Sunday, November 30, 2014

Spaghetti and Meatballs


Today’s Menu: Spaghetti and Meatballs







Finally starting to feel better today! The soreness and cough have all but gone away and even woke up hungry! Made a Scrambled Egg, Turkey Sausage, Wheat Toast, and a hot cup of of Bigelow Decaf Green Tea. Now if I can just get Mom and dad healthy. Dad is still in the hospital, and Mom possibly should be. I would have to call in the SWAT to get her there though, very stubborn lady. She is some what better but still has an upset stomach. I did make Mom some soup for her lunch and soup and a Turkey Sandwich for dinner. For my dinner I prepared 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.  I always prepare extra Meatballs so I can make a Meatball Subs with them. 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 Jello Sugar Free Dark Chocolate Pudding.






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 diverticulitis, 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%

Diabetic Sweet Potato Recipes

Diabetic Sweet Potato Recipes from the Diabetic Living On Line website.  http://www.diabeticlivingonline.com/



Diabetic Sweet Potato Recipes
Sweet potatoes are a healthy and tasty vegetable to add to your diet. These colorful spuds are loaded with vitamin A and potassium. Plus, they're inexpensive, leaving your budget intact this holiday season.





Sweet Potato Pie
Put down the pumpkin -- make sweet potato pie instead. This lovely pie features cinnamon, nutmeg, and vanilla flavors, plus a dollop of whipped dessert topping.....




Turkey and Sweet Potato Chowder
Canned soups can't compare to this creamy chowder. Filled with corn and chunky sweet potatoes, one serving gives you 4 grams of fiber....




*Click the Link below to have all the Diabetic Sweet Potato Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-sweet-potato-recipes?sssdmh=dm17.770399&esrc=nwdlo111814

Kitchen Hint of the Day!

To make your own celery flakes just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container.

Saturday, November 29, 2014

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

Dinner Tonight: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich







Still suffering from the side effects of the flu. This one had kicked my butt! I'm still real sore, feels like somebody beat my ribs and chest are with a ball bat. Mom is no better still, I've been trying to get her to eat more. Then dad is about the same in the hospital, no change in him either. My appetite is finally somewhat back and was ready for a hot meal. For dinner a simple but warming and hearty dinner, Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ a Grilled Ham and Swiss Cheese Sandwich.






For my Grilled Ham and Cheese Sandwich I used Kroger Private Selection Wild Flower Honey Sliced Ham. I’ve been using this ham for a while now. It’s 70 calories and 2 carb per serving (3 Slices). For the Cheese I used 2 slices of Sargento Ultra Thin Swiss. My Cheese Brand of choice for about any dish or sandwich. The Swiss is only 40 calories a slice. For a topping spread I used Litehouse Lite Thousand Island Dressing and Dip (70 calories and 4 carbs per serving). Incredibly flavorful dressing and it’s the Lite version. I served it on a couple of slices of Klosterman Wheat Bread (70 calories and 13 net carbs). To prepare just layer you Ham and Cheese on the Bread and then Butter the top and bottom of sandwich, with I Can’t Believe It’s Not Butter. Then I grilled it on a flat top grill sheet till each side was toasted a golden Brown.







I also used my favorite Potato Soup, Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits. Love this Soup, it’s nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can’t be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it’s only 190 calories and 19 net carbs. A good meal for an Autumn Day or any Day for that matter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.










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


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

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

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

Directions

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

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


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

Saturday's Chili - Chile Chicken Chili

This Saturday's Chili recipe comes from the All Recipes web site, Chile Chicken Chili. Just an endless selection of recipes on All Recipes. Made with  Chicken, Cannellini Beans, and Salsa Verde. Enjoy!    http://allrecipes.com/?prop24=PN_Logo


Chile Chicken Chili

INGREDIENTS:
1 rotisserie chicken, skinned and boned,
meat pulled into large chunks
2 (16 ounce) jars salsa verde (green
salsa)
1 (28 ounce) can tomato puree
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and ground black pepper to taste
2 (15 ounce) cans cannellini beans,
drained
1 (16 ounce) package frozen sweet
white corn
1 (16 ounce) bag frozen bell pepper
strips
1 white onion, chopped



DIRECTIONS:
1. Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.



Nutrition Information
Servings Per Recipe: 8
Calories: 370
Amount Per Serving
Total Fat: 7g
Cholesterol: 62mg
Sodium: 1173mg
Amount Per Serving
Total Carbs: 48.8g
    Dietary Fiber: 9.2g
Protein: 28.9g


http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=232323&origin=detail&servings=8&metric=false

Kitchen Hint of the Day!

Have you ever wondered how restaurants serve very tender, moist chicken breasts all the time? They submerge the breast in buttermilk for 3-4 hours under refrigeration before cooking.

Friday, November 28, 2014

Domino's Pizza

Today's Menu: Domino's Pizza







I know Pizza, with all these leftovers. Pizza is about the only thing that sounded good. As Thanksgiving wore on the worse Mom, Dad, and Myself started to feel. This will teach me not to brag about not getting sick! Dad didn't even have any of the Thanksgiving Dinner. About nightfall Mom and Dad were both getting worse. Then about 9:30 last night my Dad fell and he was so weak we couldn't get him up so we to call an ambulance which took him on to the hospital. Me or Mom couldn't even go with him because we were both feeling so bad, that and the local hospitals are telling people no visitation if you're showing signs of the flu. So dad will be there 2 or 3 days before coming home. No injury from the fall but real weak from the flu. Mom is a little better and about the same. Which leads to tonight's dinner Pizza.






