Wednesday, December 31, 2014

Dinner Tonight: Domino's Pizza





Brrr! It's cold outside, about 19 degrees with a wind chill around 10 degrees. But I can deal with cold as long as we don't get a lot of snow and ice. Had a light Breakfast and worked out to start the day. Then spent most of the day cleaning the computer. Pulled everything out, cleaned and dusted. Then ran some scans and security and deleted some old programs that were taking up space. I got lazy, had a new recipe to try and had the ingredients ready and I got lazy! Tonight the Kitchen is Closed and Hello Domino's!







Well I ordered Domino’s Pizza tonight! A Large Pizza with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, Black Olives, Green Olives, on a Hand Tossed Pizza, I got lazy! Then for Dad he wanted a Steak Hoagie, so I ordered him a Mushroom Delight Steak Hoagie. Both came on time and piping hot and delicious! Sure is nice not to have to cook every night. But I’ll be cooking tomorrow to start the New Year off right! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt. I've got my cell phone charged, the remote ready, and an evening in my recliner, quiet New Year's Eve Here! I wish you all a healthy and prosperous 2015, Happy New Year Everyone!

Hoppin' John

Start the New Year off with a bowl of Hoppin' John!

Hoppin' John is a tasty, Southern black-eyed pea classic.

Recipe Ingredients:

1 pound dried black-eyed peas
1 large onion, peeled and finely chopped
2 tablespoons vegetable oil
1 teaspoon garlic salt
1 teaspoon oregano
5 cups chicken stock
8 cups hot cooked rice

Cooking Directions:

Soak peas overnight with water to cover by 2 inches. Drain peas and set aside.
In large saucepan, sauté onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat.
For each serving, serve 1/2 cup of peas over 1/2 cup rice.
Makes 16 servings.

http://www.cooksrecipes.com/sidedish/hoppin'_john_recipe.html

Wild Idea Buffalo Recipe of the Week - Prairie Oysters /Buffalo Bull Fries

This week's Wild Idea Buffalo Recipe of the Week is Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli. It's from Jill O'Brien of Wild Idea Buffalo. An upcoming Happy New Year to everyone!



Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli
You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant.  Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!



Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli


Ingredients:
2 – packages Wild Idea Buffalo Bull Fries
Water
¾ – cup extra virgin olive oil
¾ – cup rice vinegar
½ – teaspoon chili flake
½ – teaspoon black pepper
¾ – teaspoon salt
8 – sprigs fresh thyme, leaves only
8 – sprigs fresh parsley
1 – lemon, juiced
1 – green onion
2/3 – cup flour
½ – tablespoon onion powder
1 – tablespoon garlic powder
½ – teaspoon cayenne
3 – cups grape-seed or sunflower oil
fresh lemon

Preparation:
1)   In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes.
2)   Drain the bull fries in a colander and rinse under cold water, until room temperature.
3)   While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender.  Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.
4)   Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana.
5)   Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker.
6)   Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.
7)   Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.
8)   Remove the bull fries from the first marinade and place them on cutting board.  Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.
9)   Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.
10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.
11) In a deep medium sized pan, over medium high heat, heat the oil.
12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface. Add half of the batch slowly and carefully so you do not burn yourself.  Use a tong or spoon to move the bull fries’ a round a bit, this will help keep them from sticking together.
13) When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.
14) Place warm bull fries in a serving bowl, and squeeze with a wedge or two of lemon.  Serve with Herbed Lemon Aioli and hot sauce.

Herbed Lemon Aioli

Ingredients:
2 – egg yolks
1 – large garlic clove
½ – teaspoon salt
½ – teaspoon Dijon mustard
1 – teaspoon fresh thyme leaves
3 – fresh parsley sprigs
½ – teaspoon lemon zest
1 – lemon, juiced
1/3 – cup olive oil
pinch cayenne

Preparation:  Place all ingredients in blender, except olive oil, and mix until incorporated. With blender running, slowly add oil in from the top spout, blending to incorporate. Place contents into serving bowl and refrigerate until needed.  Sprinkle with a pinch of cayenne.


http://wildideabuffalo.com/2014/appetizer-recipes-to-the-holiday-party-rescue/

Creative and Quick Dinner Cutlets

From the EatingWell website it's Creative and Quick Dinner Cutlets. http://www.eatingwell.com/




Start with any thin cutlet—turkey, pork, chicken or even some portobello mushroom cutlets—and
you've got the recipe for a speedy dinner.
Cutlets—typically a thin slice of meat cut from the rib section—can be both an efficient weeknight meal and provide an impressive, toast-worthy treat. These modern cutlet-based dinners are not at all diminutive, but ample, and boldly seasoned. These recipes featuring pork, turkey, tofu, steak and more are impressively quick to make because of the thinness of the various cutlets. You can have hearty Skillet Swiss Steak in just half an hour, the cube steak smothered in tomatoes, green pepper and onions. While even thin cuts can sometimes require work to shape up, we have the tips to help you out.



Mushroom- & Cranberry-Stuffed Turkey Cutlets
This quick and healthy turkey cutlet recipe delivers a taste of Thanksgiving in just 40 minutes start to finish. Serve with wild rice pilaf and steamed green beans.....



