8 oz. Buffalo Top Sirloin Steak w/ Mashed Potatoes, Sweet Corn, and....

Dinner Tonight: 8 oz. Buffalo Top Sirloin Steak w/ Mashed Potatoes, Sweet Corn, and Baked Harvest Grain Bread Loaf

Busy day today, had to have some repair work on the inside ans outside of the house. Mom and Dad had let it go too long, so I had to step up and get it done. After it warms up a bit I've got a coming in to paint our outside deck and ramp. Then to do some work on our outside shed, which really needs the attention. But i got to get these done before something minor turns into a major problem. Nice day outside, windy but sunny and near 60. For dinner to night it's a 8 oz. Buffalo Top Sirloin Steak w/ Mashed Potatoes, Sweet Corn, and Baked Harvest Grain Bread Loaf.



I prepared a Wild Idea Buffalo 8 oz. Top Sirloin Steak tonight. I had it in the freezer so I let it thaw overnight in the fridge. So easy to prepare these. I start by rubbing a very light coat of Extra Virgin Olive Oil on it and then season it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried in a medium size skillet. I added a 1/2 tablespoon of Extra Virgin Olive Oil to the pan and preheated it on medium heat, added the Steak and fried it about 3 1/2 minutes per side. Came out a perfect Medium Rare, nice char on the outside with a pink moist and juicy center. You just can't beat the Wild Idea Buffalo Steaks.I had some of it leftover so I'll have that in the morning for Steak and Eggs.

For one side I reheated some leftover Bob Evan's Mashed Potatoes, leftover from the night before. Then I also heated up some leftover Green Giant Steamer White and Yellow Corn Kernels. Then as both those were being reheated I baked a Kroger Private Selection Petite Loaf Harvest Grain Braed. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Wild Idea Buffalo - 8 oz. Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak











Beyond Organic

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

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but

rather “go beyond organic” with the way we raise our buffalo.  We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve.  All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested.  The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.


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


http://wildideabuffalo.com/beyond-organic/

Low-Calorie, Slow-Cooker Recipes for Spring

Here's some more Low-Calorie, Slow-Cooker Recipes for Spring. It's all from the EatingWell website.     http://www.eatingwell.com/


Plug in your slow cooker for a healthy, low-calorie spring meal.
Spend less time in the kitchen; plug in your crock pot! Slow cookers are the perfect kitchen tool to make healthy weeknight meals, so you can enjoy the longer days and warmer weather of spring. Crock pots are also perfect for making a crowd-pleasing dish to share at potlucks and picnics. Our low-calorie, slow-cooker recipes for spring are delicious, flavorful recipes that won’t pack on the pounds. Try our Barbecue Pulled Chicken for your next potluck or Slow-Cooker Picadillo for an easy weeknight meal.

Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste.......




Slow-Cooker Picadillo
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon.....




Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill......



* Click the link below to see all the Low-Calorie, Slow-Cooker Recipes for Spring

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

Healthy Spring Slow-Cooker Recipes for a Crock Pot

Spring is in the air and your Crock Pot! From the EatingWell website it's Healthy Spring Slow-Cooker Recipes for a Crock Pot.   http://www.eatingwell.com/


Healthy Spring Slow-Cooker Recipes for a Crock Pot

When the weather’s warming up, pull out your crock pot for healthy spring slow-cooker recipes.
Your slow cooker is the perfect tool to prepare an easy meal to bring to spring picnics and potlucks. Our healthy spring slow-cooker recipes for your crock pot also make delicious dinners that practically prepare themselves. Try our Pulled Pork with Caramelized Onions or Barbecue Pulled Chicken for a flavorful spring slow-cooker recipe.


Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw......


Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste......



* Click the link below to get all the Healthy Spring Slow-Cooker Recipes for a Crock Pot


http://www.eatingwell.com/recipes_menus/recipes_slideshows/healthy_spring_slow_cooker_recipes_for_a_crock_pot

Diabetic Dish of the Week - Baked Brie Strata

We have a Baked Brie Strata for this week's Diabetic Dish of the Week.


Baked Brie Strata

Makes: 6 servings
Serving Size: 1 cup


Ingredients

 2 small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)
 Nonstick cooking spray
 6 cups torn bite-size pieces crusty sourdough bread (6 ounces)
 1 4.4  ounce package Brie cheese
 1 cup halved grape tomatoes or cherry tomatoes
 1 cup refrigerated egg product or 4 eggs, slightly beaten
 2/3 cup evaporated fat-free milk
 1/3 cup sliced green onions
 3 tablespoons snipped fresh dill or 1 tablespoon dried dill
 1/2 teaspoon salt
 1/8 teaspoon ground black pepper


Directions

 1 - In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
 2 - Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
 3 - In a medium bowl, combine eggs, evaporated milk, green onions, dill, salt, and pepper. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for 4 to 24 hours.
 4 - Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 6 (about 1-cup) servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 231 cal., 10 g total fat (5 g sat. fat), 163 mg chol., 581 mg sodium, 21 g carb. (2 g fiber), 14 g pro.

Kitchen Hints of the Day!

When making Gravy.....


* When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.

* Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.

* Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.

