Tuesday, July 31, 2018

Leftovers - Shrimp and Smoked Turkey Sausage Gumbo

Dinner Tonight: Leftovers - Shrimp and Smoked Turkey Sausage Gumbo





For Breakfast this morning I toasted a Healthy Life Multi Grain English Muffin, lightly fried 4 slices of Boar's Head Sweet Slice Ham, Scrambled some Egg Beater's Egg Whites, and had a slice of Sargento Ultra Thin Swiss Cheese. Put it all together for a Breakfast Sandwich. Off and on showers and thunderstorms, high of 81 degrees. Cleaned the house today, dusted and vacuumed. For my Dinner tonight Leftovers! Tonight its Leftover Shrimp and Smoked Turkey Sausage Gumbo.


I never let these leftovers go to waste, Shrimp and Smoked Turkey Sausage Gumbo leftovers! So for
Dinner tonight I reheated the leftover Shrimp and Smoked Turkey Sausage Gumbo. I had froze them from the other night so I sat the container in the fridge overnight to thaw. The dish reheats perfectly! It’s just as good the second time around, if not better! I also reheated a couple of slices of Garlic Loaf Bread that was leftover also. For Dessert later a Jello Sugar Free Dark Chocolate Pudding. I have left the original post from the other day that has the ingredients and instructions for the Shrimp and Smoked Turkey Sausage Gumbo. Enjoy!




One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.






The Zatarain’s Gumbo Pasta Dinner Mix uses Pasta instead of Rice. It’s very easy to prepare, takes about 25-30 minutes. To start; I just boil the stock that’s in the packet, add the sliced the Turkey Sausage to the stock along with a few shakes of Frank’s Red Hot Sauce and continued to cook for 10-15 minutes. Then I added the Shrimp and simmered another 2-3 minutes. And the Gumbo is ready to serve and It turns out fantastic! Nice flavor, incredible tasting stock, meaty Shrimp and Sausage, and plenty of Pasta, makes one easily prepared hearty and delicious dish.I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner.







Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

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

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Diabetic Dish of the Week - MONTREAL-STYLE SALMON

This week's Diabetic Dish of the Week is - MONTREAL-STYLE SALMON. Delicious Salmon seasoned with McCormick Grill Mates Montreal Steak Seasoning, Grated Lemon Peel, and McCormick Dill Weed. Easy to make and only 168 calories per serving. Another healthy and delicious recipe from the Diabetic Gourmet Magazine website. Check out the huge selection of Diabetic Friendly Recipes at the Diabetic Gourmet site. Also don't forget to subscribe to the Diabetic Gourmet Magazine! Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

MONTREAL-STYLE SALMON
Ingredients

1/2 teaspoons McCormick Grill Mates Montreal Steak Seasoning
1/2 teaspoon grated lemon peel
1/8 teaspoon McCormick Dill Weed
1/2 pounds salmon fillets (swordfish or mahi mahi can also be used)

Directions

1 - Mix Steak Seasoning, lemon peel and dill weed in small bowl.
2 - Rub mixture over salmon. Let stand 5 minutes.
3 - Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn salmon.
4 - Serve immediately.

Recipe Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 168
Fat: 8 grams
Sodium: 174 milligrams
Cholesterol: 65 milligrams
Protein: 24 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipe/montreal-style-salmon

Healthy Salmon Recipes

From the EatingWell website and Magazine its Healthy Salmon Recipes. Delicious and Healthy Salmon Recipes like; Pistachio Salmon Nuggets, Salmon Burgers with Coleslaw and Roasted Carrots, and Simple Grilled Salmon and Vegetables. Find these recipes and more all at the EatingWell website. So Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Salmon Recipes
Find healthy, delicious salmon recipes including grilled and BBQ salmon, salmon fillets and smoked salmon. Healthier recipes, from the food and nutrition experts at EatingWell.


Pistachio Salmon Nuggets
Easy and quick, these bite-size salmon morsels bring the Asian accents of sesame, ginger, and soy to the party..............


Salmon Burgers with Coleslaw and Roasted Carrots
Salmon burgers on toasted rolls are served with tasty coleslaw and roasted carrots for a budget-friendly meal with plenty of vegetables............


Simple Grilled Salmon and Vegetables
Grilled salmon and veggies make for a colorful and balanced seafood dinner that's ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces. Round out the meal with brown rice or quinoa.............



