Monday, April 30, 2012

Steak and Cheese Hoagies w/ Baked Crinkle Fries

Dinner Tonight: Steak and Cheese Hoagies w/ Baked Crinkle Fries



This is another keeper recipe, Steak and Cheese Hoagies! This came out one delicious sandwich. I used a London Broil for the steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 4 minutes per side to medium rare. Along with the Steak recipe I left the recipe for the Spiced Mayo and a Worcestershire Mix Sauce at the end of the post. Make sure you make both the sauces they go fantastic with the sandwich. If you like Steak Sandwiches you have to give this a try! I used Aunt Millies Hot Dog Buns for the bread, a lot less calories and carbs than Hoagie Buns.  For sides we had Baked Ore Ida Crinkle Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.


Steak and Cheese Hoagies

Ingredients

    1 1/2 pound London Broil
   Extra Virgin Olive Oil
    McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
    2 tablespoons Worcestershire sauce
    1 tablespoon Soy Sauce
    1 tablespoon French's Spicy Brown Mustard
    1 teaspoon chopped Rosemary leaves
    1/2 teaspoon Red Pepper Flakes
    Aunt Millie Hot Dog Buns
    Sargento's Muenster Cheese Slices, 1 slice per sandwich
    1/2 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
    1 tablespoon Frank's Hot Sauce
   5 Large Portabella Mushrooms, sliced and sauteed.

Directions

1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.

2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.

* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.

3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside.

4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices.

One of America's Favorite - Buffalo Wings

One of America's Favorite - Buffalo Wings

A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.

Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as "wings" or "chicken wings" rather than "Buffalo wings."

Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce. Buffalo wing sauce can be made with a variable amount of heat/spiciness, with the names of these sauces generally corresponding to the level of heat, such as mild, medium, or hot. Typically, the wings are deep-fried (although they are sometimes grilled or baked). The wings are usually fried in oil until they reach close to a golden brown color. They are then drained where they can either be placed in a bowl with sauce or seasoned with salt and pepper. Following this, one covers the bowl tightly and shakes to coat the wings. As an alternative to waiting to coat the wings until after they are cooked, one can also put seasoning over the wings in a sealed bag and shake them until they are coated evenly. Afterwards, the wings are arranged on a baking sheet and baked until they are cooked thoroughly. Wings can then be served dry with sauce on the side.

There are four different legends about how Buffalo wings came to be.

   *The first story is that Buffalo wings were first prepared at the Anchor Bar by Teressa Lenz, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.

    *A second version, as told by Dominic Lenz (Frank and Teressa's son) to The New Yorker reporter Calvin Trillin in 1980, stated: "It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again." He stated that it was his mother, Teressa, who came up with the idea of chicken wings.

    *The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar's spaghetti sauce. Faced with this unexpected resource, Frank Lenz says that he asked Teressa to do something with them.

    *The fourth version has nothing to do with the Lenz's or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named Daniel Gorsky also claimed credit for serving chicken wings in a special "mambo sauce". Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, Daniel Gorsky's Wings 'n Things, at the county courthouse before leaving Buffalo in 1970.

Marketing materials for Frank's RedHot claim that it was the hot sauce used in the Bellissimos' original recipe.

Buffalo wings are used in competitive eating events, such as Philadelphia's Wing Bowl and at the National Buffalo Wing Festival.

The first mention of Buffalo wings on national television may have been on NBC's Today show in the 1980s. Teressa Bellissimo cooked a batch before the camera, and mentioned that she was using a certain brand of hot sauce by name.[citation needed] Bryant Gumbel commented that the chicken wings looked like "drummies". Increasingly, since the 1970s, restaurants were promoting an entree of the thicker first joint of the wing, calling them "chickies" or "drummies", to people who wanted the flavor of traditional "southern fried chicken" in about ten minutes, versus the twenty minutes or more needed to properly fry the thicker breast, thigh, or drumstick portions of a chicken. The dish radically gained prominence nationally after the Buffalo Bills' four consecutive appearances in the Super Bowl from 1990-1993 focused considerable media attention to the area for an extended period of time, giving Buffalo cuisine significant nationwide exposure. Clips showing cooks preparing the dish continues to be featured on nationally televised sporting events involving the Buffalo Bills and to a lesser extent the Buffalo Sabres.

The Travel Channel show Food Wars held a competition between Anchor Bar and local Buffalo rival Duff's Famous Wings. Duff's narrowly won, with Duff's wings considered to be spicier, while Anchor Bar's was meatier and fried more well-done.

In "Tailgate Warriors with Guy Fieri", Buffalo vs. Chicago, the buffalo team made Buffalo Wings.

The appellation "Buffalo" is also now commonly applied to foods other than wings, including chicken fingers, chicken nuggets, popcorn chicken, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it.

The flavor of Buffalo wings is replicated by a number of dishes. A common variation on the "buffalo" sauce flavor is found in potato chips produced by a number of different companies. Many of these "Buffalo Chips" also incorporate a simulated blue cheese flavoring to simulate the complete buffalo wing experience.

The Xcel Energy Center in St. Paul, Minnesota serves a more esoteric take on buffalo-flavored food products with their "Buffalo Dog" available at concession stands inside the arena. The hot dog is topped with buffalo sauce, blue cheese, and cole slaw in a unique combination of North Carolina-style slaw dogs and buffalo wings — neither dish is indigenous to the Minneapolis-St. Paul area, and despite buffalo wings' ubiquity, slaw dogs are uncommon in the Twin Cities.

Diabetic Friendly Buffalo Chicken Wings

Diabetic Friendly Buffalo Chicken Wings


Make your own Diabetic Friendly Blue Cheese Dipping Sauce and your set!


2 lbs Chicken Wings (about 12 wings)
2 Tbsp Butter, melted. I Can't Believe It's Not Butter
4 Tbsp Frank's Hot Sauce
1 Tbsp Paprika
1/2 teaspoon Sea Salt
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper

Cut off wing tips and then cut the wings at the joint. Put chicken wing pieces in a plastic bag. Set aside.

Stir together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour.

Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.  Serve with a dip of your choice and lots of celery and carrots.

Makes about 24 chicken wings.  And best of all, there's trace amounts of carbs!

Servings: 8

Amount per Serving

Calories: 234
Carbohydrates: 1g
  Dietary Fiber: 0g
  Sugars: 0g
Fat: 18g
  Saturated: 7g
  Trans: 0g
Sodium: 388mg
Protein: 16g

Sunday, April 29, 2012

Whole Grain Penne Pasta and Turkey Sausage

Dinner Tonight:  Whole Grain Penne Pasta and Turkey Sausage w/ Mushrooms, Low Carb Pasta Sauce, and Whole Grain Bread


Whole Grain Penne Pasta and Turkey Sausage tonight, healthy and a true comfort food! I used Ronzoni Healthy Harvest Whole Grain Penne Rigate Pasta, a healthy pasta choice at 180 calories and 41 carbs. For the sauce I used Bella Vita Low Carb Pasta Sauce and that being only 70 calories and 6 carbs! I love this sauce it has great flavor and good on any pasta. So you get the full flavor of pasta sauce but not the calories or carbs. Then for the Turkey Sausage I used   Johnsonville Turkey Sausage. The sausage is 110 calories and 0 carbs.

