Thursday, May 25, 2017

Shrimp w/ Sharp White Cheddar Mac and Cheese

Dinner Tonight: Shrimp w/ Sharp White Cheddar Mac and Cheese





For Breakfast this morning I had a Breakfast Sandwich. I toasted a Healthy Life Whole Grain English Muffin, lightly fried some slices of Boar's Head Sweet Slice Ham, and 1 slice of Sargento Ultra Thin Swiss Cheese. Also had a cup of Bigelow Decaf Green Tea. Heavy rain overnight, some areas 4 inches of rain! A lot flooding in the area. It finally quit raining around Noon. But more heavy rain tonight, about 68 degrees for a high. After Breakfast helped Mom do laundry and did a few things around the house. Later went to the post office and stopped by the bank. For Dinner tonight I prepared Shrimp w/ Sharp White Cheddar Mac and Cheese.



Mom needed a few things from the local Kroger yesterday and I picked up the ingredients for my
Dinner tonight! I'm using some Large Shrimp I purchased from the Seafood Counter. to prepare them I first washed them off in cold water and patted dry with paper towels. I then seasoned them with a sprinkle of Sea Salt and Old Bay Seasoning. I use Old Bay on Chicken, Chops, and most Seafood, provides perfect Seasoning.








Next I grabbed a large skillet and sprayed it with Pam Cooking Spray and added a tablespoon of
Extra Light Olive Oil. Heated the pan on medium heat. When the skillet was heated I added the Shrimp, fried the Shrimp in 2 batches so not to overcrowd the skillet. Fried the Shrimp about 3 minutes a side. Ended up with a nice plate full of Shrimp! Love the flavor of the Old Bay Seasoning on the Shrimp.









As I was frying the Shrimp I started my Cracker Barrel Macaroni and Cheese Dinner. First time I've tried the Cracker Barrel Brand of Mac and Cheese. I picked a box of the Sharp Cheddar and Bacon and a box of the White Cheddar which I'm having tonight.











Start by boiling 8 cups of water in medium saucepan. Stir in Macaroni.Cook 12 min. or until tender, stirring occasionally. Drain. Do not rinse. Return to pan. Squeeze the Cheese Sauce over hot Macaroni. Stir until blended and serve. Came out nice and Cheesy with excellent flavor. Looking forward to trying Sharp Cheddar and Bacon! Shrimp and Seafood is so good with Mac and Cheese! I also baked a loaf of Pillsbury French Bread and had a slice of that also. For Dessert later a Weight Watcher's Peanut Butter Carmel Ice Cream Candy Bar.








Cracker Barrel Macaroni and Cheese Dinner - Sharp White Cheddar

The difference is in the cheese. We've been doing thing differently for over 60 years. Our unique aging process gives our cheese a delicious, bold sharpness. Today, we offer that same distinctive flavor in our rich macaroni & cheese. Smooth, creamy and full of flavor—one bite will keep you coming back for more.

Ingredients:
Ingredients: Enriched Macaroni Product (Wheat Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid); Cheese Sauce (Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Whey, Sodium Phosphate, Canola Oil, Contains Less than 2% of Salt, Whey Protein Concentrate, Milk Protein Concentrate, Lactic Acid, Sorbic Acid as a Preservative, Sodium Alginate, Annatto Extract [Color]).
Directions:
Instructions: Easy Preparation Cooking Directions: Boil 2 qt. (8 cups) water in medium saucepan. Stir in Macaroni.Cook 11 to 12 min. or until tender, stirring occasionally. Drain. Do not rinse. Return to pan. Squeeze Cheese Sauce over hot macaroni. Stir until blended.Makes about 4 servings.Note: Do not overcook pasta.

