Buitoni All Natural Whole Wheat Four Cheese Ravioli w/ Bella Vita Pasta Sauce,…

July 31, 2012 at 5:10 PM | Posted in Bella Vita low Carb Pasta Sauce, chicken, mushrooms, pasta | Leave a comment
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Today’s Menu: Buitoni All Natural Whole Wheat Four Cheese Ravioli w/ Bella Vita Pasta Sauce, Chicken Breast, and Baby Bella Mushrooms.
Went Italian for dinner tonight. I used Buitoni All Natural Whole Wheat Four Cheese Ravioli. It had been a while since I had the Buitoni Ravioli and it was on sale and I had a $1 off coupon to make it an even bigger bargain. The pasta is very easy to fix, just boil 7 – 9 minutes and drain and it’s done! Along with the pasta I added a Chicken breast that I had also boiled and seasoned with McCormick Grinder Italian Seasoning. I sliced the breast up into several pieces and tossed it with the pasta and sauteed Baby Bella Mushrooms. I then topped everything with Bella Vita Low Carb Pasta Sauce (Roasted Garlic Flavor). The sauce is only 70 calories and 6 carbs! Plus it’s loaded with flavor. The Buitoni Pasta is a tender and delicious pasta but be sure to follow the cooking instructions so you don’t over cook it. For dessert later a bowl of Blue Bunny All Natural Frozen Yogurt Chocolate Vanilla Swirl. Another product you have to try if you already haven’t!
Buitoni All Natural Whole Wheat Four Cheese Ravioli

Nutritional Information
Nutrition Facts
Serving Size 1.25 CUPS
Amount Per Serving
Calories 330 Calories from Fat 110
% Daily Value *
Total Fat 12g 18
Saturated Fat 4 g 19
Monounsaturated Fat
Polyunsaturated Fat
Trans Fat 0 g
Cholestrol 60 mg 20
Sodium 630 mg 26
Carbohydrates 40 g 13
Dietary Fiber 5 g 19
Sugars 3 g
Protein 15 g


Kitchen Hint of the Day

July 31, 2012 at 10:41 AM | Posted in cooking, Food | Leave a comment

If your not sure how old your baking soda is you can test it’s activity level. Stir 1/4 teaspoons of baking soda into about 2 teaspoons of white vinegar, it should bubble vigorously. If it doesn’t throw it out.

Pickled Beets

July 31, 2012 at 7:49 AM | Posted in cooking, Food, vegetables | 2 Comments
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Pickled Beets
I’m not a fan of Beets but I thought I would pass along my Mom’s recipe, which came from my Grandmother, for Pickled Beets. My Mom loves Pickled Beets but I never aquired the taste for them. Anyway here’s her recipe.
4 – 5 bunches of Beets, the bunches will contain anywhere from 4 – 5 Beets. This amount, depending on the size of the Beets, will make 2 – 3 quarts.
Quart Mason Jars and Lids
1 cup Water
2 cups Sugar
2 cups White Cider Viniger
1 – 1.5 oz. container of McCormick Pickling Spice
(Preparing the Beets)
* Wash the Beets and trim the leaf steams, except 1″ from the top of the Beet.
* Heat a large kettle of water to a full boil and add Beets.
* Boil Beets until they are tender, fork tender
* Drain water from Beets and cut remaining stem and peel Beets. Cut Beets in half or thirds and set aside.
(Preparing the Pickling Mixture)
* In a large sauce pan add: 1 cup Water, 2 cups Sugar, 2 cups White Cider Viniger, and 1/2 of the 1.5 oz. container of McCormick Pickling Spice. Heat and bring to a boil. this amount will picle 2 – 3 quarts. The recipe as is can be doubled or tripled depending on how many quart you’ll be doing.
* When mixture comes to a boil you can add your Beets to the mixture and reduce heat. Turn off heat and slowly pour the mix into the quart jars. Another way is to add your Beets to the jars and after the Pickling Mixture comes to boil add it to the jars that already contain your Beets. Either way when jars are full seal your quart jars and fasten lids.
*The 4 bunches of Beets my Mom had produced 2 quarts.*

July 31, 2012 at 7:41 AM | Posted in Uncategorized | Leave a comment

Recipes Happen

This post is linked up to Tammy’s Recipes

Today I thought I’d share yet another way I am making the most of the mushrooms on sale at Aldi for $0.59/8-ounce package.