I had precooked and sliced the Turkey Sausage earlier. I then boiled the pasta and while it was boiling I heated the pasta sauce and added the sliced Turkey Sausage and sliced Baby Bella Mushrooms. After boiling and draining the pasta I added the pasta back to pot and added the sauce and sausage to it and mixed until the pasta was well coated. I Seasoned the Pasta with McCormick Grinder Italian Seasoning, Parsley and Sea Salt. Served it with slices of Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.


Lunch - Chipotle Bison Wrap

I had a Chipotle Bison Wrap for lunch today. I used the other Bison Sirloin I had grilled the other day for the Wrap. After warming I sliced thin and layered it on the Wrap. For the Wrap I used Flatout Light Original Flat bread. Love these they are 100% Whole Wheat , High Fiber, and only 90 calories and 16 carbs! I topped the Bison with JB's Fat Boy Chipotle Sauce, sliced Deli Jalapenos, sliced Black Olives and fresh grated Smoked Dutch Gouda. Unfortunately I was out of lettuce which would have went great with this. After assembling the wrap and folding it I put it in the microwave for 35 seconds. The lean and delicious Bison along with heat of the Jalapenos, Chipotle Sauce, and the fresh and creaminess of the Smoked Gouda Cheese just makes an unbelievable Wrap! Gotta Love That Bison!


Saturday, April 28, 2012

Marinated Baked Turkey Tenderloin w/ Sweet Potato Casserole, Pasta Salad,...

Today’s Menu: Marinated Baked Turkey Tenderloin w/ Sweet Potato Casserole, Pasta Salad, and Whole Grain Bread



I had a Jennie – O Baked Turkey Tenderloin that I had marinated for three hours in JB’s Fat Boy Sticky Stuff BBQ and added a couple of Adobe Peppers along with a 1/2 teaspoon of Adobe Sauce. After seasoning it with Sea Salt, Ground Black Pepper, and Smoked Cumin I then baked it for 30 minutes covered and thirty minutes uncovered at 350 degrees. The Turkey turned out moist and delicious. The JB’s Fat Boy Sticky Stuff BBQ. Sauce makes a perfect marinade for not only Turkey but also Chicken. The Adobe Peppers and Sauce raised the heat level a bit but not over powering.

For sides I had Margaret Holmes Sweet Potato Casserole. First time I tried it and it's another Margaret Holmes Product that I'll keep in stock! It comes in a can so just empty it into a Sauce Pan and heat until warmed. I also had made a Pasta Salad earlier using Ronzoni Garden Delight Rotini. This is the colored Rotini, Enriched Tomato, Carrots, and Spinach Pasta Blend. After cooking the Pasta I added McCormick Grinder Italian Seasoning and Sea Salt for the seasoning. I then added Kraft Free Italian Dressing, 8 pieces of Hormel Turkey Pepperoni (Chopped), 5 Canned Anchovies (Chopped), 6 minced capers, and Kraft Shredded Parm Cheese. Keep in the fridge until ready to use. Also I had Healthy Life Whole Grain Bread. With the heat of the Chicken and the sweetness of the Sweet Potatoes it made a perfect combination! For dessert later a Yoplait Chocolate and Banana Smoothie!

Friday, April 27, 2012

Grilled Bison Burger w/ Kicked Up Spicy Chili Beans and Smashed Potatoes

Dinner Tonight: Grilled Bison Burger w/ Kicked Up Spicy Chili Beans and Smashed Potatoes

Windy and chilly outside but I had the grill fired up! Grilled Bison Burgers just sounded right for dinner tonight. Since I had the grill fired up I threw on a Bison Sirloin Steak that I’ll have for breakfast in the morning, Steak and Eggs! I seasoned the Burgers with McCormick Grinder Sea Salt and Black Peppercorn. With the grill blazing I grilled the Burgers about 3 minutes per side to a perfect medium rare. I grilled the Steak a bit longer at 4 minutes per side, medium rare also. The Burgers were just right pink in the center, juicy, and delicious! I topped the Burger with a slice of Sargento’s reduced Fat Cheddar/Jack Cheese.

For sides I had a few Golden Gourmet Potatoes left over so I made a side of Smashed Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Dill, Sea Salt, Black Peppercorn, and Parsley and mixed until all were coated. I then boiled them for 30 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon  and continued to smash and mix. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard

Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve




Sage Pork Roast with Apples

A Sunday Dinner Delight!

Sage Pork Roast with Apples

1 (3 1/2 to 4-pound) pork loin center rib roast, backbone loosened
2 teaspoons snipped fresh sage
1 1/2 teaspoons coarsely ground black pepper
3 slices bacon
6 medium cooking apples, cored and cut into bite-size chunks
1 large red onion, cut into thin wedges
3 large cloves garlic, peeled and thinly sliced
8 whole sage leaves
1/4 teaspoon salt
1/3 cup apple juice
Fresh sage sprigs (optional)

    Rub the roast with the snipped sage and 1 teaspoon of the pepper. Place roast, rib side down, in a shallow roasting pan. Place bacon slices across top of roast. Insert an oven-going meat thermometer into center of roast. Roast in a 325°F oven for 1 to 1-1/4 hours or until meat thermometer registers 130°F.
    Remove pan from oven. Add apples, onion, garlic, and the whole sage leaves to roasting pan. Sprinkle with salt and remaining 1/2 teaspoon pepper. Stir fruit and vegetables to coat with pan juices. Return to oven and roast for 25 to 30 minutes more or until apples and onion are golden and tender and meat thermometer registers 155°F, stirring apple and onion mixture several times during roasting.
    Transfer the pork to a serving platter. Cover with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160°F)
    Using a slotted spoon, transfer the apple and onion mixture to a large bowl; cover and keep warm. Pour drippings from the roasting pan into a small saucepan, scraping out, and including, the crusty browned bits. Stir in apple juice. Bring mixture just to boiling over medium heat. Pour over the apple mixture, tossing to coat.
    To serve, spoon the apple mixture around the pork roast. If desired, garnish with additional sage sprigs.

Makes 6 servings.

Nutritional facts per serving (1/6 of recipe): calories: 341, total fat: 11g, saturated fat: 4g, cholesterol: 82mg, sodium: 202mg, carbohydrate: 27g, fiber: 5g, protein: 34g, vitamin A: 1%, vitamin C: 16%, calcium: 3%, iron: 10%

Thursday, April 26, 2012

Crappie Tonight!!

Dinner Tonight: Fried Crappie w/ Roasted Red Potatoes, Asparagus, and Whole Grain Bread


As Spring gets near I always get my yearly Crappie fillets. My Cousins come home from their 3 month Winter retreat at Lake Okeechobee. Which also means I get a mess of fresh Crappies  or Specks as they call them down in Florida. I could eat these every day and not get tired of them. I couldn't wait to open that first bag of them up and start frying! I seasoned them with Sea Salt and Ground Black Pepper. I then rolled each fillet in a Whole Wheat Flour and Italian Bread Crumb Mix. I lightly fried them in Extra Virgin Olive Oil about 3 minutes per side. As the picture shows they came out golden brown and the taste unbelievable!

