Kitchen Hint of the Day!

Cooking shellfish at home can be a lot of fun, (not to mention, delicious), so don't be intimidated by the task of opening the shells! First, wash the shells thoroughly. Hold the clam or oyster in your palm and slip the tip of an oyster or butter knife between the upper and lower shells. Run the knife around the edge of the shell and pry until you hear a pop at the hinge. Loosen the clam or oyster and remove any shell fragments.

Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/...

Today's Menu: Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/ Potato Pancakes

I haven't had a Turkey Burger in quite some time. Yesterday while at the store I picked some ingredients I needed and tonight for dinner, Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/ Potato Pancakes.



It would have been nice to be able to fire up the outside grill for the burger but due to snow and cold I had to pan fry it. I used Canola Oil to fry it and fried it about 4 minutes per side. To make the burger you'll need; 1/2 Cup Kikkoman Less Sodium Teriyaki Marinade and Sauce, divided, 1 Dole Pineapple slice (drained reserve 1/4 cup juice), 1/4 lb Honeysuckle White Extra Lean Ground Turkey (99/1), 1/8 tsp fresh Ginger (grated), and 1/4 Cup Panko Bread Crumbs. the original recipe made 4 burgers i broke it down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.



To prepare it just stir together Kikkoman Teriyaki Marinade and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together the turkey, ginger,Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into patties. Fry or Grill pattie, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown. Serve burger on buns with, Roasted Red Pepper Mayonnaise, Cheese and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Roasted Red Pepper Mayonnaise gives it that bang of a taste.


To make the Roasted Red Pepper Mayonnaise you'll need; 1/3 cup Hellman's Light Mayonnaise, 2 tablespoons chopped Roasted Sweet Red Peppers, 1/2 teaspoon grated Lemon peel, and 1/8 teaspoon Sea Salt. Just make this ahead of time and refrigerate it. Mix all the ingredients until completely mixed and store. For a side with my burger I had some of those fantastic Potato Pancakes leftover. I just put them in skillet on medium low and warmed through.  I've left the recipes at the end of the post. For dessert/snack later some Triscut Reduced Fat Crackers with slices of Sargento Reduced Fat Sharp Cheddar Cheese.





Teriyaki Pineapple Turkey Burgers
Ingredients

1/2 Cup Kikkoman Less Sodium Teriyaki Marinade and Sauce, divided
1 Dole Pineapple slice (drained reserve 1/4 cup juice)
1/4 lb Honeysuckle White Extra Lean Ground Turkey (99/1)
1/8 tsp fresh Ginger (grated)
1/4 Cup Panko Bread Crumbs
1 Aunt Millie's Whole Grain Reduced Calorie Hamburger Buns
1 Slice Sargento Ultra Thin Cheddar/Jack Cheese

Directions

Stir together Kikkoman Teriyaki Marinade and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger,Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into pattie.
Fry or Grill pattie, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.




ROASTED RED PEPPER MAYONNAISE


1/3 cup Hellman's Light Mayonnaise
2 tablespoons chopped Roasted Sweet Red Peppers
1/2 teaspoon grated Lemon peel
1/8 teaspoon Sea Salt

 You can make this early and refrigerate it. Just mix all ingredients until well mixed and store in the fridge until needed.

Kitchen Hint of the Day!

The most effective way to get rid of sand and grit from clams is to soak them in water with a bit of cornmeal stirred in. It irritates the clams, and they expel the sand while trying to eliminate the cornmeal.

Leftovers: Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and...

Today’s Menu: Leftovers - Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

Not much happening in the kitchen today but the microwave! It was leftovers for dinner tonight, Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple. Every Mondays are clear the Fridge Day of leftovers around here. The garbage runs early Tuesday mornings so anything not bottled, canned, or sealed is out of there on Monday. Everything warmed up great and tasted as good as the first time. Anyway below is a repost of Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple dinner from the other day, Later!




Woke up to a Winter Wonderland this morning! A fresh 3 ” on the ground and more to come. So what better way to warm up on the inside than a big serving of Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple. With everyone healthy, hibernating, and hungry I prepared a La Choy Creations Sweet & Sour Chicken Dinner Kit, but I substituted Pork for the Chicken.


