Jennie - O Turkey Recipe of the Week - Turkey Bratwurst with Easy Relish

This week's Jennie - O Turkey Recipe of the Week is a Turkey Bratwurst with Easy Relish. Made with my favorite Brat, JENNIE-O® Lean Turkey Bratwurst. These are so delicious and cook up so perfect! Topped with cucumber, red onion, chopped parsley, and  Italian salad dressing. Get the Grilling Season off the right way with this recipe. Also included is info and a link to the Jennie - O Lean Turkey Bratwurst. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Turkey Bratwurst with Easy Relish
Relish in the accomplishment of making a delicious homemade relish. Ready in under 15 minutes and made with fresh cucumber, red onion and chopped parsley, it tastes great on our lean turkey brats!

INGREDIENTS

1 (19-ounce) package JENNIE-O® Lean Turkey Bratwurst
1 large cucumber, seeded and chopped
¼ cup chopped red onion
1 tablespoon chopped parsley leaves
2 tablespoons Italian salad dressing
5 bratwurst buns

DIRECTIONS
1) Cook bratwursts as specified on the package. Always cook to well-done, 165ºF. as measured by a meat thermometer.
2) In small bowl, combine cucumber, onion, parsley and dressing. Place brats on buns and top with dressing mixture.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 320
Protein 22g
Carbohydrates 26g
Fiber 1g
Sugars 6g
Fat 14g
Cholesterol 75mg
Sodium 920mg
Saturated Fat 4g
https://www.jennieo.com/recipes/312-turkey-bratwurst-with-easy-relish


Jennie - O Lean Turkey Bratwurst
JENNIE-O® Lean Turkey Bratwurst is a juicy, full-flavored bratwurst that’s easy to grill, boil, bake or even stick in a slow cooker with fresh sauerkraut! No matter how you decide to cook it, you’ll be getting the bratwurst taste you crave. Grab a pack today in your grocery store refrigerated section!

* GLUTEN FREE

* 65% LESS FAT THAN REGULAR PORK SAUSAGE
8 19-OZ PACKAGE (1.22 LBS)

NUTRITION INFORMATION
Serving Size 109 g
Calories 170
Calories From Fat 90
Total Fat 10.0 g
Saturated Fat 3.0 g
Trans Fat .0 g
Cholestero l70 mg
Sodium 700 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 2 g
Protein 17 g
Vitamin A 2%
Vitamin C 2%
Iron 6%
Calcium 2%
https://www.jennieo.com/products/74-lean-turkey-bratwurst

Jungle Jim's Weekend of Fire October 1 & 2, 2016

Friday, September 30, 2016 from 6pm – 10pm
Saturday, October 1, 2016 from 11am – 7pm
Sunday, October 2, 2016 from 11am – 4pm

The Oscar Event Center at Jungle Jim’s International Market

5440 Dixie Highway, Fairfield, OH 45014, 513-674-6055

Here’s one wild weekend with hot food and cool entertainment! Lots of great ‘hot’ people (hot food makers, bloggers and chiliheads) come out for samples, fun, contests, prizes, and great crowds to fill The Oscar Event Center at Jungle Jim’s on October 1st and 2nd.

For this weekend only, you can sample and purchase foods from all over the country at our Fiery Food Show! Hot and fiery or mild and meek; you choose your favorites and can buy enough to last. Hot Sauces, BBQ sauces, salsas, rubs and all sorts of spicy foods will be available – and there’s more! In The Arena of Fire, we’ll have wild and wacky contests beginning on Saturday and running hourly until the show ends on Sunday.

Now a 3-day event - that’s right, we’ve added a special Vendor Appreciation Night! - this year’s Weekend of Fire is going to be exceptionally spicy as we look back over 10 years of flavor, sweat, and smiles. Fiery food favorites from the last 10 years will be set up throughout the festival, as vendors from our already storied past come to set up shop so you can try their wickedly hot wares. From hot sauce to BBQ sauce, to rubs, marinades, and everything in between, we’re packing the Oscar Event Center with as much heat as it can handle (and then some).

