Saturday, November 30, 2013

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

Dinner Tonight: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries







Spent the day watching College Football with friends. We watched "The Game", Ohio State vs the team up north. A nail bitter all the way to final snap! Which Ohio State won. For dinner tonight something easy, Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.







I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Reduced Calorie Whole Grain Bun. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side of Daisy Reduced Fat Sour Cream and also had an Ice-Cold Diet Dr. Pepper. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.







Montgomery Inn Pulled Pork
Pulled Pork, with Barbecue Sauce


Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world's greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!



Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.



Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.




Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

Make-Ahead Cocktail Party Recipes

Some good ideas for your Holiday Parties, from the Delish web site. Link to all of them is at the end of the post.



Make-Ahead Cocktail Party Recipes
By shopping early and using make-ahead recipes, you can throw a fancy, fuss-free cocktail party at a
moment's notice. Your guests will be sipping ruby-hued rum punch and popping savory homemade pastries by the handful, while you sit back and admire your handiwork. What? Your friends don't like punch, you say? Prepare a couple of virgin mixers, such as Apricot-Ginger and Cranberry, and set them out on a self-serve table with ice, seltzer, and a small assortment of spirits. Accompany with one or more of these delectable appetizers and your party will be in full swing in no time.





Lemon-Parsley Gougères

Get these savory little egg-based pastries done ahead of time and freeze until the day of the party. The dough comes together quickly, so have all your ingredients prepped when you start.....







White Bean Hummus

White beans stand in for chickpeas in this herbed reinterpretation of the classic Middle Eastern dip. In less than 20 minutes, this creamy dip will be ready for the appetizer table....







* Click the link below to get all the Make-Ahead Cocktail Party Recipes *



http://www.delish.com/entertaining-ideas/parties/cocktail-parties/make-ahead-party-recipes?src=nl&mag=del&list=nl_dnl_fot_non_111313_cocktail-party-recipes#slide-1

Kitchen Hint of the Day!

You may look good with a tan, but your guacamole sure doesn't! To keep the avocados from oxidizing (which causes the brown color), cut them with a silver or stainless steel knife, and leave the pit in the dip (until serving). Sprinkle lemon or lime juice on the surface of the dip, and cover tightly with plastic wrap until you're ready to eat.

Friday, November 29, 2013

Leftovers: Turkey Sandwich w/ Green Beans and Deviled Eggs

Dinner Tonight: Leftovers: Turkey Sandwich w/ Green Beans and Deviled Eggs







Very cold this morning. Went out and got the morning paper and it was around 13 degrees, Brrrr! Went to Kroger around 9 am this morning and it was a ghost town, everyone at the Malls and Walmart and such for their Black Friday shopping. I compared prices with the ads in the paper yesterday and checked on line and the prices were the same, and some even cheaper, and most with free shipping. Plus I could do it in the comfort and warmth of my home! Doesn't make much sense. For dinner tonight it was a lot of fantastic leftovers from yesterday! I prepared a Turkey Sandwich w/ Green Beans and Deviled Eggs.







The Turkey was from a Jennie – O Oven Ready Turkey Breast that we prepared yesterday. The leftover was just as good as it was for dinner last yesterday. I took some slices of the Turkey and put them on an Aunt Millie's Reduced Calorie Whole Grain Bun. i topped it with a little of the French's Yellow Mustard and Kraft Reduced Fat Mayo and it was set to go!







I also warmed up some of the Green Beans. The Beans were some of the Canned Green Beans that we canned earlier this year. I also had a couple of Deviled Eggs that my Mom had prepared. I've had many Deviled Eggs but non as good as Mom does! Then for dessert later  some more of the melt in your mouth Apple Pie. Mom made this also and used Splenda to make it with, you can't tell the difference between a Sugar made pie and the Splenda made pie that she made. I had a slice topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.







Aunt Millie's Reduced Calorie Whole Grain Hamburger Buns

Aunt Millie's Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.

Weight Watchers ® PointsPlus ® Value: 3*
*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 (60g)
Servings per Container 8

Calories 110
   Calories from fat 10
Amount/Serving %DV*
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated 0g
Monounsaturated 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 70mg 2%
Total Carbohydrate 25g 9%
Fiber 7g 27%
Sugars 1g
Protein 5g



http://www.auntmillies.com/products/ProductView.aspx?prod=5885&cat=Buns

What To Do With Thanksgiving Leftovers

Thanksgiving Leftover Ideas from the PBS web site, the link is at the bottom of the page.






What To Do With Thanksgiving Leftovers
November 20, 2012

After all the cooking and cleaning of Thanksgiving is over, you likely will not want to cook anymore. Thanksgiving leftovers do not have to be complicated recipes. You just have to get creative! We have a few suggestions to get your Thanksgiving leftovers out of the fridge and recreated into new dishes.....


Kabocha Turkey Pasta

Mix turkey and pumpkin into this Autumn-colored pasta dish that is rich in protein and flavor. It’s a quick weeknight meal, but it also makes for a great appetizer course at a fall dinner party....




Turkey Salad Roll-Ups

Make some healthy turkey salad roll-ups with this delicious lunch recipe. Leftover roasted turkey is mixed with creamy mayonnaise and Dijon mustard then wrapped up in a whole-wheat wrap with a healthy smear of cranberry sauce....




* Click the link to get all these great leftover recipes! *



http://www.pbs.org/food/features/thanksgiving-leftovers-recipes/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main2&utm_content=pbsfood_thanksgiving&utm_campaign=pbsfood_thanksgiving

Healthy Casserole Recipes for the Holidays

Some more Holiday cooking ideas from the Eating Well web site.




Green Bean Casserole, Sweet Potato Casserole and more healthy casserole recipes for the holidays.
Casseroles are a healthy addition to your holiday dinner table and are great for making ahead before the big day. Our healthy recipes for gratins, green bean casserole, sweet potato casserole, stuffing and more easy holiday casserole recipes are delicious side dishes to complement your main course holiday meal. Try our Pear & Red Onion Gratin for festive casserole or Meringue-Topped Sweet Potato Casserole for a lightened-up version of this traditional casserole recipe for the holidays.







Pear & Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.....







