Pizza Bread w/ Buffalo Roasted Cauliflower

Dinner Tonight: Pizza Bread w/ Buffalo Roasted Cauliflower

Well if you live in or around Cincinnati you know it's Opening Day. For this area as it's always been it's Christmas, Thanksgiving, and all the other Holiday tied into one day, Opening Day! It starts with 95th consecutive Findlay Market Parade that goes through the heart of Cincinnati and the party shifts on over to the Ball Park for the Red's Opener. It's the one day where kids can miss school for a day and you can call in sick to work, because they all know what you're really doing! They might as well make it an official Holiday around here, which they're trying to do I hear.








It's a perfect day out today, sunny with a high close to 70 degrees! About time don't you think. What a Winter we've had, along with the rest of the nation. Went to Walmart early and finally got a new gas grill, our other one finally died after 8 years. I haven't got it together yet but can't wait to fire it up! I'd like to try to buy a small smoker hopefully here shortly. For dinner tonight something a little different, Pizza Bread w/ Buffalo Roasted Cauliflower. A buddy of mine came over and watched the Red's Game with me, so I whipped this up for us.

Started by preheating my oven to 400 degrees. I used a loaf of Goldminer California Sourdough Bread. I cut the loaf in half, lengthwise, and then cut halves into small slices. I think normally a French Bread Loaf is used but the Sourdough Loaf has less calories and carbs, plus it bakes just as well also. After cutting the bread, using a small basting brush, I spread a very light coat of Extra Virgin Olive Oil across the tops of each slice. Put them on a foil lined Cookie Sheet and baked them for about 4 minutes, just to lightly crust the tops. Removed them from the oven and assembled y Pizza Breads.

For toppings I used a small can of Sliced Black Olives, Hormel Turkey Pepperoni, Jennie - O Turkey Breakfast Sausage (crumbled), fresh grated Light Havarti Cheese, fresh grated Light Monterey Jack Cheese, and Ragu Homemade Style pizza Sauce. As always I try to cut calories, fat, and carbs where I can on ingredients. The Jennie - O Turkey Breakfast Sausage comes in a roll. So I sliced several pieces of and crumbled them and fried them in Canola oil until they were done. Drained what little grease there was and it was ready to be used as a topping. I had bought the Light Cheese from Kroger, it comes in blocks and I grate and shred them myself. After heating the bread I topped them with the Ragu Sauce, then the Turkey Pepperoni, Crumbled Turkey Sausage, sliced Black Olives, and a blend of the Havarti and Monterey Jack to top everything off. These looked good and tasted even better! The Bread was nice and crusty, the Ragu Sauce added great flavor and seasoning, and the blend of the two Cheese was perfect. Very good recipe for Pizza Bread








I made this for the first time a while back and love it for a side to go with any dish! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! The Pizza Bread and Buffalo Roasted Cauliflower not my normal dinner but one delicious change! For dessert later a Jello Sugar Free Double Chocolate Pudding.









Buffalo Roasted Cauliflower


Ingredients:


1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)


Directions:


Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.


Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

"Meatless Monday" Recipe - Buffalo Roasted Cauliflower

Buffalo Roasted Cauliflower



I made this for the first time a while back and couldn’t wait to have it again! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.



Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

One of America's Favorites - Cincinnati Chili

A Cincinnati chili 4-way garnished with oyster crackers

Cincinnati chili (or “Cincinnati-style chili”) is a regional style of chili con carne characterized by the use of seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne. While served in many regular restaurants, it is most often associated with several restaurant chains, such as Empress Chili, Skyline Chili, Gold Star Chili, Camp Washington Chili, Pleasant Ridge Chili, Blue Ash Chili, and Dixie Chili. Restaurant locations are found pervasively in greater Cincinnati with franchise locations also throughout Ohio and in Kentucky, Indiana, and Florida. Restaurants that feature Cincinnati chili are frequently called “chili parlors”.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates “Chilifest” at Yeatman's Cove on the Ohio River, with food and entertainment.
Cincinnati chili has earned the praise of national food critics Jane and Michael Stern, who raved "As connoisseurs of blue-plate food, we consider Cincinnati chili one of America's quintessential meals."







Ordering Cincinnati chili is based on this ingredient series: chili, spaghetti, grated cheddar cheese, diced onions, and kidney beans. The number before the "way" of the chili determines which ingredients are included in each chili order. Thus, customers can order a:
* Bowl: chili in a bowl
* Two-way: chili and spaghetti
* Three-way: chili, spaghetti, and cheese
* Four-way: chili, spaghetti, cheese, and onions
* Five-way: chili, spaghetti, cheese, onions, and beans
and optionally, the:
* Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)


The preceding basic menu is entirely traditional. Some chili parlors have altered the traditional menu method, declaring on their menus that a Four-way is chili, spaghetti, cheese, and either onions or beans. Other parlors have added ingredients to the traditional mix. For example, Dixie Chili offers a “Six-way” with the addition of garlic and Blue Ash Chili offers their "Six-way" with the addition of fried jalapeno caps. Oyster crackers are usually served with Cincinnati chili, and a mild hot sauce is frequently used as an optional topping.
When served on a Coney style hot dog, dubbed the “Cheese Coney", the chili is also topped with grated cheddar cheese. The default coney also includes mustard and a small amount of onion.








Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress, after which their Empress chili parlor took its name. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.
Empress was the main chili parlor in Cincinnati until 1949, when a former Empress employee and Greek immigrant, Nicholas Lambrinides, started another chili restaurant called Skyline Chili.[4] Gold Star Chili came along in 1965, started by the four Daoud brothers who were originally from Jordan.

Kitchen Hints of the Day!

Hint #1 - To remove stale smoke smell, place dish of vinegar in room overnight.


Hint #2 - When frying with butter, put several drops of cooking oil in the pan first; then the butter won’t burn. (I’ve tried this! It works.)

Baked Pork Chops w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Baked Pork Chops w/Mashed Potatoes and Cut Green Beans

Plenty of sunshine all day today, but had a light cool breeze and in the 40's. They say it will hit close to 70 degrees tomorrow and sunny! Hope they're right for tomorrow is Holiday here in the Cincinnati area, it's Opening Day! The Red's first game of the year and a positive sign Spring is here. Pulled my 4 wheel mobility cart out of the shed and charged it up and cleaned it up a bit. Went to Kroger for Mom and picked up a few things for her and home. For dinner tonight it's a Baked Pork Chops w/ Mashed Potatoes and Cut Green Beans

Had this Chop froze so i laid it out overnight in the fridge to thaw. It's one of Pork Chops I had bought at Costco a while back. Costco has some of the finest meats around and the Pork Chops are right there with some of the best! I started by marinating them in J B’s Fat Boy’s Haugwash Barbecue Sauce. Just the name Fat Boy’s Haugwash makes my mouth water! If you’ve never tried any of their Rubs or Sauces you got to give them a try! The best I’ve ever had, bar none. Wish it was a little lower in calories and carbs but it’s worth cutting back on other things to fit this in the dinner. Anyway I marinated the Chops in the Sauce and refrigerated it for 4 hours. I removed the chops from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chops in a Cast Iron Skillet, browning both sides then baked the Chops at 400 degrees for 20 minutes flipping the Chops over after 10 minutes, internal temperature was at 150 degrees. They came out moist, tender, and delicious!









For one side dish I heated up some Bob Evan's Mashed Potatoes, just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I heated up a small can of Del Monte Cut Green Beans. Also had a slice of Klosterman Wheat Bread and an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Springtime Calls for Roasted Radish Salad

This recipe just screamd "It's almost Spring", Roasted Radish Salad. You can check out this recipe and whole lot others at http://www.pbs.org/food/

Springtime Calls for Roasted Radish Salad


Ingredients
1 small batch of breakfast radishes, trimmed
Olive oil
Salt
4 cups arugula
Juice from 1 lemon
1/4 cup olive oil
Salt
Pepper
2 large eggs, boiled and quartered
1/2 avocado, diced
Directions
Preheat the oven to 400 degrees F. Place the radishes in a small baking dish and toss them with a tablespoon of olive oil and a few pinches of salt. Transfer to the oven and roast for 15 minutes. Set aside.
In a small bowl, whisk together the lemon juice, 1/4 cup of olive oil and a few pinches of salt and pepper.
To a large bowl, add the arugula and radishes and toss with the lemon vinaigrette, until thoroughly coated. Transfer to a serving plate; place the diced avocado on top and arrange the sliced boiled eggs around the salad. Serve as a side salad or as a main course.
Yield: Serves 4 as a side salad; Serves 2 as a main course


http://www.pbs.org/food/fresh-tastes/roasted-radish-salad/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes

Our Best Spring Recipes - EatingWell

With Spring, hopefully, right around the corner here's EatingWell -  Our Best Spring Recipes. It's all from EatingWell website, the link is at the bottom of the post.





Our Best Spring Recipes

Celebrate the fresh flavors of spring’s best fruits and vegetables with our best recipes for spring.
With spring comes warmer weather, farmers’ markets and the fresh flavors of spring vegetables and spring fruits. Our best recipes for spring, featuring asparagus, rhubarb, snap peas, cherries and more spring vegetables and fruit, are perfect for potlucks, picnics and brunches, as well as easy weeknight meals. Try our Chicken & Snap Pea Stir-Fry over Angel Hair Pasta recipe for a spring chicken dinner or our Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts recipe for a healthy salad recipe.......





Shrimp & Spinach Quiche
This healthy quiche recipe is perfect for entertaining—the quiche can be made ahead and is just as flavorful served warm or at room temperature. Filled with shrimp, spinach, oregano, caramelized onions and feta cheese, this healthy quiche with a whole-grain crust is perfect for breakfast or brunch, or served with a light salad for lunch.....





Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
Serve this hearty salad recipe—combining red cabbage, blue cheese and glazed walnuts—as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job.....





* Click the link below to get all the Spring Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/our_best_spring_recipes?sssdmh=dm17.727040&utm_source=EWTWNL&esrc=nwewtw031114

Kitchen Hint of the Day!

If your loaf of bread is starting to go stale, just put a piece of fresh celery in the bag and close it back up. For some reason, this restores a fresh taste and texture to the bread.

Kitchen Closed, Hello Domino’s!

Dinner Tonight: Domino's Pizza

It's been one cold and rainy day around here all day. Avoided any snow flurries, at least so far. But the rains are good for the farmers and their upcoming growing season. Spent part of the day trying to correct some posting issues here on -line and then the other half at rehab with Dad. Still not posting like it should but I'm able to get posts out now. Long day so the Kitchen has been shutdown and it' Hello Domino's!

