Diabetic Side Dish of the Week – Green Beans with Apple Cider Dressing

August 23, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is – Green Beans with Apple Cider Dressing. It’s an Easy, Low Carb and Low Calorie Dish this week, Green Beans with Apple Cider Dressing. To make this recipe you’ll be needing Water, Frozen Green Beans, Extra Virgin Olive Oil, Shallots, Black Pepper, and Apple Cider. 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 2020! https://www.diabetesselfmanagement.com/

Green Beans with Apple Cider Dressing
Ready in less than 15 minutes, this low-carb dish is packed with nutrients and full of flavor.

Preparation time: 2 minutes
Cooking time: 10 minutes.

Ingredients
3/4 cup water
1 bag (10 ounces) frozen green beans or 10 ounces fresh green beans
1 teaspoon extra-virgin olive oil
2 tablespoons chopped shallots
1/4 teaspoon black pepper
1/2 cup pasteurized apple cider

Directions
Yield: 6 servings
Serving size: 1/2 cup

1 – In a 1-quart saucepan bring water to a boil over medium-high heat. Add green beans and cover, lower heat to medium and boil about 5–7 minutes. Drain and place in a serving dish. Meanwhile, in a small skillet, combine olive oil and shallots over medium heat and sauté until shallots soften. Sprinkle shallots with black pepper and slowly add cider. Turn heat to low, and keep on heat only until cider is heated, not boiling. Pour liquid over green beans and toss well. Serve warm.
https://www.diabetesselfmanagement.com/recipes/main-dishes/green-beans-with-apple-cider-dressing/

Nutrition Information:
Calories: 45 calories, Carbohydrates: 8 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 215 mg, Fiber: 2 g

 

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Jennie – O Turkey Recipe of the Week – Smoked Turkey Sandwich with Apple Slaw

June 5, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Smoked Turkey Sandwich with Apple Slaw. Another delicious Fall Recipe. Its made using 2 Jennie -O Turkey Products; JENNIE-O® All Natural Turkey Breast and JENNIE-O® Turkey Bacon. Add all the other fixin’s and Dinner is served! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Smoked Turkey Sandwich with Apple Slaw
Bring the orchard to your kitchen! Tarragon-apple slaw and apple cider marinade turn fruit from a side into an entrée. When you can do this with Honeycrisps, those turnovers are gonna have to wait!

INGREDIENTS

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon garlic salt
1 tablespoon white sugar
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
½ cup apple cider
½ cup barbeque sauce
2-pounds JENNIE-O® All Natural Turkey Breast
2 red-skinned apples, cored and cut into julienne strips (honeycrisp works well)
¼ cup torn fresh tarragon
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
16 slices JENNIE-O® Turkey Bacon
8 each Brioche buns, sliced
fresh arugula
½ cup honey mustard, if desired

DIRECTIONS

1 – In large bowl, mix rub ingredients: brown sugar, paprika, garlic salt, sugar, black pepper, cayenne pepper, apple cider and barbeque sauce. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in refrigerator, 8 hours to overnight. Preheat smoker to 300°F. Smoke until well-done, 165°F as measured by a meat thermometer.
2 – To make slaw: In medium bowl combine apple strips, tarragon, lemon juice and olive oil.
3 – Preheat a skillet and spray with non-stick cooking spray. Add bacon slices and cook until desired crispness. Always cook until well-done, 165°F as measured by a meat thermometer.
4 – To assemble sandwiches, on bun bottom place turkey bacon, shredded turkey breast, apple slaw mixture and arulgula. Drizzle with honey mustard, if desired. Add bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 28g
Carbohydrates 31g
Fiber 4g
Sugars 11g
Fat 16g
Cholesterol 85mg
Sodium 950mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1137-smoked-turkey-sandwich-with-apple-slaw

Sunday’s Pork Roast Dinner Recipe – Cider-and-Beer-Braised Pork with Chocolate Molé

