Friday, January 31, 2014

Baked Ham and Muenster Cheese sandwich w/ Chunky Soup – Baked Potato with Cheddar & Bacon Bits

Dinner Tonight: Baked Ham and Muenster Cheese sandwich w/ Chunky Soup – Baked Potato with Cheddar & Bacon Bits








Break out the shorts and sunscreen it was in the 40's today! Went and got the car washed which was covered with dirt and salt. From there I went to the post office and Walmart to pick up a few things. It was one of those days, trying to figure out what to have for dinner. Nothing really sounded good so when it's one of those days you always go with Chili or Soup. I went with Soup, I prepared a Baked Ham and Muenster Cheese sandwich w/ Chunky Soup – Baked Potato with Cheddar & Bacon Bits.








To make the Sandwich I used Kroger Private Selection Off the Bone Smokehouse Sliced Ham, Murray's Muenster Cheese (Sliced thin), and Meijer Bakery Wheat Mini Sub Buns. To prepare, started by spreading some Kraft Reduced Fat Mayo w/ Olive Oil on the inside bottoms of the Sub  Buns, then layered my Ham, and then the Cheese. Heated up the oven on 375 degrees and put the Sub in a small baking pan and heated until warmed throughout the Sandwich and Cheese started to melt. Makes one delicious Ham and Cheese Sub!








For my Soup I used Campbell’s Chunky Soup Baked Potato with Cheddar & Bacon Bits. I love a thick Soup, the thicker the better! And this one hits the mark, thick and loaded with Chunky Potatoes. For dessert later tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.










Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon Bits

Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal

Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%


http://www.campbellsoup.com/Products/Chunky/All/244

Super Bowl Recipes Low in Saturated Fat

Just in time for your Super Bowl Party, from the Eating Well web site, its Super Bowl Recipes Low in Saturated Fat.




Super Bowl Recipes Low in Saturated Fat

Lightened-up, healthy football favorites for Game Day.
You’ll score a touchdown with our healthy Super Bowl recipes that are low in saturated fat. We’ve lightened up favorite football snacks like Buffalo wings, chips and dips, chili, pizza, chicken tenders and more, so you can focus on the game while enjoying what you eat.





Buffalo Chicken Casserole
We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend ingredients by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s.....






Sausage, Pepper & Mushroom Pizza
This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there’s no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it’s far better for you..........






* Click the link below to get all the recipes.


http://www.eatingwell.com/recipes_menus/recipe_slideshows/super_bowl_recipes_low_in_saturated_fat?sssdmh=dm17.719551&utm_source=EWTWNL&esrc=nwewtw012814

Kitchen Hint of the Day!

No self-cleaning oven? A simple way to clean your oven is to place an oven-safe pot or bowl filled with water inside. Heat on 450 degrees for 20 minutes to loosen the dirt and grease with the steam. Once your oven has cooled wipe off the condensation and the grease will come with it. After you're done, make a paste of water and baking soda and smear it on any enamel. The paste will dry into a protective layer that will absorb grease as you cook.

Thursday, January 30, 2014

Sweet Pepper, Cilantro and Green Chile Shrimp Tacos

Dinner Tonight: Sweet Pepper, Cilantro and Green Chile Shrimp Tacos








It hit 30 degrees today! Big improvement from where it's been. A good friend of mine that lives outside the Phoenix, Arizona area called me last night, we were talking sports of course. He was telling me the weather there is near perfect, a high of 75 and sunny! Come on Spring Time!! For dinner tonight a new one, Sweet Pepper, Cilantro and Green Chile Shrimp Tacos.




,



I had picked up a packet of Ortega Cilantro and Green Chile Skillet Sauce and couldn't wait to try it out, for some Shrimp Tacos. I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Dutch Gouda Cheese, and Ole Extreme Wellness High Fiber and Low Carb Tortilla Wraps.








I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the Tortilla Wraps in the microwave for 20 seconds and added Shrimp Taco Mixture. I topped it some fresh grated Dutch Gouda, and served. Just an outstanding Wrap. I'll have to buy some more packets of the Ortega Cilantro and Green Chile Skillet Sauce, it makes on delicious Taco! Had a nice heat to it but not overpowering. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.  








Ortega Cilantro & Green Chile Skillet Sauce


New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega's delicious skillet sauce. Available in 3 great flavors in 7oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.


http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Grain of the Week - Barley

Grain is one of the most important staples of food world wide. So starting today I'll feature one of the grains starting with Barley.


Drawing of Barley


Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain. It was one of the first cultivated grains and is now grown widely. Barley grain is a staple in Tibetan cuisine and was eaten widely by peasants in Medieval Europe. Barley's has also been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
In a 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km²).







The Old English word for 'barley' was bære, which traces back to Proto-Indo-European and is cognate to the Latin word farina "flour". The direct ancestor of modern English "barley" in Old English was the derived adjective bærlic, meaning "of barley". The first citation of the form bærlic in the Oxford English Dictionary dates to around 966 AD, in the compound word bærlic-croft. The underived word bære survives in the north of Scotland as bere, and refers to a specific strain of six-row barley grown there. The word barn, which originally meant "barley-house", is also rooted in these words.






Biology

Barley is a member of the grass family. It is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp. spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. Outside this region, the wild barley is less common and is usually found in disturbed habitats.[6] However, in a study of genome-wide diversity markers, Tibet was found to be an additional center of domestication of cultivated barley.
Domestication
Wild barley has a brittle spike; upon maturity, the spikelets separate, facilitating seed dispersal. Domesticated barley has nonshattering spikes, making it much easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two tightly linked genes known as Bt1 and Bt2; many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele.


