Jennie - O Turkey Recipe of the Week - Easiest Thanksgiving Turkey

This week's Jennie - O Turkey Recipe of the Week is - Easiest Thanksgiving Turkey. Time to break out the Thanksgiving Bird recipes! And as the name says; Easiest Thanksgiving Turkey. You can prepare the Jennie - O Oven Ready Whole Turkey from frozen or fresh. We've always prepared them from frozen and they have always turned out perfect! The recipe is from the Jennie - O Turkey website. So check out all the delicious and healthy Jennie - O Recipes or you can find all the Jennie - O Products. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Easiest Thanksgiving Turkey
If everything about the holidays were as easy as this delicious turkey recipe, we’d have a lot to be thankful for! 10-minute prep with a lemon, garlic and rosemary baste.

INGREDIENTS

1 (11-13 pound) JENNIE-O® OVEN READY™ Whole Turkey
¼ cup butter
1 tablespoon grated lemon peel
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary

DIRECTIONS
1) Heat oven to 375°F.
2) From frozen, cook turkey as specified on the package. Always cook turkey to well done, 165°F in the breast and 180°F in the thigh, as measured by a meat thermometer.
3) Melt butter in a small saucepan. Add lemon peel, garlic and rosemary. Cook over medium-low heat for two to three minutes or until fragrant.
4) Cut slit in bag and brush with butter mixture. Bake additional 5 minutes. Let turkey stand 20 minutes before carving.
* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/recipes/1018-easiest-thanksgiving-turkey

OVEN READY™ Whole Turkey
We did all the prep for this delicious turkey so you don't have to! Our OVEN READY™ Whole Turkey comes preseasoned and cooks safe in a bag for juicy flavor that's locked in. And it goes straight from the freezer to the oven with no thawing required, perfect for busy schedules! Watch our simple How-To Video to learn more about cooking OVEN READY™ Whole Turkey and look for it in the freezer section of your grocery store

* GLUTEN FREE

* PRESEASONED
* WITH GRAVY PACKET
* COMES SEALED IN COOKING BAG

COOKING INSTRUCTIONS
APPROXIMATE OVEN ROASTING TIMES:
FROM FROZEN:
4 HOURS AT 375°F. FROM THAWED:
2 1/2 hours at 375°
*Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 140
Calories From Fat 50
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat. 0 g
Cholesterol 60 mg
Sodium 460 mg
Total Carbohydrates 1 g
Dietary Fiber 0 g
Sugars 0 g
Protein 20 g
Vitamin A 0%
Vitamin C 2%
Iron 4%
https://www.jennieo.com/products/111-oven-ready-whole-turkey

Soup Special of the Day.......Turkey Tuscan Bean and Tomato Soup

This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey

1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 300
Protein 21g
Carbohydrates 29g
Fiber 10g
Sugars 6g
Fat 10g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup



Lean Italian Seasoned Ground Turkey

For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-

O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!

* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 160
Calories From Fat 90
Total Fat 9.0 g
Saturated Fat 3.0 g
Trans Fat. 0 g
Cholesterol 80 mg
Sodium 620 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 2 g
Protein 19 g
Vitamin A 0%
Vitamin C 4%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey

Soup Special of the Day!........Turkey Tuscan Bean and Tomato Soup

This week's Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie - O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/



Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.


RECIPE NUTRITION INFORMATION

PER SERVING
Calories300
Protein21g
Carbohydrates29g
Fiber10g
Sugars6g
Fat10g
Cholesterol55mg
Sodium800mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

Garlic-Herb Roasted Hasselback Baby Potatoes

Passing along a delicious side dish off the Jennie - O website, Garlic-Herb Roasted Hasselback Baby Potatoes. At the Jennie - O website you'll not only find a fantastic selection of Turkey recipes but also selections of side dishes and desserts. So don't wait check it out today. Enjoy and Make the Switch!    https://www.jennieo.com/

Garlic-Herb Roasted Hasselback Baby Potatoes
These delicious sliced potatoes are a dream come true—lightly seasoned and roasted until crisp on the outside and tender on the inside.

