Thursday, February 28, 2013

BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and...


Dinner Tonight: BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread





Not much going on around here today and outside it's gloomy, cold, and snow flurries, BLAH! For dinner I prepared a  BBQ Baked Pork Chop w/ Sliced New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread.



I had a Center Cut Pork Loin Chop in the freezer that I set out over night in the fridge to thaw. About noon today I marinated it in JB's Fat Boy HaugWaush BBQ Sauce until I was ready to bake it. To prepare I baked it a small broiler pan that has a rack in it. After I preheated the oven to 400 degrees I baked the Chop for    minutes, until the temperature reached 165 degrees. The Chop came out moist and flavorful. The JB's Fat Boy Sauces are the best, whether it's Pork, Chicken, or Beef their sauces are hard to beat.


For  side dishes I had Del Monte Sliced New Potatoes, Margaret Holmes Seasoned Blackeye Peas, and a baked small castiron skillet of Martha White Cornbread. For the Potatoes and Blackeye Peas just empty the cans into a small sauce pan and heat and serve. The Cornbread was made with Martha White Brand Corn Meal. For dessert later a Jello Sugarless Dark Chocolate Pudding.





Martha White Cornbread


The Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

Kitchen Hint of the Day!

Never add salt to the water when boiling corn; table salt contains traces of calcium, which will toughen the kernels. Instead, add a little milk, which will bring out the sweetness of the corn.

2013 Maple Syrup Festival at Hueston Woods State Park


2013 Maple Syrup Festival at Hueston Woods State Park

The annual event offers syrup-making demos, hayrides over the next two weekends.


HUESTON WOODS - The end of winter and the beginning of spring signal much more than rain showers and blooming flowers. It marks the beginning of maple syrup season as well.
Hueston Woods State Park is hosting its 46th annual Maple Syrup Festival March 3-4 and 10-11, featuring syrup-making demonstrations, a pancake breakfast, hayrides and authentic Ohio maple syrup for sale.
“It’s a really popular event,” said Chad Smith, naturalist supervisor for Hueston Woods. “It signals the start to our busier season and is family friendly for all ages.”

The festival examines the craft and history of maple syrup production in Ohio, and will offer tours throughout the park’s nature preserve where maple trees are tapped for their sap, Smith said.
That sap is later cooked and evaporated into maple syrup through a variety of methods, Smith said.
“We’ll be demonstrating the Native American version (of making maple syrup) all the way to the pioneer version, which is most like the current way,” Smith said.
The hourlong tours will begin at the park’s Pioneer Farm and hayrides will escort patrons to the nature preserve.
Patrons will then walk the park’s Sugarbush Trail through the preserve while listening to park guides recount the history of maple syrup production and providing demonstrations. The tour then ends at what Smith calls “The Sugar Shack,” where the maple sap is transformed into tasty syrup.
“Hiking on the tour is low impact, but for those who can’t hike the hayride will take them directly to the ‘Sugar Shack,’” Smith said.

The Hueston Woods Lodge will also offer a pancake breakfast all four days, featuring — what else —Ohio maple syrup, Smith said.
Though the maple syrup made at Hueston Woods won’t be available for sale, the festival will offer syrup from other producers throughout Ohio for purchase, Smith said.
“We have sold our maple syrup traditionally in the past, but we don’t have the manpower to do that anymore,” Smith said.

“We’ll probably tap 50 to 75 trees in the park for the demonstrations. If we wanted to sell it, we would have to tap 300 to 400 trees; it takes 30 gallons of sap for one gallon of syrup.”
Admission to the park and the festival is free, Smith said.
“It’s a great event, and depending on the weather we can have 2,000 people or more,” Smith said.
“Hopefully everyone who comes goes away with understanding a little more about how syrup is made.”

How to go
What: Hueston Woods State Park 46th Annual Maple Syrup Festival
When: Noon to 4 p.m. March 3, 4, 10 and 11
Where: Hueston Woods State Park, 6301 Park Office Road, College Corner
Admission: Free
What: Pancake Breakfast at Hueston Woods State Park Lodge
Hours: 7 a.m. to 1 p.m.
Cost: $6 adults, $5 children 10 and younger

- See more at: http://www.middletownjournal.com/news/entertainment/maple-syrup-festival-on-tap-at-hueston-woods/nMy6y/#sthash.N7bELDSt.dpuf

Saturday, March 2 and Sunday, March 3 - Maple Syrup Festival

Please join us for our 47th Annual Maple Syrup Festival!
2 WEEKENDS!!
March 2nd-3rd and 9th-10th!

7am - 1pm
Pancake Breakfast at the Lodge
$6 for adults and $5 for children 10 and under.

Noon - 4pm
Maple Syrup Tours
Begin with a hay ride at the Pioneer Farm on
Brown Rd. next to the Golf Course.
No dogs or other pets allowed on the tour.

Enjoy a hike through the “Big Woods” a designated State Nature Preserve, and learn the art of Maple Syrup production as well as the cultural and natural history of the area. Food, beverages and Maple Syrup will be on sale throughout the day.

10am - 4:30pm
Visit the Nature Center
Tour our indoor/outdoor exhibits of Reptiles,
Birds of Prey, our resident Bobcat and more!

Any Questions?
Call a Park Naturalist 513-524-4250
We’ll see you there!

Saturday, March 9 and Sunday, March 10 - Maple Syrup Festival

Please join us for our 47th Annual Maple Syrup Festival!
2 WEEKENDS!!
March 2nd-3rd and 9th-10th!

7am - 1pm
Pancake Breakfast at the Lodge
$6 for adults and $5 for children 10 and under.

Noon - 4pm
Maple Syrup Tours
Begin with a hay ride at the Pioneer Farm on
Brown Rd. next to the Golf Course.
No dogs or other pets allowed on the tour.

Enjoy a hike through the “Big Woods” a designated State Nature Preserve, and learn the art of Maple Syrup production as well as the cultural and natural history of the area. Food, beverages and Maple Syrup will be on sale throughout the day.

10am - 4:30pm
Visit the Nature Center
Tour our indoor/outdoor exhibits of Reptiles,
Birds of Prey, our resident Bobcat and more!

Any Questions?
Call a Park Naturalist 513-524-4250
We’ll see you there!


http://huestonwoodslodge.com/activities/calendar-of-events/march-2013/

Wednesday, February 27, 2013

Chicken ‘n’ Noodles w/ Sugar Snap Peas and Whole Grain Bread


Today’s Menu: Chicken ‘n’ Noodles w/ Sugar Snap Peas and Whole Grain Bread




Rain, rain go away..... but not for another 4 days they say. For dinner tonight It was one of my favorite comfort foods, the Margaret Holmes Simple Suppers Chicken ‘n’Noodles Fixins’ along with Sugar Snap Peas and Whole Grain Bread.



 It comes in a 5 serving can and contains the Noodles and Seasoning, just add 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. The broth that’s with Noodles is incredible! Rich and thick and seasoned just right. I left the info and web site link to Margaret Holmes at the end of the post. I had sides of Sugar Snap Peas and Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Peach Slices.





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/

The Wild Idea Buffalo Recipe of the Week: Buffalo Stuffed Ravioli with Simple Tomato Sauce


The Wild Idea Buffalo Recipe of the Week is Buffalo Stuffed Ravioli with Simple Tomato Sauce. This recipe can be found at http://wildideabuffalo.com/. The website is not only full of great recipes but also an online store full of Buffalo Products, check it out! I might add the best tasting Buffalo I've ever had!




Bison Stuffed Ravioli
Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6)

When rolling out dough, do not take it to thin, your ravioli’s will break open. Take only to dial 6 on your pasta roller. Also its unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process.

Simple Tomato Sauce:

*1 teaspoon olive oil
*1 large headed shallot, peeled and julienned
*1 quart jar canned tomatoes (or best canned tomatoes available)
*1 sprig fresh oregano, leaves only chopped
*1 sprig fresh basil, leaves only chopped
*½ teaspoon salt
*¼ teaspoon pepper
*1 cup water

1. In saucepan, heat oil over medium high heat.
2. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned.
3. Add tomatoes, seasoning and water and stir to incorporate.
4. Bring to a simmer and remove from heat until ready to use.


