Saturday, January 31, 2015

Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes

Dinner Tonight: Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes




I guess it was the calm before the storm today, it was cold out but a whole lot of sun made it better! But looming ahead, starting tonight and into tomorrow is the possibility of 5-7 inches of snow (so they say). We could have all snow or a mix of rain and snow, too close to call. But that makes no difference to those who live in this part of Ohio, that word S-N-O-W has been sayed over the airwaves and to make it doubly bad the word I-N-C-H-E-S behind it! This area freaks out when there is the chance of SNOW! So knowing how people react around here I went to Kroger early this morning, and it's a good thing I went early! All I need was a Loaf of Klosterman Wheat Bread and Eggs. The place was a madhouse all ready! All because of that word SNOW. People were grabbing everything in reach, like they were going to be stranded for weeks or something! Got to love Ohio! Anyway for dinner tonight I prepared a Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes.





The Walnut-Crusted Salmon recipe comes from an issue of Taste of Home Magazine. I came across it a while back, and now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger and had it in the freezer. I let it thaw overnight in the fridge. I rinsed the fillet off in cold water and patted it dry with a paper towel. To prepare the Salmon I needed; Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet that was coated with cooking spray. Then mixed the mustard and honey together and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon that much better.




It was Del Monte for side dishes, for one side I heated up a can of Del Monte Sliced Carrots. Then I also had a can of Del Monte Cut Green Beans and Potatoes. A nice combo of Cut Green Beans and New Potatoes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.


Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

Game Day Classic: 20 Chicken Wing Recipes

Game Day Classic: 20 Chicken Wing Recipes

Deep-fried, baked, buffalo, or teriyaki — whichever way you like them, chicken wings are the ultimate game-day food. We've lined up the best traditional and innovative recipes to take your game-day snacking to the next level.

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don’t burn....


Crispy-Charred Chicken Wings with Six Sauces

They may be baked, but these wings are just as crispy and indulgent as those you'll get in your favorite restaurant or local pub....


* Click the link below to get all Game Day Classic: 20 Chicken Wing Recipes

http://www.delish.com/recipes/cooking-recipes/chicken-wing-recipes?src=nl&mag=del&list=nl_dnl_news&date=013115#slide-1

Saturday's Chili - Best Turkey Chili

A Saturday's Chili recipe from the Jennie - O Turkey website, Best Turkey Chili. That pretty much says it all, Best Turkey Chili. It's made with JENNIE-O® Lean Ground Turkey. You can find this and plenty more delicious and healthy recipes on the Jennie - O Turkey website.   http://www.jennieo.com/


 Best Turkey Chili

Ingredients
1 teaspoon vegetable oil
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon chili powder
4 cloves garlic, minced
1 (14-ounce) can corn kernels, drained
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup chicken broth
1 (7-ounce) can chipotle peppers in adobo sauce, chopped, plus 1 teaspoon sauce
⅓ cup chopped fresh cilantro
Directions
In large skillet, heat oil over medium-high heat. Add ground turkey, chili powder and garlic. Cook the turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add corn, beans, broth, chipotle peppers and adobo sauce. Reduce heat to medium-low. Simmer uncovered 15 to 20 mintues or until thickened, stirring occasionally. Stir in cilantro.




Nutritional Information
Calories 250 Fat 6g
Protein 17g Cholesterol 25mg
Carbohydrates 32g Sodium 930mg
Fiber 7g Saturated Fat 2g
Sugars 6g


http://www.jennieo.com/recipes/551-Best-Turkey-Chili

Kitchen Hints of the Day!

A couple of Slow Cooker Cooking Tips to pass along...


1 - To make sure your meal is finished in the time listed on your recipe, and to avoid potential food-safety hazards, don’t overfill your slow cooker. Most manufacturers recommend filling them no more than two-thirds full, but it differs among brands, so check your owner’s manual.


2 - Resist the urge to take off the lid and peek at your meal. Opening the slow cooker lets heat escape and slows cooking. Only open it 30 to 45 minutes before the low end of the cooking range to check doneness.

Friday, January 30, 2015

Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich w/ Roasted Buffalo Cauliflower

Dinner Tonight: Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich w/ Roasted Buffalo Cauliflower




We had a very light dusting of snow this morning, 31 degrees but very windy. We might be in line for around 5-7 inches of snow Sunday but it could be very little or even rain, too close to call yet! It was household chores today. Ran the sweeper, dusted, and did a load of laundry for Mom. Still been snacking on this year's crop of Honey Crisp Apples! I think this year's crop is one of the best I've ever had. Huge Apples and sweet as can be. I've been through countless of them the past few months! For dinner tonight I prepared a Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich w/ Roasted Buffalo Cauliflower.





Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich, my dinner tonight. Easily prepared and delicious, plus it’s only 290 calories and 31 net carbs for 2 mini sandwiches. Topping the Hickory Smoked Turkey Breast is Applewood Smoked Bacon and Sharp Cheddar Cheese on a Honey Wheat Bun. Not only does it sound good, it tastes even better! Jimmy Dean has another winner of a Sandwich along with the Smoked Ham Sandwich. The Bun stayed nice and fresh and all the ingredients worked perfectly and made one delicious sandwich. These are great items to have in your freezer.



For a side dish I made Buffalo Roasted Cauliflower. To prepare it I needed; 1 container of Cauliflower Florets, 1 tablespoon of Extra Virgin Olive Oil, Sea Salt and Pepper to taste, 1/4 cup or more) Frank's Hot Sauce, and Litehouse Light Blue Cheese Dressing for dipping. Then to make it is really easy I just tossed the Cauliflower Florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the Frank's Hot Sauce. Served it with Litehouse Light Blue Cheese Dressing/Dip for dipping. It’s one delicious side dish, if you love Chicken Wings you'll love this! The full recipe is below.








