Leftover – Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage

July 7, 2019 at 6:34 PM | Posted in Butterball Smoked Turkey Sausage, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Leftover – Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage

 


Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Not much of an appetite when the weather is this hot and humid. Went and picked up Breakfast for Mom at McDonald’s; Sausage, Egg and Cheese McMuffin and a Coffee. Mom went on to Church afterward. Humid and 90 degrees out today. Got the cart out of the shed and cleaned up around the yard. Then got the leaf blower out and cleaned off the deck and driveway. That was about it for the day. For Dinner tonight Leftover Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage. Just couldn’t let these leftovers go to waste, they are so good! Something light to eat through this heat we have. I’ve left the original post from last night for descriptions and recipe. Enjoy!

 

 

 

 

For my Sausage I used Butterball Hardwood Smoked Turkey Sausage. I cut the Sausage Links into Bite size pieces. I absolutely love the Butterball Hardwood Smoked Turkey Sausage and I had been wanting some for a while. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! These go great with anything.

 

 

 

 

Then to go with the Turkey Sausage I prepared a Italian Pasta Salad, made about noon today. It always taste even better after chilled for a while. A Light and tasty dish that includes Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Grinder Italian Seasoning. Prepared the Pasta according to the box and added all the ingredients and tossed until well mixed. Then refrigerated until ready to use.

 

 

 

 

To serve made a bed of the Pasta in a bowl and topped it with the sliced Turkey Sausage, and chowed down! The Pasta Salad and Turkey Sausage are a perfect combination. And the Kraft Italian Dressing provides some great flavor! I also had a slice of the some left over Garlic Bread Loaf. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Butterball Hardwood 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.

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%

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.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf

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Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage

July 6, 2019 at 6:38 PM | Posted in Butterball Smoked Turkey Sausage, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage

 

 


For Breakfast on this sunny Saturday Morning I had a cup of Bigelow Decaf Green Tea. Humid and a high of 88 degrees. Same old weather around here! Rain moving in this evening. Went to Meijer after Breakfast for a few items. Back home did a couple of loads of laundry and cleaned the house today. For Dinner tonight its an Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage.

 

 

 

 


For my Sausage I used Butterball Hardwood Smoked Turkey Sausage. I cut the Sausage Links into Bite size pieces. I absolutely love the Butterball Hardwood Smoked Turkey Sausage and I had been wanting some for a while. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! These go great with anything.

 

 

 


Then to go with the Turkey Sausage I prepared a Italian Pasta Salad, made about noon today. It always taste even better after chilled for a while. A Light and tasty dish that includes Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Grinder Italian Seasoning. Prepared the Pasta according to the box and added all the ingredients and tossed until well mixed. Then refrigerated until ready to use.

 

 

 

 


To serve made a bed of the Pasta in a bowl and topped it with the sliced Turkey Sausage, and chowed down! The Pasta Salad and Turkey Sausage are a perfect combination. And the Kraft Italian Dressing provides some great flavor! I also had a slice of the some left over Garlic Bread Loaf. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Butterball Hardwood 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.

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%

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.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf

Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage

May 11, 2019 at 6:38 PM | Posted in Butterball Smoked Turkey Sausage, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage

 

 

For Breakfast on this sunny Saturday Morning I Poached an Egg, toasted a Thomas Light English Muffin, and had a cup of Bigelow Decaf Green Tea. Beautiful day out there today! 69 degrees and Sunny! Had to go back to Kroger, I forgot a couple of items Mom wanted. Stopped by McDonald’s and picked up Breakfast for her. Did some yard work then later helped an older neighbor do a few things around his house. For Dinner tonight its an Italian Pasta Salad w/ Hardwood Smoked Turkey Sausage.

 

 

 

 

 

For my Sausage I used the Butterball Hardwood Smoked Turkey Sausage. I cut the Sausage Links into Bite size pieces. I absolutely love the Butterball Hardwood Smoked Turkey Sausage and I had been wanting some for a while. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! These go great with anything.

 

 

 

 

Then to go with the Turkey Sausage I prepared a Italian Pasta Salad, made about noon today. It always taste even better after chilled for a while. A Light and tasty dish that includes Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Reduced Fat Grated Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Grinder Italian Seasoning. Prepared the Pasta according to the box and added all the ingredients and tossed until well mixed. Then refrigerated until ready to use.