Ravioli Filling:

* 1 lb. Italian Buffalo Sausage
* 8 oz. fresh Buffalo Mozzarella, drained for 1 hr.


Pasta Dough Ingredients: Makes 30 + Raviolis

* 1 cup Semolina flour
* 1 cup unbleached flour
* ½ teaspoon salt
* 3 eggs
* 2 tablespoons water

1. On clean work surface mix flours & salt. Create whole in center of flour mixture.
2. Mix eggs and water in bowl, and pour into flour center.
3. Gradually whisk in flour until well incorporated. Add more water if needed.
4. Kneed dough until smooth and elastic, about 7 minutes.
5. Separate dough into 3 sections. Cover and let rest for 30 minutes.


Ravioli Assembly:

1. Roll one section of dough into a rectangle.
2. Place your pasta machine roller dial on 1 and run dough through.
3. Run dough through two more times, second on dial 3, and third on dial 6.
4. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4
5. Place ½ oz. of Italian sausage in bottom center of rectangle.
6. Place ¼ oz of buffalo mozzarella on top of sausage.
7. Fold top half of pasta over bottom half.
8. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough.
9. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done.
10. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm.
To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top.



Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special.

Wine Pairing:

VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY


http://wildideabuffalo.com/2011/buffalo-stuffed-ravioli-with-simple-tomato-sauce/

Tuesday, February 26, 2013

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread


Dinner Tonight: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread




Rain and more rain has started here, for the next 5 days! Started the morning off with some Turkey Goetta, 1 Egg Sunnyside Up, and some lightly buttered Whole Wheat Toast. Then for lunch a Salmon Burger on a Whole grain Bun and for diner Ribs! My Mom purchased the Ribs yesterday at Kroger. She said it had been quite a while since I made any for her so as I always say, "What Mom wants Mom gets!" So I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread.



I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot. I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart. No knives needed, the bones just pull out. Fantastic flavor, moist and tender, and very easy to prepare.





For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from Jungle Jim's Market and i prepared some Idahoan Au Gratin Homestyle Casserole,along with Aunt Millie's Light Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert a slice of baked Pillsbury Nut Quick Bread with 2 scoops of Breyer's Carb Smart Vanilla Ice Cream.






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

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Kitchen Hint of the Day!

It's important to make sure your family gets the appropriate amount of protein each day. However, the protein doesn't need to come in complex forms like meat, fish, and poultry, which are the biggest contributors to a costly grocery bill. Try substituting combinations of simple proteins like beans, tofu, mushrooms, and even nuts in your meals at least once a week to save money and boost nutrition.

Fish of the Week - Bass and (Large mouth and Small mouth Bass)

Largemouth Bass with Sunfish

Bass is a name shared by many different species of popular gamefish. The term both encompasses freshwater and marine species. All belong to the large order Perciformes, or perch-like fishes, and in fact the word bass comes from Middle English bars, meaning "perch."



* The temperate basses, such as the striped bass (Morone saxatilis) and white bass (M. chrysops), belong to the family Moronidae.
* The black basses, such as the largemouth bass (Micropterus salmoides), smallmouth bass (M. dolomieu), spotted bass (M. punctulatus), and Guadalupe bass (M. treculii), belong to the sunfish family, Centrarchidae.



Many species are also known as basses, including:
* The Australian bass, Macquaria novemaculeata, is a member of the temperate perch family, Percichthyidae.
* The black sea bass, Centropristis striata, is a member of the sea bass and sea grouper family, Serranidae.
* The giant sea bass Stereolepis gigas, also known as the black sea bass, is a member of the wreckfish family, Polyprionidae.
* The Chilean sea bass, Dissostichus eleginoides, more commonly known as the Patagonian toothfish, is a member of the cod icefish family, Nototheniidae.
* The European seabass, Dicentrarchus labrax, is a member of the temperate bass family, Moronidae.
* The "lanternbellies" or "temperate ocean-basses" - the family Acropomatidae.



Smallmouth bass


The smallmouth bass (Micropterus dolomieu) is a species of freshwater fish in the sunfish family (Centrarchidae) of the order Perciformes. It is the type species of its genus. One of the black basses, it is a popular game fish sought by anglers throughout the temperate zones of North America, and has been spread by stock to many cool-water tributaries and lakes in the United States and Canada. The smallmouth bass is native to the upper and middle Mississippi River basin, the Saint Lawrence River–Great Lakes system, and up into the Hudson Bay basin. Its common names include smallmouth, bronzeback, brown bass, brownie, smallie, bronze bass, and bareback bass.


The smallmouth bass is generally brown (seldom yellow) with red eyes, and dark brown vertical bands, rather than a horizontal band along the side. There are 13–15 soft rays in the dorsal fin. The upper jaw of smallmouth bass extends to the middle of the eye.
Males are generally smaller than females. The males tend to range around two pounds, while females can range from three to six pounds. Their average sizes can differ, depending on where they are found; those found in American waters tend to be larger due to the longer summers, which allow them to eat and grow for a longer period of time.
Their habitat plays a significant role in their color, weight, and shape. River water smallmouth that live among dark water tend to be rather torpedo-shaped and very dark brown to be more efficient for feeding. Lakeside smallmouth bass, however, that live in sandy areas, tend to be a light yellow-brown to adapt to the environment in a defensive state and are more oval-shaped



Largemouth bass

The largemouth bass (Micropterus salmoides) is a freshwater gamefish in the sunfish family, a species of black bass native to North America. It is also known by a variety of regional names, such as the brown bass, widemouth bass, bigmouth, black bass, bucketmouth, Potter's fish, Florida bass, Florida largemouth, green bass, green trout, gilsdorf bass, linesides, Oswego bass, southern largemouth and (paradoxically) northern largemouth. The largemouth bass is the state fish of Alabama (official freshwater fish), Georgia, Mississippi, Florida (state freshwater fish), and Tennessee (official sport fish).



The largemouth is an olive green fish, marked by a series of dark, sometimes black, blotches forming a jagged horizontal stripe along each flank. The upper jaw (maxilla) of a largemouth bass extends beyond the rear margin of the orbit. In comparison to age, a female bass is larger than a male. The largemouth is the largest of the black basses, reaching a maximum recorded overall length of 29.5 in (75 cm) and a maximum unofficial weight of 25 pounds 1 ounce (11.4 kg).[10] The fish lives 16 years on average.

Monday, February 25, 2013

Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

Dinner Tonight: Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins





Well the rainy and snowy weather was pushed back until early tomorrow and today was gorgeous out, for a late February day! For dinner I prepared I think my favorite Tortilla, the  Old El Paso Stand ‘n Stuff Soft Flour Tortillas. I see them now more often in stores, so their a whole lot easier to find now. Love these things, their only 160 calories and 24 carbs for 2 Soft Shells, more than enough for 1 person by the time you load it up. So for dinner tonight it was Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins!



I filled mine with Jennie – O Extra Lean Ground Turkey – 99/1. I pan fried it in Canola Oil and seasoned it with Ground Cumin, Sea Salt, Cilantro Flakes, and a 1/2 packet of Old El Paso Taco Seasoning. I also added Dole Chef's Cut Diced Pineapple and Mango, Green Giant Summer Crisp Sweet Corn, Sliced Black Olives, Bush’s Best Low Sodium Dark Red Kidney Beans, Lettuce, Kraft Mexican Taco Shredded Cheese, and Taco Bell Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Creamy Chipotle Sauce it’s another you have to try. It’s got a nice creamy thick sauce with just the right amount of Chipotle heat! A little high in calories and fat but it’s one of those that’s so good it’s worth it every now and then. For dessert later a Jello Sugar Free Dark Chocolate Pudding.


