Beans and Smoked Turkey Sausage (Beans and Weenies)

October 31, 2014 at 5:10 PM | Posted in beans, Butterball Smoked Turkey Sausage | Leave a comment
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Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)


Beans and Smoked Turkey Sausage 008

Brrr, it was downright cold this morning! About 3:00 this morning I had to get up and turn the heat up. It was in the 30’s. it looks as though it’s going to be another Chilly and Rainy Night for all the Trick or Treaters around here. The last 3 Halloween have been this way. Possible snow flurries coming Saturday morning, our first sign of snow of this season. Spent the day cleaning the spare room back where my computer is at, much needed cleaning! Well to counter the cool day I made a pot of Beans and Smoked Turkey Sausage (Beans and Weenies). Just looked out the window and it’s beginning to flurry every now and then.



Growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! I hadn’t made it in a while and sounded perfect for dinner tonight. So it’s Beans and Weenies but I jazzed it up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Joan of Arc Spicy Chili Beans, 1 can of Bush’s Reduced Sodium Black Beans (drained and rinsed), 1/4 of a medium-sized White Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 tablespoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and a 1 cup of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).




Beans and Smoked Turkey Sausage 001

Another one of those delicious and easily prepared meals. I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokieness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food! For dessert/snack tonight I heated up some Hormel Snackers Chili and Cheese Dip along with some Tostios Multi Grain Scoops. Love the Dip, a good way to end the day!






Butterbal Smoked Turkey Sausage
Butterball Hardwood Smoked Turkey Sausage


Smoked Turkey Dinner Sausage
14 oz. | Servings: 7


Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.



Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.

Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%




Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.


Senate Passes National Bison Day Resolution

October 31, 2014 at 8:58 AM | Posted in Wild Idea Buffalo | Leave a comment
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Wild Idea
This Saturday, November 1st is National Bison Day. For the third straight year, the U.S. Senate has set aside this day to recognize and celebrate the historic and legendary American Bison, commonly known as the Buffalo. Historically, Bison were critical to the economic and spiritual lives of many Native American Tribes and today, the InterTribal Buffalo Council is working hard to restore bison on tribal lands. Their mission is to “restore Bison to Indian Nations in a manner that is compatible with their spiritual and cultural beliefs and practices.” Across the United States, Bison producers are creating jobs and providing a sustainable and healthy meat source. Indeed, the noble and majestic Bison remains an important animal for America.

Bringing Buffalo back to the Great Plains and restoring grassland is at the core of our mission at the Wild Idea Buffalo Co, LLC. By caring for the land and giving the Buffalo room to roam, the prairie is nurtured back to health providing a sustainable ecosystem for all creatures. The end by-product is a delicious and healthy red meat that also sustains us. By making sustainable food choices we can all take pride in saving the Great Plains one bite at a time. We truly appreciate your continued support of our mission to provide America with this healthy red meat alternative.


Happy Halloween All!

October 31, 2014 at 5:40 AM | Posted in Uncategorized | Leave a comment
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Have a Happy Halloween Everyone!Halloween2

Jennie – O Turkey Recipe of the Week – Luscious Turkey Lo Mein

October 31, 2014 at 5:33 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Luscious Turkey Lo Mein. Add some flare to your next meal and make it healthy. It uses JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins and is only 310 calories and 26 carbs per serving. You can get this recipe and many other recipes, tips, and ideas on the Jennie – O website.



