Appetizer of the Week – Apple-Cinnamon Popcorn Crunch

October 2, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Apple-Cinnamon Popcorn Crunch. To make thePopcorn Crunch you’ll be needing Unsweetened Dried Apple Rings, Air Popped Popcorn, Walnuts, Margarine, Vanilla Extract, Light Brown Sugar, and Cinnamon. There’s 144 calories and 14 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Apple-Cinnamon Popcorn Crunch
Looking for a light and crunchy snack for your brown-bag meal or child’s lunchbox? Featuring the fall flavors of cinnamon, apples and walnuts, this homemade popcorn concoction is sure to hit the spot!

Ingredients
Preparation time: 30 minutes
Baking time: 50 minutes
Cooling time: 30 minutes

2 cups unsweetened dried apple rings, chopped
10 cups air-popped popcorn
1/2 cup walnuts, chopped
4 tablespoons margarine, melted (not reduced-fat margarine)
1/2 teaspoon vanilla extract
2 tablespoons light brown sugar
1 teaspoon cinnamon

Directions
Yield: 11 cups
Serving size: 1 cup

1 – Preheat oven to 250°F. Place chopped apples in a single layer in a 9″ x 13″ baking pan and bake 20 minutes. Remove from oven and stir in popcorn and nuts. Set aside. In a small bowl, whisk together melted margarine, vanilla extract, brown sugar, and cinnamon. Drizzle evenly over popcorn mixture and toss well to coat. Bake for 30 minutes, quickly opening the oven door and stirring every 10 minutes. Watch carefully during the last 10 minutes and remove from the oven if apples begin to turn dark brown. (Apples should be crisp, but not overcooked.) Pour onto waxed paper to cool for 30 minutes. Store in an airtight container.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/apple-cinnamon-popcorn-crunch-2/

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Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue

August 4, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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If you’re looking for a unique appetizer I’ve got one for you and it’s this week’s Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue. To make this recipe you’ll be needing Wild Idea Buffalo Tongue, Organic Butter, Onion, Garlic Clove, Salt, Black Pepper, White Wine, Crostini, and Horseradish Sauce. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Wine Braised Buffalo Tongue
Ingredients (Makes about 24 Appetizers or 4 Entrees):
1 – pound package Wild Idea Buffalo Tongue
1 – stick organic butter
1 – onion, diced
2 – cloves garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
5 – cups white wine
24 – crostini
chive cream cheese or horseradish sauce

Preparations:
1 – In a 4-quart pot over medium high heat, melt ½ stick of the butter.
2 – Add half of the onion, garlic and seasonings to the pan.
3 – Add 4 cups of white wine and bring to a full boil.
4 – Rinse tongue under cold water, add it to the pot and bring to a boil.
5 – Reduce the heat to low, cover the pot and simmer for about 2.5 hours, turning the tongue occasionally.
6 – Remove the tongue from the pot and place on a plate. Allow the tongue to cool until you can comfortably touch it with your hands.
7 – To peel the tongue, make a small slit between the skin and the meat of the tongue with a pairing knife, using your fingers to peel the skin away from the meat (if skin is resistant, return tongue to pot and continue to braise on low for another hour).
8 – In 3-inch deep sauté pan over medium high heat, add the other half stick of butter. Add the peeled tongue, and brown on all sides.
9 – Add the remaining half of the onion, garlic and seasonings and saute for a 5imnutes.
10 – Add the white wine and bring to a full boil, then reduce to simmer until most of the wine has been absorbed.
11 – Remove the tongue and transfer it to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until the wine is completely absorbed.
12 – Slice the tongue thin and season to taste. Place sliced tongue on the crostini, top with the onions, and garnish with a dollop of chive cream cheese or horseradish cream.
Or, for an entrée, serve over mashed potatoes with the caramelized onions and horseradish cream. Delish!

