Tags: Barbecue, Black pepper, Frank's Red Hot, Jack Daniel, Joan of Arc, Sea salt, Tomato paste, Turkey
Today’s Menu: Turkey Joes w/ Blue Cheese and Kicked Up Spicy Chili Beans
I used Jennie – O Extra Lean Ground Turkey. While browning I seasoned the Turkey with McCormick Ground SAmoked Cunin, McCormick Grinder Sea Salt and Black Peppercorn. Served on an Healthy Life Whole Grain Sandwich Bun topped with Crumbled Blue Cheese. The full recipe follows at the end of the post. As a side I had Kicked Up Spicy Chili Beans, this recipe also follows at the end of the post. For my Beans I used Joan of Arc Spicy Chili Beans. The good part there’s plenty left for some great leftovers! For dessert/snack later a bag of Jolly Time Mini Bag of Pop Corn.
Sloppy Turkey Joes
Ground Smoked Cunin, Sea Salt, Pepper to taste
1 pkg. McCormick Sloppy Joe Seasoning Mix
1 lb. Lean Ground Turkey
1 can (6 oz.) Tomato Paste *
1¼ cups Water
Crumbled Bleu Cheese for topping
Healthy Life Whole Grain Sandwich Buns
Brown Turkey in large skillet on medium-high heat, seasoning to taste. Drain fat.
STIR in Seasoning Mix, tomato paste and water.
BRING to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Serve on buns top Turkey with Crumbled Bleu Cheese.
* Substitution: Use 1 can (15 oz.) tomato sauce in place of tomato paste and water.
Kicked Up Chili Spicy Beans
1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Pork Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar
Tags: Academy Award, Barbecue, BBQ, Food, Jungle Jim, Jungle Jim's International Market, Sauce, United States
Jungle Jim’s Weekend of Fire 2011
When: October 2, 2011 @ 1:00 pm – 5:00 pm
Free Shuttle to additional parking will be provided on Saturday & Sunday.
Weekend of Fire attendees will be able to park in the Fairfield High School lot conveniently located across the street (N. Gilmore) from Jungle Jim’s. Free shuttles will be running during the show to take you to and from BBQ Alley. The Jungle Jim’s Monorail will take people upstairs to the Fiery Food Expo.
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 Expo! 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. And new this year, you can go outdoors; to BBQ Alley, located by the Monorail Station where we’ll have food, drinks and fun for everyone! Get your tickets now and join us for the spiciest fun you’ll have all year!
Tags: Chuck, Chuck Hughes, Cooking Channel, Donatella Arpaia, San Diego, San Francisco, Saturday, Suzanne Goin
New shows heat up Cooking Channel
by: RITA SHERROW World Television Editor
Friday, September 30, 2011
9/30/2011 5:11:14 AM
The Cooking Channel is welcoming back several series, introducing some new shows and scheduling a few specials this week and beyond.
On “Chuck’s Day Off,” chef Chuck Hughes spends a few days in the hospital following a scooter accident and decides to pay back the hospital staff for all their support with a special thank-you meal. 3 p.m. Sunday.
San Diego is the first port of call for “Eat Street” with a visit to Mangia Mangia Mobile followed in Austin by the Pig Vicious Trailer filled with pork and the Cazamance Trailer for Senegalese cuisine. 7 p.m. Oct. 11.
Debi and Gabriele make the move into their new home on “Extra Virgin” and decide to hold a yard sale inviting the neighbors to taste test wood-fired breakfast pizza, fried Tuscan olives and limoncello spritzer. 9:30 p.m. Oct. 19.
New series coming to the channel include:
“Simply Baking” with chef, baker and pÃ¢tissier Lorraine Pascale features old favorites and twists on modern classics. First up: Parmesan and poppy seed lollipops, simple soda bread, blueberry and lemon mille-feuille and an “I Can’t Believe You Made That!” cake. 2:30 p.m. Sunday.
“Easy Chinese: San Francisco” launched last Saturday and continues with episodes on San Francisco’s Ferry Plaza Market, San Dong Noodle House, Monterrey Abalone Farm, Great Eastern Dim Sum House and the Palace of Fine Arts. In the series, Ching-He Huang explores Chinese cuisine with a “contemporary, regional spin.” Noon Saturday.
TV specials coming up include:
“The Donatella Project” with famed restaurateur Donatella Arpaia adding consulting to her food empire and coming to the rescue of restaurants in need of her guidance on anything and everything. 7 p.m. Sunday.
“He Cooks, She Cooks” has award-winning LA chefs David Lentz as the “He” and Suzanne Goin as the “She” giving viewers a behind-the-scenes look as they prepare for and host a benefit for the Hollywood Farmers Market. This married couple with three small children also travels to discover the sources of their menus and challenge each other to create different dishes using the same ingredients. 7 p.m. Oct. 16.
