Monday, August 31, 2015

Beans and Smoked Turkey Sausage (Beans and Weenies)

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




The hot and humid weather has settled back in for at least the next 5-6 days, and it is very humid out there this morning. After Breakfast I went to Kroger, I was all out of Apples. The Honey Crisp Apples are back in stock! The first batch they are getting in are huge and taste fantastic! Love it when they are in season. Late afternoon I had to go back to the optometrist for one last check for Glaucoma. Glad that's over! For dinner tonight frozen leftovers. I reheated Beans and Smoked Turkey Sausage (Beans and Weenies).





I had made this about 4 days ago and froze the leftovers. And while checking the freezer out for something to prepare for dinner I thought why not the Beans and Sausage again. I love this dish; easy to prepare and nothing but good! So I sat it in the fridge overnight to thaw. Then at dinnertime added the Beans and Sausage to a small sauce pan and reheated on low until heated through. The dish freezes and reheats perfect. Excellent Dish! Also baked a loaf of Pillsbury Rustic French Bread to go with it. I reposted the original post from the other day below which has the recipe.



While growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! So tonight it’s
Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Bush’s Cannellini Beans, 1 can Joan of Arc Spicy Chili Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).




Plus it’s another one of those delicious one pot meals. I used a small size Dutch Oven that I had
sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Bacon and beans are such a natural combo, Bacon gives it that wonderful smoky flavor.




You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan
and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven to clean. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.





BUSH’S® CANNELLINI BEANS
Originally from Italy, cannellini beans are quite popular in the U.S. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone. We pick large, smooth beans with a shiny finish to ensure hearty flavor. Try them in Reduced Sodium!

BUSH’S® Cannellini Beans add 7 g of protein and 6 g of fiber per serving to your favorite recipes, like tuna and pasta salads.

One of America's Favorites - Chocolate Chip Cookie

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate
Chocolate chip cookies
chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal.







The chocolate chip cookie was invented by Ruth Graves Wakefield. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Her cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York. The 1938 edition of the cookbook was the first to include the recipe "Toll House Chocolate Crunch Cookie" which rapidly became a favorite cookie in American homes.



Ruth Wakefield stated that she deliberately invented the cookie. She said, "We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie."

A different version of events says that Wakefield is said to have been making chocolate cookies and on running out of regular baker's chocolate, substituted broken pieces of semi-sweet chocolate from Nestlé thinking that they would melt and mix into the batter. They did not and the chocolate chip cookie was born.

A still different history of the cookie derives from George Boucher, who was at one time head chef at the Toll House Inn, and his daughter, Carol Cavanagh, who also worked there. Contradicting Nestlé's claim that Wakefield put chunks of chocolate into cookie dough hoping they would melt, the daughter stated that the owner, already an accomplished chef and author of a cookbook, knew enough about the properties of chocolate to realize it would not melt and mix into the batter while baking.

Boucher said that the vibrations from a large Hobart electric mixer dislodged bars of Nestlé's chocolate stored on the shelf above the mixer which caused the chocolate to fall into the sugar cookie dough mixing below. He claims to have overcome Wakefield's impulse to discard the dough as too badly ruined to waste effort baking them, leading to the discovery of the popular combination.


Every bag of Nestlé chocolate chips sold in North America has a variation (butter vs. margarine is now a stated option) of her original recipe printed on the back.

During WWII, US soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from back home with soldiers from other parts of the US. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world asking for her recipe. Thus began the nationwide craze for the chocolate chip cookie.


Although the Nestlé's Toll House recipe is widely known, every brand of chocolate chips, or "semi-sweet chocolate morsels" in Nestlé parlance, sold in the U.S. and Canada bears a variant of the chocolate chip cookie recipe on its packaging. Almost all baking-oriented cookbooks will contain at least one type of recipe.

Practically all commercial bakeries offer their own version of the cookie in packaged baked or ready-to-bake forms. There are at least three national (U.S./North America) chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations. Several businesses—including Doubletree hotels, Citibank, Aloha, and Midwest Airlines—offer freshly baked cookies to their patrons to differentiate themselves from their competition.

There is an urban legend about Neiman Marcus' chocolate chip cookie recipe that has gathered a great deal of popularity over the years.

To honor the cookie's creation in the state, on July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from Somerset, Massachusetts.



Chocolate chip cookies are commonly made with white sugar; brown sugar; flour; a small portion of
Standard chocolate chip cookie ingredients
salt; eggs; a leavening agent such as baking powder; a fat, typically butter or shortening; vanilla extract; and semi-sweet chocolate pieces. Some recipes also include milk or nuts (such as chopped walnuts) in the dough.

Depending on the ratio of ingredients and mixing and cooking times, some recipes are optimized to produce a softer, chewy style cookie while others will produce a crunchy/crispy style. Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes: First, the sugars and fat are creamed, usually with a wooden spoon or electric mixer. Next, the eggs and vanilla extract are added followed by the flour and leavening agent. Depending on the additional flavoring, its addition to the mix will be determined by the type used: peanut butter will be added with the wet ingredients while cocoa powder would be added with the dry ingredients. The titular ingredient, chocolate chips, as well as nuts are typically mixed in towards the end of the process to minimize breakage, just before the cookies are scooped and positioned on a cookie sheet. Most cookie dough is baked, although some eat the dough as is, or use it as an addition to vanilla ice cream to make chocolate chip cookie dough ice cream.