Photo Credit: Jill O’Brien

https://wildideabuffalo.com/blogs/recipes/wine-braised-buffalo-tongue

Summer Fruit Dip

June 19, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for a Summer Fruit Dip to pass along. To make this recipe you’ll be needing Berries, Peach, Melon Chunks, Fruit, Honey, Vanilla Yogurt, Almond Extract, Vanilla Extract, and Wisconsin Mascarpone Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Summer Fruit Dip
Fresh fruits of the summer are puréed and combined with yogurt and mascarpone cheese for a delightful summertime fruit dip.

Recipe Ingredients:
2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted fruit cut into slices for accompaniment: cantaloupe, honeydew melon, pineapple, apples, berries, etc.

Cooking Directions:
1 – In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped.
2 – Add yogurt and extracts; pulse until desired consistency.
3 – Stir in Mascarpone.
4 – Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
Makes 2 3/4 cups.

Variation: For winter fruit dip, prepare as above using fruits available in winter. Consider combining tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. When choosing citrus, you may wish to increase honey.
https://www.cooksrecipes.com/appetizer/summer_fruit_dip_recipe.html

Graveyard Dip

October 22, 2016 at 5:10 AM | Posted in CooksRecipes | Leave a comment
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A perfectly Ghoulish Halloween Recipe, Graveyard Dip. There’s different versions of this but I’m going with the one on the CooksRecipes website. The Cooks site has a great selection for all Holidays, tastes, and cuisines so be sure to check them out. Enjoy and….BOO! http://www.cooksrecipes.com/index.html

 

 

Graveyard Dip

Dig into this spooky graveyard — if you dare! Venture into this Halloween appetizer and you’ll discover a tasty taco dip. Layers of refried beans, lettuce, and black olives mimic dirt and grass. Eerie shapes cut from tortilla shells complete the spooky Halloween landscape.

Recipe Ingredients:

1 (16-ounce) can refried beans with green chilesCooksrecipes 2
1/4 cup bottled salsa
2/3 cup bottled ranch salad dressing
2 teaspoons taco seasoning
1 1/2 cups finely chopped cooked chicken
1 (7-ounce) pouch refrigerated guacamole
1/2 of a (2 1/4-ounce) can chopped pitted ripe olives, drained
Shredded lettuce

Tombstone Graveyard Characters:
10-inch flour tortillas (any flavor)

Cooking Directions:

1 – In a small bowl, combine refried beans and salsa. Spread refried bean mixture in a 2-quart rectangular dish. In a small bowl, combine ranch salad dressing and taco seasoning; stir in chicken.
2 – Spoon on top of the beans in an even layer. Spoon guacamole in small mounds on top of the chicken mixture. Carefully spread to an even layer.
3 – Cover and chill at least 30 minutes or up to 6 hours before serving. Just before serving, place Graveyard Characters into dip. Sprinkle the graves with chopped olives and shredded lettuce. Serve with tortilla chips.
4 – For Tortilla Graveyard Characters: Using cookie cutters or a knife, cut tortillas into gravestones, cats, owls, bats, fence rails, and a tree. Bake in a 350°F (175°C) oven for 5 to 7 minutes or until firm and crisp. Cool on rack.
Makes ? servings.
http://www.cooksrecipes.com/holiday/graveyard_dip_recipe.html

Sausage Crescent Cheese Balls

December 19, 2015 at 10:46 PM | Posted in Pillsbury | Leave a comment
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Sausage Crescent Cheese Balls 001

Cold day outside here so I heated up the Kitchen and tried a new recipe, Sausage Crescent Cheese Balls from Pillsbury. Found this recipe in a cooking magazine, sounded good so I thought I would give it a try. I had actually tried this recipe last year about this time but I used Jennie – O Ground Turkey Breakfast Sausage. So this time I’m going with original recipe and using Spicy Sausage, I used Bob Evan’s Zesty Hot Pork Sausage. For my other ingredients I used Pillsbury Reduced Calorie Crescent Rolls and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Both which cut back on calories, fat, and carbs.