Since my husband and I both love mushrooms in everything and these fresh mushrooms are cheaper than canned, I borrowed a tip from my mom about preserving mushrooms quickly and easily!

First, I washed and either sliced or halved/quartered (depending on size) my mushrooms.  Then I then froze them in Ziploc bags.  There’s no cooking necessary!  These frozen mushrooms will be all ready to put into soups, use with eggs, put on pizza, or anything else.

It’s a great way to save money on mushrooms by making the sale last longer than one week!

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July 31, 2012 at 7:27 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Cotton Candy Day

Five Food Finds about Cotton Candy

  • Cotton candy was originally called fairy floss.
  • Cotton candy contains only one ingredient: sugar.
  • The process by which cotton candy is made has been around for over 100 years so chances are you could ask your grandparents about their first encounter with cotton candy and they’ll tell you at great length how much it cost and how neat it was back in the day.
  • It was forgotten for a while several decades ago, but cotton candy became an instant hit when suddenly it was mass produced and became readily accessible to everyone – not just the ones going to a fair or circus.
  • Cotton candy doesn’t contain all that much sugar – merely as much sugar as one would get drinking a can of an average soft drink.

Today’s Food History

on this day in…

1714 Queen Anne of Britain…

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Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato and Green Beans

July 30, 2012 at 5:43 PM | Posted in bison, diabetes, diabetes friendly, greenbeans, low calorie, low carb, mushrooms, potatoes | 1 Comment
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Today’s Menu: Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato and Green Beans

For dinner tonight my favorite steak, Bison Sirloin Steak. I was going to grill it outside but the heat and humidity is just too bad out, so I pan fried it. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it on medium in Extra Virgin Olive Oil about 4 minutes per side, medium rare. I topped it with some sauteed Baby Bella Mushrooms. I just love the taste of Bison Sirloin!

For sides tonight I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter. I also warmed up a single serving of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

Great Inland Seafood Festival 2012

July 30, 2012 at 1:42 PM | Posted in Festivals, fish, Food, grilling | Leave a comment
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I thought I would give everyone an earl heads up for the Great Inland Seafood Festival 2012. This year it’s August 9, 10, 11, & 12. It’s always a great time with some great tasting Seafood at this event. My favorite foods there are the Seafood Coneys and of course the Whole Maine Lobster (for only $10.95!) There’s 10,00 of the Lobsters and believe me get there early because they are gone in no time. if you get a chance stop on down and this year on the Ohio side of the river The Banks is open!
Great Inland Seafood Festival 2012

The 25th Great Inland Seafood Festival will take place August 9, 10, 11, & 12, 2012 on the banks of the Ohio River in Newport Kentucky.

Event Hours:

Thursday August 9 5 p.m.- 11 p.m.

Friday August 10 5 p.m. – 11 p.m.

Saturday August 11 Noon – 11 p.m.

Sunday August 12 Noon – 9 p.m.

Whole Maine Lobsters $10.95
This year’s Great Inland Seafood Festival will again offer Whole Maine Live Lobsters for $10.95 each. This poplular tradition is a hallmark of the Seafood Festival. Come early as 10,000 lobsters sell fast!!! We are usually sold out by early Sunday afternoon.

Fabulous Entertainment
The Great Inland Seafood Festival prides itself in providing FREE entertainment. Our stage is always busy with continuous live entertainment. Headliners include:……….

The Best Seafood You’ll Ever Taste!
Over 15 local restaurants & National vendors will be selling the best tasting, freshest seafood available. Items to try include: Whole Maine Lobsters, shrimp, crawfish, crablegs, oysters, salmon, redfish, and much, much more….

FREE and accessible to all!
The Great Inland Seafood Festival is free and accessible to all. The event is on Riverboat Row in Newport Kentucky. There is ample parking around the event. Handicap parking is available on Columbia Street.