  Old El Paso Stand ‘n Stuff Soft Flour Tortillas


Nutrition Facts
Old El Paso - Stand 'n Stuff Soft Flour Tortillas

Nutrition Facts
Serving Size 2 tortillas (49.5 g)
Amount Per Serving
Calories 160Calories from Fat 41
Total Fat 4.5g7%
Saturated Fat 1.0g5%
Trans Fat 1.5g
Cholesterol 0mg0%
Sodium 370mg15%
Total Carbohydrates 24
Dietary Fiber 1.0g4%
Sugars 1.0g
Protein 4.0g


http://www.generalmills.com/Home/Brands/Meals/Old_El_Paso/Brand%20Product%20List%20Page/



Dole - Chef-Ready Cuts Diced Pineapple and Mango


Nutrition Facts
Dole - Chef-Ready Cuts Diced Pineapple and Mango
Servings:
Calories 90 Sodium 0 mg
Total Fat 0 g Potassium 190 mg
Saturated 0 g Total Carbs 20 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 16 g
Trans 0 g Protein 0 g
Cholesterol 0 mg  

One of America's Favorites - Marshmallows

Marshmallows

Marshmallow is a confection that, in its modern form, typically consists of sugar, corn syrup, water, gelatin that has been softened in hot water, dextrose, vanilla flavorings, and sometimes coloring, whipped to a spongy consistency. Some marshmallow recipes call for eggs. This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant.



Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well. The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat. The later French version of the recipe, called pâte de guimauve (or "guimauve" for short), included an egg white meringue and was often flavored with rose water.
The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection. Confectioners in early 19th century France made the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally, however, by the owners of small sweet shops. They would extract the sap from the mallow plant's root, and whip it themselves. The candy was very popular, but its manufacture was labour-intensive. In the late 19th century, French manufacturers thought of using egg whites or gelatin, combined with modified corn starch, to create the chewy base. This avoided the labour-intensive extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way.
Another milestone in the development of the modern marshmallow was the extrusion process by the American Alex Doumak in 1948. This invention allowed marshmallows to be manufactured in a fully automated way. The method produced the cylindrical shape that is now associated with marshmallows. The process involves running the ingredients through tubes and then extruding the finished product as a soft cylinder, which is then cut into sections and rolled in a mixture of finely powdered cornstarch and confectioner's sugar. Doumak founded the Doumak company in 1961 on the strength of his patent on this process.
Marshmallows, like most sweets, are sweetened with sucrose. They are currently prepared by the aeration of mixtures of sucrose and proteins to a final density of about 0.5 g/ml. The viscosity of the mixture, owing to the proteins, gelatin or egg albumin, prevents collapse of the air-filled cells.



Most of the current brands of commercially available marshmallows in the United States are made and copacked by Kraft Foods and Doumak, Inc, under such names as Jet-Puffed, Campfire, Kidd and numerous "private label" store brands. Marshmallows are used in S'mores, Mallomars, MoonPies and other chocolate-coated treats, Peeps, Whippets and other sweets, Rice Krispies treats, ice cream flavors such as Rocky Road, as a topping for hot chocolate, candied yams, and in several other foodstuffs.
Marshmallows are manufactured in the United Kingdom by, amongst others, Haribo, Barrett, Princess, and numerous 'non-brand' companies including shops and supermarkets.
Marshmallows are popular in Asia, particularly in the previous colonies of the UK. One of the largest suppliers in Asia is Erko Foods, based in China. The company exports to 56 countries. Erko is also the market leader in the Middle East, where their Halal marshmallow is sold.


Roasted Marshmallow


A popular camping or backyard tradition in North America is the roasting or toasting of marshmallows over a campfire or other open flame. A marshmallow is placed on the end of a stick or skewer and held carefully over the fire. This creates a caramelized outer skin with a liquid, molten layer underneath. According to individual preference, the marshmallows are heated to various degrees—from gently toasted to a charred outer layer. The toasted marshmallow can either be eaten whole or the outer layer can be removed and consumed separately and the rest of the marshmallow toasted again.
S'mores are made by placing a toasted marshmallow on a slice of chocolate which is placed between two graham crackers. These can then be squeezed together.



The traditional marshmallow recipe uses powdered marshmallow root, which may be difficult to obtain. Most commercially manufactured marshmallows instead use gelatin in their manufacture, which vegans avoid, as it is derived from animal hides and bones. Marshmallows are also generally considered not to be kosher or halal unless their gelatin is derived from kosher or halal animals, or the marshmallows are vegetarian. An alternative for vegetarians is to use substitute non-meat gelling agents such as agar for gelatin.

Marshmallow creme and other less firm marshmallow products generally contain little or no gelatin, which mainly serves to allow the familiar marshmallow confection to retain its shape. They generally use egg whites instead. Non-gelatin versions of this product may be consumed by ovo vegetarians. Several brands of vegan marshmallows and marshmallow fluff exist.

How to Make Sugar Free Marshmallows at Home


How to Make Sugar Free Marshmallows at Home - Recipe

Do your kids love Marshmallows, but you are worried about their sugar intake? Try these easy and amazingly yummy sugar free marshmallows and put your mind at ease. I made these for a recent holiday gathering with kids and everyone raved about how great this recipe tasted and had no idea they were sugar free. My kids want to make these marshmallows every week. This is also friendly for diabetics, as Agave syrup is very low on the glycemic index. Also gluten-free and dairy-free for those with intolerances and allergies.

Things You'll Need
1 cup Agave Syrup or Maple Syrup
2 envelopes unflavored gelatin
1 teaspoon vanilla


Instructions

1 Add gelatin to water and microwave for 30 seconds on high.

2 Add syrup, vanilla and salt. Using Agave syrup adds the sweetness, but these marshmallows are still sugar free.

3 Beat with an electric mixer for 12 minutes until the marshmallows are very thick and tripled in size.

4 Pour marshmallows into a 9x12 inch pyrex dish coated in cooking spray and dusted with flour or corn starch. Let marshmallows cool for at least three hours, or overnight. Cut marshmallows with a wet knife into squares. Serve as is, in hot cocoa, or use to make rice crispie treats. These sugar free marshmallows will be a hit wherever you take them.


Tips & Warnings
* Use a stand mixer if you have one to make the marshmallow mixing easier.

* Pure maple syrup can be very expensive. I find the agave syrup to be less expensive. Both make sugar free marshmallows.

* These marshmallows are sugar free and healthy, but not calorie free.



Read more: How to Make Sugar Free Marshmallows at Home - Recipe | eHow.com http://www.ehow.com/how_4735818_sugar-marshmallows-home-recipe.html#ixzz2LsDx4tfa

Sunday, February 24, 2013

Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread


Dinner Tonight: Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread





Another sunny and beautiful Winter's day out again today. From what they say it's one of our last for a while. Rain and snow starting tomorrow afternoon for at least 5 - 6 days, BLAH! While at Kroger yesterday they had all their Salmon on sale and ended up with a beautiful North Atlantic Salmon fillet that I had them slice into 3 pieces. For dinner I prepared Baked Atlantic Salmon w/ Glazed Carrots, Green Beans, and Whole Grain Bread.



To prepare the Salmon I preheated the oven on 400 degrees. I first brushed a bit of Extra Virgin Olive Oil on the fillet and then seasoned it with Dill and McCormick Grinder Sea Salt and Black Peppercorn. I then baked it for 12 minutes, fork tender. The Salmon was delicious and full of flavor. Salmon is so filling because it's so meaty. At the end of the post I left some info about Salmon.



For side dishes I had Green Giant Honey Glazed Carrots, Green Beans, and Aunt Millie's Light Whole Grain Bread. Green Giant Carrots are prepared by microwaving for 7 minutes. The Honey Glaze on the Carrots is fantastic, and it's only 90 calories per serving and there is 2 servings per package. Along with the Carrots I had a single serving can of Del Monte Cut Green Beans and Aunt Millie's Light Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.