* Click the link below to get all the Healthy Salmon Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Salmon%20Recipes&sort=re

Kitchen Hint of the Day!

Love Salmon.......


From the Food Network website - Salmon is versatile, meaty, easy to cook and particularly heart-healthy, due to its high level of omega-3 fatty acids. Buy salmon whole, as steaks or fillets and try it roasted, grilled, sautéed or poached. It may be cooked with or without its edible skin..........

https://www.foodnetwork.com/grilling/grilling-central-seafood/articles/a-guide-to-buying-and-cooking-salmon

Monday, July 30, 2018

ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries

Dinner Tonight: ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries





To start my morning off I Poached an Egg and served it on a toasted slice of Aunt Millie's Light
Whole Grain Bread. And as always I had my morning cup of Bigelow Decaf Green Tea. Outside its mostly cloudy and 82 degrees, with showers and thunderstorms moving in for the evening. Got the cart and leaf blower out and cleaned off the Deck and driveway areas. After Lunch I finally got around to finishing up touching up the shutters. For Dinner tonight I prepared ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries.





I'm trying the Wild Idea Buffalo - English Roast tonight for Dinner. The Roast weighs 1.5 LBS, just the right size for a couple of people to make some delicious Roast Buffalo Sandwiches. There's also a recipe for Chive Cream Cheese to top the sliced Roast Buffalo with. For the Roast I'll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, and Garlic Powder.











To make the Chive Cream Cheese I'll need; an 8 oz. package Philadelphia Cream Cheese, chopped and trimmed green onions, and Caper Juice. Save the Capers for a topping for Sandwich. To prepare it I softened the cream cheese at room temperature and placed in food processor with the green onions and caper juice. Pulse until incorporated. Set aside until it was time to use it.







To prepare it; I had the English Roast in the freezer so I sat it in the fridge overnight to thaw. Next day I rinsed the Roast and pat dry. Rubbed Roast with the Extra Light Olive Oil, and Seasonings, cover and rest at room temperature for two hours prior to cooking. Then Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered. Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.







Next I got the Hoagie Buns ready. I'm using Kroger Brand 100% Whole Wheat Hoagie Rolls. I love these, always so fresh and they're 160 calories and 28 carbs per roll. I spread the Chive Cream Cheese inside of the Roll.











I removed the Roast from the oven and what an aroma! I got the old Foster Brothers Knife out and sharpened it up. I love this old knife. Mom and Dad have had since they were married. I did some checking on the knife and it's history and it was made as WW 2 ended, around 1945. So the knife is very old and still the best knife we have! With the knife sharpened I sliced the Roast thin. The Roast came out so tender, sliced real easy! Seasoned the slices with a pinch of Sea Salt.










I piled the Roast Buffalo into Hoagie Roll and sprinkled with the Capers. Wow what a Sandwich! The Roast Buffalo is just flat out mouth watering delicious! Moist and juicy, it's just so flavorful. Plenty of leftovers for Sandwiches for Lunch.










To go with the Sandwich I baked some Fries. I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a couple of slices of a Honey Crisp Apple.









ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE

This is a great sandwich for casual meals or picnics. Or, use the same ingredients, slicing baguettes into ovals, for open-faced cocktail sandwiches for your next party! Note: If serving a smaller group, the 1.5# English Cut Roast works nicely. Half your other ingredients and reduce the “hot” cooking time to 9 minutes. You could also make these sandwiches with grilled steak meat too!

Ingredients: Makes 9 to 12 sandwiches

1 – 3 lb. Sirloin Tip Wild Idea Buffalo Roast  (Or, 1.5# English Roast)
2 – tablespoons olive oil
1 – tablespoon sea salt, plus more for finish seasoning
1 – tablespoon black pepper
1 – teaspoon onion powder
1 – teaspoon garlic powder
1 – 8 oz. package cream cheese
8 – green onions, trimmed and chopped
¼ - cup caper juice
Capers
3 – baguettes

Preparation:

1) Rinse roast and pat dry. Rub roast with olive oil and seasonings, cover and rest at room temperature for two hours prior to cooking.

2) Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered.

3) Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.

4) Soften the cream cheese at room temperature and place in food processor with the green onions and caper juice. Pulse until incorporated.

5) Cut the baguettes into 3 or 4 sandwiches and then slice into the side leaving one side of the bread hinged. Gently remove some of the inner soft bread.

6) Spread the chive cream cheese inside of the bread.

