Wild Idea Buffalo Recipe of the Week - Wine Braised Buffalo Tongue

If your looking for a unique appetizer I've got one for you and it's this week's Wild Idea Buffalo Recipe of the Week - Wine Braised Buffalo Tongue. It's from Jill O'Brien of Wild Idea Buffalo.



Wine Braised Buffalo Tongue (Makes 24 appetizers)

This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it.  ;)


Ingredients:
1 – Buffalo Tongue
1 – quart water
1 – quart white wine
1 – stick organic salted butter
1 – onion, diced
2 – cups  mushroom, sliced
1 – clove garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
2 – cups white wine
24 – crostini
Horseradish sauce

Preparation:
1)   In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil.
2)   Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours.
3)   Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it.
4)   Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat.
5)   In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter.
6)   Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides.
7)   Once tongue is browned, add the white wine and bring to a full boil.
8)   Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes.
9)   Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced.
10)  Slice tongue thin & serve on toast points.
11)  Top with onions and garnish with a dollop of horseradish cream & parsley. Delish!


http://wildideabuffalo.com/2014/appetizer-recipes-to-the-holiday-party-rescue/

Diabetic Dish of the Week - Sweet Pear and Cheese Crostini

Here's a Diabetic Friendly Appetizer to have on hand for the Holiday's, Sweet Pear and Cheese Crostini.

Sweet Pear and Cheese Crostini

Ingredients

 16 3/8 - inch slice baguette-style French bread
 4 ounces Gorgonzola cheese or other blue cheese, crumbled
 1 small ripe pear, halved, cored, and very thinly sliced
 2 tablespoons flavored honey (such as French lavender honey) or regular honey
 Fresh mint sprigs (optional)


Directions

 Place bread slices on a large baking sheet. Broil 4 to 5 inches from the heat for 30 to 60 seconds or until bread is toasted. Turn bread slices over; top bread slices with Gorgonzola. Broil for 30 to 60 seconds more or until cheese is bubbly and bread is toasted.
 Top bread slices with pear slices. Lightly drizzle pear slices with honey. Arrange bread slices on a serving platter. If desired, garnish with mint sprigs. Serve immediately. Makes 16 appetizers.
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 72 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 175 mg sodium, 10 g carb. (1 g fiber), 3 g pro.

Jennie - O Turkey Recipe of the Week - Holiday Sausage Stuffing Balls

With the Holidays getting closer here's a great recipe to keep on hand, Holiday Sausage Stuffing Balls. It's also this week's Jennie - O Turkey Recipe of the Week - Holiday Sausage Stuffing Balls. It can be found, with all the other delicious and healthy recipes, at the Jennie - O Turkey website.  (http://www.jennieo.com/)




Holiday Sausage Stuffing Balls

Classic stu ffing flavors all rolled up into an impressive little ball.



Ingredients
1 onion, finely chopped
1 Granny Smith apple, peeled and finely chopped
2 tablespoons butter
8 ounces JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
2 cups toasted bread cubes
1 cup crumbled cornbread
1 teaspoon dried sage or poultry seasoning
1 cup chicken broth
4 eggs or 1 cup egg substitute
Directions
Heat oven to 350°F. Spray two 12-cup mini-muffin pans with cooking spray. In large skillet, cook onion and apple in butter 5 minutes or until golden brown, stirring often. Place in large bowl. In same skillet, cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain. Crumble. Add to onion mixture.

Add bread cubes, cornbread, sage, chicken broth and eggs. Stir to combine. Pack stuffing into muffin cups. Bake 20 to 25 minutes or until golden brown. Transfer to cooking rack and let stand 5 minutes. Remove from muffin cups. Serve warm.

Nutritional Information
Calories 40 Fat 2g
Protein 3g Cholesterol 10mg
Carbohydrates 3g Sodium 150mg
Fiber 0g Saturated Fat 1g
Sugars 1g


http://www.jennieo.com/recipes/899-Holiday-Sausage-Stuffing-Balls

Wild idea Buffalo Recipe of the Week - December hors d’oeuvres

This weeks Wild idea Buffalo Recipe of the Week is a trio of Buffalo Meatballs.




