Tags: Cinnati, Cooking, Festivals, Fireworks, Food, Grilling, Ohio, recipes, WEBN, Western & Southern / WEBN Fireworks
Well the Fireworks show of the year is almost here. So here’s some info to get you there.
Dates and Times
Western & Southern / WEBN Fireworks at Riverfest
Entertainment and food starts at noon along banks of Ohio River. Fireworks begin 9:05 p.m.
Sun, Sep 6
12:00 pm to 10:00 pm
The event will be September 6th from 12-10 p.m. at Sawyer Point Park and Yeatman’s Cove. The thrilling Western & Southern / WEBN Fireworks presented by Cincinnati Bell will start at 9:05 p.m., featuring Rozzi’s Famous Fireworks choreographed to a WEBN American Themed soundtrack.
The event includes family friendly activities such as live music, family fun zones, vendor booths, and a Live Broadcast from the Serpentine Wall with WEBN and the KiddChris Show starting at noon.
ALL DAY ENTERTAINMENT 12 p.m.-10 p.m.
With parks on the riverfront and atop the city’s hills, Cincinnati Parks are some of the best places to watch the explosions in the sky. 513-352-4080; www.cincinnatiparks.com
Originally posted on jovinacooksitalian:
For really delicious, melt in your mouth lasagna, you need fresh lasagna noodles. You can make them yourself or purchase the fresh noodles ready-made. For me, dried lasagna noodles, especially with the edged ridges, are not delicate enough for a really good lasagna. Of course, having these noodles in the pantry is expedient.
Fresh lasagna noodles do not need to be boiled before baking. Fresh noodles also freeze well, so make extra for a future recipe. Place a layer of wax paper between each noodle and place them in a freezer container. You do not even need to defrost the noodles before using them in a lasagna.
I never make lasagna with a meat sauce because I think it weighs it down and takes away from the creaminess of the cheese. Meat can be served on the side. I also like my lasagna to have lots of ricotta cheese and…
View original 694 more words
Tags: Cooking, Food, Jennie - O Recipe of the Week, Jennie – O OVEN READY™ Boneless Skinless Turkey Breast, Jennie-O, Mashed Potatoes, recipes, Swiss cheese, Switch, Turkey & Veggie Bake
This week’s Jennie – O Recipe of the Week is a Turkey & Veggie Bake. Using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast. And how easy to prepare, get the Crock Pot out for this delicious and healthy dish. You can find this recipe and all the other healthy and delicious recipes on Jennie – O website! http://www.jennieo.com/
1 (2 to 2 ½-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
1 ½ cups frozen vegetable mix, thawed
1 (21-ounce) tub HORMELl® COUNTRY CROCK® Loaded Mashed Potatoes, heated according to package directions
¾ cup shredded Swiss cheese
1 – In slow cooker, cook turkey as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Chop turkey. Place in large bowl. Heat oven to 400°F. Spray baking dish with cooking spray.
2 – Heat gravy from turkey package according to package directions. Add to turkey. Add vegetable mix. Spoon into a 9×13-inch baking dish. Spread mashed potatoes over turkey mixture. Sprinkle with cheese. Bake 20 to 25 minutes or until bubbling and golden.
Tags: Cooking, Desserts, Diabetes, Diabetes-Friendly Fruit Salad Recipes, Diabetic Living Online, Food, fruits, recipes
Diabetes-Friendly Fruit Salad Recipes, all from the Diabetic Living Online website. Cool down these hot Summer Days with these sides and desserts. It’s all on the Diabetic Living Online website. http://www.diabeticlivingonline.com/
Diabetes-Friendly Fruit Salad Recipes
Sweet and juicy berries, melons, and citrus fruits combine in our favorite fruit salad recipes. These fruity and fun recipes make refreshing sides and sweet desserts–perfect for warm summer days!
Peach-Berry Frozen Dessert
Fat-free yogurt and light dessert topping help keep this fruity dessert low in calories, carbs, and fat……
Fresh Fruit Salad with Creamy Lime Topping
Top your fruit salad with this summery, lime-accented dip. The tasty topper brings out the best in fresh fruits.
Tip: Spoon the creamy mixture over a summer medley of citrus, exotic fruits, and berries. Or, opt for a simpler fruit mix of apples, grapes, and bananas……
* Click the link below to get all the Diabetes-Friendly Fruit Salad Recipes
Tags: Baking, cakes, Cooking, Cooking Tips, Desserts, Food, Icing, Kitchen Hints, recipes
To keep the frosting from sticking to your knife as you cut cake, dip your knife into a glass of cold water between each cut.