 Pizzas has a bit more carbs and calories than I usually have but one every now and then when it's been a long day doesn't hurt too bad. As usual when we order a Pizza, we order Domino's Pizza. Tonight I ordered a Hand – Tossed medium Pizza with Cheese, Black Olives, Mushrooms, Sausage, and Pepperoni. Mom and myself took care of half of it and gave the other half to one of our neighbors. First time I've had one of these Pizzas in a while and have to be honest it was incredible! Served hot with all of our favorite toppings. Great job by Domino's! For dessert later a Jello Sugarless Double Chocolate Pudding topped with Cool Whip Free.

All About Domino’s!



Tom Monaghan and his brother, James, purchased DomiNick’s, a small pizza store in Ypsilanti, Michigan, near Eastern Michigan University. The deal was secured by a $75 down payment and the brothers borrowed $500 to pay for the store. Eight months later, James traded his half of the business to Tom for a used Volkswagen Beetle. In 1965, Monaghan renamed the business Domino’s Pizza, Inc. In 1967, the first Domino’s Pizza franchise store opened in Ypsilanti. The company logo was originally planned to add a new dot with the addition of every new store, but this idea quickly faded as Domino’s experienced rapid growth. The three dots represent the stores that were open in 1969. Reflecting Domino’s growth, the company had expanded to 200 stores by 1978. In 1975, Domino’s faced a lawsuit by Amstar Corporation, the maker of Domino Sugar, alleging trademark infringement and unfair competition. On May 2, 1980, a federal appeals court found in favor of Domino’s Pizza.



The current Domino’s menu features a variety of Italian-American entrees and side dishes. Pizza is the primary focus, with traditional, specialty, and custom pizzas available in a variety of crust styles and toppings. In 2011, Domino’s launched artisan-style pizzas. Additional entrees include pasta, bread bowls, and oven-baked sandwiches. The menu offers chicken side dishes, breadsticks, as well as beverages and desserts.



From its founding until the early 1990s, the menu at Domino’s Pizza was kept simple relative to other fast food restaurants, to ensure efficiency of delivery. Historically, Domino’s menu consisted solely of one pizza in two sizes (12-inch and 16-inch), 11 toppings, and Coca-Cola as the only soft drink option.



The first menu expansion occurred in 1989, with the debut of Domino’s deep dish or pan pizza. Its introduction followed market research showing that 40% of pizza customers preferred thick crusts. The new product launch cost approximately $25 million, of which $15 million was spent on new sheet metal pans with perforated bottoms. Domino’s started testing extra-large size pizzas in early 1993, starting with the 30-slice, yard-long “The Dominator”.
Domino’s tapped into a market trend toward bite-size foods with spicy Buffalo Chicken Kickers, as an alternative to Buffalo Wings, in August 2002. The breaded, baked, white-meat fillets, similar to chicken fingers, are packaged in a custom-designed box with two types of sauce to “heat up” and “cool down” the chicken.



In August 2003, Domino’s announced its first new pizza since January 2000, the Philly Cheese Steak Pizza. The product launch also marked the beginning of a partnership with the National Cattlemen’s Beef Association, whose beef Check-Off logo appeared in related advertising. Domino’s continued its move toward specialty pizzas in 2006, with the introduction of its Brooklyn Style Pizza, featuring a thinner crust, cornmeal baked in to add crispness, and larger slices that could be folded in the style of traditional New York-style pizza.

In 2008, Domino’s once again branched out into non-pizza fare, offering oven-baked sandwiches in four styles, intended to compete with Subway’s toasted submarine sandwiches. Early marketing for the sandwiches made varied references to its competition, such as offering free sandwiches to customers named “Jared,” a reference to Subway’s spokesman of the same name.
The company introduced its American Legends line of specialty pizzas in 2009, featuring 40% more cheese than the company’s regular pizzas, along with a greater variety of toppings. That same year, Domino’s began selling its BreadBowl Pasta entree, a lightly seasoned bread bowl baked with pasta inside, and the Lava Crunch Cake dessert, composed of a crunchy chocolate shell filled with warm fudge. Domino’s promoted the dessert by flying in 1,000 cakes to deliver at Hoffstadt Bluffs Visitor Center near Mount St Helens in Washington State.


In 2010, shortly after the company’s 50th anniversary, Domino’s changed its pizza recipe “from the crust up”, making significant changes in the dough, sauce, and cheese used in their pizzas. Their advertising campaign admitted to earlier problems with the public perception of Domino’s product due to taste issues.
After a stock low point in late 2009, the company’s stock had grown 233 percent by late 2011. Even as the American economy has suffered and unemployment has risen, Domino’s has seen its sales rise dramatically through its efforts to rebrand and retool its pizza.



Domino’s serves Coca-Cola products and is the only “Big Four” pizza chain to do so. Rivals Papa John’s Pizza and Little Caesars sold Coca-Cola in the past (Pizza Hut, due to its previous ownership by PepsiCo, has a lifetime contract to sell Pepsi products), but both switched to Pepsi in 2012 and 2007, respectively. Domino’s Pizza in Mexico switched to Pepsi in November 2012.
In September 2012, Domino’s announced it was going to roll out a pan pizza on September 24, 2012. Following this move, the Deep Dish pizza was discontinued after 23 years of being on the menu.

