Tags: Cheese, Gorgonzola, Italy, Milk, Penicillium glaucum, Pizza, Roquefort, Wine tasting descriptors
Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.
Gorgonzola has reportedly been produced in the town of the same name since AD 879, acquiring its greenish-blue marbling in the eleventh century. However, the town’s claim of geographical origin is disputed by other localities.
Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow’s milk is used, to which starter bacteria is added, along with spores of the mould Penicillium glaucum. Penicillium roqueforti, used in Roquefort cheese, may also be used The whey is then removed during curdling, and the result aged at low temperatures.
During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese’s characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola).
Under Italian law, Gorgonzola enjoys Protected Geographical Status. Termed DOC in Italy, this means that it can only be produced in the provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Pavia, Varese, Verbano-Cusio-Ossola and Vercelli, as well as a number of comuni in the area of Casale Monferrato (province of Alessandria).
Gorgonzola made with goat’s milk is firm and salty. It is made usually in the Prealpi area of Piedmont and Lombardy, especially in the provinces of Lecco and Alessandria.
Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta. Pasta with gorgonzola is a dish appreciated almost everywhere in Italy by gorgonzola lovers; usually gorgonzola goes on short pasta, such as penne, rigatoni, mezze maniche, or sedani, not with spaghetti or linguine. Because of its distinctive flavor, it is frequently offered as pizza topping. Combined with other soft cheeses it is an ingredient of pizza ai quattro formaggi (four-cheeses pizza).
Caramelized Onion and Gorgonzola Pizza
1/8 cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1/4 cup chopped flat-leaf parsley
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled
In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
Preheat oven to 425 degrees F (220 degrees C).
Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
Bake for 10 to 12 minutes, or until done.
Tags: Barbecue, Black pepper, Dietary fiber, Grilling, Healthy Life Whole Grain Bread, Potato, Sea salt, Vegetable
Today’s Menu: Grilled Pork Chop w/ Harvest Vegetables, Cinnamon Apples, and Whole Grain Bread
For sides I had Pictsweet Steam’ables Lightly Sauced Harvest Vegetables w/ Roasted Potatoes and a Garlic Herb Sauce, Country Crock Cinnamon Apples, and Healthy Life Whole Grain Bread. The Harvest Vegetables have sugar snap peas, carrots and roasted red potatoes in a Light Garlic Herb Sauce. A breeze to fix just microwave and their done and only 90 calories and 17 carbs! The same with the Cinnamon Apples just microwave and their done. Everything together made one delicious and hearty meal while keeping the calories and carbs down. For desert later a Yoplait Chocolate/Banana Smoothie.A picture perfect day out light wind, sunny, about 80 degrees! Perfect day for grilling. Of course about any day is a good day for grilling. I grilled a Center Cut Pork Chop. I seasoned it with Sea Salt and Ground Black Pepper. I grilled it about 4 minutes per side and brushed JB’s Fatboy Haugwaush BBQ Sauce after flipping it over. JB’s my favorite sauce. Thick and full of great flavor! The Chop came out perfect and the sauce just added that much more flavor.
Pictsweet Steam’ables Lightly Sauced Harvest Vegetables w/ Roasted Potatoes and a Garlic Herb Sauce
Harvest Vegetables with Roasted Red Potatoes and Herb and Garlic Seasoning
The rustle of leaves, chilly evenings and a good walk in the woods. It’s harvest time, and we’ve brought together sugar snap peas, carrots and robust roasted red potatoes – great vegetables of early fall to steam up for a burst of real stick-to-the-ribs flavor.
Calories 90 Sodium 260 mg
Total Fat 1 g Potassium 0 mg
Saturated 0 g Total Carbs 17 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 3 g
Trans 0 g Protein 2 g
Cholesterol 0 mg
Vitamin A 15% Calcium 4%
Vitamin C 8% Iron 4%
Tags: Chicken, Collard greens, cook, Garlic, Home, Meat, Poultry, Slow cooker
Just wanted to pass along this super easy and healthy Italian Chicken recipe. It’s one of those one pot meals. Just get all the ingredients and seasonings in the crock pot and set it for 6 – 8 hours and your done!