INGREDIENTS

½ cup butter

3 cloves garlic, sliced
2 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
16 small Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
DIRECTIONS

1) Heat oven to 400°F.
2) In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
3) Make ⅛-inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13-x 9 inch baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with Horseradish Cream Sauce, if desired.
4) Horseradish Cream Sauce: Stir 1 tablespoon prepared horseradish into 1 cup sour cream. Season with salt to taste.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories340

Protein6g
Carbohydrates54g
Fiber8g
Sugars4g
Fat12g
Cholesterol30mg
Sodium260mg
Saturated Fat7g
https://www.jennieo.com/recipes/1061-garlic-herb-roasted-hasselback-baby-potatoes

Diabetic Dish of the Week - Rosemary Roasted Butternut Squash

This week's Diabetic Dish of the Week - Rosemary Roasted Butternut Squash. A perfect low carb and low calorie side dish to go with any meal!

Rosemary Roasted Butternut Squash

Ingredients
1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons light olive oil, or more to taste
1 teaspoon dried thyme
1/2 teaspoon roasted cumin
sea salt to taste
ground black pepper to taste

Directions
1 - Preheat oven to 400 degrees F (200 degrees C).
2 - Mix butternut squash cubes, garlic, rosemary, olive oil, thyme, cumin, salt, and black pepper until well coated. Spread mixture into a large baking dish.
3 - Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans

Dinner Tonight: 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans






Cloudy morning turned into a sunny afternoon and it warmed up to about 60 degrees! Made a Chili Omelet for Breakfast this morning. Using my Crock Pot 3 Bean Buffalo Chili and Egg Beater's Egg Whites, also sprinkled some fresh shredded Smoked Goda on top of it. A very good start to the day! After Breakfast I started a load of laundry for Mom. Next it was Christmas Present delivery day. I dropped off gifts and candy to a few friends. Love the Spirit of Christmas! Back home did a few things around the house and finished up the laundry. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans. The trio of Steak, Potatoes, and Beans make one delicious meal!





I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.






I had picked a bag of Ore Ida Mini Tater Tots at Kroger a while back. Who doesn't like Tater Tots, love these things!  Just bake at 425 degrees for about 15 minutes and done! The tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup.

Then for another side dish I prepared a small can of Bush’s Vegetarian Baked Beans. First time I
prepared these I fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming one of my favorite sides real quick. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.








Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

"Meatless Monday" Recipe of the Week - Holiday Rosemary Smashed Potatoes

Kick up your Christmas Dinner another notch with this week's Meatless Monday Recipe of the Week, Holiday Rosemary Smashed Potatoes. It uses my favorite Potato, the Fingerling Potato. Add Extra Virgin Olive Oil, Rosemary, Sea Salt, and you are set to go! It's from one of my favorite sites, PBS/RECIPES website. Which has a great selection of recipes of all cuisines.  http://www.pbs.org/food/recipes/


Holiday Rosemary Smashed Potatoes

Ingredients
35 to 40 ounces fingerling or baby potatoes, scrubbed

1½ tablespoons extra-virgin olive oil
1 tablespoon crushed dried rosemary
½ teaspoon sea salt, plus more as needed


Directions
1 - Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2 to 3 inches of cold water to the pot and then add the potatoes. Cover and bring to a boil. Steam the potatoes for 10 minutes. Transfer the potatoes to a large bowl and let cool 10 minutes.
2 - While the potatoes cool, preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
3 - Add the olive oil, rosemary and sea salt to the cooled potatoes and toss to lightly coat, using a large spoon, letting the excess olive oil and rosemary run to the bottom of the bowl. Arrange the potatoes about 1⁄2-inch apart in a single layer on the prepared baking sheet. Using a sturdy, flat spatula, “smash” each potato so it is slightly flattened. Brush the tops of the flattened potatoes with the seasoned oil that settled into the bottom of the mixing bowl.
4 - Roast for 50 to 60 minutes, or until the potatoes are golden brown and slightly crispy. Season with more sea salt, if desired, while still hot. Let cool 10 minutes and serve warm.
Nutrition Info
Amount per serving, based on 8 servings: 139 Calories; 3g Fat; 0g Saturated fat; 3g Protein; 8mg Sodium; 25g Total Carbohydrate; 0g Sugars; 2g Fiber

http://www.pbs.org/food/recipes/smashed-potatoes/

Litehouse Poultry Herb Blend

Litehouse Poultry Herb Blend

 just wanted to pass along a heads up on a Spice Blend I came across, Litehouse Poultry Herb Blend. I found it last week when I was at Jungle Jim's International Market. I've used once and Mom gave it a try and we both loved it. Really some great flavor packed in the bottle, give it try soon!