May 17, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cider-and-Beer-Braised Pork with Chocolate Molé. Some of the ingredients you’ll be using are a Boneless Pork Shoulder Roast (Boston Butt Roast), Almonds, Jalapeño, Paprika, Ancho Chile Powder, Lager Beer, Apple Cider, Mexican Chocolate, Rice, and more! That is one kicked up Boneless Pork Shoulder Roast! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cider-and-Beer-Braised Pork with Chocolate Molé
Serve this incredibly delicious, fork-tender pork dish over a bowl hot rice. Make it a complete meal with a cool, green salad and warm flour tortillas.Recipe Ingredients:

2 1/4 pounds boneless pork shoulder roast (Boston Butt roast), exterior fat removed and cut into 1-inch cubes
1/2 teaspoon salt
3 tablespoons canola or olive oil
1 small onion, finely chopped
1/2 cup slivered almonds
1 large jalapeño chile, seeds removed and minced
1 clove garlic, minced
2 teaspoons whole coriander seeds
2 teaspoons cumin seed
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
16 ounces lager beer (2 cups)
2 cups apple cider, or juice, pure pressed, pasteurized (not from concentrate)
3 ounces Mexican chocolate, grated or very finely chopped
3 limes, juiced and zested
6 cups hot cooked rice for accompaniment

Cooking Directions:
1 – Pat pork cubes dry with paper towels; season with salt.
2 – Heat 2 tablespoons of oil over medium-high heat in 5 to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon vegetable oil. Add all pork back to Dutch oven.
3 – Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
4 – If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
5 – Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
6 – To Plate: Spoon rice into shallow bowls and top with pork in molé sauce.
Makes 8 servings.

Tip: If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoons ground cinnamon and 3 drops almond extract.

Nutritional Information Per Serving (1/8 of recipe; 3/4 cup pork molé plus 3/4 cup rice): Calories: 530; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 57g; Fiber: 4g; Protein: 30g; Sodium: 250mg.
https://www.cooksrecipes.com/pork/cider-and-beer-braised_pork_with_chocolate_mole_recipe.html

Diabetic Dish of the Week – Apple-Cranberry Stuffed Pork Roast

November 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Apple-Cranberry Stuffed Pork Roast. To make this healthy and delicious dish you’ll need a Boneless Pork Loin, Cranberries, Apple Cider, Granny Smith Apple, Onion, Reduced-Sodium Chicken Broth, and Seasonings. A delicious alternative for your Holiday Turkey or Ham and its only 240 calories and 16 net carbs! You can find this recipe at the Diabetes Self Management website where you can also find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines the Diabetes Self Management Magazine. Each issue filled with Diabetic Friendly Recipes and Tips. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Apple-Cranberry Stuffed Pork Roast
This juicy pork roast entree looks great and tastes even better. With just 240 calories and 17 grams of carbohydrate per serving, its seasonal flavors are the perfect centerpiece for your next holiday gathering!

Ingredients
1 boneless pork loin (about 2 pounds)
1 cup coarsely chopped dried cranberries
1/2 cup apple juice or cider
1 tablespoon unsalted butter
1 Granny Smith apple, peeled, cored and coarsely chopped
1/2 cup finely chopped onion
2 to 3 tablespoons water (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1/2 cup reduced-sodium chicken broth
Fresh thyme (optional)

Directions
1 – Place pork roast in freezer 30 minutes. Meanwhile, combine cranberries and apple juice in small bowl; set aside.

2 – Melt butter in large skillet over medium heat. Add apple; cook and stir 3 minutes. Add onion; cook 5 minutes or until tender, stirring occasionally. Add water, if desired, to moisten mixture.

3 – Drain cranberries, reserving juice. Stir cranberries into apple mixture; season with cinnamon, dried thyme, and pepper. Remove to medium bowl; set aside to cool slightly. Reserve 1/2 cup of fruit mixture.

4 – Preheat oven to 350°F. Place pork roast, fat side up, on cutting board. Insert knife horizontally into roast 1/2 inch from bottom, at long side of roast. Make long cut along bottom of roast, stopping 1/2 inch before opposite side of roast (do not cut all the way through). Open up roast; continue to cut through thicker half of roast to within 1/2 inch from bottom. Repeat until roast is an even 1/2-inch thickness all over when laid out.