For sides I had Grilled Asparagus, Roasted Red Potatoes, and Healthy Life Whole Grain Bread. I seasoned the Asparagus with Garlic Salt and Ground Black Pepper. The Red Potatoes were from the same recipe as the Chicken and Roasted Red Potatoes from the other night. I left the recipe for them at the bottom of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.


Roasted Red Potatoes

Ingredients:

2 slices OSCAR MAYER Turkey Bacon
Small Red Potatoes (about 5), cut into 1-inch chunks
2 Tbsp. chopped fresh parsley
Sea Salt and Black Pepper to taste 

Instructions:

*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 25 min. or until potatoes are tender.




Lake Okeechobee Crappie

Black Crappie
Lake Okeechobee

Well if I'm posting about Lake Okeechobee you know it has to do with one of my favorite fish, the Crappie! My cousins dropped off my yearly supply of Lake Okeechobee Crappie! More about that later. Here's a little info on Lake Okeechobee.

Lake Okeechobee locally referred to as The Lake or The Big O, is the largest freshwater lake in the state of Florida. It is the seventh largest freshwater lake in the United States  and the second largest freshwater lake contained entirely within the lower 48 states. Okeechobee covers 730 square miles (1,900 km2), approximately half the size of the state of Rhode Island, and is exceptionally shallow for a lake of its size, with an average depth of only 9 feet (3 m). The lake is divided between Glades, Okeechobee, Martin, Palm Beach, and Hendry counties. Maps of Florida[3] show that all five of these counties meet at one point near the center of the lake.

The most common fish in this lake are largemouth bass, crappie and bluegill. Pickerel have been less commonly caught.


Lake Okeechobee Crappie Fishing

The Florida Crappie fishing, speckled perch or speck’ as they are called throughout the State of Florida is the most sort after pan fish on Lake Okeechobee. Although the Florida crappie can be caught during the summer months, they really are at their best from late fall to early spring.

Go Lake Okeechobee freshwater fishing with your family and friends together for an affordable day of Florida crappie fishing on Lake Okeechobee. Lake Okeechobee comprises a 730-square-mile area and is the second-largest natural lake in the U.S., holding more than a trillion gallons of water.

Most fishing takes place along the southeastern, west and north portions of the lake within a mile of the shoreline. Look for hyacinths, hydrilla and other water plants where big bass ambush shiners, bluegills and other scaled groceries. They also pounce on frogs, crickets, worms, grasshoppers and pretty much any fish smaller than itself. Plastic imitations of those baits work well.

You know the deal black crappies speckled perch to most Floridians are about as smart as a dead bird, but fortunately they are a lot more abundant. Stick a minnow in their face, set the hook and start heating up the frying-pan as we say here on Okeechobee.

http://www.lakeokeechobeebassfishing.com/crappie-fishing/

Wednesday, April 25, 2012

Chicken 'n' Noodles

Dinner Tonight: Chicken 'n' Noodles


Tried another Margaret Holmes Product for dinner tonight. I went with the Simple Suppers Chicken 'n'Noodles Fixins'. It comes in a 5 serving can and contains the Noodles and Seasoning, I added the Chicken. I cut up 2 Chicken Breasts seasoning them with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsley. I then fried them in a large skillet until done and added the can of Fixins'. Cooked until it the Sauce was bubbling and heated throughout.

Well this will be another Margaret Holmes product that I'll be buying more of! The noodles and seasoning was perfect and the sauce was unbelievable, a really fantastic flavor. A real hearty and delicious meal. I left the info and web site link at the bottom of the post. I also had Healthy Life Whole Grain Bread. For dessert/snack later Tostito's Whole Grain Scoops with Kroger Organic Black Bean and Corn Salsa.  


Margaret Holmes Simple Suppers Chicken n Noodles Fixins'

Chicken n' Noodles will become a comfort-food favorite in any household. Add boneless, skinless chicken breast to a can of Simple Suppers Chicken n' Noodles, which is filled with plump noodle dumplings and special seasonings.


Nutrition Facts
Serving Size Serving size 2/3 cup as packaged (174g)

Amount Per Serving
Calories from Fat 45
Calories 230

% Daily Values*
Total Fat 3g     5%
      Saturated Fat 1g     5%
      Polyunsaturated Fat 1g    
      Monounsaturated Fat 0g    
      Trans Fat 0g    
Cholesterol 15mg     5%
Sodium 860mg     36%
Potassium 0mg    
Total Carbohydrate 20g     7%
      Dietary Fiber 1g     4%
      Sugars 0g    
Protein 8g

http://www.margaretholmes.com/

Cheese of the Week - Brie

Brie
Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process is finished, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature.


Country: France

Milk: cow milk

Texture: soft

Fat content: 45 %

Recommended Wine:     Bourgogne

Producer: Societe fromagere de la Brie
19 Avenue du Grand Morin
77169 Saint-Simeon

Brie /ˈbriː/ is a soft cow's cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.

Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37° C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold (Penicillium candidum, Penicillium camemberti) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.

If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind also darker and crumbly, and is called Brie Noir (Fr: black Brie). Around the Île-de-France where Brie is made, people enjoy soaking this in café au lait and eating it for breakfast.

Overripe Brie contains an unpleasant excessive amount of ammonia which is produced by the same microorganisms required for ripening.

There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Indeed, although Brie is a French cheese, it is possible to obtain Somerset and Wisconsin Brie. Despite the variety of Bries, the French government officially certifies only two types of cheese to be sold under that name: Brie de Meaux and Brie de Melun.

The Brie de Meaux, manufactured outside of Paris since the 8th century, was originally known as the "King's Cheese", or, after the French Revolution, the "King of Cheeses," and was enjoyed by the peasantry and nobility alike. It was granted the protection of Appellation d'origine contrôlée (AOC) status in 1980, and it is produced primarily in the eastern part of the Parisian basin.

Brie is usually purchased either in a full wheel or as a wheel segment. Further sub-division in most homes is subject to social conventions that have arisen to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desirable tip from a wedge of brie is known as "pointing the Brie" and is regarded as a faux pas. The white outside of the cheese is completely edible, and many eat Brie whole.

Camembert is a similar soft cheese, also made from cow milk. However, there are differences beyond the simple geographical fact that Brie originates from the Champagne and Camembert from Normandy. Brie is produced in large wheels and thus ripens differently: when sold it typically has been cut from a wheel, and therefore its side is not covered by the rind; Camembert, meanwhile, is ripened as a small round cheese and sold as such, so it is fully covered by rind. This changes the ratio between the rind and the inner part of the cheese. Furthermore, Brie contains more fat than Camembert.

Tuesday, April 24, 2012

Panko Crusted Orange Roughy Fillet w/ Buttered Corn, Seasoned Black Eye Peas, and...

Dinner Tonight : Panko Crusted Orange Roughy Fillet w/ Buttered Corn, Seasoned Black Eye Peas, and Whole Grain Bread


Found some beautiful looking Orange Roughy Fillets at Kroger the other day and decided to have them tonight. They turned out fantastic but due to the way they are caught and over fishing I'll be using a different mild Fish, perhaps Halibut or Cod. Anyway after rinsing the fillets I rolled them in Flour then dipping them into Egg Beater's, shaking off the excess. Then rolling them in a Panko Bread Crumbs, onion powder, garlic powder, and paprika mix until covered on both sides of the fillets. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. They came out golden brown and delicious! There's going to be some tasty fish sandwiches for lunch tomorrow from the leftovers!