Litehouse Poultry Herb Blend

Our Instantly Fresh™ Poultry Herb Blend gives your chicken dinner a garden-fresh taste! Each herb enhances the flavor and aroma of your meal.

INGREDIENTS
Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, Rosemary

BEST POULTRY HERB BLEND PAIRINGS
Soup, Meat, Scallops, Vegetables, Omelets

POULTRY HERB BLEND DOESN’T JUST TASTE GREAT, IT’S GOOD FOR YOU TOO!
- Non-GMO
- Gluten-Free
- No additives
- Perfectly blends the convenience of dried herbs with the taste of fresh herbs
- Herbs harvested at the height of flavor and freeze-dried immediately, keeping their pores open naturally
- As close to fresh as you can get
- No refrigeration required


http://www.litehousefoods.com/content/poultry-herb-blend

Herb and Spice of the Week - Rosemary

Rosemary in flower

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea". The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower". Rosemary has a fibrous root system.







Rosemary is an aromatic evergreen shrub that has leaves similar to hemlock needles. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods. Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue.

Flowering rosemary

Rosemary is used as a decorative plant in gardens where it may have pest control effects. The leaves are used to flavor various foods, such as stuffings and roast meats.







Since it is attractive and drought-tolerant, rosemary is used as an ornamental plant in gardens and for xeriscape landscaping, especially in regions of Mediterranean climate. It is considered easy to grow and pest-resistant. Rosemary can grow quite large and retain attractiveness for many years, can be pruned into formal shapes and low hedges, and has been used for topiary. It is easily grown in pots. The groundcover cultivars spread widely, with a dense and durable texture.

Rosemary grows on friable loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.

Dried Rosemary

Fresh or dried leaves are used in traditional Italian cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils which are prone to rancidity.







Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.

Indoor Herb Garden

I’ve got my indoor Herb Garden going. So far it’s 2 Rosemary Plants and 1 Oregano Plant. Just waiting for the  local Garden Center to get more in.

Herb Crusted Pork Tenderloin w/ Browned Butter Roasted Cauliflower, Fried Apples, and..

Dinner Tonight:  Herb Crusted Pork Tenderloin w/ Browned Butter Roasted Cauliflower, Fried Apples, and Sliced Carrots

A repeat beautiful Spring Morning, just like yesterday! Started it off with a Breakfast of Lightly Buttered Klosterman Wheat Toast, one Egg Sunny Side Up, and 3 slices of Jennie - O Turkey Bacon! Great way to start it off. Went to a local Garden Center and picked up some Herb Plants, 2 Rosemary and 1 Oregano, and a Hanging Basket of Flowers for Mom. Not many Herb Plants being sold yet around here. Then for dinner tonight its a Herb Crusted Pork Tenderloin w/ Browned Butter Roasted Cauliflower, Fried Apples, and Sliced Carrots.

This is my favorite Pork Loin Roast recipe, Herb Crusted Pork Roast. Start by preheating your oven on 425 degrees, you’ll reduce the heat to 400 after 15 minutes. You combine 2 tablespoons extra virgin olive oil, Sea Salt and Ground Black Pepper (to taste), 4 cloves garlic, minced, 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves, 1 teaspoon dried Rubbed Sage, and 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary. You combine all the ingredients in a bowl and stir until well mixed. You then rub into your Pork Roast which will create the Herb Crust as it bakes. i normally had used Basil as one of my herbs but used Sage this time instead. Roast the pork for 15 minutes, then reduce the heat to 400 degrees F and roast for an additional 30 minutes or heated till the correct temperature. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 -155 degrees F, remove the roast from the oven. Allow it to sit for about 10 minutes before carving. It will continue to cook while it rests. The Pork comes out perfect! The Herb Crust gives that extra taste to make it one delicious Roast! I Love this recipe.