Common variants
* The M&M cookie, or party cookie, replaces the chocolate chips with M&M's. This recipe originally
Chocolate chip bar cookies
used shortening as the fat, but has been updated to use butter.
* The chocolate chocolate chip cookie uses a dough that is chocolate flavored by the addition of cocoa or melted chocolate. Variations on this cookie include replacing chocolate chips with white chocolate or peanut butter chips.
* The macadamia chip cookie has macadamia nuts and white chocolate chips. It is a signature cookie of Mrs. Fields bakeries.
* The chocolate chip peanut butter cookie replaces the vanilla flavored dough with a peanut butter flavored one.
* Chocolate chip cookie dough baked in a baking dish instead of a cookie sheet results in a chocolate chip bar cookie.
* Other variations include different sizes and shapes of chocolate chips, as well as dark or milk chocolate chips. These changes lead to differences in both flavor and texture.


Popular brands
* Blue Chip Cookies
* Chips Ahoy! (Nabisco)
* Chips Deluxe (Keebler)
* Cookie Time
* The Decadent (Loblaw)
* Famous Amos
* Maryland Cookies
* Mrs. Fields
* Otis Spunkmeyer
* Pepperidge Farm





"Meatless Monday" Recipe of the Week - Sweet Corn Pancakes

This week's "Meatless Monday" Recipe of the Week is Sweet Corn Pancakes. From the CooksRecipes website, which has recipes for all your meal Courses, Cuisines, or Ocasions. Check it out soon, enjoy!     http://www.pbs.org/food/recipes/


Sweet Corn Pancakes

Ingredients
Mix-ins:
1 ear of sweet corn, kernels cut off the cob
1 tablespoon unsalted butter
For the Batter:
1 cup all-purpose flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
Maple syrup, for serving
Butter, for serving

Directions
1 - In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside.
2 - In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt. In a measuring cup or medium bowl, whisk together the buttermilk, egg and melted butter. In one batch, pour the wet ingredients into the dry and mix just until combined. Lastly, fold in the corn kernels and give it one last mix, being sure not to over combine, which will result in tough pancakes.
3 - Set a griddle or non-stick pan over medium heat. When warm, grease with a bit of oil or butter. Drop mounds of batter, using a 1/4 measuring cup, onto the griddle and cook for about 1 to 2 minutes. Bubbles should form on the surface of the pancake. Check for brownness and flip. Don’t be shy to re-adjust the heat; you may need to turn it down a bit. Transfer the cooked pancake to a baking sheet inside of a preheated 200 degree oven to keep warm. Repeat until you’ve worked your way through all of the remaining batter. Serve with maple syrup and a pat of butter.

http://www.pbs.org/food/recipes/sweet-corn-pancakes/

Kitchen Hint of the Day!

Chopping Garlic....

Chopping your own garlic instead of buying it pre-minced can be a real pain but a huge money saver. Use this simple trick to make it a little easier on yourself: microwave the garlic for about eight seconds to make it easy to peel. Once the cloves are peeled, drizzle a small amount of oil over them to make them less sticky when you're trying to chop them.

Sunday, August 30, 2015

Deep Dish Pizza Casserole

Today’s Menu: Deep Dish Pizza Casserole






We have the hazy, hot, and humid weather back! Awfully humid out there today. Had a bowl of
Kroger Brand Bran Flakes for Breakfast. Ran a quick errand for Mom and back home for the day. Finished up some laundry for her and did some outside cleaning before it got too humid out. After that it was "Sofa City" after that, just my easy chair and remote for the afternoon. For dinner tonight I prepared a Deep Dish Pizza Casserole.





I had made this a couple of weeks ago and everybody loved it! So I'm preparing it again for dinner
tonight. To make this Pizza I'll need the following: 1 (13 ounce) Pillsbury™ Refrigerated Pizza Crust, Corn Meal, 1 1/2 cups Ragu Pizza Sauce, Jennie – O Lean Ground Turkey Breakfast Sausage ( 1 lb. package and precooked)  , Sliced Black and Green Olives, Sliced Mushrooms, 2 1/2 cups of your favorite cheese (I like using Sargento Reduced Fat Shredded Italian Blend Cheese or Sargento Reduced Fat Shredded Mozzarella Cheese), Hormel Turkey Pepperoni, and 1/3 cup Kraft Reduced Fat Grated Parmesan Cheese.





To start I fried the Ground Turkey, till no longer pink, and sliced the Olives. Then to prepare the dish I preheated the oven to 425°F. Greased a 9×13 inch baking dish with Pam Cooking Spray w/ Olive Oil and sprinkled the bottom of the dish with Corn Meal. I like using Corn Meal when making a
Pizza. The Corn Meal gives it a nice texture and helps the bottom of the Pizza not to stick to pans or dishes when baking. I unrolled the Pillsbury Pizza Dough, and pressed it into the bottom and halfway up sides of prepared baking dish. Then spread the dough with the Ragu Pizza  Sauce, and then sprinkle the cooked Jennie – O Ground Turkey, Sliced Mushrooms, and the Sliced Olives over the top. Cover the Pizza with Cheese and then top with Turkey Pepperoni. Sprinkle the Parmesan over top. Bake for 15-20 minutes or until crust is golden brown and the Cheese is melted. Remove from the oven and sprinkle with more Parmesan. And we have a Deep Dish Pizza Casserole. I’ll start off by saying this is one of those Keeper Recipes and already a family favorite! The crust came out a perfect golden brown. And all the toppings combined to make it one delicious Pizza. Plus you can use what ever toppings you want for this. Mom and Dad both said it was one of the best Pizzas they had ever had, so it’s Parent Approved! For dessert later a Jello Sugar Free Dark Chocolate Pudding.




