Friday, May 31, 2013

Italian Style Chicken Breast Hoagie w/ Baked Crinkle Fries


Dinner Tonight:  Italian Style Chicken Breast Hoagie w/ Baked Crinkle Fries




Long day today doing one of my least favorite things to do, Shredding bills! It wouldn't be so bad if I would
do it every month or so but as usual I let them back up for months and months. So the biggest part of my day was shredding my bills and my parents. It would help also to have a better paper shredder, that didn't overheat and stop every few minutes. Finally got through it though! For dinner I prepared an Italian Style Chicken Breast Hoagie w/ Baked Crinkle Fries.




I used Perdue Perfect Portions Italian Style Skinless and Boneless Chicken Breasts. Love these, just grab one from the freezer and prepare it! Already marinated and cooks up super quick. They have a few different types but the Italian Style is the only one I've seen sold around here. I baked mine, at 350 degrees for about 26 minutes. The internal temp read 170 degrees. Seasoned almost perfect, added a shake of Sea Salt to it. Served it on a Aunt Millie's Deli Style Whole Grain Mini Sub Bun and topped it with a slice of Sargento Ultra Thin Provolone Cheese, sliced Black Olives, and Sauteed Baby Bella Mushrooms. For sides I had a few of the Dill Pickled Carrots and baked some Ore Ida Crinkle Fries with an Ice - Cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.




Perdue Perfect Portions Italian Style Chicken Breasts

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don't! Cooks in 10 minutes. Refrigerated.


Directions

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 - 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 - 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 - 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 - 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.



Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
                                                 % Daily Value*
Total Fat 1.5g                                       2%
Saturated Fat 0.g                                0%
Trans Fat 0.                                            0g
Cholesterol 75mg                             25%
Sodium 360mg                                   15%
Total Carbohydrates 2.0g                 0%
Protein 26g

Kitchen Hints of the Day!

Hint #1 - Save on expensive grill cleaners by simply using WD-40 instead. Get rid of charred food by removing the grates from the barbecue and spraying them with oil. Let sit for five to ten minutes, then wipe off and clean with soap and water.



Hint #2 - Your BBQ chicken was a hit, but your grill is a mess. What to do? Dip half an onion in vegetable oil, put it on your grill fork, and scrub it over the hot grates. There are enzymes in onions that break down grime, and the oil will help soften the grilled-on gunk.

Food Network Star Season 9 Season Premiere Sunday, June 2 at 9pm/8c

Food Network Star Season 9

Today the Food Network announced the cast and guests appearing in the ninth season of Food Network
Star. The show will premiere on June 2nd, and it's going to be pretty much exactly the way it has been for the past few seasons.

Food Networkpeople Alton Brown, Bobby Flay, and Giada De Laurentiis are still leading the action, and Food Network execs Susie Fogelson and Bob Tuschman are returning as judges. Viewers should get excited for guests appearances from Alex Guarnaschelli, Robert Irvine, and Guy Fieri (of season two).

The cast includes a mix of restaurant chefs, private chefs, enthusiasts, and people who have already appeared on food tv shows before. Two contestants stand out for having gained national attention for their culinary endeavors: Cleveland's food truck guru Chris Hodgson and Utah chef Viet Pham.

Hodgson — the chef of the Hodge Podge and Dim and Den Sum food trucks and the restaurant Hodge's— was a Food & Wine People's Best New Chef nominee in 2013. Pham is the chef of Forage, and was a Food & Wine Best New Chef in 2011. Both Hodgson and Pham have appeared on Food Network before. Hodgson competed on season two of the The Great Food Truck Race, while Pham has beaten Bobby Flay on Iron Chef America and was the runner-up of Extreme Chef.



The Finalists:

Nikki Dinki (New York)
Andres Guillama (Waynesville, NC)
Rodney Henry (Baltimore)
Chris Hodgson (Cleveland)
Connie “Lovely” Jackson (Los Angeles)
Russell Jackson (San Francisco)
Danushka Lysek (New York)
Daniela Perez-Reyes (Haleiwa, Haw.)
Viet Pham (Salt Lake City)
Damaris Phillips (Louisville, Ky.)
Stacey Poon-Kinney (San Diego)
Chad Rosenthal (Ambler, Penn.)

Season 9 kicks off on Sunday, June 2nd at 9pm ET.


http://www.foodnetwork.com/the-next-food-network-star/index.html?vty=star

Thursday, May 30, 2013

Grilled Pork Chop w/ Roasted Red Potatoes and Blue Lake Cut Green Beans

Dinner Tonight: Grilled Pork Chop w/ Roasted Red Potatoes and Blue Lake Cut Green Beans




One day I'm going to find that hidden camera, you know the one everyone has in their house that shows other people when your away from a phone so they can call to aggravate you because you just stepped away from it! It never fails, I can be sitting there for hours with a phone next to me and it never rings. Then I get up to do something and just like clock work R-I-N-G! it happened about three different times today. The only explanation is there's a hidden camera somewhere, I'm going to find it one day! Another hot and humid day here again but they say it's going to get back to more normal temps by the weekend but rain of course. For dinner tonight I prepared a Grilled Pork Chop w/ Roasted Red Potatoes, Blue Lake Cut Green Beans, and Healthy Life Whole Grain Bread.




I had purchased a package of two big, beautiful Pork Loin Chops from Kroger the other day. I seasoned JB's Fat Boy Hawg Waush BBQ Sauce. The JB's Fat Boy Hawg Waush BBQ Sauce, in my opinion is one of the best sauces there is for Pork. The Chops came out moist and mouth watering delicious! Chops, BBQ Sauce, and Grilling. Love it!
them with McCormick Grinder Sea Salt and Black Peppercorn. I grilled them about 7 1/2 minutes per side, to 165 degrees internal temp. I basted them with




For side dishes I prepared some Roasted Red Potatoes.I took 3 Red Potatoes, that I quartered and seasoned with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I spread them out on a baking sheet and baked them on 400 degrees for 27 minutes (fork tender). I also heated up a can of Del Monte Blue Lake Cut Green Beans. A delicious and hearty meal that was just over 400 calories. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.




JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks

JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks have 45% fewer calories than the regular pudding.