Pretzel-Crusted Pork Cutlets with Mustard Sauce
Pretzels are an unexpectedly delicious crunchy coating for baked pork chops. To crush the pretzels, place in a large sealable plastic bag and pound with the smooth side of a meat mallet or the bottom of a small skillet or pulse in a food processor until coarsely chopped...




* Click the link below to see all the Creative and Quick Dinner Cutlets



http://www.eatingwell.com/recipes_menus/recipe_slideshows/creative_and_quick_dinner_cutlets?sssdmh=dm17.775660&utm_source=EWTWNL&esrc=nwewtw122314

Kitchen Hint of the Day!

Plan ahead, and save time....

On Sunday evening, plan out some simple weekly meals your family can enjoy during the week. It means you avoid stress and resorting to takeaway on weeknights.

Tuesday, December 30, 2014

Seasoned Haddock w/ Multi Grain Medley and Potato Pancakes

Dinner Tonight: Seasoned Haddock w/ Multi Grain Medley and Potato Pancakes







One busy morning for me to start my day. My Dad was sick all night, so there was a ton of laundry to do. So I got that out of the way and while Mom made Breakfast for her and Dad I ran the vacuum and dusted. Had to get everything done, Dad had a nurse coming over  to check him out and then a physical therapist after that. Busy Morning. Then I ran to Kroger to pick up a couple of prescriptions for Mom. For dinner tonight it was leftovers at it's finest! I had Seasoned Haddock w/ Multi Grain Medley and Potato Pancakes.





I had a couple of pieces of Haddock leftover from the other night that I used for tonight. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. I have I mentioned I love Fish!





Last night I had made some Potato Pancakes, so I heated what was left up for a side dish. I always use Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). Then i also heated up the leftover Minute Whole-Grain Medley, leftover from the other night when I had Haddock.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. Also this time I added some Chopped Pecans to it, made a nice addition to the dish! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

http://www.manischewitz.com/sidesandmixesproducts.html

Diabetic Dish of the Week - Chewy Granola Bars

Here's a Diabetic Friendly Recipe for Chewy Granola Bars!


Chewy Granola Bars

Ingredients

 1 cup low-fat granola
 1 cup rolled oats
 1/2 cup mixed nuts
 1/2 cup white whole wheat flour or whole wheat flour
 1/2 cup raisins
 1 egg, beaten or 1/4 cup Egg Beater's
 3 tablespoons packed brown sugar
 3 tablespoons cooking oil
 3 tablespoons honey
 1/2 teaspoon ground cinnamon


Directions

 Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In  a large bowl combine granola, oats, nuts, flour, and raisins in a large mixing bowl. In small bowl stir together egg, brown sugar, oil, honey, and cinnamon in a small bowl. Add to granola mixture until well coated. Press evenly into the prepared pan.
 Bake in oven to 325 degrees F for 25 to 30 minutes or until lightly browned around the edges. Cool in pan on a wire rack. Use foil to remove from pan, cut into bars.

Nutrition Facts Per Serving:

PER SERVING: 99 cal., 4 g total fat (1 g sat. fat), 9 mg chol., 14 mg sodium, 15 g carb, 1 g fiber, 2 g pro.

Top 50 Healthy Recipes of 2014

It's EatingWell's Top 50 Healthy Recipes of 2014. Check this one out for some healthy and delicious recipes.



Get inspired by our top 50 healthy recipes of 2014.
Celebrate the new year with EatingWell’s best healthy recipes! Our top 50 healthy recipes of 2014 will help you plan your weekly menu and eat healthier in the new year. We’ve included healthy recipes featuring fresh vegetables and fruits from every season, lean protein and healthy whole grains. Try our Asparagus-Mushroom Mini Lasagnas to boost your vegetable intake, Napa Cabbage & Pork Stir-Fry with Peanuts for a weeknight dinner your family will love or Breakfast Blueberry-Oatmeal Cakes for an easy on-the-go breakfast.




Slow-Cooker Honey-Orange Chicken Drumsticks
This slow-cooker chicken recipe makes a perfect alternative to standard tomato-based barbecued chicken. Both kids and adults will devour these drumsticks, doused in a honey-sweetened sauce spiked with orange, ginger and garlic.....



Breakfast Blueberry-Oatmeal Cakes
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.....



Mediterranean Cauliflower Pizza
In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. The Meyer lemon, olive and sun-dried tomato topping adds a sophisticated Mediterranean flavor, but feel free to try more traditional pizza toppings, such as marinara sauce and mushrooms—even pepperoni....




* Click the link below to get the Top 50 Healthy Recipes of 2014


http://www.eatingwell.com/recipes_menus/recipe_slideshows/top_50_healthy_recipes_of_2014?sssdmh=dm17.775660&utm_source=EWTWNL&esrc=nwewtw122314

Kitchen Hint of the Day!

By simply microwaving hard veggies like potatoes and pumpkin for five to eight minutes before putting them in the oven, a lot of time is saved roasting them in the oven.

Monday, December 29, 2014

Buffalo Burger Pattie Melt w/ Potato Pancakes

Dinner Tonight: Buffalo Burger Pattie Melt w/ Potato Pancakes







Another cold morning with a breeze making it feel that much colder! Well another year and another Birthday, and another Birthday Cancer Free! A friend of mine called last night and said as old as we're getting it's time to stop celebrating. I said not me, back in 2001-2003 I was Stage 4 Melanoma and now I'm Cancer Free so every passing year and Birthday is a Celebration! For dinner tonight I prepared a Buffalo Burger Pattie Melt w/ Potato Pancakes.







