boiled some Mini Carrots along with Roasted Red Potatoes, you can find the recipe for the Red Potatoes on previous posts. For dessert sticking with the Breyer's Carb Smart Vanilla Ice Cream topped with the fresh BlueBerries.

Hormel Bbq Boneless Pork Shoulder [Slowcooker Ready]

Nutrition Facts
Hormel - Bbq Boneless Pork Shoulder [Slowcooker Ready]
Calories 200 Sodium 340 mg
Total Fat 13 g Potassium 0 mg
Saturated 6 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 18 g
Cholesterol 60 mg

Crock Pot Oriental Style Chicken

I wanted to pass this delicious sounding recipe along to everyone. Passed along to me from Jenna, thank you! Love those Crock Pot recipes, little to no clean up.

Crock Pot Oriental Style Chicken

4 pounds Chicken Breast cut up bite size
4 tablespoons Olive Oil
1/3 cup Low Sodium Soy Sauce
2 tablespoons Splenda Brown Sugar
3 tablespoons Water
2 clove Garlic -- minced
1 teaspoon Ground Ginger
1 teaspoonn Roasted Cumin
1 teaspoon Dried Parsley Flakes
1/4 cup slivered Almonds

*In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, roasted cumin, parsley and ginger; pour over chicken.

*Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear. Remove chicken to a serving platter; sprinkle with almonds.

*Spoon juices over chicken and serve. Sides - Rice or any Stir Fry Vegetables.

Kitchen Hint of the Day

When chopping Parsley ahead of time you'll find it quickly wilts. Solve this problem by getting out as much water from the Parsley that you can. This is easily accomplished by wringing it in a kitchen towel.

Wednesday, July 25, 2012

Kitchen Hint of the Day

Do you have a cutting board that has a lingering odor? Remove the smell by rubbing the board with very salty water or some white vinegar.

Gorton's Classic Grilled Shrimp w/ Smart One's Three Cheese Macaroni

Dinner Tonight: Gorton's Classic Grilled Shrimp w/ Smart One's Three Cheese Macaroni

Well I don't think you can make an easier meal than this! I had Gorton's Classic Grilled Shrimp w/ Smart One's Macaroni & Cheese. To prepare the Gorton's Shrimp preheat the oven to 425 degrees and bake for 10 - 11 minutes. That should be your only pan to clean also, a big plus! While the Shrimp is baking you can prepare the Smart One's Mac & Cheeese. Just peel back the corner of the plastic covering and microwave on high for 2 minutes. Remove and stir the Mac and Cheese, recover and microwave for an addtional 1 minute. It comes in a microwavable plate so you can top with your Shrimp and enjoy dinner! The carbs are a bit high on the Mac & Cheese so I only had a half serving, I saved the other half for lunch tomorrow. These 2 make a great combination for an easy hearty meal. For dessert tonight a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with some fresh Blueberries.

Gorton's Classic Grilled Shrimp
Gorton's Premium Shrimp items are made with the highest quality shrimp that are prepared in a variety of ways including marinated and flame-grilled, simmered in delectable sauces, or covered flavorful crunchy breading or light crispy batter. No matter the style, the preparation is quick and easy and the taste is absolutely delicious! Try all of our varieties!

Grilled Shrimp Classic
Large, tail-on shrimp
Flame-grilled for the authentic taste of outdoor grilling
Marinated with real herbs and spices for a delicious flavor
Cooks in under 15 minutes on stovetop, in oven or microwave
Only 110 calories and 1.5g of fat per serving
Serve on its own, over rice or pasta, or on a salad

Why we love it: Not only does Gorton's make high-quality, mouthwatering seafood, but the company also makes a commitment to seafood sustainability. They purchase from environmentally responsible companies, work with suppliers to encourage traceability, and advocate with conservation organizations. We like the taste of that!

Nutrition Facts
Serving Size 8 pieces (4oz)

Amount Per Serving
Calories from Fat 15Calories 110

% Daily Values*
Total Fat 3g 5%
  Saturated Fat -
Cholesterol 105mg 35%
Sodium 680mg 28%
Potassium 150mg
Total Carbohydrate 5g 2%
  Dietary Fiber 1g 4%
  Sugars 2g
Protein 16g

Smart One's Three Cheese Macaroni

Three Cheese Macaroni
Elbow Macaroni blended with cheddar, asiago and romano cheeses.
Nutrition Facts
Serving Size 1 package (255g)

Amount Per Serving
Calories from Fat 50Calories 300

% Daily Values*
Total Fat 6g 9%
  Saturated Fat 2.5g 12%
  Polyunsaturated Fat 1.5g
  Monounsaturated Fat 1.5g
Cholesterol 10mg 3%
Sodium 570mg 24%
Total Carbohydrate 48g 16%
  Dietary Fiber 3g 12%
  Sugars 3g
Protein 14g

Vitamin A 2% Vitamin C 6%
Calcium 15% Iron 10%

13 Diabetes Tips to Improve Blood Sugar Control

Another great article from Diabetic Living On Line! You can read the entire article by clicking the link at the bottom of the post. Love this web site!