Wild idea Buffalo Recipe of the Week - December hors d’oeuvres


December hors d’oeuvres
By: Henry Palmer

This month’s recipe’s will hopefully help in the above, as well as eliminate hors d’oeuvre worries. To the rescue is the loveable meatball. Not just one, but three different options, that are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill


Curried Buffalo Meat Balls (Makes16 to 20 meat balls)

Ingredients:

1 lb. Ground BuffaloBuffalo Curry Meatballs
1 teaspoon cardamom
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon coriander
¼ teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon olive oil
1 tablespoon butter
3 green onion, sliced *reserve dark green tops for garnish
2 cups unsweetened coconut milk
1 tablespoons yellow curry paste
1 dried hot chili, or 1 tsp crushed red pepper
1 tablespoon fish sauce
1 tablespoons brown sugar
1 tablespoon fresh ginger



Preparation:

1)   Mix all dry spices together with olive oil.
2)   Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.
3)   Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
4)   In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes.
5)   Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving.
6)   Broil meatballs in oven on middle rack, until browned, about 5 minutes.



Pour curry sauce over meatballs and garnish with green onions.



Asian Style Meat Balls with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs)

Ingredients:

1 lb. Ground Buffalo

Buffalo Asian Meatballs
Buffalo Asian Meatballs
1½  tablespoons fish sauce
1 tablespoon sesame oil
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup shallots, finely diced
3 cloves garlic, minced
½ cup cilantro, finely chopped
1 tablespoons  mint, finely chopped
¼ teaspoon salt
½ teaspoon black pepper



Preparation:

1)   Mix all ingredients together, except buffalo.
2)   Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands.
3)   Place mixture in food processor and flash pulse process, until slightly sticky.  Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs.
4)   Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
5)   Broil meatballs in oven on middle rack, until browned, about 5 minutes.



Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice.

Cilantro Yogurt Sauce (Makes 1 ½ cups)



Ingredients:

2 cups fresh cilantro, choppedBuffalo Italian meatball
¼ cup fresh mint leaves
1 jalapeno, seeded
2 tablespoons garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
½ teaspoon salt
1 cup whole milk or low-fat yogurt, room temperature



Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture.  This sauce is great on so many things and will keep well in refrigerator for later use.



Italian Buffalo Meat Balls (Makes 20 to 24 meatballs)



Ingredients:

1 lb. Buffalo Italian Sausage
¼ cup basil, chopped
¼ cup sundried tomatoes, chopped
2 cloves garlic, minced
4 oz. mozzarella cheese, shredded
2 teaspoons olive oil
1 medium onion, diced
1 tablespoon sugar
1 teaspoon fennel



Preparation:

1)   Mix basil, sundried tomatoes, garlic and cheese together.
2)   In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized.  Transfer to plate and allow to cool before adding to other ingredients.
3)   Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands.
4)   Place mixture in food processor and flash pulse process, until slightly sticky.  Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.
5)   Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.
6)   Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve warm. Great by themselves or serve with marinara.


http://wildideabuffalo.com/2013/december-hors-doeuvres/

Super Bowl Recipes

Super Bowl Recipes


Super Bowl Sunday is not just about the game—it's about the food! Pass on the store-bought snacks and

take-out food that are loaded saturated fat and with sodium and instead make our healthier, delicious Super Bowl recipes. Homemade Buffalo Chicken Casserole or Buffalo Wings will be the star of the buffet table. Game on!




Lighter versions of your favorite football snack recipes.
The “Big Game” isn’t just about the game—it’s about the food too! Score a touchdown with your fellow fans by serving up these healthier versions of game-day favorites like Buffalo wings, pizza, chili and flavor-packed chips and dips.






Jalapeño Poppers
Spicy peppers get a cool down from the creamy bean-and-cheese filling in our healthier version of jalapeño poppers......





Onion Rings
We couldn’t get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you have on hand to add flavor to the breading or substitute 1 teaspoon salt instead. Seasoned whole-wheat breadcrumbs are available in some supermarkets and natural-foods stores. If you can find them, try them in place of the plain breadcrumbs and seasoning blend.....





* Get all the Super Bowl Recipes from the Eating Well web site by clicking the link below


http://www.eatingwell.com/recipes_menus/recipe_slideshows/super_bowl_recipes?sssdmh=dm17.719551&utm_source=EWTWNL&esrc=nwewtw012814

Christmas Appetizer Recipes

Some Holiday Ideas from the Eating Well web site! Link is at the bottom of the post.