One side dish I prepared was Browned Butter Roasted Cauliflower. I'll need 6 garlic cloves  (unpeeled), 3 tablespoons Blue Bonnet Light Stick Butter, 1 package of Cauliflower Florets, 1/4 teaspoon Sea Salt, 1/4 teaspoon Pepper, 1/4 cup chopped fresh Parsley, 1 tablespoon Capers (drained and coarsely chopped), and 2 teaspoons Lemon Juice. The original recipe, from taste of Home, calls for Raisins. I'm not a Raisin fan at all, so I didn't use them. The original recipe is at the bottom of the post along with the web link. To prepare it, I Roasted it as my Pork Roast was Roasting at 400°. In a small heavy saucepan, melt Butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Place Cauliflower in a greased 15x10x1-in. baking pan. Drizzle with Browned Butter; sprinkle with Salt and Pepper. Toss to coat. Roast 15-20 minutes or until Cauliflower is golden brown and tender. Transfer to a bowl. Add remaining ingredients and Garlic; toss to combine. Cauliflower came out so tender and flavorful.








I also had some Granny Smith Apples left so I made some Fried Apples. I guess you could consider this a side dish or a dessert, either way they're delicious! Easy to prepare, all you need is Granny Smith Apples, a tbsp. of Extra Virgin Olive Oil, and Splenda Sugar. I always use a Cast Iron Skillet to fry them in. I use a light amount of Splenda, you can adjust the amount according to your own taste. Then I also heated up a can of Del Monte Sliced Carrots. For dessert tonight I'm having a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Herb Crusted Pork Tenderloin

Ingredients

1 (4-pound) Boneless Pork Loin, with fat left on
Sea Salt and Ground Pepper , To Taste
2 tablespoons Extra Virgin Olive Oil
4 cloves Garlic, minced
1 teaspoon dried Thyme or 2 teaspoons minced fresh Thyme leaves
1 teaspoon dried Sage
1 teaspoon dried Rosemary or 2 teaspoons minced fresh Rosemary

Herb Crusted Pork Tenderloin 008

Directions
Preheat oven to 450 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 15 minutes, then reduce the heat to 400 degrees F and roast for an additional 30 minutes or more depending on the size of the roast. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.








Browned Butter Roasted Cauliflower Recipe


Ingredients
  6 garlic cloves, unpeeled
  3 tablespoons unsalted butter
  1 medium head cauliflower, broken into florets
  1/4 teaspoon salt
  1/4 teaspoon pepper
  1/4 cup golden raisins
  1/4 cup chopped fresh parsley
  1 tablespoon capers, drained and coarsely chopped
  2 teaspoons lemon juice



Directions
Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork.
Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat.
Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender.
Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine. Yield: 4 servings.

Nutritional Facts
3/4 cup equals 148 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 260 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.


http://www.tasteofhome.com/recipes/browned-butter-roasted-cauliflower

Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

Dinner Tonight: Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

What a beautiful Spring Day we had today! Sunny all day and around 70 degrees. Went to Kroger early this morning to pick up a few ingredients for tonight's dinner and home the rest of the day. Worked on the shed again for a while and then out on the 4 wheel mobility cart. Rode down to the neighborhood lake and stopped to see a few people in the neighborhood. Really enjoyable day out! For dinner tonight a new Pork Chop Recipe. I prepared Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes.








Found this recipe in the latest issue of Cuisine At Home, Paprika Pork Chops. I needed the following Ingredients; 1/2 tsp. Smoked or Sweet Paprika, 1/4 tsp. Black Pepper, 1/8 tsp. Sea Salt, 4 Bone-In Pork Chops (trimmed), 2 tsp. Extra Virgin Olive Oil, and 1/4 cup Dry Marsala or Sherry.








To prepare it start by combining all the seasonings and sprinkle over both sides of Chops. Then heat the Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are. Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest 3 minutes before serving. Easy to prepare and comes out moist with incredible taste! Another Keeper Recipe. The Marsala Wine and Paprika worked great together. Just a note I used Hungarian Sweet Paprika.







Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that's heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That's why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.