Meringue-Topped Sweet Potato Casserole
This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula....







* Click the link below to get all the Healthy Casserole Recipes *



http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_casserole_recipes_for_the_holidays?sssdmh=dm17.702805&utm_source=EWTWNL&esrc=nwewtw111213

Kitchen Hint of the Day!

If you bought a whole bunch of avocados for your guacamole and one or two are still not ripe enough to use, try this tip - which isn't ideal, but will do the trick. Prick the skin of the unripe avocado in several places, then microwave it on high for 40-70 seconds, flipping it over halfway through. This won't ripen the avocado, but it will soften enough that you'll be able to mash it with ripe avocados and your guests won't notice the difference.

Thursday, November 28, 2013

Our Thanksgiving Meal

Dinner Tonight: Our Thanksgiving Meal







Happy Thanksgiving Everyone! We had a quiet day and dinner, just Mom, Dad, and myself. There will be more later in the day and evening coming over. The wind that we've had has died down finally but it's only a high in the low 30's but it's sunny out. For dinner tonight; Our Thanksgiving Meal.







We had Turkey, Ham, Stuffing, and Beans with all the other trimmings in between! I prepared a Jennie – O Oven Ready Turkey Breast. This is the easiest Turkey Breast there is to prepare! Preheat your oven to 375 degrees and remove the frozen Turkey from the outer package. Keep the Turkey in it’s cooking bag and place it in a roasting pan. Roast it for 2 1/2 to 3 hours making sure the Turkey reads at least 170 degrees. You have your Thanksgiving Gobbler! Simple, easy, and delicious.




Apple Pie



For the Ham we used a Cook's Bone-In Ham (1/2 Ham). My Mom prepared that last night so it was ready for today's feast. Then for our side dishes we had; Mashed Potatoes, Brown Gravy, Green Beans  (a quart of the Greens Beans we canned earlier in the year), Home Made Stuffing (Mom prepared this), Deviled Eggs, and Baked Rolls. Plus for dessert my Mom baked a couple of pies, a Pumpkin Pie and a Apple Pie. Both were made by using Splenda. I'm not big on Pumpkin Pie but that Apple Pie won't stand a chance later this evening! For dessert later a slice of Apple Pie with a scoop of Breyer's Carb Smart Vanilla Ice Cream! Only one way to describe this, "It was a feast!" Once again Happy Thanksgiving to you all and say a prayer later for our Country and all Military Men and Women serving our country!







Jennie – O OVEN READY™ Turkey Breast



Get all the great benefits of Oven Ready™ in a smaller-sized boneless and skinless turkey breast; this delicious home-cooked turkey breast is the perfect dinner to serve year-round.Goes directly from your freezer to your oven with no thawing.



Product Features:
Gluten Free
The Biggest Loser® product
Preseasoned
Comes sealed in our Fool-Proof® cooking bag
With Gravy Packet (contains gluten)



Cooking Instructions:



OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2″ high sides.
Note – Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut three 1/2 inch slits in top of FOOL PROOF. cooking bag.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer reaches 170°F.
Note – Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 10 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.



APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
2 – 3 lbs 2-1/2 to 3 hours.
Nutritional Information
Serving Size 112 g
Total Carbohydrates 1 g
Calories 100 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 23 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 2%
Sodium 460 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.


http://www.jennieo.com/products/113-OVEN-READY%E2%84%A2-Boneless-Skinless-Turkey-Breast

Happy Thanksgiving!

Happy Thanksgiving!



From Turkey to Duck: 7 Healthy Thanksgiving Bird Recipes

Healthy Bird recipes for your Holiday Bird, from the Delish web site. Happy Thanksgiving!



From Turkey to Duck: 7 Healthy Thanksgiving Bird Recipes
This year, try something new with your Thanksgiving bird. From turkey to pheasant, EatingWell has
wholesome and hearty fare that will bring not just healthy eating to your table, but plenty of smiles too.





Southwestern Rubbed Turkey

Spice up your Thanksgiving by giving your turkey a bit of zest. Ground cinnamon, toasted cumin, and smoked paprika come together to form a rub inspired by the flavors of the Southwest. Don't worry, whether you're from New England or New Mexico, this spicy rub will be a welcome addition at the holiday table. (And did we mention it's loaded with nutrients like iron, zinc, and selenium?).....




* Get all 7 recipes by clicking the link below *


http://www.delish.com/entertaining-ideas/holidays/thanksgiving/healthy-thanksgiving-recipes?src=nl&mag=del&list=nl_dhe_fot_hol_112613_healthy-birds#slide-1

Kitchen Hint of the Day!

Carrots are a natural sweetener. To sweeten a soup, stew, or sauce without adding sugar, stir in a small amount of pureed carrots. Use one of the sweeter carrot varieties.

Wednesday, November 27, 2013

The Kitchen is Closed! - Izzy's Tonight

Dinner Tonight: Izzy’s Lean Corned Beef Sandwich w/ Pringle Fat-Free Chips







Cold, Windy and below freezing, Welcome to the Winter! Mom had the Kitchen tied up all day. Baking pies for our dinner tomorrow, using Splenda, and also baking pies for other family members and their Thanksgiving Dinners tomorrow. Mom baked 3 Pumpkin, 2 Chocolate, 1 Butterscotch, 1 Pecan, and 1 Apple Pie! I don't think anyone that has tried any of her pies has said they didn't like it! She's the baker of the the family and prepares some of the finest pies there is anywhere. So with the Kitchen closed tonight it was Izzy’s Lean Corned Beef Sandwich w/ Pringles Fat-Free Chips.







Subway and other Deli's are good but their not a close second to Izzy’s, I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef it makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Pringles Fat-Free Chips and their 70 calories and 14 net carbs per serving. Then to go along with it all I had an Ice-Cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.