I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 minutes per side, and done. As my Burger was getting done I toasted 2 slices of Klosterman Wheat Bread. I served my Buffalo Burger on the Toasted Wheat Bread and topped it with a slice of Cracker Barrel Extra Sharp Cheddar and just a dab of Kraft Reduced Mayo w/ Olive Oil. One delicious Sandwich! Anytime when I can use Buffalo I do it and it always turns out delicious!







For a side I made some (Manischewitz) potato Pancakes. I always use Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). For dessert later a Jello Sugar Free Dark Chocolate Pudding.










Wild Idea Buffalo 1/3-Lb Buffalo Burgers

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



http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pac








Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Directions
Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

http://www.manischewitz.com/sidesandmixesproducts.html

One of America's Favorites - Corn relish

Corn relish

Corn relish is a traditional Southern United States family recipe for cooked whole corn kernels, spiced with red and green bell peppers, peppercorns, and equal parts sugar and cider vinegar.

The mixture is placed in glass canning jars and steamed for about 45 minutes in a pressure cooker. During the winter months, canned corn relish is taken from the pantry and opened at the table, given as a garnish or side dish to the typically meat-and-potatoes dinner fare, which in the South, was usually ham and boiled potatoes.

Today, corn relish is simply cooked on the stove, and placed in sterile covered containers and stored in the refrigerator or freezer.

Variations on the recipe include the addition of chopped tomatoes, sliced cucumbers, dill seed, or mustard seed.






Here's one of many Corn Relish Recipes.


Corn Relish

INGREDIENTS:
2 cups whole kernel corn
1/4 cup chopped green bell peppers
1/2 onion, thinly sliced
6 tablespoons sweet pickle relish
1/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons distilled white vinegar
2 tablespoons white corn syrup


DIRECTIONS:
1. In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
2. Transfer the mixture to sterile jars and refrigerate until serving.


Nutrition
Information
Servings Per Recipe: 32
Calories: 17
Amount Per Serving
Total Fat: 0.1g
Cholesterol: 0mg
Sodium: 91mg
Amount Per Serving
Total Carbs: 4.1g
    Dietary Fiber: 0.3g
Protein: 0.3g

http://allrecipes.com/Recipe/Corn-Relish-I/Detail.aspx?event8=1&prop24=SR_Title&e11=corn%20relish&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i3

"Meatless Monday" Recipe of the Week - Marinated Winter Squash

This week's "Meatless Monday" Recipe of the Week is Marinated Winter Squash. And as most "Meatless Monday" Recipes it off the PBS website, which has a fantastic assortment of recipes.   http://www.pbs.org/food/



Marinated Winter Squash


Ingredients
1 cup apple cider vinegar or white vinegar
1 tablespoon sugar
½ teaspoon coarse sea salt or kosher salt, or more to taste
6 cloves garlic, peeled and sliced
1 tablespoon extra- virgin olive oil
2- pound butternut squash
1 cup vegetable oil, or as needed
10 to 20 fresh basil leaves, shredded



Directions
1 - Mix the vinegar, sugar, and ¼ teaspoon salt together in a small saucepan. Let simmer over high heat until the sauce is reduced by half. Remove from the heat, drop in the garlic slices, and let the marinade cool. Stir in the olive oil.
2 - Slice the squash in half lengthwise, and scrape out all the seeds. Peel the halves; with cut side down, cut crosswise into 1/2 inch-thick half-rounds.
3 - Pour a thin layer of vegetable oil into a deep skillet, and set over medium- high heat. When the oil sizzles on contact with the squash, fill the pan with a layer of slices, spaced slightly apart. Fry for about 3 minutes on the first side, then flip the slices over.
4 - Fry on the second side another 2 or 3 minutes, until the slices are cooked through (easy to pierce with the tines of a fork), crisped on the surface, and caramelized on the edges. Lift out the slices with a slotted spoon, draining off oil, and lay them on paper towels.
5 - Sprinkle some of the remaining salt lightly on the hot slices. Fry up all the squash, in batches, the same way. Arrange a single layer of fried squash in the bottom of the marinating dish, and scatter four some of the shredded basil leaves on top. Stir up the marinade, and drizzle a couple of spoonfuls over squash. Continue to layer the squash in the dish, topping each layer of fried slices with basil leaves, and garlic marinade. All the seasonings should be used— drizzle any remaining marinade over the top layer of squash.
6 - Wrap the dish in plastic, and marinate the squash for at least 3 hours, preferably overnight in the refrigerator; let it return to room temperature before serving.


http://www.pbs.org/food/recipes/marinated-winter-squash/

Kitchen Hint of the Day!

To avoid your meatloaf from cracking, try rubbing a small amount of cold water on the top and sides before placing it in the oven.