 

 

 

 

 

Made a bed of the Pasta in a bowl and topped it with the sliced Turkey Sausage, and chowed down! The Pasta Salad and Turkey Sausage are a perfect combination. And the Kraft Italian Dressing provides some great flavor! I also had a slice of the left over Garlic Bread Loaf. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

 

Butterball Hardwood 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.

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%

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.

http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

 

 


Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden Delight
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g

See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf

Condiment of the Week – Remoulade

May 5, 2016 at 4:56 AM | Posted in Condiment of the Week | 2 Comments
Tags: , , , , , , , , , , ,
A half-spoon of French remoulade

A half-spoon of French remoulade

Rémoulade (English pronunciation: /reɪməˈlɑːd/; French: [ʁemulad]) is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).

 
Remoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Poland, Sweden, Netherlands, Norway and in the United States, especially in Louisiana Creole cuisine. It is used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications:

* France: rémoulade is made from mayonnaise to which is added vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in céleri rémoulade, which consists of thinly cut pieces of celeriac with a mustard-flavored remoulade and also to accompany red meats, fish and shellfish.
* Belgium: One of the condiments for frites, often sold at takeaway stands.
* Netherlands: Often served with fried fish.
* Germany: Mainly used with fried fish, and as an ingredient of potato salads. When marketed as “Danish remoulade”, it is used for the “Danish hot dog”, fish with boiled potatoes, dill and creamed spinach.
* Sweden: Remouladsås – the French version – is a common accessory to fried or breaded fish dishes, and used as topping on roast beef. The Danish version is also available, and is used on a variety of dishes referred to as ‘Danish-style’, for example Danish hot-dogs, Danish smørrebrød and suchlike.
* Denmark: An essential ingredient on open-face roast beef sandwiches (smørrebrød), along with Fried onion. Remoulade is also used for fish meatballs or breaded fillets of fish (e.g. cod or plaice) along with lemon slices. For french fries, the Danes can usually order tomato ketchup, remoulade or both, although in recent years mayonnaise has gained ground. In most regions it is used on hot dogs along with hot or sweet mustard, ketchup, fried or raw onions and pickled cucumber slices.
* Norway: Primarily served with deep fried fish.
* Iceland: remúlaði is a condiment commonly served on hot dogs, together with mustard, ketchup, and raw and fried onions.
* USA: Typically served as a condiment with seafoods and certain vegetables. Fried soft-shell crab sandwiches may be served with remoulade as the only sauce.
* Louisiana Creole cuisine: Remoulade often contains paprika and tends to be have a tannish or pink tint due to the use of Creole brown mustard like Zatarain’s, small amounts of ketchup, cayenne pepper, and paprika.

 
Varieties
Sauce rémoulade
According to Larousse Gastronomique, rémoulade is 1 cup of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). Some recipes use chopped anchovy fillets. The rémoulade used in céleri rémoulade is a simple mustard-flavored mayonnaise spiced with garlic and pepper. Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce.

Danish remoulade
Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g. tarragon vinegar. Starch, gelatin or milk protein may be added as thickeners.

Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry.

Louisiana remoulade

Louisiana remoulade can vary from the elegant French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original. Creole versions often have tan or pink hues and are usually piquant. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, acidity is added with the inclusion of lemon juice or vinegar. Other additions include hardboiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce.

While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g. the classic celery

Louisiana-style remoulade sauce

Louisiana-style remoulade sauce

root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods. Today, shrimp remoulade is a very common cold appetizer in New Orleans Creole restaurants, although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). One might also see crawfish remoulade, but remoulade sauce is very seldom offered in restaurants as an accompaniment with fish; cocktail sauce and tartar sauce are generally the condiments of choice. Food columnist and cookbook author Leon Soniat suggests to “Serve [remoulade] over seafood or with sliced asparagus.”

Central Mississippi has Comeback sauce, a condiment that is very similar to Louisiana remoulade.

 

Condiment of the Week – Ketchup

March 3, 2016 at 6:32 AM | Posted in One of America's Favorites | 1 Comment
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Homemade tomato ketchup

Homemade tomato ketchup

Ketchup, or catsup, is a table sauce. Traditionally, different recipes featured ketchup made of egg white, mushrooms, oysters, mussels, walnuts, or other foods, but in modern times the term without modification usually refers to tomato ketchup, often called tomato sauce in the UK. It is a sweet and tangy sauce, typically made from tomatoes, a sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and sometimes celery. Heinz tomato ketchup is the market leader, with an 82% market share in the UK and 60% share in the US.

Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including chips/fries, hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Ketchup is also used as a flavoring for things such as potato chips, and this variety of chips is one of the most popular flavors in Canada. This flavor of potato chip has also been offered in the U.S. as recently as September 2014.

 

 

In the 17th century, the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap. Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish or shellfish. By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kecap (pronounced “kay-chap”). That word evolved into the English word “ketchup”. English settlers took ketchup with them to the American colonies.

 

 

Mushroom ketchup

Homemade mushroom ketchup in a plastic tub

Homemade mushroom ketchup in a plastic tub

In the United Kingdom, preparations of ketchup were historically and originally prepared with mushroom as a primary ingredient, rather than tomato. Ketchup recipes begin to appear in British and then American cookbooks in the 18th century. In a 1742 London cookbook the fish sauce has already taken on a very British flavor, with the addition of shallots and mushroom. The mushrooms soon became a main ingredient, and from 1750 to 1850 the word ketchup began to mean any number of thin dark sauces made of mushrooms or even walnuts. In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in “English speaking colonies in North America”. In contemporary times, mushroom ketchup is available in the UK, although it is not a commonly used condiment.

 
Tomato Ketchup

Tomato ketchup, accompanied with additional condiments

Tomato ketchup, accompanied with additional condiments

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.

1 – Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2 – Stir them to prevent burning.
3 – While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4 – Boil over a slow fire till quite thick, stir all the time.
5 – Bottle when cold.
6 – One hundred tomatoes will make four or five bottles and keep good for two or three years.
This early recipe for “Tomata Catsup” from 1817 still has the anchovies that betray its fish-sauce ancestry:

1 – Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt.
2 – Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
3 – Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.
4 – Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.
By the mid-1850s, the anchovies had been dropped.

James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson’s cousin). American cooks also began to sweeten ketchup in the 19th century.

As the century progressed, tomato ketchup began its ascent in popularity in the United States. Ketchup was popular long before fresh tomatoes were. Many Americans continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.

Tomatoes and tomato ketchup

Tomatoes and tomato ketchup

Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell tomato ketchup in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: “Blessed relief for Mother and the other women in the household!”, a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to our modern sweet and sour formula.

The Webster’s Dictionary of 1913 defined ‘catchup’ as: “table sauce made from mushrooms, tomatoes, walnuts, etc.

Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the “father” of the Food and Drug Administration in the US, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act. In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts believe were key to the establishment of tomato ketchup as the dominant American condiment.

 

 

Ketchup packets

Ketchup packets

In fast food outlets, ketchup is often dispensed in small packets. Diners tear the side or top and squeeze the ketchup out of the ketchup packets. In 2011, Heinz began offering a new measured-portion package, called the “Dip and Squeeze” packet, which allowed the consumer to either tear the top off the package and squeeze the contents out, as with the traditional packet, or, in the alternative, tear the front off the package and use the package as a dip cup of the type often supplied with certain entreés.

Previously, fast food outlets dispensed ketchup from pumps into paper cups. This method has made a resurgence in the first decade of the 21st century with cost and environmental concerns over the increasing use of individual packets.

In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), pink (2002), orange (2002), teal (2002), and blue (2003). These products were made by adding food coloring to the traditional ketchup. As of January 2006 these products have been discontinued.

 

Italian Pasta Salad w/ Polska Kielbasa Turkey Sausage.

July 5, 2015 at 5:30 PM | Posted in Butterball Smoked Turkey Sausage, Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Italian Pasta Salad w/ Polska Kielbasa Turkey Sausage.

 

Egg White Cheese Omelet English Muffin 002

Jumped in the car last night, about 9:15, and went up the road to a local country club that sits on a huge hill. It’s one of the tallest points here in the area. Parked the car and watched several different Firework Shows going on. From up there you could see 5 or 6 Shows going on at the same time. It was a clear night so it was a great show! For my breakfast this morning I had an Egg Beater’s Egg White Cheese Omelet, Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. Now this is the way to start the day! Not much going on today. Did a few chores here around the house and that was about it. Sofa City with the remote after that. For dinner tonight I prepared an Italian Pasta Salad w/ Polska Kielbasa Turkey Sausage.

