Tags: Bison, Black pepper, Extra Virgin Olive Oil, Hormel, Olive oil, Ore-Ida, Sea salt, Sloppy Joe
I made some Sloppy Bison Joes only I fired them up a bit this time! I first browned the Bison in Extra Virgin Olive Oil and seasoned it with Sea Salt, ground Black Pepper, and Ground Smoked Cumin. I try to use Cumin as much as I can due to the health benifits of it. After browning the Bison I added a jar of Hormel Not So Sloppy Joe Sauce, about 6 shakes of Frank’s Red Hot Sauce, and 4 chopped up slices of Deli Style Jalapenos . A bit of heat but nothing over powering. I made enough so there will be some great leftovers for lunch! I served them on Healthy Life Whole Grain Buns. I had a side of Ore Ida Crinkle Fries. For dessert/snack later a bag of Jolly Time 100 Calorie Mini Bag of Pop Corn.
Tags: cook, Dough, Mushroom, Pizza, Red Peppers, Sausage, Super Bowl, Tomato sauce
I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.
We all love pizza, but not what it does to our waistlines. Make this simple and delicious low fat sausage, mushroom and red pepper pizza in less time than it would take to order in from your local pizza parlor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
2 chicken-sausage links, spicy Italian or Buffalo style (such as al fresco chicken sausages)
1 cup sliced mushrooms
1 ready-to-bake pizza dough (such as Trader Joe’s Almost Whole Wheat Pizza Dough)
1/4 cup store-bought pizza sauce (such as Trader Joe’s)
1 7-ounce jar roasted red peppers, drained and cut into strips
3/4 cup reduced fat shredded mozzarella cheese
Preheat oven to 450 degrees. Spray a pizza pan with nonstick cooking spray.
Remove casings from sausage links. Crumble sausage meat into a small nonstick skillet placed on medium heat. No oil should be necessary. Add mushrooms and sauté for 5 minutes until sausage pieces are browned. Remove with slotted spoon and rest on kitchen paper to drain of any fat.
Roll out pizza dough to a 12-inch circle on a floured surface and place on nonstick or lightly oiled pizza sheet. Spread tomato sauce thinly on base. Lay roast peppers on top. Add sausage and mushroom mixture and sprinkle with cheese. Bake for 10 minutes. Serves 6
Per Serving: Calories 275, Calories from Fat 57, Total Fat 6.5g (sat 2.3g), Cholesterol 25mg, Sodium 875mg, Carbohydrate 38.3g, Fiber 4.9g, Protein 16g
National Hot Chocolate Day
What's the difference between Hot Chocolate and Hot Cocoa?
Hot Chcolate uses milk or milk chocolate while Hot Cocoa uses only powdered cocoa
Daily Fact: Chocolate is the 3rd most traded commodity in the world. 1st is oils, 2nd is coffee.
Today's Food History
on this day in...
- 1893 The Coca-Cola trademark was recorded.
- 1930 Scotch tape was developed by Richard Drew of the 3M Company.
Tags: Calorie, Carbohydrate, cook, Home, New Orleans, Pasta, Scampi, Serving size, Shrimp, Zatarain
WOW what a meal put together by myself, Zatarain’s, and American Shrimpers! Tried something new for dinner Zatarain’s New Orleans Style Scampi Pasta Mix. You can add Chicken, Pork, or Shrimp, which is what I added, to it to make a complete meal. I used medium size Shelled and Tailless Shrimp. I boiled the Shrimp for about 4 minutes and seasoned it with Old Bay Seasoning. I then cooked the Pasta by the box directions and added in the Shrimp as the Pasta was finishing up. I left the info and details at the bottom of the post on the Zatarain’s. The Scampi came out fantastic! Great flavor, seasoned just right with a bit of heat! Real easy to make and the Zatarains Scampi Pasta is only 100 calories and 21 carbs. The added Shrimp was 110 calories and 0 carbs. I’ll be stocking up on this, delicious, low cal and low carb, and easy to fix. I had a side of Sourdough Loaf Bread that I baked. For dessert later a Yoplait Delight 100 Calorie Chocolate Eclair Parfait.
Scampi Pasta Dinner Mix
Introducing Zatarain’s New Orleans Style Pasta Dinners – the fun of pasta with the flavor of New Orleans! Just add chicken, sausage or shrimp to complete this easy-to-prepare dinner your whole family will love. And you know it has to be good because it’s from Zatarain’s…a New Orleans tradition since 1889.
