Friday, October 31, 2014

Beans and Smoked Turkey Sausage (Beans and Weenies)

Dinner Tonight: Beans and Smoked Turkey Sausage (Beans and Weenies)






Brrr, it was downright cold this morning! About 3:00 this morning I had to get up and turn the heat up. It was in the 30's. it looks as though it's going to be another Chilly and Rainy Night for all the Trick or Treaters around here. The last 3 Halloweens have been this way. Possible snow flurries coming Saturday morning, our first sign of snow of this season. Spent the day cleaning the spare room back where my computer is at, much needed cleaning! Well to counter the cool day I made a pot of Beans and Smoked Turkey Sausage (Beans and Weenies).






Growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! I hadn't made it in a while and sounded perfect for dinner tonight. So it's Beans and Weenies but I jazzed it up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into bite size pieces), 3 slices of Jennie - O Turkey Bacon, 1 can of Joan of Arc Spicy Chili Beans, 1 can of Bush’s Reduced Sodium Black Beans (drained and rinsed), 1/4 of a medium-sized White Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 tablespoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and a 1 cup of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).







Another one of those delicious and easily prepared meals. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie - O Turkey Bacon. I fried it up nice and crisp and when done crumbled it up into small pieces  and added it to the Beans. You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food! For dessert/snack tonight I heated up some Hormel Snackers Chili and Cheese Dip along with some Tostios Multi Grain Scoops. Love the Dip, a good way to end the day!










Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.





http://www.butterball.com/product/smoked-turkey-dinner-sausage

Senate Passes National Bison Day Resolution


This Saturday, November 1st is National Bison Day.  For the third straight year, the U.S. Senate has set aside this day to recognize and celebrate the historic and legendary American Bison, commonly known as the Buffalo.  Historically, Bison were critical to the economic and spiritual lives of many Native American Tribes and today, the InterTribal Buffalo Council is working hard to restore bison on tribal lands.  Their mission is to “restore Bison to Indian Nations in a manner that is compatible with their spiritual and cultural beliefs and practices.”    Across the United States, Bison producers are creating jobs and providing a sustainable and healthy meat source. Indeed, the noble and majestic Bison remains an important animal for America.

Bringing Buffalo back to the Great Plains and restoring grassland is at the core of our mission at the Wild Idea Buffalo Co, LLC.  By caring for the land and giving the Buffalo room to roam, the prairie is nurtured back to health providing a sustainable ecosystem for all creatures. The end by-product is a delicious and healthy red meat that also sustains us.  By making sustainable food choices we can all take pride in saving the Great Plains one bite at a time.  We truly appreciate your continued support of our mission to provide America with this healthy red meat alternative.


http://wildideabuffalo.com/



http://www.wcs.org/press/press-releases/bison-day-resolution-2014.aspx?utm_campaign=marketing-emails&utm_source=hs_email&utm_medium=email&_hsenc=p2ANqtz-8rAkamUZmddGo5Y5EgUK-O7VFH92CalXvhXJUA4Aic2BIqticAgImZmrj-cFN4KrnaS6zCdfw2uU6zvsrggzgJkvXZFg&_hsmi=14709306&utm_campaign=marketing-emails&utm_source=hs_email&utm_medium=email&utm_content=14714914&_hsenc=p2ANqtz-_DtEj0-D2RtY3VOv9y3o1NFuvs7frzCROwG_LZN5ircFgUgBR7fEdrYwIiSVmyPUmVzeF3jn3Mf9A-3dVLGr6RDECcTg&_hsmi=14714914




Wild Idea Buffalo Co., LLC

Jennie - O Turkey Recipe of the Week - Luscious Turkey Lo Mein

This week's Jennie - O Turkey Recipe of the Week is Luscious Turkey Lo Mein. Add some flare to your next meal and make it healthy. It uses JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins and is only 310 calories and 26 carbs per serving. You can get this recipe and many other recipes, tips, and ideas on the Jennie - O website.   http://www.jennieo.com/



 Luscious Turkey Lo Mein


Ingredients
8 ounces uncooked lo mein, udon noodles, or spaghetti
2 tablespoons vegetable oil, divided
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into ¾-inch chunks
2 teaspoons minced ginger root
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
2 cups bok choy, sliced or fresh sugar snap peas
1 cup thin strips red bell pepper
¼ cup chicken broth
2 teaspoons cornstarch
¼ cup HOUSE OF TSANG® soy sauce or tamari
2 tablespoons oyster sauce
2 tablespoons dark sesame oil


Directions
Cook lo mein noodles according to package directions. Meanwhile, heat 1 tablespoon vegetable oil in large deep skillet over medium-high heat. Add turkey breast tenderloin chunks. Cook the turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add gingerroot, garlic and red pepper flakes; stir-fry 3 minutes. Transfer to a bowl; set aside. Add remaining 1 tablespoon vegetable oil to skillet. Add bok choy and red bell pepper; stir-fry 2 minutes.

Add chicken broth, cornstarch, soy sauce and oyster sauce; bring to a simmer. Add turkey and dark sesame oil to skillet. Drain noodles; add to skillet and heat through. Serve in shallow soup bowls.


Nutritional Information
Calories 310 Fat 11g
Protein 26g Cholesterol 40mg
Carbohydrates 26g Sodium 880mg
Fiber 1g Saturated Fat 2g
Sugars 1g


http://www.jennieo.com/recipes/199-Luscious-Turkey-Lo-Mein

Kitchen Hint of the Day!

A tip for the Thanksgiving Bird...