Sunday, December 28, 2014

Seasoned Haddock w/ Multi Grain Medley and Sliced Carrots

Dinner Tonight: Seasoned Haddock w/ Multi Grain Medley and Sliced Carrots






Cold morning to start with a breeze blowing for a wind chill with it. Had Breakfast and worked out afterwards. Went to Costco to stock up on some bulk items and a few Pharmacy items for Mom and Dad. When are Beef prices going to stop going up? Even at Costco it was way to high for roasts or steaks that I was going to pick up for Mom. i did pick up a big package of Tilapia Fillets, nice size fillets. Also picked up some Canned Vegetables and Cans of Starkist Tuna for the local Free Store and for our Church. Our Church have nights where they Dinners for the Homeless and Needy. For my Dinner tonight I prepared Seasoned Haddock w/ Multi Grain Medley and Sliced Carrots.







I had the Haddock in the freezer so I let it thaw overnight in the fridge. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. It’s a meaty delicious and mild tasting fish. I think I could eat Seafood everyday! And good thing, as expensive as Beef and Pork are getting.







For one side I prepared a bag of the Minute Whole-Grain Medley. I used this for the first time a while back and it instantly became one of my favorites. 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.Also this time I added some Chopped pecans to it, made a nice addition to the dish! I also heated up a small can of Del Monte Sliced Carrots along with a slice of Klosterman Wheat Bread. For dessert later a SO Delicious Dairy Free Minis Vanilla Sandwich.









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







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 the 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

Jennie - O Turkey Product - Extra Lean Seasoned White Turkey Patties

You can see all the delicious and healthy Jennie - O Turkey Products and recipes at the Jennie - O Turkey website.   http://www.jennieo.com/ 



Extra Lean Seasoned White Turkey Patties
Grill, broil or fry these juicy 1/3 pounders as a better choice for your family.



Product Features:
* 95% Fat Free
* All Natural
* Gluten Free

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

GRILL METHOD:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place burger patties on grill rack 4 inches from heat source.
* Grill approximately 15 to 17 minutes turning occasionally (2 - 3 times).
Always cook to well done, 165º F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 140 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 5.0 g Protein 24 g
Saturated Fat 1.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 65 mg Iron 2%
Sodium 270 mg Calcium 0%
Ingredients
WHITE TURKEY, NATURAL FLAVORING, SALT. NO GLUTEN.


http://www.jennieo.com/products/68-Extra-Lean-Seasoned-White-Turkey-Patties

Kitchen Hint of the Day!

I'll have to try this one....

Cottage cheese will remain fresher for longer period of time if you store it upside down in the refrigerator.

Saturday, December 27, 2014

Buffalo Hot Dogs w/ Baked Fries

Dinner Tonight: Buffalo Hot Dogs w/ Baked Fries







Another mild Winter's Day here today. Rainy but around 50 degrees for a high. But colder weather on the way starting next week they say. Had a light Breakfast of an Healthy Life Whole Grain English Muffin topped with some Smuckers Sugarless Blackberry Jam. Not a lot going on today. Ran an errand for Mom and drove over to friends house but they were gone, back home for the day. Buffalo Hot Dogs w/ Baked Fries.







I had ordered the Wild Idea Buffalo – Cheyenne River Gift Bundle, that was delivered to me a few days before Christmas. It contained; 2 – 8 oz. Top Sirloin Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 – 1 lb. Ground Buffalo, 1 – 1 lb. Buffalo Hot Dogs, and an autographed Copy of Buffalo for the Broken Heart by Dan O’Brien. I tried the Hot Dogs once already, and loved them. So I'm having them again tonight for dinner.



I used my Panini Bread Grill Press to grill the Hot Dogs on. Nice grill marks and got the Dogs done just right. The Dogs are well seasoned, nice smoky flavor, and very meaty! Served it on a Healthy Life Whole Grain Hot Dog Bun and topped with French’s Yellow Mustard, fantastic tasting Hot Dog! Served it with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For a dessert later a slice of Apple Pie, made with Splenda, that Mom had made for Christmas! Soooo Good!









Wild Idea Buffalo – 1 lb. Premium Buffalo Hot Dogs

We hit our new Hot Dog Recipe right out of the park! Wild Idea Buffalo’s NEW casing-free Hot Dogs are incredible – one bite and you’ll be hooked!

Wild Idea’s 100% Nitrite Free Premium Buffalo Franks are made from our 100% grass-fed buffalo — no filler, no junk, just mouth watering flavor in every bite. Kids love them and adults do, too.

You won’t find these Premium Buffalo Hot Dogs in your supermarket cooler. They’re only available on our website or directly from our Sales Team in Rapid City, South Dakota.

These Premium Buffalo Franks are meaty, seasoned, smoked, 100% delicious, and will change the way you think about Hot Dogs. It’s time to come back to Hot Dogs.

8 Hot Dogs per 1 lb. package.

Ingredients: Grass-fed Buffalo, Organic Spices: [Black Pepper, Coriander, Garlic Powder, Ground Mustard, Onion Powder, Organic Milk powder (organic skim milk), Paprika, Pure Cane Sugar, Sea Salt] and Cultured Celery Powder.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-hot-dogs

Saturday's Chili - Turkey Chili - Biggest Loser Approved

I've got healthy Chili for my Saturday's Chili, Turkey Chili - Biggest Loser Approved. It's using one of my favorites, JENNIE-O® Extra Lean Ground Turkey Breast. It's a Delicious and Healthy Chili Recipe that's only 210 calories, 2.5g fat, and only 24 carbs (16 net carbs). You can find this recipe and many more on the Jennie - O Turkey website.   http://www.jennieo.com/


Turkey Chili - Biggest Loser Approved


Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 cup chopped onion
1 red bell pepper, cubed
2 cloves garlic, minced
2 jalapeño peppers, seeded and minced, if desired
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon dried oregano leaves
½ teaspoon dried marjoram leaves
¼ teaspoon crushed red pepper flakes, if desired
2 (14 ½-ounce) cans low-sodium whole tomatoes, coarsely chopped
1 (8-ounce) can tomato sauce
1 (14 ½-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro
¼ cup shredded low-fat Cheddar cheese


Directions
In large stockpot, combine ground turkey, onion, bell pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes. Cook turkey mixture as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add beans and cilantro. Cook 10 minutes longer. Top with cheese.