Chicken Enchiladas

Dinner Tonight: Chicken Enchiladas

Had an early Morning light Breakfast and my morning workout, off to the grocery store after that. Went to Walmart and then to Kroger. Food prices just keep climbing higher and higher! While at Kroger I picked up a prescription for Dad and I was leaving I ran into an old High School friend who had not seen since the early 80's, been a while! We talked for about 15 minutes it was good catching up with her. For dinner tonight it's Chicken Enchiladas.






I came across this recipe idea in an issue of Food Network Magazine, courtesy of Ree Drummond. My recipe varies slightly from her original recipe, I didn't top mine with diced Tomatoes before serving. To make the Enchiladas I'll need the following;  3 Mission Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 2 boneless, skinless Chicken Breasts, 1/4 cup Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups Sargento Shredded Reduced Fat Cheddar-Jack Cheese (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro, for serving.



Then to prepare them I preheated the oven to 350 degrees F. Then one at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

Ready to bake, low and slow!

To assemble the enchiladas: Pour 2 cups of the Sauce into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these babies! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it's a "Winner, Winner Chicken Dinner!" Another Keeper Recipe courtesy of Ree Drummond. The original recipe along with the web link is at the end of the post. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.








Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling

2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Directions
Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-enchiladas.html?oc=linkback

April 2nd for our second Cheese Tasting series!

April 2nd for our second Cheese Tasting series!

There will be a variety of cow, goat, and sheep’s milk cheeses, many of which are only around once a year! Not to mention there will be a range of beers to pair with your cheese, and our experts from the Beer Department and the Cheese Shop will be present to make sure you get to experience the best pairings.
The tasting will be from 6pm to 8pm in the Oscar Event Center. Must be 21+ to attend. $25 per a person.


The Seasonal Treats

This tasting will focus on lighter selections and fresh cheeses. There will be a variety of cow, goat, and sheep’s milk cheeses, many of which are only around once a year! Not to mention there will be a range of beers to pair with your cheese, and our experts from the Beer Department and the Cheese Shop will be present to make sure you get to experience the best pairings. Given the limited time that these cheeses are available, this is one tasting you won’t want to miss.

When
Thursday, April 2 | 6:00 - 8:00pm

Where
The Oscar Event Center Pub - Fairfield.

To purchase tickets visit, http://www.junglejims.com/Cheese-Tastings/products/199/.

"Meatless Monday" Recipe of the Week - Classic Ratatouille

It's a Classic Ratatouille for this week's "Meatless Monday" Recipe of the Week. It's from the PBS website.   http://www.pbs.org/food/recipes/


Classic Ratatouille

Ingredients
About ½ cup olive oil
1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
12 ounces onions (2-3 depending on size), cut into 1-inch cubes
1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
½ cup water
2 teaspoons salt
½ teaspoon freshly ground black pepper


Directions
1 - Heat ¼ cup of the oil in one or, better, two large skillets.
2 - First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
3 - Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
4 - Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
5 - Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
6 - Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
7 - Let the ratatouille rest for at least 30 minutes before serving.


http://www.pbs.org/food/recipes/classic-ratatouille/

One of America's Favorites - Potato Pancakes

Latkes frying in olive oil

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.






Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions including Austrian (as Kartoffelpuffer or "Erdäpfelpuffer"), Belarusian (as дранікі draniki), Czech (as bramborák or cmunda), German (as Kartoffelpuffer or Reibekuchen), Hungarian (as tócsni and other names), Iranian, Jewish (as latkes or latkas, Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Russian (as draniki, драники), Slovak (as zemiakové placky,haruľa or nálečníky), Ukrainian (as deruny, деруни) and any other cuisines which have adopted similar dishes. It is the national dish of Belarus. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, the Rösti differs insofar as it never contains egg or flour. It is a traditional favorite in southern Indiana during holiday festivities.

In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. Some people add tomato or cheese to the mix, depending on taste. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today, where they are affordable.

The Swedish version of unbound potato pancakes is called rårakor. When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called raggmunk, the word "ragg" means crispy and "munk" derives from the Swedish "munkpanna", which is literally translated as donutpan. Both kinds are enjoyed with fried pork and lingonberry jam.




Polish tradition

Potato pancakes

Potato pancakes, known in Polish as placki ziemniaczane, are often served in Poland topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce, and cottage or sheep's cheese or even fruit syrup. Placki ziemniaczane was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper. In the 19th century, especially in times of economic difficulty during the foreign partitions, potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.

The largest potato pancake (possibly in the world) measuring 2 meters and 2 centimeters was made during the annual two-day celebrations of Świt Plinzy (Plinza Dawn festival) in Rzechta, Poland. The tongue-in-cheek games in Rzechta include the throwing of bad potato pancake, with the record of 29 meters.






Czech tradition
Czech potato pancake is called bramborák and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground, cracked or whole caraway seeds) and is served as it is. Some regional versions blend in dough, sauerkraut, and/or sliced smoked meat. The same potato dough is used also as coating of fried pork chop called kaplický řízek.






Hanukkah tradition

Latkes (לאַטקע) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle. Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foods of the various places where Jews lived. Despite the popularity of latkes and tradition of eating them during Hanukkah, they are hard to come by in stores or restaurants in Israel, having been largely replaced by the Hanukkah doughnut due to local economic factors, convenience and the influence of trade unions.