Feelin’ brave? The Arena of Fire is going to be smokin’ hot as we introduce new contests, bring back a few favorites, and truly turn the heat up as we challenge those who dare to enter the arena with the spiciest creations we can come up with.


http://www.junglejims.com/weekendoffire/
Jungle Jim’s Weekend of Fire
Contact Us • 513.674.6000 • Facebook
www.junglejims.com • www.junglefests.com

One of America's Favorites - Chicago-Style Hot Dog

A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy

Chicago-style hot dog

seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings. The method for cooking the hot dog itself varies depending on the vendor's preference. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as "char-dogs").

The canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not offer ketchup as a condiment.



Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the "Depression Sandwich" reportedly originated by Fluky's in 1929 The founders of Vienna Beef frankfurters—the most common brand served today, first sold at the 1893 World's Columbian Exposition in Chicago—and the proprietors of Fluky's were both Jewish, which may account for the wieners' pork-free, kosher-style character.


The "dragged through the garden" style is heavily promoted by Vienna Beef and Red Hot Chicago, the two most prominent Chicago hot dog manufacturers, but exceptions are common, with vendors adding cucumber slices or lettuce, omitting poppyseeds or celery salt, or using plain relish or a skinless hot dog. Several popular hot dog stands serve a simpler version: a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut french fries, while the historic Superdawg drive-ins notably substitute a pickled tomato for fresh. Many vendors, including Portillo's, offer a Chicago-style dog with cheese sauce, known as a cheese-dog.



Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A less

A char-dog with ends cut cervelat-style

common style is cooked on a charcoal grill and referred to as a "char-dog". Char-dogs are easily identifiable because very often the ends of the dog are sliced in crisscross fashion before cooking, producing a distinctive cervelat-style "curled-x" shape as the dog cooks. Some hot dog stands, such as the Wieners Circle, only serve char-dogs.

The typical beef hot dog weighs 1/8 of a pound or 2 ounces (57 g) and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.

The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen's Mary Ann brand from Alpha Baking Company.



The Chicago area has more hot dog restaurants than McDonald's, Wendy's, and Burger King restaurants combined. A "hot dog stand" in Chicago may serve many other items, including the

Chicago-style hot dog at Portillo's

Maxwell Street Polish, gyros, pork chop and Italian beef sandwiches, corn dogs, tamales, pizza puffs and Italian ice. The restaurants often have unique names, such as The Wieners Circle, Gene & Jude's, Gold Coast Dogs or Mustard's Last Stand; or architectural features, like Superdawg's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team who own the drive-in). One of the most popular vendors of the Chicago-style dog are Chicago's professional sports teams; in fact, those sold at Wrigley Field are affectionately known as "Wrigley Dogs".

Portillo's is the top vendor of this variation of hot dog regionally. After Portillo's, Boz Hot Dogs (aka Bozo's) and Scooby's Red Hots have the most locations and thus also are top vendors of Chicago Style Red Hots.

Condiment of the Week - Relish

A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in

Hot Dog Relish

particular to enhance a staple. In the United States, the word relish is frequently used to describe a single variety of relish —pickle or dill relish, made from finely chopped pickled cucumbers. Such relish is commonly used as a condiment, and is an important ingredient in many varieties of the U.S. version of tartar sauce.

It originated in India and has since become popular throughout the world. Examples are jams, chutneys, and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.




The item generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. It might consist of a single type of vegetable or fruit, or a combination of these. These fruits or vegetables might be coarsely or finely chopped, but generally a relish is not as smooth as a sauce-type condiment, such as ketchup. The overall taste sensation might be sweet or savory, hot or mild, but it is always a strong flavor that complements or adds to the primary food item with which it is served.

Relish probably came about from the need to preserve vegetables in the winter. In India (where the preparation originated from), this generally includes either vegetables, herbs or fruits.

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Two variants of this are hamburger relish (pickle relish in a ketchup base or sauce) and hotdog relish (pickle relish in a mustard base or sauce). Other readily available commercial relishes in the United States include corn (maize) relish. Heinz, Vlasic, and Claussen are well known in the United States as producers of pickled cucumbers and pickle relishes.

A notable relish is the Gentleman's Relish, which was invented in 1828 by John Osborn and contains

Red pepper relish

spiced anchovy. It is traditionally spread sparingly atop unsalted butter on toast.

