Thursday, July 31, 2014

Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn

Dinner Tonight: Fried Okeechobee Crappie w/ Hash Browns and Mini Ears of Sweet Corn








For Breakfast I warmed up a piece of the leftover Cubed Pork Steak and served it on a Healthy Life Whole Grain English Muffin and topped it with some Sweet and Hot Stone Ground Mustard. Along with my morning cup of fresh brewed Bigelow Decaf Green Tea. It was bit warmer out today, high of 81 degrees, but still sunny and low humidity. Went and had my car washed and the inside cleaned and come back home and had the cart out most of the day. For dinner tonight it’s Fried Okeechobee Crappie w/ Hash Browns and  Mini Ears of Sweet Corn.







 I love Walleye and all other Fish but my favorite eating Fish has to be Crappie, Okeechobee Crappie! But my stock of the Crappie is running low, maybe only a bag or two left. Very sad when this year's supply is gone. So I laid 3 of bags of the Crappie out in the fridge overnight to thaw. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Canola Oil about 3 minutes per side.As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie. especially the Lake Okeechobee Crappie.








To go with the Crappie I prepared some Hash Browns, Potatoes are perfect with Fish, so Hash Browns it is! I always use Simply potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I boiled some Green Giant Mini Ears of Sweet Corn. A great replacement, and sometimes better, for fresh Corn on the Cob. As good as last night's dinner was, this one was even better! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value
Calories: 60

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 630mg 26%

Total Carb: 12g 4%

Dietary Fiber: 0 0%

Sugar: 0g

Protein: 1g

Vitamin A: 2%

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

Herb and Spice of the Week - Chervil

Garden Chervil

Chervil (Anthriscus cerefolium), sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbs.








A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.The plants grow to 16–28 in., with tripinnate leaves that may be curly. The small white flowers form small umbels, 1.00–1.97 in. across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.







Chervil garnishing a salad

Sometimes referred to as "gourmet's parsley", chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.


Chervil is one of the four traditional French fines herbs, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbs are added at the last minute, to salads, omelets, and soups.








According to some, slugs are attracted to chervil and the plant is sometimes used to bait them.


Chervil has had various uses in folk medicine. It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups. Besides its digestive properties, it is used as a mild stimulant.








Chervil has also been implicated in "strimmer dermatitis", or phytophotodermatitis, due to spray from weed trimmers and other forms of contact. Other plants in the family Apiaceae can have similar effects. Precise identification before picking is very necessary due to its similar appearance to Hemlock (Conium), to which it is related. Hemlock is highly toxic and confusion between the two plants could cause death.








Chervil is best grown seeded in place, as transplanting can be difficult, due to the long taproot. It prefers a cool and moist location, otherwise it rapidly goes to seed (also known as bolting). It is usually grown as a cool season crop, like lettuce and should be planted in early spring and late fall or in a winter greenhouse. Regular harvesting of leaves also helps to prevent bolting. If plants bolt despite precautions, the plant can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production.

Chervil grows to a height of 12 to 24 inches (300 to 610 mm), and a width of 6 to 12 inches.



Kitchen Hint of the Day!

Here's one I had never heard of, thanks to Tina for passing this one along!


When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will attract the fat, which you can then scoop out.

Wednesday, July 30, 2014

Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans

Dinner Tonight: Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans








Had a light breakfast to start the day, Healthy Life Whole Grain English Muffin topped with Smucker's Sugar Free Blackberry Jam and a cup of hot brewed Bigelow Decaf Green Tea. Our streak of beautiful weather continued, low humidity and a high of 81 degrees! Cleaned the Pantry today, straightened stuff up and pitched a few items that expired. For dinner tonight it's a Panko Crusted Cubed Pork Steak w/ Gravy, Mashed Potatoes and Green Beans.








I grabbed a Cubed Pork Steak out of the freezer and let it thaw overnight in the fridge. I used the big three to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I had drizzled with Canola Oil, on medium high heat. Added my Cubed Pork and fried  both sides about 4 minutes, till each side was golden brown. The Cubed Pork Steak comes out delicious preparing it this way! Moist and very tender with a good flavor from the Paprika. As always  the Steak is so huge so I cut in half and I’ll have the other half for Breakfast in the morning. I like the Shake and Bake Seasoned Panko, a lot fewer calories than most. Once again it's hard to beat the quality of Kroger Pork.








For one side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy  to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it's ready. To top my Mashed Potatoes and Cubed Pork Steak I made some Pioneer Peppered White Gravy. Another quick and easy prep and comes out piping hot and delicious. I topped both my Mashed Potatoes and Cubed Steak with it. Then I also heated up a small can of Del Monte Cut Green Beans. One delicious Country Comfort Food Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Mousse.








Pioneer Brand Peppered White Gravy Mix

Ingredients
Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Bleached and Enriched Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch-modified, Corn Syrup Solids, Salt, Maltodextrin, Sodium Caseinate (A Milk Derivative), Mono and Diglycerides, Black Pepper, Sodium Citrate, Dipotassium Phosphate, Carrageenan, Artificial Flavor, Artificial Color.

Directions
1. Blend Peppered Gravy Mix with 1/2 cup cool water. Mix or whisk until lump free. Set Gravy Mix blend aside. 2. Bring 1-1/2 cups water to a full rolling boil. 3. Pour the Gravy Mix Blend into the boiling water. Stir vigorously with a fork or whisk until thickened. Remove from heat.

Nutrition Facts
Serving Size 1 serving (10 g)
Per Serving % Daily Value*
Calories 50
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Sodium 250mg 10%
Carbohydrates 5.0g 2%
Sugars 1.0g

Ohio Festivals This Week

Canal Winchester Blues & Ribfest
Canal Winchester, Ohio
As central Ohio's only all-Blues & Rib-themed festival, this event draws serious rib and blues aficionados from around the state. Sizzling hot ribs and authentic live blues are served up on the streets of historic downtown Canal Winchester Ohio.  Fun activities for children and a wine/beer garden for our Blues and Rib lovers over 21 years old will be available.

http://www.bluesandribfest.com/






August 1-2, 2014  20th Annual Vintage Ohio Wine Festival
Lake County, Ohio
Vintage Ohio is a two-day festival in Lake County, Ohio which will feature Ohio wineries, many food vendors, arts and music. Wine will be available to taste, by the glass and by the bottle. There is a designated driver program and all ages are welcome.

http://www.visitvintageohio.com/

West Chester, OH: Union Centre Food Truck Rally to Benefit Boys and Girls Club


The aromas of grilled cheese, Korean barbecue, fresh baked cupcakes and chili will attract hundreds here later this month when the township hosts its first food truck rally.
The Union Centre Food Truck Rally, planned for Aug. 30, will bring 15 food trucks to the township’s community square. Alcoholic beverage sales from the event, which is being organized by the Union Centre Boulevard Merchant’s Association, will benefit the launch of the Boys and Girls Club of West Chester/Liberty Twp.