Crock Pot Healthy Italian Chicken
3 to 4 pound Boneless Chicken Breast
1 can chopped Tomatoes
2-1/2 cups Water
2 tsp. Sea Salt
2 tsp. Pepper
2 tsp. Ground Smoked Cumin
2 tsp. Garlic Powder
4 tsp. Oregano
1 pkg frozen Collard Greens, or your favorite Greens
Place collard greens in crock pot and pour in water. Sprinkle all of the dry ingredients onto the chicken breasts and then place the chicken on top of the greens. Pour tomatoes over chicken. Cook on high or 6 to 8 hours. Sprinkle with parmesan just before serving!
National Chocolate Pudding Day
Five Food Finds about Pudding
- Originally a British dish, this pudding could be made on very short notice.
- Ingredients vary, but it was basically a sweetened porridge made from flour, tapioca or oatmeal and milk. The term originated in the late 16th century.
- In Colonial America cornmeal was cheaper and more readily available, so here, Hasty Pudding was a cornmeal mush (cornmeal added to boiling water and cooked) with molasses, honey, brown sugar or maple syrup and milk.
Tags: Dietary fiber, Flour, Garlic, Olive oil, Onion, Ore-Ida, Saturated fat, Trans fat
Today’s Menu: Fried Panko Crusted Cod w/ Ore Ida Seasoned Thick Potato Cuts
Here’s the recipe I’ve been telling you try! This makes one of the best Fish Sandwiches you’ll ever have. I layed out one of those great tasting Cod Fillets to thaw out. I rinsed the fillet off and rolled it in Flour then dipping it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs, Onion Powder, Lemon Pepper, Garlic Powder, and Paprika mix until covered on both sides of the fillets. I then lightly fried it about 4 minutes per side in Extra Virgin Olive Oil. Golden brown and delicious! Served on a Healthy Life Whole Grain Bun. You can add Cheese or Tarter Sauce but Why, this is just too good natural. There’s even going to be some tasty leftovers for lunch tomorrow! The recipe is at the end of the post. For a side I had Ore Ida Seasoned Thick Potato Cuts. I love Ore Ida Crinkle Fries but after trying the Seasoned Thick Potato Cuts this may be my favorite now. Nice thick cut with great seasoning and only 140 calories and 21 carbs. For dessert later a slice of Pillsbury Nut Quick Bread along with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Panko Crusted Fish
(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
1tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil
Rinse fillets and pat dry. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into egg whites, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.
Number of Servings: 4
Ore Ida Seasoned Thick Potato Cuts
Call it a seasoned professional.
More potato. More flavor. Sprinkled with black pepper, herbs and spices, these crispy grilled potatoes are anything but boring.
Serving Size: 84g
Servings Per Container: About 7
Amount Per Serving
Calories 140 Calories from Fat 45
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0
Cholesterol 0 0%
Sodium 360mg 15%
Potassium 340mg 10%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 7%
Tags: Austin, Hawaii, Hormel, McDonald, Spam, Spam Jam, Spamarama, United States
Spam (its name a portmanteau of the words “Spiced” and “Ham”) is a canned precooked meat product made by the Hormel Foods
Corporation, first introduced in 1937. The labeled ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative. Spam’s gelatinous glaze, or aspic, forms from the cooling of meat stock. The product has become part of many jokes and urban legends about mystery meat, which has made it part of pop culture and folklore. Through a Monty Python sketch, in which Spam is portrayed as ubiquitous and inescapable, its name has come to be given to electronic spam, including spam email.
In 2007, the seven billionth can of Spam was sold. On average, 3.8 cans are consumed every second in the United States.