JELL-O Double Chocolate Sugar Free Reduced Calorie Pudding Snacks:
60 calories
Good source of calcium
Kosher



Nutrition Facts
Serving Size 1 snack (103.0 g)  Amount Per Serving
Calories 60Calories from Fat 13
% Daily Value*
Total Fat 1.5g  2%
Saturated Fat 1.0g 5%
Trans Fat 0.0g
Cholesterol 0mg  0%
Sodium 170mg  7%
Total Carbohydrates 13.0g  4%
Dietary Fiber 1.0g   4%
Protein 1.0g

Wild Idea Buffalo Recipe of the Week - Oven Roasted Sirloin Tip & Top Round Roast

Wild Idea Buffalo Recipe of the Week - Oven Roasted Sirloin Tip & Top Round Roast



Next time you prepare a Roasted Sirloin Tip & Top Round Roast try it with a Buffalo  Sirloin Tip & Top Round Roast. Another healthy and delicious recipe from Wild Idea Buffalo.




Oven Roasted Sirloin Tip & Top Round Roast
By: Jill O'Brien


Serves 8
For quick oven roasting, it is best to marinade roasts first to achieve maximum tenderness. Great served with a Whiskey Plum sauce or Orange Glaze.



Instructions:

* Pierce the sirloin tip or top round roast with a fine-tipped fork.
* Place in marinade of your choice & let rest 1 hr. at room temperature.
* Refrigerate up to 48 hours.
* Remove from marinade, and pat excess marinade off with a paper towel.
* Let rest at room temperature 2 hours before grilling or roasting.
* Sear all sides of roast in heavy deep pan on medium high burner—about four turns at 5 minutes each.
* Place roast in 375° oven & continue to cook for 30 minutes, or until internal temperature reads 140°.
* Remove from oven and place on platter.
* Cover with foil and allow roast to rest for 5-10 minutes.
Slice thinly against the grain.



Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.


http://wildideabuffalo.com/2012/oven-roasted-sirloin-tip-top-round-roast/



Sirloin Tip Roast
Sometimes called the "poor man's prime rib." The sirloin tip roast is a tender cut that's great for roasting, or it makes a delicious pot roast. You might also want to cut into bite sized pieces for kebabs, or into portion sized steaks for Swiss steak. Each roast is 3 Lbs.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/sirloin-tip-roasts

Kitchen Hints of the Day!

Hint #1 - Memorial Day weekend has passed but you still need to make sure your outdoor grill is prepared for the rest of your Summer grilling. Clean the grates by placing them in the tub and covering them with very hot water and one cup each ammonia and dishwasher detergent. Cover with old fabric softener sheets and soak overnight. The next day, don your rubber gloves, scrub away, and watch the grease dissolve.




Hint #2 - Another great way to clean your barbecue grill is with wet newspaper. After cooking, just place it on a warm grill for one hour with the lid closed. You'll be amazed how easily the grime comes off.

Hamilton (Ohio) to amend rules for neighborhood farming

Hamilton to amend rules for neighborhood farming

 By Eric Schwartzberg




HAMILTON — A measure that promotes and encourages urban agriculture by allowing anyone to use city or private property to grow produce is expected to become a reality starting this summer.

New urban agriculture amendments will establish rules for local neighborhood farming and allow any Hamilton resident to take an underdeveloped or undeveloped city lot or private property and use it to grow vegetables, herbs, flowers, nut trees or fruit trees.

The harvested bounty could then be used for their own consumption, to sell to others or donate to area food pantries, according to Alfred Hall, co-founder of Hamilton Urban Garden Systems, or HUGS.

Hall said the change is an important step to not only beautifying Hamilton, but helping it become “the greenest little city in America.”

“They’ve made a very important first step in a process that will eventually grow into a local regional food system, which will allow us to feed ourselves, develop community and create economic opportunity,” Hall said.

For example, someone who has multiple lots in the city and wants to erect 10-by-20-foot greenhouses on each one to grow flowers to sell will be able to do so, he said.

The legislation got its start earlier this year when city officials approached HUGS and asked for help with the ordinance, Hall said.

Recently approved by the city’s planning commission, the measure is scheduled to go to Hamilton City Council for approval next month.

Passing the ordinance is important because it relaxes restrictions on what can be done on a privately-owned lot and eliminates the need to go to the city for approval to establish a garden, Hall said.

“Every time someone wanted to do that, they would have to go and get approval,” he said. “Now, that will be taken care of. The approval is a pre-approval. You don’t have to go.

“Instead of 17 people going 17 different times, 17 people can now just go and garden.”

The amendments would allow temporary farmers market stands to be established on each plot between May 1 through Sept. 30 and limit hours of operation to sunrise through sunset, according to a planning commission report approved May 20.

Other basic restrictions include staying 10 feet back from the front of the property and five feet from the side and back of the property. Outbuildings, such as a greenhouse to extend a property’s growing season, may not exceed 200 square feet and cannot be more than 15 feet high.

Raised beds, planter boxes or containers located in a primary or secondary front yard setback may not be taller than 30 inches at the tallest point above the surrounding grade and may not cover more than 20 percent of the total front yard area.

In addition, no single box may be larger than 8-foot long by 4-foot wide. All planter boxes and containers must be set back a minimum of 10 feet from any property line and five feet from side and rear property lines.

Encouraging urban agriculture fits with other “green” strategic initiatives that Hamilton has set in place, including establishing a farmers market on the plaza and reducing the city’s carbon footprint, according to Chris Lawson, assistant to the city manager.

“It comes down to producing local for individuals to grow their own food where they live to reduce that kind of footprint,” Lawson said. “Instead of driving to groceries where you don’t know exactly where the food comes from, you’re getting to grow it locally. It utilizes empty spaces more effectively and promotes a healthier lifestyle.”

Similarly, city officials recognize “the potential of urban farming to bring people together and increase neighborhood collaboration,” Lawson said.

Hall’s recommendation for anyone who wishes to use an undeveloped or underdeveloped private or city lot is to contact the city or property owner and develop a memorandum of understanding on how that lot will be developed and maintained.


http://www.journal-news.com/news/news/hamilton-to-amend-rules-for-neighborhood-farming/nX6Nd/

Wednesday, May 29, 2013

Shrimp and Grits with Cheese and Bacon

Dinner Tonight: Shrimp and Grits with Cheese and Bacon



It's getting harder and harder to watch the news anymore, regarding the ever declining status and condition of our Country. But I'm not going to use this blog and get all political. Hot and a little humid today, high in the 80's. I'm not real hungry and not real motivated today so I went with something real easy to prepare, Sea Pak Shrimp and Grits with Cheese and Bacon.