Nutritional Information
Calories 210 Fat 2.5g
Protein 29g Cholesterol 45mg
Carbohydrates 24g Sodium 490mg
Fiber 8g Saturated Fat 0.5g
Sugars 8g



http://www.jennieo.com/recipes/154-Turkey-Chili---Biggest-Loser-Approved

Diabetic Cake Mix Recipes

It doesn't always have to be made from scratch to tast good! So from the Diabetic Living On Line website it's Diabetic Cake Mix Recipes.



Diabetic Cake Mix Recipes
When it comes to baking mixes, you don't have to feel boxed in. Break the mold with these creative and easy sugar-free cake, brownie, and pudding mix recipes.



Bake Outside the Box

Baking mixes are quick and easy when you need dessert in a pinch, but that doesn’t mean you have to commit to the instructions on the back of the box -- especially if you’re on a diabetes meal plan. Mix it up with one of these creative recipes that start with a simple baking mix and end with a delicious, diabetic dessert.



Chocolate Java Ice Cream Cookies

Sugar-free ice cream nestles between two irresistible mocha cookies in this recipe that begins with a package of sugar-free devil's food cake mix. Sure to be a new familyfavorite, the yummy twist on an ice cream sandwich boasts only 127 calories per serving.....



Plum Pudding Cookies

Use lemon-flavor instant pudding mix to make low-carb cookies packed with healthful dried plums and toasted almonds. Cut 6 calories and 2 grams of carb when you make it with a sugar substitute.....



* Click the link below to get all the Diabetic Cake Mix Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/dessert/diabetic-cake-mix-recipes?sssdmh=dm17.775801&esrc=nwdlo122314

Kitchen Hints of the Day!

Thank you to Ally and Tom for passing along these creative uses for Coffee Filters!


1 -Use a coffee filter to prevent splatter when heating something in the microwave, simply place over the top of your food and carry on like normal.

2 - Put under bacon, fries, fried chicken etc. to soak up excess grease.

3 - Strain bacon drippings by pouring them through a coffee filter into a ceramic bowl or mug. The brown bits, grains, etc will stay in the filter. Also works well for recycling frying oil.

4 - Kids food holders for Tacos, Hot Dogs, Pita Sandwiches, etc.

5 - After you are done washing your cast-iron cookware, place a coffee filter in the bottom of the pan and it will absorb moisture and prevent rust.

Friday, December 26, 2014

Today's Menu: Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal

Dinner Tonight: Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal





Started off a cold morning but gradually warmed up to the mid 40's and sunny out. Went to Kroger for a few items to make my dinner tonight. Back home and did a couple of loads of laundry for Mom and helped out cleaning the house. For dinner tonight a couple of new recipes. I prepared Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal.







I received a trial issue of Week Night Menus, from Cuisine At Home Magazines. And it was packed with some great recipe ideas, like the two I'm trying tonight for dinner, Buffalo Sirloin Steak & Mushroom Diane w/ Creamy Cornmeal. I signed up to get the magazine for a year, hopefully all issues will be as good as this one!






I'll need the following to prepare the Steak & Mushroom Diane; Wild Idea Buffalo 8 oz. Sirloin Steak (Seasoned with Sea Salt and Black Pepper), 2 Tbsp Extra Virgin Olive Oil, Saute; quartered Button Mushrooms, 1 small Minced Shallot, Red Pepper Flakes (to taste), Blue Bonnet Light Butter, Swanson Low - Sodium Beef Broth, Dijon Mustard, fresh chopped Parsley, Worcestershire Sauce, and Lemon Juice.  







To prepare; Using a medium size saute pan I seared the Steak in the oil over medium heat until a deep browning, about 4 1/2 minutes per side. Remove the Steak from the pan when done and set aside. In the same pan I sauteed the Mushrooms and the Minced Shallots along with 1/2 Tbsp of Butter. Cooking until the Mushrooms are tender and the moisture in the pan has evaporated. Then I whisk together a 1/2 cup of the Swanson Low - Sodium Beef Broth Dijon Mustard; then deglazed the pan with the Broth mixture. Reduce the heat to medium-low and simmered the Sauce for 5 minutes. Stir in the Parsley, Worcestershire Sauce, Lemon Juice, then returned the Steak and any of the juices to the pan. Simmer until the Sauce thickens, turning the Steak to coat both sides, 2-3 minutes. And we have another one of those "Keeper Recipes!" The Wild Idea Buffalo Sirloin is always delicious but add the Mushrooms and Diane and you have one incredible meal. The Steak and Mushrooms were just bursting with flavor, the Worcestershire Sauce and Lemon Juice are perfect for this dish.