It's Nuts I tell you!..........GARLIC PENNE PASTA


From the nuts.com website (https://nuts.com/) this week is a RECIPE FOR GARLIC PENNE PASTA. Not only can you find this recipe at the Nuts site but you can also purchase 2 of the ingredients, Crushed Red Pepper and Sun Dried Tomatoes. At the nuts.com website (https://nuts.com/) you'll find selections of Dried Fruit, Chocolates and Sweets, Snacks, Coffee and Tea, Cooking and Baking, Gifts and more! Most items can be purchased in small amounts or in bulk. Plus there's Everyday Free Shipping, see for details. Now on to the recipe for Garlic Penne Pasta. Enjoy and Eat Healthy!  https://nuts.com/



RECIPE FOR GARLIC PENNE PASTA

Recipe Ingredients:
1 package dry penne
1/4 cup olive oil
3 cloves garlic, minced
1 cup Sun Dried Tomatoes chopped
1 tbsp parsley
1 tsp Crushed Red Pepper
1/2 tsp black pepper
1/4 cup grated Parmesan cheese

Cooking Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

* Crushed Red Pepper
Crushed red pepper has an extremely fresh and strong flavor. It will excite any dish, from tomato sauces to stir fries to hamburger patties! Be prepared!

* Sun Dried Tomatoes Sun Dried Tomatoes
Sun dried tomatoes are great for cooking, but better watch out because you may eat all these moist and soft tomatoes as soon as you open up the package! They're packed with vitamins A and C.
https://nuts.com/recipes/garlic-penne-pasta.html



Order online or call 800-558-6887
https://nuts.com/

Low-Carb Breakfast Recipes

From the Diabetic Living Online website its Low-Carb Breakfast Recipes. Start your day off with these delicious and diabetic friendly recipes. Recipes including; The Quick and Easy Omelet, Sugar-and-Spice Biscuits, and Mushroom Scrambled Eggs. Find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and 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.



The Quick and Easy Omelet

Fresh herbs, spinach, and a simple red pepper relish elevate the look, taste, and nutrients of a plain omelet. Like most egg dishes, the protein level is high (16 grams per serving) and the carb count is low (7 grams).......


Sugar-and-Spice Biscuits

When you want to impress your guests and stay on track with your diet, give these biscuits a try. There's enough cinnamon-sugar to satisfy any sweet tooth, yet each serving has just 18 grams of carb......


Mushroom Scrambled Eggs

With 11 grams of protein, this easy-fix breakfast is a great way to start your day. The nonstarchy veggies -- mushrooms, green onions, and tomatoes -- add flavor and color without contributing a lot of carbs........




* 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!

Pancakes for Breakfast......


You might made pancake batter ahead of time and stored in the fridge, I have. You should make the batter only right before you plan on cooking pancakes. If not, the flour will absorb too much liquid and thicken the batter, which will lead to imperfect pancakes.

Wednesday, May 24, 2017

Leftovers: Healthy Harvest Turkey Lasagna and Baked French Bread

Dinner Tonight: Leftovers - Healthy Harvest Turkey Lasagna and Baked French Bread





For Breakfast this morning I toasted a Healthy Life and had a cup of Bigelow Decaf Green Tea.
Partly cloudy and a passing shower with a high of 68 degrees out today. Cleaned the house today, vacuum and dusted. Cleaned and straightened the Pantry after that. Not much going on after that. For Dinner tonight leftovers, I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread. I had the Lasagna in the fridge, I had prepared it a the day before. I kept one serving out for Dinner tonight and froze the rest.




As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it
in the fridge to thaw overnight. I use the recipe that’s 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 Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 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 Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, 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, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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 comes out perfect, love this recipe! Everything tasted so fresh and as usual the Jennie -
...and done!
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. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.






Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and 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.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g



Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.

Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP 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 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

Wild Idea Buffalo Recipe of the Week – Drunken Kidneys

This week’s Wild Idea Buffalo Recipe of the Week – Drunken Kidneys. You’ll be using Wild Idea Buffalo Kidney to prepare the dish along with White Wine to get it to that Drunken Stage! A perfect hors d’oeuvre for your next gathering! You can find this recipe and purchase the Wild Idea Buffalo Kidneys all on the Wild Idea Buffalo website. http://wildideabuffalo.com/



Drunken Kidneys

Meat guru, Hugh Fearnley Whittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party.

Ingredients:
1 – Wild Idea Buffalo Kidney
1 – cup milk
2 – tablespoons olive oil
1 – teaspoon salt
1 – teaspoon black pepper
1 – cup mushrooms, chopped
2 – tablespoons cider vinegar
¼ – cup red current or plum jelly
1 – cup dry sherry
1 – cup white wine
2 – teaspoons Worcestershire sauce
¼ – teaspoon cayenne, *I added more
1 – tablespoon, Dijon mustard
1 – tablespoon cream or sour cream
fresh parsley & chives, chopped

Preparation:
1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry.

