Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup

April 30, 2015 at 5:00 PM | Posted in Butterball Smoked Turkey Sausage, soup | Leave a comment
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Today’s Menu: Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup
A beautiful Spring Morning today, but rain and clouds moving in as the day went on. Well our wooden deck and shed are both done, just have the wooden ramp left to coat. Really need a new shingles on the shed but running low on Smoked Turkey Sausage Melt Sandwich 001funds. So until I get all the work done so far paid off that job is on hold. Drove Mom over a local Garden Center where we picked up flowers, hanging baskets, and a new umbrella for the outdoor table. I got in the freezer and grabbed a Butterball Harwood Smoked Turkey Sausage, laid it in the fridge overnight to thaw. So for dinner tonight it’s Smoked Turkey Sausage Melt Sandwich w/ Chunky Baked Potato & Cheddar and Bacon Bits Soup.

 
I’m using the Butterball Hardwood Smoked Turkey Sausage that I had laid in the fridge. These are just so incredibly flavorful and so easy to prepare by different ways. I first preheated the oven on 400 degrees. For tonight I sliced one of the Sausages into 3 pieces. Using a medium size skillet that I sprayed with Pam and added 1 tablespoon of Extra Virgin Olive Oil, I fried the Sausages. Cooked them on medium heat, turning them often. Fried them until heated through and the outside a nice char. Then as the Sausages were finishing I got two pieces of Klosterman Wheat Bread and toasted them in the toaster.

 

To serve I took one slice of the Toast and added a slice of Simple Truth Muenster Cheese. Then took one of the Sausages and cut it in half, length wise, and added that on top of the Cheese. Topped that with some French’s Spicy Brown Mustard and topped it with the other slice of Toast. Then laid the Sandwich on a small baking sheet and put it into the oven, which I preheated on 400 degrees. Baked just a short bit, just long enough to where the Cheese was starting to melt. This makes one delicious Sandwich! Hard to beat the flavor of the Butterball Hardwood Smoked Turkey Sausage, paired with the Muenster Cheese and Spicy Brown Mustard it puts this Sandwich over the top!

 

Grilled Ham and Cheese Potato Soup 005

To go with Sausage Sandwich I prepared some Chunky Baked Potato & Cheddar and Bacon Bits Soup. This quickly became my favorite Campbell’s Soup! It comes in a microwavable bowl, just heat and serve. It has 190 calories and 19 net carbs per serving. Very good tasty, thick and hearty Soup. I topped with a some Kraft 2% Shredded Sharp Cheddar Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner SausageButterball Smoked Turkey 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.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
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.

Skillet:
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.

April 30 is National Raisin Day

April 30, 2015 at 5:45 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

www.insockmonkeyslippers.com http://www.insockmonkeyslippers.com

Here are today’s five things to know about Raisin

  1. In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as “Peruvian Delicacies” and the rest is history. 
  2. It takes more than 4 tons of grapes to produce 1 ton of raisins.
  3. The finest raisins come from Malaga in Spain.
  4. Raisin – comes from the Latin racemus and means “a cluster of grapes or berries”.
  5. Fresno, California is the Raisin Capital of the World.

Fun Fact:

Raisin colors vary by drying process. For example, a dark purplish/black raisin is sun-dried. A light to medium brown raisin is mechanically dehydrated in special drying tunnels. A golden to bright yellow raisin is mechanically dried and treated with sulfur dioxide to retain color and a green raisin is dried by air in adobe houses.

Golden raisins are made by treating the raisins…

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Herb and Spice of the Week – Sorrel

April 30, 2015 at 5:10 AM | Posted in Herb and Spice of the Week | 3 Comments
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Sorrel

Sorrel

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb).

 

 

Sorrel is a slender herbaceous perennial plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped (sagittate) leaves. The lower leaves are 7 to 15 cm in length with long petioles and a membranous ocrea formed of fused, sheathing stipules. The upper ones are sessile, and frequently become crimson. It has whorled spikes of reddish-green flowers, which bloom in early summer, becoming purplish. The species are dioecious, with stamens and pistils on different plants.

The leaves are eaten by the larvae of several species of Lepidoptera (butterfly and moth) including the blood-vein moth.

 

Flowering sorrel.

Flowering sorrel.

Rumex acetosa occurs in grassland habitats throughout Europe from the northern Mediterranean coast to the north of Scandinavia and in parts of Central Asia. It occurs as an introduced species in parts of North America.

 
Common sorrel has been cultivated for centuries. The leaves may be purred in soups and sauces or added to salads; they have a flavor that is similar to kiwifruit or sour wild strawberries. The plant’s sharp taste is due to oxalic acid.

* In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income. A drink called zobo (sorrel squash) is made from a decoction of the plant calyx.