Izzy’s Izzy's

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad
Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)


http://izzys.com/









Pringles Fat-Free Chips


With zero fat, 50 percent fewer calories than regular potato chips and great taste, you'll never miss whats missing. These snacks are made with Olean brand olestra oil so you can enjoy a flavorful taste - minus the fat.
Choose a flavor



Nutrition Information


Serving Size 1 Ounce (28 g, approx. 15 crisps).
Servings Per Container approx. 5

Amount Per Serving
Calories 70 Calories from Fat 0
  % Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat0g
Cholesterol0mg0%
Sodium160 mg7%
Total Carbohydrate 15g5%
Dietary Fiber1g4%
Sugars1g
Protein1g
Vitamin A 0% • Vitamin C 6%


INGREDIENTS:DRIED POTATOES, OLESTRA (OLEAN BRAND), MALTODEXTRIN AND RICE FLOUR. CONTAINS 2% OR LESS OF: WHEAT STARCH, SALT, DEXTROSE, POLYGLYCEROL ESTERS*, MONO- AND DI-GLYCERIDES*, ALPHA- TOCOPHEROL ACETATE** (VITAMIN E), TOCOPHER- OLS (TO PROTECT FLAVOR), VITAMIN A PALMITATE**, VITAMIN K**, AND VITAMIN D** *ADDS A TRIVIAL AMOUNT OF FAT **DIETARILY INSIGNIFICANT.



http://www.pringles.com/products/lightfatfree?utm_source=google&utm_medium=cpc&utm_term=pringles%20light&utm_content=Light_Exact&utm_campaign=Intention_Light&gclid=CI26wdrWhbsCFYtQOgodLQMAUg

Wild Idea Buffalo Recipe of the Week - Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad

Jerk Tri-Tip with Orange Glaze, that will work! It's the Wild Idea Buffalo Recipe of the Week, Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad. Another delicious sounding recipe from Jill O'Brien of Wild Idea Buffalo, the link to the recipe and site is at the bottom of the post.







Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
By: Jill O'Brien





We started with a beautiful Buffalo Tri-Tip Roast and placed it in our fantastic jerk marinade. The meat is butter knife tender and packed with flavor. The bulgar wheat salads natural nuttiness compliments the jerk flavors nicely and required no additional seasonings. Season to taste, as you like.



Ingredients:

1 – 1 lb. Marinated Buffalo Tri-Tip Roast
*optional jerk seasoning
reserve marinade
¼ – cup orange marmalade
½ – cup bulgar wheat
½ – cup water
1 – tablespoon olive oil
½ – of two colored bell peppers, finely diced
2 – green onions, finely slivered
2 – tablespoons cilantro, finely diced



Preparation:

Place bulgar wheat and water in bowl, cover and let rest for 1 hour.
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.
While roast is in oven, sauté vegetables in olive oil over medium high heat for 3 minutes. Add softened bulgar wheat and mix together. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Place reserved marinade in saucepan and bring to a full boil, and allow to reduce for a couple of minutes. Whisk in orange marmalade until well incorporated. Reduce heat to low until ready to serve.
Slice roast on the bias into desired thickness.
To serve, arrange sliced meat on bulgar wheat salad and drizzle with *Orange Glaze.


*If you are uncomfortable using reserved marinade as a sauce base for the Orange Glaze, try this instead:Melt 1 Tb. butter in saucepan with 1 teaspoon jerk seasoning, add ½ cup pineapple juice and reduce as above, and continue with marmalade. Jerk seasoning available at most groceries.




http://wildideabuffalo.com/2013/jerk-tri-tip-with-orange-glaze-and-bulgar-wheat-salad/








1 lb. Jerk Marinated Tri-Tip Roast
 Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)

This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!


http://buy.wildideabuffalo.com/products/aprils-monthly-feature

Kitchen Hint of the Day!

Some people are unable to eat spaghetti sauces and other tomato - based foods because of their high acid content. Adding chopped carrots and cooking them with tomato dishes will reduce the acidity without affecting the taste.

Tuesday, November 26, 2013

Seasoned Fried Haddock w/ Macaroni and Cheese, ....

Dinner Tonight: Seasoned Fried Haddock w/ Macaroni and Cheese, Yellow Wax and Green Beans, and Whole Grain Bread







House cleaning yesterday and Car and Shed cleaning today. Had the Car cleaned inside and out at a local hand car wash and then came home and cleaned and straightened up the outdoor shed. It's that time of year with the temperatures at or below freezing that the shed turns into an extra freezer and refrigerator, just in time for all the leftovers from Holiday Dinners. For dinner tonight I prepared Seasoned Fried Haddock w/ Macaroni and Cheese, Yellow Wax and Green Beans, and Whole Grain Bread.







I had a Haddock Fillet in the freezer that I let thaw in the fridge overnight. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into four pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s is a perfect combo, delicious everytime!







I had been craving some more Macaroni and Cheese since the last time I had some. So for a side I heated up an individual cup of Bob Evan’s Macaroni and Cheese. Just microwave for 1 1/2 minutes and you have your Mac and Cheese, and quite good Mac and Cheese I might add. I also had bought a package of Kroger Private Selection Harvest Whole Yellow Wax and Green Beans, it was on sale and thought I would give it a try. It comes in a microwavable bag but I prepared by the other cooking option, boiling in water for 5-6 minutes. They were easy to prepare and not too bad for a frozen bean, I'll use it again sometime. I also had a slice of Klosterman Wheat Bread. For dessert later tonight some PringlesFat Free Potato Chips with Hidden Valley Smoked Bacon  Ranch Dip.







Bob Evans Macaroni & Cheese Tasteful Sides Singles:

* Farm-fresh goodness
* Made with real cheddar cheese
* Microwaveable
* Ready to heat and eat
* 2 single servings



Nutrition Facts
Serving Size 170 G
Servings Per Container 2
Amount Per Serving
Calories 220Calories from Fat 90
% Daily Value*
Total Fat 10 G 16
Saturated Fat 5 G
24
Trans Fat 0 G
Cholesterol 25 Mg 8
Sodium 810 Mg 34
Total Carbohydrate 22 G 7
Dietary Fiber 1 G
6
Sugars 3 G
Protein 10 G

Tryptophan Making You Sleepy Is A Big Fat Lie

We all do it, feast on Turkey and all the trimmings and asleep on the couch before the second football game of the day is on. I had always heard it was the Turkey, well maybe it's not. Find out, good article on the Turkey Effects from Huffington Post web site. I left the link at the bottom of the page so you can read it all.