Buffalo Roasted Cauliflower

Ingredients:

1 head Cauliflower, cut into Florets, or 1 package of Cauliflower Florets
1 tablespoon Extra Virgin Olive oil
Sea Salt and Ground Pepper to taste
1/4 cup Frank's Hot Sauce or more!
Litehouse Light Blue Cheese Dressing or Ranch Dressing for dipping (optional)

Directions:
1 -Toss the Cauliflower Florets in the Extra Virgin Olive Oil, Sea Salt and Ground Pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
2 - Toss the Cauliflower in the Frank's Hot Sauce. Have the Litehouse Blue Cheese or Ranch Dressing for dipping, you could have celery sticks on the side.





Jimmy Dean Delights Hickory Smoked Turkey Breast Sandwich

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

Jimmy Dean Delight's Smoked Turkey
* Sharp cheddar cheese and sliced applewood smoked bacon on a country bun
* 24 grams protein
* Fully cooked

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

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

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

http://www.jimmydean.com/products/sandwiches/delights-hickory-smoked-turkey-breast-sandwich

Jennie - O Turkey Recipe of the Week - Turkey Supreme Pizza Bake

This week's Jennie - O Turkey Recipe of the Week is the Turkey Supreme Pizza Bake. All the goodness of a Supreme Pizza in a Casserole. It's made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with HORMEL® Pizza Style Canadian Bacon. You can this and all the other healthy Jennie - O Recipes on the Jennie - O Turkey website.     http://www.jennieo.com/


Turkey Supreme Pizza Bake


Ingredients
3 cups uncooked penne pasta
1 (20-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 onion, chopped
1 bell pepper, chopped
1 (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, slices cut in half
1 (15-ounce) can pizza sauce
1 (4-ounce) can sliced mushrooms, drained
¼ cup water
½ cup shredded pizza or mozzarella cheese
Directions
Heat oven to 350°F. Cook pasta according to package directions. While pasta is cooking, in pre-heated skillet add ground turkey and onion, stir to crumble. Cook as specified on package. Always cook turkey to well-done, 165°F. as measured by a meat thermometer.

In a large bowl, stir together pasta, ground turkey mixture, bell pepper, Canadian bacon, pizza sauce, mushrooms and water.

Spoon pasta mixture into a three-quart casserole coated with cooking spray. Sprinkle with cheese. Cover. Bake 25 to 30 minutes or until hot and cheese is melted.


Nutritional Information
Calories 430 Fat 10g
Protein 32g Cholesterol 80mg
Carbohydrates 51g Sodium 980mg
Fiber 3g Saturated Fat 2.5g
Sugars 4g

http://www.jennieo.com/recipes/309-Turkey-Supreme-Pizza-Bake

Football Party Recipes

Just in time for your upcoming Super Bowl Party it's Football Party Recipes from the Cooking Light website!


Football Party Recipes
Touchdown! Football fans won't just be cheering for their favorite teams when you serve up our game day grub.


Healthy Football Recipes
Whether your football fans are impromptu or planned, we have recipes to keep your crowd in high spirits no matter how the pig skin matchup plays out. From turkey chili to super simple guacamole, your game day just got a whole lot more delicious.
First up, Pulled Pork Sandwiches with Mustard Sauce.

Barbecue guru Steve advises, “[Hickory is] rich-flavored, with an earthy sweetness that goes well with pork.” This is a pulled pork sandwich unlike any other.....



Caramelized Onion, Gruyère, and Bacon Spread
Serve this dip to your football crowd with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.......



Tex-Mex Hash Brown Casserole
This simple skillet dish uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom. Use a cast-iron skillet to get the potatoes perfectly crusted on the bottom, then bake them with smoky chorizo under a blanket of gooey cheese. Football fans will cheer.....



* Click the link below to get all the Football Party Recipes


http://www.cookinglight.com/entertaining/holidays-occasions/football-party-recipes?iid=newsletter-ck-012815

Kitchen Hint of the Day!

Thanks to Danny for passing this Super Bowl Party Tip along.........



* To make a colorful bowl for dip, hollow out red, yellow or green bell pepper, artichoke, eggplant, zucchini, squash or red cabbage. Remove a thin slice from the bottom of the vegetable so that it will stand upright.

* Serve vegetable dips in round bread or black pumpernickel. Cut off the top and cut it into strips to be used with the vegetables. Scoop out the middle of the bread, making a bowl, and fill with dips such as chopped spinach whirred with grated onion, cream cheese and sour cream in the blender. Arrange on a platter.

Thursday, January 29, 2015

Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans

Dinner Tonight: Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans




Started my day off with some Jennie - O Turkey Bacon, Scrambled Egg, a slice of Toasted Whet Bread, and a hot cup of Bigelow Decaf Green Tea! Quite a day outside, started off with a heavy rain that turned to freezing rain. That turned back to rain, with a little thunder, and some sunshine on and off. Sort of like those March Winter Days! For Dinner tonight it's Catfish Nuggets w/ Jalapeno Cheddar Fried Potatoes and Cut Green Beans.





It was a Catfish Feast for Dinner! I Picked up the Catfish Nuggets at Kroger yesterday, on sale. Rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Virgin Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty. You can bake Catfish but for me you just can’t beat frying Catfish.




For a side dish for the Sliders I prepared Jalapeno Cheddar Fried Potatoes. I had come across this a while back in an issue of Cuisine at Home Magazine. Made some changes from the original recipe. I used Simply Steakhouse Seasoned Diced Potatoes, Canola Oil instead of Peanut Oil, Scallions, 1 Jalapeno (sliced), Sea Salt and Ground Pepper, Sargento Reduced Fat Mexican Style Shredded Cheese, and I also added some diced Red Onion. To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese. And another keeper Potato Dish! This has turned out to be one of my favorite Potato Side Dishes.




I also heated up a can of Del Monte Reduced Sodium Cut Green Beans. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.




