Diabetic Dish of the Week - Chicken Normandy

This week's "Meatless Monday" Recipe of the Week is - Chicken Normandy. Diabetic-friendly recipe with Chicken braised in Apple Cider. Equal replaces the Sugar in the recipe. You can find this recipe along with all the other Delicious and Healthy recipes at one of my favorite recipe sites' the CooksRecipes website. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Chicken Normandy
Diabetic-friendly, low-fat and low-sugar chicken braised in apple cider or juice and sage.

Recipe Ingredients:
Butter-flavored vegetable cooking spray
4 boneless, skinless chicken breast halves (about 4-ounces each)

Salt and ground black pepper, to taste
2 medium Granny Smith apples, unpeeled, cored, sliced
6 green onions and tops, sliced
2/3 cup apple cider or unsweetened apple juice
2 teaspoons chicken bouillon crystals
1 1/2 teaspoons dried sage leaves
2/3 cup fat-free half-and-half or 2% milk
2 teaspoons all-purpose flour
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
Sage or parsley sprigs, as garnish

Cooking Directions:
1 - Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper.
2 - Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter.
3 - Continue simmering cider mixture until almost gone. Mix half-and-half, flour, and Equal® in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour over chicken and apples. Garnish with sage.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 240 cal., 29 g pro., 25 g carbo., 2 g fat, 66 mg chol., 676 mg sodium.
http://www.cooksrecipes.com/diabetic/chicken-normandy-diabetic-recipe.html

Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and....

Dinner Tonight: Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread





For Breakfast this morning I prepared Scrambled Eggs, toasted 2 slices of Healthy Life Whole Grain

Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. Mostly sunny and 81 degrees out today. After Breakfast I went to McDonald's to pick up Mom and Dad's Breakfast. Later went to the ATM and mailed a couple of letters. After Lunch I got the cart out and did some yard work. Then took a ride around the neighborhood, really nice out! For Dinner tonight a new recipe for Chicken Thighs. I prepared Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread.





Tried a new recipe I cam across in the newspaper Wednesday, Maple Ginger Chicken Thighs. Looked

and sounded good so I'm giving it a try. To make the dish I'll need; 1 Shallot (finely sliced), 3/4 cup Apple Cider, 1/2 cup Maple Grove Farms Sugar Free Maple Flavor Syrup, 1 tablespoon finely grated Ginger, 1 tablespoon Apple Cider Vinegar, 1 teaspoon chopped fresh Thyme leaves (plus 5 sprigs for the roasting pan), 3/4 teaspoon Sea Salt, 1/2 teaspoon ground Black Pepper, 8 boneless and skinless Chicken Thighs, and 3 medium Granny Smith Apples (cored and quartered). I substituted the Maple Sugar Syrup with Maple Grove Farms Sugar Free Maple Flavor Syrup, I used Sea Salt instead of the normal Salt, I used Granny Smith Apples, and I used the Skinless and Boneless Chicken Thighs instead the bone in and Skin still on Thighs.



Now to prepare it; I start by getting a medium bowl. Then whisk the shallot, cider, maple syrup,

grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper. Next place the chicken in a large resealable plastic bag. Pour the marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces. I marinated the chicken overnight.










Next day; Preheat the oven to 400 degrees. Remove chicken from marinade and arrange pieces, skin

side up, in a 9-by-13 inch baking dish. Tuck the apples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked. Check the thighs with a meat thermometer, should be 165 degrees internal temperature. Serve the chicken and apples with the sauce spooned over top.Winner, Winner Chicken Dinner! Excellent Keeper Recipe! Chicken was tender and moist and the Syrup along with all of the other ingredients add incredible flavor! And it's Parent Approved, Mom and Dad both loved it!




Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious

Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.







To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the

Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!










For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I

purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet peach Snapple to drink.







Maple Ginger Chicken Thighs

INGREDIENTS:

1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus 5 sprigs for the roasting pan
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 bone-in chicken thighs
3 medium apples, cored and quartered

DIRECTIONS:
1 - In a medium bowl whisk shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper.
2 - Place the chicken in a large resealable plastic bag. Pour marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces.
3 - Preheat oven to 400 degrees. Remove chicken from mainade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuckapples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionaly, about 1 hour, until chicken is cooked. Check with a meat thermometer, should be 165 degrees. Serve the chicken and apples with the sauce spooned over top.