Salmon Facts

Atlantic salmon
The majority of salmon currently consumed in the U.S. is farm raised Atlantic salmon from Canada, Chile and Norway.
Farmed Atlantic salmon is primarily sold as fresh or frozen dressed fish, fillets or steaks.
Commercial fishing for wild Atlantic salmon is prohibited in the U.S. because wild population levels in the eastern U.S. are extremely low.

Pink salmon
Almost all Pink salmon consumed in the U.S. is harvested in Alaska.
Pink salmon is primarily sold as a canned product.

Sockeye salmon
Sockeye salmon is caught by U.S. fishermen, mainly in Alaskan waters.
Sockeye salmon is sold fresh, frozen and canned.

Chum salmon
Chum salmon are primarily harvested by U.S. fishermen in Alaska.
Wild fish populations in Alaska are supported by the release of hatchery raised fish.
Chum salmon are sold fresh, frozen and canned

Coho salmon
Most Coho salmon is caught in Alaskan waters, and some is imported from Canada and Chile.
Most Coho salmon is sold fresh or frozen.

Chinook (King) salmon
Chinook salmon are commercially harvested in Alaska, Washington, Oregon and in small amounts off California.
Most Chinook salmon is sold fresh or frozen.





Green Giant Honey Glazed Carrots


Boxed Vegetables

Conveniently sized for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings – surprisingly lower in fat and calories – or enjoy the simple goodness of our plain vegetable varieties. Over 25 varieties are now endorsed by Weight Watchers®, and most selections have only a 1 or 2 PointsPlus™ value per serving!


Nutrition Facts
Serving Size 1 cup (115.0 g)
Amount Per Serving
Calories 90Calories from Fat 27
% Daily Value*
Total Fat 3.0g5%
Sodium 170mg7%
Total Carbohydrates 15.0g5%
Dietary Fiber 3.0g12%
Sugars 10.0g
Protein 1.0g


http://www.greengiant.com/pages/ProductDetail.aspx?ProductID=1

Kitchen Hint of the Day!

Lentils are delicious - and great for you! When cooking them , make sure to add a few teaspoons of oil. It will prevent the pot from spilling over, and actually helps in the cooking process.

Saturday, February 23, 2013

Herb Crusted Pork Tenderloin w/ Green Beans, Scalloped Potatoes, andf Potato Rolls


Dinner Tonight: Herb Crusted Pork Tenderloin w/ Green Beans, Scalloped Potatoes, and Potato Rolls




Quite a meal tonight, to cap off a beautiful sunny day outside today! I prepared a Herb Crusted Pork Tenderloin w/ Green Beans, Scalloped Potatoes, and Potato Rolls. I used my favorite Pork Roast recipe, the  Herb Crusted Pork Tenderloin. I just love the Crust that the Herbs, Garlic, and Olive Oil create on the Roast and the flavor along with keeping it nice juicy on the inside.


To prepare the  Herb Crusted Pork Tenderloin I preheated the oven to 450 degrees. Then  combined 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon dried thyme , 1 teaspoon dried basil, 1 teaspoon dried rosemary, along with Sea Salt and Ground Black Pepper for seasoning. Combine all the ingredients except the Salt and Pepper in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. Roast the pork for 30 minutes on 450, then reduce the heat to 425 degrees F and roast for an additional 15 - 20 minutes (time will vary according to the size of the roast). Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 10 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! Love this recipe.  



For side dishes tonight we had Green Beans, Idahoan Scalloped Potatoes, and Baked Split Top Potato Rolls. My Mom prepared the Green Beans. She was at Jungle Jim's Market and they had just put out a large order of Green Beans. She bought a large amount and made a huge pot of them tonight. The first official fresh Green Beans were fantastic! Sometimes early in the year the Green Beans aren't quite as good as they are later in the year but these were really delicious!  The Idahoan Scalloped Potatoes are the easy and quick way for some Scalloped Potatoes. A breeze to make just mix the ingredients and bake at 450 degrees for 25 minutes and you have some delicious Scalloped Potatoes. Plus their only 160 calories and 20 carbs. For dessert later a Healthy Choice Vanilla/Chocolate Swirl Frozen Yogurt.  





Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional 15 - 20 minutes (time will vary according to the size of the roast). Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.



Idahoan SCALLOPED HOMESTYLE CASSEROLE

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



Baking Instructions



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.


http://www.idahoan.com/products/retail/scalloped-homestyle-casserole

Kitchen Hint of the Day!

If the stuffing inside the bird is never enough (or if your family picks at the turkey and trimmings before the meal is served), try this. Fill some buttered muffin pans with additional stuffing and bake in a very hot oven. You'll have a stuffing treat that's crunchy on the outside and moist on the inside.

Friday, February 22, 2013

Smoked Cheddar Buffalo Burger w/ Side Salad and Velveeta Shells and Cheese


Dinner Tonight: Smoked Cheddar Buffalo Burger w/ Side Salad and Velveeta Shells and Cheese





Not much at all going on around here today. The weather started out bad with freezing rain but it warmed up to about 40 degrees but cloudy. For dinner tonight I prepared another of those delicious Wild Idea Buffalo 1/4 lb. Burgers. So for dinner tonight I prepared a Smoked Cheddar Buffalo Burger w/ Side Salad and Velveeta Shells and Cheese.



I seasoned it with Sea Salt and Ground Black Pepper and pan frying it in a tablespoon of Canola Oil. I fried it about 3 - 3 1/2 minutes per side. Served it on a Aunt Millie's Light Bun and topped with a slice of Borden Smoked Cheddar. As always these Burgers just drip of delicious!  I'll be ordering more of these real soon from Wild Idea Buffalo.


For sides I prepared a single serving of Del Monte Cut Green Beans and I also microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). And along with that a made a small Side Salad consisting of Ice Berg Lettuce, sliced Baby Bella Mushrooms, a sliced Radish, and Kraft Light Creamy French Dressing. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Dole Chef Ready Diced Mango and Pineapple.



Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack



Velveeta Shells and Cheese – 2% Milk Cheese

Shells and Cheese – 2% Milk Cheese. Microwaveable shell pasta and cheese sauce. Made with 2% milk cheese; 1/2 the fat of regular microwaveable shell and cheese. Ready in 3-1/2 minutes. Fat per serving: Regular Microwaveable Shells and Cheese: 8 g.
Nutrition Facts
Calories in Velveeta Shells and Cheese

Serving Size: 1 serving
Amount Per Serving
Calories 360.0
Total Fat 12.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 20.0 mg
Sodium 940.0 mg
Potassium 0.0 mg
Total Carbohydrate 49.0 g
Dietary Fiber 2.0 g
Sugars 4.0 g
Protein 13.0 g

What To Eat with Diabetes: Winning Ice Creams


Time for the pass - along article of the week from Diabetic Living On Line. This one's about one my favorite desserts, Ice Cream. I've left the start of the article along with the web link which will show you the Diabetic friendly brands of Ice cream.





What To Eat with Diabetes: Winning Ice Creams
By Jessie Shafer and Elizabeth Burt, R.D., L.D.
The next time you're craving a bowl of ice cream, scoop up one of our 16 best consumer-tasted and dietitian-approved finalists or winners. We conducted blind taste panels for more than 100 people, including people with diabetes, and awarded the top-rated ice creams our Diabetic Living What to Eat seal of approval.


Taste-Tested & Diabetes-Friendly
Sure, you can select an ice cream that's lighter in calories. But if you also want it to taste great, the search isn't so easy -- until now. The Diabetic Living staff bundled up to brave the frozen foods section in search of ice cream and frozen yogurt (in vanilla and chocolate flavors) that met our diabetes nutritional requirements.

Nutritional Guidelines

Every ice cream tested had to meet these health requirements per 1/2-cup serving:

-- 150 calories or less

-- 5 g total fat or less

-- 3 g saturated fat or less

-- 0 g trans fat

-- 20 g carb or less (1 carb choice!)