Leftovers did not sound good in way. I wasn't real hungry and Mom suggested a Pizza. So I ordered a Medium  Hand Tossed Pizza Pizza with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, Black Olives, Green Olives. I still have no appetite and only had one slice, Mom ate well for the first time in a couple of days. No dessert tonight, back to bed for me.

Jennie - O Turkey - Recipe of the Week - Turkey Caesar Wraps

This week's Jennie - O Turkey - Recipe of the Week is a Turkey Caesar Wraps. It's made with JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, or this would work with any leftover Turkey from the Big Meal. It's only 300 calories per serving. Happy Thanksgiving everyone!   http://www.jennieo.com/


 Turkey Caesar Wraps


Ingredients
4 tablespoons Ceasar dressing
4 (8 to 10-inch) tortillas
12 leaves romaine lettuce
12 ounces chopped JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli
1 (7-ounce) jar roasted red peppers, drained and chopped
½ cup finely grated Parmesan cheese


Directions
Spread dressing on one side of each tortilla. Place lettuce, turkey breast, red peppers and cheese on tortillas.

Tightly roll up to secure filling.



Nutritional Information
Calories 300 Fat 15g
Protein 23g Cholesterol 45mg
Carbohydrates 21g Sodium 900mg
Fiber 2g Saturated Fat 3g
Sugars 4g


http://www.jennieo.com/recipes/28-Turkey-Caesar-Wraps






DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast
The taste you want without the sodium. A wonderful alternative if you or your loved ones are on a sodium-reduced diet.


http://www.jennieo.com/products/49-DELI-FAVORITESR-Oven-Roasted-Reduced-Sodium-Turkey-Breast

Kitchen Hint of the Day!

A good way to prepare fish is also super quick and tasty. Wrap your fillets individually in foil, adding a bit of chopped onion, salt and pepper, a sprig of dill, and a drizzle of olive oil. Bake for 30 minutes in a 350 degree oven, then unwrap for a tender, flavorful dinner.

Thursday, November 27, 2014

Thanksgiving Dinner

Today's Menu: Thanksgiving Dinner






Happy Thanksgiving Everyone! Hope you all had a wonderful day. Well I've been taking care of my parents the last few days, both have the flu that's been going around. Now, I have it! It was bound to happen and I rarely get the flu, but I have it now. All you can do is work through it! For Dinner Tonight, Thanksgiving Dinner.








Last month I had posted that Jennie -O had sent me a free 12 - 13 lb. Jennie - O Oven Ready Whole Turkey, and today we put that Bird to use! It goes straight from your freezer to the oven, no thawing needed! How easy is this! It comes sealed in a Fool Proof Cooking Bag. Start by preheating your oven to 375 degrees.  Just place it in a roasting pan, put 6 - 1/2" slits in the top of the bag, and let that Bird Roast. Roast the turkey until a meat thermometer inserted into the center of the breast reaches 170°F, it also has a Pop -Up  Thermometer inserted in it. When it was done I let the Turkey rest for 15 minutes.  What a Turkey! Seasoned perfectly, moist, and just bursting with flavor! Thanks again to Jennie - O Turkey!







For sides we used Bob Evan's Mashed Potatoes, Deviled Eggs, Baked Sweet Potatoes, home canned Green Beans, and I heated up some rolls for Mom and Dad. For dessert later Mom had baked an Apple Pie and also a Chocolate Pie, using Splenda Sugar. Again hope all of you had a fantastic Thanksgiving, take care!










Jennie - O OVEN READY™ Whole Turkey
No time for thawing? Jennie-O® OVEN READY™ Turkey can go directly from your freezer to your oven, no thawing needed.
View this How-To Video to learn more about the ease of OVEN READY™ Turkey, and locate an OVEN READY™ Turkey in the freezer section of your grocery store.


Product Features:
* Gluten Free
* Preseasoned
* Comes sealed in our Fool-Proof® cooking bag
* With Gravy Packet



Cooking Instructions:
OVEN COOKING METHOD:
Preheat oven to 375 °F.
Remove frozen turkey from white outer package.
Do not remove turkey from FOOL PROOF. cooking bag.
Place in a roasting pan with at least 2" high sides.
Note - Do not increase oven temperature, cooking bag may melt at higher temperatures.
Cut six 1/2 inch slits in top of FOOL PROOF. cooking bag.
Pull bag up and away from turkey, to release vacuum.
Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast the turkey until a meat thermometer inserted into the center of the breast reaches 170°F.
Note - Meat temperature increases rapidly during last hour of cooking.
Let turkey rest 15 minutes, cut open top of oven bag.
Watch out for hot steam and juices.
Heat gravy as directed on pouch.

APPROXIMATE OVEN ROASTING TIMES IN 375°F. OVEN TEMPERATURE:
11-12 lbs 4-1/4 to 4-1/2 hours.
12-13 lbs 4-1/2 to 5 hours.