I came across this the other day at Walmart, It's new from Sea Pak Seafoods. It looked and sounded good carbs for a serving and there's two servings per box. I'll keep a box or two in the freezer.
so I thought I would give it a try. Easily prepared, I just emptied the entire contents of bag into a 10" skillet and arranged shrimp in a single layer. Added 1 cup of water to the skillet with shrimp and grits. Heated the skillet on high heat.  When the sauce boils (about 5 minutes) turn down to low heat and cover.  Continued cooking for an additional 8-10 minutes, stirring occasionally, until shrimp was fully cooked and the water is absorbed by the grits.  Removed from heat and let stand 2 minutes. You can make the grits creamier by adding 1-2 tablespoons of additional water and cook an additional 2-3 minutes. Quick way to have some Shrimp and Grits! Everything was nicely seasoned and really loved the grits! Wish the Shrimp was a tad larger but overall really enjoyed it. It was 250 calories and 32




For a side or appetizer I had the Dill Pickled Carrots i had made the other day. They turned out delicious! The Dill and Brine just loaded the Carrots with flavor. Very good recxipe, a keeper! For dessert later a bowl of Breyer's Carb Smart Vanilla ice Cream topped with some Del Monte No Sugar Added Peach Slices.





Sea Pak SHRIMP & GRITS


Delight your dinner table with a Southern staple by serving up our new Shrimp & Grits. Your family will enjoy our tender shrimp and home-style grits, complete with an extra helpin’ of cheese and bacon. Mmm.


Skillet/Saute:

Empty entire contents of bag into a 10" skillet and arrange shrimp in a single layer.
Add 1 cup of water to the skillet with shrimp and grits.
Heat skillet to HIGH heat.  When the sauce boils (about 5 minutes) turn down to LOW heat and cover.  Continue cooking for an additional 8-10 minutes, stirring occasionally, until shrimp are fully cooked and the water is absorbed by the grits*.  Remove from heat and let stand 2 minutes, then serve.
     *For more creamier grits add 1-2 tablespoons of additional water and cook an additional 2-3 minutes.

Microwave:

Empty entire contents of bag into a 1 quart microwavable bowl.
Add 1/2 cup of water to bowl containing shrimp and grits.
Microwave on HIGH for 7-8 minutes, stirring occasionally.
Cover bowl and let stand for 3 minutes and serve.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment.


http://www.seapak.com/products/shrimp-grits

2013 Troy Strawberry Festival - Troy, Ohio





June 1-2, 2013  Troy Strawberry Festival - Troy, Ohio
Troy celebrates its place as the center of Ohio's strawberry production the first weekend of June. Featured are the strawberries, of course, and they come in all sorts of taste-tempting treats from shortcake to donuts to strawberry pie. Also to be enjoyed are the many arts and crafts booths, the athletic competitions, and the entertainment. One of the largest and best-attended festivals in the Midwest. Attendance: 150,000.



http://gostrawberries.com/

Kitchen Hint of the Day!

For a fun fruit display on your buffet table, hollow out a melon, orange, or grapefruit and fill it with cut up fruits (and maybe even some miniature marshmallows). For an even more attractive holder, you can scallop the melon edges or cut it in the shape of a basket.

5 key ingredients to have on hand

5 key ingredients to have on hand
Dorothy Lane offers tasty advice.



The road to unhealthy eating is paved with good intentions.
Sure, we all want and intend to eat healthier, but the fast-paced world we live in often results in a trip to the closest fast-food restaurant, followed by in-car dining on the way to a Little League baseball game.

However, Dorothy Lane Market (Far Hills Avenue, Oakwood) corporate chef Carrie Walters gives her recommendations for five key ingredients to always have on hand to whip up a quick and healthy meal for the entire family.

1. Individually Quick Frozen (IQF) boneless, skinless chicken breasts: “Chicken breasts that are individually frozen give the family cook lots of option because they defrost quickly and can be recipe ready in minutes. Plus, there are so many options on how to use them for dinner. Julienned for a quick stir-fry, pounded cutlets that can be sautéed over high heat, kid friendly oven baked strips or even grilled chicken teriyaki — all easy and delicious!”

2. Marinara sauce: “Besides the obvious choice for just pouring over pasta, I use this as a base sauce for making a quick ciopinno (seafood stew), pantry friendly clam sauce or my own version of classics sauces like arrabiata (a red Italian sauce with a spicy kick) or vodka sauces. I also use this as a base for braciole (an Italian dish featuring thinly sliced meat), chicken Parmesan or meatball subs.”

3. Eggs: “When my kids were smaller we’d often do breakfast for dinner. Now it’s nice to use eggs as a base for a frittata (an open face omelet) using up whatever leftovers, cheese or veggies I happen to have on hand. I like to add a poached egg on top of a simple salad for a delicious lunch or a light simple dinner.”

4. Chicken stock: “I use this to make a quick soup with whenever I need to clean out my refrigerator. It can be used as a base for a quick pasta sauce with sauteed veggies and whatever protein you happen to have on hand. It makes simple rice dishes delicious and full of flavor. You can also make a simple sauce to complement chicken or pork.”

5. Pasta: “I have several shapes on hand in my pantry on any given day. Besides using pasta as the main course, smaller shapes make fun side dishes as well as pasta salad. You don’t need a lot of ingredients to make some dynamite pasta dishes — one of my favorites is grated pecorino Romano cheese, a little olive oil and black pepper! Simple, high quality ingredients can really make a pasta dinner that is easy and delicious.”


http://www.mydaytondailynews.com/news/lifestyles/5-key-ingredients-to-have-on-hand/nX3Dq/?icmp=daytondaily_internallink_textlink_apr2013_daytondailystubtomydaytondaily_launch

Tuesday, May 28, 2013

Baked Ham & Swiss Sliders w/ Baked Crinkle Fries

Dinner Tonight: Baked Ham & Swiss Sliders w/ Baked Crinkle Fries



We got some hot and humid weather coming, around 89 to 90 degrees. I can take the heat but the humidity carbs. I also used Kroger Hickory Smoker Ham and it’s 70 calories and 1 carb per serving along with Sargento Ultra Thin Swiss Cheese which is 40 calories and 1 carb per slice, but I'll only be adding a half a slice per sandwich.
is what makes me uncomfortable. For dinner one my favorite recipes, Baked Ham & Swiss Sliders 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 Kroger Whole Wheat Slider Buns. These are only 70 calories and 13



This is makes one tasty sandwich! This is another one of those keeper recipes. To prepare it preheat your oven to 350 degrees. Then I used the package of Slider Buns, 1 – 12 oz. Package of Kroger Private Selection Hickory Smokehouse Ham, and 1 package of Sargento Ultra Thin Swiss Cheese. I placed the bottom half of the bun in the bottom in a deep baking pan large enough to hold 12 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. Worchestershire sauce, 1 1/2 tsp. Poppyseed 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 Vanilla Bean Frozen Yogurt.




