Sunday, May 31, 2015

Mettwurst on Bun w/ Spaetzle with Sage

Dinner Tonight: Mettwurst on Bun w/ Spaetzle with Sage

It's been a very laid back day around the house. Mom and Dad went to Church and then out for a
salad afterwards with friends. I've just been puttering around the house catching up on some minor repairs around the house and some cleaning. Everything is done so I settled back for an afternoon of Nascar and Baseball. For dinner tonight a little German Cuisine flair tonight, Mettwurst on Bun w/ Spaetzle with Sage.

I've been looking for more Bluegrass Lean Bratwurst for quite a while now, another item you can't find in this area no longer. I'm beginning to think that stores want you to eat the fattest version of foods, so they just don't have to carry the leaner and healthier versions of food! I emailed Bluegrass Meats and they replied that the item is carried by all Kroger stores, Which is Wrong! I've checked all local Kroger stores and none do. So anyway I came across bluegrass Lean Mettwurst and thought I would give them a try. I really had not had a Mett in years, a lot of years! So I bought a package at Kroger the other day.

To prepare them I used a medium size skillet and added the Metts. I then added water to the pan, just enough water to cover about a 1/4 of Mett. Turned the heat on medium and covered the pan. I turned the Metts frequently to get a nice even cook on them. When the water had boiled down I cooked them an extra 3 minutes to brown them. They turned out fantastic! Nice and meaty, no Brats but now I've got the Bluegrass Lean Mettwurts! Just wonder when Kroger will stop carrying them! Anyway I served it on a Kroger Lite Wheat Hot Dog Bun and topped it with French's Spicy Brown Mustard.

To go with my Mett I prepared some Maggi Spaetzle (Authentic German Dumplings). I make these
from time to time, really enjoy them. To prepare them I followed the package cooking instructions; brought 4 quarts of water to a boil in a large saucepan. Stirred in the Spaetzle; boiled uncovered, for about 27 minutes (until tender). Drained it and set aside. Then melted 2 tablespoons of Blue Bonnet Light Butter over medium heat. Added 2 tablespoons of Dried Rubbed Sage and 1 Clove Minced Garlic. Stirred frequently for another 2 minutes. Added the finished Spaetzle. Reduced the heat to low; cook, stirring occasionally, for 4 minutes. Seasoned with Sea Salt and Pepper and served. Comes out so flavorful and Dumplings so tender. Makes one excellent side dish. Very good dinner tonight! For dessert later a bowl of Del Monte No Sugar Added Peach Slices.

Bluegrass Deliciously Lean Mettwurst

* 65% Less Fat
* 42% Fewer Calories
* 25% Less Sodium
* Gluten Free

Deliciously Lean Mettwurst
This Mettwurst is targeted at the consumer that is
into a healthier lifestyle. It is skinless and fully

Nutrition Facts
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
 Sat. Fat 2g 10%
 Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
 Dietary Fiber 0g 0%
 Sugars 2g
Protein 9g

The Sunday Pizza - Turkey Pizza Recipe

Turkey Pizza Recipe

1 package (20 ounces) turkey Italian sausage links
1 teaspoon olive oil
2 tubes (13.8 ounces each) refrigerated pizza crust
1 can (15 ounces) pizza sauce
1 cup sliced red onion
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 large tomatoes, sliced
2 cups (8 ounces) shredded Italian cheese blend

In a large skillet, cook sausage in oil over medium heat for 8-10 minutes or until no longer pink. Cut into 1/4-in. slices.
Press pizza dough into a greased 15-in. x 10-in. x 1-in. baking pan, building up edges slightly; seal seam. Prick dough thoroughly with a fork. Bake at 400° for 8 minutes or until lightly browned.
Spread with pizza sauce; top with sausage, onion, artichokes and tomatoes. Sprinkle with cheese. Bake for 15-20 minutes or until crust is golden brown. Yield: 8 servings.

Nutritional Facts
2 pieces equals 433 calories, 16 g fat (6 g saturated fat), 56 mg cholesterol, 1,359 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.

Sizzlin' Grilled Chicken Recipes

A whole lot of Chicken Dinners! It's all from the Diabetic Living On Line website.

Sizzlin' Grilled Chicken Recipes
Lean and protein-packed, chicken is a smart entree when following a diabetes meal plan. And these grilled chicken recipes are packed with juicy flavor. Bonus: They make a healthy dinner quick and easy to prepare. Start the grill and enjoy!