The dinner kit comes; with 1 can pineapple and red peppers in a sweet & sour sauce, and 1 packet pre-measured long grain rice. I added 1 lb. of boneless Pork Chops (trimmed of fat and cut into 1/2″ pieces), 2 tbsp Canola Oil (for cooking Pork), and 1 1/2 cups water. Boil the rice, fry the Pork in 1 tablespoon of Canola Oil, add your sauces, fix any sides you would like, and serve the Pork on top of the bed of rice. I’ve left the full instructions at the end of the post. It came out delicious! The Sweet &Sour Sauce is just flat out fantastic. It has a perfect blending of spices, pineapple, and red peppers. It makes 5-6 servings and it’s 320 calories and 45 carbs.


I used Boneless Pork Chops, purchased from Walmart, that I trimmed the fat from and then cut into 1/2″ cubes. Along with the Sweet & Sour Pork I added 1 can of Sliced Water Chestnuts with the Pork and Sauce and sides of Dole Diced Pineapple, and boiled Mini Carrots. The Pork was just as good, if not better, than the Chicken. Pork and pineapple are a great combo, but what doesn’t go good with pineapple! I’m hooked on these La Choy Creations Dinners! Excellent and filling dinner! I left the original recipe, with the Chicken, below. For dessert/snack later I made some Hidden Valley Ranch Chip Dip using 1 packet of Hidden Valley Ranch Mix and Daisy Reduced Fat Sour Cream. I used Ruffles Light Fat Free Chips.




La Choy Creations Sweet & Sour Chicken

Ingredients:

1 Sweet & Sour La Choy Dinner Kit
1 Can Sliced Water Chestnuts
1 lb. boneless, skinless chicken breast
2 tablespoons cooking oil, Canola oil
1 1/2 cups water
Any side dishes of your choice

Instructions:

* Bring 1 1/2 cups water to a boil in a small saucepan over high heat. Add Rice. Cover and reduce heat to low and cook 10 minutes or until Rice is tender and water absorbed.

* Cut 1 lb. boneless skinless Chicken into 1/2″ pieces.

* Heat 10 inch non-stick skillet over medium high heat

* Add 2 tablespoons oil to skillet. Add Pork and cook 6 – 7 minutes or until Chicken reaches temperature of 165 * F.

* Add Sauce to Chicken, heat 1 minute or until sauce is warmed. Serve over prepared Rice.

* Serve with your favorite Asian side dish. I with Dole Diced Pineapples and a small package of Mini Carrots
Sweet & Sour Chicken Family Meal

Sweet & Sour Chicken
La Choy Creations™ Sweet & Sour Chicken brings the best of both worlds together: Savory red peppers and juicy, sweet pineapple are coated with a specially seasoned sweet and sour sauce. Simply cook the chicken in the sauce and serve it over prepared rice for an easy way to make a quick meal.

Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 320Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 490mg 20%
Total Carbohydrate 46g 15%
Dietary Fiber 2g 8%
Sugars 13g
Protein 24g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 15%

http://www.lachoy.com/products/family-meals.jsp

One of America's Favorites - Pudding

Christmas pudding

Pudding most often refers to a dessert, but can also be a savory dish.
The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage", referring to encased meats used in Medieval European puddings.


In the United Kingdom and some Commonwealth countries, pudding refers to both savory dishes such as Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding, and rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding and Christmas pudding. The word "pudding" is also used as a synonym for the dessert course.
In the United States and Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant custards, or a mousse, though it may also refer to other types such as bread and rice pudding.

Rice pudding, known as kheer, from India

The original pudding was formed by mixing various ingredients with a grain product or other binder such as butter, flour, cereal, eggs, suet, resulting in a solid mass. These puddings are baked, steamed or boiled.
Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert.
Boiled pudding was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.


Illustrations from Isabella Beeton's Mrs Beeton's Book of Household Management, 1861
Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak and kidney pudding.

