November 21st is National Cranberry Day! — Foodimentary – National Food Holidays

November 21, 2017 at 10:59 AM | Posted in Uncategorized | Leave a comment

Here are today’s five things to know about cranberries: Another name for cranberries is “bounceberries” because they bounce when ripe. Some Native Americans called the cranberry “ibimi” which means “bitter berry.” Native Americans and Pilgrims used cranberries as a red dye. The cranberry is one of only a handful of major […]

via November 21st is National Cranberry Day! — Foodimentary – National Food Holidays

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Pork belly & roasted potatoes — Recipes by chefkreso

November 21, 2017 at 10:59 AM | Posted in Uncategorized | Leave a comment

This is one of those days when inspiration doesn’t hit and you have to stay with what you know works. Pork belly and roasted potatoes are a classic dish, but when it comes to classics it’s all about the spices and seasoning you’re going to use to make them stand out. That’s what I did […]

via Pork belly & roasted potatoes — Recipes by chefkreso

The Biltmore House’s Tawny Baked Ham — Frugal Hausfrau

November 21, 2017 at 6:22 AM | Posted in Uncategorized | Leave a comment

If you’re looking for a showstopper of a ham recipe for a fall or winter holiday, look no further. Simple to make but absolutely stunning, this ham has it all: Great looks and great taste.

via The Biltmore House’s Tawny Baked Ham — Frugal Hausfrau

Diabetic Dish of the Week – WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

November 21, 2017 at 6:21 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is – WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY. The recipe is from the Diabetic Gourmet website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly recipes for all meals and occasions. You’ll also find Diabetes Management tips and News. It’s another one of my favorite sites! Enjoy and eat Healthy! https://diabeticgourmet.com/

 

WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY

Ingredients

1 Granny Smith apple, peeled, cored and quartered
3/4 lb. large shallots, quartered
3 cups fat-free, reduced sodium chicken broth
1/2 cup apple cider
1 Tbsp. apple cider vinegar
2 Tbsp. flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp. dried thyme
1/4 tsp. ground sage
2 tsp. canola oil, divided
1/2 tsp. salt
Freshly ground black pepper
6-7 lb. whole turkey breast

Directions

1 – Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.
2 – Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.
3 – Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.
4 – Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.
5 – Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.
6 – Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Recipe Yield: Makes 10 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 200 milligrams
Protein: 44 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/walnut-stuffed-turkey-breast-with-cider-gravy

Healthy Baked Chicken Breast Recipes

November 21, 2017 at 6:19 AM | Posted in Eating Well | Leave a comment
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From the eatingWell website and Magazine its Healthy Baked Chicken Breast Recipes. Lots of Healthy and Delicious Baked Chicken Breast Recipes. With recipes including; Adobo Chicken and Kale Enchiladas, Barbecue Chicken Pizza, and Soy-Lime Baked Buffalo Wings. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Baked Chicken Breast Recipes
Find healthy, delicious baked chicken breast recipes, from the food and nutrition experts at EatingWell.

Adobo Chicken and Kale Enchiladas
Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños……..

Barbecue Chicken Pizza
We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It’s a great way to sneak extra veggies into both you and your children’s diet!…….

Soy-Lime Baked Buffalo Wings
Make this baked Buffalo chicken wing recipe at home to save 138 calories and a whopping 598 milligrams of sodium compared to the same number of deep-fried wings. If your market sells its chicken wings whole, you’ll want to separate each into a wingette and a drumette so they cook evenly. They’re easy to split apart with a sharp knife. Serve with carrot sticks, celery and ranch (or blue cheese) dressing………..

 

* Click the link below to get all the Healthy Baked Chicken Breast Recipes
http://www.eatingwell.com/recipes/20643/ingredients/meat-poultry/chicken/breast/baked/

Kitchen Hint of the Day!

November 21, 2017 at 6:18 AM | Posted in Kitchen Hints | Leave a comment
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You say Tomato………

For the best storage of tomatoes keep them stem side down in a cool place. If they’re still attached to the the stem, try to space them so that they’re not touching.

Dutch Sweet Potato Pie Recipe — Chew Out Loud

November 20, 2017 at 10:24 PM | Posted in Uncategorized | Leave a comment

This Dutch Sweet Potato Pie Recipe is silky, rich, creamy, and smooth with an amazing crunchy streusel topping. Goes head to head with your favorite pumpkin pie at any gathering. Whether or not you consider yourself on Team Sweet Potato, we’re pretty confident this Dutch Sweet Potato Pie with flaky butter crust and crunchy streusel…

via Dutch Sweet Potato Pie Recipe — Chew Out Loud

Marinated oriental salmon — luxlifefinn

November 20, 2017 at 5:59 PM | Posted in Uncategorized | Leave a comment

This salmon dish is something I make very regularly. The salmon itself can be steamed, pan fried, grilled or oven cooked. Today I added roasted bone marrow (which I’ve never cooked before) to this dish. In terms of flavour, it doesn’t really contribute much, but it’s supposed to offer some health benefits. I marinade the salmon, and […]

via Marinated oriental salmon — luxlifefinn

Homemade Chicken Parmigiana — The Effortless Kitchen

November 20, 2017 at 5:57 PM | Posted in Uncategorized | 2 Comments

Here in Australia, chicken parmigiana is basically a staple in every single pub you go to. They have to be the most popular item on any menu and it’s easy to see why! Chicken, ham, sauce and cheese? I mean c’mon. Ingredients: 1 batch of Juicy Chicken Schnitzel (but you want to butterfly the breasts […]

via Homemade Chicken Parmigiana — The Effortless Kitchen

Pan-Fried Oysters Recipe w/ Baked Steak Fries

November 20, 2017 at 5:53 PM | Posted in Ore - Ida, oysters | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Baked Steak Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I finished Breakfast I went to McDonald’s and picked up Breakfast for Mom and Dad. Back home finished up a couple of things around the house then went outside and got the leaf blower out. Cleaned off the deck and drive way areas of leaves. Had everything done so I watched a few shows I had recorded during the week. For Dinner tonight I prepared Pan-Fried Oysters Recipe w/ Baked Steak Fries and a Slice of Texas Toast.

 


I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

 

 

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

 

 

 

 

 

 

Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU

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