Try basting your bird with a small amount of white zinfandel or vermouth - it will help crisp the skin, and the sugar in the alcohol will impaet a brown color and glazeto the outside of the meat. Or brush the skin with a reduced - sodium soy sauce during the last 30 minutes of cooking to produce a beautiful burnished color

Thursday, October 30, 2014

“Not so Sloppy” Buffalo Joe w/ Baked Fries

Dinner Tonight: “Not so Sloppy” Buffalo Joe w/ Baked Fries





The mornings and days are getting cooler and cooler, about 34 degrees this morning and a cold wind blowing most of the day. They delivered my new Hoveround Mobility Chair this morning. Being an left leg amputee I'm not sure how it would be without my Hoveround! It's a lifesaver for me. Ran an errand for Mom and back home for the afternoon. For dinner tonight a favorite of mine, “Not So Sloppy” Buffalo Joe w/ Baked Fries.






It’s a delicious and a super easy meal to prepare. To make the Sloppy Joe I used Wild Idea Buffalo – Ground Round, 99% Lean (my favorite meat), 1 jar of Hormel Not So Sloppy Joe Sauce, and Healthy Life Whole Grain Buns.Using a large skillet to brown the Bison in, I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Bison was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Bison were well mixed. Simmer until it’s heated throughout, and serve. I love using Not So Sloppy Joe Sauce! It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). Buffalo makes a great Sloppy Joe Sandwich. I served it on a Healthy Life Whole Grain Bun with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Plenty of leftovers for Sandwiches for Lunch. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It's deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) - recipe with purchase. 1 lb. package.


http://buy.wildideabuffalo.com/collections/ground-buffalo/products/1-lb-ground-round-99-lean







Hormel Not So Sloppy Joe Sauce



Richer and Thicker and Far From Ordinary



Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.



Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5

Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g



http://www.hormelfoods.com/brands/notSoSloppyJoe/default.aspx

Herb and Spice of the Week - Hyssopus

Hyssop


Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as an aromatic herb and medicinal plant.








Hyssop is a brightly colored shrub or subshrub that ranges from 12 to 24 in. in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in color, and from 0.79 to 0.98 in. long.

During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.







A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος. The Hebrew word אזוב (esov or esob) and the Greek word ὕσσωπος probably share a common (unknown) origin. The name hyssop appears in some translations of the Bible, notably in verse 7 of Psalm 51: "Thou shalt purge me with hyssop, and I shall be clean" (King James Bible). Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet. Researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs. The biblical plant translated as hyssop is discussed further at ezov.








The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.






Hyssopus officinalis


Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.

Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.








The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.

The plant is commonly used by beekeepers to produce a rich and aromatic honey.

Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.








As a medicinal herb, hyssop has soothing, expectorant, and cough suppressant properties. The plant also includes the chemicals thujone and phenol, which give it antiseptic properties. Its high concentrations of thujone and chemicals that stimulate the central nervous system can provoke epileptic reactions when taken in high enough doses. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.

It has been also used in the formulation of eye drops and mouthwash.

Herb hyssop has also been observed to stimulate the gastrointestinal system.





Kitchen Hint of the Day!

Using those hard boiled eggs for egg salad? The fastest way to chop eggs is to peel them, place them in a bowl, and run a pizza cutter through them several times.

Wednesday, October 29, 2014

Buffalo Terres Major Steak w/ Smashed Potatoes and Cut Green Beans

Dinner Tonight: Buffalo Terres Major Steak w/ Smashed Potatoes and Cut Green Beans








Cool morning, about 43 degrees. Had an early morning doctors appointment. My 4 month checkup of Sugar, Cholesterol, and such. Came back home for breakfast then ran a couple of errands for myself and Mom. Hoveround called this afternoon to confirm I'll be getting a new Hoveround Mobility Chair Thursday. For dinner tonight I prepared a Buffalo Terres Major Steak w/ Smashed Potatoes and Cut Green Beans.








I prepared one of my favorite cut of Steak, the Wild Idea Buffalo Terris Major Steak. It’s become one  of my favorite cuts of Buffalo because it just always so tender and a taste and flavor that's hard to beat. I had the Steak in the freezer so I let it thaw overnight in the fridge. To prepare it I started by brushing it lightly with Extra Virgin Olive Oil and seasoning it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet in canola Oil. Cooked it over medium heat about 4 minutes per side. It came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo but this is my favorite. Topped it with some Sautéed Mushrooms.






 For one side I prepared some Smashed Potatoes using Baby Gold Potatoes. To prepare them I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn, Dill, and Parsley. Mixed until all were coated. I then boiled them for 30 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon and continued to smash and mix and serve. Then I heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.










Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil

Autumn Pear Salad from Jennie - O Turkey

Here's a perfect side for all your Fall Dishes, Autumn Pear Salad. It's off the Jennie - O Turkey website.  http://www.jennieo.com/



Autumn Pear Salad
Crisp greens, red onion, blue cheese and fresh pears tossed in balsamic vinaigrette.



Ingredients
4 cups mixed salad greens
1 red onion, thinly sliced
½ cup crumbled blue cheese
2 pears, cored and cut into bite-size pieces
½ cup balsamic vinaigrette


Directions
In serving bowl, toss together salad greens, red onion, blue cheese, pears and balsamic vinaigrette. Serve immediately.



Nutritional Information
Calories 100 Fat 7g
Protein 2g Cholesterol 5mg
Carbohydrates 8g Sodium 280mg
Fiber 2g Saturated Fat 2g
Sugars 5g



http://www.jennieo.com/recipes/881-Autumn-Pear-Salad

Wild Idea Buffalo Recipe of the Week - Stew Meat and Buffalo Shanks

No recipe this week but a little on 2 of the items that you can purchase directly from the Wild Idea Buffalo website, Buffalo Stew Meat and Buffalo Shanks.  http://wildideabuffalo.com/





Stew Meat:

Our ready to use stew meat is super convenient! Rinse stew meat and pat dry. In heavy skillet over medium high heat add 1 tablespoon olive oil. Season the stew meat with salt and pepper and sauté until browned. (Do in two batches for best browning results). Add braising liquid of choice and bring to a boil. Cover and reduce heat to a simmer. Braise for 30 minutes or until meat is tender. Great for soups, stews, or stroganoff.