The word "latke" itself is derived (via Yiddish) from the Russian/Ukrainian word латка (Polish: łatka, ACC: łatkę) meaning "patch." The word לביבה leviva, the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym לבב levav means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well.

Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.

Kitchen Hint of the Day!

To remove the smell of onion from your hands try some fresh lemon juice. The juice will remove onion scent from your hands.

Cumin Spiced Monster Pork Chop w/ Mashed Potatoes, Cut Green Beans, Baked Corn Muffins

Dinner Tonight: Cumin Spiced Monster Pork Chop w/ Mashed Potatoes, Cut Green Beans, Baked Corn Muffins

We set a record for the coldest morning on this date, 18 degrees! But the sun came out and it was around 45 degrees. Our temperatures are to get warmer as the week goes on, at last! Got out side and was able to clean the some of the outside windows, and they needed it. Then went and had my car washed and the inside cleaned. Back home for some NCAA Basketball for the rest of the afternoon. For dinner tonight it's a Cumin Spiced Monster Pork Chop w/ Mashed Potatoes, Cut Green Beans, Baked Corn Muffins.





I picked up a huge package of Pork Chops on my last visit to at Costco and had them in the freezer. Costco has some of the finest meats around and the Pork Chops are right there with some of the best! The good thing about these Chops are They are so big that there’s plenty leftover for my Breakfast the next morning! I got one of the Chops from the freezer and let it thaw overnight in the fridge. To prepare my Chop I’ll need; The Cumin Spiced Rub which consists of 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. I had to increase the cooking time due to the size of the Chop. Start by heating the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning both sides. From the stove to the oven and bake at 400° for 25 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork!

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 I baked some Corn Muffins. I used a box of Jiffy Corn Muffin Mix. Easy to prepare and so delicious, been a long time since I've had these! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







BOB EVANS ORIGINAL MASHED POTATOES
Bob Evans Original Mashed Potatoes are a convenient side dish that provide the farm-fresh goodness today’s families are looking for. No peeling required!

* Made with real milk and butter

* Serves 4-5
* Microwaveable
Ingredients:
Potatoes, Whole Milk, Butter (Cream, Salt), Margarine (Liquid And Partially Hydrogenated Soybean Oil, Water, Salt, Whey, Soy Lecithin, Mono- And Digycerides, Sodium Benzoate [Preservative], Artificial Flavor, Vitamin A Palmitate), Contains 2% Or Less of: Salt, Potassium Sorbate (Preservative), Sodium Acid Pyrophosphate, Spice, Artificial Color, Mono- And Diglycerides.


Directions
Keep refrigerated. Cooking: Microwave (Time and temperature settings may vary due to differences in your particular stove or microwave. Always cook this product to 160 degrees F prior to serving.): 1. Remove board overwrap. 2. Peel back corner or cut a small slit in film to vent. 3. Microwave on high power for 3 minutes. 4. Carefully remove from microwave, pull back film, and stir. 5. Continue heating for an additional 2 to 3 minutes and stir. 6. Let stand for 2 minutes prior to serving. Stove Top (Time and temperature settings may vary due to differences in your particular stove or microwave. Always cook this product to 160 degrees F prior to serving.): 1. Remove board overwrap and film. 2. Empty contents of tray into sauce pan. 3. Place on stove top over medium heat. 4. Heat and stir until hot. 5. Carefully remove from cooktop and serve.


Nutrition Facts
Serving Size 124 G
Servings Per Container 5
Amount Per Serving
Calories 150
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 3.5 G 17
Trans Fat 0 G
Cholesterol 15 Mg 4
Sodium 410 Mg 17
Total Carboydrate 20 G 7
Dietary Fiber 2 G 10
Sugars 1 G
Protein 3 G

The Sunday Pizza - Black Bean Nacho Pizza

This week's Sunday Pizza Recipe is a Black Bean Nacho Pizza. It's from one of my favorite go to sites EatingWell.   http://www.eatingwell.com/



Black Bean Nacho Pizza
Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it's part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you're not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.


Makes: 6 servings
Serving Size: 1 slice

INGREDIENTS
EASY WHOLE-WHEAT PIZZA DOUGH
3/4 cup plus 2 tablespoons lukewarm water (105-115°F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal
TOPPING
1 cup canned black beans, rinsed
1/2 cup chopped jarred roasted red peppers
1 medium clove garlic, quartered
1 tablespoon chili powder
1/4 teaspoon salt
Yellow cornmeal, for dusting
1 cup shredded Monterey Jack cheese
2 medium plum tomatoes, diced
4 medium scallions, thinly sliced
1/4 cup chopped pitted ripe black olives
2 tablespoons chopped pickled jalapeño


PREPARATION
1 - To prepare dough: Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
2 - Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
3 - When you’re ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
4 - Preheat grill to low.
5 - To prepare topping & assemble pizza: Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
6 - Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
7 - Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives and pickled jalapeños.
8 - Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

NUTRITION
Per serving: 317 calories; 8 g fat (4 g sat, 2 g mono); 17 mg cholesterol; 46 g carbohydrates; 14 g protein; 6 g fiber; 692 mg sodium; 249 mg potassium.


http://www.eatingwell.com/recipes/black_bean_nacho_pizza.html

Kitchen Hint of the Day!