2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occasionally.

3) Stir in the mushrooms and sauté for a couple more minutes.

4) Add the cider vinegar and then the jelly. Stir to incorporate.

5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30minutes.

6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points

http://wildideabuffalo.com/blogs/recipes/54673217-drunken-kidneys

Healthy Summer Recipes

From the Diabetic Living Online website its Healthy Summer Recipes. Start the upcoming Summer off healthy with these Diabetic Friendly Recipes. Recipes including;  Frozen Pineapple Right-Side-Up Torte, Honeydew Mojito Sherbet, and Indian Curry Fish. Find these and all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy!    http://www.diabeticlivingonline.com/

Healthy Summer Recipes
Summer recipes are here! From under-20-minute meals to grilling recipes to no-bake desserts, we have 36 diabetic recipes that will keep you covered for breakfast, lunch, dinner, snacks, and dessert all summer long.



Frozen Pineapple Right-Side-Up Torte

Dive into a fluffy filling of pineapple and whipped cream! A double boiler ensures the filling of this pineapple torte is properly cooked. Use a sugar substitute and cut 10 grams of carb per serving........


Honeydew Mojito Sherbet

Mint and lime complement the honeydew and yogurt in this healthy frozen dessert with only 100 calories per serving. Enjoy this sweet treat while getting a portion of your recommended vitamin C intake.......


Indian Curry Fish

Serve this fish dish three different ways. Choose from East Indian curry, a New Orleans po' boy, or an Asian-inspired noodle bowl. All are equally delicious and have less than 30 grams of carb per serving......


* Click the link below to get all the Healthy Summer Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-summer-recipes

Ohio Festivals May 25-29, 2017

May 25-28, 2017  Feast of the Flowering Moon - Chillicothe, Ohio
Started in 1984, the festival is held on Memorial Day Weekend and features Native American music, dancing, food, traders and exhibits, a mountain men encampment, arts & crafts with over 80 vendors and commercial exhibits. Continuous entertainment on main stage, games and contests for all.   Attendance: 85,000.

http://feastofthefloweringmoon.org/


May 25-29, 2017  Moonshine Festival - New Straitsville, Ohio
Located in the rolling hills of Southeastern Ohio, events include a working Moonshine Still Display, local history museum, moonshine burgers, moonshine pie, moonshine doggies, carnival rides and games, flea market, talent show, parades, cruise-in and free entertainment.

http://www.ofea.org/festivals-and-events/festivals/moonshine-festival.html


May 26-29, 2017  Main Street Port Clinton Walleye Festival
Port Clinton, Ohio
The 37th annual festival will be held at picturesque Waterworks Park on the shores of beautiful Lake Erie in Port Clinton with an array of free live concerts, kids fishing derby, grand parade, educational programs and activities, carnival rides, and food vendors.

http://www.portclintonchamber.com/walleye-festival.htm


May 27-29, 2017  43rd Utica Sertoma Ice Cream Festival - Utica, Ohio
There’s fun for the whole family, including contests for kids, ice cream eating contests, over 90 local artisans, pony rides, classic car show with more than 400 cars and live entertainment.  Enjoy delicious food and of course, Velvet Ice Cream. Enjoy dozens of flavors of ice cream served almost any way you can think of.  Tour bus and handicapped parking is available. Shuttle service is avalible from the parking lot to the festival entrance. Admission is $5 per car.

http://www.velveticecream.com/visit/festival


May 27-29, 2017  39th Annual Taste of Cincinnati USA - Cincinnati, Ohio
Memorial Day weekend in downtown Cincinnati. Started in 1979, it is now the nation's longest running culinary arts festival, featuring more than 40 fine restaurants serving up delicious and delectable menu items. Menu items are previewed and judged for prestigious Best of Taste Awards. This is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event.  Attendance: 500,000.

http://www.tasteofcincinnati.com/

Kitchen Hint of the Day!

Save the Skillets......


To prevent nonstick linings from becoming damaged by bumps and scratches, place paper towels between pans when stacking them together for storage.

* Mom has been doing this one for a long time.