7) Remove roast from the oven and shave roast with a slicer or slice thinly with a knife. Season sliced meat with a pinch of sea salt. *You may have pieces or ends that you don’t use that are good to nibble on or to add to a soup.

8) Pile roast buffalo into bread and sprinkle with capers.

For a charming presentation, wrap in parchment and tie with butcher string.  This helps with ease in transportation too.  The sandwiches can be made in advance and refrigerated. Remove from the refrigerator an hour before serving.
https://wildideabuffalo.com/blogs/recipes/roast-buffalo-sandwiches-with-chive-cream-cheese






Wild Idea Buffalo - ENGLISH ROAST 1.5 LBS.

After many requests for smaller-sized roasts, we are now offering a 1½ pound, Petite English Cut
Roast. This cut is from the Chuck Shoulder, which is loaded with flavor. Jill has recommended cooking techniques to ensure you have great success, which we will include with your order. Leftovers (if there are any) make a tasty sandwich for the next day.
1.5 lbs.

https://wildideabuffalo.com/collections/roasts-ribs-stew/products/english-roast-1-5-lbs

"Meatless Monday" Recipe of the Week - Easy Black Bean Lasagna

This week's "Meatless Monday" Recipe of the Week is an Easy Black Bean Lasagna. Meatless never sounded so good with this week's recipe of Easy Black Bean Lasagna! I love Black Beans and what a great use of them with this recipe. You can find many versions and variations of this dish on many sites. I went with one at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. So Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html


Easy Black Bean Lasagna
Serve this easy and wholesome Southwestern black bean lasagna with a green salad and fresh pineapple spears.

Recipe Ingredients:
1 (15-ounce) can black beans, rinsed and drained
1 (28-ounce) can crushed tomatoes, undrained
1 (15-ounce) can fat-free refried beans
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 cup chunky-style salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 ounces cottage cheese
1/8 teaspoon garlic powder (or 1 teaspoon fresh garlic)
2 large eggs
Salt and pepper to taste
10 lasagna noodles, uncooked
1 1/2 cups each Wisconsin Cheddar and Mozzarella cheese, shredded

Cooking Directions:
1 - Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
2 - In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well.
3 - In a small bowl, combine cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 cup of the tomato mixture in bottom of baking dish.
4 - Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese. Cover with spray-coated foil (can be refrigerated up to one day).
5 - Bake in a preheated oven at 350°F (175°C) for 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time.)

Makes 8 servings.
https://www.cooksrecipes.com/mless/easy_black_bean_lasagna_recipe.html

Kitchen Hint of the Day!

Rinsing Canned Vegetables.......


You can cut down on sodium in canned vegetables and legumes, such as black beans and chickpeas, by rinsing them in water. That helps lower their sodium content by about 10 percent or more, according to the U.S. Department of Agriculture. But rinsing can also remove some of the vitamin C from some canned vegetables, such as peas. Using no- or low-sodium canned foods is an even easier way to keep your sodium intake in check.

https://www.consumerreports.org/cro/2013/03/10-tips-to-healthier-cooking/index.htm

One of America's Favorites - Tavern Sandwich

A tavern sandwich with cheese

A tavern sandwich (also called a loose meat sandwich or loosemeat) is a sandwich consisting of ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup, mustard, and cheese.

The tavern sandwich is unlike a hamburger, because a tavern's meat is cooked loose rather than formed into a compact patty. It more closely resembles a sloppy joe, without the tomato-based sauce.



Carroll Dietz of Missoula, Montana created the precursor to the tavern sandwich in 1920, referred to as a “steamed hamburger.” In 1926, Fred Angell began selling his version of the sandwich at the first Maid-Rite restaurant in Muscatine, Iowa under the name “loose meat sandwich.” The name “tavern” for the sandwich is credited to David Heglin. Heglin sold the sandwiches at his Sioux City, Iowa restaurant in 1924. After Heglin died, Abe Kaled bought the business in 1934 and renamed the restaurant Ye Olde Tavern after the sandwich. Kaled perfected the recipe for the ground beef, and the tavern sandwich spread to restaurants and bars across the Sioux City area.

The sandwich is now well known throughout the Midwestern United States, and is served not only in small, local establishments but also in franchise restaurant locations such as Dairy Queen and Maid-Rite. The Wichita, Kansas-based chain Nu Way Cafe serves a version of the tavern/loose meat sandwich called a "Nu Way". In Illinois, the sandwich is also known as a "loose hamburger sandwich". In Iowa, it is sometimes referred to as a Maid-Rite.