“Cupcake Confidential” follows three cupcake entrepreneurs at different stages in their careers. 7 p.m. Oct. 23.
Tags: Baked Potato, Bison, Black pepper, Grilled Asparagus Spears, Olive oil, Parsley, Sea salt, Steak
Today’s Menu: Bison Sirloin Steak w/ Grilled Asparagus Spears and Baked Potato
I had my favorite Steak for dinner tonight, Bison Sirloin. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried in Extra Virgin Olive Oil about 4 minutes per side. If you’ve never had Bison you have to give it a try! As sides had Grilled Asparagus Spears that I seasoned with Sea Salt and a Baked Potato along with Healthy Life Whole Grain bread. For dessert later a Yoplait Deligt 100 Calorie Chocolate Eclaire Parfait.
Tags: Battle of Poltava, Cajsa Warg, cook, French cuisine, Hanseatic League, Meatball, Stockholm, Sweden, Swedish cuisine
Due to Sweden’s large north-south extent there have always been regional differences in Swedish cuisine. Historically, in the far North, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavors; such as the
traditional dish of hearty meatballs and gravy with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).
Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the sushi and cafe latte of today. On the fast food side, pizza and hot-dogs have been a ubiquitous part of Swedish culture since the 1960s. Twenty years later, the same could be said about the growing popularity of the kebab and falafel, as many small restaurants specialise in such dishes.
Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, pork, sweetened seafood and fish. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sour-dough, whole grain; soft flat breads and crispbreads. There are many sweetened bread types and some use spices. Many meat dishes and especially meatballs are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbärssoppa) served hot or cold, are typical of Swedish cuisine. Butter and margarine are the primary fat sources, although olive oil is becoming more popular. Sweden’s pastry tradition features a variety of yeast buns, cookies, biscuits and cakes, many of them in a sugary style with a pastry (fika) are enormously popular in Sweden.
The importance of fish has governed Swedish population and trade patterns far back in history. For preservation, fish were salted and cured. Salt became a major trade item at the dawn of the Scandinavian middle ages, which began circa 1000 AD. Cabbage preserved as sauerkraut and various kinds of preserved berries, apples, etc. were used once as a source of vitamin C during the winter (today sauerkraut is used very seldom in Swedish cuisine). Lingonberry jam, still a favourite, may be the most traditional and typical Swedish way to add freshness to sometimes rather heavy food, such as steaks and stews.
Sweden’s long winters explain the lack of fresh vegetables in many traditional recipes. In older times, plants that would sustain the population through the winters were cornerstones; various turnips such as the kålrot (aptly named “swede” in British English) were gradually supplanted or complemented by the potato in the 18th century. Before the influences of French cuisine during the 17th and 18th centuries, a lack of distinct spices made every-day food rather plain by today’s standards, although a number of local herbs and plants have been used since ancient times. This tradition is still present in today’s Swedish dishes, which are still rather sparingly spiced.
Both before and after this period, some new Germanic dishes were also brought in by immigrants, such as persons related to the Hanseatic League, settling in Stockholm, Visby, and Kalmar. Swedish traders and aristocrats naturally also picked up some food traditions in foreign countries; cabbage rolls (kåldolmar) being one example. Cabbage rolls were introduced in Sweden by Karl XII who came in contact with this dish at the time of the Battle of Poltava and during his camp in the Turkish Bender and later introduced by his Ottoman creditors, which moved to Stockholm in 1716. Kåldolmar were already described in 1755, by Cajsa Warg, in her famous Hjelpreda i hushållningen för unga fruentimber.
Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical every-day Swedish cuisine. The word husmanskost stems from husman, meaning “house owner” (without associated land), and the term was originally used for most kinds of simple countryside food outside of towns. Genuine Swedish husmanskost used predominantly local ingredients such as pork in all forms, fish, cereals, milk, potato, root vegetables, cabbage, onions, apples, berries etc.; beef and lamb were used more sparingly. Beside berries, apples are the most used traditional fruit, eaten fresh or served as apple pie, apple sauce, or apple cake. Time consuming cooking methods such as redningar (roux) and långkok (literally “long boil”) are commonly employed and spices are sparingly used. Examples of Swedish husmanskost are pea soup (ärtsoppa), boiled and mashed carrots, potato and rutabaga served with pork (rotmos med fläsk), many varieties of salmon (such as gravlax, inkokt lax, fried, pickled), varieties of herring (most commonly pickled, but also fried, au grautain, etc.), fishballs (fiskbullar), meatballs (köttbullar), potato dumplings with meat or other ingredients (palt), potato pancake (raggmunk), varieties of porridge (gröt), a fried mix of pieces of potato, different kind of meats, sausages, bacon and onion (pytt i panna), meat stew with onion (kalops), and potato dumplings with a filling of onions and pork (kroppkakor).