-- 100 mg sodium or less

-- At least 8 percent DV of calcium


http://www.diabeticlivingonline.com/diabetic-recipes/dessert/winning-ice-creams/?sssdmh=dm17.652614&esrc=nwdlo021913

Thursday, February 21, 2013

Baked Ham & Swiss Potato Rolls w/ Baked Crinkle Fries


Dinner Tonight: Baked Ham & Swiss Potato Rolls w/ Baked Crinkle Fries




A while back I made some Aunt Millie's Baked Ham & Swiss Rolls, using Aunt Millie's Hawaiian Rolls. This time I made them using Walmart Bakery Split Top Potato Rolls. These are only 90 calories and 16 carbs. I also used Kroger  Hickory Smoker Ham and it's 70 calories and 1 carb per serving.


This is makes one tasty sandwich! As I said the first time I made these,This is another one of those keeper recipes T o prepare it preheat your oven to 350 degrees. Then I used a package of   of Potato Split Top Rolls, that I had cut in half., 1 – 12 oz. Package of Kroger Private Selection Hickory Smokehouse Ham, and 1 package of Sargento Ultra Thin Swiss Cheese. I Cut the rolls in half and Place the bottom in a deep baking pan large enough to hold 6 sandwiches, about 11″ x 14″ pan. Then I topped the rolls in the pan with Ham slices, and top with the Swiss Cheese slices. and placed the top of the rolls on the sandwiches.


I then poured a topping mixture evenly over the sandwiches. To make the mixture I combined the following ingredients: 4 Tbsp. butter (1/2 stick) melted, 2 tsp. dried onion, 1 1/2 tsp. Worcestershire sauce, 1 1/2 tsp. Poppy Seed dressing, and 1/2 tsp. yellow mustard. Mix well with a whisk or fork till its well combined. Pour mixture evenly over the sandwiches. Cover with foil and bake at 350 degrees for 15 minutes then remove foil and bake an additional 15 minutes to allow the rolls to crisp. Remove from oven to cool and serve. And as I said earlier they are delicious. The topping mixture is what gives it it’s fantastic flavor. I can’t wait to try this on some Grilled Cheese or Grilled Ham and Cheese Sandwiches! The recipe is for 12 sandwiches, I only made 6 Sandwiches so I cut back on the amount of Butter I used. I used Blue Bonnet Light Stick Butter, another calorie and carb saver! Just by doing the little things like going to an Ultra Thin cut of Meat or Cheese or by going with low fat, reduced fat, low carb you can end up reducing the fat, calorie and carb count on any recipe. It all adds up. Once again the Sandwiches came out absolutely delicious! It's just the whole combination of everything that just bursts these Sandwiches with flavor. I love these Sandwiches!! I've left the original recipe and web site link to Aunt Millie's below.


To accompany my Baked Ham and Swiss Sandwiches I prepared some Baked Ore Ida Crinkle Fries. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.




Aunt Millie’s Baked Ham & Swiss Rolls




Ingredients:
1 package Aunt Millie’s Hawaiian dinner rolls. 12 ct.
1 – 12 oz. Package of ham slices
1 – 8 oz. package of swiss cheese, slices
8 Tbsp. butter (one stick) melted
2 tsp. dried onion
1 1/2 tsp. Worchestershire sauce
1 1/2 tsp. Poppyseed dressing
1/2 tsp. yellow mustard
Yield: 12 servings



Directions:
Cut rolls in half.
Place the bottom in a deep baking pan large enough to hold 12 sandwiches, about 11″ x 14″ pan.
Top the rolls in the pan with ham slices, and top with the swiss cheese slices.
Place the top of the rolls on the sandwiches.
Mix together butter, onion, Worchestershire, dressing, and mustard.
Pour mixture evenly over the sandwiches.
Cover with foil and bake at 350 degrees for 15 minutes.
Remove foil and bake an additional 15 minutes to allow the rolls to crisp.
Remove from oven to cool and serve.


Nutrition Information:

Serving Size 1 Roll (112g)
Number of Servings 12
Calories 15
Calories from Fat 130
Total Fat 15g 23% DV
Saturated Fat 8g 41% DV
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4.5g
Cholesterol 50mg 17% DV
Sodium 750mg 31% DV
Potassium 160mg 4% DV
Total Carbohydrate 29g 10% DV
Dietary Fiber 1g 5% DV
Sugar 7g
Protein 16g
*Percent Daily Values (%DV) are based on a 2,000 calorie diet.

http://www.auntmillies.com/Recipes/Sandwiches-Hot/Baked-Ham-and-Cheese-Rolls.asp

Skillet Chicken Paella


Skillet Chicken Paella


Ingredients:

1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips
1 tablespoon extra virgin olive
1 medium onion, chopped
2 garlic , minced
2 1/4 cups Swanson fat-free chicken broth
1 cup uncooked long grain rice or brown rice
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon ground roasted cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground turmeric
1 (14 1/2-ounce) can stewed tomatoes
1 medium sweet red pepper, cut into thin strips
3/4 cup sugar snap peas



Instructions:

In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
Add onion and garlic to skillet; cook until onion has softened but not browned.
Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and sugar snap peas. Cover and simmer about 5 minutes more or until rice is tender.
Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.
Makes 6 servings.

Nutrition Information Per Serving: Calories 297, fat 6 g, cholesterol 50 mg, Protein 24 g, carbohydrate 36 g, Fiber 2 g; sodium 642 mg. (To lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.)

Kitchen Hint of the Day!

If you plan to cook your stuffing in the turkey, consider this tip: Pack it into a piece of cheesecloth before placing it in the bird. When you're ready to remove the stuffing, simply pull the cheesecloth out, and none of the stuffing will be stuck inside the turkey. You can also seal the opening of the bird with a slice of raw potato.

Wednesday, February 20, 2013

Chili and Cheese Nachos!


Dinner Tonight: Chili and Cheese Nachos




It's been one of those blah days for me today. Nothing wrong really, just no energy. Basically LAZY! Not much of an appetite all day either so come dinner time I really didn't want anything heavy but still wanted a warm meal so I went with  Chili and Cheese Nachos.


I used Tostito’s Whole Grain Scoops for the chips, 2 can Campbell's Firehouse Chili w/ Beans, 1 small can of Sliced Black Olives, sliced Jalapenos, and Kraft 2% Pizza Cheese. Just layer in a baking dish and bake at 400 degrees until the chips are warmed and cheese is melted. I think the Campbell’s Firehouse Chili makes the Nachos. It’s a seasoned just right, thick and just enough heat to make it perfect! For dessert later a Jello Sugar Free Dark Chocolate Pudding.








Campbell’s Chunky Firehouse – Hot & Spicy Beef & Bean Chili

Directions
Stove: do not add water. heat, stirring occasionally. Microwave: do not add water. heat, covered, in medium microwaveable bowl or 2 individual microwaveable bowls on high 2 1/2 to 3 minutes. careful, leave in microwave 1 minute, then stir.

Also available as a microwavable bowl

Nutrition Facts*
Amount Per Serving (serving size) = 1 cup (240 mL)
Calories 220
Fat Calories 50
Total Fat 6g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 30mg
Sodium 870mg
Total Carb. 25g
Dietary Fiber 7g
Sugars 8g
Protein 16g

% Daily Values**
Vitamin A 10%
Vitamin C 2%
Calcium 6%
Iron 15%
* The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.
** % Daily Values (DV) are based on a 2,000 calorie diet.

Wild Idea Buffalo:Basic Cooking Instructions & Recipes


As I mentioned yesterday I'll be posting some recipes, hints , and cooking ideas involving Buffalo or Bison. And it all comes from the web site of Wild Idea Buffalo! It's where I purchase almost all my Bison Products from now, and may I add the best tasting and flat out delicious I've ever had. So to start it off below I'm passing along on article on Buffalo Cooking Tips. I've left the web link at the end of the post. Enjoy!


Basic Cooking Instructions & Recipes

By: Jill O'Brien


Wild Idea Buffalo meat is as good as food gets. Grass-fed buffalo not only leads the way on the nutritional frontier, but its rich, earthy and slightly sweet taste will be sure to please your palate.