Two-row and six-row barley
Two-row and six-row barley
Spikelets are arranged in triplets which alternate along the rachis. In wild barley (and other Old World species of Hordeum), only the central spikelet is fertile, while the other two are reduced. This condition is retained in certain cultivars known as two-row barleys. A pair of mutations (one dominant, the other recessive) result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed a mutation in one gene, vrs1, is responsible for the transition from two-row to six-row barley.
Two-row barley has a lower protein content than six-row barley, thus more fermentable sugar content. High protein barley is best suited for animal feed. Malting barley is usually lower protein ('low grain nitrogen', usually produced without a late fertilizer application) which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy. Two-row barley is traditionally used in English ale-style beers. Six-row barley is common in some American lager style beers, especially when adjuncts such as corn and rice are used, whereas two-row malted summer barley is preferred for traditional German beers.
Hulless barley
Hulless or "naked" barley (Hordeum vulgare L. var. nudum Hook. f.) is a form of domesticated barley with an easier-to-remove hull. Naked barley is an ancient food crop, but a new industry has developed around uses of selected hulless barley to increase the digestible energy of the grain, especially for swine and poultry. Hulless barley has been investigated for several potential new applications as whole grain, and for its value-added products. These include bran and flour for multiple food applications.





Barley was one of the first domesticated grains in the Fertile Crescent, an area of relatively abundant water in Western Asia and near the Nile river of northeast Africa. The grain appeared in the same time as einkorn and emmer wheat. Wild barley (H. vulgare ssp. spontaneum) ranges from North Africa and Crete in the west, to Tibet in the east.[6] The earliest evidence of wild barley in an archaeological context comes from the Epipaleolithic at Ohalo II at the southern end of the Sea of Galilee. The remains were dated to about 8500 BC.[6] The earliest domesticated barley occurs at Aceramic Neolithic sites, in the Near East such as the Pre-Pottery Neolithic B layers of Tell Abu Hureyra, in Syria. By 4200 BC domesticated barley occurs as far as in Eastern Finland. Barley has been grown in the Korean Peninsula since the Early Mumun Pottery Period (circa 1500–850 BC) along with other crops such as millet, wheat, and legumes.
In the Pulitzer Prize-winning book Guns, Germs, and Steel, Jared Diamond argues that the availability of barley, along with other domesticable crops and animals, in southwestern Eurasia significantly contributed to the broad historical patterns that human history has followed over approximately the last 13,000 years; i.e., why Eurasian civilizations, as a whole, have survived and conquered others.
Barley beer was probably one of the first alcoholic drinks developed by Neolithic humans. Barley later on was used as currency. Alongside emmer wheat, barley was a staple cereal of ancient Egypt, where it was used to make bread and beer. The general name for barley is jt (hypothetically pronounced "eat"); šma (hypothetically pronounced "SHE-ma") refers to Upper Egyptian barley and is a symbol of Upper Egypt. The Sumerian term is akiti. According to Deuteronomy 8:8, barley is one of the "Seven Species" of crops that characterize the fertility of the Promised Land of Canaan, and it has a prominent role in the Israelite sacrifices described in the Pentateuch (see e.g. Numbers 5:15). A religious importance extended into the Middle Ages in Europe, and saw barley's use in justice, via alphitomancy and the corsned.

Barley


In ancient Greece, the ritual significance of barley possibly dates back to the earliest stages of the Eleusinian Mysteries. The preparatory kykeon or mixed drink of the initiates, prepared from barley and herbs, referred in the Homeric hymn to Demeter, whose name some scholars believe meant "Barley-mother". The practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's Natural History (xviii.72). This produces malt that soon ferments and becomes slightly alcoholic.
Pliny also noted barley was a special food of gladiators known as hordearii, "barley-eaters". However, by Roman times, he added that wheat had replaced barley as a staple.
Tibetan barley has been a staple food in Tibetan cuisine since the fifth century AD. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called tsampa that is still a staple in Tibet. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls.
In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Potatoes largely replaced barley in Eastern Europe in the 19th century.





Low-Carb Slow Cooker Recipes

Some fantastic recipes from the Slow Cooker for those watching their carbs and for those with Diabetes. It's all from the Diabetic Living On Line web site!



Low-Carb Slow Cooker Recipes
Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!



Easy Chicken Enchiladas
For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving.....





Coffee-Braised Brisket
A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving.....




* Click the link below to see all the Low-Carb Slow Cooker Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/low-carb-slow-cooker-recipes?sssdmh=dm17.717796&esrc=nwdlo012114

Kitchen Hint of the Day!

Spruce up that Stainless Steel Sink..(continued from yesterday)



* Instead of using a rag or paper towel, use newspaper, which will get it even shinier. A tougher option is aluminum foil. Just crumple it up, and scour with shiny side.




* For a spectacularly shiny finish on a stainless steel or aluminum sink, rub a liberal amount of baking soda in a circular motion all over it's surface with a damp sponge.




* For the shiniest sink you've ever seen, finish off your cleaning session by buffing the sink with a touch of baby oil on a soft cloth.

Wednesday, January 29, 2014

Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs

Dinner Tonight: Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs








As bad as the weather has been here it looks as though it's even worse down South. I hope it improves for them, because they're really not prepared for it in the South. No more snow here again, 2 days in a row! Still with that wind chill it's around zero, but the temperature climbed to 18 today. They say the weekend will hit the mid forties, hope their right. For dinner tonight it's an Italian Chicken Mini Sub w/ Roasted Carrots with Parsnips and Herbs.








I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. Their individually wrapped and you can keep them in the fridge or freeze them and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. i preheated the oven to 350 degrees and baked the breasts for about 24 minutes, flipping it over one time. They came out delicious! I served them on a Meijer Bakery Mini Deli Wheat Bun and topped with a thin slice of Murray's Muenster Cheese and Ice Berg Lettuce.








I usually have Baked Ore Ida Fries with sandwiches but I picked up some great looking Carrots and Parsnips while at the store yesterday so it was Roasted Carrots with Parsnips and Herbs. I used a real easy and simple recipe for them. Besides the Carrots and Parsnip I needed; 3 tablespoons Extra Virgin Olive Oil, 1 teaspoon Sea Salt (or to taste), 1 teaspoon Black Pepper  (or to taste), 2 teaspoons Rosemary, 2 teaspoons Thyme, 2 teaspoons Sage, and 2 tablespoons Water. To prepare them I heated oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices. Then in a large bowl, tossed the parsnips and carrots with olive oil, salt, pepper, rosemary,thyme, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes. These are too good! The vegetables with the added herbs make a perfect side dish. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.