 

 

Sausage Crescent Cheese Balls 003
To prepare them, heat oven to 375°F. Then line 15x10x1-inch pan with foil; spray with cooking spray. In large bowl, mix sausage, cheese and rosemary; mix well using your hands or spoon. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Shape the mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

 

 

Sausage Crescent Cheese Balls 004
You can eat these just as they are or serve them with some French’s Spicy Brown Mustard, which worked well with it. The Sausage Crescent Cheese Balls turned out delicious! They had a really good Spicy flavor, not over powering just right. This will make a perfect Christmas or New Year’s appetizer for your family and friends gatherings! The original recipe and the Pillsbury web link is at the end of the post.

 

 
Sausage Crescent Cheese Balls

Ingredients

1 lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)Pillsbury
1/2 teaspoon dried rosemary leaves, crushed
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 tablespoons all-purpose flour
Directions

* Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
* In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
* Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
* Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Nutrition Information

Serving Size: 1 Cheese Ball Calories60 Calories from Fat40 % Daily Value Total Fat4g6% Saturated Fat2g10% Trans Fat0g0% Cholesterol10mg3% Sodium110mg5% Total Carbohydrate3g1% Dietary Fiber0g0% Sugars0g0% Protein2g2% % Daily Value*: Vitamin A0%0% Vitamin C0%0% Calcium2%2% Iron0%0% Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choice0 *Percent Daily Values are based on a 2,000 calorie diet.

http://www.pillsbury.com/recipes/sausage-crescent-cheese-balls/5548a20d-edd4-4d65-baa2-0b8af2cd21d7

Easy No-Cook Appetizer Recipes

December 20, 2014 at 6:31 AM | Posted in Eating Well | Leave a comment
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Save some time with these Easy No-Cook Appetizer Recipes, from the EatingWell website! The EatingWell website is stocked full of healthy and delicious recipes, check it out when you can. http://www.eatingwell.com/

 
Easy No-Cook Appetizer RecipesEatingWell2

Entertaining is easy with these healthy no-cook appetizers.
If you’re planning a party or want a quick snack before dinner, these healthy no-cook appetizer recipes are sure to be a hit. Many of our delicious appetizers can be made ahead, making entertaining even easier. Try our Marinated Olives & Feta for flavor-packed finger food or Creamy Spinach Dip for a lightened-up version of this party favorite.

 
Marinated Olives & Feta
Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm slices of crusty baguette……

 
Creamy Spinach Dip
Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich….

 
Ham & Red Pepper Spread
Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables…..

 

 
* Click the link below to get all the Easy No-Cook Appetizer Recipes

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_no_cook_appetizer_recipes?sssdmh=dm17.773613&utm_source=EWTWNL&esrc=nwewtw120914

Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue

December 17, 2014 at 6:24 AM | Posted in Wild Idea Buffalo | 5 Comments
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If you’re looking for a unique appetizer I’ve got one for you and it’s this week’s Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue. It’s from Jill O’Brien of Wild Idea Buffalo.

 

 

Wine Braised Buffalo Tongue

Wine Braised Buffalo Tongue (Makes 24 appetizers)

This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it. 😉

 
Ingredients:
1 – Buffalo Tongue
1 – quart water
1 – quart white wine
1 – stick organic salted butter
1 – onion, diced
2 – cups mushroom, sliced
1 – clove garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
2 – cups white wine
24 – crostini
Horseradish sauce

 

Wild Idea

Preparation:
1) In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil.
2) Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours.
3) Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it.
4) Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat.
5) In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter.
6) Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides.
7) Once tongue is browned, add the white wine and bring to a full boil.
8) Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes.
9) Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced.
10) Slice tongue thin & serve on toast points.
11) Top with onions and garnish with a dollop of horseradish cream & parsley. Delish!

 
http://wildideabuffalo.com/2014/appetizer-recipes-to-the-holiday-party-rescue/

Diabetic Dish of the Week – Sweet Pear and Cheese Crostini

December 2, 2014 at 6:32 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Here’s a Diabetic Friendly Appetizer to have on hand for the Holiday’s, Sweet Pear and Cheese Crostini.