Tryptophan Making You Sleepy Is A Big Fat Lie

The Huffington Post  |  By Carey Polis


It feels like there is a simultaneous conversation happening at Thanksgiving tables across the country. You eat a big meal -- which includes a generous helping of turkey -- and all of a sudden you're feeling like you really want to lie down and take a nap. "It's the tryptophan," says Aunt Doris or Grandma Peggy or that cousin who always makes a big point of announcing that she's watching her weight this year. Everyone nods in agreement, as if the tryptophan is a perfectly reasonable excuse. Unfortunately, the reality is that you just ate way too much.

It's high time that we set the record straight. Tryptophan does not make you sleepy. You do not feel like this on Thanksgiving because of tryptophan:.....


* Read the article and get the facts by clicking the link below.


http://www.huffingtonpost.com/2013/11/26/tryptophan-sleepy_n_4296378.html?utm_hp_ref=food

Seafood of the Week - Oysters

Oyster


The word oyster is used as a common name for a number of distinct groups of bivalve molluscs that live in marine or brackish habitats. The valves are highly calcified.
Some kinds of oysters are commonly consumed, cooked or raw, by humans as a delicacy. Other kinds, such as pearl oysters, generally not eaten by humans, are harvested for the pearl produced within the mantle.







Almost all shell-bearing mollusks can secrete pearls, yet most are not very valuable.
Pearl oysters are not closely related to true oysters, being members of a distinct family, the feathered oysters (Pteriidae). Both cultured pearls and natural pearls can be obtained from pearl oysters, though other molluscs, such as the freshwater mussels, also yield pearls of commercial value.
The largest pearl-bearing oyster is the marine Pinctada maxima, which is roughly the size of a dinner plate. Not all individual oysters produce pearls naturally. In fact, in a harvest of three tons of oysters, only three to four oysters produce perfect pearls.
In nature, pearl oysters produce natural pearls by covering a minute invading parasite with nacre, not by ingesting a grain of sand. Over the years, the irritating object is covered with enough layers of nacre to become a pearl. The many different types, colours and shapes of pearls depend on the natural pigment of the nacre, and the shape of the original irritant.
Pearl farmers can culture a pearl by placing a nucleus, usually a piece of polished mussel shell, inside the oyster. In three to six years, the oyster can produce a perfect pearl. These pearls are not as valuable as natural pearls, but look exactly the same. In fact, since the beginning of the 20th century, when several researchers discovered how to produce artificial pearls, the cultured pearl market has far outgrown the natural pearl market.



Oyster reef at about mid-tide off fishing pier at Hunting Island State Park, South Carolina


The largest oyster-producing body of water in the United States is located in Chesapeake Bay, although these beds have decreased in number due to overfishing and pollution. Willapa Bay in Washington produces more oysters than any other estuary in the US.  Other large oyster farming areas in the US include the bays and estuaries along the coast of the Gulf of Mexico from Apalachicola, Florida on the east to Galveston, Texas on the west. Large beds of edible oysters are also found in Japan and Australia. In 2005, China accounted for 80% of the global oyster harvest. Within Europe, France remained the industry leader.
Common oyster predators include crabs, sea birds, starfish, and humans. Some oysters contain live crabs, known as oyster crabs.







As an ecosystem engineer oysters provide "supporting" ecosystem services, along with "provisioning", "regulating" and "cultural" services. Oysters influence nutrient cycling, water filtration, habitat structure, biodiversity, and food web dynamics. Oyster feeding and nutrient cycling activities could "rebalance" shallow, coastal ecosystems if restoration of historic populations could be achieved. Furthermore, assimilation of nitrogen and phosphorus into shellfish tissues provides an opportunity to remove these nutrients from the environment, but this benefit has only recently been recognized. In California's Tomales Bay, native oyster presence is associated with higher species diversity of benthic invertebrates but other ecosystem services have not been studied. As the ecological and economic importance of oyster reefs has become more widely acknowledged, creation of oyster reef habitat through restoration efforts has become more important- often with the goal of restoring multiple ecosystem services associated with natural oyster reefs.






Fresh oysters

Oysters are harvested by simply gathering them from their beds. In very shallow waters, they can be gathered by hand or with small rakes. In somewhat deeper water, long-handled rakes or oyster tongs are used to reach the beds. Patent tongs can be lowered on a line to reach beds that are too deep to reach directly. In all cases, the task is the same: the oysterman scrapes oysters into a pile, and then scoops them up with the rake or tongs.
In some areas, a scallop dredge is used. This is a toothed bar attached to a chain bag. The dredge is towed through an oyster bed by a boat, picking up the oysters in its path. While dredges collect oysters more quickly, they heavily damage the beds, and their use is highly restricted. Until 1965, Maryland limited dredging to sailboats, and even since then motor boats can be used only on certain days of the week. These regulations prompted the development of specialized sailboats (the bugeye and later the skipjack) for dredging.
Similar laws were enacted in Connecticut before World War 1 and lasted until 1969. The laws restricted the harvesting of oysters in state-owned beds to vessels under sail. These laws prompted the construction of the oyster sloop style vessel to last well into the 20th century. Hope, is believed to be the last built Connecticut oyster sloop, completed in 1948.
Oysters can also be collected by divers.
In any case, when the oysters are collected, they are sorted to eliminate dead animals, bycatch (unwanted catch), and debris. Then they are taken to market, where they are either canned or sold live.







Oysters have been cultured for well over a century. The Pacific oyster, Crassostrea gigas, is presently the most widely grown bivalve around the world. Two methods are commonly used, release and bagging. In both cases, oysters are cultivated onshore to the size of spat, when they can attach themselves to a substrate. They may be allowed to mature further to form 'seed oysters'. In either case, they are then placed in the water to mature. The release technique involves distributing the spat throughout existing oyster beds, allowing them to mature naturally to be collected like wild oysters. Bagging has the cultivator putting spat in racks or bags and keeping them above the bottom. Harvesting involves simply lifting the bags or rack to the surface and removing the mature oysters. The latter method prevents losses to some predators, but is more expensive.
The Pacific or Japanese oyster, Crassostrea gigas, has been grown in the outflow of mariculture ponds. When fish or prawns are grown in ponds, it takes, typically 10 kg (22 lb) of feed to produce 1 kg (2.2 lb) of product (dry-dry basis). The other 9 kg (20 lb) goes into the pond and after mineralization, provides food for phytoplankton, which in turn feeds the oyster.
To prevent spawning, sterile oysters are now cultured by crossbreeding tetraploid and diploid oysters. The resulting triploid oyster cannot propagate, which prevents introduced oysters from spreading into unwanted habitats.







