Healthy Flank Steak Recipes

October 13, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

Healthy Flank Steak Recipes SATURDAY

From the EatingWell website and Magazine its Healthy Flank Steak Recipes. Find delicious and Healthy Flank Steak Recipes like; Buffalo-Spiced Steak Salad with Blue Cheese Dressing, Flank Steak Tostadas, and Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Flank Steak Recipes
Find healthy, delicious flank steak recipes including grilled and stuffed flank steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Buffalo-Spiced Steak Salad with Blue Cheese Dressing
In this 40-minute recipe, spice-rubbed beef flank steak is grilled, served over mixed salad greens and drizzled with a homemade, Buffalo-style blue cheese dressing. Perfect for lunch or a light dinner………..

Flank Steak Tostadas
Quick-pickled onions and a simple yogurt-lime cream sauce lend complex flavors to these crispy steak tostadas………..

Coffee and Smoked Paprika-Rubbed Steak with Vegetable Skewers
Broiled flank steak teams up with mushroom, zucchini, and tomato skewers for a delicious combination. Homemade buttermilk dressing is the perfect addition to this tasty dish……

* Click the link below to get all the Healthy Flank Steak Recipes
http://www.eatingwell.com/recipes/19143/ingredients/meat-poultry/beef/steak/flank/

Advertisements

Kitchen Hint of the Day!

October 13, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , ,

Eating Healthy……….

Select lean cuts of beef and pork, especially cuts with “loin” or “round” in their name.

Lunch Meat of the Week – Corned Beef

October 11, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

Corned beef

Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. It is featured as an ingredient in many cuisines.

Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef to nitrosomyoglobin, giving a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum spores, but have been shown to be linked to increased cancer risk. Beef cured with salt only has a gray color and is sometimes called “New England corned beef.” Sometimes, sugar and spices are also added to corned beef recipes.

It was popular during World War I and World War II, when fresh meat was rationed. It also remains especially popular in Canada in a variety of dishes.

A corned beef on rye bread sandwich

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East. The word corn derives from Old English and is used to describe any small, hard particles or grains. In the case of corned beef, the word may refer to the coarse, granular salts used to cure the beef. The word “corned” may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.

Corned beef on a bagel with mustard

In North America, corned beef dishes are associated with traditional Irish cuisine. However, considerable debate remains about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century, the English named the Irish salted beef “corned beef”.

Some say until the wave of 18th-century Irish immigration to the United States, many of the ethnic Irish had not begun to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.

The Jewish population produced similar salt-cured meat from beef brisket, which Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the United States’ main 19th- and 20th-century immigrant port of entry, New York City.

Corned beef hash out of the can

Canned corned beef has long been one of the standard meals included in military field ration packs around the world, due to its simplicity and instant preparation in such rations. One example is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit.

 

Diabetic Soup Recipes

October 7, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

From the EatingWell website and Magazine its Diabetic Soup Recipes. Delicious and Hearty Diabetic Soup Recipes like; Italian Bread and Tomato Soup, Instant-Pot Potato Soup, and Italian Meatball Soup. Find these recipes and more all at the EatingWell website. You can also subscribe to one one of my favorite Magazines, the EatingWell Magazine. Full of Healthy Cooking Tips, Ideas, and Recipes. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Diabetic Soup Recipes
Find healthy, delicious diabetic soup recipes from the food and nutrition experts at EatingWell.

Italian Bread and Tomato Soup
Inspired by Tuscany’s legendary pappa al pomodoro, this soup is a great way to use stale bread. The traditional version doesn’t contain kale or a topping of squash and grape tomatoes, but why not?…..

Instant-Pot Potato Soup
Russet potatoes turn tender and soft in minutes in a pressure cooker, so you can make this comforting soup quickly on busy weeknights. Garnish with the classic potato soup fixings—bacon, scallions and melted Cheddar cheese…………….

Italian Meatball Soup
Vegetables and lean meatballs streamline a traditional Italian meatball soup to make it lighter while keeping all the great flavor. Save some of the meatball soup to make a delicious casserole for later……….

* Click the link below to get all the Diabetic Soup Recipes
http://www.eatingwell.com/recipes/22881/health-condition/diabetic/soups/

Easy Sheet-Pan Dinners

September 13, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , ,

From the EatingWell website and Magazine its Easy Sheet-Pan Dinners. Delicious and Healthy Easy Sheet-Pan Dinners like; Lemon-Herb Roasted Spatchcock Chicken and Potatoes, Roasted Autumn Vegetables and Chicken Sausage for Two, and Sheet-Pan Steak and Potatoes. Find these recipes and more all at the EatingWell website, Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Easy Sheet-Pan Dinners
Think baking sheets are just for cookies? Think again. WIth these healthy one-pan dinner recipes, you can make a stir-fry in the oven or roast chicken with Brussels sprouts. You’ll need one or two rimmed baking sheets (the rim corrals the food when you stir everything), but in a pinch a metal 9-by-13-inch pan will work just fine. Crank up the oven and heat up the sheets: it’s time to re-imagine quick dinners.