Deep Dish Pizza Casserole
Ingredients
1 (13 ounce) Pillsbury™ refrigerated pizza crust
1 1/2 cups pizza sauce
2 1/2 cups of your favorite cheese (I like using a mix of provolone, mozzarella and cheddar)
1/3 cup Parmesan cheese, grated
12 whole pepperoni (optional)
1/2 pound cooked ground spicy Italian sausage (optional)


Directions
1 – Preheat oven to 425°F. Grease a 9×13 inch baking dish with cooking spray or olive oil.
2 – Unroll the pizza dough, and press it into the bottom and halfway up sides of prepared baking dish.
3 – Spread the dough with some pizza sauce and, if using, sprinkle the cooked spicy Italian sausage over the top. Cover the pizza with cheese and then top with pepperoni (if using). Sprinkle the Parmesan over top.
4 – Bake for 15-20 minutes or until crust is golden brown and the cheese is melted. Remove from the oven and sprinkle with more Parmesan if desired. Serve immediately.



http://www.pillsbury.com/recipes/deep-dish-pizza-casserole/51f601a0-2c4c-4147-8473-6c4eb2511086



The Sunday Pizza - Three Cheese Pasta Pizza

Pasta, Pizza, and Mozzarella team up to make this week's Sunday Pizza - Three Cheese Pasta Pizza. It's from the CooksRecipes website which is home a fantastic selection of all recipes, check it out soon!    http://www.cooksrecipes.com/index.html


Three Cheese Pasta Pizza

Three Cheese Pasta PizzaTwo popular foods, pasta and pizza, team up to create an irresistible combination.

Recipe Ingredients:

Crust:
1/4 cup melted butter
2 cups bread crumbs
1/4 teaspoon each dried basil, dried oregano, dried parsley and garlic salt
2 tablespoons grated Wisconsin Parmesan cheese

Pasta Layer:
1/2 cup sour cream
1 large egg
1/2 teaspoon each dried basil and dried oregano
1 teaspoon dried parsley
1/2 cup grated Wisconsin Parmesan cheese
1 cup shredded Wisconsin Mozzarella cheese
1/2 cup shredded Wisconsin Cheddar cheese
2 cups cooked spaghetti pasta

Topping:
1 (14.5-ounce) can pasta-style tomatoes, drained or 2 large fresh tomatoes, sliced
1 (3-ounce) package sliced pepperoni
1/2 cup sliced mushrooms
2 tablespoons each chopped green onions and red or green bell pepper (optional)
1 (8-ounce) can tomato sauce
1 cup shredded Wisconsin Mozzarella cheese

Cooking Directions:

1 - Mix crust ingredients in 11-inch deep dish pizza pan or a 12x8 inch baking dish at least 1 1/4 inches deep. Firmly press into bottom of dish, forming crust.
2 - Mix all ingredients for pasta layer.
3 - Arrange half of tomatoes and half of pepperoni on top of crust mixture. Top with pasta mixture. Top with mushrooms, onions and pepper. Cover with tomato sauce, remaining tomatoes, pepperoni and mozzarella cheese.
4 - Bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes.
Makes 4 servings.

Tip: For more flavor, substitute asiago or Romano cheese for Parmesan cheese. Substitute provolone or Gruyère cheese for mozzarella and cheddar cheese in pasta layer for a stronger flavor.

http://www.cooksrecipes.com/pizza_recipes/wisconsin_three_cheese_pasta_pizza_recipe.html

Pasta Recipes Ready in 30 Minutes or Less

Diabetic Friendly Pasta Recipes Ready in 30 Minutes or Less, from the Diabetic Living Online website. You can find all your Diabetic Friendly Recipes at the Diabetic Living Online website, enjoy!     http://www.eatingwell.com/


Pasta Recipes Ready in 30 Minutes or Less

Lasagna, mac & cheese and more quick pasta dinner recipes.
Pasta cooks up fast, making it a go-to meal for many of us on a busy weeknight. Keep it healthy by choosing whole-wheat pasta—a 2-ounce serving has 4 more grams of fiber than “regular” pasta. Just add fresh vegetables and some lean protein and enjoy a quick and healthy pasta dinner, ready in 30 minutes or less



Creamy Garlic Pasta with Shrimp & Vegetables
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.....



Chicken & Sun-Dried Tomato Orzo
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini....



Fresh Pomodoro Pasta, White Beans & Olives
Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them....



* Click the link below to get all the Pasta Recipes Ready in 30 Minutes or Less

http://www.eatingwell.com/recipes_menus/recipe_slideshows/pasta_recipes_ready_in_30_minutes_or_less

Kitchen Hint of the Day!

Beets.....


To make sure beets keep their red color through the entire cooking process, cook them whole with at least two inches of stem still attached, and add a few tablespoons of white vinegar to the water.

Saturday, August 29, 2015

Turkey Bacon and Gouda Cheese Buffalo Burger w/ Baked Fries

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



A little more humid out and warmer out there today. But still not real bad for late August. After a light breakfast I headed to the local Kroger out of Hamburger Buns and Ore Ida Fries. Back home did some laundry for Mom and  a little cleaning. Then I got our paper shredder out. I had a ton of old bills and such to shred and Mom had double what I did so that took up a chunk of the day. For dinner tonight I prepared a Turkey Bacon and Gouda Cheese Buffalo Burger w/ Baked Fries.