Sunday, July 29, 2018

Chopped Bison Sirloin Steak w/ Fresh Green Beans, Baked Potato, and Texas Toast

Dinner Tonight: Chopped Bison Sirloin Steak w/ Fresh Green Beans, Baked Potato, and Texas Toast





For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Outside it was partly cloudy and a high around 85 degrees. After I had my Tea I went to the local Kroger for a couple of items and then stopped at McDonald's and picked up Breakfast for Mom. She went to Church afterward. Not feeling real good today, Sinus Headache. I got out the leaf blower and cleaned off the deck and driveway. Really a nice day out today. Took it easy the rest of the day. For Dinner tonight I prepared a Chopped Bison Sirloin Steak w/ Fresh Green Beans, Baked Potato, and Texas Toast.




For Dinner tonight it’s one of my favorites, SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick
Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them.



For a side I cooked up some more of the fresh Green Beans. Mom’s Cousin dropped some more of them off to us that they had grown. Had to string them and break them up. Then boiled them with a piece of Fatback Pork in the kettle. Love these fresh Green Beans!










I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn
Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.












SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs

Soup Special of the Day............VIETNAMESE PHO

This week's Soup Special of the Day is - VIETNAMESE PHO. Thin sliced Sirloin Steak, Lemongrass, Vermicelli Noodles, and Bean Sprouts are just of few of the ingredients that make up this week' recipe. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Magazine website you'll find a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetic Management Tips. Check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

VIETNAMESE PHO
Ingredients

Soup Ingredients:
1/2 lb sirloin tip, sliced very thinly (250 g)
1-1/2 Tbsp canola oil, divided (20 mL)
1 small onion, sliced into thin rings
4 cups sodium-reduced beef stock (1 L)
2 cups water (500 mL)
1 Tbsp freshly grated ginger (15 mL)
1 stalk lemongrass chopped or 3 Tbsp (45 mL) dried lemongrass
1/2 tsp whole black peppercorns (2 mL)
1 cinnamon stick
4 oz ounces rice vermicelli noodles (125 g)
2 cups bean sprouts (500 mL )

Garnish Ingredients:
1 lime, quartered
1/2 cup each fresh basil, mint and cilantro (125 mL) each
1 small jalapeno pepper, thinly sliced (optional)
1 Tbsp fish sauce (15 mL)

Directions

1 - In large saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add beef and cook for about 2-3 minutes. It wonÂ’t be cooked through. Set aside.
2 - Add 1/2 Tbsp (7.5 mL) canola oil to saucepan. Add onions and cook for about 3 minutes. Add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour. (Broth can be prepared up to 2 days in advance and refrigerated, if preferred.)
3 - Meanwhile, place rice vermicelli in bowl and cover with very hot water. Place lid on top and allow to sit for about 3 minutes.
4 - Prepare garnish plate: Arrange limes, basil, mint, cilantro, jalapeno and small bowl of fish sauce on a plate.
5 - Add beef to stock mixture and cook to desired doneness. To serve: Divide rice vermicelli and sprouts evenly in 4 bowls. Pour hot broth-beef mixture over top. Garnish as desired from the garnish plate.
NOTES:
This recipe was inspired by Pho, a traditional Vietnamese soup. You can modify the recipe by using vegetable stock and tofu for a vegetarian version.


Recipe Yield: Yield: 4 servings. Serving Size: 1-1/2 cups (375 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 270
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 115 milligrams
Cholesterol: 35 milligrams
Protein: 20 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-pho

Healthy Oyster Recipes

From the EatingWell website and Magazine its Healthy Oyster Recipes. Delicious Healthy Oyster Recipes like; Oyster Stew, Oysters Rockefeller, and Cioppino. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Oyster Recipes
Find healthy, delicious oyster recipes including oyster stew and oysters rockefeller. Healthier recipes, from the food and nutrition experts at EatingWell.


Oyster Stew
This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, ½ teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette....................


Oysters Rockefeller
Invented at Antoine's in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine's has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor.............


Cioppino
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman's Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch—the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives................



* Click the link below to get all the Healthy Oyster Recipes
http://www.eatingwell.com/recipes/19179/ingredients/fish-seafood/shellfish/oysters/

Kitchen Hint of the Day!

Chocolate and Chilies..........