One of America's Favorites - Apple Cider

Apple Cider - Filtered and Unfiltered

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most of the world, called hard cider (or just cider) in North America.

Once widely pressed at farmsteads and local mills, apple cider is now easy and inexpensive to make. It is typically opaque due to fine apple particles in suspension and generally tangier than conventional filtered apple juice, depending on the apples used. Today, most cider is treated to kill bacteria and extend its shelf life, but untreated cider can still be found. In either form, apple cider is a seasonally produced drink of limited shelf-life that is typically available only in autumn. It is traditionally served on the Halloween, Thanksgiving, Christmas and various New Year's Eve holidays, sometimes heated and mulled. It is the official state beverage of New Hampshire.

Although the term cider is used for the fermented alcoholic drink in most of the world, it refers to fresh "apple cider" in the United States and much of Canada; hard cider is used there instead for the alcoholic drink.

While some states specify a difference between apple juice and cider, the distinction is not well established across the U.S. Massachusetts makes an attempt to at least differentiate fresh cider and processed apple juice: according to its Department of Agricultural Resources, "apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of the juice." This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.

Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not.


Historically all cider was left in its natural state, unprocessed. In time, airborne yeasts present on

Cidering in a contemporary rural area mill.

apple skins or cider making machinery would start fermentation in the finished cider. Left on its own, alcohol would develop and forestall growth of harmful bacteria. When modern refrigeration emerged, cider and other fruit juices could be kept cold for long periods of time, retarding fermentation. Any interruption of the refrigeration, however, could invite bacterial contamination to grow. Outbreaks of illness resulted in government regulation requiring virtually all commercially produced cider to be treated either with heat or radiation.

As a result, natural raw cider is a specialty seasonal beverage, produced on-site at orchards and small rural mills in apple growing areas and sold there, at farmers markets, and some juice bars. Such traditional cider is typically made from a mixture of several different apples to give a balanced taste. Frequently blends of heirloom varieties such as Winesap, once among the most sought-after cider apples for its tangy flavor, are used. The US government requires that unpasteurized cider and juice have a warning label on the bottle.

Even with refrigeration, raw cider will begin to become slightly carbonated within a week or so and eventually become hard cider as the fermentation process continues. Some producers use this fermentation to make hard cider; others carry it to acetification to create artisanal apple cider vinegar.


Virtually all commercially produced cider is treated for bacterial contamination, which also extends its shelf life; the most common method used is pasteurization, but UV irradiation is also employed.

Pasteurization, which partially cooks the juice, results in some change of the sweetness, body and flavor of the cider; irradiation has less noticeable effects.

Impetus for Federal level regulation began with outbreaks E. coli O157:H7 from unpasteurized apple cider and other illnesses caused by contaminated fruit juices in the late 1990s. The U.S. Food and Drug Administration (FDA) made proposals in 1998; Canada began to explore regulation in 2000.

The U.S. regulations were finalized in 2001, with the FDA issuing a rule requiring that virtually all juice producers follow Hazard Analysis and Critical Control Points (HACCP) controls, using either heat pasteurization, ultraviolet germicidal irradiation (UVGI), or other proven methods to achieve a "5 log" reduction in pathogens.

Canada, however, relies on a voluntary Code of Practice for manufacturers, voluntary labelling of juice/cider as "Unpasteurized", and an education campaign to inform consumers about the possible health risks associated with the consumption of unpasteurized juice products.


Modern cider making has come a long way from early forms of production that involved a man- or horse-powered crusher. These consisted of a stone or wood trough with a heavy circulating wheel to crush the fruit, and a large manual screw press to express the juice from the pulp. Straw was commonly used to contain the pulp during pressing, later replaced by coarse cloth. As technology advanced, rotary drum "scratters" came into use. Today, nearly all small pressing operations use atomic-hydraulic equipment with press cloths and plastic racks in what is commonly called a "rack and cloth press", and atomic hammermill "breakers".

Depending on the varieties of apples and using the optimal extraction methods, it takes about one third of a bushel (10 liters) to make a gallon (3.78 liters) of cider. Apples are washed, cut, and ground into a mash that has the consistency of coarse applesauce. Layers of this mash are then either wrapped in cloth and placed upon wooden or plastic racks where a hydraulic press then squeezes the layers together, or the mash is distributed onto a continuous belt filter press, which squeezes the pulp between two permeable belts fed between a succession of rollers that press the juice out of the pulp in a continuous, highly efficient operation. The resulting juice is then stored in refrigerated tanks, pasteurized to kill bacteria and extend shelf life, and bottled and sold as apple cider. The juice may also be fermented to produce hard cider, which then may be further treated by exposure to acetobacter to produce apple cider vinegar, or distilled to produce apple brandy. The waste left after pressing, known as pomace, is sold for cattle feed.