* In Romania, wild or garden sorrel, known as măcriş or ştevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

* In Russia and Ukraine it is called shchavel’ (щавель) and is used to make soup called green borscht. It is used as a soup ingredient in other countries, too (e.g., Lithuania, where it is known as rūgštynė).

* In Hungary the plant and its leaves are known as sóska (Hungarian pronunciation: [ˈʃɔːʃkɒ]). It is called kuzukulağı (‘lamb’s ear’) in Turkish. In Polish it is called szczaw (pronounced Polish pronunciation: [ʂʈʂaf]).

* In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

* In rural Greece it is used with spinach, leeks, and chard in spanakopita.

* In the Flemish speaking part of Belgium it is called “zurkel” and preserved pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.

* In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xēo.

* In Portugal, it is called azeda or azeda-brava (Portuguese pronunciation: [ɐˈzeðɐ], [ɐˈzeðɐ ˈβɾavɐ], “sour”, “fierce

Sorrel soup with egg and croutons; Polish cuisine.

Sorrel soup with egg and croutons; Polish cuisine.

sour”), and is usually eaten raw in saladas or used to make soups. That is identical to its use in Brazil, under the name of azedinha ([ɐzeˈdʒĩɲɐ], “small/lovely tart”).

* In India, the leaves are called chukkakura in Telugu and are used in making delicious recipes. Chukkakura pappu soup made with yellow lentils which is also called toor dal in India.

* In Albania it is called lëpjeta, the leaves are simmered and served cold marinated in olive oil, it is used in soups, and even as an ingredient for filling byrek pies (byrek me lakra).

This name can be confused with the hibiscus calyces or hibiscus tea.

 

Diabetic Egg Breakfast Recipes

April 30, 2015 at 5:08 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living On Line website, it’s Diabetic Egg Breakfast Recipes. http://www.diabeticlivingonline.com/

 

 

Diabetic Egg Breakfast Recipes
Packed with protein, eggs are a great way to start your day. Try one of these diabetes-friendly egg recipes that are carb-smart and delicious.

 

 

Diabetic living logo

Vegetable-Filled Omelets

Start the day with a low-calorie, protein-loaded egg breakfast. Bursting at the seams with herbed tomatoes, cucumber, and summer squash, this vegetarian omelet fills us up with just 7 grams of carb per serving……

 

 

Breakfast Risotto with Fried Eggs

We replaced rice with steel-cut oats to make the classic Italian dish work for breakfast. Sautéed veggies and Brie Omelheese are the final touches for the savory, low-carb egg breakfast…..

 

 

Egg and Vegetable Muffins

Make eggs in muffin tins for a perfectly portioned breakfast. Fiber-rich bulgur, vegetables, and reduced-fat feta cheese give the egg muffins substance while keeping the dish at 4 grams of fat and 9 grams of carb per serving……

 

 

* Click the link below to get all the Diabetic Egg Breakfast Recipes

 

http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/diabetic-egg-breakfast-recipes

Kitchen Hint of the Day!

April 30, 2015 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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If you’re using Chives….

 
If you are not growing your own, fresh chives are readily available fresh in most markets year-round. Choose fresh, uniform-sized, evenly green leaves with no signs of wilting, yellowing, or drying. In a pinch, chopped scallion greens may be used as a substitute, but the onion flavor will be more pronounced.

Panko Crusted Cod Fish Sandwich w/ Potato Pancakes

April 29, 2015 at 4:59 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Potato Pancakes
These beautiful Spring Days are spoiling us! Cool sunny mornings and sunny afternoons, with higPanko Crusted Cod Fish Sandwich 003hs in the 60’s. The wooden deck repairs and painting is finished, looks so much better! The shed should be done later today. Everything is looking good. Next I’m going to try to get the landscaping done. Got the cart out for a while this afternoon after I got back from going to Meijer with Mom and stopping at the bank. I had 2 small Cod Fillets in the freezer, laid them in the fridge overnight to thaw. So for dinner tonight it’s a Panko Crusted Cod Fish Sandwich w/ Potato Pancakes.

 

 
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pnko Crusted Cod Sandwich 002Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Kroger Lite Wheat Bun.

 

 

Haddock Potato Pancakes 001
For a side I prepared some 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). For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod FilletsPanko Cod Sandwich 001
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

 

 

 

 

Manischewitz Potato Pancake Mix

Ingredients
Potatoes ( Contains Sulfites to Maintain Whiteness), Potato Starch, Salt, Onion, Vegetable Shortening (Partially MANISCHEWITZ Potato Pancake MixHydrogenated Cottonseed Oil).