Christmas Appetizer Recipes



Host a festive holiday party with these healthy appetizers.
Our easy holiday appetizer recipes are great for a holiday cocktail party or to start your Christmas dinner off deliciously. Try our Roasted Beet Crostini for a festive red-and-green finger food or our Green Chile & Goat Cheese Dip for a flavor-packed chip and dip recipe.



Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.....



Green Chile & Goat Cheese Dip
This creamy, cheesy dip is spiked with green chiles and smoky chipotle pepper. Be sure to drain the ricotta the day before you want to serve the dip. Serve with tortilla chips or crackers.....



* Click the link below to get all the Christmas Appetizer Recipes *


http://www.eatingwell.com/recipes_menus/recipe_slideshows/christmas_appetizer_recipes?sssdmh=dm17.710551&utm_source=EWTWNL&esrc=nwewtw121013

Eating Well's Best Appetizer Recipes

It's an appetizer bonanza and it's from the Eating Well web site! The link to see them all is at the end of the post.

Eating Well's Best Appetizer Recipes



Start your meal with one of EatingWell's best appetizer recipes.
In celebration of EatingWell's 10th anniversary we picked our 100 favorite recipes of the decade. These are EatingWell's 10 best appetizer recipes. Our best appetizer recipes come from food writers, famous chefs and the pros in the EatingWell Test Kitchen. And of course each one meets our high nutrition standards. Start your meal on a high note with one of EatingWell's best appetizer recipes.





Chile Con Queso
Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.....







Cucumber-Lemonade Chiller
Pick up rosemary, cucumbers and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.....







* Click the link below to see all of the EatingWell's Best Appetizer Recipes *



http://www.eatingwell.com/recipes_menus/recipe_slideshows/eatingwells_best_appetizer_recipes?sssdmh=dm17.710551&utm_source=EWTWNL&esrc=nwewtw121013

Make-Ahead Cocktail Party Recipes

Some good ideas for your Holiday Parties, from the Delish web site. Link to all of them is at the end of the post.



Make-Ahead Cocktail Party Recipes
By shopping early and using make-ahead recipes, you can throw a fancy, fuss-free cocktail party at a

moment's notice. Your guests will be sipping ruby-hued rum punch and popping savory homemade pastries by the handful, while you sit back and admire your handiwork. What? Your friends don't like punch, you say? Prepare a couple of virgin mixers, such as Apricot-Ginger and Cranberry, and set them out on a self-serve table with ice, seltzer, and a small assortment of spirits. Accompany with one or more of these delectable appetizers and your party will be in full swing in no time.





Lemon-Parsley Gougères

Get these savory little egg-based pastries done ahead of time and freeze until the day of the party. The dough comes together quickly, so have all your ingredients prepped when you start.....







White Bean Hummus

White beans stand in for chickpeas in this herbed reinterpretation of the classic Middle Eastern dip. In less than 20 minutes, this creamy dip will be ready for the appetizer table....







* Click the link below to get all the Make-Ahead Cocktail Party Recipes *



http://www.delish.com/entertaining-ideas/parties/cocktail-parties/make-ahead-party-recipes?src=nl&mag=del&list=nl_dnl_fot_non_111313_cocktail-party-recipes#slide-1

Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

Dinner Tonight: Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings

Another morning in the teens this morning but it got in the 40's  and sunny today so that wasn't bad. Mom and Dad meet friends for a Brunch and I didn't have much of an appetite so for dinner tonight it was a couple of Chicken Appetizers, Buffalo Chicken Nachos Grande and Baked Smokey BBQ Chicken Wings.






I went to Walmart and picked up an Rotisserie Chicken to make the Nachos and also picked up a bag of the Tyson Smokey BBO Chicken Wings. Made these Buffalo Chicken Nachos Grande for the first time last week and was looking forward to make some more of them! These are some of the best Nachos I've made. The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn’t add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a Jalapeno Pepper on top for added heat.

To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. I only made 1 pan of them instead of two. This has quickly become a family favorite!







