The Kitchen is Closed! Hello Dominos!…and Happy New Year!

December 31, 2014 at 5:45 PM | Posted in pizza | 2 Comments
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Today’s Menu: Domino’s Pizza



Dominos Pizza

Brrr! It’s cold outside, about 19 degrees with a wind chill around 10 degrees. But I can deal with cold as long as we don’t get a lot of snow and ice. Had a light Breakfast and worked out to start the day. Then spent most of the day cleaning the computer. Pulled everything out, cleaned and dusted. Then ran some scans and security and deleted some old programs that were taking up space. I got lazy, had a new recipe to try and had the ingredients ready and I got lazy! Tonight the Kitchen is Closed and Hello Domino’s!





Well I ordered Domino’s Pizza tonight! A Large Pizza with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, Black Olives, Green Olives, on a Hand Tossed Pizza, I got lazy! Then for Dad he wanted a Steak Hoagie, so I ordered him a Mushroom Delight Steak Hoagie. Both came on time and piping hot and delicious! Sure is nice not to have to cook every night. But I’ll be cooking tomorrow to start the New Year off right! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt. I’ve got my cell phone charged, the remote ready, and an evening in my recliner, quiet New Year’s Eve Here! I wish you all a healthy and prosperous 2015, Happy New Year Everyone!


Hoppin’ John – Happy New Year!

December 31, 2014 at 11:37 AM | Posted in CooksRecipes | Leave a comment
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From Cook’s Recipes, Start your New Year of with a dish of Hoppin’ John!
Hoppin’ John
Cooksrecipes 2
Hoppin’ John is a tasty, Southern black-eyed pea classic.
Recipe Ingredients:
1 pound dried black-eyed peas
1 large onion, peeled and finely chopped
2 tablespoons vegetable oil
1 teaspoon garlic salt
1 teaspoon oregano
5 cups chicken stock
8 cups hot cooked rice
Cooking Directions:
Soak peas overnight with water to cover by 2 inches. Drain peas and set aside.
In large saucepan, sauté onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat.
For each serving, serve 1/2 cup of peas over 1/2 cup rice.
Makes 16 servings.’_john_recipe.html

Wild Idea Buffalo Recipe of the Week – Prairie Oysters /Buffalo Bull Fries

December 31, 2014 at 7:00 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli. It’s from Jill O’Brien of Wild Idea Buffalo. An upcoming Happy New Year to everyone!

Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli
You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant. Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!



Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli

Prairie Oysters Buffalo Bull Fries with Herbed Lemon Aioli
2 – packages Wild Idea Buffalo Bull Fries
¾ – cup extra virgin olive oil
¾ – cup rice vinegar
½ – teaspoon chili flake
½ – teaspoon black pepper
¾ – teaspoon salt
8 – sprigs fresh thyme, leaves only
8 – sprigs fresh parsley
1 – lemon, juiced
1 – green onion
2/3 – cup flour
½ – tablespoon onion powder
1 – tablespoon garlic powder
½ – teaspoon cayenne
3 – cups grape-seed or sunflower oil
fresh lemon


1) In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes.
2) Drain the bull fries in a colander and rinse under cold water, until room temperature.
3) While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender. Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.
4) Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana.
5) Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker.
6) Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.
7) Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.
8) Remove the bull fries from the first marinade and place them on cutting board. Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.
9) Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.
10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.
11) In a deep medium sized pan, over medium high heat, heat the oil.
12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface. Add half of the batch slowly and carefully so you do not burn yourself. Use a tong or spoon to move the bull fries’ a round a bit, this will help keep them from sticking together.
13) When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.
14) Place warm bull fries in a serving bowl, and squeeze with a wedge or two of lemon. Serve with Herbed Lemon Aioli and hot sauce.



Herbed Lemon AioliWild Idea

2 – egg yolks
1 – large garlic clove
½ – teaspoon salt
½ – teaspoon Dijon mustard
1 – teaspoon fresh thyme leaves
3 – fresh parsley sprigs
½ – teaspoon lemon zest
1 – lemon, juiced
1/3 – cup olive oil
pinch cayenne


Preparation: Place all ingredients in blender, except olive oil, and mix until incorporated. With blender running, slowly add oil in from the top spout, blending to incorporate. Place contents into serving bowl and refrigerate until needed. Sprinkle with a pinch of cayenne.