I hope you find these basic instructions helpful in making your buffalo experience a pleasant one. When in doubt, remember, Wild Idea Buffalo meat is naturally lean and so it is easy to over cook. We recommend cooking it no more then medium.

Temperature Guide–Internal temperatures of meat:

Rare – 135 degrees. Medium-rare – 145 degrees. Medium – 155 degrees.


If you have additional questions on preparation, feel free to contact me, at 866-658-6137 or 605-255-5163 or by email at info@wildideabuffalo.com


http://wildideabuffalo.com/2011/basic-cooking-instructions-recipes/

Kitchen Hint of the Day!

Never stuff a turkey or other fowl and leave it overnight, even in the refrigerator. Cooking the bird may not kill all the bacteria, and hundreds of cases of food poisoning occur every year because birds are stuffed and then left for too long before roasting.

Tuesday, February 19, 2013

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



Started off the day at the Doctor's Office at my Family Doctor, 6 month check-up. My sugar was running a bit high the past 2 check-ups so he's put me back on Metformin for Diabetes 2. It's tough getting the right amount of exercise in a wheelchair. I'll just have to work harder I guess and try to turn it around again. For dinner it's Buffalo. I just can't get enough of these Wild idea Buffalo Top Sirloin Steaks! For dinner I prepared  Bison Top Sirloin Steak and Sauteed Mushrooms w/ Baked Potato and Green Beans.



Preparing the Buffalo Top Sirloin is always easy. To season I just use McCormick Grinder Sea Salt and Black Peppercorn. i pan fried it in Canola Oil about 4 minutes per side to a delicious medium rare. I topped the Steak with Sauteed Baby Bella Mushrooms that I Sauteed and Seasoned with Sea Salt, Black Pepper, Roasted Cumin, parsley Flakes, and Minced Garlic. The Steak came juicy and delicious. The Wild Idea Buffalo is the finest Buffalo, or Bison, I have ever had. I've got some great and healthy recipes from Wild Idea that I will be passing along in the upcoming weeks also.



For side dishes, along with the Mushrooms, I prepared a Baked Potato that I topped with some Newman's Own Pineapple Salsa and a Single Serving can of Del Monte Cut Green Beans. It's the first time I've tried the Newman's Own Pineapple Salsa on a Baked Potato and it came fantastic! For dessert/snack later some Tostito's Baked Scoop Tortilla Chips along with some of Newman's Own Black Bean and Corn Salsa.



Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

http://wildideabuffalo.com/

Fish of the Week - Basa fish

Basa fish Vinh Long market, Việt Nam

The basa fish, Pangasius bocourti, is a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnam and Chao Phraya basin in Thailand. These fish are important food fish with an international market. They are often labeled in North America and Australia as "basa fish" or "bocourti". In the UK, the species is known mainly as "river cobbler", with "basa" also being used on occasion. In Europe, these fish are commonly marketed as "pangasius" or "panga". Other related shark catfish may occasionally be falsely labeled as basa fish, including Pangasianodon hypophthalmus (iridescent shark) and Pangasius pangasius (yellowtail catfish).


The body of a basa fish is stout and heavy. The rounded head is broader than it is long, with the blunt snout having a white band on its muzzle. This species grows to a length of 120 centimetres (47 in) SL.


Basa fish feed on plants. They spawn at the onset of flood season and the young are first seen in June, averaging about 5 cm by mid-June.


Tests by Asda and Tesco in the UK have found no trace of contaminants. Test from AQIS found trace levels of malachite green, but no other contaminants.


In 2002, the United States accused Vietnam of dumping catfish, namely Pangasius bocourti and Pangasius hypophthalmus, on the American market, charging the Vietnamese importers, who are subsidized by Vietnam's government, of unfair competition. With pressures from the U.S. catfish industry, the United States Congress passed a law in 2003 preventing the imported fish from being labelled as catfish, as well as imposing additional tariffs on the imported fish. Under the U.S. Food and Drug Administration ruling, only species from the family Ictaluridae can be sold as true catfish. As a result, the Vietnamese exporters of this fish now label their products sold in the U.S. as basa fish or bocourti.
At the height of the "catfish war", U.S. catfish farmers and others were describing the imported catfish as an inferior product. However, Mississippi State University researchers found imported basa were preferred in a taste test 3-to-1.


Basa has become fairly common in the UK under the name "Vietnamese river cobbler" or just "river cobbler". It is mainly being sold through the large supermarkets in both fresh and frozen forms. It is marketed as a cheaper alternative to traditionally popular white fish, such as cod or haddock. Young's Bluecrest use it in some of their frozen fish products, choosing to use the name basa instead of cobbler.
UK Trading Standards officers have stated cobbler is being fraudulently sold as cod by some fish and chip retailers to capitalise on the large difference in the wholesale price between the two, i.e., cobbler costs less than half the price of cod. This practice was highlighted by the successful prosecution of two retailers (using DNA evidence) one in July 2009, and another in April 2010.

Monday, February 18, 2013

Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries


Dinner Tonight: Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries





I made the Baked Buffalo Chicken Breast a while back and served just as the Chicken Breast with sides and it was so good I thought it would be just as good as a sandwich. For dinner I prepared  Baked Buffalo Chicken Breast Sandwich w/ Baked Crinkle Fries.


To prepare my Chicken I needed 2 (4 ounce) Boneless Skinless Chicken Breasts, 4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie's Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I just love that Kroger Wing Sauce. It gives you a nice heat that doesn't overpower the food's flavors. I served it on an Aunt Millie's Light Whole Grain Bun and topped it with some Litehouse Bleu Chesse Dressing. look no further for a Buffalo Chicken recipe!


I also made a side of Baked Ore Ida Crinkle Cut Fries with a side of Hunt's Ketchup for dipping. For dessert later a Healthy Choice Vanilla/Chocolate Swirl Frozen Yogurt Cup.




Baked Buffalo Chicken Breasts

Ingredients
2 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie's Light Whole Grain Buns


Directions
Preheat oven to 400°F.
Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and...
Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
Serve with Bleu Cheese Dressing and Serve on Aunt Millie's Light Whole Grain Bun.





Golden Crinkles®

Ore Ida Crinkle Fries

French fries with ridges.
Who doesn't love a crinkle fry? Our crinkle-cut fries are oh-so-tasty and just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup.

Nutrition:

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g

Newman's Own Pineapple Salsa


Wow I tried Newman's Own Pineapple Salsa for the first time and I'm going to have to make room for another Salsa! My favorite is still Newman's Own Black Bean and Corn Salsa but the Pineapple is awfully close! It's a completely different Salsa than the Black Bean and Corn. It's got a little heat from the Jalapenos and then you have the sweetness from the Pineapple, it ends up a perfect match for a Salsa. This would go good over your Eggs at Breakfast or at dinner for a topping for your Baked Potato. I'll be adding this to the Pantry Stock for sure.





Newman's Own Pineapple Salsa

Aloha-peno!  A little sweet with a bit of heat.

All Natural Ingredients

Tomato Puree (Water, Tomato Paste, Citric Acid), Diced Tomatoes, Crushed Pineapples, Jalapeno Peppers, Brown Sugar (Sugar, Molasses), Salt, Distilled Vinegar, Onions*, Natural Flavors, Allspice

*Dried

Kosher with Circle U Symbol (Union of Orthodox Jewish Congregations of America)


Nutrition Facts

Serv. Size2 Tbsp (32g)Calories15Calories from fat0Total fat0gSaturated fat0gTrans fat0g Cholesterol0mgSodium90mg (4% DV)Total Carbohydrate3g (1% DV)Dietary Fiber<1g 2="" a="" alcium="" are="" based="" c="" calorie="" daily="" diet.="" dv="" itamin="" on="" p="" percent="" ron0g="" ugars3gprotein0gvitamin="" values="">

http://www.newmansown.com/products/newmans-own-pineapple-salsa/

One of America's Favorite (...and mine) - Peanut Butter

"Smooth" peanut butter in a jar

Peanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, and parts of Asia, particularly the Philippines and Indonesia. It is mainly used as a sandwich spread, sometimes in combination with other spreads such as in the peanut butter and jelly sandwich. The United States and China are leading exporters of peanut butter. Other nuts are used as the basis for similar nut butters.