Tried 2 new side items tonight, Margaret Holmes Buttered Corn and Margaret Holmes Seasoned Black Eye Peas. Both turned out very good and will be using them again! I left the web site link for Margaret Holmes products at the end of the post. I also had Healthy Life Whole Grain Bread. For dessert later a Betty Crocker Low Fat Brownie that I had made earlier.




Orange Roughy with Panko

Ingredients
(4) 4oz. Orange Roughy Fillets
1c. Panko Italian Style Bread Crumbs
1tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater's
1/2 c. Flour
1 1/2Tbs. Extra Virgin Olive Oil

Directions
Rinse fillets and pat dry. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into egg whites, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.

Number of Servings: 4


Margaret Holmes

Buttered Corn

Margaret Holmes buttered corn features fresh, handpicked corn with the perfect amount of creamy butter to highlight the taste and freshness.

Seasoned Blackeye Peas

Containing the highest percentage of protein of any other variety of pea, the Black-Eyed- Pea has been a staple in the southern kitchen for decades. Margaret Holmes Seasoned Black-eyed-Peas are slow simmered in a zesty blend flavorful spices and ready to eat right from the can. Nutritious and excellent by themselves or as an ingredient to soups and salads. Just heat-n-serve!


http://www.margaretholmes.com/

Orange Roughy

I had purchased some Orange Roughy and while looking for a recipe ran across this about Orange Roughy. I'll go with Cod or Halibut next time dut to the Orange Roughy Mercury levels and the way it is fished.

Orange Roughy
A deep-sea fish also known as the "slimehead," orange roughy grows slowly and reproduces late in life. These traits make it especially vulnerable to overfishing.

Consumer Note
Orange roughy lives 100 years or more - so the fillet in your freezer might be from a fish older than your grandmother!

Health Alert [Health Alert]
Environmental Defense Fund has issued a health advisory for orange roughy due to high levels of mercury.

Summary
Years of heavy fishing have decimated orange roughy populations. Although there are fishery management plans in place, scientists predict it could take decades for populations to recover.

Another concern with orange roughy is the way it's caught. Bottom trawls are problematic, causing damage to seafloor habitat, especially in the fragile, deep-sea ecosystems where orange roughy live. For these reasons, orange roughy are ranked as a species to "Avoid."

Nutritional Information

Serving = 100 g of raw edible food, wild species.
    Amount per serving
Calories     69 g
Total Fat     0.70 g
Total Protein     14.7 g
Omega-3     0.02 g
Cholesterol     20 mg
Sodium     63 mg

Source: USDA

http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=39

Jello Chocolate Pudding Pecan Fudge Brownies

Jello Chocolate Pudding Pecan Fudge Brownies

If you want some really delicious moist Brownies give these a try! I used Betty Crocker Low Fat Fudge Brownie Mix along with Jello Sugar Free Chocolate Pudding. I also replaced the one Egg with Egg Beater's and instead of regular Oil I used Extra Virgin Olive Oil. I left the Recipe and the Nutrition info at the bottom of the post. The Nutrition stats are as prepared by the instructions. With the added Pudding to the Mix it creates of the most moist Brownies you've ever had.

1 Box Betty Crocker Low Fat Fudge Brownie Mix
1/2 Cup Water
1 TBS. Extra Virgin Olive Oil
1/4 Cup Egg Beater's, Equivalent of 1 Egg.
1 Jello Sugar Free Chocolate Pudding Cup
Chocolate Chips (optional)
I Small Baker Size Package of Chopped Pecans or Walnuts (optional)


1) Preheat oven to 350 degrees for shiny metal or glass pan or 325 for dark or nonstick pan. Grease or use Cooking Spray bottom of pan.
2) Stir Brownie Mix, Jello Pudding, Olive Oil, Optional Items and Egg Beater in Medium Bowl until well blended. Spread in pan.
3) Bake as directed on back of Mix Box or until toothpick inserted 2 inches from side of pan comes out clean.

Nutrition Facts
Serving Size 1/18th package (32g)

Amount Per Serving
Calories from Fat 15
Calories 130

% Daily Values*
Total Fat 2g     3%
      Saturated Fat 0.5g     2%
      Trans Fat 0g    
Cholesterol 0mg     0%
Sodium 125mg     5%
Potassium 70mg    
Total Carbohydrate 28g     9%
      Dietary Fiber 1g     4%
      Sugars 20g    
Protein 1g  

Monday, April 23, 2012

(Leftovers) Chicken & Roasted Red Potatoes w/ Green Beans and..

Dinner Tonight: (Leftovers) Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread



Dinner was so good yesterday I thought I would give it another try tonight! You got to love leftovers when they taste as good as this. I had come across this recipe on the http://www.kraftrecipes.com/home.aspx web site, I left the link and full recipe at the end of the post. I cut the carbs and calories from the Kraft recipe by using Turkey Bacon, Kraft Free Ranch Dressing and 2% Kraft Shredded Cheese. I also cut the amounts of all the ingredients listed to make just half of the recipe amount. I warmed it up and it was just as delicious as it was yesterday. If your looking for a Chicken dinner you have to give this a try!

Chicken & Roasted Red Potatoes

What You Need
1/4 cup KRAFT Ranch Dressing
6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices OSCAR MAYER Bacon
1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

Make It

*POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

*BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Kraft Kitchens Tips
Serving Suggestion

*Serve with cooked fresh green beans.

Special Extra
*Mix 1/2 tsp. hot pepper sauce with ranch dressing before pouring over chicken.

nutritional info per serving

Calories  430
Total fat  24 g
Saturated fat  9 g
Cholesterol  110 mg
Sodium  410 mg
Carbohydrate  21 g
Dietary fiber  3 g
Sugars  2 g
Protein  31 g
Vitamin A  8 %DV
Vitamin C  10 %DV
Calcium  15 %DV

http://www.kraftrecipes.com/recipes/chicken-roasted-red-potatoes-132470.aspx

One of America's Favorite - Pie

A slice of an apple pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry, but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and the filling covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher or cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging.

The introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle bread loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.

The first pies appeared around 9500 BC, in the Egyptian Neolithic period or New Stone Age, when the use of stone tools shaped by polishing or grinding became common, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving. Early pies were in the form of galettes wrapping honey as a treat inside a cover of ground oats, wheat, rye or barley. These galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, located in the Valley of the Kings. Sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer.

With the knowledge transferred to the Ancient Greeks, historians believe that the Greeks originated pie pastry. Then a flour-water paste (add fat, and it becomes pastry), wrapped around meat, served to: cook the meat; seal in the juices; and provide a lightweight sealed holder for long sea journeys. This transferred the knowledge to the Romans who, having conquered parts of Northern Europe and southern Spain were far more adept at using salt and spices to preserve and flavour their meat.

The 1st century Roman cookbook Apicius make various mention of various recipes which involve a pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234-149 BC) who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called Placenta. Also called libum by the Romans, it was more like a modern day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.

Pies remained as a core staple of diet of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an excellent adaptation of the pie to a working man's daily food needs.