Roasted Carrots with Parsnips and Herbs Recipe

Ingredients:

4 Parsnips, peeled (see cutting directions below)
5 Carrots, peeled and cut diagonally into 3/4-inch thick slices
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt, or to taste
1 teaspoon Black Pepper, or to taste
2 teaspoons Rosemary
2 teaspoons Thyme
2 teaspoons Sage
2 tablespoons Water


Preparation:

Heat oven to 350 degrees. Halve each parsnip crosswise where it becomes narrow. Diagonally cut the narrow portions into 3/4-inch thick slices. Quarter the wider portions and diagonally cut them into 3/4-inch thick slices.

In a large bowl, toss parsnips and carrots with oil, salt, pepper, rosemary,thyme, and sage. Spread mixture in a large shallow baking pan and pour in the water. Roast vegetables in lower third of oven until tender, about 30–35 minutes.








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


http://es.perdue.com/products/details.asp?id=452&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20

Super Bowl Recipes

Super Bowl Recipes


Super Bowl Sunday is not just about the game—it's about the food! Pass on the store-bought snacks and
take-out food that are loaded saturated fat and with sodium and instead make our healthier, delicious Super Bowl recipes. Homemade Buffalo Chicken Casserole or Buffalo Wings will be the star of the buffet table. Game on!




Lighter versions of your favorite football snack recipes.
The “Big Game” isn’t just about the game—it’s about the food too! Score a touchdown with your fellow fans by serving up these healthier versions of game-day favorites like Buffalo wings, pizza, chili and flavor-packed chips and dips.






Jalapeño Poppers
Spicy peppers get a cool down from the creamy bean-and-cheese filling in our healthier version of jalapeño poppers......





Onion Rings
We couldn’t get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you have on hand to add flavor to the breading or substitute 1 teaspoon salt instead. Seasoned whole-wheat breadcrumbs are available in some supermarkets and natural-foods stores. If you can find them, try them in place of the plain breadcrumbs and seasoning blend.....





* Get all the Super Bowl Recipes from the Eating Well web site by clicking the link below


http://www.eatingwell.com/recipes_menus/recipe_slideshows/super_bowl_recipes?sssdmh=dm17.719551&utm_source=EWTWNL&esrc=nwewtw012814

Wild Idea Buffalo Recipe of the Week - Mushroom & Onion Stuffed Buffalo Blue Burgers

Another version of the always delicious Wild Idea Buffalo Burger, Mushroom & Onion Stuffed Buffalo Blue Burgers. As always it's from the recipes of Jill O'Brien of Wild Idea Buffalo.


Mushroom & Onion Stuffed Buffalo Blue Burgers


Ingredients:

2 lbs. Wild Idea Ground Buffalo
2 Tbl. olive oil
1 tsp. salt
1 tsp. black pepper
3 Tbl. butter
1 onion, diced
1 cup sliced mushrooms
½ tsp. salt
1 tsp. pepper
6 to 12 oz. Maytag Blue Cheese
6 Potato Rolls


Directions:

* Mix buffalo, olive oil and 1 tsp. each of salt & pepper together and form into 12 burgers. Make burgers a bit bigger then the bun to allow for shrinkage. Cover and refrigerate.
* In heavy sauté pan, over medium high heat melt butter.
* Add onions, ½ tsp salt & 1 tsp pepper and sauté for 5 minutes. Edges should brown a bit.
* Add mushrooms and continue to sauté for an additional 5 minutes.
* Lower heat to medium and let cook until browned. About 5 minutes.
* Transfer to a bowl and let cool.
* Remove Buffalo Burgers from refrigerator and spoon desired amount in the center of 6 burgers. Place the other burger on top and secure edges.
* Turn gas grill to high heat or get coals very hot with cleaned & oiled grid low to heat.
* Place burgers on grill over hot heat and grill for 3 minutes.
* Turn and top with 1 to 2 oz Blue Cheese and grill for an additional 3 minutes.
* Serve on Potato Rolls and serve with pickled crudites, lettuce and tomato garnie and Buffalo Chips (recipe for Buffalo Chips included with this months special).

http://wildideabuffalo.com/2011/mushroom-onion-stuffed-buffalo-blue-burgers/

Kitchen Hint of the Day!

"Spruce up that Stainless Steel Sink"


* Club soda is a terrific way to clean stainless steel sinks, dishwashers, ranges, and other appliances. The least expensive club soda works just as well as the pricey brands; and flat club soda works, too. Add a little flour for really stubborn stains.


* You've scrubbed twice, but you can't seem to get those water spots out of your stainless steel sink! The solution? A little white vinegar. Just rub it into the spots and they'll disappear.


* (A little Bartenders trick) Stainless steel can also be quickly and easily cleaned with vodka. Place a little on a sponge or paper towel and wipe. Your faucet, sink, and other stainless steel will soon be sparkling again, so pour yourself a little glass to celebrate!


*To be continued tomorrow.....

Tuesday, January 28, 2014

Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus

Dinner Tonight: Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus









One cold morning here at the homestead this morning! The temperature was a minus 12 then with the wind chill it was around minus 25, Brrrrr! But the wind gradually died down and the Sun came out and it reached 8 degrees! Not much but we'll take it. I did get out today and got some gas, while it's a bit cheaper, then to the bank, and off to Kroger to pick up some items for my Mom. It was cold but it felt great just to get out. for dinner tonight I prepared Walnut-Crusted Salmon w/ Buffalo Roasted Cauliflower and Roasted Asparagus.










I came across the Walnut-Crusted Salmon recipe from an issue of Taste of Home Magazine. I had purchased the Salmon from Kroger, they had the Atlantic Salmon on sale so I had loaded up on it. I had it froze so I laid  it in the fridge to thaw overnight. To prepare the Salmon I needed; salmon fillets, Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet coated with cooking spray. Mixed the mustard and honey and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs form. transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor, and I have a new favorite Salmon recipe.