Jennie-O Switch Circle

A while back I was invited by Jennie – O to become a member of the Jennie-O Switch Circle, an online network of influential bloggers who will receive sneak peaks of all things Jennie-O. I received free coupons and recipes a while back and then today in the mail I received a couple more free coupons, for free Jennie O Turkey Sausage Rolls and packages of Jennie O Turkey Bacon, and a Statko Silicone Muffin Pan! A thank to Jennie - O Turkey and a big thank you to all of you, the readers and subscribers of my blog! Without all of you Jennie - O would have never chose me or my blog to participate. Thanks again - Mark "Diab2Cook"

Healthy Pasta Recipes for People with Diabetes

Some great on ideas on Healthy Pasta Recipes for People with Diabetes! I love Pasta but having Diabetes 2 I have choose my Pastas carefully. Love this article and it's recipes, Check it out!

Healthy Pasta Recipes for People with Diabetes
Yes, people with diabetes can eat pasta! From lasagna to linguine, our tasty pasta recipes will fill you up without weighing you down with extra carbs or calories. Enjoy a yummy, diabetic pasta dinner tonight!





Scallop and Asparagus Alfredo
Even when coated with a classic-style Alfredo sauce, this pasta recipe has a fraction of the calories and fat found in most restaurant sauces, yet it keeps the creamy satisfaction you love and expect.....





Veggies, Turkey & Pasta
This slow-cooked pasta topper makes dinner easy. Throw the low-fat turkey tenderloin and veggies into the slow cooker for the day, and make the pasta you prefer. When you're ready for dinner, combine and enjoy.....






* Click the link below to get all the tips and recipes on Healthy Pasta Recipes for People with Diabetes



http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/healthy-pasta-recipes-people-diabetes?sssdmh=dm17.723027&esrc=nwdlo021814

Kitchen Hint of the Day!

For aluminum pans that are looking dull, just boil some apple peels in them. This will brighten up the aluminum and make your house smell wonderful!

Red Beans and Rice w/ Hardwood Smoked Turkey Kielbasa

Dinner Tonight: Red Beans and Rice w/ Hardwood Smoked Turkey Kielbasa

Lot of rain overnight and showers on and off all day. Rain and 50 degrees today, Snow Flurries and 30 for Saturday, 70 degrees and Sunny for Monday, "Welcome to Ohio Weather!" Had to pick up a couple of prescriptions and then spent most of the day at the rehab center with Dad. They told us today that he should be able to come home sometime next week. Tried a new Jennie - O Turkey product for dinner tonight, the Jennie - O Fully Cooked Hardwood Smoked Turkey Kielbasa. I prepared Red Beans and Rice w/ Hardwood Smoked Turkey Kielbasa.

I had stopped at Target yesterday morning to pick up a couple packs of Jennie - O Turkey Franks when I saw that they had the Jennie - O Fully Cooked Hardwood Smoked Turkey Kielbasa. First time I had seen this in store and had to try it!








To start I prepared the Red Beans and Rice. I used the Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice. Easy way to have some excellent Red Beans and Rice, plus it’s Reduced Sodium. If you love Red Beans and Rice you’ll love this! To prepare; In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. As the Red Beans and Rice is cooking I cut the Turkey Kielbasa in ½-inch slices. With about 12 minutes of cooking time left for the Beans and Rice I added it the mix. Continued cooking another 13 minutes or so and served. One good combination, Zatarain's New Orleans Style Reduced Sodium Red Beans and Rice and the Jennie - O Fully Cooked Hardwood Smoked Turkey Kielbasa. The flavor of Kielbasa paired with red beans and Rice is perfect, I did add a couple of shakes or so of Frank's Red Hot Sauce. Also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Jennie - O Fully Cooked Hardwood Smoked Turkey Kielbasa

Hardwood Smoked Turkey Sausage with superior texture and taste with 65 percent less fat than pork and beef kielbasa.


Nutritional Information
Serving Size 56 g Total Carbohydrates 1 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 5.0 g Protein 8 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 30 mg Iron 4%
Sodium 550 mg Calcium 6%


Ingredients
TURKEY, MECHANICALLY SEPARATED TURKEY, WATER, SOY PROTEIN CONCENTRATE, CONTAINS 2% OR LESS SALT, CORN SYRUP SOLIDS, DEXTROSE, SEASONING (SUGAR, DEXTROSE, GARLIC POWDER, SPICES, SPICE EXTRACT), NATURAL FLAVORING, SODIUM ERYTHORBATE, SODIUM NITRITE. MADE WITH COLLAGEN CASING. CONTAINS SOY. NO GLUTEN.

- See more at: http://www.jennieo.com/products/77-Fully-Cooked-Hardwood-Smoked-Turkey-Kielbasa#sthash.HpXma7pH.dpuf


http://www.jennieo.com/products/77-Fully-Cooked-Hardwood-Smoked-Turkey-Kielbasa

Zatarain’s Reduced Sodium Red Beans and Rice


25% Less sodium than our original Red Beans and Rice. Serves 4. A New Orleans tradition. Since 1889. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz it up with Zatarain’s! This product contains 720 mg of sodium per serving. Our original Red Beans & Rice contains 1200 mg sodium per serving.

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.



Directions
Easy Stove Top: 1. In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. 2.Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. 3. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. For less saucy product reduce water by 1/4 cup. Allow to stand covered for 5 minutes before serving.
Ingredients:
ENRICHED LONG GRAIN PARBOILED RICE (RICE, IRON, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), RED BEAN, ONION, ENRICHED WHEAT FLOUR (WHEAT & MALT BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, MODIFIED CORN STARCH, SOY SAUCE (HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, SALT), POTASSIUM CHLORIDE, RED & GREEN BELL PEPPERS, TORULA YEAST, YEAST EXTRACT, GARLIC, CARAMEL COLOR, SPICES (INCLUDING RED PEPPER), AND NATURAL AND ARTIFICIAL FLAVOR (INCLUDING HICKORY SMOKED SALT).



