Diabetic Dish of the Week – Pesto Pasta with Scallops

May 19, 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 Dish of the Week is a Pesto Pasta with Scallops. This one is made using Whole Wheat Rotini, Olive Oil, Asparagus, Cherry Tomatoes, Black Pepper, Large Sea Scallops, Lemon Juice, Garlic, Salt, Pesto, Fat Free Sour Cream, Red Pepper Flakes, and Basil. 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/

Pesto Pasta with Scallops
One bite of this high-fiber pasta salad will transport you straight to the Mediterranean coast!

Ingredients
8 ounces whole wheat rotini or other curly whole wheat pasta
5 1/2 teaspoons olive oil, divided
12 ounces asparagus (about 20 asparagus), cut into 2-inch-pieces
8 ounces cherry tomatoes, halved (about 2 cups)
1/2 teaspoon black pepper, divided
12 ounces large sea scallops
1 tablespoon lemon juice
1 clove garlic, crushed
1/4 teaspoon salt
6 tablespoons prepared pesto
3 tablespoons fat-free sour cream
Pinch red pepper flakes (optional)
Fresh basil for garnish

Directions
Yield: 6 servings
Serving size: about 1 to 1 1/4 cups

1 – Prepare pasta according to package directions, omitting any salt or fat. Set aside and keep warm.

2 – Meanwhile, heat 1 1/2 teaspoons oil in medium skillet over medium heat. Cook asparagus 5 minutes, stirring occasionally. Toss in tomatoes and turn heat to low. Sprinkle with 1/4 teaspoon black pepper, cover and continue cooking about 5 additional minutes. (Stir occasionally to prevent sticking.) Add asparagus and tomatoes to pasta and keep warm.

3 – Toss scallops with 1 teaspoon oil, lemon juice, garlic, and 1/4 teaspoon black pepper in large bowl. (Do not marinate.)

4 – In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add scallops and sprinkle with salt. Cook about 3 minutes per side until scallops are opaque.

5 – Combine pesto and sour cream in small bowl; add to vegetable and pasta mixture, mix well. Add red pepper flakes, if desired. Arrange scallops on top and garnish with fresh basil.

Nutrition Information:
Calories: 314 calories, Carbohydrates: 37 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Sodium: 383 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pesto-pasta-with-scallops/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Basil Grilled Shrimp

April 28, 2020 at 6:02 AM | Posted in 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 Basil Grilled Shrimp. Grilled, Shrimp, I’m sold! To make this week’s dish you’ll be needing Olive Oil, Reduced-Calorie Margarine, Lemon, Coarse-Grain Prepared Mustard, Basil, Garlic, Black Pepper, Medium Size Shrimp, and Cooking Spray. Like you need another reason to fire that grill up! 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/

Basil Grilled Shrimp
Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: about 4–6 minutes.

1 tablespoon olive oil
1 1/2 tablespoons reduced-calorie margarine, melted
Juice of 1/2 a large lemon
1 tablespoon coarse-grain prepared mustard
1 ounce (approximately 1 cup) fresh basil, minced
1 clove garlic, minced
Pinch of black pepper
1 pound medium fresh shrimp, peeled and deveined
Cooking spray

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1 – In a small bowl, whisk together olive oil, margarine, lemon juice, mustard, basil, garlic, and pepper; pour into a large, zip-top bag. Add shrimp and toss gently to coat. Marinate in the refrigerator for 1 hour. Preheat grill to medium-high heat. Remove shrimp from the marinade and thread on skewers. Coat grill grate with cooking spray. Arrange skewers on grill over medium-high heat and drizzle with any remaining marinade. Cook for 2–3 minutes, turn over, and continue cooking for 2–3 more minutes or until shrimp are pink and opaque. Leftovers may be eaten chilled or reheated.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 3 g, Protein: 24 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 280 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/basil-grilled-shrimp/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style

April 26, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! 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

Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.

Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper

Cooking Directions:
1 – In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2 – Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
3 – Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
https://www.cooksrecipes.com/pork/stuffed_pork_loin_genoa_style_recipe.html

Piled High Supreme Turkey Breakfast Pizza

February 28, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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For a 2nd Jennie – O Recipe I have a recipe for a Piled High Supreme Turkey Breakfast Pizza. Start you day off with a delicious Piled High Supreme Turkey Breakfast Pizza. You’ll be needing JENNIE-O® Lean Turkey Sausage Breakfast Links, JENNIE-O® Turkey Bacon, Tomatoes, Garlic, Basil, Frozen Mixed Bell Peppers and Onions, Liquid Egg Whites, and Shredded Reduced-Fat Mozzarella Cheese. 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/

Piled High Supreme Turkey Breakfast Pizza
How high? We’ll leave that up to you. But suffice it to say, the sky’s the limit. Lean turkey sausage and bacon, fresh tomatoes and basil with garlic, onions and eggs.