13 Diabetes Tips to Improve Blood Sugar Control
By Jill Weisenberger, M.S., R.D., CDE; Reviewed by Hope S. Warshaw, R.D., CDE, BC-ADM, 2010;
Good blood sugar control is different for every person, but there are some common tips to follow that can help improve your numbers.

How to Take Control Now
Nothing trumps a balanced meal plan, an active lifestyle, and diabetes medications as needed to keep your blood glucose levels in check. You might have considered other diabetes remedies to lower blood sugar. Find out what works and what you should avoid.

Keep Eating Habits Consistent
Skipping meals, especially breakfast, could push your blood glucose higher. When you don't eat for several hours because of sleep or other reasons, your body fuels itself on glucose released from the liver. For many people with type 2 diabetes (PWDs type 2), the liver doesn't properly sense that the blood has ample glucose already, so it continues to pour out more. Eating something with a little carbohydrate signals the liver to stop sending glucose into the bloodstream and can tamp down high numbers.

Skipping meals can also lead to overeating, which can cause an increase in weight. And if you take certain diabetes medications that stimulate the body's own insulin, such as common sulfonylureas, or you take insulin with injections or a pump, you risk having your blood glucose drop too low when you skip or delay meals....

*Read the entire article by clicking the link below:


Cheese of the Week - Jarlsberg

Jarlsberg is a traditional, creamery, hard, Norwegian cheese. The world's most famous "Baby Swiss", Jarlsberg has the consistency texture and hole formation of Swiss Emmental but its flavor is more nut-like and sweeter. The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Great deal of this cheese is exported all over the world, especially to the U.S.A.

Country: Norway
Milk: cow milk
Texture: hard

Jarlsberg has a yellow-wax rind (outer layer) and a semi-firm yellow interior. The flavor is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. Jarlsberg Special Reserve is produced in Norway in limited quantities. It is aged a minimum of one year and is distinguished by medium to large holes.

The history of this cheese can be traced back to the middle 1850s. Anders Larsen Bakke (1815–1899) was a farmer and entrepreneur and a pioneer in Norway's dairy industry. He produced cheese in the Våle village in what was then the county of Jarlsberg and Larviks Amt (now Vestfold), 80 km south of Oslo.[citation needed] The cheese shares similarities with Emmental, introduced to Vestfold by Swiss cheese makers during the 1830s. The cheese (and Bakke's accomplishments) was first noted in the annual county report of Jarlsberg and Larviks Amt in 1855.

The Jarlsberg cheese known today is a result of a long period of research and development carried out the Dairy Institute at the Agricultural University of Norway. The cheese-making process was developed by Ola Martin Ystgaard, professor of the Agricultural University of Norway. Starting in 1956, Ystgaard and some of his students eventually came up with the recipe that is used today and is secret. Commercial production of cheese began in the 1960s.

The Jarlsberg cheese known today is a result of a long period of research and development carried out the Dairy Institute at the Agricultural University of Norway. The cheese-making process was developed by Ola Martin Ystgaard, professor of the Agricultural University of Norway. Starting in 1956, Ystgaard and some of his students eventually came up with the recipe that is used today and is secret. Commercial production of cheese began in the 1960s.

The largest producer of Jarlsberg today is the TINE BA factory in Elnesvågen near Molde in western Norway. TINE is one of the twelve agricultural cooperatives in Norway and the largest Norwegian dairy product cooperative. The corporation domestically offers the entire spectrum of dairy products. Jarlsberg accounts for 80% of TINE's total export.

Jarlsberg is produced in the United States on license at Alpine Cheese in Ohio, and by Dairygold in Ireland. In the United States, it is sold in 30,000 supermarkets.

1/4 c. onion, finely chopped
4 tbsp. butter
3 tbsp. flour
2 c. beef broth
3 c. milk
1 c. Jarlsberg cheese, grated
1/2 tsp. pepper
Saute the onion in butter for 2 to 3 minutes, add flour and blend. Gradually stir in the broth and add the milk. Bring to a boil and add the cheese and pepper. Simmer and stir until cheese is all melted. Season to taste. Serves 6.

Jarlsberg Cheese Dip

1 cup jarlsberg cheese, shredded
1/2 cup mayonnaise
1/4 cup scallions
1/4 cup purple onions
Shred cheese in bowl.
Add mayonnaise, scallions & onion.
Mix well.
Put in fridge until ready to serve.
Serve as a spread with assorted crackers.