Chilies boost the flavor of chocolate. Add a pinch of cayenne pepper to hot chocolate, or ancho chili powder to cocoa cupcake batter.

Saturday, July 28, 2018

Shrimp and Smoked Turkey Sausage Gumbo w/ Baked Garlic Loaf Bread

Dinner Tonight: Shrimp and Smoked Turkey Sausage Gumbo w/ Baked Garlic Loaf Bread





For Breakfast I toasted a Healthy Life Multi Grain English Muffin topped with I Can't Believe It's
Not Butter and a cup of Bigelow Decaf Green Tea. Mostly sunny and 84 degrees out today. Took Mom's car up to the Car Wash and had it cleaned and then a little later took my car up and had it washed. Went by the ATM and then by the Post Office and mailed a couple of letters before heading home. It's going on 2 months since my Dad passed away and I'm really missing him. But the only good thing is that he's not suffering anymore. His vision was almost gone along with his hearing, couldn't breath, and was so weak he couldn't even raise up from bed. So I'm so glad he's suffering no more but we all miss him very much. For Dinner tonight I prepared a personnel favorite, Shrimp and Smoked Turkey Sausage Gumbo w/ .Baked Garlic Loaf Bread.



One of my favorite meals tonight, Shrimp and Smoked Turkey Sausage Gumbo! To make it I used a box of Zatarain’s Gumbo Pasta Dinner Mix for the Gumbo base, 1 1/2 Butterball Hardwood Smoked Turkey Sausages (sliced into bite size slices), a bag of Meijer Brand Jumbo Shrimp and Frank’s Red Hot Sauce. I precooked the Sausage and Shrimp, according to the package instructions, before adding it to the Gumbo.







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




I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.











Zatarain’s New Orleans Style Gumbo Pasta Dinner Mix

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

Zatarain’s Gumbo Pasta Dinner Mix:
* A New Orleans tradition since 1889
* Add meat to make a complete meal
https://www.mccormick.com/Zatarains/Products/Dinner-and-Side-Mixes/Pasta-Mixes/Jambalaya-Pasta-Dinner-Mix

Meanwhile back at the SayersBrook Bison Ranch......Bratwurst Hickory and Jalapeno


This week off the SayersBrook Bison Ranch website (https://www.sayersbrook.com/) its Bratwurst Hickory and Jalapeno. They're fully cooked and smoked Pork Sausages seasoned with Black Pepper, Red Pepper, Jalapeno Pepper Flakes, and topped off with Chunks of Swiss Cheese. This is just one of many of the different types of Sausages you can purchase at the SayersBrook site (https://www.sayersbrook.com/) You'll also find a great selection of Bison, Elk, Wil Boar, Ostrich, Hams, Rabbit products. So Check it out today! Now more on the Bratwurst Hickory and Jalapeno. Enjoy and Eat Healthy in 2018!



Bratwurst Hickory and Jalapeno

Hickory Smoked Jalapeno and Swiss Bratwurst - (3) 12oz packs
An all pork recipe, just heat and enjoy. Give your taste buds a touch of spice when you bite into this gem. Seasoned with extra black and red pepper.Some jalapeno pepper flakes thrown in and topped it off with chunks of Swiss Cheese! Fully cooked and smoked, just warm it up and enjoy!

https://www.sayersbrook.com/bratwurst-hickory-and-jalapeno/






SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
https://www.sayersbrook.com/

Healthy Lobster Recipes

From the EatingWell website and Magazine its Healthy Lobster Recipes. Delicious and Healthy Lobster Recipes like; Lobster Roll Salad with Bacon Vinaigrette, Lobster and Corn Chowder, and Stovetop Clambake. Find these recipes and all the rest at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/


Healthy Lobster Recipes
Find healthy, delicious lobster recipes including grilled and baked and lobster tails. Healthier recipes, from the food and nutrition experts at EatingWell.


Lobster Roll Salad with Bacon Vinaigrette
This amazing salad features grilled lobster, toasted bread croutons, salad greens, tomato, cucumber, and sweet red peppers, all served with a homemade bacon dressing......


Lobster and Corn Chowder
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it's lighter than a typical creamy chowder—plus it's gluten-free..........


Stovetop Clambake
Lobsters, clams, mussels, potatoes and corn star in our stovetop clambake. Serve with flavor-packed sauces, like cocktail sauce or tartar sauce, and there won't be a need for the bowls of melted butter that so often turn otherwise virtuous seafood into a nutritional disaster........