5 – Spread stuffing onto roast, leaving 1/2-inch border around edges. Starting with short side of roast, roll up tightly. Secure with kitchen twine at 1-inch intervals.

6 – Heat oil in same skillet over medium heat. Brown roast on all sides, about 5 minutes. Place in roasting pan.

7 – Roast 50 to 60 minutes or until internal temperature reaches 140°F. Transfer to cutting board and let stand 5 minutes. (Internal temperature will continue to rise 5°F to 10°F during stand time.)

8 – Meanwhile, combine reserved apple juice and broth in same skillet; cook over high heat until reduced by half. Stir into roasting pan, scraping up brown bits. Stir in reserved 1/2 cup fruit mixture.

9 – Slice roast crosswise into 8 (3/4-inch-wide) slices, removing twine as roast is cut. Serve with sauce. Garnish with fresh thyme.

Yield: 8 servings.

Serving size: 1/8 of total recipe.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 17 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 70 mg, Sodium: 80 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/apple-cranberry-stuffed-pork-roast/

 

 

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Diabetic Dish of the Week of the Week – Chicken Normandy.

December 16, 2017 at 12:49 PM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week of the Week is – Chicken Normandy. Diabetic-friendly recipe with Chicken braised in Apple Cider. Equal replaces the Sugar in the recipe. You can find this recipe along with all the other Delicious and Healthy recipes at one of my favorite recipe sites’ the CooksRecipes website. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Chicken Normandy
Diabetic-friendly, low-fat and low-sugar chicken braised in apple cider or juice and sage.

Recipe Ingredients:
Butter-flavored vegetable cooking spray
4 boneless, skinless chicken breast halves (about 4-ounces each)
Salt and ground black pepper, to taste
2 medium Granny Smith apples, unpeeled, cored, sliced
6 green onions and tops, sliced
2/3 cup apple cider or unsweetened apple juice
2 teaspoons chicken bouillon crystals
1 1/2 teaspoons dried sage leaves
2/3 cup fat-free half-and-half or 2% milk
2 teaspoons all-purpose flour
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
Sage or parsley sprigs, as garnish

Cooking Directions:
1 – Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper.
2 – Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter.
3 – Continue simmering cider mixture until almost gone. Mix half-and-half, flour, and Equal® in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour over chicken and apples. Garnish with sage.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 240 cal., 29 g pro., 25 g carbo., 2 g fat, 66 mg chol., 676 mg sodium.

http://www.cooksrecipes.com/diabetic/chicken-normandy-diabetic-recipe.html

Jennie – O Turkey Recipe of the Week – Apple Brined Whole Turkey

December 1, 2017 at 6:22 AM | Posted in Jennie-O Turkey Products | 4 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Apple Brined Whole Turkey. Made with the JENNIE-O® All Natural Fresh Whole Turkey and Brined in a Apple Brine. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

Apple Brined Whole Turkey

INGREDIENTS

1 (12 to 18-pound) JENNIE-O® All Natural Fresh Whole Turkey
1 gallon cold water
4 cups apple cider
1¼ cups kosher salt
1 cup firmly packed brown sugar
1 orange, cut in quarters
1 apple, cut in quarters
1 tablespoon whole allspice
6 whole cloves
1 cinnamon stick
4 sprigs fresh thyme leaves
2 sprigs fresh sage
2 dried bay leaves
2 teaspoons whole peppercorns

DIRECTIONS

1) NOTE: Do not brine a turkey if the turkey has been enhanced with a solution.

2) Rinse the turkey in cool water.

3) In clean container large enough to hold the turkey, mix water, apple cider, salt, brown sugar, orange, apple, allspice, clove, cinnamon stick, thyme, sage, bay leaves and peppercorn; stirring to dissolve salt.

4) Submerge turkey in brine solution. Cover and refrigerate 6 to 8 hours.

5) Remove the turkey from brine. Rinse thoroughly under a slow stream of cold water. Pat skin and cavities dry.