The Community Foundation of West Chester/Liberty Twp. plans to launch a Boys and Girls Club thanks to a $750,000 grant from the Ohio Attorney General’s office. Community Foundation officials hope to raise enough money, eventually, to build a club complex.
Food trucks have become a popular type of eatery nationwide, said Shellie Leder, the secretary for the merchant’s association. She said the township has a strong business community to support the food truck rally event.


“We’re hoping a lot of businesses in the area bring their offices done for lunch and then come down after work (for the event),” Leder said. “West Chester, it’s a thriving city here. We do have food trucks in West Chester on a regular basis.”
Emily Frank, who operates a food truck called C’est Cheese that serves up gourmet grilled cheese in Cincinnati and greater Cincinnati neighborhoods, is one of the business owners that frequents West Chester Twp. to peddle her food. She will sell several different kinds of grilled cheese at the Union Centre Food Truck Rally.


“I’m primarily in the suburbs,” Frank said. “It’s a big misconception that food trucks are only in downtown (Cincinnati). Food trucks are not a fad, they’re here to stay.”
A variety of food will be served up at the food truck rally. Some of the trucks will serve serve desserts, such as cupcakes or shaved ice, while other will focus on main courses, including pizza, burgers and waffle sandwiches. Variety is part of the appeal of a food truck rally, Leder said.
“I have five in my family and we can’t agree on what to eat. (Food trucks) solve that problem,” she said.
The rally, which runs from 11 a.m. to 10 p.m. Aug. 30, will feature live music throughout the day. Alcoholic beverages will be available for sale and the proceeds from those sales will benefit Boys and Girls Club of West Chester and Liberty Twp.


http://www.mobilefoodnews.com/2013/08/west-chester-oh-union-centre-food-truck-rally-to-benefit-boys-and-girls-club/

Wild Idea Buffalo Recipe of the Week - Blueberry Crisp

This delicious sounding dessert comes from Jill O'Brien of Wild Idea Buffalo and it's this weeks Wild Idea Buffalo Recipe of the Week - Blueberry Crisp! The link is at the end of the post and while your there check out all their recipes and Buffalo Cuts.  http://wildideabuffalo.com/



Blueberry Crisp (serves 12)
An easy to prepare, go to summer dessert that is perfect for anytime of the day. Other fruits can easily be substituted too. Serve warm or at room temperature with homemade ice cream or fresh whipped cream. Yummy!



Crust Ingredients:
1 – cup butter, room temperature
½ – cup sugar
2 – cups flour

Filling Ingredients:
2 – lbs. Blueberries
½ – cup sugar

Topping Ingredients:
1 – cup flour
½ – cup sugar
½ – cup brown sugar
1 – teaspoon cinnamon
2 – cups rolled oats
1 – cup butter, chilled and sliced

Preparation: Preheat oven to 375°.
1)   Mix all crust ingredients together in the bottom of a 9×13 cake pan. Press mixture evenly over the bottom of the pan.
2)   Toss blueberries with sugar and pour over the crust in the cake pan.
3)   Mix all dry topping ingredients together in a bowl.
4)   Cut the butter slices into the dry ingredients, until mixture is crumbly.
5)   Layer crumb topping over blueberries.
6)   Bake in a 375° oven for 35 to 40 minutes or until top is golden brown.
7)   Remove from oven and allow the crisp to come to room temperature before cutting. That is, if you can wait…. :)

 http://wildideabuffalo.com/2014/blueberry-crisp/

Kitchen Hint of the Day!

Here's an oldie but goldie tip!

To keep potatoes from budding in the bag, put an apple in with them.

Tuesday, July 29, 2014

BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes

Dinner Tonight: BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes








Another beautiful day out again! We set a record low for the morning, 51 degrees. For Breakfast I got the Goetta out, Glier's Turkey Goetta. I had a Sunny Side Up Egg, Turkey Goetta, and Whole Wheat Toast. Nice start to any day. Got the cart out and went fishing today. Didn't catch a whole lot but caught some fantastic Sun all day. For dinner tonight I prepared BBQ Turkey Sliders w/ Jalapeno Cheddar Fried Potatoes.








If you’re having Sliders they might as well be healthy Sliders. The Jennie – O Turkey is only 120 calories with the Buns being 100 calories. To prepare them I formed the Ground Turkey into Slider Bun size patties. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn with just a pinch of Sage in each. I pan fried them in Canola Oil. Served them on the Pepperidge Farm Wheat Slider Buns and topped with JB's Fat Boy Sticky Stuff BBQ Sauce. Now this a slider, the Sauce just sets everything off. I could eat a plate full of these.








For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. Came across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Potatoes Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.









Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 T. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese


Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.






Jennie – O Extra Lean Ground Turkey Breast

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%





- See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

Some great tips and recipes from the EatingWell website, 7 Ways to Eat More Vegetables.



7 Ways to Eat More Vegetables


Pack your meals with healthy produce using these 7 tips.
Research links diets rich in fruits and vegetables with a lower risk for heart disease, but The Centers for Disease Control and Prevention recently reported that most Americans eat less than half the amount of recommended vegetable servings. Meals packed with produce can help you lower the risk for heart disease, lose weight and add more fiber, nutrients and antioxidants in your diet. If you're finding it difficult to get your daily servings of vegetables, try these seven tips that make eating more vegetables easy.




Tip 1. Top Proteins with Sautéed Vegetables
Instead of topping cooked fish (or meat or poultry) with a sauce, use sautéed vegetables, such as peppers, onions and tomatoes. They’ll add plenty of flavor and nutrients—and at the same time, boost portion size without adding a lot of calories.....




Tip 2. Replace Carbs with Vegetables
Lighten carbs with low-cal veggies. If you love cheesy mashed potatoes but not all the calories they deliver, replace some of the potatoes with vegetables, such as broccoli You’ll get fewer calories and more disease-fighting antioxidants. (Another twist on this trick: replace some of your pasta with veggies.).....



* Click the link below to get all 7 Ways to Eat More Vegetables


http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/7_ways_to_eat_more_vegetables?sssdmh=dm17.748658&utm_source=EWHNL&esrc=nwewh071714

Seafood of the Week - Prawn Cocktail

Prawn Cocktail

Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked, prawns in a Marie Rose sauce, served in a glass. It was the most popular hors d'œuvre in Great Britain from the 1960s to the late 1980s, after which it became unfashionable before making a comeback in recent years. According to the English food writer Nigel Slater, the prawn cocktail "has spent most of [its life] see-sawing from the height of fashion to the laughably passé" and is now often served with a degree of irony.