I also made another new dish also from the Week Night Menus magazine, Creamy Cornmeal. To prepare this I'll be using; 1 1/2 cups Swanson Low - Sodium Chicken Broth, 1 1/2 cups 2% Milk, 3/4 cup Yellow Cornmeal, 1/4 cup Maytag Crumbled Blue Cheese, 1/4 cup Heavy Cream, and Sea Salt and Black Pepper to taste. To prepare it you boil the Broth and Milk in a sauce pan over medium heat. Whisk in the Cornmeal and simmer until thickened, whisking often, about 5 minutes. Stir in the Blue Cheese and Heavy Cream; season with Salt. Serving immediately while hot. And another new delicious "Keeper Recipe". This is a really good Cornmeal or Polenta Side Dish. And I love this new Magazine, lot of new recipes I'll be trying. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Dark Chocolate Pudding.

Jennie - O Turkey Recipe of the Week - Hot Turkey Sandwiches

Here's a delicious and healthy way to use all those leftovers after the Christmas Feast. It's this week's Jennie - O Turkey Recipe of the Week, Hot Turkey Sandwiches! It uses your leftover JENNIE-O® Extra Lean Oven Roasted Turkey Breast and Mashed Potatoes. Nothing like leftovers the Jennie - O way!      http://www.jennieo.com/



Hot Turkey Sandwiches


Ingredients
½ cup cranberry sauce
4 slices sourdough bread, toasted
1 pound thinly sliced JENNIE-O® Extra Lean Oven Roasted Turkey Breast, heated
1 cup mashed potatoes, heated
1 cup prepared stuffing, heated
½ cup turkey gravy, heated


Directions
Spread cranberry sauce on bread slices. Place turkey over cranberry sauce. Top turkey with mashed potatoes and stuffing. Pour gravy over potatoes and stuffing


Nutritional Information
Calories 350 Fat 6g
Protein 19g Cholesterol 25mg
Carbohydrates 57g Sodium 990mg
Fiber 3g Saturated Fat 1g
Sugars 15g


http://www.jennieo.com/recipes/431-Hot-Turkey-Sandwiches

Holiday Favorites Made Healthy

From the Diabetic Living On Line website it's,Holiday Favorites Made Healthy



Holiday Favorites Made Healthy
You don't have to pass up your favorite holiday foods! We've slimmed down everything from mashed potatoes and gravy to turkey and green bean casserole. Our festive, diabetes-friendly holiday recipes prove that classic entrees and side dishes don't have to be loaded with fat, calories, and carbs to be enjoyable. Now that's something to be thankful for!



Fresh Green Bean Casserole

Nothing says the holidays like a steaming serving of green bean casserole. By relying on a slimmed-down white sauce, this creamy casserole keeps fat and sodium in check....



Herb-Roasted Turkey and Vegetables

This herb-infused twist on traditional turkey is a flavorful and healthful alternative to a higher-calorie holiday classic.....



Three-Cheese Whipped Potatoes

Serve these sophisticated spuds instead of ordinary calorie-laden mashed potatoes. Loaded with ricotta, cottage, and Gorgonzola cheeses, no one else will know this decadent holiday side is diabetes friendly.....



* Click the link below to see all the Holiday Favorites Made Healthy


http://www.diabeticlivingonline.com/diabetic-recipes/holiday/holiday-favorites-made-healthy?sssdmh=dm17.774620&esrc=nwdlo121614

Kitchen Hint of the Day!

A Salad tip from Janice!


To add some crunch to fruit salads, use almonds and dried banana chips as "croutons."

Thursday, December 25, 2014

Christmas Dinner!

Today's Special Christmas Menu: Baked Half Ham, Green Beans, Mashed Potatoes, Deviled Eggs, and much more!





Christmas Dinner should always be special and ours was! Everything was so delicious and aromas throughout the house that just made your mouth water. For dinner it just myself and Mom and Dad. Some of our relation stopped over at various times during the day and evening. I prepared the meal along with Mom. And as usual she made enough for three families. For our Ham we used an Aldi Appleton Farms Half Ham. You can these Hams at Aldi Stores. These are the best tasting Hams we have ever come across. It's our third year using them and they are just incredible! We had the Ham, Mashed Potatoes Sweet Potato Casserole, Green Beans, Deviled Eggs, Baked Rolls, Cranberry Sauce, Baked Beans, Pecan Pie, Chocolate Pie, need I say more! Enough for three families. Everything was so delicious. I'm keeping it short today, as we had visitors on and off throughout the day and night.




Well I hope your Christmas was a special one! Merry Christmas from my family to yours, and to all a good night!

Orange-Pecan Tea Bread

Another good one from Cooking Light, Enjoy. Merry Christmas!

Orange-Pecan Tea Bread
A small amount of salt in a quick bread or cake batter balances its sweetness.

Cooking Light APRIL 2004

Yield: 14 servings (serving size: 1 slice)


Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chopped pecans, toasted


Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.