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

Muenster and Sweet Italian Turkey Sausage Dog w/ Pringles Fat Free Chips

Dinner Tonight: Muenster and Sweet Italian Turkey Sausage Dog w/ Pringles Fat Free Chips

Been a cold and blustery day here today. A lot of sunshine but only the mid 30's for a high temperature. Did a few odd and end jobs around the house and that was about it for my day. Ran a couple of scans on the computer and installed a new program. For dinner tonight I prepared a Muenster and Sweet Italian Turkey Sausage Dog w/ Pringles Fat Free Chips.





I used Jennie -O Sweet Italian Turkey Sausages, is there anything else! I prepared a couple of them, I’ll have the other one for lunch tomorrow. To prepare them is very easy, I pan fried them in a medium size skillet that I sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Added the Sausages and cooked covered, turning occasionally, about 17 – 19 minutes. Always make sure you cook them to well-done, 165º F. as measured by a meat thermometer. Their just a flat-out delicious Sausage, excellent flavor and moist and juicy inside! I served them on a Kroger Lite Wheat Hot Dog Bun topped with French’s Spicy Brown Mustard with a slice of Simple Life Muenster Cheese wrapped around it! I love Muenster Cheese, It’s the perfect cheese for sandwiches, it melts just perfect and still has texture to it. Then for a side I had some Pringles Fat Free Chips. For dessert later a Dark Cherry Sugar Free Jello Cup, 10 calories and 0 carbs.






Jennie O Sweet Italian Turkey Sausage

Lean Sweet Italian Turkey Sausage
Lovers of sweet Italian sausage have found a perfect option.
Product Features:
Gluten Free
65% less fat than regular pork sausage

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

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

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



– See more at: http://www.jennieo.com/products/76-Lean-Sweet-Italian-Turkey-Sausage#sthash.TThC1prC.dpuf

Diabetic Spinach Recipes

Have your Spinach and eat too! Here's some great ideas for Diabetic Spinach Recipes. It's all from the Diabetic Living On Line website, Enjoy!   http://www.diabeticlivingonline.com/


Diabetic Spinach Recipes
The American Diabetes Association and Popeye agree: With its low glycemic index and wealth of vitamins, minerals, and phytochemicals, spinach is a nutritional powerhouse. Here are some of our favorite recipes -- from appetizers to entrees -- that are so delicious, we're sure that famous sailor would put down his can of the leafy stuff and step into the kitchen himself.



Tomato, Spinach, and Feta Strata

This fresh strata is the perfect way to showcase your findings from the farmer's market. High in protein and charged with vitamin A, its fabulous flavor comes from luscious veggies and a zing of feta.....


Savory Bean Spinach Soup

Low in calories, this nutritious soup can be made in a slow cooker, so you can come home on a cool evening and warm up with this hearty meal. No one will ever guess how easy it was to prepare!...


* Click the link below to get all the Diabetic Spinach Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/mexican/diabetic-spinach-recipes

Saturday's Chili - Springfield Chilli

Another Chili Recipe off the Cooking Light/My Recipes website. It's this week's Saturday's Chili - Springfield Chilli. Looking for a recipe idea just the sites out, and enjoy!  http://www.cookinglight.com/     http://www.myrecipes.com/


Springfield Chilli
The Illinois version of chili is typically spelled with an extra "l" and features coarse-grind beef, which we augment here with ground turkey breast. Regular ground meat will work just fine. In 1993, the state legislature proclaimed Springfield the "Chilli Capital of the Civilized World."
Yield: 6 servings

Springfield Chilli

Ingredients
1 none bacon slice, finely chopped
2 1/4 cups finely chopped onion, divided (about 2 medium)
2 none garlic cloves, minced
1 pound coarsely ground turkey breast
1/2 pound coarsely ground sirloin
1 none (12-ounce) can beer (such as Budweiser)
3 tablespoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 none (14 1/2-ounce) can diced tomatoes, undrained
1 none (8-ounce) can no-salt-added tomato sauce
1 none (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
none Oyster crackers (optional)


Preparation
1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.

2. Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.

Nutritional Information
Amount per serving
Calories: 278none  Calories from fat: 25%  Fat: 7.7g  Saturated fat: 3.4g  Monounsaturated fat: 2.2g Polyunsaturated fat: 0.6g  Protein: 33.1g  Carbohydrate: 20.3g  Fiber: 4.5g  Cholesterol: 52mg  Iron: 3.2mg Sodium: 623mg  Calcium: 123mg

http://www.myrecipes.com/recipe/springfield-chilli

Kitchen Hint of the Day!

A Chili Tip....

 Take Your Time - There's nothing worse than rushed chili — dried beans that are halfway cooked, a thin consistency, and chewy or bland meat are not anyone's idea of good eats. Let it simmer until it's done; if the recipe says three hours, make time for it.