All You Need Is: 2 cups water; 3 tbsp margarine, 1 pound of chicken, sausage or shrimp. Range Top: 1. Brown 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) in a two-quart saucepan. 2. Stir in 2 cups cold water, 3 tbsp butter or margarine, and Zatarain’s Scampi Pasta Dinner Mix. Blend Thoroughly. Bring to a boil. 3. Stir, reduce heat, cover and simmer for 15 minutes. Stir occasionally. 4. Remove from heat and let stand 5 minutes. Sauce will thicken as it stands. Stir before serving. Microwave: 1. In a two-quart microwave-safe bowl, cook 1 lb precut (diced) chicken, sausage or shrimp (When shrimp is used, reduce water by 1/4 cup and add the shrimp after the first 5 minutes of cooking. Zatarain’s Scampi Pasta Dinner Mix tastes great even when prepared without meat or seafood.) 3-5 minutes on High or until cooked. 2. Stir in 2 cups water, 3 tbsp butter or margarine and Zatarain’s Scampi Pasta Dinner Mix. Blend thoroughly. 3. Microwave uncovered on High for 15 to 17 minutes. Stir occasionally. 4. Let stand for 5 minutes. Sauce will thicken as it stands. Stir before serving. Caution: Cook time may vary depending on the power of the microwave oven.
Add meat to make a complete meal. Serves 5. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz It Up with Zatarain’s! With Zatarain’s New Orleans Style Pasta Dinners you can enjoy the fun of pasta and the authentic flavor of New Orleans! Just add chicken, hamburger or shrimp to complete this easy-to-prepare dinner your whole family will love.
Serving size: 1 cup
Servings per container: 5
Nutrient Qty %DV
Calories from Fat 10
Total Fat 1 g 1%
Sodium 400 mg 17%
Total Carbohydrate 21 g 7%
Sugars 1 g
Protein 4 g
Vitamin A 4%
Is or Contains Flavor
Tags: Frangelico, Hazelnut, Italy, Nutella, Ordu Province, Turkey, United States, Washington
A hazelnut is the nut of the hazel and is also known as a cob nut or filbert nut according to species. A cob is roughly spherical to oval,
about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as it is round. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are also used for livestock feed, as are chestnuts and acorns. The seed has a thin dark brown skin, which is sometimes removed before cooking.
Hazelnuts are produced in commercial quantities in Turkey, Italy, Greece and in the American states of Oregon and Washington. Turkey is, by far, the largest producer of hazelnuts in the world.
Hazelnuts are used in confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as Nutella. Hazelnut oil, pressed from hazelnuts, is strongly flavoured and used as a cooking oil.
Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.
Common hazel is widely cultivated for its nuts, including in commercial orchards in Europe, Turkey, Iran and the Caucasus. The name “hazelnut” applies to the nuts of any of the species of the genus Corylus. This hazelnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. The seed has a thin dark brown skin, which has a bitter flavour and is sometimes removed before cooking. The top producer of hazelnuts, by a large margin, is Turkey, specifically the Ordu Province. Turkish hazelnut production of 625,000 tonnes accounts for approximately 75% of worldwide production.
In North America: in the United States, hazelnut production is concentrated in Oregon; they are also grown extensively just to the north, in the Fraser Valley of British Columbia, Canada. In 1996, the in-shell production in Oregon was about 19,900 tons, compared to 100 tons in Washington. Hazelnuts are also found in the Pangi valley of Chamba district in India, where they are known as thangi. The hazelnut is growing in popularity in the U.S., where the Hazelnut Marketing Board was established in 1949 by Federal Hazelnut Marketing Order section 982. The harvesting of hazelnuts is done either by hand or by manual or mechanical raking of fallen nuts.
There are many cultivars of the hazel, including ‘Barcelona’, ‘Butler’, ‘Casina’, ‘Clark’ ‘Cosford’, ‘Daviana’, ‘Delle Langhe’, ‘England’, ‘Ennis’, ‘Fillbert’, ‘Halls Giant’, ‘Jemtegaard’, ‘Kent Cob’, ‘Lewis’, ‘Tokolyi’, ‘Tonda Gentile’, ‘Tonda di Giffoni’, ‘Tonda Romana’, ‘Wanliss Pride’, and ‘Willamette’. Some of these are grown for specific qualities of the nut; these qualities include large nut size and early and late fruiting cultivars, whereas others are grown as pollinators. The majority of commercial hazelnuts are propagated from root sprouts. Some cultivars are of hybrid origin between common hazel and filbert. One cultivar grown in Washington state, the “DuChilly”, has an elongated appearance, a thinner and less bitter skin, and a distinctly sweeter flavor than other varieties.
Hazelnuts are harvested annually in mid-autumn. As autumn comes to a close, the trees drop their nuts and leaves. Most commercial growers wait for the nuts to drop on their own, rather than use equipment to shake them from the tree.
Hazelnuts are used in confectionery to make some pralines, in chocolate for some chocolate truffles, and in some hazelnut paste products (such as Nutella). In the United States, hazelnut butter is being promoted as a more nutritious spread than its peanut butter
counterpart, though it has a higher fat content. In Austria and especially in Vienna, hazelnut paste is an ingredient in the making of tortes (such as Viennese hazelnut torte) which are famous there. In the Kiev cake hazelnut flour is used to flavor its meringue body and crushed hazelnuts are sprinkled over its sides. Hazelnuts are also the main ingredient of the classic Dacquoise liqueur. Hazelnut liqueurs, such as Frangelico, are Vodka-based.