Medieval cooks were often restricted in cooking forms they were able to use, having restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be easily cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box), with straight sealed sides and a top; open top pies were referred to as traps. This may also be the reason why early recipes focus on the filling over the surrounding case, with the partnership development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour.

The first reference to "pyes" as food items appeared in England (in a Latin context) as early as the 12th century, but no unequivocal reference to the item with which the article is concerned is attested until the 14th century (Oxford English Dictionary sb pie).

Song birds at the time were a fine delicacy, and protected by Royal Law. At the coronation of eight-year old English King Henry VI (1422–1461) in 1429, "Partryche and Pecock enhackyll" pie was served, consisting of cooked peacock mounted in its skin on a peacock filled pie. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam and identify a good pie.

The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on berries and fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to stretch ingredients and also used round shallow pans to literally "cut corners," and create a regional variation of shallow pie.

Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops.

Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots and peas). Frozen pot pies are often sold in individual serving size.

Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.


Coconut Custard Pie (Diabetic Friendly)

Serves: 8

Ingredients

    Pastry for single-crust 9 inch pie
    4 eggs
    2 cups 2% milk
    1 cup Equal® Spoonful or Granulated*
    2 tablespoons cornstarch
    1/2 teaspoon salt
    1/2 cup toasted flaked coconut
    1 teaspoon coconut extract (optional)

    * May substitute 24 packets Equal sweetener

Directions

    Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
    Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.
    Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information (Per Serving)
Calories:    194
Protein:    6 g
Sodium:     301 mg
Cholesterol:    115 mg
Fat:     11 g
Carbohydrates:     19 g
Exchanges:     1/2 milk, 1/2 starch, 2 fat

http://www.diabeticgourmet.com/recipes/html/987.shtml

Sunday, April 22, 2012

Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread

Dinner Tonight: Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread



What do you get when add Chicken Breast, Red Potatoes, 2% Cheese, Turkey Bacon, and Kraft Free Ranch Dressing all together, my dinner! Came across this recipe on the http://www.kraftrecipes.com/home.aspx web site, I left the link and full recipe at the end of the post. I cut the carbs and calories from the Kraft recipe by using Turkey Bacon, Kraft Free Ranch Dressing and 2% Kraft Shredded Cheese. I also cut the amounts of everything listed to make just half of the recipe amount. Everything turned out delicious! As they say on the Food Network "Winner, Winner, Chicken Dinner". A must try recipe!

The Chicken was moist, tender and really flavorful. I marinated the Chicken for about an hour in a 1/4 cup of Kraft Free Ranch Dressing and a 1/2 teaspoon of Frank's Red Hot Sauce. I then preheated the oven to 400ºF. I cooked the Oscar Mayer Turkey Bacon in large skillet on medium heat until crisp. Removed the bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drained bacon on paper towels. Then added the Red Potatoe chunks and Onions to reserved drippings; cooked 5 min., stirring occasionally. Removed from the heat. Crumbled the bacon. Added to potato mixture; mixing lightly. Spooned into 13x9-inch baking dish. Removed chicken from marinade; discard marinade. Place chicken over potato mixture. I baked the dish for 1 hour and 10 minutes until the potatoes were tender and chicken read 165ºF. Topped with Kraft 2% Shredded Sharp Cheddar Cheese and Parsley. I also had a side of Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.





Chicken & Roasted Red Potatoes

What You Need
1/4 cup KRAFT Ranch Dressing
6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices OSCAR MAYER Bacon
1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

Make It

*POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.

*BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Kraft Kitchens Tips
Serving Suggestion

*Serve with cooked fresh green beans.

Special Extra
*Mix 1/2 tsp. hot pepper sauce with ranch dressing before pouring over chicken.

nutritional info per serving

Calories  430
Total fat  24 g
Saturated fat  9 g
Cholesterol  110 mg
Sodium  410 mg
Carbohydrate  21 g
Dietary fiber  3 g
Sugars  2 g
Protein  31 g
Vitamin A  8 %DV
Vitamin C  10 %DV
Calcium  15 %DV

http://www.kraftrecipes.com/recipes/chicken-roasted-red-potatoes-132470.aspx


Saturday, April 21, 2012

Cincinnati Style Chili Cheese Coneys

Dinner Tonight: Cincinnati Style Cheese Coneys

One of Cincinnati's favorite foods Cheese Coneys! I used Ball Park White Smoked Turkey Franks, 1 Can of Skyline Chili, French’s Mustard, Frank’s Red Hot Sauce (Optional), 4 Slices of Tamed Jalapeno Peppers (Chopped), Kraft 2% Shredded Sharp Cheese, and Healthy Life Hot Dog Buns. Put it all together and you have the Cincinnati Style Chili Cheese Coney. As an option you can add Chopped Onions.

For dessert/snack later some Nachos. Mom and Dad has been wanting some Nachos so that was the snack for tonight. I used Tostio's Whole Grain Scoops, Hormel Turkey Chili w/ Beans, Sliced Black Olives, Jalapeno slices, and Kraft 2% Shredded Sharp Cheddar. Layered everything together and baked it at 350 degrees until the Cheese had melted and the Scoops were warmed, too good!

One Great Sandwich, Grouper Sandwich!

For lunch it was good and bad. The good the delicious Fish Sandwich I had. The bad that was the last fillet of the Gulf Coast Grouper. This was leftover from dinner the other night. I warmed the fillet up and topped with Heinz Premium Tarter Sauce and Lettuce. Served on a Healthy Life Whole Grain Bun. Hopefully I'll be getting some more of the Grouper soon! Time to enjoy. 

Earth Day. 4.22.12

Earth Day. 4.22.12

On April 22, more than one billion people around the globe will participate in Earth Day 2012 and help Mobilize the Earth™. People of all nationalities and backgrounds will voice their appreciation for the planet and demand its protection. Together we will stand united for a sustainable future and call upon individuals, organizations, and governments to do their part.

Attend a local Earth Day event and join one of our Earth Day campaigns as we collect A Billion Acts of Green® and elevate the importance of environmental issues around the world.

Earth Day: The History of A Movement

Each year, Earth Day -- April 22 -- marks the anniversary of what many consider the birth of the modern environmental movement in 1970.

The height of hippie and flower-child culture in the United States, 1970 brought the death of Jimi Hendrix, the last Beatles album, and Simon & Garfunkel’s “Bridge Over Troubled Water”. Protest was the order of the day, but saving the planet was not the cause. War raged in Vietnam, and students nationwide increasingly opposed it.

At the time, Americans were slurping leaded gas through massive V8 sedans. Industry belched out smoke and sludge with little fear of legal consequences or bad press. Air pollution was commonly accepted as the smell of prosperity. “Environment” was a word that appeared more often in spelling bees than on the evening news.  Although mainstream America remained oblivious to environmental concerns, the stage had been set for change by the publication of Rachel Carson's New York Times bestseller Silent Spring in 1962.  The book represented a watershed moment for the modern environmental movement, selling more than 500,000 copies in 24 countries and, up until that moment, more than any other person, Ms. Carson raised public awareness and concern for living organisms, the environment and public health.

Earth Day 1970 capitalized on the emerging consciousness, channeling the energy of the anti-war protest movement and putting environmental concerns front and center.

http://www.earthday.org/

Friday, April 20, 2012

Baked Chicken Breast Strips w/ Steamed Harvest Vegetables and...