A dish of cooked seafood with a piquant sauce of some kind is of ancient origin and many varieties exist. Oyster or shrimp dishes of this kind were popular in the United States in the late nineteenth century and some sources link the serving of the dish in cocktail glasses to the ban on alcoholic drinks during the 1920s prohibition era in the United States.

In the United Kingdom, the invention of the Prawn Cocktail is often credited to British television chef Fanny Cradock in the 1960s, however, it is more likely that Craddock merely popularised her version of an established dish that was not well known until then in Britain. In their 1997 book The Prawn Cocktail Years, Simon Hopkinson and Lindsey Bareham note that the prawn cocktail has a "direct lineage to Escoffier".





In North America, the sauce is red, essentially ketchup plus horseradish. In other areas, the sauce is pink, based on a mixture of ketchup (tomato sauce) and mayonnaise, which is known as Marie Rose sauce.




Nigel Slater says "It is all in the sauce" and that "The true sauce is principally mayonnaise, tomato ketchup and a couple of shakes of Tabasco."

The chef Heston Blumenthal states that prawn cocktail is his "secret vice", "When I get home late after working in the Fat Duck there's nothing I like better than to raid the fridge for prawn cocktail". Blumenthal notes that it is best to use homemade mayonnaise, and recommends adding chopped basil and tarragon.

The television chef and writer Delia Smith states that the best version is with prawns that you have cooked yourself, and that in the 1960s it was "something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces".

According to the chef Jamie Oliver, the prawn cocktail is a "wicked little starter ... guaranteed to please your guests". His recipe includes garlic, cucumber, mint, salad cress and crabmeat, which demonstrates the versatility and adaptability of the basic concept.

As Hopkinson and Bareham note in The Prawn Cocktail Years, what was once considered to be the "Great British Meal" consisted of Prawn Cocktail, followed by Steak Garni with Chips and Black Forest Gateau for desert, commenting that "cooked as it should be, this much derided and often ridiculed dinner is still something very special indeed".




The ubiquity of the prawn cocktail has led to such products as prawn cocktail flavor crisps, which are still one of the most popular varieties of this snack food. Wotsits and Quavers are also available in prawn cocktail flavor. Prawn cocktail flavor crisps were the second most popular in the UK in 2004, with a 16% market share.

Kitchen Hint of the Day!

Here's a little handy tip I came across...

Before you chop chili peppers, rub a little vegetable oil into your hands and your skin won’t absorb the spicy chili oil.

Monday, July 28, 2014

Muenster Turkey Franks w/ Baked Fries

Dinner Tonight: Muenster Turkey Franks w/ Baked Fries








We avoided the heavy storms that hit in some areas around here last night, just a shower or two. One good thing is the storm moved out the heat and humidity. It was about 59 degrees this morning, with no Humidity! Ran a few errands for myself and Mom and that was about it for the day. Did repair another down spout on the car port that had blown off from the storm Saturday Night. For dinner tonight I prepared a Muenster Turkey Frank w/ Baked Fries.








I used Jennie - O Bun Length Uncured Turkey Franks. My last package of my free samples of Jennie - O Turkey Franks. I love grilling but I'm a huge fan of boiling Franks and Dogs also. So I boiled these for dinner. These are some nice looking plump Turkey Franks, when boiled. Fantastic taste and as they say, they're Bun Length. I served it on a Healthy Life Whole Grain Hot Dog Bun. I had been using Aunt Millie's Reduced Calories Buns but they are getting tough to find in local stores, not sure why but Kroger no longer carries them. Anyway served it on the Healthy Life Whole Grain Bun and topped with a slice of Boar's Head Muenster Cheese and French's Yellow Mustard. One fine Frank, Thank you Jennie - O! For a side dish I baked up some 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 Dark Fudge Swirl Frozen Greek Yogurt.









Jennie - O Bun Length Uncured Turkey Franks


Product Features:
* No Gluten
* 8 oz. Package
* All Natural
* No Preservative
* No Nitrate or Nitrites
* Lean



Nutritional Information
Serving Size 56 g Total Carbohydrates 2 g
Calories 80 Dietary Fiber 0 g
Calories From Fat 40 Sugars 1 g
Total Fat 4.0 g Protein 8 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 45 mg Iron 4%
Sodium 410 mg Calcium 2%

Ingredients
DARK TURKEY, WATER, CONTAINS 2% OR LESS FRANK SEASONING (SUGAR, YEAST EXTRACT, PAPRIKA, SALT, DRIED GARLIC, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)), RICE STARCH, SALT, NATURAL FLAVOR (CELERY JUICE POWDER), POTASSIUM CHLORIDE, NATURAL FLAVORING. MADE WITH COLLAGEN CASING. NO GLUTEN.

- See more at: http://www.jennieo.com/products/196-Bun-Length-Uncured-Turkey-Franks#sthash.OsuHWgcq.dpuf

"Meatless Monday" Recipe - Morning Star Farms Guiltless "Bacon" Omelet Recipe

Here's a fantastic Meatless Monday Recipe Idea from Morning Star Farms,  Guiltless "Bacon" Omelet Recipe. I've left the link to the recipe at the end of the post. While there check out all their recipes and healthy products!   https://www.morningstarfarms.com/


Guiltless "Bacon" Omelet Recipe

Veggie bacon strips and fat-free cheddar cheese season these egg substitute omelets.



INGREDIENTS
2 strips MorningStar Farms® Veggie Bacon Strips
1/2 cup refrigerated egg substitute
1/4 cup shredded fat-free Cheddar cheese


DIRECTIONS
1. Prepare MORNINGSTAR FARMS Veggie Breakfast Bacon Strips per package directions.

2. In large nonstick skillet coated with cooking spray cook egg substitute over medium heat until egg substitute begins to set on the bottom and edges. Using a spatula lift edges, allowing the uncooked portion to flow underneath. Continue cooking over medium heat until set.

3. Sprinkle with cheese. Place Breakfast Strips on top. Fold omelet in half, covering Breakfast Strips. Serve immediately.


Nutrition - 150 Calories, Total Fat 4.5 g, Total Carbs 3


https://www.morningstarfarms.com/recipes/guiltless-bacon-omelet-recipe

One of America's Favorites - Cream of Wheat

Cream of Wheat Logo

Cream of Wheat is a brand of farina, a type of breakfast porridge mix made from wheat semolina. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground corn. It was first manufactured in the United States in 1893 by wheat millers in Grand Forks, North Dakota. The product made its debut at the 1893 World's Columbian Exposition in Chicago, Illinois. Until January 2007, it was a Nabisco brand made by Kraft Foods. The brand and rights to market the cereal was acquired by B&G Foods.

