Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago

April 27, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago to pass along. To make this Delicious Asparagus Recipe you’ll be needing Butter, Asparagus, Milk, Cornstarch, Wisconsin Gouda, Wisconsin Muenster Cheese, Wisconsin Asiago Cheese, Salt, Pepper, and Bread Crumbs. 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

Three Cheese Asparagus Gratin with Gouda, Muenster and Asiago
An elegant side dish of tender asparagus spears enrobed in a creamy, two cheese sauce topped with asiago cheese and buttery bread crumbs.

Recipe Ingredients:
4 tablespoons butter
2 pounds (approximately) asparagus, washed and tough ends removed
1 cup milk
1 teaspoon cornstarch mixed with 2 tablespoons cold water
1 cup (4 ounces) Wisconsin Gouda (plain or smoked) cheese, shredded
1 cup (4 ounces) Wisconsin Muenster cheese, shredded
1 teaspoon salt
1 cup coarse bread crumbs
1/2 cup (2 ounces) grated Wisconsin asiago cheese
1/4 teaspoon freshly ground black pepper

Cooking Directions:
1 – Preheat oven to 425°F (220°C). Grease a 9x9x2-inch glass baking dish with 1 tablespoon of butter.
2 – Arrange the asparagus in the baking dish.
3 – Gently simmer milk over medium heat. Stir in the cornstarch mixture to thicken slightly. Add the Gouda and Muenster cheeses and whisk in until smooth and creamy; season with the salt. Pour the cheese sauce over the asparagus.
4 – Melt the remaining 3 tablespoons butter. Toss with the bread crumbs, Asiago and pepper. Sprinkle over the asparagus mixture.
5 – Bake for 20 to 25 minutes, or until bubbly and lightly browned.
Makes 6 servings.

https://www.cooksrecipes.com/sidedish/three_cheese_asparagus_gratin_with_wisconsin_cheese_recipe.html

Diabetic Dish of the Week – Diabetic Beef and Artichoke Casserole Recipe

April 13, 2021 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dish of the Week is a Diabetic Beef and Artichoke Casserole Recipe. To make this week’s recipe you’ll be needing 95% Lean Ground Beef, Mushrooms, Onions, Garlic, Artichoke Hearts, Bread Crumbs, Grated Parmesan Cheese, Herbs, Spices, and Egg Whites. The Recipe is 260 calories and 15 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/

Diabetic Beef and Artichoke Casserole Recipe
This casserole is chock-full of fiber — and flavor!

Ingredients
3/4 pound 95% lean ground beef
1/2 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup dry bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and black pepper
3 egg whites

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

1 – Preheat oven to 400°F. Spray 1-quart casserole with nonstick cooking spray.

2 – Brown beef 6 to 8 minutes in medium skillet over medium-high heat, stirring to break up meat. Drain fat. Add mushrooms, onion, and garlic; cook and stir 5 minutes or until tender.

3 – Combine ground beef mixture, artichokes, bread crumbs, cheese, rosemary, and marjoram; gently mix. Season with salt and pepper

4 – Beat egg whites in medium bowl with electric mixer at high speed until stiff peaks form; fold into ground beef mixture. Spoon into prepared casserole.

5 – Bake 20 minutes or until edges are lightly browned.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24 g, Protein: 28 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 55 mg, Sodium: 330 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/beef-and-artichoke-casserole/

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Inside every issue you’ll find…
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Healthy Scallop Recipes

February 24, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Scallop Recipes. Find some Delicious and Healthy Scallop Recipes with recipes including Brown Butter Seared Scallops, Panko- and Parmesan-Crusted Baked Scallops, and Lemon Garlic Scallops. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Brown Butter Seared Scallops
Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo………….

Panko- and Parmesan-Crusted Baked Scallops
These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they’re particularly large, you might need to bake them for more than 10 minutes……………..

Lemon Garlic Scallops
Lemon brightens up sweet scallops in this simple, light dinner. Serve the scallops alongside sautéed spinach with a piece of toasted whole-grain bread to sop up the buttery sauce…………

Click the link below to get all the Healthy Scallop Recipes
https://www.eatingwell.com/recipes/19182/ingredients/fish-seafood/shellfish/scallops/

Kitchen Hint of the Day!

December 7, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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My Veggie Burger keeps falling apart…………..

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe’s other ingredients often add just enough moisture to make a sufficient binder.

One of America’s Favorites – Apple Strudel

October 19, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Apple strudel

Apple strudel (German: Apfelstrudel; Czech: štrúdl) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, Northern Italy and in many other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).

The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.

Whether as a type of sweet or savory layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire’s expansion. Strudel is related to the Ottoman Empire’s pastry baklava, which came to Austria from Turkish via Hungarian cuisine.

Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel. Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.

Home made old-fashioned apple strudel in the oven, rolled up and filled with apple filling

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples sugar, cinnamon, and bread crumbs.

Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.

Apple strudel dough is a thin, elastic dough, consisting of many thin layers and known as “Blätterteig”, the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a table top. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it. The dough is also stretched carefully to make it large enough to cover the kneading table.

Filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar.

In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name which means whorl or whirlpool.

 

Apple strudel, served with vanilla sauce, in Tirol, Austria

Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.