Nutritional Facts for Jarlsberg Cheese Dip Serving Size: 1 (26 g) Servings Per Recipe: 12 Amount Per Serving% Daily ValueCalories 81.9 Calories from Fat 5769%Total Fat 6.3 g9%Saturated Fat 2.4 g12%Cholesterol 12.6 mg4%Sodium 91.2 mg3%Total Carbohydrate 3.4 g1%Dietary Fiber 0.1 g0%Sugars 0.9 g3%Protein 3.1 g6%

Tuesday, July 24, 2012

Slow Roasted Turkey Pot Roast & Brown Mushroom Gravy w/ Green Beans and...

Today’s Menu: Slow Roasted Turkey Pot Roast & Brown Mushroom Gravy w/ Green Beans,  Mashed Potatoes, and Cinnamon Apples

Tonight I prepared a Jennie – O Slow Roasted Turkey Pot Roast. Easy to fix, you can microwave it in its own container or bake it at 375 degrees for 1 hour which was the way I prepared it. After I hour I removed it from the oven and the aroma was fantastic! I pulled the bone out of the meat and then using two forks shredded the meat. I then, in a bowl, added Heinz Mushroom Brown Gravy to the Turkey and we have Pot Roast! This is going to make some killer Pot Roast sandwiches. I served the Pot Roast on a Healthy Life Whole Grain Bun and topped it with a splash of Woeber's Horseradish Mustard. A really easy and delicious way for Turkey Pot Roast. It's all dark meat and more than enough for 4 people.

For sides we had Green Beans, Idahoan Mashed Potatoes, Country Crock Cinnamon Apples (1/2 Serving). Later for dessert a bowl of Blue Bunny Naturally Frozen Chocolate/Vanilla Swirl Yogurt.

Jennie - O Slow Roasted Turkey Pot Roast

Nutritional Information
Serving Size 84 g Total Carbohydrates 2 g
Calories 130 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 6.0 g Protein 14 g
Saturated Fat 2.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 6%
Sodium 530 mg Calcium 0%

Kitchen Hint of the Day

If you know you will be making deviled eggs for an upcoming event, buy your eggs now.  Older eggs peel easier than fresh eggs.  You can better center the egg yolks in their shells by resting the eggs on their sides overnight (or for about 8 hours.) And, with a centered yolk, the cooked egg whites are sturdier to pick up and handle. I prop the eggs on their sides right in the carton overnight. You won't be able to close the lid, so just sit them on a shelf with a bit of clearance or cut the egg carton lid off first.

July 25-Aug 5, 2012 Ohio State Fair - Columbus, Ohio

July 25-Aug 5, 2012  Ohio State Fair - Columbus, Ohio

Celebrating Ohio's agriculture, products, and people for over 150 years, the fair includes concerts, educational exhibits, rides, competitions, and much more. Attendance is over 800,000 annually. Attendance: 800,000

Opening Day is tomorrow!

Opening Day at the 2012 Ohio State Fair Promises to be a Crowd Pleaser

Be sure to make your way to the Ohio Expo Center and State Fair on Wednesday, July 25 for the 159th Ohio State Fair. Opening day is packed with family fun for all ages, from the Opening Ceremony in the morning, to the fireworks at night. Bonus: admission is only $3 before 3 pm on Opening Day only.

The Opening Ceremony will take place at the Ohio Gate at 9 am. Fairgoers can listen to the All-Ohio State Fair Band and Choir and hear remarks from Fair General Manager Virgil Strickler and Ohio Governor John Kasich.

Don’t miss comedians Jim Gaffigan and Billy Gardell at 8 pm in the WCOL Celeste Center. Tickets are only $28 at the door.

Swing by Brown Arena at 8 am for the Junior Market Lamb Show. Selection of the Grand and Reserve Grand Champions will be announced at 7 pm.

Get your creative juices flowing at the DiSalle Creative Arts Center, open 9 am - 9 pm. Fairgoers can participate in demonstrations including tole painting, rug hooking, quilting, kitchen crafts and more.
Fairgoers will be astounded and amused by Ron Diamond, the hilarious hypnotist. He will be on the Main Street Stage at both 6 pm and 8:30 pm.

All this and more awaits fairgoers at the 2012 Ohio State Fair, which will run July 25 - Aug. 5. Admission gates are open from 9 am - 10 pm, except on Aug. 5 when they will close at 8 pm. Gate admission for adults ages 13-59 is $10, $8 for youth ages 5-12, $8 for seniors ages 60 and over, and children under five receive free admission.