In addition to its wheat-based products, the rice-based Cream of Rice is also produced as part of the product line, and is often a recommended early food for infants and toddlers and for people who can't have wheat or gluten.








Cream of Wheat is made by boiling water, then pouring in the farina while stirring. As it is stirred, the farina starts to thicken, creating a mixture that thickens depending on the ratio of liquid to farina. Some choose to use milk instead of, or in addition to, water in order to give the food a creamier taste. Currently there are three available original mixes: 10-minute, 2 ½-minute, and 1-minute. Cream of Wheat is also sold in single-serving instant packets. These are prepared by mixing with hot water and allowing to set in a bowl (about two minutes).

It is common to customize the hot cereal with the addition of sugar, fruit, or nuts. As a result, several flavors are sold of the instant variety: Original, Apples 'N' Cinnamon, Maple Brown Sugar, Strawberries 'N' Cream, and Cinnamon Swirl.

In October 2012, Cream of Wheat added a new chocolate flavor to their instant line.

Their most recent addition to the varieties of instant Cream of Wheat Cereals is Bananas & Cream.








The original boxes of Cream of Wheat were handmade and lettered, and emblazoned with the image of an African-American chef produced by Emery Mapes. The character was named Rastus, and was developed by artist Edward V. Brewer. Rastus was included on all boxes and advertisements and continues to be used today with only very slight changes. A stereotypical African-American icon was fairly common for U.S. commercial brands at the time of the cereal's creation; for other examples, see Aunt Jemima and Uncle Ben. It has long been thought that a chef named Frank L. White was the model for the chef shown on the Cream of Wheat box. White, who died in 1938 and is buried in Woodlawn Cemetery in Leslie, Michigan, had claimed to be the model for the Cream of Wheat box. In June 2007, a headstone was erected for Mr. White. The headstone contains his name and an etching taken from the man depicted on the Cream of Wheat box.

Kitchen Hint of the Day!

* Thank you to Nannie W. for passing this hint along to me!

Baking soda isn’t as effective a deodorizer for the fridge as the baking soda company's would like you to believe. Activated charcoal is much better at absorbing fridge and freezer odors.  Baking soda is an extremely effective cleaner, though. Use it with vinegar to deodorize drains and clean stove tops and sinks.

Sunday, July 27, 2014

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

Dinner Tonight: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta




Wow, some major thunderstorms going on since about 10:00 last night. It put on quite a light show all night last night. Then more storms on and off all day. Started off the morning making a Turkey Sausage Pattie out of some Jennie - O Turkey Ground Breakfast Sausage. Served it on a Healthy Life Whole Grain English Muffin. Not much going on with all the rain throughout the day. For dinner tonight Chicken Breasts and a box of Chicken Helper. I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.




I really enjoy using the Hamburger Helpers/Chicken Helpers, easy to prepare, not too bad on calories and carbs, and makes a delicious dinner! I’ve tried a few of the Helpers now but this is my favorite by far. The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Mousse.





Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper

* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor
* Add chicken
* Pasta side dish included

Directions

For Pasta:
1 - You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.


Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!


nutrition information
1 cup prepared

Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%


http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

Diabetic Living's Favorite Summer Recipes

Some delicious and Diabetic Friendly Recipes from the Diabetic Living On Line website. It's from the Diabetic Living On Line website.



Diabetic Living's Favorite Summer Recipes
Enjoy our favorite summer recipes featuring no-cook dinners, grilled kabobs perfect for camp-outs, and low-calorie and low-carb versions of favorite meals such as Philly cheesesteak sandwiches. Plus, don't miss yummy desserts loaded with in-season fruits.



Asian-Style Brined Chicken Hindquarters with Sesame-Cilantro Pesto
Give dinner a flavorful, low-carb twist. Bursting with coriander, chili-garlic paste, orange peel, ginger, and cilantro, this Asian-inspired chicken dish will become grilling favorite...



Potato-Kale Salad
This low-carb potato salad features traditional flavors such as mayo, mustard, onion, and hard-cooked egg, but it gets a nutrition boost from calcium- and vitamin-A-rich kale....



Corn on the Cob Kabobs
Skip the butter and flavor this summertime staple with a delicious glaze featuring spicy mustard, cider vinegar, and honey. Cobs are wrapped with thin slices of zucchini for a fun side dish that has only 59 calories and 13 grams of carb per serving....



* Click the link below to see all the Diabetic Living's Favorite Summer Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-livings-favorite-summer-recipes?sssdmh=dm17.748563&esrc=nwdlo071514

Kitchen Hint of the Day!

When preparing dishes like chicken or cooked meat salads, use chilled ingredients. Always make sure your chicken has been cooked and chilled before it gets mixed with other salad ingredients.

Saturday, July 26, 2014

Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Dinner Tonight: Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms



Started the day off with a Jennie - O Turkey Bacon, one Egg Sunny Side Up, and a couple of slices of Whole Grain Bread. So the day started off real good! Cloudy and Thunder storms on and off all day. Went to a few stores looking for some new bed items, not a lot of choices that I seen out there. Finally found some at a Meijer. For dinner tonight, Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms.




I used a Great Range Bison Sirloin. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison!



For one side I heated up a can of Del Monte Cut Green Beans & New Potatoes, a great pairing of my two favorite Vegetables. Then I also had some Teriyaki Marinated Mushrooms. I love these, I buy them from our local Kroger Deli Olive Bar. The Teriyaki just packs the Mushrooms with flavor! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with President's Spreadable Sharp Cheddar Cheese.



 Great Range Bison

About Great Range Brand Bison
and Rocky Mountain Natural Meats



Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Fresh Diabetic Recipes for Summer

You can never have enough Recipes, especially Diabetic Recipes! These come from the Diabetic Living On Line website, Fresh Diabetic Recipes for Summer.



Fresh Diabetic Recipes for Summer

With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. Whether you want to grill out with friends or cool off with a frozen treat, these summer-fresh recipes will let you enjoy summer's bounty and feel good — all season long.



Blackberry Frozen Yogurt with Toasted Almonds & Waffle Wedges
Nothing signifies summer better than our homemade berry frozen yogurt recipe. Ditch the fatty toppings and opt for crunchy almonds and toasted waffle chunks.....



Ancho-Maple Barbecue Planked Salmon
A diabetic superfood, salmon tastes best in the summer. Coat it in our original smoky-sweet sauce for a healthier spin on barbecue with just 8 grams of carb per serving.....



Green Goddess Dip with Crudites
Serve this pretty party platter of veggie cups with a creamy low-carb avocado dip....



