Sunday, August 31, 2014

Cubed Steak Sandwich w/ Baked Fries

Dinner Tonight: Cubed Steak Sandwich w/ Baked Fries





Another day of high humidity with a lot of rain today. Had a bout with the Phantom Pains overnight and didn't get a whole lot of sleep, finally let up early this morning. Caught up on some sleep during the afternoon. Those pains really take it out of me, sure wish they would come up with a cure or a way to stop them. Mom is having dinner with Dad tonight at the rehab unit tonight. So for my dinner tonight its a Cubed Steak (Topped with Mushroom Brown Gravy) Sandwich w/ Baked Fries.






I very rarely use Beef but when I do I use my absolute favorite, Cubed Steak from Meijer. The best Cubed Steak I have ever found or had. They’re good size patties so I was able to cut them in half and get 2 meals out of 1 pattie. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie’s Reduced Calorie Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy, what a Sandwich! I also baked a serving of the Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Then for dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.



In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Jennie - O Turkey Product - Fully Cooked Italian Style Turkey Meatballs

This week's Jennie O Turkey Product highlight is the Fully Cooked Italian Style Turkey Meatballs



Fully Cooked Italian Style Turkey Meatballs
No thawing necessary. Ready in 2-3 minutes, they come fully cooked and go right from the freezer to the microwave.


Product Features:
* Approximately 24 Meatballs
* 24-oz package
* Gluten Free



Nutritional Information
Serving Size 84 g Total Carbohydrates 2 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 0 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 2%
Trans Fat .0 g Vitamin C 2%
Cholesterol 80 mg Iron 10%
Sodium 440 mg Calcium 6%


Ingredients
TURKEY, WATER, SOY PROTEIN CONCENTRATE (WITH CARAMEL COLOR), CONTAINS 2% OR LESS SALT, NATURAL FLAVORING, SEASONING (SPICES, YEAST EXTRACT, DEHYDRATED ONION, GRANULATED GARLIC, DEHYDRATED BELL PEPPERS, DEHYDRATED PARSLEY, NATURAL FLAVORS INCLUDING EXTRACTIVE OF. PAPRIKA SALT). CONTAINS SOY. NO GLUTEN.


http://www.jennieo.com/products/85-Fully-Cooked-Italian-Style-Turkey-Meatballs

Kitchen Hint of the Day!

Don't bother peeling all produce, eat the skin! All fruits and veggies have nutrient and fiber dense skin, so if you have tender product don't bother peeling. Just make sure it is washed well. Carrots, sweet potatoes and beets all roast up great skin on.

Saturday, August 30, 2014

Spaghetti and Meatballs

Dinner Tonight: Spaghetti and Meatballs








Humid and hazy out today. Went and seen Dad this morning, looks as though he may come home around September 10th. Came home and repaired Mom's Sweeper for her. Then watched College Football for the afternoon, first weekend of Football! Love Football starting but that also means that the Summer is almost over! It went quick this year. Mom ate with Dad at the rehab center so it was solo cooking for dinner. Tonight one of my favorites, Spaghetti and Meatballs.








I used Ronzoni Healthy Harvest Whole Wheat Spaghetti, my favorite Pasta. Cooks up great and an excellent tasting Pasta. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are good size, meaty, and have a  fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. I almost always use Jennie -O when using Turkey but no store in this area sells Jennie- O Turkey Meatballs. On a Jennie - O Turkey note, Kroger has started selling Jennie - O Turkey Bacon now. For my Pasta Sauce I used LaRosa's Original Sauce. A local favorite and still one of the best Sauces I've had. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Peaches.







Ronzoni Healthy Harvest Spaghetti


Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.



Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving
Calories 180 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 23%
Sugars <1g p="">Protein 7g





http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

8 Secret-Weapon Foods for Weight Loss

From the EatingWell website it's 8 Secret-Weapon Foods for Weight Loss.



8 Secret-Weapon Foods for Weight Loss


Some of the best diet foods are delicious too!
Want to boost your efforts to lose weight? Of course the foundation for successful weight loss is eating well and exercising, but if you want to power up your efforts, check out this diet cheat sheet of foods that do a little of the work for you. Research shows that these 8 secret-weapon foods can help you lose weight.




1. Mushrooms
Research reports that when people ate mushroom-based entrees, they felt just as satisfied as when they'd eaten those same dishes made with beef—though they'd taken in a fraction of the calories and fat....


2. Eggs
In one study, dieters who ate eggs for breakfast felt full for longer and lost more than twice as much weight as those who got the same amount of calories from a bagel for breakfast. Think beyond breakfast, too: eggs boost a salad's staying power and make for a satisfying snack. Here are two dozen easy recipe ideas for eggs.....



* Click the link below to get the 8 Secret-Weapon Foods for Weight Loss


http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/8_secret_weapon_foods_for_weight_loss?sssdmh=dm17.755477&utm_source=EWDNL&esrc=nwewd082514

Kitchen Hint of the Day!

Take care of that Wok...

Clean your wok by washing in hot water. To stop your wok from rusting, make sure it's completely dry and then wipe the surface lightly with vegetable oil before packing away.

Friday, August 29, 2014

Mini Turkey Meat Loaves w/ Green Beans and New Potatoes

Dinner Tonight: Mini Turkey Meat Loaves w/ Green Beans and New Potatoes





Well they were right, the heat and humidity returned! Started the day off with Jennie - O Turkey Bacon, a Scrambled Egg, and a couple of slices of Healthy Life Whole Grain Bread. Love that Turkey Bacon to start the day! Went and spent time with my Dad at the rehab center, a couple of hours or so, got the car washed, and back home for the day. I made an early dinner tonight Mom had to be somewhere at 7:00 this evening. It was comfort food heaven tonight for dinner. I prepared Mini Turkey Meatloaves w/ Green Beans and New Potatoes.
 