Nutritional Information
Serving Size 112 g Total Carbohydrates 1 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 50 Sugars 0 g
Total Fat 6.0 g Protein 20 g
Saturated Fat 2.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 60 mg Iron 4%
Sodium 460 mg Calcium 2


http://www.jennieo.com/products/111-OVEN-READY%E2%84%A2-Whole-Turkey

Happy Thanksgiving!



Happy Thanksgiving Everyone!

Herb and Spice of the Week - Melissa Officinalis (Lemon Balm)

Melissa officinalis Lemon balm

Melissa officinalis, known as lemon balm, balm or balm mint, is a perennial herb in the mint family Lamiaceae, native to south-central Europe, North Africa, the Mediterranean region, and Central Asia.

It grows to 70–150 cm tall. The leaves have a gentle lemon scent, related to mint. During summer, small white flowers full of nectar appear. It is not to be confused with bee balm (which is genus Monarda). The white flowers attract bees, hence the genus name Melissa (Greek for 'honey bee'). Its flavor comes from citronellal (24%), geranial (16%), linalyl acetate (12%) and caryophyllene (12%).










In North America, M. officinalis has escaped cultivation and spread into the wild.

Lemon balm seeds require light and at least 20°C (70°F) to germinate. Lemon balm grows in clumps and spreads vegetatively, as well as by seed. In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. Lemon balm grows vigorously and should not be planted where it will spread into other plantings.





Melissa officinalis 


Lemon balm is often used as a flavoring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies. It can be used in fish dishes and is the key ingredient in lemon balm pesto. It might be a better, healthier preservative than butylated hydroxy anisole in sausages.








Melissa (M. officinalis) essential oil

In the traditional Austrian medicine, M. officinalis leaves have been prescribed for internal (as tea) or external (essential oil) application for the treatment of disorders of the gastrointestinal tract, nervous system, liver, and bile.

Lemon balm is the main ingredient of Carmelite Water, which is still for sale in German pharmacies.

Lemon balm essential oil is very popular in aromatherapy. The essential oil is commonly codistilled with lemon oil, citronella oil, or other oils.




Kitchen Hint of the Day!

Looking for a way to sneak some Onions in a recipe so the kids don't know...



Liquefy onions in a blender before adding to your tomato sauce so kids won’t see the onion and will eat them. You can use a blender, a food processor, or any chopper you prefer.

Wednesday, November 26, 2014

Salmon Patties w/ Mac & Cheese and Sour Dough Mini Boule

Dinner Tonight: Salmon Patties w/ Mac & Cheese and Sour Dough Mini Boule





Well I'm playing doctor today, Mom and Dad both have the flu! I've not shown signs yet, hopefully I won't. They wanted McDonald's for Breakfast so I went there for them this morning. I also stopped by Kroger and picked up a couple of flu remedies and some Hall's Cough Drops for them. Caught up on some laundry and took care of the parents, long day! For dinner tonight I prepared Salmon Patties w/ Mac & Cheese and Sour Dough Mini Boule.





I haven't had Salmon Patties in quite some time. I used a can of Kroger Brand Salmon, Egg Beater's, a couple of shakes of Frank's Hot Sauce, Dried Parsley, and Zesta Saltine Crackers. In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture into patties and pan fried them in extra Virgin Olive Oil on medium heat. Fried until cooked through and golden brown on both sides. Been way too long since I've had these, try to have them a bit more often!




For one side I heated  up a Stouffer’s Classic Mac & Cheese Mac Cup. Frozen individual Mac Cups, just microwave and serve. Finally a great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. Then I baked the rest of the Sour Dough Bread Mini Boule. For dessert later a Del Monte Sugar Free Diced Peaches Cup. Hope everyone is ready for Thanksgiving, and have a Happy Thanksgiving!






Stouffer’s Classic Mac & Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac & Cheese Mac Cups are just the right size of delicious Stouffer’s Mac & Cheese.

Stouffer’s Classic Mac & Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup


http://www.stouffers.com/products/detail.aspx?id=11406&c=0

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

It's a 2 for 1 special for the Wild Idea Buffalo Recipe of the Week! This week it's a Grilled Sirloin Tip or Top Round Roast and for dessert Sour Cream Dutch Apple Pie. Dinner and dessert all from Jill O'Brien of Wild Idea Buffalo. Happy Thanksgiving everyone!






Grilled Sirloin Tip or Top Round Roast


Grilled Sirloin Tip or Top Round Roast
By: Jill O'Brien



Serves 8
This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night.

INSTRUCTIONS:

Pierce the sirloin tip or top round roast with a fine-tipped fork.
Place in marinade of your choice & let rest 1 hr. at room temperature.
Refrigerate up to 48 hours.
Remove from marinade, and pat excess marinade off with a paper towel.
Let rest at room temperature 2 hours before grilling or roasting.
Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each.
Move roast to medium heat and cover grill.
Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°.
Remove from oven and place on platter.
Cover with foil and allow roast to rest for 5 to 10 minutes.
Slice thinly against the grain.
Temperature Guide–Internal temperatures of meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.


http://wildideabuffalo.com/2012/grilled-sirloin-tip-or-top-round-roast/





Sour Cream Dutch Apple Pie (Serves 10)

Pie Crust

Ingredients:

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

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

Apple Filling

Ingredients:

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

Ingredients:

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

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

Frangelico Carmel Sauce

Ingredients:

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

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


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

One of America's Favorites - Thanksgiving Dinner

A traditional Thanksgiving dinner

The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered on a large roasted turkey. The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition the Pilgrims received these foods from the Native Americans. However, many of the classic traditions attributed to the first Thanksgiving are actually myths later introduced.