Peanuts are native to the tropics of the Americas and were mashed to become a pasty substance by the Aztec Native Americans hundreds of years ago. A number of peanut paste products have been used over the centuries, and the distinction between peanut paste and peanut butter is not always clear in ordinary use. Early forms of peanut butter, like the Aztecs' version, were nothing but a paste made from roasted peanuts. Modern processing machines allow for very smooth products to be made, which often include vegetable oils to aid in its spreadability.
Evidence of peanut butter as it is known today comes from U.S. Patent 306,727, issued in 1884 to Marcellus Gilmore Edson of Montreal, Quebec, Canada, for the finished product of the process of milling roasted peanuts between heated surfaces until the peanuts entered "a fluid or semi-fluid state." As the peanut product cooled, it set into what Edson explained as being "a consistency like that of butter, lard, or ointment". Edson's patent is based on the preparation of a peanut paste as an intermediate to the production the modern product we know as peanut butter; it does show the initial steps necessary for the production of peanut butter. George Washington Carver is often falsely credited with inventing peanut butter and is nearly synonymous with its history in the United States.
Dr. John Harvey Kellogg patented a "Process of Preparing Nut Meal" in 1895 and used peanuts. Kellogg served the patients at his Battle Creek Sanitarium peanut butter.
Dr. Ambrose Straub, a physician in St. Louis, Missouri, pursued a method for providing toothless elderly with protein in the 1890s. His peanut-butter-making machine was patented in 1903.
January 24 is National Peanut Butter Day in the United States.


Peanut butter has a high level of monounsaturated fats and resveratrol. Peanut butter (and peanuts) provides protein, vitamins B3 and E, magnesium, folate, dietary fiber, arginine, and high levels of the antioxidant p-coumaric acid.


For people with a peanut allergy, peanut butter can cause reactions, including anaphylactic shock, which has led to its being banned in some schools.
Peanut butter is a source of incomplete protein. A common combination to provide a complete protein is pairing peanut butter with whole wheat bread, however, the two foods need only be consumed within 24 hours of each other to complete the protein.
The peanut plant is susceptible to the mold Aspergillus flavus which produces a carcinogenic substance called aflatoxin. Since it is impossible to completely remove every instance of aflatoxins, contamination of peanuts and peanut butter is monitored in many countries to ensure safe levels of this carcinogen. In 1990, a study showed that average American peanut butter contained an average of 5.7 parts per billion of aflatoxins, per the U.S. Food and Drug Administration guidelines of 20 parts per billion.

Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids that are thought to be a cause of atherosclerosis, coronary heart disease, and stroke; these oils are added to prevent the peanut oil from separating from the ground peanuts. Peanuts and natural peanut butter, i.e., ground, dry roasted peanuts without added oils, do not contain partially hydrogenated oils or trans fats. A U.S. Agricultural Research Service (ARS) survey of commercial peanut butters in the U.S. showed that trans fats were undetectable, i.e., below the detection limit of 0.01% of the sample weight. Some commercial peanut butters being advertised as "natural" have supplanted added partially or fully hydrogenated vegetable oils with palm oil, which provides the same benefit of emulsion. However, a 2006 study supported by the National Institutes of Health and the USDA Agricultural Research Service concluded that palm oil is not a safe substitute for partially hydrogenated fats (trans fats) in the food industry, because palm oil results in adverse changes in the blood concentrations of LDL cholesterol and apolipoprotein B just as trans fat does. A 2011 analysis of 23 countries showed that for each kilogram of palm oil added to the diet annually, there was an increase in ischemic heart disease deaths. The increase was much smaller in high-income countries.

A 1974 study found that peanut oil caused relatively heavy clogging of arteries in Rhesus monkeys. Robert Wissler of the University of Chicago reported that diets high in peanut oil combined with cholesterol intake clogged the arteries of Rhesus monkeys more than butterfat. However, subsequent work has cast serious doubt on those findings. Wissler's monkeys were being fed 20 times higher than normal dietary quantities of cholesterol in addition to peanut oil. When a similar 1988 study was performed without abnormal doses of cholesterol, no artery-clogging effect was seen. In fact, peanut oil has been found to lower LDL (bad) cholesterol without reducing HDL (good) cholesterol.
Peanut butter can harbor Salmonella and cause salmonellosis, as in the Salmonella outbreak in the United States in 2007. In 2009, due to mishandling and apparent criminal negligence at a single Peanut Corporation of America factory in Blakely, Georgia, Salmonella was found in 46 states in peanut-butter-based products such as crackers, peanut-butter cookies, and dog treats. It had claimed at least nine human lives as of 17 March 2009 and made at least 691 people sick in the United States.


Peanut butter cookies
Peanut butter is included as an ingredient in many recipes, especially cookies and candies. Its flavor combines well with other flavors, such as chocolate, oatmeal, cheese, cured meats, savory sauces, and various types of breads and crackers.
In addition to jelly, in a peanut butter and jelly sandwich, peanut butter is said by some to combine well with pickles, mayonnaise, olives, onion, horseradish, bacon, Marmite, or Vegemite in a sandwich. Elvis is said to have liked sandwiches made with peanut butter, banana and bacon while Hemingway is said to have liked thick onion slices in a peanut butter sandwich.
A flavorful, appealing snack for children is called "Ants on a Log"; a celery stick is the "log", and raisins arranged in a row along a base of peanut butter are the "ants".

Plumpy'nut is a peanut butter-based food used to fight malnutrition in famine stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for 2 years, and requires no cooking or preparation.
By placing a medium amount of peanut butter inside the opening of a hollow sturdy chew toy, it is easy to create a toy that will keep a dog occupied for as long as an hour. Most dogs enjoy the challenge of reaching the peanut butter with their tongue and extracting it.
A common, simple outdoor bird feeder can be made by coating a pine cone once with peanut butter, then again with birdseed.
The oils found in peanut butter are known to allow chewing gum to be removed from hair.


A slang term for peanut butter in World War II was "monkey butter".
In Dutch peanut butter is called pindakaas (peanut cheese), because the name butter was protected in the Netherlands when peanut butter came on the market in 1948. The word kaas, cheese, was already being used in another product (leverkaas, Leberkäse) that has no cheese in it.
In the 1960s, collectible glasses related to characters from the Oz Books were sold as promotions with "Oz, the Wonderful Peanut Spread."[citation needed] The product was forced to rename itself a peanut butter when the USDA informed the company that, under food laws, a "peanut spread" has a lower peanut percentage than a "peanut butter."

Sunday, February 17, 2013

Whole Grain Penne Rigate and Smoked Turkey Sausage w/ Baked Mozza Parm Bread


Dinner Tonight:  Whole Grain Penne Rigate and Smoked Turkey Sausage w/ Baked Mozza Parm Bread





I had made a small bowl of Italian Pasta Salad for lunch earlier today and the Pasta tasted so good I made another Pasta dish for dinner, Whole Grain Penne Rigate and Smoked Turkey Sausage w/ Baked Mozza Parm Bread.