Hot mulled cider – similar to "Wassail" – is a popular autumn and winter beverage. Cider is heated to

Hot mulled cider

a temperature just below boiling, with cinnamon, orange peel, nutmeg, cloves, or other spices added.

Authentic "sparkling cider" is a naturally carbonated beverage made from unfiltered apple cider. "Sparkling apple juice", often confused with it and sometimes even labeled as "sparkling cider", as does the popular Martinelli's brand, is filtered, pasteurized, and mechanically carbonated and thus not true cider.

Rosé apple cider can be obtained using red-fleshed applecrabs.

"Cider doughnuts" traditionally used the yeast in raw cider as a leavener. Today they are sometimes sold at cider mills and roadside stands, though there is no assurance natural cider is used. Visiting apple orchards in the fall for cider, doughnuts, and self-picked apples is a large segment in agritourism.

Warmed Spiced Apple Cider

When I seen this recipe at the Jennie - O website I thought Christmas! Its a Warmed Spiced Apple Cider, what a way to greet your Christmas visitors! At the Jennie - O site they have more than just those delicious Turkey Recipes. You can find complete Dinner Recipes, Desserts, Salads, Side Dishes, Appetizers, and Entrees. So check out the Jennie - O site when you're looking for a recipe. Enjoy and Make the Switch!   http://www.jennieo.com/

Warmed Spiced Apple Cider

INGREDIENTS

8 cups apple cider
1 vanilla bean, split
1 orange, peeled
ground cinnamon, if desired
½ cup whipping cream, whipped
DIRECTIONS

1) In saucepan, heat cider, vanilla bean and orange peel to boiling. Remove from heat; let steep 30 minutes.
2) Remove vanilla bean and orange peel. Return cider to simmering.
3) Pour cider into mugs. Sprinkle cider generously with cinnamon. Top with whipped cream and another sprinkle of cinnamon.


RECIPE NUTRITION INFORMATION

PER SERVING
Calories160
Protein1g
Carbohydrates30g
Fiber3g
Sugars23g
Fat5g
Cholesterol20mg
Sodium35mg
Saturated Fat3g

http://www.jennieo.com/recipes/923-warmed-spiced-apple-cider

Wild Idea Buffalo Recipe of the Week - Bison Chuck Roast for Pulled Buffalo BBQ

This week's Wild Idea Buffalo Recipe of the Week is Bison Chuck Roast for Pulled Buffalo BBQ. I've had this several times, and never a bad meal! I've made BBQ Sandwiches with it and served it on a Whole Grain Pita Bread. You can find this recipe and purchase the Wild Idea Bison Chuck Roast all on the Wild Idea Buffalo website.     http://wildideabuffalo.com/


Bison Chuck Roast for Pulled Buffalo BBQ

This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.

Ingredients:

1 - 3 lbs. Chuck Roast, twine removed, rinsed & patted dry

1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider, warmed
1) Pre-heat oven to 500*.
2) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3) Place roast in hot oven uncovered and roast for 15 minutes.
4) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9) Return meat to 1 cup of pan juices.
10) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce

Ingredients:

1 Tb. Olive Oil
1 cup onion, finely diced

2 T. Garlic, chopped
1 T. Black Pepper
1 tsp. Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
½ cup Bourbon
2.4 lbs. Ketchup
1 T. Dijon Mustard
1 T. Worcestershire
Dash of Liquid Smoke
½ cup organic Apple cider or water
1) In heavy saucepan, over medium high heat, heat oil.
2) Add onion and seasonings and sauté for 7 minutes.
3) Deglaze with: 1/2 cup Bourbon or Brandy
4) Add remaining ingredients, and stir until well to incorporate.
5) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.

http://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q

Kitchen Hint of the Day!

For a great DIY home fragrance, simmer apple cider with a cinnamon stick and a few whole cloves. Also add a bit of orange peel if you like.

Wild Idea Buffalo Recipe of the Week - Buffalo Stuffed Chili Rellenos with....