6) Cook whole bird as specified on the package. Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let stand tented with foil 20 minutes before carving.

https://www.jennieo.com/recipes/928-apple-brined-whole-turkey

Jennie – O Turkey Recipe of the Week – Smoked Turkey Sandwich with Apple Slaw

October 27, 2017 at 5:27 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Smoked Turkey Sandwich with Apple Slaw. Another delicious Fall Recipe. Its made using 2 Jennie -O Turkey Products; JENNIE-O® All Natural Turkey Breast and JENNIE-O® Turkey Bacon. Add all the other fixin’s and Dinner is served! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Smoked Turkey Sandwich with Apple Slaw
Bring the orchard to your kitchen! Tarragon-apple slaw and apple cider marinade turn fruit from a side into an entrée. When you can do this with Honeycrisps, those turnovers are gonna have to wait!

INGREDIENTS

2 tablespoons brown sugar
2 tablespoons ground paprika
1 tablespoon garlic salt
1 tablespoon white sugar
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
½ cup apple cider
½ cup barbeque sauce
2-pounds JENNIE-O® All Natural Turkey Breast
2 red-skinned apples, cored and cut into julienne strips (honeycrisp works well)
¼ cup torn fresh tarragon
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
16 slices JENNIE-O® Turkey Bacon
8 each Brioche buns, sliced
fresh arugula
½ cup honey mustard, if desired

DIRECTIONS

1 – In large bowl, mix rub ingredients: brown sugar, paprika, garlic salt, sugar, black pepper, cayenne pepper, apple cider and barbeque sauce. Coat turkey breast evenly with rub. Cover with plastic wrap and let marinate in refrigerator, 8 hours to overnight. Preheat smoker to 300°F. Smoke until well-done, 165°F as measured by a meat thermometer.
2 – To make slaw: In medium bowl combine apple strips, tarragon, lemon juice and olive oil.
3 – Preheat a skillet and spray with non-stick cooking spray. Add bacon slices and cook until desired crispness. Always cook until well-done, 165°F as measured by a meat thermometer.
4 – To assemble sandwiches, on bun bottom place turkey bacon, shredded turkey breast, apple slaw mixture and arulgula. Drizzle with honey mustard, if desired. Add bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 28g
Carbohydrates 31g
Fiber 4g
Sugars 11g
Fat 16g
Cholesterol85mg
Sodium 950mg
Saturated Fat 3.5g

https://www.jennieo.com/recipes/1137-smoked-turkey-sandwich-with-apple-slaw

Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and….

October 14, 2017 at 5:04 PM | Posted in beans, chicken | Leave a comment
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Today’s Menu: Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread

 

 

For Breakfast this morning I prepared Scrambled Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. Mostly sunny and 81 degrees out today. After Breakfast I went to McDonald’s to pick up Mom and Dad’s Breakfast. Later went to the ATM and mailed a couple of letters. After Lunch I got the cart out and did some yard work. Then took a ride around the neighborhood, really nice out! For Dinner tonight a new recipe for Chicken Thighs. I prepared Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread.

 

 

Tried a new recipe I cam across in the newspaper Wednesday, Maple Ginger Chicken Thighs. Looked and sounded good so I’m giving it a try. To make the dish I’ll need; 1 Shallot (finely sliced), 3/4 cup Apple Cider, 1/2 cup Maple Grove Farms Sugar Free Maple Flavor Syrup, 1 tablespoon finely grated Ginger, 1 tablespoon Apple Cider Vinegar, 1 teaspoon chopped fresh Thyme leaves (plus 5 sprigs for the roasting pan), 3/4 teaspoon Sea Salt, 1/2 teaspoon ground Black Pepper, 8 boneless and skinless Chicken Thighs, and 3 medium Granny Smith Apples (cored and quartered). I substituted the Maple Sugar Syrup with Maple Grove Farms Sugar Free Maple Flavor Syrup, I used Sea Salt instead of the normal Salt, I used Granny Smith Apples, and I used the Skinless and Boneless Chicken Thighs instead the bone in and Skin still on Thighs.

 

Now to prepare it; I start by getting a medium bowl. Then whisk the shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper. Next place the chicken in a large resealable plastic bag. Pour the marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces. I marinated the chicken overnight.