Buffalo Shanks:

Bison Shanks are best when braised. Use to make Osso Bucco by braising in white wine or prepare using the Short Rib Recipe. The marrow is also a coveted delicacy and wonderful smeared on toast points. Osso Bucco recipe enclosed with purchase.



http://wildideabuffalo.com/recipes/buffalo-basics/

Kitchen Hint of the Day!

You can prevent boiled eggs from cracking by using lemon. Just cut a lemon in half, then rub the cut side on the shells before cooking them. You can also add a pinch of salt to the water before to prevent cracks.

Tuesday, October 28, 2014

Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich w/ Campbell’s Creamy Tomato Soup

Dinner Tonight: Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich w/ Campbell’s Creamy Tomato Soup






It was a cloudy and rainy day out today, still warm though it got up to 75 degrees. Cooler weather on the way though. Had to pick Mom up after she dropped her car off for some new tires. From there I ran her to Meijer so she could pick up a few items and back home. Besides that not much going on. I'm still enjoying this year's crop on Washington State Honeycrisp Apples. Best year for Apples that I can remember, so big and juicy! Dinner tonight it’s Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich w/ Campbell’s Creamy Tomato Soup.







A while back I had tried the new Jimmy Dean Delights Smoked Ham Sandwich. I enjoyed it so much I went back and purchased another one and also picked up the Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich, which is what I had for dinner tonight. As the other one just microwave and it's done. Easily fixed and delicious, plus it's only 290 calories and 31 net carbs for 2 mini sandwiches. Topping the Hickory Smoked Turkey Breast is Applewood Smoked Bacon and Sharp Cheddar Cheese on a Honey Wheat Bun. Sounds good, it tastes even better! Jimmy Dean has another winner of a Sandwich along with the Smoked Ham Sandwich. The Bun stayed nice and fresh and all the ingredients worked perfectly and made one delicious sandwich. These are great items to have in your freezer.






Then to go with the Smoked Turkey Sandwich I made some Campbell’s Creamy Tomato Soup. Another microwave product, just heat for 1 minute and 30 seconds and serve. Raised on Campbell’s Soup and still love the products. So for 2 minutes and 45 seconds of microwave I had my dinner, plus no cleanup! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich

DELIGHTS HICKORY SMOKED TURKEY BREAST SANDWICH
A delicious hickory smoked turkey and applewood smoked bacon sandwich makes a stomach happy. Getting two for 290 calories will make you feel over the moon.


* Sharp cheddar cheese and sliced applewood smoked bacon on a country bun
* 24 grams protein
* Fully cooked

Remove sandwiches from carton. DO NOT REMOVE FROM POUCH! Place Sandwiches in pouch, flat side (white side) down near edge of microwave turntable.
Microwave on HIGH as follows: If you don’t know the wattage of your microwave start with 1100 watts and add time if needed. Heating time: 1100 watts: 65-75 seconds; 700 watts: 1 minute 50 seconds- 2 minutes.
Let stand 1 minute, before serving.
Caution: Product will be hot.



To heat one sandwich: Remove sandwich from pouch and wrap in a paper towel. Microwave on HIGH for 35 to 40 seconds or until hot.

For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 160°F prior to eating. Due to differences in cooking equipment, cook times may require adjustment.

Recipes to Trim Your Waistline

Working on trimming the old waistline down a bit? Well from the EatingWell website here's some Recipes to Trim Your Waistline to give you a hand! EatingWell is full of great and healthy recipes, tips, and advice.  http://www.eatingwell.com/




Eat these waist-whittling ingredients to lose weight.
The secret to whittling your waistline with these recipes isn't just that they're low in calories. It's in the ingredients: research suggests that eating more whole grains or including vinegar of any type in your diet may help reduce total body fat and abdominal fat. The combination of protein, fiber and healthy fats in nuts may help ward off weight gain as well. Many of these recipes include two, if not three of these ingredients—whole grains, vinegar and nuts—that can help you to stay trim.




Pecan & Mushroom Burgers
Filled with toasted pecans, vinegar-splashed mushrooms and bulgur, these burgers have an earthy, nutty character that pairs perfectly with the luxurious Blue Cheese Sauce.....





Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.....




* Click the link below to get all the Recipes to Trim Your Waistline



http://www.eatingwell.com/recipes_menus/recipe_slideshows/recipes_to_trim_your_waistline?sssdmh=dm17.763711&utm_source=EWDNL&esrc=nwewd101314

Diabetic Dish of the Week - Tomato and Basil Chèvre Spread

This week's Diabetic Dish of the Week is a Tomato and Basil Chèvre Spread.


Ingredients

 1/3 cup dried tomatoes (not oil-packed)
 Boiling water
 4 ounces soft goat cheese (chevre)
 1/2 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
 3 cloves garlic, minced
 1/8 teaspoon ground black pepper
 2 -3 tablespoons fat-free milk
 Miniature toasts and/or assorted reduced-fat crackers


Directions

 In a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Finely snip tomatoes.
 In a medium bowl, stir together snipped tomatoes, goat cheese, cream cheese, basil, garlic, and pepper. Stir in enough of the milk to make mixture of spreading consistency. Cover and chill for at least 2 hours or up to 4 hours. Serve with miniature toasts and/or crackers.



Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 67 cal., 5 g total fat (3 g sat. fat), 14 mg chol., 126 mg sodium, 2 g carb. (1 g sugars), 4 g pro.

Kitchen Hint of the Day!

Salad Tip....


For the crispest salad, prepare it in a metal bowl and place it in the freezer for one minute before serving.