Dishes akin to Swedish husmanskost and food traditions are found also in other Scandinavian countries; details may vary. Sweden is part of the vodka belt and historically distilled beverages, such as brännvin and snaps, have been a traditional daily complement to food. Consumption of wine in Sweden has increased during the last fifty years, partly at the expense of beer and stronger alcoholic beverages. In many countries locally produced wines are combined with local husmanskost.
Husmanskost has undergone a renaissance during the last decades as well known (or famous) Swedish chefs, such as Tore Wretman, have presented modernised variants of classical Swedish dishes. In this nouvel husman the amount of fat (which was needed to sustain hard manual labour in the old days) is reduced and some new ingredients are introduced. The cooking methods are tinkered with as well, in order to speed up the cooking process and/or enhance the nutritional value or flavor of the dishes.
Swedes have adopted some foreign influences, ranging from cabbage rolls and influences from French cuisine during the 17th and 18th centuries, to the pizza and cafe latte of today. Many Swedish restaurateurs mix traditional husmanskost with a modern, gourmet approach.
On the fast food side, hot dog sausage served in a bun or wrapped in flatbread is the classical Swedish fast food, but pizza has also been an integral part of Swedish fast food since the 1960s. Twenty years later, the same could be said about kebab and falafel, as many small restaurants specialise in such dishes.
Swedish traditional dishes, some of which are many hundreds of years old, others perhaps a century or less, are still a very important part of Swedish everyday meals, in spite of the fact that modern day Swedish cuisine adopts many international dishes.
Internationally, the most renowned Swedish culinary tradition is the smörgåsbord and, at Christmas, the julbord, including well known Swedish dishes such as gravlax and meatballs.
In Sweden, traditionally, Thursday has been soup day because the maids had half the day off and soup was easy to prepare in advance. One of the most traditional Swedish soups, still served in many restaurants and households every Thursday together with pancakes, is the yellow pea soup, or ärtsoppa. It dates back to the old tradition of peas being associated with Thor. This is a simple meal, a very thick soup, basically consisting of boiled yellow peas, a little onion, salt and small pieces of pork. It is often served with mustard and followed by thin pancakes (see pannkakor). The Swedish Army also serve their conscripts pea soup and pancakes every Thursday.
Potatoes are eaten year-round as the main source of carbohydrates, and are a staple in many traditional dishes. Not until the last 50 years have pasta or rice become common on the dinner table.
There are several different kinds of potatoes: the most appreciated is the new potato, a potato which ripens in early summer, and is enjoyed at the traditional mid-summer feast called midsommar. New potatoes at midsommar are served with pickled herring, chives, sour cream, and the first strawberries of the year are traditionally served as dessert.
The most highly regarded mushroom in Sweden is the chanterelle, which is considered a delicacy. The chanterelle is usually served as a side dish together with steaks, or fried with onions and sauce served on an open sandwich. Second to the chanterelle, and considered almost as delicious, is the porcini mushroom, or karljohansvamp named after Charles XIV John (Karl XIV Johan) who introduced its use as food.
In August, at the traditional feast known as crayfish party, kräftskiva, Swedes eat large amounts of boiled crayfish boiled and then marinated in a broth with salt, a little bit of sugar, and a large amount of dill.
Fruit soups, especially rose hip soup and bilberry soup, are eaten or drunk, usually warm during the winter.
The most important of stronger beverages in the Swedish cuisine is Brännvin which is a general term that includes mainly two kinds of beverages: The Akvavit, also called Aqua vitae, and the Vodka. When consumed traditionally it is often served as a Snaps, but Vodka is also populary consumed as a drink ingredient. Renat is often considered to be the national vodka of Sweden, but other highly popular brands are Explorer Vodka and Absolut Vodka, the latter being one of the world’s best known liquor brands. Most forms of Brännvin have around 40% alcohol.
The production of hard liquor has a tradition dating back to the 18th century and was at a high in the 1840s. Since the 1880s, the state-owned Systembolaget has a monopoly on selling spirits with more than 3.5% alcohol, limiting access. Hembränt (moonshine) used to be made in rural Sweden, but production has lessened in recent years due to more liberal rules for the import of alcohol as well as increased smuggling.
Brödinstitutet (The Bread Institute) once campaigned with a quotation from the Swedish National Board of Health and Welfare, recommending eating 6 to 8 slices of bread daily. Drinking milk has also been recommended and campaigned for by the Swedish National Board of Health and Welfare; it’s often recommended to drink two to three glasses of milk per day. 52% of Swedes surveyed drink milk at least once a day, usually one glass with lunch and another glass or two in the evening or morning.