For one side I made some Buffalo Roasted Cauliflower. I seen this on the food network and couldn't wait to give it a try! Growing up I would never eat Cauliflower and now I love it. This recipe comes a web site that I follow, Closet Cooking. A fantastic site that's packed with great recipes and cooking tips. To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It's one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link.







 Then I had some fresh Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The full recipe is at the bottom of the post also. For dessert later a Jello Sugarless Double Chocolate Pudding.






Walnut-Crusted Salmon Recipe

Ingredients
4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.


http://www.tasteofhome.com/recipes/walnut-crusted-salmon







Buffalo Roasted Cauliflower


ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g


http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html






Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese


METHOD
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

Snow Ice Cream

...and why not we have enough here to make a life long supply! There's a lot of recipes out there to make this, but this ones as easy as it gets. It's from the AllRecipes web site. Let it Snow!



Snow Ice Cream


Ingredients:

1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk


DIRECTIONS:
1. When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.



Nutrition Information:
Servings Per Recipe: 8
Calories: 132
Total Fat: 1.2g
Cholesterol: 5mg
Sodium: 40mg
Total Carbs: 28.1g
    Dietary Fiber: 0g
Protein: 2g


http://allrecipes.com/recipe/snow-ice-cream-ii/

Seafood of the Week - Surimi

A tub of uncured fish surimi ready for finish-processing

Surimi (literally "ground meat") refer to a paste made from fish or other meat, as well as multiple Asian foods that use Surimi as its primary ingredient. It is available in many shapes, forms, and textures, and often used to mimic the texture and color of the meat of lobster, crab, and other shellfish.
The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as imitation crab and mock crab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations. In Britain the product is sometimes known as Ocean sticks, to avoid trading standards issues regarding mis-advertisement.








The process for making surimi was developed in many areas of East Asia over several centuries though the exact history and origins of this product is unclear. In China, the food was used to make fish ball and ingredients in a thick soup known as "Geng" common in Fujian cuisine. In Japan, it is used in the making of numerous kamaboko, fish sausage, or cured surimi products.
The industrialized surimi-making process was refined in 1969 by Nishitani Yōsuke of Japan's Hokkaidō Fisheries Experiment Institute to process the increased catch of fish, to revitalize Japan's fish industry, and to make use of what previously was considered "fodder fish".  Surimi industrial technology developed by Japan in the early 1960s promoted the growth of the surimi industry. The successful growth of the industry was based on the Alaska pollock (or walleye pollock). Subsequently, production of Alaska pollock surimi declined and was supplemented by surimi production using other species.
Currently, 2–3 million tons of fish from around the world, amounting to 2–3 percent of the world fisheries' supply, are used for the production of surimi and surimi-based products. The United States of America and Japan are major producers of surimi and surimi-based products. Thailand has become an important producer. China’s role as producer is increasing. Many newcomers to the surimi industry have emerged, including Lithuania, Vietnam, Chile, the Faroe Islands, France, and Malaysia.





Crab sticks – imitation crab meat made from surimi



Lean meat from fish or land animals is first separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavor of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, and enhancers such as transglutaminases and monosodium glutamate (MSG).
If the surimi is to be packed and frozen, food-grade cryoprotectants are added as preservatives while the meat paste is being mixed. Under most circumstances, surimi is processed immediately into a formed and cured product.








Fish surim
Typically the resulting paste, depending on the type of fish and whether it was rinsed in the production process, is tasteless and must be flavored artificially. According to the United States Department of Agriculture National Nutrient Database, fish surimi contains about 76% water, 15% protein, 6.85% carbohydrate, and 0.9% fat.
In North America and Europe, surimi also alludes to fish-based products manufactured using this process. A generic term for fish-based surimi in Japanese is "fish-puréed products" (gyoniku neri seihin).


The fish used to make surimi include:
* Alaska pollock (Theragra chalcogramma)
* Atlantic cod (Gadus morhua)
* Big-head pennah croaker (Pennahia macrocephalus
* Bigeyes (Priacanthus arenatus)
* Golden threadfin bream (Nemipterus virgatus)
* Milkfish (Chanos chanos)
* Pacific whiting (Merluccius productus)
* Various shark species
* Swordfish (Xiphias gladius)
* Tilapia
* Oreochromis mossambicus
* Oreochromis niloticus niloticus
* Black bass
* Smallmouth bass (Micropterus dolomieu)
* Largemouth bass (Micropterus salmoides)
* Florida black bass (Micropterus floridanus)




Japanese Satsuma age



Meat surimi

Although seen less commonly in Japanese and Western markets, pork surimi is a common product found in a wide array of Chinese foods. The process of making pork surimi is similar to making fish surimi except that leaner cuts of meat are used and rinsing is omitted. Pork surimi is made into pork balls  which, when cooked, have a texture similar to fish balls, but are much firmer and denser.
Pork surimi also is mixed with flour and water to make a type of dumpling wrapper called "yèn pí"  that has the similar firm and bouncy texture of cooked surimi.
Beef surimi also can be shaped into a ball form to make "beef balls". When beef surimi is mixed with chopped beef tendons and formed into balls, "beef tendon balls". When beef surimi is mixed with chopped beef tendons and formed into balls, "beef tendon balls" are produced. Both of these products commonly are used in Chinese hot pot as well as served in Vietnamese "phở". The beef surimi food, Bakso is popular and commonly found in Indonesia.
The surimi process also is used to make turkey products. It is used to make turkey burgers, turkey sausage, turkey pastrami, turkey franks, turkey loafs and turkey salami.