Spam is typically sold in cans with a net weight of 340 grams (12 ounces). A 100-gram (3.5-ounce) serving of original Spam provides 1,300kJ (310 Calories or kilocalories), 13 grams of protein (26% DV), 3 grams of carbohydrates (1% DV), 27 grams of total fat (41% DV), including 10 grams of saturated fat (49% DV). The cholesterol content of Spam is 70 milligrams (23% DV). A serving also contains 57% of the recommended daily intake of sodium (1369 milligrams). Spam provides the following vitamins and minerals: 0% vitamin A, 1% vitamin C , 1% calcium, 5% iron, 3% magnesium, 9% potassium, 12% zinc, and 5% copper.
There are several different flavors of Spam products, including:
*Spam Classic – original flavor
*Spam Hot & Spicy – with Tabasco flavor
*Spam Less Sodium – “25% less sodium”
*Spam Lite – “33% less calories and 50% less fat” – made from pork shoulder meat, ham, and mechanically separated chicken
*Spam Oven Roasted Turkey
*Spam Hickory Smoke flavor
*Spam Spread – “if you’re a spreader, not a slicer … just like Spam Classic, but in a spreadable form”
*Spam with Bacon
*Spam with Cheese
*Spam Golden Honey Grail – a limited-release special flavor made in honor of Monty Python’s Spamalot Broadway musical
*Spam Hot Dogs
In addition to the variety of flavors, Spam is sold in tins smaller than the twelve-ounce standard size. Spam Singles are also available, which are single sandwich-sized slices of Spam Classic or Lite, sealed in retort pouches.
As of 2003, Spam is sold in 41 countries worldwide, sold on six continents and trademarked in over 100 different countries.
In the United States in the aftermath of World War II, a troupe of ex-G.I. women was assembled by Hormel Foods to promote Spam from coast to coast. The group was known as the Hormel Girls and associated the food with being patriotic. In 1948, two years after the group’s conception, the troupe had grown to 60 women with 16 forming an orchestra. The show went on to become a radio program where the main selling point was Spam. The Hormel Girls were disbanded in 1953. Spam is still quite popular in the United States, but is sometimes associated with economic hardship because of its relatively low cost.
The residents of the state of Hawaii and the territories of Guam and the Commonwealth of the Northern Mariana Islands (CNMI) consume the most Spam per capita in the United States. On average, each person on Guam consumes 16 tins of Spam each year and the numbers at least equal this in the CNMI. Guam, Hawaii, and Saipan, the CNMI’s principal island, have the only McDonald’s restaurants that feature Spam on the menu. In Hawaii, Burger King began serving Spam in 2007 on its menu to compete with the local McDonald’s chains. In Hawaii, Spam is so popular it is sometimes referred to as “The Hawaiian Steak”. One popular Spam dish in Hawaii is Spam musubi, where cooked Spam is combined with rice and nori seaweed and classified as onigiri.
Spam was introduced into the aforementioned areas, in addition to other islands in the Pacific such as Okinawa and the Philippine Islands, during the U.S. military occupation after World War II. Since fresh meat was difficult to get to the soldiers on the front, World War II saw the largest use of Spam. G.I. started eating Spam for breakfast, lunch, and dinner. (Some soldiers referred to Spam as “ham that didn’t pass its physical” and “meatloaf without basic training”.) Army soldiers commonly refer to SPAM as Special Army Meat due to its introduction during the war. Surpluses of Spam from the soldiers’ supplies made their way into native diets. Consequently, Spam is a unique part of the history and effects of U.S. influence in the Pacific.
The perception of Spam in Hawaii is very different from that on the mainland. Despite the large number of mainlanders who consume
Spam, and the various recipes that have been made from it, Spam, along with most canned food, is often stigmatized on the mainland as “poor people food”. In Hawaii, similar canned meat products such as Treet are considered cheaper versions of canned meat than Spam. This is a result of Spam having the initial market share and its name sounding more convincing to consumers.
In these locales, varieties of Spam unavailable in other markets are sold. These include Honey Spam, Spam with Bacon, and Hot and Spicy Spam.
In the CNMI, lawyers from Hormel have threatened legal action against the local press for running articles decrying the ill-effects of high Spam consumption on the health of the local population.