INGREDIENTS
3 roma tomatoes, cored and quartered
8 medium fresh basil leaves
2 medium garlic cloves, peeled, trimmed and quartered
4 whole grain English muffins, split
4 JENNIE-O® Lean Turkey Sausage Breakfast Links, finely chopped
2 slices JENNIE-O® Turkey Bacon, chopped
2 cups frozen mixed bell peppers and onions
1⅓ cups liquid egg whites
3 ounces finely shredded reduced-fat mozzarella cheese

DIRECTIONS
1) Heat oven to 450°F. Line large baking sheet with non-stick foil. Pulse tomatoes, basil and garlic in a food processor; stop to scrape the sides, once or twice, as needed, until coarsely chopped.
2) Place muffin halves, cut side up, on prepared baking sheet. Bake 4 to 6 minutes until lightly toasted. Cook sausage as specified on the package. Add bacon, onion and pepper mixture and continue cooking 4 to 6 minutes.
3) Mist a small non-stick skillet with spray. Place over medium-high heat. Pour half of egg whites into pan. When set, use spatula to cut egg into quarters. Flip each quarter and continue cooking until set. Remove from pan and cover to keep warm. Repeat with second half of egg white.
4) Top each toasted muffin half with one egg piece. Divide tomato mixture spreading evenly over egg. Top with cheese and meat and pepper mixture. Bake 3 to 5 minutes or until cheese is melted. Always cook to well-done, 165°F as measured by a meat thermometer.

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

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 260
Protein 18g
Carbohydrates 32g
Fiber3g
Sugars 4g
Fat 8g
Cholesterol 35mg
Sodium 550mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/650-piled-high-supreme-turkey-breakfast-pizza

Jennie – O Turkey Recipe of the Week – Goat Cheese Turkey Meatball Wedges  

February 21, 2020 at 6:02 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 Goat Cheese Turkey Meatball Wedges. Made using the delicious JENNIE-O® Fully Cooked Home Style Turkey Meatballs. The Meatballs along with all the toppings makes this on delicious dish that the whole family will enjoy! You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2020!  https://www.jennieo.com/

Goat Cheese Turkey Meatball Wedges
Here’s a gourmet (yet easy) pizza snack that you don’t have to think twice about, featuring fresh veggies, tasty goat cheese and home style turkey meatballs. Ready in under 30 minutes!
Ingredients
10 JENNIE-O® Fully Cooked Home Style Turkey Meatballs
1 (6.5-ounce) package pizza dough mix
4 ounces goat cheese, softened
1 cup red and yellow cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
fresh basil leaves

Directions
1 – Heat oven to 400°F. Cook meatballs according to package directions. Cut into quarters; set aside.

2 – Make dough according to package directions. Place on baking sheet. Spread with goat cheese.

3 – Top with meatballs, tomatoes and Parmesan cheese. Bake 12 minutes or until golden brown. Top with basil leaves. Cut into wedges.

Nutritional Information
Calories 320 Fat 21g
Protein 22g Cholesterol 95mg
Carbohydrates 13g Sodium 640mg
Fiber 1g Saturated Fat 10g
Sugars 3g
https://www.jennieo.com/recipes/757-Goat-Cheese-Turkey-Meatball-Wedges

 

Jennie – O Fully Cooked Home Style Turkey Meatballs
For homestyle taste with convenience, try our fully-cooked turkey meatballs that are ready in 2-3 minutes.
Find this product in the freezer section of your grocery store.

Nutritional Information
Serving Size 84 g Total Carbohydrates 3 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 1 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 400 mg Calcium 6%
https://www.jennieo.com/products/86-Fully-Cooked-Home-Style-Turkey-Meatballs

Diabetic Dish of the Week – QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES

January 7, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES. Eye of Round Beef Roast along with Zucchini, and Tomatoes, and Dinner is served! The dish is only 244 calories and 4 carbs per serving! The recipe is from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

QUICK ITALIAN BEEF ROAST WITH ZUCCHINI AND TOMATOES
Ingredients

1 beef Eye of Round Roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 medium zucchini, sliced (1/2-inch)
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon dried basil
1/2 cup cherry tomatoes halves