Jonathan Swift is quoted as having said, "He was a bold man that first ate an oyster", but evidence of oyster consumption goes back into prehistory, evidenced by oyster middens found worldwide. Oysters were an important food source in all coastal areas where they could be found, and oyster fisheries were an important industry where they were plentiful. Overfishing and pressure from diseases and pollution have sharply reduced supplies, but they remain a popular treat celebrated in oyster festivals in many cities and towns.
It was once assumed that oysters were only safe to eat in months with the letter ‘r’ in their English and French names. This myth is based in truth, in that in the Northern Hemisphere, oysters are much more likely to spoil in May, June, July, and August.







Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered most nutritious when eaten raw.
Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs. A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone.
Dietary supplements may contain calcium carbonate from oyster shells, though no evidence shows this offers any benefits beyond what calcium may offer.





Fried oyster with egg and flour


Unlike most shellfish, oysters can have a fairly long shelf life of up to four weeks. However, their taste becomes less pleasant as they age. Oysters should be refrigerated out of water, not frozen, and in 100% humidity. Oysters stored in water under refrigeration will open, consume available oxygen, and die.

Oysters must be eaten alive, or cooked alive. The shells of live oysters are normally tightly closed or snap shut given a slight tap. If the shell is open, the oyster is dead, and cannot be eaten safely. Cooking oysters in the shell kills the oysters and causes them to open by themselves. Traditionally, oysters that do not open have been assumed to be dead before cooking and therefore unsafe. However, according to at least one marine biologist, Nick Ruello, this advice may have arisen from an old, poorly researched cookbook's advice regarding mussels, which has now become an assumed truism for all shellfish. Ruello found 11.5% of all mussels failed to open during cooking, but when forced open, 100% were "both adequately cooked and safe to eat.

Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. In the case of oysters Rockefeller, preparation can be very elaborate. They are sometimes served on edible seaweed, such as brown algae.
Care should be taken when consuming oysters. Purists insist on eating them raw, with no dressing save perhaps lemon juice, vinegar (most commonly shallot vinegar), or cocktail sauce. Upscale restaurants pair raw oysters with a home-made Mignonette sauce, which consists primarily of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar. Like fine wine, raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon. The texture is soft and fleshy, but crisp on the palate. North American varieties include: Kumamoto and Yaquina Bay from Oregon, Malpeque from Prince Edward Island, Canada, Blue Point from Long Island, New York, and Cape May oysters from New Jersey. Salinity, mineral, and nutrient variations in the water that nurtures them influence their flavor profile.
Oysters can contain harmful bacteria. Oysters are filter feeders, so will naturally concentrate anything present in the surrounding water. Oysters from the Gulf Coast of the United States, for example, contain high bacterial loads of human pathogens in the warm months, most notably Vibrio vulnificus and Vibrio parahaemolyticus. In these cases, the main danger is for immunocompromised individuals, who are unable to fight off infection and can succumb to septicemia, leading to death. Vibrio vulnificus is the most deadly seafood-borne pathogen, with a higher case-to-death ratio than even Salmonella enterica.





Special knives for opening live oysters, such as this one, have short and stout blades and the best have a downward curve at the tip.


Fresh oysters must be alive just before consumption or cooking. There is only one criterion: the oyster must be capable of tightly closing its shell. Open oysters should be tapped on the shell; a live oyster will close up and is safe to eat. Oysters which are open and unresponsive are dead and must be discarded. Some dead oysters, or oyster shells which are full of sand may be closed. These make a distinctive noise when tapped, and are known as 'clackers'.

Opening oysters requires skill. The preferred method is to use a special knife (called an oyster knife, a variant of a shucking knife), with a short and thick blade about 5 cm (2.0 in) long.
While different methods are used to open an oyster (which sometimes depend on the type), the following is one commonly accepted oyster-shucking method.

Insert the blade, with moderate force and vibration if necessary, at the hinge between the two valves.
Twist the blade until there is a slight pop.

Slide the blade upward to cut the adductor muscle which holds the shell closed.
Inexperienced shuckers can apply too much force, which can result in injury if the blade slips. Heavy gloves are necessary; apart from the knife, the shell itself can be razor sharp. Professional shuckers require less than three seconds to open the shell.

If the oyster has a particularly soft shell, the knife can be inserted instead in the 'sidedoor', about halfway along one side where the oyster lips widen with a slight indentation.
Opening or "shucking" oysters has become a competitive sport. Oyster-shucking competitions are staged around the world. Widely acknowledged to be the premiere event, the Guinness World Oyster Opening Championship is held in September at the Galway Oyster Festival. The annual Clarenbridge Oyster Festival 'Oyster Opening Competition' is also held in Galway, Ireland.





Kitchen Hint of the Day!

Plastic containers are perfect for keeping leftovers and sauces, but tomato sauce will often stain clear plastic. To keep this from happening, simply spray the container with non-sick cooking spray before pouring in tomato - based sauces. To remove a plastic stain, cover the area with mustard and leave overnight.

Monday, November 25, 2013

Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

Dinner Tonight: Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries






It was a major house cleaning day today. Helped Mom throughout the afternoon, she wanted everything cleaned and right for any visitors for Thanksgiving Day. It will be Mom and Dad and myself for dinner but as the day goes on there will be others stopping by. Looks like were having a Jennie - O Turkey Breast and a small Ham as our meat, plus all the trimmings. For dinner tonight a Sharp Cheddar Mushroom Buffalo Burger with Baked Fries.







I used my favorite Buffalo Burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun.





For a side with my Burger I baked some of my favorite Fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.