Aunt Millie’s Baked Ham & Swiss Rolls
Fresh from the oven!

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 150
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




Ore Ida Crinkle Fries

Golden Crinkles®

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


http://www.oreida.com/Products/G/Golden-Crinkles#.UaUgR0DOk20

Fish of the Week - Ilish

Ilish also spelled Elish, Tenualosa ilisha, is a popular fish to eat among the people of South Asia. A tropical
                             Ilish
fish, it is the most popular fish with Bengalis and Oriyas, the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Odisha, Tripura, Assam and Southern Gujarat. Ilish also can be found in India's Assamese-, Bengali-, Oriya- and Telugu-speaking regions and in Pakistan's Sindh province. In Gujarat it is known as either Modenn or Palva.
Each year a large number of fish are caught in the Padma-Meghna-Jamuna delta, which flows into the Bay of Bengal. It is a sea fish but it lay eggs in large rivers. After being born the young Ilish (known as Jatka) then swim back to the sea. They are caught before they swim to the sea. Ilish is also caught from the sea. However, those caught from the sea are not considered to be as tasty as those caught from the river. The fish is full of tiny bones which require trained eating/hands to handle.
In Southern Gujarat, Bharuch located on the banks of river Narmada is famous for this fish. The fish from Bharuch is in huge demand in Mumbai and is even exported to many foreign countries. The fish in coastal area of Gujarat is known as Modenn if it is female and Palva if it is young male.
As it is anadromous in nature (an uncommon phenomenon in tropical waters), the Ilish lives in the sea for most of its life, but migrates up to 1,200 km inland through rivers in the Indian sub-continent for spawning. Distances of 50–100 km are usually normal in the Bangladesh rivers.
In Bangladesh, Ilish is mainly caught in the Padma (lower Ganges), Meghna (lower Brahmaputra), and Jamuna rivers. Those from the Padma are considered to be the best in taste. In India, the Rupnarayan (which has the Kolaghater Ilish), Ganges, Mahanadi, Chilka Lake, Narmada and Godavari rivers are famous for their tasty breeds. Ilish is also found in the deltaic region of southern Pakistan, in the province of Sindh. Here it is commonly referred to as the Palla fish. The fish was usually found in abundant quantities in the district of Thatta. Recently, however, the lower reaches of the Indus have dried up as water is stored upstream, and the Palla cannot make its journey into the river any more.




Ilish is an oily fish rich in essential fatty acids(omega 3 fatty acids). Recent experiments have shown its beneficial effects in decreasing cholesterol level in rats and insulin level.
In Bengal, ilish can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, Begun (eggplant), different condiments like jira and so on. It is said that people can cook ilish in more than 50 ways. Ilish roe is also popular as a side dish. Ilish can be cooked in very little oil since the fish itself is very oily.
In North America (where Ilish is not always readily available) the shad fish is sometimes used as an Ilish substitute, especially in Bengali cuisine. This typically occurs near the East coast of North America, where fresh shad can be fished. The substitution is possible because of the fairly similar flavour and consistency of these two fish.




In many Bengali Hindu families two Ilish fishes (Joda Ilish) are bought on special auspicious days, like some
Ilishi maachha curry 
pujas. It is considered auspicious to buy two Ilish fishes on the day of Saraswati Puja (The Goddess of Learning and Beauty), which takes place in the beginning of Spring and also on the day of Lakshmi Puja (The Goddess of Wealth and Prosperity) which takes place in autumn. But this custom is prevalent mainly among the Bengali Hindus of former East Bengal many of whom now live in West Bengal, Barak Valley in Assam and Tripura in India after the Partition of India. Some of them give Ilish fish as an offering to the goddess Lakshmi, without which the Puja is sometimes thought to be incomplete.
In Odisha there is a popular saying that "Machha khaaiba Ilishii, chakiri kariba polisi", which means that eating Ilish and getting a job in Police department are of equal status.




Five type of ilish can be found worldwide. Yearly ilish caught are 5,000,000 ton. Among them, 50%-60% are caught by Bangladesh, 15%-10% are caught by India, Pakistan and rest 5%-10% are caught by Malaysia, Thailand, China, Vietnam and Srilanka.

Kitchen Hints of the Day!

Hint #1 - Always bring cheese to room temperature one hour before serving it. Even if the cheese becomes a little melty, the flavor will be much better.



Hint #2 - To keep meat or cheese meat hors d' oeuvres moist, cover them with a damp paper towel, then cover them loosely with plastic wrap. Many fillings (as well as bread) dry out very quickly, but with this tip, you make these simple appetizers first and have them on the table when guests arrive.

May 31-June 2, 2013 Newark Strawberry Festival - Newark, Ohio

May 31-June 2, 2013  Newark Strawberry Festival - Newark, Ohio
The 30th annual festival, 'Strawberries on the Square.'  will include entertainment throughout the weekend, Miss Strawberry Pageant, midway rides, food and craft vendors of all types, and of course our "world famous" Kiwanis Strawberry Shortcake.  (also: www.ofea.org/festivals-and-events/ )




Where: The Strawberry Festival is held every year in Newark, Ohio on the Courthouse square.  Newark is located 35 miles east of Columbus on State Route 16 where it crosses State Routes 13.

5 South 3rd St., Newark, OH 43055,  is a recommended address to use with computerized mapping systems.

What: The weekend is filled with fun and entertainment for the entire family. Over 90 artisans, crafters and vendors from Ohio and surrounding areas exhibit their items. There will be ice cream, pizza, specialty sandwiches, French fries, and other delicious foods along with non-stop stage entertainment. Bates Amusement will be providing the rides and games this year.  The opening day will be highlighted with the Strawberry Pageant on the courthouse gazebo from 5:00 – 7:00.  Delightful young girls and women from kindergarten age through 12th grade participate in the event. Pageant winners from 4 different age categories will be crowned. Tour bus and handicapped parking is available.   There is plenty of free parking around the square and along the streets.  Hope to see you there!


When:   May 31st, June , 1st and 2nd,  2013  -  Fri & Sat. 11:00 – 10:00 Sunday 11:00 – 6:00  



The Kiwanis Club of Newark would like to welcome you to the 30th annual Newark Strawberry Festival. "Strawberries on the Square"  is our theme. This year the festival will be held on Friday, Saturday and Sunday, May 31st, June 1 and 2, 2013. The hours are 11:00 a.m. - 10:00 p.m. on Friday and Saturday; 11:00 a.m. to 6:00 p.m. on Sunday. Located on Courthouse Square in downtown Newark in Central Ohio, this is Licking County's largest annual event.