Another delicious sounding recipe from Jill O'Brien of Wild Idea Buffalo, this weeks recipe of the week is Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce.





Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce

For this recipe I braise a chuck roast, and after cooking I divide the roast into 3 pieces, to create 3 separate meals. Keep each section in braising liquid until ready to use. Meat freezes well and reheats nicely for later use. Or invite some friends and triple the recipe! Also the recipe looks long and lengthy, but is very user friendly and do-able.



Stuffing Ingredients:

1 – 3 lb. Buffalo Chuck Roast, rinsed and patted dry
2 – teaspoons olive oil
1 – teaspoon salt
2 – teaspoons pepper
3 – cups apple cider
¼ – cup fresh cilantro, packed and finely chopped
½ – teaspoon cumin
½ – teaspoon cardamom
1 – teaspoon salt
¼ – cup fresh lime juice, (1 lime)
1 – cup queso blanco, crumbled


Directions:

1 - Pre-heat oven to 500*.
2 - Prep buffalo roast and rub with olive oil, salt and pepper.
3 - Place roast in heavy roasting pan and add cider. Cover and place in hot oven, allowing ingredients to come to full heat. About 20 minutes.
4 - Reduce heat to 350* and continue to braise for 2.5 hours. Turn halfway through braising process.
5 - Roast should pull apart easily with two forks. Continue to braise if necessary.
6 - Remove roast from oven and let rest covered for 20 minutes.
7 - Place roast on cutting board and pull into 3 pieces. Place two of the pieces in separate bags with pan juices and refrigerate or freeze for later use.
8 - Pull remaining third apart using two forks or hands. Place pulled meat in bowl, with remaining pan juices.
9 -Add cilantro, seasonings and lime and stir to incorporate.




For Chilies:

*It’s best to wear food gloves when handling peppers.

8 – Anaheim or Poblano Chilies washed and patted dry.
*6 peppers for stuffing and two for tomatillo sauce.
1 – egg
¼ – cup milk
½ – cup flour
1 – teaspoon salt
1 – cup corn meal
1 – cup grapeseed, vegetable or peanut oil

Directions;

1 - Roast chilies in broiler or over gas, charcoal or stove top fire, until blistered and black.
2 - Remove chilies, place in a paper bag and close. Allow chilies to rest for 20 minutes.
3 - Remove chilies and gently rub off charred skin.
4 - Keeping stem in tact, make a slit the length of the pepper, with a knife.
5 - Gently pull out seeds, rinsing under sink if needed.
6 - Allow to dry on paper towel.
7 - Divide meat and cheese between the 6 peppers and gently stuff in chilies, insuring that stuffing is completely encased.
8 -Mix egg, milk, flour and salt together.
9 -Carefully dip each pepper in the batter and then roll in the cornmeal. Place on a baking sheet.
10 - Heat oil in large frying pan to medium high heat. Fry in two batches for about 3 minutes a side, or until golden brown. Remove and place on paper and let rest for 3 minutes.
11 - While resting ladle black bean gravy and tomatillo sauce onto plates.
12 - Place pepper in center of the plate. *Optional – Garnish with fresh cilantro and sour cream.




Black Bean Gravy

*Leftover gravy and sauce are delicious on squash or served as dips!

Ingredients:

1 – 15 oz. can black beans in liquid
2 – Tomatillos, husk removed and washed
½ – teaspoon salt
½ – teaspoon black pepper
Juice of 1 lime (about ¼ cup)

Directions:

1 - In blender puree all ingredients.
2 - Place in heavy saucepan and simmer until reduced to desired thickness. Season to taste.




Tomatillo Sauce

Ingredients:

5 – Tomatillos, husk removed and washed
1 – cup water
2 – green chilies, roasted, peeled and seeded
¼ – cup packed cilantro leaves
½ – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)


Directions:

1 -Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2 - Place tomatillos and water in blender with all other ingredients.
Blend until well incorporated.
3 - Return to saucepan and let simmer until desired thickness is achieved.
4 - Wine Pairing: Chateau Ste. Michelle, Eroica Riesling, 2010

* A favorite that we keep on hand for like meals. Crisp, with flavors of citrus and peach.

* Nice acidity and mineral tones for spicy foods.


http://wildideabuffalo.com/2011/buffalo-stuffed-chili-rellenos-with-black-bean-gravy-tomatillo-sauce/