Monday, October 27, 2014

Panko Crusted Cubed Pork Steak w/ Mashed Potatoes and Boiled Mini Carrots

Dinner Tonight: Panko Crusted Cubed Pork Steak with Peppered White Gravy w/ Mashed Potatoes and Boiled Mini Carrots








Wow, what a beautiful Indian Summer Day out today! Sunny and about 70 degrees. From what they say we'll have 1 more day of warm temps before it gets back to more seasonal weather. By Saturday morning the low could be around 29 degrees and only a high of 41 degrees, big difference! Anyway for dinner tonight I prepared Panko Crusted Cubed Pork Steak with Pioneer Peppered White Gravy w/ Mashed Potatoes and Boiled Mini Carrots.






I bought a couple of packages of Cubed Pork Steak at Kroger the other day, I froze one and having the other one tonight. So I got the big three out 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 drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. Topped it with some Pioneer  Peppered White Gravy. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika and all the other ingredients. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning.






For side dishes I went with Bob Evan’s Mashed Potatoes topped with Pioneer  Peppered White Gravy, my favorite Mashed Potatoes by far. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

"Meatless Monday" Recipe of the Week - Garlic Edamame

It's another "Meatless Monday" and this week's Recipe of the Week is Garlic Edamame. A perfect side dish for your "Meatless Monday" entree. This one comes from the PBS website, which I lot of my recipes do. PBS has a fantastic selection of all types of recipes, so check it out when you can!   http://www.pbs.org/food/recipes/



Garlic Edamame
Recipe courtesy of Fresh Tastes
Garlic Edamame Recipe
This garlicky variation on classic Japanese edamame from Marc Matsumoto of the Fresh Tastes blog will leave you licking your fingers.



Ingredients
1 package frozen edamame (13 ounces)
1 tablespoon sesame oil
8 grams garlic, grated (about 1 large clove)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Directions
In a bowl, whisk the sesame oil, grated garlic, and black pepper together.
Some edamame are precooked and can be heated in the microwave, others need to be boiled. Follow the directions on the package to reheat/cook your edamame.
Make sure your edamame is well drained and then dump them into the bowl with the garlic mixture and toss to coat evenly.
Sprinkle the salt over the edamame and toss again until the salt is evenly distributed.
Serve immediately.
Tips/Techniques
If you like your food spicy, try adding a squirt of your favorite Asian hot sauce to the garlic mixture before tossing it with the edamame.



http://www.pbs.org/food/recipes/garlic-edamame/

One of America's Favorites - the Fortune Cookie


An unopened fortune cookie
A fortune cookie is a crisp cookie usually made from flour, sugar, vanilla, and sesame seed oil with a "fortune" wrapped inside. A "fortune" is a piece of paper with words of wisdom, an aphorism, or a vague prophecy. The message inside may also include a Chinese phrase with translation or a list of lucky numbers used by some as lottery numbers, some of which have become actual winning numbers.

Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being "introduced by the Japanese, popularized by the Chinese, but ultimately ... consumed by Americans."





As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan, and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei and are still sold in some regions of Japan, especially in Kanazawa, Ishikawa as the lucky items to start Happy New Year. Some said that it's sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

Most of the people who claim to have introduced the cookie to the United States are Japanese, so the theory is that these bakers were modifying a cookie design which they were aware of from their days in Japan.

Makoto Hagiwara of Golden Gate Park's Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s. The fortune cookies were made by a San Francisco bakery, Benkyodo.

David Jung, founder of the Hong Kong Noodle Company in Los Angeles, has made a competing claim that he invented the cookie in 1918. San Francisco's mock Court of Historical Review attempted to settle the dispute in 1983. During the proceedings, a fortune cookie was introduced as a key piece of evidence with a message reading, "S.F. Judge who rules for L.A. Not Very Smart Cookie". A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco. Subsequently, the city of Los Angeles condemned the decision.

Seiichi Kito, the founder of Fugetsu-do of Little Tokyo in Los Angeles, also claims to have invented the cookie. Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan. According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas. Thus Kito's main claim is that he is responsible for the cookie being so strongly associated with Chinese restaurants.

Up to around World War II, fortune cookies were known as "fortune tea cakes"—likely reflecting their origins in Japanese tea cakes.

An opened fortune cookie


Fortune cookies moved from being a confection dominated by Japanese-Americans to one dominated by Chinese-Americans sometime around World War II. One theory for why this occurred is because of the Japanese American internment during World War II, which forcibly put over 100,000 Japanese-Americans in internment camps, including those who had produced fortune cookies. This gave an opportunity for Chinese manufacturers.

Fortune cookies before the early 20th century, however, were all made by hand. The fortune cookie industry changed dramatically after the fortune cookie machine was invented by Shuck Yee from Oakland, California. The machine allowed for mass production of fortune cookies which subsequently allowed the cookies to drop in price to become the novelty and courtesy dessert many Americans are familiar with after their meals at most Chinese restaurants today.





Rumors that fortune cookies were invented in China are seen as false. In 1989, fortune cookies were reportedly imported into Hong Kong and sold as "genuine American fortune cookies". Wonton Food attempted to expand its fortune cookie business into China in 1992, but gave up after fortune cookies were considered "too American".



Hot fortune cookies being folded around paper fortunes.


There are approximately 3 billion fortune cookies made each year around the world, the vast majority of them used for consumption in the United States. The largest manufacturer of the cookies is Wonton Food Inc., headquartered in Brooklyn, New York. They make over 4.5 million fortune cookies per day. Another large manufacturer are Baily International in mid-west and Peking Noodle in the Los Angeles area. There are other smaller, local manufacturers including Tsue Chong Co. in Seattle, Keefer Court Food in Minneapolis and Sunrise Fortune Cookie in Philadelphia. Many smaller companies will also sell custom fortunes.




Fortune cookies, while largely an American item, have been served in Chinese restaurants in Australia, Brazil, Canada, France, Germany, India, Italy, Mexico, United Kingdom, Finland, as well as other countries.