Tuesday, May 23, 2017

Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus

Dinner Tonight: Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus





For Breakfast this morning I prepared a Scrambled Egg that i topped with Sargento Reduced Fat
Sharp Cheddar Cheese and a few drops of Frank's Red Hot Sauce. Then I fried 2 Jennie - O Turkey Breakfast Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside  it was 48 degrees this morning and its partly cloudy and had a high of 76 degrees. Gave Mom a hand with laundry and then outside and cleaned. After Lunch I got the clippers out and trimmed the vines alongside the driveway. Got the cart out later and took a ride around the neighborhood. For Dinner tonight its Seasoned Gulf Coast Grouper w/ Smashed Potatoes and Purple Passion Asparagus.



I love Fish and Seafood, especially this Florida Gulf Coast Grouper my friends keep bringing me back up from Florida! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!



For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.





To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just
until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe!





For another side dish I had picked up some more of the Purple Passion Asparagus at Meijer. It tastes
like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil.






To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.











Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

Taste of Cincinnati May 27-29, 2017

39TH ANNUAL Taste of Cincinnati
The Nation's Longest Running Free Culinary Festival
May 27-29 2017
5TH STREET DOWNTOWN
http://www.tasteofcincinnati.com/

About Taste of Cincinnati

Taste of Cincinnati is held every Memorial Day weekend in downtown Cincinnati by the Corporate and Community Events division of the Cincinnati USA Regional Chamber. Started in 1979, it is now the nation's longest running culinary arts festival.

Taste of Cincinnati started as a one-day fest in Piatt Park, then known as Garfield Park, with approximately 5,000 attending the first event. The event expanded to two days in 1981, and in 1988 expanded to three days and moved to Central Parkway. Taste of Cincinnati was the brainchild of Karen Maier, vice president of marketing for Frisch’s Restaurants Inc. Maier cooked up the idea after reading about Taste of the Big Apple in the Nation’s Restaurant News, an industry trade publication.

In 2007, the event was moved to Fifth Street to spotlight the $42-million renovation of Fountain Square and its underground parking garage, and to bring the event closer to Downtown's cluster of hotels, such as The Cincinnatian Hotel, the Garfield Suites Hotel, the Hilton Cincinnati Netherland Plaza, the Hyatt Regency Cincinnati, the Millennium Hotel Cincinnati, The Terrace Hotel and the Westin Hotel Cincinnati.

Approximately 500,000 now attend the annual food extravaganza, making Taste one of the nation's largest street festivals. Taste of Cincinnati was named Food Event of the Year for 1997 by Events Business News, the recognized authority of the special events business in the United States, selecting it out of 40,000 special events across the nation.

Taste of Cincinnati features more than 40 fine restaurants serving up delicious and delectable menu items. In the weeks leading up to Taste each year, menu items are previewed and judged for prestigious Best of Taste Awards.

Taste of Cincinnati is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event.

Festival Hours
Saturday, May 27, 2017 | 11AM - 11PM
Sunday, May 28, 2017 | 11 AM - 11PM
Monday, May 29, 2017 | 11AM - 9PM
*There is no admission for for Taste of Cincinnati. Menu items range from $3-$6.

Directions
Taste of Cincinnati is held on 4 blocks of Fifth Street, between Main Street and just east of Sentinel Street in downtown Cincinnati.
http://www.tasteofcincinnati.com/

Diabetic Dish of the Week - Fiesta Fish Tacos

This week's Diabetic Dish of the Week is Fiesta Fish Tacos. It's from the Diabetes Self Management website. The  Diabetes Self Management is an excellent site. Not only does it have a good selection of Diabetic Friendly recipes you'll also find tips on Managing Diabetes, Nutrition and Exercise, Diabetes Resources, and more! So be sure to check the site out soon. Enjoy and Eat Healthy!  https://www.diabetesselfmanagement.com/

Fiesta Fish Tacos

Ingredients

Juice of 1/2 lime
2 cloves garlic, minced
1 tablespoon olive oil
1 pound tilapia fillets
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced cilantro
1 cup cherry or grape tomatoes
4 (6-inch) whole-wheat tortillas
2 cups shredded lettuce
1 cup cubed mango
Black pepper, to taste

Directions

Mix lime juice, garlic, and olive oil in a glass bowl.