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%

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




Jalapeno Cheddar Fried Potatoes

1 -Package Simply Potatoes Steakhouse Seasoned Diced Potatoes
2 Tbsp. Canola Oil
1/4 cup chopped Scallions
1 Jalapeno, sliced
1/2 Medium sized Red Onion, diced
Sea Salt & Pepper to taste
1/2 cup Sargento Reduced Fat Mexican Style Shredded Cheese

Directions:

To prepare it; Add the Canola Oil to a Cast Iron Skillet and heat on medium. Add the Potatoes and prepare the Diced potatoes according to the package instructions. About midway through the cooking process add the Diced Red Onion and continue cooking. Then Scallions and Jalapeno; saute 2 more minutes, then season with Sea Salt & Pepper. Off the heat sprinkle with the Sargento Reduced Fat Mexican Style Shredded Cheese.

Quick Low-Calorie Chicken Recipes

Some more fantastic Quick Low-Calorie Chicken Recipes from the EatingWell website, Enjoy!   http://www.eatingwell.com/



Quick Low-Calorie Chicken Recipes

Healthy, quick chicken recipes in 30 minutes or less.
Chicken is the perfect lean protein to pair with whole grains and fresh vegetables or add to a hearty salad for a satisfying dinner. Our low-calorie chicken recipes for chicken pasta, chicken tenders, chicken soup, chicken salad and more quick chicken recipes are full of flavor and quick to prepare. Get a healthy, low-calorie dinner on the table in under 30 minutes with these healthy chicken dinners.



Seared Chicken with Apricot Sauce
Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that's delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.......



Chicken Sausage with Potatoes & Sauerkraut
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage..........




* Click the link below to see all the Quick Low-Calorie Chicken Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_chicken_recipes?sssdmh=dm17.779821&utm_source=EWTWNL&esrc=nwewtw011315

Herb and Spice of the Week - Grains of Paradise (Aframomum Melegueta)

Aframomum melegueta/grains of paradise

Aframomum melegueta is a species in the ginger family, Zingiberaceae. This spice, commonly known as grains of paradise, Melegueta pepper, alligator pepper, Guinea grains, fom wisa, or Guinea pepper, is obtained from the ground seeds; it imparts a pungent, peppery flavour with hints of citrus.

Although it is native to West Africa, it is also an important cash crop (it is 7$ per ounce) in the Basketo district (Basketo special woreda) of southern Ethiopia. The Pepper Coast (or Grain Coast) is a historical coastal region named after this commodity.




A. melegueta is a herbaceous perennial plant native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5- to 7-cm long pods containing numerous small, reddish-brown seeds.

The pungent, peppery taste of the seeds is caused by aromatic ketones; e.g., paradol (systematic name: 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one). Essential oils, which are the dominating flavor components in the closely related cardamom, occur only in traces.

The stem at times can be short and usually shows signs of scars and fallen leaves. The average leaves are usually 35 cm in length and 15 cm wide, with a well-structured vascular system. The flowers of the herbaceous plant are described as "handsome" aromatic, with an orange-colored lip and rich pinkish-orange upper part. The fruits contains numerous, small, golden red-brown seeds.



Melegueta pods at a market 

Melegueta pepper is commonly used in the cuisines of West and North Africa, where it has been traditionally imported by caravan routes through the Sahara desert, and from whence they were distributed to Sicily and the rest of Italy. Mentioned by Pliny as "African pepper" but subsequently forgotten in Europe, they were renamed "grains of paradise" and became a popular substitute for black pepper in Europe in the 14th and 15th centuries. The Ménagier de Paris recommends it for improving wine that "smells stale". Through the Middle Ages and into the early modern period, the theory of the four humours governed theorizing about nourishment on the part of doctors, herbalists and druggists: in this context, John Russell characterized grains of paradise, in The Boke of Nurture as hot and moist.

In 1469, King Afonso V of Portugal granted the monopoly of trade in the Gulf of Guinea to Lisbon merchant Fernão Gomes, including the exclusive trade of Aframomum melegueta, then called "malagueta" pepper - which was granted by 100 000 real-annually in exchange for exploring 100 miles of the coast of Africa a year for five years. After Christopher Columbus reached the New World in 1492 and brought the first samples of Capsicum frutescens, the name malagueta was then taken to the new chili "pepper".

The importance of the spice is shown by the designation of the area from the St. Johns River (present day Buchanan) to Harper in Liberia as the "Grain Coast" in honor of the availability of grains of paradise. Later, the craze for the spice waned, and its uses were reduced to a flavoring for sausages and beer. In the 18th century, its importation to Great Britain collapsed after a Parliamentary act of George III forbade its use in malt liquor, aqua vita, and cordials. In 1855, England imported about 15,000 to 19,000 lbs per year legally (duty paid). By 1880, the Encyclopaedia Britannica (9th edition) was reporting, "Grains of paradise are to some extent used in veterinary practice, but for the most part illegally to give a fictitious strength to malt liquors, gin, and cordials".

The presence of the seeds in the diets of lowland gorillas seems to have some sort of medicinal properties for their cardiovascular health in the wild. As captive lowland gorillas have not had them usually available in their diets, it could be a cause of their occasionally poor cardiovascular health in zoos.

Today, it is sometimes used in gourmet cuisine as a replacement for pepper, and to give unique flavors in some craft beers, gins, and Norwegian akvavit. In America, grains of paradise are starting to enjoy a slight resurgence in popularity due to their use by some well-known chefs. Alton Brown is a fan of its use, and he uses it in okra stew and his apple pie recipe on an episode of the TV cooking show Good Eats. They are also used by people on certain diets, such as a raw food diet, because they are less irritating to digestion than black pepper.

On Bones, Hodgins molecularly re-constructed the hot sauce that he accidentally drank and that belonged to Finn Abernathy; The recipe was only known by Finn's late grandmother and one such ingredient (the last ingredient that Hodgins cannot figure) was guinea grains; Finn has said that his late grandmother had traded with an herbalist in the woods for the ingredient.