Dinner Tonight: Baked Chicken Breast Strips w/ Steamed Harvest Vegetables and Whole Grain Bread



Baked Chicken Breast Strips with Steamed Vegetables for dinner tonight. It would be hard to find an easier dinner to make than this. I used Pilgrim's Southern Style Breast Strips that I baked at 350 degrees for 30 minutes. I love these Chicken Strips not only are they easy to prepare but delicious also! At only 190 calories and 17 carbs per serving you can a bit extra and still not have a lot of calories and carbs. I prefer these over Tyson or any other brand of frozen chicken. These taste better than any other brand in my opinion. I served them with a side of JB'S Fat Boy Sticky Stuff BBQ Sauce.

For sides I used Pict'sweet Harvest Vegetables with Roasted Red Potatoes and Herb and Garlic Seasoning. Another item that's easy to prepare. Just microwave them in their steamable bag they come in on high for 5 minutes an d you have some steaming hot delicious vegetables. Pict'sweet has several different vegetable products but this is my favorite. It contains sugar snap peas, carrots and robust roasted red potatoes in a garlic seasoning. This is only 60 calories and 13 carbs per serving so another item you can have a little extra of and not over do the calories or carbs. At the bottom of the post I left the item descriptions and web site links for both the Chicken and Vegetables. I also had Healthy Life Whole Grain Bread topped with I Can't Believe It's Not Butter. For dessert later a slice of Pillsbury Nut Quick Bread with a scoop of Breyer's Carb Smart Vanilla Ice Cream.



Pilgrim's Southern Style Breast Strips
(Ready to Cook)
Southern Taste

Pilgrim's Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother's delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

    Appetizers
    Snacks
    Lunch or Dinner Entrées
    Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
      % Daily Value*
Total Fat     6 g     9 %
Cholesterol     40 mg     13 %
Sodium     940 mg     39 %
Total Carbs     17 g     6 %
Dietary Fiber     1 g     4 %
Sugars     1 g    
Protein     17 g      

http://www.pilgrims.com/products/productinfo.aspx?id=10




Harvest Vegetables with Roasted Red Potatoes and Herb and Garlic Seasoning
The rustle of leaves, chilly evenings and a good walk in the woods. It’s harvest time, and we’ve brought together sugar snap peas, carrots and robust roasted red potatoes – great vegetables of early fall to steam up for a burst of real stick-to-the-ribs flavor.


Nutrition Facts
Serving Size 1 cup (94.7 g)
Amount Per Serving
Calories 60
Calories from Fat 0
% Daily Value*
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 220mg 9%
Total Carbohydrates 13.0g 4%
Dietary Fiber 2.0g 8%
Sugars 3.0g
Protein 2.0g

http://www.pictsweet.com/our-products/harvest-vegetables-with-roasted-red-potatoes-and-herb-and-garlic-seasoning

Geauga County Maple Festival - Chardon, Ohio

Geauga County Maple Festival - Chardon, Ohio

Treat yourself to a
SWEET time at the
GEAUGA COUNTY MAPLE FESTIVAL !!!

GEAUGA COUNTY MAPLE FESTIVAL!!
April 26, 27, 28 & 29, 2012

2012 IS OUR 83rd YEAR !!

The Geauga County Maple Festival is held on beautiful Chardon Square and opens on Thursday of the last full weekend in April. The festival celebrates the production of maple syrup, a leading agricultural industry in Northern Ohio.

Events include two grand parades, maple syrup judging & auction, queen's contest, photo contest, "Sap Run", bathtub races, craft show, concessions, rides, and continuous grandstand entertainment.

Festival opening/closing times:
(weather permitting)
Thursday  Noon - 10 p.m.
Friday  10 a.m. - 11 p.m.
Saturday  10 a.m. - 11 p.m.
Sunday   11 a.m. - 7 p.m.

http://www.maplefestival.com/homecountdown.html

Starting the day off light and healthy!

Starting the day off light and healthy!

Light Multi-Grain English Muffin, Sugar Free Blackberry Jam, and Decaf Hot Brewed Green Tea and that started the morning off right! Throw in the newspaper and I'm set. I always use Healthy Life Original Light Multi-Grain English Muffins and Smucker's Sugar Free Jam The breads are always fresh and the Jam is fantastic! You can't tell it's Sugar Free and comes in several varieties. I've been drinking Green Tea since 2006. I really enjoy a hot cup of Tea and the health benefits are a plus. Time to eat and read the paper.

Healthy Life Original Light Multi-Grain English Muffins

    80 Calories per Muffin
    13 Net Carbs per Muffin
    Low Fat
    98% Fat Free
    0g Trans Fat
    No Saturated Fat
    No Cholesterol
    Reduced Sodium
    Good Source of Fiber
    Good Source Vitamin B2 And B3 (Riboflavin and Niacin)
    No High Fructose Corn Syrup
    No Artificial Colors or Flavors
    10 grams of Whole Grain per muffin

http://www.healthylifebread.com/


Smucker's Seedless Blackberry Jam with Splenda

Sugar Free

Now you can have all the taste you want, without sugar – and with 80 percent fewer calories than regular preserves. Whether you're sweet on Splenda® or have a taste for NutraSweet®, Smucker's Sugar Free preserves are sure to please.

Nutrition Facts

    Serving Size 1 Tbsp (17g)
    Servings Per Container About 21
    Amount per Serving
    Calories 10
    % Daily Value*
    Total Fat 0g0%
    Sodium 0mg0%
    Total Carbohydrate 5g2%
        Sugars 0g
    Protein 0g

http://www.smuckers.com/products/group.aspx?groupId=1



Bigelow Green Tea Decaffeinated

Decaffeinated Green Tea offers the same delicious flavor of regular Green Tea in a naturally decaffeinated form. Our natural decaffeination process removes 99.6% of the caffeine without sacrificing flavor or the benefits of green tea.

Our tea bags are sealed for freshness in airtight, flavor protecting fresh packs to ensure your full enjoyment. USDA organic. Certified 100% Organic. Bigelow Certified 100% Organic Decaffeinated Green Tea - tea with a healthy attitude! Mother Nature gave us a wonderful gift when she packed beneficial antioxidants into Green Tea - powerful combatants that protect the body's healthy cells from billions of naturally occurring free radicals, unstable molecules that when left unchecked, may lead to a host of degenerative diseases. Studies show that drinking 2-3 cups of tea may improve your chances of fending off these invaders. But that's only half the story. The Certified 100% Organic tea contained in this package has the added benefits from having been grown by socially-responsible farmers who are committed to using only natural fertilizers that are free of synthetic pesticides and additives, and to maintaining safe, healthy growing environments for today and for generations to come. Your assurance that Bigelow Certified 100% Organic Decaffeinated Green Tea is healthful and delicious.

