Five Ways to Cook a Thanksgiving Turkey

November 10, 2017 at 12:15 PM | Posted in baking, cooking | Leave a comment
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I came across this article in an email from the PBS/Food website. 5 delicious recipes on how to prepare that Thanksgiving or Christmas Turkey. Just click the link at the end of the post to read the whole article and get the recipes.

If you find yourself loading your Thanksgiving plate with sides and only a little turkey, it may be time to try something new. Even so, you don’t have to resort to Turducken to keep Thanksgiving fresh. Try a new cooking technique instead and you may be surprised by the result; juicier, crispier and more flavorful turkeys that may even convert turkey skeptics. While there’s a cornucopia of ways to cook a turkey, here are five of the tastiest to try this Thanksgiving…….

http://www.pbs.org/food/features/five-ways-to-cook-a-thanksgiving-turkey/

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National Doughnut Day 2017 in United States of America – Friday, June 2

June 2, 2017 at 11:35 AM | Posted in baking | Leave a comment
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National Doughnut Day was established in 1938 by the Chicago Salvation Army to honor women who served doughnuts to soldiers during World War I. The holiday is traditionally celebrated on the first Friday of June.

 

 

 

* Dunkin’ Donuts: At participating Dunkin’ Donuts, get a free classic doughnut of your choice with the purchase of any beverage all day Friday while supplies last. Go here to find a Dunkin’ Donuts near you.

* Krispy Kreme: Get one free doughnut of your choice, no purchase necessary at participating locations. Go here to learn more and find participating shops.

Cajun Meatballs

January 4, 2017 at 6:11 AM | Posted in baking, cooking | Leave a comment
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You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie – O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!

 

 

Cajun Meatballs

Ingredients
1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank’s Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker’s Sugar Free Peach Preserves

 
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 – In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 – Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 – In a small bowl, combine the barbeque sauce and peach preserves.
5 – When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 6, 2016 at 6:29 AM | Posted in baking, dessert | Leave a comment
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I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

 
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

 
Buckeyesbuckeyes-001
Ingredients:

Recipe will make about 60 balls

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

 
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
Walnut Fudge

Chocolate Walnut Fudge

Chocolate Walnut Fudge

Ingredients:

3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

Halloween Poke Cake

October 28, 2016 at 9:31 AM | Posted in baking, dessert | 1 Comment
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I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!

 

Halloween Poke Cake

What You Need
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor GelatinKraft 2
1/2 cup cold water

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles

Make It
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.

Kitchen Hints
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
Substitute
* Prepare using COOL WHIP LITE Whipped Topping.
Substitute
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutritional Information
Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 8g
Saturated fat 4g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 22g
Protein 2
http://www.kraftrecipes.com/recipes/halloween-poke-cake-53886.aspx

Harvest Pumpkin-Oatmeal Raisin Cookies

September 15, 2015 at 5:15 AM | Posted in baking | Leave a comment
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This recipe has Autumn written all over it, Harvest Pumpkin-Oatmeal Raisin Cookies. It’s from one of my favorite recipe sites the CooksRecipes website. http://www.cooksrecipes.com/index.html

 
Harvest Pumpkin-Oatmeal Raisin Cookies

A healthy pumpkin cookie delicious not only at harvest time, but any time of the year.

Recipe Ingredients:Cooksrecipes 2

2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1/2 cup Splenda® Sugar Blend
1/2 cup Splenda® Brown Sugar Blend, packed
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins

 

Cooking Directions:

Preheat oven to 350°F (175°C). Spray baking pans with nonstick cooking spray; set aside.
Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, Splenda® Sugar Blend and Splenda® Brown Sugar
Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 48 cookies.

 

Nutritional Information Per Serving (1/48 of recipe; 1 cookie): Calories 110 | Calories from Fat 50 | Fat 5.0g (sat 2.5g) | Cholesterol 15mg | Sodium 90mg | Carbohydrates 12g | Fiber 1g | Sugars 6g | Protein 2g.

 

http://www.cooksrecipes.com/diabetic/harvest_pumpkin-oatmeal_raisin_cookies_recipe.html

Cold Cut Trio Baked Mini Sub w/ Baked Fries

August 6, 2014 at 5:18 PM | Posted in baking, Ham, Ore - Ida, turkey | Leave a comment
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Today’s Menu: Cold Cut Trio Baked Mini Sub w/ Baked Fries

 

Waffles2

 

Made another thing I haven’t had for Breakfast in quite a while, Waffles. I used the leftover batter from the Pancakes from yesterday, got my Waffle Griddle out and made Waffles. Then along with the Waffle I had some Jimmy Dean Applewood Smoked Chicken Sausage. If you’ve never given these a try you need to, delicious! For dinner tonight, a Cold Cut Baked Mini Sub w/ Baked Fries

 

 

 

Baked Cold Cut Trio Mini Sub 008

I used Kroger Private Selection Smoked Off the Bone Sliced Ham, Boar’s Head Honey Smoked Turkey Breast, and Kahn’s Deluxe Bologna for my Baked Mini Sub. I had picked the Turkey up while at Jungle Jim’s Market yesterday. Then I used a Meijer Wheat Mini Sub Bun. Layered the Meats on the Bun and topped it with some Kraft Reduced Fat Mayo w/ Olive Oil and Sweet Hot Stone Ground Mustard and a thin slice of Sargento Ultra Thin Swiss Cheese. I brushed some Extra Virgin Olive Oil on the top bun, which makes it brown up better. I baked it in a shallow baking pan at 400 degrees until the Cheese started to melt and the Meats were heated. I love using these Meijer Wheat Mini Sub Buns, their just the right size and they toast up fantastic! I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Boar's Head HONEY SMOKED TURKEY BREAST
Boar’s Head HONEY SMOKED TURKEY BREAST
An all white turkey breast, lightly smoked and dipped in golden honey for a smoky, sweet flavor that is sure to be a favorite. Wonderful on Sourdough bread with lettuce, tomato, and our Vermont Cheddar Cheese for a lunchtime treat.