Bill Rauch, the Immediate Past President of the Newark Kiwanis Club, is the 2013 Strawberry Festival Chairman. Chuck Jackson will once again be the event manager.
This festival has become a tradition to the citizens of Newark and surrounding areas. Many wait patiently all year long for this festival, which brings so much fun and excitement to Newark. Rides games, crafts, food, and entertainment provide the entire family with many exciting things to do, see, and taste.
Each year, everyone anticipates the return of one of the world's most-craved delicacies --Strawberry Shortcakes made famous by the Newark Kiwanis Club and served with creamy Velvet Ice Cream, made locally.

We are proud to be a member of one of the best and most-respected service clubs in the world -- Kiwanis.  Not only is Kiwanis an international organization but it has been well-represented here in the Newark area for more than 90 years. The Kiwanis Club of Newark has provided programs and services which benefit children throughout Licking County.



Newark Kiwanis Strawberry Shortcakes

The Newark Kiwanis Club members, families and friends gather on the eve of the festival to begin preparing the strawberries for the famous Strawberry Short Cakes. They start with 250 flats of bulk strawberries.  These strawberries are then washed, sliced, sweetened and packed in containers exclusively for this Festival.  The sugar enhances the natural flavor and draws out the juices of the strawberries, thus creating an incredible combination when added with ice cream, whipped cream and shortcake.  The thousands of delicious short cakes are prepared locally here in Newark.  The ice cream that is used is made here locally by Velvet Old Fashioned Ice Cream at the Ye Old Mill.  On the days of the Festival Kiwanis members and friends take turns volunteering to pile high the sweetened berries on the short cakes and serving this mouthwatering strawberry treat to the Festival goers. The scrumptious Strawberry Shortcakes has truly become one of the time-honored attractions at the Strawberries on the Square Festival.


http://www.newarkstrawberryfestival.com/Home_Page.php

Monday, May 27, 2013

Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…

Dinner Tonight: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.




A very peaceful and beautiful Memorial Day out today. Stopped by Kroger, then got the car washed, and rambled around down by the lake on the 4 wheeler. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,  Boiled Mini Carrots, and Whole Grain Bread.





I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. This is the second
time I've prepared this dish and it's already one of my favorite Chicken Recipes! To prepare the breading and marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.


To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, Boiled Mini Carrots and Healthy Life Whole Grain Bread. To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Jello Sugar Free Double Chocolate Pudding.







Baked Buttermilk Mustard Chicken Thighs

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g



http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422

Pickled Dill Carrots

Came across this recipe in the current issue of the Food Network Magazine, Pickled Dill Carrots. It sounded and looked great so today I made some for myself. They have to refrigerated for at least 24 hours so I'll let you know how they taste sometime tomorrow. I substituted the Medium Carrots, and slicing them, with Mini Carrots and also I used Splenda Sugar instead of the regular Sugar. I left the recipe along with a web link to the Food Network web site.




Pickled Dill Carrots

Ingredients
7 medium carrots (about 1 1/4 pounds), sliced 1/4 inch thick
4 sprigs dill
3/4 cup white wine vinegar
1/3 cup sugar
Kosher salt
1 teaspoon dill seeds
1/2 teaspoon caraway seeds
Coarsely ground pepper


Directions
Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.

Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.

Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pickled-dill-carrots-recipe/index.html?oc=linkback

Quick Grilling Recipes

The warm weather is here, now on your mark, get set, GRILL! From the Eating Well web site, (http://www.eatingwell.com/) just in time for your grilling pleasure, some healthy recipes for grilled chicken, grilled steak, grilled pizza and more easy dinners. I left the link at the bottom of the post so you can get all these great healthy grilling tips.







Quick Grilling Recipes


Healthy recipes for grilled chicken, grilled steak, grilled pizza and more easy dinners.



If you find yourself short on time this summer, try these quick, hassle-free grilling recipes—all ready in 30 minutes or less. Our grilled chicken recipes, grilled steak recipes, grilled pizza recipes and more grilling recipes are flavor-packed dinners that will be crowd-pleasers at your summer BBQ, cookout or potluck. These quick grilling recipes also make a simple and healthy weeknight meal. Download a Free Cookbook with Our Best Grilling Recipes!




Grilled Eggplant & Portobello Sandwich
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad....


*Get this delicious recipe with all the other healthy grilling recipes by clicking the link below.



http://www.eatingwell.com/recipes_menus/recipes_slideshows/quick_grilling_recipes?sssdmh=dm17.669575&utm_source=EWTWNL&esrc=nwewtw052113

One of America's Favorites - T-Bone Steak

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped"


bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at least 0.5 inches (13 mm). However steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse.
Due to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued due to their larger tenderloin.
In the United States, the T-bone has the meat-cutting classification IMPS 1174; the porterhouse is IMPS 1173.
In British usage, followed in Commonwealth countries, porterhouse refers to the strip steak side of a T-bone steak, while the tenderloin side is called the fillet.




The origin of the term "porterhouse" is surprisingly contentious, with several cities and establishments claiming to have coined it. The Oxford English Dictionary traces the etymology from proprietor Martin Morrison serving large T-bones in his Pearl Street, Manhattan "Porter House" around 1914, while noting the lack of contemporary evidence to support the tale. This origin story gained traction in the late 19th century, but others contend a Cambridge, Massachusetts, hotel and restaurant proprietor named Zachariah B. Porter lent his name to the cut of beef, and others claim the steak takes its name from various 19th Century U.S. hotels or restaurants called Porter House, such as the popular Porter House Hotel in Flowery Branch, Georgia.  There is no known contemporary evidence that any particular establishment is related to the steak.




To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles. The small semicircle at the top of the 'T' is half of the vertebral foramen.




T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Due to their relative lack of collagen, longer cooking times are not necessary to tenderize the meat.
The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired level of doneness before the strip.




Bistecca alla fiorentina, or 'beefsteak Florentine style', consists of a T-bone traditionally sourced from either
A T-bone steak being cooked on a grill
the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, (sometimes with black pepper), and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bisteca" are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, (if not accompanied by red wine), and accompanied by Tuscan beans as a side dish. An early recipe dictates: 1/1,5 kg, 3 fingers thick, 3-5 minutes grilling per side (flipping it only once) and 5-7 minutes vertically standing on its bone so as to make the blood drain out. The same cut of meat, but from the calf, is used in the famous dish Cutlet of Veal in the Milan Style, for which carefully chosen 1.5 cm-thick cuts are battered in fresh breadcrumbs and gently fried (sautéed) in abundant clarified butter with salt. This is a favored dish in Italy.