Nutrition Facts

Serving Size: about 1/3 cup (65g) = 1 cup prepared

Servings Per Container: about 3.5
Amount Per Serving % Daily Value
Calories: 230

Calories from Fat: 5

Total Fat: 0.5g 1%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 720mg 30%

Total Carb: 46g 15%

Dietary Fiber: 6g 24%

Sugar: less than 1g

Protein: 9g

Vitamin A: 4%

Vitamin C: 20%

Calcium: 4%

Iron: 15%

http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.aspx

Jennie - O Turkey Recipe of the Week - Hearty Turkey Taco Soup

Nothing like a good and delicious soup! This week's Jennie - O Turkey Recipe of the Week - Hearty Turkey Taco Soup is just that. I left the link at the bottom of the post and while there check out all their great recipes and products.





Hearty Turkey Taco Soup

Ingredients
1 (20-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
1 cup chopped onion
1 (15-ounce) can HORMEL® chili with beans
1 cup salsa
4 cups chicken or turkey broth
⅓ cup fat-free sour cream
⅓ cup green onions
4 CHI-CHI’S® soft taco-size tortillas, cut into quarters, toasted in oven



Directions
Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion. Cook 5 minutes or until onion is softened, stirring occasionally. Add chili, salsa and broth. Bring to boil. Reduce heat to medium. Simmer 10 minutes or until hot and flavors have infused.

Stir in sour cream. Spoon soup into bowls. Sprinkle with green onions. Serve with toasted tortilla chips.




Nutritional Information
Calories 350 Fat 13g
Protein 28g Cholesterol 80mg
Carbohydrates 28g Sodium 890mg
Fiber 5g Saturated Fat 4.5g
Sugars 4g


- See more at: http://www.jennieo.com/recipes/803-Hearty-Turkey-Taco-Soup#sthash.n3xVPauh.dpuf

Kitchen Hint of the Day!

To keep potatoes from budding in the bag, put an apple in with them.

Seasoned Fried Haddock w/ Mac & Cheese and Cut Green Beans

Dinner Tonight: Seasoned Fried Haddock w/ Mac & Cheese Cut Green Beans

Somewhat warmer today, mid 40's, but cloudy and rain on and off. More rain on the way for the next couple of days they say. Spent part of the afternoon with Dad at the rehab and then stopped by the grocery and picked up a few items. For dinner tonight I prepared a Seasoned Fried Haddock w/ Mac & Cheese and Cut Green Beans.








I had some Haddock Fillets in the freezer that I laid out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix is a perfect combo.








When I have a craving for Macaroni and Cheese I usually have the individual cup of Bob Evan’s Macaroni and Cheese. Just microwave for 1 1/2 minutes and you have your Mac and Cheese. Good Cheesy Flavor and just enough for 1 person. I also heated up a small can of Del Monte Cut Green Beans and had a slice of Klosterman Wheat Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

Bob Evans Macaroni & Cheese Tasteful Sides

* Farm-fresh goodness
* Made with real cheddar cheese
* Microwaveable
* Ready to heat and eat
* 2 single servings



Nutrition Facts
Serving Size 170 G
Servings Per Container 2
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value*
Total Fat 10 G 16
Saturated Fat 5 G
24
Trans Fat 0 G
Cholesterol 25 Mg 8
Sodium 810 Mg 34
Total Carbohydrate 22 G 7
Dietary Fiber 1 G
6
Sugars 3 G
Protein 10 G

Zatarain’s Lemon Pepper Fish-Fri

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

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

Light & Fresh Diabetic Lunch Recipes

Light & Fresh Diabetic Lunch Recipes all from Diabetic Living On Line website.

Light & Fresh Diabetic Lunch Recipes
Don't let a busy day tempt you into ordering high-calorie, carb-heavy fast food on your lunch break. Our low-calorie lunches (all around 300 calories or less) are tasty and fit well into a diabetic meal plan. Plus, these sandwiches, wraps, and soups are quick and easy to prepare.




Hummus and Avocado Salad Sandwiches
When you need a quick and simple lunch, make a vegetarian melt. To keep this low-carb recipe healthy, we stuffed peppery arugula and creamy avocado inside a whole wheat sandwich thin spread with hummus.....






Open-Face Reubens
This light version of the traditional Reuben sandwich contains reduced-fat Swiss cheese and lower-sodium deli roast beef. Lose the top slice of bread to make it a low-carb lunch....






* Click the link below to get all the great ideas, tips, and recipes.


http://www.diabeticlivingonline.com/diabetic-recipes/sandwich/light-fresh-diabetic-lunch-recipes/page/1/0?sssdmh=dm17.726701&esrc=nwdlo031114

Grain of the Week - Spelt

Spelt

Spelt, also known as dinkel wheat, or hulled wheat, is an ancient species of wheat from the fifth millennium BC. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid wheat, which means it has six sets of chromosomes.







Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place before the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archaeological record c. 8,000 years ago.
Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat, although only at some date following the initial Aegilops-tetraploid wheat hybridisation. The much later appearance of spelt in Europe might thus be the result of a later, second, hybridisation between emmer and bread wheat. Recent DNA evidence supports an independent origin for European spelt through this hybridisation. Whether spelt has two separate origins in Asia and Europe, or single origin in the Near East, is currently unresolved.