I had planned on having something else for dinner but a Wild Idea Buffalo Burger just sounded right for dinner tonight! So I had the 4 B Burger tonight; the Bad Boy of Buffalo Burgers! When I went Kroger for the Buns and Fries they were out of the Kroger Lite Wheat Buns so I tried a new one, Brownberry 100% Whole Wheat Hamburger Buns. Really liked these! A little bigger Bun than the ones I normally buy, excellent taste, and very fresh.





 I used the Wild Idea Buffalo 1/3-Lb Buffalo Burger. I had it in freezer so I let it thaw in the fridge overnight. To start I grabbed a medium size skillet, sprayed it with Pam Cooking Spray, preheated it on medium heat, and fried 3 slices of Jennie - O Turkey Bacon. Only using 2 slices for the Burger but keep in mind the Bacon Math, fry extra to snack on! Then as my Bacon was finishing up I took
another medium size skillet that I sprayed with Pam Cooking Spray, along with a tablespoon of Extra Virgin Olive Oil, and heated it on medium heat. Got the Buffalo Burger from the fridge and seasoned it with McCormick Grinders Sea Salt and Peppercorn Medley. When the skillet was heated and ready I added the Burger. When cooking Buffalo always keep in mind that it cooks and gets done a lot quicker than Beef, due to it's so lean. So when cooking it keep a close eye on it. For the Burger I fried it 3 1/2 minutes per side. I flipped the Burger 1 time and after flipping it I topped it with a slice of Hardwood Smoked Gouda. Gouda is perfect for melting on Sandwiches, good mild flavor and a Cheese that melts just right. Served the Buffalo Burger on a Brownberry 100% Whole Wheat Hamburger Bun, topped with Gouda already on it, then some Kraft Chipotle Reduced Fat Mayo, the Turkey Bacon, and finally Boston Bibb Lettuce. What a Burger, nice char on the outside and slightly pink and juicy on the inside with perfect toppings!  One fine Buffalo Burger.



For a side I baked some Ore Ida Crinkle Fries, that I seasoned with Sea Salt and Ground Black Pepper. Also had a side of Hunt's Ketchup for dipping. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.






Wild Idea Buffalo 1/3-Lb Buffalo Burgers

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


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

Low-Carb Diabetic Side-Dish Recipes

Low-Carb Diabetic Side-Dish Recipes

Save on carbs with these Low-Carb Diabetic Side-Dish Recipes. From the Diabetic Living Online webste. The home of Diabetic Friendly Recipes!    http://www.diabeticlivingonline.com/


Low-Carb Diabetic Side-Dish Recipes
Eating low-carb just got easier thanks to our favorite side dishes, which have 20 grams of carb or less per serving. Enjoy these mouthwatering accompaniments with your favorite entrées as part of your diabetic diet.


Butternut Squash Quinoa Pilaf

Replace regular rice or potatoes with this quinoa pilaf and you’ll never miss them! The butternut squash adds richness, while the cloves of garlic pop the flavor without loads of butter or salt, so you can enjoy a 1/2-cup serving for just 19 grams of carb and 5 grams of fat.....


Potato-Kale Salad

This light potato salad is not only low in carbs with just 15 grams per serving, it’s also low in calories, fat, and sodium. Packed with vitamins and flavor, this delicious potato salad can be enjoyed guilt-free!.....


Scalloped Root Veggies

When the occasion calls for something a little more special than plain old potatoes, this companion dish is the perfect choice. Packed with vitamin C thanks to celery root and parsnips, this savory recipe is low in fat and calories and perfect for a comfort-food fix......



* Click the link below to get all the Low-Carb Diabetic Side-Dish Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/low-carb-diabetic-side-dish-recipes

Saturday's Chili - Widowmaker Chili

Heating it up with this week's saturday Chili with  Widowmaker Chili. With the name  Widowmaker Chili you know to prepare for the heat! It's from one of my favorite sites, CooksRecipes. Check out Cooks for any cuisine or recipe you may be searching for.   http://www.cooksrecipes.com/index.html




Widowmaker Chili

This chili is not for the faint-hearted, do have guests sign a release form before partaking!

Recipe Ingredients:

2 cups dried black beans, rinsed and sorted
6 cups water
8 red serrano chile peppers*
6 green serrano chile peppers*
6 jalapeño peppers*
2 red bell peppers
1 pound spinach, rinsed and stemmed
12 tomatillos, stemmed
6 green tomatoes, stemmed
5 green onions
5 tablespoons vegetable oil
1 1/2 pounds lean pork steak, diced
2 onions, sliced
8 cloves garlic, finely chopped
2 tablespoons granulated sugar
2 tablespoons ground cumin
1 pound diced ham
2 cups chopped fresh cilantro

Cooking Directions:

1 - Combine black beans and water in a stockpot. Bring to a boil and simmer until tender, about 2 hours.
2 - Meanwhile, place red and green chile peppers, jalapeños and bell peppers on a baking sheet. Roast under the broiler until the skins are blackened, turning often. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes, then peel and remove the seeds.
3 - In a food processor, purée chiles, bell peppers, spinach, tomatillos, green tomatoes and green onions; set aside.
4 - Heat oil in a large saucepan and cook pork until browned. Remove and drain on paper towels.
5 - Add onions and garlic to pork grease; sauté until tender, about 3 minutes. Add sugar, cumin, ham, pork and the chile purée. Simmer over low heat for 2 hours.
6 - When beans are tender, add meat mixture; mix well. Serve with topped with cilantro.
Makes 12 servings.

*Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

http://www.cooksrecipes.com/soup/widowmaker_chili_recipe.html

Kitchen Hint of the Day!

