38TH ANNUAL Taste of Cincinnati - May 28-30.

38TH ANNUAL
The Nation's Longest Running Free Culinary Festival

2016
May
28-30
5TH STREET DOWNTOWN CINCINNATI, OHIO

Taste of Cincinnati is held every Memorial Day weekend in downtown Cincinnati by the Corporate and Community Events division of the Cincinnati USA Regional Chamber. Started in 1979, it is now the nation's longest running culinary arts festival.

Taste of Cincinnati started as a one-day fest in Piatt Park, then known as Garfield Park, with approximately 5,000 attending the first event. The event expanded to two days in 1981, and in 1988 expanded to three days and moved to Central Parkway. Taste of Cincinnati was the brainchild of Karen Maier, vice president of marketing for Frisch’s Restaurants Inc. Maier cooked up the idea after reading about Taste of the Big Apple in the Nation’s Restaurant News, an industry trade publication.

In 2007, the event was moved to Fifth Street to spotlight the $42-million renovation of Fountain Square and its underground parking garage, and to bring the event closer to Downtown's cluster of hotels, such as The Cincinnatian Hotel, the Garfield Suites Hotel, the Hilton Cincinnati Netherland Plaza, the Hyatt Regency Cincinnati, the Millennium Hotel Cincinnati, The Terrace Hotel and the Westin Hotel Cincinnati.

Approximately 500,000 now attend the annual food extravaganza, making Taste one of the nation's

largest street festivals. Taste of Cincinnati was named Food Event of the Year for 1997 by Events Business News, the recognized authority of the special events business in the United States, selecting it out of 40,000 special events across the nation.

Taste of Cincinnati features more than 40 fine restaurants serving up delicious and delectable menu items. In the weeks leading up to Taste each year, menu items are previewed and judged for prestigious Best of Taste Awards.

Taste of Cincinnati is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event.

http://www.tasteofcincinnati.com/

Wild Idea Buffalo Recipe of the Week - Buffalo Pastrami "Reuben" Sandwich

This week's Wild Idea Buffalo Recipe of the Week is a Buffalo Pastrami "Reuben" Sandwich. Thus one is made with the delicious Wild Idea Buffalo Pastrami. Topped with Sauerkraut and Irish Cheddar Cheese. Then served on Pumpernickel Bread and a bowl of Potato Soup! You can find this recipe and purchase the Buffalo Pastrami all at the Wild Idea Buffalo website.       http://wildideabuffalo.com/


Buffalo Pastrami "Reuben" Sandwich

The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce
Preparation:
1 - On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 - Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 - Remove from pan and cover to keep warm.
4 - Spread butter on one side of the bread and grill bread until golden brown.
5 - Stack  meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

Ingredients:

*Rueben Sauce

 1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper
Preparation:
1 - Place all ingredients in food processor and puree.
2 - Season with slat & pepper to taste.

http://wildideabuffalo.com/blogs/recipes?page=8

Low-Calorie Salads and Side Dishes Perfect for Potlucks

From the EatingWell website its Low-Calorie Salads and Side Dishes Perfect for Potlucks. The EatingWell website is loaded with delicious and healthy recipes like these, so enjoy!   http://www.eatingwell.com/

Low-Calorie Salads and Side Dishes Perfect for Potlucks

Enjoy lighter versions of your favorite salads and sides.

Bringing a healthy dish to a party ensures that you'll have something to eat you can feel good about (and so will everyone else). We've got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you'll be sure to wow everyone's taste buds.



Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill......


Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme.....


Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.....



* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks

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

Kitchen Hint of the Day!

Order in, Eggs Sunnyside Up!.....

Make an ideal sunny-side egg by covering your pan with a lid and letting the steam cook your egg. No flipping required, just season and serve.

Turkey Frank Cincinnati Style Cheese Coneys

Dinner Tonight: Turkey Frank Cincinnati Style Cheese Coneys

Had a quick and light Breakfast about 6:00 this morning and had to go over to the hospital and get Dad checked in, they were going to give a blood transfusion this morning. His blood pressure kept
dropping overnight. It seems some of the medications they had him on was causing it! It seems they cure one thing and create another problem. Beautiful day out there today, sunny with low humidity and a high around 82 degrees! Back home I caught up on some sleep, I had a very tough night dealing with Phantom Pains. Sure wish they would come up with a cure for this! It's so painful at times. But not much to do about it but ride it out until it stops. So for dinner tonight I prepared Turkey Frank Cincinnati Style Cheese Coneys.