Instead of making Mini Turkey Meat Loaves all in tin pans I made one Mini Turkey Meat Loaf Pan and 3 Patties. I got the idea from the current issue of EatingWell Magazine. The Patties looked and sounded so good I had to try them. For the Turkey I used Jennie – O Extra Lean Ground Turkey Breast. To make the Sauce topping I'll need Ketchup, Worcestershire Sauce, and Heinz 57 Sauce. For the Meat Loaf you just combine your spices, (Roasted Ground Cumin, Onion Powder, Parsley, Ground Thyme, Sea Salt, Pepper) melted Butter, and Minced Garlic with the Ground Turkey, Ketchup, and Bread Crumbs. Put equal amounts in your pans or pan, top with sauce, and bake at 375 degrees for 30 – 35 minutes, inner temperature of 165 degrees. To make the Patties just take the meat mixture and form it into Patties and top with sauce. They both came out delicious Turkey Meatloaf and Turkey Meat Loaf Patties! And as all recipes you can add your own Choice of ingredients. I left the full recipe at the end of the post. We ate the Patties for dinner and saved the Mini Loaf to make sandwiches with for lunch or snacks.








For my side dishes it all by Del Monte. I heated up a can of Del Monte Low Sodium Cut Green Beans and a can of Del Monte Whole New Potatoes. Del Monte Products are always fresh and easy to prepare. Then for dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.  







Turkey Meatloaf
Ready for the Oven!
Ingredients

2 Tablespoons Blue Bonnet Light Stick Butter
3 Cloves Garlic, Minced
1 lb Jennie O Extra Lean Ground Turkey Breast
1 Slice of uncooked Oscar Mayer Low Sodium Turkey Bacon
1/2 Cup Progesso Italian Style Breadcrumbs
1/4 Cup Egg Substitute (Egg Beaters)
1 1/4 Cups Hunt’s Ketchup
4 Tablespoons Worcestershire Sauce
3 Tablespoons Heinz 57 Sauce
2 Teaspoons Smoked Cumin
2 Teaspoons Onion Powder
2 Teaspoons Ground Thyme
2 Teaspoons Parsley
3/4 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper

Directions

1. Melt butter in a skillet.
2. Add the Garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the ketchup, 1 table spoon Worcestershire sauce, spices, and garlic mixture.
5. Press meatloaf into a loaf pan. Place the one slice of Turkey Bacon across the top of the meatloaf.
6. Take the remaining ketchup and add 3 Tablespoons Worcestershire Sauce and
3 Tablespoons Heinz 57 Sauce, and stir to well mixed. Add as a topping for the meatloaf. Baste the meatloaf with half of mixture and baste it again after 30 minutes of baking.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

Healthy Chicken Salad Recipes

If your a Chicken Salad lover this ones for you! From the Diabetic Living On Line website it's Healthy Chicken Salad Recipes.



Healthy Chicken Salad Recipes
There are so many ways to enjoy a refreshing chicken salad. Whether you like hearty chicken salad sandwiches or just a simple salad with chicken, we've gathered a variety of diabetes-friendly recipes that pair the lean protein with light ingredients and lots of veggies. Check out our best chicken salad recipes that work for lunch or dinner.



Chicken Salad Panini Sandwiches
These delicious chicken salad melts are packed with rich flavor thanks to roasted red peppers, fennel, and provolone cheese. Make them for a surprisingly low-carb, guilt-free indulgence.....



Curried Chicken Salad
Forget the bread! This mouthwatering chicken salad with raisins, apples, and almonds is substantial enough when served on a butterhead lettuce leaf. Plus, you’ll cut calories and carbs.....




* Click the link below to get all the Healthy Chicken Salad Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-chicken-salad-recipes?sssdmh=dm17.754619&esrc=nwdlo081914

Jennie - O Turkey Recipe of the Week - Turkey Burgers with Grilled Onion

Get the grill fired up this Labor Day weekend! And when you do try this week's Jennie - O Turkey Recipe of the Week, Turkey Burgers with Grilled Onion. It's made with my favorite Ground Turkey, JENNIE-O® Extra Lean Ground Turkey Breast. Get out there and grill, and grill healthy.  http://www.jennieo.com/



Turkey Burgers with Grilled Onion

Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 teaspoons olive oil
1 teaspoon smoked paprika
¼ teaspoon ground cumin
8 ounces thinly sliced onions
crumbled blue cheese, if desired
4 reduced-calorie hamburger buns



Directions
In medium bowl, combine turkey, garlic, Worcestershire sauce, 2 teaspoons oil, paprika and cumin. Shape into 4 patties.

In large nonstick skillet over medium-high heat, cook the patties as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from heat and place on serving platter. Cover to keep warm.

Add oil to skillet. Heat over medium-high heat. Cook onion 4 minutes or until soft, stirring frequently. Place patties on bun bottom and spoon onion over patties and add cheese, if desired. Place bun top over patties.




Nutritional Information
Calories 290 Fat 6g
Protein 37g Cholesterol 70mg
Carbohydrates 25g Sodium 310mg
Fiber 4g Saturated Fat 1g
Sugars 5g


http://www.jennieo.com/recipes/596-Turkey-Burgers-with-Grilled-Onion

Kitchen Hint of the Day!