From Columbus and North
I-71 South to I-471 South
Newport Exit (Route 8 / Dave Cowens Drive / Exit 5)
Continue straight into parking, or, Left at stop light onto Route 8
Follow Route 8 / Dave Cowens Drive to the Newport on the Levee/Aquarium parking garage.
From Dayton or North

I-75 South
Take the I-71 North / I-471 South / US-50 East exit from the left lane
Newport Exit (Route 8 / Dave Cowens Drive / Exit 5)
Continue straight into parking, or, Left at stop light onto Route 8
Follow Route 8 / Dave Cowens Drive to the Newport on the Levee/Aquarium parking garage.
From Kentucky, Airport, and South

I-71/75 North to I-275 East / Columbus
I-275 East to I-471 North
Newport Exit (Route 8 / Dave Cowens Drive / Exit 5)
Continue straight into parking, or, Left at stop light onto Route 8
Follow Route 8 / Dave Cowens Drive to the Newport on the Levee/Aquarium parking garage.


Canal Winchester Blues & Ribfest – Canal Winchester, Ohio

July 30, 2012 at 9:16 AM | Posted in cooking, Festivals, Food, grilling, ribs | Leave a comment
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August 3-4, 2012 Canal Winchester Blues & Ribfest – Canal Winchester, Ohio
The event will offer live blues music, rib and food vendors, a beer garden, and local arts/artisans. A great atmosphere for friends, and family to relax and enjoy Smokin’ Blues, Sizzlin’ Hot Ribs, & More! Admission is free!


Smokin’ Blues, Sizzlin’ Hot Ribs, & More!

Downtown Canal Winchester August 3rd & 4th, 2012 FREE ADMISSION

3rd Annual Canal Winchester
Blues & RibFest!

WHAT: A two day summer street celebration featuring live blues music, world-class ribs, a variety of quality non-rib food options, locally crafted items/art, children’s activities, and a beer garden for our Blues/Rib-loving friends 21 and over.

WHEN: August 3rd and 4th, 2012 (RAIN OR SHINE)

HOURS: Friday (3rd) 5PM -11PM & Saturday (4th) Noon-11PM

WHERE: Historic Downtown Canal Winchester (radiating from closed intersection of High & Waterloo Streets).

PARKING: On/Off-street public parking is available in the areas adjacent to the Ribfest grounds. Handicap tag/sticker parking available at the West Waterloo Street entrance east of Washington Street.

As central Ohio‘s only all-Blues outdoor festival, this event draws serious rib and blues aficionados from around the state with attendance estimates in excess of 20,000 guests served. It promotes Ohio and regional blues musicians as well as area artists/craftspeople. Sponsorship opportunities are available



One of America’s Favorites – Bacon

July 30, 2012 at 8:30 AM | Posted in bacon, cooking, Food | 1 Comment
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Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and cognate with the Old French bacon.

In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as “bacon”. Such use is common in areas with significant Jewish and Muslim populations. The USDA defines bacon as “the cured belly of a swine carcass”; other cuts and characteristics must be separately qualified (e.g., “smoked pork loin bacon”). For safety, bacon must be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.
Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, “ham” and “bacon” referred to different cuts of meat that were brined or packed identically, often together in the same barrel.

Bacon is cured through either a process of injecting with or soaking in brine or using plain salt (dry curing).
In America, bacon is usually cured and smoked, and different flavors can be achieved by using various types of wood, or rarely corn cobs; peat is sometimes used in the UK. This process can take up to eighteen hours, depending on the intensity of the flavor desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the fire get too hot. In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of back bacon is preferred to the bacon from the belly (that is ubiquitous in the United States) which is referred to as streaky bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well-done to crispy, back bacon may at first appear undercooked to Americans.

Cuts of bacon

Rashers (slices) differ depending on the primal cut from which they are prepared:

*Side bacon, or streaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.

*Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.

*Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.

*Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

*Jowl bacon is cured and smoked cheeks of pork. See Guanciale.

*Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Slab bacon is not to be confused with salt pork, which is prepared from the same cuts, but is not cured.

Bacon joints include the following:

*Collar bacon is taken from the back of a pig near the head.