Creative and Quick Dinner Cutlets

December 31, 2014 at 6:58 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Creative and Quick Dinner Cutlets.

Start with any thin cutlet—turkey, pork, chicken or even some portobello mushroom cutlets—and you’ve got the EatingWell2recipe for a speedy dinner.
Cutlets—typically a thin slice of meat cut from the rib section—can be both an efficient weeknight meal and provide an impressive, toast-worthy treat. These modern cutlet-based dinners are not at all diminutive, but ample, and boldly seasoned. These recipes featuring pork, turkey, tofu, steak and more are impressively quick to make because of the thinness of the various cutlets. You can have hearty Skillet Swiss Steak in just half an hour, the cube steak smothered in tomatoes, green pepper and onions. While even thin cuts can sometimes require work to shape up, we have the tips to help you out.



Mushroom- & Cranberry-Stuffed Turkey Cutlets
This quick and healthy turkey cutlet recipe delivers a taste of Thanksgiving in just 40 minutes start to finish. Serve with wild rice pilaf and steamed green beans…..



Pretzel-Crusted Pork Cutlets with Mustard Sauce
Pretzels are an unexpectedly delicious crunchy coating for baked pork chops. To crush the pretzels, place in a large sealable plastic bag and pound with the smooth side of a meat mallet or the bottom of a small skillet or pulse in a food processor until coarsely chopped…

* Click the link below to see all the Creative and Quick Dinner Cutlets

Kitchen Hint of the Day!

December 31, 2014 at 6:56 AM | Posted in Kitchen Hints | Leave a comment
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Plan ahead, and save time….


On Sunday evening, plan out some simple meals your family can enjoy during the week. It means you avoid stress, saves time, and resorting to takeaway on a weeknight.

December 31 is National Vinegar Day

December 31, 2014 at 6:50 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

Here are today’s five thing to know about Vinegar:

A day to reflect on the years gone by

  1. Vinegar has been used for 10,000 years. It just might be the world’s oldest ingredient.
  2. The main uses for white distilled vinegar are cooking/food preparation and cleaning/disinfecting.
  3. The International Vinegar Museum is in Roslyn, South Dakota.
  4. Consumers in the South buy and use more white distilled vinegar than in any other region of the country.
  5. Adding vinegar to baking soda produces a chemical reaction that produces carbon dioxide. This combination is often used to make a do-it-yourself erupting volcano.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1600 The British East India Company was incorporated by royal charter. It was created to compete in the East Indian spice trade.
  • 1841 Alabama becomes the first state to issue dental licenses.
  • 1853 A New Years Eve dinner party for 21…

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Seasoned Haddock w/ Multi Grain Medley and Potato Pancakes

December 30, 2014 at 6:08 PM | Posted in fish, Zatarain's | Leave a comment
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Today’s Menu: Seasoned Haddock w/ Multi Grain Medley and Potato Pancakes



Haddock Potato Cakes Multi Grain 005

One busy morning for me to start my day. My Dad was sick all night, so there was a ton of laundry to do. So I got that out of the way and while Mom made Breakfast for her and Dad I ran the vacuum and dusted. Had to get everything done, Dad had a nurse coming over to check him out and then a physical therapist after that. Busy Morning. Then I ran to Kroger to pick up a couple of prescriptions for Mom. For dinner tonight it was leftovers at it’s finest! I had Seasoned Haddock w/ Multi Grain Medley and Potato Pancakes.




Haddock Potato Pancakes 002
I had a few pieces of Haddock leftover from the other night that I used for tonight. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. I have I mentioned I love Fish!



Haddock Potato Pancakes 001

Last night I had made some Potato Pancakes, so I heated what was left up for a side dish. I always use Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). Then i also heated up the leftover Minute Whole-Grain Medley, leftover from the other night when I had Haddock.It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! The box contains 4 – 2 Serving Packets and easy to prepare. Combine water and the contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water. Bring to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed. Remove from heat. Fluff with fork and serve! Easy to prepare and makes one excellent side dish. Also this time I added some Chopped Pecans to it, made a nice addition to the dish! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.