Ohio Expo Center
717 E. 17th Ave.
Columbus, OH 43211

Driving Directions:

You'll find us in Columbus, just north of downtown on 17th Avenue off I-71. To reach us:

From the North
Take I-71 South to 17th Avenue/Exit 111. Signs and parking attendants will direct guests to the proper parking areas.
From the South
Take I-71 North to 17th Avenue/Exit 111. Signs and parking attendants will direct guests to the proper parking areas.
From the West
Take I-70 East to I-71 North. Take I-71 North to 17th Avenue/Exit 111. Signs and parking attendants will direct guests to the proper parking areas.
From the East
Take I-70 West to I-71 North. Take I-71 North to 17th Avenue/Exit 111. Signs and parking attendants will direct guests to the proper parking areas.
Those visiting the Ohio Expo Center from within Columbus may also reach the facility by taking North Fourth Avenue (from the south) or Summit Street (from the north) to 17th or 11th Avenues. Signs and parking attendants will direct guests to the proper parking areas.

Try the free service Road Map for detailed directions. Or visit Paving the Way for the latest on road construction in our area.

We look forward to seeing you at the Ohio Expo Center!


Monday, July 23, 2012

"Not so Sloppy" Bison Joes w/ Ore ida Griller Potatoes

Dinner Tonight: "Not So Sloppy" Bison Joes w/ Ore Ida Griller Potatoes

It's Sloppy Joe Night tonight for dinner! It's delicious and a super easy meal to make. To make the Sloppy Joes I used a 1 lb. package of Ground Bison Sirloin, my favorite meat, 1 jar of Hormel Not So Sloppy Joe Sauce, and Healthy Life Whole Grain Buns.Using a large skillet to brown the Bison in I seasoned it with Morton's Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Bison was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Bison was well mixed. Simmer until it's warm, and serve. I switched to using Not So Sloppy Joe Sauce sometime back. It's a good thick sauce well seasoned with Spices, Onions, Green Peppers amoung other ingredients (70 calories and 15 carbs). I served them on Healthy Life Whole Grain Buns with a side of Ore Ida Steakhouse Seasoned Griller Potatoes. For dessert a Jello Sugarless Double Chocolate Pudding topped with Cool Whip free.

Hormel Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.

Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5

Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g


The Julian Bakery

Came across this bakery on facebook. I seen a friend of mine had it as one of his "Likes" so I checked it out and it sounds fantastic! Nothing but great reviesw on all their products. I ordered a loaf of the Sourdough (Low Carb) and a loaf of the 12 Grain Sandwich Bread along with a bread cutting board and bread knife. I'll let you know how the bread is after recieving it. In the meantime you can check the web site out by clicking the link at the bottom of the post.

The Julian Bakery began in the quaint, historical town of Julian, in the mountains above San Diego, California. An expansion led the business to the seaside community of La Jolla, California, still in the county of San Diego.

The Proprietor:
Barbara Squier, a nutritionist and baking visionary. Barbara lives a natural, spiritual lifestyle, creating heavenly breads from God’s endless bounty.

Message from Barbara:
Hello, welcome to our Julian Bakery website. I am the owner of the Julian Bakery and a nutritionist.

I have designed our breads to have all the amino acids (proteins that are essential for life) in every slice. We grind our organic grains in a stone mill before baking, preventing rancid flour, while achieving more flavor and more nutrition. It is the same concept as fresh ground coffee. All of our main grains are organically grown, free of pesticides and chemical fertilizers. It is safe for children. All of our sourdough yeast free breads are cultured (the same concept as yogurt). They are easier to digest, contribute to the friendly flora of our intestines, and are a low stress food (providing predigested released nutrients from the culturing process).

Barbara’s mission is to bring healthy and delicious breads to everyone.

Quality is the heart of the Julian Bakery. Great care is taken to select wholesome, chemical free grains, seeds and nuts for stone grinding and in conjunction with a slow culturing process to provide the consumer with the best benefits bread can offer, full of amino acids and complex carbohydrates.

(This is one of the loaves I ordered)

Amazing Sourdough (Low Calorie & Low Carb)

This is our Amazing Sourdough bread. It is low calorie and low carb, making it ideal for any diet! This amazing 60 calorie per slice bread has only 4 net carbs per slice combined with 5g of protein.

What separates this bread from the rest is that we have added chicory root, which allows carbohydrates to pass through the body without them being digested.

As many of you know, the key to losing weight is simply to take in fewer calories than you burn. This is why we designed this unique bread to curb your appetite, allowing you to take in less calories and carbs without the feeling of being bloated. This soft, delicious bread is absolutely great with any meal!