Surimi is a useful ingredient for producing various kinds of processed foods. It allows a manufacturer to imitate the texture and taste of a more expensive product, such as lobster tail, using a relatively low-cost material. Surimi is an inexpensive source of protein.
Vietnamese Chạo tôm (barbecued shrimp surimi on a sugar cane) 
In Asian cultures, surimi is eaten as a food in its own right and seldom used to imitate other foods. In Japan fish cakes (kamaboko) and fish sausages, as well as other extruded fish products, are commonly sold as cured surimi.
In Chinese cuisine, fish surimi, often called "fish paste", is used directly as stuffing or made into balls. Balls made from lean beef  (lit. "beef ball") and pork surimi often are seen in Chinese cuisine. Fried, steamed, and boiled surimi products also are found commonly in Southeast Asian cuisine.
In the West, surimi products usually are imitation seafood products, such as crab, abalone, shrimp, calamari, and scallop. Several companies do produce surimi sausages, luncheon meats, hams, and burgers. Some examples include: Salmolux salmon burgers and SeaPak surimi ham, salami, and rolls. A patent was issued for the process of making even higher quality proteins from fish such as in the making of imitation steak from surimi. Surimi is also used to make kosher imitation shrimp and crabmeat, using only kosher fish such as pollock.








The curing of the fish paste is caused by the polymerization of myosin when heated. The species of fish is the most important factor that affects this curing process. Many pelagic fish with higher fat contents lack the needed type of heat-curing myosin and are not used for surimi.
Certain kinds of fish, such as the Pacific whiting, cannot form firm surimi without additives such as egg white or potato starch. Before the outbreak of bovine spongiform encephalopathy (BSE, mad cow disease), it was an industrial practice to add bovine blood plasma into the fish paste to help its curing or gel-forming. Today some manufacturers may use a transglutaminase to improve the texture of surimi. Although illegal, the practice of adding borax to fish balls and surimi to heighten the bouncy texture of the fish balls and whiten the product is quite widespread in Asia.






Vietnamese Chạo tôm (barbecued shrimp surimi on a sugar cane)

Kitchen Hint of the Day!

When cleaning your refrigerator, don't use chemicals that can linger on your food and produce nasty odors. After emptying the fridge, simply dissolve a cup of salt in a gallon of hot water and wipe away. Squeeze in the juice of a lemon for a nice scent.

Monday, January 27, 2014

Turkey Bacon and Cheddar Buffalo Burger w/ Baked Fries

Dinner Tonight: Turkey Bacon and Cheddar Buffalo Burger w/ Baked Fries








The temperature started dropping early this morning and still haven't stopped. Along with the wind chill its below zero, with even colder temps by in the morning (-10). A lot of schools in the are have cancelled or at least the ones that don't have full bus service. I'll sure be glad to see Spring Weather get here! For dinner tonight it's a Turkey Bacon and Cheddar Buffalo Burger w/ Baked Fries.







I prepared a Wild Idea Buffalo 1/3 lb. 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 Jennie - O Turkey Bacon and a slice of Sargento Ultra Thin Sharp Cheddar Cheese and served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun. For dessert later a Weight Watchers Chocolate Swirl Ice Cream Cone.










Wild Idea Buffalo 3 – 1/3-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.





http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-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

One of America's Favorites - Corn Dogs

A corn dog is a hot dog sausage coated in a thick layer of cornmeal batter, typically deep fried and served
Corn dog on stick
on a stick.








Newly-arrived German Texan sausage-makers, finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part:
I have discovered that articles of food such, for instance, as wieners, boiled ham, hard boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of about 390°F., the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment.
In 300 Years of Kitchen Collectibles, author Linda Campbell Franklin states that a "Krusty Korn Dog baker" machine appeared in the 1929 Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies. The 'korn dogs' were baked in a corn batter and resembled ears of corn when cooked.
A number of current corn dog vendors claim credit for the invention and/or popularization of the corn dog. Carl and Neil Fletcher lay such a claim, having introduced their "Corny Dogs" at the Texas State Fair sometime between 1938 and 1942. The Pronto Pup vendors at the Minnesota State Fair claim to have invented the corn dog in 1941. Cozy Dog Drive-in, in Springfield, Illinois, claims to have been the first to serve corn dogs on sticks, on June 16, 1946. Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach, Santa Monica, California.








Corn dog with mustard
Corn dogs are often served as street food or as fast food. Some vendors or restaurateurs dip and fry their dogs just before serving. Corn dogs can also be found at almost any supermarket in North America as frozen food that can be heated and served. Some corn dog purveyors sell these premade frozen corn dogs which have been thawed and then fried again or browned in an oven. Premade frozen corn dogs can also be microwaved, but the cornbread coating will lack texture. Corn dogs may be eaten plain or with a variety of condiments, such as ketchup, mustard, relish and mayonnaise.








Both vegetarian corn dogs and corn dog nuggets are made as meatless alternatives by many of the same companies that produce veggie dogs.
In Argentina they are called panchukers and are sold mostly around train stations, and are more popular in the inner country cities. They are often consumed on the street, and may contain cheese. They are served with a number of sauces.
In Australia, a hot dog sausage on a stick, deep fried in batter, is known as a Dagwood Dog, Pluto Pup, or Dippy Dog, depending on region. Variants exist that use wheat-based or corn-based batters. These are not to be confused with the British and Australian battered sav, a saveloy deep fried in a wheat-flour-based batter, as used for fish and chips, which generally does not contain cornmeal. In New Zealand and South Korea, a similar battered sausage on a stick is called a "hot dog", whereas a "frankfurter" sausage in a long bun is referred to as an "American hot dog".

In Japan, something like a corn dog can be found at many supermarkets and convenience stores as "American Dogs"  for their American origin. These American Dogs, however, use a wheat-flour-based batter with no cornmeal at all.
In Canada, corn dogs may be referred to as "pogo sticks", or "pogos", after a popular brand name.
Another version comes with either melted cheese between the hot dog and the breading or the hot dog is replaced with a cheese-filled hot dog.
Yet another version is the "cornbrat" (or "corn brat"), which is a corn dog made with bratwurst instead of a wiener or hot dog. They are also sold in varieties of different hot dogs such as pork and turkey.
Hot dogs can also so be covered in a potato and egg coating, fried and served on a stick like a corn dog. In effect, the cornbread component is replaced with a latke.
Small corn dogs, known as "corn puppies," "mini corn dogs," or "corn dog nuggets," are a variation served in some restaurants, generally on the children's menu or at fast food establishments. A serving includes multiple pieces, usually 10. In contrast to their larger counterparts, corn puppies are normally served stickless as finger food.