*Hock, from the hog ankle joint between the ham and the foot.

*Gammon, from the hind leg, traditionally “Wiltshire cured“.

*Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.

Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.

A side of unsliced bacon was once known as a flitch it is now known as a slab. An individual slice of bacon is a slice or strip. The term rasher of bacon is occasionally encountered (e.g., on restaurant menus) to mean a serving of bacon (typically several slices).
American bacons include varieties smoked with hickory or corncobs and flavorings such as red pepper, maple, honey, molasses, and occasionally cinnamon. They vary in sweetness and saltiness and come from the Ozarks, New England and from the upper South (mainly Kentucky, North Carolina, Tennessee and Virginia).
The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S.
The term Canadian Bacon or Canadian-style bacon must be made from the pork loin, and means back bacon, but this term refers usually to the lean ovoid portion (longissimus muscle, or loineye). It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.

The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed “bacon mania”. Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularized over the internet, as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube. Restaurants are organizing bacon and beer tasting nights, The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick’s Day cocktails, and celebrity chef Bobby Flay has endorsed a “Bacon of the Month” club online, in print, and on national television.
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: “Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips.”She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis’ book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that “Bacon is American”:
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.
Alison Cook, writing in the Houston Chronicle (she calls bacon “democratic”), concurs with the third of these reasons, arguing the case of bacon’s American citizenship by referring to historical and geographical uses of bacon. Early American literature echoes the sentiment—in Ebenezer Cooke’s 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.

Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp, and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. There is even bacon jam.
In the U.S. and Europe, bacon is commonly used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the U.S. Sliced smoked loin, which Americans call Canadian bacon, is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf, and can be mixed in with green beans or serve sauteed over spinach.

Bacon fat liquefies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavorful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavoring, for everything from gravy to cornbread to salad dressing.
Bacon, or bacon fat, is often used for barding roast fowl and game birds, especially those that have little fat themselves. Barding consists of laying strips of bacon or other fats over a roast; a variation is the traditional method of preparing filet mignon of beef, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 g, 0.14 oz) of bacon grease has 38 calories. It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated. Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South.

The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavoring without the labor involved in cooking it or the perceived negative qualities of bacon. Some of the more unusual products are evidence of the recent fad, including Bacon vodka, bacon peanut brittle, bacon toothpaste, baconnaise (bacon mayonnaise), bacon salt and bacon mints. A range of inedible products are also available including bacon bandaids, scarfs, soaps, perfumes and air fresheners.

Bacon bits in a bowl.

Bacon bits in a bowl.

Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon. They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.

Turkey bacon and vegetarian bacon fill a niche for alternatives to the meat from pigs. There is also a wide range of other bacon-flavored products, including a bacon-flavored salt, Bacon Salt, and a bacon-flavored mayonnaise, Baconnaise. Jon Stewart satirized Baconnaise in his The Daily Show as a combination of gluttony and sloth: “for people who want heart disease but are too lazy to actually make the bacon.” Outside of the United States, baconnaise seems to characterize the U.S. in the same way Stewart proposed, as suggested by the French blog Écrans.

July 30, 2012 at 7:21 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Cheesecake Day

Five Food Finds about Cheesecake

  • Pennsylvania Dutch-style cheesecake uses a slightly tangy type of cheese with larger curds and less water content, called pot or farmer’s cheese.
  • Philadelphia-style cheesecake is lighter in texture, yet richer in flavour than New York style cheesecake.
  • Farmer’s cheese cheesecake is the contemporary implementation for the traditional use of baking to preserve fresh cheese and is often baked in a cake form along with fresh fruit like a tart.
  • Country-style cheesecake uses buttermilk to produce a firm texture while decreasing the pH (increasing acidity) to extend shelf life.
  • Lactose free cheesecake may be made either with lactose-free cream cheese or as an imitation using Vegan recipes combining non-dairy cream cheese alternatives with other lactose-free ingredients.

Today’s Food History

on this day in…

1739 Caspar Wistar founded the first successful large scale glass factory in the U.S. in Allowaystown, New Jersey.

1838 It…

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