Healthy Quick Bread Recipes

From the EatingWell website and Magazine its Healthy Quick Bread Recipes. Delicious and Healthy Quick Bread Recipes with recipes including; Low-Carb Blueberry Muffins, Double-Chocolate Pumpkin Bread, and Corn Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Quick Bread Recipes
Find healthy, delicious quick bread recipes including cornbread, soda bread, biscuits and muffins.

Healthier recipes, from the food and nutrition experts at EatingWell.


Low-Carb Blueberry Muffins
Just because you're watching carbs doesn't mean you can't have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week......


Double-Chocolate Pumpkin Bread
Pumpkin bread gets a chocolatey makeover in this healthy recipe that has cocoa powder in the batter and is studded with even more chocolate in the form of melty chips. This easy quick bread is so tasty, it could pass as a dessert........


Corn Muffins
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal........



* Click the link below to get all the Healthy Quick Bread Recipes
http://www.eatingwell.com/recipes/22806/bread/quick-bread/

Chicken and Dumplings and Cornbread!

Dinner Tonight; Chicken and Dumplings and Cornbread




For Breakfast this morning I toasted a Thomas Light 100% Whole Grain English Muffin that I topped with I Can't Believe It's Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Partly

cloudy with rain later in the afternoon, high of 90 degrees. Did a load of laundry and some light house cleaning. Then spent most of the afternoon writing an appeal letter to my insurance over my policy increase and balance of over $7,000. My insurance has been one big screw up! All I can do is wait and see what happens with the Appeal. On top of that I had to go the Dentist, which I can't stand doing. But had no choice I've got a cavity. More on that later. Anyway a real Dinner treat tonight! My Mom is making her melt-in-your mouth Chicken and Dumplings and some Cast Iron Skillet Cornbread.



My Mom is making her Chicken and Dumplings for Dinner Tonight! She used Bisquick Heart Smart Mix for the Dumplings and Amish Chicken Breasts for the Chicken. She first made the Dumplings using a recipe found on Bisquick Boxes. Made those and set them aside until ready to use.










For the Chicken. She boiled the Skinles Chicken Breasts in a pot until they were done adding more water to them twice. After the Chicken was cooked she removed them from the pot and roughly shredded it. Returned it to the pot of Broth or Stew and added the Dumplings, reducing the heat. Cooked the two together uncovered for 10 minutes and then another 12 minutes covered until they were done.







As I said these Dumplings just melt in your mouth! Just incredible flavor with the Chicken being moist and adding it's flavor. I can't have these often, having Diabetes 2, but once in a while is fine!












As the Chicken and Dumplings were cooking I made the Cornbread. I made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every

meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.





Betty Crocker Bisquick Heart Smart Pancake and Baking Mix

Betty Crocker Bisquick Low Fat Pancake & Baking Mix Heart Smart 40.0 oz Box. Diets low in saturated fat and cholesterol may reduce the risk of heart disease. Bisquick Heart Smart is low in fat, low in saturated fat and naturally cholesterol free. Excellent Source of Calcium; Fat Free; Naturally Cholesterol Free; Kosher.

* Pancake mix makes fluffy, mouth-watering pancakes, waffles, and more
* Quick and easy breakfast; just add water and pour onto griddle
* Easy to personalize with fruits, nuts or chocolate chips
* Stock up your pantry with an easy and delicious breakfast option for everyone
* The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it - Betty Crocker 

One of America's Favorites - Burgoo

Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.


Traditional burgoo was made using whatever meats and vegetables were available—typically,

Kentucky burgoo served with mashed potatoes

venison, squirrel, opossum, raccoon or game birds, and was often associated with autumn and the harvest season. Today, local barbecue restaurants use a specific meat in their recipes, usually pork, chicken, or mutton, which, along with the spices used, creates a flavor unique to each restaurant.

A typical burgoo is a combination of meats: pork, chicken, mutton or beef, often hickory-smoked, but other meats are seen occasionally; and vegetables, such as lima beans, corn, okra, tomatoes, cabbage and potatoes. Typically, since burgoo is a slow-cooked dish, the starch from the added vegetables results in thickening of the stew. However, a thickening agent, such as cornmeal, ground beans, whole wheat, or potato starch can be used when cooked in a non-traditional way. In addition, soup bones can be added for taste and thickening.