According to what traditionally is known as "The First Thanksgiving," the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. William Bradford noted that, "besides waterfowl, there was great store of wild turkeys, of which they took many." Many of the foods that were included in the first feast (except, notably, the seafood) have since gone on to become staples of the modern Thanksgiving dinner.

The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.

A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.

The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee.






Oven roasted turkey

Turkey being the most common main dish of a Thanksgiving dinner, Thanksgiving is sometimes colloquially called “Turkey Day.” In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one third of all turkey consumption occurring in the Thanksgiving-Christmas season, and a per capita consumption of almost 18 pounds (8.2 kg). The Broad Breasted White turkey is particularly bred for Thanksgiving dinner and similar large feasts; its large size (specimens can grow to over 40 pounds) and meat content make it ideal for such situations, although the breed must be artificially bred and suffers from health problems due to its size.

Most Thanksgiving turkeys are stuffed with a bread-based mixture and roasted. Sage is the traditional herb added to the stuffing (also called dressing), along with chopped celery, carrots, and onions. Deep-fried turkey is rising in popularity, a deep-fried Thanksgiving turkey can be prepared using a propane deep fryer outdoors. When deep-frying a turkey it must be completely thawed and patted dry for safety. Attempting to fry frozen or partially frozen turkeys can result in a boiling liquid expanding vapor explosion due to the high water content of the turkey. When frying a turkey outdoors using a propane turkey fryer the following safety measures should be followed including avoiding oil spillover by not overfilling the pot, turning off the flame when lowering the turkey into oil, frying outside away from the home, garage, and other structures including wooden decks. A grease fire approved fire extinguisher should also be nearby in case of accidental fire. A Thanksgiving turkey can also be fried in an alternative infrared turkey fryer which uses no oil. Infrared turkey fryers can be purchased from many retailers including many big box stores, home improvement warehouse stores, and directly from the manufacturer online. In more recent years it is also true that as the wild population of turkeys has rebounded in most of the US, some will hunt and dress their turkey in the woods and then freeze it until meal preparation.


Butterball, a national turkey producer, runs a well-known hotline (the "Turkey Talk Line") for those who need assistance cooking a turkey.







Non-traditional foods other than turkey are sometimes served as the main dish for a Thanksgiving dinner. Ham is often served alongside turkey in many households. Goose and duck, foods which were traditional European centerpieces of Christmas dinners before being displaced, are now sometimes served in place of the Thanksgiving turkey. Sometimes, fowl native to the region where the meal is taking place is used; for example, an article in Texas Monthly magazine suggested quail as the main dish for a Texan Thanksgiving feast. John Madden, who appeared on television for the NFL Thanksgiving Day game from 1981 to 2001, frequently advocated his fondness for the turducken, deboned turkey, duck and chicken nested inside each other then cooked. In a few areas of the West Coast of the United States, Dungeness crab is common as an alternate main dish, as crab season starts in early November."Similarly, Thanksgiving falls within deer hunting season in the Northeastern United States, which encourages the use of venison as a centerpiece. Sometimes a variant recipe for cooking turkey is used; for example, a Chinese recipe for goose could be used on the similarly-sized American bird. Vegetarians or vegans may have a tofu-based substitute; a Field Roast, which is a wheat-based product; or a special seasonal dish, such as stuffed squash. In Alaskan villages, whale meat is sometimes eaten. Irish immigrants have been known to have prime rib of beef as their centerpiece since beef in Ireland was once a rarity; families would save up money for this dish to signify newfound prosperity and hope.

In the United States, a globalist approach to Thanksgiving has become common with the impact of immigration. Basic "Thanksgiving" ingredients, or the intent of the holiday, can be transformed to a variety of dishes by using flavors, techniques, and traditions from their own cuisines. Others celebrate the holiday with a variety of dishes particularly when there is a crowd to be fed, guest's tastes vary and considering the financial means available.







Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper.



A Thanksgiving meal in New England

Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is "incomplete" without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; sweet potatoes; mashed potatoes; dumplings; noodles; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore); peas and carrots; bread rolls; cornbread (in the south and parts of New England); or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie.

There are also regional differences as to the stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey's giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.

Other dishes reflect the region or cultural background of those who have come together for the meal. For example, many African Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie, while some Italian-Americans often have lasagne on the table and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyah; the two holidays are usually in close proximity and on extremely rare occasions overlap. It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn. In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo. Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entree centerpieces such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent set the table with lefse, (Lefse is a traditional soft, Norwegian flatbread.)







The beverages at Thanksgiving can vary as much as the side dishes, often depending on who is present at the table and their tastes. Spirits or cocktails sometimes may be served before the main meal. On the dinner table, unfermented apple cider (still or sparkling) and/or wine are often served. Pitchers of sweet tea can often be found on Southern tables. Beaujolais nouveau is sometimes served, as "Beaujolais day" falls before American Thanksgiving.

From Wikipedia, the free encyclopedia


Have a Happy Thanksgiving Everyone!



