Crock Pot Meal

September 30, 2015 at 9:27 PM | Posted in Uncategorized | 2 Comments


I like cooking in the crock pot. Meals are ready when evening comes. It is convenient and simple. Slow cooking meat this way is a way to turn tougher cuts into tender meals. I usually cook chicken in the crockpot although I have cooked beef. I would like to use it more but to be honest the texture of the meal is similar regardless of what I’ve cooked. It seems to be all “stew-like.” But this does not stop me from preparing meals this way. It is rather an assembled meal and not necessarily really a recipe meal.

It is convenient. I do not necessarily need the convenience in that I have 1 ½ hours at home alone before my husband arrives home from work. I have 45 minutes to an hour in the morning as well. I REFUSE to feel guilty that I have arranged my work to be…

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Chicken w/ Pasta Roni – Parmesan Cheese

September 30, 2015 at 4:47 PM | Posted in pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Chicken w/ Pasta Roni – Parmesan Cheese



Chicken w Pasta Roni – Parmesan Cheese 011
Big change in our weather. As the all day rain of yesterday came through our area, behind it was cooler weather. We went from a high in the mid 80’s yesterday to a high of 63 degrees today. With a cool breeze blowing with it! Went to see Dad for a bit this morning, they told us he should be released sometime next week. Back home finished up some house cleaning and then got the cart out for a while. I had to put a sweat shirt on it was so cool riding it. For dinner tonight I prepared Chicken w/ Pasta Roni – Parmesan Cheese.



Chicken w Pasta Roni – Parmesan Cheese 005
For the Chicken part of the dish I used Perdue Perfect Portions Chicken Breasts (2 of them). I had them in the freezer so I let them thaw overnight in the fridge. To prepare; removed them from the package and seasoned them with Sea Salt and Litehouse Freeze Dried Poultry Herb Blend. Then I sprinkled them with a light dusting of Flour. Cooked them in a medium skillet that was sprayed with Pam Cooking Spray and a tablespoon of Extra Virgin Olive Oil. Fried them on medium high heat for about 10 minutes, flipping it over 3 times. Removed from the heat and set aside. Before serving them with the Pasta I sliced the Chicken Breasts up.
I had prepared this once before, Pasta Roni Parmesan Cheese. A product of Rice – A – Roni, Pasta Roni is an Angel Pulled Chicken w Pasta Roni - Parmesan Cheese 001Hair Pasta in a Parmesan Sauce with other natural flavors. It comes with the Pasta and Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Chicken. This makes one delicious Chicken and Pasta Dish! A Keeper Recipe and product for sure. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





Pasta Roni – Parmesan CheesePasta Roni Parm Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.
What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.




PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast Tenders, Individually Wrapped,

Boneless, skinless chicken breast tenders, packed 3-4 tenders/pouch. 4 pouches/bag. Refrigerated.PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
* Boneless, skinless and 99% fat-free.
* 4 Individual pouches; 3-4 tenders/pouch.
* Cook what you need. Store what you don’t.
Keep refrigerated or frozen. Thaw in refrigerator or microwave.

SKILLET: Preheat lightly oiled pan to medium-high. Brown chicken 1 minute per side. Reduce heat to medium-low. Cook covered, turning occasionally, for 4-7 minutes, to an internal temperature of 170ºF. GRILL OR BROIL: Lightly brush with oil and season. Grill or broil 6-8 inches from heat source, 5-10 minutes per side, turning once, to an internal temperature of 170ºF. If bars on grill are widely spread, place tenderloins on lightly oiled aluminum foil over medium-hot coals; poke holes in foil. Grill as above. FROM FROZEN: Preheat oven to 350ºF. Place frozen breast tenderloins on foil-lined baking sheet and cook 25-30 minutes, to an internal temperature of 170ºF.

+ Perfect for salads and stir fry.,-Skinless-Chicken-Breast-Tenders,-Individually-Wrapped,-1.40-lbs.