Add tilapia and marinate in refrigerator for one hour.

Place tilapia in a glass baking dish surrounded by green and red bell peppers, minced cilantro, and tomatoes.

Bake at 350°F for 10 minutes or until fish flakes easily.

Divide fish and veggies into four servings and place on each of the warmed tortillas.

Top with lettuce, cubed mango, and a sprinkling of black pepper.

Yield: 4 servings. Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 27 g, Protein: 26 g, Fat: 6 g, Saturated Fat: 1.4 g, Cholesterol: 50 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fiesta-fish-tacos/

Easy Recipes: One-Dish Dinners

From the Diabetic Living Online website its - Easy Recipes: One-Dish Dinners. Delicious and Diabetic Friendly recipes like; Chicken and Cornmeal Dumplings, No-Fry Shrimp Stir-Fry, and Hearty Pork-Beer Stew. Find these recipes and more at the Diabetic Living Online website. Enjoy and Eat Healthy!        http://www.diabeticlivingonline.com/

Easy Recipes: One-Dish Dinners

These yummy one-dish recipes are super easy to prepare and even easier to clean up. Made with a diabetic menu in mind, our meal-in-a-bowl recipes are nutritious and tasty, perfect for dinner tonight.



Chicken and Cornmeal Dumplings

This easy slow cooker meal is packed with protein -- and flavor. Chicken, corn, and carrots simmer with yummy spices, while homemade cornmeal dumplings make this one-pot meal extra tasty......


No-Fry Shrimp Stir-Fry

The secret to super easy stir-fry? A microwave. This delicious, diabetes-friendly recipe turns six ingredients into a quick weeknight meal in minutes........


Hearty Pork-Beer Stew

With big chunks of sweet potatoes and apples in a beer broth, this main-dish stew with less than 30 grams of carb per serving is perfect for chilly evenings.......




* Click the link below to get all the - Easy Recipes: One-Dish Dinners
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-recipes-one-dish-dinners

Kitchen Hint of the Day!

Thank you to Lori for passing this hint along.......


Didn't know this one - If you are baking a cake and are an egg short, blend in a couple tablespoons of mayonnaise.

Monday, May 22, 2017

Healthy Harvest Turkey Lasagna and Baked French Bread

Dinner Tonight: Healthy Harvest Turkey Lasagna and Baked French Bread





For Breakfast this morning I fried up a couple of Jennie – O Turkey Breakfast Sausage Links, some
Simply Potatoes Shredded Hash Browns, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Partly cloudy and a high of 72 degrees out there today. Right after Breakfast I headed out to Meijer for some items and back home. I had to be at my Oncologist at 10:15 for my 6 month exam. My blood work and exam looked good and I'll go back in 6 months! Did a few things around the hose and later got the cart out and went around the yard and sprayed for weeds. Took a ride down to the lake and just relaxed. For Dinner tonight I prepared a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.



As usual I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer so I sat it
in the fridge to thaw overnight. I use the recipe that’s 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 Pasta Sauce, Sliced Mushrooms (optional), 1 cup Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk Ricotta Cheese, 2 cups (8 oz) or more Sargento Reduced Fat Shredded Mozzarella Cheese (divided), 1/2 cup grated Kraft Parmesan Cheese, 1/2 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 Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, 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, very little fat to drain. Add the Pasta Sauce and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese and Mozzarella Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese, Mozzarella. 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 comes out perfect, love this recipe! 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. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams. The original recipe is at the end of the post. I also baked a loaf of Pillsbury French Bread. I really don’t need Bread to go with Lasagna but Mom and Dad wanted some though. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.








Ronzoni Healthy Harvest Whole Grain Lasagna

Ingredients

1 lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and 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.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g






Jennie – O Extra Lean Ground Turkey Breast

Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP 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 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast

One of America's Favorites - Barbecue Sandwich

A barbecue sandwich served with pickled cucumber

A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.