* Click the link below to get all the Fresh Diabetic Recipes for Summer

http://www.diabeticlivingonline.com/diabetic-recipes/popular/fresh-diabetic-recipes-summer?sssdmh=dm17.748563&esrc=nwdlo071514

Kitchen Hint of the Day!

Thank you to Joan H. for sending me this tip on Clarified Butter!


For clarified butter, slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids to separate from the liquid butter. Once the butter has separated into three layers--foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom--turn off the heat. Skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan. Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

Friday, July 25, 2014

Fried Walleye w/ Hash Browns, Sliced Carrots, and Glazed Apples

Dinner Tonight: Fried Walleye w/ Hash Browns, Sliced Carrots, and Glazed Apples




It was 51 degrees this morning when I went out and got the morning paper. Another beautiful day out, sunny and a high of 81 degrees! Took Mom shopping, she needed a new Vaccum Sweeper. Brought her back home and assembled the sweeper, always fun. Then went and got her car washed inside and out. Spent the rest of the day outside enjoying the sunshine! For dinner tonight it's Fried Walleye w/ Hash Browns, Sliced Carrots, and Glazed Apples.
 



I had some Walleye that I had purchased from Costco last week in the freezer. I laid one bag in the fridge to thaw overnight. Walleye is such a meaty Fish with great flavor so it doesn't need much breading, just enough to give it a nice crust. I rinsed the fillets off in water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then dusted them with a light coat of Flour. I panned fried them in Canola Oil about 3 1/2 minutes per side, to a nice golden brown. Walleye has that wild fresh taste about it, and these were delicious!


For one side I prepared some Simply Potatoes Hash Browns, my favorite Potatoes by far. Then as my Hash Browns were frying I heated up a small can of Walmart Brand Sliced Carrots. I also heated up some Bob Evan's Glazed Apples, it comes in a microwavable container and is a quick and delicious way to have Glazed Apples. Quite a dinner tonight! For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream topped with a tablespoon of the Glazed Apples I had prepared for dinner earlier.



BOB EVANS SLICED GLAZED APPLES
A classic taste that will make everyone think you slaved in the kitchen, Bob Evans Sliced Glazed Apples are a perfect side dish or topping. Sold in the grocer’s refrigerated section, they’re ready to serve in less than 5 minutes.


BOB EVANS SLICED GLAZED APPLES
Serving Size 1/2 cup (116g)

Amount Per Serving
Calories: 140
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 35mg
Total Carbs 32g
Dietary Fiber 1g
Protein 2g


http://www.bobevans.com/Grocery/59/Bob-Evans-Sliced-Glazed-Apples

Jennie - O Turkey Recipe of the Week - Cincinnati Style 3-Way Turkey Chili

Born and raised on Cincinnati Style Chili and it's this weeks Jennie - O Turkey Recipe of the Week - Cincinnati Style 3-Way Turkey Chili. Cincinnati is famous for it's Chili Spaghetti and using Jennie - O  Lean Ground Turkey makes it's a healthier choice also! The recipe comes from https://www.jennieo.com/ website.


 Cincinnati Style 3-Way Turkey Chili

Ingredients
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 cup diced onion
2 cloves garlic, minced
3 tablespoons chili powder
¾ teaspoon ground cinnamon
¾ teaspoon paprika
¾ teaspoon ground allspice
pinch ground cloves
2 tablespoons packed brown sugar
1½ tablespoons unsweetened cocoa powder
1 cup low-sodium chicken broth
1 (14-ounce) can low-sodium tomato sauce
1 (14-ounce) can diced tomatoes
1 cup water
1½ tablespoons cider vinegar
1 teaspoon hot pepper sauce
1 pound spaghetti noodles, cook according to package directions
shredded Cheddar cheese, if desired



Directions
Cook ground turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion, garlic, chili powder, cinnamon, paprika, allspice, cloves, brown sugar and cocoa powder; stir and cook 2 minutes.

Add broth, tomato sauce, tomatoes, water, vinegar and hot pepper sauce. Stir until blended. Bring sauce to a boil. Reduce heat and simmer. Simmer 15 minutes or until sauce thickens.



Nutritional Information
Calories 360 Fat 9g
Protein 26g Cholesterol 70mg
Carbohydrates 42g Sodium 230mg
Fiber 5g Saturated Fat 2.5g
Sugars 10g


https://www.jennieo.com/recipes/818-Cincinnati-Style-3-Way-Turkey-Chili

Kitchen Hint of the Day!

If you have any leftover beans that have been cooked but not seasoned, place them in a container that has some Kraft Italian Free Dressing and refrigerate. After a few days you can use it in a salad, for a garnish, or use as an appetizer like a Three Bean Salad.

Thursday, July 24, 2014

Baked (Leftover) Pot Roast Mini Sub w/ Red Potatoes and Mini Carrots

Dinner Tonight: Baked Leftover) Pot Roast Mini Sub w/ Red Potatoes and Mini Carrots






What a beautiful morning, sunny and 60 degrees with no humidity! I mean a perfect morning. Got the cart out early this morning and was on and off of it all day, enjoying this weather. Repaired an eave spout in the back of the house and straightened up the shed a bit. For dinner tonight it was leftovers, some delicious leftovers! I prepared a Baked Pot Roast Mini Sub w/ Red Potatoes and Mini Carrots.








The Pot Roast Beef (Beef Shoulder) was so delicious last night for dinner, I didn't want to waste any of the leftovers. I took the Pot Roast and shredded it up a bit, discarding what little fat from it. Using a Crock Pot to prepare any meat, in most cases will get rid of most of the fat and turn it to flavor. I took the Shredded Beef and layered it on a Meijer Bakery Perfection Deli Mini Wheat Sub Bun. Topped it with just a bit of Sweet Hot Stone Ground Mustard and a slice of Boar's Head Muenster Cheese. I used I Can't Believe It's Not Butter and buttered the top Bun, so when I bake it will be nice and toasty. Put it on a small cookie sheet and baked for about 8 minutes at 400 degrees. Yesterday's pot Roast has made one delicious Mini Sub! The Beef moist and delicious, the melted Cheese over top, Sweet Mustard, and the crusty Bun, it all combines for one great Sandwich!








Then for a side I reheated some of the Red Potatoes and Baby Carrots. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.

Summer Slow-Cooker Recipes - from Cooking Light

I use the Crock Pot when ever I can! So here's some delicious and healthy tips and recipes from the Cooking Light website I wanted to pass along.



Summer Slow-Cooker Recipes
For delicious, make-ahead, summertime meals, nothing beats a slow cooker for transforming simple
ingredients and lean cuts of meat into filling, flavorful dishes.