Blackened Tilapia Tacos

Dinner Tonight: Blackened Tilapia Tacos

Started the day with a couple of slices of Jennie - O Turkey Bacon, a Scrambled Egg, all on a Healthy Life Whole Grain English Muffin. Great way to start the day. Got my morning workout in and went to Kroger to pick up a few items. On the way home stopped at McDonald's and picked up Breakfast for Mom and Dad, along with their Morning Coffee. Back home it was house cleaning day; the usual dust, vacuum, and straightening every thing up. For dinner tonight it's Blackened Tilapia Tacos, which could become a go to favorite!

To prepare it I rinsed the fillets off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Extra Virgin Olive Oil to a Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. I then took a fork and cut the Tilapia up into smaller pieces for the Tacos.

I used Mission Flour Soft Tortillas for my Tortillas. Then for toppings, along with the Blackened Tilapia, I used; Wholly Molly Guacamole, Fresh Cilantro, Green Giant Steam Crisp Sweet Corn Kernels, Sliced Black and Green Olives, Chopped Jalapeño Slices, and Dole Crushed Pineapple. Put all this on your Taco and you are in business! Just a perfect blend of the Blackened Tilapia, a little heat from the Jalapeño Pepper, and the sweetness from the Corn and Crushed Pineapple. We had some delicious Tacos tonight! For dessert later a SO Delicious Dairy Free Minis Vanilla Sandwich.




SO Delicious Dairy Free Minis Vanilla Sandwiches

COCONUT MILK DAIRY-FREE FROZEN DESSERT

The perfect snack size treat that you can feel good about eating. With an agave sweetened center, our So Delicious made with Coconut Milk, Vanilla Sandwich Minis are the perfect snack.


Nutrition Facts

Serving Size 1 Sandwich (37g)
Amount Per Serving
Calories 80
Calories from Fat 30
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 8%
Sugar 7g
Protein 1g


http://sodeliciousdairyfree.com/products/coconut-milk-frozen-desserts/vanilla-minis-sandwiches

Diabetic Broccoli Recipes

Having trouble with getting the family to eat their Broccoli? Try these Diabetic Broccoli Recipes off the Diabetic Living On Line website.    http://www.diabeticlivingonline.com/



Diabetic Broccoli Recipes
A flowering member of the cabbage family, broccoli is loaded with health benefits for people with diabetes—it’s high in fiber and vitamins A and C, and it’s low in calories and carbs. Whether steamed, cooked, or raw, this nonstarchy veggie can be served in a variety of dishes: broccoli salads, broccoli pastas, broccoli casseroles, and more. Try one of these healthy broccoli recipes today!


Roasted Broccoli

Broccoli recipes don’t need to be complicated to be delicious. This recipe shows you how to roast broccoli with a bit of olive oil, salt, and pepper for a tasty diabetic side dish that’s rich in vitamin C.....



Gingered Lemon Broccoli Salad

Here’s a healthy broccoli salad that boasts just 8 grams of carb per serving. Dried cranberries, roasted soy nuts, and chopped red onion ensure a mouthful of flavor in every bite. Dig in!.....



Spicy Broccoli and Bean Soup

Tofu and beans make this hearty vegetarian broccoli soup a good source of protein, while a slew of spices mixed with soy sauce puts a rich and flavorful diabetic spin on traditional Pho......



* Click the link below for all the Diabetic Broccoli Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/diabetic-broccoli-recipes

Jennie - O Turkey Recipe of the Week - Turkey Tenderloin with Peaches & Arugula

I have a good one for everyone for this week's Jennie - O Turkey Recipe of the Week, Turkey Tenderloin with Peaches & Arugula. This one uses JENNIE-O® All Natural Turkey Breast Tenderloin. Find this and a lot other delicious and healthy recipes at the Jennie - O website!  http://www.jennieo.com/



Turkey Tenderloin with Peaches & Arugula

Ingredients
2 medium red onions, sliced ½-inch thick rounds
3 peaches, cut into wedges
2 tablespoons olive oil, divided
1 (24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin
2 cups baby arugula
2 tablespoons balsamic vinegar
2 ounces blue cheese, crumbled
Directions
Drizzle onions and peaches with 1 tablespoon oil; set aside. Grill turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings. Grill peaches 2 minutes per side or until grill marks appear.

Toss arugula with onions, peaches, vinegar and remaining oil. Arrange turkey and arugula mixture on plates; sprinkle with cheese.



Nutritional Information

Calories 300 Fat 13g
Protein 35g Cholesterol 85mg
Carbohydrates 9g Sodium 930mg
Fiber 1g Saturated Fat 4.5g
Sugars 7g

http://www.jennieo.com/recipes/698-Turkey-Tenderloin-with-Peaches-and-Arugula

Kitchen Hint of the Day!

When using Onions on your Sandwich.....


Onions can give sandwiches a welcome bite but often must be tamed a bit to be enjoyed raw. There are two effective ways to take some of the edge off sliced onions: Either soak thinly sliced onions in ice water for 20 minutes or so. Then drain and blot dry. (This method adds crispness.) Or toss sliced onions with a generous sprinkling of kosher salt. Wait a few minutes. Rub salt into the onions, rinse, drain.

Ground Pork Burger w/ Baked Fries

Dinner Tonight: Ground Pork Burger w/ Baked Fries

It's been a cold and rainy day here all day. Possible snow flurries the next couple of days, come on Mother Nature enough is enough! Had to go the bank and then pick up a few groceries for Mom and back home, miserable outside. For dinner tonight I prepared a Ground Pork Burger w/ Baked Fries.