Within North America, relish is much more commonly used in Canada and Alaska than in the contiguous United States on food items such as hamburgers or hot dogs. One exception is in the Chicago area, where bright green sweet pickle relish adorns hot dogs when "everything" is the order on the dog. American-based fast food chains do not normally put relish on hamburgers even at their locations in Canada and Alaska, whereas Canadian fast food chains (such as Harvey's) do have it as a regular option just like ketchup, mustard, etc. American-based fast food chains use regular pickles to a greater extent. If it is offered as an option at Canadian locations of American-based fast food restaurants (e.g. Wendy's), it is generally offered in individually portioned packets rather than added atop the burger. Restaurants, fast food franchises and sports stadiums in Canada prominently offer relish as a topping on hamburgers and hot dogs along with ketchup and mustard, whereas this is less common in most of the United States (although there is variation within the United States).

Jennie - O Turkey Recipe of the Week - Leftover Cranberry Relish Salad

This week's Jennie - O Turkey Recipe of the Week is Leftover Cranberry Relish Salad. Another excellent side dish from the Jennie - O website that will be perfect for those Thanksgiving leftovers! Check the Jennie O website for all your upcoming Holiday recipe ideas.    http://www.jennieo.com/


Leftover Cranberry Relish Salad

Ingredients
6 cups torn bibb lettuce leaves
1 avocado, sliced
2 ounces goat cheese, crumbled
¾ cup cranberry relish
¼ cup toasted pistachios
salt and pepper, if desired
Directions
In large bowl add lettuce, avocado and goat cheese. Top with relish and pistachios. Season with salt and freshly ground pepper, if desired. Serve immediately.

Nutritional Information

Calories 160 Fat 8g
Protein 4g Cholesterol 5mg
Carbohydrates 21g Sodium 50mg
Fiber 3g Saturated Fat 2g
Sugars 1g

http://www.jennieo.com/recipes/1033-Leftover-Cranberry-Relish-Salad

What to Eat at a BBQ and Worst BBQ Dishes to Avoid

With the 4th of July weekend almost here, eat healthy - What to Eat at a BBQ and Worst BBQ Dishes to Avoid. From EatingWell website. Not only do they have a fantastic website but they also have EatingWell Magazine, I've been a subscriber for 4 years now. It's always full of delicious and healthy recipes.     http://www.eatingwell.com/


What to Eat at a BBQ and Worst BBQ Dishes to Avoid

Find out what BBQ dishes to eat at your next cookout and which BBQ foods to skip.
I love the traditional BBQ foods of summer: burgers and dogs, creamy salads, yummy desserts. While BBQ foods tend not to be the stuff that’s going to win any nutrition awards, you can partake and still walk away with your shorts buttoned. It just means making the right choices—and, no, you don’t have to limit yourself to the corn on the cob and watermelon. Just skip (most of) the worst BBQ dishes; the best ones are often just as satisfying.


Bad BBQ Dish: A Cheeseburger
A quarter-pound beef burger with a slice of cheese will set you back 510 calories (26 grams of fat). Skipping the cheese will save you about 100 calories. But if you love a good burger, go for it. It’s an excellent source of iron......


Better BBQ Dish: Hot Dog
A hot dog is lower in calories than you might think. Enjoy one on a roll with your favorite toppings (with lower-cal toppings like mustard, relish or just a little ketchup) and you’ll come out around 300 calories, 17 g fat.....



Click the link below to see all the; What to Eat at a BBQ and Worst BBQ Dishes to Avoid

http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/the_healthiest_foods_to_eat_at_a_bbq

Wild idea Buffalo Recipe of the Week - Cilantro Skirt Steaks with Roasted Corn Relish

This week's Wild idea Buffalo Recipe of the Week is Cilantro Skirt Steaks with Roasted Corn Relish. If you've never tried the Wild Idea Buffalo Cilantro Skirt Steaks you are in for a treat, the most delicious Skirt Steak I've ever had! It's another great recipe from Jill O'Brien of Wild Idea Buffalo. http://wildideabuffalo.com/



Cilantro Skirt Steaks with Roasted Corn Relish


Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut –  making it a great, go to dinner item when time is tight. Add a quick sauté  of Roasted Corn Relish and grilled potatoes and dinner is served!