Kitchen Hint of the Day!

Tomatoes added to roasts will help tenderize them naturally. They contain an acid that works well to break down meats.

Tuesday, November 25, 2014

Oven "Fried" Breaded Pork Chops w/ Mashed potatoes and Cut Green Beans

Dinner Tonight: Oven "Fried" Breaded Pork Chops w/ Mashed potatoes and Cut Green Beans







I saw this recipe on a daily email I receive from Skinnytaste.com A fantastic site that's just loaded with tips, ideas, and healthy recipes! This one, a healthy version of an Oven "Fried" Breaded Pork Chops. I'll need the following ingredients; center cut boneless pork chops, fat trimmed (5 oz each), sea salt (I used Sea Salt instead of Kosher Salt), Egg Beater's (Instead of Eggs), beaten, panko crumbs, crushed cornflakes crumbs (I used Bran Flakes instead of Corn Flakes), grated Parmesan cheese, sweet paprika, garlic powder, onion powder,  chili powder, and black pepper. The original recipe from  Skinnytaste.com is for 6 pork Chops, I prepared 2 Pork Chops and used 1/4 of the amount of the ingredients. The original recipe along with it's web link is at the bottom of the post.






To prepare the Chops I preheated the oven to 425°F. Using a nonstick baking sheet, that i covered with foil and lightly sprayed with with Pam Cooking Spray. I seasoned the chops on both sides with tsp sea salt. Combined the panko, cornflake crumbs, Parmesan cheese, sea salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl. Place the beaten egg in another. Dip the pork into the Egg Beaters, then crumb mixture.  Place on the prepared baking sheet and repeat with the remaining chop. Lightly spray a little more Pam on top of the Chops and bake in the oven for 20 minutes.The thickest part of the Chop should read between 155 and 165 degrees, using a meat thermometer. I took mine out at 160 degrees. It's another one of those Keeper Recipes! It's got a fantastic crust to it with the Bran Flakes and Panko Bread Crumbs and the Chop came out tender and moist. The seasoning was a perfect blend of all the spices. My favorite Pork recipe is the Cumin Spiced Recipe but this rates a strong second.
 







For one side I prepared some Bob Evan's Mashed Potatoes and heated up a small can of Del Monte Cut Green Beans. I also baked a Sour Dough Bread Mini Boule. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Oven "Fried" Breaded Pork Chops
Servings: 6 • Size: 1 chop • Old Points: 7 pts • Points+: 7 pts
Calories: 378 • Fat: 13 g • Carb: 8 g • Fiber: 0 g • Protein: 33 g • Sugar: 1 g
Sodium: 373 mg • Cholesterol: 120 mg


Ingredients:

6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

Directions:

Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.

Season pork chops on both sides with 1/2 tsp kosher salt. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.

Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.  Place on the prepared baking sheet and repeat with the remaining chops.

Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.





http://www.skinnytaste.com/2014/11/oven-fried-breaded-pork-chops.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+weightwatcherspointsrecipes+%28Skinnytaste%29

Diabetic Dish of the Week - Deviled Eggs with Curried Crab

Kick your Deviled Eggs up a couple of notches with this weeks Diabetic Dish of the Week  Deviled Eggs with Curried Crab. With Cayenne Pepper, Curry Powder, and Crab Meat you know you got a winner dish here. Plus they're only 70 calorie and 2 carbs per serving!




Deviled Eggs with Curried Crab
Ingredients

8 hard-cooked eggs
1/4cup light mayonnaise dressing or salad dressing
1 tablespoon finely chopped green onion
1 teaspoons flavored mustard (such as Dijon-style mustard or horseradish mustard)
1/4teaspoon salt
1/4teaspoon cayenne pepper
1 tablespoons purchased mango chutney
3 tablespoons light mayonnaise dressing or salad dressing
1/2teaspoon curry powder
1/2cup cooked crabmeat (about 2-3/4 ounces)
 Desired garnishes (such as paprika, finely chopped sweet pepper, snipped fresh chives, sliced or chopped toasted almonds, and/or cracked black pepper) (optional)


Directions

Halve the hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a quart-size resealable plastic bag combine egg yolks, the 1/4 cup mayonnaise dressing, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper. Seal bag. Gently squeeze the bag to mix ingredients until smooth. Snip off one corner of the bag; pipe egg yolk mixture into egg white halves. (Or in a small bowl combine egg yolks, the 1/4 cup mayonnaise dressing, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper; mash and stir with a fork until well mixed. Spoon into a decorating bag fitted with a star tip; pipe into egg white halves.)

Cut up any large pieces of chutney. In a small bowl combine chutney, the 3 tablespoons mayonnaise dressing, curry powder, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon cayenne pepper. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill for at least 1 hour or up to 2 hours. If desired, garnish with desired garnishes. Makes 16 appetizers.


* The egg yolk mixture may be made a day ahead and stored, covered, in the refrigerator. Wrap and store egg white halves separately.


Nutrition Facts (Deviled Eggs with Curried Crab)
70 kcal cal., 5 g fat (1 g sat. fat, 113 mg chol., 142 mg sodium, 2 g carb., 4 g pro.
Percent Daily Values are based on a 2,000 calorie diet

5 Diet Tips for Surviving Holiday Parties

With the Holiday Seasons here, the parties start also. Which can be tough on your diets and to eat right. Never fear, EatingWell is here! 5 Diet Tips for Surviving Holiday Parties, and it's all from the EatingWell website.



