Asian Chicken Thighs w/ Asian BBQ Beans

November 30, 2015 at 5:54 PM | Posted in Bush's, chicken | Leave a comment
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Today’s Menu: Asian Chicken Thighs w/ Asian BBQ Beans

 

Asian Chicken Thighs w Asian BBQ Beans 011
Cloudy all day again, a passing shower and cool out. Spent most of the day on-line trying to get a computer virus program repaired. Spent 70 minutes on hold, and still never had the issue resolved! Try again tomorrow, too frustrated to deal with it anymore today. So besides that not else much going on today. For dinner tonight a new recipe. I prepared Asian Chicken Thighs w/ Asian BBQ Beans.

 

 
I had come across a can of Bush’s Asian BBQ Beans at the store the other day, they are making these for a limited time so I had to give them a try! I then got on-line and found a Asian Chicken Thighs Recipe from Taste of Home and dinner was set. I use Taste of Home quite often when looking for recipes, love their site.

 

Asian Chicken Thighs w Asian BBQ Beans 001
So to start with the Asian Chicken Thighs I’ll need; 3 teaspoons Extra Virgin Olive Oil, 5 boneless and skinless Chicken Thighs (about 1-3/4 pounds), 1/3 cup Water, 2 tablespoons packed Splenda Brown Sugar, 2 tablespoons Orange Juice, 2 tablespoons Reduced-Sodium Soy Sauce, 2 tablespoons Hunt’s Ketchup, 1 tablespoon White Vinegar, 4 garlic Cloves (minced), 1 dash Crushed Red Pepper Flakes, 1/4 teaspoon Chinese Five-Spice Powder, 2 teaspoons Cornstarch, 2 tablespoons cold Water, and sliced Green Onions. I made changes from the original recipe; less Oil, used Splenda Brown Sugar, and less Red Pepper Flakes. I’ve left the original recipe and web link at the end of the post.

 

 

Asian Chicken Thighs w Asian BBQ Beans 002
Then to prepare them; In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally. Then in a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with beans or rice. Last minute addition, also served it on a bed of Uncle Ben’s White Rice. I was just going to have the Asian Beans but the parents wanted Rice also so I prepared a bag of Uncle Ben’s White Ready Rice. Served the Chicken Thighs on a bed of Rice. Excellent Asian Chicken Thighs Recipe! The Sauce was perfect for Chicken. It made a nice thick and flavorful Sauce.

 

 

Asian Chicken Thighs w Asian BBQ Beans 004
To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. First time I tried these and they were incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger, a winner. Chicken and Beans on a Saturday! For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

 

 

 

 

LIMITED TIME. UNLIMITED FLAVOR.Bush's Asian BBQ Beans
BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq

 

 

 

 

Asian Chicken Thighs Recipe

Ingredients
5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removedTaste of Home
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

Directions
1 – In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2 – In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice.
3 – Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 5 servings.

Nutritional Facts
1 chicken thigh (calculated without rice) equals 292 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 396 mg sodium, 15 g carbohydrate, trace fiber, 25 g protein.

http://www.tasteofhome.com/recipes/asian-chicken-thighs

Quick and Easy Bread Recipes You Can Do Yourself

November 30, 2015 at 2:27 PM | Posted in Uncategorized | Leave a comment

Italian Home Kitchen Blog

484163886Have you ever wanted to bake some hearty, homemade bread but then realized you didn’t have all day to prepare dough, let it rise, and then (finally) bake it? Well here’s a secret: not all delicious homemade breads require half a day to bake. There are a variety of recipes that use baking powder or baking soda, instead of traditional yeast, for leavening, cutting your preparation time by at least half. You can make sweet and savory loaves, muffins, scones, biscuits, pancakes and even popovers without taking hours out of your day.

We have compiled a list of some of the best-loved and best-rated quick bread recipes, all of which you can easily make with your own two hands. These tried-and-true recipes will enable you to have a sweet or savory bread on your table in a pinch.

Popovers and Pancakes

Classic Popovers

Whole-Wheat Buttermilk Pancakes

Carrot Cake Pancakes

Biscuits…

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Turn Thanksgiving Leftovers Into Breakfast

November 30, 2015 at 9:46 AM | Posted in Uncategorized | Leave a comment

jovina cooks

IMG_0106

Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.

IMG_0104

Apple Cider Pancakes

Yield: 6 to 8 pancakes. This recipe is easily doubled.

Ingredients

  • 1 1/2 cups Self-Rising flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup buttermilk
  • ½ cup apple cider
  • 2 tablespoons vegetable oil
  • ½ cup chopped pecans or peeled and chopped apple

Directions

Whisk together the flour, sugar, baking soda, cinnamon and pecans.

In…

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One of America’s Favorites – Turducken

November 30, 2015 at 6:02 AM | Posted in One of America's Favorites | 3 Comments
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30 lb. roasted turducken

30 lb. roasted turducken

Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a Three Bird Roast. Gooducken is a traditional English variant, replacing turkey with goose.

The word turducken is a portmanteau of turkey, duck, and chicken. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another.

The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.