Spam that is sold in North America, South America, and Australia is produced in Austin, Minnesota, (also known as Spam Town USA) and in Fremont, Nebraska. Austin, Minnesota has a restaurant with a menu devoted exclusively to Spam, called “Johnny’s SPAMarama Menu”.
In 1992, SPAM Lite was introduced, and in 2001, SPAM Oven Roasted TURKEY was introduced.
Spam is celebrated in a small local festival in Austin, Minnesota, where Hormel corporate headquarters are located. The event, known as Spam Jam, is a carnival-type celebration that coincides with local Fourth of July festivities, featuring parades and fireworks that often relate to the popular luncheon meat. Austin is also home to the Spam Museum, and the plant that produces Spam for most of North America and Europe. In addition to the periodic celebration, there is a national recipe competition where submissions are accepted at the top forty state fairs in the nation.
Hawaii also holds an annual version of Spam Jam in Waikiki during the last week of April.
The small town of Shady Cove, Oregonis home to the annual Spam Parade and Festival, with the city allocating $1500 for it.
The Spam Jam is not to be confused with Spamarama, which is a yearly festival held around April Fool’s Day in Austin, Texas. The theme of Spamarama is gentle parody of Spam, rather than straightforward celebration: the event at the heart of the festival is a Spam cook-off that originated as a challenge to produce an appetizing recipe for the meat. The festival includes light sporting activities and musical acts, in addition to the cook-off.
Here’s the link to the Spam web site:
National Strawberry Parfait Day
Five Food Finds about Strawberries
- Strawberries are the only fruit with seeds on the outside.
- The average strawberry has 200 seeds.
- The ancient Romans believed that strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver and spleen.
- To symbolize perfection and righteousness, medieval stone masons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals.
Tags: Bison, Bison Sirloin, Black pepper, Cool Whip, Green Bean, I Can't Believe It's Not Butter!, Parsley, Potato
Another Summer grilling day! Grilled one of my favorites, Bison Sirloin. Seasoned the fillet with McCormick Grinder Steakhouse Seasoning and grilled it on about medium high for 4 minutes per side, medium rare. Nothing better than a flame cooked Bison Sirloin! “Save the Cows, Eat More Bison!” Topped it with Sauteed Baby Portobello Mushrooms. I sauteed the Mushrooms in a 1/4 cup of Low Sodium Swanson Beef Broth and seasoned them with Morton’s Salt Substitute, Ground Black Pepper, and Parsley.
For sides I boiled 3 whole Golden Gourmet Potatoes. I boiled them for 20 minutes and with the bottom of a coffee cup I smashed them open and seasoned them with Morton’s Salt Substitute, Ground Black Pepper and I Can’t Believe It’s Not Butter. Along with the Potatoes I had Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Tags: Boiling, Breyer, Chicken, cook, Earth, Flour, Olive oil, Pasta
Today’s Menu: Mediterranean Chicken with Angel Hair Pasta w/ Whole Grain Bread
For dinner tonight I prepared Good Earth Mediterranean Chicken with Angel Hair Pasta. It had been quite a while since I had made any of the Good Earth Dinners and The Mediterranean Chicken with Angel Hair Pasta sounded right. With any of the Good Earth Dinners you just add the meat, and 1/4 cup milk and the rest is included in the Dinner. Boil your pasta and while that’s boiling fry your prepare your Chicken. The Dinner Kit includes the flour and creamy sauce for the Chicken. When everything is ready drain your pasta. Then serve the chicken and sauce over pasta, or toss with pasta (sauce will thicken as it stands). That’s it I had one delicious Mediterranean Chicken with Angel Hair Pasta Dinner! I also had Healthy Life Whole Grain Bread and a bottle of Lemon Tea Diet Snapple. For dessert later I made more loaves of Pillsbury Nut Quick Bread. I’ll have a slice of that along with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Mediterranean Chicken with Angel Hair Pasta
100% Whole Grain Angel Hair Pasta
Creamy Sauce with Olive Oil
Mediterranean Seasoning with Tomatoes
Seasoned Whole Wheat Flour
YOU WILL NEED
1 Lb Uncooked Boneless Skinless Chicken Breasts
2 Tablespoons Olive Oil • 1 Cup Hot Water • 1/4 Cup Milk
READY IN ABOUT 20 MINUTES!