Ohio Fall Festivals October 2-4, 2015

September 30, 2015 at 8:27 AM | Posted in Festivals | 1 Comment
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October 2-3, 2015 Annual Ohio Swiss Festival – Sugarcreek, OhioOHIO 2
Held in Sugarcreek, the Little Switzerland of Ohio, with parades, queen pageant, musical entertainment, rides, 5K Swiss Cheese Chase, cheese auction, cheesemaking contest, Steintossen stone throwing, yodeling Swiss cheese eating and Swiss costume contests. Sample award-winning wine and cheese from our local artisans throughout the festival.



October 2-4, 2015 53rd Annual Ohio Gourd Show – Delaware, Ohio
Theme: ‘Gourds on the Move’ Food, gourds, gourd art, gourd music and special programs are featured on the grounds. Programs and presentations will provide information about gourds and gourd art. Gourd crafting opportunities will be available for children and adults without advance reservations. Gourd workshops (pre-registration required ) are offered on Friday, Saturday, and Sunday.



October 3-4, 2015
Huntsburg Pumpkin Festival
Huntsburg, Ohio
The annual festival will include a baking contest, decorated & carved pumpkin show, pageant, horseshoe tournament, apple peeling contest, nail pounding contest, pumpkin roll, car show, pumpkin pie eating contest, road race, entertainment and a parade.

October 3-4, 2015 Weekend Of Fire – Fairfield, Ohio
This weekend only! Sample and purchase sweat-inducing foods from all over the country at our Fiery Food Show! Hot and fiery, or mild and meek; you can choose your favorite feverish flavors and buy enough to stock your pantry. Hot sauces, BBQ sauces, salsas, rubs and all sorts of spicy foods will be available.

Smoky BBQ Wings

September 30, 2015 at 8:22 AM | Posted in Uncategorized | Leave a comment

wood kitchen

smoky BBQ wings

It was tasty and tender! The wings don’t take long to cook. Perfect for weekdays.


chicken wings (1.5 kg), smoky paprika (1 tablespoon), hot paprika (1/2 teaspoon), cumin powder (1 tablespoon), black pepper (1 1/2 teaspoon), ginger powder (1 tablespoon), garlic (2 cloves, minced) salt (1 1/2 teaspoon) and smoky BBQ sauce.

What to do:

  1. Marinate chicken wings with smoky paprika, hot paprika, cumin powder, black pepper, ginger powder, minced garlic and salt for at least 30 minutes.
  2. Preheat oven (fan forced) to 230 degrees Celsius.
  3. Bake the wings for 30 minutes or until just cooked.
  4. Drizzle smoky BBQ sauce all over and serve while hot.

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Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

September 30, 2015 at 5:17 AM | Posted in Wild Idea Buffalo | 3 Comments
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For this week’s Wild Idea Buffalo Recipe of the Week it’s a Buffalo Pot Roast. For this comfort food “classic” you’ll be using Wild Idea Buffalo Chuck Roast. Combined with Potatoes, Carrots, Celery, and a host of Herbs and Spices you’ll have a meal that all will love! Also at the end of the post is a recipe for Buffalo Stock. Another good one from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast all from the Wild Idea Buffalo website.



Buffalo Pot Roast
By: Jill O’Brien

Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!



Ingredients: Serves 6 to 8
1 – 3 pound Wild Idea Buffalo Chuck RoastBuffalo Pot Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock (Recipe for Buffalo Stock below)
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:Buffalo Pot Roast2

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.



Buffalo Stock (makes about 4 quarts)


1 – 3.5 lb. pkg. Buffalo Shank SteaksWild Idea
1 – 2 lb. pkg. Buffalo Soup Bones
1 onion, quartered
2 carrots, chopped
3 stalks celery, chopped
salt & pepper
1 to 2 tablespoons olive oil

* Preheat oven to 400*.
* Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper.
* Bake in oven for 45 minutes, turning ingredients occasionally.
* Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water.
* Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours.
* Strain liquid away from other ingredients and refrigerate.
* After stock is completely cooled, remove fat that has settled to the surface.
* Store in jars for later use
* For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
** Or, purchase organic beef or vegetable stock from your grocer.