In West African folk medicine, grains of paradise are valued for their warming and digestive properties, and among the Efik people in Nigeria have been used for divination and ordeals determining guilt. A. melegueta has been introduced to the Caribbean and Latin America, where it is used in religious (voodoo) rites.




Kitchen Hint of the Day!

If you're serving tea at your next party try...........

To add a special touch to iced tea, freeze whole berries, fresh mint, or citrus slices in ice-cube trays filled with water.

Wednesday, January 28, 2015

Turkey Bacon and Muenster Cheese Turkey Burger w/ Baked Steak Fries

Dinner Tonight: Turkey Bacon and Muenster Cheese Turkey Burger w/ Baked Fries


It's been a cold but Sunny Winter's Day here in West Chester today! After a light Breakfast and my Morning Workout it was off the Store, Kroger today. Didn't need a whole lot, but picked up some nice looking Atlantic Salmon and Catfish Nuggets. I've always liked Catfish but I'm enjoying these Catfish Nuggets more and more. For dinner tonight it’s a Turkey Bacon and Muenster Cheese Turkey Burger w/ Baked Fries.




I’m using the Jennie – O Turkey Burger Patties. Their already pre-made Patties and come fresh or frozen so all I did was season it with Sea Salt and Ground Black Pepper and fry! I fried them in Extra Virgin Olive Oil about 7 minutes per side. I served the Burgers on an Aunt Millie's Reduced Calorie Whole Grain Bun. Topped the Burger with Jennie – O Turkey Bacon   and Kroger Private Selection Muenster Cheese. Love these Burgers, love all Burgers!


For one side I prepared Ore Ida Steak Fries, been a while since I’ve had these and bought a bag just last week (Only 110 calories per serving). I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn along with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.





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

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






Ore Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g


https://www.oreida.com/Products/S/Steak-Fries#.VMlqcWjF8Xs

Wild Idea Buffalo Recipe of the Week - Buffalo Ranchers Pie

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Ranchers Pie. This one feature's using Wild Idea Buffalo Stew Meat. Along with all the other ingredients, this will make one hearty dinner! You can this recipe and purchase the Wild Idea Buffalo Stew Meat on the Wild Idea Buffalo website.    http://wildideabuffalo.com/




Buffalo Ranchers Pie


Ingredients:
1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry
3 – pounds golden potatoes, washed, leave skins on
1 – large sweet yellow onion, chopped
1 – turnip, peeled & diced
6 – carrots, peeled, halved & sliced
4 to 6 – celery stalks (depending the size), sliced
1 – cup + 2 tablespoons salted butter
4 – ounces Irish cheddar, grated
2 – tablespoons olive oil
2 ½ + – teaspoons salt
2 ½ + – teaspoons black pepper
1 – teaspoon fresh rosemary leaves, chopped
1 – teaspoon thyme
3 ½  – cups red wine
3 ½ – cups buffalo broth or organic beef or lamb broth
2 – tablespoons corn starch
1 – fresh rosemary sprig, leaves only
2/3 – cup Panco crumbs


Preparation:
1)   Gather all of your ingredients and measure out.
2)   Boil potatoes until tender. Once tender drain the potatoes, then return the potatoes back to the pot on the stove over medium heat, to remove excess moisture from the potatoes. Turn the potatoes occasionally, to avoid browning. *I learned this trick from my Parisian friend Nina, and it will make your mash nice and fluffy.
3)   Transfer the potatoes to a mixing bowl and mash a bit with a fork. Add ½ cup melted butter, 2 teaspoons each, salt and pepper and mix, scraping down the sides occasionally. When well mixed, add half of the grated cheese. Set aside.
4)   In a stockpot over medium high heat, heat 1-tablespoon each butter and olive oil. Add buffalo stew meat, ½ teaspoon each, salt and pepper, 1-teaspoon rosemary and thyme. Brown the meat, stirring occasionally.
5)   When the meat is nicely browned, add 3½ cups red wine and 3½ cups broth. Bring the liquids to a full boil. Cover the pot, and reduce the heat to low. Simmer the stew meat for 30 minutes or until the meat is tender.
6)   Mix the remaining wine and broth, with 2 tablespoons of cornstarch.  Increase the heat to medium high and whisk in the cornstarch mixture.  The liquids will become thick and stew like. Remove from heat, cover and set aside.
7)    In a large sauté pan over medium high heat, heat 1-tablespoon butter and 1-tablespoon olive oil. Add the vegetables to the pan in the order that they are listed, in 5-minute intervals, sprinkling each new vegetable with a pinch of salt and pepper as you go. After celery is added, sauté for 5 more minutes. Remove from heat. *This will leave your vegetables with a little texture and color!
8)   With a slotted spoon, scoop the bison stew meat out of the gravy and add it to the pan of vegetables. Stir to incorporate. Set the remaining gravy aside.
9)   Generously butter a 10x13x3 casserole pan, with ¼ cup butter.  Sprinkle desired amount of rosemary leaves in the buttered pan. Distribute 1/3 cup of the panko crumbs next and pat into the butter.
10)  Scoop the mashed potatoes into the pan next in a dollop fashion and mush together, flattening with a spatula and pushing up to the side of the pan.
11)  Spoon  buffalo and vegetables into pan and spread around evenly.
12)  For the top potato crust I found it easier to roll out the potatoes between two pieces of saran wrap. Roll to about ½ inch think, then remove the top piece of saran and flip onto casserole.  Press the sides and the tops together with a fork.
13)  Cover the top potato layer with the remaining cheese and panko crumbs and press lightly into potatoes. Drizzle with ¼ cup melted butter.
14)  Bake in a 425° preheated oven on the bottom shelf, for 45 minutes.
15)   Return gravy to medium heat. If the gravy has become to thick, thin out with a little more wine or stock.Serve with steamed peas, and pass with the gravy. So good! We enjoyed this dish with a Barrister Malbec. Thanks Barbara & Jerry, it was delicious!


http://wildideabuffalo.com/2015/buffalo-ranchers-pie/

Quick Chicken Recipes

Quick and easy Chicken Dinners from the Eating Well website, so you know they're delicious and healthy!   http://www.eatingwell.com/



Quick Chicken Recipes

Shake up your dinner routine with these quick and easy chicken recipes.
There's nothing better than a quick, easy and affordable chicken dinner for a weeknight meal. These easy chicken recipes for baked chicken, chicken salad, chicken soup, chicken pasta and chicken tenders are healthy dinners your whole family will love. Try one of our healthy chicken recipes tonight for a quick dinner ready in 30 minutes or less.