Kitchen Hint of the Day!

Homemade Potato Chips....



Salt homemade potato chips by putting them in a paper bag with salt and shaking. This way, the salt is evenly distributed and the paper absorbs the excess grease. Save calories wherever you can!

Sunday, October 26, 2014

Fried Chicken Tenders w/ Multi - Grain Medley and Cut Green Beans

Today's Menu: Fried Chicken Tenders w/ Multi - Grain Medley and Cut Green Beans







I believe we have our Indian Summer going on here in west Chester. They say it's usually after the first frost, most of our area had their first one Tuesday morning. Then about a day later the temps started climbing, a high of around 68 today. Then they're calling possibly for record highs near 80 degrees for the next few days. So this might be our last blast of heat. Not much going on today, got some housework done and settles in for another afternoon of Football, NFL this time. For dinner tonight I prepared Fried Chicken Tenders w/ Multi - Grain Medley and Cut Green Beans.






I used Kroger Simple Truth Natural Chicken Tenders. I seasoned the Tenders with, McCormick Perfect Pinch Parmesan Herb Seasoning, Sea Salt, and Ground Black Pepper. Then I got some Low fat Buttermilk and poured a cup of it in a plastic container and mixed about 5 shakes of Frank's Red Hot sauce into it, mixing well. I then added my Chicken Tenders to it, sealed it and set it in the fridge to marinate. When it came time to prepare them I removed them from the marinade, shaking off any excess of the Buttermilk mix. I laid them on a large dish that I had already added Shake and Bake Seasoned Panko to. Rolled the Tenders in the Panko until all sides were covered with Panko Crumbs. Let them sit a few minutes and I used a large skillet, I sprayed with Pam w/ Olive Oil Spray and added 2 tablespoons of Canola Oil to. Heated the skillet on medium heat. After Oil was heated I added my Tenders. I cooked them about 5 minutes per side until golden brown and 165 internal temperature. They came out delicious! The seasoning was spot on and the Buttermilk and Hot Sauce mixture gave it a fantastic taste. The Panko gave it a beautiful crust. As they say "Winner, Winner Chicken Dinner".






For one side dish I tried a new one, Minute Multi-Grain Medley. I seen this advertised the other day and it looked and sounded great so I picked up a box of it at Walmart yesterday. It has Brown Rice, Thai red Rice, Wild Rice, and Quinoa. Now that's a good combo of Grains! The box contains 4 - 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir.  Add oil if desired.  Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat.  Fluff with fork and serve! Easy to prepare and makes one excellent side dish. Another staple for side dishes. Plus it's only 160 calories and 31 net carbs. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Minute Multi-Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten free 100% whole grains and is ready in only 10 minutes.  The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice - also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass.  It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced "KEEN-wah") – is a small, light-colored round grain, similar in appearance to sesame seeds.  It cooks up light and fluffy.  The protein in quinoa is a complete protein as it contains all nine essential amino acids.


This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices.  Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.

Directions
1 -Do NOT use bag for cooking.  COMBINE water and contents of one bag in medium saucepan and stir.  Add oil if desired.  Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 - BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 - REMOVE from heat.  Fluff with fork.


Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]
Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
    Saturated Fat 0g 0
    Trans Fat 0g
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
    Fiber 2g 8
    Sugars 0g
Protein 4g



http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

Bad Foods You Should Be Eating

"Bad" Foods You Should Be Eating? Read all about at the Eatingwell website, and enjoy the "Bad" Food!




Bad Foods You Should Be Eating

Some healthful foods have gotten bad reps they just can’t shake. Do you avoid peanut butter because you think it's super-fattening? Have you banned egg yolk because you're concerned about your heart health? Get the good truth about these and more “misunderstood” foods and why you should eat them—in moderation, of course.




Peanut Butter

The bad rep: Peanut butter is super-fattening.

The good news: Peanut Butter is high in fat but that doesn’t mean it’s fattening. (Gaining or losing weight, and body fat, basically comes down to balancing calories.) That said, peanut butter is a concentrated source of calories, so you don’t want to go overboard. But you don’t need to eat tons to feel satisfied: just a tablespoon (90 calories) or two of peanut butter goes a long way. Plus, peanut butter provides protein and folate, a B vitamin important for the healthy development of new cells....




Eggs

The bad rep: A significant source of dietary cholesterol, egg yolks are off-limits for those concerned about heart health.

The good truth: Medical experts now emphasize that saturated fats and trans fats are bigger culprits in raising blood cholesterol than dietary cholesterol is. Plus, eggs are super-satisfying: in one study, people who ate a scrambled-egg-and-toast breakfast felt more satisfied, and ate less at lunch, than they did when they ate a bagel that had the same number of calories. Egg yolks contain lutein and zeaxanthin, compounds that research links with reduced risk for age-related macular degeneration (AMD), the leading cause of blindness in people over 50.....




*Click the link below to get all the Bad Foods You Should Be Eating


http://www.eatingwell.com/nutrition_health/nutrition_news_information/bad_foods_you_should_be_eating?sssdmh=dm17.763711&utm_source=EWDNL&esrc=nwewd101314

Kitchen Hint of the Day!

Making your own Cream of Tomato Soup, here's a tip from Elsie to help out!



Cream of Tomato Soup can be tricky to make from scratch. To keep it from curdling, add the ingredients in the right order: Pour the tomato base into the milk instead of the milk into the tomato base. Stirring a small amount of flour into the milk also helps.

Saturday, October 25, 2014

Flatout Flatbread Light Italian Herb Pizza - Turkey Pepperoni, Turkey Sausage, Olives,...