The ingredients are combined in order of cooking time required, with meat first, vegetables next, and thickening agents as necessary. A good burgoo is said to be able to have a spoon stand up in it. Cider vinegar, hot sauce, Worcestershire sauce, or chili powder are common condiments.



Cooking burgoo in Kentucky often serves as a communal effort and social event, in which each attendee brings one or more ingredients. In Kentucky and surrounding states such as Indiana, burgoo is often used for fund-raising for schools. This kind of event has been claimed to have been invented by the family of Ollie Beard, a former Major League Baseball player.

In Brighton, Illinois, a local traditional burgoo is prepared and served annually at the village's summer festival, the Betsy Ann Picnic. Franklin, Illinois self identifies as the Burgoo Capital of the World;[citation needed] they have an annual burgoo cookout over July 3 and July 4. Burgoo events are also held in Cass County, Illinois in the towns of Chandlerville and Arenzville. Arenzville claims to be the home of the world's best burgoo.

Several cities have claimed to be the burgoo capital of the world such as Franklin, Illinois, Lawrenceburg, Kentucky, and Owensboro, Kentucky.

NATIONAL CORNBREAD FESTIVAL April 28th and 29th SOUTH PITTSBURG, TN

SOUTH PITTSBURG, TN ¬- This year on April 28th and 29th, over 25,000 festival-goers from

throughout the southeast gather here to enjoy the sights, sounds and tastes of the 22nd Annual National Cornbread Festival.  Located 30 miles west of Chattanooga, TN, this quaint southern town hosts a celebration of cornbread, often considered the cornerstone of southern cuisine. Be sure to check out this year’s schedule of events, line up of musical artist, and craft and food vendors. We’ll see you there!

The National Cornbread Festival is a weekend-long celebration of cornbread and many cornbread related activities for adults and kids. You’ll find us in the quaint town of South Pittsburg, Tennessee every year during the last full weekend in April.

COME AND ENJOY:
* National Lodge® Cast Iron Cornbread Cook-off
* Cornbread Alley (sample various cornbread recipes)
* Live music throughout the festival
* Arts and Crafts from area vendors
* Tours of the Lodge Cast Iron Foundry
* Cornbread 5K Race
* Tours of historic South Pittsburg
* Classic Car Cruise-In
* Cornbread Eating Contests
Play games, ride carnival rides, and enjoy wandering through the booths that line the streets of historic South Pittsburg. Enjoy cornbread, handmade arts and crafts. Taste Southern, artisan treats like honey, fudge, and rock candies. The festival is packed with great family fun – including a Kid’s Corner with games, face painting, and inflatables!

http://nationalcornbread.com/

3 Bean Turkey Chili w/ Johnny Cakes

Dinner Tonight: 3 Bean Turkey Chili w/ Johnny Cakes




For Breakfast this morning I Scrambled some Egg Beater’s Egg Whites seasoning it with Lite Salt, Ground Black Pepper, and a dash of Ortega Smoky Chipotle Taco Sauce. I like using the Smoky Chipotle whenever I can, nice heat and a lot of flavor. Then I heated up a few slices of Boar’s Head Sweet Sliced Ham and toasted a Healthy Life Whole Grain English Muffin. Loaded the Egg Whites, Ham, and a slice of Sargento Reduced Calorie Swiss Cheese on to the English Muffin and I had a delicious Breakfast Sandwich to start this day! Also had the morning cup of Bigelow Decaf Green Tea. It was house cleaning day today, vacuumed and dusted. After Lunch went over to the rehab center to spend some time with Dad. He seems to be getting stronger and he's working hard in therapy. Just don't know if he'll be strong enough to return home, sure hope so. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.