 

 

Sausage-stuffed turducken cut into quarters to show the internal layers

Sausage-stuffed turducken cut into quarters to show the internal layers

A New Orleans surgeon, Dr. Gerald R. LaNasa, was locally known for his use of a scalpel in deboning his three birds of choice sometimes adding pork or veal roasts in the final hen’s cavity thus preserving the turducken tradition as a regional holiday favorite of the southern United States. Andouille sausage and Foie Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa’s work can be found in the modern day mass-produced turducken or turduckhen (another variation adding or substituting a cornish game hen). His turkey, duck, and chicken ballontine is now widely commercially available under multiple trademark names. Dr. LaNasa’s innovation and success with ballontine, Three Bird Roast and turducken began mid century, expanding in the 1960s and seventies long before many of the popular commercial Cajun/Creole chefs of today took the stage. In 1986 Louisiana chef Paul Prudhomme trademarked the Turducken name.

In the United Kingdom, a turducken is a type of ballotine called a “three-bird roast” or a “royal roast”. The Pure Meat Company offered a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage), described as a modern revival of the traditional Yorkshire Christmas pie, in 1989; and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990. Multi-bird roasts are widely available.

 

“Meatless Monday” Recipe of the Week – Stuffed Green Bell Peppers

November 30, 2015 at 6:00 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Stuffed Green Bell Peppers. It’s from the PBS/Recipes website which has a great selection of recipes from all cuisines.
http://www.pbs.org/food/recipes/

 

 

Stuffed Green Bell PeppersPBS

Ingredients
6 medium green bell peppers
1 jar (about 28 ounces) vegan marinara sauce
2 teaspoons extra-virgin olive oil (optional)
2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
2 cups cooked and cooled long-grain brown rice (see note)
2 teaspoons all-purpose seasoning blend

 
Directions
1 – Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.
2 – Spread 1 ½ cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.
3 – Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.
4 – Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.
5 – Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.
Tips/Techniques
You may use unflavored, ground seitan in place of the Italian flavored variety. If using unflavored seitan, add an additional heaping teaspoon of all-purpose seasoning or Italian seasoning blend to the filling mixture before stuffing the peppers.

You may pre-cook the rice up to 48 hours ahead of making this recipe. Store it tightly covered in the refrigerator until use.

Nutrition Info
Amount per serving, based on 6 servings: 307 Calories; 6g Fat; 0g Saturated fat; 24g Protein; 868mg Sodium; 40g Total Carbohydrate; 2g Sugars; 2g Fiber

http://www.pbs.org/food/recipes/stuffed-green-bell-peppers/

Kitchen Hint of the Day!

November 30, 2015 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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A Cheesy Hint….

 
Once a package of Cheese is opened that you know won’t be used right away, grate the cheese and put it in the freezer: it keeps longer and is ready to use for cooking when you need it.

November 30 is National Mousse Day

November 30, 2015 at 5:57 AM | Posted in Uncategorized | 1 Comment

Source: November 30 is National Mousse Day

Baked Salmon w/ Cut Green Beans/Potatoes and Sliced Carrots

November 29, 2015 at 5:55 PM | Posted in carrots, greenbeans, potatoes, salmon | Leave a comment
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Today’s Menu: Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots

 

Baked Salmon w Cut Green Beans & Potatoes and Sliced Carrots 012
A cool and cloudy morning and day around here again. Had rain showers on and off throughout the day. Had a Healthy Life Whole Grain English Muffin topped with some I Can’t Believe It’s Not Butter for Breakfast. After that I went to Kroger for a few items and then on to McDonald’s to pick up Breakfast for Mom and Dad. All caught up on everything so I did some cleaning and updating on the computer. Then it was an afternoon of NFL Football. For dinner tonight it’s a Baked Salmon w/ Cut Green Beans & Potatoes and Sliced Carrots.

 

 

Baked Salmon w Cut Green Beans & Potatoes and Sliced Carrots 002

So from the freezer I grabbed a Salmon Fillet last night and let it thaw overnight in the fridge. Rinsed it with cold water and patted it dry with a paper towel. I preheated the oven on 400 degrees. I seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn and some Dried Dill. Sprayed a small baking pan with Pam w/ Olive Oil Spray and added the Salmon Fillet. Baked it on 400 degrees until the Salmon was fork tender, about 12 minutes total. I love Salmon as I do all Fish and Seafood. The Salmon came out delicious, nicely seasoned and moist.