The USDA Organic and QAI seals are your assurance that Bigelow Certified 100% Organic Decaffeinated Green Tea has been grown and produced in strict accordance with the Organic Industry's highest standards. The Bigelow name means this tea has been expertly processed to bring up the tea's natural, mellow green flavor, then carefully overwrapped in protective fresh packs to seal in its delicate flavor and goodness. So enjoy Bigelow Certified 100% Organic Decaffeinated Green Tea often. It's great tasting, good for the environment, and good for you, too! Certified Organic by QAI, Inc. Blended and packaged in the U.S.A

http://www.bigelowtea.com/

Thursday, April 19, 2012

Fried Gulf Coast Grouper w/ Brown Rice, Asparagus, and Whole Grain Bread

Dinner Tonight: Fried Gulf Coast Grouper w/ Brown Rice, Asparagus, and Whole Grain Bread



It's always a sad day when I'm preparing my last bag of the Gulf Coast Grouper. This batch has been fantastic, bursting with flavor! P.S. Jim if you read this send more fish! I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn. I fried the fillets in a tablespoon of Extra Virgin Olive Oil on medium until it was golden brown. It's just incredible the flavor of these fillets. Hoping I get more soon (Hint, Hint) Plus the nice thing enough left over for a fish sandwich for lunch tomorrow!

For my sides I had some Uncle Ben's Brown Rice. I used the single serving microwave Uncle Ben's. I also had Grilled Asparagus along with Healthy Life Whole Grain Bread. For dessert/snack later this evening some Townhouse Reduced Fat Flip It Crackers topped with President's Pub Cheddar Cheese and Hormel Turkey Pepperoni.

Wednesday, April 18, 2012

Crock Pot Baby Back Ribs w/ Mashed Potatoes, Green Beans, and...

Today’s Menu: Crock Pot BBQ Baby Back Ribs w/ Mashed Potatoes, Green Beans, and Whole Grain Bread



My Mom requested Ribs so Ribs it is! I had the ribs ready and in the crock pot by 9:30 this morning and by 1:30 the aroma of the ribs and BBQ was incredible! I had purchased the Baby Back Ribs at Kroger the day before. I used JB's Fat Boy Rub and J B's Fat Boy Haugwaush Barbecue Sauce on the ribs. I first applied a light rub of the seasoning on to the ribs and I then brushed a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low. After 5 hours I applied the other half of Haugwaush to the Ribs.  The ribs came out perfect! Tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. At the end of the post I left the JB's Sauce description and web site link.

For sides we had Bob Evan's Mashed Potatoes, Green Beans, and Whole Grain Bread. For dessert later I made a loaf of Pillsbury Nut Quick Bread. A slice of Nut Bread topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

J B's Fat Boy

Products available in stores include the following BBQ sauces and rubs:

SAUCES

    JB's Fat Boy Haugwaush
    JB's Fat Boy Chipotle Sauce
    JB's Fat Boy Sticky Stuff
    JB's Fat Boy Cowgirl Sweet & Hot Finishing Glaze

RUBS

    JB's Fat Boy Premium All-Purpose Rub
    JB's Fat Boy Sweet Rub
    JB's Fat Boy Premium Steak Rub
    JB's Fat Boy Cowgirl Ride 'Em Rub
    NEW! JB's Fat Boy Prime Angus Rub
    JB's Fat Boy Pecan Rub

http://www.jbsfatboy.com/index.html

Cheese of the Week - Beer Cheese

A container of Kentucky Beer Cheese brand spread.
Beer Cheese

The cheese was created in Germany, but now it is known worldwide. Produced in America, mostly in Wisconsin, it is quite pungent, salted cheese. It ripens for a period of seven months in highly humid conditions. Germans are known to dip this cheese in beer as a tasty snack. Beer Cheese is also known as Bierkaese or Weisslacker.


Country: Germany
Milk: cow milk
Texture: soft

Beer cheese is a cheese spread most commonly found in Kentucky. Similar spreads can be found in other regions of the United States, but beer cheese itself is not widely distributed. Despite this fact, the spread is nearly ubiquitous in Kentucky. There are a number of different brands that are popular, including Hall's, Kentucky Beer Cheese and others - most are similar in taste and texture. Fans of the snack usually have their "favorite" brand, and there are many homemade versions which use a wide variety of ingredients to add personalization.

Commercially produced beer cheese usually consists of a processed cheese base with a sharp cheddar flavor, while homemade varieties almost always start with sharp cheddar cheese. To this, enough beer is added to provide flavor and texture, as well as garlic, and a variety of spices including dry mustard, horseradish and cayenne pepper. Most varieties come in "mild" and "hot" versions, but all tend to have a strong garlic flavor. Beer cheese is traditionally served with saltine crackers, though it can be found served with various other crackers and crudités, most often as an appetizer.

While there are conflicting stories about beer cheese's origins, it appears to have first been served in the 1940s at a restaurant in Clark County, Kentucky known as Johnny Allman's. The owner of the restaurant, John Allman, credited the invention of the cheese dip to his brother, Joe Allman, a chef in Phoenix, Arizona. Joe's Southwestern influence is said by some to explain the spread's spicy nature.

Below is one of many Beer Cheese Dip recipes.

BEER-CHEESE DIP

1 lb. process cheese spread loaf, cut into pieces
1/2 cup regular or non-alcoholic beer (any brand)
1/2 to 1 teaspoon red pepper sauce
bite-sized vegetables, bread cubes, or pretzels (if desired)

Heat cheese and beer in a 3-quart saucepan over medium heat. Stir constantly, until the cheese is melted and the mixture is smooth. Stir in the red pepper sauce.

Remove mixture and place in an earthenware fondue dish, electric cooking pot, or chafing dish. Keep warm on low heat setting.

Serve with vegetables, bread, or pretzels!

Tuesday, April 17, 2012

Shrimp and Scallop Gumbo!

Dinner Tonight: Shrimp and Scallop Gumbo




When it's time it's time and it was time for some Gumbo! Got the 5 qt. cooker out and made the Gumbo. If you want a quick but yet delicious and thick Gumbo you'll have to try  Luzianne Gumbo Dinner Kit. It contains a packet that contains the Rice, Vegetables, Seasoning, and Roux Mix. I added Shrimp, Scallops, Potatoes, Crumbled Turkey Bacon, and Mini Carrots. It came out delicious! Plus a lot leftover to freeze and have later. I left the recipe and Gumbo description at the end of the post. I made a side of Pillsbury Reduced Fat Crescent Rolls to go along with the Gumbo and soak up some of that wonderful Roux. I'd have to say this was the best Gumbo I ever made. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.




Ingredients

1 Pound of Shrimp and Sea Scallops

4 Slices of Turkey Bacon

2 Russet Potatoes (Diced)

10 or more Mini Carrots

6 Cups of Water

2 Tablespoons of Extra Virgin Olive Oil

Pepper, Sea Salt for seasoning

1 Box of Luzianne Gumbo Dinner Kit



*Dice the Russet Potatoes and microwave for 4 minutes to soften

*Fry Bacon and set aside when done.

*In a 4-5 Quart pot,bring water and Olive Oil to a boil

*Add Luzianne Gumbo while stirring

*Empty half of the Red Pepper Packet into the Gumbo. Put remainder aside.

*Reduce Heat , Cover and simmer for 18 minutes. Meanwhile quarter the Sea Scallops, peel the raw Shrimp, and crumble the Turkey Bacon.

*Taste, and if desired, add remaining Red Pepper from packet and Sea Salt. Add the Shrimp, Scallops, Crumbled Turkey Bacon, Mini carrots and Potatoes. Cover and continue to simmer for 7 more minutes.