I can even remember my Grand Mother using this tip....


When you are preparing a recipe that uses fresh potatoes, make sure to prepare the potatoes just before you are ready to cook. If you prepare fresh potatoes too much in advance, the potatoes can turn black. It does not really affect the taste, but it certainly changes the appearance. If you have to to prepare potatoes early, after they have been peeled, drop them into a bowl of water making sure that they are completely covered.

Thursday, August 28, 2014

Crab Cake Slider w/ Baked Fries

Dinner Tonight: Crab Cake Slider w/ Baked Fries




We're getting a one day break from the humid weather, the humidity returns tomorrow they say though. Ran some errands for Mom and caught up on some things around the house. Dad is doing a lot better it seems, making a slow but sure progress. Fired up the grill for lunch, grilled a Bluegrass Lean Brat. Then for dinner tonight I had a Crab Cake Slider w/ Baked Fries.






I’m using Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there’s 2  to a box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing and Arugula. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce, then the Peppery taste of the Arugula is perfect together! If you want one flavorful  Remoulade Sauce you have to try the LOUISIANA Remoulade Dressing. This sauce is incredible and is good on about anything you put it on!





Then I also prepared one of my favorite sides, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love these Fries, they’re 130 calories and 20 carbs per serving. And a serving is 13 Fries, which is plenty. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







LOUISIANA Remoulade Dressing

LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafood or meats.

Just Stick It! 11 Seafood Skewers to Try Now

Here's some great tips and recipes for the upcoming Labor Day Weekend. From the Delish website it's; Just Stick It! 11 Seafood Skewers to Try Now.



Just Stick It! 11 Seafood Skewers to Try Now
Why is it that everything tastes better when it's spiked on a skewer? Load them up with your favorite ingredients and the simple harmony of flavors makes for the perfect lunch, dinner, appetizer, or snack. And just throw some seafood into the mix to make those kebabs feel gourmet and take your skewer-making skills up a notch. These incredibly flavorful, downright super seafood skewers are recipes to try right now, before summer gets away from you.




Salmon and Scallion Kebabs

As simple as they seem, these kebabs are sensational. Scallions go from a supporting role to center stage, adding bite to flaky salmon (which cooks very quickly on the grill!).....




Lemon Mint Seafood Skewers

For this Mediterranean-inspired dish, marinated shrimp and scallops are grilled to perfection and served alongside an enticingly rustic tabbouleh chockful of parsley, mint, cucumber and tomatoes......





* Click the link below to get all 11 Seafood Skewers


http://www.delish.com/recipes/cooking-recipes/seafood-skewers?src=nl&mag=del&list=nl_dnl_news&date=082714#slide-1

Ohio Festivals - August 29th - September 1st

August 30-September 1, 2014  Milan Melon Festival - Milan, Ohio
56th Annual Labor Day weekend celebration with rides, games, contests, an antique car show, baby contest, entertainment, grand parade, Queen's contest and more. Our famous muskmelon ice cream and watermelon sherbet are the must-have treats.  Attendance: 50,000.


http://milanmelonfestival.org/




August 31-Sept 1, 2014  10th Annual Taste of Hudson - Hudson, Ohio
This two-day culinary and lifestyle festival is held annually over Labor Day weekend and attracts over 35,000 people to Hudson’s historic downtown.  Visitors sample delicious foods from over 20 area restaurants while enjoying live entertainment, fine arts and crafts, children’s activities, and a wine and beer garden.


http://tasteofhudson.com/

Herb and Spice of the Week - Coriander

Coriander plants

Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 20 in tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Although sometimes eaten alone, the seeds often are used as a spice or an added ingredient in other foods.








All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in South Asian, Southeast Asian, Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian cuisine.








The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in North America) cilantro.

It should not be confused with culantro (Eryngium foetidum L.), an apiaceae like coriander (Coriandrum sativum L.) but in a different genus. Culantro has a distinctly different spiny appearance, a much more potent volatile leaf oil and a stronger smell.

The leaves have a different taste from the seeds, with citrus overtones. However, many people experience an unpleasant soapy taste or a rank smell and avoid the leaves. The flavors have also been compared to those of the stink bug, and similar chemical groups are involved (aldehydes). The different perceptions of the coriander leaves' taste is likely genetic, with some people having no response to the aromatic chemical that most find pleasant, while simultaneously being sensitive to certain offending unsaturated aldehydes.

The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads); in Chinese and Thai dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavor, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.







Dried coriander fruits, often called coriander seeds when used as a spice

The dry fruits are known as coriander seeds. In Indian cuisine they are called dhania.

The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.

The variety C. s. vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. microcarpum fruits have a diameter of 1.5–3 mm (0.059–0.118 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.

It is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma and pungency. Ground coriander seed loses flavor quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener.

Roasted coriander seeds, called dhana dal, are eaten as a snack. They are the main ingredient of the two south Indian dishes: sambhar and rasam.

Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. borodinsky bread), as an alternative to caraway.

The Zuni people have adapted it into their cuisine, mixing the powdered seeds ground with chili and using it as a condiment with meat, and eating leaves as a salad.

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.








The nutritional profile of coriander seeds is different from the fresh stems and leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese.



Coriander roots have a deeper, more intense flavour than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.






Coriander leaves


Coriander, like many spices, contains phytochemicals which may delay or prevent the spoilage of food seasoned with this spice.