"Corny Dogs" as sold at the Texas State Fair 






National Corn Dog Day is a celebration of the corn dog, tater tots, and American beer that occurs on the first Saturday of March of every year.





Kitchen Hint of the Day!

Besides baking soda and the tea bags posted yesterday, a number of other foods are capable of removing odors. Pour a little vanilla extract into a bottle cap and set it in the refrigerator to absorb odors. One of the best ways to eliminate odors is to hollow out a grapefruit or orange, fill it with salt, and place it back in the fridge. Leave it there until the salt gets completely damp, and then throw the whole thing out and replace.

Sunday, January 26, 2014

Crock Pot Pork Back Ribs w/ Mashed Potatoes, Mini Ears of Sweet Corn, and ...

Dinner Tonight: Crock Pot Pork Back Ribs w/ Mashed Potatoes, Mini Ears of Sweet Corn, and 3 Bean Salad








The temps weren't too bad this morning when I ventured out to fetch the paper, above zero at least and little to no wind. But as the day went on it gradually got colder and it's supposed to keep dropping, minus 10 by Tuesday morning! Everyone wanted Ribs for dinner so I cut the rack of ribs up and let them marinate overnight in the fridge. Dinner tonight, i prepared Crock Pot Pork Back Ribs w/ Mashed Potatoes, Mini Ears of Sweet Corn, and 3 Bean Salad.





Ready for the Crock Pot

I purchased the Ribs from Kroger the other day. They always have some of the best top quality Pork, too bad their Beef isn’t as good! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge. Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge and the bags, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 8 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, intoxicating! After 8 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For all of us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs are incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot no clean-up. Just wipe it down and store it for the next time.








For one side I heated up some Bob Evan's Mashed Potatoes, just microwave for a total of 6 minutes and their ready. Then I boiled some Green Giant Mini Ears of Sweet Corn. A great replacement, and sometimes better, for fresh Corn on the Cob. Then I opened up a can of Read 3 Bean Salad. A delicious Sunday Dinner! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.








Pork Ribs


Pork ribs are a cut of pork popular in North American and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.


Several different types of ribs are available, depending on the section of rib cage from which they are cut. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.

26 Hearty Chicken Soups for the Mind, Body, and Soul

26 Hearty Chicken Soups for the Mind, Body, and Soul from the Delish web site! The link to all of them is at the bottom of the post, Enjoy!





26 Hearty Chicken Soups for the Mind, Body, and Soul
Chicken soup is miraculous stuff. Whether you're fixing a pot for sick-day comfort or for warmth after being out in the cold, each of these variations is completely slurp-worthy.




Chicken Potpie Soup

This comforting classic never loses its luster, especially when it’s spun into a soup, with chicken thighs, green beans, leek, carrots, celery, and parsnip in a thyme-infused chicken broth, served with puff pastry rectangles.....





Chicken Noodle Soup

Wide noodles, chunky pieces of skin-on breast meat, and a garnish of fresh dill and sweet caramelized leeks update this classic comfort food. Use already-made roast chicken in this soup.....





* Click the link below to get all the recipes *


http://www.delish.com/recipes/cooking-recipes/chicken-soup-recipes?src=nl&mag=del#slide-1

Kitchen Hint of the Day!

Here's another great way to repurpose used tea bags! Place them in a bowl and put them at the back of your refrigerator. They'll remove odors just as well as baking soda.

Saturday, January 25, 2014

Muenster and Sweet Italian Turkey Sausage Dogs w/ Baked Fries

Dinner Tonight: Muenster and Sweet Italian Turkey Sausage Dogs w/ Baked Fries








Woke up to a another snow. Ended up with 4" or more of new snow, with more on the way. From what I hear maybe another 1" Sunday, 1" to 2" on Monday and then our coldest days of the year coming in for the next 3-4 days. A minus 10 predicted for Wednesday morning, not including the wind chill if any.Oh well thank goodness for the classic TV channels, AMC and TCM. For dinner Mom and Dad wanted Baked Chicken with all the sides, which I prepared for them, and for myself it was a Muenster and Sweet Italian Turkey Sausage Dogs w/ Baked Fries.








I prepared them the Perdue Whole Chicken Breast along with sides of; Mashed Potatoes, Green Beans, Sliced Carrots, and baked Pillsbury Rustic French Bread. For myself I just wanted something a bit lighter so I prepared a Muenster and Sweet Italian Turkey Sausage Dogs w/ Baked Fries.








I used Jennie -O Sweet Italian Turkey Sausages, is there anything else! I prepared a couple of them, I'll have the other one for lunch tomorrow. To prepare them is very easy, I pan fried them in a medium size skillet that I sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Added the Sausages and cooked covered, turning occasionally, about 17 – 19 minutes. Always make sure you cook them to well-done, 165º F. as measured by a meat thermometer. Their just a delicious Sausage, excellent flavor and moist and juicy inside! I served them on an Aunt Millie's Reduced Calorie Hot Dog Bun topped with French's Spicy Brown Mustard with a slice of Murray's Muenster Cheese wrapped around it! I love Muenster Cheese, especially Murray's. It's the perfect cheese for sandwiches, it melts just perfect and still has texture to it. Then for a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Weight Watchers Chocolate Swirl Ice Cream Cone, while watching a full night of TV with TCM; Bonnie and Clyde, Jaws, and then Alien!





Jennie O Sweet Italian Turkey Sausage

Lean Sweet Italian Turkey Sausage
Lovers of sweet Italian sausage have found a perfect option.
Product Features:
Gluten Free
65% less fat than regular pork sausage

Cooking Instructions:
GRILL METHOD:
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place dinner sausages on grill rack 4 inches from heat source.
Grill approximately 16 to 18 minutes, turning occasionally.
Always cook to well done, 165 °F. as measured by a meat thermometer.