Chinese Chicken & Noodle Salad
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.....



Chipotle-&-Orange Grilled Chicken
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce....



Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.....



* Click the link below to see all the Quick Chicken Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_chicken_recipes?sssdmh=dm17.779821&utm_source=EWTWNL&esrc=nwewtw011315

Kitchen Hint of the Day!

A little bit of info on Broccoli.....


When purchasing broccoli, select ones where the stalks are tight and firm.  Look at the stalk and make sure it's not tough. The buds should be tightly closed and the leaves are crisp and very green. The little 'trees' or florets should be dark green. Also note that if the broccoli tends to have a very strong smell or if the leaves have a slightly yellow color, it can often suggest that it is old. Try and avoid broccoli where the buds are yellow in color. eat your Broccoli!

Tuesday, January 27, 2015

Salmon Patties w/ Mac & Cheese and Wheat Bread

Dinner Tonight: Salmon Patties w/ Mac & Cheese and Wheat Bread





Another cold morning but no wind this morning so not quite as bad out. Still amazed with all the Robins around here. More this year than ever before and earlier. Went and dropped some letters off at the Post Office, then to the Bank, and stopped at a Drive-Thru and picked up a couple of Lottery Tickets. Felt good to get outside! For dinner tonight nothing but Salmon comfort food, Salmon Patties w/ Mac & Cheese and Wheat Bread





To make the Salmon Patties I used Kroger Low Fat Saltine Crackers, 10 Crackers. By using these Crackers instead of a regular Saltine Cracker, such as Zesta Saltine Crackers, I saved a total of 20 calories and 2 full grams of fat. Make cuts where you can, it all adds up!




I’m using a can of Kroger Brand Pink Salmon, Egg Beater’s, a couple of shakes of Frank’s Hot Sauce, Dried Parsley, and Kroger Low Fat Saltine Crackers. In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture into patties and pan fried them in Extra Virgin Olive Oil on medium heat. Fried until cooked through and golden brown on both sides. I’m starting to have to have these more often, they came out golden brown and delicious!





For one side I heated up a Stouffer’s Classic Mac & Cheese Mac Cup. Frozen individual Mac Cups, just microwave and serve. Finally a great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. I also had a slice of Klosterman Wheat Bread. For dessert later a Del
Monte No Sugar Added Mango Chunks Cup.








Stouffer’s Classic Mac & Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

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

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



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

Quick Chicken Recipes

Quick and easy Chicken Dinners from the Eating Well website, so you know they're delicious and healthy!   http://www.eatingwell.com/



Quick Chicken Recipes

Shake up your dinner routine with these quick and easy chicken recipes.
There's nothing better than a quick, easy and affordable chicken dinner for a weeknight meal. These easy chicken recipes for baked chicken, chicken salad, chicken soup, chicken pasta and chicken tenders are healthy dinners your whole family will love. Try one of our healthy chicken recipes tonight for a quick dinner ready in 30 minutes or less.



Chinese Chicken & Noodle Salad
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.....



Chipotle-&-Orange Grilled Chicken
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce....



Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.....



* Click the link below to see all the Quick Chicken Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_chicken_recipes?sssdmh=dm17.779821&utm_source=EWTWNL&esrc=nwewtw011315

Diabetic Dish of the Week - Lovin' Lemon Swirl Dip

Lovin' Lemon Swirl Dip


Ingredients:

1 Cup Vanilla Low-Fat Greek Yogurt
1/4 Teaspoon Finely Shredded Lemon Peel
1 Tablespoon Lemon Juice
Dash Ground Cinnamon
Dash Ground Ginger
3 Tablespoons Strawberry Jam or Preserves *
3 Cups assorted fresh fruit (such as Apple and/or Pear wedges,** Plum Slices, Strawberries, Raspberries, and/or Seedless grapes)


Directions:


1 - In a medium bowl stir together Yogurt, Lemon Peel, Lemon Juice, Cinnamon, and Ginger. Cover and chill for at 1 hour up to 24 hours.

2 - To serve, transfer Yogurt Mixture to a serving bowl. Drop small spoonfuls Using a thin knife or spatula, gently swirl Jam into Yogurt Mixture. ServeFruit with Swirled Yogurt Mixture.


* Note - Look for Smucker's Sugarless Strawberry Jam or Preserves to use.
** Note - To prevent Apples or pears from turning brown, place the sliced Fruit in a bowl. Add 2 Tablespoons Lemon Juice and 2 Tablespoons water; tossto coat. If desired, pat dry with paper towels.


Nutrition per serving: 63 Calories, 1 g total Fat, 2 mg Cholesterol, 30 mg Sodium, 13 g carbs, 0 g Fiber, 2 g Protein

Kitchen Hint of the Day!

Thank you to Angie for sharing these healthy Carrot tips along.......


When purchasing carrots, look for firm, plump carrots without rootlets. They should be small, bright orange and smooth, without cracks. Buy carrots in bunches, with their leafy green tops still attached.

Carrots lose moisture through their leafy green tops, so if you purchase them this way, remove the tops before wrapping carrots in plastic and storing. Instead of throwing away the tops, which are full of nutrition, try adding them to soups or chopping them and adding to your salads.

Carrots keep will for weeks in the refrigerator, although you will sacrifice sweetness and flavor if stored too long.