The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north-east of the Black Sea, though the most abundant and best-documented archaeological evidence of spelt is in Europe.[6] Remains of spelt have been found in some later Neolithic sites (2500–1700 BC) in Central Europe. During the Bronze Age, spelt spread widely in central Europe. In the Iron Age (750-15 BC), spelt became a principal wheat species in southern Germany and Switzerland; by 500 BC, it was in common use in southern Britain.
References to the cultivation of spelt wheat in Biblical times (see matzo), in ancient Egypt and Mesopotamia and in ancient Greece are incorrect and result from confusion with emmer wheat.








In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol and Germany. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the century, as spelt requires fewer fertilizers

Spelt, without and with husks

Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for some baking. However, because spelt contains gluten it is not suitable for people with coeliac disease. In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio.








Spelt flour is becoming more easily available, being sold in British supermarkets for a number of years. Spelt bread is sold in health food shops and some bakeries in an increasing variety of types of loaf, similar in colour to light rye breads but usually with a slightly sweet and nutty flavor. Biscuits, crackers, and pretzels are also produced, but are more likely to be found in a specialty bakery or health food store than in a regular grocer's shop.
Spelt pasta is also available in health food stores and specialty shops.
Dutch Jenever makers distil with spelt. Beer brewed from spelt is sometimes seen in Bavaria and Belgium and spelt is distilled to make vodka in Poland and elsewhere.
Flour from sprouted spelt grains is increasingly available throughout North America in grocery and health food stores.
In Germany, spelt loaves and rolls (Dinkelbrot) are widely available in bakeries as is spelt flour in supermarkets. The unripe spelt grains are dried and eaten as Grünkern ('green grain').
Spelt is more expensive than modern wheats, first because it is a minority product, but also because it requires the extra stage of husk removal before milling. It makes a rather soft, light loaf with a very good flavour, and it is particularly good for flatbreads, because they can become crisp without being hard (ordinary wheat pizza, for instance, tends to be either tough and leathery or hard).

Kitchen Hint of the Day!

After boiling pasta or potatoes, cool the water and use it to water your house plants. The water contains nutrients that your plants will love.

3 Bean Buffalo Chili Spaghettii w/ Shredded Sharp Cheddar and Oyster Crackers

Dinner Tonight: 3 Bean Buffalo Chili Spaghetti w/ Shredded Sharp Cheddar and Oyster Crackers

I started fasting last night at 10:00 till my doctors appointment at 10:00 this morning, nothing but water. Had a check-up and they took blood work to check my sugar, cholesterol, and such. I'll get the results in 4 days or so. Another chilly day out there, sunny but breezy and only a high of 32 degrees. Warmer starting tomorrow but a lot rain coming with it. For dinner tonight another comfort food classic, 3 Bean Buffalo Chili w/ Shredded Sharp Cheddar and Oyster Crackers!









I had some of the delicious 3 Bean Buffalo Chili leftover so I heated that up for my Chili topping. The Chili contains; Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found, the 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food Chili!








For the Pasta I used Ronzoni Healthy Harvest Whole Wheat Spaghetti, my favorite Pasta. The best tasting Whole Wheat Pasta I've found, and tried a few of them. It's 180 calories and 35 net carbs per serving. After boiling I served it up and topped it with the perfect topping, 3 Bean Buffalo Chili and Sargento Reduced Fat Shredded Sharp Cheddar Cheese! This was too good! Served with a side of Skyline Chili Oyster Crackers. This is what's called a 4 Way around this area; Spaghetti, Chili, Beans,and Cheese. You can add Chopped Onions to make it a 5 Way. Anyway you choose to make it it's Delicious! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Crock Pot 3 Bean Buffalo Chili

Ingredients:

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).


*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.



http://wildideabuffalo.com/

Ronzoni Healthy Harvest Spaghetti

Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.



Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving

Calories 180 Calories from Fat 10

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrates 41g 14%

Dietary Fiber 6g 23%

Sugars <1g p="">
Protein 7g





http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

These Cuts of Meat Can Save You Money — And Still Taste Great

Fantastic article from the Delish website! It's all about Cuts of Meat Can Save You Money — And Still Taste Great. Take time and check this one out!

These Cuts of Meat Can Save You Money — And Still Taste Great
Asking "chicken, beef, or pork?" doesn't even begin to cover the dinner options available to meat lovers. Chances are, if you look at the meat section in your grocery store a little closer, you'll see some cuts you've never noticed before. The following cuts of meat, often passed over for their more well-known counterparts, are just as delicious and can actually save you money. Here's what you need to know to get a good deal in the meat department.




Top Round Steak

You might have seen this meat at the store, sometimes labeled London Broil, but we’re guessing you rarely — if ever — grab it. Top round has earned a reputation for being tough, but that's not always its fate. This cut is perfect for medium cooking and begs to be doused in your favorite marinade. As long as you cut against the grain and don’t overcook it, top round can be a great addition to your dinner rotation.....






Flank Steak

You might see flank steak on its own at a restaurant, but it's a lot easier to tenderize if incorporated into a larger dish when you're doing all the work at home. Flank steak is one of a group of cuts called flat steaks, which are tougher cuts of meat. You’ll save money on this cut for two main reasons: your options for preparing flank steak are limited — you’ll have to work to get it tender — and it’s best served in a dish like fajitas, meaning your meat will go further than if you were eating a traditional steak dinner. You can also get away with buying a little less because everyone’s plate will be full of other fajita fixings.