Salsa Chicken on a Stick

These extraordinary chicken kabobs are super easy to make -- just brush the meat with marinade and let the grill do the work! If you like fiery foods, give these low-carb, low-fat chicken skewers a kick by making them with medium or hot salsa......

Mediterranean Stuffed Chicken

You don't even have to heat up the kitchen to enjoy this savory recipe -- it takes 15 minutes to grill. Serve with a side of green beans or snap peas and enjoy!....

Balsamic-Dijon Chicken

Experiment with various flavored mustards for different spins on this simple chicken marinade. Bonus: It's low in fat and carbs because it's oil- and sugar-free.....

* Click the link below to get all the Sizzlin' Grilled Chicken Recipes

Kitchen Hint of the Day!

For baking, it's best to use medium to large eggs; extra large eggs may cause cakes to fall when cooled.

Saturday, May 30, 2015

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

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

Another hazy and humid day out there again, with rain on the way sometime today. Started my day
with some Eckrich Smoked Turkey Sausage Links, 1 Egg sunnyside up, 2 slices Klosterman Wheat Bread, and a cup of Bigelow Decaf Green Tea. Been using the Eckrich Links, which are very good, because I still can't find Jennie - O Turkey Breakfast Sausage Links sold anywhere. Sad! But as I said the Eckrich Sausage is fantastic, great flavor and very easy to prepare. After Breakfast had to go to the bank and while out I got the car washed, it was a much needed bath! Back home did a few chores around the house. For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

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

Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

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

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

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

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

Saturday's Chili - White Turkey Chili

This week's Saturday's Chili is a White Turkey Chili. The recipe comes from the Jennie - O website.

White Turkey Chili

1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 small white onion, diced
3 cloves garlic, minced
1 (32-ounce) can low-sodium chicken broth
2 (15.5-ounce) cans white beans, rinsed and drained
1 (29-ounce) can hominy
2 Serrano peppers, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 teaspoon ground white pepper
½ cup heavy cream
1 cup shredded mozzarella cheese
cilantro, if desired

Cook turkey as specified on the package. Always cook to well-done, 165ºF. as measured by a meat thermometer. Add onion and garlic; cook 5 minutes or until onion is softened, stirring occasionally.

Add chicken broth, white beans, hominy, peppers, cumin, coriander, salt and white pepper. Bring to boil; reduce heat to medium. Simmer 15 minutes. Stir in cream. Serve topped with cheese and garnish with cilantro, if desired.

Nutritional Information
Calories 320 Fat 9g
Protein 27g Cholesterol 45mg
Carbohydrates 34g Sodium 520mg
Fiber 2g Saturated Fat 4g
Sugars 2g

Healthy Burgers & Mouthwatering Sandwiches

Got some delicious Healthy Burgers & Mouthwatering Sandwiches. It's all from the Diabetic Living On Line website.

Healthy Burgers & Mouthwatering Sandwiches

These hearty diabetic recipes for burgers and sandwiches, such as grilled chicken, pulled pork, and brats, are full of protein and lower in carbs, making them smart (and delicious) choices for your healthy eating plan. Make a lean beef patty, or opt for a veggie burger or turkey burger—we’ve got burger recipes to satisfy your cravings without weighing you down.

Grilled Herb Burgers

We mixed oregano, basil, onions, and garlic into these beef and turkey patties for an extra-flavorful burger recipe. The light and healthy version is perfect for a summer cookout.....

Chicken Brats with Apple Slaw

Don’t let burgers have all the fun. With its zingy cider vinegar slaw piled on top, our grilled chicken bratwurst recipe steals the spotlight at any backyard bash.....

Apple-Brat Burgers

Serve this bratwurst-inspired burger with our shredded creamy apple slaw for a fruity alternative to sauerkraut. Use whole wheat hamburger buns to make it a high-fiber meal........

* Click the link below to get all the Healthy Burgers & Mouthwatering Sandwiches

Kitchen Hint of the Day!

Thank you to Deb K. for sharing this Hint!.....

To cut down on odors when cooking cabbage, cauliflower, etc., add a little vinegar to the cooking water.

Friday, May 29, 2015

Turkey and Black Beans Tacos

Dinner Tonight: Turkey and Black Beans Tacos

After an early light Breakfast and morning workout i headed to Kroger to pick up a couple of items for the dinner tonight. While out I stopped by McDonald's to pick up Mom and Dad's Breakfast for them. Back home did a load of laundry and did a few chores around the house. For dinner tonight it's Taco Night! Tonight I prepared Turkey and Black Beans Tacos.