Chemicals derived from coriander leaves were found to have potential for antibacterial activity against Salmonella choleraesuis, and this activity was found to be caused in part by chemicals acting as nonionic surfactants. The essential oil produced from Coriandrum sativum has been shown to exhibit possible antimicrobial effects.

Coriander can produce an allergic reaction in some people.





Kitchen Hint of the Day!

Thank you to Bea for passing this useful tip along.


To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.

Wednesday, August 27, 2014

Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas

Dinner Tonight: Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas







Whew, another hot and humid day out there again! Went to the bank early this morning and then to go see Dad at the rehab center, He's doing better and getting stronger! Came home and caught up on some housework. For dinner tonight, just cooking for myself again, I prepared Cast Iron Skillet Blackened Sea Scallops w/ Four Color Potato Medley, Green Beans & Sugar Snap Peas.





I used Kroger Seafood Sea Scallops, they had them on sale when I was at Kroger yesterday morning. I took a Cast Iron Skillet and sprayed it with Pam Cooking Spray, also added 1 tablespoon of Extra Virgin Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I'll be using Zatarain's Blackened Seasoning. In a small microwavable bowl I melted  a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon,  and Zatarain's  Blackened Seasoning gave them an incredible flavor.






For a side to go with the Scallops I tried something new. While at Kroger yesterday I was looking for something different and came across a bag of Kroger Private Selection Sweet and Savory Four Color Potato Medley, Green Beans & Sugar Snap Peas. They come frozen and you can prepare them 3 different ways; Microwave them in the bag they come in, pan fry, or bake them. I baked mine, and they came out perfect! Nice variety of the Vegetables and well seasoned. I've found a new and delicious side dish! For dessert later a bowl of Breyer's Vanilla Bean Low Carb Ice Cream topped with some fresh sliced Peaches.

Ohio Festivals - August 29th - September 1st

August 27-30, 2014  The Sweet Corn Festival - Millersport, Ohio
Come enjoy hot butter flavored sweet corn served fresh on the cob and piping hot. Bring the whole family to experience a wide variety of delicious foods, large midway, tractor pulls, square dancing, contests galore, farm animals, historical exhibits and top-name country music entertainers while strolling the shady Historic Lions Park.


http://sweetcornfest.com/



August 30-September 1, 2014  West Jefferson Annual Ox Roast
West Jefferson, Ohio
Held annually over Labor Day weekend, our festival is the only festival that cooks 5,500 lbs. of beef underground. Join us for family oriented entertainment, food, rides, arts & crafts, parade, pageant, bike tour, car show, watermelon, hot dog and ice cream eating contests, and much more.


http://www.westjeffoxroast.org/

Healthy & Delicious Diabetic Chicken Recipes

Winner, Winner, Chicken Dinners! And it's all from the Diabetic Living On Line website.


Healthy & Delicious Diabetic Chicken Recipes
These flavorful, family-friendly chicken recipes will fit fabulously into your diabetes meal plan. Bonus:
Chicken is low in fat, carbs, and calories!



Oven-Fried Parmesan Chicken Drumsticks
You don't have to give up the comfort of fried chicken -- just prepare it a little differently. Try this oven-baked alternative using a crispy combo of Parmesan cheese and dry bread crumbs. One serving has only 4 grams of carb........



Chicken Focaccia Sandwiches
With a deli-roasted chicken, this focaccia sandwich is super simple to put together -- no cooking involved! To bring the carb count to a range that's just right for you, opt for a lower-carb bread to create this sandwich masterpiece........




* Click the link below to get all the Healthy & Delicious Diabetic Chicken Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-delicious-diabetic-chicken-recipes?sssdmh=dm17.754619&esrc=nwdlo081914

Wild Idea Buffalo Recipe of the Week - Buffalo Wellington Stew

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Wellington Stew. Another good one from Jill O'Brien of Wild Idea Buffalo.


Buffalo Wellington Stew
By: Jill O'Brien


Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.

Ingredients:

* 2 pounds Buffalo Stew Meat, rinsed and patted dry
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1 tablespoon coarse black pepper
* 2 tablespoon dried thyme leaves
* 1 tablespoon fresh rosemary, finely diced
* 2 tablespoons fresh garlic, diced
* 1 onion, diced
* 2 cups mushrooms, sliced
* 4 stalks celery, sliced
* 5 carrots, peeled, halved and sliced
* 1 cup dry sherry
* 3 cups red wine
* 1 quart buffalo stock or organic beef stock
* 5 potatoes, unpeeled, parboiled whole and cubed
* 2 to 3 tablespoons arrow root or corn starch
* ¼ cup fresh parsley, chopped
* Refrigerated puff pastry


Preparation:

1 - Heat tablespoon oil in heavy large pot over medium high heat. -
2 - Add half of stew meat, and sauté until meat is browned.
3 - Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
4 -Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
5 - Add mushrooms and stir to incorporate. Cook for 3 minutes.
6 - Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
7 - Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
8 - Reduce heat back to low, cover and let simmer for an additional ½ hour.
9 - Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
10 - Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
11 - Reduce heat, add parsley, and season to taste.
12 - Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.


http://wildideabuffalo.com/2012/buffalo-wellington-stew/






Wild Idea Buffalo 1 lb. Stew Meat

Our super convenient pre-cut stew meat is selected from our chuck and sirloin buffalo roasts. Ready-to-use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff. Available in 1 or 2 pound packs.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-stew-meat

Kitchen Hint of the Day!

 Crock Pot Vegetable Tips...