Directions

1 – Heat oven to 325F.
2 – Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3 – Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4 – Roast in 325F oven 1-1/4 hours for medium rare doneness.
5 – Remove roast when meat thermometer registers 135F.
6 – Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7 – Increase oven temperature to 425F.
8 – Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9 – Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.
NOTES:
Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.
Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 244
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 278 milligrams
Cholesterol: 86 milligrams
Protein: 35 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipes/quick-italian-beef-roast-with-zucchini-and-tomatoes

Herbed Corn on the Cob

December 31, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a Diabetic Friendly Side Dish to pass along for everyone, Herbed Corn on the Cob. All you’ll need to make this recipe is Medium Size Ears of Corn, Butter, Mixed Herbs (such as basil, oregano, sage and rosemary),Salt, and Black Pepper. This dish is only 86 calories and 12 net carbs per serving (1 Ear of Corn). The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Herbed Corn on the Cob

Ingredients
1 tablespoon butter or margarine
1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
1/8 teaspoon salt
Black pepper
4 medium ears corn (6 to 7 ounces each), husks removed

Directions
1 – Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.

2 – With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.

Yield: 4 servings.

Serving size: 1 ear corn.

Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/herbed-corn-cob/


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Chicken of the Sea Infusions

October 19, 2019 at 12:02 PM | Posted in fish | Leave a comment
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Passing along a product I’ve been using for lunch, Chicken of the Sea – Infusions. These are so good! Tuna Cups that are 1 serving per cup so none is wasted! And each container comes with it’s own fork. They have several different types, I’ve tried 3 so far. My favorite is the Basil Infused. So if your looking for a low calorie and no carb lunch idea look no longer! I’ve found them at Meijer and Kroger so far. Enjoy

 

Introducing Chicken of the Sea Infusions
Wild-caught tuna infused with extra virgin olive oil, herbs, and spices.

Tiny fork included for easy, on-the-go snacking.

Each cup contains 20-22 grams of protein. Infusions is non-GMO, gluten-free, preservative-free, and low in sugar.

WILD CAUGHT, PREMIUM TASTE – Tender chunks of premium, wild caught tuna infused with extra virgin olive oil, herbs, and spices.

POWER YOUR DAY – 20-22g of lean protein, low calories, and Omega-3s in every cup, makes for a great snack or centerpiece to your favorite dish.

ANYTIME, ANYWHERE – Recyclable cup and tuck-away fork makes it a perfect mini-meal after a workout, on a hike, or in between meetings. No draining required!
GOOD FOR YOU – Paleo friendly, Keto friendly, preservative-free, and gluten-free.

GOOD FOR THE SEA – Chicken of The Sea is committed to responsible fishing practices: All our products are wild caught, and every fish is traceable from catch to consumption!

* Cracked Black Pepper
Carefully blended bold and zesty flavors with a squeeze of lemon. Perfect when you’re on the move.

* Thai Chili
Rich and rustic flavor with a resealable lid. Always ready for a hike. Good to go in your gym bag.

* Lemon & Thyme
Aromatic herbs with a citrus twist. Perfect for savoring at soccer practice.

* Basil
Fresh from the garden flavor. Plus a tiny fork for those back-to-back-to-back meetings.

* Sundried Tomato
Savory and sweet with a dash of spice. Did we mention it fits perfectly in your car’s cup holder?

* Smoked Flavor
A delicious medley of natural apple and hickory wood smoke flavor. Go ahead and indulge.

https://chickenofthesea.com/products/infusions

Sunday’s Chicken Dinner Recipe – Roasted Italian Chicken

September 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Roasted Italian Chicken. You’ll be preparing a Whole Broiler-Fryer Chicken with a rub of Herbs and Spices. Then roasted at 375°F until done. The entire family will be wanting seconds of this week’s dish! It’s from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Italian Chicken
Roasted Italian ChickenRoasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub method used in this recipe contributes a lot of flavor while working like a marinade.

Recipe Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken

Cooking Directions:
1 – In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2 – Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn’t touch bone.
3 – Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F / 85°C). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g
https://www.cooksrecipes.com/chicken/roasted_italian_chicken_recipe.html

Wild Idea Buffalo Recipe of the Week – BUFFALO SALAMI ANTIPASTO PASTA SALAD

August 28, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. You’ll be using Wild Idea Buffalo Salami along with Fresh Mozzarella, Bell Peppers, Green Onions, Artichoke Hearts, and more. You can find this recipe and purchase the Wild Idea Buffalo Salami along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.

Ingredients:
1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/93463809-buffalo-salami-antipasto-pasta-salad

 

Wild Idea Buffalo – Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/12-oz-buffalo-salami

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