Condiment of the Week - Remoulade

Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in

A half-spoon of French remoulade

France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).





Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Poland, Sweden, Netherlands, Norway and in the United States, especially in Louisiana Creole cuisine. It is used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications:

* France: rémoulade is made from mayonnaise to which is added vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in céleri rémoulade, which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade and also to accompany red meats, fish and shellfish.
* Belgium: One of the condiments for frites, often sold at takeaway stands.
* Netherlands: Often served with fried fish.
* Germany: Mainly used with fried fish, and as an ingredient of potato salads. When marketed as "Danish remoulade", it is used for the "Danish hot dog", fish with boiled potatoes, dill and creamed spinach.
* Sweden: Remouladsås - the French version - is a common accessory to fried or breaded fish dishes, and used as topping on roast beef. The Danish version is also available, and is used on a variety of dishes referred to as 'Danish-style', for example Danish hot-dogs, Danish smørrebrød and suchlike.
* Denmark: An essential ingredient on open-face roast beef sandwiches (smørrebrød), along with Fried onion. Remoulade is also used for fish meatballs or breaded fillets of fish (e.g. cod or plaice) along with lemon slices. For french fries, the Danes can usually order tomato ketchup, remoulade or both, although in recent years mayonnaise has gained ground. In most regions it is used on hot dogs along with hot or sweet mustard, ketchup, fried or raw onions and pickled cucumber slices.
* Norway: Primarily served with deep fried fish.
* Iceland: remúlaði is a condiment commonly served on hot dogs, together with mustard, ketchup, and raw and fried onions.
* USA: Typically served as a condiment with seafoods and certain vegetables. Fried soft-shell crab sandwiches may be served with remoulade as the only sauce.
* Louisiana Creole cuisine: Remoulade often contains paprika and tends to be have a tannish or pink tint due to the use of Creole brown mustard like Zatarain's, small amounts of ketchup, cayenne pepper, and paprika.



Varieties

Sauce rémoulade

According to Larousse Gastronomique, rémoulade is 1 cup of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri rémoulade is a simple mustard-flavoured mayonnaise spiced with garlic and pepper. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce.

Danish remoulade

Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g. tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners.

Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry.

Louisiana remoulade

Louisiana remoulade can vary from the elegant French-African Creole, the rustic Afro-Caribbean

Louisiana-style remoulade sauce

Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original. Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, acidity is added with the inclusion of lemon juice or vinegar. Other additions include hard boiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce.

While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g. the classic celery root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods. Today, shrimp remoulade is a very common cold appetizer in New Orleans Creole restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but remoulade sauce is very seldom offered in restaurants as an accompaniment with fish; cocktail sauce and tartar sauce are generally the condiments of choice. Food columnist and cookbook author Leon Soniat suggests to "Serve [remoulade] over seafood or with sliced asparagus."

Central Mississippi has Comeback sauce, a condiment that is very similar to Louisiana remoulade.

Condiment of the Week - Ketchup

Ketchup, or catsup, is a table sauce. Traditionally, different recipes featured ketchup made of egg

Homemade tomato ketchup

white, mushrooms, oysters, mussels, walnuts, or other foods, but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce in the UK. It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery. Heinz tomato ketchup is the market leader, with an 82% market share in the UK and 60% share in the US.

Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Ketchup is also used as a flavoring for things such as potato chips, and this variety of chips is one of the most popular flavors in Canada. This flavor of potato chip has also been offered in the U.S. as recently as September 2014.



In the 17th century, the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap.  Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish  or shellfish. By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kecap (pronounced "kay-chap"). That word evolved into the English word "ketchup". English settlers took ketchup with them to the American colonies.




Mushroom ketchup
In the United Kingdom, preparations of ketchup were historically and originally prepared with

Homemade mushroom ketchup 

mushroom as a primary ingredient, rather than tomato. Ketchup recipes begin to appear in British and then American cookbooks in the 18th century. In a 1742 London cookbook the fish sauce has already taken on a very British flavor, with the addition of shallots and mushroom. The mushrooms soon became a main ingredient, and from 1750 to 1850 the word ketchup began to mean any number of thin dark sauces made of mushrooms or even walnuts. In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in "English speaking colonies in North America". In contemporary times, mushroom ketchup is available in the UK, although it is not a commonly used condiment.