To prepare it I used Ronzoni Healthy Harvest Whole Grain Penne Rigate, Eckrich Turkey Smoked Sausage, Bella Vita Low Carb Pasta Sauce (Meat Flavored), fresh Grated Mozzarella Cheese, Sea Salt, and McCormick Grinder Italian Seasoning. Turn the heat to low, and pour 1/2 cup water into the skillet with the Eckrich sausage. To prepare the Sausage just add 2/3 cup of water to a skillet and heat to a boil. Add the Sausage and cover the skillet with a lid and reduce the heat to a simmer. Simmer for 10 minutes until it's heated through out. While that was cooking I took my Sauce and put that into a medium sauce pan, put the lid on,  and heated on low. After the Sausage was done I sliced it into bite size pieces and added to the Pasta Sauce. I then boiled my Pasta by the box instructions. Boiled for 10 minutes and drained the water and added my Sausage and Pasta Sauce to the Pasta. Seasoned everything with Sea Salt and McCormick Grinder Italian Seasoning, mixed well and served topping it with freshly  shredded  Mozzarella Cheese. Makes a delicious  and filling dinner! I love that Smoked Turkey Sausage! To prepare the Mozza Parm Bread just take 2 slices of bread, I used Aunt Millie's Light Whole Grain Bread, butter both slices, add a light coating of Kraft Shredded Parmesan Cheese and sprinkle with freshly shredded Mozzarella Cheese. Bake at 400 degrees until Cheese has melted and served. For Dessert/Snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.



Eckrich Smoked Turkey Sausage

Fully cooked. Since 1894. Inspected for wholesomeness by US Department of Agriculture. 1/2 the fat than USDA data for pork & beef smoked sausage. (Fat grams reduced from 15 g to 7 g.) Naturally hardwood smoked.

Ingredients
Poultry Ingredients (Turkey, Mechanically Separated Turkey), Water, Corn Syrup, Contains 2% or Less of Dextrose, Flavorings, Modified Food Starch, Autolyzed Yeast, Monosodium Glutamate, Potassium and Sodium Lactate, Salt, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Vitamin C (Ascorbic Acid).

Directions
Skillet: Bring 2/3 cup water to boil in skillet. Add sausage, cover and reduce heat. Simmer 8 to 10 minutes. Microwave: Place sausage in microwave-safe dish, add 1/2 cup water and cover. Heat on High (100% power) 2 pieces 5 to 6 minutes and 1 piece 3-3/4 to 4-1/4 minutes, or until hot. You may need to adjust the time for your microwave. After opening, use within 7 days. Keep refrigerated.

Nutrition Facts
Calories in Eckrich Smoked Turkey Sausage

Serving Size: 1 oz
Amount Per Serving
Calories 110.0
Total Fat 3.5 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 15.0 mg
Sodium 320.0 mg
Potassium 0.0 mg
Total Carbohydrate 4.0 g

Italian Pasta Salad


I had a box of Ronzoni Garden Delight Tri Color Rotini Pasta in the pantry so I decided to make a  Italian Pasta Salad for lunch. I used about  1/4 of the box of the Pasta, enough for a couple of servings. Light and tasty dish that includes  Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Shredded Parmesan, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. Boil the Pasta according to the box and add all the ingredients and refrigerate. Too Good!

Saturday, February 16, 2013

Bison BBQ Sandwiches w/ Ruffle Light Chips and a Snapple!


Today's Dinner: Bison BBQ Sandwiches w/ Ruffle Light Chips and a Snapple!




Well last night's delicious and tender Braised Buffalo Chuck Roast has turned into tonight's dinner of Sliced and Shredded Bison BBQ Sandwiches! The Buffalo is every bit as delicious as it was last night and it's even more tender if that's possible. Tonight it was Bison BBQ Sandwiches w/ Ruffle Light Chips and a Peach Tea Diet Snapple.



Preparing the Buffalo Bbq Sandwiches was very easy. After dinner last night I sliced up the remaining Roast, sealed it in a Glad Plastic Container and refrigerated it. To warm it up I took a medium frying pan and added the Buffalo then turned the heat on medium and warmed for about 10 minutes. To build the Sandwich I used Aunt Millies Light Whole Grain Sandwich Bun topped it with the sliced and shredded Buffalo and topped that off with JB's Fat Boy Chipotle BBQ Sauce! JB's Fat Boy has my votes for best BBQ Sauces, bar none. The Chipotle is one of their best. You've got sweetness and then you have heat and it combines for a perfect BBQ Sauce. I had a side of Ruffles Light Potato Chips, 90 Calories 17 Carbs and 0 Fat. Then as they say "To Wash Everything Down With" I had a bottle of Peach Tea Diet Snapple, 10 Calories and 0 Carbs. For dessert later this evening a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

Kitchen Hint of the Day!

Spaghetti and Turkey Meatballs
Cook pasta only until it is slightly chewy ( What the Italians call al dente, or "to the tooth"). Always use plenty of water, and keep the water at a rapid boil-the pasta needs to move around as it cooks, to keep it from sticking together. Some cooks like to salt the water, but we find it tends to toughen pasta. Use a pinch of sugar instead, and salt before serving. After it's cooked, don't rinse it. The sauce will cling better to the residual starch, and the noodles will retain nutrients.

Friday, February 15, 2013

Petite Braised Buffalo Chuck Roast w/ Roasted Potatoes and Carrots and...


Dinner Tonight:  Petite Braised Buffalo Chuck Roast w/ Roasted Potatoes and Carrots and Cast Iron Skillet Baked Corn Bread




Oh I've been waiting to have this since I first read about it, Wild Idea Buffalo - Petite Braised Buffalo Chuck Roast! I read about and seen it on the Wild Idea Buffalo web site and it just so happened that they had it on sale so I ordered it immediately! The order arrived late afternoon yesterday, very well packaged with a quick shipping time. So for dinner tonight I prepared Petite Braised Buffalo Chuck Roast w/ Roasted Potatoes and Carrots and Cast Iron Skillet Baked Corn Bread.



The Petite Braised Buffalo Chuck Roast weighed 1.4 lbs. It comes packaged and has already been braised. It was Braised in Organic Apple Cider, olive Oil, Garlic Powder, Onion Powder, Black Pepper, and Sea Salt and the package includes some great juices also. To prepare it I used a 2.75 Quart Dutch Oven. I just sprayed the Dutch Oven with Pam Non Stick Spray and 1 Tbs. of Extra Virgin Olive Oil. Added the the Chuck Roast put the lid on it and warmed it up on medium heat, turning the Roast over once, for about 15 minutes. This is the most tender, moist, and flavorful Chuck Roast I've ever had! The Braise with the Apple Juice and Spices provided the flavor throughout the Roast! My Mom had fixed Pork Chops for her and my Dad but they both gradually rotated to the Roast, both really enjoyed it and couldn't get over how tender it was. The only thing I added to it was a bit more Sea Salt and Black Pepper. And the leftovers, I've already shredded it with a couple of forks and I'm going to have some incredible Shredded BBQ Sandwiches for lunch and maybe even dinner tomorrow!




For side dishes I prepared Roasted Carrots and Red Potatoes along with a small Cast Iron Skillet of Baked Martha White Corn Bread. To prepare the roasted Carrots and Red Potatoes I preheated the oven to 400 degrees, peeled the Carrots and slicing to bite size pieces and quartered the Red Potatoes. I then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Extra Virgin Olive Oil, Dill, Dried Thyme, and Dried Rosemary. I layered them on a large cookie sheet pan and baked for about 40 minutes until they were fork tender. They came out delicious!! I also baked a small Cast Iron Skillet of Martha White Corn Bread, my favorite choice of Corn Bread. Just add 1 cup Corn Meal, Extra Virgin Olive Oil, and Buttermilk and bake at 450 degrees for about 25 minutes or until done. Nothing better than a slice of pipping hot Cornbread topped with Butter! I've left the Martha White Cornmeal web link at the end of the post. For dessert later I'm sticking with fruit; a Mini Banana and some Honey Crisp Apple Slices.




Wild Idea Buffalo - Petite Braised Buffalo Chuck Roast

Our delicious Buffalo Chuck Roast is rubbed with olive oil, lightly seasoned and slowly braised in apple cider. The result is a wonderful fall a part tender roast. Just thaw, heat and eat. Dinner just got a whole lot easier! Petite Braised Buffalo Chuck Roasts are 1.25 lbs each.


http://buy.wildideabuffalo.com/collections/monthly-special/products/february-2013-staff-pick-of-the-month





Martha White Corn Meal

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%


http://www.marthawhite.com/default.aspx?gclid=CIjYu6WPubUCFShgMgodLloAtw