Tags: Carrots, Cooking, Dinner, Food, KAME Stir Fry Udon Noodles, Kikkoman Soy Sauce, recipes, Shrimp, Sugar Snap Peas, Water Chestnuts
Started the day off with a Breakfast Sandwich. I scrambled some Egg Beater’s Egg Whites, fried some Bologna, topped with a slice of Sargento Ultra Thin Sharp Cheddar Cheese. Then on to the morning workout and a shower. Dad had a Doctor’s appointment for a checkup. So while him and Mom were out I vacuumed and dusted the house. Then outside got the leaf blower out and swept around the driveway and deck. The tree in front of the house has already lost most of it’s leaves, and they are everywhere so it’s a daily sweeping outside. Got everything done and kicked back for the late afternoon! For dinner tonight it’s Shrimp with Udon Noodles.
So to make this dish I needed; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Jumbo Shrimp, Baby Carrots, Sugar Snap Peas, 1 Can LaChoy Sliced Water Chestnuts, 1 tsp minced Garlic, 2 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).
To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.
In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.
Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! What a dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert/snack later Chips and Dip, some Ruffle’s Reduced Fat Potato Chips and Lay’s Ranch Dressing.
Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).
Originally posted on Type2 Delicious:
This time I’ll share something a little different; not exactly a cooking recipe but a suggestions when you’re planning a good time with friends and want ideas for easy to put together, delicious low carb (not no carb in this case) h’ors d’oeuvres.
We enjoy entertaining and especially sharing a variety of what Rick calls “horse ovaries” to delight our guests. We include fresh hummus and a selection of veggie spears as well as goat and cow milk cheeses. This time we had goat Brie, a white goat Gouda and a cow milk aged Dutch Gouda served with whole grain crackers. Also a variety of olives, pickled peppers and mushrooms and cannoli beans. Plus, one of my favs, smoked oysters. It was fun to put together and a great spread!
The chips are sweet potato tortilla chips from Trader Joe’s- 17…
View original 227 more words
Tags: Bison, Buffalo, Cooking, Food, recipes, Wild Idea Buffalo
I recently was set an email asking the question is there a difference between Bison and a Buffalo? To answer that I checked on the Wild Idea Buffalo website and here’s what they say… http://wildideabuffalo.com/
Bison vs Buffalo
One question that we hear a lot of is: “What is the difference between Buffalo and Bison”. Quite simply, in the United States, there is no difference, both names refer to the same animal and this has caused a lot of confusion for people. To make matters worse both terms are widely used and accepted – so not helping with the confusion.
The name “Buffalo” is thought to have originated from European settlers who confused the American Bison with African Buffalo or Asian Water Buffalo (“Buffalo”) from other countries. All three animals are very distantly related, but actually quite different. Over time, however, the name began to stick even though it was a misnomer. Today the word Buffalo is a widely accepted term for American Bison.
The name “Bison” comes both from the scientific name for the genus and also then the species. In North America today we have the species, which is known as the American Bison (Bison bison) of which there are two remaining sub-species. The first are the Plains Bison primarily found in the United States and Canada and the second is the Wood Bison, which are generally found only in Canada. It is from these scientific roots that we get the additional name for the same animal.
At Wild Idea Buffalo Co. we raise 100% Grass-Fed Bison that roam freely on the Great Plains of South Dakota much like their ancestors did for generations and long before the names got muddled.
Tags: Aple Orchards, Apples, Cooking, Food, fruits, Orange Pippin, recipes
I wanted to pass along a website for all Apple Lovers out there! It’s a really informative site all about Apples. From the latest news, varieties, orchards and more! Check it out soon!
Welcome to Orange Pippin
If you are interested in apple varieties, pears, cherries or plums, or orchards where these fruits are grown, you have come to the right place.
* Information on over 600 apple varieties, with user reviews and a ‘vote’ feature.
* Listings for over 2,000 orchards, with easy to use search and mapping capabilities.
* Find orchards worldwide that grow an apple variety you may be looking for.
* Tree registry section with more than 4,000 individual trees registered, allowing growers to record their trees and log their blossom and harvest dates.
* Calendar of Apple Festivals and orchard events, if you are an event organisers send us details of your apple event.
* 800+ member forum board to discuss various topics surrounding orchards, apples and tree care.
Our website is named after England’s most famous apple variety – Cox’s Orange Pippin – widely regarded as the finest of all dessert apples.
‘Pippin’ is an old English word derived from the French word for ‘seedling’. The same word can be seen in the modern French for a plant nursery or garden centre – ‘pepiniere’. Like many old apple varieties Cox’s Orange Pippin was discovered as a chance seedling.