For the Wings I used Tyson Smoky BBQ Wings. Second time we've had the Smokey BBQ Wings, We had tried two other of the Tyson Wings which were both good. To prepare them I just followed the instructions on the bag. Preheated the oven to 450°F. Then lined a rimmed baking sheet with foil and sprayed with non-stick spray. Placed the frozen chicken wing sections on a pan in a single layer. Then baked the on upper rack for 35 – 38 minutes, until the juices ran clear when thickest part of the chicken temperature read 180°F. on an instant thermometer. After preparing the Tyson Wings several times I have found out to keep them from sticking spray both sides of the Wings with a light coat of Pam Spray. The Wings came out perfect! They crisped up nice and had and excellent Smokey BBQ flavor, and all are above normal size Wings! I had a side of Litehouse Lite Bleu Cheese Dressing and Dip for the Wings. Nice change of pace to have appetizers for dinner. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.








Buffalo Chicken Nachos Grande

A mountain of nachos made with everyone’s favorite spicy Buffalo wing sauce and blue cheese!

Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)
Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1% Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.




http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

Tyson Smokey BBQ Seasoned Chicken Wings



Tyson® Individually Frozen Smokey BBQ 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.

COOKING TIMES AND OVEN TEMPERATURES MAY VARY, ADJUST ACCORDINGLY.

Keeper Recipe Alert! Buffalo Chicken Nachos Grande

Want an appetizer that's real good, just not good but down right delicious? Look no further, from Pillsbury it's Buffalo Chicken Nachos Grande! Just a warning, these are addictive! I came across these on a Pillsbury Recipe email update the other day and it sounded too good to pass up, and they were.






The recipe calls for 4 cups shredded deli rotisserie chicken, 3/4 cup Buffalo wing sauce, 1 bag (18 oz) restaurant-style tortilla chips, 3 cups shredded mozzarella cheese (12 oz), 1/2 cup finely chopped celery, and 1 cup crumbled blue cheese (4 oz). Sort of sounds like Buffalo Wings. I used a Walmart Rotisserie Chicken, Kroger Brand Medium Wing Sauce, Mission Round Tortiia, Sargento Reduced Fat Shredded Mozzarella, I was out of Celery so I didn't add any, and Mayfield Crumbled Bleu Cheese. I think chopped Celery or maybe even chopped Green Onions would both work. Even add a sliced Jalapeno Pepper on top for added heat.

To prepare them just Heat your oven to 350°F. and in large bowl, toss chicken and 1/2 cup of the wing sauce to coat. Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce. To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately. I wanted to try a small batch of these so I only made one baking sheet of them. As I said earlier these are delicious! Perfect for those tailgate football gatherings, parties, or even a main meal. Easily made and they are good leftovers; just put them on a plate with a paper towel over them and reheat in the microwave about 30 - 40 seconds. So if your looking for a new snack or appetizer, here it is! Thank you Pillsbury!






Buffalo Chicken Nachos Grande

Some of the ingredients

A mountain of nachos made with everyone's favorite spicy Buffalo wing sauce and blue cheese!


Ingredients:
4 cups shredded deli rotisserie chicken
3/4 cup Buffalo wing sauce
1 bag (18 oz) restaurant-style tortilla chips
3 cups shredded mozzarella cheese (12 oz)
1/2 cup finely chopped celery
1 cup crumbled blue cheese (4 oz)


Directions:

1 Heat oven to 350°F. In large bowl, toss chicken and 1/2 cup of the wing sauce to coat.
2 Spray two large (14-inch) pizza pans with cooking spray. Arrange half of the tortilla chips on one pizza pan; top with 2 cups of the chicken and 1 1/2 cups of the mozzarella cheese. Repeat on second pizza pan. Bake 8 to 10 minutes or until cheese is melted. Top each pan with celery and blue cheese; drizzle with remaining 1/4 cup wing sauce.
3 To serve; slide one pan of nachos off onto other pan to make one large mound of nachos. Serve immediately.


Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving Calories500 ( Calories from Fat250), % Daily Value Total Fat27g27% (Saturated Fat9g,9% Trans Fat0g0% ), Cholesterol85mg85%; Sodium1400mg1400%; Total Carbohydrate35g35% (Dietary Fiber1g1%   Sugars1g1% ), Protein27g27% ; % Daily Value*: Vitamin A8%; Vitamin C0%; Calcium30%; Iron15%;
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.



http://www.pillsbury.com/recipes/buffalo-chicken-nachos-grande/10aaa0a4-52e8-4b45-be88-a2dd5ac9306b?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_11_06_2013

BBQ LIT'L SMOKIES

I LOVE Hillshire Farm Turkey Lit'l Smokies! You can make these anytime of the year but they seem to go together during the Holiday Season. I always use the  Turkey Lit'l Smokies, 90 less calories and 11 less grams of fat per serving over the Beef Lit'l Smokies! I left the links to  Hillshire Farm®'s web site which is full of great recipe ideas. Check it out for some great party or everyday ideas.



BBQ LIT'L SMOKIES®
Enjoy Hillshire Farm®'s take on this classic BBQ recipe. Just take Hillshire Farm® Lit'l Smokies®, heat em up, and smother them in BBQ sauce. Tasty Snack: Done!

Lit’l Smokies®
Prep Time: 5
Cook Time: 120
Makes: 9 appetizer servings (about 5 Lit’l Smokies each)
Recipe Details
Ingredients
1 pkg. Hillshire Farm® Lit’l Smokies;
1 bottle (28 ounces) barbecue sauce
Directions:
Open package of Lit’l Smokies^® and drain off any liquid; place in 3-quart slow cooker.
Pour barbecue sauce over Lit’l Smokies^® and stir to combine.
Cover and cook on HIGH for 2 hours. Turn heat to LOW for serving.

http://www.hillshirefarm.com/recipes/

Hillshire Farm Turkey Lit'l Smokies
Made with premium turkey, these delicious Lit'l Smokies® have 2/3 less fat1. A good source of protein, they're a great snack for any occasion. You can wrap them up or simmer them for extra flavor.

Nutrition Facts
Serving Size 5 links (50g)

Nutrition Facts
Serving Size: 5 links (50g)
Amount per Serving
Calories 80
Calories from Fat 36.0
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1.5g
7%
Cholesterol 25mg
8%
Sodium 480mg
20%
Total Carbohydrate 4g
1%
Dietary Fiber 0g
0%
Sugars 2g

Protein 8g
16%

http://www.hillshirefarm.com/products/

Frito Pie

With the changing of seasons comes different recipes for the season. One of our favorites for when the weather turns cooler is Frito Pie! A delicious and hearty appetizer for the chilly nights. There's many different recipes out there but this is the one we usually prepare.


Frito Pie

INGREDIENTS
1 tablespoon canola oil
1 medium onion, chopped
1 pound 99%-lean ground turkey
3 cloves Garlic, Minced (optional)
1/2 cup mild chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 28-ounce can diced tomatoes
1 cup reduced-sodium beef broth or chicken broth
16 5- to 6-inch corn tortillas
Cooking spray, preferably canola oil
2 15-ounce cans dark red kidney beans, rinsed, divided
2 cups shredded Colby-Jack cheese or sharp Cheddar cheese
1 medium tomato, diced
2 cups shredded romaine lettuce
1 bunch scallions, sliced
1 small jar of jalapenos


PREPARATION
Position racks in middle and lower third of oven; preheat to 375°F.
Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and  jalapeños (if desired).

Hanky-Panks Turkey Style

The traditional hanky panky is pretty high-fat. I’ve cut down the fat, carbs and calories by using Turkey, and they still taste great. These have about 60 calories per piece.


1 pound ground turkey, Jennie - O Extra Lean
1 pound Jennie - O Extra Lean Italian Sausage
1 pound 2% Velveeta
1/2 teaspoon Oregano
1/2 tablespoon Worcestershire Sauce
2 loaves of Whole Grain Cocktail Bread

In a medium skillet, brown the turkey and sausage together, breaking up thoroughly with a fork. Drain extra grease. Add the Velveeta , oregano and Worcestershire sauce and stir until cheese is melted. Put 2 teaspoons of the mixture on top of each piece of rye bread and arrange on a cookie sheet or broiler pan. Preheat broiler, then broil the hanky panks until the cheese is bubbly and hot.

Makes about 60.

These freeze very well. Just put them in the freezer in a single layer, and when they’re frozen solid, move to zip-lock bags. At the party, put in a 450-degree oven until bubbly and warm through, about 10 minutes.

A Healthy and Happy New Year!