A plethora of meats and preparation styles for barbecue sandwiches exist. Meats may be sliced,
A pulled pork barbecue sandwich
chopped or pulled, and various types are used, such as pork, pulled pork, pork shoulder, beef, beef brisket, chicken, sausage, pork ribs and turkey. Some versions use slow-smoked meats. Barbecue sandwiches typically have barbecue sauce included in their preparation, either when the meat is cooked, as a sauce within a sandwich, or both. Some meats may be seasoned with a spice rub. Some barbecue sandwiches may use cooked meats that are not barbecued, but include a barbecue sauce. Coleslaw is sometimes served with barbecue sandwiches, either on the sandwich itself or as a side dish. Sometimes sautéed vegetables such as onion and garlic are also used. Some versions prepared with beef brisket include both lean and fatty portions from the cut of beef to enhance their flavor. Pre-packaged barbecue sandwiches are also manufactured.

Breads used in the preparation of barbecue sandwiches include white bread, hamburger buns, whole wheat bread and even rye bread. The bread can help to prevent the meat from drying and to retain its temperature.


Regional variations

Missouri - Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that first started from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.

North Carolina - Chopped pork barbecue sandwiches with coleslaw served on the sandwich are
A barbecue sandwich, served with a side of smoked beans
common in North Carolina. The term "barbecue" in North Carolina commonly refers specifically to barbecued, chopped pork, whereas other barbecued foods are often referred to by their actual food name.

Tennessee - Chopped pork shoulder barbecue sandwiches served with coleslaw atop them are common in Memphis, Tennessee. For example, Leonard Heuberger, who in 1922 founded a barbecue restaurant in Memphis named Leonard's, has been reputed there as being the inventor of the "classic Memphis pork barbecue sandwich". This sandwich was prepared on a bun with chopped or pulled pork shoulder meat, a tomato-based sauce, and coleslaw. In the book Southern Food: At Home, on the Road, in History, it is stated that other restaurants "followed suit" regarding this sandwich style, and that "...the standard has not changed in more than 60 years." At the Memphis restaurant chain Tops, pork shoulder sandwiches are described in this book as a "mainstay" that have existed as such since 1952, when the first Tops restaurant opened.

Texas - Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world. Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known.
Generally speaking, the different Texas barbecue styles are distinguished as follows:
* East Texas style: The meat is slowly cooked to the point that it is "falling off the bone." It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
* Central Texas style: The meat is rubbed with spices and cooked over indirect heat from pecan or oak wood.
* West Texas style: The meat is cooked over direct heat from mesquite wood.
* South Texas style: Features thick, molasses-like sauces that keep the meat very moist.




"Meatless Monday" Recipe of the Week - Blue Cheese and Portobello Mushroom Ragout

This week's "Meatless Monday" Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy!   http://www.cooksrecipes.com/index.html

Blue Cheese and Portobello Mushroom Ragout

A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.

Recipe Ingredients:

2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Pasta (optional)
Freshly chopped parsley (optional)

Cooking Directions:

1 - Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 - Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 - Add mushrooms. Cook until liquid is absorbed.
4 - Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 - Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.

http://www.cooksrecipes.com/mless/blue_cheese_and_portobello_mushroom_ragout_recipe.html

Kitchen Hint of the Day!

Freezing Fruit.........


To keep delicate fruits or vegetable pieces separate while frozen, open freeze them on a cookie sheet until firm, then pack them into containers or freezer bags for storing.

Sunday, May 21, 2017

Leftovers – Shrimp and Smoked Turkey Sausage Gumbo

Dinner Tonight: Leftovers – Shrimp and Smoked Turkey Sausage Gumbo




Had a a light Breakfast of a Toasted Healthy Life Whole Grain English Muffin lightly buttered with I
Can’t Believe It’s Not Butter along with my morning cup of Bigelow Decaf Green Tea. After Breakfast I went up to the McDonald's Drive-Thru and picked up Breakfast for Mom and Dad. Mom went to Church and then went to Lunch and back to Church for a special service. I stayed home and watched Dad for the day. I was going to prepare Dinner for us but he wanted something from Wendy's. And for my Dinner tonight Leftovers! Tonight its Leftover – Shrimp and Smoked Turkey Sausage Gumbo.





As always when I prepare Shrimp and Smoked Turkey Sausage Gumbo I have the leftovers in a day
or two. And this batch is no exception, for Dinner tonight I reheated the leftover Shrimp and Smoked Turkey Sausage Gumbo. The dish reheats perfectly! It’s just as good the second time around, if not better! I also had a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. I have left the original post from the other day that has the ingredients and instructions for the Shrimp and Smoked Turkey Sausage Gumbo. Enjoy!