 

 

 

 

Next day; Preheat the oven to 400 degrees. Remove chicken from marinade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuck the apples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked. Check the thighs with a meat thermometer, should be 165 degrees internal temperature. Serve the chicken and apples with the sauce spooned over top.Winner, Winner Chicken Dinner! Excellent Keeper Recipe! Chicken was tender and moist and the Syrup along with all of the other ingredients add incredible flavor! And it’s Parent Approved, Mom and Dad both loved it!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.

 

 

 

Maple Ginger Chicken Thighs

INGREDIENTS:
1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus 5 sprigs for the roasting pan
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 bone-in chicken thighs
3 medium apples, cored and quartered

DIRECTIONS:
1 – In a medium bowl whisk shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper.
2 – Place the chicken in a large resealable plastic bag. Pour marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces.
3 – Preheat oven to 400 degrees. Remove chicken from mainade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuckapples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionaly, about 1 hour, until chicken is cooked. Check with a meat thermometer, should be 165 degrees. Serve the chicken and apples with the sauce spooned over top.

 

One of America’s Favorites – Apple Cider

June 12, 2017 at 5:27 AM | Posted in One of America's Favorites | Leave a comment
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Apple cider (left) is an unfiltered, unsweetened apple juice. Most present-day apple cider is pasteurized, as apple juice (right) is.

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as “cider” in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most of the world, called hard cider (or just cider) in North America.

Once widely pressed at farmsteads and local mills, apple cider is now easy and inexpensive to make. It is typically opaque due to fine apple particles in suspension and generally tangier than conventional filtered apple juice, depending on the apples used. Today, most cider is treated to kill bacteria and extend its shelf life, but untreated cider can still be found. In either form, apple cider is a seasonally produced drink of limited shelf-life that is typically available only in autumn. It is traditionally served on the Halloween, Thanksgiving, Christmas and various New Year’s Eve holidays, sometimes heated and mulled. It is the official state beverage of New Hampshire.

 

Although the term cider is used for the fermented alcoholic drink in most of the world, it refers to fresh “apple cider” in the United States and much of Canada; hard cider is used there instead for the alcoholic drink.

While some states specify a difference between apple juice and cider, the distinction is not well established across the U.S. Massachusetts makes an attempt to at least differentiate fresh cider and processed apple juice: according to its Department of Agricultural Resources, “apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of the juice.” This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.

Canada recognizes unfiltered, unsweetened apple juice as cider, fresh or not.

 

Historically all cider was left in its natural state, unprocessed. In time, airborne yeasts present on apple skins or cider making machinery would start fermentation in the finished cider. Left on its own, alcohol would develop and forestall growth of harmful bacteria. When modern refrigeration emerged, cider and other fruit juices could be kept cold for long periods of time, retarding fermentation. Any interruption of the refrigeration, however, could invite bacterial contamination to grow. Outbreaks of illness resulted in government regulation requiring virtually all commercially produced cider to be treated either with heat or radiation.

As a result, natural raw cider is a specialty seasonal beverage, produced on-site at orchards and small rural mills in apple growing areas and sold there, at farmers markets, and some juice bars. Such traditional cider is typically made from a mixture of several different apples to give a balanced taste. Frequently blends of heirloom varieties such as Winesap, once among the most sought-after cider apples for its tangy flavor, are used. The US government requires that unpasteurized cider and juice have a warning label on the bottle.

Even with refrigeration, raw cider will begin to become slightly carbonated within a week or so and eventually become hard cider as the fermentation process continues. Some producers use this fermentation to make hard cider; others carry it to acetification to create artisanal apple cider vinegar.

 

Cidering in a contemporary rural area mill. Custom batches pressed directly to bulk containers on demand.

Virtually all commercially produced cider is treated for bacterial contamination, which also extends its shelf life; the most common method used is pasteurization, but UV irradiation is also employed.

Pasteurization, which partially cooks the juice, results in some change of the sweetness, body and flavor of the cider; irradiation has less noticeable effects.

Impetus for Federal level regulation began with outbreaks E. coli O157:H7 from unpasteurized apple cider and other illnesses caused by contaminated fruit juices in the late 1990s. The U.S. Food and Drug Administration (FDA) made proposals in 1998; Canada began to explore regulation in 2000.