Today's Menu: Flatout Flatbread Light Italian Herb Pizza - Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms






Another chilly morning, around 39 degrees. Cloudy and about 68 degrees for the day. Went to Walmart early this morning and picked up a few items for tonight's dinner then stopped by the bank and home for the day. Got the cart out briefly, but the wind was kind of chilly so I wasn't out long on it. Then settled in for an afternoon of College Football. For dinner tonight Pizza, a Flatout Flatbread Light Italian Herb Pizza - Turkey Pepperoni, Turkey Sausage, Olives.







For my Pizza Pie/Crust I used a Flatout Flatbread Light Italian Herb. A fantastic tasting Flatbread that has only 90 calorie and 5 net carbs! For my sauce I used Ragu Pizza Sauce. My toppings were Sargento Reduced fat Shredded Mozzarella Cheese, Hormel Turkey Pepperoni, Jennie - O Sweet Italian Turkey Sausage, Anchovies, Sliced Mushrooms, Sliced Black Olives, and Sliced Green Olives. Then to prepare it, it couldn't be easier. I preheated the oven on 400 degrees. I first crumbled the Jennie-O Turkey Sausage and fried it until it was no longer pink and heated through. Put the crumbles on a plate lined with a paper towel to get what little excess oil there was left on it. Placed the Flat Bread on cookie sheet that I sprayed with Pam With Olive Oil Spray. Topped with the Ragu Pizza Sauce, then added the remaining toppings. Just bake at 400 till cheese starts to brown. And you have yourself one tasty and healthy Pizza! This is one great healthy version of a Pizza. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.








Flatout Flatbread Light Italian Herb

90 Calories
43% Fewer Calories than 2 slices of wheat bread+
High Fiber
9g Protein
74% Fewer Net Carbs* than 2 slices of wheat bread
Made with 100% WholeWheat
Whole Grain approved, 8g or more per serving

*Flatout Light Italian Herb (7g Net Carbs) Has 74% Fewer Net Carbs than 2 Slices of Wheat Bread (27g Net Carbs)
+2 Slices of Wheat Bread = 157 Calories (58g)
1 Flatout Light Italian Herb = 90 Calories (53g)


Nutrition Facts
Serving Size 1 flatbread (53 g)
Per Serving % Daily Value*
Calories 90
Calories from Fat 23
Total Fat 2.5g  4%
Saturated Fat 0g  0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 210mg  9%
Potassium 0mg 0%
Carbohydrates 16g  5%
Dietary Fiber 9g  36%
Sugars 0g
Protein 9g


http://www.flatoutbread.com/products/flatout-wraps/flatout-light/light-italian-herb/

Top Diabetic Chili Recipes

The Fall weather and tailgating, it just all seems to go together. Add Chili to the mix and it's perfect! From The Diabetic Living On Line website it's the Top Diabetic Chili Recipes!




Top Diabetic Chili Recipes
Chili is a delicious and healthful dish that's easy to make for a perfect weeknight meal or game-day crowd-pleaser. These diabetic recipes are loaded with veggies and fiber-filled beans for a nutritional bonus.




Farro and Vegetable Chicken Chili
Farro is a tasty alternative when pasta and rice become boring standbys. Farro is a grain that is gluten-free and filled with fiber. One serving of this chili will give you 5 grams of fiber and large dose of vitamin A.....




Chipotle Pork Chili
Filled with sweet peppers, chile pepper, salsa, onion, and garlic, this slow cooker chili has a kick your taste buds will love. Plus, it provides 16 percent of your daily need for potassium -- a nutrient that is often inadequate in American diets.......




* Click the link below to get all the Top Diabetic Chili Recipes



http://www.diabeticlivingonline.com/diabetic-recipes/soup/top-chili-recipes?sssdmh=dm17.764069&esrc=nwdlo101414

Kitchen Hint of the Day!

Save those Shells....


When you peel shrimp save shells. Boil in water about 20 minutes. Strain and freeze  for use as fish stock.

Friday, October 24, 2014

Turkey Bacon and Muenster Cheese Turkey Burger w/ Baked Fries

Today's Menu: Turkey Bacon and Muenster Cheese Turkey Burger w/ Baked Fries







A beautiful Autumn Day outside today! Sunny and a high of about 61 degrees. Started off with a couple of Jennie - O Turkey Sausage Links, a Golden All Natural Potato Cake, a slice of Toast, and hot cup of Bigelow Decaf Green Tea. A very good start to the day! Did some laundry and got the cart out and spent most of the afternoon riding around and enjoying the day. For dinner tonight it's a Turkey Bacon and Muenster Cheese Turkey Burger w/ Baked Fries.






I’m using the Jennie – O Turkey Burger Patties. Their already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Canola Oil about 8 minutes per side. I served the Burgers on Healthy life Whole Grain Bun and topped the Burger with Jennie - O Turkey Bacon and Kroger Private Selection Muenster Cheese. Love these 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 Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.






Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product



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



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



- See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf






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-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Jennie - O Turkey Recipe of the Week - Holiday Sausage Stuffing Balls

With the Holidays getting closer here's a great recipe to keep on hand, Holiday Sausage Stuffing Balls. It's also this week's Jennie - O Turkey Recipe of the Week - Holiday Sausage Stuffing Balls. It can be found, with all the other delicious and healthy recipes, at the Jennie - O Turkey website.  (http://www.jennieo.com/)




Holiday Sausage Stuffing Balls

Classic stu ffing flavors all rolled up into an impressive little ball.



Ingredients
1 onion, finely chopped
1 Granny Smith apple, peeled and finely chopped
2 tablespoons butter
8 ounces JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
2 cups toasted bread cubes
1 cup crumbled cornbread
1 teaspoon dried sage or poultry seasoning
1 cup chicken broth
4 eggs or 1 cup egg substitute
Directions
Heat oven to 350°F. Spray two 12-cup mini-muffin pans with cooking spray. In large skillet, cook onion and apple in butter 5 minutes or until golden brown, stirring often. Place in large bowl. In same skillet, cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain. Crumble. Add to onion mixture.