Cilantro Skirt Steaks with Roasted Corn Relish (serves 4)
This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor.



Ingredients:
1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak
4 – cups Roasted Corn Relish
Halved cherry tomatoes


Preparation:
1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade.
2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals.
3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling.
4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing.
5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish.  Garnish with halved tomatoes. Pass remaining relish with meal.



Roasted Corn Relish Ingredients:
3 – cups fresh corn kernels, about 4 ears of corn
2 – tablespoons olive oil
1 – red onion, diced
1 – red bell pepper, diced
1 – jalapeno pepper, diced
3 – garlic cloves, minced
2 – teaspoons cumin
1 – teaspoon coriander
2 – limes, juiced, about ¼ cup
¼ cup cilantro, chopped
1 – teaspoon salt


Preparation:
1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly blackened, about 4 minutes.
2) Transfer roasted corn into a bowl.
3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally.
4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate.
5) Season with salt, adjusting to taste.
Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips.


http://wildideabuffalo.com/2014/cilantro-skirt-steaks-with-roasted-corn-relish/

16 oz. Cilantro Lime Skirt Steak

With so much summer fun to be had, Jill's favorite go to, ready to grill, pre-marinated steak is the Cilantro Lime Skirt Steak. The fresh citrus flavors compliment the meats rich sweetness. Perfect for a simple summer meal.


http://buy.wildideabuffalo.com/collections/pre-marinated-steaks/products/cilantro-lime-skirt-steak

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

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





Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce

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



Stuffing Ingredients:

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


Directions:

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




For Chilies:

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

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

Directions;

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




Black Bean Gravy

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

Ingredients:

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

Directions:

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




Tomatillo Sauce

Ingredients:

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


Directions:

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

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

* Nice acidity and mineral tones for spicy foods.


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

Cranberry Diabetic Recipes

Upside Down Cranberry Cake
Great cake recipes for diabetics are often hard to find, so we are happy we found this one. For some reason, an upside down cake does not get a lot of attention. People just don't seem to make it. Too bad. This cake recipe for diabetics is simply amazing. We hope you agree.

Cake Ingedients

Ingredients     Amount
Stevia Powder     2 tbs
Sour Cream, Fat Free     8 oz.
Salt     Pinch (0.25 tsp)
Butter, unsalted, light     1/2 Cup
Baking Powder     2 tsp
Eggs     2
Flour     2.5 Cups
Vanilla Extract     1 tsp
Fat Free Milk     1/2 Cup
Lemon Juice     0.5 tsp
Flour     1.5 Cups

Filling Ingredients

Ingredients     Amount
Brown Sugar     1/2 cup
Cranberries     1 Cups
Butter, unsalted, light     5 tbs
Cinnamon     1 tsp

Nutritional Information
Calories     206
Total Fat     11g
Saturated Fat     7g
Cholesterol     58mg
Sodium     87mg
Total Carbohydrates     22g
Dietary Fiber     1g
Sugars     7g
Protein     4g

http://www.diabeteswellbeing.com/cake-recipes-for-diabetics.html




Cranberry-Orange Relish

Ingredients

    * 1 bag (12 oz.) cranberries
    * 1 navel orange with peel, diced fine (remove any seeds)
    * 1-1/2 cups water
    * 1/4 teaspoon ground cinnamon
    * Sugar substitute equal to 1-1/2 cups sugar (ie: 36 packets of equal). or more to taste

Directions

   1. Simmer the cranberries and orange with water in a covered saucepan for 1 hour. Cool, and stir in cinnamon and sugar substitute. Refrigerate for up to 1 week or freeze in 1-cup containers.

Nutritional Information (Per Serving)
Calories:    25
Protein:    .29 g
Sodium:     9 mg
Cholesterol:    0 mg
Fat:     0.1 g
Carbohydrates:     6.4 g
Exchanges:     1/2 Fruit

Source: Deliciously Healthy Favorite Foods Cookbook
Author: Suzi Castle

http://diabeticgourmet.com/recipes/html/214.shtml