When cooking food in your crock pot remember that items like carrots, potato’s and other root vegetables take longer to cook. Make sure that you place them in the bottom of your pot so that they will get full benefit of the heat to cook. If they are larger, you may want to cut them up into smaller pieces to help them to cook faster.

Tuesday, August 26, 2014

Bison Sirloin & Sauteed Mushrooms w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Bison Sirloin & Sauteed Mushrooms w/ Mashed Potatoes and Cut Green Beans






A little hotter and more humid outside, ugh! Went this morning and picked my car up, $178.00. But it beats a new car payment, still runs good at 145,00 miles. My Dad is doing better, they have up out of the wheelchair and walking with the use of a walker. Hope the improvement continues and he can make it home. September 4th is his Birthday, he'll be 93! Mom ate dinner with Dad at the rehab center so I cooked for one tonight. I prepared a Bison Sirloin & Sauteed Mushrooms w/ Mashed Potatoes and Cut Green Beans.








I used a Great Range Bison Sirloin, sold here locally at Kroger. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side  to a beautiful medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison! Served with a side of Sauteed Whole Mushrooms.








For another 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.  Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Greek Yogurt.








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.

It's all about the Chicken! - Freezing Chicken

Fried Chicken

Raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking. There is little change in nutrient value of chicken during freezer storage. For optimal quality, however, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken. Freezing doesn't usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.



It is safe to freeze chicken directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages. It is recommended to freeze unopened vacuum packages as is. If a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it. Chicken should be away from other foods, so if they begin to thaw, their juices won't drip onto other foods. If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly. Chicken can be cooked or reheated from the frozen state, but it will take approximately one and a half times as long to cook, and any wrapping or absorbent paper should be discarded.




Where Are the Best Ice Cream Shops in America?

Find your State and check out the PBS ranking of every State's  Best Ice Cream Shops. I've left the link at the end of the post. Enjoy!


Where Are the Best Ice Cream Shops in America?

During the warm Summer months, everyone has frozen treats on their minds, but where can you get the very best ice cream? We asked PBS fans to nominate their favorite ice cream shops, and thousands responded to the call. Whether you are going on vacation or staying close to home, here are the best ice cream shops in America. ....


http://www.pbs.org/food/features/best-ice-cream-shops-america/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_icecream&utm_campaign=pbsfood_icecream/

Kitchen Hint of the Day!

Thank you to Katie for sending me this tip to pass along.


If you are making a recipe that only calls for a small amount of broccoli, or maybe a half a cup of sliced mushrooms, check with your local grocery store's salad bar. Then just buy the amount that you need, already prepared in most cases for your recipe. Now you will not have a large amount left over that you may not use. Also use the salad bar if you need a small amount of fruit for a recipe.

Monday, August 25, 2014

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

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





Well my day could have started off better than it did. I went out and fetched the morning paper about 7:00 this morning and on the way back in I noticed that something was leaking from under my car's front end. I could tell it was from my radiator, so I took it to a local mechanic that we use and dropped it off. They called back a little later and it was from the radiator, had a small hole in it and also a hose had a hole in it. So much for trying to save money! Could be worse though. Anyway I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries for dinner tonight.





I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. I also baked up some of our favorite fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.






Montgomery Inn Pulled Pork with Barbecue Sauce



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

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



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



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



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

One of America's Favorites - Granola

A bowl of granola.

Granola is a breakfast food and snack food, popular in the Americas, consisting of rolled oats, nuts, honey, and sometimes puffed rice, that is usually baked until crisp. During the baking process the mixture is stirred to maintain a loose, breakfast cereal-type consistency. Dried fruits, such as raisins and dates, are sometimes added.



Besides serving as food for breakfast and/or snacks, granola is also often eaten by those who are hiking, camping, or backpacking because it is lightweight, high in calories, and easy to store; these properties make it similar to trail mix and muesli. It is often combined into a bar form. Granola is often eaten in combination with yogurt, honey, strawberries, bananas, milk, blueberries and/or other forms of cereal. It can also serve as a topping for various types of pastries and/or desserts. Granola, particularly recipes that include flax seeds, is often used to improve digestion.







A modern packaged granola cereal

The names Granula and Granola were registered trademarks in the late 19th century United States for foods consisting of whole grain products crumbled and then baked until crisp; in contrast with the sort of contemporary (about 1900) invention, muesli, which is traditionally not baked or sweetened. The name is now a trademark only in Australia and New Zealand, but is commonly referred to as muesli. The trademark is owned by the Australian Health & Nutrition Association Ltd.'s Sanitarium Health Food Company in Australia and Australasian Conference Association Limited in New Zealand.

Granula was invented in Dansville, NY, by Dr. Connor Lacey at the Jackson Sanitarium in 1863. The Jackson Sanitarium was a prominent health spa that operated into the early 20th century on the hillside overlooking Dansville. It was also known as Our Home on the Hillside; thus the company formed to sell Jackson's cereal was known as the Our Home Granula Company. Granula was composed of Graham flour and was similar to an oversized form of Grape-Nuts.

In 1951, Willie Pelzer moved from Germany to Lethbridge, Alberta, Canada, to work the sugar beet fields. After noticing the lack of variety rolled oats was used for in food, he began experimenting to find a better and more appetizing way of enjoying rolled oats. Ultimately, Pelzer came up with granola and in the 1970s started his own family-owned business by the name of Sunny Crunch Foods Ltd. Working as the CEO and President, Pelzer's company specialized in granola cereals, granola and protein bars, fibre products, meal replacement products, and health food items. Sunny Crunch Foods Ltd. grew to have worldwide distribution and became one of Canada's most respected health foods manufacturer. Pelzer is now known as the founder of "crunch granola."