This bread is available in hundreds of stores across the country, so use our websites bread finder to find a store near you. You can also buy it online and have us bake and ship your order fresh to your door. Get this low carb, low calorie, and high protein bread today!
Nutrition Facts
Serving Size 1 slice
Servings Per Loaf Approx. 16
Amount Per Serving
Calories 60 Calories from Fat 0
% Daily Value
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 140mg 2%
Total Carbohydrate 10g 7%
Dietary Fiber 6g 11%
Sugars 0g
Protein 5g


WHFoods: Almonds

WHFoods: Almonds

Audience Vote Crowns Winner of "Food Network Star"



Winner's Series Produced by Star Mentor Alton Brown Slated for Fall Premiere

NEW YORK - July 23, 2012 - After a groundbreaking eighth season and an audience vote tallying 4.5 million, America has chosen Brooklyn's Justin Warner as winner of Food Network Star's ultimate grand prize - his own Food Network series, to be produced by his Star mentor Alton Brown. Known for his "Rebel with a Culinary Cause" point-of-view, Justin distinguished himself with a witty on-camera presence and unique, edgy spins on every dish he created - all fine-tuned over the course of the series by Food Network icon Brown. Over 30 million viewers tuned in to season eight of the hit series, which began in May with culinary superstars Brown, Giada De Laurentiis and Bobby Flay each hand-selecting a team of five finalists to produce and mentor through the Star experience to find one winner who possesses personality and kitchen chops. The finale came down to four finalists - Justin and Martie Duncan (Birmingham, Ala.) from Team Alton, Yvan Lemoine (Maspeth, N.Y.) from Team Giada and Michele Ragussis (Brooklyn, N.Y.) from Team Bobby. The winner's new series is scheduled for a fall premiere on Food Network.

"Justin is a rule breaker in the best possible sense, much like his mentor Alton Brown. He approaches food with a quirky sense of joy that made him stand out from the very beginning of the season," said Bob Tuschman, General Manager and Senior Vice President, Food Network. "Viewers certainly agreed, and we are thrilled to welcome him and his distinct culinary voice to Food Network."

"I had a feeling about Justin the first time we met, when he auditioned for me in Atlanta. I couldn't put my finger on it, but I'm pretty sure it's because I thought I saw a little me in him - deep down, we all want to replicate ourselves," said Brown. "But as soon as the competition cranked up, it became clear that Justin is an original, possessing a singular culinary vision. I did very little to steer him through the weeks that followed, mostly I tried to make sure his real character came through in each challenge. It's been a great honor to accompany him on this part of his journey."

Justin Warner is a self-taught cook and owner/chef of Do or Dine, a restaurant in Brooklyn, N.Y. that he and his partners built from the ground up. Originally from Hagerstown, Md. he began working in restaurants at just thirteen years old and has knowledge of the industry that extends way beyond his years. Justin's approach to food reflects his personality - edgy, intense, passionate and witty.

One of America's favorites - Coca-Cola (Part 1)

This is the first of 2 posts on "One of America's favorites - Coca-Cola" (Part 1)

Coca-Cola is a carbonated soft drink sold in stores, restaurants, and vending machines in more than 200 countries. It is produced by The Coca-Cola Company of Atlanta, Georgia, and is often referred to simply as Coke (a registered trademark of The Coca-Cola Company in the United States since March 27, 1944). Originally intended as a patent medicine when it was invented in the late 19th century by John Pemberton, Coca-Cola was bought out by businessman Asa Griggs Candler, whose marketing tactics led Coke to its dominance of the world soft-drink market throughout the 20th century.
The company produces concentrate, which is then sold to licensed Coca-Cola bottlers throughout the world. The bottlers, who hold territorially exclusive contracts with the company, produce finished product in cans and bottles from the concentrate in combination with filtered water and sweeteners. The bottlers then sell, distribute and merchandise Coca-Cola to retail stores and vending machines. Such bottlers include Coca-Cola Enterprises, which is the largest single Coca-Cola bottler in North America and western Europe. The Coca-Cola Company also sells concentrate for soda fountains to major restaurants and food service distributors.
The Coca-Cola Company has, on occasion, introduced other cola drinks under the Coke brand name. The most common of these is Diet Coke, with others including Caffeine-Free Coca-Cola, Diet Coke Caffeine-Free, Coca-Cola Cherry, Coca-Cola Zero, Coca-Cola Vanilla, and special versions with lemon, lime or coffee.
Based on Interbrand's best global brand 2011, Coca-Cola was the world's most valuable brand.

The prototype Coca-Cola recipe was formulated at the Eagle Drug and Chemical Company, a drugstore in Columbus, Georgia, by John Pemberton, originally as a coca wine called Pemberton's French Wine Coca. He may have been inspired by the formidable success of Vin Mariani, a European coca wine.
In 1886, when Atlanta and Fulton County passed prohibition legislation, Pemberton responded by developing Coca-Cola, essentially a nonalcoholic version of French Wine Coca. The first sales were at Jacob's Pharmacy in Atlanta, Georgia, on May 8, 1886. It was initially sold as a patent medicine for five cents a glass at soda fountains, which were popular in the United States at the time due to the belief that carbonated water was good for the health. Pemberton claimed Coca-Cola cured many diseases, including morphine addiction, dyspepsia, neurasthenia, headache, and impotence. Pemberton ran the first advertisement for the beverage on May 29 of the same year in the Atlanta Journal.