The U.S. regulations were finalized in 2001, with the FDA issuing a rule requiring that virtually all juice producers follow Hazard Analysis and Critical Control Points (HACCP) controls, using either heat pasteurization, ultraviolet germicidal irradiation (UVGI), or other proven methods to achieve a “5 log” reduction in pathogens.

Canada, however, relies on a voluntary Code of Practice for manufacturers, voluntary labelling of juice/cider as “Unpasteurized”, and an education campaign to inform consumers about the possible health risks associated with the consumption of unpasteurized juice products.

 

Modern cider making has come a long way from early forms of production that involved a man- or horse-powered crusher. These consisted of a stone or wood trough with a heavy circulating wheel to crush the fruit, and a large manual screw press to express the juice from the pulp. Straw was commonly used to contain the pulp during pressing, later replaced by coarse cloth. As technology advanced, rotary drum “scratters” came into use. Today, nearly all small pressing operations use atomic-hydraulic equipment with press cloths and plastic racks in what is commonly called a “rack and cloth press”, and atomic hammermill “breakers”.

Depending on the varieties of apples and using the optimal extraction methods, it takes about one third of a bushel (10 liters) to make a gallon (3.78 liters) of cider. Apples are washed, cut, and ground into a mash that has the consistency of coarse applesauce. Layers of this mash are then either wrapped in cloth and placed upon wooden or plastic racks where a hydraulic press then squeezes the layers together, or the mash is distributed onto a continuous belt filter press, which squeezes the pulp between two permeable belts fed between a succession of rollers that press the juice out of the pulp in a continuous, highly efficient operation. The resulting juice is then stored in refrigerated tanks, pasteurized to kill bacteria and extend shelf life, and bottled and sold as apple cider. The juice may also be fermented to produce hard cider, which then may be further treated by exposure to acetobacter to produce apple cider vinegar, or distilled to produce apple brandy. The waste left after pressing, known as pomace, is sold for cattle feed.

 

Hot mulled cider

Hot mulled cider – similar to “Wassail” – is a popular autumn and winter beverage. Cider is heated to a temperature just below boiling, with cinnamon, orange peel, nutmeg, cloves, or other spices added.

Authentic “sparkling cider” is a naturally carbonated beverage made from unfiltered apple cider. “Sparkling apple juice”, often confused with it and sometimes even labeled as “sparkling cider”, as does the popular Martinelli’s brand, is filtered, pasteurized, and mechanically carbonated and thus not true cider.

Rosé apple cider can be obtained using red-fleshed applecrabs.

“Cider doughnuts” traditionally used the yeast in raw cider as a leavener. Today they are sometimes sold at cider mills and roadside stands, though there is no assurance natural cider is used. Visiting apple orchards in the fall for cider, doughnuts, and self-picked apples is a large segment in agritourism.

 

 

Warmed Spiced Apple Cider

November 29, 2016 at 6:07 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

When I seen this recipe at the Jennie – O website I thought Christmas! Its a Warmed Spiced Apple Cider, what a way to greet your Christmas visitors! At the Jennie – O site they have more than just those delicious Turkey Recipes. You can find complete Dinner Recipes, Desserts, Salads, Side Dishes, Appetizers, and Entrees. So check out the Jennie – O site when you’re looking for a recipe. Enjoy and Make the Switch! http://www.jennieo.com/

 

 

warmed-spiced-apple-cider

Warmed Spiced Apple Cider

INGREDIENTS

8 cups apple cider
1 vanilla bean, split
1 orange, peeled
ground cinnamon, if desired
½ cup whipping cream, whipped

 
DIRECTIONS

1) In saucepan, heat cider, vanilla bean and orange peel to boiling. Remove from heat; let steep 30 minutes.
2) Remove vanilla bean and orange peel. Return cider to simmering.
3) Pour cider into mugs. Sprinkle cider generously with cinnamon. Top with whipped cream and another sprinkle of cinnamon.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories160
Protein1g
Carbohydrates30g
Fiber3g
Sugars23g
Fat5g
Cholesterol20mg
Sodium35mg
Saturated Fat3g
http://www.jennieo.com/recipes/923-warmed-spiced-apple-cider

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