Learn how to eat at holiday parties to save nearly 2,000 calories and still have fun!
The holidays are a whirlwind of parties and happy hours. Every event may seem like an excuse to splurge, but the consequence just might be the worst kind of post-party affliction: a food hangover. These 5 tips to save calories are so easy to follow you won’t even miss that extra scoop of creamy dip.



1. Rest Up
Rest up the night before a holiday fête by getting at least seven hours of sleep. A recent study found that after a short night’s sleep adults ate about an extra 300 calories and tended to choose higher-fat, higher-calorie foods. When women lack sleep they may feel less full after eating, while men tend to have an increased appetite. By getting your zzzs, you’ll save calories and make healthier choices.



* Click the link below to get all 5 Diet Tips for Surviving Holiday Parties


http://www.eatingwell.com/nutrition_health/nutrition_news_information/5_diet_tips_for_surviving_holiday_parties?sssdmh=dm17.769856&utm_source=EWDNL&esrc=nwewd111714

Kitchen Hint of the Day!

Thank you to Connie R. for passing this one one along!

Put vegetables in water after the water boils — not before — to be sure to preserve the vegetables' vitamins.

Monday, November 24, 2014

Biscuits and Gravy w/ Turkey Sausage Links

Dinner Tonight: Biscuits and Gravy w/ Turkey Sausage Links




It was our warmest morning in quite sometime, 60 degrees. But the wind started whipping up with gusts up to 50 mph and temperatures dropping through the day into the 40's. Had some local flooding in areas, a whole lot of rain throughout the night and early morning. Had to take the car in for some repairs. I've got a rattle that's getting louder, so I'll wait and see how much this will cost. Tonight for Dinner another Breakfast, I prepared Biscuits and Gravy w/ Turkey Sausage Links.







The Breakfast I had prepared for Dinner the other night was so good I thought I would whip up another Breakfast for Dinner. This time I made Biscuits and Gravy w/ Turkey Sausage Links. I used Pillsbury Grands JR. Biscuits. They're about half the size of the Pillsbury Grands Biscuits, but fewer calories. To prepare them just bake them at 400 degrees for about 10 minutes and done. As the Biscuits were baking I got my other 2 items ready.







I prepared a packet of Pioneer Peppered White Gravy Mix. For this, just boil 1 1/2 cups of water. Add the mix to a 1/2 cup of cold water, and mix. When the water starts boiling add your Mix and stir until it thickens up and remove from heat and serve. I topped my Biscuits with the Gravy. Now I have some Biscuits and Gravy going on! Then for a side I heated up some Johnsonville Breakfast Turkey Sausage Links. I was out of the Jennie - O Turkey Sausage Links so it was Johnsonville to the rescue! Just heat these for 8 minutes on medium high heat and they're ready. Excellent tasting Sausage Link, as are all Johnsonville Sausages. Biscuits and Gravy with Turkey Sausage Links, Dinner is served! Starting to like this Breakfast for Dinner Menu! For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip free.








Johnsonville Turkey Fully Cooked Breakfast Sausage

Lighten your breakfast with Johnsonville Fully Cooked Turkey Sausage. Ready in 30 seconds and with 70% less fat, these breakfast sausages help you eat smarter without missing the Johnsonville flavor you love. These Fully Cooked Breakfast Sausages are a smart way to save time and lose inches!


COOKING DIRECTIONS

These products are fully cooked and ready to eat out of the package or be prepared to your liking!

1 - Place refrigerated sausage links in a nonstick skillet.
2 - Cover skillet.
3 - Heat for 8-10 minutes over medium heat or until heated through, turning occasionally.


STORAGE

For optimum freshness, keep refrigerated and prepare within 3 days of purchase, otherwise freeze for up to 30 days.


NUTRITION FACTS
Serving Size: 2 links (45g)
Servings per Container: 6
Calories: 70
Calories from Fat: 30
% Daily Value *
Total Fat: 3.5 g 5%
Saturated Fat: 1 g 5%
Trans Fat: 0 g 0%
Total Cholesterol: 30 mg 11%
Sodium: 340 mg 16%
Total Carbohydrates: 2 g 1%




http://www.johnsonville.com/lines/fully-cooked-breakfast-sausage.html?gclid=CjwKEAiAqMajBRCdjejki6yjuDwSJACQeVukVY-2cTjg3FBjb7gkw7gKW6d7q28DHbtqe8yrQbPkBRoCIErw_wcB





Pillsbury Grands! Jr Golden Layers Buttermilk Biscuits:
* Grands! taste, junior size
* Makes 5 flaky biscuits


Nutrition Facts
Serving Size 34 G
Servings Per Container 5
Amount Per Serving
Calories 100
Calories From Fat 35
% Daily Value
Total Fat 4 G 6
Saturated Fat 1.5 G 7
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 360 Mg 15
Total Carbohydrate 14 G 5
2Sugars 2 G
Protein 2 G


http://www.pillsbury.com/products/biscuits/grands-jr-biscuits

One of America's Favorites - Turkey Meat

A roast turkey prepared for a traditional U.S. Thanksgiving meal.