Tags: cook, Crawfish, Crayfish, Finland, Fish and Seafood, Home, Shellfish, Sweden
A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a crayfish party is called a kräftskiva. The tradition has also spread to Finland via the Swedish-speaking population of
Crayfish parties are generally held during August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. Today, the “kräftpremiär” date in early August has no legal significance. Dining is traditionally outdoors, but in practice the party is often driven indoors by bad weather or aggressive mosquitoes. Customary party accessories are comical paper hats, paper tablecloths, paper lanterns (often depicting the Man in the Moon), and bibs. A rowdy atmosphere prevails amid noisy eating and traditional drinking songs (snapsvisa). The alcohol consumption is often high, especially when compared to the amount of food actually eaten (crayfish shelling is tedious work). It is culturally correct to suck the juice out of the crayfish before shelling it.
On the Swedish west coast it is common to replace the fresh water crayfish with havskräfta (English: Norway lobster)
Akvavit and other kinds of snaps are served, as well as beer. The crayfish are boiled in salt water and seasoned with fresh dill — preferably “crown dill” harvested after the plant has flowered — then served cold and eaten with one’s fingers. Bread, mushroom pies, strong Västerbotten cheese, salads, and other dishes are served buffet-style.
Tags: Campbell Soup Company, Cheese, Cheese sandwich, Comfort food, cook, Home, I Can't Believe It's Not Butter!, Kraft Foods
Today’s Menu: Potato Soup and Grilled Cheese
It’s been a long day been fighting allergies the past two days and it’s really worn me down. So for dinner I wanted something real easy to fix and something hot and hearty. What better to fill the bill than Potato Soup and a Grilled Cheese! I used Campbell’s Chunky Baked Potato With Cheddar & Bacon Bits Soup, just heat and serve. The Grilled Cheese I used Kraft 2% Sliced Sharp Cheddar and Healthy Life Whole Grain Bread and grilled in I Can’t Believe It’s Not Butter. This stick to your ribs comfort food dinner hit the spot! For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.
Tags: Artisan, Cheese, Food, Ohio, Ohio Swiss Festival, Sugarcreek Ohio, Swiss, Switzerland
September 30-Oct 1, 2011 58th Annual Ohio Swiss Festival
Held in Sugarcreek, the Little Switzerland of Ohio, with parades, queen pageant, musical entertainment, rides, 5K Swiss Cheese Chase, cheese auction, cheesemaking contest, Steintossen stone throwing, yodeling Swiss cheese eating and Swiss costume contests. Sample award-winning wine and cheese from our local artisans throughout the festival.
The Ohio Swiss Festival was originally organized to celebrate the Sugarcreek area’s Swiss heritage and to help numerous local artisan cheese makers selloff any excess Swiss cheese they may have produced. That said, after nearly 60 years, it continues to be a success.
Sugarcreek and its surrounding area were heavily populated by German and Swiss settlers. At one time the art of cheese making was practiced much like it was in the old country – starting with little more than a copper kettle, milk and small fire. While time and Environmental Protection Agency standards have changed, the quality of cheese in this area of Ohio continues to be world class.
Many of the families that started making cheese all those years ago continue to pass on the tradition from generation to generation. While you can find big-box cheese at your local super market, you won’t find the quality, craftsmanship or family touch that you will at the cheese houses in the Sugarcreek Area.
Nor will you find the selection of quality all in one place, like you can at the Ohio Swiss Festival.
Tags: Black pepper, Breyer, Olive oil, Pork, Pork chop, Sea salt, Tablespoon, Vanilla Ice
What a meal! Applewood Rub Pork Chops w/ Diced New Potatoes, Cut Green & Shelly Beans, and French Bread. I seasoned the Chops ( Center Cut Pork Loin Chops) with Sea Salt and Ground Black Pepper and then applied McCormick Grill Mates Applewood Rub. Fried about 4 minutes per side in 1 tablespoon of Extra Virgin Olive Oil. After turning the Chops I added 4 tablespoons of Minute Maid Apple Juice to the pan for the Chops to simmer in the last 4 minutes. The Rub gives the Chops just the right flavor and kick with the Apple Juice making them some of the most juicy and moist Chops you’ll ever fix. As sides had Cut Green & Shelly Beans, Boiled Diced New Potatoes, and Pillsbury Simply Rustic French Bread. Mom and Dad had been under the weather but this meal really perked them up! Perhaps some Breyer’s Carb Smart Vanilla Ice Cream later for dessert.
Tags: Biscuit, Breakfast, cook, Food, Ham, Home, Polenta, Shopping
Was looking for something a little different for breakfast this morning and ended up fixing Country Ham, Polenta, and Biscuits. really tasty and fits in my diabetic menu plans. I used Clifty Farm Country Ham, Quinoa Fat Free Organic Polenta, Pillsbury Country Style Biscuits. Another breakfast option!