Lemon-Herb Roasted Spatchcock Chicken and Potatoes
The name might be funny, but the results are awesome. Spatchcock chicken cooks faster than roasting a whole chicken. The bird cooks quickly and evenly, with more skin exposed to get crisp in the oven. If you’re uncomfortable cutting the chicken and removing the backbone yourself, ask your butcher for help. Roasted fingerling potatoes round out this easy, one sheet-pan dinner……

Roasted Autumn Vegetables and Chicken Sausage for Two
In this sheet-pan dinner recipe, butternut squash, Brussels sprouts, garlic and sausage all roast on one pan. Pick whatever variety of chicken sausage you prefer but we’re partial to the flavor of chicken-apple in this healthy dinner recipe. Serve with crusty bread and a dollop of whole-grain mustard………

Sheet-Pan Steak and Potatoes
One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it’s our easy–and healthy–take on steak frites………….

* Click the link below to get all the Easy Sheet-Pan Dinners
http://www.eatingwell.com/recipes/22606/cooking-methods-styles/dinners/slideshow/easy-sheet-pan-dinners/

One of America’s Favorites – Spiedie

September 10, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , ,

The spiedie /ˈspiːdi/ is a meat sandwich local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer, then grilled on spits over a charcoal pit.

The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread or a

Chicken spiedie sandwich

submarine roll, occasionally drizzled with fresh marinade. Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.

Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York every August since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes.

The original idea for the spiedie was brought by Italian immigrants to upstate New York in the early 1920s. The specific origin of the spiedie is disputed. Traditionally, the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork. The “chicken category” was added to the Spiedie Fest cook-off in 1987, and quickly became the most popular meat choice.

Camillo Iacovelli created the spiedie in Endwell, New York, but his brother Agostino “Augie” Iacovelli and Peter Sharak popularized spiedies, Iacovelli in his Endicott restaurant, and Sharak at Sharky’s Bar and Grill in Binghamton.

Augie Iacovelli began serving spiedie sandwiches in 1939 when he opened Augie’s, his first restaurant. He emigrated from Abruzzo, Italy (Civitella Casanova) at the age of 25 in 1923. His son Guido continued in the spiedie business into the 1990s, owning as many as 26 restaurants at the peak of his career.

Iacovelli’s marinade, which he called “zuzu”, originally was made simply from wine vinegar, water, lemon juice, garlic and mint. Italian spices, olive oil and minced onion were added later as regional tastes and the choice of meat began to vary.

Sharak is also alleged to have invented spiedies. Apparently, patrons of Sharkey’s were served lamb straight from the grill on a metal skewer with slices of bread. Sharkey’s promotes itself as the birthplace of the sandwich in television commercials across the greater Binghamton area.

Though the issue is disputed, Sharkey’s began serving spiedies in 1947, which makes Iacovelli more likely to have invented the dish first.

Through the 1960s and 1970s, spiedies also became popular with the families of deer hunters, since venison has a strong game quality and is similar to lamb. Many local families made their own marinade and enjoyed the wild game as a delicacy cooked on backyard grills.

In 1975, Rob Salamida became the first person to bottle the sauce and sell it. He began by cooking spiedies outside a local tavern at 16. After writing letters for over a year, he was allowed to have his own booth at the New York State Fair in Syracuse, New York. For 12 years he built his reputation at the fair. After a tornado nearly struck his stand in 1975, he decided it would be more lucrative and safer to bottle a spiedie marinade.

Through the 1980s, Danny “Moonbeam” Fallon (a local track racing star) furthered the popularity of spiedies by selling them from porches of local bars, including the Headquarter Bar in Johnson City, at night to finance his motorcycle racing hobby. Lori Vesely featured spiedies straight off the grill at The Endwell Pub. The pork was especially good for long grilling times, making the bar spiedie a favorite of both staff and customers.

In 1983, a few families got together and held a Spiedie Fest that was a tremendous hit. Coupled with a Balloon Rally, it quickly grew to an annual festival attracting more than 100,000 attendees (and also one of the top balloon rallies in the country).

 

One of America’s Favorites – Runza

September 3, 2018 at 5:02 AM | Posted in One of America's Favorites | 4 Comments
Tags: , , , , , , , , , ,

A runza (also called a bierock, krautburger, fleischkuche, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. At Runza restaurants, the runza is baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun.