Monday, January 26, 2015

Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries

Dinner Tonight: Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries




Winter like weather has returned to our area. We've had a run of some easy Winter Days, that's ended. Windy, cold and an inch of snow on the ground. Could be a lot worse though, like along the Eastern Sea Board. Cleaned around the house and did a small load of laundry for Mom and that was it for my day. For dinner tonight it's a Seasoned Tilapia Sandwich w/ Baked Cracked Black Pepper and Sea Salt Country Style Fries.




I had purchased the Tilapia on my last visit to Costco and had them in the freezer. Tilapia is good to have in the freezer, their easily thawed, easy to prepare , and delicious! 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 Seasoned Coating Mix. Pan fried them in Extra Virgin Olive Oil about 3 minutes per side. Served it on a Meijer Bakery Perfection Deli Mini Wheat Sub Bun.




For a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Zatarain’s Seasoned Fish Fri

Product Description

Now you can make every day a fry day. This is the same light corn base as our Wonderful Fish-Fri but fully seasoned – with real lemon added. The delicious, golden coating is perfect for seafood of any kind and fried vegetables (of course, fried okra will do any day).

Product Details

Ingredients

Enriched Corn Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Spices (Including Red Pepper), Citric Acid, Monosodium Glutamate (Flavor Enhancer), Garlic, Corn Maltodextrin, Onion, Lemon Puree, Sugar, And Lemon Juice.

Serving Size

2 Tbsp. (17g)

Nutritional information
(amount per serving)
Calories: 50
Fat: 0g
Cholesterol: 0mg
Sodium: 630mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 0g

http://www.mccormick.com/Zatarains/Products/Breadings-and-Frying-Mixes/Breading-Mixes/Seasoned-Fish-Fri




Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries



You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-

"Meatless Monday" Recipe of the Week - Collard Green Wraps

This week's "Meatless Monday" Recipe of the Week is Collard Green Wraps. It's from one of my favorite sites the PBS website, which has a fantastic recipe selection! Check it out some time.   http://www.pbs.org/food/recipes/ 



Collard Green Wraps

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfafa sprouts
2 carrots, peeled and julienned
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced


Directions
1 - Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 - While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burrito: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.


http://www.pbs.org/food/recipes/collard-green-wraps/

One of America's Favorites - Dessert

A flourless chocolate cake (torte)

Dessert (/dɨˈzɜrt/) is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.

In world cultures there are a wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, sweet soups and candies. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blint, oladi, and syrniki can be served with honey and jam to make them popular as desserts. The loosely defined course called dessert can apply to many foods.




The word "dessert" originated from the French word desservir "to clean the table" and the negative of the Latin word servire.




Desserts were first made using natural ingredients that were locally available. In ancient civilizations people enjoyed dried fruits, honeycomb, or nuts. These were considered the first candies. When sugar began to be manufactured in the Middle Ages more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. Ice cream can be dated back to 3000BC and may be considered to be an early “dessert” in the modern sense of the word. The first apple pie recipe was printed in 1381. Also in 1740 the first cupcake recipes were recorded. Ice cream was a Chinese invention although Marco Polo expanded the technique to Europe in his travels. By the 1800s, recipes for how to make ice cream were very popular. Vanilla also plays a large role in many desserts including ice cream. Vanilla was mostly grown in Mexico where they discovered if the vanilla pod was picked and dried then vanillin was produced which can be sweetened into a dessert on its own.
Spices can vary the taste of desserts and add flavor

Desserts are constantly changing with the new techniques and ingredients available at the time or in the local area. They have changed from natural candies and nuts to complex souffles and multi-layered cakes. The ingredients available affect the range of desserts that can be made in each region. The first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods in order to survive. Now, however, modern day cultures have more options in the desserts available. Ice Cream went from being a shaved ice substance with flavoring to the dairy based, sweet treat modern children crave. Desserts also went through a major change in manufacturing. The Industrial Revolution in America and Europe changed desserts (and food in general) because they began to be mass-produced, processed, preserved, canned, and packaged. The iconic foods soon became a staple in many households because of their availability. Frozen foods became very popular starting in the 1920s when freezing emerged. Also around the 1920s lunch counters and fast food restaurants were established with increasing popularity. These processed foods became a huge part of diets in many industrialized nations. Food has always varied with each culture and area, and, despite the boom in mass-produced processed desserts, they have still represented regional and ethnic cultures. Many countries have desserts and foods distinctive to their nations or region. One example of this is the churro historically from Spain. These sticks of dough are now deep fried. They are available all throughout North and South America along with many other areas. They started with Spanish shepherds as a substitute for bread. Now they have been passed through generations and cultures and changed to a sweet confection different for each culture.




Desserts usually contain sugar or a sweetening agent. Desserts contain a range of ingredients which makes the end product differ. Some of the more common ingredients in desserts are flour, dairy, eggs, and spices. Sugar gives many desserts their “addictive sweetness” and contributes to their moisture and tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Flour desserts may also contain dairy products. Different desserts use flour to various degrees. Desserts like ice cream and puddings have some form of dairy as their main ingredient, whereas desserts like cakes and cookies have relatively small amounts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent when the proteins uncoil and expand. Desserts can contain many different spices and extracts to add a variety of flavors. One example of this is salt. Salt is added to desserts to balance sweet flavors and create a contrast in flavors. All these ingredients contribute to desserts and make them different.