Directions
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%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)

http://www.manischewitz.com/sidesandmixesproducts.html

April 29 is National Shrimp Scampi Day

April 29, 2015 at 5:31 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

damndelicious.net damndelicious.net

Here are today’s five things to know about Shrimp Scampi

  1. The word “scampi” means “shrimp”.  Therefore, “shrimp scampi” is “shrimp shrimp” (or “scampi scampi”).
  2. The pistol shrimp can deliver an explosive attack hotter than the surface of the sun and loud enough to rupture a human ear drum.
  3. Every shrimp is actually born male, and some develop into females.
  4. Some shrimp are actually capable of glowing in the dark.
  5. Shrimp can vary in size from 1/2 inch to 12 inches.

Fun Fact:

One billion pounds of shrimp are eaten every year by Americans.
The name for raw, uncooked shrimp is “green”.
Every shrimp is actually born a male and then become females as they mature.

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Today’s Pinterest Board : Foodimentary

dvdr1

Today’s Food History

  • 1768 Georg Brandt died. A Swedish chemist, he discovered the element cobalt in 1730. Cobalt is used in steel making, and is an essential part…

View original post 91 more words

Wild idea Buffalo Recipe of the Week – Vietnamese Bison Steak Salad

April 29, 2015 at 5:26 AM | Posted in Velveeta/Kraft Dinners | Leave a comment
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Got a good one, as always, for this week’s Wild idea Buffalo Recipe of the Week Vietnamese Bison Steak Salad. A great combination of Vegetables, Wild Idea Buffalo Steak Strips, and Asian Cuisine Flare! You can this recipe along with many others on the Wild Idea Buffalo website, where you can also purchse all the delicious and healthy cuts of Buffalo. http://wildideabuffalo.com/

 

Vietnamese Bison Steak SaladVietnamese Bison Steak Salad
By: Jill O’Brien

A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4)
Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 pound Wild Idea Buffalo Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

 

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle withWild Idea
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.

 

http://wildideabuffalo.com/2015/vietnamese-bison-steak-salad/

Toffee-Pecan Topped Cookies

April 29, 2015 at 5:25 AM | Posted in CooksRecipes, diabetes | Leave a comment
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From the CooksRecipes website, Toffee-Pecan Topped Cookies. These are Diabetic Friendly, a great snack or dessert for those (like myself) with Diabetes 2. Love this site it’s full of healthy and delicious recipe! http://www.cooksrecipes.com/index.html

 
Toffee-Pecan Topped Cookies

Toffee-Pecan Topped CookiesThese decadent (and heart-smart) drop cookies are sure to satisfy that urge for something sweet and nutty!

Recipe Ingredients:

Cookies:
Canola oil cooking spray
2/3 cup white whole-wheat flour, spooned into measuring cup and leveledCooksrecipes 2
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/3 cup granulated sugar
1/4 cup egg substitute (1 large egg)
3 tablespoons canola oil
1 teaspoon vanilla, butter, and nut flavoring* or 2 teaspoons vanilla extract

Topping:
1/4 cup (1 ounce) pecan pieces, toasted and finely chopped
1/4 cup toffee bits**

Cooking Directions:

1 – Preheat oven to 350°F (175°C). Coat a baking sheet with canola oil cooking spray.
2 – For Cookies: Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3 – Combine brown sugar, sugar, egg substitute, canola oil, and vanilla flavoring in another medium bowl. With an electric mixer on high speed, cream together until smooth and fluffy.
4 – Reduce to medium- low speed, gradually add flour mixture to creamed mixture and beat until well blended. Drop mixture 2 inches apart by level teaspoons onto a cookie sheet.
5 – For Topping: Combine nuts and toffee in a small bowl. Top each cookie with 1/2 teaspoon nut mixture.
6 – Bake 7 minutes. Let stand 1 minute on the cookie sheet before removing with a metal spatula. Cool on a wire rack.
Makes 48 cookies or 16 (3 cookie) servings.

*The “vanilla, butter, and nut flavoring” is one flavoring, not three separate ones. It is sold next to vanilla extract in most supermarkets and gives the cookies a butterscotch flavor.

**Don’t like toffee? Use mini chocolate chips instead.

 

Nutritional Information Per Serving (1/16 of recipe; 3 cookies): Calories 120; Total Fat 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 150 mg; Carbohydrates 18g; Fiber 1g; Protein 1g.

 

http://www.cooksrecipes.com/cookie/toffee-pecan_topped_cookies_recipe.html

Kitchen Hint of the Day!

April 29, 2015 at 5:24 AM | Posted in bison, Kitchen Hints, Wild Idea Buffalo | Leave a comment
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When Cooking Buffalo (Bison)…..

 
Remember not to cook Bison beyond medium in order to keep it moist. The secret to Bison is to cook it lower than you would beef. Intense, searing heat will dry it out. A medium heat is perfect and most beef recipes can be adapted to Bison by lowering the temperature a little and adding a few minutes of cooking time.

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