STOVETOP METHOD:
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place dinner sausage in hot skillet.
Cook covered, turning occasionally, 17 – 19 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.
Always cook to an internal temperature of 165°F.
Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg



- See more at: http://www.jennieo.com/products/76-Lean-Sweet-Italian-Turkey-Sausage#sthash.TThC1prC.dpuf

Baked Turkey Drumsticks

Baked Turkey Drumsticks


Ingredients:

2 packages Jennie - O Turkey Drumsticks

1 1/2 cups Progresso Italian Style Bread Crumbs
1 cup All-Purpose Flour
1 1/2 tablespoons Smoked Ground Paprika
1 tablespoon Roasted Ground Cumin
1/2 teaspoon Garlic Powder
1 tablespoon Dried Cilantro Leaves
1 teaspoon McCormick Grinder Ground Peppercorn
6 tablespoons Cornmeal
4 Egg Whites or 1 cup Egg Beater's Whites



Directions:

* Preheat oven to 325°F.
* Mix coating ingredients and pour some into a shallow bowl.
* Brush drumsticks with egg white and coat evenly with the crumb mixture by rolling them in crumb bowl.
* Place drumsticks on shallow baking dish.
* Bake for approximately 1 hour.
* Check for doneness with a meat thermometer in the deepest part of the meat, not touching bone. Thermometer should read 180°F to 185°F (85°C).


* Serve with your favorite side dishes *






Jennie - O Turkey Drumsticks
Basted pieces easy to use in your favorite recipesJennie - O Turkey Drumsticks

Product Features:
Gluten Free

Cooking Instructions:
OVEN METHOD:
Preheat oven to 350°F.
Place drums on shallow baking pan.
Cook drums approximately 1 hour 10 minutes.
Always cook to well done, 180°F. as measured by a meat thermometer inserted into the thickest portion of meat.

SLOW COOKER METHOD:
Place drums in slow cooker.
Add 1/2 cup water.
Turn slow cooker on high and cook 4 hours.
Always cook to well done, 180°F. as measured by a meat thermometer inserted into the thickest portion of meat.

GAS GRILL METHOD:
Preheat grill to medium heat (approximately 350°F).
Cook drums over direct heat for 20 minutes.
Turn drums over and cook additional 40.
Always cook to well done, 180°F. as measured by meat thermometer inserted into the thickest portion of meat.


Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 35 Sugars 1 g
Total Fat 4.0 g Protein 22 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 90 mg Iron 6%
Sodium 300 mg Calcium 2%


- See more at: http://www.jennieo.com/products/185-Turkey-Drumsticks#sthash.QlgDGhQ6.dpuf

Kitchen Hint of the Day!

A self-cleaning oven can leave an odor after it's done its work. Eliminate the lingering smell by turning down the oven to 350 degrees when it's finished, then putting orange peels on a baking sheet inside. Cook the peels for a half an hour, and not only will the oven smell fresh, but your whole kitchen will too!

Friday, January 24, 2014

Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and ....

Dinner Tonight: Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes








Another below zero morning to start the day, minus 7. The day didn't warm up any at all, it may have hit the teens but the wind chill kept it around zero. Went to the store early this morning since I probably won't be able to do it over the weekend due to more snow coming. After that I came home and I wanted to get this last snowfall off the driveway and salted before the next one comes in later tonight. Even in a wheelchair shoveling snow is a workout, and a pain the butt! Done for the day until dinner. For dinner I prepared a Wild Idea  Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes.







This was my last Bone in Buffalo Ribeye Steak (Cowboy Steak). I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – T-Bone Buffalo Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. What a beautiful cut of meat the Ribeye are! It's about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 1/2 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 140 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal as the other one was, I’ll have the leftover for breakfast or lunch tomorrow. Thank you Wild Idea Buffalo!








For one side I had some Sauteed Baby Bella Mushrooms. Sauteed in Extra Virgin Olive Oil and seasoned with Sea Salt, Dried Rosemary, Dried Thyme, Roasted Ground Cumin, and a 1/2 Pat of I Can't Believe It's Not Butter. Then I also heated a can of Del Monte Cut Green Beans with Potatoes. I also had a slice of Klosterman Wheat Bread. Great sides to go with one mouth-watering Bone in Buffalo Ribeye Steak. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.  









Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.




http://wildideabuffalo.com/








Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor

Del Monte's tender blue lake green beans and hearty potatoes are grown in the best soils in America. Del Monte green beans and potatoes are harvested and packed at the peak of ripeness to capture delicious flavor and essential nutrients. Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor have a dash of sea salt and no artificial flavors. Brighten your plate with this easy side dish or add to soup, casseroles and salads.

Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor:
* Low fat
* With natural sea salt
* Kosher



Nutrition Facts
Del Monte - Cut Green Beans & Potatoes Drained
Servings: 1       1/2 Cup
Calories 30 Sodium 240 mg
Total Fat 0 g Potassium 160 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 6% Calcium 2%
Vitamin C 4% Iron 2%

10 Easy Ways to Eat Healthy Portions

Help to control those portions from the Diabetic Living On Line web site!



10 Easy Ways to Eat Healthy Portions
Many factors influence how much we eat. Try these tips to tackle common portion pitfalls and satisfy your grumbling stomach


How to Eat What You Love
Diabetes shouldn't equal deprivation. Moderation is key, and following a few tips can avoid bad habits that leave you with feelings of guilt. From pizza to potatoes, we give you options to enjoy the foods you crave.




Favor Whole, Fresh Foods
Processing foods tends to concentrate the calories and carbohydrate. Consider this: For 15 grams of carb, you could eat either 4 fresh apricots or just 1/2 cup apricots canned in juice. And for 15 grams of carb, you could eat either 1-1/4 cups strawberries or a mere 1-1/2 tablespoons all-fruit strawberry preserves.



Train Your Eyes
A typical 12-ounce baked potato at restaurants has 70 grams of carb, whereas 3 ounces (about 1/2 cup) of boiled red-skin potatoes has just 17 grams of carb. Weigh or measure spuds, rice, and other foods at home so you'll be able to more accurately size up portions when eating out.