 

 
For my side dishes it was all Del Monte. For one side I had a can of Del Monte Cut Green Beans & Potatoes. One of my favorite Del Monte Products, nice combo of the Cut Green Beans and New Potatoes. Then for another side it was a can of Del Monte Sliced Carrots. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

Salmon
Fish

Salmon steak and fillets

Salmon steak and fillets

Salmon /ˈsæmən/ is the common name for several species of fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean. Wikipedia
Nutrition Facts
Salmon, Atlantic, raw
Amount Per 0.5 fillet (198 g)
Calories 412
% Daily Value*
Total Fat 27 g 41%
Saturated fat 6 g 30%
Polyunsaturated fat 8 g
Monounsaturated fat 7 g
Cholesterol 109 mg 36%
Sodium 117 mg 4%
Potassium 719 mg 20%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Protein 40 g 80%
Vitamin A 1% Vitamin C 12%
Calcium 1% Iron 3%
Vitamin B-6 65% Vitamin B-12 106%
Magnesium 13%

The Sunday Pizza – Turkey Sausage Pizza on a Cauliflower Crust

November 29, 2015 at 5:58 AM | Posted in Jennie-O Turkey Products, pizza, Sunday Pizza | 4 Comments
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This week’s Sunday Pizza Recipe is Turkey Sausage Pizza on a Cauliflower Crust. This one uses one my favorites, JENNIE-O® Lean Sweet Italian Turkey Sausages. These are some of the finest Sweet Italian Turkey Sausages you can find, bar none! This pizza uses a home made Cauliflower Crust. Please them all with this healthy and delicious pizza recipe from Jennie – O Turkey. https://www.jennieo.com/

 

 

Turkey Sausage Pizza on a Cauliflower CrustTurkey Sausage Pizza on a Cauliflower Crust

Ingredients
CRUST
cooking spray
½ head cauliflower
2 garlic cloves
¾ cup shredded low-fat mozzarella cheese
1 egg, beaten or ¼ cup egg substitute
1 teaspoon dried oregano
COOKED TOPPINGS
1 tablespoon olive oil
3 JENNIE-O® Lean Sweet Italian Turkey Sausages
3 crimini or white button mushrooms, sliced
1 cup shredded kale
⅛ teaspoon kosher salt
pinch of freshly ground pepper
FRESH TOPPINGS
5 grape or cherry tomatoes, halved
1 medium heirloom tomato or beefsteak tomato, sliced
¼ cup shredded low-fat mozzarella cheese
4 basil leaves

 
Directions
Heat oven to 400°F. Lightly spray baking sheet with cooking spray.

Line pizza pan with parchment paper and lightly spray with cooking spray.

Cut cauliflower into florets. Add cauliflower florets and 2 garlic cloves to food processor and pulse until the cauliflower turns into rice-sized pieces.

Spread cauliflower and garlic across baking sheet. Bake 15 minutes until cooked through; set aside to cool.

Make the cauliflower crust dough:
In bowl, combine cooked cauliflower, ¾ cup mozzarella cheese, egg, and oregano; mix well until a dough-like texture forms.

Form and bake crust:
Spread mixture onto the parchment paper-coated 10-inch pizza pan and create a circular crust.

Bake 20 to 25 minutes. Allow crust to cool 10 minutes before removing the parchment paper and placing the toppings on it.

While the crust is cooling, prepare the toppings.Jennie O Make the Switch

Prepare your toppings:
Remove turkey sausages from their casings. In medium size pan on medium high heat, add 1 tablespoon olive oil. To heated oil, add turkey sausage. As it cooks, break apart with wooden spoon. Cook the turkey until done, approximately 5 to 6 minutes. Always cook turkey until well-done, 165°F as measured by a meat thermometer.

To turkey, add mushrooms, kale, salt and pepper. Cook 2 to 3 minutes or until mushrooms have softened and the kale is wilted down.

Assemble your pizza:
Layer sausage mixture, tomatoes, ¼ cup cheese and basil over the slightly cooled pizza crust.

Bake your pizza:
Bake 5 to 6 minutes or until pizza is hot and bubbly.

* Always cook to an internal temperature of 165°F.

https://www.jennieo.com/recipes/941-Turkey-Sausage-Pizza-on-a-Cauliflower-Crust

Tasty Diabetic Appetizer Recipes

November 29, 2015 at 5:57 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website it’s Tasty Diabetic Appetizer Recipes. Mini Nacho Cups, Veggie Bruschetta, and Greek-Style Stuffed Mushrooms and they’re all Diabetic Friendly! Check out the Diabetic Living Online website for a great selection of Diabetic Friendly Recipes. http://www.diabeticlivingonline.com/

 
Tasty Diabetic Appetizer RecipesDiabetic living logo
Having diabetes doesn’t mean forgoing yummy appetizers and finger foods. Start planning a party with these bite-size recipes that won’t derail your diabetes meal plan. We’ve reduced carbs, fat, and calories to give healthful spins to appetizers, starters, and hors d’oeuvres.

 

 

Mini Nacho Cups

Baked tortilla chips and reduced-fat cheddar cheese keep these Tex-Mex morsels diabetes friendly……

 
Veggie Bruschetta

This versatile veggie sauce makes an extraordinary appetizer when spooned on toasted French bread slices. Roasting the veggies (think plum tomatoes, sweet peppers, and onions) helps bring out their fantastic flavor. The recipe makes 36 servings, so these diabetes-friendly appetizers are great to make for a big party……

 
Greek-Style Stuffed Mushrooms

Perk up any appetizer buffet or antipasto tray with these tempting mushrooms brimming with broccoli, feta cheese, garlic, and oregano…….

 

 

* Click the link below to get all the Tasty Diabetic Appetizer Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/appetizer/tasty-diabetic-appetizer-recipes

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