Slow-Simmered Goodness
Looking for a way to serve your family slow-simmered goodness without spending hours over the cooktop? Our collection of summer slow-cooker recipes uses fresh produce and ingredients for delicious dishes, which highlight the vibrant flavors of the season.
First up are our Pulled Chicken Sandwiches. You already love pulled chicken, so why not try it in a slow cooker? Savor this tender, melt-in-your-mouth chicken sandwich with ketchup-based sauce for lunch or dinner......



Gruyère-Bacon Dip
Serve this dip with assorted vegetable dippers. It's also tasty as a condiment spread on turkey burgers.......




* Click the link below to get all the Summer Slow-Cooker Recipes - from Cooking Light


http://www.cookinglight.com/food/recipe-finder/summer-slow-cooker-recipes?iid=newsletter-ck-072314&PromKey=XET

Herb and Spice of the Week - Celery

Leaf celery

Celery (Apium graveolens var. dulce) is a plant variety in the family Apiaceae, commonly used as a vegetable. The plant grows to 1 m (3.3 ft) tall. The leaves are pinnate to bipinnate with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.








First attested in English in 1664, the word "celery" derives from the French céleri, in turn from Italian seleri, the plural of selero, which comes from Late Latin selinon, the latinisation of the Greek σέλινον (selinon), "parsley". The earliest attested form of the word is the Mycenaean Greek se-ri-no, written in Linear B syllabic script.








In North America, commercial production of celery is dominated by the varieties called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way, without roots and just a little green leaf remaining.

In Europe the dominant variety of celery most commonly available in trade is Celeriac (Apium graveolens var. rapaceum) grown for its hypocotyl forming a large bulb (commonly but incorrectly called celery root). The leaves are used as seasoning, and the stalks find only marginal use.

The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. The stalks are not usually eaten (except in soups or stews in French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.

The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinning and transplants, they are, on attaining a height of 15–20 cm, planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems.

In the past, celery was grown as a vegetable for winter and early spring; it was perceived as a cleansing tonic, welcomed to counter the salt-sickness of a winter diet. By the 19th century, the season for celery had been extended, to last from the beginning of September to late in April.






Cross-section of a Pascal celery rib


Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The petioles and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2 °C (32 to 36 °F). Inner stalks may continue growing if kept at temperatures above 0 °C (32 °F). Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.

In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the sulfites in the preservative caused allergic reactions in some people. In 1986, the U.S. Food and Drug Administration banned the use of sulfites on fruits and vegetables intended to be eaten raw.








Celery is used around the world as a vegetable for the crisp petiole (leaf stalk). The leaves are strongly flavored and are used less often, either as a flavouring in soups and stews or as a dried herb.

In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavoring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots, or using dried leaves. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavor of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.

Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.






Celery seeds


The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus around AD 30. Celery seeds contain a compound, 3-n-butylphthalide, that has been demonstrated to lower blood pressure in rats.

Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy, as they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides.








Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Celery is often incorrectly purported to be a "negative-calorie food" based on the idea that the body will burn more calories during the digestion of the food than the body can extract from the food itself. However, the fact that the body uses very small amounts of energy in digestion compared to what can be extracted even from a low-calorie food like celery disproves this hypothesis.






Kitchen Hint of the Day!

Thank you to Doris F. for passing these along to me!


You are making your recipe and it calls for an herb that you don’t have. Can you substitute? Here's a few common substitutes you can use!

Original Herb – Substitution Herb
Basil – Parsley or Cilantro
Chives – Green Onion Tops
Cilantro – Parsley
Dill – Fennel
Marjoram – Oregano (about 1/2)
Oregano – Marjoram (about double)
Parsley – Basil or Chervil
Sage – Thyme or Rosemary
Terragon – Chervil
Thyme – Rosemary or Sage

Wednesday, July 23, 2014

Melt-in-Your-Mouth Pot Roast w/ Red Potatoes and Baby Carrots

Dinner Tonight: Melt-in-Your-Mouth Pot Roast w/ Red potatoes and Baby Carrots








Between 8:00 and 9:00 this morning a Thunderstorm moved through, good rain and got rid of some of the humidity. The Thunder was impressive, some of the loudest and longest I've heard! It was some deep rolling Thunder, a few times it shook the windows and the glassware sitting around. Had the carpets steamed cleaned today and to have a new dryer vent put on. For dinner I put a Beef Shoulder Pot Roast on in the Crock Pot. Dinner tonight it's Melt-in-Your-Mouth Pot Roast w/ Red potatoes and Baby Carrots.








I had been wanting a Pot Roast and what better day than today to finally make one! I had a couple of recipes that I had tried before but I wanted to try a new one. I found this one at the Taste of Home website, excellent website by the way. Pretty basic recipe; Using 1 boneless beef chuck roast (2.75 pounds), Red potatoes, Baby Carrots, Dijon Mustard, Dried Rosemary (crushed), Garlic Salt, Cumin, Dried Thyme, Pepper, chopped Onion, and Swanson Low Sodium Beef Broth.








Using the Crock Pot so you know it's easily prepared! Place the Potatoes and Carrots in a 5-qt. slow cooker. Cut the Roast in half. Combine the mustard, rosemary, garlic salt, cumin, thyme and pepper; rub over roast. Place in the slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Another set it and forget recipe, I love them! What an aroma about half way through the cooking time. Took everything out after 8 hours, the Roast was falling apart and the Potatoes and Carrots were very tender. After removing the Roast and Vegetables from the Crock Pot, I drained all the wonderful juices also and we spooned it back over the Roast. A fantastic Pot Roast Recipe! The  full recipe and the web link to the original recipe is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Melt-in-Your-Mouth Pot Roast


Ingredients
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth


Directions
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half.
Combine the mustard, rosemary, garlic salt, cumin, thyme and pepper; rub
over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low
for 6-8 hours or until meat and vegetables are tender. Yield: 6-8
servings.
Nutritional Facts: 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.


Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast#ixzz388qQsUig

Ohio Festivals this Week

July 23-August 3, 2014  Ohio State Fair - Columbus, Ohio
Celebrating Ohio's agriculture, products, and people for over 150 years, the fair includes concerts, educational exhibits, rides, competitions, and much more. Attendance is over 800,000 annually.


http://ohiostatefair.com/



July 25-26, 2014  33rd Annual Strasburg Corn Festival - Strasburg, Ohio
The family event, which is known for it's delicious, homemade food and superb entertainment, draws festival-goers from far and near.


http://userpages.bright.net/~cornfest/



July 27, 2014  Annual Sweet Corn Challenge Bicycle Festival
Richfield, Ohio
Start the day off with a free all you can eat corn cakes (pancakes) and orange drink breakfast. Ride the 100, 50, 25-mile route, or 10-mile family route through parks, valleys, and farmland. Enjoy a corn-on-the-cob & sandwich lunch, music, and more.


http://sweetcornride.com/

Healthy Low-Calorie Foods You Can Eat A Lot Of

Healthy Low-Calorie Foods You Can Eat A Lot Of, sounds good to me! It's all from the EatingWell website.  http://www.eatingwell.com/




Healthy Low-Calorie Foods You Can Eat A Lot Of


Grab these foods when you want to eat larger portions without doing serious diet damage.
There are some days where my stomach feels like a bottomless pit. Usually I try to distract myself by going for a walk, drinking water or chatting with a friend. But sometimes my hunger rages All. Day. Long—no matter what tricks I try (please tell me you can relate). When I know I’m going to be munching more than usual, I try to do the least amount of damage to my diet by choosing foods that are low in calories and satisfy my cravings. That means I reach for foods that take up a lot of space in my tummy for not a lot of calories. I’m not suggesting you throw portion control to the wind (see healthy portions here)—but here are some feel-full options that deliver satisfaction on fewer calories for days when you’re feeling hungrier than usual.



1. Popcorn
Popcorn totally satisfies a craving for a salty, crunchy snack. Yum. Foods that are filled with air, like popcorn, trick us into thinking we’re eating more, according to Barbara Rolls, Ph.D., author of The Ultimate Volumetrics Diet. I love our Lemon-Parm Popcorn, which is packed with flavor and delivers just 99 calories in 1½ cups. As a bonus, popcorn counts as a whole grain. Most of us don’t eat enough whole grains, which deliver more fiber than refined grains. Air-popped popcorn is the lowest calorie choice, and be sure to avoid popcorns that claim to be “movie-theater” style, as they tend to be high in calories and sodium.....



2. Soup
Broth-based soups are “souper”-filling, since water or broth adds volume without adding too many (or any!) calories. That means you get to eat a lot more of it—so go for the black bean soup instead of the refried beans if you want to dish out a larger serving. Plus, according to an Obesity Research study, women who ate low-cal soup twice daily for a year lost 50 percent more weight than women who ate the same number of calories from energy-dense snacks. Try this Veggiestrone soup (a riff on a popular Weight-Watchers recipe), which has only 169 calories in a 2-cup serving.....




* Click the link below to see all the Healthy Low-Calorie Foods You Can Eat A Lot Of


http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/healthy_low_calorie_foods_you_can_eat_a_lot_of?sssdmh=dm17.748112&utm_source=EWDNL&esrc=nwewd071414

Wild Idea Buffalo Recipe of the Week - Sour Cream Dutch Apple Pie

This weeks Wild Idea Buffalo Recipe of the Week isn't a Buffalo Dish but a perfect dessert to go with any Buffalo Dish,  Sour Cream Dutch Apple Pie! A delicious sounding dessert from Jill O'Brien of Wild Idea Buffalo. I've left the link to the recipe and while there check out all the recipes and fantastic Buffalo Cuts, all available on line.




Sour Cream Dutch Apple Pie (Serves 10)


Pie Crust

Ingredients:

1 cup whole wheat pastry flour
1/3 cup flour + for rolling
4 teaspoons sugar
6 ounces chilled salted butter, sliced
1 egg yolk
1 teaspoon lemon juice or cider vinegar
1 tablespoon cold water

Directions:

1 - Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
2 - In pastry mixer add all dry ingredients and mix to incorporate.
3 - Add chilled butter slice at a time. Mix with dough hook  or paddle until dough is formed.
4 - Remove ice cube from egg mixture and add to dough with mixer going.
5 - With floured hands remove dough and place on flour dusted surface, and form into ball.
6 - Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7 - Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8 - Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.


Apple Filling

Ingredients:

1 cup sour cream
1 egg, beaten
2 teaspoons vanilla
¾ cup sugar
¼ teaspoon salt
¼ cup flour
½ teaspoon cinnamon
8 large or 16 small apples, peeled, cored and sliced


 Crumble Topping

Ingredients:

1/3 cup flour
¼ cup pure cane sugar
¼ cup brown sugar
1 tablespoon cinnamon
1/3 cup walnut pieces
1/3 cup pecan pieces
4 ounces butter, sliced and lightly chilled

Directions:

 1 - Mix all ingredients except apples together until well incorporated.
2 - Add apples and fold in gently.
3 - Place filling in prepared crust, pushing apples evenly into pie plate.
4 - Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5 - Reduce heat to 350* and bake for an additional 30 minutes.
6 -While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7 - Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
8 - Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

Frangelico Carmel Sauce

Ingredients:

¼ cup water
1 cup sugar
¼ cup Frangelico liquor
½ cup heavy whipping cream
1 tablespoon vanilla
4 ounces butter, cubed

Directions:

1 - Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2 - With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3 - Add cream and vanilla and whisk to incorporate. Bring to a boil.
4 - Whisk in butter, 1 cube at a time. Bring to a boil.
5 - Remove from heat. Serve slightly warmed.


http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/

Kitchen Hint of the Day!

You made Sloppy Joes for dinner and you have a lot leftover, don't toss it use it for some quick and easy Nachos! Place some Corn Chips into a baking dish. Top with the left over Sloppy Joe mix and some Low Fat Shredded Cheese and Salsa. Bake at 350 until Cheese melts about 15-20 minutes. Or you can microwave for 3-5 minutes. Spread the Sloppy Joe mix over the Nachos and serve hot. They will be gone in no time!

Tuesday, July 22, 2014

Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

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








Started this hot day off with a Jennie - O Turkey Bacon, Scrambled Egg, and Wheat Toast Breakfast! And hot it is, the three H's today Hot, Hazy, and Humid! Went to the store early to pick up a couple of items for tomorrow's dinner and back home to AC. Bad day also out if you have allergies, very mold and pollen. So just a good day to stay indoors if you can. For dinner tonight it's a Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries.








I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Buffalo Burgers.Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done! I topped it with a fresh slice of Bordon Extra Sharp Cheddar and Sauteed Mushrooms, served it on an Healthy Life Whole Grain Bun. Hard to beat these Wild Idea Buffalo Burgers!








Then for a side I baked up some 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 bowl of Breyer's Low Carb Vanilla Bean Ice Cream.









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

Cheese Mites?

I received a Jungle Jim's Market email yesterday. It's a weekly email to update on store events and new products. A new product they have in is Mimolette Cheese. It was banned in the U.S. for a while because it's helped aged by Cheese Mites! Don't know if I'll try it but it sounds interesting so I thought I would pass it along.