I used Ball Park Smoked White Meat Turkey Franks, excellent Turkey Frank! I boiled them, it took about 5 minutes and they were ready, plump, and delicious. I opened up a can of Skyline Original

Chili and heated that up for my Chili Topping. I served everything on a Aunt Millie’s Reduced Calorie Hot Dog Buns. Then topped it with the Chili, French’s Yellow Mustard, and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Put it altogether and you have a prime example of the World Famous Cincinnati Style Cheese Coney! Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, which is a common way to have them here in the Cincinnati area. We love our Chili, Chili Dogs, Chili Spaghetti, and Hot Sauce here in the Cincinnati area. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Ball Park Smoked White Meat Turkey Franks – Dial up the lean while you dial in the flavor.

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey




Skyline Chili
Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a

wonderful flavor. It will be a welcome addition to your kitchen food supplies.
* Cincinnati chili
* Original taste

Ingredients:
Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Directions:
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

http://www.skylinechili.com/index.php

Ohio Festivals May 26-30, 2016

May 26-29, 2016  Feast of the Flowering Moon

Chillicothe, Ohio
Started in 1984, the festival is held on Memorial Day Weekend and features Native American music, dancing, food, traders and exhibits, a mountain men encampment, arts & crafts with over 80 vendors and commercial exhibits. Continuous entertainment on main stage, games and contests for all.   Attendance: 85,000.

http://www.feastofthefloweringmoon.org/


May 26-30, 2016  Main Street Port Clinton Walleye Festival
Port Clinton, Ohio
The 36th annual festival will be held at picturesque Waterworks Park on the shores of beautiful Lake Erie in Port Clinton with an array of free live concerts, kids fishing derby, grand parade, educational programs and activities, carnival rides, and food vendors.

http://www.feastofthefloweringmoon.org/


May 26-30, 2016 - Moonshine Festival - New Straitsville, Ohio
Located in the rolling hills of Southeastern Ohio, events include a working Moonshine Still Display, local history museum, moonshine burgers, moonshine pie, moonshine doggies, carnival rides and games, flea market, talent show, parades, cruise-in and free entertainment.

http://www.ofea.org/festivals-and-events/festivals/moonshine-festival.html


May 28-30, 2016  42nd Utica Sertoma Ice Cream Festival - Utica, Ohio
There’s fun for the whole family, including contests for kids, ice cream eating contests, over 90 local artisans, pony rides, classic car show with more than 400 cars and live entertainment.  Enjoy delicious food and of course, Velvet Ice Cream. Enjoy dozens of flavors of ice cream served almost any way you can think of.  Tour bus and handicapped parking is available. Shuttle service is avalible from the parking lot to the festival entrance. Admission is $5 per car.

http://velveticecream.com/visit/festival


May 28-30, 2016  38th Annual Taste of Cincinnati USA - Cincinnati, Ohio
Memorial Day weekend in downtown Cincinnati. Started in 1979, it is now the nation's longest running culinary arts festival, featuring more than 40 fine restaurants serving up delicious and delectable menu items. Menu items are previewed and judged for prestigious Best of Taste Awards. This is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event.  Attendance: 500,000.

http://www.tasteofcincinnati.com/

Diabetic Dish of the Week - Tabbouleh

This week's Diabetic Dish of the Week is Tabbouleh. Made with Bulgur Wheat, Tomatoes, Cucumbers, Green Onions, Yogurt, and sweetened with Equal. You can find this recipe along with all the other healthy and delicious recipes at the CooksRecipes website, enjoy!   http://www.cooksrecipes.com/index.html

Tabbouleh

A nice change from rice and potatoes, this tabbouleh is a tasty side dish that's blended with mint and oregano for a slightly sweet flavor.

Recipe Ingredients:

1 (5.25-ounce) package bulgur wheat

1 cup water
2 tablespoons vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low-fat plain yogurt
1/4 cup Equal® Spoonful™
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon dried mint leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

1 - Pour bulgur wheat into medium bowl; discard spice packet, if included in box of bulgur Mix water and oil into bulgur; let stand until water is absorbed, about 20 minutes.
2 - Stir tomato, cucumber and onions into bulgur Mix remaining ingredients; stir into bulgur mixture. Serve at room temperature or refrigerate and serve chilled.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 160 cal., 5 g pro., 24 g carbo., 6 g fat, 2 mg chol., 213 mg sodium.

http://www.cooksrecipes.com/diabetic/tabbouleh-diabetic-recipe.html