Turkey meat is the meat from turkeys, typically domesticated turkeys. It is a popular poultry product used in a number of culturally significant events as well as for everyday nourishment.







Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold just as ground beef, and is frequently marketed as a healthy alternative to beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.

Wild turkeys, while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is "dark" (even the breast) with a more intense flavor. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor.

A large amount of turkey meat is processed. It can be smoked and as such is sometimes sold as turkey ham or turkey bacon, which is widely considered to be far healthier than pork-based bacon. Twisted helices of deep fried turkey meat, sold as "turkey twizzlers," came to prominence in the UK in 2004 when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners.

Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). The value of a single turkey egg is estimated to be about $3.50 on the open market, substantially more than an entire carton of one dozen chicken eggs.





Roast turkey


Turkeys are traditionally eaten as the main course of Thanksgiving in the United States and Canada, and at Christmas feasts in much of the rest of the world (often as stuffed turkey). It was eaten as such as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season. While the tradition of turkey at Christmas spread throughout England in the 17th century, among the working classes it became common to serve goose, which remained the predominant roast until the Victorian era.

In the UK in 2009, 7,734,000 turkeys were consumed on Christmas Day.

After World War II, cheap imported turkey tail became popular in Samoa. Because the cut is so fatty, to combat obesity it was banned from 2007 to 2013, only allowed back when Samoa joined the World Trade Organization.

Turkey with mole sauce is regarded as Mexico's "national dish".







Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is necessary because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills prior to serving.

In some areas, particularly the American South, they may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.







Turkey contains more protein per ounce than other meats. The white meat of turkey is generally considered healthier than dark meat because of its lower saturated fat content, but the nutritional differences are small. Turkey is reputed to cause sleepiness, but holiday dinners are commonly large meals served with carbohydrates, fats, and alcohol in a relaxed atmosphere, all of which are bigger contributors to post-meal sleepiness than the tryptophan in turkey.





Roast turkey served with salad, sauces and sparkling juice.


For Thanksgiving in the United States and Canada, turkey is typically served stuffed or with dressing (on the side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans.

When eaten at Christmas in the United Kingdom, turkey is traditionally served with winter vegetables including roast potatoes, Brussels sprouts and parsnips. Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or "pigs in blankets").

Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing may either be used to stuff the turkey (as the name implies), or may be cooked separately and served as a side dish.


A roast turkey prepared for a traditional U.S. Thanksgiving meal.
Roast turkey
Roast turkey served with salad, sauces and sparkling juice. On the left is a log cake.

"Meatless Monday" Recipe of the Week - Roasted Hen of the Woods

Here's a recipe for Meatless Monday that I've never heard of, Roasted Hen of the Woods! It's this week's "Meatless Monday" Recipe of the Week, and it's from the PBS website. As I've been telling you, you have to check this site out as it's loaded with great recipes and tips.  http://www.pbs.org/food/recipes/


 Roasted Hen of the Woods

Hen of the Woods is a mushroom variety with a robust earthy aroma.


Ingredients
300 grams maitake mushrooms
5 sprigs thyme, minced
3 tablespoons olive oil
flaked sea salt (such as Maldon)
black pepper


Directions
Put the oven rack in the middle position and preheat the oven to 300 degrees F (150 C). If you have a convection oven, use the convection mode.
Trim any tough bits of stem or growing medium off the bottom and then shred the mushrooms into small clusters. Put them in a bowl and toss with the olive oil and thyme.
Line the clusters up in a single layer on a sheet pan and roast until the mushrooms are golden brown and crisp around the edges (50-60 minutes).
Sprinkle with salt and pepper to taste and serve immediately.


http://www.pbs.org/food/recipes/roasted-hen-woods/

Kitchen Hint of the Day

To whiten kitchen appliances that have begun to yellow, apply a mixture of 1/2 cup bleach, 1/4 cup baking soda and 4 cups warm water. Let set for 10 minutes before rinsing and drying.

Sunday, November 23, 2014

Jimmy Dean Delights Smoked Ham Sandwich w/ Campbell’s Creamy Tomato Soup

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







 A little rain overnight, but it was in the 40's this morning. Partly cloudy afternoon but it was in the 50's, so not bad. Cooler weather with rain moving in though for next week. Went to kroger early for some Bread and Milk and back home for the day. Sat back and watched the NFL Football all afternoon. For dinner tonight it’s Jimmy Dean Delights Smoked Ham Sandwich w/ Campbell’s Creamy Tomato Soup.






It was a microwave dinner tonight! I tried the new Jimmy Dean Delights Smoked Ham Sandwich a while back and became an instant fan of them. It comes frozen with two slider size sandwiches. They have 2 or 3 different ones but I’m going with the Smoked Ham Sandwich tonight. It’s 2 Ham Sandwiches with Sharp Cheddar Cheese on a Pretzel Roll. It comes in a microwavable steam package. Just heat for 75 seconds and serve! The Ham, Pretzel Bun, and Cheese all tasted great and is only 290 calories for both Sandwiches. It's definitely a good one to have in your freezer.





Then to go with Ham and Cheese 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 Smoked Ham Sandwich
Enjoy two ham and cheese sandwiches on pretzel buns for 290 calories. Because two hams are better than one.