* Click the link below to get all the Healthy Lobster Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Lobster%20Recipes&sort=re

Kitchen Hint of the Day!

Herbs and Spices.........


Herbs and Spices keep longer in opague containers than in bottles or jars. Also store your spices in a dark, dry, cool spot. 

Friday, July 27, 2018

Salmon Patties w/ Mac and Cheese

Dinner Tonight: Salmon Patties w/ Mac and Cheese




For Breakfast this morning  I made some Simply Potatoes Shredded Hash Browns, heated up some
Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns and served.And had my morning cup of Bigelow Decaf Green Tea. Mostly sunny and a high of 85 degrees. Got the cart out and took a spin around the neighborhood before it got too hot out this morning. After Lunch I cleaned and straightened the pantry and then straightened up both freezers. For Dinner tonight I prepared Salmon Patties w/ Mac and Cheese.




To make the Salmon Patties I used Kroger Low Fat Saltine Wheat Crackers, 10 Crackers. By using
these Crackers instead of a regular Saltine Cracker, such as Zesta Saltine Crackers, I saved on Fat, Calories, Carbs, and Sodium. Also instead of 1 Egg I used a 1/4 cup of Egg Beater’s. Make cuts where you can, it all adds up! I’m also using a can of Kroger Brand Pink Salmon, Old Bay Seasoning, and Dried Parsley.







In a large bowl I mixed all the ingredients until it well mixed and thickened up. Made the mixture
into patties and pan fried them in Extra Virgin Olive Oil on medium heat. Fried until cooked through and golden brown on both sides. Golden brown and delicious!










For a side I heated up a Stouffer’s Classic Mac and Cheese Mac Cup. Frozen individual Mac Cups,
just microwave and serve. Tastes great, excellent Cheesy Mac. I like using these because there’s one serving in each cup. So no waste if I’m just cooking for myself. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.











Salmon
Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia











Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

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

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

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

Jennie - O Turkey Recipe of the Week - Bacon, Mushroom and Cheese Turkey Burgers

This week's Jennie - O Turkey Recipe of the Week is - Bacon, Mushroom and Cheese Turkey Burgers. Made using 2 Jennie - O favorites - JENNIE-O® Turkey Bacon and JENNIE-O® Extra Lean Ground Turkey Breast. Get that grill fired up for this week's recipes from Jennie O! You can find this recipe at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Bacon, Mushroom and Cheese Turkey Burgers
Crumbled bacon, Cheddar, mushrooms and onions combined in one creamy turkey burger topping? ALL for under 300 calories per serving? YES please! It’s the kind of recipe that could convert any Burger lover to turkey.

INGREDIENTS
4 slices JENNIE-O® Turkey Bacon
½ cup fat-free Cheddar cheese
½ cup coarsely chopped mushrooms
¼ cup fat-free mayonnaise
1 green onion, finely chopped
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
3 tablespoons finely chopped onion
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
4 wheat hamburger buns, split
4 leaves lettuces

DIRECTIONS
1) Heat broiler or prepare grill.
2) Cook bacon as specified on package; chop into pieces. In small bowl, combine bacon, cheese, mushrooms, mayonnaise and green onion; mix well.
3) In bowl, mix ground turkey, onion, garlic and pepper. Shape into patties. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. During the last 2 to 3 minutes of cooking, spoon bacon topping over each burger. Cook until cheese is melted.
4) On bun bottom, layer lettuce leaves and burger cover with bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 270
Protein 37g
Carbohydrates 21g
Fiber 3g
Sugars 3g
Fat 5g
Cholesterol 70mg
Sodium 530mg
Saturated Fat 1g
https://www.jennieo.com/recipes/468-bacon-mushroom-and-cheese-turkey-burgers

Moroccan Spiced Turkey Burger

For a second Burger selection I'vg got another good one from the Jennie - O Turkey website,  Moroccan Spiced Turkey Burger. You'll be using JENNIE-O® Extra Lean Ground Turkey Breast for this recipe. Seasoned with Paprika, Cinnamon, Cumin and Lemon Juice stuffed into a Soft Pita with Yogurt and Roasted Tomatoes. Let the feast begin! You can find this recipe at the Jennie - O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Moroccan Spiced Turkey Burger
Take your taste buds on a north African vacation. Ground turkey spiced with paprika, cinnamon, cumin and lemon juice stuffed into a soft pita with yogurt and roasted tomatoes. Under 300 calories per serving!