And as always when making Turkey Tacos I always use Jennie -O Ground Turkey! I usually use the
Extra Lean Ground Turkey Breast but tonight I'm using the 93% Lean Ground Turkey. This is the Ground Turkey Jennie - O I had sent me a couple of weeks ago, I had it in the freezer and let it thaw in the fridge overnight. Love all the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey till it was no longer pink in Canola Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added 1 can of Bush's Low Sodium Black Beans and 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco!

For toppings I used; Sargento Reduced Fat 4 Cheese Mexican, Sliced Black Olives, Sliced Green Olives, Old El Paso Taco Sauce, Sliced Jalapenos, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N’ Stuff Taco Shells (Whole Grain Corn). Add the Jennie – O Turkey and you got you some mouth watering and delicious Tacos! Love these Taco Nights. I also heated up a can of Old El Paso Fat Free Refried Beans for a side. For dessert later a Healthy Choice Dark Fudge Swirl Greek Yogurt.

Jennie - O Lean Ground Turkey

Our lean ground turkey is all-natural with only 8 grams of fat per serving and no gluten.

Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® Product
* 20-oz (1.25 lbs) 48-oz package (3 lbs) or 80-oz package (5 lbs)

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

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 170 Dietary Fiber 0 g
Calories From Fat 70 Sugars 0 g
Total Fat 8.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 80 mg Calcium 2%


Jennie - O Turkey Recipe of the Week - Easy Summer Turkey Salad

I have a light and healthy Summer Salad for this week's Jennie - O Turkey Recipe of the Week - Easy Summer Turkey Salad. Made with JENNIE-O® Applewood Smoked Turkey Tenderloin and fresh fruit. Stay healthy and eat healthy! You can this recipe along with many others at the Jennie - O website!

Easy Summer Turkey Salad
Make this salad, featuring fresh fruit and Applewood Smoked Turkey, in just 30 minutes.

½ (24-ounce) package JENNIE-O® Applewood Smoked Turkey Tenderloin
8 cups mixed greens
1 nectarine pitted and sliced
1 cup fresh raspberries
1 cup sweet mini bell pepper slices
½ cup fresh basil leaves, torn
⅓ cup fresh lemon juice
1 tablespoon coarse grain Dijon mustard
2 tablespoons honey
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil
1 - Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut on bias into slices.

2 - In large bowl, toss mixed greens, nectarine, raspberries, bell pepper and basil. Top with grilled turkey

3 - In small bowl, whisk together lemon juice, mustard, honey, salt, pepper and olive oil. Serve with salad.
*Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 230 Fat 13g
Protein 12g Cholesterol 25mg
Carbohydrates 19g Sodium 510mg
Fiber 4g Saturated Fat 2g
Sugars 13g

Black Bean Brownies

This is from the cooksrecipes website. One of my favorite sites that just has an endless amount of fantastic recipes!

Black Bean Brownies

Black Bean BrowniesFortified with nutritious, fiber-rich black beans, you can feel good about serving your family and friends these tasty brownies for a special treat.

Recipe Ingredients:

1 cup cooked or canned black beans, drained, rinsed and dried off
1/2 cup butter
2 (1-ounce) squares unsweetened chocolate
1/3 cup all purpose flour
Pinch of salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips

Cooking Directions:

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan; set aside.
In a small saucepan over low heat, melt the butter and unsweetened chocolate, stirring frequently—and watching closely to prevent chocolate from burning—just until the chocolate and butter are melted and combined. Remove from heat; cool to room temperature.
In a medium bowl combine the flour and salt together.
In the bowl of a food processor add the black beans and the cooled butter/chocolate mixture. Process until smooth. Add the eggs, sugar and vanilla. Process until combined.
Add the chocolate mixture to the flour mixture and fold in gently leaving flour still visible. Add the chocolate chips and fold to combine. Spread the batter into prepared baking pan.
Bake for 28 to 30 minutes. Cool completely before cutting into squares. (These need to set awhile before eating.)
Makes 16 brownies.

Kitchen Hint of the Day!

After your delicious Pancake Breakfast don't throw out that leftover Pancake Batter. Use leftover Pancake Batter to coat Chicken for frying.