Some Jalapeno Pepper Health....


Jalapenos are rich in vitamins, minerals and antioxidants that are necessary for supporting and maintaining a healthy body and immune system.

* They contain vitamins C, K, & A as well as small amounts of vitamin E and B complex. The vitamin C & E also do double duty as powerful antioxidants in the prevention of disease and cancer.
* One jalapeno alone contains more vitamin C than the recommended daily dose for maintaining healthy tissue repair and immunity.
* They meet 7% of your daily potassium requirement and also contain the minerals magnesium, manganese, phosphorus, iron, zinc and copper which are important for maintaining a healthy central nervous system and for developing strong bones and red blood cells.

Friday, August 28, 2015

Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots

Dinner Tonight: Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots




Had a light Breakfast of a Toasted Healthy Life Whole Grain English Muffin topped with Smucker's Sugar Free Blackberry Jam. Not a whole lot going on today. Did some house cleaning and helped Mom with some laundry. Did some cleaning and straightening up in the pantry and freezer. For dinner tonight I prepared a Blackened Gulf Coast Grouper w/ Multi Grain Medley and Baby Carrots.





Some good friends of mine always bring me Gulf Coast Grouper and Snapper when they return from their Florida Vacations. I had one last bag left in the freezer so I laid it in the fridge to thaw overnight. I’ve got some beautiful fillets of Grouper to fry for dinner tonight! I rinsed the fillets off in cold water and patted them dry with paper towel. I then seasoned them with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillets in the Butter. I then added the Zatarain's Blackening Seasoning, coating both sides of the fillets.



I prepared them in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray.  When the
pan was fully heated, on medium heat, I added my Grouper. At this point turn on your Stove Overhead Exhaust Fan on, it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious batch of Grouper! The fresh taste of the Grouper along with the Blackening Season are a perfect combo. Love Fish!




For one side dish I prepared some Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.  

Jennie - O Turkey Recipe of the Week - Turkey Salad Jar

This week's Jennie - O Turkey Recipe of the Week a Turkey Salad Jar. A perfect recipe for grillouts, picnics, and parties! Made with JENNIE-O® Premium Fresh Turkey Breast Roast and JENNIE-O® Turkey Bacon. This will be a hit for any occasion! You can find this recipe and all the other healthy and delicious recipes and tips on the Jennie - O website.     http://www.jennieo.com/

Turkey Salad Jar

Ingredients
2 teaspoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons pesto
⅓ cup roasted red pepper strips, drained
¼ cup canned navy beans, drained and rinsed
¼ cup chopped cucumber
⅔ cup chopped JENNIE-O® Premium Fresh Turkey Breast Roast
¼ cup crumbled feta cheese
⅓ cup shredded romaine lettuce
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and cut into pieces
2 (1-pint) glass jars
Directions
Layer olive oil, balsamic vinegar, pesto, red pepper, beans, cucumber, turkey, feta, lettuce and bacon in jars. Do not shake. Store in refrigerator up to 24 hours. To serve, empty contents of jar onto plate.

Nutritional Information
Calories 230 Fat 16g
Protein 12g Cholesterol 45mg
Carbohydrates 9g Sodium 570mg
Fiber 3g Saturated Fat 5g
Sugars 3g

http://www.jennieo.com/recipes/770-Turkey-Salad-Jar

Low-Carb Mexican Recipes

From the Diabetic Living Online website it's Low-Carb Mexican Recipes. Diabetic Friendly Mexican dishes from tacos to casseroles! You can find these recipes along with many other healthy Diabetic Friendly recipes on the Diabetic Living Online website.    http://www.diabeticlivingonline.com/


Low-Carb Mexican Recipes
¡Delicioso! Turn to these diabetes-friendly recipes when you’re craving Mexican food. Whether you’re looking for authentic Mexican recipes or Tex-Mex food, we’ve got skinny salsas, veggie-packed taco recipes, and easy low-carb casseroles that are sure to impress.


Grilled Lime Chicken with Watermelon Salsa

Juicy watermelon salsa makes a refreshing topper for this Mexican chicken recipe. With just 9 grams of carb per serving, the lime-brushed chicken breasts are a go-to diabetic dish for the grill.....



Seafood Enchiladas

This gorgeous dish combines the Mexican flavors you love with the convenience of a casserole. We stuffed tortillas with a mixture of fish, shrimp, peppers, and creamy sauce for a low-carb seafood dinner that feeds eight.....




Huevos Rancheros Tacos

Scrambled eggs take the place of meat in these protein-packed vegetarian Mexican tacos. And at 31 grams of carb per serving, they’re a healthy choice for breakfast, lunch, or dinner.....



* Click the link below to get all the Low-Carb Mexican Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/mexican/low-carb-mexican-recipes

Kitchen Hint of the Day!

When preparing Cauliflower.....


Cauliflower cooks in 10-15 minutes, and overcooking it will cause the cauliflower to turn dark and tough, so make sure you keep an eye on it. You can add a small amount of lemon juice to the cooking water to keep it white, and to reduce the odor replace the hot water when it's halfway done. Another interesting fact; Never cook your cauliflower in an aluminum or iron pot, because contact with these metals will turn the vegetable yellow, brown, or even a blue-green!