 
Nutrition Facts
Serving Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 70 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 25mg 8%
Sodium 480mg 20%
Potassium 190mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 13g 25%

 

http://boarshead.com/products/turkey/958-honey-smoked-turkey-breast-skinless

Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans

August 2, 2014 at 5:23 PM | Posted in baking, chicken, greenbeans, Idahoan Potato Products | Leave a comment
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Today’s Menu: Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans (Spoiler Alert) One delicious chicken Thigh recipe!

 

 

Honey Ginger Chicken Thighs 012
A little warmer and a bit more humid out today, but not real bad out. Ran a couple of errands for my Mom and then picked up a friend of mine and we went to see an old friend of ours that was in the hospital. He was involved in a bad car crash a couple of days ago, thankfully he’s doing a lot better now. For dinner tonight I tried a new recipe from the website of Food and Wine. I prepared Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans.

 

 

 

To prepare this dish I’ll be using; 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/3 cup minced fresh ginger, 1 jalapeño, finely chopped, 2 teaspoons garam masala, 1/2 teaspoon cayenne, 1 tablespoon plus 1 teaspoon salt, 1 teaspoon cracked black pepper, 3 1/2 teaspoons grated lime zest, 1 package of 6 Boneless and skinless Chicken Thighs, 2 teaspoons sugar (Splenda), 4 tablespoons unsalted butter, 2 tablespoons canola oil, 2 tablespoons fresh lime juice, and Lime wedges, for serving (optional). *I couldn’t find garam masala at the store so I made my own. The garam masala recipe I used contained a lot of the ingredient listed in the original recipe, so some of the ingredients are not listed above. There are different garam masala recipes that I seen but I went with this one that contained ingredients needed for this recipe. Chicken Thighs are quickly becoming my favorite cut of Chicken. I left the original recipe and web link at the bottom of the post.

 

 

 

Honey Ginger Chicken Thighs 001
To prepare it I preheated the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, cayenne, salt, and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest. In a large ovenproof skillet, I melted 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges. If you want some incredible tasting Chicken Thighs you have to try this one out! I love using Spices and this one is packed with a varied assortment that all comes together to make one fabulous Chicken Thigh Dish. One of those Keeper Recipes. You have the bite of the Ginger, the heat of a Jalapeno and Cayenne, and then the sweetness of Honey to balance everything out. I could have eaten the entire package of Thighs, but the leftovers will make a fantastic Chicken Slider for lunch tomorrow!

 

 

 

Then for one side dish I prepared a box of Idahoan Scalloped Potato Casserole. I love all the Idahoan Potato Products, all easy to prepare and all delicious! Then I also heated up a can of Del Monte Cut Green Beans. For dessert later some Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches!

 

 

 

 

 

Honey-Ginger Chicken with Lime

Honey Ginger Chicken Thighs 005

 

Ingredients:

 

2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup minced fresh ginger
1 jalapeño, finely chopped
2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon plus 1 teaspoon salt
1 teaspoon cracked black pepper
3 1/2 teaspoons grated lime zest
4 chicken legs, cut into drumsticks and thighs
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons canola oil
2 tablespoons fresh lime juice
Lime wedges, for serving

 
*I couldn’t find garam masala at the store so I made my own by adding the following spices:
2 teaspoon ginger
1 teaspoon cinnamon
2 teaspoon black pepper
3 teaspoon ground cumin
3 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves

 
Directions;
Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.
Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.

 
http://www.foodandwine.com/recipes/honey-ginger-chicken-with-lime

Kitchen Hint of the Day!

June 26, 2014 at 5:48 AM | Posted in baking, Kitchen Hints | Leave a comment
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When making an apple pie don’t cut the apples pieces too thin when you are using fresh apples. Larger chunks will hold  together and have more apple flavor.

Swanson Pan Sauteed Chicken with Vegetables and Herbs

May 29, 2014 at 5:19 PM | Posted in baking, carrots, chicken, potatoes | 3 Comments
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Today’s Menu: Swanson Pan Sauteed Chicken with Vegetables and Herbs

 

 

Swanson Pan Sauteed Chicken with Vegetables and Herbs 005

It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I’ve been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.

 

 

 
I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes, Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!

 

 
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.

 

 

Swanson Pan Sauteed Chicken with Vegetables and Herbs 002

Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.

 

 

 
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 
Swanson Pan Sauteed Chicken with Vegetables and Herbs

INGREDIENTS
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all-purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme

 
DIRECTIONS
1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12″ skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from skillet.
3 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.

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