Thursday, May 28, 2015

Sweet Italian Turkey Sausage w/ Baked Steak Fries

Dinner Tonight: Sweet Italian Turkey Sausage w/ Baked Steak Fries

Wow, started my day off with a bang! I prepared a Turkey Spam and Diced Potato Hash topped with
a Fried Egg. I used a can of Turkey Spam, that diced up. Then for the Potatoes I used a bag of Simply Potatoes Steakhouse Seasoned Diced Potatoes. Used a large skillet, added Extra Virgin Olive Oil and heated on medium heat. Then when heated I added the Spam and Potatoes, and covered. Stirred about very 4 minutes, cooked for a total of 18 minutes. To serve made a bed of the Hash and topped with a Fried Egg that made as the Hash was finishing. Makes one delicious Hash! Mom and Dad even skipped McDonald's this morning and had Breakfast here, now that's a seal of goodness! For dinner tonight it's a Jennie - O Sweet Italian Turkey Sausage w/ Baked Steak Fries

To prepare the Sweet Italian Turkey Sausages, cleaned the grilled up and fired it up. It takes about 18
minutes or so, turning the Sausage several times. When done you have one plump and juicy Sausage. As all Jennie - O Products it's fresh and delicious. I served it on a Kroger Lite Wheat Hot Dog Bun and topped it with French's Spicy Brown Mustard. Then to go with the Sausage I baked some Ore Ida Steak Fries, and had a side of Hunt's Ketchup for dipping. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.    

Jennie O Sweet Italian Turkey Sausage

* Lean Sweet Italian Turkey Sausage
* Lovers of sweet Italian sausage have found a perfect option.Jennie o Sweet Italian

Product Features:
* Gluten Free
* 65% less fat than regular pork sausage

Cooking Instructions:
* Spray grill rack with nonstick cooking spray.
* Preheat grill over medium-high heat.
* Place dinner sausages on grill rack 4 inches from heat source.
* Grill approximately 16 to 18 minutes, turning occasionally.
* Always cook to well done, 165 °F. as measured by a meat thermometer.

* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Place dinner sausage in hot skillet.
* Cook covered, turning occasionally, 17 – 19 minutes.
* Always cook to well-done, 165º F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
* Learn how to safely handle turkey

Nutrition Facts
Jennie O – Sweet Italian Turkey Sausage Lean
Servings: 1
Calories 160 Sodium 670 mg
Total Fat 10 g Potassium 0 mg
Saturated 3 g Total Carbs 0 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 17 g
Cholesterol 60 mg

Litehouse Poultry Herb Blend

Litehouse Poultry Herb Blend

 just wanted to pass along a heads up on a Spice Blend I came across, Litehouse Poultry Herb Blend. I found it last week when I was at Jungle Jim's International Market. I've used once and Mom gave it a try and we both loved it. Really some great flavor packed in the bottle, give it try soon!

Litehouse Poultry Herb Blend

Our Instantly Fresh™ Poultry Herb Blend gives your chicken dinner a garden-fresh taste! Each herb enhances the flavor and aroma of your meal.

Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, Rosemary

Soup, Meat, Scallops, Vegetables, Omelets

- Non-GMO
- Gluten-Free
- No additives
- Perfectly blends the convenience of dried herbs with the taste of fresh herbs
- Herbs harvested at the height of flavor and freeze-dried immediately, keeping their pores open naturally
- As close to fresh as you can get
- No refrigeration required

Herb and Spice of the Week - Tarragon

Tarragon (Artemisia dracunculus) is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and
medicinal purposes in many lands.

One sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon" (typically better than wild tarragon but not as good as so-called French tarragon for culinary use), and "wild tarragon" (covers various states).

Tarragon grows to 120–150 cm tall, with slender branched stems. The leaves are lanceolate, 2–8 cm long and 2–10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitulae 2–4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally only sterile. Others produce viable seeds. Tarragon has rhizomatous roots and it readily reproduces from the rhizomes.

The name "tarragon" is believed to have been borrowed from the Persian name for tarragon which is ترخون tarkhūn.

French tarragon is the variety generally considered best for the kitchen, but is never grown from seed as the flowers are sterile; instead it is propagated by root division. It is normally purchased as a plant, and some care must be taken to ensure that true French tarragon is purchased. A perennial, it normally goes dormant in winter. It likes a hot, sunny spot, without excessive watering.

Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted out in the summer. The spreading plants can be divided easily.

A better substitute for French tarragon is Spanish tarragon (Tagetes lucida), also known as Mexican mint marigold, Mexican tarragon, Texas tarragon, or winter tarragon. It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Spanish tarragon has a stronger flavor than Russian tarragon that does not diminish significantly with age.

Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans.Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.