It's been a long time since I've felt a wind as cold as yesterday's was, stayed in the teens all day! It was windy all day and the wind was so cold it would take your breath away! Not as windy today and
a high in the 40's. But these cold days make me want to have Chili, nothing better than Chili! And I’m ready for some Chili! You can use Jennie – O Extra Lean Ground Turkey Breast or Wild Idea Ground Buffalo. Either version turns out great! I had 2 containers left in the freezer that I sat in the fridge overnight to thaw. So its my 3 Bean Turkey Chili and I made some Johnny Cakes. For Dessert later a bowl of Dole Sliced Peaches. Below I've left a post that has the ingredients and full recipe for both the 3 Bean Turkey Chili and Johnny Cakes. Enjoy!


To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s

Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it and it turns out delicious.




First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible,
just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.







I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. I then added
the Beans to the Crock Pot. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the seasonings and Tomato Paste, stirring often. When the Turkey has browned I add from the skillet to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post.




Then sit back and enjoy the aroma that usually starts after an hour or so of simmering! I love a thick
Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. Also a side of Johnny Cakes, recipe below.







To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray,

1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Dr. Pepper to go with my Dinner.I forgot, did I tell you how much I love this Chili!






3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.
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Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

3 Bean Turkey Chili w/ Johnny Cakes

Dinner Tonight: 3 Bean Turkey Chili w/ Johnny Cakes




For Breakfast this chilly morning I Scrambled some Egg Beater's Egg Whites seasoning it with Lite Salt, Ground Black Pepper, and a dash of Ortega Smoky Chipotle Taco Sauce. I like using the Smoky

Chipotle whenever I can, nice heat and a lot of flavor. Then I heated up a few slices of Boar's Head Sweet Sliced Ham and toasted a Healthy Life Whole Grain English Muffin. Loaded the Egg Whites, Ham, and a slice of Sargento Reduced Calorie Swiss Cheese on to the English Muffin and I had a delicious Breakfast Sandwich! Also had a cup of Bigelow Decaf Green Tea. Went out to get the morning papers and it was snowing pretty good out there. I salted the driveway, which is on a hill, last night before I went to bed. Which helped somewhat.  Not long after Breakfast I got the Crock Pot ready and put my Chili on. Which is tonight's Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.  




Picked a perfect day to make Chili, our first snow of the Winter is falling. They call for 2-3 inches, what better on a Winter's Day than Chili! And I’m ready for some Chili! You can use Jennie – O Extra Lean Ground Turkey Breast or Wild Idea Ground Buffalo. Either version turns out great! I had none left of the last batch in the freezer so it was time for a new batch!







To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium

Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it and it turns out delicious.

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.







I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. I then added

the Beans to the Crock Pot. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the seasonings and Tomato Paste, stirring often. When the Turkey has browned I add from the skillet to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post.




Then sit back and enjoy the aroma that usually starts after an hour or so of simmering! I love a thick

Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. Also a side of Johnny Cakes, recipe below. .










To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self

Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Dr. Pepper to go with my Dinner. For dessert later a slice of the Hill and Valley Sugar Free Angel Food Cake, purchased at Meijer, topped with Cool Whip Free.




3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

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Whole-Grain Recipes for a Flat Stomach

From the EatingWell website, its all about eating healthy - Whole-Grain Recipes for a Flat Stomach. Recipes including; Whole-Grain Cornbread and Red Rice Salad with Peaches & Cucumber. You can see them all at the EatingWell website.    http://www.eatingwell.com/

Whole-Grain Recipes for a Flat Stomach

Eat these delicious whole-grain recipes to help whittle your waistline and lose weight.

You don’t have to banish carbs if you're watching your figure. Research shows that healthy carbs, like the whole grains featured in these recipes, can help reduce your total body fat and even help specifically reduce abdominal fat. Plus, all of these recipes are low in calories to help you meet your overall weight-loss goals. So enjoy delicious recipes including fried rice, granola and soups, all while sticking to your diet and helping flatten your stomach.



Red Rice Salad with Peaches & Cucumber
Sweet peaches or nectarines, lemon and a kiss of ginger and chile sparkle against chewy red rice in this rice salad recipe. Bhutanese red rice has a delicate flavor and cooks in 20 minutes. Look for it near other whole-grain rice in natural-foods stores. Can’t find Bhutanese rice? Use another red rice or brown rice and adjust the cooking time.....


Feta & Spinach Couscous Patties
Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.