Thursday, August 27, 2015

Beans and Smoked Turkey Sausage (Beans and Weenies)

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




After Breakfast and my morning workout I got a few things done around the house and then off to
Kroger. And good news, the Honey Crisp Apples are back in stock! Just love those Apples! Back home was on the phone with Hoveround Mobility Chairs for over an hour!! Trying to cut through all the red tape to get my Hoveround Chair repaired. Because of the Obama Care what used to take a few minutes to get work scheduled now takes up to 3 weeks or more, just not right what they've done to Health Care. Anyway for dinner tonight I prepared Beans and Smoked Turkey Sausage (Beans and Weenies).




While growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Bush's Cannellini Beans, 1 can Joan of Arc Spicy Chili Beans, 3 tablespoons of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).


Plus it's another one of those delicious one pot meals. I used a small size Dutch Oven that I had
sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices. Always remember when preparing Bacon to always add 2 extra slices. Because you know you'll grab a couple of slices, it's called the Bacon Factor or bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Bacon and beans are such a natural combo, Bacon gives it that wonderful smoky flavor.



You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan
and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven to clean. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a bowl of Del Monte Sliced Peaches.








BUSH'S® CANNELLINI BEANS
Originally from Italy, cannellini beans are quite popular in the U.S. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone. We pick large, smooth beans with a shiny finish to ensure hearty flavor. Try them in Reduced Sodium!

BUSH'S® Cannellini Beans add 7 g of protein and 6 g of fiber per serving to your favorite recipes, like tuna and pasta salads.








Butterball Hardwood Smoked Turkey SausageBeans an

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

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

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

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

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

Apple of the Week - Granny Smith Apples

The Granny Smith is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named
Malus 'Granny Smith'
after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light green skin and a crisp, juicy flesh.

Granny Smiths go from being completely green to turning yellow when overripe. The acidity mellows significantly on ripening, and it takes on a balanced flavor.







The Granny Smith cultivar originated in Eastwood, New South Wales, Australia (now a suburb of
Maria Ann "Granny" Smith (1799–1870)
Sydney) in 1868. Its discoverer, Maria Ann Smith, had emigrated to the district from Beckley, East Sussex in 1839 with her husband Thomas. They purchased a small orchard in the area in 1855-1856 and began cultivating fruit, for which the area was a well known centre in colonial Australia. Smith bore numerous children and was a prominent figure in the district, earning the nickname "Granny" Smith in her advanced years.

The origin of the Granny Smith apple is definitively documented, and the first description was not published until 1924. In that year, Farmer and Settler published the account of a local historian who had interviewed two men who had known Maria. One of those interviewed recalled that in 1868 he (then twelve years old) and his father had been invited to Smith's farm to inspect a chance seedling that had sprung near a creek. Smith had dumped there among the ferns the remains of French crab-apples that had been grown in Tasmania. Another story recounted that Smith had been testing French crab-apples for cooking, and throwing the apple cores out her window as she worked, found that the new cultivar sprung up underneath her kitchen windowsill. Whatever the case, Smith's husband was an invalid and she took it upon herself to propagate the new cultivar on her property, finding the apples good for cooking and for general consumption. Having "all the appearances of a cooking apple", they were not tart but instead were "sweet and crisp to eat". She took a stall at Sydney's George Street market, where the apples stored "exceptionally well and became popular" and "once a week sold her produce there."

Smith died only a couple years after her discovery in 1870, but her work had been noticed by other local planters. Edward Gallard was one such planter, who extensively planted Granny Smith trees on his property and bought the Smith farm when Thomas died in 1876. Gallard was successful in marketing the apple locally, but it did not receive widespread attention until 1890. In that year, it was exhibited as "Smith's Seedling" at the Castle Hill Agricultural and Horticultural Show, and the following year it won the prize for cooking apples under the name "Granny Smith's Seedling". The apple was successful and the following year many were exhibiting Granny Smith apples at horticultural shows.

In 1895 the New South Wales Department of Agriculture recognised the cultivar and had begun growing them at the Government Experimental Station in Bathurst, New South Wales, recommending the gazette its properties as a late-picking cooking apple for potential export. Over the following years the government actively promoted the apple, leading to its widespread adoption. Its worldwide fame grew from the fact that it could be picked from March and stored until November. Enterprising fruit merchants in 1890s and 1900s experimented with methods to transport the apples overseas in cold storage. Because of its excellent shelf life the Granny Smith could be exported long distances and most times of the year, at a time when Australian food exports were growing dramatically on the back of international demand. Granny Smiths were exported in enormous quantities after the First World War, and by 1975, 40 percent of Australia's apple crop was Granny Smith.

By this time it was being grown intensely elsewhere in the Southern Hemisphere, as well as in France and the United States. However, apples are genetic hybrids that produce new genetic variations in their seedlings. Because the Granny Smith is a chance (and rare) mutation, the seeds of the apple, when grown, tend to produce a tart green apple with a much less appealing taste. To preserve the exact genetic variation cutting and grafting are required. Thus, like the navel orange and the Cavendish banana, all the Granny Smith apples grown today are cuttings from the original Smith tree in Sydney. The advent of the Granny Smith Apple is now celebrated annually in Eastwood with the Granny Smith Festival.






Granny Smith apples.

Granny Smith apples are light green in color. They are commonly used in pie baking, can be eaten raw, and at least one company (Woodchuck Hard Cider) makes Granny Smith varietal cider.

It is moderately susceptible to fire blight and is highly prone to scab, powdery mildew, and cedar apple rust.