Tomato Ketchup
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.

1 - Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp,

Tomato ketchup with additional condiments

then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2 - Stir them to prevent burning.
3 - While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4 - Boil over a slow fire till quite thick, stir all the time.
5 - Bottle when cold.
6 - One hundred tomatoes will make four or five bottles and keep good for two or three years.
This early recipe for "Tomata Catsup" from 1817 still has the anchovies that betray its fish-sauce ancestry:

1 - Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.
2 - Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
3 - Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.
4 - Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
By the mid-1850s, the anchovies had been dropped.

James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.

As the century progressed, tomato ketchup began its ascent in popularity in the United States.

Tomatoes and tomato ketchup

Ketchup was popular long before fresh tomatoes were. Many Americans continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.

Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell tomato ketchup in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to our modern sweet and sour formula.

The Webster's Dictionary of 1913 defined ‘catchup’ as: “table sauce made from mushrooms, tomatoes, walnuts, etc.

Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the "father" of the Food and Drug Administration in the US, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act. In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts believe were key to the establishment of tomato ketchup as the dominant American condiment.




In fast food outlets, ketchup is often dispensed in small packets. Diners tear the side or top and

Ketchup packets

squeeze the ketchup out of the ketchup packets. In 2011, Heinz began offering a new measured-portion package, called the "Dip and Squeeze" packet, which allowed the consumer to either tear the top off the package and squeeze the contents out, as with the traditional packet, or, in the alternative, tear the front off the package and use the package as a dip cup of the type often supplied with certain entreés.

Previously, fast food outlets dispensed ketchup from pumps into paper cups. This method has made a resurgence in the first decade of the 21st century with cost and environmental concerns over the increasing use of individual packets.

In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), pink (2002), orange (2002), teal (2002), and blue (2003). These products were made by adding food coloring to the traditional ketchup. As of January 2006 these products have been discontinued.

Wild Idea Buffalo Recipe of the Week - Steak Tartare

For this week's Wild Idea Buffalo Recipe of the Week we have a Steak Tartare. Using a 6oz. Wild Idea Buffalo Sirloin Steaks orany of Wild Idea’s prime steaks. The recipe is from Jill O'Brien of Wild Idea Buffalo. You find all this recipe with many others along with the entire selection of Wild Idea Buffalo Meats.    http://wildideabuffalo.com/



Steak Tartare
By: Jill O'Brien

During our recent trip to France for Dan’s Wild Idea book tour we dined at many fantastic restaurants.  One dish that we noticed served often and in copious amounts, was Steak Tartare. Upon returning to South Dakota I decided to replicate this recipe with 100% grass-fed buffalo sirloins for a delicious, light, and elegant dish.


Ingredients: (serves 2 to 3 entree’s or serve as an hors d’oeuvre)

2 – 6oz. Wild Idea Buffalo Sirloin Steaks, slice very thin and coarse chopped (or any of Wild Idea’s prime steaks)
1 – tablespoon Dijon
2 – anchovy filets, minced

1 –teaspoon ketchup
½ – teaspoon Worcestershire sauce
4 – good shacks of hot sauce
1½ – tablespoons olive oil
2 – green onions, finely chopped
1 – tablespoon capers, rinsed
1 – tablespoon tart gherkins, finely chopped
4 – sprigs Italian parsley, finely chopped
8 – grinds black pepper
salt to taste
1 – tablespoon, freshly squeezed lemon juice


Preparation:

1)   Prep and measure all ingredients but steak and lemon juice, and mix together.

2)    Add chopped bison steak and mix with your hands to incorporate evenly.  Can be made a few hours ahead of time. * We had leftovers the next day and it was still fabulous!