Wild Idea Buffalo Burgers
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







Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive

Five Safety Tips for Deep Frying Turkey


A very good artlicle on Deep Frying Turkey, from the PBS web site. I left the link at the end of the post. While there check their Food Section out, full of good recipes and tips!





When it comes to deep frying turkey, you want to take every precaution to keep your family and your home safe. For the best suggestions, we went to an expert – a fire chief!

By Chief Fire Marshal Mike Julazadeh of the Charleston Fire Department of South Carolina

Fried turkeys are delicious, but they come with a slew of safety issues. Thousands of fires as well as many deaths and injuries happen each year due to turkey fryer fires. Before you set up your turkey fryer this Thanksgiving, remember these safety tips.

Get the Tips

Stay Away from The House – Set up the turkey fryer more than 10 feet away from your home and keep children and pets away. Never leave it unattended.

Find Flat Ground – The oil must be even and steady at all times to ensure safety. Place the fryer on a flat, level surface and carefully gauge the amount of oil needed.

Use a Thawed and Dry Turkey – Make sure your Thanksgiving turkey is completely thawed and dry. Extra water will cause the oil to bubble furiously and spill over. If oil spills from the fryer onto the burner, it can cause a fire.

Monitor the Temp – Use caution when touching the turkey fryer. The lid and handle can become very hot and could cause burns. Also be sure to keep track of the oil’s temperature as many fryers do not have their own thermostats.

Be Prepared – Have a fire extinguisher (multipurpose, dry-powder) ready at all times in the event that the oil ignites....



http://www.pbs.org/food/features/five-safety-tips-for-deep-frying-turkey/?utm_source=facebook&utm_medium=pbsofficial&utm_campaign=pbsfood_thanksgiving

One of America's Favorites - the BLT



BLT sandwich on toast
A BLT (Bacon, Lettuce, and Tomato) is a type of bacon sandwich. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.







While there are variations on the BLT, the essential ingredients are bacon, lettuce, tomato, mayonnaise and bread. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it "carries" the other flavours, chefs recommend using higher quality meat; in particular, chef Edward Lee states "Your general supermarket bacon is not going to cut the mustard".
Iceberg lettuce is a common choice because it does not add too much flavour whilst adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is "superfluous", a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as "shocking". Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds.
The mayonnaise used significantly influences the flavor of the BLT. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference. A popular Southern California variation is the BLAT (Bacon Lettuce Avocado & Tomato). Though usually served on toasted Sourdough bread, one can still find the 1970s hippie version: dense grain bread, bacon, lettuce, avocado, tomato and alfalfa sprouts.







The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to the this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. In 2009, seven large cafe chains in the UK made a commitment to reducing salt and fat through similar substitutions. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.


The BLT has been deconstructed into a number of forms, for example Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking, by cutting the ingredients into 1 inch (25 mm) pieces and tossing in mayonnaise. This variation was described by New York Times writer Julia Reed as "even more perfect than a BLT".
Vegans and vegetarians may replace bacon with tempeh as meat analogue instead. This recipe is called TLT (Tempeh, Lettuce, and Tomato). Alternatively they can use mock bacon.







Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. In the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. Whilst the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.
The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing "bacon, lettuce, tomato", likely began in the American restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: "On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake." A 1954 issue of Modern Hospital contains a meal suggestion that includes: "Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake." By 1958, Hellmann's Mayonnaise advertised their product as "traditional on bacon, lettuce, and tomato sandwiches," suggesting that the combination had been around for some time. However, there are several references to a "B.L.T" in the early 1970s, including in one review of Bruce Jay Friedman's play entitled Steam bath titled: "A B.L.T. for God – hold the mayo.". The abbreviation used in title references a line of dialogue in the play in which God yells, "Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I'll smite you down with my terrible swift sword."The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.







According to food historian John Mariani, it is the second most popular sandwich in the US, after the ham sandwich, and a poll by One Poll in 2008 showed that it was the "nation's favorite" sandwich in the UK. BLT sandwiches are popular especially in the summer, following the tomato harvest. In the USA, the BLT-season is associated with an increase in the price of pork-bellies, which are processed into bacon.







In 1963, pop art sculptor Claes Oldenburg created a giant BLT sandwich sculpture, currently on display at the Whitney Museum of American Art. It measures 32 by 39 inches (81 × 99 cm) and uses vinyl, kapok and wood, painted in acrylic. Every time it is moved, it must be restacked, which means it varies between exhibits. The artist has said that he has not set it up personally since its creation in 1963.
BLT with Potato Wedges
In 2003, a record for the world's largest BLT was created by Michele Anna Jordan, measuring 108 feet (33 m) in length. It was prepared at a 2003 tomato festival in Sonoma County, California and had a total area of 14,976 square inches (96,620 cm2). In 2008, Marie Ganister and Glenda Castelli created a 146 feet (45 m) BLT – a sandwich which was originally planned with Jordan. The record was broken again by the Iron Barley restaurant in St. Louis, Missouri, with a BLT measuring 179 feet (55 m), and is currently held by Bentley Dining Services for their 2009 attempt, measuring 209 feet 1 inch (63.73 m).
In 2004, the New Statesman reported that the sandwich chosen by a politician as his "favourite" is loaded with political symbolism. For example, it suggested that a chicken tikka sandwich would be a "gentle nod to an imperial past and a firm statement of a multicultural present and future". The article went on to explain that the then Leader of the Opposition William Hague had accused the then Prime Minister Tony Blair of being a hypocrite with regards to food, telling one portion of society that his favourite meal was fish and chips and another that it was a fresh fettuccine dish. The conclusion of the article was that Blair chose the BLT as his favourite sandwich, which appeals to all classes.





Kitchen Hint of the Day!

Need to quickly peel tomatoes for a recipe  The easiest way is to place them in a pot of boiling water for a minute. The skins will practically fall off.

Sunday, November 24, 2013

Shrimp Stir-Fry

Dinner Tonight: Shrimp Stir-Fry






Brrrr! Downright frigid out today! Around 9 degrees when I ventured out and got the paper this morning and only in the low 20's for a high. Hello Winter! Went to Kroger to pick up a few items for dinner tonight, doubled checked my receipt before I even left the store. I have learned my lesson about Kroger. I also stopped by Staples to pick up a few paper and ink supplies. For dinner tonight Shrimp Stir-Fry.