1. Fill 2-quart saucepan 2/3 full of water.* Heat to boiling; stir in Pasta. Gently boil uncovered 5 minutes, stirring occasionally.
While water is heating and pasta is cooking, continue with step 2.
2. Cut each chicken breast into 3 or 4 slices, holding knife at an angle. Empty Seasoned Flour into medium bowl or food-storage plastic bag. Coat chicken with flour. Heat oil in 10-inch nonstick** skillet over medium-high heat. Carefully add chicken and any remaining flour to hot oil; cook 2 to 5 minutes on each side or until golden brown.
3. Reduce heat to medium. Carefully stir in hot water, milk, Creamy Sauce and Mediterranean Seasoning until well blended. Heat to boiling, stirring occasionally. Simmer uncovered about 8 minutes, stirring occasionally, until chicken is no longer pink in center (sauce will be thin).
4. Drain pasta. Serve chicken and sauce over pasta, or toss with pasta (sauce will thicken as it stands). Refrigerate leftovers.
*Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking.
**If using skillet without nonstick finish, increase oil to 3 tablespoons.
290 calories 23 carbs
Tags: Barbecue, Beef, California, Cattle feeding, Food, Meat, Red meat, South Dakota, United States, United States Department of Agriculture
For all you Bison Lovers out there I thought I would pass along some info on the Dakota Buffalo Company. They have a terrific selection of Bison Meat and reasonable shipping. Check out their site I left the link below.
Dakota Buffalo Company
We love the great outdoors and when we aren’t personally packing your shipments or answering your calls and questions about buffalo meat, you’ll find us hiking, biking, running, RVing, golfing, camping, hunting and enjoying the good life. Dakota Buffalo Company, LLC is a family owned and operated business, with each of us devoted to living a healthy lifestyle with a diet that isn’t deprived of red meat.
Rarely is something that tastes so good actually good for you. Buffalo meat is the perfect way to enjoy all the advantages of beef without the guilty negatives. Buffalo meat is America’s healthy red meat — the one your taste buds can enjoy and allow your brain and body to feel good about it!
Unlike other so-called exotic meats, buffalo does not have that “gamey” taste. Rather, it has a full, rich, juicy flavor that is often characterized as sweet despite its low fat content. Many people characterize the flavor as like the best grass-fed beef they have ever tasted, but appreciate that buffalo meat is a healthier choice.
Buffalo meat is naturally 85-90% lean and is lower in calories, fat and cholesterol than skinless chicken, pork, beef or salmon
Buffalo has only 245 calories and 4.2 grams of fat per 6 oz. serving
Buffalo meat meets the American Heart Association certification requirements. It is also included on most acceptable meat lists for those who have cholesterol challenges (ask your doctor), and is one of the low fat meats recommended by the USDA as part of a balanced and nutritious diet
Buffalo meat is high in protein and iron, low in sodium and cholesterol
Buffalo meat is naturally gluten-free and MSG-free (Whole cut meat only, such as steaks, roasts, ribs and burgers. Processed meats such as jerky, hot dogs, brats, etc. may have trace detectable amounts.)
BUFFALO VS. BEEF
Buffalo meat is much healthier than beef. It fits right in with a healthy, active lifestyle and because it has less fat than beef, is better at helping you control a healthy weight.
Depending on the cut, buffalo is…
60-80% lower in fat with up to half the calories of beef
Higher in protein, vitamin B and iron, and lower in cholesterol
Sweeter and juicier, with a fresh, non-greasy taste
Much more tender with a deeper red color and less marbling
Faster to cook (due to lower fat), and should be cooked at a lower temperature
More meat per ounce after cooking, as it doesn’t shrink as much as beef does