Whole-Grain Cornbread
Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients.



* Click the link below to get all the Whole-Grain Recipes for a Flat Stomach

http://www.eatingwell.com/recipes_menus/recipe_slideshows/whole_grain_recipes_for_a_flat_stomach

Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and….

Dinner Tonight: Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and Cornbread





I had an early Breakfast of a couple of toasted Eggo's Waffles. Then I had an early appointment back to the dermatologist to remove a mole that changing shape and color. First one I've had removed in a couple of years I think. Now the worst part waiting for biop to come back! Hopefully good results. Lot of rain today and a bit cooler out. But it looks as though Spring and warm temperatures are here for good! Did some house cleaning, vacuumed and dusted. For dinner tonight it's Fried Okeechobee Crappie w/ Hash Browns, Cut Green Beans, and Cornbread.

I'm down to one of my last few bags of Lake Okeechobee Crappie in the freezer. My Aunt sold her

place down on Lake Okeechobee so I probably won't be having Crappie once this batch is gone. So I laid one bag in the fridge overnight to thaw. To start I rinsed the fillets off in cold water and patted dry with a paper towel. I then seasoned them a bit of Sea Salt and then rolled them in Zatarain’s Crispy Southern Fish Fri Breading Mix. Pan fried them in Extra Virgin Olive Oil about 3 minutes per side. As always they came out Golden Brown and delicious! It’s hard to even describe how much I love eating Crappie, especially the Lake Okeechobee Crappie.







To go with the Crappie I prepared some Hash Browns, Potatoes are always perfect with Fish. As always I use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. Then I heated up a can of Del Monte Cut Green Beans, Green Beans go well with any meal as far as I’m concerned. Green Beans was my favorite Vegetable growing up even.




I also baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat

every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Double Chocolate Pudding.







Zatarain’s Crispy Southern Fish Fri

The secret of authentic Southern style fried fish is the crispy combination of cornmeal, corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.

Amount Per Serving % Daily Value

Calories: 60
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 630mg 26%
Total Carb: 12g 4%
Dietary Fiber: 0 0%
Sugar: 0g
Protein: 1g
Vitamin A: 2%
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Crispy-Southern-Fish-Fri.aspx

Crock Pot 3 Bean Buffalo Chili w/ Cornbread

Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Cornbread





For breakfast I reheated some leftover Pioneer Peppered White Gravy and toasted a couple of slices of Healthy Life Whole Grain Bread, love gravy on everything! It was another night of heavy rain that continued through the day. One of those rainy days to stay in and kick back. Which is what I did for most of the day, I'm in a huge Slug Mode. For dinner tonight I wanted a major comfort food so tonight it's Crock Pot 3 Bean Buffalo Chili w/ Cornbread.







I got my last container of my Crock Pot 3 Bean Buffalo Chili out of the freezer and let it thaw overnight in the fridge. Which also means I'll be making another batch before too long! I'll leave full details on how to make it.


It’s loaded with nothing but good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is

the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Red Beans), 1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!).



To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large skillet

sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.








Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined

with all those spices and beans, it’s just hard to beat! This may have been my best batch of Chili yet, You can serve it many ways; in a bowl or mug and
top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.







 Crock Pot 3 Bean Buffalo Chili
Ingredients:

2 lb. Wild Idea Ground Buffalo

2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped

4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

The Sunday Pizza - Turkey Taco Pizza Pie

For this week's Sunday Pizza it's a Turkey Taco Pizza Pie. This one uses JENNIE-O® Lean Ground Turkey along with Peppers, Tomatoes, Corn among the ingredients. And the Pie is Cornbread! Just bake the Cornbread and spread your ingredients on top, Pizza Pie is served! You can find this recipe along with many other healthy and delicious recipes on the Jennie - O website.    http://www.jennieo.com/


Turkey Taco Pizza Pie

Ingredients
1 (20-ounce) package JENNIE-O® Lean Ground Turkey

1 onion, chopped
1 small green pepper, chopped
1 (14-ounce) can diced tomatoes
1 (14-ounce) can whole kernel corn, drained
1 (6-ounce) can ripe olives, sliced
1 cup salsa
1 (8-ounce) package cornbread muffin mix
2 cups shredded taco cheese, divided
shredded lettuce, sour cream and taco sauce, if desired


Directions
1 - Heat oven to 400°F. Cook turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add onion, green pepper, tomatoes, corn, olives and salsa. Bring to boil, stirring occasionally. Cover and simmer 15 to 20 minutes. While simmering, prepare cornbread muffin mix as specified on the package. Spread batter into greased deep dish pizza pan. Bake 8 to 10 minutes or until lightly browned.