Luzianne Gumbo Dinner Kit

Nutrition Facts

Serving Size 0.2 box

Servings Per Container 5
Amount Per Serving
Calories 160     Calories from Fat 10
% Daily Value*
Total Fat 1 g     2%
Saturated Fat 0 g     0%
Trans Fat —
Cholesterol —     —
Sodium 760 mg     32%
Potassium —     —
Total Carbohydrate 33 g     11%
Dietary Fiber 1 g     4%
Sugars 3 g
Protein 4 g

Are These Power Foods in Your Diet?

*Another good article from Diabetic Living On Line.

If you already follow a healthful meal plan filled with whole grains, fresh fruits and veggies, and lean protein, congratulations! You're on your way to a long, healthy life and are taking a major step in controlling your weight and blood glucose levels. Plus, you're probably already eating a bunch of the foods on this list.

For those who are taking the baby-steps approach to eating better, this list is even more helpful. Not only are these power foods high in fiber, antioxidants, and vitamins and minerals, they're also familiar and easy to find. That means you don't have to hunt down any exotic ingredients or shop at specialty grocery stores to find foods that will help you get on track with a healthful meal plan....

*You can read the entire article by clicking the link below.

http://www.diabeticlivingonline.com/food-to-eat/nutrition/power-foods-for-diabetes/?sssdmh=dm17.590818&esrc=nwdlo041712&email=2933188293

Monday, April 16, 2012

Grilled Bison Sirloin & Sauteed Mushrooms w/ Baked Potato, Boiled Carrots and...

Dinner Tonight: Grilled Bison Sirloin & Sauteed Mushrooms w/ Baked Potato, Boiled Mini Carrots, and Whole Grain Bread




Beautiful outside today so I fired the grill up! I grilled a Bison Sirloin. As I've said in past posts when preparing Bison you have to keep a close eye on it as it gets done really quick. I grilled each side 4 minutes and it came out a perfect medium rare, tender and juicy! I topped it with some Sauteed Baby Bella Mushrooms that I seasoned with Sea Salt, Ground Smoked Cumin, and Parsley. For side dishes I had a Baked Potato, Boiled Mini Carrots, and Healthy Life Whole Grain Bread. Later for dessert a bowl of Breyer's carb Smart Vanilla Ice Cream topped with some warmed Cinnamon Apple Slices.

One of America's Favorites - - Chowder

New England clam chowder
In North America Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often with milk or cream and mostly eaten with saltines. Some varieties are traditionally thickened with crushed ship biscuit instead of flour, which is more usual. New England clam chowder - perhaps the best known chowder - is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter, it. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream, and typically omits potatoes; Corn chowder ; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

Origin of the term is obscure. One possible source is French chaudière, the type of pot in which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole - a generic name for a set of main courses originally prepared in a dish called a casserole.)

The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.

Fish chowder, corn and clam chowder, continue to enjoy popularity in New England and Atlantic Canada.

Types of chowder:

*Clam chowder - Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect.

Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.

*Corn chowder - Corn chowder is a type of thick soup or chowder similar to New England clam chowder, with corn substituted for clams in the recipe.

*Southern Illinois chowder - Southern Illinois Chowder is a thick stew/soup very different from the New England and Manhattan chowders. The term "chowder" is of French-Indian origin. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost.

Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons. Invariably prepared according to secret recipes, the ingredients are added to boiling water according to their cooking time, so that all are cooked and ready at the same time. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Chowder is usually considered ready when the ingredients have amalgamated into a fairly thick soup, usually taking four or more hours. The kettles must be stirred almost continuously so that the chowder does not "catch" on the base and scorch. This is accomplished using a wooden blade known as a "paddle". Measuring between eighteen to twenty-four inches long and six to eight inches wide, a paddle has had several bored holes through the blade and a handle attached at right angles. One cook will paddle the chowder - causing the bones to rise - and another cook, called "the bone picker," will use tongs to pick out bones as they separate from the meat.

In 1958, the County Commissioners of Edwards County, Illinois, proclaimed their county the "Chowder Capital of the World."

*Bermuda Fish Chowder - Bermuda fish chowder is a soup that is considered the national dish of Bermuda, a British Overseas Territory in the North Atlantic Ocean. Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and "Sherry Pepper Sauce". The recipe is believed to have been developed by the 17th century British colonizers of Bermuda. Bermuda fish chowder is of a much lighter consistency than chowders that are thickened with milk or cream. It is sometimes compared with bouillabaisse.

Sunday, April 15, 2012

Tofu Spaghetti and Turkey Meatballs

Today's Menu: Tofu Spaghetti and Turkey Meatballs


Tofu Spaghetti! Years ago I would have said "No Way" but now as I'm older and trying to eat more healthy this is great! I used House Food Tofu Shirataki Spaghetti Shaped Tofu. I made Mac & Cheese with Elbow Macaroni shaped Tofu a couple of weeks ago so I wanted to give Spaghetti and Meatballs a try. I heated the Tofu by the instructions, which I left at the bottom of the post along with description and web links.

 For my sauce I used my favorite pasta Sauce, Bella Vita Low Carb Meat Flavored Pasta Sauce. If you watching the calories and carbs this sauce is the Bomb! Comes in Roasted Garlic and Meat Flavored and is only 70 calories and 6 carbs! The Meatballs were Honey Suckle White Turkey Meatballs. Love these Meatballs great flavor and they make a delicious Meatball Sub! They are 190 calories and 6 carbs per serving (3 Meatballs). I seasoned it with McCormick Grinder Italian Seasoning and topped everything with a sprinkle of Kraft Shredded Parm and Kraft 2% Shredded Sharp Cheddar. The nice part about this dinner, besides being delicious, is you can have a second helping and still have a low calorie and carb dinner. The one bag of Tofu makes more than enough for two people. For dessert/snack later a 100 Calorie Bag of Jolly Time Mini Bag of Pop Corn.  


House Tofu Shirataki.
Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku - a member of the yam family and tofu.
It is a healthy, uniquely textured noodle - that pleases people of all ages!

    VARIETY OF SHAPES:
        Macaroni New!
        Spaghetti
        Fettuccine
        Angel-Hair

*The Macaroni shape is available in only selected retailers.

    LOW CARB - only 3g of carbs per serving
    LOW CALORIE - 20 calories per 4 oz serving
    FIBER - 2g per serving
    NO CHOLESTEROL
    NO SUGAR
    GLUTEN-FREE, DAIRY-FREE
    CONTAINS 10% CALCIUM
    VEGAN
    KOSHER CERTIFIED

*TOFU SHIRATAKI CANNOT BE FROZEN

Directions:
Step 1: Empty your noodles into a strainer, and rinse them with water to get rid of the liquid they were packed in.

Step 2: Dry them as thoroughly as possible by blotting with paper towels -- remove as much moisture as possible. We cannot stress enough how important this is.

Step 3: Cut them up a bit; they can be VERY long. (Fun fact: We once found a noodle that was six feet long!) Kitchen shears (scissors you use only for food) make this super-easy.

Step 4: Heat your noodles for a minute or two in the microwave or in a skillet on the stove. (If microwaving, you may want to blot for liquid one more time before adding sauce.)

http://www.house-foods.com/Tofu/tofu_shirataki.aspx

http://www.hungry-girl.com/biteout/show/2157