Dessert can come in variations of flavors, textures, and looks. Desserts can be defined as a usually sweeter course that concludes a meal. This definition includes a range of courses anywhere from fruits or dried nuts to multi-ingredient cakes and pies. With the many different varieties of desserts the many cultures have different variations. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.
A glazed yeast-raised ring doughnut

* Cakes- Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. In addition, small-sized cakes have become popular in the form of cupcakes and petits fours.
* Chocolates and candies- Many candies involve the crystallization of sugar which varies the texture of sugar crystals. Candies can be found in many different forms including caramel, marshmallows, and taffy.
* Cookies- Cookies are similar to cakes (the word coming from the Dutch word koekje meaning little cake). Historically cookies were small spoonfuls of cake batter placed in the oven to test the temperature. Cookies can come in many different forms. Examples include layered bars, crispy meringues, and soft chocolate chip cookies.
* Custards and puddings- These kinds of sweets usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards can include crème brûlée and flan. Puddings are thickened with starches.
* Donuts-Donuts are a sweet that can be considered a breakfast or dessert. It is considered a deep fried dessert made from flour. It is the shape of a circle, and sometimes has a hole in the center. There are two-types of donuts: ring-shaped with the circle in the middle, and filled. A filled donut differs from a ring-shaped donut as it is often filled with fruit preserves, cream, custard or other sweet fillings. Square-shaped donuts are commonly referred to as fritters.Fritters are fried and consist of batter or breading that is often filled with fruit, or other ingredients. Fritters are made up of eggs, milk, batter, deep or pan-fried, wheat flour, cornmeal, or a mix of two can make the batter. Donuts can be homemade or found at bakeries, grocery stores, and speciality outlets. Krispy Kreme and Dunkin Donuts are two well-known donut companies that are known for their ring-shaped and filled donuts. In May 2013, the cronut was introduced by Dominique Ansel at the Dominique Ansel Bakery in New York City. It is best described as a donut and croissant combined. Cronuts are shaped in a circle and sometimes have a hole in the center. It is dough that is sugared, filled and glazed. Donuts are not always in the shape of a circle; some other shapes of donuts include twists, rings, and balls.
* Frozen desserts- ice cream and gelato both fit into this category. Ice cream is a cream base that is churned as it is frozen to create a creamy consistency, while gelato uses a milk base and has less air than ice cream. Thirdly, sorbet is made from churned fruit and is not dairy based.
* Pastries- Pastries can either take the form of light and flaky bread with an airy texture or unleavened dough with a high fat content. Pastries can be eaten with fruits, chocolates, or other sweeteners and are often eaten with tea.
* Pies- Pies and cobblers are a crust with a filling. The crust can be either made from either a pastry or crumbs. The fillings can be anything from fruits to puddings.
* Miscellaneous desserts- Many desserts cannot be categorized such as cheesecake. Though cheesecake is a similar to a custard, it is named "cake". Many desserts can span the categories and several don't fit in a category at all.




Desserts are by definition a sweet course. This usually means high content of sugar or fats. Desserts have historically been known as a smaller course to end a meal but in modern times they have become a more major part of people's diets. Although desserts are sweet a small amount of sugar is recommended in a daily diet. Certain desserts such as dark chocolate, that have a lower sugar content, are popularly considered healthier because of their other nutritional content. One example of a healthier dessert is fresh fruit cooked without sugars or extra fats.




Kitchen Hint of the Day!

Some stock tips from Cranky Cooker Pete........


Do not freeze stocks longer than six months. Poultry and veal stocks begin to lose their flavor, and fish stocks get very "fishy."

When straining stocks for use or storage, be sure to press firmly on the bones and vegetables to release the flavor.


And remember......

Bone broth is nutrient dense. It contains vitamins and minerals that are easily absorbed by the body  including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Bone broth is rich in gelatin which supports healthy digestion.

Sunday, January 25, 2015

Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato

Dinner Tonight: Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato




It's been one of those lazy Sunday afternoon's around here today! Nothing, and I mean nothing going on today. Did a bit of cleaning then it was Sofa City with the remote in hand. We have a couple of Crabapple Trees in the front yard and they are full of Robins. Every year we seem to be a layover for their treks back North, they're a bit early this year. Could it be a sign of an early Spring? For dinner tonight I prepared a Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato.
 




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





For one side I prepared some Sauteed Mushrooms. Using Baby Bella Mushrooms, I quartered the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Then I also had a Baked Potato, seasoned this with McCormick Grinder Sea Salt and Black Peppercorn. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt

100-Calorie Snacks

More healthy tips from the EatingWell website to make your 2015 healthier.   http://www.eatingwell.com/


100-Calorie Snacks

Low-calorie snack recipes, including recipes for smoothies, popcorn, dips and more.
Having a snack attack? Stock your fridge and pantry with ingredients for these quick, healthy and low-calorie snack recipes to help you stay lean and healthy—and avoid the candy dish and snacks at work. Enjoy our healthy snack recipes, which are perfect to grab and go or pack for the office.



Quick Quesadilla
In just 5 minutes, you can make this healthy mini quesadilla recipe using protein-rich beans and your favorite fresh salsa. For a party appetizer tray, make a big batch and serve these quesadilla wedges with guacamole and sour cream, too.....


Frozen Chocolate-Covered Bananas
Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.....


Cherry Cream Cheese
Make your own flavored cream cheese by stirring in fresh, in-season cherries. We like the flavor of black cherries, but any kind will work. Spread this on your morning bagel or sandwich it between graham crackers for a cherry cheesecake-inspired snack.....


* Click the link below to get all the 100-Calorie Snacks


http://www.eatingwell.com/recipes_menus/recipe_slideshows/100_calorie_snacks?sssdmh=dm17.780051&utm_source=EWDNL&esrc=nwewd011915

Maize Dish - Champurrado and Corn Crab Soup

Champurrado
Hot bowl of champurrado as served at a Mexican breakfast


Champurrado is a chocolate-based atole, a warm and thick Mexican drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); panela; water or milk; and occasionally containing cinnamon, anise seed and or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or, a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.

Champurrado is traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Dia de los Muertos (Day of the Dead in Spanish) and at Las Posadas (the Christmas Season) where it is served alongside tamales. An instant mix for champurrado is available in Mexican grocery stores. Champurrado may also be made with alcohol.






Corn crab soup

Crab Soup


Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin.


The soup may also be called crab meat and corn soup, sweet corn soup with crab meat, corn soup with crab meat, crab meat with sweet corn soup, or crab meat cream corn soup.