A similar cereal was developed by John Harvey Kellogg. It too was initially known as Granula, but the name was changed to Granola to avoid legal problems with Jackson.

The food and name were revived in the 1960s, and fruits and nuts were added to it to make it a health food that was popular with the hippie movement. At the time, several people claim to have revived or re-invented granola. A major promoter was Layton Gentry, profiled in Time as "Johnny Granola-Seed". In 1964, Gentry sold the rights to a granola recipe using oats, which he claimed to have invented himself, to Sovex Natural Foods for $3,000. The company was founded in 1953 in Holly, Michigan by the Hurlinger family with the main purpose of producing a concentrated paste of brewers yeast and soy sauce known as "Sovex". Earlier in 1964, it had been bought by John Goodbrad and moved to Collegedale, Tennessee. In 1967, Gentry bought back the rights for west of the Rockies for $1,500 and then sold the west coast rights to Wayne Schlotthauer of Lassen Foods in Chico, California, for $18,000. Lassen was founded from a health food bakery run by Schlotthauer's father-in-law. The Hurlingers, Goodbrads, and Schlotthauers were all Adventists, and it is possible that Gentry was a lapsed Adventist who was familiar with the earlier granola.

In 1972, an executive at Pet Milk (later Pet Incorporated) of St. Louis, Missouri, introduced Heartland Natural Cereal, the first major commercial granola. At almost the same time, Quaker introduced Quaker 100% Natural Granola. Within a year, Kellogg's had introduced its "Country Morning" granola cereal and General Mills had introduced its "Nature Valley".

In 1974, McKee Baking (later McKee Foods), makers of Little Debbie snack cakes, purchased Sovex. In 1998, the company also acquired the Heartland brand and moved its manufacturing to Collegedale. In 2004, Sovex's name was changed to "Blue Planet Foods".






Close-up of a granola bar showing the detail of its pressed shape.


Granola bars are usually identical to the normal form of granola in composition, but differ vastly in shape: Instead of a loose, breakfast cereal consistency, granola bars are pressed and baked into a bar shape, resulting in the production of a more convenient snack. The product is most popular in the United States and Canada, parts of southern Europe, Brazil, Israel, South Africa and Japan. Recently, granola has begun to expand its market into India and other southeast Asian countries.

A variety of the granola bar is the "chewy granola bar." In this form, the time during which the oats are baked is either shortened or cut out altogether; this gives the bar a texture that is chewier than that of a traditional granola bar. Some manufacturers, such as Kellogg's, have been shown to prefer usage of the terms "cereal bar" and "snack bar" to refer to them. The difference between a candy bar and a granola or snack bar is largely marketing, rather than any actual difference in nutritional content. The most popular flavors are chocolate, caramel, and fudge.





"Meatless Monday" Recipe - Lemon & Spinach Pesto Pasta

I came across this week's "Meatless Monday" Recipe at the http://www.takepart.com/ website. And scanning their recipes this is just one of many delicious and healthy recipes they have. http://www.takepart.com//series/meatless-mondays Enjoy!

http://www.takepart.com/photos/meatless-mondays/lemon--spinach-pesto-pasta   




Lemon & Spinach Pesto Pasta

Serves 4

Ingredients

•      1 pound of pasta, preferably rigatoni or fusilli

•      About 2 cups of basil (including stems)

•      About 2 cups of spinach

•      4 cloves of garlic

•      1/2 cup pine nuts, toasted

•      1 lemon

•      About 1/2 cup olive oil

•      Salt and pepper to taste

Directions

1.     Put your pot of water on to boil for the pasta and make the pesto in your food processor. Place the basil and spinach in the processor topped with the garlic and nuts. Pulse a few times to break them down a bit.

2.     Add in the zest from the lemon and all the lemon juice. Pulse again and then, with the motor running, drizzle in the olive oil and continue to blend until the pesto is smooth.

3.     Cook your pasta to al dente, drain and return to the pot.

4.     Add the pesto right on top and stir to coat the noodles.  Serve immediately.


http://www.takepart.com/photos/meatless-mondays/lemon--spinach-pesto-pasta

Pass the Mustard, the Sweet Hot Stone Ground Mustard!


If you're looking for a good Mustard, I've found one for you! About 3 months ago I purchased a bottle of Kroger Private Selection Sweet Hot Stone Ground Mustard. This is the best Mustard we've ever had. It's just as the name says; it's got a Sweet hint to it and a bit of a bite Hot to it. Then being Stone Ground it has the Mustard Seeds in it that just pop with flavor as your eating it! It's especially good on Pork dishes. So if you're looking for something to add flavor to your sandwich or recipe grab a bottle of Kroger Private Selection Sweet Hot Stone Ground Mustard.

Kitchen Hint of the Day!


Oh Nuts - To keep nuts like walnuts, almonds and hazelnuts fresh, double bag in tightly sealed freezer bags and place in the freezer. Most nuts can be kept this way for up to 6 months. When you are ready to prepare, just pull from the freezer and chop.

Sunday, August 24, 2014

Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread

Dinner Tonight: Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread






It's been another hot and humid day outside again. From what I hear it's going to worse as the week goes on! Went and checked on Dad early this morning at the rehab center and then off to do some grocery shopping. Went to Kroger, they had some items on sale we needed. For dinner tonight I prepared a Cumin Spiced Pork Chops w/ Mashed Potatoes, Corn on the Cob, and Rustic French Bread.