 

Italian Pasta Salad w Polska Kielbasa Turkey Sausage 002

I made this after Breakfast, it’s always better to prepare it and let it chill in the fridge for as long as possible. To make this I’ll need; Butterball Polska Kielbasa Turkey Sausage (1 sausage sliced into bite size pieces), Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Green Olives, Kalamata Olives, Hormel Turkey Pepperoni (1 serving 17 slices), Anchovies (4 canned fillets chopped), Kraft Reduced Fat Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, McCormick Grinder Italian Seasoning, Sea Salt, and Texas Toast Cheese and Garlic Croutons (for topping).

 

 

Italian Pasta Salad w Polska Kielbasa Turkey Sausage 003

To prepare the Pasta; Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients and fold in everything but the Sausage. Put the Pasta Salad in a plastic bowl with a lid and set it in the fridge until your ready to use it.

 

 
When it was getting time for dinner I cooked the Sausage. To prepare the Butterball Polska Kielbasa Turkey Sausage; In a large skillet coated with cooking spray add 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet is heating slice the sausage into bite size pieces. Add the sausage to the heated skillet and cook, turning the slices several times to get even cooking. Cook a total of about 12 minutes. I love these Butterball Turkey Sausages, always delicious with just an incredible seasoning. Remove the sausage from the pan into a bowl and set aside.

 

Italian Pasta Salad w Polska Kielbasa Turkey Sausage 016
Got the Pasta Salad out of the fridge and put all into a medium size bowl. Added a couple of shakes of the Kraft Zesty Italian Fat Free Dressing and a sprinkle of Kraft Reduced Fat Shredded Parmesan Cheese. To serve make a bed of the pasta Salad in a bowl and top with Croutons and the Butterball Polska Kielbasa Turkey Sausage. Really enjoy this Pasta Salad, refreshing and so easy to make and with the added Kielbasa Turkey Sausage kicks it another notch! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

Ronzoni Garden Delight Trio Italiano Pasta

Trio Italiano from Ronzoni Garden DelightRonzoni Garden Delight Trio Italiano Pasta
Trio Italiano is a combination of three shapes in one box: Rotini, Penne & Shells. With three shapes in three colors RONZONI GARDEN DELIGHT Trio Italiano is perfect for showcasing the vegetables in any meal, but is especially appealing in cold salads.

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked Amount Per Serving
Calories 200 Calories from Fat 10
% Daily Value* Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0.5g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 20mg 1% Total Carbohydrate 40g 13% Dietary Fiber 2g 8% Sugars 3g Protein 8g
See more at: http://ronzonigardendelight.newworldpasta.com/pasta_nutrition.cfm?prodId=071300800690#sthash.kx8fjPTl.dpuf

 

 
Butterball EVERY DAY POLSKA KIELBASA TURKEY DINNER SAUSAGE-SKINLESS
Enjoy delicious Polish sausage flavor in no time with our Polska Kielbasa Turkey Dinner Sausage.Butterball Polska Kielbas Turkey Sausage

COOKING INSTRUCTIONS
Grilling: Grill at medium-high heat for 8 to 10 minutes, turning frequently.
Skillet: Cook in a non-stick skillet over medium heat, 10 to 12 minutes, turning frequently.
Always heat thoroughly.

Microwave: Wrap each individual sausage in paper towels and place on a microwave-safe plate. Microwave on high 3¼ minutes (1½ minutes for one). Let stand 2 minutes before serving.

NOTE: Microwave ovens can vary due to wattage, age and line voltage. Time can also vary due to initial temperature of product, size and shape of product, and standing time. Cooking times given are approximate.