2 - Remove cornbread from oven, sprinkle with 1 cup cheese. Spread turkey mixture on top of cheese, then top turkey mixture with remaining 1 cup of cheese. Bake 4 to 5 minutes or until cheese is melted. Serve with shredded lettuce, sour cream and taco sauce, if desired.
* Always cook to an internal temperature of 165°F.


Nutritional Information

Calories 350 Fat 14g
Protein 30g Cholesterol 80mg
Carbohydrates 24g Sodium 990mg
Fiber 4g Saturated Fat 4.5g
Sugars 8g

http://www.jennieo.com/recipes/378-Turkey-Taco-Pizza-Pie

Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread

Dinner Tonight: Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread




Wow, had to turn the heat on this morning it was a bit chilly. I think it was about 32 degrees and still a cold wind all day but sunny. Breakfast, workout, and a shower and out the door. ran an errand for Mom and I was close to a nearby Meijer so I stopped in there to grab a few of their sale items and back home for the day. Day 5 of the "Freezer Meals Week". Tonight I'm using Butterball Hardwood Smoked Turkey Sausage I had in the freezer and I laid it in the fridge to thaw overnight. Tonight it's Red Beans and Rice w/ Hardwood Smoked Turkey Sausage and Cornbread.

I started by preparing the Turkey Sausage. I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it in to bite size pieces. Using a medium size skillet that I sprayed it with Pam cooking Spray, also added a 1/2 tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausage pieces. I cooked them about 12 minutes, stirring them frequently. When done removed the skillet from the heat and set aside, I'll be using the same skillet for my Grandma Maud’s Red Beans and Rice.

I prepared some of Grandma Maud’s Red Beans and Rice, first time in a while since I’ve prepared this. Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. As the Red Bean's and Rice was finishing I added the Smoked Turkey Sausage slices, stirring in till well mixed. The Smoked Turkey Sausage paired with Red Beans and Rice is a perfect pairing! Nice heat, Smokey Flavor, and just flat-out delicious! Full instructions and site link for Grandma Maud’s Red Beans and Rice is at the end of the post.




I also made a small Cast iron Skillet of Cornbread. As always I used Martha White Corn Meal Mix, something I think I could eat every meal. I like a nice fresh and hot slice with Butter on it. When I make this I just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. What a dinner tonight! For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.




Gramdma Maud’s Bean Meals Red Beans and Rice

Authentic southern Cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.

Nutrition Facts
Serving Size 1/4 cup (29 g)

Per Serving % Daily Value*
Calories 100
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 470mg 20%
Carbohydrates 20.0g 7%
Dietary Fiber 4.0g 16%
Sugars 2.0g
Protein 5.0g

http://www.grandmamauds.com/index.html



Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes

great.


Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.



Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7


Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, 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.

Maize Dishes - Cornbread

Skillet cornbread

Native Americans were using ground corn (maize) for food thousands of years[vague] before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a "cornerstone" of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas). This ancient Native American technology has been named nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)







Types of cornbread

Cornbread, prepared as a muffin

Cornbread is a popular item in soul food enjoyed by many people for its texture and aroma. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbread is mushy, chewier and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.

Baked cornbread
Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In parts of the southern and southwestern United States, cornbread, accompanied by pinto beans, has been a common lunch for many people. It is still a common side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys.

In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts flour or no flour, with northern cornbread being sweeter and more cakelike. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used. Cornbread is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese.

Skillet-fried or skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container in which it is cooked) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and is usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.

A slightly different variety, cooked in a simple baking dish, is associated with northern U.S. cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version. In the border states and parts of the Upper South, a cross between the two traditions is known as "light cornbread."

Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.


Corn pone
Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and baked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, Crisco (shortening), or cooking oil. Corn pones have been a staple of Southern U.S. cuisine, and have been discussed by many American writers, including Mark Twain.

In the Appalachian Mountains, cornbread baked in a round iron skillet, or in a cake pan of any shape, is still referred to as a "pone" of cornbread (as opposed to "hoe cakes," the term for cornbread fried in pancake style); and when biscuit dough (i.e., "biscuits" in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits, this is called a "biscuit pone."

The term "corn pone" is sometimes used derogatorily to refer to one who possesses certain rural, unsophisticated peculiarities ("he's a corn pone"), or as an adjective to describe particular rural, folksy or "hick" characteristics (e.g., "corn pone" humor). This pejorative term often is directed at persons from rural areas of the southern and midwestern US. A character in the Lil' Abner comic strip, General Jubilation T Cornpone, was a mythical Civil War general from Dogpatch known for his retreats and imputed cowardice. President John F. Kennedy's staffers, who were mostly Northeastern Ivy League elites, openly mocked Texan Vice President Lyndon B. Johnson's rural speech patterns, referring to Johnson behind his back as 'Uncle Cornpone' or 'Rufus Cornpone'.

Home baked cornbread made with blue cornmeal

Hot water cornbread
Cooked on a range top, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4" diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Johnnycakes
Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.

Hushpuppies
A thicker buttermilk-based batter that is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside.

Kitchen Hint of the Day!

Here's one I never heard of before, sent in by Tara!


For more flavorful cornbread, save the unpopped kernels from popcorn and grind them in a coffee grinder until they are medium-fine in texture.

Use the ground kernels to replace the same amount of plain cornmeal in your cornbread recipe. Mix and bake as usual. The ground kernels give the cornbread a stronger corn flavor.

"Meatless Monday" Recipe of the Week - Roasted Squash Cornbread

Here's a great idea for the Vegetarian Thanksgiving Dinner, Roasted Squash Cornbread. Another good one from one of my sites, PBS. You can this recipe and many, many, others on their website.   http://www.pbs.org/food/



Roasted Squash Cornbread
Make this roasted squash cornbread recipe for a golden Fall dish.

Ingredients
1 1/2 cup organic cornmeal, preferably stone ground
1 1/2 cup unbleached white flour (or gluten-free flour mix)
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt (3/4 tsp if using salted butter)
1 cup pureed roasted winter squash (Recommend buttercup, but delicate, butternut, and acorn will also work)
1/3 cup maple syrup
1 cup milk
1/2 cup yogurt
1/4 cup melted butter (plus 1 Tbsp for greasing the pan)
1/4 cup sunflower oil
2 eggs


Directions
Preheat the oven to 400 F and using a full tablespoon of butter, grease an 8 x 11 baking pan with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.

Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together.

To make roasted squash, cut a squash of your choice in half, scoop out the seeds, and roast it cut-sides facing down on an oiled baking sheet at 400F for about 45 minutes or until soft. Let it cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not over mix.

Pour the batter into a greased 8 x 11 baking pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.
Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm!



http://www.pbs.org/food/recipes/roasted-squash-cornbread/

Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

Autumn is in full swing here in west Chester. The trees are turning and the air is crisp and cool. I love the fall, my favorite time of the year! I got in the closet and moved up my flannel shirts and fleece sweat shirts, time to get comfortable! So for dinner tonight I wanted a hot and hearty meal tonight so what better than my Crock Pot 3 Bean Buffalo Chili! absolutely love this stuff! I've even got Mom hooked on this Chili now.








I've been wanting some of this Chili for quite sometime now. I usually have a few containers in the freezer but have been out of it for a while now, too long. It’s loaded with nothing bu good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.

Then you have yourself some good, comfort food Chili! With the sweetness of the Buffalo combined with all those spices, it's just hard to beat! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made the Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





Crock Pot 3 Bean Buffalo Chili

Ingredients:

2 lb. Ground Wild Idea Ground Buffalo3-bean-buffalo-chili-001
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).



*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Wild Idea Buffalo Ground Round, 99% Lean

We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

http://wildideabuffalo.com/