Hazelnut-flavored coffee seems (to many users) to be slightly sweetened and less acidic, even though the nut is low in natural saccharides. The reason for such perception is not yet understood.
In Australia, over 2,000 tons are imported annually, mostly to supply the demand from the Cadbury company. Hazelnut oil, pressed from hazelnuts, is strongly flavored and used as a cooking oil. Hazelnuts are also grown extensively in Australia, in orchards growing varieties mostly imported from Europe. It is also grown in New Zealand and Chile.
Common hazel is used by a number of species of Lepidoptera as a food plant.
Hazelnuts have a significant place among the types of dried nuts in terms of nutrition and health because of the special composition of fats (primarily oleic acid), protein, carbohydrates, vitamins (vitamin E), minerals, dietary fibres, phytosterol (beta-cytosterol) and antioxidant phenolics such as flavan-3-ols.
Tags: Baking powder, Chocolate chip, Cocoa solids, Cooking, Flour, Home, Splenda, Sugar substitute
Elegant Italian cookies with chocolate chips and toasted hazelnuts.
5 tbsp salted butter , melted
5 tbsp sweetener (sugar substitute) (Splenda)
1 tsp vanilla extract
1 1/4 cup Flour, bread, unenriched
1/2 tsp low sodium baking powder
2 tbsp Cocoa Powder, unsweetened
1/4 cup Baking Chips, chocolate morsels, semi sweet, mini
1/4 cup chopped hazelnuts , lightly toasted
1 Preheat the oven to 350 degrees F. Place the melted butter and Splenda® in the bowl of an electric mixer fitted with the paddle attachment. Mix together until combined. Add the eggs and vanilla and mix together.
2 Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
3 Add the chocolate chips and hazelnuts. Mix together to form a dough.
4 Remove the dough from the bowl and place it on a lightly floured surface. Knead it together and roll it out into a cylinder, 12 inches long.
5 Place the cylinder on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
6 Flatten the dough with the palm of your hand to form a strip 2-1/2-inches thick. Bake for 18 to 20 minutes, until set.
7 Remove from the oven and cool.
8 When the dough is cool, cut it into 1/2-inch slices and arrange them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15 minutes, until crispy.
Makes 24 servings
Amount Per Serving
Total Carbs 9.7 g
Dietary Fiber 0.5 g
Sugars 3.9 g
Total Fat 4.3 g
Saturated Fat 2.1 g
Unsaturated Fat 2.2 g
Potassium 39.8 mg
Protein 1.8 g
Sodium 22.9 mg
National Croissant Day
Daily Facts: Each croissant rolls are made of 50 or more thin layers of pastry & butter.
According to legend, it was Marie Antoinette (Austrian Princess who married Louis XVI), introduced the croissant to France.
French Proverb: "You can't make an omelette without breaking eggs"
On ne fait pas d'omelette sans casser des œufs.
Today's Food History…
Tags: Bison, Black pepper, Breyer, McCormick Grinder Steakhouse Seasoning, Olive oil, Ore-Ida, Sea salt, Vanilla Ice, Whole grain
Today’s Menu: Bleu and ‘Shroom Bison Burger w/ Crinkle Fries
Bison Burger and Fries for dinner tonight! Made with Ground Bison Sirloin that I seasoned with McCormick Grinder Steakhouse Seasoning and fried in Extra Virgin Olive Oil about 4 minutes per side. I topped it with Sauteed Mushrooms and Maytag Crumbled Bleu Cheese. Served on a Healthy Life Whole Grain Bun. I had a side of Ore Ida Crinkle Fries. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Dole No Sugar Added Sliced Peaches.
Tags: Bake, Cheddar, Cheddar cheese, Cooking spray, Flour, Monterey Jack, Refried beans, Scallion
I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.
12-18 whole fresh Jalape
1 cup nonfat Refried Beans
1 cup shredded Monterey Jack or 2% extra-sharp Cheddar cheese
1 Scallion, sliced
1 teaspoon Sea Salt, divided
1/4 cup All-Purpose Flour
2 large eggs or 1/2 Cup Egg Beaters
1/2 cup fine Cornmeal
Extra Virgin Olive Oil or Pam w/ Olive Oil Cooking Spray
* Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.
* Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
* When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.
* Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
* Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.
*Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.
Per popper : 87 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 39 mg Cholesterol; 8 g Carbohydrates; 5 g Protein; 2 g Fiber; 419 mg Sodium; 119 mg Potassium
National Corn Chips Day
Daily Facts: The "original" corn chip is the Fritos Corn Chip, first sold in the 1930's
"Frito Chili Pie" was invented in the 1960's by Teresa Hernández, a cook at Woolworth's lunch counter in Santa Fe
Famous Last Words: “I just wish I had time for one more bowl of chili.”~Kit Carson(American frontiersman)