Manischewitz Potato Pancake MixMANISCHEWITZ Potato Pancake Mix

Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil).

Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

December 30 is National Baking Soda Day

December 30, 2014 at 9:38 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

Here are today’s five thing to know about Soda:

  1. Drinkable carbonated water was first produced in 1767 by J.B. Priestley.
  2. Jacob Schweppes began producing carbonated water commercially in 1783.
  3. The first soda pop was marketed in the U.S. in 1807.
  4. Carbonation results from releasing pressurized carbon dioxide in liquids.
  5. Sometimes sodium or potassium salts are added to produce specific tastes.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1781 John Turberville Needham died. He was an English naturalist, and one of those who believed in the spontaneous generation of life. He boiled some mutton broth, sealed it in glass containers and when he found living organisms present after a few days, he believed they came from nonliving matter. He was wrong – boiling does not destroy all bacterial and fungal spores.
  • 1817 The first coffee is planted in Hawaii.
  • 1851 Asa Griggs Candler was born. In 1887, Asa…

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Diabetic Dish of the Week – Chewy Granola Bars

December 30, 2014 at 6:22 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Here’s a Diabetic Friendly Recipe for Chewy Granola Bars!

Chewy Granola Bars



1 cup low-fat granola
1 cup rolled oats
1/2 cup mixed nuts
1/2 cup white whole wheat flour or whole wheat flour
1/2 cup raisins
1 egg, beaten or 1/4 cup Egg Beater’s
3 tablespoons packed brown sugar
3 tablespoons cooking oil
3 tablespoons honey
1/2 teaspoon ground cinnamon

Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In a large bowl combine granola, oats, nuts, flour, and raisins in a large mixing bowl. In small bowl stir together egg, brown sugar, oil, honey, and cinnamon in a small bowl. Add to granola mixture until well coated. Press evenly into the prepared pan.
Bake in oven to 325 degrees F for 25 to 30 minutes or until lightly browned around the edges. Cool in pan on a wire rack. Use foil to remove from pan, cut into bars.


Nutrition Facts Per Serving:

PER SERVING: 99 cal., 4 g total fat (1 g sat. fat), 9 mg chol., 14 mg sodium, 15 g carb, 1 g fiber, 2 g pro.

Top 50 Healthy Recipes of 2014

December 30, 2014 at 6:21 AM | Posted in Eating Well | Leave a comment
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It’s EatingWell’s Top 50 Healthy Recipes of 2014. Check this one out for some healthy and delicious recipes.



Get inspired by our top 50 healthy recipes of 2014.
Celebrate the new year with EatingWell’s best healthy recipes! Our top 50 healthy recipes of 2014 will help you plan your weekly menu and eat healthier in the new year. We’ve included healthy recipes featuring fresh vegetables and fruits from every season, lean protein and healthy whole grains. Try our Asparagus-Mushroom Mini Lasagnas to boost your vegetable intake, Napa Cabbage & Pork Stir-Fry with Peanuts for a weeknight dinner your family will love or Breakfast Blueberry-Oatmeal Cakes for an easy on-the-go breakfast.

Slow-Cooker Honey-Orange Chicken Drumsticks
This slow-cooker chicken recipe makes a perfect alternative to standard tomato-based barbecued chicken. Both kids and adults will devour these drumsticks, doused in a honey-sweetened sauce spiked with orange, ginger and garlic…..



Breakfast Blueberry-Oatmeal Cakes
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds…..



Mediterranean Cauliflower Pizza
In this healthy, gluten-free cauliflower “pizza” recipe, shredded cauliflower is mixed with mozzarella and oregano to make a flourless crust that echoes the flavor of a traditional pizza pie. The Meyer lemon, olive and sun-dried tomato topping adds a sophisticated Mediterranean flavor, but feel free to try more traditional pizza toppings, such as marinara sauce and mushrooms—even pepperoni….

* Click the link below to get the Top 50 Healthy Recipes of 2014

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