Add bread cubes, cornbread, sage, chicken broth and eggs. Stir to combine. Pack stuffing into muffin cups. Bake 20 to 25 minutes or until golden brown. Transfer to cooking rack and let stand 5 minutes. Remove from muffin cups. Serve warm.



Nutritional Information
Calories 40 Fat 2g
Protein 3g Cholesterol 10mg
Carbohydrates 3g Sodium 150mg
Fiber 0g Saturated Fat 1g
Sugars 1g


http://www.jennieo.com/recipes/899-Holiday-Sausage-Stuffing-Balls

Healthy Casserole Recipes to Freeze

Here's more Casserole recipes from the EatingWell website. (http://www.eatingwell.com/)





For busy nights, plan ahead and make a freezable, healthy casserole recipe.
Make a healthy, hearty dinner with one of our freezer-friendly, easy casserole recipes. Our Classic Lasagna and Baked Mac & Cheese are family favorites you can make ahead and freeze for a healthy weeknight dinner. Our chicken casserole recipes, potato casserole recipes and more healthy casserole recipes are recipes for the freezer that make putting a healthy dinner on the table even.





Broccoli, Beef & Potato Hotdish
This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).....





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




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



http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_casserole_recipes_to_freeze?sssdmh=dm17.762981&utm_source=EWTWNL&esrc=nwewtw100714

Kitchen Hint of the Day!

Are you wondering how to freeze fish so that you can prevent freezer burn? Put the fish into a resealable plastic bag, fill the bag with water, press out the air and seal. This just might come in handy for ice fishermen also!

Thursday, October 23, 2014

Cumin Spiced Monster Pork Chop w/ Smashed Potatoes and Roasted Asparagus

Today’s Menu: Cumin Spiced Monster Pork Chop w/ Smashed Potatoes and Roasted Asparagus







Our coldest morning in a while, about 34 degrees. I bought some Silk Light Chocolate Soy Milk the other day and have fell in love with this stuff! Ran some weekly scans on my computer and got my workout in. Then my Mom and myself went to see my Aunt who is in assisted living this afternoon.  For dinner tonight it's a Cumin Spiced Monster Pork Chop w/ Smashed Potatoes and Roasted Asparagus.







I just had one these Monster Pork Chops last week and it was so darn delicious I grabbed another one while at Kroger this morning. The good thing about the Chops is they are so big that there’s plenty leftover for my Breakfast the next morning! To prepare my Chop 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. I had to increase the cooking time due to the size of the Chop. Start by heating the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning both sides. From the stove to the oven and bake at 400° for 20 minutes until the thermometer registered 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!





For one side I prepared some Smashed Potatoes using Baby Gold Potatoes. To prepare them I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn, Dill, and Parsley. Mixed until all were coated. I then boiled them for 30 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon  and continued to smash and mix and serve. Been too long since I've had these. Then I some Asparagus Spears leftover so I prepared some Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Then just bake them at 400 degrees for about 10 minutes. Hard to beat fresh Asparagus! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Quick Casserole Recipes

Nothing like a good Casserole. So from the website of EatingWell it's, Quick Casserole Recipes.



Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette......




Tuna-&-Tomato Mac & Cheese
Tuna mac & cheese takes a trip to the Southwest with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but if you like, you can keep it mellow by using a 14-ounce can of drained petite diced tomatoes and mild chili powder.....




Green Bean Casserole
This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.....




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


http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_casserole_recipes?sssdmh=dm17.762981&slide=4&utm_source=EWTWNL&esrc=nwewtw100714 

Herb and Spice of the Week - Horseradish

Foliage of the horseradish plant

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. It grows up to 4.9 feet tall, and is cultivated primarily for its large, white, tapered root.

The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.








Horseradish is perennial in hardiness zones 2–9 and can be grown as an annual in other zones, although not as successfully as in zones with both a long growing season and winter temperatures cold enough to ensure plant dormancy. After the first frost in the autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants. The early season leaves can be distinctively different, asymmetric spiky, before the mature typical flat broad leaves start to be developed.





Sections of roots of the horseradish plant



Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor of root.







A bottle of Heinz horseradish sauce

Horseradish sauce made from grated horseradish root and vinegar is a popular condiment in the United Kingdom and in Poland. In the UK it is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes also, including sandwiches or salads. A variation of horseradish sauce, which in some cases may substitute the vinegar with other products like lemon juice or citric acid, is known in Germany as Tafelmeerrettich. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originating in medieval times and mentioned by Shakespeare (Falstaff says: "his wit's as thick as Tewkesbury Mustard" in Henry IV Part II. A very similar mustard, called Krensenf or Meerrettichsenf, is popular in Austria and parts of Eastern Germany.

In the U.S., the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread. Horseradish cream is a mixture of horseradish and sour cream and is served alongside au jus for a prime rib dinner.

The distinctive pungent taste of horseradish is from the compound allyl isothiocyanate. Upon crushing the flesh of horseradish, the enzyme myrosinase is released and acts on the glucosinolates sinigrin and gluconasturtiin, which are precursors to the allyl isothiocyanate. The allyl isothiocyanate serves the plant as a natural defense against herbivores. Since allyl isothiocyanate is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repelling the animal. Allyl isothiocyanate is an unstable compound, degrading over the course of days at 37 °C. Because of this instability, horseradish sauces lack the pungency of the freshly crushed roots.








Compounds found in horseradish have been widely studied for a plethora of health benefits. Horseradish contains volatile oils, notably mustard oil, which has antibacterial properties due to the presence of allyl isothiocyanate. Fresh, the plant also contains average 79.31 mg of vitamin C per 100 g of raw horseradish.

The enzyme horseradish peroxidase (HRP), found in the plant, is used extensively in molecular biology and biochemistry.





Kitchen Hint of the Day!

Thank you Millie for sending this helpful hint!