Sunday, May 26, 2013

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Pizza

Dinner Tonight: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Classic Crust Pizza



Beautiful Day out, about 70 and sunny! My parents went out to eat with friends so it was solo night for dinner and a Pizza sounded real good! I prepared a Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Pizza.





I used my favorite Pizza Crust, Pillsbury  Classic Pizza Crust. To prepare it just preheat your oven on 400
degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.


My toppings were Hormel Turkey Pepperoni, Jennie O Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. I left the Pillsbury product description and web site link at the end of the post. For dessert later a Healthy Choice Chocolate Swirl Frozen  Yogurt.








Ready for the oven
Pillsbury Classic Pizza Crust



Pillsbury Classic Pizza Crust: A Whole New Fresh!

Classic Pizza Crust
Feelin’ classic? It’s a delicious and supportive friend to all your favorite pizza toppings. Easily a family favorite!
Calories in Pillsbury Pizza Crust Classic pizza dough, 1 package 6 servings

Serving Size: 1 serving
Amount Per Serving
Calories 160.0
Total Fat 2.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 470.0 mg
Potassium 0.0 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.0 g
Sugars 4.0 g
Protein 5.0 g
Vitamin A



http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Kitchen Hint of the Day!

Having a dinner party? Here's a great tip for keeping dinner rolls warm long after they've come out of the oven. When you put the rolls in the oven to bake, put a ceramic tile in, too. By the time the rolls are done, the tile will be (Very!) hot. Place it in the basket and put your rolls on top. The tile will keep them warm. You can also use aluminum foil instead of the tile, but it won't retain the heat as long.

Saturday, May 25, 2013

Pork Loin Boneless Roast w/ Green Beans and Bacon and Ranch Red Potatoes

Dinner Tonight: Pork Loin Boneless Roast w/ Green Beans and Bacon and Ranch Red Potatoes




Well this is the coolest Memorial day weekend that I can remember in quite sometime. It was in the low 40's this morning with high of in the low 60's but with a real cool breeze, but mostly sunny! Started the Holiday off with a delicious dinner, a Seasoned Rubbed Pork Loin Boneless Roast w/ Green Beans and Bacon and Ranch Red Potatoes.






I purchased another of the Pork Loin Boneless Roast with a JB’s Fat Boy Premium Rub already on it from JB's fat Boy BBQ Sauce to it, rubbed it in real good, and rolled it back up. I placed the roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Removed it from oven; let rest about 10 minutes before slicing to served. It will serve about 6-7, with leftovers! The Roast came out moist and delicious, the JB’s Fat Boy Rub along with the Sauce gave it a fantastic flavor. The juice and drippings from the Roast were incredible! I also had a side of the JB’s Fat Boy Haugwaush Sauce on the side for dipping but used very little because I kept readding the juices and drippings to the Roast and it needed no other flavor or seasoning.
Kroger yesterday. The last one was incredible!! To prepare it I laid the Roast out for about 20 minutes to get it to room temperature. I then opened the Roast up and applied about 3/4 cup of


I made a couple of sides to go with the Pork Roast, Idahoan Steakhouse Bacon and Ranch Red Potatoes and Cut Green Beans. I prepared the new one from Idahoan; Idahoan Steakhouse Bacon and Ranch Red Potatoes. I really love using these Idahoan Products, they’re all delicious and so easy to prepare and this new one is no different. Great seasoning and taste and love the added Bacon and Ranch to it. Another great option from Idahoan. the Green Beans were Del Monte Cut Green Beans. I also baked a loaf of La Brea Artisan Multi Grain Loaf Bread. For dessert my favorite treat, Jif Reduced Fat Creamy Peanut Butter! I had Peanut Butter on Ritz Whole Grain Crackers.






Idahoan Steakhouse Bacon and Ranch Red Potatoes


Idahoan Steakhouse Bacon & Ranch Red Potatoes start with world-famous Idaho® red potatoes in a premium ranch sauce, then finish with a real bacon topping! These Steakhouse Bacon & Ranch Red Potatoes will add premium restaurant quality flavor to any meal. Gotta love real bacon!

Oven Directions
In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, 2 Tbsp butter, and 2 cups boiling water.
Add 1/2 cup milk and stir to combine.
Bake uncovered at 450°F for 25 minutes.
Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.



Nutrition Facts

Amount Per Serving Packaged Prepared
Calories 110 160
Calories from fat 15 60
% Daily Value*
Total Fat 1.5g* 2% 11%
Saturated Fat 1g 5% 23%
Trans Fat 0g
Cholesterol 5mg 2% 7%
Sodium 600mg 25% 28%
Total Carbohydrates 20g 7% 7%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 3g

http://idahoan.com/




LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g



http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/

Kitchen Hint of the Day!

Be careful when you're making a souffle. Air bubbles are trapped when you beat your egg whites, and when
A chocolate soufflé  
a souffle is placed in the oven, the air expands, causing the souffle to rise. If the souffle is punctured or shaken, however, the air will be released too earl and the souffle will collapse. It's also true that a souffle must be served as soon as it is removed from the oven. Souffles begin to collapse as soon as they start to cool down. So it's best to serve them right in the baking dish.

Friday, May 24, 2013

Grilled Turkey Burger w/ Roasted Red Potatoes and Green Beans

Dinner Tonight: Grilled Turkey Burger w/ Roasted Red Potatoes and Green Beans




The results from all my blood work came back negative! So they say it looks as though the high enzymes that showed up for my liver is being caused by a bit of fat on the liver, nothing that can't be taken care of. Woke up this morning and it was 40 degrees with a chilly wind! Only a high in the 50's, but sunny! For dinner I fired the grill up, grilling a couple of Angus Beef Burgers for Mom and Dad and myself a Turkey Burger along with a side of Roasted Red Potatoes and Green Beans.




The Parents are partial to Beef over Turkey so I grilled them a couple of Walmart Brand Angus Beef
Burgers. For myself I grilled a Jennie - O Lean Turkey Burger Pattie. They are 1/4 lb Burger Patties and are 180 calories and 0 carbs. They grilled up real nice, I grilled it about 15 minutes flipping 3 times. It's one juicy Burger, seasoned it with sea Salt and Ground Black Pepper. Served all the Burgers on Aunt Millie's Light Whole Grain Buns and topped my mine with a slice of Sargento Ultra Thin Colby/Jack Cheese.