3)   Squeeze in lemon juice just before serving and stir into Tartare. Press into molds of desired portion and press tightly into the mold.

4)   Invert onto plate, removing the mold.

* Serve with salad greens, potato chips, toast points, or crackers.


http://wildideabuffalo.com/2015/steak-tartare/

Italian Pasta Salad w/ Polska Kielbasa Turkey Sausage.

Dinner Tonight: Italian Pasta Salad w/ Polska Kielbasa Turkey Sausage

Jumped in the car last night, about 9:15, and went up the road to a local country club that sits on a

huge hill. It's one of the tallest points here in the area. Parked the car and watched several different Firework Shows going on. From up there you could see 5 or 6 Shows going on at the same time. It was a clear night so it was a great show! For my breakfast this morning I had an Egg Beater's Egg White Cheese Omelet, Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. Now this is the way to start the day! Not much going on today. Did a few chores here around the house and that was about it. Sofa City with the remote after that. For dinner tonight I prepared an Italian Pasta Salad w/ Polska Kielbasa Turkey Sausage.

I made this after Breakfast, it’s always better to prepare it and let it chill in the fridge for as long as possible. To make this I'll need; Butterball Polska Kielbasa Turkey Sausage (1 sausage sliced into bite size pieces), Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Green Olives, Kalamata Olives, Hormel Turkey Pepperoni (1 serving 17 slices), Anchovies (4 canned fillets chopped), Kraft Reduced Fat Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing,  McCormick Grinder Italian Seasoning, Sea Salt, and Texas Toast Cheese and Garlic Croutons (for topping).

To prepare the Pasta; Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients and fold in everything but the Sausage. Put the Pasta Salad in a plastic bowl with a lid and set it in the fridge until your ready to use it.




When it was getting time for dinner I cooked the Sausage. To prepare the Butterball Polska Kielbasa Turkey Sausage; In a large skillet coated with cooking spray add 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet is heating slice the sausage into bite size pieces. Add the sausage to the heated skillet and cook, turning the slices several times to get even cooking. Cook a total of about 12 minutes. I love these Butterball Turkey Sausages, always delicious with just an incredible seasoning. Remove the sausage from the pan into a bowl and set aside.

Got the Pasta Salad out of the fridge and put all into a medium size bowl. Added a couple of shakes of the  Kraft Zesty Italian Fat Free Dressing and a sprinkle of Kraft Reduced Fat Shredded Parmesan Cheese. To serve make a bed of the pasta Salad in a bowl and top with Croutons and the Butterball Polska Kielbasa Turkey Sausage. Really enjoy this Pasta Salad, refreshing and so easy to make and with the added  Kielbasa Turkey Sausage kicks it another notch! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.





Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g


See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf




Butterball EVERY DAY POLSKA KIELBASA TURKEY DINNER SAUSAGE-SKINLESS


Enjoy delicious Polish sausage flavor in no time with our Polska Kielbasa Turkey Dinner Sausage.

COOKING INSTRUCTIONS
Grilling: Grill at medium-high heat for 8 to 10 minutes, turning frequently.

Skillet: Cook in a non-stick skillet over medium heat, 10 to 12 minutes, turning frequently.
Always heat thoroughly.

Microwave: Wrap each individual sausage in paper towels and place on a microwave-safe plate. Microwave on high 3¼ minutes (1½ minutes for one). Let stand 2 minutes before serving.

NOTE: Microwave ovens can vary due to wattage, age and line voltage. Time can also vary due to initial temperature of product, size and shape of product, and standing time. Cooking times given are approximate.