By 1888, three versions of Coca-Cola – sold by three separate businesses – were on the market. A copartnership had been formed on January 14, 1888 between Pemberton and four Atlanta businessmen: J.C. Mayfield, A.O. Murphey; C.O. Mullahy and E.H. Bloodworth. Not codified by any signed document, a verbal statement given by Asa Candler years later asserted under testimony that he had acquired a stake in Pemberton's company as early as 1887.
Asa Candler, however, eventually took on a more formal position by being part of the Coca-Cola Company incorporation filed in the Fulton County Superior Court on March 24, 1888. This action included Charley Pemberton and Woolfolk Walker, along with the latter's sister, Margaret Dozier. The four made up the original shareholders for "Coca-Cola Company," a Georgia corporation. All parties held copies of the Coca-Cola recipe and could continue to use the formula separate of each other.
Pemberton, though, had declared that the name "Coca-Cola" belonged solely to his son Charley. The situation was quite agitating to both Candler and Walker, and quickly placed the two at odds with Charley Pemberton. What further caused friction over this issue was that John Pemberton variously forgot he had actually signed over the sole rights to the "Coca-Cola" name to his son Charley earlier. Pemberton's ongoing health problems, compounded by his morphine addiction brought about from his old Civil War injury, made the situation difficult.
Charley Pemberton's record of control over the "Coca-Cola" name was the underlying factor that allowed for him to participate as a major shareholder in the March 1888 Coca-Cola Company incorporation filing made in his father's place.  More so for Candler especially, Charley's position holding exclusive control over the "Coca Cola" name continued to be a thorn in his side.

Asa Candler's oldest son, Charles Howard Candler, authored a book in 1950 published by Emory University. In this definitive biography about his father, Candler specifically states: "..., on April 14, 1888, the young druggist [Asa Griggs Candler] purchased a one-third interest in the formula of an almost completely unknown proprietary elixir known as Coca-Cola."

The deal was actually between John Pemberton's son Charley and Walker, Candler & Co. - with John Pemberton acting as cosigner for his son. For $50 down and $500 in 30 days, Walker, Candler & Co. obtained all of the one-third interest in the Coca-Cola Company that Charley held, all while Charley still held on to the name. After the April 14th deal, on April 17, 1888, one-half of the Walker/Dozier interest shares were acquired by Candler for an additional $750.

Charles Howard Candler's statement that April 14, 1888 was the date his father secured a "one-third interest in the formula" held by Charley Pemberton for the then obscure Coca-Cola elixir, none-the-less confirms this event was a major turning point for Asa Candler and his interests in Coca-Cola. This, too, was a most auspicious occasion that Asa Candler would have especially wanted to preserve in an 'official' photograph. By this time the "Coca-Cola" syrup-making apparatus had already been moved from Joe Jacob's pharmacy to the basement of Candler's larger 47 Peachtree Street location, where the drink's ever increasing syrup-bottling demands could be better handled.

In 1910, Asa Candler had ordered all corporate documents pertaining to the first Coca-Cola Company burned. The original 1888 photograph shows the very beginnings of the Coca Cola Company, and formerly was the personal property of Asa Griggs Candler.

In 1914, Margaret Dozier, as co-owner of the original Coca-Cola Company in 1888, brazenly came forward to claim her signature on the 1888 Coca-Cola Company bill of sale had been forged. Subsequent analysis of certain similar transfer documents had also indicated John Pemberton's signature was most likely a forgery, as well, which some accounts claim was precipitated by his son Charley.

In 1892, Candler set out to incorporate a second company; "The Coca-Cola Company" (the current corporation). However, in 1910, Candler had the earliest records of the "Coca-Cola Company" burned. This was claimed to have been made during a move to new corporation offices around this time.
The loss of the early corporate records further obscured the 1888 corporation's legal origins. Only one sole original "ASA G. CANDLER & CO." photograph from 1888 remains, and that example Candler at one time kept at his private home outside of Atlanta.

After Candler had gained a better foothold of Coca-Cola in April 1888, he never-the-less was forced to sell the beverage he produced with the recipe he had under the names "Yum Yum" and "Koke". This was while Charley Pemberton was selling the elixir, although a cruder mixture, under the name "Coca-Cola", all with his father's blessing. After both names failed to catch on for Candler, by the summer of 1888, the Atlanta pharmacist was quite anxious to establish a firmer legal claim to Coca-Cola, and hoped he could force his two competitors, Walker and Dozier, completely out of the business, as well.
When Dr. John Stith Pemberton suddenly died on August 16, 1888, Asa G. Candler now sought to move swiftly forward to attain his vision of taking full control of the whole Coca-Cola operation.