Tarragon is one of the four fines herbs of French cooking, and is particularly suitable for chicken, fish
Dried tarragon leaves
and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Azerbaijan, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [tɑɾˈxun] Թարխուն), is made out of sugary tarragon concentrate and colored bright green.

In Iran, tarragon is used as a side dish in sabzi khordan (fresh herbs), or in stews and in Persian style pickles, particularly 'khiar shoor'.

In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.

cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant.

Get-Skinny Salads

Nothing like a good salad! From the EatingWell website it's Get-Skinny Salads. Check out the EatingWell website to find all kinds of delicious and healthy recipes.

Get-Skinny Salads

Satisfying low-calorie salad recipes to help you lose weight.
Healthy salads don't need to be skimpy! Low-calorie recipes like Kale Salad with Bacon-Blue Cheese Vinaigrette and Salmon & Roasted Vegetable Salad are deliciously hearty and satisfying. Packed with flavorful ingredients, these healthy salad recipes are perfect for weeknight dinners. And many of these low-calorie recipes, including healthy pasta salad recipes, egg salad recipes and more, lend themselves well to being packed for lunch the next day.

Kale Salad with Bacon-Blue Cheese Vinaigrette
Hot roasted potatoes in this healthy kale salad recipe wilt the kale just enough to make it tender. Bacon and blue cheese layer on smoky, salty flavors to stand up to the flavor of the kale. Go for a strong blue cheese—we enjoy the tanginess of Maytag. Serve this salad with steak or chicken......

Chopped Ham & Apple Salad with Creamy Parmesan Dressing
This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. Serve with pumpernickel bread toasted with extra-sharp Cheddar cheese....

Salmon & Roasted Vegetable Salad
Toss roasted vegetables and salmon with a flavor-packed vinaigrette to serve on top of greens for a hearty dinner salad. For a twist, add a poached or fried egg on top. Serve with: Toasted whole-grain baguette and a glass of Riesling......

* Click the link below to get all the Get-Skinny Salads

Kitchen Hint of the Day!

* When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly.

* To retain the most flavor of fresh tarragon during storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using.

* Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year.

Wednesday, May 27, 2015

Surf and Turf - Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

Dinner Tonight: Surf and Turf - Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

Another one of the "H" Days out; Hazy, Humid and about 80 degrees. Had an Eggo Nutri - Grain
Waffle for Breakfast, not that hungry this morning. After my morning workout headed out to Meijer, picked up some items that was on sale and some Jennie - O Sweet Italian Turkey Sausages. Then stopped by Kroger on the way back home and grabbed some Snapple they had on sale, $1 off per 6-pack. Back home and more cleaning. We have 3 Rotor fans in the bedrooms, I got all 3 and took them outside to clean them. Used my handy dandy Cordless Leaf Blower to clean all the dust out of them. For dinner tonight it's a Surf and Turf Night! I prepared a Surf and Turf - Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).

For the Surf part of my meal; While at Kroger I picked up some Bay Scallops, which I love but never have often enough! I just used a simple skillet recipe to prepare them. I'll need; Bay Scallops, Extra Virgin Olive Oil, Blue Bonnet Light Butter, Cayenne, Sea Salt and Pepper (to taste), and Chopped Italian Parsley.

To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1
tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Seasoned them with the Cayenne, Sea Salt, and Pepper and stirred. Cooked them for a total of 3 1/2 minutes.  The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops become tough and chewy. These came out perfect and delicious! I just love the taste of Scallops.

For the Turf part of my meal I used a Wild Idea 5 oz. Buffalo Petite Top Sirloin Steak. As my Scallops were cooking I fired up another skillet for the Buffalo. To prepare the Steak; I rubbed the Steak with 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had!

I also had a couple of the Yukon Potatoes leftover from last night's dinner. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.

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.

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.

Wild Idea Buffalo Recipe of the Week - California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise

This week's Wild Idea Buffalo Recipe of the Week is California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise. You'll be using Wild Idea’s 100% grass-fed/finished, 100% nitrite free, Buffalo Bacon. Plus a recipe fora delicious Jalapeño Hollandaise Sauce to top it off with! Another classic from Jill O'Brien of Wild Idea Buffalo. You can this recipe along with many others on the Wild Idea Buffalo we site, you can also purchase all the healthy and delicious cuts of the Wild Idea Buffalo Meats.

California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
By: Jill O'Brien

No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange.