20-Minute Healthy Chicken Recipes

September 30, 2015 at 5:15 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Chicken made easy with these 20-Minute Healthy Chicken Recipes. Find all types of healthy and delicious recipes all on the EatingWell website.



20-Minute Healthy Chicken RecipesEatingWell2

Easy chicken recipes for a quick dinner in 20 minutes or less.
Our healthy chicken recipes are an easy way to get dinner on the table fast. These chicken nugget recipes, chicken salad recipes, grilled chicken recipes and more quick chicken recipes are ready in 20 minutes or less. Try our Grilled Chicken with Chipotle-Orange Glaze or our Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard for an easy chicken dinner tonight.



Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots…….

Chicken Waldorf Salad
Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette….

Orange-Walnut Salad with Chicken
Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating……



* Click thelink below to get all the 20-Minute Healthy Chicken Recipes

Kitchen Hint of the Day!

September 30, 2015 at 5:14 AM | Posted in Kitchen Hints | Leave a comment
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Always bring cheese to room temperature one hour serving it. Even if the cheese becomes a little melty, the flavor will be much better.

September 30 is National Mulled Cider Day

September 30, 2015 at 5:13 AM | Posted in Uncategorized | 1 Comment

Source: September 30 is National Mulled Cider Day

Slow Cooker White Bean Soup

September 29, 2015 at 8:45 PM | Posted in Uncategorized | 1 Comment

Running On Healthy

I have finally accepted that fall is here (although the weather lately isn’t very fall like).  And with that, I had a hankering the past few weeks for bean soup.  Not just any bean soup, I wanted something nice and thick and almost stew-like.  But I also didn’t want to spend a lot of time hanging out over a stove.  So many demands!

So I looked at a few different recipes online and then decided to whip up my own version.  There are oh so many things to love about this recipe.  Not only is it simple and makes your whole home smell fantastic, but it is also very friendly on the budget.  I made this recipe for under $10 and it lasted us for at least six big meals.  This is also a vegetarian recipe with the option to add a little meat too.



1 1/2 lbs. dry…

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Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries

September 29, 2015 at 5:20 PM | Posted in Ball Park Smoked Turkey Franks, Ore - Ida, Skyline Chili | Leave a comment
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Today’s Menu: Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries


Turkey Frank Cincinnati Style Cheese Coneys w Baked Crinkle Frie 005
It’s been a cloudy and rainy day out today. But we really need the rain, everything was so dry. Not feeling real well today. I don’t know if I slept in an awkward position or turned the wrong way but my lower back is really bothering me today. Had a heating pad on it in the afternoon and it did feel better as the day went on. Didn’t do a whole lot today, finished up some laundry for Mom and that was about it for the day. For dinner tonight an area classic, Cheese Coneys! I prepared Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries.



Turkey Frank Cincinnati Style Cheese Coneys w Baked Crinkle Frie 001
I used Ball Park Smoked White Meat Turkey Franks. I boiled them, it took about 5 minutes and they were ready,plump, and delicious. I opened up a can of Skyline Original Chili and heated that up for my Chili Topping. I served everything on a Aunt Millie’s Reduced Calorie Hot Dog Buns. Then topped it with French’s Yellow Mustard and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Put it altogether and you have a prime example of the World Famous Cincinnati Style Cheese Coney! Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, it’s a Cincinnati thing!




I baked some Ore Ida Crinkle Fries for a side and had some Hunt’s Ketchup for dipping. Also had an Ice-Cold Diet Dr. Pepper to drink. For dessert later a Jello Sugar Free Dark Mousse.




Ball Park Bun Size Smoked White Turkey Franks – Dial up the lean while you dial in the flavor.franks-turkey-bunsize-smoked-white-turkey

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G!/products/turkey




Skyline Chili
Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a wonderful flavor. It will be a welcome addition to your kitchen food supplies.
* Cincinnati chiliSkyline Chili Can
* Original taste

Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

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