From the eatingwell.com web site a couple of healthy appetizers to end the Year and start the New Year off right with. If your not familiar with Eating Well they have a great web site and magazine packed full of healthy recipes and ideas. Enjoy these and Happy New Year!

Five-Spice Scallops

8 servings

Active Time: 15 minutes

Total Time: 20 minutes

Ingredients

    1 pound large dry sea scallops, quartered (see Note)
    2 teaspoons canola oil
    1 teaspoon five-spice powder, (see Note)
    1/4 teaspoon salt

Preparation

    Preheat broiler.
    Toss scallops with oil, five-spice powder and salt. Broil on a baking sheet until cooked through, 4 to 5 minutes. Serve with toothpicks.

Tips & Notes

    Notes: We prefer "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops treated with STP ("wet" scallops) are mushy, less flavorful and will not brown properly.
    Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Nutrition

Per serving: 61 calories; 2 g fat ( 0 g sat , 1 g mono ); 19 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 10 g protein; 0 g fiber; 164 mg sodium; 183 mg potassium.

Nutrition Bonus: Protein, magnesium, potassium, selenium.

Exchanges: 1 1/2 very lean meat


Lemon-Garlic Marinated Shrimp

12 servings

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

    3 tablespoons minced garlic
    2 tablespoons extra-virgin olive oil
    1/4 cup lemon juice
    1/4 cup minced fresh parsley
    1/2 teaspoon kosher salt
    1/2 teaspoon pepper
    1 1/4 pounds cooked shrimp


Preparation

    Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

Tips & Notes

    Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Nutrition

Per serving: 73 calories; 3 g fat ( 0 g sat , 2 g mono ); 92 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 10 g protein; 0 g fiber; 154 mg sodium; 108 mg potassium.

Nutrition Bonus: Protein, selenium.

Exchanges: 1 1/2 lean meat

http://www.eatingwell.com/recipes_menus/collections/new_year

Maple-Glazed Meatballs

I was looking for a Turkey Meatball recipe when I came across this on on the Honeysuckle White web site and they sounded too good not to pass along! The home page link is:

http://www.honeysucklewhite.com/Default.aspx

Maple-Glazed Meatballs

2 packages (about 1 1/2 pounds) Honeysuckle White® Fresh Italian Style Turkey Meatballs

Sauce:
1/3 cup ketchup
3 tablespoons water
3 tablespoons soy sauce
1/4 cup pure maple syrup
1/2 teaspoon ground allspice



    *Combine sauce ingredients in a saucepan over medium heat. Cook 5 minutes or until bubbly, stirring occasionally.
    *Add meatballs and simmer for 15 minutes or until meatballs and sauce are hot.
    *Serve on small plates with decorative picks and extra sauce drizzled on top.

Recipe Nutrition Facts
Serving size:    5.5oz/157g
Calories per serving:    307
Calories from fat:    121
Total fat:    13g
Saturated fat:    4g
Cholesterol:    87mg
Sodium:    1411mg
Carbohydrate:    20g
Fiber Carbs:    1g
Sugar Carbs:    12g
Protein:    24g

http://www.honeysucklewhite.com/RecipeDetail.aspx?recipe_id=67242

Diabetic Blue Cheese Balls

Bunyan's Diabetic Blue Cheese Balls.

by Paul Bushay [chefbunyan]


Ran across this recipe and right away I had to pass it along, as does anything with Blue Cheese! Found it on www.justapinch.com  and it's by Paul Bushay [chefbunyan]. If you visit the site check him out he has a great variety of Diabetic Recipes.

*If you have a stick blender you can puree it right the pot so you don't have to dirty your blender or food processor


Ingredients
- 2 acorn squash, halved and seeded
- 3 c low sodium chicken stock
- 2 tart green apples, cored, peeled and chopped
- 1/2 c onion, chopped
- 1 c apple juice, unsweetened
- 2 tsp ginger, peeled and fresh grated  
- 1/2 tsp sea salt
- 1 Tbsp lemon juice
- 1/8 tsp freshly cracked black pepper
- 1 Tbsp yogurt, low-fat, plain
- 4 Tbsp fresh chives, chopped
Directions

1.   Place squash cut side down on rack set over gently simmering water in saucepan; Cover and steam until tender, about 10 minutes.