With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Chops, Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Paprika Pork Chops

(Makes 4 Servings)
Ingredients:

1/2 tsp. Smoked or Sweet Paprika
1/4 tsp. Black Pepper
1/8 tsp. Sea Salt
4 Bone-In Pork Chops, trimmed
2 tsp. Extra Virgin Olive Oil
1/4 cup Dry Marsala or Sherry


Directions:

1 - Combine all the seasonings and sprinkle over both sides of Chops.

2 - Heat Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are.

3 - Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest3 minutes before serving.


Per serving:
206 calories
10g total fat
119mg sodium
0 carb

Grilled Buffalo Terris Major Steak w/ Smashed Red Potatoes and....

Dinner Tonight: Grilled Buffalo Terris Major Steak w/ Smashed Red Potatoes and Sliced Carrots

The wet Spring continues, rain on and off all day. It got to 70 degrees but that going to change for the next couple of days their saying. By in the morning around 31 to 33 degrees with a chance of snow or flurries! Their even saying some parts of the area could get around an inch of the wet stuff. Old man Winter is one tough old man! For dinner tonight it was my favorite Meat, Buffalo or Bison if you prefer. i prepared a Grilled Buffalo Terris Major Steak w/ Smashed Red Potatoes and Sliced Carrots.








I prepared the always tender and delicious Wild Idea Buffalo Terris Major Steak. It's come on of my favorite cuts of Buffalo. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3 1/2 minutes of grilling per side and it's ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Topped it with some sliced and sauteed Baby Bella Mushrooms.

For one side I prepared some Smashed Red Potatoes with Rosemary. If you like Potatoes, you'll love this Potato Dish. Easy to prepare and goes great with any main dish. To start you'll need the following; 12 whole Gourmet Red Potatoes, 3 Tablespoons Extra Virgin Olive Oil, Sea Salt To Taste,  Black Pepper To Taste, and  Rosemary To Taste (You can use any Herb). If your using fewer than 12 Potatoes just adjust the ingredient amounts, still comes out the same. To prepare them I started by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on a cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with sea salt, ground black pepper and fresh chopped rosemary. Bake in a 450 degree oven for 20-25 minutes until golden brown. Remove from the oven and enjoy! I left the original recipe at the bottom of the post.








For another side I heated up a small can of Walmart Brand Sliced Carrots. Also had a slice of Klosterman Wheat Bread that I buttered with I Can't Believe It's Not Butter. For dessert later a Jello Double No Sugar Added Double Chocolate Pudding topped with Cool Whip Free.

Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.





http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil









Smashed Red Potatoes with Rosemary

Ingredients:

12 whole Gourmet Red Potatoes
3 Tablespoons Extra Virgin Olive Oil
Sea Salt To Taste
 Black Pepper To Taste
 Rosemary To Taste (You can use any Herb)


Preparation Instructions:

* Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
* On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
* With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
* Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
* Bake in a 450 degree oven for 20-25 minutes until golden brown.
* Serve as is or top each Potato with a dab of Daisy Reduced Fat Sour Cream.

Baked Bone-In Whole Chicken Breast w/ Roasted Red Potatoes with Rosemary and...

Dinner Tonight: Baked Bone-In Whole Chicken Breast w/ Roasted Red Potatoes with Rosemary, Cut Green Beans, and Baked French Bread Loaf

Early rain and then sunny and a bit cooler than it's been the last couple of days, but still nice. They say we have some heavy rain and thunderstorms moving in late tonight and for the next couple of days. Dad is home from rehab, still not quite at full strength but getting there. They told him he's got to lower his Salt intake and eat a little healthier, which I've been telling my Mom and Dad that for quite some time. For dinner tonight I prepared a Baked Bone-In Whole Chicken Breast w/ Roasted Red Potatoes with Rosemary, Cut Green Beans, and Baked French Bread Loaf.

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








One side I prepared was Roasted Red Potatoes with Rosemary. Love potatoes and love this recipe also! A real simple one to prepare. You’ll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Then for another side I heated up a can of Del Monte Cut Green Beans. I also baked a loaf of, Mom's Favorite, Pillsbury Rustic French Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

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



Deliciously seasoned and juicy, whole bone-in chicken breast. Oven ready for convenience. Cooks perfectly in the bag for easy clean up.