INGREDIENTS
2 cups red and yellow cherry tomatoes
oil for drizzling
1 small red onion, peeled and cut into 4 even circular slices
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 teaspoon ground cumin
3 (6-inch) whole wheat pita bread rounds, halved and split
½ teaspoon ground cinnamon
1 cup baby arugula
1 teaspoon paprika
3 cloves garlic, minced
½ cup fat-free plain yogurt
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1½ tablespoons lemon juice

DIRECTIONS
1) Preheat grill for medium-high heat. Heat oven to 450°.
2) Place cherry tomatoes on parchment paper baking sheet and lightly drizzle with oil. Roast 6 minutes or until tomatoes blister. Grill onion 5 to 6 minutes or until slightly charred and tender turning once. Remove from grill and reserve.
3) In large bowl, combine turkey, cumin, paprika, cinnamon and garlic; mix well. Portion turkey into 4 patties. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Let burgers rest 5 minutes before cutting into quarters.
4) In small bowl, combine yogurt, cilantro, parsley and lemon juice; mix well. To serve, place burger inside pita bread half. Add onions, tomatoes and baby arugula. Drizzle yogurt sauce in each pita.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 32g
Carbohydrates 24g
Fiber 2g
Sugars 5g
Fat 2.5g
Cholesterol 60mg
Sodium 250mg
Saturated Fat 1g
https://www.jennieo.com/recipes/473-moroccan-spiced-turkey-burger

Kitchen Hint of the Day!

Potato Salad.............


When making potato salad, add the dressing to warm potatoes for the best flavor. Once cooled, the potatoes will not absorb the dressing as well. Enjoy the Potato Salad!

Thursday, July 26, 2018

Bacon and Blue Buffalo Burger w/ Shredded Hash Browns

Dinner Tonight: Bacon and Blue Buffalo Burger w/ Shredded Hash Browns




I just had a cup of Bigelow Decaf Green Tea for Breakfast. Having a hard time with my allergies here the last 2 or 3 days. So I'm not quite up to par today with a bad headache. But after I had my Tea I went to the local Kroger here up the road for a few items. Then stopped by McDonald's and picked up Breakfast for Mom. After Lunch I ran the vacuum and dusted. Then took it easy the rest of the afternoon. For Dinner tonight its a Bacon and Blue Buffalo Burger w/ Shredded Hash Browns.





I’m having another one of the Wild Idea Buffalo – BACON BLUE BURGER. I tried this for the first time a while back and loved them! It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burger. I’m dressing it up a bit this time. To prepare I'll need; Maytag Crumbled Blue Cheese, 1 slice of Boar's Head Bacon, Smucker's Sugar Free Blackberry Jam, and a toasted Healthy Life Multi Grain English Muffin.




To start it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. And as all the Wild Idea Buffalo Burgers it cooked up perfect!












As the Burger was cooking I toasted a Healthy Life Multi Grain English Muffin. By using the Muffin instead of Burger Bun I saved on Calories, Fat, and carbs. I also microwaved a slice of Boar's Head Bacon.









To assemble the Burger I took the bottom slice of the Muffin and added some of the Smucker's Sugar Free Blackberry Jam. Next I added the Burger, Bacon Slice, Crumbled Blue Cheese, and the top half slice of the Muffin. And I had one incredible Burger! The Burger its self has bits of Wild Idea Buffalo Bacon in it along with Blue Cheese. Then the added Maytag Blue Cheese, Bacon slice, and Blackberry Jam just put this Burger over the top! That was my last Wild Idea Bacon Blue Burger that I had in the freezer. I'll be ordering more but right now Wild Idea is out of stock on them.




The Maytag Crumbled Blue Cheese I used is hard to find. I used to buy it at the Kroger Cheese Shop but they no longer carry it. So now I have order it from Maytag Dairy Farms (https://www.maytagdairyfarms.com/) I also ordered some of their Cheddar Cheese Spread. Both are so good!









Then for a side I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt
and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.











Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)

Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger










Maytag Farms

Seventy seven-years after the first wheels of Maytag Blue Cheese were made, our family tradition
continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. We are still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish and we are proud to be a part of it.


On October 11, 1941, the first wheels of Maytag Blue Cheese were formed and put to age in our caves. Today, the tradition continues.
https://www.maytagdairyfarms.com/