Jello Pudding

The second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.
Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly. Kraft Foods, under its gelatin dessert brand Jell-O, is the primary producer of pudding mixes and prepared puddings in North America.
This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain egg-thickened puddings are considered custards and starch-thickened puddings called blancmange.

Pumpkin Pudding

Pumpkin Pudding

Ingredients

1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs or 1/2 cup Egg Beaters ( Equivalent of 2 eggs)
1 tsp. cinnamon
Dash of salt
1 tsp. Pumpkin Pie Spice
1 tsp. vanilla
4 to 5 packets of sugar substitute (Splenda), or to taste
Directions

Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories: 125
Protein: 8 g
Sodium: 140 mg
Cholesterol: 96 mg
Fat: 3 g
Dietary Fiber: 3.5 g
Carbohydrates: 16 g

http://www.diabeticgourmet.com/recipes/html/647.shtml

Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes

Dinner Tonight: Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes

I wanted to try a new recipe for Sunday Dinner and I came across Steak Tips with Peppered Mushroom Gravy. So for dinner I prepared  Steak Tips with Peppered Mushroom Gravy w/ Whole Wheat Noodles and Potato Pancakes. When I first read it sounded delicious, and I was right! Another keeper recipe. The Steak is tender and the Mushroom Gravy is perfect with the Steak and Noodles. I am a Gravy Lover and this makes one good mushroom Gravy! I'll be using this quite often.


The recipe called for Egg Noodles but I replaced that with Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles. Their 100% Whole Grain and 180 calories and 41 carbs. For my Steak Tips I used a Sirloin Steak, I purchased from Walmart, that I trimmed and cut into about 3/4" cubes. Then to prepare it you'll need, along with the Noodles and Sirloin Steak, Pam Cooking Spray, 1 tablespoon Blue Bonnet Light Butter, 1 (8-ounce) package presliced baby bella mushrooms, 1 teaspoon Minced Garlic, 1 tablespoon Low-Sodium Soy Sauce, 3 tablespoons all-purpose Flour, 1 1/2 cups Swanson Fat-Free, Low-Sodium Beef Broth, 1/2 teaspoon Black Pepper, 1/4 teaspoon Sea Salt, 3 fresh Thyme Sprigs, and 1 teaspoon fresh or dried Thyme Leaves (optional).

 To prepare just cook the noodles according to package directions, omitting salt and fat; drain.  While noodles are cooking, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; and cover. Melt the butter in the pan over medium-high heat. Add mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in the soy sauce. Sprinkle flour over the mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs and garnish with thyme leaves, if desired. To serve make a bed in your plate with the noodles and top it off with Steak Tips with Peppered Mushroom Gravy. I also made some Potato Pancakes as a side, more of my Mom's request than anything. I used Manischewitz Reduced Sodium Potato Pancake Mix. Easy to prepare and delicious!! These are great with any meal. Plus for 3 cakes it's only 80 calories and 18 carbs.







Steak Tips with Peppered Mushroom Gravy


Ingredients:


2 cups Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles, uncooked
Pam Cooking Spray
1 pound top Sirloin Steak, cut into 3/4-inch pieces
1 tablespoon Blue Bonnet Light Butter
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon Minced Garlic
1 tablespoon Low-Sodium Soy Sauce
3 tablespoons all-purpose Flour
1 1/2 cups Swanson Fat-Free, Low-Sodium Beef Broth
1/2 teaspoon Black Pepper
1/4 teaspoon Sea Salt
3 fresh Thyme Sprigs
1 teaspoon fresh or dried Thyme Leaves (optional)

Preparation:



1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.




Ronzoni Healthy Harvest 100% Whole Grain Extra Wide Noodles


Whole Grain Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain Wide Noodles are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.



Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: 6

Amount Per Serving

Calories 180 Calories from Fat 5

% Daily Value*

Total Fat 1g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 15mg 1%

Total Carbohydrate 41g 14%

Dietary Fiber 6g 24%

Sugars 0g

Protein 8g

http://ronzonihealthyharvest.newworldpasta.com/pasta_products.cfm?navCatId=9