Ingredients: (per serving)
4 – strips Wild Idea Buffalo Bacon
1 – English Muffins, split
2  – farm fresh or organic eggs
4 – teaspoon olive oil
2 – cups boiling water
salt & pepper
4 – slices fresh avocado, sprinkled with salt & pepper
4 – slices tomato, sprinkled with salt & pepper
*optional , baby spinach leaves
Jalapeño Hollandaise Sauce  – recipe below
Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges

1)   In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels.
2)   Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter.
3)   To poach eggs, pre-crack eggs into individual ramekins.
4)   Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted.
5)   Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color.  Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established.  Remove poached eggs from pan with a slotted spoon.
6)   Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired.

Jalapeño Hollandaise Sauce
I’ve added a spicy, little kick to this luxurious favorite sauce.  It is terrific on Eggs Benedict, or over steaks, or as a dip.

3 – egg yolks
½ – teaspoon coarse mustard
½ – teaspoon garlic, chopped
2 – tablespoons lemon juice
½ – teaspoon black pepper
1 – stick salted organic butter, melted and still hot
1 – Jalapeño, roasted, peeled, seeded, and coarse chopped

1)   Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick.
2)   Add melted hot butter through top while blender is still running. Blend to incorporate.
3)   When ready to serve, flash blend again, and add the roasted Jalapeño.
It's No-Cook Healthy Sandwich Recipes from the EatingWell website. The site is just full of healthy and delicious recipes. Looking for recipe ideas, check them out!

No-Cook Healthy Sandwich Recipes

Sensational sandwich recipes for quick and easy lunch or dinner.
Versatile and quick, sandwiches are the perfect meal for a weeknight dinner or an on-the-go lunch. We use whole-grain bread, plenty of veggies and lean proteins in our satisfying no-cook sandwich recipes. Serve these easy-to-make sandwiches with a side salad or soup for a delicious and healthy meal.

Tijuana Torta
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.......

Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.....

* Click the link below to see all the No-Cook Healthy Sandwich Recipes

Kitchen Hint of the Day!

If buying Asparagus......

Select bright green asparagus with closed, compact, and firm tips. Also look for cut ends that are not dry. Select asparagus stalks that are about the same thickness so cooking will be uniform. Thickness does not influence quality. If the tips are slightly wilted, freshen them up by soaking them in cold water.

 Storage of fresh asparagus is important. Fresh asparagus must be kept refrigerated at all times. Wrap a moist paper towel around the stem ends and place in the refrigerator. Keep fresh asparagus moist until you intend to use it.

Tuesday, May 26, 2015

Roast Chicken with Potatoes, Lemon, and Asparagus

Dinner Tonight: Roast Chicken with Potatoes, Lemon, and Asparagus

The rains ended overnight and it was a sunny morning out, a bit humid but not real bad. Had a
Healthy Life Whole Grain English Muffin topped with some Smucker's Sugar Free Blackberry Jam. Did my morning workout and started laundry and house cleaning for the day. After I was done with inside I started on the outside for a bit. Cleaning is a lot easier when the vacuum and my new leaf blower are all cordless now! It is a pain trying to operate things with cords when you're in a wheelchair. Anyway a new recipe for dinner tonight, Roast Chicken with Potatoes, Lemon, and Asparagus.

This recipe is based from the book One Pot by Martha Stewart. Amazon had several good recipe and
cooking books on sale and bought 3 different ones, all filled with some great sounding recipes. I wanted to try the Roast Chicken with Potatoes, Lemon, and Asparagus first. Easy recipe with just 7 ingredients needed to prepare it; 1 pound Yukon Gold Gourmet  Potatoes (halved), 3 tablespoons Blue Bonnet Light Butter (cut into small pieces), McCormick Grinder Sea Salt and Black Peppercorn, 1 package Skinless and Boneless Chicken Breasts(about 1 pound), 1 bunch asparagus (trimmed and cut into 2-inch pieces), Lemon Juice from fresh Lemon, and 6 Sprigs Fresh Thyme. Some of my ingredients vary from the original recipe, the original recipe with the web link is at the end of the post.

To prepare it start by preheating the oven to 475 degrees. Place potatoes and half the butter in a
roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes. Next place the chicken on top of the potatoes; season with salt and pepper. Roast until chicken begins to brown, about 25 minutes. Scatter the asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 10 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with the  pan juices. Then as the saying goes - "Winner, Winner, Chicken Dinner". Really a delicious and healthy Chicken Dish. Chicken comes out moist and flavor packed and I love Potatoes and Asparagus so this just capped everything off! Carrots would be a good addition to the dish also. I also baked a loaf of Multi Grain Baguette Bread. For dessert later a bowl of Del Monte No Sugar Added Sliced Peaches.