I had bought a 1 lb. package of Kroger Ground Pork at Kroger a couple of weeks ago and made 5 Pork Burgers out of it, freezing them. I grabbed one out of the freezer and let it thaw in the fridge overnight. To prepare it I seasoned it McCormick Grinder Sea salt and Black Peppercorn. Then pan fried it in a small skillet in Extra Virgin Olive Oil, 4 1/2 minutes per side. Served it on a Kroger Lite Wheat Bun and topped it with a slice of Simple Truth Muenster Cheese. The Ground Pork is always so moist and flavorful, again Kroger has some of the best Pork Products around. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, with a side of Hunt's Ketchup for dipping. I also had some Teriyaki Marinated Mushrooms on the side. For dessert later a Jello Sugar Free Dark Chocolate Pudding.




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

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

Nutrition

SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive

Yummy Diabetes-Friendly Salad Recipes

Perk up those Salads with these Yummy Diabetes-Friendly Salad Recipes from the Diabetic Living On Line website. Diabetic Friendly Salad recipes, love it!   http://www.diabeticlivingonline.com/



Yummy Diabetes-Friendly Salad Recipes
Salads don't have to mean sacrifice with this bunch of mouthwatering, flavor-packed recipes. Plus,

they're each filling enough to make into a main dish.


Buffalo Chicken Salad

Need a healthful meal in a flash? This low-carb salad has the spicy kick and satisfying crunch of your favorite restaurant-style Buffalo chicken without the extra calories and fat. And it only takes 15 minutes to toss together......


Clementine-Arugula Salad with Lime-Poppy Seed Dressing

This citrus-infused side salad will surely be a hit around the dinner table. Plus, it takes less than 20 minutes to make and boasts only 14 grams of carb per serving......


Maple Mahi Mahi Salad

You won't need to fish for compliments when you serve this main-dish salad that's packed with protein, healthy fats, and fiber. They'll be begging for the recipe before the meal is over....



* Click the link below to get all the Yummy Diabetes-Friendly Salad Recipes


http://www.diabeticlivingonline.com/diabetic-recipes/salad/yummy-diabetes-friendly-salad-recipes

Herb and Spice of the Week - Safflower

Safflower

Safflower (Carthamus tinctorius L.) is a highly branched, herbaceous, thistle-like annual plant. It is commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm (12 to 59 in) tall with globular flower heads having yellow, orange, or red flowers. Each branch will usually have from one to five flower heads containing 15 to 20 seeds per head. Safflower is native to arid environments having seasonal rain. It grows a deep taproot which enables it to thrive in such environments.







Safflower is one of humanity's oldest crops. Chemical analysis of ancient Egyptian textiles dated to the Twelfth dynasty identified dyes made from safflower, and garlands made from safflowers were found in the tomb of the pharaoh Tutankhamun. John Chadwick reports that the Greek κάρθαμος (kārthamos) name for safflower occurs many times in Linear B tablets, distinguished into two kinds: a white safflower (ka-na-ko re-u-ka, 'knākos leukā'), which is measured, and red (ka-na-ko e-ru-ta-ra, 'knākos eruthrā') which is weighed. "The explanation is that there are two parts of the plant which can be used; the pale seeds and the red florets."

Safflower was also known as carthamine in the nineteenth century.







It is a minor crop today, with about 600,000 tons being produced commercially in more than sixty countries worldwide. India, United States, and Mexico are the leading producers, with Ethiopia, Kazakhstan, China, the Arab World, Argentina and Australia accounting for most of the remainder.

Other names include Sallflower, Beni, Chimichanga, or Carthamus tinctorius and in Pashto it is called Kareza (as it is found abundantly in Afghanistan and Tribal belts of Pakistan).

Carthamus tinctorius - MHNT

Traditionally, the crop was grown for its seeds, and used for coloring and flavoring foods, in medicines, and making red (carthamin) and yellow dyes, especially before cheaper aniline dyes became available. For the last fifty years or so, the plant has been cultivated mainly for the vegetable oil extracted from its seeds.







Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine. It may also be taken as a nutritional supplement. INCI nomenclature is Carthamus tinctorius.

Safflower seed is also used quite commonly as an alternative to sunflower seed in birdfeeders, as squirrels do not like the taste of it.







There are two types of safflower that produce different kinds of oil: one high in monounsaturated fatty acid (oleic acid) and the other high in polyunsaturated fatty acid (linoleic acid). Currently the predominant edible oil market is for the former, which is lower in saturates than olive oil, for example. The latter is used in painting in the place of linseed oil, particularly with white paints, as it does not have the yellow tint which linseed oil possesses.

In dietary use, high–linoleic safflower oil has also been shown to increase adiponectin, a protein that helps regulate blood glucose levels and fatty-acid breakdown. During a 16-week, double-blind controlled study conducted at The Ohio State University, researchers compared high-linoleic safflower oil (SAF) with conjugated linoleic acid (CLA). They studied post-menopausal women who had high blood sugar and wanted to lose weight. These participants showed an average reduction of 6.3 percent belly fat and an average of 20.3 percent increase in the important belly fat hormone, adiponectin.