2.   Cool squash slightly; Scoop pulp from shells.

3.   Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan; Cover and cook over low heat 10 minutes

4.   Add squash pulp, remaining chicken stock, apple juice, ginger and salt; Cover and simmer until ingredients are very tender, about 20 minutes.

5.   Puree soup in batches in processor or blender.

6.   Strain through sieve into clean saucepan, pressing puree with back of spoon; Reheat soup gently.

7.   Add lemon juice; Season with salt and generous amount of pepper.

8.   Ladle into bowls; Garnish with yogurt and chives.






http://www.justapinch.com/recipe/chefbunyan/bunyans-diabetic-blue-cheese-balls/cheese-appetizer?

Seafood Dip

Seafood Dip

I got this recipe from my cousin’s wife many years ago. It’s been a tradition now in the family for Christmas ever since. Serve chilled and with your favorite crackers.

Ingredients

2 – 4.25 oz. Cans Crab Meat

2 – 4 oz. Cans Tiny Shrimp

1 1/2 – Bottles Chili Sauce

1 1/2 – Bottles Seafood Cocktail Sauce

3 – 8 oz. Tubs of Philadelphia Fat Free Cream Cheese/Softened

1 – Teaspoon Dried Parsley

*Open and drain all 4 cans of Crab Meat and Tiny Shrimp in coriander. After fully drained pour mixture into a large bowl and with a fork gently toss Crab and Shrimp until fully mixed. Set aside.

* Spread softened Philly Cream Cheese on to the bottom of  dish.

*  Take the Crab and Shrimp mixture and layer on top of Philly Cream Cheese.

* Layer the Chili Sauce on top of the Crab/Shrimp mixture.

* Layer the Seafood Cocktail Sauce as the last layer topping.

* Sprinkle Parsley on top.

* Refrigerate for at least 4 hours before serving.

** You can use a Pyrex 8×8 Baking dish or 2 6×6 Hefty or Ziploc square plastic bowls for the recipe.**

I made this recipe with the 2 Ziploc plastic bowl. When making the recipe in the 2 plastic bowls use only one bottle of Chili Sauce and Seafood Cocktail Sauce instead of the 1 1/2 bottles for the 8×8 baking dish. The reason I use the smaller plastic bowls is they are easier to store in the frige than the bigger baking dish.

Cheese Rye Appetizers

Cheese Rye Appetizers

Another appetizer from Simple and Delicious. Good 

appetizer for the upcoming Holidays.

 

“I enjoy serving this hors d’oeuvre at family gatherings. It can be mixed ahead of time, refrigerated, and then spread on bread and baked at the last minute. Even kids like it.” —Joyce Dykstra, Lansing, Illinois

30 ServingsPrep: 20 min. Bake: 10 min./batch

Ingredients

• 2 cups (8 ounces) shredded Swiss cheese
• 1 cup mayonnaise
• 1 can (4-1/4 ounces) chopped ripe olives
• 4 bacon strips, cooked and crumbled
• 1/4 cup chopped green onions
• 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
• 30 slices snack rye bread

Directions

• In a small bowl, combine the first six ingredients. Spread a rounded
• tablespoonful over each slice of bread. Place on an ungreased baking
• sheet. Bake at 450° for 6-8 minutes or until cheese is melted.
• Yield: 2-1/2 dozen.
• 
  

Nutrition Facts: 1 appetizer equals 108 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 160 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.

tasteofhome.com

 

Thai Shrimp Appetizers

Thai Shrimp Appetizers

From Simple and Delicious. 

Looks like a great appetizer for those football weekends!

 

8 ServingsPrep: 15 min. + marinating

Ingredients

• 1/4 cup canola oil
• 2 green onions, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1 teaspoon grated lime peel
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds cooked medium shrimp, peeled and deveined

Directions

• In a large resealable plastic bag, combine the first 10 ingredients.
• Add the shrimp; seal bag and turn to coat. Refrigerate for 30
• minutes. Drain and discard marinade; arrange shrimp on a serving
• plate. Yield: 8 servings.
• 
  

Nutrition Facts: 1/2 cup equals 170 calories, 7 g fat (1 g saturated fat), 172 mg cholesterol, 224 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein.

© Taste of Home 2010