I had not prepared or had Stir-Fry in a long time. So I decided last night that was going to be dinner tonight! I went to local Walmart and Kroger to pick up some Mini Sweet Peppers, Medium Size Shrimp, Sliced water Chestnuts and a few other items for the Stir Fry. I had bought a Wok a while back and had never used it until today. For the Oil to fry everything I used a Toasted Sesame Oil. My ingredients were; Medium Shrimp (1 lb. Bag), Udon Stir-Fry Noodles, Mini Sweet Peppers, Sliced water Chestnuts, Baby Carrots, Sugar Snap Peas, Kikkoman Teriyaki Glaze, and Low Sodium Soy Sauce.







To prepare it, in a small skillet on med. high I added the 1 Tbsp Sesame Oil and then added 1 Tbsp Low Sodium Soy Sauce and 2 Tbs Teriyaki Glaze. Heated for one minute and set aside. I then boiled the Mini Carrots in a small sauce pan until they were almost done, fork tender, and set them aside. Then in the Wok, on high heat, I added 1 Tbsp of the Sesame Oil, the Mini Carrots, Sliced Water Chestnuts, sliced Sweet Peppers, and Sugar Snap Peas, cooked for 5 minutes. Then added the pouch of Udon Noodles, then another 1/2 Tbsp of Sesame Oil along with the Shrimp. Cooked another 2 minutes, until the Shrimp was cooked. Added the Glaze that I had set aside, stirred and cooked another minute and removed the Wok from the heat. It was ready to serve! The Stir-Fry came out delicious, makes me wonder why I waited so long to make Stir-Fry. Had dinner by myself tonight, parents went out to eat. Their not big fans of Stir-Fry. For dessert later a Jello Sugar Free Double Chocolate Pudding.






UDON STIR-FRY NOODLES

Other Noodles
Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetabled and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).


http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles  

Farmhouse Rules - Food Network

A new show I caught last week was Farmhouse Rules. Looks like it's going to be a good one. All about Country Cooking and Recipes. Here's some more details about it.



Farmhouse Rules
A successful business owner and warm-hearted grandma, Nancy Fuller is bringing the farm to the table on
her all-new series, Farmhouse Rules, airing Sundays at 11:30am/10:30c. She'll gather local goods near her home in upstate New York, then nourish her family with feel-good comfort food.


About the Show

Farmhouse Rules is a lifestyle and cooking show centered on Nancy Fuller’s kitchen and the Hudson Valley farming community that supplies it. Nancy is a warm, loving, mother of six and grandmother to 13, and a no-nonsense owner of a multimillion-dollar business she runs with her husband. Follow the bold and lively Nancy as she gathers the best the land has to offer and feeds her family and friends classic, farm-fresh meals.


Read more at: http://www.foodnetwork.com/farmhouse-rules/index.html?oc=linkback

15 Low-Calorie Fall Dinners You'll Love

Love these healthy low- calorie dinners! From the Delish web site, link to all is at the bottom of the post.



15 Low-Calorie Fall Dinners You'll Love
You won't believe how delicious low-calorie can be until you taste these easy, comforting fall dinners. Packed with seasonal produce and earthy flavors, these healthy fall recipes will fill you up without weighing you down.






Lasagna with Slow-Roasted Tomato Sauce

Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor, which is then enhanced by the umami in onions, Parmesan, and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.....






Korean Chicken Soup

This quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger, and hot sauce.....






* Click the link below to get all 15 Low-Calorie Fall Dinners You'll Love *



http://www.delish.com/recipes/cooking-recipes/low-cal-fall-dinner-recipes?src=nl&mag=del&list=nl_dhe_fdn_non_111913_low-cal-dinners#slide-1

Kitchen Hint of the Day!


Making pizzas at home is a great way to save money and get the kids involved in making dinner. But homemade pizzas often lack the crispness of pizzeria pies. Here's one tip that should help: Add the cheese before the tomato sauce. Cheese has a lower water content than tomatoes do, so the crust won't get as soggy.

Saturday, November 23, 2013

Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn,..

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn, and Wheat Bread







It's been a very long 24 hours! It's been bad enough dealing with a nagging sinus infection but last night around 8:00 or so I was also had to deal with those Phantom Pains again, and they were painful ones. I went to bed around 11:30 and got about a 1/2 hour of sleep between then and 6:00 am. I finally was able to fall asleep and slept to about 8:30 this morning. They continued today to the afternoon before finally stopping. I hope one day they have a cure or something to relieve the pain of Phantom Pains. Finally got the new Microwave installed and running today, one good thing! Just a word of warning for anyone that shops at Kroger. Here the past couple of months I've found over charges of over $40 or more on items! The latest is what I prepared for dinner tonight, Perdue Oven Ready Roaster Whole Bone-In Chicken Breast. Got home the other day and checked my Kroger receipt and seen I was charged $11.99 for it and they had it on sale $7.99. Once again they blame it on their scanners. So anyway check your receipts closely when shopping Kroger! For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Cut Green Beans and Potatoes, Whole Kernel Corn, and sliced Wheat Bread.






I love using these Perdue Oven Ready Chickens! As it says "Oven Ready', already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1" slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot and delicious! Plenty leftover for my lunch tomorrow.






For one side dish I heated up a can of Del Monte Cut Green Beans and Potatoes. Another of my new favorites, contains 2 of my favorite vegetables (Green Beans and Potatoes). Then I heated up another Del Monte Product, Whole Kernel Corn. Then I also had a slice of Klosterman Wheat Bread. For dessert later tonight a Del Monte No Sugar Added Peach Chunk Cup.







PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)


Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.


INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.


PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1" slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oen and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrion Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g


http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)

Healthy vegetarian main dishes for your holiday celebration.

 For all the Vegetarians out there, from the Eating Well web site, it's Healthy vegetarian main dishes for your holiday celebration. The link to all these great Vegetarian recipes is at the end of the post!