The runza sandwich originated in Russia during the 1800s and spread to Germany before appearing in the United States. Bierock comes from the Russian pirogi or pirozhki and is the term for any food consisting of a savory filling-stuffed dough. The recipe was passed down from generation to generation and is available throughout the Americas, particularly Argentina and the Canadian provinces of Alberta, Saskatchewan, Manitoba. The recipe was spread throughout the United States by the Volga Germans (Germans from Russia) and can be found in Colorado, Nebraska, North and South Dakota, Michigan, Wisconsin, Minnesota, Illinois, Kansas, Oklahoma and California.

The term “runza” is registered as a trademark in the United States by Nebraska-based Runza restaurants.

 

Clean-Eating Recipes

August 28, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Clean-Eating Recipes. Delicious and Clean-Eating Recipes like; Zucchini Lasagna Rolls, Beef and Bean Chile Verde, and Chicken with Lemon-Caper Pan Sauce. Find these delicious and healthy recipes plus alo more at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Clean-Eating Recipes
Find healthy, delicious clean eating recipes including breakfast, dinner, snack and kids’ recipes. Healthier Recipes, from the food and nutrition experts at EatingWell. Our clean-eating recipes are made with real, whole foods and limit processed foods and refined grains. Plus, they are lower in sodium, sugar and calories.

Zucchini Lasagna Rolls
Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free………………

Beef and Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce…………..

Chicken with Lemon-Caper Pan Sauce
A quick sauce made with leeks, lemon and capers gives this chicken breast recipe bright Italian flavor. Serve with farro or capellini, steamed broccoli and a glass of crisp pinot grigio. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use…………….

* Click the link below to get all the Clean-Eating Recipes
http://www.eatingwell.com/recipes/17896/lifestyle-diets/clean-eating/

Diabetic Soup Recipes

August 26, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

From the EatingWell website and Magazine (http://www.eatingwell.com/) its Diabetic Soup Recipes. You’ll find Delicious, Diabetic Soup Recipes like; Alphabet Soup, Italian Meatball Soup, and Fresh Tomato Soup. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Diabetic Soup Recipes
Find healthy, delicious diabetic soup recipes from the food and nutrition experts at EatingWell.

Alphabet Soup
Recite your ABC’s while you enjoy this kid-friendly soup that you can feel good about serving—it’s packed with healthy vegetables. If you can’t find alphabet noodles, any small pasta (like orzo) will work…………

Italian Meatball Soup
Vegetables and lean meatballs streamline a traditional Italian meatball soup to make it lighter while keeping all the great flavor. Save some of the meatball soup to make a delicious casserole for later……………..

Fresh Tomato Soup
This tomato soup recipe is full of flavor and perfect to warm you up on a cold day. Pair it with Grilled Cheese Croutons and be reminded of your childhood lunches!………..

* Click the link below to get all the Diabetic Soup Recipes
http://www.eatingwell.com/recipes/22881/health-condition/diabetic/soups/

Healthy Beef Stew Recipes

August 25, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Beef Stew Recipes. Delicious and Healthy Beef Stew Recipes like; Low-Carb Beef Stew, Beef-Mushroom Stew, and Slow-Cooker Beef Stew. Find these great recipes and more all at the EatingWell website. Also while at the site you can subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Beef Stew Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell

Low-Carb Beef Stew
Turnips lend an earthy flavor and a texture that is similar to potatoes—but with fewer carbs—to this rich and flavorful beef stew…………..

Beef-Mushroom Stew
The sweet-tart combination of vinegar and molasses brings out the flavor of the beef in this slow cooker stew recipe……………

Slow-Cooker Beef Stew
Load the crock pot and go with this stew recipe that’s prepped in the morning and simmers all day so you’ll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth—this could be the best and easiest beef stew you’ve ever made…………

* Click the link below to get all the Healthy Beef Stew Recipes
http://www.eatingwell.com/recipes/22763/ingredients/meat-poultry/beef/main-dish/beef-stew/

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

The Maple Cutting Board

Recipes from a Novice Home Cook

Pioneering For The City Woman

Cooking my way through the pioneer womans cookbook

Farm to Table to Soul

"I am easily satisfied with the very best." - Winston Churchill

Fooding-Around

A food blog for the southerner

Ann's Tiny Life

Huge life. Living tiny.

AL SKOL

choosing the fit life

Our Austintatious Life

A brief glimpse into our modest world.

Of Goats and Greens

Just another food blog

The New Vintage Kitchen

A Vermont innkeeper's collection of classics reimagined for today's kitchen

Wings 'N Ting

One man and his quest for Southampton's best chicken wings

Ferret chef

Ferreting around for the best recipes

InsPEARations

Food & Inspiration

Kait's Kitchen

recipes and cooking tips for beginners by a beginner

THE ITALIAN FLAIR

Delving into the natural gastronomy of italian food

Jennifer Guerrero

the not so starving artist

LaRena's Corner

Variety and food

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Life at the end of a fork

The adventures of two culinary explorers adrift on the high-seas of our great city, London, in search of an edible El Dorado.