To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore, great on Tenderloins, Roasts, or Chops.








For one side dish I prepared some Bob Evan’s Mashed Potatoes, my favorite Mashed Potatoes by far. Just microwave and serve. Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than some fresh Corn on the Cob. I also baked a loaf of Pillsbury Rustic French Bread, my Mom's favorite so I bake her some whenever I can. Delicious dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Green Giant Corn-on-the-Cob, Extra Sweet, Mini-Ears

Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, we still have fourth-generation farmers who pick each crop at the peak of perfection. That's how we make vegetables like Green Giant Extra Sweet Corn-on-the-Cob Mini Ears unforgettable. That's Green Giant.

Green Giant Extra Sweet Corn-on-the-Cob Mini Ears:
* 12 mini-ears of extra sweet corn-on-the-cob
* Picked at the peak of perfection
* Kosher


Nutrition Facts
Serving Size 1 mini-ear (61g)

Amount Per Serving
Calories from Fat 5Calories 50

% Daily Values*
Total Fat 0.5g 1%
  Saturated Fat 0g 0%
  Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 7g 2%
  Dietary Fiber 2g 8%
  Sugars 4g
Protein 2g

Fresh Diabetic Recipes for Summer

Some fantastic and Fresh Diabetic Recipes for Summer, from the Diabetic Living On Line Website!



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 these and many more Fresh Diabetic Recipes for Summer


http://www.diabeticlivingonline.com/diabetic-recipes/popular/fresh-diabetic-recipes-summer?sssdmh=dm17.753080&esrc=nwdlo081214

Kitchen Hints of the Day!

A couple of Smoked Paprika recipe Ideas!
Smoked Paprika


* Add a twist to that potato salad by adding smoked paprika to the dressing.

* Combine smoked paprika, ground cumin, dried chilli flakes, ground coriander and roasted sesame seeds and use as a spice rub for meat or chicken.


Love that Smoked Paprika!

Saturday, August 23, 2014

Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

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





Hey everyone! Started my day off with a Simply Potatoes Hash Browns/Turkey Spam (Cubed)/ Sargento Reduced Fat Shredded Sharp Cheddar Cheese Hash. I just love using Turkey Spam for any meal! Caught up on some laundry and household chores and the spent the rest of the afternoon visiting Dad at the rehab center. Very muggy out today, about 85 degrees. For dinner tonight it’s a Extra 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 Borden Extra Sharp Cheddar and Sauteed Mushrooms, served it on an Aunt Millie's Reduced Calorie Whole Grain Bun. Hard to beat these Wild Idea Buffalo Burgers, just sooo delicious!






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 Healthy Choice Dark Fudge Swirl Frozen Yogurt.









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

Jennie - O Turkey Product - Fully Cooked Breakfast Sausage Patties

Fully Cooked Breakfast Sausage Patties are a convenient way to add lean protein to your breakfast routine.


Product Features:
* Fully Cooked
* Lean
* No Preservatives

Cooking Instructions:
MICROWAVE METHOD:
* Place 2 patties on a microwave-safe plate and cover with a paper towel.
* Microwave on HIGH 40 seconds or until hot.

STOVETOP METHOD:
* Place 2 patties in a nonstick skillet.
* Cook on medium heat, covered, for 5-6 minutes or until hot, turning occasionally.
* Microwave ovens vary.
* Cooking times are approximate.



Nutritional Information
Serving Size 68 g Total Carbohydrates 2 g
Calories 110 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 6.0 g Protein 12 g
Saturated Fat 2.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 8%
Sodium 410 mg Calcium 2%


Ingredients
TURKEY, WATER, CONTAINS 2% OR LESS DEXTROSE, SAUSAGE SEASONING (SPICES, SUGAR, YEAST EXTRACT, DRIED RED PEPPER), SALT, MODIFIED FOOD STARCH, NATURAL FLAVORING, CARAMEL COLOR, SODIUM PHOSPHATE.
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.


http://www.jennieo.com/products/163-Fully-Cooked-Breakfast-Sausage-Patties

Kitchen Hint of the Day!

Defrost raw meat and seafood in the refrigerator overnight. Never refreeze raw food. You can refreeze it once cooked.

Friday, August 22, 2014

Surf and Swamp w/ Baked Potato

Dinner Tonight: Surf (Shrimp) and Swamp (Gator Nuggets) w/ Baked Potato








No Phantom Pains overnight, and one good nights sleep! Started my day off with some of the Jennie - O Turkey Bacon, free samples Jennie - O sent me for the Switch Club. I had Turkey Bacon, Poached Egg, Healthy Life Whole Grain English Muffin, and a cup of Bigelow Green Decaf Tea. Went to see my Dad after Breakfast, he wasn't feeling too good today. They'll keep Dad in rehab for at least 3 weeks I'd say. For dinner tonight I prepared a Surf (Shrimp) and Swamp (Gator Nuggets) w/ Baked Potato dinner!








For the Surf part of my dinner I used Kroger Brand Jumbo Shrimp. I had the bag in the freezer so I laid it in the fridge overnight to thaw. I made Cajun Shrimp and to prepare it all I need is; 1 pound large shrimp (peeled and deveined), 2 teaspoons Zatarain's Creole Seasoning, and 2 tablespoons Blue Bonnet Light Stick Butter. Then to prepare it I coated shrimp with the Seasoning. Melted the Butter in large skillet on medium heat. Added my shrimp; cook and stir 3 minutes or just until shrimp turn pink. I love Shrimp and I love to prepare them this way! The Butter and Creole Seasoning pair together to give the Shrimp an incredible taste.