What’s not to like with one of my favorite meals; Gumbo, Shrimp, and Smoked Turkey Sausage! To
make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Kroger Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.






The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes
about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish. Plus enough leftovers for a couple of lunches too! I also baked a loaf of Pillsbury French Bread. For dessert later a Weight Watchers Cookies and Cream Ice Cream Bar.





Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

Zatarain’s Gumbo Pasta Dinner Mix is an easy-to-prepare mix that has just the right blend of ingredients for a great-tasting, authentic New Orleans style meal. With Zatarain’s New Orleans style pasta dinners, you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add ground beef to complete this easy-to-prepare dinner your whole family will love.

Zatarain’s Gumbo Pasta Dinner Mix:

* A New Orleans tradition since 1889
* Add meat to make a complete meal

Ingredients
Enriched Pasta Product (Semolina (Wheat), Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Onion, Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Red & Green Bell Pepper, Spices (Including Red Pepper And Parsley), Sprouted Wheat Flour, Yeast Extract, Hydrolyzed Soy Protein, Garlic, Caramel Color, Thiamine Hydrochloride, And Sulfiting

Usage Tips
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes 5 (1-cup) servings.

YOU WILL NEED:
1 package Zatarain’s® Gumbo Pasta Dinner Mix
1 tablespoon oil
1 pound andouille or other cooked sausage, cut into 1/2-inch slices
2 3/4 cups water

DIRECTIONS:
1. HEAT oil in large skillet (12-inch) on medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned.
2. STIR in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.
3. REMOVE from heat. Let stand 5 minutes. Sauce will thicken upon standing. Stir before serving.

VARIATIONS
Chicken Gumbo: Prepare as directed, using 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, in place of the sausage. Cook and stir 5 minutes or until chicken is no longer pink.

Shrimp Gumbo: Prepare as directed in Step 1, using 1 pound medium shrimp, peeled and deveined, in place of the sausage. Cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp from skillet. Continue as directed, stirring shrimp back into skillet after pasta is tender.
Nutrition Facts
Serving Size 32 G
Servings Per Container 5
Amount Per Serving
Calories 110 Calories from Fat 0
% Daily Value*
Total Fat 0 G 0
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 570 Mg 24
Total Carbohydrate 23 G 8%
Dietary Fiber 2 G 8%
Sugars 1 G
Protein 4 G

https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Soup Special of the Day!...........Bouillabaisse

This week's Soup Special of the Day is - Bouillabaisse. Mussels, Shrimp, Cod, and more make up this week's recipe! It's from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site is loaded with Diabetic Friendly recipes and also if you're looking for a good Diabetic Recipe Magazine the Diabetic Gourmet Magazine is an excellent magazine! Enjoy and Eat Healthy!     http://diabeticgourmet.com/

Bouillabaisse
Yield: 6 servings

Ingredients

1/2 pound mussels (optional)
1/2 pound medium-size shrimp
1/2 pound halibut or cod fillets
1 teaspoon virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2-1/2 cups canned Italian plum tomatoes
2 cups clam juice or fish stock
1/2 cup dry white wine
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 to 1/2 teaspoon hot pepper flakes
1 bay leaf
1/2 pound bay scallops
Directions

1 - Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite-size pieces.
2 - In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring 1 minute.
3 - Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes.
4 - Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
5 - Discard bay leaf.
Nutritional Information (Per Serving)
Calories: 203
Protein: 28g
Sodium: 584 mg
Cholesterol: 108 mg
Fat: 3g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/898.shtml

Fiesta Turkey Dog

I'm passing along a Fiesta Turkey Dog recipe. It's from the Jennie - O Turkey website. It'd made using the always delicious JENNIE-O® Jumbo Turkey Franks. Topped with pico-de gallo, avocados, and cilantro leaves. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and Make the Switch!  https://www.jennieo.com/


Fiesta Turkey Dog

Time to turn up the heat on your hotdogs! This grilled turkey frank topping features a mouthwatering combination of pico-de gallo, avocado and jalapeño. Complete the scene with an ice-cold margarita and you’ve got yourself a fiesta in the making.