* Smoked ham and sharp cheddar cheese on a pretzel rollJimmy Dean delights Smoked Ham Sandwich
* 17 grams protein
* 2 sandwiches; 290 calories
* Fully cooked
Always follow heating instructions. Keep frozen until ready to use.
Prepare from frozen.
Due to differences in microwave ovens, heating times may vary.





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.


http://www.jimmydean.com/products/sandwiches/delights-smoked-ham-sandwich#preparation

Kitchen Hint of the Day!

Save some time by...



Since many recipes call for both salt and pepper, keep a large shaker filled with a mixture of both — 3/4 salt and 1/4 pepper is a good combination.

Simple Chicken Dinner Recipes

If your looking for Simple Chicken Dinner Recipes, look no further! From the EatingWell website, 40 Simple Chicken Dinner Recipes. Enjoy!   http://www.eatingwell.com/



Simple Chicken Dinner Recipes


Chicken Cordon Bleu, Arroz con Pollo and more simple chicken dinner recipes.
Chicken is the perfect start of so many simple, delicious dinners. Chicken breast is always a favorite for anyone counting calories or fat. But don’t despair if you love dark meat—it’s is a better source of iron than white meat and stays wonderfully moist during cooking. Shake up your chicken dinner routine with these easy chicken stew recipes, chicken stir-fry recipes, chicken tenders recipes and more simple chicken dinners.






Pineapple-Teriyaki Chicken
Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.....




Quick Chicken Cordon Bleu
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.




Spring Chicken & Barley Soup
You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas.




* Click the link below to get all the Simple Chicken Dinner Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/simple_chicken_dinners?sssdmh=dm17.766807&utm_source=EWTWNL&esrc=nwewtw110414

Saturday, November 22, 2014

Breakfast at Dinner: Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast

Dinner Tonight: Breakfast for Dinner - Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.






The day started off with a light freezing rain. A lot of accidents early this morning and a lot roads were shutdown. By 10:00 this morning it was 35 degrees and everything melted. Turned to a decent day, mostly sunny and about 50 degrees. Puttered around the house doing a few things and then an afternoon of College Football. For dinner tonight Breakfast! I prepared a Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.







A good Breakfast for Dinner tonight sounded like a winner, and it was! I've been having a light Breakfast lately, so I've been wanting a full and healthy Breakfast. So tonight for dinner that's what I had, Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.






 I used a Wild idea Buffalo 5 oz. Petite Sirloin, the finest cuts of Buffalo around! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. Heated up a small skillet on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil as it was heating up. I then pan fried the Buffalo Sirloin, fried it about 4 minutes per side. It came out a perfect medium rare, nice char on the outside and a little pink in the middle. As I've said before Wild Idea Buffalo is most delicious tasting Buffalo Steak there is, bar none! I switched from using Beef to Buffalo several years ago. For me Beef doesn't come close to Buffalo, not to mention it's healthier than Beef also.






To go with my Steak I prepared one Egg Sunny Side Up, a serving of Simply Potatoes Hash Browns, and 2 slices of Toasted Klosterman Wheat Bread (Buttered with I Can't Believe It's Not Butter). Now this is a Breakfast! The Wild Idea Buffalo Steak ties everything together. Sometimes Breakfast is makes a mighty fine Dinner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.









Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak


Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.





http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaksSteakhouse






Wild idea Buffalo Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.


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

Slow Cooker Chicken Recipes

Break out that slow cooker! Some delicious and healthy Slow Cooker Chicken Recipes. It's from the Diabetic Living On Line website.  http://www.diabeticlivingonline.com/




Slow Cooker Chicken Recipes
Versatile and healthy, chicken adds a wonderful dimension to the dinner table. We've provided several delectable ways to fix it so you'll never lose inspiration. Best of all, these recipes can be made in the slow cooker, so there's less work, faster cleanup, and more time to enjoy outside of the kitchen.




Chicken Chili
A lighter take on classic chili, this slow cooker recipe is sure to fill you up. Protein-packed chicken and kidney beans leave you feeling full while keeping this dish to 23 grams of carb per serving......




* Click the link below to see all the Slow Cooker Chicken Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/slow-cooker-chicken-recipes?sssdmh=dm17.767943&esrc=nwdlo110414

Kitchen Hint of the Day!

Keep your Lettuce fresh.....


Keep iceberg lettuce fresh in the fridge by wrapping it in a clean, dry paper towel and storing lettuce and paper towel in a sealed baggie in the fridge.

Friday, November 21, 2014

Fried Red Snapper w/ Hash Browns and Cut Green Beans

Dinner Tonight: Fried Red Snapper w/ Hash Browns and Cut Green Beans





Another cold but sunny day out. Made a Bob Evan's Pork Sausage Pattie Sandwich for Breakfast this morning, first one I've had in quite a while. After Breakfast got a load of laundry started and then a couple of errands for Mom and back home. For dinner tonight Red Snapper! I prepared Fried Red Snapper w/ Hash Browns and Cut Green Beans.







Some good friends of mine just returned from Florida and brought me a few fillets of Red Snapper they caught while down there, it doesn't get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain's Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain's Lemon Pepper Breading Fish Fri is a perfect pairing.







For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Zatarain’s Lemon Pepper Fish-Fri

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

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

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