This soup is found in Chinese restaurants in mainland China, Hong Kong, Taiwan, and some Southeast Asian nations such as Singapore, Malaysia, Indonesia, the Philippines, and Thailand. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada, Europe, and Japan. In the Philippines it is called sopang mais.

The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.


Kitchen Hint of the Day!

Save a little time and money by.....


Save the juice from canned tomatoes in ice cube trays. When frozen, store in plastic bags in freezer for cooking use or for tomato drinks.

Saturday, January 24, 2015

Leftovers - Healthy Harvest Turkey Lasagna

Dinner Tonight: Leftovers - Healthy Harvest Turkey Lasagna




Nothing like a good leftover sometimes for Dinner! So tonight it was Leftovers, Healthy Harvest Turkey Lasagna. It was one of those Meals where it was so good you just couldn't let those Leftovers go to waste! So I warmed some up for my Dinner tonight, and it was just as good the second time around. I still have about 4 servings left so I froze those. For dessert/snack later some slices of Old Wisconsin Premium Turkey Summer Sausage along with some Ritz Whole Grain Crackers. Below is the original post and recipe of the Healthy Harvest Turkey Lasagna.



I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Pasta Sauce, Sliced Mushrooms (amount may vary to taste), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Reduced Fat Shredded Mozzarella Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup Egg Beater's, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese, Egg Beaters, Ronzoni Healthy Harvest Pasta, Ragu Light Tomato and Basil Pasta Sauce and Sargento Reduced Fat Shredded Cheese.





Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Spaghetti Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of 13×9-inch baking dish. Arrange 2 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.




The Lasagna came out perfect! Everything tasted so fresh and as usual the Jennie -O Turkey was the star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating.

Saturday's Chili - Chipotle Vegetable Chili with Chocolate

This week's Saturday's Chili is Chipotle Vegetable Chili with Chocolate. 1 Serving (1Cup) is only 230 calories and 27 net carbs.


Chipotle Vegetable Chili with Chocolate

Ingredients:

2 tablespoons Extra Virgin Olive Oil
1 medium Onion, chopped
1 medium Green Bell Pepper, chopped
1 medium Red Bell Pepper, chopped
1 cup Frozen Corn
1 can (28 ounces) No salt added Diced Tomatoes
1 can (15 ounces) Bush's Reduced Sodium Black Beans, (Rinsed and Drained)
1 can (15 ounces) Bush's Reduced Sodium Pinto Beans, (Rinsed and Drained)
1 tablespoon Chili Powder
1 teaspoon Ground Smoked Cumin
1/2 teaspoon Chipotle Chili Powder
1 pinch of Rubbed Sage
1 ounce Semisweet Chocolate, chopped

Instructions:

1 - Heat Oil in a large skillet over medium high heat. Add Onion and Bell Peppers; cook and stir 4 minutes or until softened. Stir in Corn; cook 3 minutes. Remove to Crock Pot.

2 - Stir Tomatoes, Beans, Chili Powder, Cumin, Chipotle Chili Powder, and Sage into Crock Pot. Cover; cook on low 6-7 hours. Stir Chocolate into Crock Pot until melted.

Kitchen Hint of the Day!

A friend of mine passed this tip along to me. She's not big on the taste of Fish until she came across this tip......

Soak fish in 1/4 cup vinegar, lemon juice or wine and water before cooking it for a sweet tender taste.

Friday, January 23, 2015

Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans

Dinner Tonight: Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans




Cold but not too bad out this morning. Had a light Breakfast of Egg Beater's Egg Whites, a Slice of Sargento Ultra Thin Swiss Cheese, on a Thomas Light While Grain English Muffin. After Breakfast ran to Kroger for Mom and stopped by Dunkin Donuts and picked them up a couple of Glazed Donuts, that's where I get my love of Donuts from! I sadly did not have one. Also took a friend of mine a big slice of the Turkey Lasagna I made yesterday. Back home and cleaned up around the house and that was about it. For dinner tonight another good one, Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans.





I've been wanting to try the Wild Idea Buffalo 10 oz. New York Strip Steak for sometime now. I finally ordered one on my last order to Wild Idea Buffalo. I had it in the freezer so I let it thaw overnight in the fridge. I cut the package open, and what a beautiful cut of meat! To prepare this was going to easy, needing some Extra Virgin Olive Oil and McCormick Grinder Sea Salt and Black Peppercorn. I broke out the cast Iron Skillet to fry this baby up! A Cast Iron Skillet will give it a nice even heat across the Fillet. I started by spraying the Cast Iron with Pam Cooking Spray and preheating the Skillet on medium heat. As that was heating up I rubbed extra Virgin Olive Oil all over the Fillet, making sure I covered the entire Fillet. I then seasoned it on all sides with the McCormick Grinder Sea Salt and Black Peppercorn. I then fried it in the Cast Iron about 4:00 minutes per side. I timed it because I wanted my Steak medium rare, and Buffalo cooks a lot quicker than Beef (Tastes better and is healthier also). Pulled the Steak from the Skillet and let it rest for 5 minutes before slicing it. You could have cut this Fillet with a spoon! Tender, Moist, and the incredible Wild Idea Buffalo flavor!




For one side I prepared Ore Ida Steak Fries, been a while since I've had these. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn along with a side of Hunt's Ketchup for dipping. Then I also heated up a can of Bush's Chili Beans - Kidney Beans in Mild Chili Sauce. Something new from Bush's Beans that I came across at Meijer yesterday. Buffalo New York Strip Steak, Baked Potato, and Beans, one mighty fine dinner! For dessert later a Jello Sugar free Dark Chocolate Pudding Cup.















Wild Idea Buffalo 10 oz. New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.

http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks







Health Benefits of 100% Grass Fed Bison
Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison. Red Meat That’s Good for You!


Beyond Organic

Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability.  To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but
rather “go beyond organic” with the way we raise our buffalo.  We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve.  All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested.  The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.

Quite simply, if you are searching for the healthiest,  most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co.  Our approach to raising buffalo is second to none with a difference you can taste with your first bite.