Nutritional Information
Amount per serving
Calories: 171  Calories from fat: 29%  Fat: 5.6g  Saturated fat: 0.9g  Monounsaturated fat: 2g  Polyunsaturated fat: 2.4g Protein: 3.2g  Carbohydrate: 27.4g  Fiber: 0.7g  Cholesterol: 31mg  Iron: 1mg  Sodium: 144mg  Calcium: 44mg


http://www.myrecipes.com/recipe/orange-pecan-tea-bread

Herb and Spice of the Week - Mentha (Mint)

Mint leaves

Mentha (also known as mint, from Greek míntha, Linear B mi-ta) is a genus of plants in the family Lamiaceae (mint family). The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known in cultivation.

The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America.

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are white to purple and produced in false whorls called verticillasters. The corolla is two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a nutlet, containing one to four seeds.

While the species that make up the Mentha genus are widely distributed and can be found in many environments, most grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive.








All mints thrive near pools of water, lakes, rivers, and cool moist spots in partial shade. In general, mints tolerate a wide range of conditions, and can also be grown in full sun. Mint grows all year round.

They are fast-growing, extending their reach along surfaces through a network of runners. Due to their speedy growth, one plant of each desired mint, along with a little care, will provide more than enough mint for home use. Some mint species are more invasive than others. Even with the less invasive mints, care should be taken when mixing any mint with any other plants, lest the mint take over. To control mints in an open environment, they should be planted in deep, bottomless containers sunk in the ground, or planted above ground in tubs and barrels.

Some mints can be propagated by seed, but growth from seed can be an unreliable method for raising mint for two reasons: mint seeds are highly variable - one might not end up with what one presupposed was planted, and some mint varieties are sterile. It is more effective to take and plant cuttings from the runners of healthy mints.

The most common and popular mints for cultivation are peppermint (Mentha × piperita), spearmint (Mentha spicata), and (more recently) apple mint (Mentha suaveolens).

Mints are supposed to make good companion plants, repelling pesty insects and attracting beneficial ones. They are susceptible to whitefly and aphids.

Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.






A jar of mint jelly


The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint julep and the mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is L-carvone.

Mints are used as food plants by the larvae of some Lepidoptera species, including buff ermine moths.








Mint was originally used as a medicinal herb to treat stomach ache and chest pains. There are several uses in traditional medicine and preliminary research for possible use in treating irritable bowel syndrome.

Menthol from mint essential oil (40–90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also used in aromatherapy which may have clinical use to alleviate post-surgery nausea.




Mint leaves
A jar of mint jelly: Mint jelly is a traditional condiment served with lamb dishes.

Kitchen Hint of the Day!

Before freezing ground meat, flatten it into a square or into patties, rather than leaving it in a mound. It will thaw faster later

Wednesday, December 24, 2014

Merry Christmas Everyone!

Merry Christmas...


.....and to all a Good Night!

Buffalo Chili Cheese Mac

Today’s Menu:  Buffalo Chili Cheese Mac




Happy Christmas Eve all! Hope all of you are having a good one today! Cloudy and rain on and off with a high in the 50's. Finished wrapping some gifts earlier today. Then helped clean the house, with my new cordless Hoover Vac, which I love using. Had some friends and family stop by throughout the day, good to see everyone. For dinner tonight it's  Buffalo Chili Cheese Mac.







A while back I had made some Buffalo Chili Mac and Cheese and froze the leftovers. So I set the container in the fridge overnight to thaw. A winning dinner combo of Wild Idea Buffalo and Velveeta Cheesy Skillets – Chili Cheese Mac. I used a 1 lb. package of Wild idea Buffalo Ground Round, 99% Lean. I love using Buffalo when ever I can, Buffalo over Beef.







The Cheesy Skillet Dinners kit includes: Pasta, Velveeta Cheese Sauce, and Seasoning pack. All I had to do was add the 2 cups of water and 1 lb. of Ground Buffalo, and 1 can of Joan of Arc Light Red Kidney Beans. Using the Extra Lean Ground Buffalo instead of the Ground Beef you can lower the calorie count by anywhere from 60 – 80 calories! When I last made this last week I used Extra Lean Ground Turkey. As I browned the Buffalo I added Sea Salt, Pepper, and Ground Smoked Cumin for seasoning. It’s ready in about 9 minutes. I then added 1 can of Light Red Kidney Beans, 2 cups of water, the seasoning and the pasta. Simmered for 10 – 12 minutes and added the Velveeta Cheese and your ready for dinner. I’ll leave the instructions at the end of the post. It’s 380 calories and 28 carbs but you can lower the calorie count by using the Ground Buffalo or Ground Turkey as stated above. Love these one pan, quick, easy, and delicious dinners! For dessert later a Del Monte No Sugar Added Peach Chunk Cup.








Wild Idea Buffalo 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.


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







Velveeta Cheesy Skillets Chili Cheese Mac

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets features creamy cheese sauce with pasta and premium seasonings. Make your family smile with ooey gooey Velveeta Cheesy Skillets.