A "Mitey" Infestation
Mimolette

In the past few years no cheese has sparked such a controversy as Mimolette. Mimolette is an aged French cheese that was first produced in the 17th century. France was at war with Holland, and King Louis XVI didn’t want any more Dutch cheeses coming into the country. Cheese producers in France created Mimolette - a Gouda or Edam like cheese, but orange in color to separate it from other cheeses. Mimolette is available in a few varieties based on age, like the 6-month and 22-month aged selections that we carry.



The aged Mimolette has caused quite a controversy in the last year because of its aging process. Cheese mites are used in the aging process of certain cheeses, like Mimolette, to eat the microscopic molds that grow near the rind of the cheese. This produces a unique product. The cheese mites are then removed before selling the cheese.

Because of this process, the Food and Drug administration started their own war with French cheese makers and cheese lovers all over the world. In March 2013, a half ton of Mimolette was refused because of the tiny mites. Although the FDA has denied any ban on Mimolette, it is almost impossible to find this delicious French cheese anywhere. At Jungle Jim’s, we have been lucky enough to get our hands on some of the aged Mimolette. Feeling a bit rebellious? Stop in and try this controversial cheese. You won’t forget it! Until next time foodies - stay cheesy!



Wiki - Mimolette

Mimolette is a cheese traditionally produced around the city of Lille, France. In France, it is also known as Boule de Lille after its city of origin, or vieux Hollande for being made after the tradition of Edam cheese. In some areas of Belgium and the Netherlands, such as Flanders, it is also known as commissiekaas.

It was originally made by the request of Louis XIV, who - in the context of Jean-Baptiste Colbert's mercantilistic policies - was looking for a native French product to replace the then very popular Edam. To differentiate it from Edam, however, he had it colored orange.

A cow's-milk cheese, it normally weighs about 4.5 pounds. Its name comes from the French word molle, meaning "soft". This refers to the softness of the crust when young - with age it becomes harder. It has a grey crust and orangish flesh. The orange colour comes from the natural colorant, annatto. The cheese has a similar appearance to a cantaloupe melon.

The grayish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.

Mimolette can be consumed at different stages of aging. When younger, its taste resembles that of Parmesan. Many appreciate it most when "extra-old" (extra-vieille). At that point, it can become rather hard to chew, and the flesh takes a hazelnut-like flavor.

Seafood of the Week - Angels on Horseback

Angels on horseback skewered and grilled.


Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé. Angels on horseback have had limited popularity, and have become regarded as a luxury or delicacy due to the elevated status of oysters in North America.

The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. Modern variations of angels on horseback include skewering and frying. Serving can vary widely to taste on either skewers or breads, with additional accompaniments or condiments. Angels on horseback differ from the similar, fruit-based, devils on horseback, but the dishes' names are sometimes erroneously considered synonyms.








Angels on horseback can be served a hors d'œuvre, as a canapé, or as a savoury. Angels on horseback are canapés when served with breads. In England, savouries are served after the desert and are salty or savoury items meant to cleanse the palette before the serving of wines. One cookbook including angels on horseback as a savoury is the 1905 Savouries Simplified, by Constance Peel.

Angels on horseback should not be confused with devils on horseback. The latter dish, which is derived from the former, uses fruit, typically prunes or dates. Devils on horseback continues to evolve and modernize; it is popular to steep the fruit in Cognac and Armagnac. American and British chefs including Martha Stewart and Martin Blunos recognise the distinction between the dishes, and though food writer John Ayto does too, he notes that the names have often been used interchangeably. This has been traced to a Chicago Tribune article and James Beard who "insisted that angels on horseback required ham as a wrapper, and that if bacon were used, what you'd have would be devils on horseback."








The origins of the dish are unclear. The name most likely derives from the French anges à cheval, and there appears to be no significance in the oyster/angel and bacon/horse links. Its first occurrence, according to the Oxford English Dictionary and other sources, is in 1888, in Mrs Beeton's Book of Household Management. However, there is a reference in an Australian newspaper to the dish, which includes a brief recipe, from 1882.

References to angels on horseback in the United States date to the mid- to late 1890s. One of the earliest references in an American newspaper is an 1896 article from the New York Times, where the dish is suggested as an appetizer; according to the Times, the dish is to be credited to Urbain Dubois, the chef of the German emperor. In this version, the angels on horseback are skewered, sprinkled with cayenne pepper, and broiled. The article suggests serving the dish with lemon and parsley, but without toast. In the 1930s, they are suggested as part of a picnic menu, and in 1948 again as an appetizer. In the 1950s, American newspapers featured the dish with interest, from papers including the Chicago Tribune, with the articles "For Oyster Treat, Try Angels on Horseback: They're Delectable Appetizer Sunday Menu", and "These Angels on Horseback Are Oysters", and the Los Angeles Times.

Angels on horseback did achieve a certain popularity in the 1960s in Washington, D.C.; Evangeline Bruce, wife of US ambassador and diplomatic envoy David K. E. Bruce and renowned for her "Washington soirees", served them regularly during the Kennedy administration but even there, the name itself was not commonplace, as suggested by the words of gossip columnist Liz Smith: "Sometimes the oysters were raw, sometimes they were grilled and wrapped in bacon. Then Mrs. Bruce called them Angels on Horseback." As late as the 1980s, the Chicago Tribune published an article calling the dish "intriguing", suggesting it had not yet become commonplace in the United States.

Publications from the 1990s onwards discuss angels on horseback as an indulgence or a delicacy with frequency. 1001 Foods to Die For noted it as an indulgence in North American due to the elevation of oysters to a delicacy status. The Diner's Dictionary: Word Origins of Food and Drink noted that the luxury of oysters results in cocktail sausages replacing the oysters.








According to the classic recipe, shucked oysters are wrapped in bacon which is then broiled in the oven, about three minutes per side. An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter. The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.

Variations on the preparation and presentation of the angels on horseback vary considerably. In Feng Shui Food, it is prepared by rolling a shucked oyster in bacon and skewering it with a cocktail stick, fried and served with a squeeze of lime. Joanna Pruess's book Seduced by Bacon includes a recipe for "Angels and Devils", with the suggestion that "a little hot red pepper sauce can transform them from heavenly to hellishly hot tasting, or somewhere inbetween." Myles Bader, author of The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets, suggests serving angels on horseback on toast with a lemon wedge or hollandaise sauce. An Italian variant replaces bacon with prosciutto.




Angels on Horseback

This is just one of many versions of this recipe you make.


INGREDIENTS:
12 shucked oysters
12 slices bacon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon smoked paprika
2 tablespoons chopped fresh parsley


DIRECTIONS:
1. Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
2. Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
3. Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.