 

 

Spicy Italian Meatballs

September 19, 2020 at 6:02 AM | Posted in CooksRecipes | Leave a comment
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I have another Delicious Meatball Appetizer to pass along, Spicy Italian Meatballs. Some of the ingredients you’ll be needing are Egg, Bread Crumbs, Bottled Pepperoncini Salad Peppers, Italian Seasoning, Ground Beef, Italian Sausage, Peppers, Spices and more! I love a good Meatball! 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 2020! https://www.cooksrecipes.com/index.html

Spicy Italian Meatballs
Juicy meatballs are precisely what your next party needs. This slow cooker recipe for the saucy favorite features spicy Italian sausage and a tangy balsamic-tomato sauce.

Recipe Ingredients:
1 large egg, lightly beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bottled pepperoncini salad peppers
1 teaspoon Italian seasoning, crushed
1 clove garlic, minced
1 pound lean ground beef
1 pound bulk Italian sausage
1 (28-ounce) can crushed tomatoes
1/2 cup finely chopped onion (1 medium)
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.
3 – Meanwhile, in a 4 to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
4 -Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.
Makes 24 meatballs.

Tip: Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.

Nutritional Information Per Serving (1/24 of recipe): 133 cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 36 mg chol., 237 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro.
https://www.cooksrecipes.com/appetizer/spicy_italian_meatballs_recipe.html

Kitchen Hint of the Day!

September 7, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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No Food Processor, No problem……………………

Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 275 degrees, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed container for up to two weeks.

Mac and Cheese Turkey Bake

August 28, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Delicious and Healthy Jennie – O Turkey Recipe – Mac and Cheese Turkey Bake. It’s made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Country Crock Mac and Cheese, Bread Crumbs, and Cheddar Cheese. Your Mac and Cheese made healthier and with a kick! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Mac and Cheese Turkey Bake
Hungry for great turkey bake recipes? Feast your eyes on this creamy mac and cheese turkey bake! It’s an easy way to use your leftover OVEN READY™ Turkey Breast. You can prepare this satisfying family dinner with just a few simple ingredients.
Total Time 4 Hours 20 Minutes
Serving Size 6 Servings

INGREDIENTS
1 (2 to 2 ½-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
1 cup water
1 (21-ounce) package HORMEL® COUNTRY CROCK® Mac and Cheese
½ cup coarse dry breadcrumbs
1 cup shredded Cheddar cheese
ready made salad, if desired

DIRECTIONS
1) In slow cooker, cook turkey as specified on the package. Always cook to well done, 165°F. as measured by a meat thermometer. Chop turkey. Place in large bowl.
2) Heat oven to 400°F. Spray 9×13-inch baking dish with cooking spray. Heat mac and cheese according to package directions. Add to turkey. Spoon into dish. Sprinkle with breadcrumbs and cheese. Bake, uncovered, 20 minutes or until top is golden and bubbling. Serve with salad, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION PER SERVING

Calories 350
Protein 40g
Carbohydrates 20g
Fiber 1g
Sugars 5g
Fat 14g
Cholesterol 85mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/mac-cheese-turkey-bake/

Appetizer of the Week – SPICY BUFFALO-STYLE MEATBALLS

July 25, 2020 at 6:02 AM | Posted in Appetizer of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is SPICY BUFFALO-STYLE MEATBALLS. These delicious Meatballs are made using 95% Lean Ground Beef, Bread Crumbs, Egg, Onion, Garlic, Salt, Pepper, Hot Pepper Sauce, Butter, Homey Blue Cheese Dressing, and Celery Sticks. Hmmm, Appetizer or a Meal? The Recipe is from the Diabetic Gourmet Magazine website where you can find a huge selection of Diabetic Friendly Recipes so be sure to check them out. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SPICY BUFFALO-STYLE MEATBALLS
Ingredients

1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks

Directions

1 – Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
2 – Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
3 – Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
4 – Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
* Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.

* Cook’s Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.

Recipe Yield: Makes 32 appetizer servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 33
Fat: 2 grams
Sodium: 78 milligrams
Cholesterol: 16 milligrams
Protein: 3 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs

One of America’s Favorites – Oysters Rockefeller

May 11, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.

Oysters Rockefeller topped with bacon

The original sauce may or may not include spinach, a popular shortcut for achieving the dish’s signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.

The dish appears as a popular restaurant appetizer throughout the United States and is served as a brunch item in the South.

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine’s by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The recipe remains unchanged, with an estimated three and a half million orders having been served.

The dish was named Oysters Rockefeller after John D. Rockefeller, the then-wealthiest American, for its extreme richness. It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.

Chef Alton Brown states in the “Shell Game” episode of his Food Network series Good Eats that Alciatore took his recipe to the grave and any version since is merely an assumption. While many achieve the sauce’s trademark green color simply using spinach, Antoine’s chefs have repeatedly denied the dish contains it. A 1986 laboratory analysis by William Poundstone in Bigger Secrets indicated its primary ingredients were parsley, pureed and strained celery, scallions or chives (indistinguishable in a food lab), olive oil, and capers.

Pernod Fils absinthe liqueur, a popular Victorian-era inclusion that fell out of production in 1915, is a possible original ingredient. Malcolm Hébert, native Louisianan, cookbook author and wine and food editor, decries spinach, and adds the anise-flavored liqueur Herbsaint. It is not possible that Herbsaint was in the original recipe, as Herbsaint debuted in 1934, nor Pernod Fils, which did not appear until after the First World War.

 

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