STORAGE
Keep refrigerated
Opened: Should be used within 3 to 5 days
Unopened: Should be used within 5 days of the sell-by date

CALORIES 100 CALORIES FROM FAT 45 PROTEIN 7g TOTAL FAT 5g
% DAILY VALUE
Total Fat 5g 8%
Saturated Fat 1.5g 7%
Trans Fat 0g 0%
Cholesterol 30mg 11%
Sodium 570mg 24%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugar 1g 0%
Protein 7g 0%
Vitamin A 0%
Vitamin C 20%
Iron 4%
Calcium 2%
SERVING SIZE    2 oz. (56 g)
Servings per container 7

INGREDIENTS:
Poultry Ingredients: (Turkey, Mechanically Separated Turkey), Water, Corn Syrup, Salt, Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed Yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-polska-kielbasa-turkey-dinner-sausage

One of America's Favorites - Caesar Salad

A Caesar salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared table side.







The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.

Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Lawry's The Prime Rib (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.

A simple Caesar salad

The original Caesar salad recipe (unlike his brother Alex's Aviator's salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands, "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini's dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini's Brand original Caesar dressing is somewhat different from Rosa's version.

Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.





Ingredients
Common ingredients in many recipes:

* romaine or cos lettuce
* olive or vegetable oil
* fresh crushed garlic
* salt to taste

Common Caesar salad variation shown here topped with grilled chicken

* fresh-ground black pepper
* lemon or lime juice - fresh squeezed
* Worcestershire sauce
* raw or coddled egg yolks
* freshly grated Parmesan cheese
* freshly prepared croutons

Variations
There are limitless variations. However, some of the more common are:

* other varieties of lettuce
* grilled poultry (most often chicken), meat, shellfish, or fish
* capers
* Romano cheese
* anchovies
* bacon







There is inherent risk of infection by salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. This is a concern with many similar dressings that are emulsified with eggs, though generally the pH level is thought to be acidic enough to kill those bacteria. Nevertheless, later versions of the recipe call at least for briefly cooked coddled eggs or pasteurized eggs. Recipes may omit the egg and produce a "Caesar vinaigrette". Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise, oil and vinegar.




A Caesar salad
A simple Caesar salad
One of the most common Caesar salad variations, shown here topped with grilled chicken

Flatout Flatbread Light Italian Herb Pizza - Turkey Pepperoni, Turkey Sausage, Olives,...

Today's Menu: Flatout Flatbread Light Italian Herb Pizza - Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

Another chilly morning, around 39 degrees. Cloudy and about 68 degrees for the day. Went to Walmart early this morning and picked up a few items for tonight's dinner then stopped by the bank and home for the day. Got the cart out briefly, but the wind was kind of chilly so I wasn't out long on it. Then settled in for an afternoon of College Football. For dinner tonight Pizza, a Flatout Flatbread Light Italian Herb Pizza - Turkey Pepperoni, Turkey Sausage, Olives.







For my Pizza Pie/Crust I used a Flatout Flatbread Light Italian Herb. A fantastic tasting Flatbread that has only 90 calorie and 5 net carbs! For my sauce I used Ragu Pizza Sauce. My toppings were Sargento Reduced fat Shredded Mozzarella Cheese, Hormel Turkey Pepperoni, Jennie - O Sweet Italian Turkey Sausage, Anchovies, Sliced Mushrooms, Sliced Black Olives, and Sliced Green Olives. Then to prepare it, it couldn't be easier. I preheated the oven on 400 degrees. I first crumbled the Jennie-O Turkey Sausage and fried it until it was no longer pink and heated through. Put the crumbles on a plate lined with a paper towel to get what little excess oil there was left on it. Placed the Flat Bread on cookie sheet that I sprayed with Pam With Olive Oil Spray. Topped with the Ragu Pizza Sauce, then added the remaining toppings. Just bake at 400 till cheese starts to brown. And you have yourself one tasty and healthy Pizza! This is one great healthy version of a Pizza. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Flatout Flatbread Light Italian Herb

90 Calories
43% Fewer Calories than 2 slices of wheat bread+
High Fiber
9g Protein
74% Fewer Net Carbs* than 2 slices of wheat bread
Made with 100% WholeWheat
Whole Grain approved, 8g or more per serving

*Flatout Light Italian Herb (7g Net Carbs) Has 74% Fewer Net Carbs than 2 Slices of Wheat Bread (27g Net Carbs)
+2 Slices of Wheat Bread = 157 Calories (58g)
1 Flatout Light Italian Herb = 90 Calories (53g)