* Click the link below to get all the tips *


http://www.diabeticlivingonline.com/food-to-eat/nutrition/10-easy-ways-to-eat-healthy-portions/?sssdmh=dm17.714206&esrc=nwdlo011413

Kitchen Hint of the Day!

Too bad you didn't know about this back in college when you made popcorn in the dorm lounge. A tea bag in water (Even a used one) placed in the microwave for a minute is all you need to eliminate that stale smell in there.

Thursday, January 23, 2014

Tenth Annual Findlay Market Chili Cook-Off

Tenth Annual Findlay Market Chili Cook-Off

WHERE Elder Street on north side of market house
WHEN Sunday, January 26, 2014
TIME 11 am–3 pm

Up to 30 contestants will vie for the best chili as judged by Engine Co. 5. The winner qualifies for the All-
Ohio Regional Chili Cook-Off. The event also features live music by Anna and Milovan, craft beer, and a free public tasting starting at 12:30 until it's gone—plus merchant specials on chilis, coneys, and spices.


Every January we heat up the market with the hottest chili cook-off in town! This year marks the tenth year that local chili enthusiasts can compete for our coveted Chili Meister crown.

Who Will Be the Next Chili Meister?

SUNDAY, JANUARY 26 11AM - 3PM
Chili Meister - $100
Chili Monarch, - $50
Chiliologist, Third place - $50

Cook-off is limited to 30 contestants. Judges from Engine Co. 5 join the fun as our Judges.

The winner automatically qualifies to compete in the All-Ohio
Regional Chili Cook-Off held in September 2014.

Other event features:
►   Live music by Anna and Milovan from noon until 2:30
►   Plenty of cold Christian Moerlein craft beer
►   Free public tasting starting at 12:30 until it’s gone      
       … and it goes fast!
►   Merchant specials on chilis, coneys, spices and more


http://www.findlaymarket.org/blog/index.php?newsId=426

Turkey Sausage and Turkey Pepperoni Pizza

Dinner Tonight: Turkey Sausage and Turkey Pepperoni Pizza








Another frigid day around here again. It was a minus 12 with a wind chill factor and it didn't get much higher than that throughout the day. I think everyone will be glad this run of Winter weather finally ends. Managed to get out and run a couple of errands that was it for the day. For dinner it was Pizza Night, Sweet Italian Turkey Sausage and Turkey Pepperoni Pizza.








I used the Meijer Pizza Thin Crusts again. They're 130 calories and 19 net carbs for a half Pizza. So eating a full one would only be 260 calories and 38 carbs, not too bad. For my toppings I used Jennie – O Lean Sweet Italian Sausages (Which I fried ahead of time), Hormel Turkey Pepperoni, Sargento Reduced Fat Shredded Mozzarella, Ragu Original Pizza Sauce, Sliced Baby Bella Mushrooms, 1/2 (Small) Can Sliced Black Olives, and 3 Thin Slices of Anchovies (Chopped).





I preheated the oven on 425 degrees. I then brushed a light coating of Extra Virgin Olive Oil and then added my toppings. Baked for about 7 minutes and then turned the broiler on and baked it an additional 1 minute. By using the broiler for a minute or so it crisped the crust a little and browned the cheese a bit, perfect! Great call on dinner tonight as it the spot, made 2 of them one for my dinner and one for Mom and Dad to snack on later tonight. For dessert later a Del Monte Mango Chunk Cup.








Jennie O Sweet Italian Turkey Sausage

Lean Sweet Italian Turkey Sausage
Lovers of sweet Italian sausage have found a perfect option.
Product Features:
Gluten Free
65% less fat than regular pork sausage

Cooking Instructions:
GRILL METHOD:
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place dinner sausages on grill rack 4 inches from heat source.
Grill approximately 16 to 18 minutes, turning occasionally.
Always cook to well done, 165 °F. as measured by a meat thermometer.

STOVETOP METHOD:
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place dinner sausage in hot skillet.
Cook covered, turning occasionally, 17 – 19 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.
Always cook to an internal temperature of 165°F.
Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg



- See more at: http://www.jennieo.com/products/76-Lean-Sweet-Italian-Turkey-Sausage#sthash.TThC1prC.dpuf








Hormel Turkey Pepperoni Slices

Add zest to a wide variety of dishes with our great tasting Pepperoni. In addition to perking up pizza, pepperoni is an ideal partner for sandwiches, salads, pasta or nachos and more. Available in many varieties to complement any meal idea.
Nutritional Information:

Serving Size: 17 slices
Calories: 80
Fat: 4g
Protein: 9g
Carbs: 0g
Fiber: 0g

The Best and Worst Foods for Weight Loss

From the Eating Well web site....



The Best and Worst Foods for Weight Loss
When Harvard researchers looked at the diets of over 100,000 people, they discovered certain foods that were associated with losing and gaining weight. To help you meet your weight-loss goals, eat more of the top 5 foods to slim down and less of the top 5 associated with gaining weight.



10 Foods That Drive Weight Gain and Loss Identified by Harvard


A recent journal article examines the long-term impacts of small but significant lifestyle changes—especially to diet.
In a new report published in The New England Journal of Medicine, a team of Harvard researchers has revealed the results of a study of 120,877 people showing that small changes in lifestyle behaviors such as physical activity, sleep duration, and TV-watching are strongly correlated with long-term weight gain. But the most important factor was diet—and among the report's most intriguing findings is precisely how much weight gain (or loss) can be attributed to consuming an additional daily serving of a variety of specific foods over a four-year period.

The following 10 foods were found to be especially correlated with long-term changes in weight (the first five foods promoting weight gain, the second five promoting weight loss).







Potato Chips
The #1 food that promotes weight gain.....




Potatoes
The #2 food that promotes weight gain....






* See all 10 by clicking the link below *


http://www.eatingwell.com/nutrition_health/diet_reports_information/10_foods_that_drive_weight_gai?sssdmh=dm17.717983&utm_source=EWDNL&esrc=nwewd012014