Hornstra et al analyzed a group where safflower oil replaced animal fats in the diets of people who had had a heart attack. The group receiving extra safflower oil in place of animal fats had a significantly higher risk of death from all causes, cardiovascular disease and coronary heart disease. As expected, increasing omega-6 linoleic acid from safflower oil in the Sydney Diet Heart Study significantly reduced total cholesterol; however, these reductions were not associated with [reduced] mortality outcomes. Moreover, the increased risk of death in the intervention group presented fairly rapidly and persisted throughout the trial. An updated meta-analysis of polyunsaturated fatty acid intervention trials showed trends toward increased risks of death from coronary heart disease and cardiovascular disease from increasing omega-6 linoleic acid intakes suggesting that the cardiovascular benefits of polyunsaturated fatty acids may be attributable to omega-3 polyunsaturated fats.

In culinary use, safflower oil compares favorably with other vegetable oils with its high smoke point.







Safflower flowers are occasionally used in cooking as a cheaper substitute for saffron, and were sometimes referred to as "bastard saffron".

Safflower purchased at a market

In coloring textiles, safflower's dried flowers are used as a natural textile dye. The pigment in safflower is the benzoquinone-derived chemical carthamin and it is classified as a quinone-type dye. It is a direct dye which is also known as CI Natural Red 26. Yellow, mustard, khaki, and olive are the most common colors in textiles. Even bright reds and purples can be reached using alkaline processing. Indians used this red dye as their official red tape on legal documents. All hydrophilic fibers (all natural fibers, such as cotton, wool, etc.) may be dyed with this plant. Polyamide textiles can also be dyed without a mordant agent because of its wool-like chemical structure. Polyester, polyacrylonitrile, and others which are hydrophobic synthetic fibers can be dyed only in the presence of a mordant.

Safflower concentrate is an ingredient of the carbonated soft drink Tizer and some types of Sunkist.

Ancient Egyptians found the flower pleasing to the eye and included it in garlands placed on mummies. Dried safflower flowers honglanhua,caohonghua,(cihonghua) are used in traditional Chinese medicine to alleviate pain, increase circulation, and reduce bruising.They are included in herbal remedies for menstrual pain and minor physical trauma.In India,the flowers are used for their laxative and diaphoretic properties,and are also used for children's complaints of measles, fevers and eruptive skin conditions.

Kitchen Hint of the Day!

Leftover Pasta?....


Keep leftover cooked pasta in the refrigerator for up to three days. When it’s time to reheat, simply put it in a colander and then place it directly into boiling water for one minute.

Marinated Buffalo Sirloin Tips w/ Multi-Grain Medley and Green Beans

Dinner Tonight: Marinated Buffalo Sirloin Tips w/ Multi-Grain Medley and Green Beans

Whole lot of rain overnight but finally some sunshine as the day went on, and a high around 60. But a cold front moving in for the next couple of days. For Breakfast i prepared a couple of Jennie - O Turkey Breakfast Sausage Links, Toast, and a Sunnyside Up Egg. Love the Jennie - O Turkey Sausage Links. Fantastic flavor, only 65 calories per serving (2 Links), and fry up in about 15 minutes. Ran a couple of errands for Mom and that was about it for the day. For dinner tonight I tried a Wild Idea Buffalo Product for the first time, Buffalo Tenderloin Tips. For dinner tonight it's Marinated Buffalo Sirloin Tips w/ Multi-Grain Medley and Green Beans.







I had purchased the Wild Idea Buffalo - 1 lb. Tenderloin Tips a while back on my last order from Wild Idea Buffalo. Had them in the freezer and let them thaw overnight in the fridge. To prepare them I'll need; 3/4 cup Jack Daniel's Honey SmokeHouse BBQ Sauce, 1/4 cup Worcestershire Sauce, and Garlic Powder, Sea Salt, Black Pepper (to taste). Then to prepare them, start by blending the BBQ Sauce, Worcestershire Sauce and Seasoning in a medium mixing bowl. Stir until the marinade is smooth. Add the Buffalo Steak Tips to the marinade and stir to coat them in the Marinade. Cover the bowl with a sheet of plastic wrap or fitted lid  and refrigerate the steak tips for at least 2 hours. After 2 hours of Marination, preheat a skillet over medium-high heat. Transfer the steak tips from the marinade to the skillet. Discard leftover marinade.


Stir the steak tips continuously for 10 minutes or until the meat is no longer red in the center. When using Buffalo Meat remember that Buffalo gets done quicker than other Meats. Be patient and do not increase the heat, as this could dry out the lean meat. 130° (medium-rare; don't overcook). Remove the skillet from the heat and allow the steak tips to cool for five minutes. Serve the steak tips while hot and enjoy these babies! Tender, juicy, and just flat-out delicious is the only way to describe them. The Marinade worked perfect with the Buffalo. I'll be ordering these quite often from Wild Idea Buffalo.