Kraft Dinners Chili Cheese Mac Velveeta Cheesy Skillets:
Made with real cheddar cheese
Just add ground beef

Makes about 5 servings
Ready in about 20 minutes
Velveeta Cheesy Skillets Chili Cheese Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Chili Cheese Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve

Nutrition Facts Velveeta Kraft Cheesy Skillet Chili Cheese Mac
Velveeta – Cheesy Skillets- Chili Cheese Mac W/ 90% Lean Beef
Calories 380
Total Fat 16 g
Saturated 6 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 1 g Protein 27 g
Cholesterol 75 mg
Sodium 830 mg
Potassium 0 mg
Total Carbs 28 g
Dietary Fiber 2 g
Sugars 5 g

http://www.kraftrecipes.com/Products/velveeta-hub.aspx

Garden Harvest Cake

Garden Harvest Cake


Cooking Light APRIL 2009

Yield: 9 servings (serving size: 1 slice)


Ingredients
4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray


Preparation
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Nutritional Information
Amount per serving
Calories: 223  Fat: 9.7g  Saturated fat: 1g  Monounsaturated fat: 4.4g  Polyunsaturated fat: 3.6g  Protein: 3.8g Carbohydrate: 31.4g  Fiber: 1.3g  Cholesterol: 47mg  Iron: 1.2mg  Sodium: 233mg  Calcium: 30mg
Search for Recipes by Nutrition Data


http://www.myrecipes.com/recipe/garden-harvest-cake

Wild Idea Buffalo Recipe of the Week - Bison Carpaccio

Another delicious sounding appetizer recipe for the Wild Idea Buffalo Recipe of the Week,  Bison Carpaccio. It's from Jill O'Brien of Wild Idea Buffalo.   http://wildideabuffalo.com/ 



Bison Carpaccio *pronunciation: car-paht-cho
Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining.


Ingredients:
2 – 10oz. Wild Idea Buffalo New York Strip Steaks
¼ – cup olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – green onions, sliced
2 – tablespoons capers
2 – lemon wedges
sea salt and fresh cracked pepper



Preparation:
1)   Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks.
2)   On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes.
3)   Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side.
4)   Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices.
5)   To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers.

Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.



 http://wildideabuffalo.com/2014/appetizer-recipes-to-the-holiday-party-rescue/

How to Avoid Holiday Weight Gain

It's tough not to add a pound or two  over the Holidays. So to help you with that, from the EatingWell website, it's How to Avoid Holiday Weight Gain.




Tips and tricks for sidestepping the healthy-eating obstacles the season throws your way.
The holiday season can be nutty. Between all the holiday concerts, parties, decorating and entertaining, you may not be quite as in tune with what, and how much, you’re eating. Arm yourself with these stay-healthy strategies to maintain—not gain—weight during the holiday season.



The challenge: Hard-to-resist homemade holiday treats.
Stay-healthy strategy: If decadent holiday treats are your downfall, make room in your diet to eat them. Allow yourself one small treat per day—but plan for it by eliminating something else and be sure to account for the calories. If it’s too tempting to keep treats in your house, say "no thanks" next time or, if you do give in, share some with a friend.



* Click the link below to learn How to Avoid Holiday Weight Gain


http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_to_avoid_holiday_weight_gain?sssdmh=dm17.774187&utm_source=EWDNL&esrc=nwewd121514

Kitchen Hint of the Day!

For best results when you're baking, leave butter and eggs at room temperature overnight.

Tuesday, December 23, 2014

Chicken with Mushrooms w/ Baked Potato and Wheat Bread

Dinner Tonight: Chicken with Mushrooms w/ Baked Potato and Wheat Bread







Started raining last night and continued to the early afternoon today. Lot of rain and a high near 50 degrees. Ran some errands for Mom today then back home. Ran some programs on the computer then for most of the day. For dinner tonight a new one, I prepared Chicken with Mushrooms w/ Baked Potato and Wheat Bread.







The recipe comes Martha Stewart, it was a recipe in our local newspaper a while back that I saved. I only prepared half of the amount that the original recipe was for, so I used only half of what it calls for. To prepare it I'll need; All-Purpose Flour, Thin Cut Chicken Breasts, Sea Salt and Pepper, Extra Virgin Olive Oil, Blue Bonnet Light Butter, Dried Thyme Leaves, Mushrooms, White Wine Vinegar, Swanson Low-Sodium  Chicken Broth, and Chopped Parsley.





Then to prepare the dish was quite easy. I started by putting flour in a shallow dish. Seasoned the Chicken with Sea Salt and Pepper, then coated with flour, shaking off the excess. Then in a large skillet, heated the Extra Virgin Olive Oil and 1 tablespoon Butter over medium-high heat. Cooked the Chicken until browned and cooked through, about 4 minutes per side. Set aside. Reduced the heat to medium, added the Thyme, Mushrooms, and remaining 2 tablespoons Butter, and cooked until softened, about 6 minutes. Then added the Wine Vinegar and Low-Sodium Chicken Broth and cook, stirring, until it reduced by half, about 3 minutes. Season with Sea Salt and Pepper. Return the Chicken to the pan along with any accumulated juices; top with parsley. I let it cool for a couple of minutes and served! This is one of those Keeper Recipes! Just a few Ingredients, easy to prepare, and one winner of a Chicken Dish. The Chicken was seasoned just right and with Mushrooms it was perfect! I think next time I prepare it I'll serve it with a Grain or Rice Dish.







For a side I prepared a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and some I Can't Believe It's Not Butter. I also had a couple of slices of Klosterman Wheat Bread, that I also Buttered. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.










Chicken with Mushrooms


INGREDIENTS

1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley



DIRECTIONS

Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.


http://www.marthastewart.com/925229/chicken-mushrooms