Granny Smith is much more easily preserved in storage than other apples, a factor which has greatly contributed to its success in export markets. Its long storage life has been attributed to its fairly low levels of ethylene production, and in the right conditions Granny Smiths can be stored without loss of quality for as long as a year. This cultivar needs fewer winter chill hours and a longer season to mature the fruit, so it is favored for the milder areas of the apple growing regions. However, they are susceptible to superficial scald and bitter pit. Superficial scald may be controlled by treatment with diphenylamine before storage. It can also be controlled with low-oxygen storage. Pit can be controlled with calcium sprays during the growing season and with postharvest calcium dips.







Granny Smith is one of the several apple cultivars that are high in antioxidant activity, and they boast the highest concentration of phenols amongst the apple breeds. Some sources recommend Granny Smiths (among other apples) as a particularly efficient source of antioxidants, particularly the flavonoids cyanidin and epicatechin, especially if eaten with the skin intact. Granny Smiths are also naturally low in calories and high in dietary fiber and potassium, making them commonly recommended as a component of healthy and weight-loss diets.

According to the US Apple Association website it is one of the fifteen most popular apple cultivars in the United States.




Low-Carb Breakfast Recipes

Some more carb help from Diabetic Living Online, Low-Carb Breakfast Recipes. The Diabetic Living Online website is full of delicious, healthy, Diabetic Friendly recipes and tips. Check it out soon, eat healthy!    http://www.diabeticlivingonline.com/


Low-Carb Breakfast Recipes
Whether you crave a homemade muffin, a brunch dish for company, or crisp hash browns, you'll find it in this collection of diabetic breakfast favorites, most with carb counts of 20 grams or less per serving.



Hash Brown Potato Cakes

If you thought hash browns were off-limits, think again. In addition to reasonable portion sizes, this recipe calls for just a small amount of olive oil and cooking spray, helping to reduce fat and calories. The best news of all: It has 9 grams of carb per serving.....


Knife-and-Fork Breakfast Burrito

If you're in the mood for Mexican, give this low-carb recipe a try. The eggs are cooked in a thin layer and become the shell, replacing regular, carb-laden tortillas. Healthy black beans provide 4 grams of fiber....


Pick-Me-Up Bars

A welcome change from the usual morning toast or cereal, these portable whole wheat breakfast bars provide energy to help pick you up and keep you going....



* Click the link below to get all the Low-Carb Breakfast Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/low-carb-breakfast-recipes

Kitchen Hint of the Day!

Spinach Cooking Hint.....


Always cook spinach in an uncovered pot. The steam that builds up when a pot is covered causes the plant's volatile acids to condense on the lid and fall back into the water.Keeping the lid off will make sure your spinach keeps it lovely green color.

Wednesday, August 26, 2015

Italian Turkey Burger w/ Baked Crinkle Fries

Dinner Tonight: Italian Turkey Burger w/ Baked Crinkle Fries




Started the morning with an Egg Beater's Egg White Scramble and Mozzarella Cheese on a Healthy Life Whole Grain English Muffin, and a cup of Bigelow Decaf Green Tea. A very good way to start my day! So after my morning workout and a shower it was house cleaning day. Mom and Dad went out the Church Seniors for Lunch so I was able to get everything done. Started a load of laundry for Mom also. Cool and cloudy out today, a high of 72 degrees. It's really been a mild August around here. Usually August is one of our hottest months but so far very mild. Got the cart out for a while also. For dinner tonight it's an Italian Turkey Burger w/ Baked Crinkle Fries.



I had a half a package of the Jennie - O Lean Italian Seasoned Ground Turkey in the freezer so I

decided to make Italian Turkey Burgers with it. Removed it from the freezer and let it thaw in the fridge overnight. It already has the Italian Seasoning but I still added Sea Salt, Dried Oregano, and Dried Basil to it. I had enough leftover to make a couple of Burgers. So after seasoning the Ground Turkey I formed it into 2 patties. Using a medium skillet that I sprayed with Pam Cooking Spray, I pan fried them in Extra Virgin Olive Oil. Fried each pattie about 4 1/2 minutes per side, flipping them once. The Burgers fried up perfect! I served them on a Aunt Millie's Reduced Calories Whole Grain Hamburger Bun. Topped it with Ragu Homestyle Sauce and a slice of fresh Mozzarella. really enjoyed these!




For a side I baked some Ore Ida Crinkle Fries. I seasoned them with Sea Salt and Ground Black
Pepper. For dessert later a bowl of Del Monte Sliced Peaches.












Jennie - O Lean Italian Seasoned Ground Turkey
Conveniently preseasoned ground turkey helps you save on pre time and contains 70 percent less fat than regular ground beef.
Find this product in the refrigerated section of your grocery store.

Product Features:
Gluten Free
Preseasoned
70% less fat than regular ground beef
20 oz-package (1.25 lbs)
16 oz-package (1 lb) 20-oz (1.25 lbs) package

Cooking Instructions:
STOVE TOP METHOD:
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 90 Sugars 2 g
Total Fat 9.0 g Protein 19 g
Saturated Fat 3.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 4%
Cholesterol 80 mg Iron 8%
Sodium 620 mg Calcium 2%
Ingredients
TURKEY, SEASONING (SALT, SPICE EXTRACTIVES INCLUDING PAPRIKA, BHA, BHT, CITRIC ACID). NO GLUTEN.

http://www.jennieo.com/products/195-Lean-Italian-Seasoned-Ground-Turkey

Wild Idea Buffalo Recipe of the Week - DAKOTA TACOS “Indian Tacos”

For this week's Wild Idea Buffalo Recipe of the Week, DAKOTA TACOS “Indian Tacos”. Using  Wild Idea Ground Buffalo Meat along with a lot of flavorful Spices and a Homemade Fry Bread! Another delicious and healthy recipe from Jill O'Brien of Wild Idea Buffalo. You can find this recipe with all the other recipes and order all the healthy and delicious cuts of Buffalo online on the Wild Idea Buffalo website!    http://wildideabuffalo.com/



DAKOTA TACOS “Indian Tacos”

It’s county fair and pow-wow time across the country. A favorite food item served at our local festivals is the “Indian Taco” – a wonderful concoction of Fry Bread topped with seasoned bison meat, lettuce, and cheese.  Although Fry Bread has a disconcerting history, it has become a connector of past and present generations. It’s also delicious!