 

Sweet Pear and Cheese Crostini

Ingredients

16 3/8 – inch slice baguette-style French bread
4 ounces Gorgonzola cheese or other blue cheese, crumbled
1 small ripe pear, halved, cored, and very thinly sliced
2 tablespoons flavored honey (such as French lavender honey) or regular honey
Fresh mint sprigs (optional)

 
Directions

Place bread slices on a large baking sheet. Broil 4 to 5 inches from the heat for 30 to 60 seconds or until bread is toasted. Turn bread slices over; top bread slices with Gorgonzola. Broil for 30 to 60 seconds more or until cheese is bubbly and bread is toasted.
Top bread slices with pear slices. Lightly drizzle pear slices with honey. Arrange bread slices on a serving platter. If desired, garnish with mint sprigs. Serve immediately. Makes 16 appetizers.
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 72 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 175 mg sodium, 10 g carb. (1 g fiber), 3 g pro.

Diabetic Dish of the Week – Herbed Cheese Mini Peppers

November 11, 2014 at 6:39 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Herbed Cheese Mini Peppers

 

Ingredients

10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
1 – 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed
Finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1 tablespoon fat-free milk
Fresh oregano leaves (optional)

 

Directions

Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside.
In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves.

 
Nutrition Facts (Herbed Cheese Mini Peppers)
32 cal., 3 g fat (2 g sat. fat, 9 mg chol., 46 mg sodium, 1 g carb., 0 g fiber, 1 g pro.

Stuffed Celery Bites

November 1, 2014 at 5:41 AM | Posted in CooksRecipes | Leave a comment
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Here’s a healthy Diabetic Friendly Snack for you, Stuffed Celery Bites. It comes from one of my favorite sites CooksRecipes, check it out for all kinds of great recipes! http://www.cooksrecipes.com/index.html

 

Cooksrecipes 2

Stuffed Celery Bites

 

Stuffed Celery BitesFor the easiest preparation, spread the cream cheese mixture in the celery first, then slice.

 

Recipe Ingredients:

Nonstick cooking spray
2 tablespoons pine nuts
1 clove garlic, minced
8 stalks celery
1 (8-ounce) tub cream cheese with dried tomato or cream cheese (regular, lowfat or fat-free)
1/4 cup (1-ounce) shredded Italian cheese blend
2 tablespoons dry-roasted shelled sunflower seeds
Celery leaves (optional)

 

 

Cooking Directions:

Lightly coat a skillet with cooking spray. Add pine nuts and garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface.
In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. If desired, stuff celery up to 4 hours before serving; cover, chill, cut, and add nuts and seeds just before serving. If desired, garnish with celery leaves.
Makes 8 servings.

 

 

Nutritional Information Per Serving (1/8 of recipe): calories: 132, total fat: 13g, saturated fat: 7g, cholesterol: 31mg, sodium: 152mg, carbohydrate: 3g, fiber: 1g, protein: 4g, vitamin A: 7%, vitamin C: 5%, calcium: 6%, iron: 3%

 

 

http://www.cooksrecipes.com/appetizer/stuffed_celery_bites_recipe.html

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The Saboscrivner is a librarian who writes about food in Orlando, Florida, and beyond. I was inspired by Chew, a brilliant, bizarre, food-obsessed comic book series about characters with food-related super powers. Creators John Layman and Rob Guillory introduced their saboscrivner in Chew #3 with a description: "[A saboscrivner] can write about food so accurately, so vividly and with such precision – people get the actual sensation of taste when reading about the meals [he] writes about."

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