INGREDIENTS
*Ingredients: Chicken, water, salt, potassium and sodium phosphates, brown sugar, dextrose, carrageenan, yeast extract, maltodextrin, natural flavor.

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

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



Nutrition Facts:

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


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

Roasted Red Potatoes with Rosemary

Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

A perfect second day of Spring out today! Sunny all day and it about 65 degrees, but cooler weather and even a chance of snow by next week! So winter just keeps hanging on. Got the car washed, then to the bank, and stopped by Kroger. Mom has really been stressed lately, with Dad in rehab she goes up there in the morning and stays to 4 or 5 in the afternoon. So I wanted to come up with a good and hearty dinner for her tonight! I went to Kroger and was thinking about a Pork Roast but seen a Veal Clod Boneless Roast, which we had never had before. Really I had never even heard of that cut of Veal before, it's actually a Veal Shoulder Roast. So for dinner tonight I prepared a Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes.

First time to prepare a Veal Clod Boneless Roast. It came with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 70 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared ours at 160 degrees for medium, I really like my meats at medium rare but Mom likes her a little more done so medium it was! When done I let it sit for about 5 minutes before slicing. The Roast came out incredible! Juicy and moist and just packed with flavor, and very tender. I believe we'll have this instead of Prime Rib around the Holidays, this is one delicious Roast! A bit more pricier than I usually like paying but well worth it as Mom really enjoyed it, and she deserved it!








For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared our favorite household Mashed Potato, Bob Evan's Original Mashed Potatoes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.





Kroger Private Selection Veal Shoulder Clod Roast.

Veal Clod Boneless Roast

Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 - 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.

150 calories

Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary

Dinner Tonight: Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary

Had a 9:00 am Doctor appointment, checking up on sugar, cholesterol, and such. Get the results end of the week, hopeful everything okay! From there to Kroger to pick a few items needed for dinner tonight. Warmer again today, mid 40's with 50 or 60 coming the next couple of days. But then a huge cold front coming in after that. Enjoy it while it's here I guess. For dinner a couple of new ones tonight, Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary.







Came across the Pan-Roasted Chicken with Cauliflower in Mom's issue of Rachael Ray Every Day Magazine and the recipe looked and sounded too good to pass up! I've left the full recipes and web links to all the recipes at the end of the post.

For  the Chicken recipe called for 1 whole chicken (3 1/2 lbs.), quartered. But I was just making it for myself so instead I used Miller's Amish Skinless Chicken Breasts w/ Rib Meat. It came with 2 nice size breasts and they were skinless so that will save on calories. To prepare the Pan-Roasted Chicken with Cauliflower I needed 2 tablespoons Extra Virgin Olive Oil, 1 lemon, thinly sliced, 3 rosemary sprigs, 4 cloves garlic, halved, 1 head cauliflower, cut into florets, and 3 tablespoons chopped flat-leaf parsley.
To Prepare it start by preheating the oven to 450 degrees . In a cast iron skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with sea salt and pepper and cook until golden-brown, about 7-8 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley. I also sprinkled fresh Grated Parmesan Cheese on the Cauliflower when it was done. And what a dish! The Chicken and Cauliflower go fantastic together. The Chicken came out moist and tender and the Cauliflower was very tender and with added Parm Cheese was spot on!






I also made some Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare.  You'll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Done, and we have Potatoes! Delicious comfort food dinner tonight! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.






Pan-Roasted Chicken with Cauliflower

ingredients
2 tablespoons EVOO
1 whole chicken (3 1/2 lbs.), quartered
1 lemon, thinly sliced
3 rosemary sprigs
4 cloves garlic, halved
1 head cauliflower, cut into florets
3 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.