For a side to with our Burgers I prepared another Of Meijer's New Steamable Frozen Products, Roasted Red Potatoes and Green Beans with Rosemary Butter Sauce. Just microwave it in it's steamable bag for 5 minutes and it's done! Another good one from Meijer, plus it's only 60 cal, 1g fat, 12 carbs. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt. Happy Memorial Day Weekend All!





Jennie - O Lean Turkey Burger Patties


Lean Turkey Burger Patties
An all-natural burger choice.
Product Features:
Gluten Free
All Natural
The Biggest Loser® product


Cooking Instructions:


STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

GRILL METHOD:
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place burger patties on grill rack 4 inches from heat source.
Grill approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

One of America's Favorite - Grilling

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or
Hamburgers being grilled
below. It is sometimes referred to as barbecuing but that word can also mean a different cooking technique.
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.
Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.



In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on charcoal grills or gas grills, a recent trend is the concept of infrared grilling[citation needed]. Grilling may also be performed using stove-top "grill pans" which have raised metal ridges for the food to sit on, or using an indoor electric grill.
A skewer or brochette, or a rotisserie may be used to cook small pieces of food. The resulting food product is often called a "kabob" or "kebab" which means "to grill" in Persian, which is short for "shish kebab" (shish = skewer)(similar to a "satay" in Asian cuisine, or "alambre" in Mexican-Yucatán cuisine). Shish kebabs have a Persian origin, but are now commonplace in American cuisine.
Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. Other hardwoods such as pecan, apple, maple and oak may also be used.



Methods


* Gridironing - Gridironing is the cooking of meats or other foods using a grill suspended above a heat
Preparation of Barbecue grill
source. Grilling is often performed outdoors, using charcoal (real wood or preformed briquettes), wood, or propane gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting/barbecue. The suspended metal grate is often referred to as a gridiron.
Outdoor grilling on a gridiron may be referred to as "barbecue", though in US usage, the term barbecue refers to the cooking of meat by indirect heat and smoke. Barbecue has several meanings and may also be used to refer to the grilled food itself, to a distinct type of cooked meat called Southern barbecue, to the grilling device used to cook the food (a barbecue grill), or to the social event of cooking and eating such food (which may also be called a cook-out or braai).



Charcoal kettle-grilling
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources, offering meats that are cooked in this manner as "charcoal-cooked" or "charcoal-grilled".



Grill-baking
By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and roasting to cook meats that are stuffed or coated with breadcrumbs or batter, as well as to bake breads and even casseroles and desserts. When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing.



Grill-braising [edit]
It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. This method of cooking is slower than regular grilling but faster than pit-smoking, starting out fast, slowing down, and then speeding up again to finish; if a pressure cooker is used, the cooking time will be much faster.



Indoor grilling
Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. Indoor grills are more likely to use electric or gas-based heating elements, however. Some manufacturers of residential cooking appliances now offer indoor grills for home use, either incorporated into a stovetop or as standalone electric devices.



Stove-top pan grilling

Stove-top pan grilling is an indoor cooking process that uses a grill pan - a cooking pan similar to a frying
A grill pan
pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges, and also indirectly by heat radiating off the lower pan surface via the stove-top flame. Stove-top grill pans can also be used to put sear marks on meat before it is finished via overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.
Some griddles designed for stove-top use also incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface, or, in the case of reversible two-sided griddles, on one side with the flat surface on the other.




Happy Memorial Day Weekend!



Happy Memorial Day Weekend Everyone, have a Happy One and Safe One!

Kitchen Hint of the Day!

When making a souffle, it's best if you use egg whites from eggs that are at least a week old ( but not expired). Why? Very fresh eggs contain more water, which can make your souffle taste grainy.

Thursday, May 23, 2013

Grilled Blackened Grouper w/ Southwest Style Rice and Beans, and...


Dinner Tonight: Grilled Blackened Grouper w/  Southwest Style Rice and Beans, Cut Spears of Asparagus, and Beans, and Whole Grain Bread.








Yesterday afternoon a couple of good friends of mine called and said they just got back from Florida and they had me something. Did they ever, they had went fishing the day before and brought me back a huge package of fresh Gulf Coast Grouper! Beautiful fillets, one of them was a 26 lb. Grouper. They also gave a bag of Cobalt which I tried for the first time last year. So tonight for dinner I prepared Grilled Blackened Grouper w/  Southwest Style Rice, Cut Spears of Asparagus, and Beans, and Whole Grain Bread.




To prepare the Grouper I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s
Blackened Seasoning. Preheated the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 T butter in a microwave about 15 seconds and brushed both sides of the Grouper with the melted butter. I then coated both sides of the Grouper with a generous amount of the rub. Then I got my Fish Basket out and sprayed it with Pam Grill Spray. Loaded the Grouper in the grill basket. If you’re using a griddle then add a tablespoon or so of vegetable oil to grill. Do not use olive oil since it smokes at high temperatures. Placed my Grouper on the preheated grill and closed the lid. Grilled for only 2 minutes and then flipped it and grilled another 2 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Grouper! You had the heat of the Blackened Seasoning and grilling it with the lid shut gave it a nice smoked taste also. I couldn't get it much fresher either, straight from the Gulf and on to the grill in a matter of 3 days! I'll have some leftovers for Grouper Sandwiches for lunch tomorrow!




 To go with my Grouper I prepared a new dish from Meijer, Meijer Steamable Southwest Style Rice and Beans with Butter Sauce. Comes frozen in a microwaveable bag. Just heat for microwave 4-5 minutes and it's ready. Meijer's has winner with this great taste, easy to fix, and it's 210 calories, 2g fat, 38 carbs. They had several new Steamable Items and I purchased 2 other kinds I'll give a try another time. I also had a side of Green Giant Cut Spears of Asparagus, and Healthy Choice Whole Grain Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.





Zatarain's Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.


Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.


Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

Calories from Fat: 0

Total Fat: 0 0

Saturated Fat: 0 0

Cholesterol: 0 0

Sodium: 170mg 7%

Total Carb: 0 0

Dietary Fiber: 0 0

Sugar: 0

Protein: 0

Vitamin A: 4%

Vitamin C: 0%

Calcium: 0%

Iron: 0%

Organic: 0%



http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Burlington, WI - ChocolateFest Fri, May 24, 2013 - Mon, May 27, 2013


For all the Chocolate Lovers out there!