Charley Pemberton, an alcoholic, was the one obstacle who unnerved Asa Candler more than anyone else. Candler is said to have quickly maneuvered to purchase the exclusive rights to the name "Coca-Cola" from Pemberton's son Charley right after Dr. Pemberton's death. One of several stories was that Candler bought the title to the name from Charley's mother for $300; approaching her at Dr. Pemberton's funeral. Eventually, Charley Pemberton was found on June 23, 1894, unconscious, with a stick of opium by his side. Ten days later, Charley died at Atlanta's Grady Hospital at the age of 40.
In Charles Howard Candler's 1950 book about his father, he stated: "On August 30th {1888}, he {Asa Candler} became sole proprietor of Cola-Cola, a fact which was stated on letterheads, invoice blanks and advertising copy."

With this action on August 30, 1888, Candler's sole control became technically all true. Candler had negotiated with Margaret Dozier and her brother Woolfolk Walker a full payment amounting to $1,000, which all agreed Candler could pay off with a series of notes over a specified time span. By May 1, 1889, Candler was now claiming full ownership of the Coca-Cola beverage, with a total investment outlay by Candler for the drink enterprise over the years amounting to $2,300.
Coca-Cola was sold in bottles for the first time on March 12, 1894. The first outdoor wall advertisement was painted in the same year, in Cartersville, Georgia.


This Coca-Cola advertisement from 1943 is still displayed in the small city of Minden, Louisiana.
The first bottling of Coca-Cola occurred in Vicksburg, Mississippi, at the Biedenharn Candy Company in 1891. Its proprietor was Joseph A. Biedenharn. The original bottles were Biedenharn bottles, very different from the much later hobble-skirt design now so familiar. Asa Candler was tentative about bottling the drink, but two entrepreneurs from Chattanooga, Tennessee, Benjamin F. Thomas and Joseph B. Whitehead, proposed the idea and were so persuasive that Candler signed a contract giving them control of the procedure for only one dollar. Candler never collected his dollar, but in 1899, Chattanooga became the site of the first Coca-Cola bottling company. The loosely termed contract proved to be problematic for the company for decades to come. Legal matters were not helped by the decision of the bottlers to subcontract to other companies, effectively becoming parent bottlers.
Coke concentrate, or Coke syrup, was and is sold separately at pharmacies in small quantities, as an over-the-counter remedy for nausea or mildly upset stomach.

By the time of its 50th anniversary, the soft drink had reached the status of a national icon in the USA. In 1935, it was certified kosher by Atlanta Rabbi Tobias Geffen, after the company made minor changes in the sourcing of some ingredients.

The longest running commercial Coca-Cola soda fountain anywhere was Atlanta's Fleeman's Pharmacy, which first opened its doors in 1914.Jack Fleeman took over the pharmacy from his father and ran it till 1995; closing it after 81 years.
On July 12, 1944, the one-billionth gallon of Coca-Cola syrup was manufactured by The Coca-Cola Company.
Cans of Coke first appeared in 1955.

On April 23, 1985, Coca-Cola, amid much publicity, attempted to change the formula of the drink with "New Coke". Follow-up taste tests revealed most consumers preferred the taste of New Coke to both Coke and Pepsi, but Coca-Cola management was unprepared for the public's nostalgia for the old drink, leading to a backlash. The company gave in to protests and returned to a variation of the old formula using high fructose corn syrup instead of cane sugar as the main sweetner, under the name Coca-Cola Classic, on July 10, 1985.

On July 5, 2005, it was revealed that Coca-Cola would resume operations in Iraq for the first time since the Arab League boycotted the company in 1968.
In April 2007, in Canada, the name "Coca-Cola Classic" was changed back to "Coca-Cola". The word "Classic" was removed because "New Coke" was no longer in production, eliminating the need to differentiate between the two. The formula remained unchanged.
In January 2009, Coca-Cola stopped printing the word "Classic" on the labels of 16-US-fluid-ounce (470 ml) bottles sold in parts of the southeastern United States. The change is part of a larger strategy to rejuvenate the product's image. The word "Classic" was removed from all Coca-Cola products by 2011.
In November 2009, due to a dispute over wholesale prices of Coca-Cola products, Costco stopped restocking its shelves with Coke and Diet Coke. However, some Costco locations (such as the ones in Tucson, Arizona), sell imported Coca-Cola from Mexico.
Coca-Cola introduced the 7.5-ounce mini-can in 2009, and on September 22, 2011, the company announced price reductions, asking retailers to sell eight-packs for $2.99. That same day, Coca-Cola announced the 12.5-ounce bottle, to sell for 89 cents. A 16-ounce bottle has sold well at 99 cents since being re-introduced, but the price was going up to $1.19.
In 2012, Coca-Cola would resume business in Burma after 60 years of absence due to U.S.-imposed investment sanctions against the country. Coca-Cola with its partners is to invest USD 5 billion in its operations in India by 2020.