Luscious Turkey Lo Mein

Luscious Turkey Lo Mein
8 ounces uncooked lo mein, udon noodles, or spaghetti
2 tablespoons vegetable oil, divided
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into ¾-inch chunks
2 teaspoons minced ginger root
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes
2 cups bok choy, sliced or fresh sugar snap peas
1 cup thin strips red bell pepper
¼ cup chicken broth
2 teaspoons cornstarch
¼ cup HOUSE OF TSANG® soy sauce or tamari
2 tablespoons oyster sauce
2 tablespoons dark sesame oil

Cook lo mein noodles according to package directions. Meanwhile, heat 1 tablespoon vegetable oil in large deep skillet over medium-high heat. Add turkey breast tenderloin chunks. Cook the turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add gingerroot, garlic and red pepper flakes; stir-fry 3 minutes. Transfer to a bowl; set aside. Add remaining 1 tablespoon vegetable oil to skillet. Add bok choy and red bell pepper; stir-fry 2 minutes.

Add chicken broth, cornstarch, soy sauce and oyster sauce; bring to a simmer. Add turkey and dark sesame oil to skillet. Drain noodles; add to skillet and heat through. Serve in shallow soup bowls.

Nutritional Information
Calories 310 Fat 11g
Protein 26g Cholesterol 40mg
Carbohydrates 26g Sodium 880mg
Fiber 1g Saturated Fat 2g
Sugars 1g

Kitchen Hint of the Day!

October 31, 2014 at 5:31 AM | Posted in Kitchen Hints | 2 Comments
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A tip for the Thanksgiving Bird…

Try basting your bird with a small amount of white zinfandel or vermouth – it will help crisp the skin, and the sugar in the alcohol will impact a brown color and glaze to the outside of the meat. Or brush the skin with a reduced – sodium soy sauce during the last 30 minutes of cooking to produce a beautiful burnished color.

October 31 is National Caramel Apple Day

October 31, 2014 at 5:27 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

Here are today’s five thing to know about Caramel Apple:

  1. Candy Apples were first introduced in Arabian cuisine. The reason was that fruit was candied to preserve it.
  2. Americans have over the years turned that practice into gigantic apples covered everything from red candy and caramel to chocolate, peanuts, popcorn, and more chocolate.
  3. Soldiers in World War I were slanged “toffee apples”  Candy Apples are popular all over the world.
  4. China vendors sell them on bicycle, England celebrates Guy Fawkes Day with caramel apples on November 5.
  5. Everything from a Kool-Aid flavor to a nail-polish shade has been named candy apple red.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1826 Noah Cushing was issued a patent for a threshing and winnowing machine.
  • 1831 Carl von Voit was born. German physiologist whose work on metabolism helped establish modern nutritional science.
  • 1888 Scottish inventor John Boyd Dunlop was issued…

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“Not so Sloppy” Buffalo Joe w/ Baked Fries

October 30, 2014 at 5:08 PM | Posted in Hormel, Wild Idea Buffalo | Leave a comment
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Today’s Menu: “Not so Sloppy” Buffalo Joe w/ Baked Fries


Not So Sloppy Joes and Fries 009



The mornings and days are getting cooler and cooler, about 34 degrees this morning and a cold wind blowing most of the day. They delivered my new Hoveround Mobility Chair this morning. Being an left leg amputee I’m not sure how it would be without my Hoveround! It’s a lifesaver for me. Ran an errand for Mom and back home for the afternoon. For dinner tonight a favorite of mine, “Not So Sloppy” Buffalo Joe w/ Baked Fries.





Not So Sloppy Joes and Fries 002
It’s a delicious and a super easy meal to prepare. To make the Sloppy Joe I used Wild Idea Buffalo – Ground Round, 99% Lean (my favorite meat), 1 jar of Hormel Not So Sloppy Joe Sauce, and Healthy Life Whole Grain Buns.Using a large skillet to brown the Bison in, I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Bison was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Bison were well mixed. Simmer until it’s heated throughout, and serve. I love using Not So Sloppy Joe Sauce! It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). Buffalo makes a great Sloppy Joe Sandwich. I served it on a Healthy Life Whole Grain Bun with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Plenty of leftovers for Sandwiches for Lunch. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





Wild Idea Buffalo Ground Round 99 free
1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.







Not so sloppy Joe

Hormel Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.


Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5


Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g

Roasted Turkey Sausage with Apples and Butternut Squash

October 30, 2014 at 4:40 PM | Posted in Uncategorized | 2 Comments

Splendid Recipes and More

Roasted Turkey Sausage with Apples and Butternut Squash

Doesn’t this look wonderful. So you can brag about it you need to make this all organic ingredients recipe. It has a spice that is usually only found in German breads. Can you guess which one? If you guessed caraway seeds, then you were right.

I have never seen the seed used in any North American dish, but it is used in traditional European cuisine, and is one of the dominant spices featured in several savory dishes.

The seed or herb is very aromatic. The caraway is a member of  the Umbelliferae family, which includes other herbs and spices like parsley, dill, anise, fennel, and cumin.

An herbal tea prepared with caraway seeds is used as a remedy for digestive disorders, heartburn, loss of appetite, and to dispel intestinal worms.

Now for our featured recipe: Roasted Turkey Sausage with Apples and Butternut Squash.

Here is what you will need.

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Herb and Spice of the Week – Hyssopus

October 30, 2014 at 5:30 AM | Posted in Herb and Spice of the Week | Leave a comment
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Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as an aromatic herb and medicinal plant.


Hyssop is a brightly colored shrub or subshrub that ranges from 12 to 24 in. in height. The stem is woody at the base, from which grow a number of straight branches. Its leaves are lanceolate, dark green in color, and from 0.79 to 0.98 in. long.

During the summer, the plant produces bunches of pink, blue, or, more rarely, white fragrant flowers. These give rise to small oblong achenes.

A plant called hyssop has been in use since classical antiquity. Its name is a direct adaptation from the Greek ὕσσωπος. The Hebrew word אזוב (esov or esob) and the Greek word ὕσσωπος probably share a common (unknown) origin. The name hyssop appears in some translations of the Bible, notably in verse 7 of Psalm 51: “Thou shalt purge me with hyssop, and I shall be clean” (King James Bible). Hyssop was also used for purgation (religious purification) in Egypt, where, according to Chaeremon the Stoic, the priests used to eat it with bread in order to purify this type of food and make it suitable for their austere diet. Researchers have suggested that the Biblical accounts refer not to the plant currently known as hyssop but rather to one of a number of different herbs. The biblical plant translated as hyssop is discussed further at ezov.




Hyssopus officinalis

Hyssopus officinalis

The species as a whole is resistant to drought, and tolerant of chalky, sandy soils. It thrives in full sun and warm climates.
Under optimal weather conditions, herb hyssop is harvested twice yearly, once at the end of spring and once more at the beginning of the fall. The plants are preferably harvested when flowering in order to collect the flowering tips.

Once the stalks are cut, they are collected and dried either stacked on pallets to allow for draining or hung to dry. The actual drying process takes place in a cool, dry, well-ventilated area, where the materials are mixed several times to ensure even drying. Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 months.
The fresh herb is commonly used in cooking. Essence of hyssop can be obtained by steaming, and is used in cooking to a lesser extent.

The plant is commonly used by beekeepers to produce a rich and aromatic honey.

Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.


As a medicinal herb, hyssop has soothing, expectorant, and cough suppressant properties. The plant also includes the chemicals thujone and phenol, which give it antiseptic properties. Its high concentrations of thujone and chemicals that stimulate the central nervous system can provoke epileptic reactions when taken in high enough doses. The oil of hyssop can cause seizures and even low doses (2–3 drops) can cause convulsions in children.

It has been also used in the formulation of eye drops and mouthwash.

Herb hyssop has also been observed to stimulate the gastrointestinal system.


Kitchen Hint of the Day!

October 30, 2014 at 5:28 AM | Posted in Eggs, Kitchen Hints | Leave a comment
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Using those hard boiled eggs for egg salad? The fastest way to chop eggs is to peel them, place them in a bowl, and run a pizza cutter through them several times.

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