My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing. No reason to wait for a fair or a pow-wow to enjoy this crazy good dish!


Taco Ingredients:
1 – pound Wild Idea Ground Buffalo Meat
1 – small onion, chopped
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
2 – cups lettuce leaves, or chopped lettuce
1 – cup grated cheddar cheese
Zesty Sour Cream Dressing, recipe below

Preparation:

1)   Measure all spice ingredients, and set aside.

2)   In a sauté pan over medium high heat, heat the olive oil.

3)   Add the chopped onion and crumble in the ground buffalo.

4)   Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir.

5)   Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready.

6)   To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy!

Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each.
Ingredients:
2 – cups unbleached organic flour, plus a half cup more for handling and rolling out
2 – teaspoon baking soda
¼ – teaspoon salt
½ – cup 2% milk
½ cup club soda
3 – cups coconut oil

Preparation:

1)   Mix flour, baking soda, and salt together in a bowl and sift to incorporate.

2)   Add milk and soda and stir in until incorporated. The dough will be slightly sticky.

3)   Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin.

4)   In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon.

5)   Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve.

*Fry Bread is best served soon after cooking, or while still warm.

Zesty Sour Cream Dressing

Ingredients:
¾ – cup sour cream
2 – tablespoons fresh squeezed lime juice
2 – tablespoons canned, roasted, peeled green chilies with juice, puréed
¼ – teaspoon cayenne pepper, optional or to taste
salt to taste
Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.

http://wildideabuffalo.com/2015/dakota-tacos-indian-tacos/

Low-Carb Chocolate Desserts

Here's some Diabetic Friendly Low-Carb Chocolate Desserts! I love Chocolate and who doesn't. But with Diabtes2 I have watch those carbs in Chocolate or any dessert. So to help me and all the others that watch carbs here's Low-Carb Chocolate Desserts! It's all from the Diabetic Living Online website.      http://www.diabeticlivingonline.com/




Low-Carb Chocolate Desserts
When you want something rich and decadent without blowing your carb budget, look no farther than our best low-carb chocolate dessert recipes. Most of these treats can be whipped up in no time (or with few ingredients) to satisfy your sweet tooth.




Chocolate Ice Cream

Carb Grams per Serving = 17

Love homemade ice cream? Try this chocolaty concoction that features six convenient ingredients. You can enjoy a 1/2-cup serving for just 17 grams of carb and 124 calories.....



Fudge-Berry Cupcakes

Carb Grams per Serving = 16

It’s tempting to take a supersize slice of cake, but with cupcakes the portions are already defined. Skip the frosting and garnish these cupcakes with whipped topping and a sprinkle of berries......


Layered Frozen Chocolate Coffee Pops

Carb Grams per Serving = 16

Give pudding pops a grown-up twist. Chocolate and coffee are a perfect pair in this delicious, portion-controlled frozen treat......



* Click the link below to get all the Low-Carb Chocolate Desserts

http://www.diabeticlivingonline.com/diabetic-recipes/dessert/low-carb-chocolate-desserts

Kitchen Hints of the Day!

A few things to remember if you're watching carbs.......

* For snacks make them protein-rich. Hard-boiled eggs, slices of hard cheese, a handful of nuts.

* Be aware that 'diet', 'light' or 'no added sugar' products, especially drinks, may still contain more carbs than you can afford to spend.

* Of course, not all carbohydrates are created equal. There are good carbs (whole grains, fruit, legumes) and there are bad carbs (white flour, refined sugar, high fructose corn syrup, white rice.)

* Not all vegetables are low in carbs. Certain vegetables should be avoided if you’re looking to go low-carb. Examples include starchy or sweet-tasting veggies like peas, corn, carrots, and sweet potatoes.

Tuesday, August 25, 2015

Cubed Steak Sandwich w/ New Potatoes

Dinner Tonight: Cubed Steak Sandwich w/ New Potatoes




Just a flat out beautiful Summer's Day out today! Got a whole night's sleep and feel good today, a lot better than yesterday. After Breakfast I ran Mom to Walmart and the bank. Back home did a few things around the house and then got the cart out to enjoy the day! Sunshine and a high in low 70's, incredible weather for August! For dinner tonight I prepared a Cubed Steak Sandwich w/ New Potatoes.






I used my absolute favorite Cubed Steak, Meijer Cubed Steak. When I go to Meijer I always pick up a package or two. The best Cubed Steak I have ever found or had. It’s about the only Beef I ever have, normally I have Buffalo, Fish, Chicken, or Pork. I had these in the freezer so I laid them in the fridge overnight to thaw. They’re good size patties so I was able to cut them in half and get 2 meals out 1 pattie, using the other one for breakfast in the morning. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy. Served it on a Aunt Millie's Whole Grain Hamburger Bun and topped it with some Heinz Mushroom Brown Gravy.




For a side I reheated the Del Monte Whole New Potatoes up. Leftover from last night's meal. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







Cube Steak

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a
meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.