Roast Chicken with Potatoes, Lemon, and Asparagus


1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme


Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

We like dark, crispy skin; to achieve this, use a shallow roasting pan (that means three inches deep or less). Deeper pans trap more steam, which keeps meats from browning well.

Ohio Festivals - May 24-31.

May 29-31, 2015  Newark Strawberry Festival - Newark, Ohio
The 32nd annual festival, 'Strawberries on the Square.'  will include entertainment throughout the weekend, Miss Strawberry Pageant, midway rides, food and craft vendors of all types, and of course our "world famous" Kiwanis Strawberry Shortcake.

May 24-26, 2014  40th Annual Old Fashioned Ice Cream Festival
Utica, Ohio
Held on the grounds of Energy Cooperative and Velvet Ice Cream Co., the weekend is fun filled and entertaining for the entire family. Over 80 artisans with handcrafted items, pony rides, antique gas engines, sheep herding by border collies, car show, motorcycle show, magic show, parade, ice cream eating contest, daily entertainment and delicious foods.

Diabetic Dish of the Week - Seven-Grain Bread

I have a Bread to pass along for this week's Diabetic Dish of the Week - Seven-Grain Bread.

Seven-Grain Bread


 3/4-1 1/4 cups all-purpose flour
 1/2 cup seven-grain cereal
 1 package active dry yeast
 2/3 cup water
 1/3 cup applesauce
 2 tablespoons honey
 1 teaspoon salt
 1 egg or 1/4 cup refrigerated or frozen egg product, thawed
 1 3/4 cups whole wheat flour
 1/3 cup shelled sunflower seeds

 In a large mixing bowl stir together 3/4 cup of the all-purpose flour, the cereal, and yeast; set aside.
 In a medium saucepan combine the water, applesauce, honey, and salt; heat and stir just until warm (120 degrees F to 130 degrees F). Add applesauce mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole wheat flour, sunflower seeds, and as much of the remaining all-purpose flour as you can.
 Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until doubled in size (1 to 1 1/2 hours).
 Punch down dough. Turn out onto a lightly floured surface; cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan.
 Shape dough into loaf. Place in prepared pan. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
 Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. (If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking.) Immediately remove bread from pan. Cool on a wire rack. Makes 1 loaf (16 servings).
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 111 cal., 2 g total fat 13 mg chol., 151 mg sodium, 20 g carb. 2 g fiber, 4 g pro.

Kitchen Hint of the Day!

Here's a helpful hint for grill outs, picnics, or trips......

Fill plastic milk jugs with water and freeze them. The ice lasts almost a week in a cooler.

Monday, May 25, 2015

Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

Dinner Tonight: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It's been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.

I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.

To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To
prepare the Asparagus  I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I roasted these at the same time I was baking the Salmon.

Then for another side I prepared some Uncle Ben's Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

"Meatless Monday" Recipe of the Week - Pan-Fried Tofu

It's Monday and time for this week's "Meatless Monday" Recipe of the Week, which is Pan-Fried Tofu. It's from one of my favorite sites, the PBS website. They have an endless amount of recipes of all eating styles and cuisines, check it out soon!

Pan-Fried Tofu

1 package medium firm tofu
1/4 teaspoon salt
1/4 cup flour
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon black vinegar (or balsamic)
1 tablespoon sugar
1 tablespoon sake
1 scallion, chopped
chopped scallions or chives for garnish

1 - Slice the tofu into 1/2-inch thick cutlets. Leave the tofu on the cutting board and sprinkle both sides of each piece with the salt.
2 - Place a casserole dish with a flat bottom on top of the tofu and then stick something under one side of the cutting board to prop it up so that the liquid pressed out of the tofu can run down to the lower end of the cutting board (you may want to do this in your sink so you don't make a mess on your counter). Leave this for 15 minutes.
3 - Dry the tofu off with paper towels and then dust each piece with flour.
4 - Heat a frying pan over medium heat until hot and then add the sesame oil. Swirl to coat the pan and then add the coated tofu.
5 - Adjust the heat down to prevent the oil from smoking and fry undisturbed on one side until you start seeing the edges of the tofu browning (about 6 minutes).
6 - Flip the tofu over and fry until the second side is browned (about another 6 minutes).
7 - Arrange the tofu onto a serving platter. Turn the heat off and wipe out any extra oil from the pan using paper towels and tongs.
8 - Add the soy sauce, vinegar, sugar and sake to the pan and boil the mixture over high heat until it forms a thick glossy glaze.
9 - Drizzle the glaze over the top of the plated tofu and then garnish with scallions

One of America's Favorites - Ranch Dressing

Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic,
Homemade ranch dressing
onion, herbs (commonly chives, parsley, and dill), and spices (commonly black pepper, paprika, and ground mustard seed), mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used as a substitute by some home cooks or to create a lower-fat version. Ranch dressing has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular as a dip.