INGREDIENTS

8 JENNIE-O® Jumbo Turkey Franks
8 hot dog buns, split
2 cups pico-de gallo
2 avocados sliced
⅓ cup fresh cilantro leaves
garnish with queso blanco and jalapeño, slices, if desired.
DIRECTIONS

1) Prepare grill for medium-high heat. Grill turkey franks 4 to 5 minutes or until slightly charred and heated through. Place turkey franks into buns.
2) Top with pico-de gallo, avocado and cilantro . Garnish with queso blanco and jalapeño slices, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories310
Protein11g
Carbohydrates31g
Fiber5g
Sugars6g
Fat16g
Cholesterol30mg
Sodium610mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/1150-fiesta-turkey-dog


Jumbo Turkey Franks

A larger-sized 100 percent turkey frank with natural smoke flavoring and 40 percent less fat than USDA data for beef franks.

40% LESS FAT THAN USDA DATA FOR BEEF FRANKS
GLUTEN FREE
NATURAL SMOKE FLAVORING
16-OZ (1.0 LB) PACKAGE, 32-OZ (2.0 LB) PACKAGE AND 48-OZ (3.0 LB) PACKAGE
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size56 g
Calories120
Calories From Fat90
Total Fat10.0 g
Saturated Fat2.5 g
Trans Fat.0 g
Cholesterol50 mg
Sodium640 mg
Total Carbohydrates1 g
Dietary Fiber0 g
Sugars0 g
Protein7 g
Vitamin A0%
Vitamin C0%
Iron4%
Calcium6%
https://www.jennieo.com/products/73-jumbo-turkey-franks

Kitchen Hint of the Day!

Veggie Dip.........


A good and easy veggie dip - Mash cooked, drained butter beans well with a fork. Add crushed garlic, chili paste, and olive oil to make a rich, spicy dish. Serve with vegetable sticks.

Saturday, May 20, 2017

Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn

Dinner Tonight: Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn




For Breakfast this morning I Scrambled some Egg Beater's Egg Whites, fried 2 Jimmy Dean
Breakfast Turkey Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Nice way to start a Saturday Morning! After Breakfast I did a load of laundry and cleaned the house while that was going. After Lunch went to a friend's house for a Graduation Party for his son. Ran into a lot of people I had not seen in a while, good catching up. For Dinner tonight a Seafood treat. I prepared Stuffed Clam and Sea Scallops w/ Smashed Potatoes and Mini Ears of Sweet Corn.



For the Stuffed Clams; I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed
Clams (Brand) that they have in the Seafood Case. We have these every so often now,we love them! For my Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. Plus they are only $1 per Clam.



I used Kroger Seafood Sea Scallops. I took a Cast Iron Skillet and sprayed it with Pam Cooking
Spray, also added 1 tablespoon of Extra Light Olive Oil and 1 table spoon of Blue Bonnet Light Stick Butter. Heated it up on medium high. Then I washed the Scallops in cold water and patted them dry with a paper towel. I’ll be using Zatarain’s Blackened Seasoning. In a small microwavable bowl I melted a tablespoon of Blue Bonnet Light Stick Butter. I then dipped the Scallops in the Butter one at a time, just buttering the tops and bottoms of the Scallop. Then I took about 2 tablespoons of the Blackened Seasoning and put it in a small bowl, and took the Scallops one at a time and pressed the top and bottom of each Scallop into the Seasoning. I had my skillet already heated up, added the Scallops and cooked each Scallop 3 minutes per side. As the Scallops were cooking I cut a Lemon in half and squirted a little Lemon Juice across the tops of them. They turned out delicious! The freshness of the Scallops, the butter, Lemon, and Zatarain’s Blackened Seasoning gave them an incredible flavor.




For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.





To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just
until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe!



I also boiled some Green Giant Mini Ears of Sweet Corn, Mom and Dad love this. If you’ve never
tried the Green Giant Corn you need to! It’s frozen Mini Ears of sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! Wow, what a Dinner tonight! It's been Fish and Seafood most of the week and I love it! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.








Rustic Smashed Potatoes with Sea Salt

Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper

Cooking Directions:
1 – Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 – Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 – Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.

http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx






Matlaw’s Stuffed Clams

Set Sail for Something Different for Dinner Tonight!
It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a
delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at www.Matlaws.com/setsail.com