 Event runs Friday May 24 through Monday May 27.  This is our 27th year for ChocolateFest "Sweeter every year". Community Festival featuring "CHOCOLATE EXPERIENCE TENT"  with: Nestle Creation Chef Meltdown Competition Executive master & Pastry Chef Demonstrations complimentary fresh warm Tollhouse Cookies kids cookie decoration contest project Yum Way candy bar eating contest Choc-O-lympic Chocolate Create-A-Thon Chocotrivia Chocolate Mint Splash Chocolate Chunk Excavating Dig Chocolate Marketplace Choc-O-Minute-To-Win-It  and much more.....CARNIVAL 4 STAGES OF ENTERTAINMENT JAYCEES BOAT RACES and MILITARY EXHIBITS.  Fireworks display Fri. May 25th 9:15pm.  Visit our website for times and Details:  www.chocolatefest.com 

Date & Time:
Friday, May 24, 2013 to Monday, May 27, 2013
All-Day Event

Location:
Burlington ChocolateFest Grounds, 681 Maryland Ave.
Burlington, WI 53105  


35,000+ people attend the Mid­west’s premier community festival, dedi­cated to the celebration of all things chocolate.”Memorial Day weekend in Burlington means three things, chocolate, chocolate, and you guessed it,chocolate! Every year the Burlington ChocolateFest brings a crowd of  35,000+ visitors to the area to experience a weekend of fun, games, rides, cooking demonstrations and of course chocolate.For over 25 years, this volunteer-run festival has pleased children and appetites, as it raisesmoney for over 65 local and national charities.”

ChocolateFest is not just another fes­tival. All money generated from the event goes back to a wide variety of community charities and civic groups. So, when you participate in ChocolateFest, you are participating in an event that literally gives back.
ChocolateFest is run exclusively by trained and experienced volunteers. Our folks have “been there, done that” several times over the past 25 years, so you get a professionally run and planned event that will lessen your worries and help make things run as smoothly as possible.

Chocolatefest is a  family-oriented community festival with something for everyone


http://www.chocolatefest.com/site/festival-info/

Wild Idea Buffalo Recipe of the Week - Buffalo Sausage & Egg Casserole


A great way to wake up and start your day off with a Buffalo Sausage & Egg Casserole! Find this and other great recipes from http://wildideabuffalo.com/. While there check out their selections of Buffalo Cuts and Products.





Buffalo Sausage & Egg Casserole
Buffalo Sausage & Egg Casserole


By: Jill O'Brien

(Recipe from my friend Val)

Serves 8

Ingredients:

1 lb. Buffalo Sausage (Italian Buffalo or Breakfast Sausage)
½ cup chopped shallots
2 garlic cloves minced
½ cup sundried tomatoes, chopped
4 Tb. fresh parsley, chopped
8eggs (best farm fresh or organic)
1 cup half & half
1 cup heavy cream
2 cups mozzarella cheese, grated
½ tp. Salt
1 tp. Pepper



Preparation:

* Preheat oven to 375*. Butter a 13x9x2 casserole dish.
* Over medium high heat in heavy sauté pan, crumble sausage and cook until lightly browned.
* Add shallots, garlic, tomatoes and 2 Tb. parsley and sauté for 3 minutes.
* Spread Buffalo Sausage mixture in bottom of prepared casserole dish .
* Whisk eggs. Add half & half, cream, 1 cup of cheese, salt and pepper. Mix until well incorporated.
* Pour over Buffalo Sausage mixture, and cover with remaining cheese and sprinkle with remaining parsley.
* Bake for 30 minutes. Remove and let rest for 5 minutes before serving.



http://wildideabuffalo.com/2012/buffalo-sausage-egg-casserole/

Kitchen Hint of the Day!

Making candy? Not only do we recommend using a larger pot than specified in the recipe to keep the hot, bubbling syrup safely away from your hands, we also recommend using your heaviest pots. Pots made out of thinner material tend to heat unevenly, which will make it harder to properly heat the syrup.

Wednesday, May 22, 2013

Grilled Steak Hoagies on Whole Grain Sub Buns w/ Baked Crinkle Fries


Dinner Tonight: Grilled Steak Hoagies on Whole Grain Sub Buns w/ Baked Crinkle Fries





It was back to the family Doctor this morning. He wanted to go over a few things from the blood work. He
took a bit more blood to check my Iron count and a few other things, still hoping it's nothing serious. It really upsets me and troubles me when something comes back from testing out of whack. With everything I've been through I just get real jittery. Got to stay positive though! For dinner another one of the J.T.M. Hoagies along with some baked Ore Ida Crinkle Fries.




I used the J.T.M. Beef Steak Hoagies I had used the other day. They come pre-cooked and frozen so all you have to do is warm them back up. You bake them pan fry them or grill them, I pan fried them this time. It took about 3– 4 minutes per side and they were ready. J.T.M. is one of the better tasting prepared Hoagies and they have a whole line of Hoagies, Hamburgers, and such. I served them on Aunt Millie’s Deli Style Whole Grain Mini Sub Buns. For toppings I Sauteed some Baby Bella Mushrooms, Ragu Original Pizza Sauce, and Sargento Ultra Thin Provolone Cheese. For a side to go with my  Hoagie I baked some Ore Ida Crinkle Cut Fries. For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.





JTM Steak Hoagie
In Greater Cincinnati, steak hoagie fans have preferred the same, old-fashioned, juicy steak hoagie patty they’ve come to love and enjoy at block parties, festivals and pizza shops. In southern Ohio, JTM is the definitive brand of this popular sandwich phenomenon.

Calories in J.T.M. Steak Hoagie
Nutrition FactsJ.T.M. – Steak HoagieServings:    Calories 820 Sodium 1,920 mgTotal Fat 39 g Potassium 0 mgSaturated 17 g Total Carbs 78 gPolyunsaturated 0 g Dietary Fiber 5 gMonounsaturated 0 g Sugars 9 gTrans 2 g Protein 40 gCholesterol 85 mg  Vitamin A 10% Calcium 25%Vitamin C 15% Iron 40%





Aunt Millie's Whole Grain Mini Sub Buns

Aunt Millie’s brings specialty rolls and buns from the Deli to you. Your sandwich-making occasions can be special occasions, with Aunt Millie’s Deli. Enjoy!

Weight Watchers ® PointsPlus ® Value: 4*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.


Nutrition
Facts
Serving size 1 Bun (66g)
Servings per Container 8

Calories 170
   Calories from fat 20
Amount/Serving %DV*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 105mg 3%
Total Carbohydrate 32g 11%
Fiber 4g 16%
Sugars 3g
Protein 6g


http://www.auntmillies.com/products/ProductView.aspx?prod=5157&cat=Deli