STORAGE
Keep refrigerated
Opened: Should be used within 3 to 5 days
Unopened: Should be used within 5 days of the sell-by date

CALORIES 100 CALORIES FROM FAT 45 PROTEIN 7g TOTAL FAT 5g
% DAILY VALUE
Total Fat 5g 8%
Saturated Fat 1.5g 7%
Trans Fat 0g 0%
Cholesterol 30mg 11%
Sodium 570mg 24%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugar 1g 0%
Protein 7g 0%
Vitamin A 0%
Vitamin C 20%
Iron 4%
Calcium 2%
SERVING SIZE 2 oz. (56 g)
Servings per container 7
INGREDIENTS:
Poultry Ingredients: (Turkey, 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.

 
http://www.butterball.com/products/turkey-sausage-and-franks/every-day-polska-kielbasa-turkey-dinner-sausage

Turkey Meatball Mini Sub w/ Italian Pasta Salad

March 10, 2015 at 4:58 PM | Posted in Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Turkey Meatball Mini Sub w/ Italian Pasta Salad

 
Not much going on around the house today. Rained most of the day, but that beats cold weather and snow! Sunny and 55 degrees tomorrow they say. Ran a few programs on the computer and that’s been about it. For dinner tonight it’s a Turkey Meatball Mini Sub w/ Italian Pasta Salad.

 

 

I used the leftover Honeysuckle White Fresh Italian Style Turkey Meatballs from last night’s dinner. I’ve been using the Honeysuckle White Fresh Italian Style Turkey Meatballs for quite a few years now. The MeatTurkey Meatball Mini Sub  Italian Pasta Salad 004balls are good size, always fresh, meaty, and have a fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs. Plus they’re a perfect size for Hoagie or Hot Dog Buns. For my Pasta Sauce I used the LaRosa’s Original Sauce. A local favorite and still one of the best Sauces I’ve ever had, it’s got a perfect combination of a robust sauce with a hint of sweetness to it. For my Cheese I used a slice of Sargento Ultra Thin Provolone Cheese and for the Bun I used a Kroger Brand Wheat Hot Dog Bun. To assemble; open the Bun up, put the slice of Provolone Cheese on it, the Meatballs and Sauce, and top it with a few shakes of McCormick Grinder Italian Seasoning. Love these Meatball Sandwiches!

 

 
For a side I kept it light and made a Italian Pasta Salad. I made this yesterday, it’s always better to prepare it a day ahead and let it chill in the fridge overnight. I used Ronzoni Garden Delight Tri Color Rotini PaTurkey Meatball Mini Sub  Italian Pasta Salad 001sta. This is a light and tasty dish that includes the following ingredients; Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Green Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, Kraft Shredded Parmesan, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. Boil the Pasta according to the box; drain the Pasta and let it cool. Once cooled add the Pasta to a large bowl and add all the ingredients, and fold in everything. Put the Pasta Salad in a plastic bowl with a lid and set it in the fridge until your ready to use it the next day. Really like this Pasta Salad, refreshing and so easy to make.

 

 

 
Honeysuckle White Fresh Italian Style Turkey MeatballsHoneysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.
Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g

 

http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1

One of America’s Favorites – Caesar Salad

February 23, 2015 at 6:24 AM | Posted in One of America's Favorites | 4 Comments
Tags: , , , , , , , , , ,
A Caesar salad

A Caesar salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared table side.

 

 

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” A number of Cardini’s staff have said that they invented the dish.

Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Lawry’s The Prime Rib (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.

 

 

A simple Caesar salad

A simple Caesar salad

The original Caesar salad recipe (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands, “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini’s dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini’s Brand original Caesar dressing is somewhat different from Rosa’s version.

 

 

One of the most common Caesar salad variations, shown here topped with grilled chicken

One of the most common Caesar salad variations, shown here topped with grilled chicken

Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.

Ingredients
Common ingredients in many recipes:

* romaine or cos lettuce
* olive or vegetable oil
* fresh crushed garlic
* salt to taste
* fresh-ground black pepper
* lemon or lime juice – fresh squeezed
* Worcestershire sauce
* raw or coddled egg yolks
* freshly grated Parmesan cheese
* freshly prepared croutons

Variations
There are limitless variations. However, some of the more common are:

* other varieties of lettuce
* grilled poultry (most often chicken), meat, shellfish, or fish
* capers
* Romano cheese
* anchovies
* bacon

 

 

 

There is inherent risk of infection by salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. This is a concern with many similar dressings that are emulsified with eggs, though generally the pH level is thought to be acidic enough to kill those bacteria. Nevertheless, later versions of the recipe call at least for briefly cooked coddled eggs or pasteurized eggs. Recipes may omit the egg and produce a “Caesar vinaigrette”. Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise, oil and vinegar.

 

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