* Click the link be low to get all the Cuts of Meat Can Save You Money

http://www.delish.com/recipes/cooking-recipes/cheapest-cuts-meat?src=nl&mag=del&list=nl_dnl_fot_non_032614_cheap-meat#slide-1

Wild Idea Buffalo Recipe of the Week - Buffalo Comfort Food

Nothing like Comfort Food, especially when it's Buffalo Chorizo Red Sauce & Fusilli Pasta! It's this weeks Wild Idea Buffalo Recipe of the Week - Buffalo Comfort Food. Another good one from Jill O'Brien of Wild Idea Buffalo.





Buffalo Chorizo Red Sauce & Fusilli Pasta

This recipe only took 15 minutes to make. The Fusilli pasta has a nice firmness and will withstand additional time in the oven to melt the Parmesan and bring out the naturally nutty flavor and add additional texture.

Ingredients:

1 – tablespoon olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo
1 – onion, coarse chopped
1 – teaspoon salt
1 – teaspoon black pepper
1 – tablespoon basil, finely chopped
2 – gloves garlic, chopped
1 – 28 oz. can tomatoes, flash processed
Fusilli Pasta, cooked firm
½ – cup Parmesan, grated

Preparation:

1)   Cook pasta, to a firm al dente.  Reserve 1-cup of pasta water.
2)   In a large saucepan over medium high heat, heat the oil.  Crumble Chorizo Sausage into the pan and add the  chopped onion and spices.  Sauté, stirring occasionally, until the meat is browned.
3)   Add garlic and tomatoes and stir.  Bring the sauce to a full simmer.
4)   Adjust seasoning to taste.
5)   Over medium-high heat, heat half of the pasta water in a pasta pot. Add al dente Fusilli and more of the pasta water if needed.  Cover, allowing for pasta to reheat, for about one minute.  Toss gently and remove the pot from heat.
6)   Pour the desired amount of Sauce into the pasta and gently stir.
7)   Add most of the grated Parmesan and toss into the pasta.
8)   Portion into heat proof serving dishes or dish and sprinkle with the remaining cheese.
9)   Place in the middle of the oven under the broiler and allow the top to become slightly browned, about 7 minutes.

Serve with crusty bread and a green salad.


http://wildideabuffalo.com/2014/buffalo-comfort-food-2/

Wild Idea Buffalo 1 lb. Chorizo Sausage

Our Mexican style Chorizo makes any dish more delicious! You will love our take on it, with a flavor profile that is every bit chorizo; seasoned with just the right spices, while our grassy bison meat adds a lighter nuance and powerful health benefits. One pound package of ground chorizo, not in links. 1 lb. Package

Ingredients: Buffalo, Organic Spices:[Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Red Pepper] Red Wine Vinegar, Salt


http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-chorizo-sausage

Kitchen Hint of the Day!

When defrosting meat from the freezer, pour some vinegar over it. Not only does it tenderize the meat; it will also bring down the freezing temperature of the meat and cause it to thaw quicker.

Crock Pot 3 Bean Buffalo Chili w/ Oyster Crackers

Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Oyster Crackers








Well we avoided the morning snow they said we could get, still chilly out only about 22 degrees out this morning. But around 2:00 this afternoon it started snowing and we got about 1/2" of snow on the ground but not the roads. It melted about an hour later. Ran a few errands for Mom and finished the laundry for her. Stopped by to see Dad at rehab and back home. Wanted a hot and hearty meal tonight so what better than Crock Pot 3 Bean Buffalo Chili! Absolutely love this stuff!

I had this froze in the freezer so I let it sit the fridge to thaw overnight. It's my last container of the Crock Pot 3 Bean Buffalo Chili so I'll be making a new batch soon. It freezes and reheats great. After heating it up I added a couple of shakes of Frank's Red Hot Sauce and topped it with some fresh grated Dutch Gouda Cheese. For me it gets no better! I'll leave the recipe on how to prepare the Crock Pot 3 Bean Buffalo Chili below.








It’s loaded with nothing bu good things. I use Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food Chili! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it.

Crock Pot 3 Bean Buffalo Chili



Ingredients:

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).



*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.





http://wildideabuffalo.com/

Seafood of the Week - Crab Meat

Crab meat from crab claws, atop toast

Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs.  This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water.  The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. It is argued that declawing therefore provides a sustainable fishery, however, declawing can lead to 47% mortality and negative effects on feeding behaviour. Furthermore, once separated from the body, the claws will start to degenerate. Usually, crabs are cooked moments after capture to ensure freshness; the freshness of claws previously removed from the crab cannot be accurately gauged and should therefore be avoided.