In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch near Santa Barbara, California, where they served it to the guests. It became popular, and they began selling it in packages for guests to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. They incorporated Hidden Valley Ranch Food Products, Inc. and opened a factory to manufacture it in larger volumes, distributed first to supermarkets in the Southwest, and later nationally. In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million.

Kraft Foods and General Foods began selling similar dry seasoning packets labeled as "ranch style". This resulted in a trademark infringement lawsuit against both from the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas, in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various "ranch style" and "ranch" products then available, of which many had been created to compete against Hidden Valley Ranch. Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other manufacturers to compete against Hidden Valley Ranch by using the label "ranch style".

Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to try to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning so that it required adding standard milk rather than buttermilk. In 1983, Clorox developed a more popular non-refrigerated bottled formulation. As of 2002, Clorox subsidiary Hidden Valley Ranch Manufacturing LLC produces ranch packets and bottled dressings at two large factories, in Reno, Nevada, and Wheeling, Illinois.

During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in 1987, and Hidden Valley Ranch Wavy Lay's in 1994.

During the 1990s Hidden Valley had three kid-oriented variations of ranch dressing: pizza, nacho cheese and taco flavors.

Ranch dressing is common in the United States as a dip for vegetables such as broccoli and carrots, as well as for chips and "bar foods" such as french fries and chicken wings. It is also a common dipping sauce for fried foods such as fried mushrooms, fried zucchini, jalapeno poppers, onion rings, chicken fingers, and hushpuppies. In addition, ranch dressing is used on pizza, pickles, baked potatoes, wraps, tacos, pretzels, and hamburgers.

While popular in the United States and Canada, ranch dressing is virtually unknown in many parts of the world. In places where ranch seasoning is used to flavor snack foods, the flavor may be described as "American" flavor.

Ranch dressing is produced by many manufacturers, including Hidden Valley, Ken's, Kraft, Marie's, Newman's Own, and Wish-Bone.

* Just one of many Ranch Dressing Recipes on the web. This one is from the allrecipes website.

Ranch Dressing

1 Cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

1. - In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Kitchen Hint of the Day!

Thank you Debra H. for passing this one along, I had never heard of this one!

When you separate eggs, break them into a funnel. The whites will go through and leave the yellow intact in the funnel.

Sunday, May 24, 2015

Fried Okeechobee Crappie w/ Hash Browns and Cut Green Beans

Dinner Tonight: Fried Okeechobee Crappie w/ Hash Browns and Cut Green Beans

Was up early, went out and got the Sunday Papers and it's a beautiful morning out! Had a light
Breakfast, a toasted Healthy Life Whole Grain English Muffin topped with Smucker's Sugar Free Blackberry Jam. Did my morning workout and went to Kroger for a few Produce items, Potatoes, Asparagus, Herbs, and such. Back home and got the Cordless and Light Leaf Blower out and gave everything a quick sweep. I love this thing, beats using broom outside! For dinner tonight Crappie!! I'm preparing Fried Okeechobee Crappie w/ Hash Browns and Cut Green Beans.

It's my first Crappie Dinner of the year! Yesterday My Mom’s cousin and her husband brought me
my annual supply of Okeechobee Crappie, or Specks as they call them in Florida! I couldn't wait to have these so I laid a couple of bags out in the fridge overnight to thaw. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Extra Virgin Olive Oil about 3 minutes per side.As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie, especially the Lake Okeechobee Crappie.

To go with the Crappie I prepared some Hash Browns, Potatoes are perfect with Fish. I always use
Simply potatoes Hash Browns. Fried in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I heated up a can of Del Monte Cut Green Beans, Green Beans go well with any meal as far as I’m concerned. Green Beans was my favorite Vegetable growing up even. One fantastic Crappie Meal tonight, but my last for a while. For dessert later a SO Delicious Dairy Free Coconut Milk Mini Ice cream Sandwich, one of my new dessert favorites. Made with Coconut Milk and only 80 calories and 12 net carbs per serving (1 Mini Sandwich).

Zatarain’s Crispy Southern Fish Fri

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

Amount Per Serving % Daily Value
Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%