When launched, Coca-Cola's two key ingredients were cocaine and caffeine. The cocaine was derived from the coca leaf and the caffeine from kola nut, leading to the name Coca-Cola (the "K" in Kola was replaced with a "C" for marketing purposes).

Pemberton called for five ounces of coca leaf per gallon of syrup, a significant dose; in 1891, Candler claimed his formula (altered extensively from Pemberton's original) contained only a tenth of this amount. Coca-Cola once contained an estimated nine milligrams of cocaine per glass. In 1903, it was removed.
After 1904, instead of using fresh leaves, Coca-Cola started using "spent" leaves – the leftovers of the cocaine-extraction process with trace levels of cocaine. Coca-Cola now uses a cocaine-free coca leaf extract prepared at a Stepan Company plant in Maywood, New Jersey.
In the United States, the Stepan Company is the only manufacturing plant authorized by the Federal Government to import and process the coca plant, which it obtains mainly from Peru and, to a lesser extent, Bolivia. Besides producing the coca flavoring agent for Coca-Cola, the Stepan Company extracts cocaine from the coca leaves, which it sells to Mallinckrodt, a St. Louis, Missouri, pharmaceutical manufacturer that is the only company in the United States licensed to purify cocaine for medicinal use.

Kola nuts act as a flavoring and the source of caffeine in Coca-Cola. In Britain, for example, the ingredient label states "Flavourings (Including Caffeine)." Kola nuts contain about 2.0 to 3.5% caffeine, are of bitter flavor and are commonly used in cola soft drinks. In 1911, the U.S. government initiated United States v. Forty Barrels and Twenty Kegs of Coca-Cola, hoping to force Coca-Cola to remove caffeine from its formula. The case was decided in favor of Coca-Cola. Subsequently, in 1912, the U.S. Pure Food and Drug Act was amended, adding caffeine to the list of "habit-forming" and "deleterious" substances which must be listed on a product's label.
Coca-Cola contains 34 mg of caffeine per 12 fluid ounces (9.8 mg per 100 ml).

Carbonated water
Sugar (sucrose or high-fructose corn syrup depending on country of origin)
Phosphoric acid
Caramel color (E150d)
Natural flavorings
A can of Coke (12 fl ounces/355 ml) has 39 grams of carbohydrates (all from sugar, approximately 10 teaspoons), 50 mg of sodium, 0 grams fat, 0 grams potassium, and 140 calories.

Coca-Cola 375 mL cans – 24 pack (AU)

Formula of natural flavorings

The exact formula of Coca-Cola's natural flavorings (but not its other ingredients, which are listed on the side of the bottle or can) is a trade secret. The original copy of the formula was held in SunTrust Bank's main vault in Atlanta for 86 years. Its predecessor, the Trust Company, was the underwriter for the Coca-Cola Company's initial public offering in 1919. On December 8, 2011, the original secret formula was moved from the vault at SunTrust Banks to a new vault containing the formula which will be on display for visitors to its World of Coca-Cola museum in downtown Atlanta.

A popular myth states that only two executives have access to the formula, with each executive having only half the formula. The truth is that while Coca-Cola does have a rule restricting access to only two executives, each knows the entire formula and others, in addition to the prescribed duo, have known the formulation process.In February 11, 2011, Ira Glass revealed on his PRI radio show, This American Life, that the secret formula to Coca-Cola had been uncovered in a 1979 newspaper. The formula found basically matched the formula found in Pemberton's diary.

The actual production and distribution of Coca-Cola follows a franchising model. The Coca-Cola Company only produces a syrup concentrate, which it sells to bottlers throughout the world, who hold Coca-Cola franchises for one or more geographical areas. The bottlers produce the final drink by mixing the syrup with filtered water and sweeteners, and then carbonate it before putting it in cans and bottles, which the bottlers then sell and distribute to retail stores, vending machines, restaurants and food service distributors.
The Coca-Cola Company owns minority shares in some of its largest franchises, such as Coca-Cola Enterprises, Coca-Cola Amatil, Coca-Cola Hellenic Bottling Company and Coca-Cola FEMSA, but fully independent bottlers produce almost half of the volume sold in the world. Independent bottlers are allowed to sweeten the drink according to local tastes.
The bottling plant in Skopje, Macedonia, received the 2009 award for "Best Bottling Company".

**Part 2 Tomorrow**