For the Swamp part of the meal I used Country Boy Gator – Alligator Tail Meat that I purchased online from Cajun Grocer. They have a great selection of anything Cajun you could want. I pan fried the Nuggets to Golden Brown, about a total of 8 minutes. Love the Gator Meat, as they say”It tastes like Chicken!”. It really does but it’s a tad sweeter than Chicken Meat. I served it with the absolutely best tasting Remoulade Sauce I have ever tasted, Louisiana Fish Fry Products Remoulade Dressing. Man oh man this stuff is incredible. It has that hint of Horseradish and just a tad of heat. Perfect for any Cajun Seafood or Fish Dish. I also had a Baked Potato to complete the meal along with an Ice-Cold Bottle of Diet Dr. Pepper. For dessert later a Jello Sugar free Dark Chocolate Pudding topped with Cool Whip Free.









Alligator Nuggets – BREADED

Our farm raised alligator nuggets (a.k.a. alligator bites) are breaded or pre battered. Best prepared by deep frying. Enjoy

Country Boy Gator – Alligator Tail Meat 5 lbs
by Riceland Crawfish

http://www.cajungrocer.com/alligator-nuggets-breaded-1998.html




Cajun Grocer


Over 1,000 Authentic Cajun Food Products!
Here at Cajun Grocer we carry over 1,000 Authentic Cajun and Creole Food Products including Fresh Cajun Boudin, delicious Mardi Gras King Cakes, select Crawfish, and of course our world famous award winning Turducken - voted best Turducken by The Wall Street Journal. So enjoy your visit here at Cajun Grocer, where the food is fresh and the people are friendly.


Cajun Food

Most people think of Cajun food as being extremely spicy, blackened foods. This couldn't be further from the truth. True Cajun style cooking utilizes fresh, quality ingredients paired to create complementary flavors without the need for lots of seasoning. Additionally, Cajun food should never be overcooked. However, some dishes should be thoroughly cooked, allowing the flavors to meld together over time.

If you want the freshest authentic Cajun food available, you're going to want to start from scratch with the freshest ingredients. Our fresh Cajun food products are shipped from Louisiana in a custom-printed cooler packed with dry ice to ensure freshness when they arrive at your door.
Whether it's standard Cajun delights like gulf shrimp, fresh sausage, gumbos or stuffed breads, or more adventurous dishes like alligator, jambalaya, boudin, crawfish etouffee and live crawfish, you won't be disappointed in the quality of our fresh food products. All of our fresh Cajun food products are shipped in dry ice for the freshest delivery possible.


http://www.cajungrocer.com/

Ohio Festivals - August 22-24, 2014

August 21-24, 2014  Obetz Zucchinifest - Obetz, Ohio
The festival continues to celebrate the wonder that is the zucchini. Experience the first-class entertainment, great food and fun rides.

http://www.obetzzucchinifest.com/



August 22-24, 2014  Wine & Walleye Festival - Ashtabula, Ohio
Celebrating Ashtabula County's favorite exports, the festival has live music, wine tastings, a fishing tournament, and food from local restaurants.

http://www.wineandwalleye.com/



August 22-24, 2014  49th Annual German-American Festival
Oregon, Ohio
Taking place at Oak Shade Grove.  The Toledo Area’s Oldest, Largest and Greatest Ethnic Festival With Authentic German Food, Beer, and Entertainment. Attendance: 30,000.

http://www.gafsociety.org/Festival_Information.htm

Jennie - O Turkey Recipe of the Week - Turkey Bacon Pancakes

I thought I would feature a Jennie - O Turkey Bacon recipe as this week's Jennie - O Turkey Recipe of the Week,  Turkey Bacon Pancakes. As a member of the Jennie- O Turkey Switch Club I'm sent free samples of Jennie - O Products and yesterday I received 2 packages of Jennie - O Turkey Bacon. One package of Uncured Turkey Bacon and a package of Cured Turkey Bacon, thank you Jennie - O! Click on the links I'll leave to the Jennie - O website and check out the Turkey Bacon Pancakes along with all the other delicious and healthy recipes. Make the Switch!  http://www.jennieo.com/




Turkey Bacon Pancakes


Ingredients
1 cup whole wheat flour
2 teaspoons sugar
½ teaspoon baking powder
½ teaspoon baking soda
pinch salt
1 cup buttermilk
¼ cup egg substitute or 1 egg
1 tablespoon melted butter
12 slices JENNIE-O® Turkey Bacon, cooked according to package directions
yogurt, if desired
sugar-frre maple syrup, if desired
fresh fruit, if desired


Directions
Heat griddle pan to medium-high.

In medium bowl, combine flour, sugar, baking powder, baking soda and salt.

In small bowl, whisk together buttermilk, egg and butter. Add to flour mixture. Stir until combined, do not over stir.

Place two strips bacon together every 4 inches apart on greased griddle. Ladle ¼ to ⅓ cup mixture over bacon to form long pancakes. Cook 2 minutes or until bubbles appear over surface of pancakes. Flip and cook 1 to 2 minutes longer or until golden brown.

Serve with yogurt, maple syrup and fruit, if desired.



Nutritional Information
Calories 170 Fat 8g
Protein 8g Cholesterol 25mg
Carbohydrates 18g Sodium 410mg
Fiber 2g Saturated Fat 2.5g
Sugars 3g


http://www.jennieo.com/recipes/841-Turkey-Bacon-Pancakes