European Crab
In Western Europe crab meat is derived primarily from the species Cancer pagurus. Cancer pagurus is a large crab noted for the sweet, delicate flavour of its meat. It is also known as The 'Brown Crab' the 'Common Crab' or the 'Edible Crab'. The United Kingdom is the largest fishery for Cancer Pagurus with large fisheries in Scotland and a smaller but substantial fishery in the South West of England in Cornwall. The best grade of Crab Meat is 'handpicked' - this refers to the method by which the crab has been processed (by hand) and ensures the flavor of the crab meat is unadulterated. By contrast 'machine processed crab' is produced by using water or air to blast the crab meat from the shell which has a detrimental effect on the flavour. Cancer Pagurus Crab meat is widely consumed throughout the countries from where it is fished. Due to its short fresh shelf life of around 4 days, much of the crab meat available through retailers is sold from defrosted crab. White crab meat has a natural water content that crystallises when frozen. Once defrosted this leads to an alteration in the texture of the crabmeat and a loss of the natural flavour. This crab meat is also available pasteurised, which avoids the pitfalls of freezing and should where produced with care have a flavor almost indistinguishable from fresh crab. Cancer Pagurus contains two types of meat:




White meat
White crab meat comes from the claws and legs of the crab and while predominantly white in color it does have a naturally occurring red/brown tinge throughout. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavor, a sweet aroma and a naturally flaky texture. White crab meat is versatile and while it is consumed largely in sandwiches, it can be used in pastas, risottos, and salads as well as a canape topping.
Brown meat
Brown Meat is from the body of the crab. It has a higher natural fat content, but is also extremely high in Omega-3. 100g of Brown Crab contains 2/3 of the 3g weekly recommended intake of Omega 3. Brown crab meat has an even pate like texture and a rich full flavor. The color and texture of the brown meat vary throughout the year as the crabs physiology changes.








* U.S. Crab

Crab Colossal

For the U.S. market the meat of crabs comes in different grades, depending on which part of the crab's body it comes from and the overall size of the crab the meat is taken from.
* Crab Colossal
Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump.
* Jumbo Lump
The jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.
* Crab Lump
The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers.
* Back fin
The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes
* Special
The "special meat" is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used.
* Claw
Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through.
* Claw Fingers
The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre.

Claw Fingers

Imitation crab meat is widely used in America as a replacement for 100% crab meat in many dishes - popularly used in American sushi (e.g. California roll).
The flaky, red-edged faux crab often served in seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab. New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker.
The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.

Kitchen Hints of the Day!

A couple of Beef hints to pass along...


Hint #1 - If the steer was grass-fed, the color of the fat will be yellow and the beef will be somewhat tough. If the color of the fat is white, it means the steer was corn-fed or grain-fed and will be more tender and cost more.




Hint #2 - A well-marbled piece of meat will always be more tender that a lean cut of meat with little fat showing.

Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Shoepeg White Corn..

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Shoepeg White Corn in Butter Sauce, and Baked Crescent Rolls

A bit nippy out this morning, frost on the roof tops and about 17 degrees! Then their saying we could get up to 2" of by in the morning, hopefully it will miss us! It's been one tough and long winter. Dropped by Kroger to pick up a couple of items for dinner tonight and then stopped by the bank for Mom. Then home to dust, vacuum, and clean the freezer. I don't mind dusting but running the vacuum from a wheel chair is a pain. Cleared the freezer of a few outdated items, had to make some room for some of the Lake Okeechobee Crappie my Aunt is bringing me when they get home from Florida! Love that Crappie. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Mashed Potatoes, Shoepeg White Corn in Butter Sauce, and Baked Crescent Rolls.

For the Chicken I used the PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast. As it says “Oven Ready’, already seasoned, and little clean-up needed plus their always delicious. To prepare it just preheat the oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up. Cut one small 1″ slit in cooking bag over the breast to vent during cooking. If cooking from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF. Comes out piping hot, well seasoned, and delicious! Plenty leftovers for some Chicken Sandwiches for lunch tomorrow.

For one side I prepared some Bob Evans Mashed Potatoes, microwave a total of 6 minutes and their done and just as good as anyone’s homemade Mashed Potatoes. Then I heated up a box of Green Giant Shoepeg White Corn and Butter Sauce. It comes in a microwavable plastic pouch. Just heat 6 minutes and serve. Fantastic Corn side dish and it's only 110 calories and 19 net carbs per serving (2 servings per box). I also baked up a can of one of my Mom's favorites for her, Pillsbury Reduced Fat Crescent Rolls. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.









PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lbs.)

Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.
INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

*Seasoning Ingredients: Dextrose, modified food starch, onion, maltodextrin, natural flavor, garlic, cottonseed oil, dried carrot, xanthan gum, dried parsley, calcium chloride, potassium chloride, carrageenan.
PRODUCT HANDLING
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.
**If breast temperature is below 180ºF, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180ºF.

COOKING AND PREP
• Preheat oven to 400ºF. Cut open outer bag and remove Oven Ready Roaster Bone-In Breast, sealed in a cooking bag. Place in a shallow roasting pan, seasoned side up.
• Cut one small 1″ slit in cooking bag over the breast to vent during cooking. Note: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
• Cook from Fresh: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes, until internal temperature of the breast reaches 180ºF.**
• Cook from Frozen: Place pan with breast (still in cooking bag) on lower shelf of oven and roast for approximately 80-90 minutes until internal temperature of the breast reaches 180ºF.**
• Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer breast to serving plate or cutting board. Remaining juices in bag can be used for a delicious seasoned gravy.



Nutrition Facts:

Serving Size 4oz (112g)
Servings Per Container about 11
Amount Per Serving (* % of Daily Value)
Calories 170
Calories from Fat 80
Total Fat 9g (14%)
Saturated Fat 2.5g (13%)
Trans Fat 0g
Cholesterol 60mg (20%)
Sodium 360mg (15%)
Total Carbohydrate 0g (0%)
Dietary Fiber 0g (0%)
Sugars 0g
Protein 20g


http://www.perdue.com/products/details.asp?id=455&title=PERDUE%AE%20OVEN%20READY%20Whole%20Seasoned%20Roaster%20Bone-In%20Breast%20(3%20lbs.)