Tip
An Extra Buck Will Buy You...Grated Parmesan
Add a nutty note by sprinkling cheese over the cauliflower just before serving.
Recipe by Janet Taylor McCracken


http://www.rachaelraymag.com/recipe/pan-roasted-chicken-with-cauliflower/




Roasted Red Potatoes with Rosemary

Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

Read more at: http://www.foodnetwork.com/recipes/robin-miller/roasted-red-potatoes-with-rosemary-recipe/index.html?oc=linkback

Buffalo Chicken Wings w/ Oven-Roasted Fingerling Potato Fries

Dinner Tonight: Buffalo Chicken Wings w/ Oven-Roasted Fingerling Potato Fries

I wasn't sure on what I was going to have for dinner so I went to the grocery to see what I could find. I went to Walmart and decided to give Tyson Buffalo Style Wings a try. It had been a long time since I had wings and it sounded good. I also picked up some Fingerling Potatoes. It was the first time I had Tyson Buffalo Style Wings, they also had 2 other kinds that I'll be giving a try. I baked the wings on 425 degrees for 37 minutes. They came out fantastic! The wings were very good size wings nice and meaty with great Buffalo Sauce flavor. I served them with a side of Litehouse Chunky Bleu Cheese Dip.

I also had Fingerling Potatoes that I quartered into fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Rosemary, and Extra Virgin Olive Oil. You can season these with your favorite spices and herbs. After quartering the potatoes I put them in a bowl and added Extra Virgin Olive Oil tossing them in the bowl till all the potatoes were coated with the Olive Oil. Then I seasoned them with the Salt, Pepper, and Rosemary and once again tossing them in the bowl until they were all seasoned. I baked them on a foil lined cookie sheet along side the Wings, both came out at the same time about 35 minutes. i just love the flavor of Fingerling Potatoes! They came out perfect browned, a little crisp, and well seasoned. The Rosemary goes great with Potatoes. I left the product description of the Tyson Wings and the recipe for the Potatoes at the end of the post. For dessert another bowl of Breyer's Carb Smart Vanilla Ice Cream topped with those South Carolina Peaches!



Oven-Roasted Fingerling Potato Fries

Fingerling Potatoes
Extra Virgin Olive Oil
Sea Salt
Pepper
Rosemary

1.) Thoroughly clean and scrub the potatoes.

2.) Cut the potatoes in half. This will allow the fingerlings to cook faster and also gives them a nice crisp.

3.) Toss in olive oil. I used about 2 tablespoons, but this will vary by how many potatoes you use. Just use enough oil to give the potatoes a nice coat.

4.) Put on a baking sheet (I line mine with tin foil to cut down on clean-up).

5.) Season with dry ingredients, or a combination of seasonings you like.

6.) Cook in the oven for 25-35 minutes at 450 degrees. The potatoes should be tender in the middle when done.


Buffalo Style Flavored Chicken Wings (3 lb. bag)
Tyson® Individually Frozen Buffalo Style 1st and 2nd joint Wings are perfect for game time or a fun family meal. These oven-bake wings pair perfectly with easy-to-prepare dip recipes on the back of the bag! Contains up to 21% seasoning solution.

UNCOOKED: FOR SAFETY, PRODUCT MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 180°F AS MEASURED BY A THERMOMETER.
CONVENTIONAL OVEN

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil and spray with non-stick spray.
3. Place frozen chicken wing sections on pan in a single layer.
4. Cook on upper rack for 35 - 38 minutes or until juices run clear when thickest part of the chicken is pierced and temperature on instant read thermometer reaches 180°F. For crisper wings: cook wing sections on a non-stick sprayed baking rack over a foil-lined rimmed baking sheet.
GRILL

1. Spray grill with non-stick spray prior to cooking.
2. Gas Grill: Heat only one side of grill. Charcoal Grill: Pile coals on only one side of grill and heat.
3. Place wings on grill away from the heat. Cook, covered, until wings begin to brown.
4. Move wings directly over heated side of the grill and turn frequently.
5. Cook until the temperature in the thickest part reaches 180°F on an instant read thermometer. Appliances vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180°F.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Nutrition Facts
Serving Size: 4 OZ (112g)
Servings Per Container: About
Amount Per Serving
Calories from Fat 110 Calories 190
% Daily Value*
18%Total Fat 12g
18%Saturated Fat 3.5g
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 6g
23%Cholesterol 70mg
28%Sodium 660mg
1%Total Carbohydrate 4g
0%Dietary Fiber 0g
Sugars 0g
32%Protein 16g


http://www.tyson.com/Products/Buffalo-Style-Flavored-Chicken-Wings-3-lb-bag.aspx