Nutrition Facts
Serving Size 1 flatbread (53 g)
Per Serving % Daily Value*
Calories 90
Calories from Fat 23
Total Fat 2.5g  4%
Saturated Fat 0g  0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 210mg  9%
Potassium 0mg 0%
Carbohydrates 16g  5%
Dietary Fiber 9g  36%
Sugars 0g
Protein 9g


http://www.flatoutbread.com/products/flatout-wraps/flatout-light/light-italian-herb/

Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Pizza

Dinner Tonight: Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Classic Crust Pizza



Beautiful Day out, about 70 and sunny! My parents went out to eat with friends so it was solo night for dinner and a Pizza sounded real good! I prepared a Turkey Pepperoni, Turkey Sausage, Mushrooms, Black Olive, Pizza.





I used my favorite Pizza Crust, Pillsbury  Classic Pizza Crust. To prepare it just preheat your oven on 400

degrees. Use a medium to large cookie sheet pan and spray it lightly with Pam. Then just open the can and spread the crust. The good thing about this is you make your crust as thin or as thick you want. Prebake it for 8 minutes and then add your toppings and put it back in the oven 8 – 10 more minutes until the crust is golden brown. Just a note; precook any of the toppings that need to be cooked, like any Sausage, before adding it as a topping.


My toppings were Hormel Turkey Pepperoni, Jennie O Lean Breakfast Sausage, Black Olives, Mushrooms (Sliced baby Bella), Sargento Shredded Mozzarella and Provolone Cheese, and Ragu Homestyle Pizza Sauce. As I said earlier the crust is fantastic! It bakes up to a golden brown with the outer crust nice and crunchy. I left the Pillsbury product description and web site link at the end of the post. For dessert later a Healthy Choice Chocolate Swirl Frozen  Yogurt.








Ready for the oven

Pillsbury Classic Pizza Crust



Pillsbury Classic Pizza Crust: A Whole New Fresh!

Classic Pizza Crust
Feelin’ classic? It’s a delicious and supportive friend to all your favorite pizza toppings. Easily a family favorite!
Calories in Pillsbury Pizza Crust Classic pizza dough, 1 package 6 servings

Serving Size: 1 serving
Amount Per Serving
Calories 160.0
Total Fat 2.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 470.0 mg
Potassium 0.0 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.0 g
Sugars 4.0 g
Protein 5.0 g
Vitamin A



http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Italian Pasta Salad

I had a box of Ronzoni Garden Delight Tri Color Rotini Pasta in the pantry so I decided to make a  Italian Pasta Salad for lunch. I used about  1/4 of the box of the Pasta, enough for a couple of servings. Light and tasty dish that includes  Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Shredded Parmesan, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. Boil the Pasta according to the box and add all the ingredients and refrigerate. Too Good!

Kitchen Hint of the Day!

You can reduce the saltiness of anchovies by soaking them in ice water for about 15 minutes. Because of their high salt content, anchovies will keep about two months under refrigeration after the jar is opened, and up to a year without refrigeration in a sealed can. Once opened, they should be kept covered with olive oil in the fridge.

Shredded Chicken Breast Sandwich w/ Garden Delight Pasta Salad

Today's Menu: Shredded Chicken Breast Sandwich w/ Garden Delight Pasta Salad

I had some Rotisserie Chicken leftover from the other night so I shredded the Breast meat and served it on an Healthy Life Whole Grain Bun. Topped it with a slice of Monterey Jack Cheese and J B"s Chipotle Barbeque Sauce, love that sauce! For a side I had Ronzoni Garden Delight Rotini Pasta Salad. Boiled the Pasta 10 minutes and then added Sliced Black Olives, Anchovies, Kalamata Black Olives, Turkey Pepperoni, and seasoned with Pepper, Sea Salt and McCormick Grinder Italian Seasoning. For dessert a Breyer's 100 Calorie Ice Cream Bar.