Healthy vegetarian main dishes for your holiday celebration.
Serve one of these healthy vegetarian main dishes, and you're sure to please vegetarians and omnivores alike. Our recipes for risotto, vegetarian lasagna, stuffed squash and are satisfying vegetarian recipes that will satisfy every guest at your holiday dinner table.






Acorn Squash Stuffed with Chard & White Beans
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio....






Crispy Phyllo Spinach Tartlets
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you're sure to please vegetarians and omnivores alike.....






* Click the link below to get the Healthy vegetarian main dishes for your holiday celebration.



http://www.eatingwell.com/recipes_menus/recipe_slideshows/vegetarian_holiday_main_dishes?sssdmh=dm17.702805&utm_source=EWTWNL&esrc=nwewtw111213

Kitchen Hint of the Day!

Pizza cutters are great - until they start to get dull. One of the easiest ways to cut a pizza is to use clean scissors with long blades - you can cut from top and bottom, and you can cut the pizza into slices quickly. Make sure the scissors are sharp and used only for food.

Friday, November 22, 2013

3 Bean Buffalo Chili w/ Johnny Cakes

Dinner Tonight: 3 Bean Buffalo Chili w/ Johnny Cakes






Cloudy, windy, and rain on and off all day today. They say some really cold weather moving in, a Saturday high of only in the 20's. Really didn't feel like cooking a lot today so I got in the freezer and grabbed the Crock Pot 3 Bean Buffalo Chili I had frozen. It's the last of Chili I had frozen, so I'll be making a new batch soon! For dinner tonight, I prepared the Crock Pot 3 Bean Buffalo Chili along with some Johnny Cakes.







I sat the Chili out overnight in the fridge to thaw and warmed it up in a medium sauce pan. I Love Chili especially this one that I make. I use Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), 3 Cloves Minced Garlic, and 2 tablespoons of Jiff Reduced Fat Creamy Peanut Butter. First time I added Peanut Butter, a friend of mine that enters a lot of Chili Competitions told me to give it a try. It does give your Chili a rich flavor. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbs Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food Chili! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread), which I did tonight,  or have a side of Cornbread with it.







To prepare Johnny Cakes all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Buffalo Chili and Shredded Cheese. And now it’s Comfort Food Heaven! The Chili is a perfect pairing with Cornbread no matter how you prepare your Cornbread. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.









Crock Pot 3 Bean Buffalo Chili



Ingredients:


2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers


Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).



*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.







Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.





http://wildideabuffalo.com/









Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Holiday Recipes: Must-Have Main Dishes

Passing along some Thanksgiving tips and recipes from Diabetic Living On Line. The link to all the recipes is at the end of the post, Enjoy!





Holiday Recipes: Must-Have Main Dishes

Gather around the dinner table to enjoy our scrumptious, diabetes-friendly holiday main dishes. From roasted turkey and chicken to herb-infused pork and beef, these festive entrees are perfect for Thanksgiving or Christmas celebrations. We've reduced the carbs and calories, so these delicious holiday dishes won't derail your diabetic meal plan.





Traditional Roast Turkey
A medley of herbs and vegetables gives this golden roasted bird fresh-from-the-garden flavor while adding minimal carbs, calories, and fat -- great for diabetic meal plans. Bonus: After the holiday dinner, you'll have plenty of turkey left for future meals.....






Southwest Salmon and Sweet Potatoes
Switch things up and serve salmon and sweet potatoes for your holiday dinner. Using foil packets to steam foods -- rather than cooking them in butter or oil -- helps trim calories and fat. This salmon and sweet potato combo is a delightful example of yummy, diabetes-friendly dinners the whole family will love.....





* Click the link below to get all the Holiday Recipes: Must-Have Main Dishes *



http://www.diabeticlivingonline.com/diabetic-recipes/holiday/holiday-recipes-must-have-main-dishes/page/3/0?sssdmh=dm17.702312&esrc=nwdlo111213

Kitchen Hints of the Day!

Hint #1 - If your rice tends to stick together when you cook it, add a teaspoon of lemon juice to the water when boiling. Your sticky problem will be gone!





Hint #2 - If you burned the rice, fear not! It's white bread to the rescue. Get rid of the scorched taste by placing a slice of white bread on top of the rice while it's still hot, and covering it for a few minutes.

Thursday, November 21, 2013

Fried Walleye w/ Au Gratin Potato Casserole, Green Beans, and...

Dinner Tonight: Fried Walleye w/ Au Gratin Potato Casserole, Green Beans, and Whole Grain Bread.







Long night and day, dealing with a sinus infection. Every time there's a shift in the weather my sinuses let me know! High of only in the 20's coming this weekend they say. Our new microwave came in, just waiting to have it installed above the stove. For dinner tonight I prepared Fried Walleye w/ Au Gratin Potato Casserole, Green Beans, and Whole Grain Bread







I had bought a couple of large Walleye Fillets while at Costco yesterday. I cut one up and froze it and cut the other one into smaller Fillets and prepared them for dinner. After cutting it up into smaller Fillets I rinsed them off in cold water and patted dry with paper towel. Seasoned them with Sea Salt and Ground Black Pepper. Put them in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till all fillets were well coated. I then fried them in Canola Oil on medium heat, about 3 to 4 minutes per side till golden brown! love Walleye, as I do most Fish. With Crappie their my favorite Fresh Water Fish to eat. Everyone agreed that was some of the freshest tasting Walleye I had ever purchased, so good job Costco!







Then for one side dish I baked a Idahoan Homestyle Au Gratin Potato Casserole. Hard to beat the Idahoan Potato Casseroles, easy to prepare and all come out delicious! I also heated up a can of Del Monte Low Sodium Cut Green Beans and a couple of slices of buttered Klosterman Wheat Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.







Idahoan Homestyle Au Gratin Potato Casserole


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.


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
Serving Size 2/3 cup mix (29 g)
Per Serving % Daily Value*
Calories 110

Calories from Fat 13

Total Fat 1.5g 2%

Sodium 690mg 29%

Carbohydrates 20.0g 7%

Dietary Fiber 2.0g 8%

Sugars 2.0g

Protein 3.0g



http://idahoan.com/products/au-gratin-homestyle-casserole/