Served it on a bed of Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving. I also heated up a can of Del Monte Cut Green Beans and a few spears of Pickled Asparagus. First time I tried it, came across it the other at Kroger and wanted to give it a try. Produced by Forest Floor Foods. The good part besides the great flavor is there are no Calories, Fat Free, and only 1 Carb per serving (2 Spears). Fantastic side! Quite a Dinner tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Wild Idea Buffalo - 1 lb. Tenderloin Tips

Fine cut medallions from the whole tenderloin. Our tenderloin tips are as juicy, tender, and delicious, as the premium filet. Versatile for the grill or skillet! 1 lb. package.




http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-tenderloin-tips









.
Marinated Buffalo Sirloin Tips

Ingredients:
3/4 cup Jack Daniel's Honey SmokeHouse BBQ Sauce
1/4 cup Worcestershire Sauce
Garlic Powder, Sea Salt, Black Pepper (to taste)

Instructions:

Step 1 - Blend the BBQ Sauce, Worcestershire Sauce and Seasoning in a medium mixing bowl. Stir until the marinade is smooth.

Step 2 - Add the steak tips to the marinade and stir to coat them in the liquid. Cover the bowl with a sheet of plastic wrap and refrigerate the steak tips for one hour. Bison steak tips will benefit from increased marinating time. Refrigerate them for two hours for best results.

Step 3 - Preheat a skillet over medium-high heat. Transfer the steak tips from the marinade to the skillet. Discard leftover marinade

Step 4 - Stir the steak tips continuously for 10 minutes or until the meat is no longer red in the center. If you are working with bison steak tips, the cooking time might take up to 15 minutes. Be patient and do not increase the heat, as this could dry out the lean meat. 130° (medium-rare; don't overcook).

Step 5 - Remove the skillet from the heat and allow the steak tips to cool for five minutes. Serve the steak tips while hot.

Best Diet Recipes for Breakfast

Started the day off with a delicious and healthy Breakfast with the Best Diet Recipes for Breakfast from the EatingWell website.  http://www.eatingwell.com/



Start your day off right with a healthy and satisfying diet breakfast recipe.
Whether you’re rushing out the door in the morning or preparing a leisurely weekend breakfast for

the family, our best diet breakfast recipes are the perfect way to start your day. These diet smoothie recipes, low-calorie muffin recipes and more healthy breakfast ideas taste delicious and will keep you satisfied until lunch. Try Lisa’s Granola for a diet breakfast recipe to make ahead or Buttermilk Oatcakes with Raspberry Compote for a delicious brunch recipe.


Lisa's Granola
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other nuts and seeds if you prefer. For vegans who don’t eat honey, this can be made with all maple syrup.....


Buttermilk Oatcakes with Raspberry Compote
These high-fiber oatcakes are made with 100% whole grains and no butter. A quick raspberry compote is a nice change from maple syrup......



* Click the link below to get all the Best Diet Recipes for Breakfast


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

Wild Idea Buffalo Recipe of the Week - Buffalo Bone Broth

There's a great story behind this week's Wild Idea Buffalo recipe of the Week. The story is below for you to read. So it's Buffalo Bone Broth for the recipe this week. You'll be using both Wild idea Buffalo Shank Steaks and Wild Idea Buffalo Soup Bones. Another delicious recipe from Jill O'Brien of Wild Idea Buffalo.   http://wildideabuffalo.com/




Bone Broth
By: Jill O'Brien

Buffalo Bone Broth
Customers often inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was ill, and her doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what she needed.  The health benefits of consuming this magic elixir continue to be proven, including lowering blood sugar levels for those who live with diabetes. Wild Idea Buffalo has a strong following of customers who use the bone broth as preventive medicine. This recipe is a bit of a lengthy process, and will take you two days to make. But, it’s worth it, and it’s the only way to get the maximum benefits of all of the vitamins, minerals, antioxidants, and amino acids inside the bones. You won’t be sorry for the time invested, as the end result is not only healthy, but also super delicious!  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Enjoy the broth alone, or serve over rice with the shredded shank meat.



Ingredients:

1 – 3.5 lb. pkg. Wild idea Buffalo Shank Steaks

1 – 2 lb. pkg. Wild Idea Buffalo Soup Bones
Water
2 large Daikon radishes, peeled and quartered
1 onion, quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
Garnish Options:
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:

1 - Wash bones and shank meat under cold water.
2 - Soak bones and shank meat in cold water for 2 hours.
3 - Rinse bones again under cold water.
4 - Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 -Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 - Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes.  Add the radish, cover, reduce heat to medium, and simmer for 3 hours.
7 - Strain liquids into a container, cover and refrigerate. Pull meat from bones and reserve for a later use.
8 - Return the bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 - Drain the bones, reserving the milky broth. Cover and place in refrigerator.
10 - Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot.  Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
11 - Strain bones, reserving broth. Cover broth and refrigerate overnight.  (Optional: You may want to save bones for serving.)
12 - Remove both containers of broth from the refrigerator and remove any fat from the top. Marry both gelatinous broths into one pot, and bring to full heat.
13 - Season with salt to taste, starting with a little and adding until milky broth has full flavor.Meat Option: While bones are simmering, mix 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce, 3 Tbl. Sesame Oil, 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced, ½ tsp. black pepper and 2 tsp. red pepper flake together. Toss mixture with reserved Shank meat.  Add shredded meat to bowl.


http://wildideabuffalo.com/2015/bone-broth/




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

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