Have you ever used a recipe where you had to measure shortening and the recipe also called for an egg? Simply break the egg into the measuring cup that you will use for the shortening. Swirl the egg around and then empty the measuring cup. When you pack the shortening into the measuring cup, the shortening will slide right out with no more scraping to get every last bit.

Wednesday, October 22, 2014

Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule

Today's Menu: Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule







A chill in the air this morning, about 38 degrees. Tried a new item for Breakfast this morning, Egg Beater's Egg Whites. Scrambled a serving of it up and served it on a Healthy Choice Whole Grain English Muffin with a couple of Johnsonville Turkey Breakfast Sausage Links.Love the Egg Whites! Ran a couple of errands for Mom and stopped by Kroger for her. For dinner tonight it's a Chicken Bacon Ranch Pasta w/ Baked Sourdough Mini Boule.







Found this recipe on a Pillsbury recipe email the other day. Another one of those can't wait to make it recipes! The original version is very high in calories and carbs so I had to reduce both. So I used Ronzoni Smart Taste Rotini, Kroger Deli Rotisserie Whole Chicken, Kraft Lite Classic Ranch Dressing, Jennie - O Turkey Bacon, and Sargento Shredded Reduced Fat 4 Cheese Italian. The original recipe and ingredients is at the end of the post.






To prepare it start by preheating the oven on 400 degrees. The recipe calls to microwave the dish but I prefer to bake it instead. Cook and drain the pasta as directed on package. Then in a large bowl, mix pasta and remaining ingredients. Put everything in a casserole dish and bake until heated throughout the mix. Then get ready to enjoy! I love my Pasta and I love my Chicken so this dish was perfect for me! Any dish with Bacon in it has to be good and the Cheese and ranch Dressing worked perfect with the other ingredients. Plus I saved a lot of the calories and carbs from the original recipe. I also baked a Mini Boule of Sourdough Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Make-Ahead Chicken Bacon Ranch Pasta
Need to cook from the pantry tonight? This pasta gets dinner on the table in less than 30 minutes and is packed with flavors your family will love.


Ingredients

1 lb uncooked rotini pasta
3 cups shredded or pulled deli rotisserie chicken
1 bottle (16 oz) ranch dressing
1 cup crisply cooked and crumbled bacon (9 to 11 slices)
2 cups shredded Italian cheese blend (8 oz)


Steps
1 - Cook and drain pasta as directed on package.
2 -In large microwavable bowl, mix pasta and remaining ingredients.
3 - Microwave uncovered on High 1 to 2 minutes or until cheese is melted and mixture is hot and steaming.
4 - To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. Cook and drain pasta as directed on package. In large bowl, mix pasta, chicken, dressing and bacon. Divide mixture between pans. Top with cheese. Spray pieces of foil large enough to cover pans with cooking spray. Cover pans with foil, sprayed side down. Place foil-covered pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw pan(s) overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 40 to 50 minutes or until instant-read thermometer inserted in center of mixture reads 165°F. If baking from frozen, bake 60 to 75 minutes.
Use whatever shape pasta you'd like for this recipe, from macaroni to rigatoni!

If you don't have cooked bacon hanging around, the packaged precooked variety makes a nice stand-in.


Nutrition Facts

Serving Size: 1 Serving

Calories760 Calories from Fat 410
Total Fat 46g
Saturated Fat 12g, Trans Fat 1/2g, Cholesterol 100mg, Sodium 1310m g, Total Carbohydrate 53g
Dietary Fiber 3g,  Sugars 3g, Protein 34g% Daily Value*


http://www.pillsbury.com/recipes/make-ahead-chicken-bacon-ranch-pasta/80d39497-ff60-49fa-92f1-3b1248b3139b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_10_21_2014

Wild idea Buffalo Recipe of the Week - Cilantro Skirt Steaks with Roasted Corn Relish

This week's Wild idea Buffalo Recipe of the Week is Cilantro Skirt Steaks with Roasted Corn Relish. If you've never tried the Wild Idea Buffalo Cilantro Skirt Steaks you are in for a treat, the most delicious Skirt Steak I've ever had! It's another great recipe from Jill O'Brien of Wild Idea Buffalo. http://wildideabuffalo.com/



Cilantro Skirt Steaks with Roasted Corn Relish


Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut –  making it a great, go to dinner item when time is tight. Add a quick sauté  of Roasted Corn Relish and grilled potatoes and dinner is served!



Cilantro Skirt Steaks with Roasted Corn Relish (serves 4)
This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor.



Ingredients:
1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak
4 – cups Roasted Corn Relish
Halved cherry tomatoes


Preparation:
1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade.
2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals.
3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling.
4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing.
5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish.  Garnish with halved tomatoes. Pass remaining relish with meal.



Roasted Corn Relish Ingredients:
3 – cups fresh corn kernels, about 4 ears of corn
2 – tablespoons olive oil
1 – red onion, diced
1 – red bell pepper, diced
1 – jalapeno pepper, diced
3 – garlic cloves, minced
2 – teaspoons cumin
1 – teaspoon coriander
2 – limes, juiced, about ¼ cup
¼ cup cilantro, chopped
1 – teaspoon salt


Preparation:
1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly blackened, about 4 minutes.
2) Transfer roasted corn into a bowl.
3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally.
4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate.
5) Season with salt, adjusting to taste.
Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips.


http://wildideabuffalo.com/2014/cilantro-skirt-steaks-with-roasted-corn-relish/






16 oz. Cilantro Lime Skirt Steak

With so much summer fun to be had, Jill's favorite go to, ready to grill, pre-marinated steak is the Cilantro Lime Skirt Steak. The fresh citrus flavors compliment the meats rich sweetness. Perfect for a simple summer meal.


http://buy.wildideabuffalo.com/collections/pre-marinated-steaks/products/cilantro-lime-skirt-steak